Posts Tagged Indian

Onion Dosa/Dhosa

Ingredients:

  1. 500 grams rice
  2. 250 grams Urdi Dhal/ urd dal
  3. 4 tbsp Ghee
  4. 2 onions
  5. 5 stalks of fresh coriander leaves
  6. Large fresh chillies
  7. 1/4 tbsp Jeera powder
  8. Salt

Method:

  1. Soak the rice and urdi dhal separately overnight.
  2. Blend the soaked dhal and rice and make a smooth paste of light consistency.
  3. Add salt to the mixture, mix it and leave it aside for at least 3 hours.
  4. Take off the onion skin and finely chop the onion into very small cubes.
  5. Rinse the fresh coriander leaves and cut it into very small pieces.
  6. Rinse the chillies and cut it into small pieces.
  7. In a bowl add the onion cubes, coriander pieces, chillies and Jeera Powder and mix it.
  8. Heat a flat pan and grease it with ghee.
  9. Pour a tablespoon of batter thinly on the heated pan and spread it evenly in a circular shape.
  10. Turn over the dosa to cook on the  other side.
  11. Wrap the dosa with  1 tablespoon of Onion, chilly, coriander leaves and Jeera powder mixture.
  12. Serve this hot with coconut chutney.
VN:F [1.9.12_1141]
Rating: 1.0/10 (1 vote cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: , ,

Rasgulla

Ingredients:

  1. 1/2 packet powdered milk
  2. 2 tbsp self raising flour
  3. Elachi 1/2 tsp
  4. Dahi/Yoghurt (top part only) 1/2 cup
  5. Ghee
  6. Oil to fry
  7. Sugar 2/1/2 cup
  8. Water

Method:

  1. Pour the powdered milk, flour and elachi in a bowl and mix well.
  2. Pour yoghurt and make a dough.
  3. Make balls, use ghee in this step.
  4. In low heat fry the balls till brown.
  5. Pour water and sugar in a pot and boil to make a light syrup.
  6. Add the balls in the syrup.
  7. Store it in a cooler and serve cold.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka.

VN:F [1.9.12_1141]
Rating: 5.0/10 (24 votes cast)
VN:F [1.9.12_1141]
Rating: +8 (from 10 votes)

Tags: , ,

Barfi/Barfee/Barfii/Burfi Sweets

Ingredients:

  1. 1 pkt milk powder (500 grams)
  2. elachi powder 1tsp
  3. Jaifar powder 1/2 tsp
  4. Ghee 1/2 cup
  5. Liquid milk 1/2 cup
  6. 3 cups sugar
  7. water 1/1/2 cup

Method:

  1. In a bowl pour powdered milk, elachi, jaifar and ghee and mix well with hands.
  2. Sprinkle liquid milk little by little and mix with a soft hand. Repeat this process. No lumpss should be formed. If lumps form, you will need to sieve it.
  3. Mix water and sugar ina a pot and boil till syrup is sticky.
  4. Pour the syrup in the powdered milk mixture and mix well and spread this on a tray.
  5. Make the square marks to cut it into pieces when it is still soft because it will be hard to cut when it is hard.

Note:
You can also sprinkle hundreds and thousands or pieces of cadmon on top of the burfi when it is still soft.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka.

VN:F [1.9.12_1141]
Rating: 6.7/10 (51 votes cast)
VN:F [1.9.12_1141]
Rating: +3 (from 19 votes)

Tags: , , ,

Khaja

Ingredients:

  1. Flour
  2. Ghee (1 tbsp)
  3. Cornflour 1/2 cup
  4. Butter 3 tbsp
  5. Sugar
  6. Liquid milk
  7. Sugar
  8. water
  9. Oil to fry

Method:

  1. Make a smooth paste with cornflour and butter.
  2. Pour the flour in a bowl and slowly mix it with liquid milk.
  3. Make dough like roti dough.
  4. Spread the Cornflour and butter paste over the roti
  5. Put another roti over the roti which is spread with cornflour and spread cornflour and butter mixtur over this roti too.
  6. Fold both the roti and cut it into small pieces.
  7. Heat oil and fry the roti pieces till it is golden brown
  8. Pour sugar and water in a pot and boil it to make a syrup
  9. Pour the fried khaja into the syrup and take it out after 2 to 4 minutes.
  10. Spread the khaja on a white paper to dry the syrup.
  11. Serve the same day to have the crispy taste.

This Recipe was supplied to me by my elder sister Mrs Roshni Lata.

VN:F [1.9.12_1141]
Rating: 5.3/10 (6 votes cast)
VN:F [1.9.12_1141]
Rating: +3 (from 7 votes)

Tags: , , , ,

Khatai Chutney

Ingredients:

  1. Khatai (dried and preserved mangoes)
  2. Garlic paste
  3. Chillies chopped
  4. Ginger paste
  5. Curry leaves
  6. Tamrin
  7. Oil
  8. Sarso/mustard seeds
  9. Tumeric/Haldi
  10. Masala
  11. Sugar
  12. Salt

Method:

  1. Wash the khatai well and soak it overnight.
  2. Squeeze the khatai with your hands.
  3. Heat oil, add garlic, sarso and ginger and fry it till light brown.
  4. Add tumeric and masala and simmer it for few seconds and add the khatai mixture.
  5. Wash the tamrin and add equivalent amount of water to it and squeeze it with your hands. Pour the liquid part of the tamrin to the cooking khatai mixture.
  6. Add salt and mix well.
  7. Cook for 15 minutes and add sugar, simmer and taste to see if salt and sugar is ok.
  8. When thickness is ok, the Khatai Chutney recipe is ready to be served.

Note:

  1. Do not soak khatai (or anything sour) in metal pot but use a plastic basin or glass bowl because corrosion will occur otherwise.
  2. Do not let the chutney be very thick, otherwise it will stick together like a jelly.
  3. Can be served with other food like curry, rice and roti.

This recipe is supplied to me by my aunty Janaki Narayan. She has her ministry at Radio Naya Jiwan in Suva . Radio Naya Jiwan is a Christian Hindi radio Station in Suva Fiji.

VN:F [1.9.12_1141]
Rating: 4.3/10 (3 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: , , ,

Pysam / payasam recipe (Fiji Indian)

Ingredients:

  1. 1 cup mung dhal
  2. 2 grated coconuts or 2 cups of tinned coconut milk
  3. 2 tinned condensed milk (nestle)
  4. 2 tinned anchor carnation milk
  5. 2 liter liquid milk
  6. Raisins / sultana
  7. Badam / almonds shredded
  8. 1/2 cup Sago/ sabudana
  9. powdered ginger 1tsp
  10. powdered elachi 1tsp
  11. 4 tbsp Ghee
  12. 3/4 cup powdered milk

Method:

  1. Check to see that there are no stones in the mungh dhal,  wash it clean and drain out all water.
  2. Heat ghee in a pot and fry the washed mungh dhal.
  3. Drain out any excess ghee and add 2 cups of water to the pot of dhal and boil it.
  4. Add 1 cup of water to the grated coconut flesh and Squeeze out the milk. Strain the milk and pour it in the boiling dhal.
  5. When coconut milk starts to soak, add the liquid milk and raisins.
  6. Pour the 3/4 cup of powdered milk to the boiling mixture.
  7. When dhal is tender and dissolved well, add carnation milk and keep stirring
  8. Wash sabudana/sago and add it to the boiling mixture.
  9. Add condensed milk while stirring.
  10. Add elachi powder, ginger powder, shredded Badam/almonds, mix this well for 2 minutes and take it off the heat (If the mixture is very thick, add more liquid milk and simmer for few seconds).

Note:

  1. Keep stirring in the last few steps (steps 7 onwards) otherwise it will start burning.
VN:F [1.9.12_1141]
Rating: 6.3/10 (40 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 13 votes)

Tags: , , , ,

How to Make Gulab Jamun (Fiji Indian Style)

Gulaab Jamun is an authentic Indian sweets, the recipe is brought to fiji by our ancestors from India. In this modern times Fiji type of Julab Jamoon and the Julab Jamoon made in India has slight differences in look but the taste is same. The sweets which is called Gulab Jamoon in India looks like Rasgulla, it is dipped in syrup and is round in shape. The sweet which is called Gulab jamoon in Fiji is cylindrical in shape that is long in length and it is round.

Gulab Jamun Fiji Style

Gulab Jamun Fiji Style

Ingredients for making Gulab Jamun Fiji Indian Type:

  1. 1 tin Condensed milk
  2. Elachi 1 tsp
  3. Jaifar 1/4 tsp
  4. Self raising Flour 3 cups
  5. Butter/Ghee 2 to 4 tablespoons
  6. Butter/Ghee 2 to 4 tablespoons (extra)
  7. Sugar 2 cups
  8. Water 4 cups
  9. Oil to fry
  10. Vanilla 1 drop (optional)

Method for making Gulab Jamun Fiji Indian Type:

  1. Ground the elachi and jaifar nd make it into powder.
  2. Sieve the self raising flour in a bowl.
  3. Melt the butter or ghee to be used and cool it.
  4. Open the condensed milk can and pour the content in a clean empty bowl.
  5. Add the powdered elachi,  jaifar and vanilla to the condensed milk.
  6. Add the melted ghee to the condensed milk.
  7. Use a spoon to mix the ingredients added to condensed milk (stir in a circular motion).
  8. Sprinkle flour over the mixture and mix well. Repeat this process till the dough is stiff enough to be kneaded.
  9. Knead the dough well, should be a stiff dough (you can also use a few drops of ghee if needed).
  10. Pour sugar and water in a pan and boil it for 15 to 20 minutes over medium heat to make syrup (bubbles will form while boiling and it should be 1 string syrup).
  11. Take small pieces of dough and make round long shaped gulab jamun with your hands as shown in the image (approximately 1/2 cm wide and 3 cm long). (In this step you will need the extra ghee to rub in your hands so that the Gulab jamun dough does not stick to your hands).
  12. Heat oil and fry the gulab jamun till golden brown.
  13. Take out the fried gulab jamun from the oil and pour it in the syrup (Gulab jamun should be soaked well with the syrup).
  14. Take out the gulab jamun from the syrup after 2 to 5 minutes and cool it.
  15. Fiji Indian style Gulab Jamun Recipe is ready.

Notes:

  1. Gulab Jamun is one of the Indian Sweets that is popularly made during Festivals like Diwali, Eid, Holi, Navratri and other Hindu and Muslim Festivals. It is also prepared for marriages, parties, birthdays etc.
  2. Some people may spell Gulab Jamun as Julab Jamun, Gulaab Jamoon, Julaab Jamoon etc
VN:F [1.9.12_1141]
Rating: 7.2/10 (70 votes cast)
VN:F [1.9.12_1141]
Rating: +17 (from 29 votes)

Tags: , , , , , , , , , , , , ,

Breadfruit Curry

Ingredients:

  1. 1 breadfruit
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Lemon Juice 2 tsp
  10. Coriander leaves
  11. Masala
  12. Tumeric

Method:

  1. Cut the breadfruit into lenghtwise pieces.
  2. Using a knife, take off the skin and the inside layer.
  3. Wash breadfruit and cut the pieces into small cubes.
  4. Heat oil and splatter in methi.
  5. Let methi get brown, add a few pieces of onion and jeera.
  6. Add garlic and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and masala and tumeric.
  8. Add  Breadfruit pieces and salt and stirr.
  9. Add 1 liter of water.
  10. When  Breadfruit pieces start to get tender, add lemon juice and cook for a few minutes.
  11. Add coriander leaves and simmer for few minutes.
  12. Fiji Indian style Breadfruit Curry Recipe is ready
  13. Serve with other food. Yummy with roti or rice.
VN:F [1.9.12_1141]
Rating: 8.3/10 (3 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: , , , ,

Breadfruit Curry in Coconut Milk

Ingredients:

  1. 1 breadfruit
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Coconut milk
  10. Tomatoes

Method:

  1. Cut the breadfruit into lenghtwise pieces.
  2. Using a knife, take off the skin and the inside layer.
  3. Wash breadfruit and cut the pieces into small cubes.
  4. Heat oil and splatter in methi.
  5. Let methi get brown, add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add  Breadfruit pieces and salt.
  8. Add 1/4 cup of water.
  9. When  Breadfruit pieces start to get tender, add Tomatoes and cook for a few minutes.
  10. Add Coconut cream and simmer for few minutes.
  11. Fiji Indian style Breadfruit Curry in Coconut Milk Recipe is ready
  12. Serve with other food. Yummy with roti or rice.
VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , , , ,

Dhal Soup (Bora Dhal)

Inredients:

  1. Dried split beans (bora) 1 cup
  2. Salt 1/1/2 tbsp
  3. Ghee/Butter 1/4 cup
  4. Water 6 cups
  5. Sarso
  6. Jeera
  7. Onion 1/4 sliced into thin long slices
  8. Garlic Paste 2 tbsp
  9. Tumeric
  10. Curry leaves
  11. 1 eggplant
  12. 1 Carrot
  13. Sajan Bhaji (Optional)

Method:

  1. Wash the split peas and drain out all the water.
  2. Peel the eggplant using a vegetable peeler and cut it into very small pieces.
  3. Peel the carrot using a vegetable peeler and cut it into very small pieces.
  4. Heat ghee in a pressure cooker or a pot, add sliced onion, jeera and sarso. After a few seconds, add garlic and curry leaves. Fry this till garlic is golden brown.
  5. Add split beans, salt and tumeric fry this for 2 to 4 minutes and pour water in it.
  6. Add the carrot and eggplant and boil till the split peas is soft and tender and some of the pods are dissolved in the soup.
  7. Fiji Indian style Dhal soup made of Bora dhal Recipe is ready.
  8. Serve with food, it will be super with rice and chutney.

Note:
Water will evaporate while boiling. It might get to about 5 cups after boiling. You can add more water depending on the likeness of your choice of thickness of dhal.

VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: , , , , , ,