Masala paruppu vadai
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This recipe provides instructions for making Masala Paruppu Vadai, a South Indian savory snack. It involves soaking split Bengal gram, grinding it into a coarse paste along with green chilies, red chilies, and asafoetida. The paste is then mixed with finely chopped onions, ginger, curry leaves, coriander leaves, cumin seeds, fennel seeds, and salt. Small balls are formed from the mixture and deep fried until golden brown.
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This document contains recipes for various non-vegetarian dishes from Nazish Qureshi's recipe book. It includes recipes for Tandoori Chicken, Chicken 65, Ginger Chicken, Chilly Chicken, Pepper Chicken, Szechwan Chicken, Chicken Lollipop, Kadhai Chicken, Butter Chicken and others. The recipes provide lists of ingredients and step-by-step instructions for preparing the dishes.
Indian Cook Book Design
School project focusing on information layout, design, hierarchy, balance, and original art content created with sketchbook pro.
Lamb rogan josh
This recipe is for a traditional Kashmiri lamb Rogan Josh dish. It involves cooking lamb with onions and a mixture of warm spices like cloves, cardamom, fennel and chili. The lamb and onions are browned together in oil to caramelize the onions and sear the meat. A variety of spices, ginger, garlic and tomatoes are then added to the pan along with water. The covered dish simmers for 35-40 minutes until the lamb is very tender. It is served garnished with fresh coriander, tomato and ginger.
Dry fruit cabbage curry
Delicious food prepared by me. It came out awesome. Those who don't like cabbage try this once. I hope you will start eating cabbage.
Shivaratri recipes
The document provides recipes for several Indian dishes traditionally served during Shivaratri, a Hindu festival. It includes recipes for Ven Pongal, a rice and lentil dish with cashews and ghee; Sweet Pongal, a sweet rice and lentil pudding with jaggery, cashews and raisins; Kesari, a semolina dessert cooked with milk, nuts, raisins and sugar; Lemon Rice, a tangy rice side with lemon juice, peanuts and spices; and Sundal, a seasoned chickpea snack mixed with coconut. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
Ingredients
The first recipe is for Mango Rabdi, a chilled Indian dessert made by boiling milk until thickened, adding sugar and mango pulp, then chilling.
The second recipe is for Stuffed Okra, which involves slicing okra lengthwise, stuffing with a spice mixture, then shallow frying with onions and spices.
The third provides two recipes - one for Crispy Baby Corn battered and deep fried, and the other for Pisang Goreng, Indonesian fried bananas coated in batter.
Turkish Traditional Menu
The document provides recipes for several traditional Turkish dishes and drinks. The Tarhana Soup recipe describes mixing flour, tomatoes, peppers and onions to make a thick dough that is dried and later rehydrated for cooking. The Çiğ Köfte recipe is for raw meatballs made with minced meat, bulgur, walnuts and spices. The Çerkez Tavuğu recipe is for a chicken dish where the shredded meat is mixed with a walnut and bread sauce. The İçli Köfte recipe provides instructions for cooking beans and mixing them with a garlic and herb dressing. The Künefe dessert recipe layers shredded pastry with pistachios and syrup. Finally
Ms. wray's great soup recipes
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
Similar to Masala paruppu vadai (20)
More from Chef Kumar
Kerala flood 2018
Heavy monsoon rains caused widespread flooding across the southern Indian state of Kerala in August 2018. Over 450 people lost their lives and more than 1.4 million others were displaced from their homes as a result of the flooding, which was described as the worst flooding the state had experienced in nearly a century. Infrastructure and property across the state were damaged, with initial estimates putting reconstruction costs in excess of $3 billion.
Ayurvedic herbs
The document lists over 150 Ayurvedic herbs and foods along with their names in Sanskrit and English. Each herb or food is listed on its own line with "Chef Ashokkumar" as the author. The list covers a wide variety of herbs, leaves, seeds, fruits and plants used in Ayurvedic medicine and cooking. It concludes by thanking the reader.
Culinary trends
The document describes elements of a tasting menu or degustation experience, including types of dishes, plating suggestions, and tips for hosting a tasting menu at home. It provides examples of innovative small plate ideas like deconstructed dishes, amuse-bouches, and palate cleansers to engage the senses and wow guests. Degustation aims to take guests on a culinary journey through carefully selected tasting portions of signature dishes and seasonal ingredients.
Diet
The document provides summaries of 20 different diets, including the ketogenic diet, Paleo diet, low carb diet, LCHF diet, Atkins diet, detox/master cleanse diet, blood type diet, glycaemic index diet, hormone diet, macrobiotic diet, Mediterranean diet, New Beverly Hills diet, Nutrisystem diet, Shangri-La diet, Volumetrics diet, Weight Watchers diet, Zone diet, DASH diet, vegan diet, raw food diet, and Ayurvedic diet. Each summary briefly describes the core principles and goals of the diet.
Kitchen equipments
The document lists various types of kitchen equipment and utensils including blenders, cutters, peelers, mixers, juicers, washers, ovens, hobs, chillers, freezers, burners, steamers, mixers, grinders, sinks, disposers, trolleys, ovens, slicers, dishwashers, bain-maries, storage bins, refrigerators, grills, fryers, tables, machines, grills, hoods, pans, lamps, ovens, crushers, cleaners, dispensers, toasters, coffee machines, steamers, knives, boards, strainers, measures, scales, woks, stands,
Indian sweets
The document lists over 150 Indian dessert recipes created by Chef Ashokkumar. It includes popular desserts like Gulab Jamun, Jalebi, Rasgulla, Ladoo, Halwa, and Kheer as well as some regional specialties. All recipes are attributed to Chef Ashokkumar.
French classical menu
The document provides a French classical menu template consisting of 15 courses from appetizers to dessert. It includes descriptions of common dishes for each course such as soups, fish, meats and vegetables. The menu aims to balance heavier and lighter dishes throughout the multi-course meal culminating in sweets, cheeses and beverages at the end.
Contamination hazards and control
The document discusses foodborne illness and how to prevent it. It states that foodborne illness can be caused by biological hazards like bacteria, viruses and parasites entering food. Young children are more susceptible than adults. Improperly cooled and reheated foods can allow bacteria to grow and cause illness. Maintaining proper time and temperature controls and good sanitation practices are key to preventing foodborne illness.
Breakfast around the globe
This document provides a brief overview of breakfast foods and customs from around the world, listing typical breakfasts from over 40 different countries and regions including England, Israel, the Netherlands, Poland, Spain, Morocco, Hawaii, Sweden, Iceland, Portugal, Australia, Brazil, Italy, Wales, Denmark, the Philippines, Alaska, America, France, Germany, India, Scotland, Thailand, Argentina, Ireland, Canada, Mexico, Russia, Vietnam, Peru, Bolivia, Egypt, Japan, China, Malaysia, Mongolia, Belize, Hungary, Pakistan, Estonia, Jordan, Venezuela, Colombia, Ghana, Uganda, the Bahamas, Costa Rica, the Dominican Republic, Turkey, South India, and concluding with
Allergens
Food allergies are serious medical conditions caused by an immune system response to certain proteins in food. The most common food allergens are milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish. Symptoms can range from mild to life-threatening. Managing food allergies requires strict avoidance of the allergenic foods and ingredients containing them. Substitutes are available for common allergens like milk and eggs when cooking or baking.
Mango leaf thovayal
Mango leaf thogayal is a South Indian dish made with mango leaves, green chilies, shallots, coconut chips, and tamarind. To make it, mango leaves are washed and then sautéed with mustard seeds, urad dal, asafetida, curry leaves, coconut, red chili, green chili, and shallots in sesame oil. The cooked ingredients are then ground into a smooth paste and served with rice, idli, or dosa.
Edible flowers
The document lists over 50 different types of edible flowers that can be used in cooking according to Chef Ashokkumar. Some examples included are apple blossom, arugula, basil, begonias, borage, broccoli, calendula, carnations, chamomile, chicory, chive, Chrysanthemum, cornflowers, dandelion, daylily, and dianthus.
Pineapple pulissery
Pineapple Pulissery is a South Indian dish made with diced pineapple, coconut, green chilies, cumin seeds, curry leaves, yogurt, and seasoning. To make it, pineapple is cooked with turmeric, curry leaves, and water until tender. Meanwhile, coconut, green chilies, cumin seeds, and curry leaves are ground to a paste. The paste is added to the pineapple and cooked briefly. Yogurt is then stirred in and the mixture is removed from heat. For seasoning, mustard seeds, red chilies, and curry leaves are sautéed in oil and poured over the pulissery before serving with rice.
Pazhampori
1) Pazham Pori is a Kerala-style crispy banana fritter made with ripe plantain, refined wheat flour, sugar, baking soda, salt, and turmeric powder mixed into a batter.
2) The plantain is sliced and dipped in the batter before deep frying in oil until golden brown.
3) The fried fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
Keezanalli thogayal
Phyllanthus niruri is a tropical plant found in coastal areas known by various common names across languages. It has been used in Ayurvedic medicine to treat issues of the stomach, genitourinary system, liver, kidney, and spleen. The plant is known by many names in different languages and cultures, including "keezha nelli" in Tamil and "nela nelli" in Kannada.
A recipe is provided for Keezhanalli Thogayal, a South Indian preparation using keezha nelli leaves that are washed, drained, and tempered in oil along with mustard seeds, urad dal, asafetida, curry leaves, coconut
Gongura thogayal
This recipe provides instructions for making Pulicha Keerai or Gongura Thogayal, a South Indian dish made from gongura leaves. The key ingredients are a handful of gongura leaves, green chilies, sesame oil, mustard seeds, urad dal, red chili, curry leaves, asafetida, shallots and coconut chips. The gongura leaves and chilies are washed, drained and moistened with salt and water. The oil is tempered with spices and shallots are sauteed until transparent. Finally, the cooked ingredients are ground to a smooth paste to serve with rice, idli or dosa.
Channa masala
This recipe provides instructions for making Channa Masala, a popular Indian dish of chickpeas in a spicy tomato-based gravy. It includes soaking and cooking garbanzo beans or kabuli channa, then sautéing onions, ginger-garlic paste and various spices like cinnamon, cumin, chili powder and coriander in oil. Tomatoes are added and simmered to make the masala gravy, which is then mixed with the cooked chickpeas. The finished dish is garnished with cilantro and served with Indian flatbreads or rice.
Vemicelli sago payasam
This recipe is for Vermicelli Sago Payasam, a traditional Indian dessert. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and cardamom powder. The tapioca is boiled separately then added to simmering vermicelli and milk along with coconut milk and sugar. Cashews, raisins and coconut are fried and mixed in at the end along with cardamom for flavor.
Kathirikkai murungakkai sambar
This recipe is for Kathirikkai Murungakkai Sambar, an Indian lentil soup or stew. It contains toor dal, tamarind, onions, tomatoes, eggplant, drumsticks, chili powder, coriander powder, turmeric, and various spices. The dal and vegetables are boiled together in a sauce made from tamarind juice, tomatoes, and spices. Tips include adjusting the sourness with more tomatoes or tamarind, adding water to control consistency, and omitting onions for a variation. The taste depends on adjusting the proportions of spices used.
Breakfast sambar
This recipe is for a South Indian breakfast dish called Breakfast Sambar or Ariacha Sambar. It contains various lentils, vegetables, spices and coconut that are boiled together to create a flavorful and nutritious porridge. The main ingredients are toor dal, pumpkin, shallots and a spice paste made from dried chilies, coriander seeds, coconut and other spices. All the ingredients are boiled until soft and mashed before adding tamarind juice and finishing spices to create the final sambar.
More from Chef Kumar (20)
Masala paruppu vadai
- 1. Chef Ashokkumar Masala Paruppu Vadai Ingredients 200 gmsSplit BengalGram Pinch Asafoetida 10 -1 5 gms Green chillies roughly chopped 10 gms Whole dry red chillies 150 gmsOnions finely chopped 10 gms chopped Ginger 10 gms Fresh coriander leavesfinely chopped 5 gms fresh curry leaveschopped 5 gms cumin seeds 5 gms fennelseeds Salt to taste Oil to deep fry Procedure Soak dalfor three to four hours and drain. Add asafetida, green chilies and red chilies to the soaked dals and grind to a coarse paste. Mix in onions, ginger,curry leaves, coriander leaves, and salt. Mix well. Grind it in a blender mixer or wet grinder with hardly any water . Make small balls of 20 – 25 gms size or the size of a small lemon . patit with the palm like a small discuss and fry in hot oil until golden and crisp Remove and place onto an absorbentpaper and serve hot