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SNACKS | CURRIES | PICKLES | DESSERT

MAKE CURRIES LIKE A CHEF

RECIPES OF INDIA
12 Veg recipes, ideas & more...

MAR/APR. 2021, VOL.15, ISSUE. 110.

COVER STORY
BHARWA
KARELA
CURRY

PAGE 16

cGuertrsye..t. CAJUN GAJAR INSTANT DISPLAY UNTIL
POTATO MOOLI JALEB JUNE 08,2021.
KA ACHAR
PAGE 08 PAGE 32
PAGE 24

IN THIS ISSUE

08 Cajun Potato 10 Chilli Bread Manchurian 12 Tandoori Momos

16 Bharwa Karela Curry 18 Dahi Bhindi Curry 20 Malai Kofta Curry

24 Gajar Mooli ka Achar 26 Lal Mirch ka Achar 28 Lahsun ka Achar

32 Instant Jalebi 33 Modak 34 Shahi Tudka

{LETTER FROM THE EDITORS}

LETTER
FROM THE
EDITORS

T HE PROCESS OF developing a recipe for Veg shares the recipe with teammates; external professional
Recipes Of India can take weeks or even months. testers; and, of course, our army of vol- unteer recipe
Each recipe is assigned to a test cook or editor, testers across the country.
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Step one is research. What is the story behind this home cooks find the instructions clear? Did they identify
dish? Where does it come from? Was this dish invent- any complications? Did they like it? Would they make it
ed in a specific place by an identifiable person, or did again?
it evolve over the years in hundreds or thou- sands of
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than 80 percent of home recipe testers say that they’d
Next comes experimentation. If recipes for this dish make it again, the recipe goes back to square one.
already exist, the cook will prepare several of them,
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We’ll walk you through it from there.

MAR/APR 2021 . RECIPES OF INDIA 3



CONTENTSMARCH/APRIL 2021

IN EVERY ISSUE

02 In this issue (recipe
index)
03 Letter from the
editors

FEATURES 15 CURRIES

07 Snacks 16 Bharwa Karela Curry
18 Dahi Bhindi Curry
08 Cajun Potato 20 Malai Kofta Curry
10 Chilli Bread Manchiran
31 SWEETS
12 Tandoori Momos
32 Instant Jalebi
23 PICKLES 33 Modak

24 Gajjar Mooli Ka Achar 34 Shahi Tukda
26 Lal Mirch Ka Achar
28 Lahsun Ka Achar MAR/APR 2021 . RECIPES OF INDIA 5



{31 SWEETS}

MAR/APR 2021 . RECIPES OF INDIA 7
Keep Your Friends Close & Your

SNACKS Closer..!

{31 SWEETS} Kitchen tip

• Firstly, make sure to select small-sized potatoes, else it
will not be appealing.

• Also, adjust the amount of chilli to your spice level.
• Additionally, if you are having access to onion powder

and garlic powder, you can use finely chopped fresh
ones.
• Finally, cajun potato recipe tastes great when prepared
slightly spicy and creamy.

8 RECIPES OF INDIA . MAR/APR 2021

{SNACKS}

creamy & spicy

CAJUN POTATO SNACInsKtruSctions

PREP TIME : 10 minutes 01 Firstly, in a take 15 baby potato and add
COOK TIME : 20 minutes ½ tsp salt.
SERVES : 3 02 Pressure cook for 2 whistles or until po-
tatoes is 90% cooked.
Pressure cooking 03 Remove the potatoes, press and flatten
• 15 baby potato slightly. Keep aside.
• ½ tsp salt 04 In a small bowl take ¼ cup corn flour, ¼
• water (for cooking) cup maida, ½ tsp chilli flakes, ½ tsp mixed
Crispy potato herbs, ¼ tsp white pepper powder and ½ tsp
• ¼ cup corn flour salt.
• ¼ cup maida / plain flour 05 Add ½ cup water and mix well forming a
• ½ tsp chilli flakes smooth lump-free batter.
• ½ tsp mixed herbs 06 Now dip the boiled potato into slurry
• ¼ tsp white pepper powder coating uniformly.
• ½ tsp salt 07 Shallow fry the potatoes on medium
• ½ cup water flame.
• oil (for frying) 08 Fry both the sides until the potatoes turn
Cajun sauce golden brown and crisp.
• ¾ cup mayonnaise (eggless) 09 Add ½ tsp butter and fry to have a but-
• ½ tsp chilli flakes tery flavour. Keep aside.
• ½ tsp mixed herbs 10 Now in a small bowl take ¾ cup mayon-
• ¼ tsp white pepper powder naise, ½ tsp chilli flakes and ½ tsp mixed
• ½ tsp garlic powder herbs.
• ½ tsp paprika / chilli powder 11 Also add ¼ tsp white pepper powder, ½
• ½ tsp onion powder tsp garlic powder, ½ tsp paprika, ½ tsp onion
• ½ tsp salt powder, ½ tsp salt and 1 tsp chilli sauce.
• 1 tsp chilli sauce 12 Mix well forming a smooth paste.
• 3 tbsp milk Now add 3 tbsp milk or as required and pre-
Other ingredients pare a smooth flowing consistency sauce.
• 1 tsp onion (finely chopped) 13 To serve, in a plate place fried potato
• 1 tsp coriander (finely chopped) leaving some gap in between.
14 Pour a generous amount of cajun sauce
Nutrition Potassium: 4521mg over it.
Fiber: 24g 15 Sprinkle, paprika, 1 tsp onion and 1 tsp
Calories: 1050kcal Sugar: 12g coriander.
Vitamin A: 282IU 16 Finally, cajun potato is ready to enjoy.
Carbohydrates: Vitamin C: 211mg
Calcium: 148mg
212g Iron: 9mg
Protein: 24g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 1682mg

MAR/APR 2021 . RECIPES OF INDIA 9

{SNACKS}

Saucy & spicy Instructions

CHILLI BREAD 01Firstly, in a blender take 4 slices of bread.
MANCHURIAN 02 Pulse and blend to form bread crumbs.
SNACKS 03 Transfer the bread crumbs into a large
mixing bowl.
PREP TIME : 10 minutes 04 Also add 2 cup cabbage, 2 tbsp carrot, 2
COOK TIME : 20 minutes tbsp capsicum and ½ tsp ginger garlic paste.
SERVES : 2 05 Further add ½ tsp pepper, ½ tsp chilli pow-
der, ¼ tsp salt and 2 tsp soy sauce.
Fried bread 06 Squeeze and mix well until the moist
• 4 slice bread (white/brown) dough is formed.
• 2 cup cabbage (shredded) 07 Now add 2 tbsp corn flour and mix well.
• 2 tbsp carrot (grated) 08 Mix well to form a soft dough.
• 2 tbsp capsicum (finely chopped) 09 Grease hands with oil and prepare small
• ½ tsp ginger garlic paste square sized pieces.
• ½ tsp pepper (crushed) 10 Deep fry in hot oil or bake at 180 degree
• ½ tsp kashmiri red chilli powder celcius for 20 minutes
• ¼ tsp salt 11 Stir occasionally, fry until it turns golden
• 2 tsp soy sauce brown.
• 2 tbsp corn flour 12 Drain off the fried bread pieces and keep
• oil for frying aside.
Sauce
• 4 tsp oil Bread chilli preparation
• 2 clove garlic (finely chopped) 01 Firstly, in a large kadai heat 4 tsp oil and
• 1 inch ginger (finely chopped) saute 2 clove garlic, 1 inch ginger and 2 chilli
• 2 chilli (slit) on high flame.
• 2 tbsp onion (finely chopped)
• 7 cubes capsicum
• 1 tbsp vinegar
• 3 tsp soy sauce
• 2 tbsp tomato sauce
• 1 tsp chilli sauce
• ¼ tsp pepper (crushed)
• ¼ tsp salt
• 1 tsp corn flour
• 2 tbsp water
• 2 tbsp spring onion (chopped)

10 RECIPES OF INDIA . MAR/APR 2021

{SNACKS}

02 Also saute 2 tbsp onion, 7 cubes capsicum plate and garnish with chopped spring onions
and saute on high flame. green and serve with fried rice.
03 Additionally add 1 tbsp vinegar, 3 tsp soy
sauce, 2 tbsp tomato sauce, 1 tsp chilli sauce, Kitchen tip
¼ tsp pepper and ¼ tsp salt.
04 Mix well and saute for a minute. • Firstly, add vegetables of your choice while pre-
05 Fadd cornflour slurry. To prepare corn paring the bread mixture
flour waer mix 1 tsp of cornflour with 2 tbsp of
water. • Also, add red food colour to the batter to prepare
06 Give a good mix until the gravy slightly bright red colour chilli bread.
thickens and turns translucent.
07 Additionally, add fried bread and 2 tbsp • Additionally, if you are finding lazy to prepare
spring onion bread mixture, you can just toast bread slices and
08 Mix gently making sure the sauce has prepare the sauce.
coated well uniformly.
09 Finally, transfer chilli bread to a serving • Furthermore, adjust the consistency of gravy by
increasing the cornflour water.

• Finally, chilli bread recipe tastes great when
served hot and crispy.

MAR/APR 2021 . RECIPES OF INDIA 11

{SNACKS}

Hot & juicy

TANDOORI
MOMOS
SNACKSPREP TIME : 10 minutes

COOK TIME : 20 minutes
RESTING TIME : 1 hr & 30 minutes
SERVINGS : 14 momos

Dough: Instructions
• 1½ cup maida / plain flour / all purpose
01 firstly, in a large mixing bowl take 1½ cup
flour maida, ¼ tsp salt and 1 tsp oil. mix well.
• ¼ tsp salt 02 add ½ cup water and knead dough for 5
• 1 tsp oil minutes.
• ½ cup water 03 knead to a smooth and soft dough, and
Stuffing: rest for 30 minutes.
• 2 tsp oil 04 now in a large kadai heat 2 tsp oil and sau-
• 1 clove garlic (finely chopped) te 1 clove garlic.
• ½ onion (finely chopped) 06 also, saute ½ onion till they turn translu-
• 1 carrot (grated) cent.
• 2 cup cabbage (grated) 07 further, add 1 grated carrot and 2 cup grat-
• ½ tsp pepper (crushed) ed cabbage.
• ½ tsp salt 08 saute well till it shrinks slightly.
• 1 tbsp coriander (finely chopped) 09 now add ½ tsp pepper, ½ tsp salt and 1 tbsp
Tandoori marination: coriander.
• ½ cup curd / yogurt (thick) 10 mix well and allow to cool completely. mo-
• 1 tsp ginger garlic paste mos stuffing is ready.
• ¼ tsp turmeric 11 after 30 minutes, take the prepared momos
• 1 tsp kashmiri red chilli powder / lal mirch dough and knead well again for a minute.
12 further, pinch a small ball and flatten.
powder 13 now dust with some maida and start to roll
• ½ tsp garam masala using a rolling pin.
• 1 tsp kasuri methi 14 roll to almost medium thin circle. around 4
• 1 tsp lemon juice – 5 inch in diameter. make sure you roll from
• 1 tsp oil sides and keep the centre slightly thick.
• ¼ tsp salt 15 using a small cup, cut into a circle and
Other ingredients:
• 2 tbsp oil
• 2 pieces red-hot charcoal
• ½ tsp ghee / clarified butter
• ½ tsp chaat masala
• ½ tsp coriander (finely chopped)

12 RECIPES OF INDIA . MAR/APR 2021

{SNACKS}

brush water to sides. 07 Cook for 2 minutes on medium flame. Flip
16 press in middle and seal the momos form- over and cook all sides well.
ing a bundle. 08 Now place a small cup in the centre and
17 heat a steamer and arrange the momos in keep 2 pieces of red-hot charcoal.
the tray without touching each other. 09 Pour ½ tsp ghee and cover with a lid.
18 furthermore, steam momos for 10-12 min- 10 Allow to rest for 2-3 minutes, or till aroma
utes or till shiny sheen appears over it. is infused into momos.
19 cool the momos completely, as they will be 11 Finally, serve tandoori momos sprinkled
very delicate to touch. with chaat masala and coriander leaves.

Tandoori momos preparation Kitchen tip
01 Firstly, in a large cup take ½ cup curd.
02 Also add 1 tsp ginger garlic paste, ¼ tsp • Firstly, knead the dough well, else momos will be
turmeric, 1 tsp chilli powder, ½ tsp garam chewy.
masala, 1 tsp kasuri methi, 1 tsp lemon juice, 1
tsp oil and ¼ tsp salt. • Also, add grated paneer to the stuffing to enhance
03 Mix well making sure all the spices are the flavour.
combined well.
04 Now coat the momos with prepared mari- • Additionally, if you have tandoor/oven then bake it
nation and rest for 1 hour. more tandoori flavour.
06 Heat kadai with 2 tbsp oil and place the
marinated momos. • Finally, tandoori momos recipe tastes great when
prepared slightly spicy and served with momos
sauce.

MAR/APR 2021 . RECIPES OF INDIA 13



{SNACKS}

MAR/APR 2021 . RECIPES OF INDIA 15
Let’s Make CURRY!

The key to a great homemade curry is
fragrant roasted spices and lots of it..!

{CURRY}

Spicy curry • ½ tsp turmeric
• 1 tsp chilli powder
BHARWA • small ball sized tamarind
KARELA • ½ tsp salt
CURRY • ½ onion (finely chopped)
• 2 tbsp coriander (finely chopped)
PREP TIME : 10 minutes Curry:
COOK TIME : 40 minutes • 3 tbsp oil
SOACKING TIME : 20 minutes • 1 tsp mustard
SERVINGS : 4 • 1 tsp cumin
• pinch hing
Soaking: • few curry leaves
• 9 bitter gourd / karela • 1 onion (finely chopped)
• 1 tsp salt • 1 tsp ginger garlic paste
• ½ tsp turmeric • ½ tsp turmeric
• water (for soaking) • 1 tsp chilli powder
Masala stuffing: • ½ tsp coriander powder
• 2 tsp oil • 1 tsp garam masala
• 2 tsp coriander seeds • 2 tomato (finely chopped)
• 1 tsp cumin seeds • 2 tbsp jaggery
• 2 tbsp sesame • ½ tsp salt
• 1 tsp poppy seeds • 1 cup water
• ¼ cup peanut (roasted) • 2 tbsp coriander (finely chopped)
• 3 tbsp dry coconut (sliced)
Instructions
16 RECIPES OF INDIA . MAR/APR 2021
Remove bitterness from karela

01 Firstly, slit the karela and remove the seeds.

Kitchen tip

• Firstly, make sure to remove the seeds else the curry will
taste bitter.

• also, adjust the amount of jaggery depending on the
bitterness.

• additionally, if you have leftover masala stuffing then
you can add to the curry.

• finally, bharwa karela recipe tastes great when served
slightly spicy.

02 Removing the seeds will create room for stuff- bined.
ing and also reduce bitterness. 08 Now take the karela and stuff the masala into
03 Sprinkle 1 tsp salt and ½ tsp turmeric.Soak in it. Keep aside.
water for 20 minutes. This helps to reduce bit-
terness. Prepare stuffed bitte gourd curry

Prepare masala for stuffing 01 Firstly, in a large kadai heat 3 tbsp oil. Splutter
1 tsp mustard, 1 tsp cumin, pinch hing and few
01 Firstly, in a pan heat 2 tsp oil. curry leaves.
Add 2 tsp coriander seeds, 1 tsp cumin seeds, 2 02 Add 1 onion, 1 tsp ginger garlic paste and saute
tbsp sesame and 1 tsp poppy seeds. well.
02 Roast on low flame until the spices turn aro- 03 Keeping the flame on low add ½ tsp turmeric,
matic. 1 tsp chilli powder, ½ tsp coriander powder and 1
03 Now add ¼ cup peanut, 3 tbsp dry coconut and tsp garam masala.
roast until it turns crunchy. 03 Saute until the spices turn aromatic.
04 Cool completely and transfer to mixi, add ½ 04 Now add 2 tomato and saute until the toma-
tsp turmeric, 1 tsp chilli powder, small ball sized toes turn soft and mushy.
tamarind and ½ tsp salt. 05 Add in stuffed karela and cook for a minute
05 Blend to a coarse paste without adding any and add 2 tbsp jaggery, ½ tsp salt and 1 cup water.
water. Stir well adjusting consistency as required.
06 Transfer the masala powder to the pan, add ½ 06 Cover and simmer for 10 minutes or until kare-
onion and 2 tbsp coriander. la gets cooked well, finally, add 2 tbsp coriander
07 Mix well making sure everything is well com- and enjoy bharwa karela with roti or phulka.

MAR/APR 2021 . RECIPES OF INDIA 17

{CURRY}

Creamy curry • 1 tsp oil
• ¾ tsp mustard seeds
DAHI BHINDI • ¼ tsp methi seeds / fenugreek seeds (option-
CURRY
al)
PREP TIME : 5 minutes • ¾ tsp jeera / cumin seeds
COOK TIME : 20 minutes • pinch asafoetida / hing
SERVINGS : 4 • few curry leaves
• 1 - 2 tsp kashmiri chilli powder (adjust ac-
Blend onion paste:
• ½ onion (sliced) cording to your spice level)
• 1 inch ginger (roughly chopped) • ½ tsp turmeric powder
• 2 cloves garlic • 1 cup thick curd / yogurt (whisked smooth)
• 1-2 tsp oil • ½ tsp coriander powder
• 2 tbsp water (or as required to blend smooth) • ¼ cup water (or as required to adjust consis-
Fry bhindi / okra:
• 10 bhindi (chopped) tency)
• 2 tsp oil • few coriander leaves (chopped)
Bhindi gravy:
Instructions

Onion paste recipe
01 Firstly, in a kadai add 2 tsp of oil and fry
onions, ginger and garlic.
02 Fry till they turn slightly golden in colour.
03 Allow to cool completely.

18 RECIPES OF INDIA . MAR/APR 2021

{CURRY}

04 Add required water and blend to smooth 07 Immediately add fried bhindi / okra and
paste. Keep aside. give a good stir.
Fry bhindi / okra recipe 08 Remember to switch off the flame. Close
01 Firstly in the same kadai, add a tsp of oil the lid and allow to cook for 5 minute.
and fry chopped bhindis. 09 Garnish with few coriander leaves, then
02 Fry till bhindi cook from all sides and add a pinch of garam masala. And give a good
changes colour to dark green. mix.
03 Remove and keep aside.
Prepare bhindi gravy recipe Kitchen tip
01 Firstlyin the same kadai, add a tsp of oil
along with mustard seeds, jeera, methi and • whisk the yogurt well before you add.
hing. • make sure to keep the flame on low when you add
02 Once they splutter add curry leaves.
03 Now add prepared onion puree and saute curd, else the curd will curdle.
for a minute. • do not cook more than a minute after you add
04 Add spices like chilli powder, turmeric,
coriander powder and salt to taste. curd.
05 Fry the masala on low flame. • use fresh curd to prepare dahi bhindi. sour curd
Add some water.
06 Then add 1 cup curd / yogurt and stir on doesn’t taste great.
low flame. • adjust the spice level according to your taste.
• bhindi need to absorb curd, so keep them covered

for a while before you serve.
• wash the bhindi and dry well before you chop

else it will be sticky.

MAR/APR 2021 . RECIPES OF INDIA 19

{CURRY}

Kitchen tip

• firstly, add the curry over kofta just
before serving to prevent kofta from
turning soggy.

• also, adding cream makes curry rich
and creamy.

• additionally, adding cashew and
raisins in kofta will make kofta rich.

• finally, malai kofta recipe tastes great
when prepared creamy and not spicy.

Tasty curry • 2 tbsp oil
• 1 onion (sliced)
MALAI KOFTA • 1 tsp ginger garlic paste
CURRY • 2 tomato (sliced)
• 2 tbsp cashew / kaju
PREP TIME : 15 minutes Curry
COOK TIME : 50 minutes • 1 tbsp butter
SERVINGS : 5 • 2 tbsp oil
Kofta • 1 tsp cumin / jeera
• 3 potato / aloo (boiled & mashed) • 2 pod cardamom
• ¾ cup paneer / cottage cheese (grated) • 1 bay leaf
• 1 chilli (finely chopped) • 1 inch cinnamon
• 2 tbsp coriander (finely chopped) • 2 clove
• ¼ tsp cumin powder • 1 tsp kashmiri red chilli powder
• ½ tsp salt • ½ tsp turmeric
• 2 tbsp raisins • ¾ tsp coriander powder
• 2 tbsp cashew / kaju (chopped) • ¼ tsp cumin powder
• 2 tbsp maida / plain flour • 1 tsp salt
• oil (for frying) • ¼ cup cream / malai
Onion tomato puree • ½ cup water
• 1 tsp kasuri methi (crushed)
20 RECIPES OF INDIA . MAR/APR 2021 • ¼ tsp garam masala

Instructions

Kofta preparation
01 Firstly,in a large mixing bowl take 3 potato
and ¾ cup paneer.

02 Also add 1 chilli, 2 tbsp coriander, ¼ tsp 03 Further add 2 tomato and saute slightly.
cumin powder and ½ tsp salt. 04 Now add 2 tbsp cashew and continue to
03 Add 2 tbsp raisins and 2 tbsp cashew to saute until tomatoes soften completely.
have crunchy bite in kofta. 05 Cool completely and transfer to a blender.
04 Mix well making sure all the spices are well 06 Blend to smooth paste adding water if
combined required.
05 Now add 2 tbsp maida and mix well form- 07 Now filter the mixture to get rid of skin and
ing a soft dough. Maida helps to absorb mois- seeds.
ture and bind the mixture well. 08 Filter until silky smooth onion-tomato pu-
06 Prepare a small ball sized kofta by greas- ree is attained. Keep aside.
ing hand with oil. In a large kadai heat 1 tbsp butter and 2 tbsp
07 Deep fry on medium hot oil. oil.
08 Stir occasionally, making sure the koftas 09 Saute 1 tsp cumin, 2 pod cardamom, 1 bay
are cooked uniformly. leaf, 1 inch cinnamon, 2 clove until it turns
09 Fry until the kofta turn golden brown and aromatic.
crisp. 10 Further keeping the flame on low, add 1 tsp
10 Drain off the koftas and keep aside. chilli powder, ½ tsp turmeric, ¾ tsp coriander
Curry preparation for malia kofta powder and ¼ tsp cumin powder.
01 Firstly, in a pan heat 2 tbsp oil and saute 1 11 Saute until the spices turn aromatic.
onion, 1 tsp ginger garlic paste. 12 Finally, pour the curry over kofta and malai
02 Saute until onions changes colour slightly. kofta is ready to enjoy.

MAR/APR 2021 . RECIPES OF INDIA 21



Let’s PICKLE Things Up...! {CURRY}

MAR/APR 2021 . RECIPES OF INDIA 23

{CURRY}

24 RECIPES OF INDIA . MAR/APR 2021

{PICKLE }

CARROT
RADISH PICKLE

PREP TIME : 5 minutes Instructions
COOK TIME : 10 minutes
SERVINGS : 1 jar 01 Firstly, in a pan take 1 tbsp mustard, 1 tsp
cumin, 1 tsp coriander seeds, ½ tsp fennel, ¼
Pickle masala: tsp ajwain and ½ tsp methi.
• 1 tbsp mustard 02 Dry roast on low flame until the spices
• 1 tsp cumin / jeera turn aromatic.
• 1 tsp coriander seeds Cool completely and blend to a coarse pow-
• ½ tsp fennel / saunf der. Pickle masala is ready, keep aside.
• ¼ tsp ajwain / carom seeds 03 In a large kadai heat ¼ cup oil and add
• ½ tsp methi / fenugreek pinch hing, ½ tsp kalonji.
Other ingredients: Also add 1 inch ginger, 2 clove garlic and 2
• ¼ cup oil chilli. Saute slightly.
• pinch hing / asafoetida 04 Further, add 1½ cup radish, 1½ cup carrot
• ½ tsp kalonji / nigella seeds and stir fry for a minute.
• 1 inch ginger (chopped) Stir fry until the radish and carrot shrink
• 2 clove garlic (sliced) slightly.
• 2 chilli (slit) 05 Keeping the flame on low add prepared
• 1½ cup radish (chopped) pickle masala, 1 tbsp chilli powder, ½ tsp tur-
• 1½ cup carrot (chopped) meric, ½ tsp aamchur and 1 tbsp salt.
• 1 tbsp kashmiri red chilli powder 06 Mix well making sure everything is well
• ½ tsp turmeric combined.
• ½ tsp aamchur / dry mango powder 07 Now turn off the flame and add 3 tbsp
• 1 tbsp salt vinegar. Vinegar gives sourness and also
• 3 tbsp vinegar acts as a preservative.
08 Mix well making sure everything is well
Kitchen tip combined.
09 Finally, enjoy gajar mooli ka achar imme-
• firstly, make sure to saute radish and carrot diately or store in an airtight container and
slightly, as it should still have the crunchiness. enjoy for a week when refrigerated.

• also, since we are not keeping the pickle in the MAR/APR 2021 . RECIPES OF INDIA 25
sun, it needs to be refrigerated for longer shelf
life.

• additionally, adjust the amount of salt
depending on the spiciness.

• finally, gajar mooli ka achar recipe tastes great
when served after 1 day.

{PICKLE}

RED CHILLI
PICKLE

PREP TIME : 10 minutes Instructions
COOK TIME : 10 minutes
SERVINGS : 1 jar 01 Firstly, take 20 red chilli and remove the
head. Wipe off the chilli clean to remove any
• 20 red chilli dirt or moisture.
• ¼ cup mustard seeds 02 Slit the chilli and deseed it. Removing
• ¼ cup fennel / saunf seeds are completely optional. Keep aside.
• ¼ cumin / jeera 03 In a pan take ¼ cup mustard seeds, ¼ cup
• 1 tbsp methi / fenugreek fennel, ¼ cumin and 1 tbsp methi.
• 1 tsp kalonji seeds 04 Dry roast on low flame until the spices
• 2 tbsp amchur turn aromatic.Cool completely and blend to a
• 1 tsp turmeric coarse powder.
• 2 tbsp salt Transfer the masala mix to a small bowl.
• ½ tsp hing / asafoetida 05 Add 1 tsp kalonji seeds, 2 tbsp amchur, 1
• 2 tbsp vinegar tsp turmeric, 2 tbsp salt and ½ tsp hing.
• 1 cup mustard oil 06 Further, add 2 tbsp vinegar and mix well
• 1½ cup carrot (chopped) until all the spices are well combined.Stuff
• 1 tbsp kashmiri red chilli powder the prepared pickle masala into the chilli.
• ½ tsp turmeric 07 Place the stuffed chilli into large glass jar.
• ½ tsp aamchur / dry mango powder Keep aside.
• 1 tbsp salt 08 Heat 1 cup mustard oil until it turns
• 3 tbsp vinegar smokey.Cool the oil completely, and pour
over the stuffed chilli.
Kitchen tip Shake well making sure the oil is well coated
to all the chilli.
• firstly, make sure to stuff the masala into 09 Cover and sundry for at least 7 days or
chilli well. as it will enhance the flavour. until chilli softens completely.Finally, enjoy
stuffed red chilli pickle with roti.
• also, using mustard oil.
• you can alternatively cut the chilli into small

pieces if you are not comfortable having the
whole.
• finally, stuffed red chilli pickle recipe tastes
great when prepared spicy.

26 RECIPES OF INDIA . MAR/APR 2021

MAR/APR 2021 . RECIPES OF INDIA 27

{PICKLE}

28 RECIPES OF INDIA . MAR/APR 2021

{PICKLE}

CHILLI GARLIC
PICKLE

PREP TIME : 10 minutes Instructions
COOK TIME : 10 minutes
SERVINGS : 1 jar 01 Firstly, in a pan heat ¼ cup oil. use mustard
oil for more flavours.
• ¼ cup oil further add 25 cloves garlic, 3 green chilli and
• ½ cup or 25 cloves garlic 3 inch ginger.
• 3 green chilli (slit) 02 saute on medium flame till the garlic turns
• 3 inch ginger (julienne) slightly golden. do not over roast the garlic as
• 1 tbsp kashmiri chilli powder / lal mirch it doesn’t taste great for pickle.
03 furthermore add 1 tbsp chilli powder, ½ tsp
powder turmeric and pinch of hing.
• ½ tsp turmeric / haldi 04 saute for 30 seconds on low flame or till
• pinch of hing / asafoetida spices gets cooked well.
• 1 tsp mustard / rai cool the mixture completely.
• ¼ tsp methi / fenugreek seeds 05 meanwhile, dry roast 1 tsp mustard, ¼ tsp
• ½ tsp fennel / saunf methi and ½ tsp fennel.
• 1 tsp salt 06 crush and powder them finely.
• 2 whole lemon juice3 tbsp vinegar furthermore add powdered masala to the pre-
pared garlic mixture.
Kitchen tip 07 also add 1 tsp salt and 2 whole lemon juice.
08 mix well.
• firstly, add more lemon juice if you are 09 finally, serve instant chilli garlic pickle
looking for watery pickle. with paratha or curd rice.

• also, to store pickle for longer time add 2-3
tbsp of vinegar, as it acts as preservative.

• additionally, adjust the amount of chilli
powder to you taste.

• finally, instant chilli garlic pickle stays good
for a month when stored in refrigerator.

MAR/APR 2021 . RECIPES OF INDIA 29



{PICKLE} Beware! SWEET Stuff ahead..!

MAR/APR 2021 . RECIPES OF INDIA 31

{SWEET}

INSTANT

JALEBI SWEET

PREP TIME : 10 minutes
COOK TIME : 10 minutes
SERVINGS : 15

Jalebi batter 06 Fry till the jalebis are a light golden.
• ½ Cup all purpose flour / maida Then immediately drop the fried jalebis in the
• 1 Tsp corn flour warm sugar syrup for 30 seconds (1 string
• ¼ Tsp baking soda consistency).
• ½ Tsp vinegar 07 Finally, serve jalebis hot, warm or at room
• 1 Tsp yogurt / curd temperature.
• 5 Tbsp water (or as required)
• Tsp turmeric powder / haldi / yellow food Kitchen tip

colour (optional) • Firstly, to get rich yellow colour to your jalebis,
Sugar syrup add yellow food colour. However it is optional.
• ¼ Cup water
• 1 Cup sugar • In addition, make sure your pan is not too
• ¼ Tsp saffron strands / kesar (optional) shallow and should be approximately 1 inch
• ¼ Tsp cardamom powder / elachi powder deep for frying jalebis.
Other ingredients
• 1 Tbsp ghee • Furthermore, don’t worry if you won’t get perfect
• Oil for deep frying shapes in first attempt as the jalebis keep on
moving while you make the circles. You need to be
Instructions quick and this does require some practice.

01 Firstly, in a mixing bowl, mix maida, corn • Finally, if you like your jalebi recipe too sweety
flour, curd. then keep in sugar syrup for about 2 to 3
02 Then add half tsp vinegar and water. minutes.
Mix well in round circular directions for 4

minutes.
03 Now add baking soda and give a gentle
mix.

Now pour this batter in the tomato ketchup

bottles carefully.
04 Heat oil in a pan and add 1 tbsp of ghee.
Squeeze the bottle and make round spirals

with the batter.
05 When one side is partly cooked, turn over
and fry the other side.

32 RECIPES OF INDIA . MAR/APR 2021

{SWEET}

MODAK

PREP TIME : 5 minutes

SWEETCOOK TIME : 20 minutes

SERVINGS : 12 Modaks

Stuffing: knead if the dough seems dry.
• 1 tsp ghee / clarified butter Modak shaping with hand
• 2 cup coconut (grated) 01 Firstly, take a ball sized rice flour dough
• 1 cup jaggery and flatten it.
• ½ tsp cardamom powder 02 With the help of both thumbs start press-
Dough: ing the edges and create a dent in the centre.
• 2 cup water 03 Slowly press from edges till it forms a cup.
• ½ tsp salt Start creating pleats with your index finger
• 1 tsp ghee / clarified butter and thumb.
• 2 cup rice flour 04 Now scoop a tbsp of prepared coco-
nut-jaggery stuffing.
Instructions 05 Get the pleats together to form a bundle.
Close the top by pinching and making it
Stuffing preparation pointed.
01 Firstly, in a large kadai heat 1 tsp ghee and Modak shaping using mould
saute 2 cup coconut. 01 Grease the modak mould with ghee to pre-
02 Saute until coconut turns aromatic. vent from sticking.
03 Now add 1 cup jaggery and mix well. 02 Stuff the rice flour dough into the mould
04 Keep cooking on medium flame until the walls.
jaggery melts. 03 Also, place a small ball sized mixture in the
05 Continue to cook until the mixture thick- centre.
ens and still remains moist. 04 Close tightly and scrape off excess mix-
06 Now add ½ tsp cardamom powder and mix ture. Unmould the modak gently without
well. Stuffing is ready. Keep aside. breaking.
Modak dough preparation Steaming modak
07 Firstly, in a large kadai take 2 cup water, ½ 01 Place the modak in steamer leaving gaps in
tsp salt and 1 tsp ghee. between.
08 Mix well and get the water to a boil. 02 Cover and steam the modak for 10 minutes
09 Further add 2 cup rice flour and mix gen- or till the shiny texture appears on them.
tly.
10 Mix until the rice flour absorbs all the wa-
ter.
11 Cover and rest for 5 minutes.
12 Now transfer to a large bowl and start to
knead the dough. Wet your hand to prevent
from burning.
13 Knead for 5 minutes or until the dough
turns soft.
14 Modak dough is ready. Wet your hand and

MAR/APR 2021 . RECIPES OF INDIA 33

{SWEET}

SHAHI
TUKDA

PREP TIME : 10 minutes

SWEETCOOK TIME : 40 minutes

SERVINGS : 6

Rabri
• 1 litre milk (full cream cows / buffalo milk)
• ¼ cup sugar
• ½ tsp cardamom powder
• 2 tbsp saffron milk
Sugar syrup
• ½ cup sugar
• ½ cup water
• few saffron threads
Serving
• 6 slice bread (white or brown)
• 3 tbsp ghee
• few dry fruits (cashews, almonds, pista-

chios, chopped)

Instructions Kitchen tip

01 firstly, cut the sides of bread and cut them • Firstly, to reduce the calories, toast the bread with
into triangle. little ghee instead of shallow frying.
02 Fry the bread slices in hot ghee till the
bread turns golden brown. • Also, add top with dry fruits of your choice to
03 Fry the bread both the sides till they turn make it more tasty.
golden brown.
04 And dip both sides of bread in sugar syrup. • Additionally, use full cream milk and condensed
05 Furthermore, in a plate, pour in ½ cup of milk to prepare instant rabri.
prepared rabri.
06 And place in fried bread slices. • Finally, shahi tukda recipe taste great when
07 Finally, garnish with few chopped nuts and roasted bread slices are dipped in sugar syrup
serve shahi tukda. and served with rabri.

34 RECIPES OF INDIA . MAR/APR 2021