Recipes From India

Ingredients: 8oz gramflour
or Chana flour 1 tsp salt 1/2 tsp coriander 1/2 tsp red chili 1/2 tsp ground ginger 1 pinch of ground cumin water to mix oil for frying sliced vegetable, preferably potato
Method: Sieve all dry ingredients into a good size bowl and add sufficient water to make a thick batter mixture. Cover each potato chop with a liberal coat of batter mixture and dip it into deep, hot oil in a frying pan. Cook until golden brown. You need only 8-12 Pakorras for the Karri, use the rest as snacks.
Ingredients: 4oz gramflour
or Chana flourt 8oz yogurt 2-3 medium-size chopped onions some sliced root ginger & garlic and green chilies 2 tsp salt 1 tsp turmeric powder some cooking oil
Method: In a good size fry pan fry onion, ginger, garlic and add chillies, salt and tumeric until golden brown. In another container mix gramflour and yogurt to make a thick mixture, and then pour this mixture into the other cooked ingredients, add sufficient water and keep stirring until it starts simmering. Cook for another 1/2 hr on low heat, then add 8-12 Pakorras and leave for another fifteen minutes. Serve with Phulka or Rice.
Eggplant Bharta
Ingredients: 900g eggplant 450g sliced onion rings 1 tbs powdered cumin seeds 3 tomatoes, finely chopped 225g yogurt 2-3 cloves of garlic, finely chopped salt, pepper, green chilies to tasteMethod: Halve the eggplants lengthways, wrap in foil and bake in a medium oven for 45 minutes. When cool, peel and mash the flesh. Fry the onions until golden. Add the cumin and cook for two minutes. Add the eggplant and other ingredients.
Serve hot.
Ingredients: 2 tbs butter 1 cup water 1 cup whole wheat flour, sifted dash of salt oil for fryingMethod: Chappaties are flat, round, whole wheat bread.
Mix flour and salt. Cut in butter and add water until dough is soft. Form a ball and let sit about 1 hour. Knead and shape dough into small balls. Roll out into five inch rounds. Be sure they are thin. Fry, browning both sides. These chappaties can be served with other dishes.