Indianfoodcafe

famous indian chefs who makes india pride

Anjum Anand

Anjum Anand is a British Indian food writer and TV chef of Indian cuisine was born on 15 August 1971 in London, England. She holds a degree in European business administration from the European Business School London

Books published

1) Indian Every Day: Light, Healthy Indian Food

2) Indian Food Made Easy

3) Anjum's New Indian

4) Anjum's Eat Right For Your Body Type

5) I Love Curry

6) Anjum's Indian Vegetarian Feast

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Harpal Singh Sokhi

Harpal Singh Sokhi is a Indian chef from Kharagpur west bengal. Sokhi completed his diploma in catering from IHM Bhubaneswar and started his career as a trainee cook at The Oberoi in Bhubaneswar. he worked with many restaurants like,Vintage, a Hyderabadi speciality restaurant Centaur Hotel, Juhu, Mumbai, Hotel Tuli International, Nagpur,The Regent Mumbai,The Regent Jakarta, Taj Lands End (Bandra, Mumbai), Blue Cilantro in Andheri, Mumbai.In 2001, Sokhi and others founded Khana Khazana India Pvt Ltd. He led food trials, developed ready-to-eat products for the Khazana brand, and conceptualized a range of South Asian sweets. He has also been involved with the Ching's Secret brand.

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How to make chana dal paratha

Ingredients

Maida 500 gms
Salt & Red chilly powder to taste
200 gms Oil
1/2 tsp Dhaniya powder
250 gms Chana dal
1/2 tsp Garam masala

How to make chana dal paratha

Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for
6 hours. Boil it in a pressure cooker with a glass full of water. Wait for 1 whistle. Turn off the gas.
Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast
it for 3-4 minutes.Add all the masala powder. When it cools down stuff this paste into maida balls.
The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum,raita and chutney.

How to make Gujarati khandvi Recipe

Ingredients

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil
For seasoning:
2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

How to make Gujarati khandvi Recipe

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

How to make aamti

Ingredients

2 cup split Moong Beans (Moong Dal)
21/2 cup Water
1 chopped Tomato (Tamatar)
3-4 sliced Green chilli (Hari mrich)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
1 tsp Black Mustard seeds (Rai/Sarson)
A pinch of Asafoetida (Hing)
1 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed (Jeera)
21/2 cup Water
3 tblsp Vegetable oil (Vanaspati)
Chopped Coriander Leaves (Dhania Patta)

How to make aamti

Bring the daal to boil in the water and simmer until soft and mushy. Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida,
cumin seeds, turmeric powder, chilies and curry leaves. Saute for a minute and add the cooked dal. Bring to boil and add the tomatoes, salt and coriander leaves. Remove from the heat. Keep it covered. Serve hot.

How to make paya nihari

Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather
unusual and typical hyderabadi recipe.

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

How to make paya nihari

Clean and cut the paaya into three pieces. Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch. Add enough water to the paaya and place over heat. Add the chopped onions and the spice pouch along with salt as per taste. Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours. Remove the spice cloth and serve. Nahari is served in the morning. Narhari cooked overnight on a slow fire and served for breakfast is delicious. Serve hot with bread or rice.

How to make Moon Dal Chakli Recipe

How to make Moong Dal Chakli Recipe

Ingredients:

2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required

How to make Moong Dal Chakli Recipe

Cook the mungdal to a paste like consistency .In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor. Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat
oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.

How to make Daal Paratha Recipe

Ingredients:

1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

How to make Daal Paratha Recipe

Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside. Soak moong dal for one hour. Wash and drain all the water. Cook the moong dal 1 cup of water. Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked
dal, salt, turmeric powder, red chilli powder and mix well. Cook until the dal mixture is dry. Let it cool. Take some portion of dough , make a small puri. Put some moong dal stuffing in center.
Close from all sides and roll again into thick, round paratha. Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil. Serve daal paratha hot with curry.

How to make Bhatura

Ingredients

Refined flour (maida) – 2 cups

Semolina (sooji) – ½ cup

Curd – ½ cup

Milk – ½ cup

Oil – 2 tsp for deep frying

Sugar – ½ tsp

Salt to taste

How to make Bhatura

Sieve flour and semolina.Now add all the ingredients and make stiff (but not hard) dough.Knead properly for at least 5 minutes.Cover with a wet muslin cloth and keep in a warm place for at least 3 – 4 hours.Divide into 8 – 10 round balls.Roll them out like big puris, a bit smaller than chapattis. Serve immediately with chana.

How to make Achari Mutton

Ingredients

Mutton – 800 gms

Coriander leaves chopped – ½ cup

Fenugreek seeds – ½ tsp

Fennel seeds – 1 tsp

Cumin seeds – ½ tsp

Turmeric powder – 1 tsp

Red chilies, whole - 8

Red chili powder – 1 tsp

Tomato medium - 4

Cloves - 5

Onion seeds – 1 tsp

Mustard oil - 7 tbsp

Ginger chopped – 2 tbsp

Garlic chopped – 1 tbsp

Mustard seeds – 1 tsp

Onions, medium - 4

Salt to taste

How to make Achari Mutton

Wash and cut the mutton into 11/2" cubes. Take off and cut the onions. Cut the tomatoes. Roast the whole spices separately and grind everything coarsely. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown. Mix in the cut ginger-garlic. Mix well. Mix in coarsely ground masala powder. Stir-fry for half a minute, stirring all the time. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned. Mix in the tomatoes, turmeric powder, red chili powder and salt and mix well. Stir-fry till oil leaves the masala. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover. Stir-fry till the mutton is fully done. Adjust the flavor and serve hot decorated with coriander leaves.

How to make Green Tomatoes in Mustard Paste

Ingredients:

Green tomatoes – 3, medium sized

Potatoes – 2, medium sized

Mustard powder – 1 tbsp (can use by Weikfield)

Green chilli – 1 or 2 as per taste

Mustard oil – 2 tbsp

Panch poron – ½ tsp

Dry red chilli – 1, small

Salt – As per taste

Turmeric – One pinch

Sugar – ½ tsp

How to make Green Tomatoes in Mustard Paste

Piece green tomatoes and potatoes longitudinally, and keep aside. Prepare a paste of mustard powder and green chilli, and keep aside. Heat mustard oil. Add panch poron and dry red chilli, and let them splutter. Add potatoes, salt, and turmeric. Cover and fry until potato is soft. Add the green tomatoes and the paste. Cook until tomatoes are soft, adding water if required. Add sugar and remove from fire. Keep covered for 30 minutes for all the flavors to come together and then serve.

How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)

Ingredients:

Jhinge – 1, medium sized and tender, light green variety

Posto – 1 tbsp, soaked for 10 minutes

Mustard powder – 1 tsp (can use by Weikfield)

Green chilli – 1 or 2 as per taste, 2 for garnishing

Mustard oil – 2 tbsp

Panch phoron – ½ tsp

Salt – As per taste

Turmeric – ½ tsp

Sugar – Less than ½ tsp

How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)

Piece jhinge into small cubes and keep aside. Prepare a paste of posto, mustard powder, and green chilli, and keep aside. Heat mustard oil. Add panch phoron and let it splutter. Add jhinge, salt, and turmeric. Cover and fry until jhinge is soft. Add the paste. Sauté for a minute or two. Add little water if too tight. Cook until mushy, add sugar, and remove from fire. Keep covered for 30 minutes for all the flavors to come together. Garnish with split green chillies and serve.

How to make charupodi

Charu Podi is a traditional south Indian mix of whole coriander and cumin seeds spiced

up with black pepper.

Ingredients:

1c coriander seeds (dhania sabut)

1/2 c cumin seeds (jeera)

1/2 c whole black pepper (sabut kali mirch)

How to make charupodi

Mix all the ingredients together and grind. You can store it in jar and not in a refrigerator.

How to make Bendakaya Recipe

Ingredients:

1 kg bendakaya (bhindi), chopped into small pieces

1 large onion, sliced

3 green chilies, slit

2 tsp coriander powder.(dhania powder)

1 tsp red chili powder(lal mirch)

1/2 tsp turmeric powder

Oil -1 table spoon

How to make Bendakaya Recipe

Heat oil in a wok Add the onions and green chilies to it and saut. Once the onions become pink in color, add the ground spices and mix well. Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices. Cover the wok and lower the heat just for two minutes. Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat

How to make Kodubale

Ingredients

Rice flour 5 cups

Cumin seeds 1 tsp

Salt

Butter

Oil for frying

How to make Kodubale

Add cumin seeds and salt to the flour. Mix in softened butter and

knead well. Take small balls of dough at a time. Make ropes with

the dough and use moistened hands to join and form small

bangles. Fry on low flame till golden brown. Drain on paper

towels. You can check if they are fried right by breaking one on

cooling. If it is crispy with crumbs in the center, it is fine. Store

in air- tight containers after they cool.

How to make Sev

Sev is a popular North Indian snack of deep fried slender extrusions of gram flour. This may also be a part of snacks like

Bhelpuri and Sev puri

Ingredients

Gram flour 1 cup

Asafetida a pinch

Turmeric powder 1/4 tsp

Salt to taste

Oil for frying

How to make Sev

Mix gram flour, asafetida, turmeric powder and salt. Add about 5

tbsp of hot oil to the mix. Knead into soft dough with enough

water. Use a 'sev press' to get strands of sev into hot oil. Fry till

light brown and crisp. Cool and store in an air-tight container

How to make Ganthia

Is a snack made with gram flour,crispy and crunchy.

Ingredients

Gram flour 1 cup

Carrom seeds (ajwain) 1 tsp

Asafetida a pinch

Salt

Oil for deep frying

How to make Ganthia

Sieve the gram flour and add salt, asafetida and ajwain. Add

about 5 tsp of oil into the mix and rub in thoroughly. Add water

and make soft dough. Use a perforated ladle (ganthia jhaara).

Make batches of ganthia by pressing batter onto the ladle into

hot oil. Fry for a minute. Do not fry them till they are brown.

Drain on paper towels. Store in airtight container.

How to make Ribbon Pakoda

Pakoda is very popular in south india as tea time snack

Ingredients

Rice flour 2 cups

Gram flour 1 cup

Chili powder 1 tsp

Salt

Asafetida 1/4 tsp

Sesame seeds 1 tsp

Butter 1 tbsp

Oil for deep frying

How to make Ribbon Pakoda

Sieve both besan and rice flour and mix in a bowl. Add chili

powder, salt, asafetida, butter, sesame seeds. Knead into soft

dough with water. Use the Ribbon Pakoda press to prepare flat

strips directly into hot oil. Fry till golden yellow. Drain on paper

towels. Cool and store in airtight containers.

How to make Shankarpali

Its very popular in Western india, It is traditionally enjoyed as a treat on the Diwali holiday

Ingredients

Maida 1 cup

Wheat flour 1 cup

Rice flour 2 tsp

Chili powder 2 tsp

Asafetida 1/4 tsp

Cumin seeds 1 tsp

Salt to taste

Water

How to make Shankarpali

Mix all the flours and add the seasonings. Heat 2 tbsp of oil and

add to the mixture. Knead into soft dough with just enough

water. Keep aside for about 20 minutes. Roll out the dough into

a thin chapathi. Cut out squares or diamonds with a sharp knife

or cookie cutter. Deep fry them in hot oil till golden brown.

Store in an airtight container.

How to make Nippat

Its a tea time snack made of rice flour

Ingredients

Rice flour 2 cups

Roasted gram or peanuts

Chili powder 2 tsp

Butter 2 tblsp

3/4 cup

White sesame seeds

Water as needed

Salt as needed

Oil for deep frying

Asafetida 1/4 tsp

Curry leaves few

How to make Nippat

Coarsely powder the peanuts or roasted gram. Mix rice flour

with other ingredients to make firm dough. Use a plastic sheet

and coat it with a bit of oil. Make balls of this dough and flatten

into small discs on the plastic sheet. Deep fry the nippats or

thattai in hot oil till golden brown.

How to make Mixture

As the name implies, mixture is a tasty blend of nuts and other ingredients such as boondi, sev, murukku bits and fried gram. Each region has its own special mixture recipe.

Ingredients

Spicy Boondhi ' 1 cup

Sev ' 1 cup

Ribbon pakoda '1/4 cup

Murukku '2-3 no

Peanuts ' 1/4 cup

Roasted gram ' 1/4 cup

Rice flakes ' 1/4 cup

Freshly ground pepper 1/4 tsp

Curry leaves ' few

Salt to taste

Cashewnuts ' 6

Cornflakes 1/2 cup

How to make Mixture

You need to deep fry the peanuts, roasted gram, rice flakes, curry

leaves, cashew nuts, cornflakes in oil; one at a time. Add a bit of

salt to the oil. Drain the excess oil on a kitchen towel. Toss all

the ingredients together and ground pepper. Store in an airtight container.