Recipes of India with different spices

For those who like good and healthy food, cuisine of India is a very good option. The Hindu meal is the result of the diversity of cultures that have enriched, and most of the seasoning of their dishes is closely related by significant usage of spices and almost artistic. Moreover, Hindu food is characterized by the use of a variety of vegetables and styles to prepare in each locality.

Potatoes stuffed with vegetarian meat

Ingredients

• 2 large potatoes, peeled and diced
• 2 tablespoons of chopped chives
• 1 clove of garlic
• 1 green chilli chopped seeded
• A quarter of a kilo of vegetarian meat (picadillo or equivalent)
• 2 tablespoons of ghee or butter
• 1 teaspoon of brown sugar
• 1 tablespoon of lemon juice
• 2 tablespoons of chopped cilantro leaves
• Black pepper for seasoning
• 2 teaspoons of garam masala
• 2 tablespoons of chickpea flour
• 1 package of medium papads unseasoned
• Vegetable oil

Procedure

1. Boil in salted water until potatoes are tender, drain and mash.
2. Cut the garlic, onion and chilli to create a paste and fry with ghee along with the meat until lightly browned.
3. Add sugar, garam masala, whipped potatoes, lemon juice and coriander leaves and season with pepper.
4. Work it until you have a smooth paste, form rolls a little shorter than the diameter of the papads.
5. Start with chickpea flour and cold water a paste; drain and dry.
6. During and at the center of each papad distribute them and brush the rim of the latter with the chickpea paste, roll it over the filling sticking the ends with a fork.
7. Heat some oil and fry the egg rolls in batches until crispy and golden.
8. Remove them let them drain.
9. Serve piping hot accompanied by spicy mango chutney and garnish with chopped scallions or cilantro.

Prawn curry

Ingredients

• 1 kilo of prawns
• 3 cloves of garlic
• A piece of ginger root
• 4 scallions, sliced
• 2 green chillies
• 3 tablespoons of oil
• 1 cup of chopped cilantro leaves
• 1 tablespoon of ground coriander
• A pinch of mustard seeds
• A cup of coconut cream
• Half a teaspoon of fennel seeds

Procedure

1. Peel the prawns.
2. Chop the garlic to decrease along with ginger, scallions and chopped chillies, seeded to create a paste, linking it with the oil.
3. Put the pasta in a saucepan and cook for 3 minutes.
4. Add the mustard seeds, ground coriander, fennel and coconut cream leaving everything cook for 5 minutes.
5. Add spice mixture to a glass of water and let it cook uncovered over medium heat and for 5 minutes.
6. Add the prawns and keep stirring until they turn pink and tender.
7. Add the chopped coriander leaves, stir and serve immediately with steamed rice

Peppermint Water

Ingredients

• 50 grams of fresh peppermint
• 2 chives
• 1 green chilli
• 1 clove of crushed garlic
• 1 teaspoon of sugar
• 2 tablespoons of lemon juice
• 1/2 teaspoon of salt

Procedure

1. Grind green chilli, chives and mix with the sugar, salt, garlic and lemon juice.
2. Cover and chill in the refrigerator for 1 hour, garnish with thin slices of lemon and chives

Puratti vegetables

Ingredients

• 2 cups of green beans
• 1 cup of green bananas
• Salt
• Oil

Procedure

1. Soak bananas in hot water with turmeric. Drain well and cook with salt.
2. Cook the beans separately in little water.
3. Heat a pan and sauté the beans in the oil without water (drain the green beans).
4. Stir for a minute and add the bananas.
5. Sauté until its color is gold.

Spicy pea soup

Ingredients

• 5 large ripe tomatoes chopped
• 1 clove of crushed garlic
• 2 teaspoons of ground cumin
• 2 tablespoons of butter
• 1 large onion into very thin slices
• A pint of water
• 2 teaspoons of ground coriander
• 1/2 teaspoon of fennel seeds
• 2 bay leaves
• 1 tablespoon of chopped fresh mint
• 1 green chilli
• 250 grams of frozen peas
• 400 ml. of coconut cream
• 1 tablespoon of sugar

Procedure

1. Cook the tomatoes in simmering water, remove and crush in a blender.
2. Heat in a saucepan over medium heat and ghee, fry the garlic and onion until soft.
3. Add the cumin, coriander, fennel seeds, chilli and bay leaves and stir for 2 minutes.
4. Pour the coconut cream and crushed tomatoes and bring to a boil.
5. Reduce heat and add the peas until tender.
6. Remove the bay leaf, put the sugar and mint and add salt and pepper.
7. Serve with chapattis well toasted and smeared with ghee.

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