Indian Sandwich

Sliced bread  1 loaf
Butter  100 gms
Mint chutney - 3 tbsp
Cucumber - 1
Carrots  2
Tomatoes  2
Green chillies  6
Onions  2
Chopped coriander leaves  2 tbsp
Salt  to taste.
Pepper powder to taste.

1. Remove outer skin and cut the vegetables into thin slices.
   
2. Mince green chillies and coriander leaves.
   
3. Trim brown edge crusts of the bread slices with knife .
   
4. Apply butter on one side of bread slices.
   
5. Take one buttered bread slices. Spread little chutney on top of butter.
   
6. Arrange sliced cucumber and carrots on that.
   
7. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
   
8. Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
   
9. Sprinkle salt, pepper with a squeeze of lime on the vegetables.
   
10. Top with third slice of bread (buttered side facing down)
    
11. Press well and cut into four square pieces with sharp knife.
    
12. Dot with tomato ketchup and serve immediately.

Indian Fruit Salad

Indian Mango Pickle

Raw sour mangoes - 2 No.

Red chilli powder - 1 table spoon

Salt - 2 table spoons

Mustard seeds - 1 teaspoon

fenugreek seeds(methi) - 1/2 teaspoon

Turmeric powder - 1 teaspoon

Asafoetida - 1/2 teaspoon

Preparation

All the ingredients should be dry.

Roast lightly fenugreek seeds.

Grind the mustard seeds and fenugreek seeds together to make powder.

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Make Seasoning:

Heat Oil

Add Mustard seeds, Turmeric powder, Asafoetida

Cool completely before adding to pickle

Making Mango Pickle:

1. Cut mangoes in your desired size pieces
2. Mix together mangoes, salt, red chilli powder, fenugreek and mustard powder, turmeric and asafetida.
3. Mix well and fill in dry airtight bottle.
4. Add the cooled seasoning
5. Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc.

Fried Rice

Ingredients:

• Peanut oil (2 tbs)
• Rindless bacon rashers-cut crossways into long thin strips (150g)
• Medium green prawns-peeled, deveined and chopped (300g)
• Small red capsicum-halved, deseeded and finely chopped (1)
• Frozen peas (300g-2 cups)
• Eggs-lightly whisked (3)
• Cooked long-grain white rice-cooled (600g -4 cups)
• Bean sprouts (65g-1 cup)
• Soy sauce (2 tbs)
• Green shallots-trimmed, diagonally and thinly sliced (2)

(For the pre-cooked rice- Cook around 300g raw long grain rice a day before you prepare this recipe. This would let the rice dry and also keep the grains less sticky. Once it is cooked, keep in an airtight container and place this in the refrigerator.)

Preparation:
Take a large wok and heat some oil in it over high heat. Next, you need to add the bacon. Stir-fry this mixture for 2 minutes. Toss in the prawns, peas, capsicum and stir-fry it for 1 minute. Now, reduce the heat to a medium-high and pour the eggs into the wok. You will have to use a wooden spoon to break up the eggs. Now, add the cooked rice to the wok. Cook this for 2 minutes and toss it well. Wait till it gets cooked thoroughly. Once done, mix the bean sprouts and the soy sauce to the wok. Keep the heat on medium and keep tossing for a minute to combine the ingredients well. Serve the rice in bowls and sprinkle some green shallots over this. Serve immediately.

Indian Fish Curry

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

How to make curry fish:

• Cut the fish into medium-sized pieces.
• Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
• Chop one onion finely and grind the other one.
• Add the chopped onion to the ghee in the pan and fry until golden.
• Add all spices and cook stirring for 10 seconds.
• Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
• Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
• Serve the indian fish curry hot with rice or roti.

Tomato Soup

• 1 ½ lb. fresh tomatoes, cut in quarters
• 2 or 3 onions, finely chopped
• 1 medium sized potato, roughly chopped
• 1 medium sized carrot, roughly chopped
• ½ oz. sun-dried tomatoes
• 2 or 3 bay leaves
• 2 sticks of celery, finely chopped
• 1 to 2 tsp powder of vegetable stock
• 1 to 2 cloves of garlic
• 2 tbsp fresh basil, chopped (or 1 to 2 tsp dried basil)
• 10 oz. milk (optional)
• 4 to 5 oz. cream (optional)

Heat a little olive oil in a pan and saute the onion, carrot, garlic and celery for five minutes. If you are using dried basil, put it in now. Then, add the potato and continue sautéing a little more. When the potatoes begin sticking in the pan, add the fresh tomatoes, sun-dried tomatoes and bay leaves. Then add enough stock or water so that it just covers the tomatoes. Bring to a boil, then lower the heat and cook until the vegetables get tender, say about for half an hour.

Then, remove the bay leaves, and blend the soup into a smooth consistency. To get the desired consistency, add more water and milk or cream. Season the soup according to taste. Remember, the soup must not be boiled once the cream or milk is added. This soup is very delicious even without the cream or milk. You can just add some more water.

Stir some of the freshly chopped basil into the soup, and sprinkle the rest of it as garnish.

Veg Manchurian

 Veg Manchurian : 

This takes about an hour to prepare, 10 minutes to cook, and makes 4 servings.

The required Ingredients are :
1.Cabbage – 2 cups grated and squeezed of excess water
2.Carrot – 1/2 cup grated
3.Chillies – 4 or 5 chopped
4.Coriander – as needed
5.Corn Flour – 2 tablespoons
6.Garlic – 1 tablespoon chopped
7.Oil – as needed
8.Onion – 1 grated
9.Pepper Powder – 1 1/2 teaspoon
10.Salt – as needed
11.Soya Sauce – as needed
12.Sugar – 1/2 teaspoon

To Prepare :
Mix the grated Cabbage, Carrot, Corn Flour, and a little salt, and make a dough. Round this into small balls and deep fry these until they turn brown. Set aside.
Fry Garlic, Onion, and Chillies over high heat for a few minutes.
Add as needed Water, Salt, Pepper, Sugar and Soya Sauce, and boil.
Add Corn Flour dissolved in water and let thicken.
Add fried balls and cook for a little while.
Add Coriander leaves before serving.