Recipies

 

Rob has typed up the recipes he learnt on his cooking course in Orccha for you to try if you want. He recommends you chop everything up and have it ready before you start to cook, as the dishes cook very quickly.

It might be easier to print this out.

 

 

 

Shopping list if you want to get everything:
You don’t need all of them necessarily. I don’t use them all, but I have listed what the lady taught me.

Long Life Products:
Bottle of Mustard Oil (Or Vegetable Oil will do).
Black Tea
Chick Pea Flower (You might see it in shops as Gram Flour. You Can find in most Indian owned shops)
1 x Bag of Frozen Peas
Salt
Sugar
Tomato Puree
500 gram of Wheat Flour
Packet of White Rice

Herbs and Spices:
Aniseed (I never use because I can not find where to buy it)
Asa Foetida (Hing)
Whole Black Pepper Corn
Bay Leaves
Brown Cardamom Pods (I never use)
Cloves
Coriander Powder
Coriander Seeds
Cumin Seeds
Fenugreek
Garam Masala
Green Cardamom Pods
Mustard seeds
Red Chilli Powder
Yellow Turmeric Powder

Fresh Products (Short life):
1 x Eggplant (Aubergine)
1 x Cauliflower
Bunch of Fresh Coriander
Ghee
10 x Green Chillies
1 x Bulb Garlic
Large piece of Fresh Ginger
Pint of Milk
2 x Onions
250 Grams Paneer Cheese
2 x Potatoes
500 Grams of Spinach
10  x Tomatoes
1½  cups  (or a bowl of) x Vegetable of your own choice (e.g. carrots, broccoli, peas etc…)

I find it’s better to get all the ingredient together before cooking, as the cooking time is quite swift once you get going and if you pause to chop up garlic or vegetables and so on, you may burn what’s already in the pan.

 

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Masala Chai

Ingredients:
2 x Cups of water
1½ x Teaspoons of Black Tea
2 x Teaspoon of sugar
2 x Pieces fresh ginger (2 slices around 3mm thick should do)
3 x  green cardamom pods
1 x  brown cardamom pod (we never use this)
2 x Black pepper corn (whole)
4 x Cloves
1½ x Cups of milk

Use a Saucepan to cook.

Method:

-Put  2 x Cups of water,1½ x Teaspoons of Black Tea, 2 x Teaspoon of sugar into a saucepan and boil for 2 minutes.

-In a Pestle and Mortar put 2 x Pieces fresh ginger, 3 x pieces of green cardamom pods, 1 x piece of brown cardamom pods, 2 x Black pepper corn (whole), 4 x cloves.  Grind all these together. Then add to boiling water. Cook for about 3 to 5 minutes.

-Add 1½ x Cups of milk.

– When all has boiled together pour through a sieve into a jug. Then pour into individual cups and drink.

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Chutney:

Ingredients:

4 x Tomatoes roughly chopped
3 x Finely Chopped Green Chilli
5 x Finely Chopped cloves of garlic
2 x Teaspoons of finely chopped fresh ginger
½  x Teaspoon of salt
1 x Teaspoon of fresh coriander

Method:

-Add all ingredients together into a bowl and mix thoroughly.

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Pekora:

Ingredients:
Mustard Oil
1 x Cup chick pea flower
½  x Teaspoon of salt
1 x Cup of water
Your choice of Cauliflower florets, thinly sliced potatoes and thinly sliced onions.

Cook in a Wok

Method:

-Put the Chick Pea Flour, Salt and Water into a bowl and mix to a paste.

-Take a Wok and add mustard oil deep enough to deep fry small pieces of vegetables and heat up.

-Take the different vegetables (Cauliflower florets, thinly sliced potatoes and thinly sliced onions). Dip each piece into the pekora paste, when coated, place each piece into the boiling oil. Deep fry for around 2 to 3 minutes if oil is very hot. If it’s on a medium heat you should fry for 3 to 5 minutes. Each piece should come out crispy brown.

– Place a piece of kitchen roll onto a plate.

-With a spoon, scoop out the vegetable pieces out of the wok and put onto the kitchen roll. Add another piece of kitchen roll over the top to help dry off as much of the grease as possible.

– Place onto a plate and eat.

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Spinach and Potato Curry:

(I was specifically told that this was NOT Saag Aloo, so I’m not really sure what else I can call it).

Ingredients:

3 x Tablespoons of Mustard Oil (Or Vegetable Oil will do).
1 x Teaspoon of Cumin Seeds
1 X Pinch of Asa Foetida (Hing)
2 x Teaspoons of Finely Chopped Garlic
2 x Finely Chopped Green Chillies
2 x Raw potatoes skinned and chopped into smallish cubes
½ x Teaspoon of Salt
500 Grams of Spinach (Finely Chopped)
½ x Teaspoon of Salt

Cook in a Wok.

Method:

– Heat 3 x Tablespoons of Mustard Oil (Or Vegetable Oil will do) in a wok.

– Add 1 x Teaspoon of Cumin Seeds, 1 X Pinch of Asa Foetida (Hing), 2 x Teaspoons of Finely Chopped Garlic, 2 x Finely Chopped Green Chillies. Cook Until Garlic is just turning brown.

– Add 2 x Raw potatoes skinned and chopped into smallish cubes and ½ x Teaspoon of Salt. Cook for 2 to 3 minutes.

– Add 500 Grams of Spinach (Finely Chopped) and ½ x Teaspoon of Salt. Cover with a plate on a low heat for about 10 minutes.

-Ready to dish up.

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Matar Paneer:

Ingredients:

4 x Tablespoons of Mustard Oil
2 x Bayleaves
1 x Green Chilli
½ x Onion (Finely Chopped)
1½ x Teaspoon Fresh Ginger (Finely Chopped)
1½ x Teaspoon Fresh Garlic (Finely Chopped)
1½ x Teaspoon Fresh Coriander (Finely Chopped)
3 x Teaspoons of Coriander (Freshly Chopped)
1 x Teaspoon Turmeric
1 x Teaspoon Salt
½ x Teaspoon Garam Masala
Either 5 fresh tomatoes which have been blended or 3x Tablespoon of Tomato Puree
1 x Handful of Frozen Peas
250 Grams Paneer Cheese
½ x Cup of Water
Handful freshly chopped coriander garnish.

Cook in a frying pan.

Method:

– Mix ½ x Onion (Finely Chopped), 1½ x Teaspoon Fresh Ginger (Finely Chopped), 1½ x Teaspoon Fresh Garlic (Finely Chopped), 1½ x Teaspoon Fresh Coriander (Finely Chopped) together with a pestle and mortar (if you don’t have this then a simple spoon and bowl will do). Mix to a paste and set aside.

– Add 4 x Tablespoons of Mustard Oil, 2 x Bay leaves, 1 x Green Chilli to a frying pan and cook for 1 minute.

– Take the Onion, Ginger, Garlic and Coriander paste which has been set aside, add to the Frying Pan and cook for 2 minutes.

Add 3 x Teaspoons of Coriander (Freshly Chopped), 1 x Teaspoon Turmeric, 1 x Teaspoon Salt and ½ x Teaspoon Garam Masala to the Frying pan and cook for about a minute. (If the ingredients in the frying pan are getting dry then add a little water)

-Mix Either the 5 fresh tomatoes which have been blended or the 3x Tablespoon of Tomato Puree with 1 x Handful of Frozen Peas into the Frying Pan. Cook for another minute.

-Add 250 Grams Paneer Cheese, ½ x Cup of Water and cook for 5 minutes.

– Sprinkle a handful freshly chopped coriander and serve.

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Eggplant (Aubergine) Curry:

Ingredients:

4 x Tablespoon Mustard Oil
½ x Teaspoon Cumin Seeds
½ x Teaspoon Coriander Seeds
½ x Teaspoon Aniseed (I never use because I can not find where to buy it)
½ x Teaspoon Mustard Seed
½ x Teaspoon Fenugreek
2 x Teaspoons of Garlic
2 x Teaspoons of Ginger
4 x Teaspoons of Green Chilli
½ x Teaspoon Red Chilli Powder
3 x Teaspoon Coriander Powder
½ x Teaspoon Yellow Turmeric Powder
½ x Teaspoon Salt
½ x Teaspoon Garam Masala
½ x cup of Water
4 x Finely Chopped Fresh Tomatoes
1 x Eggplant (Aubergine) – Chopped into 1 inch pieces.

Cook in a frying pan.

Method:

– Mix 2 x Teaspoons of Garlic, 2 x Teaspoons of Ginger and 4 x Teaspoons of Green Chilli into a paste and set aside.

-Heat  4 x Tablespoon Mustard Oil in a pan then add ½ x Teaspoon Cumin Seeds, ½ x Teaspoon Coriander Seeds, ½ x Teaspoon Aniseed (if you have any), ½ x Teaspoon Mustard Seed and ½ x Teaspoon Fenugreek. Cook for 1 to 2 minutes.

-Add to the pan, the Garlic, Ginger and Chilli paste you set aside. Cook for 2 minutes.

-Add ½ x Teaspoon Red Chilli Powder, 3 x Teaspoon Coriander Powder, ½ x Teaspoon Yellow Turmeric Powder, ½ x Teaspoon Salt, ½ x Teaspoon Garam Masala and ½ x cup of Water to the pan. Cook for 1 minute.

-Add 4 x Finely Chopped Fresh Tomatoes and cook for 3 to 4 minutes

-Add 1 x Eggplant (Aubergine)  Chopped into 1 inch pieces. Cover for about 10 minutes on a low heat.

– Dish up.

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Puri and Chapati:

(Both are the same ingredients, they are just cooked in a different way)

Ingredients for Patty mixture:

500 gram of Wheat Flour
½ x Teaspoon of Salt
1-1½ x Cups of Water

Method:

– Mix all ingredients together in a large bowl.

To cook:

For Puri:

-Heat a deep amount of mustard oil in a wok.

– Take out a small amount of the patty mixture and dip into some olive oil. Then on a clean, large, flat surface, take a rolling pin and roll out the patty mixture into a pancake about 5 inches in diameter.

– Put the pancake into the wok and fry for about 35 – 40 seconds till golden and fluffy.

For Chapati:

-Take a frying pan and without any oil or butter (must be completely dry) heat up on the hop.

– Scatter flour on a clean, large flat surface. Take out a small amount of the patty mixture. Place on top of the flour surface. Scatter a little more flour on top and with a rolling pin, roll out a patty of about a hand breadths size.

– Then Dry fry the patty in the heated frying pan for about 40 seconds. 20 seconds each side. Should look slightly burnt on each side (if not and you have a gas hob, you can hold the cooked patty with tongs and put it into a naked flame to slightly burn each side).

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Mixed Vegetable Rice:

Ingredients:

1½ x Tablespoon Ghee
½  x Teaspoon of Mustard Seed
½ x Teaspoon Cumin Seed
1½  cups  (or a bowl of) x Vegetable of your own choice (e.g. Carrots, Broccoli, Peas etc…)
1 x cup White Rice
½ x Teaspoon Garam Masala
½ x Teaspoon Salt
1 x pinch of Yellow Turmeric Powder
2 x Cups of Water

Use a pressure cooker (If you don’t have this, a normal pan can do).

Method:

-Melt 1½ x Tablespoon Ghee the pan of a pressure cooker.

– Add ½  x Teaspoon of Mustard Seed, ½ x Teaspoon Cumin Seed, 1½  cups or a bowl of  Vegetable of your own choice, 1 x cup White Rice, ½ x Teaspoon Garam Masala, ½ x Teaspoon Salt, 1 x pinch of Yellow Turmeric Powder and 2 x Cups of Water to the pan.

– Put all in a pressure cooker pot  and cover for 5 to 7 minutes.

– When Rice is soft, it is ready to burn.

 

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