Recipes from India

 

Here are some recipes from India. The last two are hot and spicy. Click on the name to see the recipe below. Enjoy!

Coconut Macaroons
Fresh Vegetable Soup
Garbanzos with Tomatoes

 

Coconut Macaroons

Supplies

Instructions

  1. Preheat oven to 325°F.
  2. Grease a cookie sheet using butter, margarine, or shortening or non-stick cooking spray.
  3. Mix flour and coconut together in a large mixing bowl. HINT: It is best to use a wooden spoon.
  4. Add milk and vanilla and mix well.
  5. Using a spoon, drop the dough onto the cookie sheet. Make sure the dough balls are at least 2 inches apart to prevent run-togethers.
  6. Bake for 15 minutes at 325°F or until golden brown.
  7. When done, remove from cookie sheet and cool on paper towel or a cooling rack for 10 minutes.

 

Fresh Vegetable Soup

Supplies

Instructions

  1. Put water into a large saucepan.
  2. Add all vegetables to the water in the saucepan.
  3. Place over medium high heat, cover, and bring to a boil.
  4. Add the vegetable stock cube, reduce heat to medium low and simmer for 1 hour.
  5. Sprinkle black pepper in for taste.
  6. Allow to cool.
  7. Place mixture in a food processor and process on high until well blended.
  8. Transfer to serving bowl and serve.

 

Garbanzos with Tomatoes

Supplies

Instructions

  1. Prepare a frying pan by heating the ghee or cooking oil over medium low heat.
  2. When oil is hot, add onions and garlic. Saute for 5 minutes or until golden.
  3. Add chilies, turmeric, paprika, ground coriander, cumin, and garam masala and fry for 2 minutes. Make sure you frequently stir the mixture while frying.
  4. Add tomatoes, 1 tablespoon of cilantro leaves and all the mint. Continuing to stir mixture, cook for 10 minutes or until the tomatoes are mushed to a puree.
  5. Add the garbanzos (chickpeas) to the mixture and continue to cook for another 10 to 15 minutes. Transfer mixture to a serving dish.
  6. Top with remaining 1 tablespoon of fresh cilantro leaves and serve.

 

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