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Aloo Parantha-Potato Stuffed Whole-Wheat Indian Flatbread contributed by, Naina from The Seven Hills School in Cincinnati, Ohio USA

 Aloo Parantha-Potato Stuffed Whole-Wheat Indian Flatbread

From: India

By, Naina



2 cups  Whole wheat flour

2 medium Potato, boiled

Salt  to taste

4 tablespoons  Oil ( Vegetable or Canola)




Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Mash the potatoes and mix with salt.

Divide the dough into eight equal portions and make small balls.

Take a round ball and flatten it by pressing. Place potatoes mixture on it and again make it into a smooth ball. Seal the edges completely so that the potato stuffing does not come out.

Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Cook over low heat for 1-2 minutes.

Turn it again pour a little oil on the other side. Cook on low heat till it is golden brown. Serve hot with fresh yogurt or mango pickle ( optional).

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Idlí contributed by, Meg from The Seven Hills School in Cincinnati, Ohio USA


From: India

By: Meg 



3 cups raw rice

1/4 of a cup of urid dal 

1/2 tablespoon of fenugreek

1/2 a tablespoon of salt



Soak rice in water. In separate soak urid dal and fenugreek. After 1 hour drain urid dal and fenugreek and grind in Idli grinder until frothy. Add water as necessary. Then add soaked rice and grind until the consistency of pancake batter. Set in a warm spot covered until ferments. (6-8 hrs) Mix in salt then steam


Prep time: 7-8 hrs 



Cook time: 7 min.


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Pulao contributed by, Aditi S. from The Seven Hills School in Cincinnati, Ohio USA

From: West Bengal, India
By: Aditi S.


2 cups of fragrant
basmati rice
1 tablespoon of salt
1/2 tablespoon of sugar
1/2 cup of milk
a pinch of saffron
2 tablespoons of clarified butter [ghee]
1/2 cup of roasted cashews
1/2 cup of golden raisins[sultanas]
1 bay leaf
4 cloves
6 small cardamoms
1 stick of cinnamon
1 nutmeg
garam masala


1.wash rice and soak rice in water for 4 hours.
2.dry the rice in open air a pan, put the ghee and the bay leaf.
4.grind the cloves,cinnamon,cardamoms,nutmeg
in a fine powder called garam masala.
5.add the rice and stir fry well with ghee.
add salt and sugar and the garam masala powder.
6.add sultanas and cashews and mix well.
add 2 cups of water and the milk with the saffron.
cover the pan and simmer in medium low heat.
last but not least,serve pulao with your favorite dish.

posted by SSnyder in Indian Recipes,News,Recipes and have No Comments

Lemon Rice contributed by, Aditi P. from The Seven Hills School in Cincinnati, Ohio USA

Lemon Rice
From: India
By: Aditi P.



1 cup of Basmati rice
8-10 curry leaves
Juice of 2-3 lemons
3-4 tablespoons roasted peanuts and
salt to taste
1 tablespoon vegetable or canola oil
1/2 teaspoon mustard seeds
1 1/2 teaspoon split gram lentil
1 tablespoon of bengal gram lentil
2 dry red chillies
pinch of asafoetida powder
1/2 tsp grated ginger
2 green chillies, de-seeded and silt
1/4 teaspoon turmeric powder
1 tablespoon of Coriander leaves


Cook rice with 2 cups of water and let it cool.

Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the lentils and allow them to turn slightly red. Add curry leaves, green chillies, grated ginger, red chillies and stir fry for few more seconds. Add asafoetida, turmeric powder and roasted peanuts. Turn of the heat.

Pour this mixture into the rice.

Add the lemon juice and salt and combine well.

Garnish with coriander leaves. Serve with any curry, yogurt or pickle.

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Aloo Parathas contributed by, Aanya from the Seven Hills School in Cincinnati, Ohio, USA

Aloo Parathas
From: India
By: Aanya



For the Dough
2 1/4 cups
1/2 table spoon of salt
2 table spoons ghee (butter)

For The Stuffing

4 Boiled Potatoes
1 Chopped Onion
1 table spoon of chopped coriander (Dhania)
4 green chillies, chopped
2 teaspoons of dried mango powder (Amchur)
1/2 teaspoon chili powder
1 teaspoon of cumin seeds (jeera)
salt to taste
1 teaspoon of ghee (butter) for the cooking


For the Dough
Sieve the flours with the salt
Add the ghee (butter) and mix well.Add enough water and make a semi-soft dough. Keep aside.

For the stuffing
Mash the potatoes coarsely or cut in very small pieces. Keep aside.
Heat the ghee in a vessel add the cumin, seeds, and onions; and fry for at least 3 minutes.
Add the green chilies and fry again for 1 minute.
Add the potatoes,salt,coriander,chili powder,and Amchur powder.Mix well and cook for 1 minute.
Cook the mixture. Keep aside.

How To Proceed

Knead the dough and divide in ten pieces
Roll out 1 portion of the dough into a circle of 125 millimeters.(5”)
Place 1 portion of prepared filling in the center of the dough circle.
Bring together all sides in the center and seal tightly.
Roll out again into a circle of 125 millimeters.(5”) diameter with the help of a little flour.
Cook the paratha on a tava (griddle),using a little ghee until both sides are golden brown.
Repeat with the remaining dough and filling to make more parathas.
Serve hot.


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CHOLE (Chickpea Curry) contributed by, India from the Seven Hills School in Cincinnati, Ohio, USA

CHOLE (Chickpea Curry)


3/4 cup white chickpeas (garbanzos)
2 onions, chopped
2 potatoes
2 tomatoes
2 tsp of cumin-coriander powder
1 tbsp of chili powder
1  tbsp of dried mango powder
1 tbsp garam masala (available @indian groceries)
1/2 tsp of baking soda
1/2 tsp of black pepper
3 tsp of oil
salt to taste
slices of tomatoes and ginger,chopped coriander and a few green chillies for decoration


Soak the chickpeas for at least 6 hours.
Add 1/2 teaspoon of soda bi-carb and cook in a pressure cooker.
Cut the potatoes and tomatoes into big pieces.
Heat the oil in a vessel and fry potatoes until soft.
Remove the potatoes,in the oil add the onions and cook for a little time.
Add the cumin-coriander powder and chili powder and fry again.
Add the boiled chickpeas and salt.
After 5 minutes , add the garam masala, mango powder and black pepper powder and cook for 2 minutes.
Add the potatoes and tomatoes and cook for 2 minutes.
Decorate with coriander, chilies and a slice of tomatoes and ginger.
Serve hot with Indian breads.

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Dhokla contributed by, Atharva from the Seven Hills School in Cincinnati, Ohio, USA

By Atharva

2 cups chick pea flour
1 teaspoon semolina(wheat powder)
1/2 teaspoon sugar powder ,
1\4 teaspoon citnc acid
1\4 teaspoon sodium bicarbonate (raising agents) ,
2 pinch asafoctida
1/4 tspoon turmeric

Blend  30ml (2 tablespoon)olive oil and 235ml (8fl oz ) water .
Pour all ingredients and mix gradually.
Blend very gently with minimum stirring until batter is smooth.
Pour batter into a baking tray greased with olive oil .
Steam on high flame for 15 mins.
Remove and allow to cool for 10 min .
Cut into 5 cm cubes or wedges.
Heat 2 (tbsp) olive oil add 1 tbsp mustered seeds.
When crackling starts add a pinch of asateohide powder.
Then put off the gas spread evenly over dhokla pancake.
Garnish with chopped cilantro  leaves.
Recipe makes 15 pisces

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Chicken Curry and Mama Chan’s Famous Fried Rice Presented by Jai and Cassidy!

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Vegetable Samosa contributed by, Santosh from the Seven Hills School in Cincinnati, Ohio, USA

Vegetable Samosa

Vegetable Samosas


For cover:

1 cup all purpose flour (Maida)
Water to knead dough
2 tbsp oil
Little salt
1/4 tsp. Ajwain (optional)

For stuffing:

3-4 Potatoes (boiled, peeled, and mashed)
1/2 Cup Green peas (boiled)
1-2 Green Chiles (finely chopped)
1/2 tsp Ginger (crushed)
1 tsp coriander finely chopped
Few chopped cashews (optional)
Few raisins (optional)
1/2 tsp Garam Masala
Salt to taste
Red Chili powder to taste
1/2 tsp. Dry Mango powder (Amchur) (optional)

For cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft dough.
Cover it with moist Muslin cloth and keep aside for 15 min.
For stuffing:
In a bowl add mashed potatoes and all dry masalas.
Also add salt, chili, mango powder, garam masala.)
To proceed:
Make small rolls of dough and roll it into 4-5 diameter circle.
Cut it into two parts like a semi circle.
Now take one semi circle and fold it like a cone.
Place a spoon of filling in the cone.
Seal the third side using a drop of water.
Heat oil in a kadhai and deep fry golden brown.

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Gulab Jamun contributed by, Rohan from the Seven Hills School in Cincinnati, Ohio, USA

Gulab Jamun

Gulab Jamun


2 cups “Khoya”[Milk thickened by heating in an open pan]
5 tbsp All Purpose flour
3 cups sugar
2 cups water
few drops of Rose essence
1/2 tsp Cardamom power
few strands Saffron(kesar)
Butter-for deep frying

This recipe is for 25 Gulab jamun

In a large pan make the syrup by adding suger,water,rose essence,cardamom power,saffron and bring it to a boil. Once it starts boiling,reduce the heat and allow it to simmer.
In a bowl,combine the “khoya” and the flour and knead to a firm doughy consistence without using water.
Divide the mixture into 25 equal portions and roll them into round balls,make sure they are smooth and uniform.
Carefully drop 3-4 round balls in the heated butter and keep rotating them till  they are an even light brown color.
Once they are golden brown in color, take them out on a paper towel.
Drop these round balls in the syrup for 45 min to an hour.
Gulab jamuns can be served hot or cold,depending on your choice.

posted by SSnyder in Indian Recipes,Recipes and have No Comments