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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Indian Recipe and Meal Ideas
Indian Food and Meal Ideas
Poha

An easy and most famous Maharashtrian breakfast preparation.
For US to UK equivalents see this rough guide

Recipe Ingredients:

  • 1 cup beaten rice (poha)
  • 1/4 cup crushed groundnuts
  • 1/4 cup grated or scraped coconut
  • 1/4 cup coriander leaves
  • 1 stalk curryleaves chopped
  • 1/4 tsp sugar
  • salt to taste
  • 5-6 green chillies
  • 1 tsp lime juice
  • 1 1/2 tbsp oil
  • 2 onions chopped
  • 1 small potato chopped
  • 1/2 tsp each cumin & mustard seeds.
  • Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
  • After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and
  • then potatoes. Stir for
  • 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
  • Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt
  • and lime as per taste.
  • Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and
  • coconut. Serve hot with
  • freshly brewed coffee.
  • Making time: 15 mins (excluding soaking time)
  • Serves: 3
  • Shelflife: best fresh
  • 55. Bhel
  • Ingredients
  • 1 1/2 cups puffed rice
  • 1 onion
  • 1 tomato
  • 1 small boiled p eeled potato
  • 1/2 tbsp coriander leaves
  • 1/2 cup fine sev
  • 1/4 cup parboiled moong sprouts -- optional
  • 1 tsp roasted peanuts -- optional
  • 1 tsp hot green chutney
  • 1 1/2 tsp tamarind chutney
  • salt to taste
  • 1/4 lime juice
  • 10-12 puries (used for bhel or panipuri optional) crushed



Method:


Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix
well. Sprinkle a few
drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately.
Making time: 15 minutes (excl chutney making time)
makes: 3 servings
Shelf life: best fresh.


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.