Exotic Recipe





Exotic Recipe
A variety of tasty, nutritious lower salt , lower fat meals.
Adjust salt to taste , or....Just omit the salt & oil from these recipes!

CHHOLE : Chickpeas (garbanzo, ceci, kabuli chana) cooked with potatoes and onions, in a tangy sauce, fragrant with spices & hot with ginger and peppers. Serve with breads and /or rice, or make any of the following:

CHICKPEA-SOUR CREAM DIP : Empty 1 can of CHOTIWALA Chhole in a blender & add 4 oz sour cream. Using pulse action, make a paste suitable as a dip. Add a little water, as needed, to facilitate blending. Refrigerate for 2 hrs to let flavors develop. OR , blending 4 TBS olive oil in place of sour cream, with 4 cloves chopped garlic & a few sprigs of parsley, will produce quite a different dip.

SPICY CHICKPEA SOUP : Puree' 1 can of CHOTIWALA Chhole with 1 can water & 8 oz to- mato sauce (or 1 can tomato juice & 8 oz water) in a blender. In a sauce pan, bring the blend just to the boil & serve sprinkled with finely chopped parsley or coriander. For variation, add 4 oz grated cheddar cheese & blend in while heating. Also, try plain yogurt or buttermilk, in place of tomato sauce or juice.

RICE AND BEANS : Cook 1 cup Basmati or any long grain rice. When rice is nearly done, combine with 1/2 can of CHOTIWALA Chhole , mix well & finish cooking on low heat till rice is done. Serve as a rice dish.

SAAG-CHHOLE : Combine 1 can of CHOTIWALA Chhole with 1 can of CHOTIWALA Saag. Simmer 5 min & serve. If CHOTIWALA Saag is not on hand, combine Chhole with 10 oz package of frozen chopped spinach & simmer for 10 min.

SAMBAR *low fat / high fiber*  : Yellow Lentils (toor dal) in a masterpiece soup/entree from south India, made with fresh vegetables like eggplant, bell peppers, onions, carrots, etc.. Add 1/2 can of water to CHOTIWALA SAMBAR concentrate, heat & server with rice. Add a full can of water to serve as a soup, or try the foloowing recipes:

VEGETABLE SOUP WITH LENTILS : In a sauce pan, saute 1 med chopped onion using 2 TBS vegetable oil, till the onion is just turning translucent. Add 1 cup chopped celery, 2 cups diced mixed vegetables of your choice (carrot, turnip, potato, lima beans, bell peppers, eggplant, etc.), & 1 tomato diced into 1/2" pieces. Add 4 cups water & bring to a boil, reduce heat & simmer for 10 min. Add contents of 1 can of CHOTIWALA Sambar , simmer another 5 min & check that vegetables are done. Top with chopped coriander leaves, if available.

POTATOES IN SPICY BEAN SAUCE : Dice 2 medium peeled potatoes, chop 1 med onion & 2 cloves garlic. Saute in 1 TBS oil in a sauce pan till onions are transparent, about 5 min on med heat. Add 1 can of CHOTIWALA Sambar and 1/2 can of water. Bring to a boil and simmer till the potatoes are soft, about 15 min.

KARHI : A unique soup/entree made with fresh buttermilk, chickpea flour & potato dumplings, it uses very exotic spices: onion seeds & hing--one of the most fragrant spices, unique to India. For variation, add 1/2 cup sauteed mixed vegetables and 1/3 can of water to CHOTIWALA Karhi. Serve with rice or pasta. Add 1/3 can water to CHOTIWALA Karhi to serve as a soup.

Pasta sauce: Just heat the karhi and serve over your favorite pasta. The potato dumplings make a very nice substitute for meat balls.

DAL *low fat* : Dal, the principle source of protein in Indian style food, is a generic Hindi name for soup-like entrees made with various lentils, beans, & peas. This home style Dal is made with Urad (a small black bean), Rajma (a large red bean), pure ghee (clarified butter), onion & spices. It is also known as Dal Makhani.

BURRITO with DAL : Heat contents of 1 can CHOTIWALA Dal on low heat or in microwave. Generously fill flour tortillas or Indian CHAPATI, if available, with Dal, without adding water. Top with shredded cheese, chopped onions & some hot salsa, to your taste.

DHANSAK (Beans with vegetables): Stir fry 2 cups mixed vegetables (greens, peppers, carrot, cabbage, cauliflower, etc.) with 1 TBS oil or ghee, on high heat for 5 min. Remove from heat & add 1 can CHOTIWALA Dal & 1-1/2 can water. Mix well & bring to boil. Reduce heat & simmer for 10 min, till vegetables are well blended with beans.

DAL as a BEAN SOUP: combine one can of CHOTIWALA Dal contents with one can of water, heat and serve.

SAAG *low fat* : The natural flavors of mustard greens & spinach, beautifully enhanced with onions and lemon juice. No spices are used, yet there is the warmth of ginger & hot peppers and, a bright green color.

MATAR-PANEER : Peas & fresh cheese cubes in a spicy sauce. Among the highest protein vegetarian dishes of India, this naturally wholesome dish is served as a side vegetable or as a main meal with rice & breads.

ALOO-MATAR (Potato-Pea curry) : Peel 2 med potatoes & dice them along with a small onion & tomato--all into 1/2" cubes. Fry in a pan with 1 TBS ghee or oil, till the onions are translucent. Add 2 cups water & cook till potatoes are nearly done, about 15 min. Add the contents of 1 can CHOTIWALA Matar- Paneer and simmer 10 more min. Green Pasta Sauce: CHOTIWALA Saag by itself makes an excellent pasta sauce. Add tomato wedges and simmer for 10 min. for a beautiful variation. Likewise, fresh, sliced mushrooms simm ered with Saag will be nice on pasta.

Soup Base: Make a variety of soups with these greens. 1. Boil 2 cups water and add cup soup pasta, boil till pasta is nearly done, then add I can of saag, and simmer till pasta is done. 2. saute 1/4 lb of lamb or beef, ground or in small cubes, with onion and garlic to your taste, drain excess fat, add a can of saag and bring to boil adjust water and salt. 3. Add one can of saag to 2 cups of any broth that you like, and simmer for a few min. 4. combine one can saag with one can water and a 10 oz can of tomato sauce and simmer a few minutes.

RICE BASMATI SUPREME : BASMATI literally translated as the Queen (mati) of fragrance (bas), is a very special, imported rice grown in the foothills of the Himalayan mountains of India. While being cooked, it will fill your kitchen with a heavenly aroma, quite unique to Basmati. Each grain is very long, up to 1/2 when cooked, and stays separate. CHOTIWALA Basmati Supreme comes with directions and recipes for various rice dishes, including dessert. Basmati rice is much more....aromatic and delicious, provided you get real Basmati.

CHOTIWALA BASMATI RICE RECIPES : All recipes given here are for 1 cup Jyoti Basmati Rice, serving 4. For best results, pick over, wash & soak Basmati rice for 5 mins. For all recipes, after adding water, bring to boil & then reduce heat to very low, and simmer with pot loosely covered till rice is done.

BOILED BASMATI RICE, PLAIN : Combine rice, 2 cups water, butter & salt to taste. Bring to boil & simmer, loosely covered till done.

YELLOW RICE PULAO WITH CUMIN : 2 med potatoes peeled & diced, 1/2 cup frozen green peas, 2 TBS butter or vegetable oil, 1 tsp cumin seed, 1/2 tsp turmeric, 1 tsp salt. Fry cumin seed in hot oil or butter in a saucepan, till the seeds get dark & swell. Add turmeric, rice & vegetables, & mix well. Add salt & 2 cups of water & cook...Peas may be substituted with chopped spinach, carrots, cauliflower or other vegetables of your choice or all vegetables omitted.

SAFFRON RICE : Substitute 1/4 tsp Crushed saffron for the turmeric in the above recipe, for a different aroma. KHICHARI (Rice & Dal): 1/2 cup dal (lentils) of your choice (mung beans, red lentils, toor dal, urad dal, etc.), 2 TBS butter or oil, 1 tsp turmeric, 1 small onion chopped, 1-1/2 tsp or to taste salt, 3 cups water. Cook lentils or dal in one cup water, covered, till the lentils are softened & most water is absorbed (different dals take different times). Add rice, turmeric, salt & 2 cups water. Cook. Fry onion slices in oil or butter till well browned, combine with cooked Khichari. Serve with plain yogurt & vegetables.

KHEER (Rice Pudding) : "ONLY TWO (2) TABLESPOONS OF RICE", 4 cups whole milk, 4 crushed cardamom pods (1/4 tsp crushed saffron is an excellent variation), 1/4 cup chopped almonds or pistachio nuts, 2 TBS sugar, 1 TBS rose water optional. Bring milk to boil in a heavy pot & add the soaked, drained rice. Simmer uncovered, with frequent mixing, for 60-90 min, till milk is reduced to about half. Add the cardamom or saffron & the nuts, & simmer another 10 min. Add sugar, mix well & cool. Add rose water & chill. Can also serve warm.

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