Ale Bele

Source: Indian Recipes Under 30 Minutes
Made: December 23, 2013
Yield: 4-6 servings
Time to make: 15 minutes.

Amazingly simple crêpes and so sinfully delicious.  Your sweet tooth cannot resist.

Ale bele (Coconut Crepes)

Ale Bele (Coconut Crêpes)
1¼ cups/125 gm white flour
Pinch baking powder
¼ tsp/1 gm salt
1 egg
1 Tbsp/20 gm granulated sugar
1 cup milk + 3 Tbsp/240 ml milk or half milk and half water
3 Tbsp/60 gm grated jaggery dissolved in 1 Tbsp. water
2 cups grated coconut
Ghee for frying

Combine flour, baking powder and salt in a bowl.
In a second bowl beat the egg with the granulated sugar until foamy.
Stir in the milk or milk & water mixture.
Gradually add the liquid ingredients to the dry ingredients and beat well for 1 minute.
Let stand for 15 minutes.

Meanwhile add the coconut to the dissolved jaggery and cook for a few minutes.  Let cool.

Warm a small amount of ghee in a 6” frying pan.
Pour 2 Tbsp. batter into the frying pan, tilting it to cover the whole bottom of the pan.
Cover with a lid and cook for one minute.
Remove to a waiting plate and repeat until all the batter is used.

Place a small amount of the cooled coconut filling on each crêpe and roll tightly.
Serve on a dish and sprinkle with more coconut.


Tandoori Aloo

Source: Indian Recipes Under 30 Minutes
Made: November 16, 2013
Yield: 4-6 servings
Time to make: 30 minutes.

I am still discovering my own neighbourhood.  A few weeks ago I found a lovely Indian grocery store within walking distance.  And I found not only an ingredient which was new to me, chaat masala, but lots of other fascinating new things to try.

On my first try, I don’t think I mastered the instructions to let the potato shells crisp without letting them turn colour, nor do I have a proper grill, so under the broiler has to do.  Nevertheless, although I found the recipe a bit fussy to put together, it is certainly a treat to the taste buds.  And practice, no doubt, will make it seem easier.

Tandoori Aloo (stuffed potatoes)

Tandoori Aloo (stuffed potatoes).
8 large baking style potatoes
vegetable oil as needed for frying
salt to taste
1 tsp/2gm red chili powder
Pinch of garam masala
1 tsp./5 ml lemon juice
5-10 cashew nuts, broken
1 Tbsp./10 gm raisins
2 tsp/10gm ghee
20 gm grated cheese
1Tbsp./4gm green coriander, chopped
½ tsp./1gm chaat masala

Peel the potatoes.
Scoop out the centres,leaving thin walls at the sides
Fry the potato shells and the scooped out centres separately.  Do not let them change colour but let the sides become crisp.
Cool the scooped out portion and mash.
To the mashed potato, add salt, red chili powder, garam masala, lemon juice, nuts, raisins and ghee.
Stuff this mixture into the potato cases.
Arrange four pieces on one skewer and sprinkle grated cheese on top.
Grill till golden brown in colour.
Sprinkle with green coriander and chaat masala.
Serve hot.

Sweet Yogurt Curry

Source: Indian Recipes Under 30 Minutes
Made: February 3, 2014
Yield: 4-6 servings
Time to make: 20 minutes.

An interestingly different way to make a curry sauce based on yogurt, and, of course, a panorama of Indian spices.  Definitely worth a try.  I used it on green beans and macaroni.

Sweet Yogurt Curry

Sweet Yogurt Curry

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Indian Recipes under 30 Minutes

Did you wonder when I would ever get to this book?  It is the last in my collection.  It originally belonged to my daughter, who was not using it.  So she let me take it.

It was the title that got to me.  When I first began cooking seriously, I started with a cookbook called Easy Gourmet Cooking in 30 minutes.  I wish I still had that book.  I would certainly not have tried Indian cooking without the promise that it could be done quickly.


In this book, the editor, Neeta Datta, has gathered 70 recipes from 10 master chefs of India.  “This collection of quick and easy recipes” she promises “will enable even the laziest cook to prepare a lip-smacking Indian dish in less than 30 minutes and even turn a reluctant and timid cook into an amateur chef.”