Indian Dessert Recipe - Mango Icecream !

Beat The Heat - Dessert Recipe : Mango Icecream

Serves : 20 servings

Ingredients :
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water

Method :
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
3. Freeze it overnight in your freezer.

Source : Recipes Indian

Mughlai Meal - Keema Matar (Non.Veg)

NON-VEG MUGHLAI RECIPE - KEEMA MATAR

Ingredients :
500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

Method :
1. Heat ghee and fry asafetida.
2. Add salt, green chillies, turmeric and coriander powder.
3. Add cardomoms and garam masala and simmer.
4. Then add a cup of hot water.
5. Cover and cook till the water dries and peas and keema are done.
6. Garnish with coriander leaves.
7. Serve hot with nan or chapatis.

Source : Indian Food Forever

Indian Fish Recipe - Creamy Tiger Prawns

Delicious Non-Veg Meal - Creamy Tiger Prawns

Ingredients :

2 tbsp vegetable oil

1 onion, chopped

2 lb raw tiger prawns, peeled

1 quantity Balti sauce

2 oz creamed coconut

1 lb courgettes sliced

2 oz ground almonds

¼ pt double cream

4 tbsp chopped fresh coriander seasoning

2 oz toasted almond flakes to garnish

Method :

1. Heat the oil over high heat in a large Balti pan or wok.

2. Fry the onion for 2 minutes over high heat.

3. Stir in the prawns and cook for 3 minutes until they start to change color.

4. Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.

5. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.

6. Stir in the cream and simmer for 1-2 minutes, then add the coriander.

7. Season and garnish with flaked almonds.

Source : Recipes Indian

Delicious Cake - Cherry Date Apple Cake

Delicious Bake Item - Cherry-Date-Apple Cake

Preparation Time : 20 mins

Cooking Time : 40-45 minsServes

Makes : 9-10

Ingredients
375 ml maraschino cherries, in heavy syrup

1 cup pitted dates

1-2 medium apple

1/2 cup walnuts (optional)

1/4 cup dried apricots (optional)

1/4 cup orange juice

4 eggs

2 cups sugar

3 cups flour

1 cup oil ( i used olive oil)

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla essence

Method
1) Drain the cherries & keep the syrup aside.

2) Mix cherries, dates, walnuts (coarsely chopped), apple (finely chopped), apricots (finely

chopped) in a bowl.

3) In another bowl add oil, eggs, orange juice, 1/2 cup cherry syrup (drained from cherries)&

sugar.

4) Beat for 2-4 minutes

5) Add vanilla essence, salt & flour & mix slowly.

6) Add baking powder & baking soda.

7) Add the cherry- date mix.

8) Pour in a greased baking dish & bake in a pre-heated oven at 350 degree Fahrenheit for

40-45 minutes.

User Comments & Tips
Baking time may vary from oven to oven so keep an eye on your cake after 30 mins to avoid any burning out.

Source : Daman, Contributed to Tarla Dalal

Maharashtrian Snack - Sabudanyachi Khichadi

Sabudanyachi Khichadi - Veg. Sago Snack.
This is a traditional Maharastrian recipe. A delicious snack, ideal for fasting.

Style : Maharashtra, Western India.

Serves : 8

Ingredients
2 cup of sabudana (sago)
1/4 cup grated coconut
1/2 cup peanut powder
2 green chilies, chopped.
1 teaspoon cumin seeds (jeera)
1 tablespoon ghee
2 small potato, cut into small cubes
salt to taste

Method
1. Wash sabudana in water.

2. Drain, then sprinkle a little water on it, and set aside for an hour.

3. Heat ghee in a thick bottom vessel (it is hot enough if a little jeera added to it starts sputtering).

4. Add the green chilies and jeeera for a minute.

5. Add the potato and fry for a few minutes.

6. Add salt and peanut powder to the Sabudana. (A little sugar, too, if you like the taste).

7. Add this sabudana on the potatoes and fry.

8. Let the mixture cook for about 10 min.

9. Stir occasionally and sprinkle a little water if it is dry.

10. Garnish with grated coconut and serve hot.

Tip
To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily. After removing the skin, coarse grind in a mixer or a grinder.
Leftover Sabudanyachi khichadi can be used again; heat it up in a kadai with a little ghee.

Source : Deepa Chitre

Palak Chicken ( Non-Veg )

PALAK CHICKEN - CHICKEN IN SPINACH (NON-VEG)

Serves : 4

Ingredients :
1/2 kg Chicken
1 bunch Spinach (Palak)
3 Onions (medium size)
12 pods Garlic
6-8 Green Chillies
Handful Coriander Leaves (finely chopped)
4 Cloves
1 stick Cinnamon
1 Bay Leaf
1/2 cup Curd / Plain Yogurt
Oil for frying
Salt to taste

Method :
1. Finely chop the onions, garlic and green chillies.
2. Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
3. Heat oil in a wok/pan.
4. Add cloves, cinnamon, bay leaf. Fry for a minute.
5. Add onions till they turn pink.
6. Add finely chopped garlic, green chillies and coriander.
7. Add spinach to this mixture.
8. Fry this mixture for a couple of minutes
9. Take the mixture off the heat.
10. Use the blender to grind the spinach mixture to paste.
11. Heat some more oil in pan. Add the paste from blender.
12. Add curd / plain yogurt.
13. Once the oil starts leaving the sides of the pan, add chicken and salt.
14. Cook on low heat till the chicken is done.
15. Serve with hot rotis or rice.

Source : Recipe Delights