Indian Salad Recipe - Mixed Veg. Salad

Mixed Vegetable Salad

Ingredients :

50gms French beans
3-4 carrots
1 small cabbage
100gms Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies(slit vertically)
Finely Chopped coriander leaves
1 lemon juice
Black pepper powder to taste

Method :
1. Cut and Steam the vegetables.
2. Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
3. Garnish with coriander leaves.

Source : Indian Food Forever

Indian Soup Recipe - RASAM

South Indian Soup - RASAM

Ingredients :
1/2 cup Yellow lentil (tuar dal)
1/2 cup Tamarind water
1 cup Tomato puree
1 /2 tsp. Ginger-garlic paste
1/2 tsp. Mustard seeds
1 tsp. Cumin seeds
1/2 tsp. Turmeric powder
1/4 tsp. Black pepper powder
1/2 tsp. Red chilli powder
3 tbsp. Curry Leaves (chopped)
2 tbsp. Vegetable oil
Salt to taste

Method :
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure
cook it or bring it boil and let it cook over medium heat until tender (about half an hour).
Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4
minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook
for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree.
6. Add 2-3 cups water and bring it to boil.
7. Serve hot. Garnish with Curry leaves (kadi patta).

Source : Recipe Delights

Indian Pickle Recipe - Mango Pickle

MANGO PICKLE - AAM KA MITHA ACHAR RECIPE

Ingredients :
675 gms / 11/2 lb. Green Aam (Mangoes)
575 gms/11/4 lb Sugar
2 tsp salt
1 tbsp white cumin seeds
2 tsp brown cardamom seeds
1 tbsp poppy seeds
1 tsp red chili powder

Method :
1. Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
2. Add sugar and salt and mix well in a large bowl.
3. Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the
sweetened mango.
4. Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun
or in warm, light place for about a week.
5. Shake the jar at least once a day.

Source : Indian Food Forever

Indian Fried Fish ( Non.Veg)

NON-VEG. INDIAN BATTER FRIED FISH RECIPE

Ingredients :
900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
Salt To Taste

For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

Method :
1. Wash the fish thoroughly and cut into pieces.
2. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
3. Rinse the fish under running water.
4. Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water
and form a smooth batter.
5. Heat the oil in a kadhai or wok.
6. Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for
about 8-10 minutes.
7. Serve batter fried fish hot garnished with lemon & tomato slices.

Source : Indian Food Forever

Indian Breakfast - Mutter Ke Parathe

Vegetarian Snack - Mutter Ke Parathe

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serves / Makes : 2

Ingredients :
150 grams boiled green peas
1/4 tsp cumin seeds
1/4 pinch of Asafoetida powder (hing)
1/4 tsp turmeric (haldi) powder
1/4 tsp red chilli powder
1 tablespoon corriander powder
1/4 tsp garam masala (spices powder)
1/4 tsp Mango powder (amchur powder)
salt to taste
Oil for shallow fry

For the dough :
1 cup wheat flour
1/2 tsp salt

Method :
For the dough
Mix salt and flour together and knead a semisoft dough by adding little water and keep aside for 5 minutes.

For the stuffing
1. Boil peas in a microvaveable bowl by adding 4 tablespoons of water for 10 minutes.
2. Drain the excess water and let it cool for 5 minutes.
3. Mash the peas and add all the above ingredients except hing and cumin seeds.
4. Heat 1tsp oil in a pan, add the hing and then add the cumin seeds and let it crackel and
become light brown then add the peas.
5. Fry it for 2 to 3 minutes for the excess water if any to dry off.
6. Then remove it and let it cool.
7. Make balls from the dough ,roll out 1/2inch diameter then apply little oil in between stuff it
with 1 tablespoon of stuffing and close the edges and let it rest for 2 minutes.
8. Heat the tava thoroughly roll the stuffed balls of the size of paratha and shallow fry both
sides till brown spots appear.
9. Serve hot with fresh curds.

Tips : The parathas is a very good low calorie breakfast & it is very easy to make.

Source : User Contributed at Tarla Dalal.com

Indian Gujarati Vegetable - Shak

Gujarati Vegetable ( Meal) or Shak

 

Style : West Indian ( Gujarati ) Vegetarian

 

Ingredients :

1 lb fresh green beans cut into 1 inch lengths OR any other vegetable like 1 package of coleslaw OR cauliflower florets OR carrots and peas.

4 tbsp. vegetable oil

1 tbsp. black mustard seed

4 cloves garlic ( peeled & finely chopped )

A few thin strips of fresh ginger
1 hot red dried chili (crushed)
1 tsp. salt
½ tsp. sweetened coconut flakes
black pepper to taste

 

Method:
1.    Heat the oil in a large frying pan over a medium flame.

2.   When hot put in the mustard seeds.

3.   As soon as they begin to pop add the garlic/ginger and stir until lightly brown.

4.   Add the crushed red chili and stir for a few seconds.

5.   Add the green beans, salt and sweet coconut. Stir to mix.
6.   Turn heat to medium/low.

7.   Add 1/2 cup water. 

8.   Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors.
9.  Add the black pepper, mix and serve.

 

Source : Indian Food Sco

Indian Raitas - Yogurt with Cucumbers

Yogurt with Cucumbers

 

Style : North Indian Vegetarian

 

Ingredients :

2 green cucumbers

Salt and black pepper to taste

2 tablespoons finely chopped spring onion

2 cups yogurt

1-1/2 teaspoons roasted cumin seeds (optional)

 

Garnish :

1 tablespoon chopped fresh corainder or mint

 

Method :

1. Peel the cucumbers, halve them lengthways and remove the seeds.

2.   Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water.

3.   Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required.

4.   Roast the cumin seeds in a dry pan, shaking pan or stirring constantly until brown.

5.   Bruise or scrush seeds and sprinkle over yogurt.

6.   Serve chilled, garnished with mint or coriander.

 

Source : Indian Food Sco