AAM PANNA RECIPE
Ingredients:
6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes
Method :
1. Place the mangoes with water to cover in a sauce-pan and bring to boil.
2. Simmer for 10 minutes.
3. Drain off the water and then peel, stone and pulp the mango with a spoon.
4. Place the pulp in a deep bowl.
5. Add water, sugar, salt, chili and cumin.
6. Whisk thoroughly.
7. Stir in the mint and whisk again.
8. Transfer it to a jug.
9. Serve chilled with crushed ice.
Source : Indian Food Forever
Saturday, May 13, 2006
Friday, May 12, 2006
Indian Salad Recipe - Pineapple and Mango Salad
Pineapple and Mango Salad (Aunas Ambo Sasam)
Pineapple and mango (called in Konkani) are tossed in a mustard-flavored coconut paste to make a dish that surely serves as an exotic accompaniment.
Ingredients :
4 cups mixed fruits chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste
salt to taste
Method :
1. Mix the sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chilli(es) and a little water.
3. When almost done, add the mustard seeds.
4. Grind for a few more seconds till the mustard seeds are crushed.
5. Add the coconut paste to the fruits with salt and mix well.
6. Serve cold or at room temperature.
Pineapple and mango (called in Konkani) are tossed in a mustard-flavored coconut paste to make a dish that surely serves as an exotic accompaniment.
Serves : 4
Style : South-West Indian Vegetarian (Konkani)Ingredients :
4 cups mixed fruits chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste
salt to taste
Method :
1. Mix the sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chilli(es) and a little water.
3. When almost done, add the mustard seeds.
4. Grind for a few more seconds till the mustard seeds are crushed.
5. Add the coconut paste to the fruits with salt and mix well.
6. Serve cold or at room temperature.
Source : Syvum
Thursday, May 11, 2006
Indian Fish Recipe - Fish Tikka
INDIAN NON-VEG FISH TIKKA RECIPE
Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain*
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (besan)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
Chili powder to taste
Method :
1. Mix cream garlic paste, ajwain*, chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and mainate them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
4. Serve fried fish tikka with chopped onions.
Note : (*)
Ajwain is a close relative of dill, caraway and cumin and belongs to the same family. Ajwain seeds are tiny, oval and ridged. The greyish-green seeds are curved and look like miniature cumin seeds. The fragrance of the spice is very similar to that of cumin.
Source : Indian Food Forever
Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain*
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (besan)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
Chili powder to taste
Method :
1. Mix cream garlic paste, ajwain*, chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and mainate them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
4. Serve fried fish tikka with chopped onions.
Note : (*)
Ajwain is a close relative of dill, caraway and cumin and belongs to the same family. Ajwain seeds are tiny, oval and ridged. The greyish-green seeds are curved and look like miniature cumin seeds. The fragrance of the spice is very similar to that of cumin.
Source : Indian Food Forever
Wednesday, May 10, 2006
Indian Potato Recipe - Dum Aloo
Indian Vegetable - Dum Aloo (Spiced Potato in Gravy)
Ingredients :
2 lb or ½ kg small potatoes
1 cup onion paste
1 teaspoon garlic paste
1 teaspoon ginger paste
½ cup tomato paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon fenugreek or kasoori methi
1 teaspoon garam masala or hot chilly powder
5 teaspoon cream
2 teaspoon cashewnut paste
½ cup plain yogurt
2 teaspoon oil
Salt per taste
Method :
1. Peel, wash and prick potatoes with a fork.
2. Deep fry over medium heat in oil until potatoes are golden brown in color. Keep aside.
3. Heat oil in a pan. Add onion paste and cook until light brown.
4. Add cashewnut paste and yogurt. Cook few seconds.
5. Add ginger paste and garlic paste. Cook few seconds.
6. Add red chili powder, coriander powder, turmeric powder and tomato puree. Cook for few more minutes.
7. Add 2 ½ cups of water. Bring it to a boil and add fried potatoes.
8. Season with salt.
9. Reduce heat to low. Add garam masala and fenugreek (methi).
10. Continue cooking for ten minutes on a low heat.
11. Finish with cream and serve hot.
Source : Food India
Ingredients :
2 lb or ½ kg small potatoes
1 cup onion paste
1 teaspoon garlic paste
1 teaspoon ginger paste
½ cup tomato paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon fenugreek or kasoori methi
1 teaspoon garam masala or hot chilly powder
5 teaspoon cream
2 teaspoon cashewnut paste
½ cup plain yogurt
2 teaspoon oil
Salt per taste
Method :
1. Peel, wash and prick potatoes with a fork.
2. Deep fry over medium heat in oil until potatoes are golden brown in color. Keep aside.
3. Heat oil in a pan. Add onion paste and cook until light brown.
4. Add cashewnut paste and yogurt. Cook few seconds.
5. Add ginger paste and garlic paste. Cook few seconds.
6. Add red chili powder, coriander powder, turmeric powder and tomato puree. Cook for few more minutes.
7. Add 2 ½ cups of water. Bring it to a boil and add fried potatoes.
8. Season with salt.
9. Reduce heat to low. Add garam masala and fenugreek (methi).
10. Continue cooking for ten minutes on a low heat.
11. Finish with cream and serve hot.
Source : Food India
Tuesday, May 09, 2006
Indian Bread - Chapati (Poli)
Indian Bread Recipe - Chapati (Poli)
Servings : 10 chapatis
Style : Maharashtrain
Ingredients :
2 cups wheat flour,
1/2 teaspoon salt,
1 teaspoon oil,
warm water,
Method :
1. Mix flour, salt and oil.
2. Add warm water and keep mixing with hands to form a soft, pliable dough.
3. Cover the dough with a damp cloth and let stand for at least 20 minutes.
4. Knead the dough again using some oil.
5. Make small balls of 2 inch diameter out of this dough.
6. Heat a griddle first on high heat. Once hot, turn the heat to medium.
7. Spread some wheat flour or rice flour on the rolling board.
8. Place the ball on the board. Roll each ball with a rolling pin into thin circles.
9. Apply rice flour or wheat flour to make the rolling easier.
10. Put on the hot griddle and roast one side. When the bubbles begin to form on the bottom side, immediately flip over. Similarly roast the other side.
11. Remove from the griddle and pat it to make fluffy.
12. Top with ghee and serve with any curry or pickle.
Tips for good chapatis :
1. Use pure wheat flour. Avoid the flour which has all purpose flour mixed in it.
2. For the chapati dough, proportion of water is also important. Do not add plenty of water. Also take care not to add very less.
3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not keep it for more than an hour) Then knead once more using some oil or water just before making the chapatis.
4. Cover the dough with a damp cloth as you roll out the chapatis. It keeps the dough soft.
5. The type and quality of chapati flour you get may vary from place to place. If chapati turns out to be hard after roasting, next time when you try chapatis, do not use oil in the dough. Or use very less.
6. Do not leave chapati on the griddle for long. Once done from both the sides, remove from the griddle.
7. After roasting, pat the chapati to remove any air out of it. It retains the softness.
Source : Mumbai-Masala
Servings : 10 chapatis
Style : Maharashtrain
Ingredients :
2 cups wheat flour,
1/2 teaspoon salt,
1 teaspoon oil,
warm water,
Method :
1. Mix flour, salt and oil.
2. Add warm water and keep mixing with hands to form a soft, pliable dough.
3. Cover the dough with a damp cloth and let stand for at least 20 minutes.
4. Knead the dough again using some oil.
5. Make small balls of 2 inch diameter out of this dough.
6. Heat a griddle first on high heat. Once hot, turn the heat to medium.
7. Spread some wheat flour or rice flour on the rolling board.
8. Place the ball on the board. Roll each ball with a rolling pin into thin circles.
9. Apply rice flour or wheat flour to make the rolling easier.
10. Put on the hot griddle and roast one side. When the bubbles begin to form on the bottom side, immediately flip over. Similarly roast the other side.
11. Remove from the griddle and pat it to make fluffy.
12. Top with ghee and serve with any curry or pickle.
Tips for good chapatis :
1. Use pure wheat flour. Avoid the flour which has all purpose flour mixed in it.
2. For the chapati dough, proportion of water is also important. Do not add plenty of water. Also take care not to add very less.
3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not keep it for more than an hour) Then knead once more using some oil or water just before making the chapatis.
4. Cover the dough with a damp cloth as you roll out the chapatis. It keeps the dough soft.
5. The type and quality of chapati flour you get may vary from place to place. If chapati turns out to be hard after roasting, next time when you try chapatis, do not use oil in the dough. Or use very less.
6. Do not leave chapati on the griddle for long. Once done from both the sides, remove from the griddle.
7. After roasting, pat the chapati to remove any air out of it. It retains the softness.
Source : Mumbai-Masala
Monday, May 08, 2006
Indian Appetizer - Cheese Crackers
Indian Appetizer Recipe : Cheese Crackers
Ingredients :
85 gms maida or refined flour ( See Information Below )
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch salt
Method :
1. Sieve the flour very well.
2. Rub in the butter with finger tips.
3. Put the cheese, caraway seeds and salt and make a dough by using enough milk.
4. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a
fancy cutter.
5. Place on a greased baking tin and prick all over with a fork.
6. Bake in a hot oven at 450ºF for 7 to 8 minutes.
7. Ready to serve plain or with any dip.
Information :
Refined flour is produced by milling the endosperm of the wheat kernel. The wheat kernel is made up of three parts, the endosperm, wheat germ and wheat bran. The endosperm is seperated from the germ and bran and the wheat is passed between rollers, winnowed and sifted several times over. Refined flour is fine, white and soft. Freshly milled white flour is pale yellow but changes colour with age. To quicken this process, mills bleach the flour and then replace lost nutrients.
Source : Recipes Indian
Ingredients :
85 gms maida or refined flour ( See Information Below )
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch salt
Method :
1. Sieve the flour very well.
2. Rub in the butter with finger tips.
3. Put the cheese, caraway seeds and salt and make a dough by using enough milk.
4. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a
fancy cutter.
5. Place on a greased baking tin and prick all over with a fork.
6. Bake in a hot oven at 450ºF for 7 to 8 minutes.
7. Ready to serve plain or with any dip.
Information :
Refined flour is produced by milling the endosperm of the wheat kernel. The wheat kernel is made up of three parts, the endosperm, wheat germ and wheat bran. The endosperm is seperated from the germ and bran and the wheat is passed between rollers, winnowed and sifted several times over. Refined flour is fine, white and soft. Freshly milled white flour is pale yellow but changes colour with age. To quicken this process, mills bleach the flour and then replace lost nutrients.
Source : Recipes Indian
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