Indian Vegetarian Recipe - Paneer (Cottage Cheese) Makhanwala

Indian Vegetable - Paneer ( Cottage Cheese ) Makhanwala

Preparation Time : 15mins
Cooking Time : 15mins
Serves / Makes : 2

Ingredients :
250 gms paneer [ Cottage Cheese ] (cut into cubes)
1 ts Ginger Garlic paste (5 garlic cloves and 1 inch ginger)
1 Onion chopped
1 Bay Leaf
1 inch Cinnamon Stick
3 Cloves
2 Cardamon
1 ts Red Chilli Powder
1/4 ts Turmeric Powder
Salt to taste
1/2 ts Garam Masala Powder
2 tb Cream or Malai
1/2 tb Coriander (chopped)
3 tb Tomato Puree (or 1 tomato cut)
1/4 ts sugar
1 ts Kasoori Methi ( Dried Fenugreek Leaves )
1 tb Ghee

Method :
1. Heat 1 tb Ghee in a heavy saucepan.
2. Add onion, ginger garlic paste, bay leaf, cinnamon, cloves, cardamon fry till onion is golden
brown.
3. Then add the dry masala (red chilli powder, turmeric powder, garam masala, salt, sugar,
kasoori methi).
4. Then add tomato puree or cut tomatoes, fry for 2 mins. Remove from gas.
5. After the mixture is cool make a smooth paste in the blender.
6. Remove the paste from blender into a pan, add cubes of paneer. 2 tb malai, coriander.
7. Cook for 5 mins. Serve Hot

User Comments & Tips :
Paneer can be deep fried and added. It can also be added by just soaking it in water, thats makes the paneer soft.

Source : Contributed Recipe Courtesy of Tarla Dalal

Indian Raita Recipe - Delicious Mango Raita

INDIAN MANGO RAITA
Yet Another Mango item for you all, as Mango is available so much these days !

Ingredients:
1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder

Method :
1. Peel and sliced the mango in small cubes.
2. Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
3. Whisk together and add to the mango cubes. Stir.
4. Heat oil in the pan. When hot add the mustard seeds.
5. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
6. Take off the fire and add to the curd mixture.
7. Mix well and serve at room temperature or cold.
8. Garnish wirh cut coriander leaves.
9. Prepare in advance to let all flavors mix together.

Source : Indian Food Forever

Indian Snacks - Hara Bara Upma

Indian Breakfast Recipe - Hara Bhara Upma

Preparation Time : 5 Mins
Cooking Time : 7 Mins
Serves / Makes : 2-3

Ingredients
1 Cup Sooji (Semolina)
1 Medium Size Capsicum (Shimla Mirch) cut into Cubes
¼ Cup Green Peas (par boiled)
Salt to Taste
3-4 Spring Onions,Chopped with the greens

For the Chutney:
½ Cup Coriander Leaves (Dhania)
2-3 Fresh Green Chilles
½ Tbsp Cumin seeds (Jeera)
1 Tbsp Lemon Juice
1 Tbsp Sugar (Optional)
4 Cloves Garlic (Optional)
Few Sprigs of Fresh Mint Leaves (Pudina)

For the Garnish:
2 Tbsp Cooking oil
1 Tbsp Finely Chopped green Chillies
½ Tbsp Cumin Seeds
Few sprigs of Fresh Mint and Coriander

Method
For the Chutney:
Blend all the ingredients of the chutney in a mixer (with a little water) and keep aside.

For the Upma:
1. In a cooking vessel sauté the onions, for less than a minute.
2. Add Sooji (Semolina) and continue roasting till it turns light brown.
3. Add the Green Peas and chopped capsicum.
4. Blend in the chutney.
5. Add 2 ½ cups of water and salt to taste.
6. Cook the mixture, while stirring continuously.
7. Take off the fire when sooji (semolina) has thickened to the desired texture.

For the Garnish:
1. Heat the oil for a few seconds.
2. Add the cumin and green chillies to the oil and remove from fire when they crackle.
3. After removing the Upma in a serving bowl, pour and spread the oil, chillies and cumin over it and garnish with sprigs of fresh mint and Coriander.

User Comments & Tips
To make the Upma more nutritious, you can add boiled Spinach (Palak) or Fresh Fenugreek (Methi) to it.

Source : Contributed Recipe Courtesy of Tarla Dalal

Indian Soup Recipe - Gingery Cauliflower Soup

Enjoy Hot & Tasty Indian Soup - Gingery Cauliflower soup

Ingredients :
3 tbsps vegetable oil
1 med onion -- peeled and chopped
1 1" piece fresh ginger -- peeled and slivered
4 cloves garlic -- peeled and chopped
1 tsp ground cumin
2 tsps ground coriander
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
2 med potatoes, peeled -- cut in 1/3" cubes
1/2 lb cauliflower florets
1 1/4 qts chicken stock
2/3 c heavy cream
salt if needed

Method :
1. Set the oil over medium-high heat in a good-sized saucepan.
2. When hot, put in onion, ginger and garlic.
3. Stir-fry for about 4 minutes or onion is somewhat browned.
4. Put in cumin, coriander, turmeric, and cayenne.
5. Stir once, put in potato, cauliflower and chicken stock.
6. Stir and bring to boil.
7. Cover and turn heat to low;
8. Simmer gently for 10 minutes or until potatoes are tender.
9. Put soup into a blender and blend or use a hand blender to purée.
10. Add cream and reheat gently.

Source : Recipe Source

Indian Dessert - Steamed Dessert Dumplings

Lord Ganesh's Favorite - Modak (Steamed Dessert Dumplings)

Ingredients
For the filling:
2 cup shredded fresh coconut
1 cup jaggery *(see below)
1 teaspoon roasted poppy seeds
1 teaspoon rice flour
3-4 cardamoms

For the outer cover:
1 cup rice flour
1 cup water
1 teaspoon ghee / butter (Ghee is a clarified butter without any solid milk particles or water.)
½ teaspoon oil
a pinch of salt

Preparation

Filling:
1. Combine and cook coconut and jaggery together on medium heat.
2. Stir continuously until they are mixed properly. Do not overcook.
3. Add cardamom, roasted poppy seeds and 1 teaspoon rice flour to the mix. Cook for some
time.
4. Remove from the heat and allow it to cool.

Outer Cover:
5. Boil 1 cup of water. When bubbles rise on top, add ghee, salt and oil and immediately add rice
flour. Stir well.
6. Cover for some time. Remove the lid and stir and cover again for a minute.
7. Remove from heat. Take all the mixture in a flat plate.
8. Knead it properly while hot (You can use a flat bowl for kneading to keep the hands from
burning). Make a soft pliable dough.
(Do it very carefully. The dough should be neither too sticky nor too dry.)

Method :
9. Divide this dough into small balls. Roll each ball into 1.5 inch diameter circle. Hold it in a
hand and make a small bowl of it. 10. Put some coconut filling into this bowl shaped dough.
11. Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges
of the bowl.
12. Bring them together, join to form a peak. It should look like a whole garlic. Prepare all other
modaks like this.
13. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it.
14. Place the sifter in a steamer and cover. Steam for about 15 minutes. (Use a big size
saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use
the pressure cooker.)
15. Serve with the ghee.

What is Jaggery?
Jaggery (Panela) or Gudh is a "natural" sweetener made with the concentrated sugarcane juice. It did not have any chemicals or synthetic additives or preservatives. Jaggery (Panela) is rich in nutrition and contains lot of minerals, protein, and vitamins.

Tip:
The proportion of water and rice flour for the cover should be accurate as written above. In addition, it is advisable to sieve the flour once.

Source : Recipe courtesy of Mumbai Masala

Indian Raita Recipe - Carrot & Beetroot Raita

Carrot and Beetroot Raita

Servings : 4

Ingredients :
1 medium beet, peeled and grated
1 large carrot, washed and grated
1 cup plain yoghurt
pinch of ground cinnamon
pinch of ground cloves
pinch of asafoetida powder
pinch of salt

For Tarka :
1 tablespoon ghee
1 teaspoon minced garlic
1 dried red chilli (crushed or whole)
1/2 teaspoon asafoetida powder
1 teaspoon cumin seeds

Method :
1. In a mixing bowl, combine the yogurt and spices.
2. Cover the bowl.
3. Prepare the tarka by heating ghee in ladle or small frying pan.
4. Add the spices and saute for a few minutes, until well-toasted and fragrant.
5. Add it to the yoghurt mixture.
6. Stir well, and let stand for a few minutes by covering with tight-fitting lid till favour blends.
7. Add the grated vegetables.
8. Chill well before serving.

Source : Sanatan Society