Maharashtrain Recipe - Fodani Bhat

Indian Breakfast Recipe - Fodani bhat

Preparation Time : 15 min Cooking Time          : 5 min

Ingredients :

Rice which is left after your lunch/dinner, Onion -  1 (finely chopped), Green Chilly (hari mirch) -  2/3, Tomato - 1/2, Chilly Powder (Garam masala) 1 tabspoon, Pinch of red chili powder, Salt as need, Coriender, Oil, Mustard Seeds (Rai), Asatoefida (Hing).

Method :

1.   Add Salt to the Rice and mix well. 2.   Heat the oil and add some mustard seeds. 3.   On the crackling sound of mustard seeds, add asafoetida. 4.   Add finely chopped onion, Green Chilli, Tomato, Chilly Powder and Red chili powder. 5.   When the onion get reddish and slightly soft, add rice. 6.   Mix well and fry the mixture for around 5 min. 7.  Garnish with coriender.

User Comments & Tips

Serve hot in a dish and add lemon over it.

Indian Pickle Recipe - Punjabi Mango Pickle

PUNJABI MANGO PICKLE

 

Ingredients :

1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)

Method :

1.   Remove the stones and cut the mangoes into big pieces.

2.   Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.

3.   Put in a jar and keep for two days in the sun and shake it daily.

4.   Then pour rest of the oil and leave for 15 days but not in the sun.

5.   Shake it every other day.

6.   Serve after 20 days.

7.   This pickle can be kept for one to two years.

8.   Be careful to keep mango pieces covered with oil.

 

 

Source : Indian Food Forever

Indian Soup Recipe - Carrot Soup

Carrot Soup - A Yummy Indian Soup !   Ingredients:
Carrots	3/4 kg
Tomatoes	1
Low fat milk	2 cups
Water	2 cups
Black pepper powder	1/2 tsp.
Sugar to taste
Salt to taste

Method:
1.	Cut carrots and tomatoes into small pieces.
2.	Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.
3.	Use the blender to mix well with low fat milk, salt and sugar.
4.	Strain and refrigerate until thoroughly chilled.
	Serve cool.   Optional, garnish with sliced almonds.   Source  : Recipe Delights

Indian Snack Recipe - Ragada Patties

RAGADA PATTIES RECIPE - A TASTY INDIAN SNACK

Ingredients :

To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves

Method : 

 

To prepare the patties :

1.     Boil, peel and mash the potatoes well.

2.     Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.

3.     Mix and knead well into a dough. Now, add the bread crumbs and knead well. Divide the dough into balls.

4.     Press each ball with hand so that it would make into a round patty.

5.     Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.

6.     Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.

 

To prepare the ragada:

1.     Wash and soak channa for about 6 - 8 hours.

2.     Boil channa with baking soda in pressure cooker till soft.

3.     Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.

4.     Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30

         seconds.

5.     Now add tomatoes and salt. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.

6.     Now, add the boiled peas, enough water, curd and mix well. Cover and cook on medium heat for 3-4 minutes.

 

To serve cutlet ragada:

1.     Prepare tamarind chutney and mint chutney.

2.     Take the serving plate, put two cutlets in the plate.

3.     Pour the ragada on the cutlets.

4.     Sprinkle chopped onions and coriander leaves.

5.     Sprinkle a pinch of chat masala powder and serve hot.

 

 

Source : Indian Food Forever

Indian Drink Recipe - Ripe Mango Squash

Ripe mango squash - A Delicious Mango Drink

Preparation Time : 1\2 hour Cooking Time : 1\2 hour Serves / Makes : 2 bottels

Ingredients :

Ripe scented good mango pulp - 1kg Sugar - 1kg Citric acid - 2tb sp Sodium Benzoit - 1tip of tsp Water - 2 cups

Method :

1.   Mix all the pulp, sugar, citric acid. 2.   Add 2 cups of water and boil. 3.   Make sure that it gets sticky, but thread should not get formed. 4.   Remove from fire. 5.   Mix diluted sodium benzoit in hot syrup. 6.   Bottle the hot boiling syrup in a bottle. 7.   Cap immediately, leaving 2" vacant space in bottle.

Source : User Contributed Recipe from Tarla Dalal.