Indian Vegetable Recipe - Malai Patta

Malai Patta

Preparation Time : 5 minutes Cooking Time : 10 minutes Serves / Makes : 2

Ingredients :

500 gm spring onions, chopped. 2 medium tomatoes, chopped. 1 cup fresh cream (malai). 1 tsp red chilli powder. Salt to taste. Oil 1 to 2 tsp.

Method :

1.   Heat the oil in a pan. 2.   Put in the chopped spring onion leaves. 3.   Saute them for about 5 minutes. 4.   Then add chopped tomatoes and cook till soft. 5.   Now add the red chill powder and salt. 6.   Cover and cook till the spring onion is properly cooked. 7.   Lastly add the malai and mix well and take off from the fire. 8.   Serve hot with hot rotis.

User Tips :

This can be cooked without the malai and stored in the refrigerator beforehand. Only the malai is to be put while heating it up just before serving.

Source : Seema Sud

 

Indian Non-Veg Recipe - Chicken 65

Chicken 65

Ingredients :
1-1.5 lb boneless chicken
2 tsp Chilli powder
3 tbsp Lime Juice
2 tbsp Curd
2 tsp Ginger garlic paste
Salt to taste
a little Food coloring
Oil for deep frying

For garnish :
Curry Leaves
Green Chillies – finely chopped
Red Onions
Lime slices

Method :
1.     Take a bowl and mix all of the mentioned ingredients (except oil).

2.     Allow to marinate for 3-4 hrs.

3.     Heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

4.     Pat dry with paper towels (to remove excess oil).

5.     Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.

 

Tip : Excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Source : Recipe Indian

Indian Vegetable Recipe - Stuffed Brinjal

STUFFED BAIGAN RECIPE  ( Vegetarian )

 

Ingredients :

6 Baingan / Brinjal
2 green chilies (finely chopped)
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tbsp lemon juice
1 tsp salt
Spices :
4 tbsp coriander seeds
2 tbsp aniseeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tsp turmeric powder

Method :

1.     Clean the baigan(brinjal) and slit them lengthways without halving them.

2.     Roast the first four spices together and then grind them to powder and add the turmeric powder.

3.     Now mix with the salt, lemon juice and green chilies to make a stuffing.

4.     Stuff the mixture between baigan (brinjal).

5.     Tie them back together with cotton thread to prevent stuffing escaping.

6.     Heat the oil / ghee in a large frying-pan.

7.     Fry the onions until light brown. Add the brinjal and cover tightly.

8.     Leave to cook turning occasionally until cooked for about 20-30 minutes.

9.     Serve the stuffed baigan (brinjal) hot with Indian breads - roti or paratha.

 

 

Source : Indian Food Forever 

Indian Chutney Recipe - Radish Chutney

Radish Chutney

Preparation Time : 5 Mins Cooking Time : 5 Mins Serves / Makes : 2-4

Ingredients :

1 Radish 1 Onion 1/2 tbsp Turmeric 3-4 Green Chillies Salt to Taste 1 Tbsp Mustard Seeds 1 tbsp Jeera 2 tbsp Oil 1 small ball of Tamarind 1 pinch Asofetida (Hing)

Method :

1. Soak Tamarind with little water and keep aside. 2. Grind Radish, Green Chillies, Salt and soaked tamarind. 3. Take a pad add Oil, Mustard Seeds, Asofetida, Jeera, Turmeric. 4.  Let them split and later add onion pieces. 5. Fry onions gently and add the grinded paste. 6. Cook for 2-3 Mins. 7. Taste Chutney with Rice

Source : User Contributed at Tarla Dalal

Indian Bread Recipe - Rice Roti

Rice Roti

Ingredients :
2 cups rice flour
1 tsp sugar
1 tsp table salt
1 tsp ghee
1½ cups water

Method :

1.   Heat about 1½ cups of water in a degchi, adding sugar and salt to it.

2.   Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked.
3.   Take out from flame. Sprinkle some rice flour on a wooden board.

4.   Put the cooked flour on it and knead well.

5.   Shape parts of the dough into big balls and roll them into rotis.

6.   Roast the rotis on hot tawa, which is not greased.

7.   Apply ghee to the roti.

 

 

Source : Recipe Indian
 

Indian Jelly Recipe - Mango Jelly

MANGO JELLY RECIPE

 

Ingredients :

1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu)

Method  : 

1.   Put mango slices, water into deep pan, and cook until quite tender.

2.   Remove from the fire.

3.   Pass through a gravy strainer.

4.   To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.

5.   Cool a little, and then pour in sterilized jars.

 

 

Source : Indian Food Forever