Indian Roti Recipe - Paneer Naan

Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Directions  :
1.     Sieve the flour properly.
2.     Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.

3.     Cover and wait for 5 to 7 minutes until the mixture is full of froth.
4.     Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
5.     Knead the dough for at least 6 to 7 minutes.
6.     Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
7.     Mix all the ingredients for the stuffing properly.
8.     Divide the dough into 20 small parts and shape into naans.

9.     Put 1 tbsp of the filling in the centre.
10.   Seal the edges and roll into oblong shape to any other shape whichever you like.
11.   Grease a pressure cooker very lightly with oil.

12.   Take out the lid from the pressure cooker and heat it upside down.
13.   Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.

14.   Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
15.   Take out and apply butter.
16.   Ready to serve.

 

Courtesy : Rexanne

Indian Pickle Recipe - Carrot Pickle

Carrot Pickle

 

Ingredients :

5 no's carrots
4 lemons juice
3 tbsp mustard seeds powder
3 tbsp red chilly powder
3 tbsp salt
2 tbsp ginger & garlic paste
2 tbsp cumin seeds
1 tbsp fenugreek seeds
3 tbsp oil

 

For Seasoning :

1 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
Curry leaves

 

Directions :

1.     Peal & wash carrots and drain water. Wipe the water around carrots.

2.     Cut carrots into small pieces. Put them in a vessel for mixing.

3.     Now mix mustard seeds powder and red chilly powder, salt to carrots pieces.

4.     In a pan fry cumin seeds and fenugreek seeds without oil till they become light red.

5.     Grind them into fine powder and add them to carrot mixture.

6.     In a pan put oil and fry ginger & garlic paste till water gets absorbed.

7.     Keep this paste till it gets cool then mix this paste to carrot mixture.

8.     For seasoning add oil to a pan and add cumin seeds, mustard seeds, curry leaves and asafoetida (hing).

9.     Fry till cumin seeds split. Keep this seasoning till it gets cooled.

10.   Mix this to carrot mixture. Now pour lemon juice to it, mix all.

11.   Keep this pickle in a clean container and cap it.

12.   From the next day your carrot pickle is ready. 

 

Courtesy : Recipe Indian
 

Indian Chutney Recipe - Garlic Chutney

GARLIC CHUTNEY RECIPE

Ingredients :

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Directions :

 

1.   Sauté the garlic, coconut in oil.

2.   Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.

3.   Then grind the saute mixture with roasted red chillies and tamarind pulp.

4.   Add the garlic and salt and grind once again to a smooth paste.

 

 

Courtesy : Indian Food Forever

Indian Soup Recipe - Cream of Celery

Cream of Celery Soup

Ingredients:
5 sticks of celery
2 sliced potatoes
1 chopped onion
4 chopped spring onions with leaves
200 grams fresh cream
1 tbsp butter
salt and pepper to taste.

Directions :
1.   Heat the butter and sauté the onions, spring onions and celery for at least 3 to 4 minutes.
2.   Put the potatoes and sauté again for some time.
3.   Put 5 teacups of water and cook.
4.   When cooked, blend in a liquidiser and strain.
5.   Keep the soup to boil for a few minutes.
6.   Beat the cream and add three-quarters to the soup.
7.   Put salt and pepper and mix properly.

 

Courtesy : Recipe Indian
 

Indian Snack Recipe - Vegetable Cutlet

Vegetable Cutlet - ( By Demand )

Ingredients :

2 small potatoes, boiled , peeled  & mashed

2 tsp amchor mango powder
1/2 tsp garam , masala powder
2 green chillies ,  finely chopped
1 tsp ginger -garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 cup breadcrumbs
Salt to taste
1 tbsp ghee (clarified butter)
Oil for shallow frying the cutlets
3 cups vegetables, chopped finely, boiled and drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania (coriander) powder
1 tsp cumin powder
1/2 tsp saunf (fennel) powder

 

Directions :

1.     Heat the ghee and add the ginger-garlic paste and green chillies.   Fry for about a minute.

2.     Now add the cashewnuts and all the powdered spices.

3.     Add the coriander leaves. Fry for 1/2 a minute.

4.     Now add all the drained vegetables and mix well.

5.     If there is any water, fry till all moisture is totally lost.

6.     Mix in the mashed potatoes and salt to taste.

7.     Heat through and take off the stovetop.

8.     Make flat rounds of the above. Shallow fry on both sides till golden brown.

9.     Eat when hot with chutney.

 

 

Courtesy : Indian Child

Bachelor Cooking Recipe - Simple Potato Vegetable

SIMPLE   POTATO   VEGETABLE

Ingredients :
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)

Directions :
1.   Boil, peel and cube the potatoes.
2.   Heat oil in a pan,
3.   Add the mustard seeds, slit green chillies, curry leaves.
4.   Fry till the seeds start spluttering.
5.   Add salt and turmeric powder and cubed potatoes.
6.   Add little water so that the potatoes absorb the masala.
7.   Simmer for 4-5 minutes till well blended.
8.   For a different taste, you can substitute mustard seeds with cumin seeds.

Courtesy : Indian Food Forever

 

 

South Indian Snack Recipe - Paper Dosa

Paper Dosa

Ingredients :
For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking

For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste

For the Sambhar Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil

For the Tempering :
1 tsp mustard seeds
6 curry leaves
¼ tsp hing
2 tbsp oil

Method :
For the Sambhar Masala :
1.   Heat the oil and roast all the ingredients for the sambhar masala in it.
2.   Grind to make a fine paste in a mixer using a little water. Keep aside.

For the Paper Dosa :
1.   Wash and soak the raw rice and urad dal for 4 hours.
2.   Drain, mix the rice flour and grind to make a smooth paste using enough water to get a

      batter of coating consistency.
3.   Heat a non-stick tava and grease it lightly with oil.
4.   When hot, pour a ladle full of the batter and spread it using circular motion to make a

       paper thin dosa.
5.   Cook on one side, pouring a little oil along the edges while cooking.
6.   When it becomes crispy, make a roll.
7.   Repeat the same procedure for the remaining batter.

 

For Sambhar  :
1.   Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2

      cups of  water.
2.   Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to

       boil.

3.   Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and

       hing until the mustard seeds crackle.

4.   Put this to the sambhar and boil for at least 15 minutes.

 

Courtesy : Recipes Indian