The Paleo Recipe Book

Saturday, October 21, 2006

Indian Tea Recipe - Basil Tea

BASIL TEA RECIPE

Ingredients : 
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves or 2 Tea Bags
To taste Sugar
As needed Milk

Directions :
1.   In a small tea pan bring water and basil leaves to boil.
2.   Lower the heat and allow to brew for 3-4 minutes.
3.   Now add the tea leaves or tea bags and sugar as per taste.
4.   Bring to boil.
5.   Turn off the heat and strain it into cups and add milk as per your taste.


Courtesy : Indian Food Forever

Friday, October 20, 2006

Indian Bread Recipe - Spicy 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 : 
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. 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).
14.   Take out and apply butter.
15.   Ready to serve.
 
 
Courtesy : Recipes Indian
 

Thursday, October 19, 2006

Indian Chutney Recipe - Tomato Garlic Chutney

TOMATO GARLIC CHUTNEY RECIPE

Ingredients :
1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Directions :
1.     Put the tomatoes in boiling water for 5 minutes.
2.     Take out from the water, wipe and remove their skins and cut into small pieces.
3.     Cut ginger into long, thin slices.
4.     Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
5.     Stir constantly until thick.
6.     Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
7.     Remove from the fire, cool and keep in air tight jar.


Courtesy : Indian Food Forever

Tuesday, October 17, 2006

Indian Snack Recipe - Aloo Tikki

Aloo Tikki

Ingredients :
500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying
 
Directions : 
1.   Mix all the ingredients well, except the oil.
2.   Divide into 12 equal portions and make balls.
3.   Flatten each between the palms into discs.
4.   Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.
5.   Drain and pat dry on absorbant paper.
6.   Serve hot.
 
 
Courtesy : Indian Child

Monday, October 16, 2006

Indian Starter Recipe - Crispy Corn-Fried Chicken

Crispy corn-fried chicken

Ingredients :
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.

For the marinade
Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.

Directions :
1.   Clean the chicken pieced well.
2.   Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to
3 hours.
3.   Make a light batter with eggs, salt cornflour and water.
4.   Dip the fillets in batter, drain off excess and coat with cornflakes.
5.   Deep-fry chicken till light golden and crispy.
6.   Serve hot with lemon wedges.


Courtesy : Voice of Kerala