Indian Curry Recipe - Potato Curry

Potato Curry (Batatyacha Rassa)

Serves : 4

Ingredients :
4 medium sized potatoes,
2 tomatoes,
4-5 green chilies,
1 teaspoon turmeric powder,
a pinch of asafoetida,
1 teaspoon cumin seeds or mustard seeds,
salt and sugar to taste,
black maharashtrian masala or garam masala,
1 tbsp oil,
coriander leaves,

Directions :
1.     Boil potatoes and tomatoes.
2.     Chop potatoes into 1" dice.
3.     Chop tomatoes and green chilies. Keep aside.
4.     Heat oil in a pan.
5.     Add mustard seeds, asafoetida and turmeric powder.
6.     Add chopped tomatoes. Fry for some time.
7.     Add potatoes and 1 cup water.
8.     Stir and bring it to a boil.
9.     Remove the lid. Add masala, salt, sugar and mix well.
10.   Garnish with coriander leaves.
11.   Serve hot with chapati or rice.

Variation : Add chopped ginger and garlic for different taste.

Courtesy : Mumbai Masala

Indian Bread Recipe - Punjabi Lachha Paratha

Punjabi Lachha Paratha

Serves : 3

Ingredients :
1 cup: wheat flour
Salt to taste
Ghee or oil
Water for kneading

Directions :
1.     Take atta in a basin.
2.     Add ghee or oil and salt to taste.
3.     Add water gradually and knead to a smooth dough.
4.     Divide the dough into 3 equal portions.
5.     Shape each portion a rope of 12" in length.
6.     Place the rope-shaped dough on a flat surface.
7.     Coat the inner side of the rope with ghee or oil.
8.     Coil into a round (jalebi) shape so that the oil-smeared surface
        forms the inside of every circle.
9.     Flatten the round-shaped coil and roll out the parathas into a round,5" diameter. 10.   Place it on a pre-heated tava.
11.   Cook for a few seconds till slightly roasted. Then turn it over and let it roast.
12.   Now, smear the top surface with ghee as well as the sides.
13.   Allow to cook for a few seconds before turning it over again.
14.   Repeat process of smearing ghee until the paratha is golden brown on both sides. 15.   Serve hot.
 
Courtesy : Surf India

Indian Raita Recipe - Mix Fruit Raita

MIX FRUIT RAITA

Ingredients :
2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Directions :
1.     Stir the curd with hand mixer properly.
2.     Mix salt, sugar, and curd is thick add little milk or water.
3.     Cup all fruits in small cubes and add to the curd.
4.     Garnish the fruit raita with chopped coriander and pomegranate.

Courtesy : Indian Food Forever

Indian Soup Recipe - Cream of Cauliflower & Potato

Cream of  Cauliflower & Potato  
   
Total Time : 20 min
Serves / Makes : 4
 
Ingredients :
califlower 150gm
potatoes 1 big
tomatoe 1small
onion 1 small
butter 1/2 tsp
salt according to taste
black pepper'
milk 2tbsp 
 
Directions :
1.     Take califlower cut it in to small small pieces.
2.     Peel the potatoe and slice it thin pieces.
3.     Blanch the tomato and cut it in to pieces.
4.     Slice the onions.
5.     In a heated pan, put 1/2 tsp of butter and then
        put the onions,potatoes,califlower and saute them.
6.     Then put the cut blanched tomatoes with little bit of salt &
        saute them put around 3 cups of water and bring it to boil for around 3min.
7.     Keep it covered then blend it all in a blender put some milk.
8.     Heat it up but do not boil.
9.     Add some black pepper and salt according to taste.
10.   Put it in a soup bowl and sever with some garlic bread. 
 
Tips : Do not boil the soup after puting milk other wise it might currdle.

Courtesy : User Contribution at Tarla Dalal

Indian Maharashtrian Recipe - Sweet Ginger Pasteries

Sweet ginger pastries (Aale paak / Aale vadi)

Ingredients :
200 gms fresh gingerroot,
300 gms sugar,
1/2 cup whole milk (or, 1/4 cup whole milk + 1/4 cup cream),
 
Directions :
1.   Wash the gingerroot. Scrape and slice it into small pieces.
2.   Grind the pieces into a fine paste with some milk for smoother grinding.
3.   Take a heavy bottomed non-stick sauce pan.
4.   Combine the ground paste, sugar and remaining milk into the pan and
      heat over low to medium heat.
5.   Keep stirring the mixture constantly with a wooden spoon.
6.   Meanwhile grease a tray or deep plate with 1 tsp ghee.
7.   After some time, the mixture thickens and starts leaving the sides of the pan.
8.   Remove from the fire and immediately pour the hot mixture into greased tray or plates.
9.   Spread evenly with the back of a spatula or flat bottomed bowl.
10. To make the spreading easier, you may grease the spatula with a little bit of ghee.
11. Once cool, cut into square pieces of desired size.

Tip :
1.   You may replace cream or half of the milk with khoya.
2.   Gingerroots should be ground to a very fine paste,
      else you will end up getting thick fibers of ginger in your mouth when you eat pastries.

Courtesy : Sarita Bhave