Indian Goan Recipe - Fish Curry

GOAN FISH CURRY RECIPE

Ingredients :
1 lemon size tamarind
2 tblsp ginger paste
1 tblsp malt vinegar
2 pomfret fish
1/2 cup coconut scraped
6 red chillies whole
2 tblsp oil
2 green chillies
2 tblsp coriander seeds
1 small tomato
2 tsp garlic paste
2 tsp cumin seeds
salt to taste
1 small onion

Directions :
1.     Clean, wash and cut each fish into 5-6 pieces.
2.     Cut onions and tomatoes.
3.     Slit green chillies and cut into half.
4.     Roast cumin seeds, coriander seeds and whole red chillies.
5.     Make a fine paste of all the roasted spices along with scraped coconut,
        ginger and garlic paste and malt vinegar.
6.     Heat up oil in a pan.
7.     Mix in cut onions and stir fry till golden brown.
8.     Mix in green chillies and cut tomatoes.
9.     Stir fry on a medium heat up for 3 minutes.
10.   Stir constantly.
11.   Mix in the paste and 11/2 cup of water.
12.   Bring it to a boil and then mix in fish pieces and salt.
13.   Stir fry on a low heat up for about 5 minutes or till fish is just done.
14.   Serve hot with steamed rice.

 
Courtesy : Indian Food Forever

Indian Bread Recipe - NAAN

NAAN

Ingredients :
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
salt to taste
1 egg, beaten
6 tablespoons plain yogurt
3 tablespoons butter or ghee, melted
1 cup milk
1 Tblsp poppy seeds

Directions :
1. Sift flour, baking powder, baking soda and salt together in a bowl.
2. Stir in egg, yogurt and 2 tablespoons of the butter.
3. Gradually stir in enough milk to make a soft dough.
4. Cover with a damp cloth and place in a warm place for 2 hours.
5. Preheat oven to 400 degrees F (205 C)
6. Knead dough on a floured surface for 2 or 3 minutes until smooth.
7. Divide into 8 pieces Roll each piece into a ball then into ovals
about 6 inches long.
8. If you must use a baking sheet, grease it and brush the underside
of the bread with water.
9. Brush the other side with butter and sprinkle with poppy seeds
10. Bake 6 to 10 minutes until puffy and golden brown.

Courtesy : Recipe Cottage

Indian Cookie Recipe - Raisin Choco Oat Recipe

RAISIN CHOCO OAT COOKIE

Ingredients : 
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips

Directions :
1.     Before you begin preheat the oven to 175 degrees.
2.     Grease a baking tray.
3.     Mix flour, baking soda, and, salt.
4.     Cream sugar and butter.
5.     Add vanilla essence, and, eggs one by one while mixing .
6.     Add the flour and mix the oats.
7.     Mix well and then add currants and chocolate chips.
8.     Now drop one spoonful of the batter on inch apart on the greased baking tray.
9.     Bake for 12 - 14 minutes or till golden in color.

Courtesy : Indian Food Forever

Indian Pudding Recipe - Dark Christmas Pudding Cake

DARK CHRISTMAS PUDDING RECIPE

Ingredients :
300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

Directions :
1.     Wash and pick the currants and raisins and dry thoroughly.
2.     Sift the flour, salt and spices into a large mixing bowl.
3.     Stir in the margarine, bread crumbs and sugar.
4.     Chop and mix together the currants, raisins, cherries, almonds, mixed peel and
        orange and lemon rinds.
5.     Stir these into the prepared dry ingredients.
6.     Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
7.     Add the treacle and brandy and mix until thoroughly blended.
8.     Turn the mix over into a greased pudding basin.
9.     Cover the basin securely with double thickness of grease paper and tie securely.
10.   Place in a pressure cooker and cook till done.
11.   When ready, remove cover and replace with fresh grease proof paper.
12.   Store in a cool, dry, dark place.
13.   To serve, steam the pudding again.
14.   Turn out into a hot dish.
15.   Pour a little warmed brandy round the dish and light before bringing to table.

Courtesy : Indian Food Forever