Indian Sweet Recipes - Sweet Diamonds

Sweet Diamonds

Ingredients:

5 cups all purpose flour
1 cup sugar
1 cup ghee or butter
1 cup water
2 tsp khus khus seeds
1/2 tsp cardamom powder
Oil for frying

Method:

1. Mix sugar, water, ghee together and boil for few minutes or until bubbles form at the top.
2. Then remove from fire. Add all-purpose flour, cardamom powder and khus khus seeds to that mixture.
3. Make sure that no lumps should form in the mixture when adding the flour. Mix well to form a soft dough.
4. Let the mixture cool for 30 minutes and then roll the dough to a round shape.
5. Cut the dough into diamond shaped pieces and fry them in hot oil until they are golden brown in color.

Indian Sweet Recipes - Tomato Halwa

Tomato Halwa

Ingredients:

400g tomatoes
75g corn flour
300g sugar
75g ghee or butter
25g cashew nuts, roasted
25g almonds, roasted
5g cardamom powder

Method:

1. Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.

2. To the tomato puree, add 1 glass of water and corn flour. Mix well and set aside.

3. Mix sugar along with 1 cup of water and bring to a boil for few minutes.

4. While boiling, add tomato mixture to the sugar syrup and mix well until the mixture thickens.

5. Now, add ghee and stir for few minutes until it mixes well.

6. Later, add cashew nuts, almonds, cardamom powder and mix well.

7. Pour the mixture over a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces.

Indian Breakfast Dishes - Pizza Omelette

Pizza Omelette

Serves: 6
Preparation time: 20-25 minutes

Ingredients:

1/2 cup grated potatos
5 eggs
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup chopped mushrooms
A handful of sliced black or green olives
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
2 green chillies, finely chopped
4 tsp. olive oil
Salt & pepper to taste

Method:

1. Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead.

2. Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well.

3. When the potatoes are done, remove from flame and add the egg mixture.

4. Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese has melted. You can also cook on the stove top, but make sure it is in low flame, and cook with a lid on.

5. Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

Indian Breakfast Dishes - Rava Dhokla

Rava Dhokla

Serves: 6
Preparation time: 30 minutes

Ingredients:

250 gms gram flour
3 tsp lemon salt
2 tsp cooking soda
3 tsp sugar
A pinch of turmeric
Salt to taste
30 gms refined oil
10 gms mustard seeds
A pinch of asafoetida
4 green chilies
3 red chilies
1/4 cup grated coconut
Cilantro for garnishing

Method:

1. Sieve the flour, add sufficient water and make a fine batter.
2. To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
3. Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker. Cook the batter on steam for 15 minutes.
4. Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
5. Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas.
6. Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

Indian Snacks Dishes - Vermicelli Pakodas

Vermicelli Pakodas

Ingredients:

250g vermicelli
60g gram flour
3 green chilies, chopped
2 onions, chopped
1 bunch coriander leaves, chopped
2 tsp ginger garlic paste
1 tsp chili powder
Salt to taste
Oil for frying

Method:

1. Soak the vermicelli in water and boil on high heat until they are tender. Drain water and keep aside.
2. To the boiled vermicelli add ginger garlic paste, chopped green chilies, onions, salt, chili powder, coriander leaves, gram flour and mix to a pakoda batter using water.
3. Heat oil on high heat and drop the batter in small portions. Fry until they are brown in color.
4. Serve hot with any ketchup or chutney.