Indian Sweet Recipes - 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 Dessert Recipes - Cornflake & Mixed Nut Icecream

Serves : 6
Preparation time : 40 minutes

Ingredients :

For the ice-cream :

2 cups milk
1 cup milk powder
1/2 cup (100 grams) fresh cream
1/3 cup powdered sugar
1 tsp. vanilla essence

For the Granola Bars :

1/2 cup crushed cornflakes
1/2 cup quick rolled oats
1/4 cup mixed nuts (almonds, pistachios, walnuts & cashewnuts), chopped
1 tbsp. melon seeds (charmagaz)
1 tbsp. raisins
1/2 cup sugar
Butter to grease

Method:

1. For the granola bars, lightly roast the oats, nuts and melon seeds and keep aside to cool. When cooled, mix together the cornflakes with the nuts, toasted oats, melon seeds and raisins.

2. Add the sugar in a heavy-bottomed pan and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised).

3. Remove from the fire, add the rest of the ingredients and mix well. Pour this mixture onto a greased plate. Using a large greased rolling pin, roll it out lightly to form a square of approximately (8" x 8").

4. While it is still warm, cut out into rectangular bars, crush into small pieces and keep aside.

5. For the ice-cream, combine all the ingredients together and whisk well till the sugar dissolves. Pour into a shallow container. Cover and freeze till it is semi-set.

6. Churn in a blender till all the ice crystals break down and transfer into a shallow container. Add the crushed granola bars and mix lightly. Transfer into a shallow container, cover and freeze till set. Scoop and serve.

7. Serve this with fruits and it will be an ideal summer brunch too. Kids will love this fun breakfast.

Indian Dessert Recipes - Mango Yogurt

Serves: 5-6
Preparation time: 15-20 minutes + Freezing time

Ingredients :

500g yogurt
1/2 tin condensed milk
1 medium sized mango
1 1/2 tbsp gelatin
1/2 cup water

Method :

1. Dissolve gelatin in 1/2 cup hot water.
2. Peel mango and slice. Reserve 1 slice for decoration and mash the rest into pulp.
3. Beat the yogurt lightly to break up the lumps.
4. In a serving bowl mix condensed milk, yogurt, mango pulp and dissolved gelatin.
5. Leave in refrigerator to set.
6. Serve well set decorated with thin slices of mango.

Indian Salad Recipes - Beetroot Salad With Sour Cream & Cumin

Ingredients :

25 gm butter
2 tsp ground cumin
150 ml soured cream
450 gm beet root, peeled and diced
Salt and pepper to taste

Method:

1. Melt the butter, sprinkle in the cumin and cook for one to two minutes, stirring.
2. Add the soured cream, beet root, salt and pepper to taste.
3. Cook until the beet root is heated through, stirring gently.
4. Transfer to a warmed serving dish, and serve at once.

Indian Salad Recipes - Apple Yogurt Delight

Serves 4

Ingredients :

4 sweet firm apples - peeled, and cut into pieces
2 cups fresh yogurt - tied in muslin cloth and hung for an hour to remove excess water
100 gm cheese - grated
1/2 tsp salt
2 tsp mustard
1 cucumber - thinly sliced (optional)
1 head lettuce - leaves washed and separated

Method :

1. Mix apples, yogurt, cheese, salt and mustard together. Chill for an hour.
2. On a flat serving dish arrange lettuce leaves in a circle.
3. Pile the apple mixture on the lettuce leaves. Surround with evenly placed cucumber slices.
4. Chill for another hour before serving.
5. This delicious and unusual salad goes excellently with roast meat and thinly sliced brown bread.

Indian Non-Vegetarian Dishes - Malai Chicken

Ingredients:

500g chicken
25g ginger-garlic paste
1/2 tsp chili powder
30g cashew nuts
25g khus khus seeds
10g garam masala
50g yogurt
50g oil
50g cream
50g onions
6 green chilies
A pinch of red orange color
1 lemon
1 small bunch cilantro
Salt to taste

Method:

1. Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15 minutes.

2. Blend the cashew nuts and khus khus seeds and make a paste. To this, add yogurt, chili powder, chopped green chilies, garam masala, salt, red orange color, chopped and fried onions. Apply this mixture to the chicken pieces.

3. Heat oil in a pan and cook masala applied chicken until done.

4. Serve with cream and cilantro on it.

Indian Non-Vegetarian Dishes - Masala Prawns

Serves: 8
Preparation time: 20 minutes

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.

2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.

3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.

4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons.

Indian Rice Recipes - Mushroom Biryani

Serves: 4 people
Preparation time: 30 minutes

Ingredients:

Mushrooms
3 Onions
3 green chili
3 glasses of Rice
Curd
Coriander
Masala powder
Salt to taste

Method:

1. Cut the Mushrooms into pieces. Marinate them in curd, masala and pinch of salt for 1/2 hr.

2. Cook Rice. Slice onions into thin long pieces.

3. In a pan heat oil. Add green chilies, after a little frying add onions and masala, salt. Remove when they get to a deep dark brown color.

4. Fry the marinated mushrooms in the same pan(it should have at least little oil) until all the curd becomes think as gravy.

5. In a large bowl, mix rice, mushrooms, and onions and Salt and masala (According to taste). Add Sliced Coriander.

6. Serve with raita or any spicy veg or non-veg curry.

Indian Rice Recipes - Capsicum Rice

Ingredients:

1 cup rice
4 or 5 capsicums
1 lemon
1 1/2 tbsp dry grated coconut
1/4 tsp turmeric
3 tbsp oil

For Seasoning:

1/2 tsp mustard seeds
1 tsp black gram
2 tsp Bengal gram
2 red chilies
Few curry leaves
8-9 cashew nuts
1 tbsp peanuts

For Masala powder:

6 red chilies
1" piece cinnamon
2 tsp coriander seeds
1/2 tsp cumin seeds
11/2 tsp black gram
11/2 tsp Bengal gram

Method:

1. Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.

2. Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.

3. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft.

4. Reduce heat and add grated coconut. Fry until light brown.

5. Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.

6. Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander leaves.

Indian Gravy Dishes - Stuffed Green Pepper

Serves: 4-5
Preparation time: 30-35 minutes

Ingredients:

6 small green peppers, slit each into 4 sections and remove centers
1 cup gram flour (besan), sieved and lightly roasted
1 tsp chili powder
2 onions, finely chopped
1/2 tsp garam masala
Salt to taste
2 tbsp jaggery
2 tbsp tamarind pulp
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida
Coriander leaves for garnishing

Method:

1. Soak green peppers in warm water for 15 minutes. Then drain off the water.

2. Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.

3. Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture.

4. Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender.

5. Grill in a hot oven till browned. Sprinkle rest of the coriander leaves. Serve with pulao rice or parathas.

Indian Gravy Dishes - Mushroom Masala

Ingredients:

1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder

Method:

1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.

2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.

3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.

4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.

5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, Raisins.

Indian Dal Recipes - Tomato Dal

Ingredients :

3 tomatoes, cut into big pieces
1 cup split gram (tuwar dal)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
3 green chilies
2 red chilies
2 tbsp oil
Salt to taste
1 tsp red chili powder
1 sprig curry leaves

Method :

1. Wash the split gram well and add 3 cups of water.

2. To this, add chopped tomatoes, green chilies, turmeric, salt, chili powder and pressure cook for 30 minutes.

3. When the split gram gets cooked, remove from heat and transfer to a serving dish.

4. Heat oil in a pan, fry the mustard seeds, cumin seeds, curry leaves, red chilies and add to the dahl when it splutters.

5. Serve with rice or chapathis.

6. Spinach dal can also be prepared by the same procedure by keeping spinach instead of tomatoes.

Indian Dal Recipes - Palak Sambar

Ingredients :

1 bunch palak (spinach leaves)
1 big onion
1/4 tsp tamarind water
1/4 tsp mustard
1/4 tsp hing (asafoetida)
1/4 tsp fenugreek seeds
2 - 3 red chillies
1 tbsp sambar powder

Method:

1. Wash and chop palak finely. Cut onion. Cook only palak in cooker by just sprinkling the water.

2. Make 1/4 tsp tamarind water ( 2 jello cups approximately more water, less tamarind).

3. Heat oil, do seasoning with mustard, hing, fenugreek seeds and red chilies. Add onions and fry.

4. Pour the tamarind water and then the palakinto the seasoning. Let it boil for 3 –4 minutes.

5. Now add 3/4 tsp of rice flour to 1/2 jello cup of water. Make sure no lumps. Add this water to palak (add pinch of sugar/jaggery to taste – optional).

6. Finally add 1 tbsp of sambar powder, let it boil for 2-3 minutes. Serve hot with plain rice or fried rice.

Variation: Instead of onions grind 1 1/2 tbsp of mustard seeds and 1 tbsp of soaked rice grains. Add this pasted to palak just before removing from the flame. Do not boil for long time, just until the vapours start. In this procedure do not add the rice flour.

Indian Rice Recipes - Garlic Rice

Ingredients:

2 cups cooked cold rice
2 dried curd chilies, chilies soaked in curd (yogurt)
10 flakes garlic
1 1/2 tbsp oil
1/4 tsp salt
1/4 tsp mustard seeds

Method:

1. Peel garlic flakes and break the curd chilies into halves.

2. Heat oil in a pan and add the mustard seeds. When they splutter, add chilies and fry them on a slow flame till the chilies get brown.

3. Add garlic and fry till they become light golden in color.

4. Mix in the rice, salt and stir well so that the salt mixes uniformly and the rice gets heated.

5. This rice is tasty by it self and does not need any side dishes.

Indian Rice Recipes - Green Rice

Ingredients:

2 cups rice
1 bunch spinach, chopped and blend to fine puree
2 onions, finely chopped
4 green chilies, chopped
1" cinnamon stick
2 cloves
Salt to taste
4-5 tbsp ghee or butter

Method:

1. Mix the rice with water and cook until it is done.
2. Heat ghee in a pan and fry the cloves, cinnamon, green chilies and onions until golden in color.
3. Then add spinach puree, salt and cook until the raw smell of the spinach disappears.
4. When the ghee floats on the top of the spinach mixture, add cooked rice and mix well.
5. Mix well so that the spinach puree mixes well with rice.
6. Serve hot.

Indian Non-Vegetarian Recipes - Kentucky Fried Chicken

Ingredients :

Chicken – 1 kg (Leg OR Breast pieces)
Ginger paste- 1 tbsp
Garlic Paste – 1 tbsp
Soya sauce – 1 tbsp
Chilli sauce – 1 tbsp
Tomato sauce – 1 tbsp
Pepper powder – 1 tsp
Salt – 1 – 1 ½ tsp
Water – 1 ½ cup

For the Batter :

Maida – 1 ½ cup
Egg – 1 no.
Haldi – ½ tsp
Water – 2 cup
Pepper powder – ½ tsp
Salt

For Coating:
Bread crumbs

For corn starch:
Corn flour – 2 tbsp
water - 1/4 cup

Oil for deep frying

Method :

1. Heat a kadai (wok) and add the chicken pieces, tomato sauce, soya sauce, chilli sauce, garlic & ginger pastes, pepper powder and salt. Mix well. Add water, cover and cook for approx. 10 mins (till the chicken is 3/4 th cooked).

2. Put off the stove and remove chicken pieces and keep aside the stock.

3. In another bowl make a batter of maida, salt, pepper powder, haldi, beaten egg and water . Mix with hand for a loose batter.

4. Take breadcrumbs in another plate.

5. Dip the chicken pieces in the batter and then roll it on breadcrumbs till well coated. Deep fry the chicken pieces till crisp and golden brown. The KFC is ready.

6. In another pan heat the stock again, when boiling reduce flame and add the corn starch (add ¼ cup water to 2 tbsp of corn flour). Stir well. Use this stock as the gravy and serve it in a bowl separately.

Note : The stock is very tasty so instead of discarding the same can be used as a gravy or soup and can be served along with the fried chicken and may be toasted bread.

Indian Non-Vegetarian Recipes - Fish Fingers

Ingredients :

Vangiram fish - 1/2 kg
Red chilli powder - 2 tsp
corn flour - 2 tsp
egg white - well beaten
Bread crumbs - 1/2 cup
salt to taste
oil to fry.

Method :

1. Cook the fish pieces with a little of salt and water (just sprinkle).
2. Remove the skin and bones from the flesh and add chilli powder and corn flour.
3. Make it a soft dough, and make finger shaped medium sized kababs.
4. Dip it in egg white and dust with bread crumbs.
5. Refrigerate the kababs for an hour and deep fry till golden brown. you can shallow fry in a pan even.
6. Serve hot with mayonnise sauce or tomato sauce.

Indian Snacks Recipes - Ribbon Sandwiches

Ingredients:

2 slices of white & brown bread, each
1/3 cup paneer, crumbs
1 tbsp grated onions
Salt & pepper to taste
1 tbsp butter
Few drops of red & green color

Method:

1. Prepare a filling by mixing paneer, onions, salt, pepper and butter. Divide it in 3 parts.

2. In one part add a drop of red color, in the second part add a drop of green color, and leave the third to white.

3. Now prepare one big sandwich in the order of brown bread, green filling, white bread, white filling, brown bread, red filling and then white bread.

4. Press a little on top to stick properly.

5. Cut into 3 long pieces and place sideways to show all the colors.

Indian Snacks Recipes - Mushroom Samosa

Ingredients:

For the dough:

40g maida (all-purpose) flour
10g fat
2g salt
Oil for frying

For the stuffing:

100g mushrooms
20g potatoes
20g peas
20g onions
6 green chilies
2 tsp coriander powder
1 tsp amchur
2 tsp salt
1 tsp black gram

Method:

1. Sieve flour, melt fat and mix into the flour with salt. Add water and knead the dough and leave for 30 minutes.

2. Boil potatoes and peas. Peel the potatoes and mash both of them separately.

3. Heat oil in a pan, saute the chopped onions, green chilies, black gram, coriander powder, and amchur. Then add mashed mushrooms, peas and potatoes.

4. Make small balls of the dough and roll into puris.

5. Fill the puris with the mixture, apply water to the edges and seal like a samosa.

6. Deep fry till brown and crisp.

7. Serve hot with tomato sauce.

Indian Gravy Dishes - Corn & Paneer Jaalfrazie

Serves: 4
Preparation time: 25 minutes

Ingredients:

12 baby corns, cut into 4 lengthwise
1 1/4 cups paneer, cut into 25 mm. (1") strips
1/4 tsp. cumin seeds
1/8 tsp. asafoetida
1 tsp. ginger-green chili paste
3 spring onions, sliced
1/2 green capsicum, sliced
1/2 red capsicum, sliced
1/4 tsp. turmeric powder
1/2 tsp. chili powder
1 large tomato, pureed
1 tbsp. tomato puree (optional)
2 tbsp chopped coriander
1 tbsp. oil
Salt to taste

Method:

1. Heat the oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the ginger-green chili paste, chopped spring onions, capsicums and saute for 2 minutes.

2. Add the baby corn, turmeric powder, chili powder, tomato, tomato puree and salt on a slow flame for 4 to 5 minutes till the baby corn is cooked. Add the paneer and toss lightly.

3. Garnish with the chopped coriander and serve hot.

Indian Gravy Dishes - Brinjal With Spicy Gravy

Ingredients:

200g baby eggplants
2 onions, chopped
3 green chilies, chopped
Few pepper corns
5g tamarind, soaked in hot water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp cumin-fenugreek powder
1 tsp turmeric
3 tbsp oil
Salt to taste

Method:

1. Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.

2. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.

3. Then add eggplants and fry for another 2 minutes.

4. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.

5. Serve hot with vegetable pulao.

Indian Curry Recipes - Sookhi Urad Dal

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients :

1 cup husked, split black lentils
3 tbsp oil
A pinch of Asafoetida
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Salt
1/2 tsp Dried Raw Mango Powder
1/2 tsp Garam Masala

For the Tempering :

2 tbsp Oil
1 medium Onion, thinly sliced

Method :

1. Heat the oil in pressure cooker, add the Asafoetida & Cumin Seeds. When they splutter, add 2 cups of water, split black lentils, Turmeric Powder, Red Chilli Powder and salt. Pressure cook for 5-7 minutes then allow the pressure cooker to drop on its own.

2. Stir in the Dried Raw Mango Powder and Garam Masala and heat through.

3. For the Tempering : Heat the oil in a frying pan, Add the onions and fry until golden brown. Mix with the dal.

4. Garnish with Green Chillies.

Indian Curry Recipes - Punjabi Karhi

Preparation Time : 10 minutes
Cooking Time : 45 minutes
Serves : 6-8

Ingredients :

For the Pakoras :

1 cup Gram Flour
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Dried Raw Mango Powder
1 tsp Cumin Seeds
1 Medium Onion chopped
1/s tsp Salt
Oil for deep-frying the pakoras

For the Karhi :

3 cups Yoghurt
1 cup Garm Flour
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 Medium Onions, thinly sliced
6-8 Garlic Cloves, finely chopped
2 tsp Salt
4 tbsp Oil

For the Tempering :

1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1 tsp Dried Raw Mango Powder
A pich of Asafoetida
2 tbsp Oil

Method :

For the Pakoras :

1. Mix all the spices and Gram flour together.
2. Gradually add 1/2 cup water whilst beating the batter. When light and fluffy add the onion. Leave for atleast 15 minutes to rise.
3. Heat the oil to smoking point in a wok. Gently drop 1tbsp of batter into the hot oil. Deep fry the pakoras until crisp and golden.
4. Similarly prepare the remaining pakoras until all the batter is used up.
5. Keep the pakoras aside until required.

For the Karhi :

1. Mix 7 cup of water, yoghurt and gram flour in a mixing bowl beating continuously to ensure the mixture is smooth.
2. Stir in the remaining spices.
3. Heat the oil in a wok, add the garlic and fry until brown.
4. Add the onion, frying until well browned.
5. Pour in the yoghurt mixture, bring to the boil and simmer for 15-20 minutes stirring constantly.

For the Tempering :

1. Heat the oil in a frying pan, stir in the ingredients for the tempering for a minute or so and pour over the karhi.
2. Add the pakoras just before serving.
3. Serve with boiled rice and onion salad.

Indian Bread Recipes - Mixed Roti

Serves: 4-6
Preparation time: 20 minutes

Ingredients:

200g maida (all-purpose) flour
100g spinach
100g onions, finely chopped
200g gram flour
200 ml water
100g ghee or butter
Salt to taste

Method:

1. Sieve the gram flour and maida flour together.

2. To this, add finely chopped spinach, onions, salt, water and knead to smooth dough. Keep aside for 30 minutes.

3. Make small balls from the dough, roll like a chapati. In the middle, place 1 tsp ghee, fold and roll again like a chapati.

4. Fry on a flat pan on both sides until golden brown with ghee.

5. Repeat with the other balls and serve hot.

Indian Bread Recipes - Mughlai Paratha

Serves: 6
Preparation time: 50 minutes

Ingredients:

1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
Oil for frying
Salt to taste

Method:

1. Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough. Cover and keep aside for atleast 30 minutes.

2. Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.

3. Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on both sides.

4. Heat oil in a shallow pan and shallow fry this roasted paratha in it.

5. Serve hot with curd (yogurt) or any vegetable curry.

Indian Non-Vegetarian Recipes - Kashmiri Chops

Ingredients:

500g mutton chops
3 tsp ginger-garlic paste
30g raw papaya
2 tsp chili powder
1/2 tsp garam masala
1 cup yogurt
500g potatoes
1 lemon
2 small bunches cilantro
1/2 tsp pepper powder
Oil for frying
Salt to taste

Method:

1. Wash the mutton chops, hold the bone at one end and bring either side of the skin to the other end.

2. Mix salt, ginger-garlic paste, chili powder, garam masala, yogurt, ground raw papaya and soak the mutton pieces in this mixture for 30 minutes.

3. Heat oil in a wide pan, fry the mutton chops on either sides for few minutes. Keep them aside.

4. Boil the potatoes, peel and mash them in a vessel. To this, add salt, pepper powder, lemon juice, chopped cilantro and mix well.

5. Apply the above mix to the mutton chops, soak in corn flour batter and again fry them for 2-3 minutes.

6. Garnish with any salad.

Indian Non-Vegetarian Recipes - Eggs & Beans Curry

Ingredients:

6 eggs
1/2 kg French beans
2 tsp ginger-garlic paste
1 tbsp chili powder
1 tsp coriander seeds
1/2 tsp turmeric
1 onion, chopped
1 tbsp ghee (or butterr) or oil
Salt to taste

Method :

1. Boil the eggs, remove their shells and fry in ghee until they gets golden brown.
2. Cut them into two pieces and keep aside.
3. Cut the French beans into small pieces and boil in salt water for 10 minutes. Remove water and set aside.
4. Heat ghee in a pan, fry the chopped onions until golden.
5. Also add masala ingredients, ginger-garlic paste, salt and fry until ghee floats on the top.
6. Add 1/2 cup of water and cook until the gravy thickens.
7. Now add egg pieces, French beans and cook for another 15 minutes.

Indian Pickles Recipes - Hot and Sour Tomato Pickle

Ingredients :

1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Method :

1. Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours.

2. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.

3. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.

4. Add the tomatoes and the remaining vinegar.

5. Stir continuously as the mixture comes to a boil.

6. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool.

7. Store in a clean bottle. Will keep for a year.

Indian Pickles Recipes - Kandi (Split Gram) Pickle

Ingredients:

100g split gram
10 red chilies
Little tamarind
Salt to taste
4-5 garlic flakes
1 small bunch cilantro

Method:

1. Roast the split gram in a pan, without any oil.
2. To this, add all the ingredients, except cilantro and grind to a fine paste.
3. Remove and add cilantro to the chutney.
4. By the same procedure, we can prepare Bengal gram and Black gram pickles.

Indian Dessert Recipes - Afghan Cookies

Ingredients:

1/3 cup pitted dates, chopped fine
1/2 cup boiling water (1/2 cup or so)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
3/4 cup shortening
1/4 cup white sugar
1 tsp vanilla extract
2 cups corn flakes

Method:

1. In small cup, cover chopped dates with boiling water and let soak for 10-15minutes. Drain liquid and discard.

2. Combine flour, cocoa and baking powder and set aside.

3. In a large bowl, cream shortening and sugar until light and fluffy. Stir in dates and beat in vanilla extract. Gradually blend in the dry ingredients. Fold in corn flakes.

4. Break off pieces of dough (walnut sized). Roll into balls and place 1-1/2 inches apart on ungreased cookie sheet.

5. Bake 12-15 minutes or until firm. Cool on wire racks.

6. Serve with anything that would go nice with cookies.

Indian Dessert Recipes - Mango-Coconut Muffins

Ingredients:

2-3/4 (675 ml) maida (all purpose flour)
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup of brown sugar
1 egg
1 cup of buttermilk
1 tsp vanilla
1 cup of chopped mango
1/2 cup of shredded coconut
1 tsp of grated lime rind (optional)
2 tbsp of liquid honey or corn syrup

Method:

1. In a large bowl, mix together flour, baking soda and salt.

2. In a separate bowl, beat together butter and sugar. Beat in egg, buttermilk and vanilla.

3. Pour over flour mixture; add mango, coconut and lime rind. Stir just until dry ingredients are moistened.

4. Pour into buttered or paper-lined muffin cups, filling 3/4 full. Bake at 350 F oven for 30-35 minutes or until firm to touch.

4. Brush tops with honey to glaze. Remove from pan. Let it cook on rack. Serve when cooled.

5. Makes 12 large muffins.

Indian Salad Recipes - Jhatpat Salad

Serves: 3-4
Preparation time: 5 minutes

Ingredients:

150 gms carrot-grated
1 capsicum, finely diced
2 cucumbers medium sized, grated
12 grapes, chopped
Coriander leaves, finely chopped
Groundnut (peanuts) powder, coarsely ground
Salt to taste
Pinch of sugar
Pinch of black pepper
1 tsp. lime juice

Method:

1. Mix all the above ingredients.
2. Refrigerate the same for 1/2 hrs.
3. Serve with any rice preparation / chapatti.

Indian Salad Recipes - Arabian Salad

Serves: 2
Preparation time: 15 minutes

Ingredients:

1 large bunch of romaine lettuce, shredded
2 large tomatoes, finely chopped
2 medium sized onions, finely chopped
4 small cucumbers, finely diced
1/2 cup boiled & chilled kidney beans
1/2 cup boiled & chilled chick peas
Juice of 2 lemons
4-5 tbsps virgin olive oil
Salt and black pepper to taste

Method:

1. Mix all the veggies, beans and peas in a salad bowl.

2. Add salt, pepper, lemon juice, olive oil and toss well for 5 minutes or until oil coats the ingredients to give them a glaze.

3. Serve immediately before meals.

Indian Breakfast Recipes - Raw Banana Cutlet

Serves: 2 persons
Preparation time: 30 minutes

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil
Raw Banana Cutlet

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.

5. Serve with tomato sauce.

Indian Breakfast Recipes - Jackfruit Dosa

Serves: 4
Preparation time: 20 minutes

Ingredients:

1 kg. Jackfruit (without seeds)
1/2 kg rice
1/2 coconut
1 tsp. salt
Ghee for frying
Jackfruit Dosa

Method:

1. Wash and soak the rice for 1 hr. Grind the rice with jackfruit, coconut and salt to a fine paste. The batter should be thick.

2. Keep the tava on the fire and smear it with a little ghee. Pour a ladeful of batter and spread it a little.

3. Cook a little while, then turn it over and fry on slow fire. (jaggery could be added to sweeten the dosa).

4. Serve with either chutney if sweet you can have only dosa.

Indian Vegetarian Recipes - Dum Gobhi

(Cauliflower steamed with herbs and spices)

Ingredients :

1 lb. cauliflower
1/2 tsp chili powder
1/4 tsp tumeric
2 tsp grated ginger root
1/3 cup chopped tomatoes
1 green chili, chopped
1 tbspn nonfat plain yogurt
2-3 tbsp chopped cilantro leaves
1/2 tsp garam masala

Method :

1. Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
2. Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl.
3. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself.
4. Put Cauliflower into pan then pour spices over the top.
5. Cover pan tightly and cook over Low heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).
6. Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture. Turn off heat and sprinkle with garam masala and reamaining cilantro. Make sure all liquid is driven off, serve with basmati rice. 4 servings, less than 98 calories

GARAM MASALA :

2 oz. black cardamom pods, 1 oz piece of cinnamon stick, 1 oz. cloves,
2 oz. peppercorns

1. Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes.
2. Add cloves and peppercorn, and shuffle for another minute.
3. Turn off heat, but continue shuffling until the heat is out of the pan.
4. Pour roasted spices into grinder and grind till you have a fine powder.
5. If not fine, strain it, and discard what won't pass through strainer.

Indian Vegetarian Recipes - Dum Ka Karela

Serves: Four
Time required: One hour 15 minutes plus baking time

Ingredients :

12 bitter grounds (karelas)
Salt to taste
15 g ginger paste
15 g garlic paste
1 tsp (5 g) turmeric powder
Butter for basting and greasing.

For the filling:

150 g paneer, grated
60 g groundnuts
1 tbs (15 g) sesame seeds
15 g coconut
1 tsp (5 g) cummin seeds
2 (120 g) large onions
5 cm ginger, julienned
1 1/2 tsp (7 g) coriander powder
1 tsp (5 g) chilli powder
Salt to taste
2 tbs (30 ml) tamarind pulp
15 g jaggery, crushed

For the tempering:

3 tbs (45 ml) sesame oil
1/2 tsp (2 g) cummin seeds
1/2 tsp (2 g) mustard seeds
1/4 tsp (1 g) fenugreek seeds
24 curry leaves

Preparation Method :

1. Wash and slit the bitter gourds on one side. Remove the seeds and rub with salt.
2. Arrange on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds overnight if you prefer them to be even less bitter).
3. Put enough water in a pan. Add salt, ginger paste, garlic paste, and turmeric powder. Stir and bring to a boil.
4. Add the bitter gourds and blanch them until soft. Drain and keep aside.

To prepare the filling:

1. Remove the brown skin and roughly chop the coconut. Dry roast the coconut, groundnuts, sesame seeds and cummin seeds in a frying pan until each emits its unique aroma.
2. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Cool, peel and roughly chop the onions.
3. Grind all these ingredients, except paneer, with 1/4th cup water to fine paste.
4. Add paneer, ginger, jaggery, corriander powder and chilli powder to the paste and mix well.

To prepare the tempering:

1. Heat oil in a frying pan and season with cummin seeds, mustard seeds and fenugreek seeds.
2. Stir over medium heat until they begin to crackle. Add curry leaves and stir.
3. Pour over the paste, mix well and divide into 12 equal portions.
4. Put a portion of the filling into each of the blanched bitter gourds.
5. Arrange them in a greased roasting tray with the slit side on top. Cover with foil. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes, basting at regular intervals.
6. Remove and uncover.

To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.

Indian Curry Recipes - Soya Kofta Curry

Serves: 6
Preparation time: 45 minutes

Ingredients:

100 gms soya granules
1 potato, boiled, peeled & mashed
2 green chilies
A pinch of nutmeg powder
Salt to taste
2 tbsp gram flour (besan)
Soya refined oil for deep frying
2 tbsp. soya refined oil
1 bay leaf
1/2 cup boiled onion paste
2 tsp ginger-garlic paste
3-4 tbsp tomato paste
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
Chopped coriander leaves for garnishing

Method:

1. Soak soya granules in lukewarm water for about 15 minutes. Squeeze to remove excess water.

2. Mix soya granules, mashed potato, green chilies, nutmeg powder and salt. Add besan to this mixture mix well and then make small koftas. Deep fry these koftas in moderate hot oil until crisp. Remove and keep aside.

3. Heat oil, add bay leaf and boiled onion paste, cook till oil starts separating. Add ginger-garlic paste, tomato paste, cook for a moment then add red chili powder, coriander powder, turmeric powder and cook nicely.

4. Add water, garam masala, adjust salt and then add koftas and coriander leaves. Cook till done. Serve hot.

Indian Curry Recipes - Drumsticks in Gram Flour Curry

Serves: 6
Cooking time: 45 minutes

Ingredients :

3 drumsticks, peeled & cut into 5 cms pieces
2 1/2 cups gram flour, sieved
2 tbsp oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp asafetida
8 curry leaves
2 onions, chopped finely
2 tomatoes, chopped
6 green chilies, chopped
1/2 tsp turmeric powder
1 tsp sugar
1 cup coriander leaves, chopped
Salt to taste

Directions :

1. Boil drumstick pieces in water till the centers and seeds are soft.

2. Mix gram flour with water to make a thin paste.

3. Heat oil. Add cumin seeds, mustard seeds, asafoetida and curry leaves. When the seeds pop, add the onions. Fry till the onions are translucent.

4. Add tomatoes and drumsticks. Stir fry gently for 2 minutes.

5. Add gram flour mixture, green chilies, turmeric, salt and sugar. Stir gently till cooked and creamy, so that no lumps should be formed.

6. Garnish with coriander leaves and serve with rice or rotis.

Indian Rice Recipes - Onion Rice

Ingredients :

1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method :

1. Cut onions into thin long slices.
2. Boil the rice separately.
3. Heat oil in a pan and season with mustard and cumin seeds.
4. Add cut onions and green chillies, fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.
5. Add the boiled rice and coriander leaves into the mixture and mix well.

Indian Rice Recipes - Vaangi Baath (Brinjal Rice)

Ingredients :

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Method :

1. Cut the brinjal & onions to not very fine pieces. If you cut the brinjals too fine, they will get mashed up and will lose their taste.

2. Saute the onions till they get transparent. Then, add the brinjals also.

3. Add the spice powders and saute the curry for 4-5 minutes.

4. Cook the rice in the quantity of water mentioned above. Do not overcook.

5. Allow it to cool and then mix it with the curry just prepared above taking care to see that you do not mash them up.

6. Garnish with finely chopped coriander leaves.

7. Serve hot.

Indian Snacks Recipes - Ribbon Murukku

Ingredients :

Gram flour - 300 g
Rice flour - 200 g
Red Chilly Powder - 1 tsp
Salt - 1 tsp
Sesame Seeds, Cumin Seeds - 2 tsps
Ghee - 2 tsp
Asafoetida - 1/2 tsp

Method :

1. Mix all the ingredients into a thick paste and make murukku as in curd murukku.
2. Get it dry and deep fry in Oil.

Indian Snacks Recipes - Thattai

Ingredients :

4 tsp Gram Dal
500 gm Rice Flour
1 cup Grated Coconut
2 tsp Red Chilli Powder
2 tsp Ghee
1/2 tsp Asafoetida
1 tsp Salt
4 tsp Sesame Seeds

Method :

1. Soak 4 tsp of gram dal for one hour.

2. Slightly dry roast 500 g of rice flour. Add 1 cup grated coconut, 2 tsp red chilli powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4 tsp sesame seeds, to the rice flour and mix well.

3. Add the soaked dal and minimum water to this and make into a thick paste.

4. Take a ball of this paste and pat it on a plastic sheet of paper. Make it thin.

5. Deep fry these in boiling oil. Turn over until it is fully cooked and crisp.

Indian Vegetarian Recipes - Tikha Baigan Masala

Ingredients :

1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera

Method :

1. Take all the ingredients grind it at once in mixer, do not add water.
2. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3. Fry the mixture properly. Take of the pan from stove and let it cool.
4. Take the brinjal slit it in 4, fill the mixture in the brinjal.
5. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
6. Add little water to the brinjal. Put small piece of jaggery to taste if required.
7. Let it cook for 15-20 minutes.
8. Your tikha brinjal masala is ready.

Indian Vegetarian Recipes - Sindhi Saibhaji

Making time: 30 minutes (excluding cooling time)
Makes for: 6

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

Method:

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Indian Sweet Recipes - Apple, Banana & Carrot Halwa (ABC Halwa)

Ingredients :

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method :

1. Grind carrot & milk.
2. Mix all the ingredients together except ghee.
3. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
4. Then add ghee, cardamom powder.
5. Remove from the stove top & decorate with nuts of your choice.

Indian Sweet Recipes - Basoondi

Ingredients :

Milk 2 ltrs.
Sugar 200 gms.
Charoli seeds 25 gms.
Green cardamom powder ½ tsp.

Method :

1. Heat milk in a thick bottomed pan. Bring it to a boil. Simmer and reduce it to get a thick consistency. Stir continuously to avoid milk sticking to the bottom of the pan.
2. Add charoli seeds and sugar.
3. Cook on a slow fire for 10 minutes.
4. Add green cardamom powder .
5. Pour into a serving dish and serve cold

Indian Sweet Recipes - Beetroot Halwa

Ingredients :

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method :

1. Peel and grate beetroot.
2. Put milk and beetroot in a heavy saucepan.
3. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously.
4. Add sugar and cook further till thickens.
5. Add ghee, elaichi, saffron and colour.
6. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
7. Serve hot, decorated with a chopped almond or pista.

Indian Sweet Recipes - Badam ka Seera

Ingredients :

1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

Method :

1. Peel the almonds, wash and grind to fine paste.
2. Heat ghee in a heavy pan.
3. Add paste and cook on first high then slow flame, stirring continuosly.
4. After a while it should turn a light brown and aromatic.
5. Carefully pour hot milk and stir.
6. Use a long-handled spatula as the mixture tends to splatter.
7. When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
8. Decorate with chopped nuts and serve hot.

Indian Breakfast Recipes - Mixed Dal Dosas

Makes: 8-10 medium sized dosas

Ingredients:

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt.
4. Wet grind rice till fine.Mix both batters.
5. Add the curds, salt, soda and oil.
6. Mix well till fluffy and light.
7. Keep aside for 3-4 hours before making dosas.
8. Heat griddle, pour batter and make as for plain dosas.
9. Serve hot with chutney.
10. Make thin or thick as desired.

Indian Breakfast Recipes - Simple Potato Cake

Making time: 40 minutes

Ingredients :

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method :

1. The potatoes will turn out best if boiled and refrigerated overnight before using.
2. Do not peel potatoes. Slice into thin rounds or grate coarsely.
3. Deseed capsicum and slice into thin rounds
4. Heat a thick nonstick pan about 5" diameter.
5. Meanwhile mix cheese, milk, crumbs, flour and chilli.
6. If mixture feels thin, add some more bread crumbs.
7. Add salt to taste. Apply 1 tsp. on bottom of pan.
8. Arrange potatoes to cover the pan. Top with capsicum.
9. Pour the mixture all over evenly. Level to cover all the potatoes.
10. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11. Flip over very carefully with a wide sharp spatula, and roast the other side.
12. Let in the remaining butter around the edges to seep down.
13. Let other side become golden brown too.
14. Flip on serving plate and make sections with a knife.
15. Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.

Indian Non-Vegetarian Rice Recipes - Fish Biryani

Cooking Time : 1 jour 15 minutes
Serves : 4-6

Ingredients :

For the Fish :

500 gm any firm white fish, cut into 5 cm cubes
2 medium Onions, thinly sliced
4-6 garlic cloves, ground into paste
3 Tomatoes, finely sliced
2 Cup Fenugreek Leaves, chopped
1 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Garam Masala
1 tsp Salt
1 ½ tbsp Lemon Juice
4 tbsp Oil

For the Rice :

2 Cups Rice
5-6 cloves
2 Bay Leaves (tej patta)
2.5 cm Cinnamon piece
8-10 Black Peppercorns
1 tsp Cumin Seeds
1 tsp Salt
3 tbsp Oil

To Assemble the Biryani :

¼ cup Milk
1 tbsp Oil

Method :

For the Fish :

1. Heat the oil in a pan, Add Onions and Garlic paste. Fry until well browned.
2. Add the tomatoes and fry until the oil separates.
3. Add all the dry spices and fenugreek leaves, frying until the leaves are cooked. Do not allow the masala to become dry, adding a little water if necessary.
4. Add the fish and 1 cup of water, Cover and cook for 10-15 minutes or until the fish is cooked.
5. Stir in the lemon juice and keep aside.

For the Rice :

1. Wash and then soak rice in 4 cups of water for 20 minutes. Drain the rice, reserving the water used for soaking.
2. Heat the oil in a pan, Add all the spices and stir well.
3. Add the rice and fry for 2-3 minutes
4. Add the water in which the rice was soaked, Cover and cook on low heat for 15 minutes, or, until the rice becomes tender.
5. Remove from the heat and keep tightly covered until required.

To Assemble the Biryani :

1. Put the cooked fish in an ovenproof dish, Add half the cooked rice and gently mix in with the fish taking care not to break the rice grains.
2. Spread the remaining rice on top and pour in ¼ cup of milk and 1tbsp of oil.
3. Cover and put in pre-heated oven for 10-15 minutes at 160 C / 325 F
4. Serve with Cucumber Salad.

Indian Non-Vegetarian Curry Recipes - Lamb Pasanda

The lamb for this dish will need to be prepared in advance as it requires marinating. Will serve three or four.

Preparation and cooking time: 35-40 minutes.

Ingredients :

1 lb (450g) lean lamb
1/2 teaspoon salt
1 cup plain yoghurt
4 tablespoon vegetable oil
3/4 pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
1/2 teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon roughly chopped cashew nuts (optional)
4 tablespoon double cream
1 tablespoon finely chopped green coriander

Preparation Method :

1. Wash the meat and cut into slices about a ¼ inch (0.5cm) thick and three inches (7.5cm) by two inches (5cm). Boil in salted water for 15 minutes until the meat is tender.

2. Mix the yoghurt and the salt in a bowl and put in the meat slices whilst still hot. Stir, coating the meat well and marinate for at least two hours or up to 24 hours.

3. Heat the oil in a large deep frying pan, pour in the sauce and bring it to the boil. Stir in the salt and paprika and cook on high heat for five minutes stirring frequently.

4. Now turn down the heat and stir in the garam masala, cummin, and nuts. Also add the meat, shaking off as much of the yoghurt as you can. Stir and simmer for five minutes or so.

5. Spoon off any oil and stir in the cream and half the coriander. Simmer for a minute.

6. Sprinkle the remaining coriander on top just before serving.

Indian Non-Vegetarian Curry Recipes - Lamb Curry

This is a basic lamb curry which is simple to make. Vary the chilli according to taste for a mild to medium to very hot curry, or use a combination for chilli powder and green chillies for more flavour.

Serves 3-4.

Preparation and cooking time: 15 minutes.

Ingredients :

5 tablespoons vegetable oil
3/4 pint (425ml or three cups) curry sauce
1 teaspoon salt
½ teaspoon chilli powder
1 lb (450g) cooked lamb
1 level teaspoon garam masala
½ level teaspoon ground cummin
Pinch ground fenugreek
1 tablespoon finely chopped green coriander

Directions :

1. Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.

2. Continue to cook on a high heat and add the salt, chilli powder, and the cooked lamb. Mix well and cook for about five minutes.

3. Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6-7 minutes.

4. Skim off any excess oil. Sprinkle on the coriander just before serving.

Indian Non-Vegetarian Recipes - Murgh Makhani

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4-6

Ingredients :

1 Tandoori Chicken, cut into 8-10 pieces

For the Makhani Sauce :

4 tbsp Butter
1 tsp Red Chilli Powder
1 tsp Salt
4 Tomatoes, thinly sliced
4 Tomatoes, pureed
2 Green Chillies, deseeded and sliced
2 tbsp Lemon Juice
1 tsp Sugar
½ Cup Fresh Cream

Method :

1. Heat the butter in a wok, remove from heat, Add the red chilli powder, Stir and return to medium heat.

2. Add the sliced tomatoes, Cook until the gravy thickens and the tomatoes are soft.

3. Add the remaining ingredients (except the cream) and gently cook until the sauce thickens further.

4. Add the chicken pieces & cream to the sauce. Simmer for 5 minutes.

5. Sprinkle with chopped green coriander and serve.

Indian Non-Vegetarian Recipes - Chicken Korma

Preparation Time : 15 minutes
Cooking Time : 50 minutes
Serves : 4-6

Ingredients :

1 kg Chicken, cut into 8-10 pieces
5 tbsp Oil
4 tbsp Lemon Juice
1 tsp Garam Masala
3 Medium Onions
6-8 Garlic Cloves
2.5 cm Ginger Piece
2 Medium Tomatoes
4-5 Green Cardamoms, lightly crushed with skin
10-12 Almonds, Ground to a paste with a little water
1 Cup Concentrated Milk
1 tsp Poppy Seeds Powder
2 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Salt

Method :

1. Make deep slits in the chicken with a sharp knife & marinate with the lemon juice and Garam Masala.

2. Make a paste of the ginger, onions, garlic & tomatoes.

3. Heat the Oil in a deep pan. Add the Green Cardamoms & when spluttering add the onion paste & fry until well browned.

4. Add the Almond paste and Concentrated Milk, Fry until the masala becomes brown and leaves the sides of the pan. Sprinkle ¼ cup of water and cook until the liquid dries up.

5. Stir in all the dry spices, Mix for a few seconds, Add the chicken and stir well.

6. Add 1 cup of water, cover and cook for about 20-25 minutes or until the chicken becomes tender.

7. Serve garnished with green chillies and green coriander.

Indian Sweet Recipes - Pedhas

Serves: 36 pieces
Time required: 1/2 hr.

Ingredients :

500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould

Method:

1. Grate khoya, Powder sugar. Mix together in a skillet .

2. Heat on low flame, stirring continuously. Cook till mixture thickens. It should form a very soft lump .

3. Cool for 10 minutes.

4. Add cardamom powder & colour. Mix well .

5. Take a small fistful of mixture. Form a ball. Press into the cookie mould .

6. Turn out carefully. Press 2-3 slices of pista on the centre.

7. Repeat for remaining mixture .


Note on khoya.

Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
Leaving a soft lump. Stir frequently while cooking.

OR

Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Indian Salad Recipes - Panchamritham (fruit salad)

Ingredients :

Fruits - 1 banana,
grapes - a small buch,
raisins - 1 tsp,
dry dates - 2 pieces,
jack fruit - 2 pieces,
1 apple

Method :

1. Cut the fruits into even sized pieces.
2. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well.
3. Store in air tight container.

Indian Chat Recipes - Aloo Chat

This is a cool refreshing starter suitable for vegetarians.

Preparation and cooking time: 35 minutes.
Serves four.

Ingredients :

2 medium-sized potatoes
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon garam masala
1 teaspoon finely chopped green coriander

To serve:

lettuce, tomato, and cucumber.

Method :

1. Cook potatoes, in their jackets, in boiling salted water until soft. Drain and allow to cool.
2. Meanwhile put all the remaining ingredients into a screw top jar and shake well to mix, or put them into a bowl and beat with a spoon.
3. Peel the potatoes and cut into ½ inch (1cm) dice. Place them in a bowl and pour the dressing over them.
4. Divide into four portions and serve on a bed of shredded

Indian Chat Recipes - Chicken Chat

Preparation time: 10minutes.

Ingredients :

2 chicken fillets cooked as suggested.
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ garam masala
1 teaspoon finely chopped green coriander

To serve:

lettuce, tomato, and cucumber.

Directions :

1. Wash chicken fillets and cut each one into eight equal pieces.

2. Put three tablespoon of oil, ½ teaspoon of salt, a pinch of turmeric, and a pinch of garam masala into a saucepan.

3. Heat the oil for a few seconds until the spices begin to froth, and add the chicken.

4. Stir and cook covered on a low heat for 10-15 minutes, or until the chicken is cooked, stirring occasionally.

5. Drain of the oil and allow the chicken to cool completely before making into chat.

6. Cut each chunk of chicken again into four pieces and put into a bowl.

7. Place all the remaining ingredients into a screw top jar and shake to mix. Alternatively, put then into a bowl and beat with a spoon.

8. Pour the dressing over the chicken, stir gently, and divide into four portions.

9. Serve on a bed of shredded lettuce garnished with sliced

Indian Soup Recipes - Corn Soup with Vegetables

A soup with a Chinese touch.

Serves 6.
Preparation time: 15 minutes .
Cooking time: 30 minutes .

Ingredients :

1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese

To be ground into a paste :
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies

For serving :
chillies in vinegar and chilli sauce grated cheese

Method :

1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.

2. Add the vegetables, butter and cheese and boil for a few minutes.

3. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Indian Soup Recipes - Moong Soup With Paneer

Light and nutritious.

Serves 6.

Preparation time : 5 minutes.
Cooking time : 25 minutes.

Ingredients :

¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste

How to proceed :

1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.

2. Blend the cooked moong in a blender. Strain.

3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.

4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.

5. Add the paneer and cook for 2 minutes

Indian Sweet Dishes - Imarti

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis

Ingredients :

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry

Method :

1. Soak urad dal overnight in plenty of water.

2. Wash and drain. Grind to fine thick batter. Put water little by little.

3. Add colour and mix very well.

4. If using a mixie, beat the dal well by hand till fluffy after grinding.

5. Keep aside for 3 hours. More is weather is cold.

6. Make 1 tar sugar syrup as shown in introduction.

7. Add cardomom powder to syrup.

8. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.

9. Remove from ghee, drain and dip in hot syrup.

10. Soak for 3-4 minutes, drain and serve.

11. Repeat for remaining batter.

12. Make 4-5 imartis at a time, depending on size of frying pan.

Note:
* Use a flat bottomed frying pan.
* The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
* If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
* Place over a tumbler and pour in some batter.
* Hold like a pouch and press out imartis like icing.
* Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.

Indian Sweet Dishes - Mysore Pak (South Indian Dish)

Yield: 40 medium sized pieces.
Cooking time: 45 minutes.

Ingredients :

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure :

1. Dissolve the sugar in the water and heat it.

2. Keep stirring till you get a thread consistency.

3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).

4. Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.

5. Reduce the heat and add 2 teaspoons of ghee.

6. Stir, till the flour and ghee has completely blended with the syrup.

7. Repeat procedure 2 till you finish all of the besan.

8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.

9. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.

10. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Indian Gravy Dishes - Navratan Korma

Makes for: 6
Making time: 45 minutes

Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.

Indian Gravy Dishes - Potato in Curd Gravy

Makes for: 5
Making time: 30 minutes.

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

2. Mix all the dry masala in 1/4 cup water.

3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

4. Add the masala mixture and fry for 2 minutes.

5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

6. Add the remaining water and all the potato and flour. Stir well.

7. Boil and simmer for 10 minutes or till gravy thickens

8. Garnish with chopped coriander.

9. Serve hot with thin wheat chappaties and rice.

Indian Paneer Recipes - Panner Koftas

Preparation Time : 15 minutes
Cooking time : 20 minutes
Serves : 4

Ingredients :

For the Koftas :

300 gm Paneer (Cootage Cheese)
1/2 tsp Salt
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1 tsp Amchoor (dried raw mango) Powder
1 tbsp Besan (Gram Flour)
Oil for deep frying

For the Filling :

1 medium Onion, chopped
3 green chillies, deseeded and chopped
25-30 Kishmish (sultanas), washed with warm water

For the Batter :

1/2 cup Besan (gram flour)
1/2 tsp Salt

For the Gravy :

1/2 tsp black mustered seeds
3 Whole dry red chillies
8-10 curry leaves
1 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Salt
1 cup Yoghurt, well beaten
4 tbsp Oil.

Method :

1. For the Koftas : mash the paneer until absolutely smooth, add all the dry ingredients for the koftas and mix well.

2. For the Filling : Stir all the ingredients for the filling together in a separate bowl.

3. Divide the Paneer mixture and the filling mixture into equal portions. Put one portion of the filling into one portion of panner and make into a ball about the size of a walnut.

4. For the Batter : Add enough water to the gram flour to make a smooth batter and mix well.

5. Coat each paneer ball with the batter and deep fry until golden brown. Keep aside until required.

6. For the Gravy : Heat the oil in a pan, Add the whole dry red chillies, Curry leaves & black mustered seeds. fry until the black mustered seeds starts spluttering, remove from the heat, add the remaining spices, stir and return to a low heat.

7. Stir in the beaten yoghurt and 1/2 cup water and simmer for 5-7 minutes

8. Add the prepared koftas and salt just before serving.

9. Serve sprinkled with fresh green coriander.

Indian Paneer Recipes - Shahi Paneer

Makes for: 6
Making time: 45 minutes.

Ingredients:

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:

1. Chop the paneer into 2" fingers.
2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes, covered.
4. Add curd and cook for 5 minutes.
5. Add 1/2 cup water and cool.
6. Blend in a mixie till smooth.
7. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
8. Boil to get a very thick gravy.
9. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
10. Garnish with chopped coriander and grated paneer.

Indian Dessert Recipes - Kesar Pista Kulfi

Ingredients :

Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron

Method :

1. Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder (mixer grinder).
2. Now mix pista and saforn in it.
3. Put into a air sealed container and put in the freezer for 4 hours.

Note: It will taste authentic with falooda.

Indian Rice Recipes - Vegetable Pulao

Ingredients :

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method :

1. Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.

2. Fry the onions in a the ghee or melted butter. Also add the cloves, cinnamon and cardommom.

3. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.

4. Now add all the vegetables,including the cauliflower and sprinkle some water on it.

5. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes.

6. Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.

7. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.

8. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish.

9. Serve with Raita.

Indian Rice Recipes - Venn Pongal

Ingredients :

2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin, turmeric,
salt to taste.
A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

Preparation Method :

1. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer.

2. Add a little more water if not semi- solid. When done remove from heat.

3. Warm ghee and roast cashews until a golden, remove carefully and set aside.

4. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.

7. Add the ginger. Mix well.

Indian Snacks Recipes - Dhokla

Ingredients :

Gram flour 200gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1 no.
Oil 2 tbsp.
Salt As per taste

Directions :

1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.

2. Make a paste of ginger and green chilies.

3. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.

4. Keep the steamer ready on the flame.

5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.

6. Pour the batter into the greased mold and steam for 10-12 minutes.

7. Cool for sometime. Cut into squares and arrange in a serving platter/bowl.

8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

9. Serve garnished with chopped green coriander leaves and grated coconut.

Indian Snacks Recipes - Masala Vada

Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)

Ingredients :

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil to deep fry

Method :

1. Wash and soak dal for 3-4 hours.
2. Keep 2 tbsp. dal aside, grind the rest,coarsely.
3. Mix all other ingredients, including whole dal.
4. Add 2-3 tbsp. hot oil to the mixture.
5. Heat oil, make pattie shaped rounds with moist palm.
6. Let carefully into the hot oil.
7. Fry first one side then the other till golden brown.
8. Serve hot with green chutney, tamarind chutney, or ketchup.

Indian Bread Recipes - Baked Bread Rolls

Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Ingredients :

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method :

1. Roll the bread flat with the help of a rolling pin.
2. Mix the salt, chilli, garlic in the butter.
3. Apply on all slices generously.
4. Roll one slice tightly from end to end.
5. Brush all over with a bit of butter.
6. Coat the roll with grated cheese by rolling in it.
7. Repeat for all slices. Cover rolls with a moist cloth.
8. Place in the refrigerator for 30 minutes.
9. Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10. Serve hot with ketchup.

Note:

1. If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
2. Remove toothpicks before baking.

Indian Bread Recipes - Tandoori Roti (without Tandoor)

Ingredients :

2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.

Directions :

1. Knead slightly stiff dough cover and keep for 2 hours.
2. Take naan sized dough and make a ball.
3. Roll to a thickish roti (4-5 mm thick).
4. Heat griddle (tawa) place on tawa and dry one side.
5. Wet upper side with water and invert.
6. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
7. Serve hot with desired vegetables.

Indian Bread Recipes - Spicy Roti

Ingredients :

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

Method :

1. Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
2. Break off bits and make small potato sized balls. Roll to 3-4mm thickness.
3. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,with help of tongs.
4. Phulka also may be done similarly if puffing with cloth, feels difficult.
5. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

Indian Non-Vegetarian Recipes - Mutton-Do-Piaza

Preparation Time : 15 minutes + marination time
Cooking Time : 42 minutes
Serves : 6

Ingredients :

500 gm mutton pieces
4 tbsp oil
2 medium onions
2.5 cm ginger piece
10 garlic cloves
1/2 tsp salt
1/2 tsp red chilli powder
1 tsp garam masala
1 cup yoghurt
1 medium onion thinly sliced
15 almonds, blanched and ground to a paste
4 green cardamoms
A pinch of saffron diluted in 1 tbsp of water

1 onion, thinly sliced and deep-fried, for garnishing

Method :

1. Finely grind the onions, ginger and garlic to a paste.
2. Marinate the mutton with the paste together with the salt, red chilli powder, garam masala and yoghurt. Leave aside for at least 1 hour.
3. Heat the oil in a pressure-cooker; add the sliced onion and fry until golden brown.
4. Add the marinated mutton with the marinade and fry for 5 minutes.
5. Add the almond paste and choti elaichi; fry doe 20-25 minutes until the gravy becomes dark brown in colour.
6. Add 2 cups of water, cover and pressure-cook for 10 minutes.
7. Add saffron and serve garnished with the fried onion.

Indian Non-Vegetarian Recipes - Palak Chicken ( Spinach Chicken)

Preparation Time : 10 minutes + marination time
Cooking Time : 40 minutes
Serves : 3-4

Ingredients :

For the Marinade :
250 gm boneless chicken, cut into 2.5 cm cubes
2 tsp lemon juice
1/2 tsp garam masala

For the Gravy :
4 tbsp oil
A pinch of Asafoetida
1/2 tsp red chilli powder
2 tsp coriander powder
3/4 tsp salt
200 gm palak (spinach leaves), chopped roughly
100 gm methi (fenugreek leaves), chopped roughly
1 tbsp tomato puree

Method :

1. Marinate the chicken in the lemon juice and garam masala for at least half an hour.
2. Heat the oil in a pan; remove the pan from heat, add all dry spices, stirring continuosly and return the pan to a medium heat.
3. Add the palak & Methi; cook for about 15 minutes or until the oil separates & the palak is well browned.
4. Add 1 cup of water and simmer until all the liquid dries up.
5. Add the tomato puree and cook for a further 2-3 minutes.
6. Add the chicken pieces & cook for about 8-10 minutes, until the chicken is tender.
7. Serve garnished with sliced green chillies.

Indian Breakfast Recipes - Poha

Making time: 15 mins (excluding soaking time)
Serves: 3

Ingredients :

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Directions :

1. Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
2. After 15 minutes loosen the poha gently, and break lumps with fingers.
3. In a heavy saucepan, heat oil, add seeds and then potatoes.
4. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
5. Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.
6. Return to low flame till hot. Stir gently every now and then.
7. Transfer to serving dish and garnish with coriander and coconut.
8. Serve hot with freshly brewed coffee.

Indian Breakfast Recipes - Mixed Dal Dosas

Makes: 8-10 medium sized dosas

Ingredients:

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt. Wet grind rice till fine. Mix both batters.
4. Add the curds, salt, soda and oil. Mix well till fluffy and light.
5. Keep aside for 3-4 hours before making dosas.
6. Heat griddle, pour batter and make as for plain dosas.
7. Serve hot with chutney.
8. Make thin or thick as desired.

Indian Fish Curry Recipes - Prawn And Mushroom

As with the other prawn dishes in this chapter, use either king prawns or small prawns. Cook uncooked king prawns in boiling salted water for five minutes and cut into two pieces before using.

Serves four.
Preparation and cooking time: 15-20 minutes.

Ingredients :

4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander

Directions :

1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.

2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.

3. Add the curry sauce, salt, chilli powder, and ground coriander.

4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.

5. Now add the prawns and garam masala and simmer for three minutes.

6. Drain off excess oil and serve sprinkled with green coriander.

Indian Fish Curry Recipes - Prawn Curry

Use king prawns or the smaller variety as you prefer. If using uncooked king prawns, cook them in boiling salted water for five minutes and cut each prawn in half. Remember, you can produce a prawn madras or vindaloo simply by increasing the amount of chilli powder.

Serves 3-4.

Preparation and cooking time: 10-15 minutes.

Ingredients :

4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander

Method :

1. Heat the oil in a large deep frying pan and pour in the curry sauce.

2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.

3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.

4. Sprinkle the green coriander over just before serving.

Curry Sauce

For approximately eight main course dishes.

Preparation and cooking time: 1 hr 30 minutes approx.

Ingredients :

2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2¾ pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika


Preparation Method :

Stage One :

1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
2. Put the ginger and garlic into a blender with about ½ pint of the water and blend until smooth.
3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
4. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
5. Leave to cool.

Stage Two :

1. Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes.
2. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
3. Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb Freezing. Freezing is best done at this stage.

Stage Three :

1. Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
2. Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
5. You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
6. Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
7. Use immediately or cool and refrigerate for up to four days.

Indian Starter Recipes - Spinach Vadai

Ingredients :

Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece
grated Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Method :

1. Soak the dhalls for 1 hour in water.
2. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.
3. Add chopped spinach and makes small balls and deep fry in oil.

Indian Starter Recipes - Gobi Manchurian

Ingredients :

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta (wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method :

1. In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste. Mix well with water, till you get the consistency of thin batter.

2. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

3. In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.

4. Now add the chopped garlic and green chilli paste and fry for a minute.

5. Add the soy souce and stir for a minute.

6. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color.

7. Take this mixture from the heat and pour it onto the fried caulilower. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy..It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...