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.