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.