Indian Sweets Recipes - Fruit Shrikhand (Indian Creamy Yoghurt With Fruits)

Serves : 2 - 4

Ingredients:

1 cup (200 g) 7 oz Yoghurt (dahi), hung for 1 hour
6 tsp (30 ml) 1 fl oz or to taste Artificial sweetener
1/4 tsp Green cardamom (choti elaichi) powder
a pinch Nutmeg (jaiphal) powder
150 g (5 oz) Mixed fruits (of your choice), pureed
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice

Method :

1. Blend the yoghurt with 4 tsp artificial sweetener and spices till creamy. Add a little water if necessary. Keep aside.

2. Mix the fruit puree with lemon juice and the remaining artificial sweetener. Keep aside.

3. Top the yoghurt mixture with the mixed fruit puree. Serve chilled.

Indian Sweets Recipes - Meetha Chawal (Sweetened Rice Mixed With Almonds And Pistach)

Serves : 6

Ingredients :

1 1/4 cups (250 g) 9 oz Rice, Basmati, soaked for 1 hour, drained
8 tbsp (120 g) 4 oz Ghee
4 Cloves (laung)
4 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), soaked
25 g Almonds (badaam), blanched
25 g Pistachios (pista), chopped
25 g Pine nuts (chilgoza), peeled

Method :

1. Parboil the rice and spread it out on a flat dish to cool.

2. Heat the ghee in a wok (kadhai); add cloves, green cardamom, and cinnamon stick.

3. Add 1/2 cup water, sugar, and saffron; stir till the syrup becomes slightly sticky.

4. Add rice and stir carefully on low heat for 15 minutes or till the mixture is absolutely dry. Remove from heat.

5. Add almonds, pistachios, and pine nuts; mix gently. Serve hot.

Indian Pickle Recipes - Dahi Mirch (Crushed Green Chillies Blended In Yoghurt)

Serves: 6 - 8

Ingredients :

1 cup (200 g) 7 oz Yoghurt (dahi), strained
10-12 Green chillies
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
2 tbsp (30 g) 1 oz Prepared mustard or kasundi
Salt to taste

Method :

1. Boil the green chillies and crush them coarsely.

2. Blend all the ingredients together with a hand mixer for 3 - 4 seconds.

3. Store in an airtight jar and keep in a cool, dry place. The chillies will be good for up to 8 - 10 days.

Indian Pickle Recipes - Mixed Vegetable Pickle

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
300 g (11 oz) Turnips (shalgam), thinly sliced
300 g (11 oz) Carrots (gajar), thinly sliced
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
100 g (3 1/2 oz) Onions, pureed
5 tbsp (105 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3/4 cup (112 g) 3 3/4 oz Sugar
1 cup (200 ml) 7 fl oz Vinegar (sirka)
5 tsp (10 g) Garam masala
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Cumin (jeera) seeds
4 tsp (8 g) Mustard seeds (rai)
Salt to taste

Method :

1. Keep the vegetables in the sun to dry for 2 days.

2. Heat the mustard oil in a wok (kadhai); add onion puree and ginger-garlic paste, stir-fry for a few minutes. Add the dry spices, salt, and vegetables. Cook covered for 5 - 10 minutes.

3. Mix the sugar in the vinegar, stir till the sugar dissolves completely. Add this mixture to the vegetables and mix well. Remove, keep aside to cool. Transfer the contents into a glass jar, cover with a cloth and secure with a string. Keep in the sun for 5 days. Serve with any meal.

Indian Starter Recipes - Sago Patties — South Indian Style

Ingredients :

1/2 cup (100 g) 3 1/2 oz Sago (sabu dana)
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (matha)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1 tsp (2 g) Red chilli powder
a pinch Asafoetida (hing)
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 g) Ghee
Salt to taste
Vegetable oil for frying

Method :

1. Soak the sago in buttermilk for 30 minutes.

2. Add all the ingredients (except oil) to the soaked sago. Season with salt and add enough water to make a stiff batter.

3. Divide the sago batter into equal portions and shape each portion into round patties.

4. Heat the oil in a wok (kadhai); add a few patties at a time and deep-fry for 15-20 minutes or till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.

5. Serve hot with coconut chutney

Indian Starter Recipes - Morel Mushroom Cutlets

Ingredients :

150 g (5 oz) Morel mushrooms (guchhi), chopped
3 Potatoes, boiled, peeled
50 g (1 3/4 oz) Green peas (hara matar), boiled
3 Onions, medium-sized, finely chopped
3 Green chillies, finely chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tbsp (4 g) Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Breadcrumbs
1 cup (100 g) 3 1/2 oz Gram flour (besan)
a pinch Salt

Method :

1. Mix the first eleven ingredients together in a bowl, adding the breadcrumbs last.

2. In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.

3. Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.

4. Heat the oil in a frying pan till smoking; dip each cutlet in the gram flour batter and fry till evenly crisp and golden brown. Remove and drain on absorbent kitchen towels.

5. Serve hot with mint chutney.