Indian Veg Recipe - Creamy Spinach

Creamy Spinach  (Malai Palak)

Serves: 4

Cooking time (approx.): 20 minutes

INGREDIENTS :

2 tablespoon(s) ghee (clarified butter) / butter

4 dry red chillies

1 tablespoon(s) finely chopped ginger

2 green chillies slit

600 grams (about 24 oz.) tender spinach washed and finely chopped

1 teaspoon(s) sugar

salt to taste

2 tablespoon(s) cream

finely chopped fresh coriander to garnish (optional)

METHOD :

1. Heat the clarified butter in a heavy-based pan.

2. Add the whole dry red chillies and fry till they darken.

3. Add the ginger and fry till it is light brown.

4. Add the green chillies and fry briefly.

5. Add the chopped spinach, sugar, salt and mix well on high heat.

6. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream.

7. Garnish with chopped fresh coriander (optional).

TIP:

Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.

Source : Syvum

Indian Soup Recipe - Clear Onion Soup

Clear Onion Soup


Serves: 4
Cooking time (approx.): 12 minutes


INGREDIENTS :


2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste


METHOD :


1. Heat the butter in a pan. Add the chopped onion(s).
2. Saute on low heat for 8 minutes or till they are well browned.
3. Add the water, grated cheese and salt. Bring to boil on medium heat.
4. Add the cornflour and simmer on low heat for 4 minutes.
5. Top with a dash of grated cheese just before serving.
6. Serve hot with: fried bread pieces.




Source : Syvum

Indian Rice Recipe - Tomato Rice

TOMATO RICE RECIPE


INGREDIENTS :


2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water




METHOD :


Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.




Source : Indian Food Forever

Indian Cake Recipe - APPLE RAISIN CAKE

APPLE RAISIN CAKE RECIPE


INGREDIENTS :


3 cup Flour (no sifted)
2 cup Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Egg
2 tsp Baking Soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1/4 tsp ground Cloves
3 cup Apples (chopped and peeled)
1 cup Raisins (seedless)
1/2 cup Walnuts (chopped coarsely)
2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)




METHOD :


1.    Flour and grease 2 baking pans.
2.    Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
3.    Scrap bowl frequently.
4.    Combine in apples, raisins and walnuts. Stir well.
6.    Spoon batter into pans.
7.    Bake it at 350 degrees for 45 minutes. Let it cool in pans for about 10 minutes.
8.    Remove from pan. Let cool completely.
9.    Frost and fill with the whipped cream.


Source : Indian Food Forever

Indian Non-Veg Recipe - Grilled Spiced Chicken

SPINACH SALAD WITH GRILLED SPICED CHICKEN RECIPE


INGREDIENTS :


1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste




METHOD :


1. Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
2. Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
3. Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
4. Drain reserving shallots and oil both.
5. Drain shallots on paper towels and set aside.
6. Combine cooking oil, mustard, vinegar, pepper flakes and salt.
7. Grill chicken and let it cool.
8. Reduce into small size strips.
9. Grill mushroom caps after brushing it with dressing.
10. Let it cool slightly.
11. Cut into 1” strips.
12. Toss spinach with vinaigrette.
13. Top it with strips of mushroom, chicken and pepper.
14. Garnish with crispy shallots.
15. Serve.




Source : Indian Food Forever