The Paleo Recipe Book

Friday, May 07, 2010

Indian Salad Recipe - Spicy Steamed Vegetables Salad

Spicy Steamed Vegetables Salad

Ingredients :

Diced Carrots – 2 medium ones
Broccoli Florets – 2 Cups
Chopped Beans – 8 No.s
Finley Minced Garlic – 1 tbsp
Red Chilly Flakes – 1 tbsp
Salt – to taste

Method :

1.   Microwave the carrots and beans along with little salt for 2 minutes.
2.   Transfer the microwaved veggies and water if any to a non stick pan.
3.   Add the broccoli florets, garlic and red chilly flakes. Sprinkle a few drops of water.
4.   Cover and cook for 5 minutes on medium low heat.
5.   Remove lid, sprinkle some more salt and stir for 2 more minutes so that all excess water evaporates.


Source : Kerala Recipes

Thursday, May 06, 2010

Indian Soup Recipe - Carrot Broth

Carrot Broth (Gajar Soup)

Serves : 4 
Cooking time (approx.) : 14 minutes

Ingredients :

2  big carrot(s) chopped 
2  medium potato(es) chopped 
1  big onion(s) chopped 
2  tablespoon(s) butter 
1  teacup(s) milk 
salt, black pepper and oregano to season.

Method :

1.  Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Let it Cool.
2.   Add some water and blend in a liquidizer. 
3.   Strain and keep aside the puree.
4.   Heat butter on medium level in a pan for a few seconds. 
5.   Add the chopped onions. 
6.   Fry on medium heat for about 4  minutes or till onions are transparent.
7.   Now add the strained puree, milk, salt and pepper. Stir well. 
8.   Bring to boil and then keep on low heat for about 3  minute(s). 
9.   Sprinkle oregano.
10. Serve hot with: bread sticks.


Source : Syvum

Wednesday, May 05, 2010

Indian Breakfast Recipe - Egg Toast

Egg toast

Preparation time : - 10 minutes
Serves : - 2

Ingredients :
4 eggs,
4 slices of bread,
1 onion,
1 tomato,
4 small green chillies,
2 tablespoons milk,
1 teaspoon red chilly powder,
4 tablespoons chopped coriander leaves,
oil for frying and
salt to taste.

Method :
1.    Finely chop the onions, tomatoes and green chillies.
2.    Now put all the ingredients in a bowl except the bread and oil.
3.    Beat all these ingredients nicely and ensure that all the ingredients have blended well.
4.    Beat until it becomes fluffy.
5.    Now take a tava and heat some oil in it.
6.    When the oil is hot dip the bread slices in the egg mixture and place it on the tava.
7.    Pour oil and fry the slices until the eggs are done.
8.    Flip over and cook so that all sides are evenly cooked.
9.    Do this with all the slices and serve with mint or tamarind chutney.


Source : Best Indian Cooking

Tuesday, May 04, 2010

Indian Non-Veg Recipe - Macchi (Fish) Kofta Curry



Macchi (FISH) Kofta Curry


Preparation time : - 40 minutes
Serves : - 2




Ingredients :
500 grams white fish,
5 big tomatoes,
2 tablespoons curd(yoghurt),
8 green chillies,
1 teaspoon coriander seeds,
1 teaspoon cumin seeds,
1 onion,
1 slice bread,
2 cardamoms,
2 cloves,
6 garlic flakes,
1 inch ginger,
½ inch cinnamon,
2 tablespoons chopped mint leaves,
½ teaspoon turmeric,
1 teaspoon red chilly powder,
1 bunch coriander,
1 teaspoon garam masala(hot spice mix),
oil for frying and
salt to taste.




Method :
1.     Wash the tomatoes and then blanche them and dice them.
2.     Soak the bread slice in water and then squeeze it dry.
3.     Boil the fish and then carefully remove the bones.
4.     Mash the flesh so that it is nearly like some pulp.
5.     Now take the onion, green chillies, mint, coriander and mince it and then add it to the fish. 
6.     Put in the bread, garam masala (hot spice mix) and salt to taste.
7.     Now mix all these ingredients together and then make a dough.
8.     Now make small balls from this mixture.
9.     Take a frying pan and pour oil enough for deep frying.
10.   When the oil is very hot deep fry these balls till they are golden brown.
11.   Then grind the onion, ginger, garlic to a paste.
12.   Now take a pan and heat 3 tablespoons oil and then fry this paste.
13.   When the smell of the ginger garlic leaves then add the remaining spices.
14.   Sauté briefly and then add the tomatoes and curd.
15.   Sauté till the oil begins to leave the edges of the pan.
16.   Pour two cups water and cook on a low flame till the gravy becomes thick as chutney and all the water evaporates.
17.   Add a little bit more water and add the fried fish balls.
18.   Cook fro another five minutes and then remove from flame.
19.   Garnish with coriander leaves and serve.




Source : Best Indian Cooking

Monday, May 03, 2010

Indian Drink Recipe - Almond Honey Milk

Almond Honey Milk Recipe

Ingredients :

1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)

Method :

1.    Place the nuts in a blender and process until finely chopped.
2.    Add 2/3 cup mil and process until smooth paste.
3.    Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
4.    Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
5.    Remove the pan from the heat, add cardamom seeds.
6.    Place the pan over high heat and bring to boil.
7.    Remove the pan from the heat and add honey.
8.    Again place the pan over heat and bring the milk to just boiling point, pour it the
strainer resting over a pan.
9.    Pour the milk back and forth from one pan to another for at least a minute or until
frothy.
10.   Pour into warmed mugs and serve at once.


Source : IndianFoodForever