Indian Dal Recipe - Dal Maharani

DAL MAHARANI

INGREDIENTS :

1/4 cup Rajma

1/4 cup Whole Urad dal

1/4 cup Chana dal

1 Onions, chopped

2 Tomatoes, chopped

3 Green chillies, sliced

1/2 inch Ginger, Grated

Salt To taste

1 Pinch Turmeric Powder

1 tsp Red chilli powder

Corainder leaves

1 tbsp Handful Butter

1/4 cup Cream

1/4 tsp Cumin seeds

1/4 tsp Mustard seeds

METHOD :

Soak rajma, urad daal and chana dal overnight.

Pressure cook the urad dal, chana dal and rajma.

Mash them a little. Keep aside.

Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter.

Add ginger and chillies.

Fry for few minutes. Add chopped onions and tomatoes. Cook until done.

Add salt, red chilli powder, turmeric powder and stir well.

Add the mashed dals and boil for few minutes.

Add cream, corainder leaves and mix well.

Serve the dal maharani hot with roti.

Source : Indian Food Forever

Indian Rice Recipe - Ahmedi Chicken Biryani

Ahmedi Chicken Biryani

Preparation time :- 50 minutes

Serves : - 2

Ingredients : -

500 grams chicken,

1 cup basmati rice(long grain),

3 cups water,

1 inch cinnamon,

1 big bay leaf,

2 cloves,

2 cardamoms,

5 black pepper corns,

1 tablespoon curd(yoghurt),

1 tablespoon chopped ginger garlic,

1 big green chilly,

½ tablespoon chopped coriander,

1 onion, ½ cup hot water,

1 teaspoon sugar,

½ teaspoon red chilly powder,

½ teaspoon coriander powder,

1 tablespoon ghee(clarified butter) and

salt to taste.

Method : -

Take a large pot and pour the three cups water.

Then add the rice, half of all the spices and salt.

Mix it well and cook till the rice is half cooked.

Drain the water completely and spread out the rice on a big platter. Let it cool.

Finely chop the onions and slit the green chilly in the centre and keep them aside.

Now in another pan heat the clarified butter.

When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise. Now put in the chopped onions and sauté till golden brown.

Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar. Pour in the hot water.

Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft.

Then pour the yoghurt and cook till the gravy reaches your desired level of thickness.

Now take a big pot and smear it’s inside walls with melted ghee/butter.

Then put a layer of rice, then a layer of chicken.

In this way put in all the rice and chicken in layers.

Cover with a lid.

Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight.

Then take a tava and place it on the flame.

Keep this sealed pot over it so that it’s not directly on the fire.

Cook for another 25 minutes on a low flame till the rice is ready.

You can cook in a preheated oven too.

Garnish with fried cashew nuts and fried onion slices.

Source : DSDG Email Group

Indian Soup Recipe - Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

Servings : 4

Preparation Time : 10 min

Cooking Time : 60 min

Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.

Ingredients :

2 large sweet potato(es)

2 cup(s) canned chicken broth, divided

1 Tbsp reduced-calorie margarine

1 Tbsp all-purpose flour

1/4 tsp ground ginger

1 cup(s) fat-free evaporated milk

1 Tbsp chopped pecans

Method :

Preheat oven to 400ºF.

Pierce potatoes in several places with a fork.

Bake for 45 minutes, remove from oven and allow to cool.

When cool, remove and discard skin; chop potatoes.

Combine sweet potatoes and 3/4 cup of broth in a blender or food processor;

Blend or process until smooth, about 1 minute. Set potato mixture aside.

Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.

Cook, stirring, until slightly thickened and bubbly, about 5 minutes.

Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more.

Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

Yields about 1 cup per serving.

Note :

For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.

Source : Weight Watchers

Indian Dessert Recipe - Mango Ice-cream

Mango Ice-cream

Preparation Time :15 min

Servings : 4

This light creamy ice-cream is deceptively easy to make. There is something special about the king of fruits… sweet- scented and aromatic it imparts a luscious creamy texture to this heavenly dessert. Serve it in chocolate cups as we have in the picture on page …as chocolate and mango are flavours that complement each other beautifully. When mangoes are out of season you can use frozen mango pulp but I must warn you that the flavour will not be as enchanting as with fresh ripe mangoes.

Ingredients :

1-½ cups ripe alphonso mangoes, peeled and chopped

2 to 3 tbsp sugar

½ can (400 grams for full can) condensed milk

2 cups full fat milk

1 tsp lemon juice

Method :

1.Blend the mangoes with the sugar in a liquidiser into a purée.

2.Combine the condensed milk, milk, puréed mangoes, lemon juice and mix well.

3.Pour the mixture in a shallow container. Cover and freeze till slushy.

4.Divide the mixture into 2 batches and blend each batch till it is smooth and creamy.
5.Transfer both the batches into the shallow container. Cover and freeze till it is firm.

Source : Yahoo Recipes

Indian Veg Recipe - Stuffed Capsicum

STUFFED CAPSICUM RECIPE


Ingredients:


5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying


Method : 
1.   Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
2.   Mash the boiled potatoes.
3.   Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
4.   Now add all spices, mashed potatoes and peas and fry for few moments.
5.   With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
6.   Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
7.   Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato.
8.   Serve hot.




Source : Indian Food Forever