Indian Chutney Recipe - Tomato Garlic Chutney

TOMATO GARLIC CHUTNEY RECIPE


Ingredients :


1 kg Tomatoes (Tamatar) 
1 teaspoon Red chili pepper (Lal Mirchi) 
30 grams fresh Ginger (Adrak) (2 tsps long strips) 
2 cloves Garlic (Lasun), chopped 
60 grams Raisins (Kishmish) (4 tsps) 
2 teaspoons Salt (Namak) 
1 Onion (Pyaj) 
240 grams Sugar (Cheeni) (1 1/22 cup) 
3/4 teaspoon crushed big Cardamoms (Elaichi Moti) 
1 1/2 cups Vinegar (Sirka) 
10 blanched Almond (Badam) 


Method :


1.   Put the tomatoes in boiling water for 5 minutes.
2.   Take out from the water, wipe and remove their skins and cut into small pieces.
3.   Cut ginger into long, thin slices.
4.   Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi 
5.   Cook till all get tender.
6.   Stir constantly until thick.
7.   Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
8.   Remove from the fire, cool and keep in air tight jar.




Source : Indian Food Forever

Indian Dessert Recipe - Almond Seera

ALMOND SEERA Recipe


Ingredients :


1-1/2 cup: Blanched Almonds
1 cup: Coarse Wheat Flour
1 tsp: Cardamom Powder
1/4 tsp: Saffron Strands - crushed
8-10 no: Blanched almonds chopped into slivers or halved
1 tbsp: Warm Milk
1-1/4 cup: Ghee
1 cup: Sugar
3 cup: Water




Method : 


1.   Rub and dissolve saffron in milk. Keep aside.
2.   Dry and powder blanched almonds. Saving 10 for garnishing.
3.   Melt ghee in a large heavy pan.
4.   Add flour. Stir-fry for 2-3 minutes.
5.   Add almond powder. Stir-fry till golden and aroma exudes.
6.   Take care to stir continuously.
7.   Add water. Stir and cook.
8.   Add sugar and cook further. Stirring gently.
9.   When ghee starts to exude. Add cardamom and saffron.
10. Stir. Place into serving dish.
11. Garnish with chopped almonds.
12. One may put the dish in hot case to keep it warm. 
13. Reheat in microwave or in a pan.


Note : To Blanche almonds soak in water for 5-6 hours. Peel skin, dab and air on clean towel till dry. Powder or use as required.




Source : Tarun

Indian Non-Veg Recipe - Mughlai Mutton Korma

Mughlai Mutton Korma Recipe




Ingredients :


Mutton - 1 Kilo 
Onion - 3 medium sized (finely chopped) 
Tomato - 1 (small) 
Green Chillies - 4 or 5 
Curry leaves 
Coriander leaves - to garnish 
Coconut - grounded as paste (3 cups) 
Ginger Garlic Paste - - 2 tbsps 
Chilli Powder - 2 tbsps 
Coriander Powder - 4 tbsps 
Turmeric Powder - 1/2 tbsps 
Cinnamon & Cloves - few




Method :


1.   Heat oil in a cooker and add Cinnamon sticks and cloves. 
2.   Add onions, green chilies, curry leaves and fry them till it is light brown in colour. 
3.   Add tomato and fry for two minutes. 
4.   Add mutton pieces and sauté for 10 minutes. 
5.   Add ginger garlic paste, chili powder, coriander powder and turmeric powder and sauté. 
6.   Then add coconut paste and mix well. 
7.   Add enough water so that the mixture is not very thick. 
8.   Close the lid and wait for 5 whistles. 
9.   Garnish with coriander leaves and fried cashew nuts (optional). 




Source : DSDG

Indian Bread Recipe - Chapathi ( Rice Flour )

Rice Flour Chapathi




Ingredients :


rice flour - 1 cup
water - 1-1/2 cup
salt - 1/2 teaspoon
coconut milk - 1 cup


Method :


Boil water and salt add the rice flour and mix well and take it of from fire.
Cool and knead the dough well.
Shape into small balls and roll out the balls into thin chapathi.
Heat a tava and place a chapathi on it. After few seconds turn it over.
When it puffs up remove it from the tava.
Before serving dip each chapathi in coconut milk.
Serve with mutton or chicken curry.


Source : food.sify.com

Indian Salad Recipe - Sprouted Green Gram Salad

Sprouted Green Gram Salad 

(Moong Salad)

Serves: 4 

Style: South Indian Vegetarian 

Ingredients  :

2  cup(s) sprouted green gram 

4  tablespoons onions finely chopped 

2  cup(s) tomato and cucumber chopped 

2  big lettuce leaves chopped 

2  tablespoon(s) roasted peanuts 

a dash of lemon and 

salt to taste 

Method :

Gently mix all the ingredients except for the roasted peanuts in a salad bowl. 

Keep refrigerated.

Mix in the roasted peanuts just before serving.

Serve cold.

Source : Syvum