Indian Snack Recipe - Banana Rolls

Unnakayi (Banana Rolls)




Preparation : South Indian (Malayali)




Ingredients :


Half ripe banana - 2 nos.
Eggs - 2 nos.
Sugar - 2-table spoon
Raisins - 1 tea spoon




Method :


Cut the banana into two and steam and remove the skin and the black seeds in the center.
Grind the banana to smooth dough with out adding any water. Keep aside.
Mix the eggs with sugar.
Heat 2 tsp. Of ghee in a saucepan. 
Add the egg mixture and stir it well till it reaches scrambled egg consistency. 
Add the cashew nuts, grated coconut and raisins.
Remove from the fire and add cardamom powder.
Oil your palms and take small balls of the ground banana. 
Flatten on your palm into a small purr.
Put 2 tsp. Of scrambled egg in it. 
Fold the edges and press lightly. 
Now roll it with your hands, and shape it like rolls.
Heat oil and deep fry to golden brown and remove.
Serve hot.




Source : Sify Food

Indian Veg Recipe - Shahi Paneer Curry

Shahi Paneer Curry 




Preparation Time : 5 mins
Cooking Time : 6-8mins
Serves / Makes : 2 


Ingredients :


250 gms Paneer (Indian cottage cheese) cut into cubes
Tomato puree  : 1 cup 
Ginger-garlic paste : 1 tbsp
Red Chilli powder : 1 tsp 
(for those who like their curries hot add another tsp of chilli powder or 
put two sliced green chillies in the gravy).
Dalchini (Cinnamon) stick : half inch
Elaici (Cardamom pods) : 3
Lavang(cloves) :  3
Badi Elaichi : 1 (black cardamom)
Tejpatta(bay leaf) :  1
peppercorns :  4 (kali mirch)
kasoori methi (dried fenugreek leaves) :  1 tsp (optional in case you don't have this)
Fresh cream : 2 tbsp
Oil : 2 tbsp
Salt to taste
Coriander leaves(dhania) for garnishing.




Method :


Take a microwave proof bowl and put oil and all the sabut(whole) masala into it.
Microwave on high for 1 minute.
Next add the ginger garlic paste and microwave for 30 seconds.
Now add the tomato puree,red chilli powder and a little water if required.
Stir the mixture and microwave for 1 minute.
Add the paneer cubes, salt to taste, and mix gently.
Microwave on high for 2 minutes.
Next crush the kasoori methi and sprinkle it on the gravy.
Microwave for another 2 minutes.
Stir in fresh cream and garnish with chopped coriander.
Serve hot with Rotis.




Source : DSDG

Indian Starter Recipe - Prawns Pakora

Prawn Pakora Recipe


Grinded prawns mixed with gramflour and garlic paste and then deep fried. 


Ingredients :


1/2 cup prawns, shelled, deveined, washed and boiled
1cup gram flour
1 cup mustard oil
4 cloves garlic
4 green chillies
1 onion, chopped
1" piece ginger
2 tsp coriander leaves, finely chopped
1/2 tsp turmeric powder
1/2 tsp soda bicarbonate
1/2 tsp chili powder
salt to taste


Method :


1.   Grind the prawns, onion, chillies, ginger and garlic in a food processor.
2.   Add a little water if needed.
3.   Mix the above paste with the gram flour, soda bicarbonate, turmeric and chilli powders 
       and salt.
4.   Heat the oil in a deep pan.
5.   Drop spoonfuls of the batter in the oil and fry till golden colour on both sides.
6.   Serve hot, garnished with the coriander leaves.




Source : Indian Food Forever

Indian Rice Recipe - Bringi Rice

Bringi Rice



Ingredients :


Basmathi Rice or Raw Rice – 200 gms or 1 tumbler
Big Onion – 1 Finely chopped lengthwise
Green Chilies – 3 slit lengthwise
Garlic – 6 Flakes
Ginger – 1/2 inch
Salt – To taste
Oil – For frying
Cinnamon – a bit
Cloves – 1 nos
Fennel – 1/2 Teaspoon
Ghee – 1 Teaspoon
Turmeric Powder – 1/2 teaspoon.


Method :


Soak the Rice for ten minutes and wash and keep aside.
Heat a pressure pan and add oil and ghee and cinnamon, cloves and Fennel Seeds.
When it splutters add onion, green chili, garlic, ginger and saute for a few minutes.
Then add the rice and saute for a few minutes.
Then add 500 ml water or 2 1/2 times water, salt and turmeric powder.
Close the lid and pressure cook for 1 whistle.




Source : Chettinad Recipes

Indian Veg Recipe - Baingan Ka Bharta ( Squashed Eggplant )

BAINGAN KA BHARTA (SQUASHED EGGPLANT)

Preparation time : - 10 minutes     

Serves : - 2

Ingredients :

1 big brinjal, 

1 medium sized onion, 

1 medium sized tomato, 

1/2 cup cooked green peas, 

1 green chilly, 

1/2 teaspoon garam masala(hot spice mix), 

1 teaspoon red chilly powder, 

1 pinch turmeric, 

3 tablespoons oil and 

salt to taste.

Method :

Finely chop the onion, tomato and green chilly separately and set it aside. 

Next wash the eggplant and pat it dry. 

Coat the brinjal with oil and roast it on the burner on a low flame. 

Keep turning the brinjal to ensure that it is well cooked on all sides. 

Once its roasted let it cool. 

After it is done peel the skin. 

Since it’s roasted it will be black and will peel off very easily. 

Now mash it nicely. 

Take a frying pan and pour the oil in it and bring it to heat. 

Then put in the green chilly and sauté briefly. 

Next add the onions and fry them till they turn golden brown. 

Add the red chilly powder and turmeric. 

Mix well till it all blends and then sprinkle the salt evenly. 

Saute for a minute and then add the mashed brinjal and cooked peas. 

Simmer and cook for eight minutes. 

Garnish with coriander and serve with chappatis.

Source : Best Indian Cuisines