Friday, April 27, 2012

Indian Dessert Recipe - Mango Souffle


Ingredients :

1/2 cup Sugar 
3 Eggs 
3/4 cup Cream 
2 tsp Gelatine 
1/2 cup Mango slices, sliced into small pieces 
1/2 cup Mango Puree

Method :

Soak gelatin in 1/4 cup of water.
Separate egg yolks and whites.
Add mango puree and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.
Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
Beat the cream and add to this mixture.
Also add the mango slices.
Beat egg whites stiff and fold into the souffe mixture.
Set in freezer for at least two hours.
Decorate with cream and mango slices.

Source : Indian Food Forever

Thursday, April 26, 2012

Indian Non-Veg Recipe - Fish Korma


Ingredients :

1 kg fish 
1/2 cup curd 
1/2 cup onion paste 
2 tsp ginger paste 
1 tsp garlic paste 
1 tbsp coriander paste 
6 cardamom 
1 inch cinnamon 
2 tsp salt 
3/4 cup ghee or oil 
6 green chilli 
2 tbsp kewra 
1 tbsp sugar 
1 tbsp lemon juice

Method :

Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. 
Heat covered in low heat.
Turn over the fish once (be careful).
When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
Serve fish korma hot with tandoori roti or rice.

Wednesday, April 25, 2012

Indian Cake Recipes - Apple Custard Cake

Apple Custard Cake 


For the cake:
200g Butter.
¾ cup Brown Sugar.
2 Eggs.
2 cups Self Raising Flour.
½ cup Buttermilk.
2 large Apples.
20g Butter, melted.
2 tsp Caster Sugar.
½ tsp Ground Cinnamon.

For the custard:
2 Tbsp Custard Powder.
¼ cup Caster Sugar.
1 cup Milk.
20g Butter.
Vanilla Essence.
2 Apples, sliced.

Method :

Preheat the oven to 180°C. 
Prepare the cake tin: line the base with baking paper, grease the sides.
To make the custard: Put the custard powder & sugar in a small saucepan, over a medium to low heat
Combine the milk & stir rapidly until the mixture thickens.
Remove from heat, stir in the butter & essence. 
Cool with plastic wrap over the surface.
To make the cake: Beat the butter & brown sugar until fluffy, add the eggs one at a time.
Mix in a little flour after each egg to prevent curdling.
With the beaters stir in the remaining flour & the buttermilk until combined. 

Source : Sulekha Food

Tuesday, April 24, 2012

Indian Vegetarian Dishes - Paneer Pasanda


Ingredients :

500 gms Cottage Cheese (Paneer) How to make paneer
6 Onion (Pyaj) 
400 gms Tomato (Tamatar) 
1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) 
1 cup Cream (Malai) 
1 cup Curd (Dahi) 
100 Butter
1 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala 
1/2 cup Milk 

Method :

Cut cottage cheese in samll pieces.
Chop onion very finely.
Grind tomato, ginger, green chilly,.
Heat butter in a pan.
Saute onions till pink in color.
Then add tomato paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Put off the flame.
Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
Keep it aside for an hour.
Put the pan on the flame and then add milk to the mixture.
Simmer for 5 minutes and then finally put off the gas.
Take off the fire and serve hot.

Source : Indian Food Forever

Monday, April 23, 2012

Indian Snack Recipe - Bread Dosa

Bread Dosa


bread slices - 3 or 4
dosa batter - 1 cup.
green chillies - 2
onions - 1 finely chopped (optional)
coriander leaves
oil - for dosa preparation.


Mix onions and finely chopped green chillies and coriander leaves to the dosa batter.
Heat the tawa, when hot smear with oil.
Dip the bread slices in the dosa batter and place it on the tawa.
Smear some oil around the bread slice.
Cook till it is golden brown on both sides.

Wednesday, April 18, 2012

Indian Rice Recipe - Tomato Rice


Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

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.
Serve hot.

Source : Indian Food Forever

Monday, April 16, 2012

Indian Vegetable Recipe - Grated Paneer Bhurji

Grated Paneer Bhurji.

Onion and tomato is cooked in tempered oil along with cumin seeds till a thick gravy is formed. Fresh or frozen paneer is grated and added to the onion tomato gravy. Grated aneer bhurji can be served with roti or with steamed rice.

Makes: around 4 Servings of Grated Paneer Bhurji.


Paneer 1 Cup Grated
Ginger  Garlic Paste 1/4 tsp
Onion 1
Tomato 2
Green Chiles 1 – 2
Red Chile Powder 1/4 tsp
Garam Masala 1/4 tsp
Turmeric  Powder a big Pinch
Cumin Seeds  1/2 tsp
Cilantro  few Sprigs
Salt to taste
Oil 1 tsp

Method :

Grate the fresh paneer using thicker side of the grater and keep aside.
Remove stems, wash and chop the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the cilantro leaves.
Heat oil in a pan on medium high heat, add cumin seeds and ginger garlic paste.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns brown around the edges.
Then add green chiles and chopped tomatoes.
Cook till tomatoes completely soft.
Stir in garam masala, red chilli powder, turmeric powder and salt.
Fry briefly, stir in around quarter cup of water.
Bring to boil and remove from heat.
Stir in grated paneer and garnish with chopped cilantro.
Keep covered until necessary and serve paneer bhurji with roti or with rice.

Notes: Make sure paneer is very tight so that it can be grated.

Tuesday, April 10, 2012

Indian Drink Recipe - Pudina Zatka

Pudina Zatka : a mint appetizer drink

Ingredients :

few pudina leaves
2 tbsp pudina paste
2 tbsp lemon juice
2 tbsp jal-jeera powder

Method :

In glass add 1 tbsp of pudina paste
Add 1 tbsp lemon juice and 1 tbsp jal jeera powder
Mix it well then add ice and lemonade to it.
Shake it a bit and serve it in huge glass with ice.
Decorate it with pudina leaves and lemon slice 

Monday, April 09, 2012

Indian Snack Recipe - Aloo Kachori


Aloo kachori is deep fried snack very much liked in northern India. This lip smacking snack is very spicy.

Ingredients :

1/2 kg Potatoes
1 fresh grated coconut
2-3 nos. Green chillies
100 grams Arrowroot
1 teaspoon Cardamom seeds
1-2 tablespoons Lemon juice
1-2 teaspoons Sugar
As per requirement Salt

Method :

Boil the potatoes and mash them.
Add 50 gms arrowroot to the mashed potatoes and knead into firm dough. (This is used for outer covering of the Kachori. )
Mix up the grated coconut with crushed green chillies, sugar, lemon, cardamom and salt to make the filling mixture.
Take a small portion of the dough and press it between palms to make a small puri, stuff with coconut mixture and form into a ball. Repeat for the rest.
Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown in colour. Serve hot with chutney

Source : Indian Food Forever

Thursday, April 05, 2012

Indian Chicken Recipe - Chicken Bengali !


Ingredients :

1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned

Method :

Preheat oven to 375 degrees. 
In small saucepan heat margarine over medium heat until bubbly and hot. 
Add remaining ingredients except chicken until mixture is smooth. 
Put in 9"x9" baking dish sprayed with Pam. 
Arrange chicken in single layers. 
Bake until chicken is brown, baste with juice for 20 minutes.

Source : Weight Watchers.

Monday, April 02, 2012

Indian Breakfast Recipe - Onion Dosa !!

Onion Dosa Recipe

Ingredients :

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal) 
1 tsp fenugreek seeds (dana methi) 
400 gm potato(alu) 
200 gm onion (pyaj) 
1 tsp mustard seeds (rai) 
1/4 tsp turmeric powder (haldi) 
1/2 tsp red chilly powder (lal mirch) 
10-12 curry leaves (kadi patta) 
oil as required
1 1/2 tsp salt (namak) 

Method :

Soak rice, dal and dana methi for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours for fermentation.
Peel potato and cut into small pieces.
Chop onion into long pieces.
Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
Then fry onion in it until it turns light brown.
Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
When cooked spread onion mixture on it.
Grease all the corners with oil.
Roll and remove it from the flame.
Put little water on the tawa and wipe it with a clean cloth before making each dosa.
Serve them hot with hot sambhar and chutney.

Source : Indian Food Forever

Wednesday, March 28, 2012

Indian Non-Veg Recipe - CHICKEN FRY

Chicken Fry

Ingredients :

400 gms chicken
1 cup onion (finely chopped)
1 cup tomato(finely chopped)
2 inch ginger
10 garlic cloves
4 tsp oil
1 tsp chilli powder
1 tsp turmeric powder
1 tsp pepper
1 tsp coriander seeds
1 tsp anise seeds
4 tsp coriander leaves (finely chopped)
few curry leaves
salt to taste

Method :

Clean the chicken and cut into medium-sized pieces.
In a heated pan add coriander seeds, pepper and anise seeds and fry it till golden brown.
Grind these ingredients with ginger and garlic into a fine paste.
In a pressure cooker add this mixture, onion, tomato,turmeric powder, chilli powder and
salt and mix it well.
Cook it in a medium-high flame.
Once you get the pressure, put the weight on the cooker and turn the flame to medium low
and keep it for 8 minutes.
Remove the cooker from the stove and let it cool for few minutes.
In a heated pan add oil and then the cooked chicken, coriander leaves and curry leaves
and fry it well.

Tuesday, March 27, 2012

Indian Dessert Recipe - Fudge Brownie Sundae

Fudge Brownie Sundae

Ingredients :

2 scoops Butterscotch Ice-cream 
4-5 pieces fudge brownies (broken into pieces)
20 ml chocolate sauce
20 gm almond praline

Method :

In a bowl, place the butterscotch scoop and top it with fudge brownie.

Garnish it with the chocolate sauce and almond praline.

Friday, March 23, 2012

Indian Non-Veg Recipe - Spicy Prawns Fry !

Spicy Prawn Fry

Ingredients :

Prawn – 1/2 kg
Red Chilli – 3
Big Onion – 1 small size
Curry leaves – 2 leaves
Ginger – Garlic paste – 1/2 tbsp
Tomato – 1 small size or 1/2 of a medium sized tomato
Turmeric Powder – 2 pinches
Chilli Powder – 1 1/2 tsp
Water – 1 1/2 cup
Oil – 3 tbsp
Salt – 1/2 tsp

Method :

Heat oil in a pan.
Add red chilli and fry for few seconds.
Add onion, curry leaves and fry till the onion turns golden brown.
Add Ginger-Garlic paste and fry till the raw smell goes and the colour of the paste turns light brown in colour.
Add tomato and fry till it is cooked.
Add Turmeric Powder, Chilli powder and fry for 1-2 minutes.
Add the prawn and fry for 2 minutes.
Add water, salt and allow it to boil for 2 minutes.
Close the pan, lower the flame and allow the prawn to get cooked.
Stir it after 3-4 minutes.
Check if the prawn is cooked by cutting it using a spoon. Prawn will take less time to get cooked.
If it is cooked, fry till the gravy thickens.

Variations :

If you don’t want the dish to be spicy reduce the Chilli Powder amount to 1 tsp or 1  1/4 tsp.

Tuesday, March 20, 2012

Indian Sweet Recipe - Badam Kheer

Badam Kheer

Ingredients :

Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

Method :

Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour. 
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount ofsugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. 
Now add sugar and keep stirring. 
Add the remaining milk, and boil for 10-15 minutes. 
Add the soaked saffron and serve it cold.

Monday, March 19, 2012

Indian Vegetable Recipe - Patta Gobhi Mattar

Patta Gobhi Mattar Recipe

Patta gobhi mattar is made using cabbage and peas.This is an everyday peas sabzi can be served with chapatis or paraths. Learn how to make Indian cabbage and peas.

Ingredients :
1 small cabbage (450gms) (patta gobhi) chopped 
1 small sized onion (sliced thinly) 
1/2 cup green peas (matar) 
1-2 green chillies (chopped) 
1/4 tsp garam masala 
1/4 tsp turmeric powder 
1/2 tsp cumin seeds 
1/2 tsp coriander powder 
1/2 tsp red chilly powder 
salt to taste 
Cooking Oil 

Method :

Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
Then add sliced onions and fry till golden brown.
Now add green chillies and cabbage.Mix well.
Now add all the powdered spices and salt.Mix well.
Cover it and cook for 3-4 minutes.
Add the peas and cook till all the water evaporates and cabbage is cooked.
Serve hot with chapatis.

Source : Indian Food Forever

Friday, March 16, 2012

Indian Non-Veg Recipe - Fish Korma



1 kg fish 
1/2 cup curd 
1/2 cup onion paste 
2 tsp ginger paste 
1 tsp garlic paste 
1 tbsp coriander paste 
6 cardamom 
1 inch cinnamon 
2 tsp salt 
3/4 cup ghee or oil 
6 green chilli 
2 tbsp kewra 
1 tbsp sugar 
1 tbsp lemon juice

Method :

Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. 
Mix well. Heat covered in low heat.
Turn over the fish once (be careful).
When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
Serve fish korma hot with tandoori roti or rice.

Source : Indian Food Forever

Thursday, March 15, 2012

Indian Chicken Recipe - Spicy Chicken Lahori

Spicy Murg Lahori

Ingredients :

1 Kg Whole Chicken 
2 tbsp Lemon Juice 
1 tsp Ginger/Garlic paste 
2 tsp Salt 
1 tsp Coriander powder 
1 tsp Cardamom powder 
A pinch orange Color  
1 tsp Kewra  
2 Nutmeg 
½  tsp Cumin  
2 tsp Khoya
2 tbsp Vegetable oil
Safron to taste

Method :

1.   In a pan heat 2 tsp oil , add the onion, saute until becomes soft.
2.   Once it is done, remove from the pan. 
3.   Heat the remaining oil, add the chicken pieces, khoya, red chilly powder, coriander powder,cummin powder,ginger-garlic paste, salt and 1 cup of water and stir well.
4.   After five minutes, add the yoghurt, fried onion and cook for 20 minutes.
5.   When the chicken is tender and gravy is thickened add the cardamom powder,kewra, nuts, saffron and half a cup of water. 
6.   Cook over a low heat for 10 minutes till the oil floats on top.
7    Turn-off the heat, add the lemon juice, stir well.

Source : Sulekha Food

Wednesday, March 14, 2012

Indian Snacks Recipe - Cheese Pakora

Cheese Pakora Recipe

Ingredients :

2 cheese cubes
1 onion (pyaj)
2 green chilly (hari mirch)
2 bread slice
7-8 curry leaves (meethi neem)
1 cup gram flour (besan)
1 tsp corn flour
a pinch baking powder
a pinch citric acid
1/2 tsp salt (namak)
1/4 tsp red chilly powder (lal mirch)
oil for frying

Method :

Finely chop hari mirch and pyaj.
Cut cheese cubes and bread into cubes.
Mix all the ingredients in besan and make a thick batter using water.
Heat oil in a pan and deep fry all pakoras until they turn brown.
Serve them hot with sauce or chutney.

Tuesday, March 13, 2012

Indian Snacks Recipe - Onion Dosa

Onion Dosa
Ingredients :
For dosa:

1 cup urad daal
2 cups rice

For Onion Paste:

2 large onions
1/4 spoon jeera
1/4 spoon ginger paste
1/4 spoon garlic paste
1 spoon red chili powder

Method :

Soak urad daal and rice preferably overnight and grind to make a smooth paste and let it
marinate for 12 hours by not refrigerating the mix. Add salt to taste in the mix.

To make onion paste :

Grind onions, ginger and garlic paste, jeera with red chili and salt to a smooth paste and
set it aside.
Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover
almost the entire dosa.

Friday, March 09, 2012

Indian Drink Recipe - Mint Hot Chocolate

Mint Hot Chocolate

Prep time:  6 min
Cook time:  10 min
Serves: 8

Ingredients :
6 cup(s) fat-free skim milk  
1/4 cup(s) water  
1/4 cup(s) sugar  
1/2 cup(s) mint leaves, fresh, loosely-packed (reserve 8 leaves for garnish)  
3 1/2 oz bittersweet chocolate, high quality, chopped  
8 Tbsp Cool Whip Whipped Topping Lite, aerosol, or other brand, chocolate flavored  

Method :

Pour milk into a small saucepan and bring to a simmer over medium heat, about 5 minutes;
Cover and set aside. (Or warm milk in microwave to take chill off—milk should be warmed; not cooked.)

In another small saucepan, combine water, sugar and mint leaves;
Bring to a boil and boil for 1 minute.
Reduce heat to medium-low and simmer for 5 minutes.
Pour mint syrup through a fine-meshed sieve or strainer into a larger saucepan.

Add chocolate to mint syrup and reduce heat to very low; melt chocolate, stirring constantly, about 1 to 2 minutes. (Do not allow chocolate to stick to bottom of pan or overcook.)
When chocolate has just melted, add 1/3 cup of warmed milk and stir to combine, being careful that chocolate does not stick to bottom of pot.
When chocolate and milk are completely combined, add remaining milk to pan; increase heat to medium-low and warm through.
Pour into serving cups and top each serving with about 1 1/2 tablespoons of whipped cream; garnish with mint.
Yields about 3/4 cup per serving.

Notes :
Store any unused hot chocolate in the refrigerator once it has cooled (or halve the recipe so you have less leftovers). Reheat and top with whipped cream and mint before serving.

Source : Weight Watchers Recipe

Monday, February 27, 2012

Indian Snacks Recipe - Roasted Potato Wedges with Cheddar Sauce

Roasted Potato Wedges with Cheddar Sauce


3 large potatoes
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper

Ingredients for Cheddar Sauce:

2 tbsp oil
2 tbsp flour
1 1/4 cups milk
1 1/4 cups cheddar cheese
2 tbsp onions
1 tbsp bacon bits
1/4 tbsp cayenne pepper


Start by preheating the oven to 375 F
Take a baking pan, add potato wedges, mix oil, salt, pepper and mix well
Bake for 30 minutes before turning potatoes over
Bake the potatoes for a further 15 minutes
Take a saucepan, add some oil, add flour and stir over a medium flame until flour turns golden.
Add milk and mix , add cheese, onions, pepper and bacon.
Cook over a medium flame until the sauce thickens and bubbles.
Your roasted potatoes and cheddar cheese sauce are ready to be served.
Garnish the potatoes with parsley and serve with the sauce.

Tuesday, February 21, 2012

Indian Drinks Recipe - Pomegranate Cooler

Pomegranate Cooler

Makes : six 1-cup servings
Ingredients :
1 1/2 cups unsweetened pomegranate juice
1/4 cup lime juice
2 Tbsp grenadine syrup
1 quart sugar-free raspberry-flavored seltzer

Method :

Combine the pomegranate juice, lime juice and grenadine in a large pitcher. 

(The cooler can be made ahead to this point up to 3 days in advance. 
Store, covered, in the refrigerator.)
Gently stir in the raspberry seltzer. 

Serve over ice.

Thursday, February 16, 2012

Indian Snacks Recipe - Crispy Onion Rings

Crispy Onion Rings

Ingredients :

3 spray(s) cooking spray   
1 cup(s) cornflake crumbs   
1 large egg white(s)   
1/3 cup(s) low-fat milk   
1/4 cup(s) all-purpose flour   
3/4 tsp onion powder   
1/2 tsp table salt, or to taste   
1/8 tsp cayenne pepper, or to taste   
1 large uncooked onion(s), yellow, sliced into 1/4-inch-thick rounds, separated into rings   

Method :

Preheat oven to 450°F. 

Coat a large, rimmed baking sheet with cooking spray.

Spread cornflake crumbs on a large plate. 

In a shallow bowl or pie plate, whisk together egg white, milk, flour, onion powder, salt and cayenne pepper until blended.

In batches, dip onion rings in egg mixture (letting excess drip off) and then dredge in cornflake crumbs, turning to coat both sides; place in a single layer on prepared pan.

Coat onion rings with cooking spray and bake, turning once, until onion rings are golden brown, about 12 minutes; sprinkle with additional salt and pepper before serving, if desired. 

Yields about 8 onion rings per serving.

If you don't have a baking pan large enough to hold the onion rings in a single layer, simply use 2 pans and switch their positions in the oven after you turn the onions rings.