Indian Vegetable 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).
2. Drain water and keep aside to cool.
3. Mash the boiled potatoes.
4. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
5. Now add all spices, mashed potatoes and peas and fry for few moments.
6. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and
add the stuffing in it.
7. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
8. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly
sliced rings of tomato. Serve hot.

Source : Indian Foor Forever

Indian Curry Recipe - Green Peas & Cheese Curry

Green Peas and Cheese Curry

 

Number of Servings: 8-10

 

Ingredients :

8 oz. Paneer or extra firm Tofu
12 oz or 1.5 cup green peas or Matar (fresh or frozen)
½ cup yogurt (beaten)
½ cup tomatoes (chopped)
½ cup onions
2-3 green chilly (finely chopped, adjust quantity according to preference)
2 teaspoons cilantro or coriander (chopped)
2 – 3 tablespoon ghee or vegetable oil
Spice:
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 pinch of Asafoetida (optional)
salt to taste

Garnish:
3 teaspoons cilantro or coriander leaves (chopped)

Method :

1.   Make Paneer and cut in 1 inch cubes.
2.   Heat ghee. Fry Paneer or Tofy in ghee until golden light color and take out.
3.   In separate pan, heat ghee again. Add onions and fry till light golden brown.
4.   Add spices and and salt and stir well for few seconds.
5.   Add tomatoes and stir well for few minutes.
6.   Add yogurt and simmer for 8-10 minutes.
7.   Add the peas and stir all well again.
8.   Few minutes before serving add the friend paneer and stir gently.
9.   Garnish with coriander leaves and serve hot with Indian bread or rice.

Source : Food India

Indian Snacks : Butter Cookies

BUTTER COOKIES RECIPE

 

Ingredients :

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

Method :

1.     Sift flour, baking powder, salt and sugar together. Mix well.

2.     Add the butter.

3.     Add egg, cream and vanilla extract thoroughly.

4.     Wrap this dough into a foil and refrigerate for atleast 24 hrs.

5.     Reheat the oven for 400 degrees.

6.     Now roll the dough into a crust which is 1/4 to 1/8 thick.

7.     Now with the help of a cookie cutter, cut the cookies.

8.     Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

Source : Indian Food Forever

Indian Snack Recipe : Sago Pancake

Saboodana Vada

Preparation Time : 20 minutes Cooking Time : 20 minutes Serves / Makes : 3-4

Ingredients :

2 cup sago (sabudana), 2 medium sized boiled potatoes, 1 medium sized raw grated potato, 4-5 green chilies, 1 small piece ginger (optional), 1/2 cup coriander leaves, 1/2 cup peanut powder, 2 teaspoon cumin seeds, 1 teaspoon lemon juice (optional), 2-3 teaspoon sugar (optional), salt to taste, 3-4 cups oil or ghee for frying.

Method :

1.      Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality,           sometimes the sago needs to be soaked overnight in a little bit of water). 2.      Mash the boiled potatoes. 3.      Make a paste of ginger and chilies in a grinder. 4.      Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds,           suger, lemon juice. Mix it properly using a little bit of water. 5.      Make small balls of the mixture and flatten them. 6.      Heat some oil or ghee in a pan. 7.      Deep fry these vadas till golden brown and crispy.

User Tips :

Grated raw potato makes the vadas crisp and add salt just before frying.   Source : User Contributed at Tarla Dalal

Indian Brekfast Recipe - Egg Toast

Egg Toast

Preparation Time : 15mins Cooking Time : 8mins Serves / Makes : 1

Ingredients

2 Eggs 1/2 glass milk 3 table spoons Sugar Bread

Method

1.    Beat the eggs,milk and sugar. 2.    Dip bread in the mixture. 3.    Take a frying pan and fry the bread soaked in egg until golden brown. 4.    Take off fire and serve it hot.

User Comments & Tips

Apply less oil to the frying pan.It will be liked by kids.   Source : User Contributed at Tarla Dalal

Indian Chutney Receipe - 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 and cook till tender.

5.   Stir constantly until thick.

6.   Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.

7.   Remove from the fire, cool and keep in air tight jar.

 

Source : Indian Food Forever

Indian Jam Recipe - Pineapple Jam Recipe

PINEAPPLE JAM RECIPE

 

Ingredients :

250 grams Pineapple (Ananas) pieces
250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water

Method :

1.   Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.

2.   Add sugar cook until it is dissolved.

3.   Add citric acid and color, cook until setting point is reached.

4.   Pour into a jar and cork tightly.

 

 

Source : Indian Food Forever

Indian Drink Recipe - Indian Cumin Lemonade

Jal Jeera (Indian Cumin Lemonade)

 

Jal Jeera can be best described as Indian spiced and salty lemonade. It is different at first but those who like it, it is absolutely refreshing.

 

Number of Servings: 3

 

Ingredients :

3 cups of ice water
1 tablespoon ground cumin
1 teaspoon mint leave paste
2 tablespoon lemon juice
½ teaspoon black salt (Kala Namak) *   - See Note Below
pinch of sugar

Garnish:
Mint leaves

Optional Spices:
½ teaspoon cilantro (coriander) paste
½ teaspoon dry mango powder (amchur) 

Method : 
1.     Mix everything together and served chilled with ice and mint garnish.

Note :

Cumin (Jeera) is usually used both as whole seed or ground powder in virtually any Indian curry dish which makes it one of the most important of all Indian spices. Cumin seeds can be either white or black. Black cumin seed have slightly more sweeter and delicate flavor than the white seeds. It gives a powerful aroma which many people associate with Indian food. It has bitter and nutty taste.

Amchoor (dried mango powder) is special South Asian spice.

Black Salt (Kala Namak) is a special kind of rock salt which gives tangy flavor. It is known help in digestion of food and main ingredient of chat masala. It si easily avilabale in most Indian and South Asian stores. Black salt is essential ingredient of this drink. If black salt is not available, substitute cumin and black salt for the chat masala. It won't be same but will be closer.

Source : Food India

 

 

Indian Dessert Recipe

Dry Fruit Kulfi

Preparation Time : 15 min Serves / Makes : 18 cones

Ingredients :

1 can sweetend condensed milk 1 can evaporated milk 1 container of coolwhip (non dairy whipped topping) Coarsly grinded dry fruits like kaju, pista, badam etc. 1 tsp. cardamom powder. Kulfi Cones / Ice-cream utensils to fill.

Method :

1.   Combine all the ingredients in the blender except dry fruits and mix smoothly untill all of them get blended with each other. 2.   Then add dry fruits to it and mix properly. 3.   Pour this mixture into the kulfi moulds / Ice-cream utensils and put them upright in vertical position in the freezer to set. 4.   It nearly takes 5 to 6 hours to set it firmly. Source : User Contributed at Tarla Dalal

Indian Curry Recipe : Green Pepper Curry

GREEN PEPPER CURRY 

Ingredients :

2  large ones  Green Pepper

1/4 tsp  Chili powder

1/8 tsp  Turmeric powder

1/2 tsp  Dhania powder

1 tblsp  Coconut flakes

1 tsp  Khus Khus (poppy seeds)

1 small bunch Fresh Coriander leaves

2 small Tomatoes

2 Onions

2 tblsp  Oil

1 small piece Vadium (Vadium is a combination of various spices)

1 1/4 tsp  Salt

 

Method :

Cut the green peppers, onion and tomatoes lengthwise. 

Grindchili-powder, turmeric, dhania powder, coconut and poppy seeds. 

Heat oil and add vadium. 

When vadium turns brown, add onions and fry for 4 minutes.  

Add tomatoes and fry for 2 minutes. 

Add green pepper and Masala. 

Add coriander leaves.

Cook on low heat (should take around 15 minutes).

 

Source : Shriram

Indian Dessert Recipe : Iced Mango Souffle

 

Iced Mango Soufflé

Serves / Makes : 4

Ingredients :

5 Egg 1 cup + 2 tbsps Caster sugar 2 cups Cream 1/2 cup Mango pulp Ripe mango cubes for garnish

Method :

1.     Take three whole eggs and two yolks in a thick bottomed pan. 2.     Add caster sugar in and mix with a whisker. 3.     Place it on a double boiler and cook, stirring continuously with a wooden spoon on low          heat until thick and foamy. 4.     Remove bowl from heat and continue to whisk until completely cool. 5.     Whip one and a half cups of cream till it forms soft peaks. 6.     Mix in mango pulp. 7.     Gently fold the cream and mango pulp mixture into the egg mixture. 8.     Transfer into a prepared soufflé dish or individual ramekins and freeze overnight. 9.     Whip the remaining cream with two tablespoons of caster sugar till stiff. 10.   Transfer into a piping bag with a star nozzle. 11.   Pipe rosettes on the top of the soufflé and serve garnished with mango slices.     Source : User Contributed at Tarla Dalal

Indian Bread Recipe - Potato Masala Puri

Potato Masala Puri

Preparation Time : 20min. Cooking Time : 20min Serves / Makes : 4

Ingredients :

Potatoes - 250gms Ginger & garlic paste - 1tbsp Green Chillies - 8 (chopped) Garam Masala - 2tsp Mango powder - 2tsp (amchoor) Cummin Seeds - 1tsp Salt to taste Greenpeas - ½ cup (soaked & cooked to paste) Oil  Pudeena leaves (mint leaves) - 1tbsp paste FOR DOUGH : All purpose flour or fine maida - 300 gms Curd  - 1cup Salt to taste Yeast - dry 25 gms

Method :

1.     Prepare a smooth dough with above DOUGH ingredients .Keep a side for ½hour.. 2.     Boil water& cook potatoes to a smooth paste. 3.     Heat oil and add some cummin seeds, saute for 1min. 4.     Add chilli, garlic paste & chopped pudeena (or ground). 5.     Add salt & garamasala, amchur. Stir it. 6.     Finally add potato & greenpeas mixture. Stir well to a fine stuffing. 7.     Now make equal size balls with whole dough. 8.     In each dough, stuff 1 tsp potato mixture and again roll into a ball. 9.     Make little thick puris, deep fry them to a golden brown colour.   Source : User Contributed at Tarla Dalal

Indian Jam Recipe : Carrot Jam

CARROT JAM RECIPE

 

Ingredients :

1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water

Method :

1.   Chop the carrot into small pieces, and cook with water until quite tender.

2.   Pass through a sieve, add sugar and lemon juice and put it on fire.

3.   Stir until sugar is dissolved.

4.   Then cook it on a low fire until the jam thickens when tested on plate.

5.   Cool, pour into clean jars, Serve after one day.

Source : Indian Food Forever

Indian Salad Recipe : Corn Salad

Corn Salad

Preparation Time : 5 mins Cooking Time : 5 mins Serves / Makes : 4

Ingredients :

Fresh corn Kernels- 1 cup Cucumber- 1/2 cup Bean Sprouts- 1/2 cup Capsicum- 1/2 cup Salt- As Required Pepper powder

Method :

1.   Boil the fresh corn kernel with a pinch of salt. 2.   Chop cucumber, capsicums in smal cubes. 3.   Add bean sprouts and the chopped veggies to the corn. 4.   Add required salt and pepper and mix the contents.

User Comments & Tips

Good for breakfast and very fiborous. Highly nutrient content.     Source : Contributed Recipe for Tarla Dalal

Indian Salad Recipe - Simple Cucumber Raita

Simple Cucumber Raita

Preparation Time : 15 min Cooking Time :   10 min Serves / Makes : serves 3

Ingredients :

Fresh curd 1 cucumber 2 green chilly Salt to taste 1 teaspoon mustared seed (rai) 1/4 teaspoon sugar 2 cloves of garlic

Method :

1.   First grate cucumber. 2.   Make paste of chilly,mustard seed,salt and garlic. 3.   Add all these ingrediants in curd. 4.   Finally add sugar. 5.   Stir all the mixture well.

User Comments : This Raita is very tasty and taken be taken along with  Roti and Rice.

Source : Contributed Recipe at Tarla Dalal

Indian Vegetarian Dish - Tomatoes with Green Peas

Indian Vegetable Recipe : Tomatoes with Green Peas

 

Number of Servings : 6-8

 

Ingredients :

2 cups tomato (chopped)
1 cup green peas
2 onions (sliced)

Salt to taste
2 tablespoon cilantro/coriander (chopped)

Spices
3 green chili (chopped)
2 tablespoons cilantro/coriander (chopped)
1 teaspoon garam masala
1 teaspoon ginger paste
½ teaspoon garlic paste

Method :

1 Sauté onion with all the spices for few minutes on medium heat. 2 Add tomatoes. Cook everything in medium heat for 15 or more minutes with continuous stirring. If necessary, add little water to get very thick chunky stew (little thicker than salsa) 3 Add green peas. 4 Cook for few minutes on medium heat until peas are cooked. 5 Simmer for few minutes, garnish with cilantro and serve hot with rice or roti.   Source : Food India

Indian Fish Recipe - Prawn Curry

Prawn Curry (Shrimp Curry)

 

Number of Servings: 4

 

Ingredients :

2 lb raw prawns (shrimp)
2 cups coconut milk
1 tablespoon desicated (dry) coconut
1 tablespoon ground rice
2 tablespoons ghee & oil mix
2 good size onions finely chopped
1 ¼ tablespoons garlic paste
1 tablespoon fresh ginger paste
2 tablespoons curry powder
1 teaspoon chilli powder
8 to 9 curry leaves
¼ cup fresh lemon juice (if you don't have fresh use bottle)
2 tablespoons fresh coriander
salt to taste

 

Method :

1	Peel prawns and remove the veins if it is not already cleaned ( See Tips on cleaning the Prawns below ).
2	Dry roast the desicated coconut in heavy based pan until golden. Set aside, do the same with the rice powder.
3	When cooked blend (using a blender) both of them with half a cup of the coconut milk and make into a paste.
4	Heat the ghee in a pan and stir fry the curry leaves in the hot ghee, add the onions garlic and ginger paste and fry until all ingredients dissolve into each other (curry leaves excepted).
5	Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
6	Add the salt, coconut and rice paste from previous and gently let simmer.
7	Simmer for around 10 to 15 minutes, add the prawns and cook for a further 15 minutes until the prawns are cooked.
8	Take of the heat stir in the lemon juice and garnish with fresh coriander. TIPS  ON  CLEANING  THE  SHRIMP Prawn (shrimp) can be cleaned easily without wasting much of shrimp. Remove the head by twisting it off. Peel off the shell by beginning at the thicker end on top and moving down to tail. Remove tail by pinching and pulling off the tail shell slowly since tails are completely edible. (Keep the tail if you are serving prawn (shrimp) as an appetizer.) Clean vein by cutting prawn's (shrimp) back just enough to expose vein and then removing the vein off. Finally rinse the prawn (shrimp) with clean and cold water.

Source :  Food India

Indian Vegetable Recipe - Panner Mutter Gravy

PANNER MUTTER GRAVY

Preparation Time : 10 min Cooking Time : 10 min Serves / Makes : : 4-5

Ingredients :

2 Tomato 2 Capsicum 2 Onion 1spoon Oil 3 green chillies 2 Ginger half pcs Half spoon sugar 1 spoon salt 1 spoon Turmeric powder

Method

1.   Cut tomatoes, onions and capsicums.. 2.   Heat oil in fry pan. Add green chillies. 3.   Add ginger and onions. Cook for 1 minute. 4.   Add little sugar and turmeric powder. 5.   Add capsicum. Cook for one minute . 6.   Add paneer . Add salt and cook for one minutes. 7.   Add in tomato pieces and garam masala and cook . 8.   Serve hot put coriander leaves.

Source : User Contributed at Tarla Dalal

Indian Chicken Recipe - Chicken Tikka Masal

CHICKEN TIKKA MASALA - The Indian Favorite Chicken Dish

Ingredients:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)

Part B :  (Sauce)
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Method :

1.   Whisk all of the ingredients in Part A together in a large bowl.

2.   Add the chicken breast, cut into 2 inch cubes.

3.   Marinate overnight in the refrigerator.

4.   Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice.

5.   Drain excess marinade and bake for another 2 minutes.

6.   While doing this, make the sauce in Part B. Deseed and chop green chilies.

7.   Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

8.   Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.

9.   Cook over low heat until reduced to a thick sauce.

10.  Strain through a strainer and bring to a boil.

11.  Add butter and cream. Stir.

12.  If the sauce tastes sour, add honey to taste.  Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Source : Indian Food Forever

INDIAN BREAD RECIPE - MISSI ROTI

INDIAN BREAD - MISSI ROTI RECIPE

Ingredients :

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead

 

Method :

1.   Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.

2.   Make powder of fenugreek leaves and mix it to the flour.

3.   Rub oil into the flour, slowly add water and make a soft dough.

4.   Keep it covered with damp cloth for 30 minutes.

5.   Knead well again the dough and make balls.

6.   Roll into a slightly thick chapati than usual.

7.   Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

 

Note: It can also be cooked in an oven or tandoor.

 

Source : Indian Food Forever

 

Maharashtrain Recipe - Fodani Bhat

Indian Breakfast Recipe - Fodani bhat

Preparation Time : 15 min Cooking Time          : 5 min

Ingredients :

Rice which is left after your lunch/dinner, Onion -  1 (finely chopped), Green Chilly (hari mirch) -  2/3, Tomato - 1/2, Chilly Powder (Garam masala) 1 tabspoon, Pinch of red chili powder, Salt as need, Coriender, Oil, Mustard Seeds (Rai), Asatoefida (Hing).

Method :

1.   Add Salt to the Rice and mix well. 2.   Heat the oil and add some mustard seeds. 3.   On the crackling sound of mustard seeds, add asafoetida. 4.   Add finely chopped onion, Green Chilli, Tomato, Chilly Powder and Red chili powder. 5.   When the onion get reddish and slightly soft, add rice. 6.   Mix well and fry the mixture for around 5 min. 7.  Garnish with coriender.

User Comments & Tips

Serve hot in a dish and add lemon over it.

Indian Pickle Recipe - Punjabi Mango Pickle

PUNJABI MANGO PICKLE

 

Ingredients :

1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)

Method :

1.   Remove the stones and cut the mangoes into big pieces.

2.   Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.

3.   Put in a jar and keep for two days in the sun and shake it daily.

4.   Then pour rest of the oil and leave for 15 days but not in the sun.

5.   Shake it every other day.

6.   Serve after 20 days.

7.   This pickle can be kept for one to two years.

8.   Be careful to keep mango pieces covered with oil.

 

 

Source : Indian Food Forever

Indian Soup Recipe - Carrot Soup

Carrot Soup - A Yummy Indian Soup !   Ingredients:
Carrots	3/4 kg
Tomatoes	1
Low fat milk	2 cups
Water	2 cups
Black pepper powder	1/2 tsp.
Sugar to taste
Salt to taste

Method:
1.	Cut carrots and tomatoes into small pieces.
2.	Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.
3.	Use the blender to mix well with low fat milk, salt and sugar.
4.	Strain and refrigerate until thoroughly chilled.
	Serve cool.   Optional, garnish with sliced almonds.   Source  : Recipe Delights

Indian Snack Recipe - Ragada Patties

RAGADA PATTIES RECIPE - A TASTY INDIAN SNACK

Ingredients :

To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves

Method : 

 

To prepare the patties :

1.     Boil, peel and mash the potatoes well.

2.     Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.

3.     Mix and knead well into a dough. Now, add the bread crumbs and knead well. Divide the dough into balls.

4.     Press each ball with hand so that it would make into a round patty.

5.     Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.

6.     Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.

 

To prepare the ragada:

1.     Wash and soak channa for about 6 - 8 hours.

2.     Boil channa with baking soda in pressure cooker till soft.

3.     Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.

4.     Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30

         seconds.

5.     Now add tomatoes and salt. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.

6.     Now, add the boiled peas, enough water, curd and mix well. Cover and cook on medium heat for 3-4 minutes.

 

To serve cutlet ragada:

1.     Prepare tamarind chutney and mint chutney.

2.     Take the serving plate, put two cutlets in the plate.

3.     Pour the ragada on the cutlets.

4.     Sprinkle chopped onions and coriander leaves.

5.     Sprinkle a pinch of chat masala powder and serve hot.

 

 

Source : Indian Food Forever

Indian Drink Recipe - Ripe Mango Squash

Ripe mango squash - A Delicious Mango Drink

Preparation Time : 1\2 hour Cooking Time : 1\2 hour Serves / Makes : 2 bottels

Ingredients :

Ripe scented good mango pulp - 1kg Sugar - 1kg Citric acid - 2tb sp Sodium Benzoit - 1tip of tsp Water - 2 cups

Method :

1.   Mix all the pulp, sugar, citric acid. 2.   Add 2 cups of water and boil. 3.   Make sure that it gets sticky, but thread should not get formed. 4.   Remove from fire. 5.   Mix diluted sodium benzoit in hot syrup. 6.   Bottle the hot boiling syrup in a bottle. 7.   Cap immediately, leaving 2" vacant space in bottle.

Source : User Contributed Recipe from Tarla Dalal.

Indian Salad - Egg Salad ( Non_Veg )

EGG SALAD RECIPE

Ingredients:

6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2 tsp lemon juice
Salt to taste
Black pepper to taste
Finely Chopped coriander leaves

Method :

1.   Cut eggs into halves.

2.   Take out the yolk and mash with boiled potatoes.

3.   Mix salt, pepper, lemon juice and chopped coriander.

4.   Fill eggs whites with the mixture.

5.   Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum &

       coriander.

 

Source : Indian Food Forever

Indian Baking Recipe - Cookies

Children's Favourite Cookies

Preparation Time : 10 min Cooking Time : 20 min Serves / Makes : 25

Ingredients :

Cornflakes 140 gms Maida 28o gms Baking soda 3 gms Baking powder 5 gms Butter or ghee 250 gms Salt one pinch Sugar 180 gms Vanilla essence 7 ml Chocolate chips 450 gms

Method :

1.   Grind corn flakes coaresely and keep aside. 2.   Place butter and sugar in a bowl and cream it untill fluffy and smooth. 3.   Mix maida ,baking powder, baking soda,salt and mix into the above mixture. 4.   Add cornflakes and chocolatechips and mix. 5.   Bake it in a preheated oven at 200 degree till light brown in colour. Source : User Contributed at Tarla Dalal

Indian Desert - MANGO MOUSSE

INDIAN MANGO DISH - MANGO MOUSSE

 

Ingredients :

1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 tblsp unflavored gelatin
2 egg whites
1/2 cup heavy cream

Method :

1.   Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.

2.   It will make 5 cups of puree.

3.   Stir in the sugar.

4.   Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.

5.   Beat the egg whites with the salt until they stand in peaks.

6.   Whip the cram until it is stiff.

7.   Fold the cream into the egg whites, then fold this mixture gently into the mango puree.

8.   Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.

 

Source : Indian Food Forever

Indian Rice Recipe - Mixed Dal Khichdi

Mixed Dal Khichdi - Mixed Rice using different Dals

Preparation Time : 10 Cooking Time : 15 Serves / Makes : 4

Ingredients :

1/2 bowl long grain American Rice 1/4 bowl Moong Dal without Husks 1 fistful Toor Dal 2 Small Potatoes cut into 1/4" cubes 1 Small onion chopped Paste of 2 green chillies & 1" ginger piece 1 Tbls Ghee 1tsp cumin seeds 1/4 tsp Turmeric 1 1/2 tsp salt

Method :

1.     Wash and Soak the rice and Dals seperately. Leave for 10min. 2.     In a broad pan, heat the ghee and add cumin seeds. 3.     Add the chopped onion and chiili and ginger paste. Stir and saute for 1min. 4.     Add the potaoes and the toor dal. 5.     Cover and let the Dal cook just till it is a liitle hard when pressed. 6.     Add the rice and moong Dal. 7.     Add the salt and turmeric 8.     Make sure not to put too much water .The water should just covers the rice and Dals. 9.     Cover the lid and turn the heat down 10.  Check after 5 min to see if the rice and Dals are cooked and most of the water absorbed.If need be a little water can be sprinkled.

User Comments & Tips

TO Serve : Onion cut into strips and browned can also be added as a garnish with chopped coriander sprinked on. Serve it with Kadhi or Plain Yoghurt. Source : User Contributed at Tarla Dalal

Green Masala Fish

INDIAN FISH CURRY RECIPE

 

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
Oil as required.

Method :

 

1.   Marinate the fish in salt and turmeric powder for 15 minutes.

2.   Shallow fry the fish pieces, drain and keep aside.

3.   Grind the coriander leaves, garlic and green chillies.

4.   Heat oil, add masala paste and fry till the oil separates out.

5.   Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.

6.   Add about 1 cup water. Bring the gravy to a boil.

7.   Add the fish slices and cook for 10 minutes.

 

Source : Indian Food Forever

Indian Vegetarian Recipe - Stuffed Capsicum

VEGETARIAN DISH - 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. Serve hot.

 

Source : Indian Food Forever

Indian Snack - Chilly Cheese Toast

Indian Snack Recipe : Chilly Cheese Toast

Ingredients :

2 medium sized onions
1 medium sized capsicum
200 gms cheese, grated
3-4 green chillies
2 tbsp cooking oil
6 slices of fresh bread
50 gms butter
Salt to taste

Method :

1.   Chop the onions, capsicum and green chillies finely.
2.   Saute the onions in the oil till transparent.
3.   Now, add the salt, green chillies and the capsicum pieces also and saute till done.
4.   Do not overcook the capsicum as it's flavour is best when lightly cooked.
5.   Add the cheese to the vegetables and stir continuously till it melts and forms a paste.
6.   Divide the above vegetable paste to six equal portions.
7.   Apply butter on one side of each slice and the vegetable paste on the other side.
8.   Spread the paste evenly on the bread slice.
9.   Toast on tava or snack toaster (with the buttered side downwards) till done.
10.  Ready to serve.

 

Source : Recipes Indian

Indian Salad Recipe - Sprouted Moong Salad

Sprouted Moong Salad Recipe

Whole yellow lentils are split to obtain moong dal. They are extremely easy to cook, need little soaking and are easy to digest. The whole moong beans and split ones are quite different and seldom interchangeable.

Ingredients :

1 cup  - Steamed Sprouted Moong
1  - Onion chopped
1  - Tomato chopped
1-1/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
1/2 tsp. grounded sugar (optional)

Finely chopped coriander leaves

Red chili powder to taste
Salt to taste

Method :

 

1.   Wash and drain sprouts.

2.   Add Onion, tomato and other ingredients.

3.   Mix well.

4.   Garnish with coriander.

Note : Other sprouted lentils can also be used in place of moong.

Source : Indian Food Forever

Indian Pickle Recipe - Lime Pickle

Pickle Recipe of India - Lime Pickle (Achaar)

Preparation Time : 15-20min Cooking Time : 10min Serves / Makes : 2-4

Ingredients

Lime - 4 Cumin seed powder - 2 tablespoon Sugar - 2 small bowls Pepper powder - 2 tablespoon Garlic - 8-10 pieces Boiled water(after boiling chill it) - 4-5 tablespoon Salt - as per taste

Method :

1.   First boil the lime in a cooker for 10 to 15 minutes. 2.   After cooling the cooker, remove all the seeds from lime. 3.   Take these lime in one bowl,in that you can add cumin powder,then pepper powder,garlic,salt,sugar,and last boiled water. 4.   Crush all the mixture in mixer grinder, make it like a paste. 5.   Then take this paste in pan add again boiled water, and boiled this paste for some time. 6.   Cool it for some time. Lime sauce is ready. Tip : you can not use this sauce immediately.You can keep this sauce in a fridge for 2-3 days.

Pineapple Kheer - Indian Sweet Dish

Pineapple Kheer

Preparation Time : 15 mts
Cooking Time : 30 mts
Serves / Makes : 8

Ingredients

Pineapple pieces - 3 cups ( very finely chopped )
Sugar - 1 ¼ cups ( if the fruit is sweet )
Coconut milk - 2 no:s 200ml cartons
(You can substitute 2 cups medium coconut milk+1 cup thick milk )
Sago - 1 tbsp
Ghee - 2 tbsp
Cashew chopped - 2 tbsp
Raisins - 2 tbsp
Cardamom powder - 1 tsp
Dry ginger powder - 1 tsp

Method

In a pressurepan, heat 2 tbsp ghee, roast cashew pieces & raisins , remove, add sago & fry till they all puff up uniformly.

Add pineapple pieces & ½ cup water.
Close the cooker & keep the weight.
After the 1st whistle comes, simmer the stove & cook for 5 mts.
Cool, open & lightly mash for a uniform mixture.
Add sugar , dissolve on a low heat, stirring well.
Now add the second milk or 1 carton coconut milk mixed with 1 carton of water.
Cook, stirring on medium fire.
Add cardamom powder, dry ginger powder & first milk or one carton coconut milk & switch off the flame immediately.
Mix very well adding roasted cashews & raisins.

User Comments & Tips

This has an exotic taste & is our Desi version of Pina Colada !

Non Veg Dish - Beef Roast.

Beef Roast

Preparation Time - 30 mins
Cooking Time - 45 mins to 1 hr

Ingredients

Beef 1 kg (boneless rump pc)
Cloves 6-8 nos
Cinnamon 2" pc
Dry Chillies 8-12 nos
Pepper corns ½ level
Tbspn Garlic Pods 8-12 nos slightly crushed
Curry Leaves Oil - 4-6 tbspns
For marinating the Meat Ginger / Garlic paste 1 ½ tbspn
Lime Juice or Vinegar 2-3 tbspns
Turmeric pwd 1 level tspn
Salt to taste For Garnish
Fried Onions - 3 big onions

Finely cut in circles and fried brown and crisp Fried Potato Wedges - 4-6 big - Potatoes par boiled, peeled and each potato cut in 4 lengthwise and fried to a golden brown and crisp.

Preparation Method

Wash the Chunk of meat nicely- drain - then prick nicely with a fork all over marinate with the ingredients given under marination for atleast 2-3 hrs or over night in the fridge. Next day, take the Pressure Pan add oil when hot add the whole spices (Cloves, cinnamon, dry chillies, Pepper corns, Garlic pod, Curry leaves) & fry on Med. Heat till the cloves, peppercorns pop up & the garlic is brown - now put the marinated meat chunk & fry turning it all over to seal the juices, fry to a light brown on all sides. Add ½ cup of water along with the marination juices cover the cooker, put the stopper & leave to cook after the first whistle lower flame to min. & leave to cook for 20 mins. when done put off gas & leave the cooker to cool down on it's own. Open the lid & put back on the gas & continue cooking till all the soup has been absorbed by the meat - remove from heat & let the meat cool down a little - cut into thin slices & keep. In the same pressure cooker pan add a little more oil - to the whole spices still in the cooker - when hot fry the meat slices on med. Heat to a light brown - (don't fry it too much then it will become hard) & remove. Arrange the meat slices in the center of a platter, & decorate the sides with fried Potato wedges & fried onions. Serve with Tomato Ketchup. If you want to make a sauce to pour over the roast slices then when you remove the chunk of meat for slicing - strain the soup - & keep aside. Discard the spices. Put the pressure cooker pan back on to the gas on medium heat add 2-3 tbspns of butter when the butter has melted add 2 tbspns of maida flour & fry till the flour turns a golden brown now add the soup + ¼ - ½ cup of water & keep on stirring - remove any lumps if any - continue stirring for 2 mins on low flame or till the sauce thickens - remove & serve over sliced roasted beef along with your fried Potatoes, Onions & Ketchup. If the sauce becomes too thick add ¼ cup water & stir till the thickness is achieved.

Stuffed Ladys Finger - Indian Cooking

Stuffed Ladys Finger

Preparation Time : 30 mins.
Cooking Time : 45 mins.
Serves / Makes : 4 persons approx.

Ingredients

Fresh Tender Ladys Finger - 1/2 kilo
Besan / Gram Flour - 1 cup
Chilli Powder 2 Tsps
Grated Coconut - 1 cup
Chopped Coriander Leaves - 1 cup
Chopped Green Chillies 4-5
Lime Juice - 5 Table Spoons
Asafoetida Powder - 1 tsp
Sugar - 2 tsp
Salt to taste
Turmeric Powder - 1 tsp
Chopped Cashewnuts - 1 tbps

Method

Wash and wipe ladys finger thoroughly. Slit them lengthwise taking care not to break the pod, now stuff the mixture well taking care not to overdo the same. Likewise stuff all the ladysfinger with the mixture. set aside. take a tava and drizzle 3 tablsp. of olive / sunflower oil and shallow fry these stuffed veggies until done. Do not over cook and allow the green color to remain. make sure the inside is well cooked. Serve with a dip as starter, or serve as part of main course.

Hot & Spicy Prawns - Indian Non Veg Recipe

Hot and Spicy Prawns

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves / Makes : 1

Ingredients

2tsp ginger paste
2tsp garlic paste
2tsp red chilly paste
1 tsp of turmeric powder
½ tsp mustard oil.Salt to taste
1tsp finely chopped coriander
1tsp whole garam masala powder
1tsp soya sauce
1tsp red Chilly sauce
500gm of Prawns
3 finely chopped onions
2finely Chopped tomatoes

Method

Wash the prawns with salt water. Marignate the prawns for 10 min with 1tsp ginger paste, 1tsp garlic paste, 1tsp red chilly paste, ½ tsp mustard oil, 1 tsp of turmeric powder, Salt to taste, 1tsp finely chopped coriander, 1tsp whole garam masala powder.

For the Gravy: Heat oil in a pan. Add mustard seeds 1tsp. When the seeds crackle add finely chopped onions. Fry the onions till they turn golden brown. Now to it add tomatoes, 1tsp of ginger-garlic paste, 1tsp soya sauce, 1tsp red Chilly sauce. Add the marignated prawns. fry it for a minute. Add water for consistancy of thr gravy. Cook for 5min. garnish with coriander leaves.

User Comments & Tips

Do not cook prawns for a longer time as they become elastic and will lose taste