Indian Sauce Recipe - Mint Sauce

MINT SAUCE RECIPE

Ingredients :
3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak)

Directions :
1.   Boil together vinegar, sugar and salt.
2.   Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
3.   Stand aside to cool before serving.

Courtesy : Indian Food Forever

Indian Cookies - Choclate Peanut Cup Cookies

Chocolate peanut cup cookies 
 
Preparation Time : 45 Min
Serves / Makes : 30 cookies
 
Ingredients :
1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Directions :
1.   Preheat oven to 350 degreesF (175 degrees C).
2.   In a large bowl, cream together the butter, peanut butter, white sugar, and brown
      sugar until smooth.
3.   Beat in the eggs one at a time, then stir in the vanilla.
4.   Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture.
5.   Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
6.   Drop by tablespoonfuls onto ungreased cookie sheets.
7.   Bake for 8 to 10 minutes in the preheated oven.
8.   Let it cool for 1 or 2 minutes on sheet before removing. 

Courtesy : User Contribution at Tarla Dalal

Indian Cake Recipe - Date & Walnut Cake (Eggless)

Eggless Date & Walnut Cake

 

Ingredients :

1 ½ cup maida
¾ cup oil
¾ cup sugar
1 cup dates
¾ cup walnuts
1 ½ baking soda

 

Directions  :

1.     Wash the dates, remove the seeds, chop it, and soak it in levelled water for ½ hour.

2.     Beat oil and sugar thoroughly. Sieve maida and baking soda together.

3.     Add this to the oil and sugar mix and beat well.

4.     To this add the soaked dates along with water.

5.     Beat the mix again, after adding chopped walnuts.

6.     Bake it at 190ºC until done.

7.     Remove cake from pan after it cools down.

Courtesy : Recipes Indian

Indian Sandwitch Recipe - Corn Chilli Cheese Sandwich

Corn Chilli Cheese Sandwich

Preparation Time : 15 mins Cooking Time : 5 mins Serves / Makes : 2

Ingredients

-8 bran / brown bread slices -200 gm American corn kernels -2 medium-sized potatoes -1/4 small bunch fresh coriander leaves -3-4 green chillies -2 flakes garlic ground to a paste -1/4 tsp black pepper powder -1/4 tsp mustard powder - 1/4 tsp chaat masala -Salt to taste -200 g cottage cheese sliced into 4 - 1 tsp oil

Directions :

1.   Boil corn kernels in one and a half cups of water till tender. Drain. 2.   Grind half of them to a coarse paste. 3.   Boil, peel and mash potatoes. 4.   Clean wash and chop coriander leaves. 5.   Remove stems, wash and finely chop green chillies 6.   Sprinkle paneer slices with chaat masala and keep aside. 7.   In a frying pan heat oil, saute garlic paste till the raw smell goes off. 8.   Add mashed potatoes,corn paste, chopped green chillies, salt, pepper. Make 4 parts. 9.   On 4 slices of bread spread the above paste and top with paneer slice, cover with remaining bread slices 10.  Grill till bread is toated or toast in a sandwich maker. 11.  Serve hot with Green Chutney.

User Tips

Its healthy and low calorie  too ! Courtesy : User Contributed at Tarla Dalal

Indian Snack Recipe - Pavta Patties

PAVTA PATTIES RECIPE

 

Ingredients :

11/4 cup soaked overnight Lima Beans
2 medium sized boiled, peeled and mashed Potato (Aloo)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Garam Masala
4 tsp Flour
5 tblsp Oil

Directions :

1.   Boil the beans in enough water until very soft. Drain them.

2.   Knead all the ingredients including beans, except flour and oil, into a stiff dough.

3.   Make equal size balls of the dough and flatten them slightly.

4.   Heat the oil. Roll each patty in the flour and shallow fry until golden and crisp.

5.   Drain on a paper towel.

6.   Serve hot with tamarind chutney.

 

 

Courtesy : Indian Food Forever

Indian Kheer Recipe - Makkai aur Matar ki kheer

Makkai aur matar ki kheer

 

Serves : 4

 

Ingredients :

American Corn : 60gm

Green peas : 60gm

Milk : 1.5litre

Sugar : 80gm

A pinch of cardomom powder

Pistachios : 25gm

Almonds : 25gm

 

Directions :

1.   Boil milk in a pan, reduce heat and let it simmer for 20 minutes.

2.   Add sugar and let it simmer for 15 minutes.

3.   Put corn and peas in, simmer till vegetables are soft and milk reaches pouring consistency.

4.   Add cardomom powder and nuts.

5.   Tastes best when served cold and garnished with chopped pistachios.

 

Source : Chef Satish Arora & DNA

Indian Raita Recipe : BeetRoot Raita

Beetroot Raita 
 
Preparation Time : 10 min.
Cooking Time : 20 min.
Serves / Makes : 2
 
Ingredients :
Beetroot- 1 medium sized
Curd-about one big bowl (not very sour)
Ginger-Chilli Paste- 1 tsp
Salt to taste
Sugar-1-2 tbsp (depending on how sour the curd is)
Chopped corriander for garnishing

For Vaghar:
Oil-1 tbsp
Mustard Seeds Rai-1 tsp
Crushed Pepper-1/2 tsp
Asafoetida (Hing) -2 pinches
 
Directions :
1.    Boil the medium sized beetroot in the pressure cooker.
2.    Grate it & keep it aside.
3.    Add Salt, ginger-chilli paste, Sugar in the curd & beat it well.
4.    Add grated Beet-root in it & mix it well.
5.    Heat oil in a small pan for vaghar.
6.    Add crused pepper & rai in it.
7.    Add hing moment rai start cracking & remove it from the fire.
8.    Spread the vaghar on the raita & garnish it with corriander. 
 
Tips
-This is nutritious raita & looks very appetising due to its bright colour.
-Could be eaten with any kind of stuffed parathas, pulaos, etc. 

Courtesy : User contributed at Tarla Dalal

Indian Kabab Recipe - Chili Lamb Kababs

Chili Lamb Kababs

Serves : 6

Ingredients :
1 medium onion roughly chopped
2 cloves garlic, peeled
1-2 medium red chilies, seeded
2 tablespoons flaked coconut
1/4 cup lemon juice
2 tablespoons soy sauce
1 1/2 lb. diced lean lamb
4 oz peanut butter (smooth or crunchy)
1/2 cup hot water
Few drops of chili sauce (optional)
12-18 papadums
 
Directions :
1.     Process onion, garlic, chilies, coconut, 2 tablespoons of the juice and 1 tablespoon of the soy sauce in a food processor to a thickish paste.
2.     Place the meat in a large dish and stir the onion mixture through;
3.     Leave to marinate in a cool place for 10 minutes.
4.     Prepare a fire in a grill to a high heat.
5.     Thread the lamb onto oiled skewers.
6.     Cook, turning occasionally, for 8-10 minutes, or until done to your liking.
7.     Combine peanut butter, water and chili sauce in a small pan, stirring over medium heat until smooth.
8.     Remove from heat, stir in remaining juice and soy sauce.
9.     Cook papadums, 6 at a time, in a microwave oven on High (100% power) for 1 minute.

        (Do not use a convection-type microwave oven because arcing may occur.)
10.   Serve with kabobs and sauce.

Calories: 310    Fat: 18g  Carbohydrates: 11g  
Cholesterol: 75mg   Sodium: 523mg    Protein: 28g  
Fiber: 2g   %  Cal. from Fat: 52%    % Cal. from Carbs: 14%  

Source: The Barbecue Cookbook

Indian Rice Recipe - Vegetable Pulao

Vegetable Pulao

 

Serves : 8

Preparation Time : 30 minutes

 

Ingredients :

Rice : 500 gms

Oil : 1 tsp

Finely chopped onions : 2

Giner paste : 1 tsp

Green chilli paste : 1 tsp

Diced potato : 2

Diced carrots : 100 gms

Diced French beans : 50 gms

Green peas : 50 gms

Cauliflower florets : 150gms

Garam Masala : 1/2 tsp (*)

Salt and pepper to taste.

 

Directions :

1.     Boil rice till 3/4 done and keep aside.

2.     Saute finely chopped onions in oil till transluscent.

3.     Add ginger and chilli paste and saute further.

4.     Add diced potatoes and carrots. Cook for a few minutes.

5.     Finally, add the remianing vegetables, saute till they slightly tenderise.

6.     Bring in the pre-cooked rice and toss well.

7.     Finish with seasoning and garam masala.

8.     Serve hot with choice of raita.

 

Note : (*)

Indian cookery depends wholly on using the right blend of spices. That is why traditional combinations of spices are home-ground and kept ready for use. The term for these mixtures is "masala". Each region of India has its own special blend depending on availability, climate and methods of cooking. In the North, where the winters are cold, a blend called 'Garam Masala', meaning hot spices, is preferred to chillies which cool the body by promoting perspiration.

 

Courtesy : TOI

Indian Daal Recipe - Moong Daal Recipe

MOONG DAAL RECIPE

Ingredients :

1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves

 

Directions :

1.   Pressure cook moong ki dal for 2 whistles.

2.   Mash it and add turmeric powder, hing and salt to it.

3.   Add 1 cup water.

4.   Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

5.   Add the chopped onions and fry for a minute.

6.   Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

7.   Garnish moong daal with coriander leaves and serve hot.

Courtesy : Indian Food Forever

Indian Rice Recipe - Spicy Peas Pulav

Spicy Peas Pulav

Ingredients :
2 cups rice
1 to 2 cups boiled peas
¼ cup coconut
4 to 5 green chillies
a small piece ginger
4 cloves
2 elaychis
a small piece cinnamon stick
¼ tsp mustard
salt
2 to 3 tsp cooking oil

 

Directions :
1.   Cook rice with less water as you would cook for pulav.
2.   Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon stick and keep it aside.

3.   Add mustard in oil till it crackles, and add the ground masala, salt and keep stiring for a few minutes until the flavour oozes.
4.   Now add the cooked rice, peas, and mix it gently.

 

Courtesy : Recipes Indian

 

Indian Bread Recipe - Lachha Paratha

LACHHA PARATHA RECIPE

Ingredients :

Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading

Directions :

1.     Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.

2.     Make dough 30 minutes before and cover it with moist muslin cloth.

3.     Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.

4.     Heat the ghee so that it turns to liquid.

5.     Now spread the ghee properly over entire surface.

6.     Using a knife make a 2" cut lengthways and fold it inwards .

7.     Spread Oil on every fold.

8.     Now press it lightly towards the center to show the layers clearly and roll like a paratha.

9.     Cook on a pre-heated Tawa (flat griddle plate).

10.   Turn the lachha paratha and pour half tablespoon oil or butter.

11.   Spread it on the paratha and shallow fry over low heat.

12.   Turn it and again pour oil or butter on the other side.

13.   Cook the lachha parata on a low heat till golden brown.

 

Courtesy : Indian Food Forever 

Indian Non-Veg Recipe - Creamy Tiger Prawns

Creamy Tiger Prawns

Ingredients :
2 tbsp vegetable oil
1 onion, chopped
2 lb raw tiger prawns, peeled
1 quantity Balti sauce
2 oz creamed coconut
2 oz ground almonds
1 lb courgettes sliced
¼ pt double cream
4 tbsp chopped fresh coriander
seasoning
2 oz toasted almond flakes to garnish

Method :
1.   Heat the oil over high heat in a large Balti pan or wok.

2.   Fry the onion for 2 minutes over high heat.

3.    Stir in the prawns and cook for 3 minutes until they start to change color.
4.    Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.
5.    Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.
6.    Stir in the cream and simmer for 1-2 minutes, then add the coriander.
7.    Season and garnish with flaked almonds.

 

 

Courtesy : Recipes Indian

Indian Non-Veg Recipe - Honey Lemon Chicken

 Honey Lemon Chicken

 Marinated Chicken wings in Honey & ginger.

Ingredients :
750 GMS chicken breasts
 2 tbsp. honey
 Juice of 3 lemons and rind of 1 lemon
 5 garlic cloves crushed
 1 tsp. crushed ginger
 1 tsp. red chili powder
 Salt and pepper according to taste
 3 tbsp. oil

Directions  :
1.   Lightly prick the chicken breasts with a fork.
2.   Mix the remaining ingredients together and cooked over medium heat for about 10 minutes.
3.   Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
4.   Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
5.   Advice : Do not overcook.
6.   Serve with Green mint chutney or chili sauce.

 

Courtesy : Ruchi Kitchen

Indian Vegetable Recipe - Palak Paneer

PALAK PANEER

 

Ingredients :

500gms Fresh Palak (Saag)
100gms Paneer

2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

 

Directions :

 

1.     Clean and wash palak (spinach) nicely.

2.     Boil the spinach in water and cool it.  Now mash it in a mixer.

3.     Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.

4.     Now add onions and fry till golden brown. Add all spices except red chili powder.

5.     Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.

6.     Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).

7.     Add Paneer pieces to the gravy and cook until done. Take out in a bowl.

8.     Just before serving, heat pure ghee in a small pan.

9.     Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

10.   Caution: Don't allow chili powder to burn.

 

 

Courtesy : Indian Food Forever 

Indian Vegetable Recipe - Cauliflower Cheese

Cauliflower Cheese

Preparation Time : 30 minutes Cooking Time : 30 minutes

Ingredients :

Cauliflower Plain Flour Milk Butter Cheese Salt Black Pepper

Directions  :

1.     Boil the Cauliflower in pressure cooker upto 1 whistle. 2.     In a pan put some butter let the butter melt. Add Plain flour to it. 3.     On a slow flame mix butter and plain flour properly. 4.     Add milk to it and stir. Add salt according to taste. 5.     Keep stiring untill the mixture becomes thick(Appr. 30 minutes). 6.     After the mixture is ready let it cool down for 15 minutes at room temperature. 7.     In a baking tray sprad the cauliflower on top of it spread the white sauce(mixture of plain flour and milk) 8.     Sprad grated cheese on to it. 9.     Sprinkle some salt and black pepper according to taste. 10.   Put the baking tray in oven for 15 minutes or untill cheese is gloden brown.

Courtesy : Contributed Recipe at Tarla Dalal

Indian Roti Recipe - Paneer Naan

Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Directions  :
1.     Sieve the flour properly.
2.     Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.

3.     Cover and wait for 5 to 7 minutes until the mixture is full of froth.
4.     Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
5.     Knead the dough for at least 6 to 7 minutes.
6.     Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
7.     Mix all the ingredients for the stuffing properly.
8.     Divide the dough into 20 small parts and shape into naans.

9.     Put 1 tbsp of the filling in the centre.
10.   Seal the edges and roll into oblong shape to any other shape whichever you like.
11.   Grease a pressure cooker very lightly with oil.

12.   Take out the lid from the pressure cooker and heat it upside down.
13.   Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.

14.   Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
15.   Take out and apply butter.
16.   Ready to serve.

 

Courtesy : Rexanne

Indian Pickle Recipe - Carrot Pickle

Carrot Pickle

 

Ingredients :

5 no's carrots
4 lemons juice
3 tbsp mustard seeds powder
3 tbsp red chilly powder
3 tbsp salt
2 tbsp ginger & garlic paste
2 tbsp cumin seeds
1 tbsp fenugreek seeds
3 tbsp oil

 

For Seasoning :

1 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
Curry leaves

 

Directions :

1.     Peal & wash carrots and drain water. Wipe the water around carrots.

2.     Cut carrots into small pieces. Put them in a vessel for mixing.

3.     Now mix mustard seeds powder and red chilly powder, salt to carrots pieces.

4.     In a pan fry cumin seeds and fenugreek seeds without oil till they become light red.

5.     Grind them into fine powder and add them to carrot mixture.

6.     In a pan put oil and fry ginger & garlic paste till water gets absorbed.

7.     Keep this paste till it gets cool then mix this paste to carrot mixture.

8.     For seasoning add oil to a pan and add cumin seeds, mustard seeds, curry leaves and asafoetida (hing).

9.     Fry till cumin seeds split. Keep this seasoning till it gets cooled.

10.   Mix this to carrot mixture. Now pour lemon juice to it, mix all.

11.   Keep this pickle in a clean container and cap it.

12.   From the next day your carrot pickle is ready. 

 

Courtesy : Recipe Indian
 

Indian Chutney Recipe - Garlic Chutney

GARLIC CHUTNEY RECIPE

Ingredients :

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Directions :

 

1.   Sauté the garlic, coconut in oil.

2.   Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.

3.   Then grind the saute mixture with roasted red chillies and tamarind pulp.

4.   Add the garlic and salt and grind once again to a smooth paste.

 

 

Courtesy : Indian Food Forever

Indian Soup Recipe - Cream of Celery

Cream of Celery Soup

Ingredients:
5 sticks of celery
2 sliced potatoes
1 chopped onion
4 chopped spring onions with leaves
200 grams fresh cream
1 tbsp butter
salt and pepper to taste.

Directions :
1.   Heat the butter and sauté the onions, spring onions and celery for at least 3 to 4 minutes.
2.   Put the potatoes and sauté again for some time.
3.   Put 5 teacups of water and cook.
4.   When cooked, blend in a liquidiser and strain.
5.   Keep the soup to boil for a few minutes.
6.   Beat the cream and add three-quarters to the soup.
7.   Put salt and pepper and mix properly.

 

Courtesy : Recipe Indian
 

Indian Snack Recipe - Vegetable Cutlet

Vegetable Cutlet - ( By Demand )

Ingredients :

2 small potatoes, boiled , peeled  & mashed

2 tsp amchor mango powder
1/2 tsp garam , masala powder
2 green chillies ,  finely chopped
1 tsp ginger -garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 cup breadcrumbs
Salt to taste
1 tbsp ghee (clarified butter)
Oil for shallow frying the cutlets
3 cups vegetables, chopped finely, boiled and drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania (coriander) powder
1 tsp cumin powder
1/2 tsp saunf (fennel) powder

 

Directions :

1.     Heat the ghee and add the ginger-garlic paste and green chillies.   Fry for about a minute.

2.     Now add the cashewnuts and all the powdered spices.

3.     Add the coriander leaves. Fry for 1/2 a minute.

4.     Now add all the drained vegetables and mix well.

5.     If there is any water, fry till all moisture is totally lost.

6.     Mix in the mashed potatoes and salt to taste.

7.     Heat through and take off the stovetop.

8.     Make flat rounds of the above. Shallow fry on both sides till golden brown.

9.     Eat when hot with chutney.

 

 

Courtesy : Indian Child

Bachelor Cooking Recipe - Simple Potato Vegetable

SIMPLE   POTATO   VEGETABLE

Ingredients :
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)

Directions :
1.   Boil, peel and cube the potatoes.
2.   Heat oil in a pan,
3.   Add the mustard seeds, slit green chillies, curry leaves.
4.   Fry till the seeds start spluttering.
5.   Add salt and turmeric powder and cubed potatoes.
6.   Add little water so that the potatoes absorb the masala.
7.   Simmer for 4-5 minutes till well blended.
8.   For a different taste, you can substitute mustard seeds with cumin seeds.

Courtesy : Indian Food Forever

 

 

South Indian Snack Recipe - Paper Dosa

Paper Dosa

Ingredients :
For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking

For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste

For the Sambhar Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil

For the Tempering :
1 tsp mustard seeds
6 curry leaves
¼ tsp hing
2 tbsp oil

Method :
For the Sambhar Masala :
1.   Heat the oil and roast all the ingredients for the sambhar masala in it.
2.   Grind to make a fine paste in a mixer using a little water. Keep aside.

For the Paper Dosa :
1.   Wash and soak the raw rice and urad dal for 4 hours.
2.   Drain, mix the rice flour and grind to make a smooth paste using enough water to get a

      batter of coating consistency.
3.   Heat a non-stick tava and grease it lightly with oil.
4.   When hot, pour a ladle full of the batter and spread it using circular motion to make a

       paper thin dosa.
5.   Cook on one side, pouring a little oil along the edges while cooking.
6.   When it becomes crispy, make a roll.
7.   Repeat the same procedure for the remaining batter.

 

For Sambhar  :
1.   Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2

      cups of  water.
2.   Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to

       boil.

3.   Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and

       hing until the mustard seeds crackle.

4.   Put this to the sambhar and boil for at least 15 minutes.

 

Courtesy : Recipes Indian

Indian Jam Recipe - Strawberry Jam

STRAWBERRY JAM

 

Ingredients :

 

1 1/2 kg Strawberries
4 cups Sugar (Cheeni)
1 tsp citric acid

Method :

 

1.   Remove the stalks and wash the strawberries.

2.   Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice.

3.   Stir until sugar is dissolved.

4.   Remove the scum.

5.   Boil rapidly till it sets when tested.

6.   Cool, pour into clean and dry jars.

7.   Seal with wax and close the lid tightly.

 

 

Courtesy : Indian Food Forever

Indian Appetiser Recipe - Cheese Crackers

Cheese Crackers

Ingredients :
85 gms maida
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
pinch of salt.

 

Method :

1.   Sieve the flour very well.

2.   Rub in the butter with finger tips.

3.   Put the cheese, caraway seeds and salt and make a dough by using enough milk.
4.   Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a fancy cutter.
5.   Place on a greased baking tin and prick all over with a fork.

6.   Bake in a hot oven at 450ºF for 7 to 8 minutes.

7.   Ready to serve plain or with any dip.

 

Courtesy : Recipe Indian
 

Indian Pudding Recipe - Banana Bread Pudding

BANANA BREAD PUDDING

 

Ingredients :

 

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)

Method :

 

1.     Cut the lof in small cubes. Put the cubed loaf in a bowl.

2.     Now pour the milk on it and keep it aside for a hour.

3.     Preheat oven to 325 degrees.

4.     Grease 9 x 13 inch baking dish.

5.     In a separate bowl mix the eggs, sugar and vanilla essence.

6.     Pour this mixture onto the bread mixture and then spread the mashed bananas and

         raisins.

7.     Add rum, cinnamom and nutmeg powder.

8.     Pour this mixture on the baking dish.

9.     Bake in the oven for 1 hour and then let it cool.

 

 

Courtesy : Indian Food Forever

Indian Sweet Recipe - Quick Kheer

QUICK KHEER

 

Ingredients :

500 ml Milk (Doodh)
250 gms Rice (Chawal)
200 gms Sugar (Cheeni)
50 gms Ghee
3 tblsp chopped Nuts

 

Method :

1.     Pick and wash the rice.

2.     Soak in water for 30 minutes. Drain completely.

3.     Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.

4.     Add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.

5.     Add the sugar and simmer further till the milk is reduced to half its original quantity.

6.     Garnish with nuts.

 

 

Courtesy : Indian Food Forever

Indian Sweet Recipe - Pista Choco Roll

Pista Choco Roll

Ingredients :

For the Pista Choco Roll
¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence

For the Khoya (mava) :
¼ cup powdered sugar

Method :

For the Khoya (mava) :
1.   Heat the milk in a non-stick pan on a high flame till it comes to boil.
1.   Continue to boil and keep on stirring continuously till it becomes semi-solid.
3.   Keep it to cool.

 

For the Pista Choco Roll :
1.     Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
2.     Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
3.     Keep it to cool completely, put the rose essence and stir well.
4.     Divde into 2 equal parts.
5.     In one part, put the cocoa powder and mix properly.
6.     Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
7.     In the other part, put the chopped pistachios and stir well.
8.     Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
9.     Arrange the pistachio roll on the chocolate rectangle.

10.   Roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.

11.   Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.

12.   Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.

 

Courtesy : Recipe Kitchen

Indian Salad Recipe - Healthy Salad

Healthy Salad

Preparation Time : 5 Cooking Time : 15

Ingredients :

2 cups choley chana, 5 tbs.grated coconut, 2 tbs. small pieces chilli, 2 tbs. oil, 1 tbs.mustard seed, 2 tbs.udad dal, 4-5 curry leaves

Method :

1.    First choley chana should be keep in water for overnight. 2.    Boil that chana with salt in pressure cooker. 3.    Take out chana and keep aside for while. 4.    Now keep pan on gas, add 2 tbs. oil then add curry leaves, udad dal and mustard seed. 5.    When udal dal becomes brown,add chana. 6.    Then add some salt per taste and drops of lemon juice. 7.    At last just add coconut on chana. 8.    Heathy salad is ready. Enjoy!

 

 

Courtesy : User Contributed at Tarla Dalal

 

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 :

1.     Soak rajma, urad daal and chana dal overnight.

2.     Pressure cook the urad dal, chana dal and rajma.

3.     Mash them a little. Keep aside.

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

5.     Add ginger and chillies to the same.

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

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

8.     Add the mashed dals and boil for few minutes.

9.     Add cream, corainder leaves and mix well.

10.   Serve the dal maharani hot with roti / rice.

 

Source  : Indian Food Forever

Indian Rice Recipe - Saffron Rice

Kesar Pulao (Saffron Rice)

 

Ingredients :

1 cup long grain (basmati) Rice
1 cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1-1/2 tbsp Mixed Dry fruits (Pista, cashewnut, almond) chopped
1 tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2 tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

Method : 

1.     Wash soak and drain rice.

2.     Bring water to boil and add the rice and simmer the flame.

3.     When rice is half done add sugar (dissolved in little water) and ghee.

4.     When fully done add the saffron, cardamom, cloves and half of the dry fruit.

5.     Stir gently and cover for 10 minutes.

6.     Garnish it with remaining dry fruit and silver paper.

7.     Serve the kesar pulao fresh and hot.

 

 

Source : Indian Food Forever

 

A Lovely Quote : The first step to getting the things you want out of life is this : Decide what you want.

Indian Lamb Recipe - Lamb Curry with Yoghurt

Lamb Curry with Yogurt

 

Ingredients :

2 lb boneless lamb, cubed
1 large onion, sliced
4 cup plain yogurt
4 green chile peppers, chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 large onion, minced
2 tablespoon ground coriander seeds
2 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon cinnamon
1 teaspoon ground mustard seeds
2 tablespoon ghee or clarified butter
Salt to taste

 

Method :

1	Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed.
2	Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours.
3	Saute sliced onion in clarified butter. Do not let onion brown.
4	Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 and ½ hours.
5	Season with salt to taste and serve hot with rice or roti. Source : Food-India

Indian Vegetable Recipe - Malai Patta

Malai Patta

Preparation Time : 5 minutes Cooking Time : 10 minutes Serves / Makes : 2

Ingredients :

500 gm spring onions, chopped. 2 medium tomatoes, chopped. 1 cup fresh cream (malai). 1 tsp red chilli powder. Salt to taste. Oil 1 to 2 tsp.

Method :

1.   Heat the oil in a pan. 2.   Put in the chopped spring onion leaves. 3.   Saute them for about 5 minutes. 4.   Then add chopped tomatoes and cook till soft. 5.   Now add the red chill powder and salt. 6.   Cover and cook till the spring onion is properly cooked. 7.   Lastly add the malai and mix well and take off from the fire. 8.   Serve hot with hot rotis.

User Tips :

This can be cooked without the malai and stored in the refrigerator beforehand. Only the malai is to be put while heating it up just before serving.

Source : Seema Sud

 

Indian Non-Veg Recipe - Chicken 65

Chicken 65

Ingredients :
1-1.5 lb boneless chicken
2 tsp Chilli powder
3 tbsp Lime Juice
2 tbsp Curd
2 tsp Ginger garlic paste
Salt to taste
a little Food coloring
Oil for deep frying

For garnish :
Curry Leaves
Green Chillies – finely chopped
Red Onions
Lime slices

Method :
1.     Take a bowl and mix all of the mentioned ingredients (except oil).

2.     Allow to marinate for 3-4 hrs.

3.     Heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

4.     Pat dry with paper towels (to remove excess oil).

5.     Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.

 

Tip : Excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Source : Recipe Indian

Indian Vegetable Recipe - Stuffed Brinjal

STUFFED BAIGAN RECIPE  ( Vegetarian )

 

Ingredients :

6 Baingan / Brinjal
2 green chilies (finely chopped)
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tbsp lemon juice
1 tsp salt
Spices :
4 tbsp coriander seeds
2 tbsp aniseeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tsp turmeric powder

Method :

1.     Clean the baigan(brinjal) and slit them lengthways without halving them.

2.     Roast the first four spices together and then grind them to powder and add the turmeric powder.

3.     Now mix with the salt, lemon juice and green chilies to make a stuffing.

4.     Stuff the mixture between baigan (brinjal).

5.     Tie them back together with cotton thread to prevent stuffing escaping.

6.     Heat the oil / ghee in a large frying-pan.

7.     Fry the onions until light brown. Add the brinjal and cover tightly.

8.     Leave to cook turning occasionally until cooked for about 20-30 minutes.

9.     Serve the stuffed baigan (brinjal) hot with Indian breads - roti or paratha.

 

 

Source : Indian Food Forever 

Indian Chutney Recipe - Radish Chutney

Radish Chutney

Preparation Time : 5 Mins Cooking Time : 5 Mins Serves / Makes : 2-4

Ingredients :

1 Radish 1 Onion 1/2 tbsp Turmeric 3-4 Green Chillies Salt to Taste 1 Tbsp Mustard Seeds 1 tbsp Jeera 2 tbsp Oil 1 small ball of Tamarind 1 pinch Asofetida (Hing)

Method :

1. Soak Tamarind with little water and keep aside. 2. Grind Radish, Green Chillies, Salt and soaked tamarind. 3. Take a pad add Oil, Mustard Seeds, Asofetida, Jeera, Turmeric. 4.  Let them split and later add onion pieces. 5. Fry onions gently and add the grinded paste. 6. Cook for 2-3 Mins. 7. Taste Chutney with Rice

Source : User Contributed at Tarla Dalal

Indian Bread Recipe - Rice Roti

Rice Roti

Ingredients :
2 cups rice flour
1 tsp sugar
1 tsp table salt
1 tsp ghee
1½ cups water

Method :

1.   Heat about 1½ cups of water in a degchi, adding sugar and salt to it.

2.   Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked.
3.   Take out from flame. Sprinkle some rice flour on a wooden board.

4.   Put the cooked flour on it and knead well.

5.   Shape parts of the dough into big balls and roll them into rotis.

6.   Roast the rotis on hot tawa, which is not greased.

7.   Apply ghee to the roti.

 

 

Source : Recipe Indian
 

Indian Jelly Recipe - Mango Jelly

MANGO JELLY RECIPE

 

Ingredients :

1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu)

Method  : 

1.   Put mango slices, water into deep pan, and cook until quite tender.

2.   Remove from the fire.

3.   Pass through a gravy strainer.

4.   To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.

5.   Cool a little, and then pour in sterilized jars.

 

 

Source : Indian Food Forever

Indian Chutney Recipe - Dry Garlic Chutney

Dry Garlic Chutney

Ingredients :

1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
salt as per taste

 

Method :

1.   Separately roast all the above ingredients.

2.   Let it cool and grind it coarsely.

3.   After grinding allow it to cool again.

 

 

Source : Recipes Indian

Indian Drink Recipe - Badam Milk Shake

Badam Milk Shake

Ingredients :

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

 

Method :

1.   Grind cinnamon, badam, and sugar all together.

2.   Put milk & curds into the mixie, grind well, along with the above powder.

3.   Put water if you do not want it served thick.

4.   Serve the chilled badam milk shake.

 

Source : Recipes Indian

 

Indian Cake Recipe - Coconut CupCakes

COCONUT CUPCAKES RECIPE

 

Ingredients :

6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)

For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted

Method :

1.   First preheat the oven at 160 degrees.

2.   Grease a tin and place pape cases on it.

3.   Mix flour, baking powder, soda and salt.

4.   Beat and cream suagar and butter.

5.   Add eggs one at a time.

6.   Now mix the essences.

7.   Next add the flour alternatively with the buttermilk.

8.   Mix half of the grated coconut.

9.   Fill the paper cases with the mixture.

10.  Bake them for 25 - 30 minutes or till they are golden in color.

11.  For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.

12.  Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.

 

Source : Indian Food Forever

Indian Breakfast Recipe - Sago Khichdi

SABUDANA (SAGO) KHICHDI RECIPE

Ingredients :

1 cup sabudana (sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

Method :

1.   Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.

2.   Chop the potatoes into small cubes.

3.   Mix crushed groundnuts,sugar and salt and keep aside.

4.   Heat the oil/ghee in a pan and add mustard seeds.

5.   When the mustard seed crackle add cumin seeds, green chillies and curry leaves.

6.   Add potatoes and stir well.

7.   Mix sabudana mixture and mix gently.

8.   Mix the grated coconut and garnish with coriander leaves.

9.   Sprinkle some lemon juice over it and serve hot.

 

Source : Indian Food Forever