Indian Non-Vegetarian Recipes - Chicken in Chopped Masala

Murg Kata Masala (chicken in chopped masala)

Ingredients :

1 kg chicken pieces of your choice with skin removed
3 tbsps vegetable/canola/sunflower cooking oil
2" piece of cinnamon
5-6 cloves
8-10 peppercorns
5 split pods cardamom
2 bay leaves
2 large onions sliced
10-12 cloves of garlic minced
1" piece of ginger minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp garam masala
2 large tomatoes cubed
2 green chillies minced
1 cup chicken stock
1/2 cup coriander chopped fine
Salt to taste

Preparation :

Heat the oil in a deep pan, add all the whole spices and fry till slightly darker.
Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute.
Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala.
Add the chicken and brown well.
Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up.
Serve with parathas

Indian Snacks Recipes - Mix Paratha

Mix Paratha
From: Poonam Satyendra Adhikari

for 2 people

Ingredients :

2 radishes(mooli)
2 carrots.
1 onion.
spices to taste.
green chillies(as per taste)
salt to taste.
oil
flour(aata)

Method :

Make dough of the floor a for making chapati. grate raddishes, carrots. Chop the onions into thin pieces. Mix all of these in a bowl. Add chopped green chillies, spices and salt to taste. Add salt a pinch more than your taste, as the flour reduces the saltiness a bit.

Make balls of the dough as for chapati. Take the ball in hand and press in inside from all directions so that it looks like a bowl. Put some oil all inside it by fingers. Now fill into it the mixture prepared. Close the ball from all sides. Now make chapati of thia ball. and put it into pan with oil on both sides. cook in medium flame.

This paratha can be relished with tomato chatney.

Indian Tandoori Recipes - Shrimp Kofta Curry

Shrimp Kofta Curry

Category: Fish & Seafood
Servings: 4
Preparation Time: 1 hour

Ingredients :

Shrimp-1 lb
Turmeric powder-1/2 tsp
Onions-3
Green pepper-3
Chilly powder-1/2 tsp
Egg-1
Bread crumbs-1/2 cup
Oil for frying
Coconut extract-2 cups
Chopped cilantro-1 tbsp
Chopped ginger- 2tsp
Chopped garlic- 2tsp
Garam masala powder-2 tsp
Tomato puree-1/4 cup
Salt to taste

Directions :

Kofta:
Cook shrimp with turmeric powder, mash it to thick paste with salt. Chop one onion and 2 green pepper.Mix this with shrimp and make small balls. Dip in beaten egg, roll in bread crumbs and deep fry to golden koftas, keep it aside.

Curry:
Chop 2 onions, 2 green pepper.
Grind ginger, garlic to a paste. Heat 1 tbsp oil in a pan,add onion, green pepper, ground paste and fry for 5 minutes. Add tomato puree, garam masala, chilly powder followed by coconut extract and salt. Allow it to boil,gradually add the fried koftas in low flame and leave it till the gravy becomes thick.Garnish with chopped cilantro.

Source : From the Kitchen of siddhika

Indian Starter Recipes - Spicy Potatoes Cake

Chatpata Aloo Cake (Spicy Potatoes Cake)

Ingredients:

1/2 kg Boiled and mashed aloo
1 tsp Lemon Juice
1 Green Chilli
Salt to taste

Filing 1:
1 cup Sprouted and boiled Moong Beans and Chickpeas
Salt, Corriander and Chat Masala
Mix well all the above ingredients

Filing 2:
2 cup boiled mixed vegetables ( carrot, beans, peas)
1 tsp lemon juice
Salt and red chillies to taste
Mix well all the bove ingredients

Instructions:

1. Mix boiled and mashed potatoes well with salt, green chilli and lemon.

2. Prepare 3 base of any shape.

3. Place filing 1 over one of the prepared base and cover it with the 2nd base.

4. Then place filing no 2 over the 2nd base and cover it with 3rd base.

5. Garnish with yoghurt, tamrind sause and green corriander sause.

6. Finally garnish with fresh corriander and cut the potatoes cake into the pieces and Serve.

Indian Paneer Recipes - Paneer Taash Kabab

Paneer Taash Kabab

Ingredients:

1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste

How to make paneer taash kabab :

1. Slice paneer into seven pieces.
2. Mix well all the marinade ingredients and spread evenly on the cut paneer.
3. Keep aside for 10 minutes.
4. Spread mint chutney evenly on the cut paneer.
5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
6. Stack each layer of cut paneer one on top of the other, by repeating the process.
7. Make a mixture of cream and crushed black pepper and pour out over the top layer.
8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
9. Cut into desired equal sizes.

Indian Breakfast Recipes - Spinach Lentil Vada

Spinach Lentil Vada

Ingredients:

Lentil Dal - 2 Cups
Green Spinach Leaves - A handful
Red Chilies - 4 to 5
Salt - 1 Tsp
Ginger - 1 small piece
Mint leaves - 4 to 5
Asafoetida - A Pinch
Oil for frying

Method:

Soak Lentil dal for 2 to 3 hours.
Chop the spinach leaves into small pieces.
Grind the lentil dal coarsely adding red chili, salt, ginger and asafoetida.
Add the spinach and mint leaves to the batter.
Heat some oil in a kadai. Flatten the prepared batter in a plastic sheet.
Deep fry the vadas till golden brown. Note: Add very little water while grinding the dal. Serve hot with chutney or sauce.

Serves: 4
Preparation time: 15 mts

Source : by Prema Narayanan

Indian Breakfast Recipes - Bread Pizza

Bread Pizza

Ingredients:

4 large bread slices
1 celery stick, chopped
1/2 small onion, chopped
2 medium mushrooms, chopped
2 spring onions, chopped
8 pitted olives, halved
1/4 capsicum, chopped
1/2 tsp garlic-ginger paste
1 green chili, finely chopped
2 tbsp tomato sauce
1/2 tsp mustard sauce
Pinch Italian seasoning
Shredded cheese
1 tbsp cooking oil
Salt to taste

Method:

Heat the oil in a skillet and fry the chili till brown.
Add all the vegetables, salt and sauté for 5 mins.
Mix tomato sauce, mustard sauce, Italian seasoning and spread on the bread slices.
Spread the sautéed vegetables evenly on them.
Sprinkle shredded cheese liberally.
Bake in a preheated oven at 300 F on the lower level rack till the cheese melts.
Serve with Espresso coffee or hot milk shake.

Serves: 2
Preparation time: 15 minutes
Source : by Neelu Ajay Singh

Indian Breakfast Recipes - Onion Kachori

Pyaz Ki Kachori Recipes (Onion Kachori)

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

How to make pyaz ki kachori :

To prepare the dough :

1. combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. For the onion filling heat oil in a pan.
4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
6. Add the chopped coriander and mix well.
7. Remove the bay leaves.
8. Allow the mixture to cool completely. Divide into 12 equal parts and keep aside.

To make kachoris :

1. Roll out each portion of the dough into a 2 inch diameter circle.
2. Place one portion of the filling in the centre of the rolled dough.
3. Surround the filling with the dough by slowly streching it over the filling.
4. Seal the ends tightly and remove excess dough.
5. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat with the remaining dough and filling.
8. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
9. The kachoris should puff up like puris.
10. These kachoris take a long time to be cooked in the inside too.
11. Serve hot with tamarind chutney and hari chutney.

Indian Breakfast Recipes - Raw Banana Cutlet

Raw Banana Cutlet

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.
5. Serve with tomato sauce.

Serves: 2 persons
Preparation time: 30 minutes

Indian Snacks Recipes - Dried Peas Chaat

Mattar ki Chaat Recipe (Dried Peas)

Ingredients:

2 cups pre-soaked sukhe matar (dried whole peas)
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat Spices :
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)

How to make indian matar chaat :

1. Place dried peas in a saucepan and add sufficient water to cover them.

2. Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.

3. Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.

4. Toss well and serve matar ki chaat.

Indian Cooking Recipes - Muglai Paneer

Muglai Paneer

Ingredients :

1tsp khus khus
1tsp watermelon seeds
1 cup beaten curd
1 onion
½ tsp garam masala
½ tsp red chill powder
Salt to taste
1 cup cream
250 gms paneer
5 corainder leaves for decoration

Method :

1. Soak khus-khus and watermelon seeds in water and grind it to a fine paste.
2. Heat 1½ tbsp ghee and cook the grated onion till transparent.
3. Add ground paste cook for 2 mins. Gradually add curd.
4. Cook for 5-7 mins till it turns golden brown and leaves oil.
5. Add all the masala, cream and again cook for 2-3 mins.
6. Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens.
7. Add corainder leaves and elaichi powder before serving.

Indian Snacks Recipes - Peas Stuffed Kachoris

Matar ki Kachori
Peas stuffed Kachoris

Ingredients :

2 cups - All purpose wheat flour
2 tbsp and for frying - Vegetable oil
1/2 tsp - Cumin seeds
1/2 tsp - Asafoitida
1 tsp - Red chilli powder
1/2 tsp - Turmeric powder
2 cups - Green peas

Directions :

1. Add 1 tbsp vegetable oil to wheat flour, a pinch of salt and knead the flour to a soft dough, wrap in a wet cloth. Keep aside for 10-15 min.

2. Boil the green peas in a vessel with salt and turmeric powder. Strain to drain all water and mash them properly.

3. Now heat 1 tbsp vegetable oil in a frying pan and add cumin seeds, let them crackle, add asafoetida and chili powder and mashed green peas, add salt as per taste. Fry for 5 minutes. Keep aside till it looses heat.

4. Now make balls of the dough, flatten them on a flattening surface and stuff the green peas mix. Seal the dough from all the ends properly.

5. Deep fry in a frying pan at mid flame till the kachoris turn brown. Serve with Chili sauce or tamarind chutney.

Submitted by : Shuchi Mandloi

Indian Breakfast Recipes - Gazar Parantha

Gazar Parantha

Ingredients :

Carrots - 2 medium sized
wheat flour - 200 gms
coriander leaves
salt to taste
Cooking oil to roast

Directions :

1. Knead dough into soft dough.
2. Wash and grate the carrots and add coriander leaves to this.
3. Make small balls of the dough and stuff this with little grated carrot mixture.
4. Roll this on a flat surface like rotis
5. Roast this on tawa on both the sides with sufficient oil.
6. Serve hot with pickle or raita or plain curd.

Submitted by : Tanuja Goturi

Indian Snacks Recipes - Appu Dragon Sandwich

Appu Dragon Sandwich

Ingredients :

1 tbsp. Cabbage(shredded)
1 tbsp. Onion(grated)
1 tbsp. Tomato(diced)
3 tbsps. Raw Cream
7 slices White Bread
Salt to taste
Black Pepper to taste
Sugar to taste(powdered)

Directions :

1. Cut the edges of the bread slices.
2. Mix all the ingredients.
3. Fill the bread slices with the filling.
4. Cover the top with another bread slice.
5. Cut into triangles.
6. Decorate with a cherry.
7. Serve in a plate with sauce & chips.

Submitted by : Meenal Dattani

Indian Chat Recipes - Masala Chaat

Masala Chaat

Ingredients:

2 cups boiled green peas
2 lemon sized balls of tamarind
6-7 split green chilies
Some Jaggery
9-10 dates
1 bunch coriander leaves
3 tbsp coconut, dried & desiccated
1-2 tsp chili powder
1 tsp mustard seeds
3 tsp cumin seeds, roasted & powdered
2 tsp coriander seeds, roasted & powdered
1-2 tsp chat masala
Few rice vadas
2-3 tbsp grated carrots
1 onion, minced
Cooking oil
Masala Chaat

Method:

To make the soup:

- Boil a glass of water with a small square of jaggery (sugar can be substituted instead of jaggery, but it will not give the same taste).
- Add 2 tsp of roasted cumin powder and thick juice of one lemon size ball of tamarind. Boil, cool and keep aside.

To make the sweet chutney:

- De-seed the dates and keep aside.
- Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste.

To make the hot chutney:

- Season oil with mustard seeds. Also add green chilies, chopped coriander leaves, red chili powder and the desiccated coconut.
- Fry for a while and then blend it into a smooth paste, adding salt to taste.

How to serve the chat:

- For each serving of the chat, powder some vadas and add one portion of the boiled peas to it.
- Add 3-4 tbsp of the soup, 2-3 tsp of the hot chutney and 4-5 tsp of the sweet chutney.
- Mix well Sprinkle some red chili powder and chat masala on top.
- Garnish with grated carrot and minced onion.
- It should be served immediately or it will become soggy.

Serves: 5-6
Preparation time: 1 hour

Indian Breakfast Recipes - 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

Direction :

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

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

- Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid.

- Now spread the ghee properly over entire surface.

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

- Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

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

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

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

- Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

Indian Bread Recipe - Onion Paneer Paratha

Onion Paneer Paratha 
 
Total Cooking Time : 15 Minutes
Serves / Makes : 4/8
 
Ingredients :
200 gram wheat flour
100 gram paneer
2 big onions
Coriander leaves
Garam Masala 2 table spoon
Salt to taste
Ginger 1 inch
Garlic 2 petals
Green chilly 2
Red chilly powder ½ table spoon
Oil
 
Directions : 
1.     Create dough of wheat flour by mixing water and oil and salt to taste
2.     Grate paneer
3.     Finely chop onion and coriander leaves
4.     Paste ginger, garlic and chilly together
5.     Take some oil in a pan and hit the oil
6.     Add finle chopped onion and fry till slightly brown
7.     Add ginger-garlic and chilly paste
8.     Add shredded paneer
9.     Take off the pan and add salte and garam masala and red chilly powder
10.   Make equal size pieces of dough
11.   Fill 2 table spoon paneer-onion masala and make a roti
12.   While roasting add some oil to both the sides of paratha
 
Tips :
Red and Green chilly can be used as per choice as while making for kids this can be reduced or removed.
While making paratha, take care not to press much with a bellan
Serve hot with butter or sauce or chutney

Courtesy : User Contribution at Tarla Dalal

Indian Salad Recipe - Egg Salad Recipe

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)
2tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves

Directions :
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.

Courtesy : Indian Food Forever

Indian Breakfast Recipe - Banana Toastie

Banana Toastie  
  
Total Preparation Time : 20 min
Serves / Makes : 2
 
Ingredients :
1 egg, beaten
1 teaspoon orange juice
1 tablespoon reduced-fat cheese
1 banana, sliced
1 tablespoon sultanas
pinch of cinnamon
4 slices multigrain bread
olive or canola oil spray

Directions :
1.     Combine egg, juice and Cheese .
2.     Add banana, sultanas, cinnamon and mix.
3.     Lightly spray sandwich maker with oil.
4.     Place the two slices of bread on the sandwich maker.
5.     Divide the mixture over the two slices, top with remaining slice.
6.     Toast until heated through and egg is cooked.
7.     Serve with dip. 

Courtesy : User Contribution at Tarla Dalal

Indian Soup Recipe - Potato-Onion Soup

Potato-Onion Soup

Ingredients :
Potato (medium size) 3
Onion (medium size) 1
Butter 1 tbsp.
Tomato puree 1/4 cup
Lemon juice 2 tbsp.
Red chilli powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Corn flour 1 tbsp.
Water 2 cups
Coriander leaves 1 tbsp
Salt to taste

Directions :
1. Peel off the potatoes and onion and cut it into big pieces. Wash thoroughly .
2. Put them in a pan and cook on medium heat till tender(25 minutes).
3. You can also pressure cook it (2 whistles).
4. Puree the potato-onion mixture in an electric blender.
5. Add tomato puree and blend once.
6. Heat butter in a pan.
7. Add red chilli powder, black pepper powder, salt.
8. Add the puree and lemon juice and bring it to boil.
9. Reduce the heat.Slowly add cornflour (dissolved in water) and continuously stir.
10. When the soup becomes thick switch off the gas.
11. Serve hot. Garnish it with finely chopped coriander


Courtesy : Recipe Delights

Indian Chutney Recipe - Spicy Tomato Chutney

SPICY TOMATO CHUTNEY

Cooking Time : 1 hours
Serves / Makes : 4-6 PEOPLE
 
Ingredients :
Ripe Tomatoes - 1/4 kgs
Onions - 1/4 kgs
Ginger - 100gms
Garlic - 100gms
Red Chilly powder - according to taste
Jaggery - Lemon size
Tamarind - Lemon size
Methi seeds _ 1/2 TSP
Mustard seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Asafoetida - a pinch
Oil for frying 
 
Directions :
1.     Grind all the ingredients in a grinder,without adding water.
2.     Take a pan,add around 3 tbsp of oil.
3.     After is it hot, add mustard seeds, methi seeds, asafoetida powder
        and turmeric powder.
4.     Also add the tamarind juice.
5.     Then keep frying it till the moisture is fully absorbed.
6.     Finally add the jaggery, the chutney is ready to serve. 
 
Tips :
1.    This chutney can be kept in the fridge for many days.
2.    Can be used for Sandwitches, dosas, idlis and chappathis.

Indian Goan Recipe - Fish Curry

GOAN FISH CURRY RECIPE

Ingredients :
1 lemon size tamarind
2 tblsp ginger paste
1 tblsp malt vinegar
2 pomfret fish
1/2 cup coconut scraped
6 red chillies whole
2 tblsp oil
2 green chillies
2 tblsp coriander seeds
1 small tomato
2 tsp garlic paste
2 tsp cumin seeds
salt to taste
1 small onion

Directions :
1.     Clean, wash and cut each fish into 5-6 pieces.
2.     Cut onions and tomatoes.
3.     Slit green chillies and cut into half.
4.     Roast cumin seeds, coriander seeds and whole red chillies.
5.     Make a fine paste of all the roasted spices along with scraped coconut,
        ginger and garlic paste and malt vinegar.
6.     Heat up oil in a pan.
7.     Mix in cut onions and stir fry till golden brown.
8.     Mix in green chillies and cut tomatoes.
9.     Stir fry on a medium heat up for 3 minutes.
10.   Stir constantly.
11.   Mix in the paste and 11/2 cup of water.
12.   Bring it to a boil and then mix in fish pieces and salt.
13.   Stir fry on a low heat up for about 5 minutes or till fish is just done.
14.   Serve hot with steamed rice.

 
Courtesy : Indian Food Forever

Indian Bread Recipe - NAAN

NAAN

Ingredients :
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
salt to taste
1 egg, beaten
6 tablespoons plain yogurt
3 tablespoons butter or ghee, melted
1 cup milk
1 Tblsp poppy seeds

Directions :
1. Sift flour, baking powder, baking soda and salt together in a bowl.
2. Stir in egg, yogurt and 2 tablespoons of the butter.
3. Gradually stir in enough milk to make a soft dough.
4. Cover with a damp cloth and place in a warm place for 2 hours.
5. Preheat oven to 400 degrees F (205 C)
6. Knead dough on a floured surface for 2 or 3 minutes until smooth.
7. Divide into 8 pieces Roll each piece into a ball then into ovals
about 6 inches long.
8. If you must use a baking sheet, grease it and brush the underside
of the bread with water.
9. Brush the other side with butter and sprinkle with poppy seeds
10. Bake 6 to 10 minutes until puffy and golden brown.

Courtesy : Recipe Cottage

Indian Cookie Recipe - Raisin Choco Oat Recipe

RAISIN CHOCO OAT COOKIE

Ingredients : 
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips

Directions :
1.     Before you begin preheat the oven to 175 degrees.
2.     Grease a baking tray.
3.     Mix flour, baking soda, and, salt.
4.     Cream sugar and butter.
5.     Add vanilla essence, and, eggs one by one while mixing .
6.     Add the flour and mix the oats.
7.     Mix well and then add currants and chocolate chips.
8.     Now drop one spoonful of the batter on inch apart on the greased baking tray.
9.     Bake for 12 - 14 minutes or till golden in color.

Courtesy : Indian Food Forever

Indian Pudding Recipe - Dark Christmas Pudding Cake

DARK CHRISTMAS PUDDING RECIPE

Ingredients :
300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

Directions :
1.     Wash and pick the currants and raisins and dry thoroughly.
2.     Sift the flour, salt and spices into a large mixing bowl.
3.     Stir in the margarine, bread crumbs and sugar.
4.     Chop and mix together the currants, raisins, cherries, almonds, mixed peel and
        orange and lemon rinds.
5.     Stir these into the prepared dry ingredients.
6.     Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
7.     Add the treacle and brandy and mix until thoroughly blended.
8.     Turn the mix over into a greased pudding basin.
9.     Cover the basin securely with double thickness of grease paper and tie securely.
10.   Place in a pressure cooker and cook till done.
11.   When ready, remove cover and replace with fresh grease proof paper.
12.   Store in a cool, dry, dark place.
13.   To serve, steam the pudding again.
14.   Turn out into a hot dish.
15.   Pour a little warmed brandy round the dish and light before bringing to table.

Courtesy : Indian Food Forever

Indian Jam Recipe - Apricot Jam Recipe

APRICOT JAM RECIPE

Ingredients :
250 grams Apricots (Khumani)
1/2 teaspoon citric acid
2 cups Water
1 drop of yellow colour
1 drop of orange colour

Directions :
1.   Cook apricots with water till tender and half cup water is left.
2.   Pass through a sieve.
3.   To the pulp add sugar and cook till sugar is dissolved.
4.   Add citric acid and cook further till setting point is reached.
5.   Add colours and cook it for one minute.
6.   Pour into a jar and seal when cool. <

Courtesy : Indian Food Forever

Indian Curry Recipe - Potato Curry

Potato Curry (Batatyacha Rassa)

Serves : 4

Ingredients :
4 medium sized potatoes,
2 tomatoes,
4-5 green chilies,
1 teaspoon turmeric powder,
a pinch of asafoetida,
1 teaspoon cumin seeds or mustard seeds,
salt and sugar to taste,
black maharashtrian masala or garam masala,
1 tbsp oil,
coriander leaves,

Directions :
1.     Boil potatoes and tomatoes.
2.     Chop potatoes into 1" dice.
3.     Chop tomatoes and green chilies. Keep aside.
4.     Heat oil in a pan.
5.     Add mustard seeds, asafoetida and turmeric powder.
6.     Add chopped tomatoes. Fry for some time.
7.     Add potatoes and 1 cup water.
8.     Stir and bring it to a boil.
9.     Remove the lid. Add masala, salt, sugar and mix well.
10.   Garnish with coriander leaves.
11.   Serve hot with chapati or rice.

Variation : Add chopped ginger and garlic for different taste.

Courtesy : Mumbai Masala

Indian Bread Recipe - Punjabi Lachha Paratha

Punjabi Lachha Paratha

Serves : 3

Ingredients :
1 cup: wheat flour
Salt to taste
Ghee or oil
Water for kneading

Directions :
1.     Take atta in a basin.
2.     Add ghee or oil and salt to taste.
3.     Add water gradually and knead to a smooth dough.
4.     Divide the dough into 3 equal portions.
5.     Shape each portion a rope of 12" in length.
6.     Place the rope-shaped dough on a flat surface.
7.     Coat the inner side of the rope with ghee or oil.
8.     Coil into a round (jalebi) shape so that the oil-smeared surface
        forms the inside of every circle.
9.     Flatten the round-shaped coil and roll out the parathas into a round,5" diameter. 10.   Place it on a pre-heated tava.
11.   Cook for a few seconds till slightly roasted. Then turn it over and let it roast.
12.   Now, smear the top surface with ghee as well as the sides.
13.   Allow to cook for a few seconds before turning it over again.
14.   Repeat process of smearing ghee until the paratha is golden brown on both sides. 15.   Serve hot.
 
Courtesy : Surf India

Indian Raita Recipe - Mix Fruit Raita

MIX FRUIT RAITA

Ingredients :
2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Directions :
1.     Stir the curd with hand mixer properly.
2.     Mix salt, sugar, and curd is thick add little milk or water.
3.     Cup all fruits in small cubes and add to the curd.
4.     Garnish the fruit raita with chopped coriander and pomegranate.

Courtesy : Indian Food Forever

Indian Soup Recipe - Cream of Cauliflower & Potato

Cream of  Cauliflower & Potato  
   
Total Time : 20 min
Serves / Makes : 4
 
Ingredients :
califlower 150gm
potatoes 1 big
tomatoe 1small
onion 1 small
butter 1/2 tsp
salt according to taste
black pepper'
milk 2tbsp 
 
Directions :
1.     Take califlower cut it in to small small pieces.
2.     Peel the potatoe and slice it thin pieces.
3.     Blanch the tomato and cut it in to pieces.
4.     Slice the onions.
5.     In a heated pan, put 1/2 tsp of butter and then
        put the onions,potatoes,califlower and saute them.
6.     Then put the cut blanched tomatoes with little bit of salt &
        saute them put around 3 cups of water and bring it to boil for around 3min.
7.     Keep it covered then blend it all in a blender put some milk.
8.     Heat it up but do not boil.
9.     Add some black pepper and salt according to taste.
10.   Put it in a soup bowl and sever with some garlic bread. 
 
Tips : Do not boil the soup after puting milk other wise it might currdle.

Courtesy : User Contribution at Tarla Dalal

Indian Maharashtrian Recipe - Sweet Ginger Pasteries

Sweet ginger pastries (Aale paak / Aale vadi)

Ingredients :
200 gms fresh gingerroot,
300 gms sugar,
1/2 cup whole milk (or, 1/4 cup whole milk + 1/4 cup cream),
 
Directions :
1.   Wash the gingerroot. Scrape and slice it into small pieces.
2.   Grind the pieces into a fine paste with some milk for smoother grinding.
3.   Take a heavy bottomed non-stick sauce pan.
4.   Combine the ground paste, sugar and remaining milk into the pan and
      heat over low to medium heat.
5.   Keep stirring the mixture constantly with a wooden spoon.
6.   Meanwhile grease a tray or deep plate with 1 tsp ghee.
7.   After some time, the mixture thickens and starts leaving the sides of the pan.
8.   Remove from the fire and immediately pour the hot mixture into greased tray or plates.
9.   Spread evenly with the back of a spatula or flat bottomed bowl.
10. To make the spreading easier, you may grease the spatula with a little bit of ghee.
11. Once cool, cut into square pieces of desired size.

Tip :
1.   You may replace cream or half of the milk with khoya.
2.   Gingerroots should be ground to a very fine paste,
      else you will end up getting thick fibers of ginger in your mouth when you eat pastries.

Courtesy : Sarita Bhave

Indian Breakfast Recipe - Bread Peas Poha

Bread Peas Poha 
 
Preparation Time : 5 min
Cooking Time : 10 min
Serves / Makes : 4
 
Ingredients :
slice bread 1 packet
green peas 100gms
turmeric 1/4poon
chopped green chillies 2
mustard seeds 1/2 spoon
jeera 1/2 spoon
curry leaves
asafoetida(hing)
oil 1 large spoon
salt and sugar as per taste.
coriander leaves(garnishing)
grated coconut(garnishing)
lemon.
 
Directions :  
1.   Cut bread slices into tiny squares of .5 mm (approx).
2.   In a kadai take oil and put mutard seeds.when they crackle add jeera,
      green chillies,curry leaves, and hing.
3.   Then add green peas and turmeric. cover and cook till peas are boiled.
4.   Then add bread and mix well.
5.   Add salt and sugar as per taste and then squeeze a few lemon drops on top.
6.   Garnish with coriander leaves end coconut.  
 
Tips :
Can also add other vegetables like carrot,tomato,capsicum as per children's liking. 

Courtesy : User Contribution at Tarla Dalal

Indian Chutney Recipe - Apple & Mango Chutney

APPLE AND MANGO CHUTNEY RECIPE

Ingredients :
250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

Directions :
1.     Cook mangoes and apples in water with ginger and garlic,
        till tender and the water is absorbed.
2.     Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and
        cook till a little thick.
3.     Cool, pour into jar, cork it tightly.

Courtesy : Indian Food Forever

Indian Picke Recipe - Mango Pickle (Kerala Style)

Thenga Churuttu (Mango pickle: Kerala style)

Ingredients :

 

2 no: Mangoes, cut into small square pieces 4 tsp: Chilli powder 3 tsp: Salt 1/2 teaspoon: Asafoetida 1 teaspoon: Turmeric powder 1/2 teaspoon: Mustard seeds 1 teaspoon: Oil Directions : Heat oil in a pan. To that add mustard seeds. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while. Add this mixture to the cut mangoes and mix thoroughly. Keep this for 7-8 days for the flavour to seep into mangoes. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness. Courtesy : Surf India

Indian Snack Recipe - Peanut Ladoos

Peanut Ladoos 
  
Preparation Time : 10 minutes
Cooking Time : 10 minutes for peanuts
Serves / Makes : 8 ladoos
 
Ingredients :
Roasted peanuts 1 cup
Jaggery 1/2 cup or to taste
Ghee enough to shape the laddoos
Dry friuts slices {optional} 
 
Directions :
1.   Grind the roasted peanuts in the mixer.
2.   Take in a bowl mix the jaggery.
3.   Add enough ghee to make round laddoos.
4.   One can add dry friut slices or small pieces to make them more healthy. 
 
Tips :
A.   Jaggery and peanut combination is highly recommended for anemic patients and so also for children who get lot of calories from this small item.
B.   Adding dry fruits makes it more rich in proteins.
C.   Easy to make and serve.
D.   Also can be used on a day one is fasting

Courtesy : Dr.Rashmi at Tarla Dalal

Indian Snack Recipe - Rice Flour Pancakes

Rice Flour Pancakes

Ingredients :
2 cups rice flour,
1 small onion,
4 green chilies,
cumin seeds,
salt to taste,

Directions :
1.     Soak rice flour in water or buttermilk. The batter should be of spreadable
        consistency, but should not be too thick or too dilute.
2.     Chop onion into thin vertical pieces. Chop green chilies.
3.     Add onion pieces, chilies, cumin seeds and salt to the batter and mix.
4.     Heat a griddle.
6.     Once the griddle is hot enough, reduce the heat and grease it with 2 tsp oil.
7.     Now quickly spread the batter over the griddle. Make it even and as thin as
        possible.
8.     Once the bottom side is golden brown, flip and cook the top.
9.     Remove and top with ghee.
10.   Serve hot with coconut chutney.
 
Courtesy : Mumbai-Masala

Indian Cookie Recipe - Butter Scotch Cookies

Butter Scotch Cookies   
  
Preparation Time : 15-20 mins
Baking time : 12-15 mins
Serves / Makes : Makes 25-30 cookies
 
Ingredients :
Flour 11/3 cups
Shortening ¼ cup
Butter/margarine ¼ cup
Brown sugar 1/3 cup
Sugar 1/3 cup
Walnuts 1/3 cup
Egg 1 no.
Vanilla essence ¾ tsp.
Soda bi-carb ¾ tsp.

Directions : 
1.   Melt the butter & shortening. A
2.   Add both the sugars and mix well.
3.   Add the egg and blend well.
4.   Sift the flour & soda & add this to the egg mixture.
5.   Now add the chopped nuts & vanilla essence,chill and roll into balls.
6.   Bake on an ungreased tray in a moderate oven at 170 º C for 12-15 mins.
7.   Remove immediately,cool & store in air-tight containers. 

Courtesy : User Contribution at Tarla Dalal

Indian Dessert Recipe - Basundi

BASUNDI

Ingredients : 
2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts

Directions :
1.   Boil the milk in a kadai.
2.   Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk
      is approximately half a litre.
3.   Remove from the flame and keep aside.
4.   Add the lemon juice to the milk and stir the mixture so that it becomes granular in
      consistency.
5.   Return to a medium flame.
6.   Add the sugar and cook for another 10 minutes.
7.   Stir the mixture occasionally. Remove from the fire.
8.   Transfer to a bowl and add the cardamoms and the nuts.
9.   Mix thoroughly.  Serve hot or cold.

Courtesy : Indian Food Forever

Indian Drink Recipe - Shikanji

Shikanji

Ingredients :
1/2 cup: Freshly squeezed juice of limes
1 tablespoon: Juice extracted from fresh ginger root
1 cup: White sugar
2 cups: Water
 
Directions :
1.   Combine lime and ginger juice in a bowl.
2.   Heat water and sugar in a pan, bring to boil for 30 seconds.
3.   When syrup is cool, stir in lime and ginger juice and chill.
4.   To serve, add 2 tablespoons of syrup to a glass of chilled water, and add some crushed ice.

Courtesy : SurfIndia

Indian Left-Over Recipe

Stuffed Veggies  From Left Over Rice

Ingredients :
 1 capsicum
 1 tomato
 1 semi boiled potato
 1 brinjal (eggplant)
 2 cup leftover rice
 2 tsp. tomato sauce
 1 tsp. chili powder
 Salt according to taste
 1/2 tsp. Soya sauce
 1/2 tsp. sugar
 2 tsp. chopped coriander
 1/2 tsp. butter
 1/2 tsp. cornflour
 1 tbsp. grated cheese
 
Method :
1.   To make a stuffing, mix all ingredients (except vegetables & cheese) in a bowl.
      Knead a little.
2.   Cut a small slice from the top of the tomato, capsicum and potato.
3.   Carefully scoop out the their insides and boil the hollow veggies in some salted water.
4.   Fill stuffing into the hollow vegetables. Top with grated cheese. Dot with butter.
5.   Bake in pre-heated oven or griller till vegetables are cooked.
6.   Serve hot with toast and sauce.

Courtesy  : Ruchi's Kitchen

Indian Starter Recipe - Tandoori Soya Balls

Tandoori Soya Balls 
 
Preparation Time : 25
Serves / Makes : 4
 
Ingredients :
For the Balls :
1 cup Soya Bean(fine granuled)
4 Bread Slices
1 tsp Ginger Garlic paste
2 green chillies chopped
1 tbsp Corainder Leaves
1 tsp black pepper powder
1tsp garam masala powder
Salt to taste
Oil for Frying

For the Sauce :
1 Tomato Blanched and pureed
1 tsp Garlic finely chopped
1 tsp Ginger finely Chopped
1 tsp Red chilly powder
1 tsp tandoori colour
Salt to taste
 
Directions : 
To make balls :
1.   Soak soya bean in 1 cup of water for five minutes.
2.   Drain water and squeeze well to remove excess water.
3.   Now add all the other ingredients mentioned above for making the balls(except for the oil).
4.   Knead the dough well and make small balls.
5.   Now Deep Fry them in oil and remove till golden brown in colour.

To make the sauce :
1. Take a pan and add 1 tsp of oil add finely chopped ginger, garlic and green chillies,fry for a minute.
2. Now add tomato puree,red chilly powder,salt,red colour,tomato sauce and fry well till the oil separates out.
3. Now add the fried balls and mix well till the sauce coats well on the balls.
4. Remove from heat and garnish with corainder leaves.

Tips :
This is delicious and starter.You can serve these balls directly on the plattter or can fix a toothpick on each ball and serve it for easy pick. 

Courtesy : User Contribution at Tarla Dalal

Indian Pudding Recipe - Lemon Peach Pudding

LEMON PEACH PUDDING RECIPE

Ingredients :
1 Tin Peach
1 packet Lemon Jelly
2 cup Cream
2 tblsp Sugar
1 Lemon

Directions :
1.     Dissolve the lemon jelly in 2 cups of boiled water
2.     Powder the sugar and sequeeze out the lemon juice.
3.     Take out the peaches and cut into small pieces.
4.     In a bowl spread few peaches and then spread some jelly and let it set in the fridge.
5.     Keep the rest of the jelly in the fridge to set.
6.     Beat the cream smooth.
7.     Mix lemon juice, sugar, 1 cup cream, jelly and few peach pieces.
8.     Now take the bowl out of the refrigerator and spread this mixture on the jelly.
9.     Place it in the fridge again to set.
10.   When it is fully set garnish with cream and peach pieces.

Courtesy : Indian Food Forever

Indian Dessert Recipe - Date Rolls

Date Rolls  
  
Preparation Time : 35 mins

Serves / Makes : 30 pieces
 
Ingredients :
Seedless dates
Maida 200 gms
Ghee 3 tbl spoon
Salt for taste 
 
Directions :
1.   Cut the dates into 1 inch pieces
2.   Make a dough of Maida by adding melted Ghee, salt and water.
3.   Make a chapati ball roll out a chapati let it be a little thick, cut into big diamond shape

4.   Now put one piece of date into one diamond shape and fold the diamond like a roll

5.   Keep doing the same with the rest of the pieces.

6.   Bake on 175 degree for 20 mins.

Courtesy : User Contribution at Tarla Dalal

Indian Salad Recipe - Carrot Koshimbir

Carrot Mix ( Koshimbir )  

A carrot mixture (just like salad or raita) along with food. It is called "Koshimbir" in Marathi in Western India.

Ingredients :
2 fresh carrots,
3-4 green chilies,
4 tsp peanut powder,
coriander leaves,
1 tsp lemon juice,
salt and sugar for taste

For tempering:
2 tsp oil,
1 tsp mustard seeds,
1/2 tsp asafoetida,
 
Directions :
1.   Peel and grate carrots.
2.   Add peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well.
3.   Heat oil in a pan. Add mustard seeds.
4.   As they start spluttering, add asafoetida. This is a tempering for koshimbir.
5.   Pour this tempering on the prepared mixture.
6.   Garnish with coriander leaves and serve.

Variation : Add 1 small chopped tomato and skip lemon juice.

Courtesy : Mumbai Masala

Indian Kerala Non-Veg Recipe - Coconut Prawn Patia

Coconut Prawn Patia

Ingredients :
1 kg prawns
5 tbsp grated coconut.
500 gms tomatoes, peeled and chopped.
500 gms onion, chopped.
6 tsp oil.
2 tsp garlic and ginger paste.
2 tsp vinegar.
½ tsp sugar.
1 tsp coriander powder.
1 tsp turmeric powder.
2 tsp chilli powder.
A few curry leaves.
Some chopped coriander.
Salt to taste.

Directions :
1.     Fry chopped onion in half the oil till golden brown.
2.     Remove blend to a paste and keep aside.
3.     Saute coconut in remaining oil with garlic and ginger paste and fry till light brown.

4.     Add prawns, tomatoes, vinegar, sugar, onion paste and all spices, salt and fry.
5.     Add ½ cup of water and leave it on slow fire until the prawns are cooked.
6.     Before serving, garnish with chopped coriander and curry leaves.
7.     Serve hot with yellow rice.

Courtesy : Voice of Kerala

Indian Bengali Dal Recipe - Cholar Dal

CHOLAR DAL RECIPE

Ingredients :
1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste
1 tblsp raisins

Directions :
1.     Wash the dal and boil with 4 cup of water.
2.     Mix in turmeric, cumin, garam masala, and slit green chillies.
3.     Mix in salt and sugar to taste.
4.     Mix well and stir fry till the time the dal is soft and thick.
5.     Heat up ghee in a kadhai.
6.     Mix in bay leaves and garam masala.
7.     When it stops spluttering mix in it to the dal.
8.     Mix thoroughly.
9.     Cut the coconut into small dices and fry in ghee till light brown.
10.   Mix in this to the dal and stir.
11.   Serve hot along with luchi.

Courtesy : Indian Food Forever

Indian Rice Recipe - Tomato Pulao

Tomato Pulao 
  
Cooking Time : 30 min
Serves / Makes : 4
 
Ingredients :
1-1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil 
 
Directions :
1.     Wash and soak rice for 30 minutes.
2.     Heat oil in a large saucepan.
3.     Add ginger, garlic pastes. Stir.
4.     Add chopped onions, green chilli, stir fry till light pink.
5.     Add all dry masalas, sugar, salt, stir.
6.     When the oil separates, add rice.
7.     Stir, add tomato puree, sauce, bring to a boil.
8.     Add 1 1/2 cups water, stir gently.
9.     Bring to a boil, taste liquid to check salt, etc.
10.   Cover, simmer on low till almost cooked.
11.   Stir occasionally in between, adding more water if required.
12.   When about done, add spring onions, coriander.
13.   Stir gently, allow all water to evaporate.
14.   Serve hot with or without a gravy vegetable

Courtesy : User Contribution at Tarla Dalal

Indian Punjabi Recipe - Sarson ka Saag

Sarson ka Saag

Ingredients : (Makes: 5-6 rotis)
1 kg: Sarson (green mustard)
250 gm: Spinach
2 no: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste

Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2 no: Green chillies (finely chopped)
1" piece: Ginger (finely chopped) 

Directions :
1.   Wash, clean and chop the mustard and spinach leaves.
2.   Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
3.   Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
4.   Remove from fire and cool.
5.   Grind the spinach to a rough paste.
6.   Add makki ka atta and cook for 15 minutes on low heat.
7.   Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
8.   Serve hot with Makki ki Roti.

Courtesy  : Surf India

Indian Jelly Recipe - Lemon Jelly Recipe

LEMON JELLY RECIPE

Ingredients :
1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)

Directions :
1.   Wash and dry the lemons.
2.   Remove the skin, then cut them into quarters and take out the pips.
3.   Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
4.   Boil the lemon pieces in the same water, strain through a muslin cloth.
5.   Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
6.   Heat the juice, add sugar and stir till it is dissolved.
7.   Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
8.   Cool and pour into jars and close the lid tightly.

Courtesy : Indian Food Forever

Indian Vegetable - Stuffed Capsicum

Stuffed Capsicum

Preparation Time : 5 Mins Cooking Time : 10 Mins Serves / Makes : 7

Ingredients

Capsicum - 7 (small size) Oil - To Brush Stuffing: Potatoes -2 (Boiled and Mashed) Corriander Leaves -1 Tbsp Green chillies -1 (Finely Chopped) Lemon Juice -1 Tsp Garam Masala -1/2 Tsp Salt -To Taste

Directions :

1.Mix all the stuffing ingredients well. 2.Carefully cut the top of capsicum and deseed them. 3.Fill the well mixed stuffing into the capsicum and cover with the cut piece. 4.Brush the capsicum with oil. 5.Cover and cook in microwave at 70% for 10mins. 6.Yummy stuffed capsicums are ready!!

Tips :

These stuffed capsicums can be also put in gravy and used as side dish for rices or bread.   Courtesy : User Contribution at Tarla Dalal

AMRITSARI FISH RECIPE - Test of India.

Ingredients

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Directions

1. Clean, wash and cut fish into one and a half inch size cubes.
2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
3. Keep aside for 20 minutes.
4. Make a batter of gram flour, curd, egg, ajwain, salt and water.
5. Keep marinated fish pieces dipped in this batter for 15 minutes.
6. Heat oil in a kadai and deep fry the fish till golden brown and crisp.
7. Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Courtesy : Indian Food Forever

Paneer Korma Recipe Tip

Ingredients

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Directions

1. Cut paneer in square pieces.
2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
3. Grate mava.
4. Heat clarified butter (ghee) in a pan.
5. Add onion (pyaj), tomato (tamatar) paste.
6. Continue cooking it on medium flame till ghee/oil begins to separate.
7. Add mava, cream (malai).
8. Simmer for 2 minutes.
9. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
10. Add cottage cheese (paneer) pieceswith 1/2 cup of water
11. When the gravy thickens put off the flame.
12. Take off the fire and serve hot.

Courtesy : Indian Food Forever

Goan Vindaloo (Pork)

Ingredients

1 kg: Lean pork cleaned
2 no: Medium onions, chopped fine
10 no: Cloves garlic
1 inch piece: Ginger
10 no: Dried red chillies/peppers
10 no: Peppercorns
8 no: Cloves
1 inch piece: Cinnamon
1 tsp: Cumin seeds
½ no: Mustard seeds
½ tsp: Sugar
½ tsp: Vinegar
2 tbsp: Oil
½ peg: Coconut feni
2 cups: Water
Salt as per taste

Directions :

1. Cut the cleaned pork into ½ inch sized pieces.
2. Apply salt and keep aside.
3. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
4. Apply the ground spices to the meat and marinate for 3 hours.
5. Heat the oil in the pan on medium heat and add the meat.
6. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of
the vinegar and the water gradually.
7. Cover the pan and lower heat.
8. Stir cook till meat is tender and the oil rises to the top.

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

Courtesy : Surf India

Bachelor Cooking Recipe - Egg Toast

Egg Toast 

Preparation Time : 25mins

Serves / Makes : 1
 
Ingredients
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread 
 
Directions :
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.

Courtesy : User Contribution at Tarla Dalal

Indian Kabab Receipe - Sheekh Kabab

Sheekh Kababs

Ingredients :
250 gms minced mutton
1/2 tsp salt
1/2 tsp gram masala
1/2 tsp red chilli powder
1/2 tsp sonth (dry ginger powder
1/2 tsp jeera (cumin) powder
1 tsp ginger paste
1tsp saunf (fennel powder)
1 moti illaichi (black cardamom) powdered
2 tbsp cornflour
1/4 tsp tenderiser or 1 tsp raw papaya paste

Other Ingredients :
1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers

Directions :
1.   Grind all ingredients together in a mixer to a fine paste.
2.   Divide mince into 5 parts. Take one skewer and one portion of the mince.

3.   Wrap the mince around the skewer.

4.   Press and smoothen to make a 3"-4" long kabab.
5.   Place on a greased thali. Repeat with all the portions of mince.
6.   Place the thali under the grill. After 5 minutes baste or brush the kababs with oil.

7.   Grill for about 15-20 minutes till they are evenly browned.
8.   Push them off the skewers. Cut each into 3 pieces.
9.   Serve with onion rings and lemon pieces.

 

Courtesy : Recipe Indian

Indian Vegetable Recipe - Aloo Jeera

Aloo Jeera (Potato and Cumin)

Ingredients :

200 gm: Potatoes
50 ml: Oil
10 gm: Cumin seeds
20 gm: Ginger
30 gm: Garlic
10 gm: Turmeric
20 gm: Red chilli powder
100 gm: Tomatoes
05 gm: Garam masala
20 gm: Coriander powder
10 gm: Coriander leaves
Salt to taste
 
Directions :
1.   Boil potatoes and dice them.
2.   Chop onions, garlic, ginger, coriander and the tomatoes.
3.   Heat oil and sauté cumin seeds until they crackle.
4.   Add garlic and ginger and sauté until golden.
5.   Stir in chopped ginger and add the potatoes.
6.   Sprinkle turmeric and chilli powder and stir.
7.   Add tomatoes and simmer for about 5 minutes.

Courtesy : Surf India

Diwali Special - Custard-apple Rabdi

SITAPHAL RABDI RECIPE

Ingredients:
2 litres whole milk
1 tsp chopped red rose (gulab) petals
4 almonds (badam)
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom powder
3/4 cup sugar (cheeni)
1 cup sitaphal (Custard Apple) pulp
4 green pistachios unsalted

Directions :
1.   Chop finely almond and pista.
2.   Boil milk in a heavy pot.
3.   Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
4.   Stir while boiling.
5.   Mix in sugar and stir till dissolved.
6.   Take off fire, mix in saffron, cardamom, almonds, pista.
7.   Cool to room temperature.
8.   Mix in sitaphal pulp, chill for 3-4 hours till very cold.
9.   Pour the mixture in individual serving bowls and decorate with rose petals.
Serve chilled.

Courtesy : Indian Food Forever

Indian Drink Recipe - Almond Milk Shake

Almonds (Badam) Milk Shake

 

Ingredients :

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

Directions :

1.   Grind cinnamon, almonds, sugar all together

2.   After 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 almond milk shake.

 

Courtesy : Recipes Indian 

Indian Breakfast Recipe - Quick Pancakes

Quick pancakes   
  
Preparation Time : 30 min.
Serves / Makes : 4
 
Ingredients :
Pan cake mix- 1 cup
Zeera-1 tsp
cabbage finely chopped- 2 tblsp
carrots chopped- 1 tblsp
green chillies chopped- as per taste
salt as per taste
water to make thick batter
oil for spraying 
 
Directions :
1.   Mix all the ingredients with water.
2.   Keep aside for 5-10 min.
3.   Spray some cooking oil on a tava or pancake griddle and put one laddle of batter.
4.   Cover and cook for 2 min. on both sides.
5.   Serve hot with chutney. 
 
Tips :
Any type of vegetables can be used in this preparation.

Courtesy : User Contribution at Tarla Dalal

Indian Tea Recipe - Basil Tea

BASIL TEA RECIPE

Ingredients : 
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves or 2 Tea Bags
To taste Sugar
As needed Milk

Directions :
1.   In a small tea pan bring water and basil leaves to boil.
2.   Lower the heat and allow to brew for 3-4 minutes.
3.   Now add the tea leaves or tea bags and sugar as per taste.
4.   Bring to boil.
5.   Turn off the heat and strain it into cups and add milk as per your taste.

Courtesy : Indian Food Forever

Indian Bread Recipe - Spicy 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. 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).
14.   Take out and apply butter.

15.   Ready to serve.

 

 

Courtesy : Recipes Indian
 

Indian Chutney Recipe - Tomato Garlic Chutney

TOMATO GARLIC CHUTNEY RECIPE

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

Directions :
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.

Courtesy : Indian Food Forever

Indian Pickle Recipe - Cabbage Pickle

Cabbage Pickle

Ingredients :

½ of small size cabbage
4-5 red chillies
Small ball of tamarind
1.5 tsp cumin seeds
2.5 tsp urad dal
Asafoetida a pinch
Turmeric a pinch (optional)
Salt to taste
2 tsp oil

 

Directions :

1.   Gently roast red chillies, urad dal, cumin seeds and asafoetida in a pan.
2.    Roast each one seperately and make a powder of it and keep aside.
3.    Add oil in a pan and fry cabbage (cut to small pieces) for 5 mins.
4.    Then add salt and soaked tamarind and fry until cabbage turns light brown and all the water is evaporated.
5.    If required we can add a pinch of turmeric.
6.    Grind this paste with the powder.
7.    Ready to serve.

 

 

Courtesy : Recipe Indian 

Indian Snack Recipe - Aloo Tikki

Aloo Tikki

Ingredients :

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

 

Directions : 

1.   Mix all the ingredients well, except the oil.

2.   Divide into 12 equal portions and make balls.

3.   Flatten each between the palms into discs.

4.   Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.

5.   Drain and pat dry on absorbant paper.

6.   Serve hot.

 

 

Courtesy : Indian Child

Indian Starter Recipe - Crispy Corn-Fried Chicken

Crispy corn-fried chicken

Ingredients :
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.

For the marinade
Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.

Directions :
1.   Clean the chicken pieced well.
2.   Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to
3 hours.
3.   Make a light batter with eggs, salt cornflour and water.
4.   Dip the fillets in batter, drain off excess and coat with cornflakes.
5.   Deep-fry chicken till light golden and crispy.
6.   Serve hot with lemon wedges.

Courtesy : Voice of Kerala

 

Indian Salad Recipe - Vegetable Salad

VEGETABLE SALAD RECIPE

Ingredients:

10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste
 

Directions :

1.   Take big plate and arrange salad leaves.

2.   Add shredded cabbage, onions, carrot, cucumber, and radish.

3.   Now arrange tomato, banana, apples, and guavas.

4.   Sprinkle salt and chaat masala.

5.   Pour lemon juice.

 

 

Courtesy : Indian Food Forever

 

Indian Cookie Recipe - Coco Crisps

Coco Crisps

Preparation Time : 10minutes Cooking Time : 10 to 15minutes Serves / Makes : makes 24cookies

Ingredients  ;

2/3cup all purpose flour 2tablespoonunsweetened cocoa powder 3/4teaspoon baking powder pinch of salt 1/2cup sugar 3tablespoons unsalted butter 1egg white 1and a half teaspoons light corn syrup 1and a half teaspoons vanilla extract

Directions :

1.     In a small bowl stir together flour cocoa baking powder and salt. Set aside. 2.     In another bowl using hand mixer at medium speed beat together sugar and butter until mixture resembles bread crumbs about a minute. 3.     Add egg white corn syrup and vanilla and beat until smooth. 4.     Stir in flour mixture gradually.Form into log 1 inch in diameter and 6inches long. 5.     Wrap in plastic wrap and chill over night, or slice and freeze. 6.     To bake, spray nonstick baking sheets with cooking spray. 7.     Slice dough 1/4 inch thick. 8.     Place cookies 2 inches apart on baking sheets. 9.     Bake at 375 degrees until cookies are firm at edges still soft in center about10 to 12minutes. 10.    Remove from oven. 11.    Let cookies remain on sheets 1 minute,then remove with spatula and cool on wire rack.     Courtesy : User Contribution at Tarla Dalal

Indian Snack Recipe - Vegetable Pakora

Vegetable Pakora

Ingredients :
2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions, etc)
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Directions :
1.   Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt.

2.   Coat each vegetable piece with this batter and deep fry.

3.   Serve with tomato ketchup.

 

 

Courtesy : Indian Child