South Indian Lady’s Finger Curry ( Bendakaya Gojju)

Bendakaya Gojju ( South Indian Lady’s Finger Curry )

INGREDIENTS :

Bendakaya / Lady Finger / Okra – ¾ cup
Cocunut grated – 1 cup
Onion – 1 small, chopped
Jaggery – ½ tsp
Tamarind extract – ½ tsp
Salt
Sambar Powder – 2 tsp
Chopped Coriander leaves – quarter cup
Curry leaves – 5~6 leaves
Mustard ½ tsp
Asafoetida (Hing) – 1 big pinch
Ghee / Oil

METHOD :

Heat oil in the pan and fry onions till golden brown in colour.

Set it aside to cool. Combine coconut, onion, jaggery, sambar powder, tamarind and coriander in a blender and grind it into a smooth paste.

Heat ghee/oil in a thick bottomed pan.

Add mustard, curry leaves and Asafoetida (hing).

Once it stops spluttering, add the ground masala.

Cook till fragrant. Now add bendakaya (lady finger), check salt and serve.

Source : TOI

Indian Snack Recipe - Cheesy Bites

Ingredients

300 gm cottage cheese crumbled
2 big potatoes boiled and mashed
2 big slices of bread
1 onion finely chopped
2 green chillies finely chopped
2 tablespoon corn flour
2 tablespoon coriander leaves finely chopped
Oil for shallow frying, salt and pepper to taste

Method

Place the bread slice in water just enough to soak them for about a minute.

Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.

Mix the cottage cheese, potato, onion, green chillies, corn flour, chopped coriander leaves, bread pieces, salt and pepper. Shape the mixture into patties.

Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.

Indian Cake Recipe - Pineapple upside down cake

Pineapple upside down cake

INGREDIENTS :

Yellow unsalted butter 200 gms
Icing sugar 150 gms
Eggs 6
Flour 250 gms
Baking powder 1/2 tsp
Pineapple essence 1 tsp
Vanilla essence 1 tsp
Brown sugar 150 gms
Canned pineapple 5 slices


PROCEDURE :

- Take a round cake tin and grease with soft butter and put brown sugar in the bottom.
- Lay thin pineapple slices over the brown sugar.
- Cream butter and sugar together until the butter becomes fluffy and turns offwhite in colour and the sugar is completely is completely dissolved.
- Add eggs one by one by whisking continuously.
- Add the essence and fold in the flour, gently at one go along with the baking powder.
- Pour the cake mixture over the pineapple slices and tap the mould on the worktable on the work table to settle the mixture.
- Bake at 230 deg centigrade for 35 minutes.
- When baked remove from the oven and cool it.
- De mould when it is warm.
- Serve with vanilla ice-cream.

Indian Salad Recipe - Seven Cup Salad

Seven Cup Salad

INGREDIENTS :

1 cup grated coconut
1 cup cottage cheese
1 cup sour cream
1 cup crushed pineapple (juice and all)
1 cup fruit cocktail, drained
1 cup miniature marshmallows

METHOD :

Blend ingredients together.
Refridgerate until cold.
Serve.


Source : This recipe is by Shelby - Age 10.

Indian Starter Recipe - TULSI PANEER VEG. KABAB

TULSI PANEER VEG. KABAB

INGREDIENTS :

200 gm paneer (cubed),
50 gm cheese (grated),
5 gm green chilli paste,
10 gm cashew nut paste,
25 gm cheddar cheese (grated),
25 gm hung curd,
10 gm cream,
3 gm white pepper,
5 gm salt,
10 ml sesame oil,
25 tulsi paste


METHOD :

Mix cheese, green chilli and basil paste.

Silt cubed paneer half way and stuff paste into it.

In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil.

Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

Indian Non-Veg Recipe - Punjabi Fish Fry

Ingredients :

Fish - 200 gms
Rice flour - 9 tsp
Salt to taste
Oil to fry sufficently

To grind :

Onion - 1/2
Tomato - 2
Jeera - 1 tsp
Chilli powder - 1 tsp(Depending upon taste and sharpness of chilly powder)
Garlic - 7 pieces
Ginger - 10 Gms
Green coriandor- to taste
Lemon - to taste (slight only)
Curd- 50 gms
Grind and mix them well

To marinate :

Cut the fish into small pieces
Add the ground paste along with the Rice flour
Add salt to taste
Let it marinate for about an hour

To fry :
Heat some oil and deep fry the fish
Serve it with tomato sauce.

Source : Naina Jani, Desi Group

Indian Snack Recipe : Chocolate coated doughnuts

Chocolate coated doughnuts

INGREDIENTS :

25g fresh yeast

1/2 cup (125ml) tepid water

2 tablespoons flour

1 tablespoon sugar

For the dough

2 eggs

1 egg yolk

1/4 cup (50g) sugar

60g butter, softened

1 tablespoon finely grated lemon rind

1 tablespoon vinegar

3 cups (360g) flour

1 teaspoon salt

For the coating

200g couverture chocolate

PREPARATION :

Blend the yeast with the tepid water until smooth.

Add sugar and flour, mixing well and cover.

Set aside for 10 minutes to let it rise.

Stir together the eggs, sugar, butter, lemon rind, and vinegar in a large bowl.

Add the yeast batter and sift in flour and salt.

Mix well with a wooden spoon to make a soft dough that leaves the sides of the bowl clean.

Turn the dough on to a floured surface and knead well with floured hands until smooth, elastic and no longer sticky.

Shape the dough into a ball, put it in a large greased bowl and cover to prevent a skin forming.

Leave to rise in a lukewarm place until it has doubled in size.

Roll out all dough to a 1cm thick rectangle and cut out nuts with a floured cutter.

Place them on a greased baking sheet, cover and leave to prove for some minutes until spongy.

Fry in hot oil over medium heat, until golden.

Drain on absorbent kitchen paper.

Set aside to cool before coating with chocolate.

Source : Email forward from nainajani

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Indian Non-Veg Recipe - Seekh Kabab

Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. Here we are using lamb mince but you can use any kind of meat according to your taste. Lamb Seekh kebab and beef seekh kebabs are the most popular.

Ingredients :

450 gm (1lb): Lamb mince

Following should be all chopped together:

2 medium size: Onions
5 cloves: Garlic
1.5cm: (0.5 inch) of ginger
1-2: Green chilli (de-seeded)
2-4 sprigs: Fresh coriander

Dry Masala :

2-3: Cardamoms (small, green, ground)
1-2: Cardamom (Black, ground large)
A pinch to 1/2 a tbs: Chilli powder
1/2 a tbs: Salt
1/2 a tbs: Garam masala
1/2 a tbs: Cumin seeds (whole)
1 tbs: Dry coriander

Method :

* Put all the mince lamb in a large bowl.

* Add chopped onions, garlic, ginger, chillies and coriander.

* Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

* Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

* Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

* Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Source & Image Copyright : Mrs. Chatterjee

Low-Fat Healthy Snack - Tuna and Caper Sandwich

Quick Bite - A low-fat, healthy snack - Tuna and Caper Sandwich

Preparation Time : 15 minutes

Serves : 1

INGREDIENTS :

Brown Bread : 3 slices
Cucumber sliced : 15 gms
Tomato sliced : 15 gms
Horse radish cream : 10 ml

For Tuna mixture :
Tuna Fish flakes : 30 gms
Caper chopped : 5 gms
Shallots chopped : 5 gms
Celery chopped : 3 gms
Mayonnaise : 10ml

METHOD :
For Tuna mixture :
~ Drain that extra oil from the tuna can and place in a bowl.
~ Mix capers, shallots and celery with mayonnaise.

For Sandwich :
~ Toast the brown bread slices, and smear with horseradish cream.
~ Place the sliced cucumber, tomato and tuna mixture in between the slices of bread.
~ Place it in three larts, on on top of the other.


Source : Quick Bite, TOI

Indian Soup Recipe : Leftover Turkey Soup

Ingredients :

• 2 Cups leftover turkey, cut

• 1 Can chicken broth

• 2 Celery stalks, chopped

• 3 tbsp Fresh parsley, finely chopped

• 1/2 Onion, chopped

• 3 -1/2 Cups water

• Salt and pepper, to taste

How to make Leftover Turkey Soup :

• Take a large pot and add water and chicken broth to it.
• Bring it to a boil.
• Add turkey, onion, celery, and parsley, boil it.
• Now reduce the heat.
• Simmer for about 10 minutes.
• Add pepper and salt to taste.

Source & Image Copyright : Indobase.com

Indian Chicken Recipe - Dum Chicken

DUM CHICKEN

Ingredients :

- Curd to coat the chicken
- A pinch of turmeric
- 1 stick of ginger, roughly chopped
- Few cloves of garlic as per tate, roughly chopped
- 2-3 onions, roughly chopped
- 2-3 tomatoes, roughly chopped
- 2-3 green chillies
- Slat as per taste
- Some whole spices – cloves, bay leaf, aniseed, saffron if you wish,
- 1 tsp powdered garam masala

Method :

- Coat the chicken with the curd and spice powders
- Marinate for about 1 hour
- Put in everything into a cooking vessel (handi). This dish uses absolutely no oil and water.
- Seal the handi with wheat flour (Atta) and let it cook in its own juice for about 45 mins to an hour.
- At the end, you have a soupy consistency - dum chicken.

Source : TOI

Snack Recipe - Grilled Polenta with Tomato Sauce

Grilled Polenta with Tomato Sauce

Ingredients :

Maize Flour : 200 gm
Water : 200 ml
Salt : to taste
Chopped olives : 30 gms
Butter : 30 gms
Chopped Tomato : 100 gms
Garlic : 20 gms
Bay leaf : 1 no.
Tomato sauce : 50 ml
Chopped onion : 30 gms
Olive Oil : 20 ml
Sugar : to taste


Method :

POLENTA

Boil water, add salth and butter
Add the maize flour and cook till done. miz with a whisk.
Add chopped olives and set in a tray
Cool to set
Grill the triangles of polenta

FOR SAUCE

Heat olive oil, add onion and cook till pink
Add chopped garlic, bay leaf and saute till garlic is brown
Add chopped tomato and tomato juice and cook till done.
Serve with tomato sauce.


Source : TOI


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~ Webvision Global Team

Indian Non_Veg Recipe - Tandoori Murg Anari Tikka

Ingredients :

Chicken Tikka - 200 gms
Salt - 20 gms
Lemon Juice - 30 ml
Ginger Garlic paste - 30 gms
Red Chilli - 10 gms
Garam Masala - 5 gms
Red Chilly Powder - 20 gms
Crushed Dry pomegranate seed - 30 gms
Oil - 10 ml

Method :

• Marinate the tikka with salt, lemon juice, ginger garlic paste and chilli powder for 3 hours.
• Mix hung curd, garam masala, red chilli paste, crushed pomegranate seeds.
• Drain the juices and marinate the chicken in the mixture. Add oil and mix.
• Cook in a sikri and serve with green chutney.

Source : TOI

Dear Friends,

We see a lot of information, help, mantra moving around us in the form of emails, pictures, media, etc. This is just a small step ahead to bring this information together and place in front of you in form of this blog. Hope you like this blog and give your support as always.

Self Help Mantra ---- > http://selfhelpmantra.blogspot.com/

~ Webvision Global Team

Indian Snack Recipe - French Toast

FRENCH TOAST

Sometimes 24 hours isn't just enough for most of us. When you are too busy with your daily chores (or sops!) You can always try these quick n easy snacks. Next time, before you go for the noodles pack, try these yummy recipes instead. Let’s make some fabulous snacks with ease. A special recipe for the busy bees!

Ingredients :

4 pieces of sliced bread

4 large eggs

6 tablespoons milk

¼ teaspoon vanilla extract

2 tablespoons butter

Method :

Beat the eggs, milk and vanilla extract together in a deep dish. Add the bread and let the slices soak up the egg mixture completely, turning the pieces occasionally.

Heat the butter in a pan over medium heat.

When the butter has melted, add the soaked bread and cook for 2-3 minutes per side, or until crispy and golden brown.

Source : MSN Lifestyle

Indian Dessert Recipe - Badam Phirni

On the occasion of Diwali, no Indian family can do without sweet dishes. Most of the families prefer making things that are liked by every body. Though the list of those universally liked Indian dishes is exhaustive, one sweet dish that we are going to tell you here is the `Badam Phirni'. Mostly made of almond, rice flour and milk, the Badam Phirni is scrumptious and fulfilling. People who love kheers and payasam will surely like dish. Easy and quick to make, this recipe is an excellent dessert option. Check out the recipe given below.

Badam Phirni Recipe

Ingredients :

* 12 nos. Almonds
* 4 tablespoons Rice flour
* 21/2 cups Milk
* 5 tablespoons Sugar
* 8 strands Saffron
* 1 teaspoon Cardamom powder

Method :

* Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
* Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
* Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
* Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

Indian Vegetable Recipe - Gajar Matar Vegetable

Gajar Matar Vegetable

Ingredients

Carrot - 600 gms
Green Peas - 400 gms
Ginger Paste - 10 gms
Red Chilli Powder - 2 gms
Tomatoes - 200 gms
Green Chilli - 2
Garam Masala - 1 teaspoon
Turmeric Powder - 1 teaspoon
Cumin Seeds - 1 gm
Oil or Ghee - 60 gms
Coriander Leaves
Salt to taste

Method

1: Wash and clean the carrots properly. Scrap and cut them into equal size cubes.
2: Wash and chop tomatoes, coriander leaves and green chillies.
3: Heat oil in a thick bottomed thick pan. Now put cumin seeds and ginger paste. Fry for some time.
4: Add carrots and fry for 2-3 minutes.
5: After frying the carrots add turmeric powder and chilli powder. Stir well.
6: Add green peas and salt. Stir and cover the pan with a lid.
7: Cook for 8 to 10 mins on low fire. Add chopped tomatoes.
8: Sprinkle garam masala. Add chopped green chilli. Mix well.
9: Garnished with chopped coriander and serve hot.


Source & Image Copyright : Ruby from Bangalore.Hungryzone

Indian Soup Recipe - Spicy Cauliflower-Potato Soup

Spicy Cauliflower-Potato Soup

Ingredients :

• 3 pounds white potatoes*
• 1 medium head cauliflower, broken into bite-sized florets, tough stalks discarded
• 6 tablespoons vegetable oil, divided
• 1 medium onion, pureed**
• 3 cloves garlic, crushed
• 1 1-inch piece ginger, peeled and grated fine
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• ½–1 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 1 teaspoon salt

Preparation Method

1. Peel the potatoes and cook them in boiling water until tender but not mushy. Cool thoroughly.
2. Mash half of the potatoes with a ricer and set aside. Cut the other half into cubes.
3. Heat several tablespoons of oil in a heavy-bottomed pan set over medium-high heat.
4. Add the cubed potatoes and lightly brown them. Remove and set aside.
5. Pour in more oil, heat, add the cauliflower and lightly brown. Remove and set aside.
6. Add the remaining oil, heat and add the onions. Adjust the heat to prevent burning and cook

until softened, approximately 3 to 5 minutes.
7. Stir in the garlic and ginger and cook for one minute.
8. Sprinkle the coriander, turmeric, cumin, chili, and black pepper over the onions and cook for

one minute.
9. Add the tomato paste and mix well.
10. Pour in ½ cup of stock, mix well and cook for two minutes. Adjust the heat as needed to

prevent burning.
11. Continue adding the stock one cup at a time.

Source & Image Copyright : foods.ellamey.com

Indian Chicken Recipe - Chicken Korma

Prepration Time : 8 Minutes

Cook Time: 25 Minutes

Ingredients
Chicken-1/2 pound
Onion- 1 medium(chopped)
Tomato-3 medium(chopped
Ginger garlic paste-2tbsp
Green chilli-5
Turmeric powder-1/2 tsp
Chilli powder-2 tsp
Garam masala-1tsp
Coriander leaves-1/4 cup(chopped)
Water
Salt to taste
Oil
Grind to paste
Grated coconut-1/2 cup
Poppy seed-2tsp
Jeera-1tsp
Cashew-5
Water
For seasonning
Cinnamon-1 stick
Cardamon-2
Fennel-1tsp
Clove-2

Method :
Wash the chicken and set aside.
Heat the kadai with oil,season it with cinnamon,cardamon,fennel,cloves.
Saute onion till transparent then add ginger garlic paste and green chilli,fry till raw smell goes off.
Add chilli powder,garam masala,turmeric powder,salt,chicken and pour enough water to cover chicken to simmer for 15 minutes.
Keep it in low flame and add the ground coconut mixture,simmer for about 5 minutes,remove from the heat.
Serve hot with any varity rice,roti..etc.

Source : kadaicuisine

Image Copyright : Wordpress

Indian Non-Veg Recipe - Egg Biryani

Egg Biryani

Ingredients :
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
2-1/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation :
- Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
- Carefully prick the eggs with a fork and add to the pan.
- Stir in turmeric, chili powder and fry for about 5 minutes.
- Add pre-soaked rice and stir slowly and carefully for 2 minutes.
- Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
- Sprinkle garam masala powder over it.
- Garnish egg biryani with chopped coriander and tomato slices, serve hot.

Source : Splendidrecipies

Indian Snack Recipe - Grilled Chicken Sandwich

Ingredients :

• 6 Boneless chicken breasts
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 Ginger (grated)
• 2 Garlic flakes (crushed)
• 2 Red ball peppers
• 1/2 Cup mayonnaise
• 6 Bread slices


Method :

• Cut chicken into pieces.
• Mix olive oil, lemon juice, crushed garlic and grated ginger well.
• Marinate chicken with this mixture for 1 hour.
• Grill the marinated chicken pieces till they get cooked properly.
• Spread mayonnaise on bread slices.
• Top with a grilled chicken piece and red ball pepper.
• Top with a slice of bread.
• Grilled Chicken Sandwich is ready.

Source & Image Copyright : Indobase

Onion Pakoda

Ingredients :

Big Onion - 4 (sliced)

Gram flour (Besan) - 1 1/2 cup

Roasted Rice Flour - 2tbsp

Kashmiri Chilly powder - 3/4 tsp

Asafetida powder - 1/4 tsp

Salt - to taste

Water- as required

Method:

- In a bowl add gram flour, chilly powder, salt, asafetida powder, rice flour and

enough water to make a fine batter.
- Heat oil in a kadai.
- Add the onion slices and mix well in the batter.
- The onion should be coated with the batter.
- Now pour the coated onion in small small part in to the hot oil.
- Deep fry them.
- Remove from the oil and drain.
- Serve the hot pakoda with chutney or tomato sauce.

Source & Image License : lifestyle.in.msn.com

Indian Snack Recipe - Aaloo Tikki

Tikki is a very popular snack. It is like a patty made of aalu and is served with imli chutney. It is not deep fried. Aaloo tikki (Alu tikki) is a favorite snack in north India. You can make tikki at home with this easy and simple recipe.

Type : Low fat, no cholesterol

Preparation Time: 20 minutes

Ingredients :

4 Potatoes medium size
1 Onion, very finely chopped
1 small piece ginger, grated
1/2 tsp roasted cumin seeds
2 green chili
1/2 tsp garam masala (or to taste)
1 tsp red chili powder
Salt to taste
Olive oil or canola oil

Preparation :

Boil or bake potatoes and mash.
Mix all the ingredients except oil.
Make small balls of the masala as above.
Flatten the balls to make like patties of size about 2″ diameter and 1/2 cm thick.
Place a thick frying pan on medium heat and put 1/2 spoon oil.
Place the tikkis on the pan and cook for about 15 minutes.
Reverse the side of the tikkis and keep it for another 15 minutes.
The both sides should become golden brown.
Serve tikki with tomato sauce or coriander-mint chutney.

Source : Kaursrecipe

Indian Rice Recipe - Kashmiri Rice

If you like you can add turmeric to colour half the rice and keep half white. Then you can mix the two just before serving.

Serves : 4

Ingredients
8 oz (225 g) basmati or long grain rice
2 tbsps oil
3 x 1 inch (2.5 cm) pieces of cinnamon stick
a few cloves
8 cardamom pods
1 pint (600 ml) water
1 tsp turmeric
1/2 tsp salt

Method :

1. Wash the rice well under running water until the water runs clear, then soak in water for about 30 minutes.

2. Heat the oil in a heavy based saucepan and fry the spices, but not turmeric, for 2 minutes, over moderate heat. Drain the rice well. Rinse again and add to the pan, stirring. Add the water, turmeric and salt.

3. Stir again, cover and cook over a very low heat for 20 to 30 minutes until tender and all the liquid has been absorbed.


Source : Cookitsimply

Indian Pudding Recipe

Ingredients

6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

Method

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

2 Preheat oven to 250°F.

3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm

temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

Serves 8-10.

Source : Elise

Potato Tikka - Lovely Vegetarian Dish

Ingredients

500 grms.potatoes(boiled)
1tsp red chilli powder
300 gram.curd
2 tbsp ginger past
salt(to test)
1 tsp gram masala powder
1/2 tsp cumin powder
1 tbsp mint coriander past
2 tsp cooking oil
fresh salad

Method :
Cut boiled potatoes into big piece
Whisk curd in a bowl.
Add remaining all the ingredients except oil.
Mix well and then keep the potatoes in this marinade for about 3-4hr. in the refrigerator.
Brush the marinated potatoes with little oil and place then on the high rack and grill for 15-20min.till golden brown on all sides.
Rearrange several times during cooking brushing more oil 2-3 times for even cooking.
Serve with sauce and chutney and crisp salad.

Source : Visli

Heart Warming, Apple-Cinnamon Crumble

No. of calories per serving: 106
No. of servings in this recipe: 16

Description:
A warm round off to any meal! This dessert has the goodness of apples, oats and almonds. The soluble fiber found in oats and apples is great for the heart. Almonds have monounsaturated fats and flavanoids that are cardio-protective, have a low glycemic index that helps stabilize blood sugar levels. Almonds are also an excellent source of the antioxidant vitamin E.
Watch your portion sizes as calories from sugar and fat can add up quickly!

Ingredients:
Apples, peeled, cored and sliced thin – 4 cups
Lemon juice – 1 tbsp
Rolled oats, quick cooking, uncooked – 1 cup
Brown sugar – ½ cup
Cinnamon powder – 1 tsp
Butter – ¼ cup
Almonds, slivered – ½ cup

Method:
Preheat oven to 190 degrees Celsius
Sprinkle lemon juice on the apples and mix.

Spread in an 8 in. square baking dish.
Combine the remaining ingredients and mix to form a crumble
Sprinkle crumble evenly on the apples. Top with slivered almonds
Bake for 35 minutes or until apples are cooked.
Serve warm

Nutritional Information :

Protein 1.51 g,

Fat 4.95 g,

Carbohydrates 14.76 g,

Dietary fiber 1.55 g,

Sodium 22.91 mg,

Potassium 82.28 mg,

Cholesterol 7.66 mg.

Source : NutritionVista

Moong Dal With a Crunchy Garlic Tarka

No. of calories per serving: 131
No. of servings in this recipe: 6

Description:
Simplest of lentil recipes, with the heady aroma of fresh garlic; this is an easy side dish to add protein to your meal. A traditional Sindhi staple that can be served with fresh plumped up whole-wheat phulkas, this dal is heart warming for any hungry soul.

Ingredients:
Moong dal 2 cups
Oil canola, 1 tbsp
Salt - 1/3 tsp
Turmeric powder 1/4 tsp
Curry leaves 10 pcs.
Green chilies fresh 1-2 finely chopped
Water, 4 cups

For the Tarka:
Garlic cloves 7 small, coarsely chopped
Canola oil 1 tbsp
Cumin seeds, 1/2 tsp

Preparation:
Soak the lentil for an hour or two after washing thoroughly.
In a saucepan add lentil and water, turmeric, salt to taste, curry leaves and green chilies and one tablespoon oil. Stir well.
Cook on medium to low flame, without stirring, occasionally adding more water as needed for approximately 40 minutes.
Once the lentil has completely dissolved, blend with a whisk till creamy smooth.
In a mini saucepan fry the garlic and 1/2 teaspoon cumin seeds in remaining 1 tablespoon of oil till garlic is crisp and golden.
After placing the lentil in a serving dish, spread this garlic garnish over the dal just before serving.
Sprinkle some mango powder on top as well, for the zing!

Those comfortable with a pressure cooker can make the dal in the cooker and then add the tarka after placing the cooked dal in the serving bowl.

Caution: Please do not stir the dal while it is cooking, as it delays the dal dissolving completely.

Nutritional Information :
Protein 8.36 g,
Fat 1.88 g,
Carbohydrates 20.31 g,
Calcium 29.28 mg,
Sodium 138.34 mg, P
otassium 383.39 mg,
Zinc 1.06 mg,
Folic Acid
Total 46.98 mcg.

Source: NutritionVista

Mustard Greens Cooked Lite (Sarson-Ka-Saag)

No. of calories per serving: 85

No. of servings in this recipe: 4

Description:
This is a healthier version of an all time favorite ' home-made' dish! The mention of 'Sarson ka saag,' stirs fond memories of one's mother's cooking. The combination of different greens in this dish makes it nutritious, providing good amounts of fiber, carotene and folate.

Ingredients:
Mustard Greens (Sarson Saag) 500 g

Spinach 200 g

Onion 50 g

Ginger 10 g

Garlic 10 g

Green chilies 2

Oil 2 tsp

Salt 1/2 tsp

Method:
Wash and clean all the greens.

Pressure cook with green chilies and salt.

Blend to a fine paste when cool.

Make a paste out of the onion, ginger and garlic.

Saute this mix oil and then add the blended greens.

Simmer for 10 minutes.

Serve hot.

Traditionally this dish is eaten with makai (coarse corn flour) roti/ Indian bread

Nutritional Information :

Protein 5.03 g,

Fat 2.96 g,

Carbohydrates 9.52 g,

Dietary Fiber 5.30 g,

Calcium 183.43 mg,

Sodium 361.44 mg,

Potassium 721.56 mg,

Folic Acid 330.75 mcg

Source: NutritionVista

Summer Corn Soup with Chicken

No. of calories per serving: 79

No. of servings in this recipe: 6

Description:

Another delightful soup dish to lift your spirits during the dull-n-dark monsoon evenings! This is a hearty soup for the whole family to share. You can pat yourself on the back for serving this tasty yet healthy & light evening snack. Serve with baked whole-wheat croutons for garnish.

Ingredients:

Chicken broth (Use the low-sodium variety, if possible) - 3 cups

Corn kernels, boiled & pureed - 2.5 cups

Chicken, skinned, diced & cooked - 1 cup

Cornstarch - 1 tbsp

Egg whites - 2

Parsley, fresh, minced finely - 2 tbsp

Salt - 3/4 tsp

Method:
Combine chicken broth, corn, and chicken pieces in a large saucepan.

Bring mixture to a boil over medium heat, stirring occasionally.

Dissolve cornstarch in cold water (without any lumps) and add to the simmering soup.

Continue cooking, uncovered, for a couple of minutes.

Beat egg whites until foamy then it stir into the soup.

Reduce heat to a simmer and cook until bubbling.

Ladle soup into individual bowls and garnish with fresh, aromatic parsley.

Serve hot.

Tip:

When serving kids you can add fresh cream to their bowls, but not for the adults, as the fat calories do add up.

Garnish with 4-5 pieces of the croutons per bowl. (The croutons will add 50 calories per serving)

Nutritional Information:

Protein 5.56 g,

Fat 3.35 g,

Carbohydrates 8.00 g,

Sodium 353.33 mg,

Potassium 165.03 mg,

Folic Acid 20.57 mcg,

Carotene 58.50 mcg,

Cholesterol 12.50 mg.

Source: NutritionVista

Brown Rice & Potato Pilaf (Aloo ki Tehari)

Brown Rice & Potato Pilaf (Aloo ki Tehari)

No. of calories per serving: 162

No. of servings in this recipe: 5 (Serving size is ¾ cup)

Description:

Potatoes the eternal comfort food is a surefire hit with all, so here's a potato dish that is both tasty and healthy. Cook this for a leisurely Sunday afternoon and enjoy with the family.

We recommend it for individuals with high cholesterol levels, those watching their calories and even for diabetics.Remember portion control.

Ingredients:

Long-grain brown rice - 150 g (1-1/2 cup)

Medium-sized potatoes - 2

Water 3 cups

Ginger-garlic paste - 1 tbsp

Cinnamon - 1 stick

Cloves - 2

Bay leaf - 1

Peppercorn - 2-3

Cardamom – 2 pods

Chili powder - 2 tsp

Turmeric powder - 1 tsp

Coriander powder - 2 tsp

Oil - 1 tbsp

Green coriander - 2 tbsp

Salt - 1/2 tsp

Method:

Wash and drain rice. Wash and cut potatoes into small cubes. Leave the peel on.

Heat the oil, saute the potatoes; remove and keep aside.

Add the whole spice, ginger-garlic paste and fry well.

Add the rice, stir-fry well.

Add chili powder, coriander powder & turmeric powder.

Stir-fry well. Add water and salt.

Now, add the potatoes. Cook uncovered till most of the water is evaporated.

Cover and steam for another 7-8 minutes, till rice and potatoes are cooked.

Check if the rice is tender.

Serve hot, garnished with freshly chopped coriander.

Nutritional information:

Protein 3.07 g,

Fat 3.67 g,

Carbohydrates 29.34 g,

Dietary fiber 1.72 g

Calcium 17.72 mg,

Sodium 237.31 mg,

Potassium 267.57 mg,

Carotene 138.76 mcg

Source: NutritionVista

Indian Salad Recipe - Salad Basket

Ingredients:

1 big potato (aloo) (boil ed)
1 big sweet potato (shakarkand) (boil ed)
1 cucumber (kheera) (peeled)
1 Tomato (Tamatar)
1 cup sprouted moong dal
1/2 cup pomegranate (anar)
1 green chilli (chopped)
3 tsp green coriander leaves (dhania patta) (chopped)
salt (namak) to taste
1 1/2 tsp chaat masala
2tsp lime juice

How To Make Salad Basket :

1. Cut potato, sweet potato, cucumber and tomato into thick pieces.

2. Scoop them from inside.

3. In a bowl put sprouts, pomegranate, green chilli and inner part of porato, sweet potato, cucumber and tomato.

4. Add salt, chaat masala and lime juice. Mix well.

5. Put the mixture in hollows of vegetables.

6. Garnish with green coriander leaves and serve.

Indian Salad Recipe - Potato Salad

Ingredients:

4 Potato (Aloo) (boil ed)
2 tblsp coriander leaves (dhania patta) (chopped)
1/2 cup peas (matar) (boiled)
1/2 cup cream (malai)(sour)
1 green chilli (chopped)
1/2 tsp mustard powder
salt (namak) to taste
1 tsp sour curd (dahi) (if not available, then lime juice)

How To Make Potato Salad:

Cut potatoes into cubes. Mix all the other ingredients with it in a bowl. Mix well.

Indian Daal Recipes - Khatti Meethi Daal

Here's a delicious recipe of khatti meethi dal or sweet and sour dal. Learn how to make khatti meethi dal.

Ingredients:

1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste

How To Make Sweet And Sour Dal:

1. Rinse Bengal garm and add beet root pieces to it and cook in a cooker.

2. When cooked add turmeric powder, salt, coriander powder, jaggery, dry dates, tamarind juice, curry leaves, groundnut, chilly paste and boil.

3. Prepare the seasoning-Heat oil and add asafetida, cloves, butter, cumin seeds, mustard seeds, cinnamon.

4. Add to the gram and cook for 5 minutes.

5. Garnish with coriander and serve.

Indian Daal Recipes - Punjabi Sukhi Chana Daal

Ingredients:

1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

Preparation :

1. Clean, wash and soak chana dal for one hour.

2. Pressure cook the dal with 3 cups of water. Keep aside.

3. Heat ghee in a pan, add cloves, cinnamon stick, bay leafs, cumin seeds and fry until they pop up.

4. Add onions and fry till brown. Add salt and turmeric powder. Mix well.

5. Add dal and let it boil for few minutes.

6. Garnish with coriander leaves. When the dal will be cool, add lemon juice and stir well.

7. Serve sukhi chana daal hot with rice or Paratha.

Indian Vegetable Recipes - Indian Mixed Vegetables

Serves : 4

Ingredients :

120 g (4 oz) French beans, chopped
120 g (4 oz) Cabbage (bandh gobhi), chopped
120 g (4 oz) Capsicum (Shimla mirch), chopped
120 g (4 oz) Carrots (gajar), chopped
1/2 cup (60 g) 2 oz Onions, chopped
120 g (4 oz) Potatoes, cut into fingers
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak), chopped
4 tbsp (60 ml) 2 fl oz Tomato puree
1 tbsp (15 ml) White vinegar (sirka)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the oil in a pan; add cumin seeds and dry red chillies. Saute for a few seconds. Add all the vegetables, salt, black pepper powder, and ginger. Mix well. Cook covered on low heat till the vegetables are almost tender.

2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.

3. Serve hot garnished with green coriander.

Indian Vegetable Recipes - Crispy Cauliflower with Potatoes

Serves : 2 - 4

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
500 g (1.1 lb) Potatoes, washed, diced
1/2 cup / 100 g (3 1/4 oz) Ghee
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (50 g) 1 3/4 oz Ginger (adrak), chopped Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
5 Green chillies, chopped
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the ghee in wok (kadhai); add cumin seeds and ginger. Saute for a while.

2. Add cauliflower and potatoes. Mix well. Add salt, turmeric powder, red chilli powder, and green chillies. Cover the pan and cook on low heat for 15 minutes or till the vegetables are done.

3. Serve hot, garnished with green coriander.

Indian Rice Recipes - Cheddar Rice

Serves : 2

Ingredients :

1 tbsp oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
8 oz (225 g) wholegrain rice
6 oz (175 g) mushrooms, thickly sliced
15 fl oz (450 ml) hot chicken stock
1/2 teaspoon (2.5 ml) dried oregano
3 oz (75 g) Cheddar, grated
3 tbsps fresh chopped parsley

Method :

1. Heat the oil in a saucepan and gently fry the onion and garlic until translucent.

2. Stir in the rice and mushrooms. Add the stock and bring to the boil, stirring. Add the oregano and cheese.

3. Pour into a buttered casserole.

4. Bake at Mark 4 (180°C) 350°F, for 30 minutes or until the rice is tender.

5. Stir in the parsley and serve with green salad.

Indian Rice Recipes - Rice with Shrimps

Serves : 2 - 3

Ingredients :

100 g peeled shrimps
100 g long grain rice
2 oz (50 g) ham
1/2 stick (2 oz) 50 g butter
salt and pepper

Method :

1. Wash and drain the rice.

2. Cook in boiling salted water for 15-18 minutes; drain well.

3. Return the rice to the dry pan.

4. Cut the ham into thin strips.

5. Melt the butter in a frying pan, add the rice and fry for 4-5 minutes.

6. Stir in the ham and shrimps and heat for 2-3 minutes.

7. Season to taste with salt and pepper.

8. Pile on to a warmed serving dish.

Indian Non-Vegetarian Recipes - Tandoori Pomfret

Serves: 4

Ingredients :

4 (450 g (1 lb) each) Pomfrets
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 Eggs, yolks
3 tbsp (60 ml) 2 fl oz Cream
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (6 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
2 tbsp (20 g) Gram flour (bcsan)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Butter / Vegetable oil for basting

Method :

1. Clean and wash the fish. Make 2 - 3 incisions on both sides.

2. Whisk together the yoghurt and egg yolks with the remaining ingredients to make a smooth paste.

3. Coat the fish evenly with the yoghurt paste and leave to marinate for at least 3 hours.

4. Preheat oven to 180°C (350°F). Skewer the fish from mouth to tail. Roast for 10 minutes. Remove from heat and hang the skewers to drain the excess liquid. Baste with butter and roast again for 3 - 5 minutes.

5. Serve at once, accompanied by a salad.

Indian Non-Vegetarian Recipes - Chilli Prawns

Serves : 3 - 4

Information :

This delightful, spicy combination makes a lovely, light main course for a casual supper. Serve with rice, noodles or even freshly cooked pasta and a leafy green salad.

Ingredients :

45 ml (3 tbsp) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 fresh red chilli, chopped
450 g (1 lb) ripe tomatoes, skinned, seeded and chopped
15 ml (1 tbsp) tomato puree
1 bay leaf
1 thyme sprig
90 ml (6 tbsp) dry white wine
450 g (1 lb) cooked large prawns, peeled
salt and ground black pepper
roughly torn basil leaves, to garnish

Method :

1. Heat the oil in a pan, then add the shallots, garlic and chilli and fry until the garlic starts to brown.

2. Add the tomatoes, tomato puree, bay leaf, thyme, wine and seasoning. Bring to the boil, then reduce the heat and cook gently for about 10 minutes, stirring occasionally, until the sauce has thickened. Discard the herbs.

3. Stir the prawns into the sauce and heat through for a few minutes. Taste and adjust the seasoning. Scatter over the basil leaves and serve at once.

For a milder flavour, remove all the seeds from the chilli.

Indian Starter Recipes - Surati Patties

Serves: 6-8

Ingredients :

500 g (1.1 lb) Potatoes, boiled, mashed till smooth
Salt to taste
2 tbsp (20 g) Refined flour (maida)
For the filling, mix well together:
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
2 tsp (6 g) Garlic (lasan), chopped (optional)
1 tbsp (15 g) Cashew nuts (kaju), chopped
1 tbsp (10 g) Raisins (kishmish)
1 tbsp (20 g) Sugar
Salt to taste
Vegetable oil for deep-frying

Method :

1. Add salt and flour to the potatoes. Knead into a soft dough.

2. Grease your palms, take a small amount of the potato mixture and shape into a flat, round cake.

3. Put about 2 tsp of the filling in the centre, roll into a round ball, ensuring that the filling stays in. Flatten into a small, round cake. Similarly, prepare the other cakes.

4. Heat the oil in a wok (kadhai); deep-fry the cakes on high heat till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.

5. Serve with Coriander chutney

Indian Starter Recipes - Skewered Egg and Potato Rolls (Baida Kebab)

Serves: 4

Ingredients :

10 Eggs, hard-boiled, grated
200 g (7 oz) Potatoes, boiled, mashed
1 tsp (2 g) Garam masala
1 tsp (2 g) Chaat masala
1/2 cup (60 g) 2 oz Breadcrumbs
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
2 tsp (12 g) inger (adrak), chopped
1 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (40 g) Butter for basting

Method :

1. Mix together the eggs, potatoes, garam masala, chaat masala, breadcrumbs, salt, red chilli powder, ginger, preen chillies, green coriander, and raw egg.

2. Divide this mixture into 5 equal portions

3. Wrap each portion along the length of the skewers with wet hands leaving a 2 cm gap between each. Roast for 5 - 10 minutes.

4. Remove and baste with butter. Roast further for 3 - 5 minutes or until cooked.

5. Remove from skewers and serve hot with mint chutney.

Indian Sweets Recipes - Ooniappam (Jaggery Banana Balls)

Serves : 6

Ingredients :

1 cup (115 g) 3 3/4 oz Rice flour, sifted
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup Bananas, ripe, mashed, smoothened
1/2 cup (100 g) 3 1/2 oz Jaggery (gur)
1 1/2 tbsp (30 g) 1 oz Sugar
a pinch Soda bi carbonate

Method :

1. Mix the rice flour with coconut.

2. Melt the jaggery in a pan and boil it to a one-thread consistency. Remove the pan from the heat.

3. Mix all the remaining ingredients with the jaggery. Add the jaggery mixture to the rice flour mixture and make a smooth batter.

4. Heat the oil in a wok (kadhai); pour a spoonful of the batter and deep-fry till brown. Remove and repeat till all the batter has been used.

5. Keep dipping the spoon into water so that the batter falls off easily.

Note: The bananas used in this recipe are the plump yellow variety called palayankodan—alternatively any other variety can also be used.

Indian Sweets Recipes - Aam Sandesh (Cottage Cheese Fudge Stuffed With Mango)

Makes : 12-14

Ingredients :

400 g (14 oz) Soft cottage cheese (chenna, fresh)
1 Alphonso mango, big, ripe, cut into thin slices
2 tbsp (40 ml) Cream
2/3 cup (100 g) 3 1/2 oz Sugar, powdered
1 tbsp Rock candy (mishrij, broken
1/2 g Saffron (kesar), soaked in rose water

Method :

1. Squeeze the water out from the cottage cheese and mash well with your palms.

2. When it becomes soft and fluffy, add cream and sugar; mash well again.

3. Divide the mixture equally into 2 parts. Flatten the parts into 1/4 inch - thick squares.

4. Cover the first square with the mango slices and then put the second layer over the mango, covering it completely.

5. With a broad knife, trim the edges neatly. Garnish with saffron and rock candy, and chill for at least 1/2 hour.

6. Cut into 1 inch squares and serve.

Indian Curry Recipes - Dhaba Dal (Rich and Buttery Split Black Gram)

Serves : 4 - 6

Ingredients :

2 cups (300 g) 9 oz Split black gram (urad dal)
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste

For the Tempering :

3/4 cup (150 g) 5 oz Unsaited butter
2 tsp (4 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, chopped
6 (18 g) Green chillies, halved
1 tbsp (25 g) Ginger (adrak), chopped
2 tsp (4 g) Garam masala
1/2 cup Tomatoes, chopped
1/4 cup (50 ml) 1 3/4 fl oz Lemon (nimbu) juice
1 tbsp (20 g) Butter
1 tsp (6 g) Ginger paste
1 tsp (6 g) Garlic (lasan) paste

Method :

1. Wash and clean the split black gram and boil in water, adding turmeric powder, red chilli powder, and salt. Cook until tender. Drain any excess water. Keep aside.

2. Heat the unsalted butter; add cumin seeds and saute until they crackle. Add the onions, green chillies, and ginger. Fry until brown in colour. Add the boiled black gram.

3. Put in the garam masala, tomatoes, and lemon juice. Stir for a minute. Add the ginger and garlic pastes. Mix well. Add 1/2 cup water and bring to the boil. Add 1/4 cup butter and stir until completely absorbed.

Indian Curry Recipes - Vegetable Curry

Ingredients :

1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed

Method:

1. Mix the garlic, coriander and the chili powder along with salt and place it aside.

2. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Wait until the mustard seeds stop making any noise.

3. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.

4. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)

Indian Chutney Recipes - Til-Tamater Chutney (Sesame Seeds and Tomato Chutney)

Serves : 4

Ingredients :

200 g (7 oz) Tomatoes, chopped
2 tbsp (10 g) Sesame (til) seeds
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1/2 tsp Red chilli powder
1/2 tsp Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Split black gram (urad dal), roasted

For the Tempering:

2 tbsp (30 ml) 1 fl oz Vegetable oil
5 Dry red chillies (sookhi lal mirch)
a few Curry leaves (kadhi patta)
1/2 tsp (1 1/2 g) Mustard seeds (rai)

Method :

1. Heat the oil in a pan; add onions and saute till light brown. Add red chilli powder, turmeric powder, asafoetida, and sesame seeds. Saute for a few minutes.

2. Add tomatoes and split black gram. Cook for 10 minutes. Remove from heat and keep aside to cool. Blend to a fine paste.

3. For the tempering, heat the oil in a pan; add dry red chillies, curry leaves, and mustard seeds. Saute till they crackle. Remove from heat, mix into the prepared chutney and serve.

Indian Chutney Recipes - Anjeer Ki Chutney (Fig Chutney)

Serves: 4

Ingredients :

500 g (1.1 lb) Figs (anjeer), dried, blanched for 10 minutes
4 tbsp (60 g) 2 oz Almond (badaam), blanched for 10 minutes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
100 g (3 1/2 oz) Garlic (lasan), chopped
1 tbsp (20 g) Sugar
1 tsp (2 g) Red chilli powder
4 - 5 Green chillies, chopped
Salt to taste
3 1/2 tbsp (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
5 tsp (25 ml) White vinegar
2 tsp (4 g) Green cardamom (choti elaichi) powder
2 tsp (6 g) Melon (magaz) seeds

Method :

1. Heat the oil in a pan; fry onions and garlic until golden brown. Remove and keep aside.

2. Combine all the ingredients (except green cardamom powder and melon seeds) and blend to a fine paste.

3. Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.

4. Refrigerate and use as required. (This can be refrigerated in an airtight container for 1 - 2 months).

Indian Sweets Recipes - Fruit Shrikhand (Indian Creamy Yoghurt With Fruits)

Serves : 2 - 4

Ingredients:

1 cup (200 g) 7 oz Yoghurt (dahi), hung for 1 hour
6 tsp (30 ml) 1 fl oz or to taste Artificial sweetener
1/4 tsp Green cardamom (choti elaichi) powder
a pinch Nutmeg (jaiphal) powder
150 g (5 oz) Mixed fruits (of your choice), pureed
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice

Method :

1. Blend the yoghurt with 4 tsp artificial sweetener and spices till creamy. Add a little water if necessary. Keep aside.

2. Mix the fruit puree with lemon juice and the remaining artificial sweetener. Keep aside.

3. Top the yoghurt mixture with the mixed fruit puree. Serve chilled.

Indian Sweets Recipes - Meetha Chawal (Sweetened Rice Mixed With Almonds And Pistach)

Serves : 6

Ingredients :

1 1/4 cups (250 g) 9 oz Rice, Basmati, soaked for 1 hour, drained
8 tbsp (120 g) 4 oz Ghee
4 Cloves (laung)
4 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), soaked
25 g Almonds (badaam), blanched
25 g Pistachios (pista), chopped
25 g Pine nuts (chilgoza), peeled

Method :

1. Parboil the rice and spread it out on a flat dish to cool.

2. Heat the ghee in a wok (kadhai); add cloves, green cardamom, and cinnamon stick.

3. Add 1/2 cup water, sugar, and saffron; stir till the syrup becomes slightly sticky.

4. Add rice and stir carefully on low heat for 15 minutes or till the mixture is absolutely dry. Remove from heat.

5. Add almonds, pistachios, and pine nuts; mix gently. Serve hot.

Indian Pickle Recipes - Dahi Mirch (Crushed Green Chillies Blended In Yoghurt)

Serves: 6 - 8

Ingredients :

1 cup (200 g) 7 oz Yoghurt (dahi), strained
10-12 Green chillies
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
2 tbsp (30 g) 1 oz Prepared mustard or kasundi
Salt to taste

Method :

1. Boil the green chillies and crush them coarsely.

2. Blend all the ingredients together with a hand mixer for 3 - 4 seconds.

3. Store in an airtight jar and keep in a cool, dry place. The chillies will be good for up to 8 - 10 days.

Indian Pickle Recipes - Mixed Vegetable Pickle

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
300 g (11 oz) Turnips (shalgam), thinly sliced
300 g (11 oz) Carrots (gajar), thinly sliced
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
100 g (3 1/2 oz) Onions, pureed
5 tbsp (105 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3/4 cup (112 g) 3 3/4 oz Sugar
1 cup (200 ml) 7 fl oz Vinegar (sirka)
5 tsp (10 g) Garam masala
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Cumin (jeera) seeds
4 tsp (8 g) Mustard seeds (rai)
Salt to taste

Method :

1. Keep the vegetables in the sun to dry for 2 days.

2. Heat the mustard oil in a wok (kadhai); add onion puree and ginger-garlic paste, stir-fry for a few minutes. Add the dry spices, salt, and vegetables. Cook covered for 5 - 10 minutes.

3. Mix the sugar in the vinegar, stir till the sugar dissolves completely. Add this mixture to the vegetables and mix well. Remove, keep aside to cool. Transfer the contents into a glass jar, cover with a cloth and secure with a string. Keep in the sun for 5 days. Serve with any meal.

Indian Starter Recipes - Sago Patties — South Indian Style

Ingredients :

1/2 cup (100 g) 3 1/2 oz Sago (sabu dana)
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (matha)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1 tsp (2 g) Red chilli powder
a pinch Asafoetida (hing)
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 g) Ghee
Salt to taste
Vegetable oil for frying

Method :

1. Soak the sago in buttermilk for 30 minutes.

2. Add all the ingredients (except oil) to the soaked sago. Season with salt and add enough water to make a stiff batter.

3. Divide the sago batter into equal portions and shape each portion into round patties.

4. Heat the oil in a wok (kadhai); add a few patties at a time and deep-fry for 15-20 minutes or till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.

5. Serve hot with coconut chutney

Indian Starter Recipes - Morel Mushroom Cutlets

Ingredients :

150 g (5 oz) Morel mushrooms (guchhi), chopped
3 Potatoes, boiled, peeled
50 g (1 3/4 oz) Green peas (hara matar), boiled
3 Onions, medium-sized, finely chopped
3 Green chillies, finely chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tbsp (4 g) Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Breadcrumbs
1 cup (100 g) 3 1/2 oz Gram flour (besan)
a pinch Salt

Method :

1. Mix the first eleven ingredients together in a bowl, adding the breadcrumbs last.

2. In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.

3. Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.

4. Heat the oil in a frying pan till smoking; dip each cutlet in the gram flour batter and fry till evenly crisp and golden brown. Remove and drain on absorbent kitchen towels.

5. Serve hot with mint chutney.

Valentines Day Special Recipes - White Chocolate Raspberry Cheesecake

Ingredients (Nutrition) :

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions :

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Valentines Day Special Recipes - Ice Cream Sandwich Hearts Recipe

Ingredients:

36 oz refrigerated Peanut Butter Cookie Dough
2 tblsp Peanut (finely chopped)
Chocolate (melted) or Chocolate Sauce
2 cup Vanilla or Chocolate Ice Cream (softened)

How to Make :

1. For about 15 minutes let dough at room temperature.

2. Lubricate a jellyroll pan.

3. Put cookie dough into prepared pan sprinkle with peanuts.

4. Lightly press some nuts into it.

5. Bake it in a preheated oven to 350°f till set and golden brown, it will take about 20-25 minutes.

6. Let it cool completely in pan.

7. With the help of a heart-shaped cookie cutter cut 16 hearts.

8. Pour 1/4 cup ice cream onto 8 hearts.

9. Make top with remaining hearts.

10. Press lightly to spread ice cream to edges.

11. Pull out excess ice cream from edges.

12. Decorate sandwiches on plate.

13. Sprinkle with chocolate sauce and serve.

Indian Pastry Recipes - Cream Cheese Pastry

Cream cheese pastry is a moist, flaky pastry often used with sweet or nut-flavoured fillings. It is ideal for rich tartlets and tiny petit fours. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

Ingredients :

1 2/3 cup (175 g) plain flour (All purpose)
125 g (4 oz) full-fat soft cheese, at room temperature
1 stick (8 tbsp) 4 oz (112 g) butter, at room temperature
1 tsp sugar
1/2 tsp salt

Method :

1. In a large bowl, sift together the flour and salt. Add the butter, sugar and soft cheese and, with an electric mixer, beat the ingredients together until well blended and a soft pastry forms.

2. Shape into a ball, flatten to a disc and wrap tightly.

3. Refrigerate about 1 hour before rolling and shaping.

Indian Pastry Recipes - Nut Pastry

Nut pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. It should be crisp, light yet firm in texture and light handling; use of cool ingredients and work surfaces is essential. Remember; too much liquid produces a tough pastry and too little produces a dry, crumbly pastry which is difficult to handle. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

Ingredients :

2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water
25 g (1 oz) very finely chopped nuts

Method :

1. Sift the flour and salt into a bowl. Add the fats and the nuts (shelled walnuts, peanuts, cashew nuts, hazelnuts or almonds). Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

3. Roll out and use as required.

4. To cook, bake at 200 - 220°C (400 - 425°F) mark 6 - 7, except where otherwise specified, until lightly browned.

Storing Nut Pastry :

1. Wrapped in cling film, uncooked nut pastry dough will keep for up to three days in the refrigerator.

2. Both baked and unbaked nut pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.

Indian Salad Recipes - Raw Papaya Salad

Ingredients :

250 g (9 oz) Papaya (papita), raw, small, peeled, coarsely grated
1 tsp (5 ml) Vegetable oil
a pinch Asafoetida (hing)
1/4 tsp Mustard seeds (rai)
4 - 5 Green chillies, slit
1/4 tsp Cumin (jeera) seeds
1 tsp (3 g) Sugar
1 tbsp (15 g) Groundnuts (moongphalli), chopped
1 Juice of lemon (nimbu)
1 tsp Green coriander (hara dhaniya), finely chopped
Salt to taste

Method :

1. Heat the oil in a pan; add asafoetida and mustard seeds. When they start spluttering, add green chillies and saute.

2. Add the papaya, cumin seeds, sugar, groundnuts, lemon juice, green coriander, and salt; mix thoroughly, and remove from heat. Keep aside to cool.

3. Serve cold as an accompaniment.

Indian Salad Recipes - Sprouted Green Gram Salad

Ingredients:

1 2/3 cups (250 g) 9 oz Whole green gram (moong dal), soaked for 8 hours
1 tsp (5 ml) Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/4 tsp Asafoetida (hing)
1 cup (250 ml) 8 fl oz Water
1/4 tsp (1 1/2 g) Soda bicarbonate
Salt to taste
1/2 tsp (1 1/2 g) Sugar
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp Turmeric (haldi) powder
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder

Method :

1. Drain the green gram and tie in a muslin cloth. Keep the cloth inside a vessel in a cool place and cover it tightly. Keep aside for 24 hours to allow the green gram to sprout.

2. Heat the oil in a pan; add mustard seeds. Once they crackle, add asafoetida and sprouted green gram.

3. Add water, soda bicarbonate, salt, sugar, and the spices. Mix well. Cook covered for 10 minutes or until tender.

4. Serve hot with any curry.

Indian Snacks Recipes - Bonda With Instant Mashed Potato

This recipe was taken from Saranya Mandava's book on Indian cuisine.

Ingredients:

1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil

Method:

The filling is prepared as follows:
-----------------------------------
1. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion.

2. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown.

3. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.

4. Add potato (now mashed) and fry for 5 minutes.

5. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:
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1. Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly.

2. After the batter is prepared, make small balls out of the filling and roll them in the batter.

3. Next fry it in hot oil. You will get about 20-30 small bondas.

Indian Snacks Recipes - Pakoras (Savory Fritters)

Ingredients:

Batter:

1/2 c Besan
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

Vegetables:

1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method:

1. In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again.

2. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.

3. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.

4. Serve hot.

Indian Bread Recipes - Naan Recipe

Ingredients for indian naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Method :

1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.

2. Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

5. About half an before the naan are required, turn on the oven to maximum heat.

6. Divide the dough into 8 balls and allow rest for 3-4 minutes.

7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

8. Shape each ball of dough with the palms to make an oval shape.

9. Bake the indian bread naan until puffed up and golden brown. Serve hot.

Indian Bread Recipes - Stuffed Parathas

Make dough for regular chappati's.

Fillings :

Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and Mango Powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method:

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Indian Vegetable Recipes - Cauliflower And Potatoes (Aloo Gobi)

Ingredients :

1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala

Method:

1. Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices.
2. Break the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each).
3. Add both to Masala and lower heat to simmer.
4. Cover the pot until the cauliflower and potatoes are coated.