Indian Sweet Recipe - Crullers

CRULLERS

Ingredients :


4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
2 Eggs
1/2 tbsp Cinnamon powder
2 tbspn Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying



Method :

Cream the butter and sugar in a basin with a wooden spoon.
(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)

Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.

Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.

Add the cinnamon and the nutmeg.

Make a dough using a little water.

Knead until smooth and soft and the dough is free from stickiness.

Allow the dough to stand for 20 minutes.

Divide the dough into even sized balls.

Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.

Make a hole in the centre of each rounds so that it resembles like doughnuts.

Deep fry in a kadai till golden brown in colour.drain.

Sprinkle the powdered sugar on top.


Source : IndianFoodForever

Indian Rice Recipe (Non-Veg) - Dum Biryani

Dum Biryani

Preparation time : - 30 minutes
Serves : - 2

Ingredients :

500 grams chicken,
½ cup curd(yoghurt),
1 cup basmati rice(long grain),
1 tablespoon milk,
3 cups water,
1 inch cinnamon,
2 bay leaves,
2 cloves,
2 green cardamoms,
2 black cardamoms,
½ teaspoon black pepper corns,
½ teaspoon cumin seeds,
½ tablespoon chopped ginger,
½ tablespoon chopped garlic,
1 blade mace,
1 teaspoon grated nutmeg,
½ cup mix of tightly packed coriander and mint leaves,
4 tablespoons poppy seeds,
1 tomato,
1 onion,
1 teaspoon saffron dissolved in a tablespoon warm milk,
3 potatoes halved, boiled and deep fried,
2 large onions cut into roundels,
2 tablespoons ghee(clarified butter) and
salt to taste.


Method :

Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown.

In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients.

Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt.

Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up.

Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown.

Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done.

Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken.

Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven.

Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.



Source : DSD Email Forward

Indian Paneer Recipe - Chilli Paneer

Chilli Paneer

Preparation Time : 30 minutes
Cooking Time : 10 minutes
Serves / Makes : 2

Ingredients :

paneer 1 cup
capsicum 1 cup
spring onions 1 cup
ginger paste 1 table spoon
garlic powder 1 table spoon
soya sauce 1 table spoon
oilve oil 1 table spoon
crushed chilli paste 1 teaspoon

Method :

fry the panner until golden brown
drain and put in warm water to soak for 5 minutes
add oil in wok and heat
add the ginger paste and capiscum and stir fry for a minute
add the chilli paste
add the sping onion and stir fry for 30 seconds
add the paneer and stirr fry for one minute
add the soya sauce and mix into the ingredients
sprinkle the garlic powder over the paneer mix and serve.
add spring onions as garnish before serving

Source : DSD Email

Indian Non-Veg Recipe - NALLI KA KORMA

NALLI KA KORMA

INGREDIENTS :

½ gm lamb bone marrow ;
250 gm mutton (cut into medium-sized pieces);
3 onions (finely sliced);
1 tsp ginger paste;
1 tsp garlic paste;
1 tsp red chilli powder;
1 tsp turmeric powder;
1 tsp coriander powder;
1tsp black pepper corn;
1½ tsp water melon and musk melon seeds;
500 gm yoghurt (whisked);
½ coconut (desiccated) ;
¾ cup vegetable oil;
Salt to taste

METHOD :

Soak the desiccated coconut in one cup of water for a few minutes.

Later, squeeze the milk from it.

Now add salt, pepper, turmeric, coriander, chilli powder, ginger paste, garlic paste and ground melon seeds to the yoghurt and beat well.

Heat the oil in a heavy-bottomed vessel and add black pepper corn, lamb marrow and meat and cover.

Cook while stirring occasionally

Source : DSD Group Email

Indian Bread Recipe - French Bread

FRENCH BREAD RECIPE

Ingredients:

6 Cup Whole Wheat Flour

1 Cup Yogurt

1 tblsp Dry Yeast

1/2 Cup Water (warm)

1 1/2 Cup Water (hot)

1 tblsp Salt

Cornmeal

Method :

Put yeast in warm water.
Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt.
Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a lubricated baking sheet.
Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.

Source : IndianFoodForever

Image Copyright : Absolutvision

Indian Drink Recipe - Chickoo Shake

Indian Drink Recipe - Chickoo Shake

Ingredients :

3 chickoo
1 cup cream
2 glass milk
5 tsp sugar
Ice as required


Method :

Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.


Source : IndianFoodForever

Indian Appetizer Recipe - Dates Coconut Balls

Dates Coconut balls

Ingredients :

Dates 20
Grated coconut 1/2 cup
Rice flour 1 cup
Butter 1 tbsn
Salt to taste

Method :

1. Boil about 2 cups of water.

2. Mix the flour with butter and salt and then add enough water to make a dough with which can be rolled into a ball. Keep covered.

3. Chope the dates very fine.

4. Heat a pan and add dates and coconut and mix well mashing the dates.

5. Remove from flame and let it cool.

6. Apply little oil on ur palms.

7. Make little balls of 1 inch diameter with the rice dough, press it on the palms and put a teaspoon of date mix in the center and cover.

8. Steam the rice-date balls for about 5-10 minutes. Serve hot.

Source : Indian-recipe.net

Image Copyright : cheaphealthygood.blogspot.com

Indian Salad Recipe - Baked Potato Salad

SERVINGS : 12

INGREDIENTS :

1704 g potatoes, sliced

225 g sliced bacon

455 g processed American cheese,

sliced 0.5 onion, chopped

235 ml mayonnaise

salt and pepper to taste

35 g black olives, sliced

DIRECTIONS :

1. Preheat oven to 325 degrees F (165 degrees C).

2. Butter a 9x13 inch baking dish.

3. Put sliced potatoes into a large pot, and fill with enough water to cover.

4. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

5. At the same time, place bacon in a large deep skillet.

6. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

7. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper.

8. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

9. Bake for 1 hour in the preheated oven, until golden brown.

Source & Image Copyright : Allrecipes

Indian Chutney Recipe - Green Chutney

Serves : 4

Cooking time (approx.) : 2 minute(s)

Style: North Indian Vegetarian

INGREDIENTS :

2 tablespoon(s) grated coconut

2 flake(s) garlic peeled and chopped

½" piece ginger peeled and chopped

6 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of cumin and mustard seeds

1 tablespoon(s) chopped onions

1 tablespoon(s) oil lemon juice and

salt to taste

METHOD :

Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water.

Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.

Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.

Add the mustard seeds.

Fry briefly till they splutter and pour them on the chutney.

Add salt and lemon juice to the chutney.

Source : Syvum

Image Copyright : Norecipes.com

Indian Starter Recipe - Steamed Spinach Dumplings

Steamed Spinach Dumplings (Palak Vada)

Serves : 4
Cooking time (approx.) : 20 minutes
Style : Indian Vegetarian

INGREDIENTS :

4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoon(s) bengal gram flour (besan)
2 tablespoon(s) semolina (rava)
2 teaspoon(s) each of chopped ginger and garlic
4 green chilli(es) chopped fine
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of turmeric powder and soda bi-carb
2 tablespoon(s) chopped coriander leaves
1 tablespoon(s) lemon juice
1 tablespoon(s) fresh cream
2 tablespoon(s) oil
salt and pepper to taste

METHOD :

Combine all the ingredients in a bowl.

Mix well and knead into a soft dough using water.

Divide the dough into portions and make a thin long roll with each portion.

Steam for about 20 minutes.

Cool and cut into slices.

Serve hot with Green chutney (Hari Chutney)

Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.

Source : Syvum

Indian Soup Recipe - Peanut Pumpkin Soup

The comforting taste of warm salted peanuts starts on the palate before yielding to the pleasures of a rich savoury vegetable broth and finishing with spicy flourish in this fragrant and multi-layered soup. Adapted from Yamuna Devi's artful and creative but sadly out-of-print Yamuna's Table, this soup makes a wonderful first course to almost any Caribbean, African or South Asian themed dinner, or a delightful lunch on its own.


Spicy Peanut Pumpkin Soup

INGREDIENTS :

1 teaspoon sesame oil
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon dried red chili flakes
1 cup roasted, shelled and unsalted peanuts
1 cup diced fresh pumpkin
1 large potato, diced
1 large carrot, diced
1 celery stalk, diced
6 cups vegetable stock
juice from 1 lemon
1 teaspoon sea salt, or to taste
fresh ground black pepper

METHOD :

Heat a large saucepan or soup pot over medium heat.

When hot, add the sesame oil and swirl to coat the bottom of the pan.

Toss in the coriander seeds and chili flakes and stir until the seeds darken a couple of shades without burning, a couple of minutes.

Add the peanuts and vegetables and continue to stir for 5 minutes.

Pour in the vegetable stock, bring to a boil, then reduce the heat to low and cover.

Simmer until the peanuts are tender, about 30 to 40 minutes.

Remove the soup from the heat and let cool slightly before puréeing with a hand blender or in a countertop blender.

Stir in the lemon juice and season to taste with salt and plenty of fresh ground black pepper.

Serve hot or warm.

Serves 6 to 8.

Indian Dal Recipe - Creamy Black Gram Dal

Creamy Black Gram Dal (Kali Dal Makhni)

Whole black gram cooked to perfection to give this rich and creamy speciality of Punjab.

Serves: 4
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)

INGREDIENTS :
1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2" piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste


METHODS :
Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.

Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).


For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.


NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).


Source : Syvum

Indian Chicken Recipe - Ginger Chicken

This recipe is an adaption of chinese recipe by the same name. Much more spicy and more lip smacking.

Ingredients :

1¼ lbs. Chicken(skinless, boneless)

¼ tsp. Turmeric Powder

10 tbsps. Ginger(paste)

4 tbsps. Vegetable Oil

2 nos. Red Chilies

¼ tsp. Mustard seeds (black)

½ tsp. Fennel Seeds

2 pieces Cinnamon

5 cloves Garlic

1 no. Onion

1 no. Tomato

½ tbsp. Red Chili Powder

1 tsp. Black Pepper

Cilantro for garnishing

Method :

Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.

Chop the ginger finely and put into a blender along with about 2 tbsps water. Blend to a paste.

Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well.

Cover and refrigerate for at least four hours but preferably overnight.

Heat the oil in a wok over a medium heat.

When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon.

Stir for a few seconds until the mustard seeds pop.

Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown.

Add the tomatoes and fry for 2-3 minutes.

Add the chicken and its marinade, cayenne pepper and the remaining salt.

Stir and fry on a high heat for about 6 minutes until browned.

Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.

Remove the cover and sprinkle in the black pepper.

If there is any liquid left turn up the heat and dry off before serving.

Sprinkle with freshly chopped coriander.

Source : DSG Group

Indian Vegetable Recipe - Baigan ka Bharta

Ingredients :

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing


Method :

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Source & Image Copyright : IndianFoodForever

Indian Snack Recipe - Golden Fried Corn

Golden fried corn

Ingredients :

Baby corns 6
Corn flour - 2 tbsps.
Flour - 2 tbsps.
Oil 1 tsp.
Baking powder 1/4 tsp
Ajinomoto - A pinch (optional)
Salt and pepper to taste
Oil for frying

Method :

Cut the baby corn into three juliennes each.

Mix corn flour, flour, oil, baking powder, ajinomoto, salt and pepper well.

Add enough water to make a smooth dough and beat well. The batter should be thick.

Heat oil in a frying pan.

Dip the baby corn in the batter and fry till golden brown.

Serve hot with chilli sauce

Source : Recipes Database

Indian Chicken Recipe - Butter Chicken

Butter Chicken

Ingredients :

• 2 tsp Sirka

• 8 tbsp Ghee

• 1 kg Chicken

• 4 tbsp Cream

• Salt as per taste

• 2 tsp Chilli powder

• 1 tsp Garam Masala

• ¼ Tomatoes, chopped

• 2 tsp Ginger-Garlic paste

• 150 gm Onions, chopped

• 4 tsp Cashewnuts, powdered

Method :

1. Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add vinegar, salt. Allow to soak for half an hour.

2. Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till brown and remove. Open it after 2 minutes.

3. In the remaining ghee fry the onions till brown.

4. Add ginger garlic paste and fry well.

5. Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.

6. Add the fried chicken pieces and one cup of water.

7. Add salt to taste. Pressure cook for 8-10 minutes.

8. Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes.

9. Pour the cream on top and serve hot.

Source : TOI

Indian Salad Recipe - Bean Sprouts Salad

BEAN SPROUTS SALAD

It's the summer time of the year when most of us prefer to eat light and look fresh, rather than gorge on heavy, rich meals and feel lethargic. We get you an assortment of delicious salad recipes that'll keep you feeling light and bright!

Ingredients :

1½ cups bean sprouts (washed and drained)
1½ cups cucumber, peeled and cut into thin strips
½ cup spring onions, diced

For the garnish:

3 tablespoons roasted peanuts(to be mixed into a dressing)
2 tablespoons lemon juice
1 tablespoon castor sugar
2 tablespoons olive oil
½ teaspoon mustard powder
salt and pepper to taste

For the dressing:

Shake the ingredients thoroughly in a closed bottle.

Chill and use as required.


Method :

Combine the bean sprouts, cucumber and spring onions in a bowl and chill.

Just before serving, add the dressing as required and toss.

Serve immediately, garnished with roasted peanuts.

Source and Image Copyright : MSN India

Indian Juice Recipe - Pomegranate Spritzers (Anar Juice)

It is the season for a refreshing cocktail that's extra easy to make and perfectly suited for a brunch. This recipe calls for pomegranate syrup, which can be found at larger supermarkets.

Ingredients :

1 cup pomegranate syrup

1 - 750 ml bottle fruity white wine, such as Riesling or Chardonnay(about 3 cups) chilled

1 cup sparkling water chilled

Pomegranate seeds for garnishing (optional)

Blood orange wedges (optional)

Directions :

- Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.

- In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water.

- Pour wine mixture into each glass to serve.

- If desired, garnish each with pomegranate seeds and/or a blood orange wedge.

- If desired, add ice to the glasses and serve

Source : DSG Group

Indian Cake Recipe - Chocolate & Strawberry Eggless Cake

Chocolate and strawberry eggless cake

Ingredients :

250 gms sugar
250 gms maida (finely-milled wheat flour)
100 ml vegetable oil
10 gms baking powder
75 gms condensed milk-maid
400 ml water
25 gms cake gel
50 gms cocoa powder
250 gms fresh cream
200 gms dark Swiss Chocolate
150 gms strawberry filling
150 gms rich topping cream
150 gms fresh strawberry to decorate the cake

Method :

- Take a bowl and mis maida, cocoa powder, vegetable oil, baking powder, condensed milk-maid and sugar into a paste

- Bake the paste in oven for 30 to 40 minutes at 180 to 200 celsius temperature.

- Take fresh cream and dark Swiss chocolate, boil it on slow heat and let it cool down to make chocolate truffle.

- Once the cake is ready, cut it into 3 layers.

- Put chocolate truffle and strawberry filling in each layer.

- Cover the cake with chocolate. Then decorate as you wish with fresh strawberries.


Source - Chef J.P.Bhatt, Kwality group & TOI

Indian Soup Recipe - Egg Drop Soup

Ingredients :

• 2 Eggs

• 1 Egg yolk

• 4 Cups chicken broth, divided

• 2 tbsp Chopped fresh chives

• 1/8 tsp Ground ginger

• 1/4 tsp Salt

• 1-1/2 tbsp Cornstarch

How to make Egg Drop Soup :

• Reserve 3/4 cup of the chicken broth and pour the rest into a big saucepan.

• Combine salt, ginger and chives with it and bring it to a rolling boil.

• Take a small bowl and stir together the remaining broth and cornstarch till soft, keep aside.

• Take another bowl, whisk eggs and egg yolk together using a fork.

• Drizzle little egg at a time into the boiling broth mixture, carefully so the egg should cook immediately.

• Once the eggs have been dropped, add the cornstarch mixture slowly to it, keep stirring till the soup is the desired consistency.

Source : Email Forward of DilSeDesiGroup

Indian Snack Recipe - Crunchy potatoes

Crunchy Potatoes

Ingredients :

10-12 nos medium potatoes, cut in 1/2" wedges
2 cups water
Salt and
freshly ground pepper to taste

Topping :

* 2 tablespoons butter
* 2 tablespoons minced onion
* 1 clove garlic - minced
* 1/2 cup dried breadcrumbs
* 1/4 teaspoon basil
* 1/4 teaspoon thyme
* 1 tablespoon minced parsley
* 1 teaspoon paprika

Method :

To make topping, heat butter in cooker and slowly sauté the onion and garlic until onion has softened.

Stir in the breadcrumbs and all other topping ingredients; season with salt and pepper.

Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato wedges in a steamer basket and sprinkle with salt and pepper.

Pour broth or water into the cooker and lower steamer basket. Or simply bake in the oven.

Close lid, bring to high pressure and cook for 4 minutes.

Release pressure according to manufacturer' s directions, open lid and remove potatoes onto plate.

Sprinkle with bread crumb mixture and serve hot with sauces of your choice.

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


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 new blog. Hope you like this blog and give your support as always.

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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