Indian Raita Recipe - Burhani Raita

Burhani Raita

Ingredients :

500 gms yoghurt;
50 gm roasted garlic (chopped);
10 gm black salt;
10 gm black pepper powder;
10 gm roasted cumin powder;
2 gm clove powder


Method :

Beat the yoghurt in a bowl.

Add roasted garlic, black pepper powder, cumin powder, clove powder and whisk gently.

Season the raita with ghee and a pinch of clove powder.

Indian Dessert Recipe - Kesar Pista Kulfi

Kesar Pista Kulfi

Ingredients :

Take two cans of evaporated milk.

One can of condensed milk

One 16 Oz wipped cream

1\4 cup pista

1 pinch safron

Method

1. Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder.

2. Now mix pista and saforn in it.

3. Put into a air sealed container and put in the freezer for 4 hours.

Indian Veg Recipe - Baingan ka Bharta

Baingan Ka Bharta

Ingredients :

Brinjal : 2 medium size

Onion : 4

Ginger : a small bit

Garlic : 6 cloves

Jeera : half teaspoon

Garam Masala : a pinch

Dhaniya Powder : half teaspoon

Turmeric : 3/4 teaspoon

Chilli powder : half teaspoon or 3 green chillies (optional)

Salt : 3/4 teaspoon

Tomatoes : 3

Finely chopped coriander : 1 table spoon

Method :

1. Roast the brinjal, then peel off the skin.

2. Let it cool for some time.

3. Put some oil in the kadai, and after it gets hot, add some jeera.

4. Then add some onions, after a few minutes, add ginger and garlic.

5. Then add tomatoes and cook well until the oil separates.

6. Add salt, jeera powder, turmeric, dhaniya powder, chilli powder and a little garam masala.

7. Add the brinjal and cook for 10 minutes.

8. Sprinkle the corainder on the top and serve.

Source : Celeb Cook-In, TOI

Indian Non-Veg Recipe - Egg Pepper

Egg Pepper

Preparation Time : 20 minutes.

Ingredients :

4 medium sized eggs,

2 large green bell peppers (Capsicum),

2 medium sized onions

2 green chillies

1 medium sized tomato

1 tsp turmeric powder

1 tsp garam masala powder

( Garam Masala is a mixture of black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali),black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom,nutmeg, star anise and coriander seeds ).

1 tsp chaat masala

( Chaat Masala is a mixture of amchoor (dried mango powder), cumin,Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum ).

1/2 tsp black pepper

1/2 cup oil,

Salt to taste.

Directions :

1. Boil the eggs and remove their shells.

2. Cut the Capsicums into 11/2 inch long pieces.

3. Cut Onions and the tomato into long, thick slices.

4. Chop green chillies finely.

5. Heat little oil in the fry pan.

6. Fry the eggs till golden brown and remove them from the fry pan.

7. Heat some more oil.

8. Add green chillies, onions and Capsicums to the oil.

9. Add garam masala, salt, turmeric powder.

10. Fry them till medium tender, then add the sliced tomatoes.

11. Cut the eggs into four long pieces.

12. Sprinkle salt, black pepper and chaat masala over the eggs, adjusting to the salt already

added to the Capsicum.

13. When the Capsicum is done, and has blended well with tomatoes and onions, remove from

fire.

14. Place the mixture in a flat bowl with alternating egg pieces.

15. Serve hot with puris or paranthas.

Indian Pickle Recipe - Hot & Sour Tomato Pickle

Hot and Sour Tomato Pickle

Ingredients :

1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste


Method :

1. Slice the tomaotes, smear turmeric and salt on them
2. Soak them in 1 cup vinegar. Leave for about 2 hours.
3. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a
little vinegar.
4. Heat the oil and add the remaining mustard.
5. When the mustard crackles, add the fenugreek.
6. Fry for 2 minutes and then add the blended mixture and fry well for over 20
minutes.
7. Add the tomatoes and the remaining vinegar.
8. Stir continuously as the mixture comes to a boil.
9. When the pickle is almost done, the oil begins to float at the top.
10. Take it off the heat and let it cool.
11. Store in a clean bottle.

Note : Can keep for a year.

Indian Non-Veg Recipe - Masala Fried Prawns

Ingredients :

Prawns : 10 (medium size)

Ginger garlic paste : 1 tsp

Curry Leaves : 15

Lemon Juice : 1 tsp

Green Chilli (chopped) : as required

Rice Flour : 1 tsp

Corn Flour : 1 tsp

Red Chilli powder : 1/2 tsp

Salt : to taste

Turmeric Powder : 1/2 tsp

Onion (chopped) : 1 tsp

Tomato (chopped) : 1tsp

Garlic (chopped) : 1 tsp

Oil : 1/2 tsp

Method :

1. Take prawns, de-skin and de-vain leaving the tail on.

2. Marinate with salt, ginger-garlic paste and lime juice.

3. Add corn flour and rice flour to the prawns and mix well.

4. Deep fry the prawns till golden brown.

5. Take a pan, add oil, saute garlic, curry leaves, onion and tomato.

6. Add chilli powder, turmeric powder and salt.

7. Toss prawns in the masala and serve hot.

Source : Celeb Cook-In, TOI

Indian Sweet Recipe - Kalakand

Kalakand

Ingredients :
10 oz powdered milk
10 oz confectioners white sugar
16 oz ricotta cheese(a small container of the cheese will do)
2 tsp sliced almonds and chopped cashewnuts

Method :
1. Mix the three together to get a creamy paste.
2. Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour.
3. Transfer to a open flat dish and top with sliced almonds and cashewnuts.
4. Eat when cooled down to room temperature.


Note : If you use low-fat cheese and milk and cut down on the sugar, you have a very low-calorie delicious and nutritious dessert.

Indian Vegetable Recipe - Kofta Lajawab

Kofta Lajawab

Ingredients :
Koftas -
125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying

Gravy -
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt


Method :
To make koftas -
Mix mashed cheese with cornflour and pepper. Knead well.
Form into walnut sized koftas and deep fry till light brown.
Drain and keep aside.

To make gravy -
Heat oil in a pan and brown onions.
Add ginger and fry well.
Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates.
Add water according to consistency of gravy required.
Correct seasoning.
Boil for 5 minutes.
Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.

Makes about 8

Indian Snack Recipe - Oatmeal Raisin Cookie

Oatmeal Raisin Cookie

Ingredients :

¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal

Method :

1. Grease cookie sheet, sift together dry ingredients.
2. Beat together butter and sugars until light and fluffy.
3. Beat in eggs and vanilla until well blended.
4. Stir in flour mixture until well moistened.
5. Stir in oatmeal, nuts and rind.
6. Drop by tsp fuls 2” apart.
7. Bake at 350 F for 8 min.

Indian Soup Recipe - Green Peas Skin Soup

Green Peas Skin Soup

Preparation time : 10 minutes.
Cooking time : 10 minutes.
Serves : 6.

Ingredients :

6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skimmed milk
2 teaspoons buttersalt and
pepper to taste

Method :

1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water.
4. Cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
8. Serve hot.


Health Information : This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the body and eliminates them.

Indian Sweet Recipe - Coconut Barfi

Coconut Barfi

Making time : 30 minutes
Makes: 20-25 pieces

Ingredients :

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method :

1. Prepare syrup with sugar and water to 2 1/2 thread consistency.
2. Warm coconut in heavy saucepan, pour in the syrup.
3. Stir well and cook till soft lump forms.
4. Spread in a greased plate. Cool.
5. Sprinkle cardamom powder (optional).
6. Cut into squares, store in airtight container.

Chicken Manchurian Recipe

Chicken Manchurian

Ingredients :

• 4 Chopped chicken thighs
• 1 tsp Soya sauce
• 1 tsp Tomato ketchup
• 1 Finally chopped small onion
• 2 tbsp Corn flour
• 1/4 Cup all purpose flour
• 8 Finely chopped Garlic Pods
• 8 Finely chopped green chillies
• 4 tsp Refined oil
• Salt to taste

Method :

1. Smear salt and marinate chicken for an hour.
2. Make a batter of maida and corn flour and soak the chicken pieces into it.
3. Fry the chicken pieces deep and keep aside.
4. Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
5. Now add chilli powder, salt to taste, add deep-fried chicken pieces, tomato ketchup and Soya sauce.
6. Fry at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and sauce.
7. Add water while stirring if necessary.


Delicious Chicken Manchurian is ready to be served.

Serve with Roti or Rice.

Indian Vegetable Recipe - Cabbage Kofta Curry

Cabbage Kofta Curry

Ingredients :

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes


Method :

1. Take the shredded Cabbage in a bowl.
2. Add flour & make small round balls with the same.
3. Deep fry the balls in the hot oil & keep aside
4. In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.
5. Add Salt & little bit of sugar for taste .
6. Let the paste cook till the oil seperates.
7. You can add little water if the paste is too thick.
8. Switch off the flame add the Kofta's & Cover till Serving.
9. Before serving garnish with fresh coriader leaves.

Indian Non-Veg Receipe - Saag Chicken

Saag Chicken

Ingredients :

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt


Method :

1. Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until
lightly browned and set aside.
2. Put the spinach into a deep pan; add 1/4 cup water.
3. Bring to boil and remove from heat.
4. When cool, grind in blender and set aside.
5. Heat the remaining oil and add ginger, garlic and onions;
6. Sauté until lightly brown.
7. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
8. Sprinkle with one tablespoon water.
9. Cook for 10 minutes over low heat.
10. Add chicken and milk.
11. Simmer until the chicken is tender.
12. Add spinach and garam masala.
13. Cook until spinach starts sticking to pan. Remove from heat.
14. Add butter to chicken saag and cover until ready to serve.



Source : Indian Food Forever

Indian Cake Recipe - Fruit Cake

Fruit Cake

Ingredients :

- 2 cups Brown Sugar
- 3 cups All-Purpose Flour
- 1 tbsp Baking Soda
- 2 tbsp Cinnamon
- 2 tbsp Cloves
- 2 tbsp Allspice
- 2 tbsp Nutmeg
- 4 Eggs
- 2 tbsp Lemon Zest
- 2 tbsp Vanilla Extract
- 1 1/2 cups Raisins
- 1 1/2 cups Chopped Nuts
- 1 1/2 cups Dried Mixed Fruit
- 1 1/2 cups Butter, melted


Method :

- Firstly, preheat the oven to about 225 degree F.
- Now, in a large bowl, mix sugar, flour, soda, spices, eggs, lemon zest, vanilla, fruit, nuts and melted butter.
- Pour the mixture over a greased pan.
- Bake the mixture for about an hour or until a tester comes out clean.
- Cool it on a wire rack and wrap it in a foil.


Source: India Syndicate

Indian Soup Recipe - Hot & Sour Soup

Hot and Sour Soup

Making time: 25 minutes
Makes: 5-6 servings

Ingredients :
2 tbsp. cabbage finely shredded
2 tbsp. carrot finely julienned (slivers)
1 tbsp. cauliflower finely chopped
1 small stalk celery, finely chopped
1 tbsp. spring onion greens finely chopped
1/4 tsp. ginger grated
1/2 tsp. red chilli sauce
1 tsp. soya sauce
1 tsp. brown vinegar
1/4 tsp. pepper powder
salt to taste
2 tsp. cornflour
1 tsp butter or oil
4 cups water or vegetable stock

Method :
1. Heat fat, add vegetables, ginger, except spring onions.
2. Stir fry till cooked, add spring onions, stir.
3. Add stock, chilli sauce, soya sauce, vinegar and stir.
4. Bring to a boil, simmer for 7-8 minutes.
5. Add salt and pepper.
6. Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
7. Cook for 2 minutes.
8. Serve hot.

Indian Sweet Recipe - Khajoor ( Date) Halwa

Khajoor ( Date ) Halwa


Ingredients :

½ kg fresh dates;
2 cups of milk;
250 gms sugar (optional);
50 ml ghee;
1 1/3 split gram lentil;
6 almonds;
6 green cardamom seeds;
10 pistachio nuts (crushed);
varkh (optional)


Method :

1. Boil the dates, lentil and almond together, strain and ground into coarse paste.
2. Heat ghee in a pan and slowly add the paste, cardamom powder and milk.
3. Add sugar if needed or simply garnish it with crushed pistachio nuts and varkh.

Indian Rice Recipe - Onion Rice

Ingredients :

1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method :

1. Cut onions into thin long slices.

2. Boil the rice separately.

3. Heat oil in a pan and season with mustard and cumin seeds.

4. Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.

5. Add the boiled rice and coriander leaves into the mixture and mix well.

Indian Soup Recipe - Tomato Noodle Soup

Tomato Noodle Soup

Preparation Time : 15
Cooking Time : 30S
erves / Makes : 2


Ingredients :
3 large boiled tomatoes
1 tbspn butter
A little chopped green chilly
1 & 1/2 spoons Sugar
4 spoons crushed noodles
2 spoons finely chopped spring onion
1/4 spoon ginger paste
salt as per taste
1 spoon Corn flour


Method :
1. Peel off the skin of the tomatoes.
2. In a mixie add tomatoes and chilly and make a fine paste.
3. In a kadai add 1 tbspn. Butter.
4. To this add the tomato paste. Boil till red color is obtained.
5. Then add sugar, chopped spring onions, ginger paste and noodles.
6. When the noodles are par boiled add corn flour paste.
7. Add salt & Serve Hot.


User Comments & Tips : While serving, garnish with white pepper, black pepper and a little butter.

Indian Salad Recipe - Carrot & Mint Recipe

Carrot And Mint Salad Recipe
The tasty Carrot And Mint Salad is an ideal appetizer for everyone.

Serves : 7
Preparation Time : 5 Min
Cooking Time : 10 Min
Difficulty : Easy
Recipe Type: Veg.


Ingredients:
• 3 cups Carrot, diagonally sliced
• 1/4 cup Vinegar
• 3 tbsp Fresh Lemon Juice
• 2 tsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Garlic Clove, minced
• 2 tbsp Raisins
• 2 tbsp Onion, chopped
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Pine Nuts, toasted
• 1 tbsp Fresh Mint, chopped


Directions :
• Add sliced carrot to a large saucepan of boiling water and bring it to boil.
• Remove from the heat and rinse it under cold water.
• Now, take a bowl and put vinegar, olive oil, lemon juice, salt and pepper in it. Mix well.
• Add carrots, raisins, onion, parsley, garlic and pine nuts and toss them gently. • Cover the prepared salad and keep it in the refrigerator. Stir in mint before serving.


Courtesy : Indobase

Indian Vegetable Recipe - Baigan Ka Bharta

Baigan ka Bharta ( served cold )

Ingredients :

1/2 kg brinjals
4 garlic pods
2 onions
Olive Oil
8 pieces of olives
hung yoghurt
green chillies
ground pepper
salt

Method :

1) Boil the brinjals on gas.
2) Peel the brinjal and mash it with a fork in a bowl. This helps retain its
smokiness.
3) Chop, friend garlic and onion in a deep pan with ordinary olive oil and then
add mashed brinjals and stir till red.
4) Switch off the flame and drizzle olive oil on the mash while it's still hot.
The oil will open up with incredible aroma and possibilities in the brinjal
mash.
5) Chop very fine green spring onions, chives, green chillies and salt if needed
and with fresh ground pepper.
6) Fold into some hung whipped yogurt which in turn is folded into a cold baigan
ka bharta.
7) Drizzle some more heated olive oil (1 tsp) just before serving.
8) Garnish with chopped olives.


Source : TOI

Indian Chutney Recipe - Mint Chutney

Mint Chutney

Ingredients :

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Directions :

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.

Indian Snacks Recipes - Bread Pakoras

Famous Bread Pakoras of Delhi

Ingredients :

4 Slices of bread
1 cup of channa dal ( or Besan)
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Garam and Aamchur masala : to taste
Oil for frying.


Directions :

1. If you prefer onions you can put 1/2 onion cut into small pieces.
2. Make the paste of channa dal ( Or Besan )by adding some water.
3. Mix salt,chilli, corriander powder and some corriander leaves for taste.
4. Cut the bread into four pieces and dip them in channa dal paste.
5. Deep fry them in the oil till golden brown.
6. Serve them with some hot sauce or ketchep

Indian Soup Recipe - Vegetable Chilli Soup

INGREDIENTS

1 tomatoes, undrained
1 jar Thick 'N Chunky Salsa
1 can black beans, rinsed, drained
1 package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 package Reduced Fat Mild Cheddar Cheese


DIRECTIONS
1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 10 minutes.
4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl;
5. Top with chili.
6. Sprinkle each with additional 2 tablespoons cheese.

Indian Chicken Snack Recipe - Chicken Pakoras

Ingredients
1 chicken breast cut into pieces
salt & pepper
2 Carrots
2 Potatoes
1 cup Cabbage
1 tbsp Cornflour
1 egg
1/2 tsp ajinomoto

Directions :
Boil the chicken pieces with salt and pepper.Shred them into pieces .
Par boil the carrots and potatoes .Chop them fine as if for omellete.
Shred cabbage and blanch .
Mix all these ingredients with beaten egg, cornflour, ajinomoto a little black pepper and salt to taste .
Shape into balls and fry .
Serve with chilli garlic sauce.

Chicken Recipe - Chicken Kabsa

Chicken Kabsa

Ingredients :
1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil 2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds and Cashewnuts.


Directions :
Sautee onion in oil until it begins to brown.
Add chicken pieces, tomato puree, chopped tomatoes and garlic.
Stir for about five minutes over low heat.
Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste.
Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
Remove chicken. Set aside to keep warm.
Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving platter with chicken pieces arranged around the circumference.
Toss raisins and almonds over all.

Indian Drink Recipe - Pistachio Shake

PISTACHIO SHAKE RECIPE

Ingredients:
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired


Directions :
Cut 4 pistachios into silvers and set aside.
Place the remaining in a blender, cover, and pulse several time to coarsely grind.
Add 1/2 cup milk and blend until smooth.
Scrape down the sides of the jar with a spatula to free the nuts.
Slowly add another 1 cup milk and blend for 1/2 minute.
Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
Stirring constantly, bring to full boil.
Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
Place the strainer over the blender and pour in the milk.
Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
Pour into cups, sprinkle with pistachio silvers, and serve immediately.


Source : IndianFoodForever

Pepper-Seared Yellowfin Tuna

Pepper-Seared Yellowfin Tuna
Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.

Makes : 4 servings.

Ingredients :
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves 2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper

Directions :
1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil; set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
4. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside.
5. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through.
6. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.
7. Brush inside of top flap with garlic oil.
8. Season outside of steaks with freshly ground black pepper; set aside.
9. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.
10. Add stuffed tuna steaks to pan and sear until brown.
11. Carefully turn over each steak and sear on other side.
12. Place in oven and bake 5 to 10 minutes, or until thoroughly done.


Courtesy : National Fisheries Institute.

Indian Jam Recipe - Orange Fig Jam

Orange Fig Jam

Makes : About 5 pints.


Ingredients :
5 cups crushed figs
6 cups sugar
1 cup orange juice
1 teaspoon orange zest

Directions :
1. Combine figs, sugar, orange juice and zest in a large sauce pot.
2. Bring slowly to a boil, stirring until sugar dissolves.
3. Cook, over medium-low heat, until thick.
4. Stir frequently to prevent sticking.
5. Immediately pour into hot, sterilized jars, leaving 1/3-inch head space.
6. Adjust caps. Process 15 minutes in boiling water bath.


Courtesy : Cooks Recipes

Caramel-Cherry Sticky Buns

Makes : 10 buns

Ingredients :
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Directions :
1. Melt caramels and cream or milk in small heavy saucepan over low heat,
stirring constantly until smooth.
2. Pour caramel mixture into a well-greased 9-inch glass pie plate.
3. Place cherries, rounded sides down, over caramel mixture
4. Sprinkle with pecans.
5. Separate biscuits and place snugly in pan.
6. Bake in a preheated 350*F oven 22 to 25 minutes, or until golden brown.
7. Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
8. Serve warm.


Recipe Courtesy : Cherry Marketing Institute.

Christmas Casserole Recipe - Crab and Shrimp Casserole

Crab and Shrimp Casserole

Makes : 6 servings

Ingredients :
1/2 pound crab meat
1/2 pound shelled, cooked salad shrimp
1 (10.75-ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8-ounce) package very fine small noodles
2 cups grated sharp cheddar cheese
1 (6-ounce) container fried onion rings

Directions :
1. Preheat oven to 350*F (175*C).
2. In a large bowl, combine the soup, milk, and mayonnaise.
3. Stir until smooth. Stir in the crab meat, shrimp and uncooked noodles.
4. Spoon into an ungreased 9 x 12-inch baking dish.
5. Sprinkle top with cheese.
6. Bake, covered, for 35 minutes.
7. Uncover and sprinkle onion rings over the top.
8. Return to oven and bake for 10 minutes.

Recipe Courtesy : Helen J.

Sweet Recipe - Yogurt Pumpkin Pie

Yogurt Pumpkin Pie


Ingredients :
1 1/2 cups plain yogurt
15-oz canned pumpkin
3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
5 egg yokes
1/8 tsp salt
9-inch frozen pie shell


Instructions :
1. Heat oven to 350 degrees.
2. In a large bowl, combine all ingredients and whisk until smooth.
3. Pour batter in the pie shell and place on a cookie sheet.
4. Bake for 50-55 minutes.
5. Remove from oven and cool for 1 hour.
6. Cover and refridgerate for 2 hours before cutting.


Source : Christmas4Home

Christmas Cake Recipe - Cranberry Christmas Cake

MERRY CHRISTMAS !!!

Cranberry Christmas Cake
This unique holiday fruitcake features fresh cranberries and dried dates, rather than the candied fruit of traditional fruitcake.

Makes : 12 to 14 servings

Ingredients :
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup granulated sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment


Directions :
1. Preheat oven to 350*F (175*C).
2. Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
3. Combine flour, baking powder, baking soda, salt and sugar in a large bowl;
4. Stir in walnuts, cranberries, dates, and orange rind.
5. Combine eggs, oil and buttermilk, mixing well;
6. Stir egg mixture into flour mixture, mixing until well blended.
7. Spoon batter into the prepared pan.
8. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool in pan on a wire rack for 15 minutes;
10. Remove from pan and place on wire rack.
11. Place rack in a large shallow pan.
12. Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well.
13. Slowly drizzle the mixture over the cake.
14. Retrieve any juice from the bottom of the pan and reapply as needed.
15. Allow cake to cool completely on wire rack.
16. Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil.
17. Refrigerate for a minimum of 24 hours or up to 8 weeks. 18. Serve cake with whipped cream, if desired.


Courtesy : Cooks Recipes

Christmas Cookie Recipe - Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
Try these moist and chewy classics loaded with 'goober peas' and sweet chocolate chips. Your cookie jar will empty in a flash !

Makes : 36 cookies

Ingredients :
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1 (12-ounce) package semisweet chocolate chips
12 ounces peanuts

Directions :
1. Preheat oven to 350°F.
2. Cream sugar, brown sugar and butter in a mixing bowl
3. Stir in eggs and vanilla, blending well.
4. Sir in flour.
5. Add oatmeal, chocolate chips and peanuts; mix well.
6. Drop by rounded teaspoons onto an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.
8. Allow to cool on sheet for 1 minute; remove to a wire rack to cool completely.

Courtesy : Cooks Recipes

Christmas Rum Cake

Christmas Rum Cake

Ingredients :
1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil

Glaze :
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum

Directions :
1. Preheat oven to 325 degrees.
2. Grease and flour a 12- cup bundt pan.
3. Pour nuts only in bottom of bundt pan.
4. Mix all other ingredients together.
5. Pour over nuts.
6. Bake 1 hour and cool.
7. Invert on serving plate.
8. Prick top.

Glaze :
1. Melt butter.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat, add rum, and drizzle over top and sides of cake.


Source : Christmas4Home

Christmas Cookie Recipe - Browned Buttercream Sandwitch Cookies

Browned Buttercream Sandwich Cookies

A browned butter filling gives a wonderful flavor to these slice and bake pecan cookies.

Makes : 3 1/2 dozen sandwich cookies

Cookie Ingredients :

1 cup Butter, softened

2/3 cup firmly packed brown sugar

2 large egg yolks

1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/3 cup finely chopped pecans

1/4 teaspoon salt

Filling Ingredients :

1/4 cup Butter

2 cups powdered sugar

1/2 teaspoon vanilla extract

2 to 3 tablespoons half & half*

Directions :

1. Combine 1 cup butter and brown sugar in large mixer bowl.

2. Beat at medium speed, scraping bowl often, until creamy.

3. Add egg yolks and vanilla; continue beating until well mixed.

4. Add flour, pecans and salt. Reduce speed to low;

5. Beat until dough forms a ball.

6. Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter). 7. Wrap each roll tightly in plastic food wrap.

8. Refrigerate 3 hours or overnight.

9. Heat oven to 350°F. Unwrap dough;

10. Cut each roll with sharp knife into 1/8-inch slices;

11. Place 2 inches apart onto ungreased cookie sheets.

12. Bake for 7 to 9 minutes or until edges are lightly browned.

13. Let stand 1 minute; remove from cookie sheets. Cool completely.

14. Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes). (Butter will bubble and foam. WATCH CLOSELY.)

15. Immediately remove from heat. Cool 5 minutes.

16. Stir in powdered sugar, vanilla and enough half & half for desired spreading consistency.

17. Spread 1 level teaspoonful filling on flat-side of 1 cookie;

18. Top with second cookie, flat-side down. Squeeze together gently.

19. Repeat with remaining cookies.

*Substitute whipping cream.

TIP : If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball (2 to 3 minutes).

TIP : Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.

Nutrition Facts (1 sandwich cookie):

Calories: 120

Fat: 7 g

Cholesterol: 25 mg

Sodium: 70 mg

Carbohydrates: 15 g

Dietary Fiber: 0 g

Protein: 1 g

Recipe Courtesy : Land O Lakes.

Christmas Pie Recipe - Raspberry Glaze Pie

Raspberry Glaze Pie

This simple, no-bake raspberry pie is an easy way to transform fresh summer berries into a cool, sweet treat, ideal after a light warm-weather supper.

Makes : 8 servings.

Ingredients :
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup crushed rinsed raspberries
1 (3-ounce) package cream cheese, softened
5 cups raspberries, rinsed and drained well
1 (9-inch) baked pie crust

Directions :
1. In a heavy medium saucepan, stir together sugar and cornstarch.
2. Gradually stir in water and crushed raspberries.
3. Cook over medium heat, stirring constantly as the mixture thickens.
4. Let it come to a boil. Continue cooking and stirring for 1 minute.
5. Remove from heat and let cool.
6. In a small mixing bowl, beat cream cheese until smooth.
7. Spread in bottom of a 9-inch baked pie crust.
8. Fill with raspberries.
9. Pour cooked raspberry mixture on top.
10. Refrigerate for 3 hours or until set.

Courtesy : Cooks Recipes

Christmas Recipe - Chocolate Fudge Waffles

Chocolate Fudge Waffles

Serve these waffles as a decadent brunch entrée or a delicious dessert.

Makes : 6 servings

Ingredients :
2 ounces unsweetened baking chocolate
4 tablespoons butter
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
3 ounces semisweet chocolate, chopped

Optional Toppings : Sweetened whipped cream Sliced strawberries Fudge Sauce


Directions :
1. Prepare waffle maker according to manufacturer's directions.
2. Melt unsweetened chocolate and butter together in the microwave on HIGH for 1 minute, stir until smooth; set aside to cool.
3. In a large bowl, beat eggs, sugar and vanilla together until well combined
4. Stir in buttermilk. Add reserved melted chocolate and mix well.
5. Stir in flour, baking soda, baking powder and salt until smooth.
6. Fold in semisweet chocolate and cook in prepared waffle maker.
7. Serve warm with desired toppings, sweetened whipped cream, sliced strawberries and fudge sauce.

Courtesy : Cooks Recipes

Christmas Recipe - Cherry Pound Cake

Cherry Delicious Pound Cake

Makes : 3 loaves, 10 slices per cake.


Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract

Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs


Directions :
1. Puree cherry filling;
2. Pour into a saucepan.
3. Combine cornstarch and sugar. Add to puree; mix well.
4. Cook, stirring constantly, over low heat until thick and bubbly.
5. Stir in almond extract. Set aside to cool.
6. Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7. Add shortening; mix on low speed for 2 minutes.
8. Scrape down bowl; mix 2 minutes.
9. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl
often.
10. Mix on low speed 5 minutes.
11. Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch
baking pans.
12. Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13. Swirl cherry mixture through batter. Divide remaining batter evenly between
pans.
14. Pipe an equal portion of remaining cherry puree over batter in each pan;
swirl through batter.
15. Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick
inserted near center comes out clean. These cakes freeze well.


Courtesy : The Cherry Marketing Institute.

Indian Snack Recipe - Cheese Corn Tikki

CHEESE CORN TIKKI

INGREDIENTS :

100 gm American corn,

25 gm cheddar cheese (grated),

50 gm paneer (grated),

3 gm cumin powder,

3 gm cardamom powder,

3 gm salt,

2 gm green chilli (finely chopped),

3 gm coriander leaves,

5 gm cornflour

DIRECTIONS :

1. Blanch the American corn, squeeze to remove excess water.

2. Mince roughly in blender. Mix with cheese, paneer, cumin powder, garam masala, cardamom powder, salt, green chillies and cornflour.

3. Divide mixture into small balls and pat them into coin shaped tikkis.

4. Shallow fry till they turn light brown and serve with mint chutney.

Indian Vegetable Recipe - Malai Kofta

Malai Kofta

Ingredients :

For the Kofta:

1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai
(You can substitute this with baked ricotta
cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas


For the gravy :

2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts


Directions :

Boil the potatoes till tender.

Peel, mash and add salt to taste. Keep aside.

Mix all the other ingredients for the kofta into a paste.

Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.

Seal the edges and shape into stuffed rounds.

Deep fry each kofta till golden brown.

Drain and keep aside.

Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.

Add the pureed tomatoes and the masala powders.

Add the sugar and the ground peanuts.

The gravy will begin to thicken.

You can also add some malai to thicken it some more.

Mix in some water if necessary.

When the gravy comes to a boil, add the koftas.

Heat through and serve.

Note : The koftas should be put in just before eating
the dish or else they will turn soggy.

Indian Non-Veg Curry Recipe

Spicy Egg Curry

Ingredients :

4 boiled eggs
2 medium sized onions
1 Tomato
3 green chilli's
2 tsp. coriander powder
5 cloves of garlic
1" ginger
1 tsp. jeera
1/2 tsp. garam masala pinch of turmeric powder
3 tbsp oil,
Salt to taste,
water

Directions :

1.Make a paste of 1 onion, garlic, ginger and green chilli's.
2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.
3.Keep frying till you see the oil seperating on the top and there is no raw smell.
4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).
5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency.

Indian Rice Recipe - Puliyogare Rice

Puliyogare Rice

Ingredients :
2 cups Cooked Rice
1 cup Tamarind Juice
1 tbsp Sugar
4 tsp Coriander Seeds
2 tsp Mustard Seeds
2 tsp Cumin Seeds
4 tsp Seasme Seeds
1 cup Grated Coconut
1 tsp Hing
2 tsp Urad Dal
1 tsp Channa Dal
Jaggery (1 small piece)
5 Red Chillies
1/2 cup Oil
Few Curry Leaves


Directions :
Roast 1 tsp mustard seeds, 4 tsp coriander seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp channa dal, 1 tsp urad dal one by one.
Grind it to make a fine powder.
Roast the coconut.
Mix the roasted coconut and powder.
Heat oil and add the remaining mustard seeds, sesame seeds, red chillies, urad dal and chana dal.
Add the tamarind juice and jaggery.
Mix salt and allow it to boil.
Add the powdered masala and boil till it turns thick.
Mix it with the cooked rice.
Serve hot

Indian Chutney Recipe - Pear & Mango Chutney

Pear and Mango Chutney

Making time : 1 hour
Shelf life : 1 month
Makes 1.5 kgs. chutney


Ingredients :

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.

Directions :

Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.


Source : DSD Email Group

Indian Snack Recipe - Vegetable Kababs

KHUMB NAWABI VEG. KABABS

INGREDIENTS :
200 gm mushroom,
2 gm cumin seeds,
2 green chillies,
10 gm onion (finely chopped),
5 gm garlic,
5 gm green chilli paste,
25 gm cheese (grated),
25 gm hung curd,
10 gm cream,
5 gm salt,
10 ml sesame oil,
10 ml mustard oil,
5 gm mint,
2 gm garam masala,
5 gm chickpea flour

DIRECTIONS :
Scoop out mushroom stem using a scooper.
Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed.
Mix in cheese and stuff into the mushroom cap.
In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps.
Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius.
Serve with sauce of choice.

Indian Dessert Recipe - Chocolate & Strawberry Eggless Cake

Chocolate & Strawberry Eggless Cake

Ingredients :

250gms Sugar
250gms Maida
100ml Vegetable oil
10gms Baking powder
75gms condensed milk (milkmaid)
400ml water
25gms cake gel
50gms cocoa powder
250gms fresh cream
200gms dark Swiss chocolate
150gms strawberry filling
150gms rich topping cream
150gms fresh strawberry to decorate the cake

Directions :

Take a bowl and mix maida, cocoa powder, vegetable oil, baking powder, condensed milk (milkmaid) and sugar into a paste.
Bake the paste in oven for 30 to 40min 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 three layers.
Put chocolate truffle and strawberry filling in each layer.
Cover the cake with chocolate.
Decorate as you wish with fresh strawberries.

Source : TOI

Indian Vegetable Recipe - Aloo Palak

Aloo Palak

Making time : 45 minutes
Makes for : 6

Ingredients

3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Directions :

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces.
Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes.
Add lemon juice just before serving heat butter in a tiny saucepan.
Add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.