Indian Soup Recipe - Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

Servings : 4

Preparation Time : 10 min

Cooking Time : 60 min

Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.

Ingredients :

2 large sweet potato(es)

2 cup(s) canned chicken broth, divided

1 Tbsp reduced-calorie margarine

1 Tbsp all-purpose flour

1/4 tsp ground ginger

1 cup(s) fat-free evaporated milk

1 Tbsp chopped pecans

Method :

Preheat oven to 400ºF.

Pierce potatoes in several places with a fork.

Bake for 45 minutes, remove from oven and allow to cool.

When cool, remove and discard skin; chop potatoes.

Combine sweet potatoes and 3/4 cup of broth in a blender or food processor;

Blend or process until smooth, about 1 minute. Set potato mixture aside.

Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.

Cook, stirring, until slightly thickened and bubbly, about 5 minutes.

Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more.

Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

Yields about 1 cup per serving.

Note :

For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.

Source : Weight Watchers

Indian Dessert Recipe - Mango Ice-cream

Mango Ice-cream

Preparation Time :15 min

Servings : 4

This light creamy ice-cream is deceptively easy to make. There is something special about the king of fruits… sweet- scented and aromatic it imparts a luscious creamy texture to this heavenly dessert. Serve it in chocolate cups as we have in the picture on page …as chocolate and mango are flavours that complement each other beautifully. When mangoes are out of season you can use frozen mango pulp but I must warn you that the flavour will not be as enchanting as with fresh ripe mangoes.

Ingredients :

1-½ cups ripe alphonso mangoes, peeled and chopped

2 to 3 tbsp sugar

½ can (400 grams for full can) condensed milk

2 cups full fat milk

1 tsp lemon juice

Method :

1.Blend the mangoes with the sugar in a liquidiser into a purée.

2.Combine the condensed milk, milk, puréed mangoes, lemon juice and mix well.

3.Pour the mixture in a shallow container. Cover and freeze till slushy.

4.Divide the mixture into 2 batches and blend each batch till it is smooth and creamy.
5.Transfer both the batches into the shallow container. Cover and freeze till it is firm.

Source : Yahoo Recipes

Indian Veg Recipe - Stuffed Capsicum

STUFFED CAPSICUM RECIPE


Ingredients:


5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying


Method : 
1.   Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
2.   Mash the boiled potatoes.
3.   Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
4.   Now add all spices, mashed potatoes and peas and fry for few moments.
5.   With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
6.   Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
7.   Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato.
8.   Serve hot.




Source : Indian Food Forever

Indian Salad Recipe - Spicy Steamed Vegetables Salad

Spicy Steamed Vegetables Salad

Ingredients :

Diced Carrots – 2 medium ones

Broccoli Florets – 2 Cups

Chopped Beans – 8 No.s

Finley Minced Garlic – 1 tbsp

Red Chilly Flakes – 1 tbsp

Salt – to taste

Method :

1.   Microwave the carrots and beans along with little salt for 2 minutes.

2.   Transfer the microwaved veggies and water if any to a non stick pan.

3.   Add the broccoli florets, garlic and red chilly flakes. Sprinkle a few drops of water.

4.   Cover and cook for 5 minutes on medium low heat.

5.   Remove lid, sprinkle some more salt and stir for 2 more minutes so that all excess water evaporates.

Source : Kerala Recipes

Indian Soup Recipe - Carrot Broth

Carrot Broth (Gajar Soup)

Serves : 4 

Cooking time (approx.) : 14 minutes

Ingredients :

2  big carrot(s) chopped 

2  medium potato(es) chopped 

1  big onion(s) chopped 

2  tablespoon(s) butter 

1  teacup(s) milk 

salt, black pepper and oregano to season.

Method :

1.  Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Let it Cool.

2.   Add some water and blend in a liquidizer. 

3.   Strain and keep aside the puree.

4.   Heat butter on medium level in a pan for a few seconds. 

5.   Add the chopped onions. 

6.   Fry on medium heat for about 4  minutes or till onions are transparent.

7.   Now add the strained puree, milk, salt and pepper. Stir well. 

8.   Bring to boil and then keep on low heat for about 3  minute(s). 

9.   Sprinkle oregano.

10. Serve hot with: bread sticks.

Source : Syvum

Indian Breakfast Recipe - Egg Toast

Egg toast

Preparation time : - 10 minutes

Serves : - 2

Ingredients :

4 eggs,

4 slices of bread,

1 onion,

1 tomato,

4 small green chillies,

2 tablespoons milk,

1 teaspoon red chilly powder,

4 tablespoons chopped coriander leaves,

oil for frying and

salt to taste.

Method :

1.    Finely chop the onions, tomatoes and green chillies.

2.    Now put all the ingredients in a bowl except the bread and oil.

3.    Beat all these ingredients nicely and ensure that all the ingredients have blended well.

4.    Beat until it becomes fluffy.

5.    Now take a tava and heat some oil in it.

6.    When the oil is hot dip the bread slices in the egg mixture and place it on the tava.

7.    Pour oil and fry the slices until the eggs are done.

8.    Flip over and cook so that all sides are evenly cooked.

9.    Do this with all the slices and serve with mint or tamarind chutney.

Source : Best Indian Cooking

Indian Non-Veg Recipe - Macchi (Fish) Kofta Curry

Macchi (FISH) Kofta Curry


Preparation time : - 40 minutes
Serves : - 2




Ingredients :
500 grams white fish,
5 big tomatoes,
2 tablespoons curd(yoghurt),
8 green chillies,
1 teaspoon coriander seeds,
1 teaspoon cumin seeds,
1 onion,
1 slice bread,
2 cardamoms,
2 cloves,
6 garlic flakes,
1 inch ginger,
½ inch cinnamon,
2 tablespoons chopped mint leaves,
½ teaspoon turmeric,
1 teaspoon red chilly powder,
1 bunch coriander,
1 teaspoon garam masala(hot spice mix),
oil for frying and
salt to taste.




Method :
1.     Wash the tomatoes and then blanche them and dice them.
2.     Soak the bread slice in water and then squeeze it dry.
3.     Boil the fish and then carefully remove the bones.
4.     Mash the flesh so that it is nearly like some pulp.
5.     Now take the onion, green chillies, mint, coriander and mince it and then add it to the fish. 
6.     Put in the bread, garam masala (hot spice mix) and salt to taste.
7.     Now mix all these ingredients together and then make a dough.
8.     Now make small balls from this mixture.
9.     Take a frying pan and pour oil enough for deep frying.
10.   When the oil is very hot deep fry these balls till they are golden brown.
11.   Then grind the onion, ginger, garlic to a paste.
12.   Now take a pan and heat 3 tablespoons oil and then fry this paste.
13.   When the smell of the ginger garlic leaves then add the remaining spices.
14.   Sauté briefly and then add the tomatoes and curd.
15.   Sauté till the oil begins to leave the edges of the pan.
16.   Pour two cups water and cook on a low flame till the gravy becomes thick as chutney and all the water evaporates.
17.   Add a little bit more water and add the fried fish balls.
18.   Cook fro another five minutes and then remove from flame.
19.   Garnish with coriander leaves and serve.




Source : Best Indian Cooking

Indian Drink Recipe - Almond Honey Milk

Almond Honey Milk Recipe

Ingredients :

1/4th cup blanched Almond (Badam)

2 cup Milk (Doodh)

1/4 tsp Cardamom seeds

3 tblsp Honey (Shahad)

Method :

1.    Place the nuts in a blender and process until finely chopped.

2.    Add 2/3 cup mil and process until smooth paste.

3.    Pour the milk into a heavy-bottomed pan and whisk the remaining milk.

4.    Place the milk over moderately high heat and, stirring constantly, bring it to full boil.

5.    Remove the pan from the heat, add cardamom seeds.

6.    Place the pan over high heat and bring to boil.

7.    Remove the pan from the heat and add honey.

8.    Again place the pan over heat and bring the milk to just boiling point, pour it the

strainer resting over a pan.

9.    Pour the milk back and forth from one pan to another for at least a minute or until

frothy.

10.   Pour into warmed mugs and serve at once.

Source : IndianFoodForever

Indian Vegetable Recipe - Shahi Paneer Curry

Shahi Paneer Curry


Preparation Time : 5 mins
Cooking Time : 6-8mins
Serves / Makes : 2


Ingredients :


250 gms Paneer (Indian cottage cheese) cut into cubes
Tomato puree : 1 cup
Ginger-garlic paste : 1 tbsp
Red Chilli powder: 1 tsp (for those who like their curries hot add another tsp of chilli powder or put two sliced green chillies in the gravy.
Dalchini (Cinnamon) : stick-half inch
Elaici (Cardamom pods) - 3
Lavang (cloves) - 3
Badi Elaichi - 1 (black cardamom)
Tejpatta (bay leaf) - 1
peppercorns - 4 (kali mirch)
kasoori methi (dried fenugreek leaves) 1 tsp (optional in case you don't have this)
Fresh cream - 2 TBSP
Oil - 2 tsps
Salt to taste
Coriander leaves (dhania) for garnishing.




Method :


1.     Take a microwave proof bowl and put oil and all the sabut(whole) masala into it.
2.     Microwave on high for 1 minute.
3.     Next add the ginger garlic paste and microwave for 30 seconds.
4.     Now add the tomato puree,red chilli powder and a little water if required.
5.     Stir the mixture and microwave for 1 minute.
6.     Add the paneer cubes,salt to taste, and mix gently.
7.     Microwave on high for 2 minutes.
8.     Next crush the kasoori methi and sprinkle it on the gravy.
9.     Microwave for another 2 minutes.
10.   Stir in fresh cream and garnish with chopped coriander.
11.   Serve hot with Rotis.




Source : DSDG Group Email

Indian Vegetable Recipe - Sarson Ka Saag

Sarson ka saag




Making time : 25 minutes (excluding pressure cooking time)
Makes : 3-4 servings


Ingredients :


1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour


Method :


1. Chop both greens, wash, drain.
2. Heat oil in the pressure cooker direct.
3. Add both greens, green chillies, stir.
4. Add ginger, garlic, stir.
5. Add few pinches salt, 1 cup water.
6. Pressure cook till done. (2 whistles).
7. Mash well.
8. Heat ghee in a pan, add onion, saute till brown,
9. Add all other ingredients, except cheese.
10. Stir well and cook till oil separates.
11. Garnish with cheese.
12. Serve hot with makki ki roti, or paratha.

Indian Sweet Recipe - AAM RAS

AAM RAS


Ingredients :


Mango pulp.
Sugar.
Milk.
Cardamom powder.
Saffron.


Method :


Beat everthing into the blender for about 20 sec.


Serve chill. 

Indian Veg Recipe - Creamy Spinach

Creamy Spinach  (Malai Palak)

Serves: 4

Cooking time (approx.): 20 minutes

INGREDIENTS :

2 tablespoon(s) ghee (clarified butter) / butter

4 dry red chillies

1 tablespoon(s) finely chopped ginger

2 green chillies slit

600 grams (about 24 oz.) tender spinach washed and finely chopped

1 teaspoon(s) sugar

salt to taste

2 tablespoon(s) cream

finely chopped fresh coriander to garnish (optional)

METHOD :

1. Heat the clarified butter in a heavy-based pan.

2. Add the whole dry red chillies and fry till they darken.

3. Add the ginger and fry till it is light brown.

4. Add the green chillies and fry briefly.

5. Add the chopped spinach, sugar, salt and mix well on high heat.

6. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream.

7. Garnish with chopped fresh coriander (optional).

TIP:

Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.

Source : Syvum

Indian Soup Recipe - Clear Onion Soup

Clear Onion Soup


Serves: 4
Cooking time (approx.): 12 minutes


INGREDIENTS :


2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste


METHOD :


1. Heat the butter in a pan. Add the chopped onion(s).
2. Saute on low heat for 8 minutes or till they are well browned.
3. Add the water, grated cheese and salt. Bring to boil on medium heat.
4. Add the cornflour and simmer on low heat for 4 minutes.
5. Top with a dash of grated cheese just before serving.
6. Serve hot with: fried bread pieces.




Source : Syvum

Indian Rice Recipe - Tomato Rice

TOMATO RICE RECIPE


INGREDIENTS :


2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water




METHOD :


Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.




Source : Indian Food Forever

Indian Cake Recipe - APPLE RAISIN CAKE

APPLE RAISIN CAKE RECIPE


INGREDIENTS :


3 cup Flour (no sifted)
2 cup Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Egg
2 tsp Baking Soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1/4 tsp ground Cloves
3 cup Apples (chopped and peeled)
1 cup Raisins (seedless)
1/2 cup Walnuts (chopped coarsely)
2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)




METHOD :


1.    Flour and grease 2 baking pans.
2.    Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
3.    Scrap bowl frequently.
4.    Combine in apples, raisins and walnuts. Stir well.
6.    Spoon batter into pans.
7.    Bake it at 350 degrees for 45 minutes. Let it cool in pans for about 10 minutes.
8.    Remove from pan. Let cool completely.
9.    Frost and fill with the whipped cream.


Source : Indian Food Forever

Indian Non-Veg Recipe - Grilled Spiced Chicken

SPINACH SALAD WITH GRILLED SPICED CHICKEN RECIPE


INGREDIENTS :


1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste




METHOD :


1. Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
2. Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
3. Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
4. Drain reserving shallots and oil both.
5. Drain shallots on paper towels and set aside.
6. Combine cooking oil, mustard, vinegar, pepper flakes and salt.
7. Grill chicken and let it cool.
8. Reduce into small size strips.
9. Grill mushroom caps after brushing it with dressing.
10. Let it cool slightly.
11. Cut into 1” strips.
12. Toss spinach with vinaigrette.
13. Top it with strips of mushroom, chicken and pepper.
14. Garnish with crispy shallots.
15. Serve.




Source : Indian Food Forever