Indian Vegetable Recipe - Shahi Paneer

Shahi Paneer (Vegetarian) Recipe


Ingredients :


* 2 Onion
* 10 Almond
* ½ tsp Sugar
* 1½ tsp Salt
* 50 gm Ghee
* 75 gm Cream
* 400 gm Paneer
* 1 tsp Red Chilli
* 250 gm Tomato
* 50 gm Cashewnuts
* 1 tsp Garam Masala
* 1 cup Coconut Milk
* 1 tsp Coriander powder
* 2 tsp Ginger-Garlic paste
* ½ tsp Black Pepper powder




Method :


1. Cut the tomatoes into small pieces. Boil in water till done. Mash and strain.
2. Cut the onions. Boil till they become soft and all the water evaporates. Grind it.
3. Make a paste of cashewnuts and almonds.
4. Cut the paneer and fry it.
5. Heat oil in a kadahi. Add sugar. Wait till it gets golden brown.
6. Add onion and fry till it gets golden brown.
7. Add garlic and ginger paste. Fry for 2 minutes. 
8. Add black pepper, Coriander, chilli powder, salt and tomato juice. 
9. Fry till the oil separates.
10. Add cashewnut paste and fry for some time.
11. Add this coconut milk and simmer till it becomes thicker.
12. Add paneer pieces. Simmer for another minute. Turn off the gas.
13. While serving, heat the shahi paneer and garnish with grated paneer, cream and coriander leaves.
14. Serve hot.






Tip : Make overriped tomatoes firm by dipping them in cold water, add some salt and leave overnight.




Source : SBCJK at DSDG

Indian Sweet Recipe - Kaaju Katli

KAAJU BURFI OR KAJU KATLI Recipe

Ingredients :

2 cups of finely grounded Cashew powder

1/4 cup Milk

3/4 cup Sugar

Few silver vark for decoration

Method :

Heat milk in a large pot and add sugar.

When it starts bubbling remove from stove and add cashew powder little at a time. 

Mix well making a thick form. 

You may add more powder if needed for making thick.

Pour the mix on a wax paper or thali. 

Press and spread with your palms for making thin burfi.

Put silver vark on top if you wish.

Let it cool completely before cutting in burfi shape.

Put in a airtight container and keep in a cool place.

Source : DSDG

Indian Snack Recipe - Khumb Nawabi Veg. 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 

Method :

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. 

Source : DSDG group

Indian Chutney Recipe - Mint Chutney with Tamarind

MINT CHUTNEY WITH TAMARIND RECIPE




Ingredients :


Handful of Mint Leaves (Pudina Leaves) 
2 Green Chillies (Hari Mirch) 
1/4 cup Tamarind (Imli) 
Salt (Namak) to taste 


Method :


1.   Grind the green chillies and mint leaves into a fine paste.
2.   Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
3.  Mix the tamarind pulp and salt with the ground paste.




Source : Indian Food Forever

Indian Breakfast Recipe - Paneer Dosa Recipe

Paneer Dosa Recipe

Ingredients :

3 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal) 

1 tsp fenugreek seeds (dana methi) 

400 gm potato(alu) 

2 large sized onion (pyaj) 

150 gm cottage cheese (paneer) 

3 green chilly (hari mirch) 

1 tsp mustard seeds (rai) 

1/4 tsp turmeric powder (haldi) 

10-12 curry leaves (kadi patta) 

oil as required

1 1/2 tsp salt (namak) 

Method :

Soak rice, dal and dana methi for 6 hours.

Then grind them to a fine thin batter by adding little water.

Add salt to it and leave it covered for 12 hours for fermentation.

Peel potato and cut into small pieces.

Chop onion also into long pieces.

Grate paneer.

Finely chop hari mirch also.

Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

Then fry onion in it until it turns light brown.

Now put alu, hari mirch and paneer and mix well.

Now put 1/2 tsp salt, lal mirch and haldi in it.

Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

When cooked spread paneer mixture on it.

Grease all the corners with oil.

Roll and remove it from the gas.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

Source : Indian Food Forever

South Indian Fish Recipe - Fish Pittu

Fish Pittu

Ingredients :

1/2 kg fish

1 tsp turmeric powder

1/2 cup oil

1 cup onion, chopped

1 tsp pepper powder

Method :

Clean fish cut into pieces

Mix turmeric powder and salt

Heat oil and fry onion, ginger paste, garlic till golden brown

Add coconut scrap and salt and let it cook on slow flame

Add fish and let it cook

When it cools a little add lemon juice

Source  : Sify.com

Indian Snack Recipe - Bread Dhokla

Bread Dhokla


Ingredients :


7-8 slices of bread
2 tbsp. grated coconut
1 tbsp. chopped green chilies
1/4 tsp. chopped ginger
1 cup thick yogurt
1/2 tsp. Chili powder
1/2 tsp. Amchur (mango powder) powder
A few mustard seeds and curry leaves
Oil for shallow frying
Salt according to taste




Method :


1. Remove the edges of the bread slices, cut each into 4 squares.
2. Mix together the yogurt, chopped green chilies, ginger and salt. 
3. Apply this mixture on each square. Join two squares to form a tiny sandwich.
4. Heat oil in a frying pan, add the mustard seeds and curry leaves.
5. When they splutter, place the sandwiches in pan and fry on both sides.
6. Serve hot with Tomato sauce or hot chili sauce




Source : Hanford for ELXL.net 

Indian Raita Recipe - Mix Fruit Raita

MIX FRUIT RAITA Recipe

Ingredients :

2 cups Curd (yogurt)

3 Bananas

1 small Pineapple

2 Apples

1 Ripe Mango

1 cup Pomegranate seeds

Chopped coriander leaves

Sugar to taste

Salt to taste

Black pepper powder to taste

Method :

Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.

Cup all fruits in small cubes and add to the curd.

Garnish the fruit raita with chopped coriander and pomegranate.

Source : Indian Food Forever

Indian Salad Recipe - VEGETABLE YOGURT SALAD

VEGETABLE YOGURT SALAD RECIPE



Ingredients :


2 tomato (tamatar) (chopped) 
1/4 cucumber (kheera) (chopped) 
1 spring Onion (Pyaj) (chopped) 
1/2 raddish (chopped) 
1 cup yoghurt a pinch of salt (namak) 
1 dry red chilli (lal mirch) (chopped)




Method :


Mix all ingredients in a bowl.




Source : Indian Food Forever

Indian Non-Veg Recipe - Chicken Saagwali

Chicken Saagwali

Preparation time : - 25 minutes     

Serves : - 2

Ingredients : 


500 grams chicken, 
1 big tomato, 
1 big onion, 
1 teaspoon ginger paste, 
1 teaspoon garlic paste, 
2 tablespoons thick curd, 
½ teaspoon garam masala (hot spice mix), 
 ½ inch cinnamon, 
2 green cardamoms, 
1 big bay leaf, 
3 green chillies, 
500 grams spinach, 
1 tablespoon oil and 
salt to taste.

Method :

Assort the spinach leaves and discard all the hard stems and retain only the leafy parts. 
Boil it in a little water with salt. 
Then let it cool and make a puree of it and set it aside. 
Finely chop the green chillies, tomato and onion each separately and set it aside. 
Take a frying pan and pour the oil and bring to heat. 
When the oil is nice and hot add the bay leaf, cardamom, cinnamon and sauté briefly. 
Now put the onions and sauté till golden brown. 
Add the ginger garlic paste and sauté till the raw smell leaves and then add the tomatoes. 
Mix it all up and sauté till the oil begins to leave the edges of the pan. 
Put the chicken pieces and add salt to taste. 
Mix well and simmer and cook for five minutes. 
Pour in the spinach puree and cook for another ten minutes or till the chicken is done. 
Garnish with butter flakes and serve hot.




Source : Best Indian Cooking

Indian Sweet Recipe - Carrot Halwa

Carrot Halwa

 Ingredients :

1 kg juicy orange carrots

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

few drops orange colour (optional)

1 tbsp ghee

Method :

Peel and grate carrots

Put milk and carrots in a heavy saucepan. 

Boil till thick, stirring occassionally. 

Once it starts thickening, stir continuously. 

Add sugar and cook further till thickens. 

Add ghee, elaichi, saffron and colour. 

Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 

Serve hot, decorated with a chopped almond or pista.

Source : DSDG

Indian Snack Recipe - Gobi Pakora Recipe

Gobi Pakora Recipe

Ingredients :


1 Cauliflower
1 Cup Besan
1/2 tsp Red chili powder
1 Cup water
4 Cups oil
1 tsp Mango powder
Salt to taste


Method :


1. Wash Cauliflower and cut into pieces.
2. Add water to besan and make a thick batter.
3. Add red chili powder, mango powder.
4. Blend it well.
5. Heat the oil.
6. Dip each piece of cauliflower in batter.
7. Fry these pieces one by one till they turn golden brown.
8. Serve hot Gobhi Pakora with green chutney.




Source : DSDG Email

Indian Vegetable Recipe - Potatoes with Poppy Seeds

Potatoes with Poppy Seeds (Aloo Poshto)

Serves: 4

Cooking time (approx.): 22 minutes

Style: Indian Vegetarian (Bengali)

Ingredients :

6 big potatoes peeled and cubed

2 tablespoon(s) poppy seeds (khus khus) roasted

3 whole dry red chilli(es)

3 green chilli(es)

½ teaspoon(s) turmeric powder

3 tablespoon(s) oil

½ cup(s) water

salt to taste

chopped fresh coriander to garnish

Method :

Grind the roasted poppy seeds along with the green chilli(es) and a few tablespoons of water to a very fine paste. Keep aside.

Heat half of the oil in a pan for 2 minute(s) till very hot.

Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned.

Drain on a paper towel and keep aside.

Now, heat the remaining oil in the same pan.

Add the whole dry red chilli(es) and turmeric powder. Fry briefly.

To this, add the poppy seed paste and fry again on medium / low heat for 5 minutes till the oil has left the sides of the pan.

Add now the fried potato cubes and mix well.

Add water and salt. Stir, cover and keep on low heat for 15 minutes till the potatoes are soft.

Garnish with chopped fresh coriander

Serve hot with: Subtly Tempered Rice (Nucchi), white rice or Indian bread (Roti).

Source : Syvum

Indian Snack Recipe - ALMOND HONEY POPCORN

ALMOND HONEY POPCORN

Ingredients :

Softened butter

1 1/4 C. sliced almonds

4 qt. popped popcorn

1/2 C. butter

1 1/2 C. honey

1/2 tsp. salt

1 tsp. baking soda

2 tsp. vanilla extract

Method : 

Butter a large bowl with softened butter. 

In the bowl toss together the almonds and the popped popcorn.

In a saucepan with high sides, melt the butter. 

Add honey and salt. 

Bring to a boil, stirring constantly and allow to boil for five minutes. 

Remove from heat and stir in baking soda and vanilla extract. 

Pour over popped popcorn and stir to coat. 

Place on large cookie sheet and bake at 300ºF for 30 minutes, stirring every 10 minutes.

Remove from oven, loosen from pan and cool.

Source : DSDG Group

Indian Pickle Recipe - Lemon Pickle

Lemon Pickle


Ingredients :


Lemons 6
Salt 5 tsp.
Chili powder 5 tsp.
Turmeric pinch
Hing 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.


Method :


Cut lemons into small pieces and remove the seeds.
Add salt and keep for about 12 hours.
Add chili powder, turmeric, and methi.
Heat oil, mustard seeds, and asafoetida.
Spread this mixture over the lemons.
Mix thoroughly.




Source : DSDG Group

Indian Chicken Recipe - Chicken Lajawab

Chicken Lajawab

Ingredients :

1 lb. Chicken(boneless, skinless)

¾ lb. Yoghurt

¾ cup Raw Cream

1 tbsp. Garlic(paste)

1 tbsp. Ginger(paste)

¾ lb. Tomato

2 nos. Green Chilies

½ cup Rum

Coriander powder to taste

Turmeric Powder to taste

Vegetable Oil for garnishing

Method :

Mix Curd, Rum, Coriander, Turmeric, Garam Masala, Garlic and Ginger with Chicken and marinate it for three hours.

Fry chicken in just enough oil till it turns golden brown.

Grind tomatoes with green chilli and garam masala and fry till the oil separates.

Mix the fried chicken pieces and add 2 cups of boiling water.

Keep it on low heat for half hour.

Add Salt to taste

Serve hot with cream and enjoy.

Indian Snack Recipe - CHANA AND PALAK SEEKH VEG. KABABS

CHANA AND PALAK SEEKH VEG. KABABS

INGREDIENTS :

100 gm green channa,

50 gm spinach,

15 gm paneer,

5 gm green chilli (finely chopped),

3 gm cinnamon powder,

3 gm salt,

2 gm cumin powder,

3 gm coriander powder

METHOD :

Blanche spinach and green channa, squeeze out the excess water and process it in a

grinder till smooth.

Mix the grated paneer, green chilli, cinnamon powder, salt, garam masala, cumin powder and coriander powder with the paste.

Roll out to shape like a seekh and bake in oven for 8 to 10 mins at 180 degrees Celsius.

Source : DSDG Group