Indian Rice Recipe - Bringi Rice

Bringi Rice



Ingredients :


Basmathi Rice or Raw Rice – 200 gms or 1 tumbler
Big Onion – 1 Finely chopped lengthwise
Green Chilies – 3 slit lengthwise
Garlic – 6 Flakes
Ginger – 1/2 inch
Salt – To taste
Oil – For frying
Cinnamon – a bit
Cloves – 1 nos
Fennel – 1/2 Teaspoon
Ghee – 1 Teaspoon
Turmeric Powder – 1/2 teaspoon.


Method :


Soak the Rice for ten minutes and wash and keep aside.
Heat a pressure pan and add oil and ghee and cinnamon, cloves and Fennel Seeds.
When it splutters add onion, green chili, garlic, ginger and saute for a few minutes.
Then add the rice and saute for a few minutes.
Then add 500 ml water or 2 1/2 times water, salt and turmeric powder.
Close the lid and pressure cook for 1 whistle.




Source : Chettinad Recipes

Indian Veg Recipe - Baingan Ka Bharta ( Squashed Eggplant )

BAINGAN KA BHARTA (SQUASHED EGGPLANT)

Preparation time : - 10 minutes     

Serves : - 2

Ingredients :

1 big brinjal, 

1 medium sized onion, 

1 medium sized tomato, 

1/2 cup cooked green peas, 

1 green chilly, 

1/2 teaspoon garam masala(hot spice mix), 

1 teaspoon red chilly powder, 

1 pinch turmeric, 

3 tablespoons oil and 

salt to taste.

Method :

Finely chop the onion, tomato and green chilly separately and set it aside. 

Next wash the eggplant and pat it dry. 

Coat the brinjal with oil and roast it on the burner on a low flame. 

Keep turning the brinjal to ensure that it is well cooked on all sides. 

Once its roasted let it cool. 

After it is done peel the skin. 

Since it’s roasted it will be black and will peel off very easily. 

Now mash it nicely. 

Take a frying pan and pour the oil in it and bring it to heat. 

Then put in the green chilly and sauté briefly. 

Next add the onions and fry them till they turn golden brown. 

Add the red chilly powder and turmeric. 

Mix well till it all blends and then sprinkle the salt evenly. 

Saute for a minute and then add the mashed brinjal and cooked peas. 

Simmer and cook for eight minutes. 

Garnish with coriander and serve with chappatis.

Source : Best Indian Cuisines

Indian Chutney Recipe - Tomato Garlic Chutney

TOMATO GARLIC CHUTNEY RECIPE


Ingredients :


1 kg Tomatoes (Tamatar) 
1 teaspoon Red chili pepper (Lal Mirchi) 
30 grams fresh Ginger (Adrak) (2 tsps long strips) 
2 cloves Garlic (Lasun), chopped 
60 grams Raisins (Kishmish) (4 tsps) 
2 teaspoons Salt (Namak) 
1 Onion (Pyaj) 
240 grams Sugar (Cheeni) (1 1/22 cup) 
3/4 teaspoon crushed big Cardamoms (Elaichi Moti) 
1 1/2 cups Vinegar (Sirka) 
10 blanched Almond (Badam) 


Method :


1.   Put the tomatoes in boiling water for 5 minutes.
2.   Take out from the water, wipe and remove their skins and cut into small pieces.
3.   Cut ginger into long, thin slices.
4.   Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi 
5.   Cook till all get tender.
6.   Stir constantly until thick.
7.   Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
8.   Remove from the fire, cool and keep in air tight jar.




Source : Indian Food Forever

Indian Dessert Recipe - Almond Seera

ALMOND SEERA Recipe


Ingredients :


1-1/2 cup: Blanched Almonds
1 cup: Coarse Wheat Flour
1 tsp: Cardamom Powder
1/4 tsp: Saffron Strands - crushed
8-10 no: Blanched almonds chopped into slivers or halved
1 tbsp: Warm Milk
1-1/4 cup: Ghee
1 cup: Sugar
3 cup: Water




Method : 


1.   Rub and dissolve saffron in milk. Keep aside.
2.   Dry and powder blanched almonds. Saving 10 for garnishing.
3.   Melt ghee in a large heavy pan.
4.   Add flour. Stir-fry for 2-3 minutes.
5.   Add almond powder. Stir-fry till golden and aroma exudes.
6.   Take care to stir continuously.
7.   Add water. Stir and cook.
8.   Add sugar and cook further. Stirring gently.
9.   When ghee starts to exude. Add cardamom and saffron.
10. Stir. Place into serving dish.
11. Garnish with chopped almonds.
12. One may put the dish in hot case to keep it warm. 
13. Reheat in microwave or in a pan.


Note : To Blanche almonds soak in water for 5-6 hours. Peel skin, dab and air on clean towel till dry. Powder or use as required.




Source : Tarun

Indian Non-Veg Recipe - Mughlai Mutton Korma

Mughlai Mutton Korma Recipe




Ingredients :


Mutton - 1 Kilo 
Onion - 3 medium sized (finely chopped) 
Tomato - 1 (small) 
Green Chillies - 4 or 5 
Curry leaves 
Coriander leaves - to garnish 
Coconut - grounded as paste (3 cups) 
Ginger Garlic Paste - - 2 tbsps 
Chilli Powder - 2 tbsps 
Coriander Powder - 4 tbsps 
Turmeric Powder - 1/2 tbsps 
Cinnamon & Cloves - few




Method :


1.   Heat oil in a cooker and add Cinnamon sticks and cloves. 
2.   Add onions, green chilies, curry leaves and fry them till it is light brown in colour. 
3.   Add tomato and fry for two minutes. 
4.   Add mutton pieces and sauté for 10 minutes. 
5.   Add ginger garlic paste, chili powder, coriander powder and turmeric powder and sauté. 
6.   Then add coconut paste and mix well. 
7.   Add enough water so that the mixture is not very thick. 
8.   Close the lid and wait for 5 whistles. 
9.   Garnish with coriander leaves and fried cashew nuts (optional). 




Source : DSDG

Indian Bread Recipe - Chapathi ( Rice Flour )

Rice Flour Chapathi




Ingredients :


rice flour - 1 cup
water - 1-1/2 cup
salt - 1/2 teaspoon
coconut milk - 1 cup


Method :


Boil water and salt add the rice flour and mix well and take it of from fire.
Cool and knead the dough well.
Shape into small balls and roll out the balls into thin chapathi.
Heat a tava and place a chapathi on it. After few seconds turn it over.
When it puffs up remove it from the tava.
Before serving dip each chapathi in coconut milk.
Serve with mutton or chicken curry.


Source : food.sify.com

Indian Salad Recipe - Sprouted Green Gram Salad

Sprouted Green Gram Salad 

(Moong Salad)

Serves: 4 

Style: South Indian Vegetarian 

Ingredients  :

2  cup(s) sprouted green gram 

4  tablespoons onions finely chopped 

2  cup(s) tomato and cucumber chopped 

2  big lettuce leaves chopped 

2  tablespoon(s) roasted peanuts 

a dash of lemon and 

salt to taste 

Method :

Gently mix all the ingredients except for the roasted peanuts in a salad bowl. 

Keep refrigerated.

Mix in the roasted peanuts just before serving.

Serve cold.

Source : Syvum

Indian Dessert Recipe - Coconut Laddoo

Coconut Laddoo

Ingredients :

 1 can condensed milk

 2 cups of dessicated coconut

 1 tablespoon  sugar

 Method :

 Mix the condensed milk and the coconut in a bowl.

 Add the sugar and stir on a low flame for about 4 minutes.

 Set aside till the mixture has slightly cooled down.

 Shape into laddoos(small round balls).

 Roll each laddoo in a little dessicated coconut.

 Store in airtight jars.

Source : DSDG

Indian Daal Recipe : Dal Nawabi

Dal Nawabi Recipe

Ingredients:

1 cup split black gram lentil (urad dhuli dal)

1/2 cup Bengal gram (chana dal) 

1/2 cup red kidney beans (rajma) 

1 piece ginger (adrak) 

4 onion (pyaj) 

7-8 garlic (lahsun) buds

6 tomato (tamatar) 

some tamarind (imli) 

2 green chilly (hari mirch) 

few coriander leaves (dhania patti) 50 gm cottage cheese (paneer) 

1/2 cup curd (dahi) 

1 cup cream

1/2 tsp turmeric powder (haldi) 

1 tsp cumin seeds (jeera) 

2 tsp salt (namak) 

1/2 tsp red chilly powder (lal mirch) 

1/2 tsp black pepper powder (kali mirch) 2 tsp sugar

4 tbsp clarified butter (ghee) 

Method :

Soak all dals and kidney beans in a container for 6-7 hours.

Grind ginger, garlic buds and onions.

Finely chop green chilies and tomatoes.

Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.

Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.

Heat ghee in a pan and fry cottage cheese and then take them out.

In the same ghee crackle cumin seeds and fry onion paste until it turns pink.

Then add tomatoes and cook for few seconds.

Then add curd and stir continuously.

Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.

Then add some cream and cook for some more time.

Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.

Then remove it from the flame and garnish with coriander and serve hot.

Source : Indian Food Forever

Curry-Rice Recipe - Thai green curry, chicken with jasmine rice

Green Curry Paste


Ingredients :


Onion : 60 gms
Garlic : 40 gms
Galangal : 60 gms
Green Chilli : 25 gms
Big green chilli : 30 gms
Kaffir lime leaves : 20 gms
Lemon grass : 30 gms
Coriander roots : 20 gms
Coriander : 20 gms
Coriander Seeds : 20 gms
Cumin Seeds : 20 gms


Thai Green Curry, Chicken


Ingredients :


Curry paste :70 gms
Coconut milk : 100 ml
White eggplany (diced) : 50gms
Pea aubergines : 50 gms
Thai chili diamond : 10 gms
Sweet basil : 15 gms
Chicken : 200 gms
Light soy sauce : 10ml


Method :


1.   Boil together onion, garlic, and galangal
2.   Blanch green chilli and keep aside.
3.   Blend the ingredients to a fine paste.
4.   In a heavy bottom pan, add oil, saute paste, coconut milk and stock.
5.   Keep cooking till curry starts leaving oil
6.   In a separate pan, add curry and pea aubergine, white egg-plant and boil the curry.
7.   Add chicken and cook
8.   Finish with Thai chili and sweet basil and light soy sauce.
9.   Serve hot with jasmine rice.


Jasmine Rice


Ingredients :


Jasmine rice : 100 gms
Water : 2 times of rice


Method :


1.   Wash, drain jasmine rice.
2.   In a rice cooker, place drained rice and add two times the water by quantity and cook till rice gets done.




Source : TOI

Indian Chutney Recipe - Coconut Chutney

Coconut Chutney

Serves: 4 

Cooking time: 2 minute(s)

Ingredients : 

4  tablespoons grated coconut 

2  teaspoon(s) bengal gram (chana dal) roasted 

1" piece ginger peeled and chopped 

4  tablespoons fresh coriander leaves chopped 

4  green chillies chopped 

1  teaspoon(s) each of mustard seeds and black gram (udad dal) 

½  teaspoon(s) asafoetida powder 

4  curry leaves 

1  red chilli(es) broken into bits 

2  tablespoon(s) oil 

lemon juice and 

salt to taste 

Method :

1.   Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste

       using a little water. 

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

       water.

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

4.   Add the mustard seeds. 

5.   Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and 

       asafoetida powder. 

6.   Fry briefly till the gram turns red and pour it on the chutney.

7.   Add salt and lemon juice to the chutney.

Source : Syvum

Indian Snack Recipe - Vegetable Kachori

VEG. KACHORI


Ingredients :


1/2 tsp jira
1 onion (chopped) 
2 green chilli (chopped) 
1/2 tsp ginger (grated) 
4-5 beans (chopped) 
1 carrot (chopped) 
2 tbsp. paneer (chopped) 
2 cups maida 
oil for frying 
1/2 tsp salt




Method  : 


1.   Knead maida adding some water, oil , and pinch of salt. 
2.   Now in a pan put some oil then add jira. 
3.   After 2-3 sec add chopped green chilli,onion and grated ginger 
4.   After 1 min add chopped beans, carrot, paneer and salt to taste. 
5.   Stir it for 4-5 and close the gas. 
6.   Fill this mixture into the ball of kneaded maida. 
7.   Spread it on a flat surface to make a shape of 2 inches round kachori. 
8.   Heat the frying pan and fry the kachori both side till golden brown. 
9.   Serve hot with yogurt or sauce. 




Source : DSDG

Indian Non_veg Recipe - Mutton Preserve

Mutton Preserve




Ingredients :


2 kg goat mutton
1/2 cup salt
200 gms red chilli




Method :


Clean the mutton neatly cut into uniform pieces
Wash it 3 or 4 times with seeing water
Make big holes in the pieces with a poker
Mix salt and chilli powder and mix it with the pieces
Soak it for 2 or 3 hours
Pass a string through all the pieces and dry it in hot sun till it becomes crisp and store in a
tight jar.




Uses of these preserves :

• Can be fried, powdered added to any masala
• Soaked, cooked prepare, kara kuzhambu
• Can be used in egg chaps
• Chips also can be made

Source : MalayalamFun

Indian Non-Veg Recipe - Grilled Spiced Chicken

SPINACH SALAD WITH GRILLED SPICED CHICKEN RECIPE


Excellent chicken with shallots, vinegar, spinach and spices.




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 :


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


Source : Indian Food Forever

Indian Sauce Recipe - Fresh Tomato and Basil Sauce

Fresh Tomato and Basil Sauce

This no-cook sauce is quick and easy. It's fantastic with pasta but also delicious on grilled chicken, fish or scrambled eggs.

Servings                  :  8
Preparation Time  :  10 min
 


Ingredients :


4 cups tomatoes, roughly chopped   
1/4 cup basil, cut into ribbons   
3 medium garlic cloves, minced   
1 1/2 tsp olive oil   
1 tsp table salt   
1/2 tsp black pepper, freshly ground   
1 Tbsp balsamic vinegar   




Method :




1.   In a glass, stainless steel or other non-reactive mixing bowl, mix together all
     ingredients;


2.   Let stand at room temperature for 15 minutes. Yields about 1/2 cup per serving.




Notes :


For a rich variation, toss part-skim ricotta cheese into hot, freshly drained pasta before adding the sauce 




Source : DSDG Group

A Sorbet Recipe - Strawberry Sorbet

Strawberry Sorbet

Because many sorbets are fat-free, they're able to highlight the great flavor of fruit without costing you too much. This one features the luscious strawberries of summer.

Ingredients :

1/2 cup sugar

1/2 cup water

1 quart strawberries, stemmed and quartered

2 Tbsp light corn syrup

2 tsp lime juice

1/4 tsp salt

Method :

1.   Place the ingredients in the order listed in a blender; pulse twice, then blend until smooth.

2.   Freeze in an ice cream machine, following the manufacturer's instructions. 

Yields about 1/2 cup per serving.

Number of servings : 6

Source : WeightWatchers