Indian Sweet Recipe - Mitha Khaja

Mitha Khaja





Making time : 45 minutes


Makes : 20-25 pieces




Ingredients :




1 1/2 cup maida (plain flour)


1/2 cup jaggery


1 cup water


1/4 tsp. cardamom powder


1 tbsp. ghee


ghee to deep fry




Method :




1.    Heat the water and jaggery till all of it dissolves in the water.


2.    Strain and cool a bit.


3.    Mix the cardamom powder and ghee in the flour.


4.    Knead the flour with the jaggery water.


5.    The dough should be stiff but pliable.


6.    Break into approx. 20 parts.


7.    Knead each with palm and roll into 4" rounds.


8.    Make many tiny slits with knife or fork on each on both sides.
 
9.    Keep them aside on a clean cloth for an hour or so to dry a bit.


10.   Deep fry in hot ghee on low flame till light golden in colour.


11.   Drain and cool for a while.


12.   The khajas will become crisper and harder as they cool.


13.   Store in airtight container after cooling completely.

Indian Non-Veg Recipe - Chicken Handi

Chicken Handi




Ingredients :


• 300 gm Chicken
• 2 Onions
• 150 gm Oil
• Salt to taste
• 250 gm Butter
• 1 Tomato chopped
• 3 Green Chilli, sliced
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 tsp Coriander powder
• Fresh Coriander leaves
• 100 gm Cashew nuts paste
• 150 gm Ginger-Garlic paste



Method :


1. Heat oil in a pot (handi).

2. Fry onions until light brown. Put in the chicken pieces and stir for 3-4 mins.

3. Add to it, ginger and garlic paste, chopped tomato, sliced green chilies, cashew nut paste and stir for a while.

4. Add red chili powder, turmeric powder, coriander powder, coriander leaves, butter and salt to taste.

5. Add some water according to requirement.

6. Cover and cook on slow fire until chicken is cooked.

7. Garnish with coriander leaves.

Tip: For tenderizing soak chicken in buttermilk, cream or yogurt.

Indian Chutney Recipe - Sweet Mango Chutney

Sweet Mango Chutney

Ingredients :

3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)

2 tsp sugar or jaggery

1 tsp lime juice

5 large dates, pitted

1 tsp cumin seeds, roasted

1/2 tsp coriander seeds, roasted

Salt to taste

2 tsp cooking oil

Method :

Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

Drain, mash well and set aside to cool.

Blend together the rest of the ingredients with  the mango without adding any water, to a smooth paste.

Adjust salt if needed.

Remove from blender and store in an airtight container.

This chutney keeps well for over a week when properly stored in the fridge.

 

Peel the mango and cut it into small chunks.

Indian Drink Recipe - Tropical protein Shake

Tropical Protein Shake Recipe





Ingredients :
4 strawberries, frozen
½ a banana, frozen
½ a mango
2 tbsp pina colada mix, frozen
1 tbsp protein powder
1 tsp flax oil
1¼ cup water
6 cubes of ice


Method :


Blend all of the above ingredients in a blender until mixed thoroughly and serve in a tall glass.
 
 

Indian Sweet Recipe : Almond Pudding

Almond Pudding (Badam Phirni)

Ingredients :

 

2 cups milk

2 tbsp rice

3 tbsp sugar

1/4th cup blanched almonds (sliced)

1 tsp green cardamom (crushed)

1/2 tsp kewra essence

silver or gold foil paper (varak)

Method :

Soak rice in water for few hours, then drain water and grind rice into a smooth paste.

In a non-stick saucepan bring milk. Over a moderately low heat add rice, sugar and cardamom and stir constantly till milk turns thick.

Remove from heat and add almonds.

Put in serving bowl and chill.

Garnish the badam phirni with silver or gold foil paper (varak) and serve.

 

 

Indian Vegetable Recipe - Vegetable Pie

Vegetable Pie

 Ingredients :

2 cups plain flour (maida)

100 gms. chilled butter

1/2 tsp. salt

chilled water

For Filling

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc,  All or any)

2 onions

1 tomato

2 green chillies

1/2" piece ginger

1 tbsp. oil

1/2 tsp. red chilli powder

1/2 tsp. curry masala (or garam masala)

1 tbsp. cream

1 tsp. corn flour

salt to taste

Method :

Sieve together flour and salt.

Add chilled butter. Mix with fork till mixture is crumbly.

Sprinkle chilled water over it.

Quickly, with light hand mix the dough into a lump.

Do not over knead.

Chill dough for 15 mins. in a plastic bag.

Roll dough into 4" thick round.

Place over a greased pie plate.

Prick with a fork all over.

Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.

Finely chop green chillies.

Chop and boil other vegetables.

Heat oil in a skillet, add the grated vegetables and chillies.

Cook for 4-5 mins. Stirring occasionally.

Add all other ingredients except cream.

Cook till the water evaporates and curry is thick.

Sprinkle a little cornflour over the crust.

Pour and spread the filling in the shell.

Pour cream all over.

Bake for 8-10 mins. in pre-heated oven.

Slice and serve warm.

Indian Snack Recipe - Rawa Dosa

Crispy Rawa Dosa


Ingredients :


rawa 500g
rice 500g
salt to taste
cumin seeds 1 tsp
curry leaves
onion 1 big
green chillies 2nos
sunflower oil


Method :


Mix rawa and rice and grind finely in the machine.
Whenever dosa is required, mix 2 cups of rawa rice mixture.
Add 1 table spoon of cumin seeds, little salt and water 
(note: water is added such that a liquid mixture is formed so as to make dosa).
Coarsely grind onion, green chillies and add to the batter.
Finely added curry leaves and make dosa in the pan with sunflower oil.
Keep in the pan till it gets roasted.


Source : food.sify.com

Indian Snack Recipe - Dhokla

Dhokla

Ingredients :

• 1" Ginger 

• 1 tbsp Oil 

• 1 tbsp Salt 

• ¼ cup Water 

• 3 Green Chillies 

• ½ cup Green Peas 

• 3/4 cup Chana Daal 

• Juice of one Lemon 

• Pinch of Asafoetida 

• ½ tbsp Mustard seeds 

• 1 tbsp grated Coconut 

• 3/4 tbsp Baking powder 

• Chopped Coriander leaves 

Method :

1. Soak chana dal and peas too if using dry peas in plenty of water overnight. 

2. Place peas, daal and water in a food processor or liquefier and blend until smooth. 

3. Add chillies, ginger, salt, baking powder and lemon juice and blend until mixed throughly. 

4. Pour the mixture into a greased thali or shallow cake pan, making sure mixture does not come more than three quarters of the way upin the pan. 

5. Place the thali/cake pan in a steamer. 

6. Cover and steam for 20 minutes. 

7. Remove from steamer and set aside for 5 minutes. 

8. Cut into squares and arrange on a plate. 

9. Heat oil in a small saucepan and add mustard seeds. 

10. When seeds start to splutter, add the asafoedita. Heat for another 2-3 seconds, pour over the cut dhoklas. 

11. Garnish each dhokla with grated cocunut and coriander leaves. 

Indian Sweet Recipe - MotiChur Ke Laddu

MOTICHUR LADDU




Ingredients :


2 cups besan
1 & 1/2 cup sugar
10 pods cardamom
1/2 cup raisins
Ghee or oil for deep frying




Method : 


Mix besan with 1 &1/2 cup water to make a smooth batter free from lumps. 
Powder cardamom and keep aside.
Fry raisins in a little ghee and keep ready. 
Make sugar syrup with sugar and 1 cup of water. 
Keep the syrup till its consistency reaches a long string stage. 
Hold a perforated ladle over oil.
Pour some prepared besan batter on the ladle and the drops will fall through the holes of the ladle on to the hot oil. 
Cook on low flame, stirring continuously. 
Continue till the batter is cooked.
Now mix boondi, sugar syrup cardamom powder, raisins and stir well.
When the mixture is cool, shape into laddus of desired size.




Source : Isam for DSDG

Indian Bread Recipe - Missi Punjabi Spicy Roti

MISSI PUNJABI SPICY ROTI



Ingredients :


1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water


Method :


1.     Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. 
2.     Break off bits and make small potato sized balls. 
3.     Roll to 3-4 mm thickness. 
4.     Roast on griddle (tawa) as for phulka. 
5.     Or after brown spots appear place direct on gas flame and puff, with help of tongs.
6.     Phulka also may be done similarly if puffing with cloth, feels difficult. 
7.     Apply ghee or butter
8.     Serve hot with sweetened mango preserve (chunda) or curds or jam. 


Source : DSDG

Indian Vegetable Recipe - Paneer Butter Masala

Paneer Butter Masala 


Preparation Time : 20
Cooking Time : 15
Serves / Makes : 6 


Ingredients :


Paneer: 800 gms
Tomato Puree: 1/2 cup
Onion paste: grind 2 meduim sized onions
Ginger/garlic Paste: 1 tblspn
Red Chillie Pdr.: 1.5 tblspn
Garam Masala: 2 teaspns
Sugar: 150 gms
White Butter: 100 gms
Water: 150 ml
Fresh cream:50 ml
Salt to taste
Green coriander springs for garnishing


Method :


1 Add butter to the paneer pieces and cook for 3 min.
2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.
3 Add the cooked paneer along with the above masala.
4 Add water and cook for 6-7 min
5 Add cream and cook for another 2 min.
6 Garnish with chopped coriander leaves.
7 Serve hot with Naans or any parotas/rotis 


Tips : 


The power level setting for the recipe is 60% or 540 degrees C. 

Indian Drink Recipe - Peanut Butter n’ Banana Protein Shake

Peanut Butter n’ Banana Protein Shake Recipe


Ingredients :


8 oz skimmed milk
1 tbsp peanut butter
1 banana
2 scoops of whey protein powder


Method :


Put all the ingredients in a blender and blend until smooth. 
And there you have it, a delicious homemade power protein shake drink.

Source : DSDG

Indian Dessert Recipe - APPLE MAPLE SYRUP PIE

APPLE MAPLE SYRUP PIE RECIPE

Bake apples with maple syrup with cornstarch and margarine to make mouthwatering pie.

Ingredients :

1 Pie Crust

4 peeled and sliced Apples

1 cup pure Maple Syrup

1 tblsp Cornstarch

1 tblsp Margarine

Method :

Blend maple syrup with the cornstarch in a blender.

Shift blended mixture to a pan.

Add margarine.

Cook it over medium heat.

Stir well till the mixture becomes thick.

Place apples in the pie crust.

Pour the maple syrup mixture over the apples.

Bake it in a preheated oven at 350 degrees F for 40-45 minutes.

Source : Indian Food Forever

Indian Non-Veg Recipe - Fish Cutlet

Fish Cutlet

Preparation time : - 25 minutes     

Serves : - 2

Ingredients : - 

200 grams boneless fish, 

3 onions, 

3 small potatoes, 

5 big garlic flakes, 

2 inches ginger, 

4 green chillies, 

1 teaspoon pepper powder, 

2 teaspoons garam masala, 

3 eggs,

½ cup bread crumbs, 

1 tablespoon chopped coriander leaves, 

oil for frying and 

salt to taste.

Method :

Boil the fish flesh with a little salt and keep it aside. 

Boil the potatoes and mash them. 

Finely chop the green chillies, ginger, garlic and onion and keep it aside. 

Now take a pan and pour 4 tablespoons oil and bring to heat. 

When the oil is very hot add the onions, ginger, garlic and green chillies and sauté till the onions are golden brown. 

Now add the boiled fish and cook till all the water evaporates and it becomes a dry mixture. Sprinkle the pepper powder and garam masala (hot spice mix). 

Mix well and then add the mashed potatoes and cook till an aroma begins to rise. 

Turn of the flame and add the coriander leaves and salt to taste. 

Now mix it all up and make small balls of this mixture and set it aside. 

Take a bowl and beat the eggs. 

In another plate spread the powdered bread crumbs. 

Now take the small balls and make it a little flat like a patty and dip it in the egg and then roll it in the bread crumbs, so that each cutlet is coated evenly on all sides. 

Heat oil for deep frying in a frying pan and then deep fry all the cutlets. 

Serve with some tomato sauce.

Source : Best Indian Cooking

Indian Veg 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, add flour & make small round balls with the same. 

2.   Deep fry the balls in the hot oil & keep aside 

3.   In a separate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar. 

4.   Let the paste cook till the oil seperates. 

5.   Can add little water if the paste is too thick. 

6.   Switch off the flame add the Kofta's & Cover till Serving. 

7.   Before serving garnish with fresh coriander leaves.

Source : DSDG