Indian Breakfast Recipe - Gobi Parantha

Gobi Parantha

Ingredients :

½ cup Cauliflower(grated)
1 no. Green Chilies(chopped)
1 bunch Coriander leaves(chopped)
¼ tsp. Red Chili Powder
¼ tsp. All spice powder
50 gms. Flour
1 tbsp. Clarified Butter
Salt to taste




Method :

Knead flour adding some water.


Also squeeze water out of cauliflower and then mix spices in it.


Make one 4 inch chapati size roti and place mixed grated cauliflower, green chilly, coriander leaves and other spices mixture on that rolled chapatti.

Make another chapati of the same size and cover the first one securing the ends.


Heat a flat pan and fry the paratha on both sides using desi ghee till golden brown.


Serve hot with yogurt/butter. 
 
 

Indian Non-Veg Recipe - Kohzi Curry (Chicken Curry)

Kohzi Curry (Chicken Curry)


Ingredients :


chicken - 1 kg
onions - 3-4
garlic - 5-6 cloves
ginger - 1 piece
green chillies - 5-6
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon
red chilli powder - 2 teaspoon
tomato - 3nos
coconut milk - 1 cup
curry leaves - 1 stalk
oil - as required
garam masala powder - 2 teaspoon
salt - to taste


Method :


Cut and clean the chicken in big pieces.


Slice the onions, slit green chillies, ginger and garlic.


Heat a pan and add oil and sliced onion and fry till transparent.


Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.


Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for


some time and add the chopped tomatoes, curry leaves and fry for some time.


Add the chicken and fry for a few minutes and add salt


Cover the pan and cook on slow fire till chicken is cooked.


When chicken is cooked add coconut milk and heat for few minutes and remove from fire.


Serve with aripathiri or rice chapathi.




Source : Sify Food

Non-Veg Recipe - Baked Potato with Spicy Chicken Topping

Baked Potato with Spicy Chicken Topping



Ingredients :

4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
1 lb. boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins

Method :

Scrub potatoes, dry and prick with fork. Cook.

In a large skillet, heat oil and saute almonds until golden brown.

Add onion and garlic. Saute until tender.

Add chicken and cook, stirring, until chicken turns white.

Sprinkle with flour and mix well.

Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco.

Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens.

Stir in raisins.



Simmer 3 minutes.
 
Spoon over blossomed potatoes.
 

Fruit Drink Recipe - Banana Nut Smoothie

Banana Nut Smoothie




Makes 4 (1 cup) servings




Ingredients :


2 bananas, ripe
2 cups pineapple juice
2 Tbsp creamy peanut butter
2 tsp plain yogurt
1 ½ tsp vanilla extract
6 ice cubes
1 tsp nutmeg




Method :


Combine all ingredients, except nutmeg, in blender.


Cover and run on high until smooth and well-blended.


Sprinkle with nutmeg.




Nutritional analysis per serving:


calories 191,
protein 3g,
fat 5g,

percent calories


from fat 21%,
cholesterol 0mg,
carbohydrates 35g,
fiber 2g,
sodium 46mg
 
 
Source : Career Builders Club
 

Indian Breakfast Recipe - Banana French Toast

Banana French Toast



Ingredients :


Allpurpose flour(Maida) - 1 cup
Bread slices - 8
Milk - 1/2 cup
Oil or butter - to fry
Powdered sugar - to taste
Ripe banana - 2 no.
Sugar - 2 tbsp
Vanilla - 2 tsp


Method :


1)In a blender, place banana, flour, sugar and vanilla.


2)Blend smooth and then add enough milk to make a batter consistency.


3)Dip both sides of the bread in the batter to coat evenly.


4)Fry in hot oil or butter, turning once to brown each side nicely.


5) Watch carefully as this tends to burn easily.


6)Drain on paper towel and serve immediately.


7)Dust with powdered sugar, if desired.




Source : VahRehVah

Indian Vegetarian Recipe - Vegetable Kurma

VEGETABLE KURMA

Ingredients :


2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger



Method :


1.     Put a reasonable sized vessel on the range and heat oil.
2.     Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3.     Add onions and green chilies and fry till onions turn brown.
4.     Add garlic + ginger paste and fry for a minute or so.
5.     Add vegetables and fry for about 3 minutes.
6.     Add Water (about a cup or two).
7.     Let the vegetables + turmeric powder cook.
8.     If you are using canned or frozen vegetables skip the above step.
9.     Add coconut paste, khus-khus, salt and wait until cooked.


(Note: Cook on low heat.)

Indian Starter Recipe - Kathal Ke Shami

KATHAL KE SHAAMI

Serves 4



Ingredients :


500 gms Raw tender jackfruit
3/4 cup Bengal gram split (chana dal, soaked)
2 tbsps deep fry Oil
2 Black cardamoms
4 Green cardamoms
3 Cloves
1 inch piece Ginger (chopped)
3 Green chillies (chopped)
Salt to taste
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 medium sized Onion (chopped)
Chaat masala to serve
1/4 cup Fresh coriander leaves (chopped)


Method :


1.    Apply oil to a knife and peel the jackfruit.
2.    Further cut it into two-inch cubes.
3.    Heat oil in a pan.
4.    Add black cardamoms, green cardamoms, cloves, ginger, green chillies and saut for a
       minute.
5.    Add jackfruit cubes, chana dal and mix.
6.    Add salt, turmeric powder, red chilli powder and just sufficient water.
7.    When the mixture comes to a boil, reduce heat and cover.
8.    Cook till both jackfruit and chana dal are soft. Drain excess water.
9.    Put the mixture in a blender and grind to make a paste, without adding any moisture.
10.  Add onions, chaat masala, coriander leaves and grind again.
11.  Transfer the mixture into a bowl.
12.  Grease your palms with oil, take a little mixture and shape into tikkis.
13.  Heat sufficient oil in a kadai and deep fry the tikkis till golden.
14.   Drain and place on an absorbent paper.Serve hot with green chutney.
 

Indian Snack Recipe - Indian Popped Corn

INDIAN POPPED CORN




Ingredients :

1 T. corn oil
1/4 to 1/2 C. corn kernels
1/4 to 1/2 tsp. salt
2 to 4 T. butter
1/2 to 1 tsp. pure ground chile

Method :

Use a heavy cast iron skillet with a lid.
Fill the skillet with a single layer of kernels, and heat the oil before you add the corn.
Use the smaller amount of ingredients for a 9−inch skillet, and use the larger amount of ingredients for a 14−inch skillet.
Heat oil in skillet over high heat until a test kernel pops.
Shake in the kernels, cover with a lid, and when you hear the kernels begin to pop, turn down heat and shake pan gently back and forth to keep the kernels moving.
When popping sounds cease, the corn is done.
Pour corn into a large bowl and sprinkle with salt.
Melt butter with the chile and pour over the corn. Mix with your hands.
Makes 2 to 4 cups, depending on size of skillet used.

Indian Breakfast Recipe - Cheese Omelette

Cheese Omelette




Ingredients :


2 eggs
1 onion (chopped)
2 tbsp milk
1 tbsp butter
1 tomato (chopped)
2 green chillies (chopped)
2 tbsp green coriander (dhania) (chopped)
2 tbsp cheese (grated)
salt and black pepper (to taste)


Method :


1.   Mix egg and chopped vegetables in a bowl.
2.   Beat with a beater, till fluffy.
3.   Heat butter in a microwave safe flat dish at 100% power for 30 secs.
4.   Pour in beaten egg and vegetables salt pepper into the dish and microwave at 80% power
      for 5-6 mins.
5.   Sprinkle grated cheese on the top and microwave at 80% power for 30 secs to 1 minute
      till the cheese melts.
6.   Serve hot with toasts and sauce/chutney.


Source : Sify Food

Indian Diwali Sweet Recipe : Shankarpala Recipe

Indian Diwali Sweet Recipe : Shankarpala Recipe




Ingredients :


1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry


Method :


Warm the water, sugar and ghee together till sugar dissolves.


Add maida and knead into a soft pliable dough.


Divide dough into 4 parts.


Roll into chappatis 1/3" thick.


Cut with a cookie cutter or knife into small diamond shapes.


Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.


Deep fry in hot ghee over slow flame till light golden brown.


Drain well and keep aside till cool.


Store in clean, dry containers.
 
 
Source : Recipes Indian

Indian Diwali Recipe - Cocunut Barfi

Coconut Barfi Recipe



Ingredients :


2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder



Method :


Mix both types of coconut in a large heavy pan.


Add Add milk and cook till bubbes appear.


Continue cooking, stirring continuously, for 10-12 minutes.


Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)


Pour into coconut, stirring gently and continuously.


Add butter, and continue stirring, till a soft lump is formed.


Empty into greased large plate, pat even very lightly.


Cool and cut into squares.


Cool and set completely before transferring to container.


Store in airtight containers.
 
 
Source : Recipes Indian

Indian Non-Veg Recipe - Tawa Chicken

Tawa Chicken

Ingredients :

10 nos. Chicken(skinless drumsticks)

8 cloves Garlic

2 tbsps. Lime juice

3 tsps. Red Chili Powder

2 tsps. Coriander powder

4 tsps. Spice mix for Tandoori

4 tsps. All spice powder

2 tbsps. Butter

Cilantro for garnishing

Salt to taste

Method :

Wash chicken and trim all fat.

Make small incisions in the chicken pieces.

Now take all the spices (except butter and coriander leaves) and mix them with chicken.

Keep it aside for 2 to 3 hours for marination.

Heat some butter in a non stick pan and fry 2 to 3 chicken pieces at a time.

Keep stirring occasionaly till the chicken is tender.

After all the chicken is done, take coriander leaves and fry them lightly in very little butter.

Garnish the chicken pieces with this sauce and serve as a side dish or appetizer.

Source : DSDG Emails

Indian Drink Recipe - Fruit n’ Yogurt Protein Shake Recipe

Fruit n’ Yogurt Protein Shake Recipe



Ingredients :


1 cup strawberries


½ cup of orange juice


1 cup low fat yogurt, vanilla flavor


1½ cups skim milk


2 scoops whey protein powder


1 tbsp honey



Method :

Place all the ingredients in a blender and blend until smooth.

Indian Veg. Recipe - Gobi Manchurian

Gobi Manchurian

Making time : 45 minutes

Makes for : 6

Ingredients :

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

Method :Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove.

Serve hot with noodles or rice.

Variations :

Dry manchurian can be made by omitting the gravy.

Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.

Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.

Fry as above and proceed as above.

Indian Rice Recipe - Mint & Egg Fried Rice (Non-Veg)

Mint and Egg Fried Rice




Ingredients :


2 cups of boiled rice (basmati or plain)


1 bunch of mint (pudina) leaves ground to a paste


2 eggs


fresh chopped coriander


5 green tomatoes cut in long thin pieces


1 big onion cut in long thin pieces


green chilli paste and

salt to taste


Method :


Heat a pan on medium heat, add oil and mustard seeds.


When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.


Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes


Add green chilli paste, Mint paste and eggs.


Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.


Meanwhile boil the rice in a rice cooker.


Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.


Garnish the Mint and Egg fried rice with chopped coriander and serve hot.


Note : You can add a little lemon juice if the tomatoes are not sour enough.
 
 
Source : Sify Food
 

Indian Snack - Breakfast Recipe - Chocolate Chip Cookies

Chocolate Chip Cookies





Ingredients :



2 1/4 cups flour


1 teaspoon salt


1 teaspoon baking soda


2 sticks butter, softened


1 cup granulated sugar


1 cup packed brown sugar


2 large eggs, beaten


1 tablespoon vanilla


1/2 cup unsweetened cocoa


2 cups chocolate chips, 2 Hershey's chocolate bars, chopped
 1 cup chopped walnuts (optional)



Method :Preheat oven to 375 degrees.

In a bowl stir together flour, salt, and baking soda.

In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa.

Gradually stir flour mixture into butter mixture and mix until combined.

Stir chocolate chips and walnuts, if using, and stir to distribute evenly.


For cookies :  Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.


For bars : Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
 

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.
Yields 4 quarts.

Int'l Desert Recipe - Apple Upside-Down Cake

Apple Upside-Down Cake

You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake. Alternatively, use a 10-inch ovenproof stainless steel skillet (don't use cast iron) to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the batter (it's OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don't have either a 2-inch high cake pan or an ovenproof skillet, use an 8-inch square pan.

Ingredients :

Topping

4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan

4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored

2/3 cup packed light brown sugar (4 2/3 ounces)

2teaspoons juice from 1 lemon

 

Cake

1 cup unbleached all-purpose flour (5 ounces)

1 tablespoon cornmeal (optional)

1 teaspoon baking powder

1/2 teaspoon table salt

3/4 cup granulated sugar (5 1/4 ounces)

1/4 cup packed light brown sugar (1 3/4 ounces)

2 large eggs

6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly

1/2 cup sour cream

1 teaspoon vanilla extract

 

Method :

FOR THE TOPPING :

1. Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside.

Adjust oven rack to lowest position and heat oven to 350 degrees.

2. Halve apples from pole to pole.

Cut 2 apples into 1/4-inch-thick slices; set aside.

Cut remaining 2 apples into 1/2-inch-thick slices.

Heat butter in 12-inch skillet over medium-high heat.

When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.)

Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer.

Transfer apple mixture to prepared pan and lightly press into even layer.

Set aside while preparing cake.

FOR THE CAKE :

3. Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside.

Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.

Slowly whisk in butter until combined.

Add sour cream and vanilla; whisk until combined.

Add flour mixture and whisk until just combined.

Pour batter into pan and spread evenly over fruit.

Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

4. Cool pan on wire rack 20 minutes.

Run paring knife around sides of cake to loosen.

Place wire rack over cake pan.

Holding rack tightly, invert cake pan and wire rack together; lift off cake pan.

Place wire rack over baking sheet or large plate to catch any drips.

If any fruit sticks to pan bottom, remove and position it on top of cake.

Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

Notes :

1. PRECOOK APPLES

Precook half of apples in butter to deepend their flavor and reduce their volume, allowing more to be added.

2. ADD FRESH APPLES

Add raw apples, brown sugar, and lemon juice to pan, then cook briefly to preserve fresh flavor.

3.PRESS INTO PAN

Transfer apple topping to cake pan and gently press into even layer.

4. ADD BATTER AND BAKE

Spread batter over apple topping and bak

5. SET AND COOL

Let cake cool in pan for 20 minutes to help set apple topping, then transfer to cooling rack to keep cake bottom dry.

 

 

Indian Veg. Punjabi Recipe - Sarson Ka Sag

SARSON KA SAAG





Ingredients :


500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder



Method :


-> Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.


-> Chop ginger, garlic cloves and chillies.


-> Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.


-> Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.


-> Add the ground saag and simmer the flame. Cook for few minutes.


-> Add the maize flour, red chilli powder, sugar and stir well.


-> Serve hot with paratha or makki ki roti.