Indian Jelly Recipe - Mango Jelly

MANGO JELLY RECIPE

 

Ingredients :

1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu)

Method  : 

1.   Put mango slices, water into deep pan, and cook until quite tender.

2.   Remove from the fire.

3.   Pass through a gravy strainer.

4.   To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.

5.   Cool a little, and then pour in sterilized jars.

 

 

Source : Indian Food Forever

Indian Chutney Recipe - Dry Garlic Chutney

Dry Garlic Chutney

Ingredients :

1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
salt as per taste

 

Method :

1.   Separately roast all the above ingredients.

2.   Let it cool and grind it coarsely.

3.   After grinding allow it to cool again.

 

 

Source : Recipes Indian

Indian Drink Recipe - Badam Milk Shake

Badam Milk Shake

Ingredients :

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

 

Method :

1.   Grind cinnamon, badam, and sugar all together.

2.   Put milk & curds into the mixie, grind well, along with the above powder.

3.   Put water if you do not want it served thick.

4.   Serve the chilled badam milk shake.

 

Source : Recipes Indian

 

Indian Cake Recipe - Coconut CupCakes

COCONUT CUPCAKES RECIPE

 

Ingredients :

6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)

For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted

Method :

1.   First preheat the oven at 160 degrees.

2.   Grease a tin and place pape cases on it.

3.   Mix flour, baking powder, soda and salt.

4.   Beat and cream suagar and butter.

5.   Add eggs one at a time.

6.   Now mix the essences.

7.   Next add the flour alternatively with the buttermilk.

8.   Mix half of the grated coconut.

9.   Fill the paper cases with the mixture.

10.  Bake them for 25 - 30 minutes or till they are golden in color.

11.  For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.

12.  Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.

 

Source : Indian Food Forever

Indian Breakfast Recipe - Sago Khichdi

SABUDANA (SAGO) KHICHDI RECIPE

Ingredients :

1 cup sabudana (sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

Method :

1.   Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.

2.   Chop the potatoes into small cubes.

3.   Mix crushed groundnuts,sugar and salt and keep aside.

4.   Heat the oil/ghee in a pan and add mustard seeds.

5.   When the mustard seed crackle add cumin seeds, green chillies and curry leaves.

6.   Add potatoes and stir well.

7.   Mix sabudana mixture and mix gently.

8.   Mix the grated coconut and garnish with coriander leaves.

9.   Sprinkle some lemon juice over it and serve hot.

 

Source : Indian Food Forever

Indian Baking Recipe - Corn Pudding

Corn Pudding

Preparation Time : 10 min Cooking Time : 20 min Serves / Makes : 6 people

Ingredients :

1 sweet corn tin 1 condensed milk tin 100gms cream Eggs 2 2 tbs corn flour 1 tbs vannila essence

Method :

1.   Beat egss nicely with vanilla essence. 2.   Add corn flour tined corn along with syrup condensed milk and beat well. 3.   Add cream and gently mix. 4.   Grease dish with butter and pour the mixture and dabb butter on it. 5.   Bake for 20mins at 250 degrees.

Source : User Contributed Recipe at Tarla Dalal

 

 

Indian Dessert Recipe - Pista Kulfi

PISTA KULFI RECIPE

 

Ingredients :

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1 tbsp. skinned pista (pistachios), thinly sliced
1 tbsp. skinned badam (almonds), finely ground (optional)

Method  : 

1.   Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.

2.   Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups.

       (This will take about 40-45 minutes).

3.   Stir the sides of the pan constantly to avoid scalding.

4.   Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.

5.   Pour the mixture into Kulfi molds or small ramekins, distributing evenly.

6.   Cover with plastic wrap or foil and freeze until set, about 6 hours.

7.   To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.

8.   Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

 

Source : Indian Food Forever

Indian Raita Recipe - Carrot Raita

Carrot Raita

Preparation Time : 15 min Cooking Time : 0 Serves / Makes : 2

Ingredients :

3-4 carrots grated 3-4 tbsp groundnut powder (Singdhana) (unsalted, unskinned groundnut to be roasted and powdered) 1 cup curd salt to taste

Method :

1.   Combine the carrots, groundnut powder and mix well 2.   Add salt & curds and serve immediately

Tips :

If you add salt and curds early your raita would be watery. Add these just before serving Source : User Contributed at Tarla Dalal

Indian Salad Recipe - Egg Salad

EGG SALAD RECIPE

Ingredients :

6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2 tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves

Method :

1.   Cut eggs into halves.

2.   Take out the yolk and mash with boiled potatoes.

3.   Mix salt, pepper, lemon juice and chopped coriander.

4.   Fill eggs whites with the mixture.

5.   Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum &

       coriander.

 

Source : Indian Food Forever

Indian Dal Recipe - Tomato Kadhi

Tamatar (Tomato) Kadhi

Preparation Time : 20 mins Cooking Time : 30 mins Serves / Makes : 4

Ingredients :

1 kg tomatoes 2 cups mixed vegetables (lauki,carrots,french beans,gavar,cauliflower, bhindi) 1 tsp green chilli paste 3 tbsp gram flour (besan) 1 tsp mustard seeds 1 tsp methi seeds a few curry leaves 1 tbsp red chilli powder 2 tbsp sugar salt to taste 2 tbsp oil corriander leaves for garnishing

Method :

1.   Boil the tomatoes with little water and puree them. 2.   Take oil in a kadhai or a sauce pan. 3.   Add mustard seeds,methi seeds. 4.   Add curry leaves,green chilli paste. 5.   Then add besan and fry for 1 min. 6.   Add the tomato puree,all vegetables,salt,sugar,red chilli powder and cook till the vegetables are done. 7.   Serve hot garnished with corriander leaves.You can serve this with vegetable pulav.   Source : User Contributed at Tarla Dalal

Indian Dal Recipe ; Dal Maharani

DAL MAHARANI

 

Ingredients :

1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Method :

1.   Soak rajma, urad daal and chana dal overnight.

2.   Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.

3.   Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.

4.   Fry for few minutes. Add chopped onions and tomatoes. Cook until done.

5.   Add salt, red chilli powder, turmeric powder and stir well.

6.   Add the mashed dals and boil for few minutes.

7.   Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

 

Source : Indian Food Forever

Indian Rice Recipe - Lemon Rice

LEMON RICE

Ingredients :
2 cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method :
1. Heat oil in a pan and add mustard seeds, allow to splutter.
2. Add turmeric powder and peanuts, fry till brown.
3. Now add green chilies, curry leaves, salt and fry for 2 minutes.
4. Take it off from the flame and add lemon juice and mix well.
5. Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

Source : Indian Food Forever

Indian Vegetable Recipe - Cauliflower Bhaaji

Cauliflower Bhaaji    ( Maharashtrain Style )   Serves : 4 people
Ingredients :
1 bunch cauliflower, 4 green chilies or chili powder , 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon mustard seeds or cumin seeds, salt and sugar to taste, 1 tbsp oil, coriander leaves, and grated fresh coconut for garnishing (optional)
Method : 1.   Chop cauliflower into small pieces. 2.   Wash in salt water. Set aside. 3.   Chop chilies and coriander leaves. 4.   Heat oil in a pan. Add mustard seeds and cumin seeds. 5.   As the seeds crackle, add asafoetida, turmeric powder. 6.   Add chopped chilies and cauliflower florets. Mix and cover till soft. 7.   Remove the lid, add salt, sugar and stir. Remove from the heat once        done. 8.   Garnish with coriander leaves and coconut. Source : Mumbai Masala

Indian Rice Recipe - Kashmiri Pulao

KASHMIRI PULAO RECIPE

Ingredients :
500 gms Long Grain (Basmati) Rice
100 gms Onion sliced vertically
5 gms Cinnamon (dalchini)
5 gms cardamom (Elaichi)
5gms cloves
A pinch of turmeric powder
1 gm saffron (kesar)
10 ml Milk
20 gms walnut
20 gms cashew nut
1 litre water
50gms oil
Salt to taste

Method :
1. Wash and soak rice.
2. Heat oil and fry onions till golden brown and remove.
3. Fry whole spices, turmeric powder, add rice and sauté.
4. Add half-saffron dissolved in little warm milk.
5. Add hot water and mix well.
6. Cook a little. Finish with remaining saffron and cook till grains are separated and done.
7. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Source : Indian Food Forever

Indian Vegetable Recipe - Chunky Cauliflower

Chunky Cauliflower

Preparation Time : 45 mins
Cooking Time : 20 mins
Serves / Makes : 8-10 persons

Ingredients :
1 large cauliflower
20 gm grinded peas
2 tsp chili powder
2 tsp garam masala powder
1 tsp chat masala
1 tsp turmeric powder
1/2 cup gram flour
Salt according to taste
A pinch of soda bi carb
Oil for frying

Method :
1. Wash & clean cauliflower the usual way then cut into flowerets. Keep aside.
2. Mix salt, garam masala powder, chat masala, chili powder, and turmeric powder in a bowl then coat this mixture on the flowerets one by one.
3. When all are finished & the mixture remains, sprinkle on top of all, arrange all this on a plate cover with a foil, leave it in the fridge for 30 mins.
4. Mix besan,grinded peas, soda bi carb, little salt & water, make it into a thin paste dip the flowerets one by one taking care nor to dip them fully. Catch hold of the stem & dip only the front part.
5. Heat oil and fry them to golden brown. Serve hot with tomato chili Sauce or plain with tea or coffee.
6. These can be fried without dipping in besan mix also. Enjoy healthy eating.

Source : View Contributed at Tarla Dalal.com

Indian Non-Veg Recipe - Kheema Pav

Kheema Egg

Preparation Time : 5 minutes

Cooking Time : 5-10 minutes

Serves / Makes : 4

Ingredients :
3 eggs
2 big onions, chop into big pieces and grind coarsely in mixer
1 tomato, chop and grind to a paste
1 pinch garam masala
1 pinch sugar
1/4 tsp turmeric powder
2 tsp chili powder
3/4 tsp coriander powder
1 tbsp oil
Salt to taste

Method :
1. Heat oil in a pan (preferably a non-stick).
2. Add onion paste and fry.
3. Add sugar, then add tomato paste.
4. Let oil separate from gravy, then add turmeric powder. Stir well.
5. Add chili powder and coriander powder, fry till nice aroma comes.
6. Then add salt and garam masala.
7. Now add eggs one by one, stirring constantly.
8. Mix eggs well into the gravy. Keep stirring without sticking to the pan.
9. When done, it will look like mutton kheema. Serve with roti, phulka or dosa.

User Tips :
Can also add boiled peas

Indian Vegetable Recipe - Spiced Lady's Finger

Spiced lady's finger

Preparation Time : 15

Cooking Time : 15

Serves / Makes : 4

Ingredients :
Ladies finger-1 kg
Red/yellow capsicums-2 large chopped fine
Onions-2 chopped fine
Chilli powder-1 tablespoon
til seed -2 tablespoon
Turmeric powder (haldi)-2 tsp
Oil-5 tbsp
Coriander powder-1tsp
Water-1/2 cup
Salt

Method :
1. In a deep frying pan, heat oil and add chopped onions and stir.
2. Add chilli powder, til seed, coriander powder, and mix well.
3. After 2-3 min, add chopped ladies finger and chopped capsicum, mix well.
4. Add salt and cook for 10 min in low flame.
5. When the vegetables turn soft, remove from fire and serve hot.

Source : User Contributed at Tarla Dalal

Indian Non-Veg. Recipe - Barbecued Fish

INDIAN TANDOORI FISH RECIPE

Ingredients :
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

Method :
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.


Source : Indian Food Forever

Indian Vegetable 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).
2. Drain water and keep aside to cool.
3. Mash the boiled potatoes.
4. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
5. Now add all spices, mashed potatoes and peas and fry for few moments.
6. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and
add the stuffing in it.
7. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
8. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly
sliced rings of tomato. Serve hot.

Source : Indian Foor Forever

Indian Curry Recipe - Green Peas & Cheese Curry

Green Peas and Cheese Curry

 

Number of Servings: 8-10

 

Ingredients :

8 oz. Paneer or extra firm Tofu
12 oz or 1.5 cup green peas or Matar (fresh or frozen)
½ cup yogurt (beaten)
½ cup tomatoes (chopped)
½ cup onions
2-3 green chilly (finely chopped, adjust quantity according to preference)
2 teaspoons cilantro or coriander (chopped)
2 – 3 tablespoon ghee or vegetable oil
Spice:
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 pinch of Asafoetida (optional)
salt to taste

Garnish:
3 teaspoons cilantro or coriander leaves (chopped)

Method :

1.   Make Paneer and cut in 1 inch cubes.
2.   Heat ghee. Fry Paneer or Tofy in ghee until golden light color and take out.
3.   In separate pan, heat ghee again. Add onions and fry till light golden brown.
4.   Add spices and and salt and stir well for few seconds.
5.   Add tomatoes and stir well for few minutes.
6.   Add yogurt and simmer for 8-10 minutes.
7.   Add the peas and stir all well again.
8.   Few minutes before serving add the friend paneer and stir gently.
9.   Garnish with coriander leaves and serve hot with Indian bread or rice.

Source : Food India