Indian Pudding Recipe - Banana Bread Pudding

BANANA BREAD PUDDING

 

Ingredients :

 

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)

Method :

 

1.     Cut the lof in small cubes. Put the cubed loaf in a bowl.

2.     Now pour the milk on it and keep it aside for a hour.

3.     Preheat oven to 325 degrees.

4.     Grease 9 x 13 inch baking dish.

5.     In a separate bowl mix the eggs, sugar and vanilla essence.

6.     Pour this mixture onto the bread mixture and then spread the mashed bananas and

         raisins.

7.     Add rum, cinnamom and nutmeg powder.

8.     Pour this mixture on the baking dish.

9.     Bake in the oven for 1 hour and then let it cool.

 

 

Courtesy : Indian Food Forever

Indian Sweet Recipe - Quick Kheer

QUICK KHEER

 

Ingredients :

500 ml Milk (Doodh)
250 gms Rice (Chawal)
200 gms Sugar (Cheeni)
50 gms Ghee
3 tblsp chopped Nuts

 

Method :

1.     Pick and wash the rice.

2.     Soak in water for 30 minutes. Drain completely.

3.     Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.

4.     Add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.

5.     Add the sugar and simmer further till the milk is reduced to half its original quantity.

6.     Garnish with nuts.

 

 

Courtesy : Indian Food Forever

Indian Sweet Recipe - Pista Choco Roll

Pista Choco Roll

Ingredients :

For the Pista Choco Roll
¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence

For the Khoya (mava) :
¼ cup powdered sugar

Method :

For the Khoya (mava) :
1.   Heat the milk in a non-stick pan on a high flame till it comes to boil.
1.   Continue to boil and keep on stirring continuously till it becomes semi-solid.
3.   Keep it to cool.

 

For the Pista Choco Roll :
1.     Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
2.     Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
3.     Keep it to cool completely, put the rose essence and stir well.
4.     Divde into 2 equal parts.
5.     In one part, put the cocoa powder and mix properly.
6.     Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
7.     In the other part, put the chopped pistachios and stir well.
8.     Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
9.     Arrange the pistachio roll on the chocolate rectangle.

10.   Roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.

11.   Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.

12.   Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.

 

Courtesy : Recipe Kitchen

Indian Salad Recipe - Healthy Salad

Healthy Salad

Preparation Time : 5 Cooking Time : 15

Ingredients :

2 cups choley chana, 5 tbs.grated coconut, 2 tbs. small pieces chilli, 2 tbs. oil, 1 tbs.mustard seed, 2 tbs.udad dal, 4-5 curry leaves

Method :

1.    First choley chana should be keep in water for overnight. 2.    Boil that chana with salt in pressure cooker. 3.    Take out chana and keep aside for while. 4.    Now keep pan on gas, add 2 tbs. oil then add curry leaves, udad dal and mustard seed. 5.    When udal dal becomes brown,add chana. 6.    Then add some salt per taste and drops of lemon juice. 7.    At last just add coconut on chana. 8.    Heathy salad is ready. Enjoy!

 

 

Courtesy : 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.

3.     Mash them a little. Keep aside.

4.     Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter.

5.     Add ginger and chillies to the same.

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

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

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

9.     Add cream, corainder leaves and mix well.

10.   Serve the dal maharani hot with roti / rice.

 

Source  : Indian Food Forever

Indian Rice Recipe - Saffron Rice

Kesar Pulao (Saffron Rice)

 

Ingredients :

1 cup long grain (basmati) Rice
1 cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1-1/2 tbsp Mixed Dry fruits (Pista, cashewnut, almond) chopped
1 tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2 tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

Method : 

1.     Wash soak and drain rice.

2.     Bring water to boil and add the rice and simmer the flame.

3.     When rice is half done add sugar (dissolved in little water) and ghee.

4.     When fully done add the saffron, cardamom, cloves and half of the dry fruit.

5.     Stir gently and cover for 10 minutes.

6.     Garnish it with remaining dry fruit and silver paper.

7.     Serve the kesar pulao fresh and hot.

 

 

Source : Indian Food Forever

 

A Lovely Quote : The first step to getting the things you want out of life is this : Decide what you want.

Indian Lamb Recipe - Lamb Curry with Yoghurt

Lamb Curry with Yogurt

 

Ingredients :

2 lb boneless lamb, cubed
1 large onion, sliced
4 cup plain yogurt
4 green chile peppers, chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 large onion, minced
2 tablespoon ground coriander seeds
2 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon cinnamon
1 teaspoon ground mustard seeds
2 tablespoon ghee or clarified butter
Salt to taste

 

Method :

1	Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed.
2	Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours.
3	Saute sliced onion in clarified butter. Do not let onion brown.
4	Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 and ½ hours.
5	Season with salt to taste and serve hot with rice or roti. Source : Food-India

Indian Vegetable Recipe - Malai Patta

Malai Patta

Preparation Time : 5 minutes Cooking Time : 10 minutes Serves / Makes : 2

Ingredients :

500 gm spring onions, chopped. 2 medium tomatoes, chopped. 1 cup fresh cream (malai). 1 tsp red chilli powder. Salt to taste. Oil 1 to 2 tsp.

Method :

1.   Heat the oil in a pan. 2.   Put in the chopped spring onion leaves. 3.   Saute them for about 5 minutes. 4.   Then add chopped tomatoes and cook till soft. 5.   Now add the red chill powder and salt. 6.   Cover and cook till the spring onion is properly cooked. 7.   Lastly add the malai and mix well and take off from the fire. 8.   Serve hot with hot rotis.

User Tips :

This can be cooked without the malai and stored in the refrigerator beforehand. Only the malai is to be put while heating it up just before serving.

Source : Seema Sud

 

Indian Non-Veg Recipe - Chicken 65

Chicken 65

Ingredients :
1-1.5 lb boneless chicken
2 tsp Chilli powder
3 tbsp Lime Juice
2 tbsp Curd
2 tsp Ginger garlic paste
Salt to taste
a little Food coloring
Oil for deep frying

For garnish :
Curry Leaves
Green Chillies – finely chopped
Red Onions
Lime slices

Method :
1.     Take a bowl and mix all of the mentioned ingredients (except oil).

2.     Allow to marinate for 3-4 hrs.

3.     Heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

4.     Pat dry with paper towels (to remove excess oil).

5.     Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.

 

Tip : Excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Source : Recipe Indian

Indian Vegetable Recipe - Stuffed Brinjal

STUFFED BAIGAN RECIPE  ( Vegetarian )

 

Ingredients :

6 Baingan / Brinjal
2 green chilies (finely chopped)
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tbsp lemon juice
1 tsp salt
Spices :
4 tbsp coriander seeds
2 tbsp aniseeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tsp turmeric powder

Method :

1.     Clean the baigan(brinjal) and slit them lengthways without halving them.

2.     Roast the first four spices together and then grind them to powder and add the turmeric powder.

3.     Now mix with the salt, lemon juice and green chilies to make a stuffing.

4.     Stuff the mixture between baigan (brinjal).

5.     Tie them back together with cotton thread to prevent stuffing escaping.

6.     Heat the oil / ghee in a large frying-pan.

7.     Fry the onions until light brown. Add the brinjal and cover tightly.

8.     Leave to cook turning occasionally until cooked for about 20-30 minutes.

9.     Serve the stuffed baigan (brinjal) hot with Indian breads - roti or paratha.

 

 

Source : Indian Food Forever 

Indian Chutney Recipe - Radish Chutney

Radish Chutney

Preparation Time : 5 Mins Cooking Time : 5 Mins Serves / Makes : 2-4

Ingredients :

1 Radish 1 Onion 1/2 tbsp Turmeric 3-4 Green Chillies Salt to Taste 1 Tbsp Mustard Seeds 1 tbsp Jeera 2 tbsp Oil 1 small ball of Tamarind 1 pinch Asofetida (Hing)

Method :

1. Soak Tamarind with little water and keep aside. 2. Grind Radish, Green Chillies, Salt and soaked tamarind. 3. Take a pad add Oil, Mustard Seeds, Asofetida, Jeera, Turmeric. 4.  Let them split and later add onion pieces. 5. Fry onions gently and add the grinded paste. 6. Cook for 2-3 Mins. 7. Taste Chutney with Rice

Source : User Contributed at Tarla Dalal

Indian Bread Recipe - Rice Roti

Rice Roti

Ingredients :
2 cups rice flour
1 tsp sugar
1 tsp table salt
1 tsp ghee
1½ cups water

Method :

1.   Heat about 1½ cups of water in a degchi, adding sugar and salt to it.

2.   Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked.
3.   Take out from flame. Sprinkle some rice flour on a wooden board.

4.   Put the cooked flour on it and knead well.

5.   Shape parts of the dough into big balls and roll them into rotis.

6.   Roast the rotis on hot tawa, which is not greased.

7.   Apply ghee to the roti.

 

 

Source : Recipe Indian
 

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