Indian Left-Over Recipe

Stuffed Veggies  From Left Over Rice

Ingredients :
 1 capsicum
 1 tomato
 1 semi boiled potato
 1 brinjal (eggplant)
 2 cup leftover rice
 2 tsp. tomato sauce
 1 tsp. chili powder
 Salt according to taste
 1/2 tsp. Soya sauce
 1/2 tsp. sugar
 2 tsp. chopped coriander
 1/2 tsp. butter
 1/2 tsp. cornflour
 1 tbsp. grated cheese
 
Method :
1.   To make a stuffing, mix all ingredients (except vegetables & cheese) in a bowl.
      Knead a little.
2.   Cut a small slice from the top of the tomato, capsicum and potato.
3.   Carefully scoop out the their insides and boil the hollow veggies in some salted water.
4.   Fill stuffing into the hollow vegetables. Top with grated cheese. Dot with butter.
5.   Bake in pre-heated oven or griller till vegetables are cooked.
6.   Serve hot with toast and sauce.

Courtesy  : Ruchi's Kitchen

Indian Starter Recipe - Tandoori Soya Balls

Tandoori Soya Balls 
 
Preparation Time : 25
Serves / Makes : 4
 
Ingredients :
For the Balls :
1 cup Soya Bean(fine granuled)
4 Bread Slices
1 tsp Ginger Garlic paste
2 green chillies chopped
1 tbsp Corainder Leaves
1 tsp black pepper powder
1tsp garam masala powder
Salt to taste
Oil for Frying

For the Sauce :
1 Tomato Blanched and pureed
1 tsp Garlic finely chopped
1 tsp Ginger finely Chopped
1 tsp Red chilly powder
1 tsp tandoori colour
Salt to taste
 
Directions : 
To make balls :
1.   Soak soya bean in 1 cup of water for five minutes.
2.   Drain water and squeeze well to remove excess water.
3.   Now add all the other ingredients mentioned above for making the balls(except for the oil).
4.   Knead the dough well and make small balls.
5.   Now Deep Fry them in oil and remove till golden brown in colour.

To make the sauce :
1. Take a pan and add 1 tsp of oil add finely chopped ginger, garlic and green chillies,fry for a minute.
2. Now add tomato puree,red chilly powder,salt,red colour,tomato sauce and fry well till the oil separates out.
3. Now add the fried balls and mix well till the sauce coats well on the balls.
4. Remove from heat and garnish with corainder leaves.

Tips :
This is delicious and starter.You can serve these balls directly on the plattter or can fix a toothpick on each ball and serve it for easy pick. 

Courtesy : User Contribution at Tarla Dalal

Indian Pudding Recipe - Lemon Peach Pudding

LEMON PEACH PUDDING RECIPE

Ingredients :
1 Tin Peach
1 packet Lemon Jelly
2 cup Cream
2 tblsp Sugar
1 Lemon

Directions :
1.     Dissolve the lemon jelly in 2 cups of boiled water
2.     Powder the sugar and sequeeze out the lemon juice.
3.     Take out the peaches and cut into small pieces.
4.     In a bowl spread few peaches and then spread some jelly and let it set in the fridge.
5.     Keep the rest of the jelly in the fridge to set.
6.     Beat the cream smooth.
7.     Mix lemon juice, sugar, 1 cup cream, jelly and few peach pieces.
8.     Now take the bowl out of the refrigerator and spread this mixture on the jelly.
9.     Place it in the fridge again to set.
10.   When it is fully set garnish with cream and peach pieces.

Courtesy : Indian Food Forever

Indian Dessert Recipe - Date Rolls

Date Rolls  
  
Preparation Time : 35 mins

Serves / Makes : 30 pieces
 
Ingredients :
Seedless dates
Maida 200 gms
Ghee 3 tbl spoon
Salt for taste 
 
Directions :
1.   Cut the dates into 1 inch pieces
2.   Make a dough of Maida by adding melted Ghee, salt and water.
3.   Make a chapati ball roll out a chapati let it be a little thick, cut into big diamond shape

4.   Now put one piece of date into one diamond shape and fold the diamond like a roll

5.   Keep doing the same with the rest of the pieces.

6.   Bake on 175 degree for 20 mins.

Courtesy : User Contribution at Tarla Dalal

Indian Salad Recipe - Carrot Koshimbir

Carrot Mix ( Koshimbir )  

A carrot mixture (just like salad or raita) along with food. It is called "Koshimbir" in Marathi in Western India.

Ingredients :
2 fresh carrots,
3-4 green chilies,
4 tsp peanut powder,
coriander leaves,
1 tsp lemon juice,
salt and sugar for taste

For tempering:
2 tsp oil,
1 tsp mustard seeds,
1/2 tsp asafoetida,
 
Directions :
1.   Peel and grate carrots.
2.   Add peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well.
3.   Heat oil in a pan. Add mustard seeds.
4.   As they start spluttering, add asafoetida. This is a tempering for koshimbir.
5.   Pour this tempering on the prepared mixture.
6.   Garnish with coriander leaves and serve.

Variation : Add 1 small chopped tomato and skip lemon juice.

Courtesy : Mumbai Masala

Indian Kerala Non-Veg Recipe - Coconut Prawn Patia

Coconut Prawn Patia

Ingredients :
1 kg prawns
5 tbsp grated coconut.
500 gms tomatoes, peeled and chopped.
500 gms onion, chopped.
6 tsp oil.
2 tsp garlic and ginger paste.
2 tsp vinegar.
½ tsp sugar.
1 tsp coriander powder.
1 tsp turmeric powder.
2 tsp chilli powder.
A few curry leaves.
Some chopped coriander.
Salt to taste.

Directions :
1.     Fry chopped onion in half the oil till golden brown.
2.     Remove blend to a paste and keep aside.
3.     Saute coconut in remaining oil with garlic and ginger paste and fry till light brown.

4.     Add prawns, tomatoes, vinegar, sugar, onion paste and all spices, salt and fry.
5.     Add ½ cup of water and leave it on slow fire until the prawns are cooked.
6.     Before serving, garnish with chopped coriander and curry leaves.
7.     Serve hot with yellow rice.

Courtesy : Voice of Kerala

Indian Bengali Dal Recipe - Cholar Dal

CHOLAR DAL RECIPE

Ingredients :
1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste
1 tblsp raisins

Directions :
1.     Wash the dal and boil with 4 cup of water.
2.     Mix in turmeric, cumin, garam masala, and slit green chillies.
3.     Mix in salt and sugar to taste.
4.     Mix well and stir fry till the time the dal is soft and thick.
5.     Heat up ghee in a kadhai.
6.     Mix in bay leaves and garam masala.
7.     When it stops spluttering mix in it to the dal.
8.     Mix thoroughly.
9.     Cut the coconut into small dices and fry in ghee till light brown.
10.   Mix in this to the dal and stir.
11.   Serve hot along with luchi.

Courtesy : Indian Food Forever

Indian Rice Recipe - Tomato Pulao

Tomato Pulao 
  
Cooking Time : 30 min
Serves / Makes : 4
 
Ingredients :
1-1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil 
 
Directions :
1.     Wash and soak rice for 30 minutes.
2.     Heat oil in a large saucepan.
3.     Add ginger, garlic pastes. Stir.
4.     Add chopped onions, green chilli, stir fry till light pink.
5.     Add all dry masalas, sugar, salt, stir.
6.     When the oil separates, add rice.
7.     Stir, add tomato puree, sauce, bring to a boil.
8.     Add 1 1/2 cups water, stir gently.
9.     Bring to a boil, taste liquid to check salt, etc.
10.   Cover, simmer on low till almost cooked.
11.   Stir occasionally in between, adding more water if required.
12.   When about done, add spring onions, coriander.
13.   Stir gently, allow all water to evaporate.
14.   Serve hot with or without a gravy vegetable

Courtesy : User Contribution at Tarla Dalal

Indian Punjabi Recipe - Sarson ka Saag

Sarson ka Saag

Ingredients : (Makes: 5-6 rotis)
1 kg: Sarson (green mustard)
250 gm: Spinach
2 no: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste

Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2 no: Green chillies (finely chopped)
1" piece: Ginger (finely chopped) 

Directions :
1.   Wash, clean and chop the mustard and spinach leaves.
2.   Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
3.   Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
4.   Remove from fire and cool.
5.   Grind the spinach to a rough paste.
6.   Add makki ka atta and cook for 15 minutes on low heat.
7.   Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
8.   Serve hot with Makki ki Roti.

Courtesy  : Surf India

Indian Jelly Recipe - Lemon Jelly Recipe

LEMON JELLY RECIPE

Ingredients :
1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)

Directions :
1.   Wash and dry the lemons.
2.   Remove the skin, then cut them into quarters and take out the pips.
3.   Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
4.   Boil the lemon pieces in the same water, strain through a muslin cloth.
5.   Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
6.   Heat the juice, add sugar and stir till it is dissolved.
7.   Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
8.   Cool and pour into jars and close the lid tightly.

Courtesy : Indian Food Forever

Indian Vegetable - Stuffed Capsicum

Stuffed Capsicum

Preparation Time : 5 Mins Cooking Time : 10 Mins Serves / Makes : 7

Ingredients

Capsicum - 7 (small size) Oil - To Brush Stuffing: Potatoes -2 (Boiled and Mashed) Corriander Leaves -1 Tbsp Green chillies -1 (Finely Chopped) Lemon Juice -1 Tsp Garam Masala -1/2 Tsp Salt -To Taste

Directions :

1.Mix all the stuffing ingredients well. 2.Carefully cut the top of capsicum and deseed them. 3.Fill the well mixed stuffing into the capsicum and cover with the cut piece. 4.Brush the capsicum with oil. 5.Cover and cook in microwave at 70% for 10mins. 6.Yummy stuffed capsicums are ready!!

Tips :

These stuffed capsicums can be also put in gravy and used as side dish for rices or bread.   Courtesy : User Contribution at Tarla Dalal

AMRITSARI FISH RECIPE - Test of India.

Ingredients

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Directions

1. Clean, wash and cut fish into one and a half inch size cubes.
2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
3. Keep aside for 20 minutes.
4. Make a batter of gram flour, curd, egg, ajwain, salt and water.
5. Keep marinated fish pieces dipped in this batter for 15 minutes.
6. Heat oil in a kadai and deep fry the fish till golden brown and crisp.
7. Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Courtesy : Indian Food Forever

Paneer Korma Recipe Tip

Ingredients

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Directions

1. Cut paneer in square pieces.
2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
3. Grate mava.
4. Heat clarified butter (ghee) in a pan.
5. Add onion (pyaj), tomato (tamatar) paste.
6. Continue cooking it on medium flame till ghee/oil begins to separate.
7. Add mava, cream (malai).
8. Simmer for 2 minutes.
9. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
10. Add cottage cheese (paneer) pieceswith 1/2 cup of water
11. When the gravy thickens put off the flame.
12. Take off the fire and serve hot.

Courtesy : Indian Food Forever

Goan Vindaloo (Pork)

Ingredients

1 kg: Lean pork cleaned
2 no: Medium onions, chopped fine
10 no: Cloves garlic
1 inch piece: Ginger
10 no: Dried red chillies/peppers
10 no: Peppercorns
8 no: Cloves
1 inch piece: Cinnamon
1 tsp: Cumin seeds
½ no: Mustard seeds
½ tsp: Sugar
½ tsp: Vinegar
2 tbsp: Oil
½ peg: Coconut feni
2 cups: Water
Salt as per taste

Directions :

1. Cut the cleaned pork into ½ inch sized pieces.
2. Apply salt and keep aside.
3. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
4. Apply the ground spices to the meat and marinate for 3 hours.
5. Heat the oil in the pan on medium heat and add the meat.
6. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of
the vinegar and the water gradually.
7. Cover the pan and lower heat.
8. Stir cook till meat is tender and the oil rises to the top.

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

Courtesy : Surf India

Bachelor Cooking Recipe - Egg Toast

Egg Toast 

Preparation Time : 25mins

Serves / Makes : 1
 
Ingredients
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread 
 
Directions :
1.   Beat the eggs,milk and sugar.
2.   Dip bread in the mixture.
3.   Take a frying pan and fry the bread soaked in egg until golden brown.
4.   Take off fire and serve it hot.

Courtesy : User Contribution at Tarla Dalal

Indian Kabab Receipe - Sheekh Kabab

Sheekh Kababs

Ingredients :
250 gms minced mutton
1/2 tsp salt
1/2 tsp gram masala
1/2 tsp red chilli powder
1/2 tsp sonth (dry ginger powder
1/2 tsp jeera (cumin) powder
1 tsp ginger paste
1tsp saunf (fennel powder)
1 moti illaichi (black cardamom) powdered
2 tbsp cornflour
1/4 tsp tenderiser or 1 tsp raw papaya paste

Other Ingredients :
1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers

Directions :
1.   Grind all ingredients together in a mixer to a fine paste.
2.   Divide mince into 5 parts. Take one skewer and one portion of the mince.

3.   Wrap the mince around the skewer.

4.   Press and smoothen to make a 3"-4" long kabab.
5.   Place on a greased thali. Repeat with all the portions of mince.
6.   Place the thali under the grill. After 5 minutes baste or brush the kababs with oil.

7.   Grill for about 15-20 minutes till they are evenly browned.
8.   Push them off the skewers. Cut each into 3 pieces.
9.   Serve with onion rings and lemon pieces.

 

Courtesy : Recipe Indian

Indian Vegetable Recipe - Aloo Jeera

Aloo Jeera (Potato and Cumin)

Ingredients :

200 gm: Potatoes
50 ml: Oil
10 gm: Cumin seeds
20 gm: Ginger
30 gm: Garlic
10 gm: Turmeric
20 gm: Red chilli powder
100 gm: Tomatoes
05 gm: Garam masala
20 gm: Coriander powder
10 gm: Coriander leaves
Salt to taste
 
Directions :
1.   Boil potatoes and dice them.
2.   Chop onions, garlic, ginger, coriander and the tomatoes.
3.   Heat oil and sauté cumin seeds until they crackle.
4.   Add garlic and ginger and sauté until golden.
5.   Stir in chopped ginger and add the potatoes.
6.   Sprinkle turmeric and chilli powder and stir.
7.   Add tomatoes and simmer for about 5 minutes.

Courtesy : Surf India

Diwali Special - Custard-apple Rabdi

SITAPHAL RABDI RECIPE

Ingredients:
2 litres whole milk
1 tsp chopped red rose (gulab) petals
4 almonds (badam)
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom powder
3/4 cup sugar (cheeni)
1 cup sitaphal (Custard Apple) pulp
4 green pistachios unsalted

Directions :
1.   Chop finely almond and pista.
2.   Boil milk in a heavy pot.
3.   Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
4.   Stir while boiling.
5.   Mix in sugar and stir till dissolved.
6.   Take off fire, mix in saffron, cardamom, almonds, pista.
7.   Cool to room temperature.
8.   Mix in sitaphal pulp, chill for 3-4 hours till very cold.
9.   Pour the mixture in individual serving bowls and decorate with rose petals.
Serve chilled.

Courtesy : Indian Food Forever

Indian Drink Recipe - Almond Milk Shake

Almonds (Badam) Milk Shake

 

Ingredients :

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

Directions :

1.   Grind cinnamon, almonds, sugar all together

2.   After 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 almond milk shake.

 

Courtesy : Recipes Indian 

Indian Breakfast Recipe - Quick Pancakes

Quick pancakes   
  
Preparation Time : 30 min.
Serves / Makes : 4
 
Ingredients :
Pan cake mix- 1 cup
Zeera-1 tsp
cabbage finely chopped- 2 tblsp
carrots chopped- 1 tblsp
green chillies chopped- as per taste
salt as per taste
water to make thick batter
oil for spraying 
 
Directions :
1.   Mix all the ingredients with water.
2.   Keep aside for 5-10 min.
3.   Spray some cooking oil on a tava or pancake griddle and put one laddle of batter.
4.   Cover and cook for 2 min. on both sides.
5.   Serve hot with chutney. 
 
Tips :
Any type of vegetables can be used in this preparation.

Courtesy : User Contribution at Tarla Dalal