Indian Snacks Dishes - Yogurt Kebabs

Yogurt Kebabs

Serves: 6
Preparation time: 30-40 minutes

Ingredients:

1 kg yogurt (curd)
1 tsp ginger-garlic paste
4 green chilies
1/4 tsp garam masala
3-4 tbsp cashew nuts
4-5 sprigs coriander leaves
3 tbsp corn flour
Salt to taste
Oil for frying

Method:

1. Remove the water from the curd by placing it in a cloth and tie it with a thread very tightly.
2. To this curd, add ginger-garlic paste, chopped green chilies, chili powder, chopped cashews, salt, corn flour and mix well.
3. Make kebabs from the mixture, roll them again in corn flour and fry in hot oil until they are golden brown.
4. Serve hot with any chutney or ketchup.

Indian Vegetarian Gravy Dishes - Vegetable Korma

Vegetable Korma

Ingredients:

100g paneer
400g boiled carrots, beans, potatoes & peas
100g oil
10g coriander leaves
100g cream
5g garam masala
10g ginger-garlic
200g milk
2 onions
5g chili powder
Salt to taste
3 tomatoes
3g turmeric

Method:

1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color.
2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.
4. Serve hot with naans or plain rice.

Indian Vegetarian Gravy Dishes - Aloo Chops Masala

Aloo Chops Masala

Ingredients:

500g big size potatoes
3g garam masala
Small piece ginger
1/4 cup grated coconut
6 green chilies
1/2 tsp pepper corns
2 bunches mint leaves
1 bunch cilantro
100g oil
Salt to taste
150g tomatoes
A pinch of turmeric

Method:

1. Peel the potatoes, cut them into two pieces lengthwise and soak in salt water for 10 minutes.
2. Heat oil in a pan, fry garam masala and chopped ginger for few minutes.
3. Then add potato pieces, turmeric and cook till they are tender.
4. Now add coconut, green chilies, pepper corns, mint leaves paste, salt and cook for another 10 minutes.
5. When the masala gets tender, add chopped tomatoes and cook for 2 minutes.
6. When the gravy is done, sprinkle chopped coriander leaves and serve hot.

Indian Non-Vegetarian Dishes - Dum Ka Murghi

Dum Ka Murghi

Ingredients:

1 kg cleaned chicken, cut into pieces
1 cup yogurt
150 gm oil
200 gm onions, chopped
1 bunch coriander leaves, chopped
1 bunch mint leaves, chopped
4 green chilies, chopped
2 tsp ginger garlic paste
2 tsp chili powder
1/2 tsp turmeric
1 tsp garam masala
1 tbsp chironjie seeds
2 tsp khus khus seeds, roasted & ground
1 tsp cashew nuts, roasted and ground
1/4 tsp saffron dissolved in 2 tbsp of water
Salt to taste

Method:

1. Marinate the chicken with ginger garlic, chili powder, turmeric, salt and the chopped coriander & mint leaves.
2. Slice the onions and fry till golden brown. Spread on a plate to cool and when cooled, blend to a fine paste.
3. Mix all the remaining ingredients to the chicken. Arrange in a flat baking dish and bake in an oven at 350 degrees F for 45 minutes or until golden brown.
4. Serve with naan / roti.

Indian Non-Vegetarian Dishes - Badami Chicken

Badami Chicken

Ingredients:

1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 tsp turmeric powder
Cilantro for garnishing
Salt and chili powder to taste

Method:

1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
2. Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
3. Then add the ground masala and fry very well While frying this paste, add 3-4 tbsp of water-You will notice that oil floats on top.
4. Now add yogurt and the chicken Season it well with salt, turmeric, and chili powder. Cook for 10 minutes.
5. Add coconut milk, cook till done
6. Garnish with coriander leaves.

Indian Non-Vegetarian Dishes - Butter Chicken

Butter Chicken

Ingredients:

1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing

Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl

Method:

1. Marinate the chicken in the marinade for one hour
2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
5. Add the butter, cream and chicken. Mix well and cook until it is done.
6. Garnish with cilantro.

Indian Seafood Dishes - Masala Prawns

Masala Prawns

Serves: 8
Preparation time: 20 minutes

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.
2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons.

Indian Dal Recipes - Dal Banjari

Dal Banjari

Serves : 4 to 6
Preparation time: 35 minutes

Ingredients :

1 cup black urad dal (split black lentils with skin)
1/2 cup Bengal gram dal (chana dal)
1/4 tsp. turmeric powder (haldi)
1 onion, sliced
2 cloves
1 stick cinnamon
2 whole red chilies
2 tsps ginger-garlic paste
1 tsp. green chilies, finely chopped
1 tsp. chili powder
2 tbsps ghee
Salt to taste
2 tbsps chopped coriander & ginger, cut into thin strips (juliennes) for garnishing

Method:

1. Clean and wash the dals together. Pressure cook with the turmeric powder, salt and 3 cups of water for 4 to 5 whistles or until the dal is cooked.

2. Heat the ghee in a pan, add the onion, cloves, cinnamon, red chilies and sauté till onion turns golden brown.

3. Add the ginger-garlic paste, green chilies, chili powder and sauté for 2 minutes. Add this to the cooked dal and boil for 4 to 5 minutes.

4. Serve hot, garnished with the coriander and ginger strips.

Indian Dal Recipes - 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

Preparation:

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.

Indian Soup Recipes - Cucumber Soup

Cucumber Soup

Ingredients:

2 Cucumber
1 Onions
1 Potato
1 cup Low fat milk
1 tbsp. Butter
1 tsp. Black pepper powder
Salt to taste
Sugar to taste
Finely chopped coriander leaves for decoration.

Method:

1. Peel off onion, potato, cucumber and cut into small pieces.
2. Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
3. Add 3 cups water and bring it to boil. Reduce the heat and cook till tender. Add sugar and salt. 4. On cooling, blend it in an electric blender with milk.
5. Pour soup in individual bowls garnished with coriander leaves.
6. Serve hot or Keep it in freezer and serve chilled. Both taste good.

Indian Snacks Dishes - Raw Banana Cutlet

Raw Banana Cutlet

Serves: 2 persons
Preparation time: 30 minutes

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.

5. Serve with tomato sauce.

Indian Pickle Recipes - Chicken Pickle

Chicken Pickle

Ingredients:

1/2 kg soft chicken
10 big lemons
1/4 kg oil
100g salt
150g red chili powder
50g khus khus seeds
4 garlic flakes
1/2 tsp fenugreek (methi) seeds
1/2 tsp turmeric
15 cloves
2 cardamoms
8 cm cinnamon stick
50g ginger

Method:

1. Wash the chicken and cut into 1 1/2" pieces.
2. Mix cloves, cinnamon, cardamoms, khus khus seeds and grind to a fine paste.
3. Mix the chicken pieces with turmeric and 1 cup of water and boil in a pan until all the water evaporates. Remove and keep aside.
4. Heat oil in a pan, add chopped ginger and fry until brown.
5. Also add chicken pieces, fry until golden brown, remove and cool them.
6. Then add lemon juice, ground powders, garlic flakes, salt, chili powder and mix well.
7. Keep the pickle in a jar and store it.
8. This pickle remains for 3 months.

Indian Pickle Recipes - Onion Pickle

Onion Pickle

Ingredients:

4 onions, sliced into big pieces
4 green chilies paste
1 tomato, chopped
2 tbsp oil
1/2 cup yogurt
1 sprig curry leaves
1 tsp seasoning seeds
Salt to taste

Method:

1. Put the onion pieces into a blender and grind for 5-10 seconds. It should not get into smooth paste. It should remain in pieces.
2. Heat oil in a pan, fry the seasoning seeds, curry leaves and allow to splutter.
3. To this, add chili paste and fry for few minutes.
4. Then add onion mixture with tomato pieces and allow to cook until they are done.
5. Later add salt and yogurt, mix well and remove from heat.
6. Serve with pulao or fried rice.

Indian Salad Recipes - Prawns Salad

Preparation time: 30 minutes

Ingredients:

Prawns - 1 cup
Turmeric powder a pinch
Salt as required
Thick coconut milk - 1 cup
Thin coconut milk - 1 cup
Green chilies - 4 to 5
Onion - 1

Method:

1. Marinate prawns with turmeric powder and salt for half an hour
2. In the meantime prepare the thick and thin coconut milk.
3. Cut green chilies in to round small pieces. Fry the prawns in oil till it turns pink in color and remove from the pan
4. In the same pan, fry onion and green chilies nicely. Add prawns and fry nicely.
5. Add thin coconut milk and allow it to boil for 5 minutes or until the prawns are thoroughly cooked.
6. Finally add the thick coconut milk and allow it to boil for 2 minutes.
7. Garnish with spring onions and coriander leaves. Serve with rice, appam and chapathi.

Indian Snacks Dishes - Chicken Pakodas

Chicken Pakodas

Ingredients:

250g boneless chicken, cut into small pieces
250g gram flour
Salt to taste
100g onions, chopped
1/2 tsp turmeric
1 bunch curry leaves
1 bunch coriander leaves, finely chopped
1/2 tsp garam masala powder
2 tsp ginger garlic paste
1 1/2 tsp chili powder
5 green chilies, chopped
Oil for frying

Method:

1. Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes.
2. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water.
3. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp.
4. Serve with tea.

Indian Snacks Dishes - Spinach (Palak) Kebabs

Spinach (Palak) Kebabs

Serves: 5-6
Preparation time: 30 minutes

Ingredients:

5-6 bunches spinach (Palak)
150 gms bengal gram (chana dal)
7-8 green chilies, chopped
2 tsp garam masala
Few sprigs of coriander leaves, chopped
3-4 tbsp corn flour
1/2 cup bread crumbs
Salt to taste
Oil for frying

Method:

1. Boil 2 glasses of water, add spinach leaves and boil for 5 more minutes. Drain water and keep aside.
2. Squeeze all the water from the spinach leaves and grind to a smooth paste.
3. Boil chana dal until tender, drain water and grind to a smooth paste. To this paste, add spinach paste, garam masala, chopped green chilies, bread crumbs, salt, coriander leaves and make a batter.
4. Make small balls from the batter, roll the balls in the corn flour and press a little to give a shape of the kebab.
5. Heat oil in a deep frying pan and fry the kebabs until golden. Serve hot with tomato sauce.

Indian Rice Recipes - Spinach Rice With Cheese

Ingredients:

1 bunch spinach leaves washed & drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chilies
1" piece ginger
1 tbsp butter
1 onion, sliced into thin long strips
Salt to taste
1/2 tsp cinnamon & cloves powder
1 cup cabbage, finely chopped
Juice of 1 lemon
1/4 cup milk

Method:

1. Boil enough water to cook the rice. When hot add salt, 8-10 drops lemon juice and rice. Cook till almost done.
2. Drain in colander. Cool by spreading on a plate. Keep aside.
3. Blend spinach, green chilies and ginger to a fine paste without adding water. The sustained water is enough for blending.
4. Warm butter in a pan, add the spice powder and onions. Fry till they are light brown. Also add cabbage, lemon juice, salt and spinach paste. Fry for 5 minutes.
5. Add the above fried masala to rice leaving behind 1 tbsp mixture.
6. Add half of the cheese to the fried masala and delicately mix the masala with rice till evenly mixed.
7. Mix preferably with fingers so that rice does not break. Transfer to a casserole and spread the leftover fried masala paste on the rice.
8. Sprinkle the remaining cheese and the milk on the rice.
9. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.

Indian Rice Recipes - Cashewnut Rice With Peas

Cashewnut Rice With Peas

Ingredients:

1 cup basmati rice
1/2 cup roasted cashews
1/2 cup peas
2 tbsp ghee or butter
A pinch of turmeric
A pinch of asafoetida
Salt to taste
1 3/4 cups of water

Method:

1. Clean and soak the rice in water for few minutes.
2. In a 1-quart pan heat ghee and fry green peas and asafoetida for 2 minutes.
3. Then add drained rice and stir over medium heat for 30 seconds.
4. Add water, turmeric, salt to the rice mixture and bring to a full boil by covering the pan.
5. Cook on medium heat for 20-30 minutes or until the rice is done.
6. Add roasted cashews to the rice and stir well.
7. Garnish with coriander leaves and serve.

Indian Non-Vegetarian Recipes - Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

CHICKEN MARINATION:
Boneless chicken (small pieces) 900 grams
Yogurt 1/4 cup
Ginger (minced) 3 tsp.
Garlic (crushed) 3 tsp.
White pepper 1/4 tsp.
Cumin powder 1/4 tsp.
Mace 1/4 tsp.
Nutmeg 1/4 tsp.
Green cardamom powder 1/4 tsp.
Chilli powder 1/4 tsp.
Turmeric 1/4 tsp.
Lemon Juice 3 tbsp.
Oil 4 tbsp.

SAUCE (GRAVY) :
Tomato Paste 1.5 kgs
Ginger-Garlic paste 4 tsp.
Green chillies (small size. Finely chopped) 5-6
Red chilli powder 1 tbsp.
Cloves 5-6
Green cardamom 8
Butter 3 tbsp.
Cream 2/3 cup
Fenugreek 1 tsp.
Ginger (thin strands) 2 tsp.
Coriander leaves for garnishing
Salt to taste

Method:

1. Mix all ingredients given "Chicken Marination". Add chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.
3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.
6. Add chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

Indian Non-Vgetarian Recipes - Egg Biryani

Egg Biryani

Ingredients:

Basmati rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion (thin-sliced) 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli (thin-sliced) 2
Cloves 2-3
Black pepper 6-7
Bay leaves 2
Brown cardamom 1
Green cardamom 2
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Cinnamon sticks (thin) 3-4 (1/2 inch each)
Cumin seeds 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste
Chopped coriander leaves

Method:

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.