Indian Pickles Recipes - Sweet Apple Pickle

Sweet Apple Pickle

Preparation time: 20 minutes

Ingredients:

4-5 apples, cored and sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 tbsp fresh ginger, minced
1 tsp garam masala
3/4 tsp salt
1 tsp dried ginger powder
2 onions, sliced
8-10 green chilies

Method:

1. In a large non-aluminium pan, combine vinegar, sugar, salt, garam masala, ginger powder and fresh ginger. Bring to a boil.
2. Reduce heat to medium-low and cook, stirring occasionally, until sugar is completely dissolved.
3. Add onion and apple slices and cook.
4. Add green chilies and cook, stirring occasionally, until mixture becomes thick.
5. Cool and store in an airtight container.

Indian Pickle Recipes - Eggs Pickle

Eggs Pickle

Ingredients:

6 hard boiled eggs
150g oil
100g khus khus seeds
50g ginger paste
1 cup dried grated coconut
25g coriander seeds
10 lemons
25g cloves, cinnamon
2 cardamoms
1 tsp turmeric
2 tsp Seasoning seeds

Method:

1. Make horizontal spots on the eggs on four sides with a knife and fry in oil until golden brown. Remove and keep aside.
2. Mix grated coconut, khus khus seeds, coriander seeds and grind to a fine powder.
3. Make a fine powder of cloves, cinnamon, cardamoms separately.
4. To the lemon juice, add salt, chili powder, turmeric, cloves mixture and mix well.
5. Heat oil in a pan, add seasoning seeds and fry. Also add fried eggs, coconut mixture, cloves mixture, lemon juice and mix well.
6. Remove from heat and store the pickle in a jar.

Indian Sweet Recipes - Modak (Sweet Steamed Rice Dumplings)

Modak (Sweet Steamed Rice Dumplings)

Ingredients:

For the Cover :
1 cup rice flour
1 tsp. ghee
1 cup water
1/2 tsp oil
a pinch of salt

For the Filling :
2 cups shredded fresh coconut
1/2 tsp. cardamom powder
1 tsp. roasted poppy seeds
1 tsp. rice flour
1 cup jaggery (Gur) or Sugar

Preparation:

For the Filling :
To make the filling, combine and cook coconut and jaggery together on medium heat. Stir continuously until they are mixed properly. Do not overcook.
Add cardamom powder, roasted poppy seeds and 1 teaspoon rice flour to it. and cook for some time. The filling is ready now. Remove from the heat and allow it to cool.

For the Cover :
Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil.
Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid & stir again & again, cover again. Note : This has to be done very carefully.The dough should be neither too sticky nor too dry.
Now remove pan from the heat. Take off all the mixture on a flat plate. Knead it thoroughly while hot. Make a soft dough.
Divide this dough into small balls.

To make the modaks

1. Note :It is best to make the modaks when the dough is slightly warm.

2. Grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup. Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod.

3. Like this, prepare all modaks. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Place the sifter in a steamer and cover. Steam for about 15 minutes. Use a big size saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use the pressure cooker.

4. Serve with ghee.

Cook's Tip :

Prepare the filling first.
The proportion of water and rice flour for the cover should be accurate as written above. It is advisable to sieve the flour once.

Indian Sweet Recipes - Sweet Diamonds

Sweet Diamonds

Ingredients:

5 cups all purpose flour
1 cup sugar
1 cup ghee or butter
1 cup water
2 tsp khus khus seeds
1/2 tsp cardamom powder
Oil for frying

Method:

1. Mix sugar, water, ghee together and boil for few minutes or until bubbles form at the top.
2. Then remove from fire. Add all-purpose flour, cardamom powder and khus khus seeds to that mixture.
3. Make sure that no lumps should form in the mixture when adding the flour. Mix well to form a soft dough.
4. Let the mixture cool for 30 minutes and then roll the dough to a round shape.
5. Cut the dough into diamond shaped pieces and fry them in hot oil until they are golden brown in color.

Indian Sweet Recipes - Tomato Halwa

Tomato Halwa

Ingredients:

400g tomatoes
75g corn flour
300g sugar
75g ghee or butter
25g cashew nuts, roasted
25g almonds, roasted
5g cardamom powder

Method:

1. Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.

2. To the tomato puree, add 1 glass of water and corn flour. Mix well and set aside.

3. Mix sugar along with 1 cup of water and bring to a boil for few minutes.

4. While boiling, add tomato mixture to the sugar syrup and mix well until the mixture thickens.

5. Now, add ghee and stir for few minutes until it mixes well.

6. Later, add cashew nuts, almonds, cardamom powder and mix well.

7. Pour the mixture over a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces.

Indian Breakfast Dishes - Pizza Omelette

Pizza Omelette

Serves: 6
Preparation time: 20-25 minutes

Ingredients:

1/2 cup grated potatos
5 eggs
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup chopped mushrooms
A handful of sliced black or green olives
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
2 green chillies, finely chopped
4 tsp. olive oil
Salt & pepper to taste

Method:

1. Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead.

2. Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well.

3. When the potatoes are done, remove from flame and add the egg mixture.

4. Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese has melted. You can also cook on the stove top, but make sure it is in low flame, and cook with a lid on.

5. Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

Indian Breakfast Dishes - Rava Dhokla

Rava Dhokla

Serves: 6
Preparation time: 30 minutes

Ingredients:

250 gms gram flour
3 tsp lemon salt
2 tsp cooking soda
3 tsp sugar
A pinch of turmeric
Salt to taste
30 gms refined oil
10 gms mustard seeds
A pinch of asafoetida
4 green chilies
3 red chilies
1/4 cup grated coconut
Cilantro for garnishing

Method:

1. Sieve the flour, add sufficient water and make a fine batter.
2. To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
3. Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker. Cook the batter on steam for 15 minutes.
4. Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
5. Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas.
6. Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

Indian Snacks Dishes - Vermicelli Pakodas

Vermicelli Pakodas

Ingredients:

250g vermicelli
60g gram flour
3 green chilies, chopped
2 onions, chopped
1 bunch coriander leaves, chopped
2 tsp ginger garlic paste
1 tsp chili powder
Salt to taste
Oil for frying

Method:

1. Soak the vermicelli in water and boil on high heat until they are tender. Drain water and keep aside.
2. To the boiled vermicelli add ginger garlic paste, chopped green chilies, onions, salt, chili powder, coriander leaves, gram flour and mix to a pakoda batter using water.
3. Heat oil on high heat and drop the batter in small portions. Fry until they are brown in color.
4. Serve hot with any ketchup or chutney.

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.