Indian Chutney Recipes - Dahi Chutney

Serves: 4
Preparation time: 10 minutes

Ingredients:

250 gms thick yogurt (dahi), beaten
1 1/2 cup coriander leaves
5 green chilies
Salt to taste
1/2 tsp roasted cumin seeds, powdered
1 tsp garlic

Method:

1. Add salt, cumin powder and garlic to yogurt. Mix once.

2. Add coriander leaves and green chilies to the yogurt and blend till its smooth. Taste for salt.

3. Add little milk if its too thick. Mix well. Little pepper can be added too.

4. Pour in a chutney dish and refrigerate. Serve cold or at room temperature. The chutney tastes good if the yogurt is little sour.

5. Stays for 2 days in refrigerator. Goes well with dosas, idlis and puris.

Indian Chutney Recipes - Plum Chutney

Preparation time: 30 minutes

Ingredients:

500 gms fresh red plums
1 cup sugar
2 cups water
Salt to taste
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. ginger, peeled & chopped into very thin slices
Juice of 1 lemon

Method:

1. If using dry plums use 250 gms. Wash very well and then soak. Use water to soak for 2 hours. If using fresh plums, wash. Boil water. Add plums. Remove after 1 min. Run under cold water. Peel off and cut into slices.

2. Its better to use stainless steel pan for this chutney. Heat sugar with about 2 cups of water, if using dry plums. (If using fresh plums, use more water.) Add salt, chili powder, ginger, cumin. Add plums, lemon juice and bring to a boil.

3. Then lower heat to medium and cook. Stir often. It will take about 25 minutes to thicken and become syrupy. If using dry plums, add plums to the mixture when it starts boiling. Dried mint about 1/2 tsp. can be added too if available.

4. In between taste chutney mixture for more salt or chilies. Its beter to use less chilies. Remove the pan from fire when thick and sticky. Dry plums might cook early so dont overcook the chutney.

5. When ready, cool it for a little time. Then serve. If storing in a jar, sterilise it first by oven drying it.

6. This should stay about a week in fridge. This dish is very appetising and is good for increasing hunger.

Indian Non-Vegetarian Recipes - Shami Kebabs

Ingredients:

1/2 kg chopped meat (fat free)
1 cup chana dal (soaked for 1 hour)
2 onions
10 garlic flakes
2 pieces ginger
1 1/2 tsp ground garam masala
7 whole red chilies
1 egg
1 tbsp vinegar
Salt to taste
Oil for frying

For Filling:

1 piece ginger
1 chopped onion
Chopped mint leaves
2 onions sliced in rings
1 lemon sliced

Method:

1. Boil all the ingredients except vinegar, egg and filling, using 1 glass of water and cool till all the water evaporates completely.

2. Cool and grind them till the mixture is ground finely. This is the kabab mix.

3. To the mix, add egg and vinegar.

4. To make filling, finely chop ginger, onion and mint leaves and use as a filling for the kabab.

5. Garnish with sliced onion rings and lemon wedges.

Indian Non-Vegetarian Recipes - Egg Kebabs

Serves: 10
Preparation time: 20-30 minutes

Ingredients:

6 hard boiled eggs
1 small onion, finely chopped
2 green chilies, finely chopped
2 tsp gram flour (besan)
1 tbsp mint (pudina) leaves, finely chopped
1 tbsp coriander (dhania) leaves, finely chopped
1/4 tsp chili powder
1/2 tsp black pepper powder
Salt to taste
Oil for frying

Method:

1. Grate the hard boiled eggs finely. Combine with all the other ingredients except oil.

2. Mix well and knead into smooth dough. Divide mixture into 10-12 portions. Shape each portion of the dough into flat round cutlets and keep aside.

3. Heat oil in a deep-frying pan and fry kebabs few at a time until crisp and golden brown.

4. Serve hot, garnished with onion rings and accompanied by mint chutney.

Indian Snacks Recipes - Onion Kachori

Serves: 6-8
Preparation time: 30-40 minutes

Ingredients:

300 gms maida (all-purpose flour)
1/4 tsp cooking soda
50 gms moong dal (green gram), soaked for 1 hr
2-3 onions, chopped
4 green chilies, chopped
A pinch of garam masala
1/4 tsp saunf (fennel seeds)
50 gms besan (gram flour)
2 tbsp amchur powder
Few sprigs of coriander leaves, chopped
Salt to taste
Oil for frying

Method:

1. Mix maida, salt, cooking soda, 2 tsp oil and make a dough by adding little water. Keep aside.

2. Heat 2 tbsp of oil in a pan and fry the saunf, chopped green chilies, onions until golden brown. Also add besan flour and fry for a while.

3. When a nice aroma appears from besan flour, add soaked moong dal. When the dal is tender, add garam masala, amchur powder, salt, chopped coriander leaves and stir well. Remove from heat and allow to cool.

4. Make big lemon-sized balls from the above dough. Take a ball into your palms, press a little and stuff the dal mixture in the middle of the ball. Seal the edges with little water and again form a ball in the shape of kachori.

5. Fry these kachoris in hot oil until golden brown and serve hot with any chutney.

Indian Snacks Recipes - Papdi Chaat

Ingredients:

2 cups maida or all-purpose flour
4 tbsp oil
1/2 tsp salt
1/2 tsp kalonji (onion seeds)
4 potatoes
1 cup sev
1/2 cup chick peas
1/2 cup yogurt, well beaten
1/2 cup coriander leaves
1 tbsp oil
1 tsp rock salt
1 tsp chili powder
1 tsp cumin seeds

Method:

1. Heat oil and add to the maida. Mix salt and kalonji seeds to the maida and knead into a firm dough using a little water.

2. Make balls of the dough and roll out into thin and large circles, deep fry on a slow flame till crisp and light golden in color.

3. When cold, crush slightly into bite-size pieces and store these papdis in an air-tight tin. These papdis can be prepared well in advance.

4. Soak the chick peas overnight. Wash well and pressure cook the peas and potatoes for 8-10 minutes. Peel and cube the potatoes.

5. Fry in oil the drained peas and potatoes with 1/4 tsp of rock salt and 1/2 tsp of chili powder. Roast the mixture and sprinkle cumin seeds.

To assemble the papdi chaat:

1. Pour a thin layer of beaten yogurt on a large platter. Put a layer of crushed papdi on top.
2. Cover with little of peas and potato mixture. Pour 2-3 tbsp of yogurt on top.
3. Sprinkle a little cumin powder and chili powder on top along with rock salt.
4. Pour a little tamarind chutney attractively on top and garnish with coriander leaves and sev.
5. Serve immediately or it will become soggy.

Indian Rice Recipes - Kheema Pulao

Ingredients:

1 kg kheema, cut into pieces
1 kg basmati rice
6 green chilies, sliced long
1 onion, sliced long
1 tsp ginger-garlic paste
1 cup milk
Few coriander and cilantro leaves
6 each cloves, cardamoms, cinnamon
1 bay leaf
Few cashew nuts
1 cup ghee (butter) or oil
A pinch of saffron
Salt to taste

Method:

1. Wash the rice and kheema separately and keep aside.
2. Heat ghee in a pan, add bay leaf, cashews, chopped onions and green chilies and fry until brown.
3. Then add kheema with salt, turmeric, ginger-garlic paste, rice and mix well. For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.
4. Add ground cloves, cardamoms, cinnamon to the rice and cook until done by covering the pan. Also add little saffron dissolved in milk or water.
5. Garnish with chopped mint and coriander leaves.
6. Serve hot with raita.

Indian Rice Recipes - Mutton Kofta Pulao

Ingredients:

500g basmati rice
115g onions
20g cloves, cardamoms and cinnamon
15g ghee or butter
Salt to taste
1 litre mutton stock

For preparing Koftas:
500g mutton, cut into small pieces
8 cloves
2 eggs
Small piece cinnamon
55g split gram
5g ginger
5 green chilies
1 bunch cilantro
30g ghee or butter
Salt to taste

Method:

1. Mix ginger, cardamoms, cloves, green chilies, boiled split gram with mutton pieces well and blend to a smooth paste.

2. To this, add salt, chopped coriander leaves, beaten egg and mix well. Then prepare small balls with this mixture and fry in the ghee until they turn golden brown in color.

3. Heat ghee in a pan, fry chopped onions, garam masala until they are brown and then add rice and fry for 5 minutes.

4. Transfer this mixture to a rice cooker, add mutton stock, salt and mix well. Cook until the rice is done.

5. Garnish with fried koftas and serve hot.

Indian Chutney Recipes - Pineapple Chutney

Serves: 6
Preparation time: 30 minutes

Ingredients:

500 gms tinned pineapple pieces
1 1/2 to 3/4 cup white vinegar
Salt to taste
4 cloves
1/4 tsp. cinnamon powder
1 tsp. chili powder
1 tsp. ginger paste
2 tsp. sugar
2 tbsp. raisins

Method:

1. Try to use tinned pineapple without sugar. But it should be little soft otherwise cook to soften it.

2. Add all ingredients in pan. Do not use liquid from tin. Cook stirring on low heat for 15-20 minutes till it becomes syrupy and thick.

3. More chili powder can be added to suit taste. Cool. Put in jar. This can stay for 1 week in refridgerator. If water is not added, it can stay longer.

4. This fragrant and unusual chutney looks very appealing too. If using fresh pineapple, cook it little first.

Indian Chutney Recipes - Pear and Mango Chutney

Making time: 1 hour
Makes 1.5 kgs. chutney.

Ingredients:

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.

Method:

1. Peel and mash and pear.
2. Put 1 tbsp. sugar in a heavy saucepan.
3. Heat on a low flame, stirring and cooking till it turns brown.
4. Add 500 ml. water and boil.
5. When the sugar has fully dissolved in the water add remaining sugar.
6. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
7. Boil till a thick jam consistency is obtained. Stir occasionally.
8. Add the clove powder and garam masala.
9. Cool a bit and transfer to clean airtight jar.

Indian Curry Recipes - Malai Kofta Curry

Preparation time : 30 minutes
Cooking time : 40 minutes.
Serves :6.

Ingredients :

For the koftas.

100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying

To be ground into a paste.(for the koftas)

9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste

To be ground into a paste.

15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese


Preparation Method For the koftas.

1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy.

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed.

1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts.

Indian Curry Recipes - Rajma Curry

A favourable from the Punjab.

Preparation time : 20 minutes
Cooking time : 20 minutes.
Serves : 6.

Ingredients :

1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste

To be ground into a paste :

7 cloves garlic
7 green chillies
25mm. piece ginger

How to proceed :

1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes into big pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.

Indian Dessert Dishes - Rasmalai

Makes: 15 pieces

Ingredients:

4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice

Method :

1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
3. Then drain it in athin muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it
7. Toss that balls in the pressure cooker and bring two whistle.
8. In the mean time see the milk for ras may be ready.
9. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
10. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.
11. When the milk is cool add chenna balls to it .
12. Refrigerate it. And it is ready to serve. Isn't it quick and easy

* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time.

Indian Dessert Dishes - Patisa (Soan Papdi)

Making time: 45 minutes
Makes: 20 pieces (approx.)

Ingredients :

1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Method :

1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency.
6. Pour at once into the flour mixture.
7. Beat well with a large fork till the mixture forms threadlike flakes.
8. Pour onto a greased surface or thali and roll to 1" thickness lightly.
9. Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
10. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
11. Store in airtight container.

Indian Gravy Recipes - Potato in Curd Gravy

Making time: 30 minutes.
Makes for: 5

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2 minutes.
5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
6. Add the remaining water and all the potato and flour. Stir well.
7. Boil and simmer for 10 minutes or till gravy thickens
8. Garnish with chopped coriander.
9. Serve hot with thin wheat chappaties and rice.

Indian Gravy Recipes - Aloo Palak

Aloo Palak

Making time: 45 minutes
Makes for: 6

Ingredients:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method :

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
7. Add all the dry masalas and fry till ghee separates.
8. Add spinach and potatoes.
9. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice.
10. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
11. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Indian Breakfast Recipes - Spicy Sev

Spicy Sev

Making time: 15-20 minutes
Makes: 250 grams approx.

Ingredients :

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method :

1. Mix the chilli, oil, salt and seeds into the flour.
2. Add enough water to make a dough which is quite gooey.
3. It should not be pliable but sticky.
4. Grease the inside of a Sev-press, fill with the dough.
5. Press into hot oil, and fry lightly on both sides.
6. Drain well and cool before storing.

Variation:
• You may adjust the chillies as per taste.
• You may omit chillies to make bland sev.
• You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Indian Breakfast Recipes - Masala Vada

Masala Vada

Makes: 15 vadas (approx.)
Making time: 20 minutes (excluding soaking time)

Ingredients :

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

Method :

1. Wash and soak dal for 3-4 hours.
2. Keep 2 tbsp. dal aside, grind the rest,coarsely.
3. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture.
4. Heat oil, make pattie shaped rounds with moist palm.
5. Let carefully into the hot oil. Fry first one side then the other till golden brown.
6. Serve hot with green chutney, tamarind chutney, or ketchup.

Indian Snacks Recipes - Sprout & Fruit Bhel

Sprout & Fruit Bhel

Serves: 4
Preparation time: 15 minutes

Ingredients:

For the sev-marmara:

1 cup marmara (puffed rice)
1/2 cup sev
1/2 tsp. cumin seeds (jeera)
A pinch of asafoetida (hing)
1/4 tsp. turmeric powder (haldi)
1/4 tsp. black salt (sanchal)
1/2 tsp. oil

Other ingredients:

4 tbsps peanuts, boiled
4 tbsps moong sprouts
4 tbsps chopped tomato
4 tbsps chopped apple
2 tbsps chopped raw mango
4 tbsps fresh pomegranate seeds
1/2 cup orange segments
4 tbsps chopped coriander
4 tsps lemon juice
Salt to taste

Method:

1. For the sev-mamara, heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder, mamara and mix well.

2. Add the black salt and sev, mix well and cool completely. Store in an air-tight container and use as required.

3. To serve, mix all the ingredients together and serve immediately.

Indian Snacks Recipes - Masala Mathris

Masala Mathris

Makes 5 mathris
Preparation time: 1 hour 10 minutes

Ingredients:

For the dough:
1 cup all-purpose flour (maida)
2 tbsps melted butter (ghee)
Salt to taste

For the filling:
1/4 cup Bengal gram flour (besan)
1/2 tsp. cumin seeds (jeera)
1/4 tsp. ajwain (carom seeds)
1 tsp. chili powder
3 tsps oil
Salt to taste
Oil or ghee for deep frying

Method:

1. For the dough, combine the flour, ghee, salt and enough water to make a semi-soft dough. Knead well. Cover the dough with a wet muslin cloth and keep aside.

2. For the filling, combine all the ingredients and sauté over a slow flame till the gram flour turns golden brown in color. Cool completely and divide the filling into 5 equal portions. Keep aside.

3. To proceed, divide the dough into 5 equal portions. Roll out each portion of the dough into a 50 mm. (2") diameter circle. Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.

4. Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out. Pinch the sides of the mathri using your finger tips.

5. Pinch the surface of the rolled out mathri, so as to form a design. Prick the mathri all over with a fork. Repeat with the remaining portions of the dough and filling. Deep-fry the mathris in hot oil till they are half cooked. Drain.

6. Once all the mathris are half-cooked, deep-fry them over a slow flame till they are golden brown in color. These take a long time to fry as the crust is thick and needs to be cooked on the insides also. Drain on absorbent paper.

7. Cool and store in an air-tight container. Serve with any pickle or masala tea.

8. Variation: For plain mathri, You can make the masala mathris without the filling to make plain mathris.