Indian Non-Vegetarian Recipes - Murgh Makhani

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4-6

Ingredients :

1 Tandoori Chicken, cut into 8-10 pieces

For the Makhani Sauce :

4 tbsp Butter
1 tsp Red Chilli Powder
1 tsp Salt
4 Tomatoes, thinly sliced
4 Tomatoes, pureed
2 Green Chillies, deseeded and sliced
2 tbsp Lemon Juice
1 tsp Sugar
½ Cup Fresh Cream

Method :

1. Heat the butter in a wok, remove from heat, Add the red chilli powder, Stir and return to medium heat.

2. Add the sliced tomatoes, Cook until the gravy thickens and the tomatoes are soft.

3. Add the remaining ingredients (except the cream) and gently cook until the sauce thickens further.

4. Add the chicken pieces & cream to the sauce. Simmer for 5 minutes.

5. Sprinkle with chopped green coriander and serve.

Indian Non-Vegetarian Recipes - Chicken Korma

Preparation Time : 15 minutes
Cooking Time : 50 minutes
Serves : 4-6

Ingredients :

1 kg Chicken, cut into 8-10 pieces
5 tbsp Oil
4 tbsp Lemon Juice
1 tsp Garam Masala
3 Medium Onions
6-8 Garlic Cloves
2.5 cm Ginger Piece
2 Medium Tomatoes
4-5 Green Cardamoms, lightly crushed with skin
10-12 Almonds, Ground to a paste with a little water
1 Cup Concentrated Milk
1 tsp Poppy Seeds Powder
2 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Salt

Method :

1. Make deep slits in the chicken with a sharp knife & marinate with the lemon juice and Garam Masala.

2. Make a paste of the ginger, onions, garlic & tomatoes.

3. Heat the Oil in a deep pan. Add the Green Cardamoms & when spluttering add the onion paste & fry until well browned.

4. Add the Almond paste and Concentrated Milk, Fry until the masala becomes brown and leaves the sides of the pan. Sprinkle ¼ cup of water and cook until the liquid dries up.

5. Stir in all the dry spices, Mix for a few seconds, Add the chicken and stir well.

6. Add 1 cup of water, cover and cook for about 20-25 minutes or until the chicken becomes tender.

7. Serve garnished with green chillies and green coriander.

Indian Sweet Recipes - Pedhas

Serves: 36 pieces
Time required: 1/2 hr.

Ingredients :

500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould

Method:

1. Grate khoya, Powder sugar. Mix together in a skillet .

2. Heat on low flame, stirring continuously. Cook till mixture thickens. It should form a very soft lump .

3. Cool for 10 minutes.

4. Add cardamom powder & colour. Mix well .

5. Take a small fistful of mixture. Form a ball. Press into the cookie mould .

6. Turn out carefully. Press 2-3 slices of pista on the centre.

7. Repeat for remaining mixture .


Note on khoya.

Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
Leaving a soft lump. Stir frequently while cooking.

OR

Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Indian Salad Recipes - Panchamritham (fruit salad)

Ingredients :

Fruits - 1 banana,
grapes - a small buch,
raisins - 1 tsp,
dry dates - 2 pieces,
jack fruit - 2 pieces,
1 apple

Method :

1. Cut the fruits into even sized pieces.
2. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well.
3. Store in air tight container.

Indian Chat Recipes - Aloo Chat

This is a cool refreshing starter suitable for vegetarians.

Preparation and cooking time: 35 minutes.
Serves four.

Ingredients :

2 medium-sized potatoes
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon garam masala
1 teaspoon finely chopped green coriander

To serve:

lettuce, tomato, and cucumber.

Method :

1. Cook potatoes, in their jackets, in boiling salted water until soft. Drain and allow to cool.
2. Meanwhile put all the remaining ingredients into a screw top jar and shake well to mix, or put them into a bowl and beat with a spoon.
3. Peel the potatoes and cut into ½ inch (1cm) dice. Place them in a bowl and pour the dressing over them.
4. Divide into four portions and serve on a bed of shredded

Indian Chat Recipes - Chicken Chat

Preparation time: 10minutes.

Ingredients :

2 chicken fillets cooked as suggested.
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ garam masala
1 teaspoon finely chopped green coriander

To serve:

lettuce, tomato, and cucumber.

Directions :

1. Wash chicken fillets and cut each one into eight equal pieces.

2. Put three tablespoon of oil, ½ teaspoon of salt, a pinch of turmeric, and a pinch of garam masala into a saucepan.

3. Heat the oil for a few seconds until the spices begin to froth, and add the chicken.

4. Stir and cook covered on a low heat for 10-15 minutes, or until the chicken is cooked, stirring occasionally.

5. Drain of the oil and allow the chicken to cool completely before making into chat.

6. Cut each chunk of chicken again into four pieces and put into a bowl.

7. Place all the remaining ingredients into a screw top jar and shake to mix. Alternatively, put then into a bowl and beat with a spoon.

8. Pour the dressing over the chicken, stir gently, and divide into four portions.

9. Serve on a bed of shredded lettuce garnished with sliced

Indian Soup Recipes - Corn Soup with Vegetables

A soup with a Chinese touch.

Serves 6.
Preparation time: 15 minutes .
Cooking time: 30 minutes .

Ingredients :

1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese

To be ground into a paste :
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies

For serving :
chillies in vinegar and chilli sauce grated cheese

Method :

1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.

2. Add the vegetables, butter and cheese and boil for a few minutes.

3. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Indian Soup Recipes - Moong Soup With Paneer

Light and nutritious.

Serves 6.

Preparation time : 5 minutes.
Cooking time : 25 minutes.

Ingredients :

¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste

How to proceed :

1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.

2. Blend the cooked moong in a blender. Strain.

3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.

4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.

5. Add the paneer and cook for 2 minutes

Indian Sweet Dishes - Imarti

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis

Ingredients :

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry

Method :

1. Soak urad dal overnight in plenty of water.

2. Wash and drain. Grind to fine thick batter. Put water little by little.

3. Add colour and mix very well.

4. If using a mixie, beat the dal well by hand till fluffy after grinding.

5. Keep aside for 3 hours. More is weather is cold.

6. Make 1 tar sugar syrup as shown in introduction.

7. Add cardomom powder to syrup.

8. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.

9. Remove from ghee, drain and dip in hot syrup.

10. Soak for 3-4 minutes, drain and serve.

11. Repeat for remaining batter.

12. Make 4-5 imartis at a time, depending on size of frying pan.

Note:
* Use a flat bottomed frying pan.
* The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
* If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
* Place over a tumbler and pour in some batter.
* Hold like a pouch and press out imartis like icing.
* Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.

Indian Sweet Dishes - Mysore Pak (South Indian Dish)

Yield: 40 medium sized pieces.
Cooking time: 45 minutes.

Ingredients :

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure :

1. Dissolve the sugar in the water and heat it.

2. Keep stirring till you get a thread consistency.

3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).

4. Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.

5. Reduce the heat and add 2 teaspoons of ghee.

6. Stir, till the flour and ghee has completely blended with the syrup.

7. Repeat procedure 2 till you finish all of the besan.

8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.

9. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.

10. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Indian Gravy Dishes - Navratan Korma

Makes for: 6
Making time: 45 minutes

Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.

Indian Gravy Dishes - Potato in Curd Gravy

Makes for: 5
Making time: 30 minutes.

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. coriander seed 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 Paneer Recipes - Panner Koftas

Preparation Time : 15 minutes
Cooking time : 20 minutes
Serves : 4

Ingredients :

For the Koftas :

300 gm Paneer (Cootage Cheese)
1/2 tsp Salt
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1 tsp Amchoor (dried raw mango) Powder
1 tbsp Besan (Gram Flour)
Oil for deep frying

For the Filling :

1 medium Onion, chopped
3 green chillies, deseeded and chopped
25-30 Kishmish (sultanas), washed with warm water

For the Batter :

1/2 cup Besan (gram flour)
1/2 tsp Salt

For the Gravy :

1/2 tsp black mustered seeds
3 Whole dry red chillies
8-10 curry leaves
1 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Salt
1 cup Yoghurt, well beaten
4 tbsp Oil.

Method :

1. For the Koftas : mash the paneer until absolutely smooth, add all the dry ingredients for the koftas and mix well.

2. For the Filling : Stir all the ingredients for the filling together in a separate bowl.

3. Divide the Paneer mixture and the filling mixture into equal portions. Put one portion of the filling into one portion of panner and make into a ball about the size of a walnut.

4. For the Batter : Add enough water to the gram flour to make a smooth batter and mix well.

5. Coat each paneer ball with the batter and deep fry until golden brown. Keep aside until required.

6. For the Gravy : Heat the oil in a pan, Add the whole dry red chillies, Curry leaves & black mustered seeds. fry until the black mustered seeds starts spluttering, remove from the heat, add the remaining spices, stir and return to a low heat.

7. Stir in the beaten yoghurt and 1/2 cup water and simmer for 5-7 minutes

8. Add the prepared koftas and salt just before serving.

9. Serve sprinkled with fresh green coriander.

Indian Paneer Recipes - Shahi Paneer

Makes for: 6
Making time: 45 minutes.

Ingredients:

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:

1. Chop the paneer into 2" fingers.
2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes, covered.
4. Add curd and cook for 5 minutes.
5. Add 1/2 cup water and cool.
6. Blend in a mixie till smooth.
7. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
8. Boil to get a very thick gravy.
9. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
10. Garnish with chopped coriander and grated paneer.

Indian Dessert Recipes - Kesar Pista Kulfi

Ingredients :

Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron

Method :

1. Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder (mixer grinder).
2. Now mix pista and saforn in it.
3. Put into a air sealed container and put in the freezer for 4 hours.

Note: It will taste authentic with falooda.

Indian Rice Recipes - Vegetable Pulao

Ingredients :

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method :

1. Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.

2. Fry the onions in a the ghee or melted butter. Also add the cloves, cinnamon and cardommom.

3. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.

4. Now add all the vegetables,including the cauliflower and sprinkle some water on it.

5. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes.

6. Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.

7. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.

8. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish.

9. Serve with Raita.

Indian Rice Recipes - Venn Pongal

Ingredients :

2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin, turmeric,
salt to taste.
A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

Preparation Method :

1. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer.

2. Add a little more water if not semi- solid. When done remove from heat.

3. Warm ghee and roast cashews until a golden, remove carefully and set aside.

4. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.

7. Add the ginger. Mix well.

Indian Snacks Recipes - Dhokla

Ingredients :

Gram flour 200gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1 no.
Oil 2 tbsp.
Salt As per taste

Directions :

1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.

2. Make a paste of ginger and green chilies.

3. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.

4. Keep the steamer ready on the flame.

5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.

6. Pour the batter into the greased mold and steam for 10-12 minutes.

7. Cool for sometime. Cut into squares and arrange in a serving platter/bowl.

8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

9. Serve garnished with chopped green coriander leaves and grated coconut.

Indian Snacks Recipes - Masala Vada

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

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 to 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.
4. Add 2-3 tbsp. hot oil to the mixture.
5. Heat oil, make pattie shaped rounds with moist palm.
6. Let carefully into the hot oil.
7. Fry first one side then the other till golden brown.
8. Serve hot with green chutney, tamarind chutney, or ketchup.

Indian Bread Recipes - Baked Bread Rolls

Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Ingredients :

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method :

1. Roll the bread flat with the help of a rolling pin.
2. Mix the salt, chilli, garlic in the butter.
3. Apply on all slices generously.
4. Roll one slice tightly from end to end.
5. Brush all over with a bit of butter.
6. Coat the roll with grated cheese by rolling in it.
7. Repeat for all slices. Cover rolls with a moist cloth.
8. Place in the refrigerator for 30 minutes.
9. Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10. Serve hot with ketchup.

Note:

1. If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
2. Remove toothpicks before baking.