Indian Soup Recipe - Spicy Cauliflower-Potato Soup

Spicy Cauliflower-Potato Soup

Ingredients :

• 3 pounds white potatoes*
• 1 medium head cauliflower, broken into bite-sized florets, tough stalks discarded
• 6 tablespoons vegetable oil, divided
• 1 medium onion, pureed**
• 3 cloves garlic, crushed
• 1 1-inch piece ginger, peeled and grated fine
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• ½–1 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 1 teaspoon salt

Preparation Method

1. Peel the potatoes and cook them in boiling water until tender but not mushy. Cool thoroughly.
2. Mash half of the potatoes with a ricer and set aside. Cut the other half into cubes.
3. Heat several tablespoons of oil in a heavy-bottomed pan set over medium-high heat.
4. Add the cubed potatoes and lightly brown them. Remove and set aside.
5. Pour in more oil, heat, add the cauliflower and lightly brown. Remove and set aside.
6. Add the remaining oil, heat and add the onions. Adjust the heat to prevent burning and cook

until softened, approximately 3 to 5 minutes.
7. Stir in the garlic and ginger and cook for one minute.
8. Sprinkle the coriander, turmeric, cumin, chili, and black pepper over the onions and cook for

one minute.
9. Add the tomato paste and mix well.
10. Pour in ½ cup of stock, mix well and cook for two minutes. Adjust the heat as needed to

prevent burning.
11. Continue adding the stock one cup at a time.

Source & Image Copyright : foods.ellamey.com

Indian Chicken Recipe - Chicken Korma

Prepration Time : 8 Minutes

Cook Time: 25 Minutes

Ingredients
Chicken-1/2 pound
Onion- 1 medium(chopped)
Tomato-3 medium(chopped
Ginger garlic paste-2tbsp
Green chilli-5
Turmeric powder-1/2 tsp
Chilli powder-2 tsp
Garam masala-1tsp
Coriander leaves-1/4 cup(chopped)
Water
Salt to taste
Oil
Grind to paste
Grated coconut-1/2 cup
Poppy seed-2tsp
Jeera-1tsp
Cashew-5
Water
For seasonning
Cinnamon-1 stick
Cardamon-2
Fennel-1tsp
Clove-2

Method :
Wash the chicken and set aside.
Heat the kadai with oil,season it with cinnamon,cardamon,fennel,cloves.
Saute onion till transparent then add ginger garlic paste and green chilli,fry till raw smell goes off.
Add chilli powder,garam masala,turmeric powder,salt,chicken and pour enough water to cover chicken to simmer for 15 minutes.
Keep it in low flame and add the ground coconut mixture,simmer for about 5 minutes,remove from the heat.
Serve hot with any varity rice,roti..etc.

Source : kadaicuisine

Image Copyright : Wordpress

Indian Non-Veg Recipe - Egg Biryani

Egg Biryani

Ingredients :
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
2-1/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation :
- Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
- Carefully prick the eggs with a fork and add to the pan.
- Stir in turmeric, chili powder and fry for about 5 minutes.
- Add pre-soaked rice and stir slowly and carefully for 2 minutes.
- Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
- Sprinkle garam masala powder over it.
- Garnish egg biryani with chopped coriander and tomato slices, serve hot.

Source : Splendidrecipies

Indian Snack Recipe - Grilled Chicken Sandwich

Ingredients :

• 6 Boneless chicken breasts
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 Ginger (grated)
• 2 Garlic flakes (crushed)
• 2 Red ball peppers
• 1/2 Cup mayonnaise
• 6 Bread slices


Method :

• Cut chicken into pieces.
• Mix olive oil, lemon juice, crushed garlic and grated ginger well.
• Marinate chicken with this mixture for 1 hour.
• Grill the marinated chicken pieces till they get cooked properly.
• Spread mayonnaise on bread slices.
• Top with a grilled chicken piece and red ball pepper.
• Top with a slice of bread.
• Grilled Chicken Sandwich is ready.

Source & Image Copyright : Indobase

Onion Pakoda

Ingredients :

Big Onion - 4 (sliced)

Gram flour (Besan) - 1 1/2 cup

Roasted Rice Flour - 2tbsp

Kashmiri Chilly powder - 3/4 tsp

Asafetida powder - 1/4 tsp

Salt - to taste

Water- as required

Method:

- In a bowl add gram flour, chilly powder, salt, asafetida powder, rice flour and

enough water to make a fine batter.
- Heat oil in a kadai.
- Add the onion slices and mix well in the batter.
- The onion should be coated with the batter.
- Now pour the coated onion in small small part in to the hot oil.
- Deep fry them.
- Remove from the oil and drain.
- Serve the hot pakoda with chutney or tomato sauce.

Source & Image License : lifestyle.in.msn.com

Indian Snack Recipe - Aaloo Tikki

Tikki is a very popular snack. It is like a patty made of aalu and is served with imli chutney. It is not deep fried. Aaloo tikki (Alu tikki) is a favorite snack in north India. You can make tikki at home with this easy and simple recipe.

Type : Low fat, no cholesterol

Preparation Time: 20 minutes

Ingredients :

4 Potatoes medium size
1 Onion, very finely chopped
1 small piece ginger, grated
1/2 tsp roasted cumin seeds
2 green chili
1/2 tsp garam masala (or to taste)
1 tsp red chili powder
Salt to taste
Olive oil or canola oil

Preparation :

Boil or bake potatoes and mash.
Mix all the ingredients except oil.
Make small balls of the masala as above.
Flatten the balls to make like patties of size about 2″ diameter and 1/2 cm thick.
Place a thick frying pan on medium heat and put 1/2 spoon oil.
Place the tikkis on the pan and cook for about 15 minutes.
Reverse the side of the tikkis and keep it for another 15 minutes.
The both sides should become golden brown.
Serve tikki with tomato sauce or coriander-mint chutney.

Source : Kaursrecipe

Indian Rice Recipe - Kashmiri Rice

If you like you can add turmeric to colour half the rice and keep half white. Then you can mix the two just before serving.

Serves : 4

Ingredients
8 oz (225 g) basmati or long grain rice
2 tbsps oil
3 x 1 inch (2.5 cm) pieces of cinnamon stick
a few cloves
8 cardamom pods
1 pint (600 ml) water
1 tsp turmeric
1/2 tsp salt

Method :

1. Wash the rice well under running water until the water runs clear, then soak in water for about 30 minutes.

2. Heat the oil in a heavy based saucepan and fry the spices, but not turmeric, for 2 minutes, over moderate heat. Drain the rice well. Rinse again and add to the pan, stirring. Add the water, turmeric and salt.

3. Stir again, cover and cook over a very low heat for 20 to 30 minutes until tender and all the liquid has been absorbed.


Source : Cookitsimply

Indian Pudding Recipe

Ingredients

6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

Method

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

2 Preheat oven to 250°F.

3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm

temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

Serves 8-10.

Source : Elise

Potato Tikka - Lovely Vegetarian Dish

Ingredients

500 grms.potatoes(boiled)
1tsp red chilli powder
300 gram.curd
2 tbsp ginger past
salt(to test)
1 tsp gram masala powder
1/2 tsp cumin powder
1 tbsp mint coriander past
2 tsp cooking oil
fresh salad

Method :
Cut boiled potatoes into big piece
Whisk curd in a bowl.
Add remaining all the ingredients except oil.
Mix well and then keep the potatoes in this marinade for about 3-4hr. in the refrigerator.
Brush the marinated potatoes with little oil and place then on the high rack and grill for 15-20min.till golden brown on all sides.
Rearrange several times during cooking brushing more oil 2-3 times for even cooking.
Serve with sauce and chutney and crisp salad.

Source : Visli

Heart Warming, Apple-Cinnamon Crumble

No. of calories per serving: 106
No. of servings in this recipe: 16

Description:
A warm round off to any meal! This dessert has the goodness of apples, oats and almonds. The soluble fiber found in oats and apples is great for the heart. Almonds have monounsaturated fats and flavanoids that are cardio-protective, have a low glycemic index that helps stabilize blood sugar levels. Almonds are also an excellent source of the antioxidant vitamin E.
Watch your portion sizes as calories from sugar and fat can add up quickly!

Ingredients:
Apples, peeled, cored and sliced thin – 4 cups
Lemon juice – 1 tbsp
Rolled oats, quick cooking, uncooked – 1 cup
Brown sugar – ½ cup
Cinnamon powder – 1 tsp
Butter – ¼ cup
Almonds, slivered – ½ cup

Method:
Preheat oven to 190 degrees Celsius
Sprinkle lemon juice on the apples and mix.

Spread in an 8 in. square baking dish.
Combine the remaining ingredients and mix to form a crumble
Sprinkle crumble evenly on the apples. Top with slivered almonds
Bake for 35 minutes or until apples are cooked.
Serve warm

Nutritional Information :

Protein 1.51 g,

Fat 4.95 g,

Carbohydrates 14.76 g,

Dietary fiber 1.55 g,

Sodium 22.91 mg,

Potassium 82.28 mg,

Cholesterol 7.66 mg.

Source : NutritionVista

Moong Dal With a Crunchy Garlic Tarka

No. of calories per serving: 131
No. of servings in this recipe: 6

Description:
Simplest of lentil recipes, with the heady aroma of fresh garlic; this is an easy side dish to add protein to your meal. A traditional Sindhi staple that can be served with fresh plumped up whole-wheat phulkas, this dal is heart warming for any hungry soul.

Ingredients:
Moong dal 2 cups
Oil canola, 1 tbsp
Salt - 1/3 tsp
Turmeric powder 1/4 tsp
Curry leaves 10 pcs.
Green chilies fresh 1-2 finely chopped
Water, 4 cups

For the Tarka:
Garlic cloves 7 small, coarsely chopped
Canola oil 1 tbsp
Cumin seeds, 1/2 tsp

Preparation:
Soak the lentil for an hour or two after washing thoroughly.
In a saucepan add lentil and water, turmeric, salt to taste, curry leaves and green chilies and one tablespoon oil. Stir well.
Cook on medium to low flame, without stirring, occasionally adding more water as needed for approximately 40 minutes.
Once the lentil has completely dissolved, blend with a whisk till creamy smooth.
In a mini saucepan fry the garlic and 1/2 teaspoon cumin seeds in remaining 1 tablespoon of oil till garlic is crisp and golden.
After placing the lentil in a serving dish, spread this garlic garnish over the dal just before serving.
Sprinkle some mango powder on top as well, for the zing!

Those comfortable with a pressure cooker can make the dal in the cooker and then add the tarka after placing the cooked dal in the serving bowl.

Caution: Please do not stir the dal while it is cooking, as it delays the dal dissolving completely.

Nutritional Information :
Protein 8.36 g,
Fat 1.88 g,
Carbohydrates 20.31 g,
Calcium 29.28 mg,
Sodium 138.34 mg, P
otassium 383.39 mg,
Zinc 1.06 mg,
Folic Acid
Total 46.98 mcg.

Source: NutritionVista

Mustard Greens Cooked Lite (Sarson-Ka-Saag)

No. of calories per serving: 85

No. of servings in this recipe: 4

Description:
This is a healthier version of an all time favorite ' home-made' dish! The mention of 'Sarson ka saag,' stirs fond memories of one's mother's cooking. The combination of different greens in this dish makes it nutritious, providing good amounts of fiber, carotene and folate.

Ingredients:
Mustard Greens (Sarson Saag) 500 g

Spinach 200 g

Onion 50 g

Ginger 10 g

Garlic 10 g

Green chilies 2

Oil 2 tsp

Salt 1/2 tsp

Method:
Wash and clean all the greens.

Pressure cook with green chilies and salt.

Blend to a fine paste when cool.

Make a paste out of the onion, ginger and garlic.

Saute this mix oil and then add the blended greens.

Simmer for 10 minutes.

Serve hot.

Traditionally this dish is eaten with makai (coarse corn flour) roti/ Indian bread

Nutritional Information :

Protein 5.03 g,

Fat 2.96 g,

Carbohydrates 9.52 g,

Dietary Fiber 5.30 g,

Calcium 183.43 mg,

Sodium 361.44 mg,

Potassium 721.56 mg,

Folic Acid 330.75 mcg

Source: NutritionVista

Summer Corn Soup with Chicken

No. of calories per serving: 79

No. of servings in this recipe: 6

Description:

Another delightful soup dish to lift your spirits during the dull-n-dark monsoon evenings! This is a hearty soup for the whole family to share. You can pat yourself on the back for serving this tasty yet healthy & light evening snack. Serve with baked whole-wheat croutons for garnish.

Ingredients:

Chicken broth (Use the low-sodium variety, if possible) - 3 cups

Corn kernels, boiled & pureed - 2.5 cups

Chicken, skinned, diced & cooked - 1 cup

Cornstarch - 1 tbsp

Egg whites - 2

Parsley, fresh, minced finely - 2 tbsp

Salt - 3/4 tsp

Method:
Combine chicken broth, corn, and chicken pieces in a large saucepan.

Bring mixture to a boil over medium heat, stirring occasionally.

Dissolve cornstarch in cold water (without any lumps) and add to the simmering soup.

Continue cooking, uncovered, for a couple of minutes.

Beat egg whites until foamy then it stir into the soup.

Reduce heat to a simmer and cook until bubbling.

Ladle soup into individual bowls and garnish with fresh, aromatic parsley.

Serve hot.

Tip:

When serving kids you can add fresh cream to their bowls, but not for the adults, as the fat calories do add up.

Garnish with 4-5 pieces of the croutons per bowl. (The croutons will add 50 calories per serving)

Nutritional Information:

Protein 5.56 g,

Fat 3.35 g,

Carbohydrates 8.00 g,

Sodium 353.33 mg,

Potassium 165.03 mg,

Folic Acid 20.57 mcg,

Carotene 58.50 mcg,

Cholesterol 12.50 mg.

Source: NutritionVista

Brown Rice & Potato Pilaf (Aloo ki Tehari)

Brown Rice & Potato Pilaf (Aloo ki Tehari)

No. of calories per serving: 162

No. of servings in this recipe: 5 (Serving size is ¾ cup)

Description:

Potatoes the eternal comfort food is a surefire hit with all, so here's a potato dish that is both tasty and healthy. Cook this for a leisurely Sunday afternoon and enjoy with the family.

We recommend it for individuals with high cholesterol levels, those watching their calories and even for diabetics.Remember portion control.

Ingredients:

Long-grain brown rice - 150 g (1-1/2 cup)

Medium-sized potatoes - 2

Water 3 cups

Ginger-garlic paste - 1 tbsp

Cinnamon - 1 stick

Cloves - 2

Bay leaf - 1

Peppercorn - 2-3

Cardamom – 2 pods

Chili powder - 2 tsp

Turmeric powder - 1 tsp

Coriander powder - 2 tsp

Oil - 1 tbsp

Green coriander - 2 tbsp

Salt - 1/2 tsp

Method:

Wash and drain rice. Wash and cut potatoes into small cubes. Leave the peel on.

Heat the oil, saute the potatoes; remove and keep aside.

Add the whole spice, ginger-garlic paste and fry well.

Add the rice, stir-fry well.

Add chili powder, coriander powder & turmeric powder.

Stir-fry well. Add water and salt.

Now, add the potatoes. Cook uncovered till most of the water is evaporated.

Cover and steam for another 7-8 minutes, till rice and potatoes are cooked.

Check if the rice is tender.

Serve hot, garnished with freshly chopped coriander.

Nutritional information:

Protein 3.07 g,

Fat 3.67 g,

Carbohydrates 29.34 g,

Dietary fiber 1.72 g

Calcium 17.72 mg,

Sodium 237.31 mg,

Potassium 267.57 mg,

Carotene 138.76 mcg

Source: NutritionVista

Indian Salad Recipe - Salad Basket

Ingredients:

1 big potato (aloo) (boil ed)
1 big sweet potato (shakarkand) (boil ed)
1 cucumber (kheera) (peeled)
1 Tomato (Tamatar)
1 cup sprouted moong dal
1/2 cup pomegranate (anar)
1 green chilli (chopped)
3 tsp green coriander leaves (dhania patta) (chopped)
salt (namak) to taste
1 1/2 tsp chaat masala
2tsp lime juice

How To Make Salad Basket :

1. Cut potato, sweet potato, cucumber and tomato into thick pieces.

2. Scoop them from inside.

3. In a bowl put sprouts, pomegranate, green chilli and inner part of porato, sweet potato, cucumber and tomato.

4. Add salt, chaat masala and lime juice. Mix well.

5. Put the mixture in hollows of vegetables.

6. Garnish with green coriander leaves and serve.

Indian Salad Recipe - Potato Salad

Ingredients:

4 Potato (Aloo) (boil ed)
2 tblsp coriander leaves (dhania patta) (chopped)
1/2 cup peas (matar) (boiled)
1/2 cup cream (malai)(sour)
1 green chilli (chopped)
1/2 tsp mustard powder
salt (namak) to taste
1 tsp sour curd (dahi) (if not available, then lime juice)

How To Make Potato Salad:

Cut potatoes into cubes. Mix all the other ingredients with it in a bowl. Mix well.

Indian Daal Recipes - Khatti Meethi Daal

Here's a delicious recipe of khatti meethi dal or sweet and sour dal. Learn how to make khatti meethi dal.

Ingredients:

1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste

How To Make Sweet And Sour Dal:

1. Rinse Bengal garm and add beet root pieces to it and cook in a cooker.

2. When cooked add turmeric powder, salt, coriander powder, jaggery, dry dates, tamarind juice, curry leaves, groundnut, chilly paste and boil.

3. Prepare the seasoning-Heat oil and add asafetida, cloves, butter, cumin seeds, mustard seeds, cinnamon.

4. Add to the gram and cook for 5 minutes.

5. Garnish with coriander and serve.

Indian Daal Recipes - Punjabi Sukhi Chana Daal

Ingredients:

1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

Preparation :

1. Clean, wash and soak chana dal for one hour.

2. Pressure cook the dal with 3 cups of water. Keep aside.

3. Heat ghee in a pan, add cloves, cinnamon stick, bay leafs, cumin seeds and fry until they pop up.

4. Add onions and fry till brown. Add salt and turmeric powder. Mix well.

5. Add dal and let it boil for few minutes.

6. Garnish with coriander leaves. When the dal will be cool, add lemon juice and stir well.

7. Serve sukhi chana daal hot with rice or Paratha.

Indian Vegetable Recipes - Indian Mixed Vegetables

Serves : 4

Ingredients :

120 g (4 oz) French beans, chopped
120 g (4 oz) Cabbage (bandh gobhi), chopped
120 g (4 oz) Capsicum (Shimla mirch), chopped
120 g (4 oz) Carrots (gajar), chopped
1/2 cup (60 g) 2 oz Onions, chopped
120 g (4 oz) Potatoes, cut into fingers
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak), chopped
4 tbsp (60 ml) 2 fl oz Tomato puree
1 tbsp (15 ml) White vinegar (sirka)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the oil in a pan; add cumin seeds and dry red chillies. Saute for a few seconds. Add all the vegetables, salt, black pepper powder, and ginger. Mix well. Cook covered on low heat till the vegetables are almost tender.

2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.

3. Serve hot garnished with green coriander.

Indian Vegetable Recipes - Crispy Cauliflower with Potatoes

Serves : 2 - 4

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
500 g (1.1 lb) Potatoes, washed, diced
1/2 cup / 100 g (3 1/4 oz) Ghee
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (50 g) 1 3/4 oz Ginger (adrak), chopped Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
5 Green chillies, chopped
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the ghee in wok (kadhai); add cumin seeds and ginger. Saute for a while.

2. Add cauliflower and potatoes. Mix well. Add salt, turmeric powder, red chilli powder, and green chillies. Cover the pan and cook on low heat for 15 minutes or till the vegetables are done.

3. Serve hot, garnished with green coriander.