Indian Snack Recipe - Cheesy Bites

Ingredients

300 gm cottage cheese crumbled
2 big potatoes boiled and mashed
2 big slices of bread
1 onion finely chopped
2 green chillies finely chopped
2 tablespoon corn flour
2 tablespoon coriander leaves finely chopped
Oil for shallow frying, salt and pepper to taste

Method

Place the bread slice in water just enough to soak them for about a minute.

Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.

Mix the cottage cheese, potato, onion, green chillies, corn flour, chopped coriander leaves, bread pieces, salt and pepper. Shape the mixture into patties.

Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.

Indian Cake Recipe - Pineapple upside down cake

Pineapple upside down cake

INGREDIENTS :

Yellow unsalted butter 200 gms
Icing sugar 150 gms
Eggs 6
Flour 250 gms
Baking powder 1/2 tsp
Pineapple essence 1 tsp
Vanilla essence 1 tsp
Brown sugar 150 gms
Canned pineapple 5 slices


PROCEDURE :

- Take a round cake tin and grease with soft butter and put brown sugar in the bottom.
- Lay thin pineapple slices over the brown sugar.
- Cream butter and sugar together until the butter becomes fluffy and turns offwhite in colour and the sugar is completely is completely dissolved.
- Add eggs one by one by whisking continuously.
- Add the essence and fold in the flour, gently at one go along with the baking powder.
- Pour the cake mixture over the pineapple slices and tap the mould on the worktable on the work table to settle the mixture.
- Bake at 230 deg centigrade for 35 minutes.
- When baked remove from the oven and cool it.
- De mould when it is warm.
- Serve with vanilla ice-cream.

Indian Salad Recipe - Seven Cup Salad

Seven Cup Salad

INGREDIENTS :

1 cup grated coconut
1 cup cottage cheese
1 cup sour cream
1 cup crushed pineapple (juice and all)
1 cup fruit cocktail, drained
1 cup miniature marshmallows

METHOD :

Blend ingredients together.
Refridgerate until cold.
Serve.


Source : This recipe is by Shelby - Age 10.

Indian Starter Recipe - TULSI PANEER VEG. KABAB

TULSI PANEER VEG. KABAB

INGREDIENTS :

200 gm paneer (cubed),
50 gm cheese (grated),
5 gm green chilli paste,
10 gm cashew nut paste,
25 gm cheddar cheese (grated),
25 gm hung curd,
10 gm cream,
3 gm white pepper,
5 gm salt,
10 ml sesame oil,
25 tulsi paste


METHOD :

Mix cheese, green chilli and basil paste.

Silt cubed paneer half way and stuff paste into it.

In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil.

Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

Indian Non-Veg Recipe - Punjabi Fish Fry

Ingredients :

Fish - 200 gms
Rice flour - 9 tsp
Salt to taste
Oil to fry sufficently

To grind :

Onion - 1/2
Tomato - 2
Jeera - 1 tsp
Chilli powder - 1 tsp(Depending upon taste and sharpness of chilly powder)
Garlic - 7 pieces
Ginger - 10 Gms
Green coriandor- to taste
Lemon - to taste (slight only)
Curd- 50 gms
Grind and mix them well

To marinate :

Cut the fish into small pieces
Add the ground paste along with the Rice flour
Add salt to taste
Let it marinate for about an hour

To fry :
Heat some oil and deep fry the fish
Serve it with tomato sauce.

Source : Naina Jani, Desi Group

Indian Snack Recipe : Chocolate coated doughnuts

Chocolate coated doughnuts

INGREDIENTS :

25g fresh yeast

1/2 cup (125ml) tepid water

2 tablespoons flour

1 tablespoon sugar

For the dough

2 eggs

1 egg yolk

1/4 cup (50g) sugar

60g butter, softened

1 tablespoon finely grated lemon rind

1 tablespoon vinegar

3 cups (360g) flour

1 teaspoon salt

For the coating

200g couverture chocolate

PREPARATION :

Blend the yeast with the tepid water until smooth.

Add sugar and flour, mixing well and cover.

Set aside for 10 minutes to let it rise.

Stir together the eggs, sugar, butter, lemon rind, and vinegar in a large bowl.

Add the yeast batter and sift in flour and salt.

Mix well with a wooden spoon to make a soft dough that leaves the sides of the bowl clean.

Turn the dough on to a floured surface and knead well with floured hands until smooth, elastic and no longer sticky.

Shape the dough into a ball, put it in a large greased bowl and cover to prevent a skin forming.

Leave to rise in a lukewarm place until it has doubled in size.

Roll out all dough to a 1cm thick rectangle and cut out nuts with a floured cutter.

Place them on a greased baking sheet, cover and leave to prove for some minutes until spongy.

Fry in hot oil over medium heat, until golden.

Drain on absorbent kitchen paper.

Set aside to cool before coating with chocolate.

Source : Email forward from nainajani

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Indian Non-Veg Recipe - Seekh Kabab

Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. Here we are using lamb mince but you can use any kind of meat according to your taste. Lamb Seekh kebab and beef seekh kebabs are the most popular.

Ingredients :

450 gm (1lb): Lamb mince

Following should be all chopped together:

2 medium size: Onions
5 cloves: Garlic
1.5cm: (0.5 inch) of ginger
1-2: Green chilli (de-seeded)
2-4 sprigs: Fresh coriander

Dry Masala :

2-3: Cardamoms (small, green, ground)
1-2: Cardamom (Black, ground large)
A pinch to 1/2 a tbs: Chilli powder
1/2 a tbs: Salt
1/2 a tbs: Garam masala
1/2 a tbs: Cumin seeds (whole)
1 tbs: Dry coriander

Method :

* Put all the mince lamb in a large bowl.

* Add chopped onions, garlic, ginger, chillies and coriander.

* Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

* Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

* Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

* Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Source & Image Copyright : Mrs. Chatterjee

Low-Fat Healthy Snack - Tuna and Caper Sandwich

Quick Bite - A low-fat, healthy snack - Tuna and Caper Sandwich

Preparation Time : 15 minutes

Serves : 1

INGREDIENTS :

Brown Bread : 3 slices
Cucumber sliced : 15 gms
Tomato sliced : 15 gms
Horse radish cream : 10 ml

For Tuna mixture :
Tuna Fish flakes : 30 gms
Caper chopped : 5 gms
Shallots chopped : 5 gms
Celery chopped : 3 gms
Mayonnaise : 10ml

METHOD :
For Tuna mixture :
~ Drain that extra oil from the tuna can and place in a bowl.
~ Mix capers, shallots and celery with mayonnaise.

For Sandwich :
~ Toast the brown bread slices, and smear with horseradish cream.
~ Place the sliced cucumber, tomato and tuna mixture in between the slices of bread.
~ Place it in three larts, on on top of the other.


Source : Quick Bite, TOI

Indian Soup Recipe : Leftover Turkey Soup

Ingredients :

• 2 Cups leftover turkey, cut

• 1 Can chicken broth

• 2 Celery stalks, chopped

• 3 tbsp Fresh parsley, finely chopped

• 1/2 Onion, chopped

• 3 -1/2 Cups water

• Salt and pepper, to taste

How to make Leftover Turkey Soup :

• Take a large pot and add water and chicken broth to it.
• Bring it to a boil.
• Add turkey, onion, celery, and parsley, boil it.
• Now reduce the heat.
• Simmer for about 10 minutes.
• Add pepper and salt to taste.

Source & Image Copyright : Indobase.com

Indian Chicken Recipe - Dum Chicken

DUM CHICKEN

Ingredients :

- Curd to coat the chicken
- A pinch of turmeric
- 1 stick of ginger, roughly chopped
- Few cloves of garlic as per tate, roughly chopped
- 2-3 onions, roughly chopped
- 2-3 tomatoes, roughly chopped
- 2-3 green chillies
- Slat as per taste
- Some whole spices – cloves, bay leaf, aniseed, saffron if you wish,
- 1 tsp powdered garam masala

Method :

- Coat the chicken with the curd and spice powders
- Marinate for about 1 hour
- Put in everything into a cooking vessel (handi). This dish uses absolutely no oil and water.
- Seal the handi with wheat flour (Atta) and let it cook in its own juice for about 45 mins to an hour.
- At the end, you have a soupy consistency - dum chicken.

Source : TOI

Snack Recipe - Grilled Polenta with Tomato Sauce

Grilled Polenta with Tomato Sauce

Ingredients :

Maize Flour : 200 gm
Water : 200 ml
Salt : to taste
Chopped olives : 30 gms
Butter : 30 gms
Chopped Tomato : 100 gms
Garlic : 20 gms
Bay leaf : 1 no.
Tomato sauce : 50 ml
Chopped onion : 30 gms
Olive Oil : 20 ml
Sugar : to taste


Method :

POLENTA

Boil water, add salth and butter
Add the maize flour and cook till done. miz with a whisk.
Add chopped olives and set in a tray
Cool to set
Grill the triangles of polenta

FOR SAUCE

Heat olive oil, add onion and cook till pink
Add chopped garlic, bay leaf and saute till garlic is brown
Add chopped tomato and tomato juice and cook till done.
Serve with tomato sauce.


Source : TOI


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Indian Non_Veg Recipe - Tandoori Murg Anari Tikka

Ingredients :

Chicken Tikka - 200 gms
Salt - 20 gms
Lemon Juice - 30 ml
Ginger Garlic paste - 30 gms
Red Chilli - 10 gms
Garam Masala - 5 gms
Red Chilly Powder - 20 gms
Crushed Dry pomegranate seed - 30 gms
Oil - 10 ml

Method :

• Marinate the tikka with salt, lemon juice, ginger garlic paste and chilli powder for 3 hours.
• Mix hung curd, garam masala, red chilli paste, crushed pomegranate seeds.
• Drain the juices and marinate the chicken in the mixture. Add oil and mix.
• Cook in a sikri and serve with green chutney.

Source : TOI

Dear Friends,

We see a lot of information, help, mantra moving around us in the form of emails, pictures, media, etc. This is just a small step ahead to bring this information together and place in front of you in form of this blog. Hope you like this blog and give your support as always.

Self Help Mantra ---- > http://selfhelpmantra.blogspot.com/

~ Webvision Global Team

Indian Snack Recipe - French Toast

FRENCH TOAST

Sometimes 24 hours isn't just enough for most of us. When you are too busy with your daily chores (or sops!) You can always try these quick n easy snacks. Next time, before you go for the noodles pack, try these yummy recipes instead. Let’s make some fabulous snacks with ease. A special recipe for the busy bees!

Ingredients :

4 pieces of sliced bread

4 large eggs

6 tablespoons milk

¼ teaspoon vanilla extract

2 tablespoons butter

Method :

Beat the eggs, milk and vanilla extract together in a deep dish. Add the bread and let the slices soak up the egg mixture completely, turning the pieces occasionally.

Heat the butter in a pan over medium heat.

When the butter has melted, add the soaked bread and cook for 2-3 minutes per side, or until crispy and golden brown.

Source : MSN Lifestyle

Indian Dessert Recipe - Badam Phirni

On the occasion of Diwali, no Indian family can do without sweet dishes. Most of the families prefer making things that are liked by every body. Though the list of those universally liked Indian dishes is exhaustive, one sweet dish that we are going to tell you here is the `Badam Phirni'. Mostly made of almond, rice flour and milk, the Badam Phirni is scrumptious and fulfilling. People who love kheers and payasam will surely like dish. Easy and quick to make, this recipe is an excellent dessert option. Check out the recipe given below.

Badam Phirni Recipe

Ingredients :

* 12 nos. Almonds
* 4 tablespoons Rice flour
* 21/2 cups Milk
* 5 tablespoons Sugar
* 8 strands Saffron
* 1 teaspoon Cardamom powder

Method :

* Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
* Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
* Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
* Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

Indian Vegetable Recipe - Gajar Matar Vegetable

Gajar Matar Vegetable

Ingredients

Carrot - 600 gms
Green Peas - 400 gms
Ginger Paste - 10 gms
Red Chilli Powder - 2 gms
Tomatoes - 200 gms
Green Chilli - 2
Garam Masala - 1 teaspoon
Turmeric Powder - 1 teaspoon
Cumin Seeds - 1 gm
Oil or Ghee - 60 gms
Coriander Leaves
Salt to taste

Method

1: Wash and clean the carrots properly. Scrap and cut them into equal size cubes.
2: Wash and chop tomatoes, coriander leaves and green chillies.
3: Heat oil in a thick bottomed thick pan. Now put cumin seeds and ginger paste. Fry for some time.
4: Add carrots and fry for 2-3 minutes.
5: After frying the carrots add turmeric powder and chilli powder. Stir well.
6: Add green peas and salt. Stir and cover the pan with a lid.
7: Cook for 8 to 10 mins on low fire. Add chopped tomatoes.
8: Sprinkle garam masala. Add chopped green chilli. Mix well.
9: Garnished with chopped coriander and serve hot.


Source & Image Copyright : Ruby from Bangalore.Hungryzone

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