Indian Vegetable Recipe - Cabbage Kofta Curry

Cabbage Kofta Curry

Ingredients :

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes


Method :

1. Take the shredded Cabbage in a bowl.
2. Add flour & make small round balls with the same.
3. Deep fry the balls in the hot oil & keep aside
4. In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.
5. Add Salt & little bit of sugar for taste .
6. Let the paste cook till the oil seperates.
7. You can add little water if the paste is too thick.
8. Switch off the flame add the Kofta's & Cover till Serving.
9. Before serving garnish with fresh coriader leaves.

Indian Non-Veg Receipe - Saag Chicken

Saag Chicken

Ingredients :

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt


Method :

1. Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until
lightly browned and set aside.
2. Put the spinach into a deep pan; add 1/4 cup water.
3. Bring to boil and remove from heat.
4. When cool, grind in blender and set aside.
5. Heat the remaining oil and add ginger, garlic and onions;
6. Sauté until lightly brown.
7. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
8. Sprinkle with one tablespoon water.
9. Cook for 10 minutes over low heat.
10. Add chicken and milk.
11. Simmer until the chicken is tender.
12. Add spinach and garam masala.
13. Cook until spinach starts sticking to pan. Remove from heat.
14. Add butter to chicken saag and cover until ready to serve.



Source : Indian Food Forever

Indian Cake Recipe - Fruit Cake

Fruit Cake

Ingredients :

- 2 cups Brown Sugar
- 3 cups All-Purpose Flour
- 1 tbsp Baking Soda
- 2 tbsp Cinnamon
- 2 tbsp Cloves
- 2 tbsp Allspice
- 2 tbsp Nutmeg
- 4 Eggs
- 2 tbsp Lemon Zest
- 2 tbsp Vanilla Extract
- 1 1/2 cups Raisins
- 1 1/2 cups Chopped Nuts
- 1 1/2 cups Dried Mixed Fruit
- 1 1/2 cups Butter, melted


Method :

- Firstly, preheat the oven to about 225 degree F.
- Now, in a large bowl, mix sugar, flour, soda, spices, eggs, lemon zest, vanilla, fruit, nuts and melted butter.
- Pour the mixture over a greased pan.
- Bake the mixture for about an hour or until a tester comes out clean.
- Cool it on a wire rack and wrap it in a foil.


Source: India Syndicate

Indian Soup Recipe - Hot & Sour Soup

Hot and Sour Soup

Making time: 25 minutes
Makes: 5-6 servings

Ingredients :
2 tbsp. cabbage finely shredded
2 tbsp. carrot finely julienned (slivers)
1 tbsp. cauliflower finely chopped
1 small stalk celery, finely chopped
1 tbsp. spring onion greens finely chopped
1/4 tsp. ginger grated
1/2 tsp. red chilli sauce
1 tsp. soya sauce
1 tsp. brown vinegar
1/4 tsp. pepper powder
salt to taste
2 tsp. cornflour
1 tsp butter or oil
4 cups water or vegetable stock

Method :
1. Heat fat, add vegetables, ginger, except spring onions.
2. Stir fry till cooked, add spring onions, stir.
3. Add stock, chilli sauce, soya sauce, vinegar and stir.
4. Bring to a boil, simmer for 7-8 minutes.
5. Add salt and pepper.
6. Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
7. Cook for 2 minutes.
8. Serve hot.

Indian Sweet Recipe - Khajoor ( Date) Halwa

Khajoor ( Date ) Halwa


Ingredients :

½ kg fresh dates;
2 cups of milk;
250 gms sugar (optional);
50 ml ghee;
1 1/3 split gram lentil;
6 almonds;
6 green cardamom seeds;
10 pistachio nuts (crushed);
varkh (optional)


Method :

1. Boil the dates, lentil and almond together, strain and ground into coarse paste.
2. Heat ghee in a pan and slowly add the paste, cardamom powder and milk.
3. Add sugar if needed or simply garnish it with crushed pistachio nuts and varkh.

Indian Rice Recipe - Onion Rice

Ingredients :

1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method :

1. Cut onions into thin long slices.

2. Boil the rice separately.

3. Heat oil in a pan and season with mustard and cumin seeds.

4. Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.

5. Add the boiled rice and coriander leaves into the mixture and mix well.

Indian Soup Recipe - Tomato Noodle Soup

Tomato Noodle Soup

Preparation Time : 15
Cooking Time : 30S
erves / Makes : 2


Ingredients :
3 large boiled tomatoes
1 tbspn butter
A little chopped green chilly
1 & 1/2 spoons Sugar
4 spoons crushed noodles
2 spoons finely chopped spring onion
1/4 spoon ginger paste
salt as per taste
1 spoon Corn flour


Method :
1. Peel off the skin of the tomatoes.
2. In a mixie add tomatoes and chilly and make a fine paste.
3. In a kadai add 1 tbspn. Butter.
4. To this add the tomato paste. Boil till red color is obtained.
5. Then add sugar, chopped spring onions, ginger paste and noodles.
6. When the noodles are par boiled add corn flour paste.
7. Add salt & Serve Hot.


User Comments & Tips : While serving, garnish with white pepper, black pepper and a little butter.

Indian Salad Recipe - Carrot & Mint Recipe

Carrot And Mint Salad Recipe
The tasty Carrot And Mint Salad is an ideal appetizer for everyone.

Serves : 7
Preparation Time : 5 Min
Cooking Time : 10 Min
Difficulty : Easy
Recipe Type: Veg.


Ingredients:
• 3 cups Carrot, diagonally sliced
• 1/4 cup Vinegar
• 3 tbsp Fresh Lemon Juice
• 2 tsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Garlic Clove, minced
• 2 tbsp Raisins
• 2 tbsp Onion, chopped
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Pine Nuts, toasted
• 1 tbsp Fresh Mint, chopped


Directions :
• Add sliced carrot to a large saucepan of boiling water and bring it to boil.
• Remove from the heat and rinse it under cold water.
• Now, take a bowl and put vinegar, olive oil, lemon juice, salt and pepper in it. Mix well.
• Add carrots, raisins, onion, parsley, garlic and pine nuts and toss them gently. • Cover the prepared salad and keep it in the refrigerator. Stir in mint before serving.


Courtesy : Indobase

Indian Vegetable Recipe - Baigan Ka Bharta

Baigan ka Bharta ( served cold )

Ingredients :

1/2 kg brinjals
4 garlic pods
2 onions
Olive Oil
8 pieces of olives
hung yoghurt
green chillies
ground pepper
salt

Method :

1) Boil the brinjals on gas.
2) Peel the brinjal and mash it with a fork in a bowl. This helps retain its
smokiness.
3) Chop, friend garlic and onion in a deep pan with ordinary olive oil and then
add mashed brinjals and stir till red.
4) Switch off the flame and drizzle olive oil on the mash while it's still hot.
The oil will open up with incredible aroma and possibilities in the brinjal
mash.
5) Chop very fine green spring onions, chives, green chillies and salt if needed
and with fresh ground pepper.
6) Fold into some hung whipped yogurt which in turn is folded into a cold baigan
ka bharta.
7) Drizzle some more heated olive oil (1 tsp) just before serving.
8) Garnish with chopped olives.


Source : TOI

Indian Chutney Recipe - Mint Chutney

Mint Chutney

Ingredients :

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Directions :

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.

Indian Snacks Recipes - Bread Pakoras

Famous Bread Pakoras of Delhi

Ingredients :

4 Slices of bread
1 cup of channa dal ( or Besan)
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Garam and Aamchur masala : to taste
Oil for frying.


Directions :

1. If you prefer onions you can put 1/2 onion cut into small pieces.
2. Make the paste of channa dal ( Or Besan )by adding some water.
3. Mix salt,chilli, corriander powder and some corriander leaves for taste.
4. Cut the bread into four pieces and dip them in channa dal paste.
5. Deep fry them in the oil till golden brown.
6. Serve them with some hot sauce or ketchep

Indian Soup Recipe - Vegetable Chilli Soup

INGREDIENTS

1 tomatoes, undrained
1 jar Thick 'N Chunky Salsa
1 can black beans, rinsed, drained
1 package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 package Reduced Fat Mild Cheddar Cheese


DIRECTIONS
1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 10 minutes.
4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl;
5. Top with chili.
6. Sprinkle each with additional 2 tablespoons cheese.

Indian Chicken Snack Recipe - Chicken Pakoras

Ingredients
1 chicken breast cut into pieces
salt & pepper
2 Carrots
2 Potatoes
1 cup Cabbage
1 tbsp Cornflour
1 egg
1/2 tsp ajinomoto

Directions :
Boil the chicken pieces with salt and pepper.Shred them into pieces .
Par boil the carrots and potatoes .Chop them fine as if for omellete.
Shred cabbage and blanch .
Mix all these ingredients with beaten egg, cornflour, ajinomoto a little black pepper and salt to taste .
Shape into balls and fry .
Serve with chilli garlic sauce.

Chicken Recipe - Chicken Kabsa

Chicken Kabsa

Ingredients :
1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil 2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds and Cashewnuts.


Directions :
Sautee onion in oil until it begins to brown.
Add chicken pieces, tomato puree, chopped tomatoes and garlic.
Stir for about five minutes over low heat.
Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste.
Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
Remove chicken. Set aside to keep warm.
Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving platter with chicken pieces arranged around the circumference.
Toss raisins and almonds over all.

Indian Drink Recipe - Pistachio Shake

PISTACHIO SHAKE RECIPE

Ingredients:
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired


Directions :
Cut 4 pistachios into silvers and set aside.
Place the remaining in a blender, cover, and pulse several time to coarsely grind.
Add 1/2 cup milk and blend until smooth.
Scrape down the sides of the jar with a spatula to free the nuts.
Slowly add another 1 cup milk and blend for 1/2 minute.
Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
Stirring constantly, bring to full boil.
Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
Place the strainer over the blender and pour in the milk.
Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
Pour into cups, sprinkle with pistachio silvers, and serve immediately.


Source : IndianFoodForever

Pepper-Seared Yellowfin Tuna

Pepper-Seared Yellowfin Tuna
Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.

Makes : 4 servings.

Ingredients :
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves 2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper

Directions :
1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil; set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
4. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside.
5. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through.
6. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.
7. Brush inside of top flap with garlic oil.
8. Season outside of steaks with freshly ground black pepper; set aside.
9. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.
10. Add stuffed tuna steaks to pan and sear until brown.
11. Carefully turn over each steak and sear on other side.
12. Place in oven and bake 5 to 10 minutes, or until thoroughly done.


Courtesy : National Fisheries Institute.

Indian Jam Recipe - Orange Fig Jam

Orange Fig Jam

Makes : About 5 pints.


Ingredients :
5 cups crushed figs
6 cups sugar
1 cup orange juice
1 teaspoon orange zest

Directions :
1. Combine figs, sugar, orange juice and zest in a large sauce pot.
2. Bring slowly to a boil, stirring until sugar dissolves.
3. Cook, over medium-low heat, until thick.
4. Stir frequently to prevent sticking.
5. Immediately pour into hot, sterilized jars, leaving 1/3-inch head space.
6. Adjust caps. Process 15 minutes in boiling water bath.


Courtesy : Cooks Recipes

Caramel-Cherry Sticky Buns

Makes : 10 buns

Ingredients :
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Directions :
1. Melt caramels and cream or milk in small heavy saucepan over low heat,
stirring constantly until smooth.
2. Pour caramel mixture into a well-greased 9-inch glass pie plate.
3. Place cherries, rounded sides down, over caramel mixture
4. Sprinkle with pecans.
5. Separate biscuits and place snugly in pan.
6. Bake in a preheated 350*F oven 22 to 25 minutes, or until golden brown.
7. Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
8. Serve warm.


Recipe Courtesy : Cherry Marketing Institute.

Christmas Casserole Recipe - Crab and Shrimp Casserole

Crab and Shrimp Casserole

Makes : 6 servings

Ingredients :
1/2 pound crab meat
1/2 pound shelled, cooked salad shrimp
1 (10.75-ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8-ounce) package very fine small noodles
2 cups grated sharp cheddar cheese
1 (6-ounce) container fried onion rings

Directions :
1. Preheat oven to 350*F (175*C).
2. In a large bowl, combine the soup, milk, and mayonnaise.
3. Stir until smooth. Stir in the crab meat, shrimp and uncooked noodles.
4. Spoon into an ungreased 9 x 12-inch baking dish.
5. Sprinkle top with cheese.
6. Bake, covered, for 35 minutes.
7. Uncover and sprinkle onion rings over the top.
8. Return to oven and bake for 10 minutes.

Recipe Courtesy : Helen J.

Sweet Recipe - Yogurt Pumpkin Pie

Yogurt Pumpkin Pie


Ingredients :
1 1/2 cups plain yogurt
15-oz canned pumpkin
3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
5 egg yokes
1/8 tsp salt
9-inch frozen pie shell


Instructions :
1. Heat oven to 350 degrees.
2. In a large bowl, combine all ingredients and whisk until smooth.
3. Pour batter in the pie shell and place on a cookie sheet.
4. Bake for 50-55 minutes.
5. Remove from oven and cool for 1 hour.
6. Cover and refridgerate for 2 hours before cutting.


Source : Christmas4Home