Indian Salad Recipe - Sprouted Green Gram Salad

Sprouted Green Gram Salad 

(Moong Salad)

Serves: 4 

Style: South Indian Vegetarian 

Ingredients  :

2  cup(s) sprouted green gram 

4  tablespoons onions finely chopped 

2  cup(s) tomato and cucumber chopped 

2  big lettuce leaves chopped 

2  tablespoon(s) roasted peanuts 

a dash of lemon and 

salt to taste 

Method :

Gently mix all the ingredients except for the roasted peanuts in a salad bowl. 

Keep refrigerated.

Mix in the roasted peanuts just before serving.

Serve cold.

Source : Syvum

Indian Dessert Recipe - Coconut Laddoo

Coconut Laddoo

Ingredients :

 1 can condensed milk

 2 cups of dessicated coconut

 1 tablespoon  sugar

 Method :

 Mix the condensed milk and the coconut in a bowl.

 Add the sugar and stir on a low flame for about 4 minutes.

 Set aside till the mixture has slightly cooled down.

 Shape into laddoos(small round balls).

 Roll each laddoo in a little dessicated coconut.

 Store in airtight jars.

Source : DSDG

Indian Daal Recipe : Dal Nawabi

Dal Nawabi Recipe

Ingredients:

1 cup split black gram lentil (urad dhuli dal)

1/2 cup Bengal gram (chana dal) 

1/2 cup red kidney beans (rajma) 

1 piece ginger (adrak) 

4 onion (pyaj) 

7-8 garlic (lahsun) buds

6 tomato (tamatar) 

some tamarind (imli) 

2 green chilly (hari mirch) 

few coriander leaves (dhania patti) 50 gm cottage cheese (paneer) 

1/2 cup curd (dahi) 

1 cup cream

1/2 tsp turmeric powder (haldi) 

1 tsp cumin seeds (jeera) 

2 tsp salt (namak) 

1/2 tsp red chilly powder (lal mirch) 

1/2 tsp black pepper powder (kali mirch) 2 tsp sugar

4 tbsp clarified butter (ghee) 

Method :

Soak all dals and kidney beans in a container for 6-7 hours.

Grind ginger, garlic buds and onions.

Finely chop green chilies and tomatoes.

Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.

Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.

Heat ghee in a pan and fry cottage cheese and then take them out.

In the same ghee crackle cumin seeds and fry onion paste until it turns pink.

Then add tomatoes and cook for few seconds.

Then add curd and stir continuously.

Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.

Then add some cream and cook for some more time.

Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.

Then remove it from the flame and garnish with coriander and serve hot.

Source : Indian Food Forever

Curry-Rice Recipe - Thai green curry, chicken with jasmine rice

Green Curry Paste


Ingredients :


Onion : 60 gms
Garlic : 40 gms
Galangal : 60 gms
Green Chilli : 25 gms
Big green chilli : 30 gms
Kaffir lime leaves : 20 gms
Lemon grass : 30 gms
Coriander roots : 20 gms
Coriander : 20 gms
Coriander Seeds : 20 gms
Cumin Seeds : 20 gms


Thai Green Curry, Chicken


Ingredients :


Curry paste :70 gms
Coconut milk : 100 ml
White eggplany (diced) : 50gms
Pea aubergines : 50 gms
Thai chili diamond : 10 gms
Sweet basil : 15 gms
Chicken : 200 gms
Light soy sauce : 10ml


Method :


1.   Boil together onion, garlic, and galangal
2.   Blanch green chilli and keep aside.
3.   Blend the ingredients to a fine paste.
4.   In a heavy bottom pan, add oil, saute paste, coconut milk and stock.
5.   Keep cooking till curry starts leaving oil
6.   In a separate pan, add curry and pea aubergine, white egg-plant and boil the curry.
7.   Add chicken and cook
8.   Finish with Thai chili and sweet basil and light soy sauce.
9.   Serve hot with jasmine rice.


Jasmine Rice


Ingredients :


Jasmine rice : 100 gms
Water : 2 times of rice


Method :


1.   Wash, drain jasmine rice.
2.   In a rice cooker, place drained rice and add two times the water by quantity and cook till rice gets done.




Source : TOI

Indian Chutney Recipe - Coconut Chutney

Coconut Chutney

Serves: 4 

Cooking time: 2 minute(s)

Ingredients : 

4  tablespoons grated coconut 

2  teaspoon(s) bengal gram (chana dal) roasted 

1" piece ginger peeled and chopped 

4  tablespoons fresh coriander leaves chopped 

4  green chillies chopped 

1  teaspoon(s) each of mustard seeds and black gram (udad dal) 

½  teaspoon(s) asafoetida powder 

4  curry leaves 

1  red chilli(es) broken into bits 

2  tablespoon(s) oil 

lemon juice and 

salt to taste 

Method :

1.   Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste

       using a little water. 

2.   Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of 

       water.

3.   Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. 

4.   Add the mustard seeds. 

5.   Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and 

       asafoetida powder. 

6.   Fry briefly till the gram turns red and pour it on the chutney.

7.   Add salt and lemon juice to the chutney.

Source : Syvum

Indian Snack Recipe - Vegetable Kachori

VEG. KACHORI


Ingredients :


1/2 tsp jira
1 onion (chopped) 
2 green chilli (chopped) 
1/2 tsp ginger (grated) 
4-5 beans (chopped) 
1 carrot (chopped) 
2 tbsp. paneer (chopped) 
2 cups maida 
oil for frying 
1/2 tsp salt




Method  : 


1.   Knead maida adding some water, oil , and pinch of salt. 
2.   Now in a pan put some oil then add jira. 
3.   After 2-3 sec add chopped green chilli,onion and grated ginger 
4.   After 1 min add chopped beans, carrot, paneer and salt to taste. 
5.   Stir it for 4-5 and close the gas. 
6.   Fill this mixture into the ball of kneaded maida. 
7.   Spread it on a flat surface to make a shape of 2 inches round kachori. 
8.   Heat the frying pan and fry the kachori both side till golden brown. 
9.   Serve hot with yogurt or sauce. 




Source : DSDG

Indian Non_veg Recipe - Mutton Preserve

Mutton Preserve




Ingredients :


2 kg goat mutton
1/2 cup salt
200 gms red chilli




Method :


Clean the mutton neatly cut into uniform pieces
Wash it 3 or 4 times with seeing water
Make big holes in the pieces with a poker
Mix salt and chilli powder and mix it with the pieces
Soak it for 2 or 3 hours
Pass a string through all the pieces and dry it in hot sun till it becomes crisp and store in a
tight jar.




Uses of these preserves :

• Can be fried, powdered added to any masala
• Soaked, cooked prepare, kara kuzhambu
• Can be used in egg chaps
• Chips also can be made

Source : MalayalamFun

Indian Non-Veg Recipe - Grilled Spiced Chicken

SPINACH SALAD WITH GRILLED SPICED CHICKEN RECIPE


Excellent chicken with shallots, vinegar, spinach and spices.




Ingredients:
 
1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste


Method :


Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
Drain reserving shallots and oil both.
Drain shallots on paper towels and set aside.
Combine cooking oil, mustard, vinegar, pepper flakes and salt.
Grill chicken and let it cool.
Reduce into small size strips.
Grill mushroom caps after brushing it with dressing.
Let it cool slightly.
Cut into 1” strips.
Toss spinach with vinaigrette.
Top it with strips of mushroom, chicken and pepper.
Garnish with crispy shallots.
Serve.


Source : Indian Food Forever

Indian Sauce Recipe - Fresh Tomato and Basil Sauce

Fresh Tomato and Basil Sauce

This no-cook sauce is quick and easy. It's fantastic with pasta but also delicious on grilled chicken, fish or scrambled eggs.

Servings                  :  8
Preparation Time  :  10 min
 


Ingredients :


4 cups tomatoes, roughly chopped   
1/4 cup basil, cut into ribbons   
3 medium garlic cloves, minced   
1 1/2 tsp olive oil   
1 tsp table salt   
1/2 tsp black pepper, freshly ground   
1 Tbsp balsamic vinegar   




Method :




1.   In a glass, stainless steel or other non-reactive mixing bowl, mix together all
     ingredients;


2.   Let stand at room temperature for 15 minutes. Yields about 1/2 cup per serving.




Notes :


For a rich variation, toss part-skim ricotta cheese into hot, freshly drained pasta before adding the sauce 




Source : DSDG Group

A Sorbet Recipe - Strawberry Sorbet

Strawberry Sorbet

Because many sorbets are fat-free, they're able to highlight the great flavor of fruit without costing you too much. This one features the luscious strawberries of summer.

Ingredients :

1/2 cup sugar

1/2 cup water

1 quart strawberries, stemmed and quartered

2 Tbsp light corn syrup

2 tsp lime juice

1/4 tsp salt

Method :

1.   Place the ingredients in the order listed in a blender; pulse twice, then blend until smooth.

2.   Freeze in an ice cream machine, following the manufacturer's instructions. 

Yields about 1/2 cup per serving.

Number of servings : 6

Source : WeightWatchers

Indian Non-Veg Recipe - Sweet and Sour Fish

Sweet and Sour Fish

Ingredients :

A white pomfret, 

A cucumber, 

Half the onion half, 

A tomato, 

Egg white, 

Starch, 

Chili sauce, 

sugar, 

soya sauce, 

salt oil (soybean oil or flax seed oil), 

chopped garlic and 

starch slurry. 

Method :

1. Chop the cucumber, onion and tomato into pieces.

2. Cut the fish into pieces, and put into the egg white with the soy sauce, salt, sugar and a little cooking wine. The cooking wine can also not be put in. Let the fish be submerged for 30 minutes.

3. Make the fish stained with starch. After the pan is heat enough, put into the fish pieces and fry until they turn to be golden color. Filter the oil and stand-by.

4. Pour some oil into the pan; when it is heat, put into soy sauce, chili sauce, sugar and then add cucumbers, onions and chopped garlic. Please notice the placed order here. Saute them for a moment; and then add some water and thicken by means of starch.

5. This time, put the fish and tomato stir and fry them until the fish's color is up. If you like, you can also sprinkle with a little sesame. It will be more fragrant.

Source : DSDG

Indian Snack Recipe - Oatmeal Raisin Cookies

Oatmeal-Raisin Cookies


Small oatmeal raisin cookies with a big granola taste. They’re loaded with fiber and rank high on the hunger-busting scale.


Servings                       :  40
Preparation Time   :  10 min
Cooking Time            :  12 min
Level of Difficulty   :  Easy

Ingredients :


1 1/2 cup(s) rolled oats   
3/4 cup(s) whole-grain wheat flour   
1/2 tsp baking powder   
1/4 tsp table salt   
1/2 tsp ground cinnamon   
1/2 cup(s) butter, softened   
1/2 cup(s) packed brown sugar   
1/4 cup(s) sugar   
1 large egg(s)   
1 tsp vanilla extract   
1 cup(s) raisins, chopped   




Method :


1.   Preheat oven to 350ºF
2.   In a medium bowl, combine oats, flour, baking powder, salt and cinnamon; set aside. 
3.   Using an electric mixer, cream butter and both sugars until incorporated. 
4.   Add egg and vanilla; mix thoroughly. 
5.   Add oat mixture and mix until just combined; fold in raisins.
6.   Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1-inch apart each. 
7.   Bake for 9 to 10 minutes for chewy cookies or 11 to 12 minutes for crispy cookies. 
8.   Remove from oven and let cookies rest on cookie sheets for about 2 minutes; 
9.   Remove cookies to a wire rack to cool completely. 
10. Yields 1 cookie per serving.


Note : Change the flavor of this recipe by adding walnuts instead of raisins.

Source : WeightWatchers.com

Non-Veg Recipe - Thai Green Curry with prawns

Thai Green Curry with Prawns


Ingredients :


Refines Oil : 10 ml
Prawns : 180 gms
Green Curry Paste : 60 gms
Kaffir Lime leaf : 2
Coconut milk : 100 ml
Fish Sauce : 1 tsp
Pumpkin : 10 gms
Aubergine : 10 gms
Basil Leaf : 3 gms
Pokchoy : 10 gms
Chinese cabbage : 10 gms
Pea aubergine : 5 gms
Jaggery : 3gms




Method :


1.   Saute the curry paste in a pan for 2-3 minutes.
2.   Add Coconut mlk and water
3.   Simmer if for 5 minutes
4.   Add the prawns and vegetables to this and cook the curry for 10 minutes
5.   Add fresh basil
6.   Check seasoning and serve it with steamed rice.


Source : TOI

Indian Dessert Recipe - Banana Bread Pudding

BANANA BREAD PUDDING RECIPE

Ingredients :

1 loaf French bread

2 tblsp Vanilla Extract 

4 Bananas, mashed 

4 cups Milk 

3 Eggs 

1 cup Sugar 

1 cup Raisins 

1 tsp freshly ground Nutmeg 

1 tsp Cinnamon 

Splash of rum (optional) 

Method : 

1.    Cut the lof in small cubes.

2.    Put the cubed loaf in a bowl.

3.    Now pour the milk on it and keep it aside for a hour.

4.    Preheat oven to 325 degrees.

5.    Grease 9 x 13 inch baking dish.

6.    In a separate bowl mix the eggs, sugar and vanilla essence.

7.    Pour this mixture onto the bread mixture and then spread the mashed bananas and 

       raisins.

8.    Add rum, cinnamom and nutmeg powder.

9.    Pour this mixture on the baking dish.

10.  Bake in the oven for 1 hour and then let it cool.

Source : Indian Food Forever

Indian Vegetable Recipe - Shahi Paneer

Shahi Paneer (Vegetarian) Recipe


Ingredients :


* 2 Onion
* 10 Almond
* ½ tsp Sugar
* 1½ tsp Salt
* 50 gm Ghee
* 75 gm Cream
* 400 gm Paneer
* 1 tsp Red Chilli
* 250 gm Tomato
* 50 gm Cashewnuts
* 1 tsp Garam Masala
* 1 cup Coconut Milk
* 1 tsp Coriander powder
* 2 tsp Ginger-Garlic paste
* ½ tsp Black Pepper powder




Method :


1. Cut the tomatoes into small pieces. Boil in water till done. Mash and strain.
2. Cut the onions. Boil till they become soft and all the water evaporates. Grind it.
3. Make a paste of cashewnuts and almonds.
4. Cut the paneer and fry it.
5. Heat oil in a kadahi. Add sugar. Wait till it gets golden brown.
6. Add onion and fry till it gets golden brown.
7. Add garlic and ginger paste. Fry for 2 minutes. 
8. Add black pepper, Coriander, chilli powder, salt and tomato juice. 
9. Fry till the oil separates.
10. Add cashewnut paste and fry for some time.
11. Add this coconut milk and simmer till it becomes thicker.
12. Add paneer pieces. Simmer for another minute. Turn off the gas.
13. While serving, heat the shahi paneer and garnish with grated paneer, cream and coriander leaves.
14. Serve hot.






Tip : Make overriped tomatoes firm by dipping them in cold water, add some salt and leave overnight.




Source : SBCJK at DSDG