Indian Veg 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, add flour & make small round balls with the same. 

2.   Deep fry the balls in the hot oil & keep aside 

3.   In a separate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar. 

4.   Let the paste cook till the oil seperates. 

5.   Can add little water if the paste is too thick. 

6.   Switch off the flame add the Kofta's & Cover till Serving. 

7.   Before serving garnish with fresh coriander leaves.

Source : DSDG

Asian Chile-Garlic Chicken Wings with Sesame

Asian Chile-Garlic Chicken Wings with Sesame

Ingredients :

4 pounds chicken wings

1 tablespoon toasted sesame oil

2 teaspoons smoked paprika

1 teaspoon kosher salt 

4-6 turns freshly ground black pepper

1/2 bunch fresh cilantro, for garnish

2 tablespoons toasted sesame seeds, for garnish

2 limes, cut into wedges, for garnish

3 tablespoons peanut oil

4 fresh garlic cloves, peeled and gently smashed

2 tablespoons sriracha hot sauce

1/2 cup honey

1/4 cup low-sodium soy sauce

1 teaspoon kosher salt

Method : 

1. Preheat the oven to 400 degrees F. Rinse the wings under cold water and pat dry. Place the wings on a roasting tray in a flat layer and drizzle with toasted sesame oil. Toss together so everything is coated evenly then sprinkle with paprika, salt and pepper. Roast for 30 minutes until the skin gets crisp and the meat is tender.

2. While the wings are cooking place a small sauce pan over medium heat and add peanut oil and garlic. Once garlic starts to sizzle and become fragrant add sriracha, honey and soy sauce. Bring to a simmer, stir and cook for 2-3 minutes to allow flavors to meld together. Season with salt and shut off heat.

Once wings are cooked place into a large mixing bowl and pour the glaze over them. Toss well to coat evenly and place on a large platter. Sprinkle with toasted sesame seeds and garnish with lime wedges and cilantro.

Source : DSDG EMAIL

Indian Non-Veg Recipe - Spicy Egg Cury

Spicy Egg Curry

Ingredients :

4 boiled eggs 

2 medium sized onions 

1 Tomato 

3 green chilli's 

2 tsp. coriander powder 

5 cloves of garlic 

1" ginger 

1 tsp. jeera 

1/2 tsp. garam masala pinch of turmeric powder 

3 tbsp oil, 

Salt to taste, 

water 

Method : 

1.Make a paste of 1 onion, garlic, ginger and green chilli's. 

2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt. 

3.Keep frying till you see the oil seperating on the top and there is no raw smell. 

4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg). 

5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency.

Source DSDG

Indian Sweet Recipe - Kheer

Kheer Recipe

Serving: 4 persons

Ingredients :

1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice washed
dry fruits-pistachio, almonds
1 tsp. Kewra essence
3-4 green cardamom (Chhoti Ilaichi)

Method :

In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.
When rice becomes very soft smash it and leave on low heat to thicken.
Add sugar and condensed milk and cook till bubbles start forming.
Add kewra essence just before removing from heat.
Garnish with dry fruit.

Source : DSDG

Indian Mocktail Recipe - Fruit n' Bran Protein Shake Recipe

Fruit n’ Bran Protein Shake Recipe 


Ingredients :


1 cup apple juice
½ banana, fresh
1/3 cup peaches or blueberries
1 tsp bran
1-3 tbsp protein powder, made out of milk and egg
Some ice cubes


Method :


Combine all the ingredients in a blender and blend until thick and smooth.




Source : DSDG

Indian Snack Recipe - Egg Salad Sandwich

Egg Salad Sandwich

 

This egg salad cuts the fat content, not the flavor, by using spiced-up, fat-free mayonnaise and just two yolks of the four eggs.

Servings:  2

Preparation Time :  10 min

Ingredients :

4 large egg white(s), hard-boiled and chopped   

2 large egg yolk(s), hard-boiled and chopped   

2 1/2 Tbsp fat-free mayonnaise   

1/8 tsp table salt, or to taste   

1/8 tsp black pepper, or to taste   

1 1/2 Tbsp parsley, or dill, chopped   

1 tsp Dijon mustard   

1 1/2 Tbsp red onion(s)   

4 slice(s) pumpernickel bread   

4 piece(s) lettuce   

Method :

In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley, mustard and onion.

Divide salad between 2 slices of bread, top each with two lettuce leaves and cover each with second slice of bread.

Source : Weight Watchers

Snack Recipe - SPICY CHEESE POPCORN

SPICY CHEESE POPCORN


Ingredients :


1/4 C. butter or margarine, melted
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. onion powder
8 C. popped corn
1/4 C. grated Parmesan cheese




Method :


Combine butter, paprika, chili powder, garlic salt and onion powder. 
Pour over popped corn; stir to coat popcorn evenly. 
Turn mixture onto baking sheet. 
Bake at 325ºF for 7 to 10 minutes, or until crispy; stir once. 
Sprinkle with cheese and toss to coat evenly. 
Let stand on baking sheet, stirring once or twice as mixture cools.
When thoroughly cool, divide into sandwich bags.




Source : DSDG

Grilled Tuna with Herb Butter Recipe

Grilled Tuna with Herb Butter

Servings :  4

Preparation Time :  12 min

Cooking Time :  6 min

Level of Difficulty :  Easy

Freshly made herb butter is the secret ingredient in this grilled fish recipe. It's a tasty way to flavor steamed or grilled vegetables, too.

 

Ingredients :

1 pound(s) yellowfin tuna, one steak cut 1- to 1-1/2 inches thick   

1 tsp olive oil   

1 tsp fresh lime juice   

1 spray(s) cooking spray   

2 Tbsp butter, softened   

1 Tbsp chives, fresh, finely chopped   

1 Tbsp parsley, fresh, finely chopped   

1 Tbsp fresh tarragon, finely chopped   

1 tsp lime zest, fresh, minced   

1/4 tsp table salt, or more to taste   

1/8 tsp black pepper, or more to taste   

1 pound(s) spinach, baby-variety, steamed   

Method :

Drizzle both sides of fish with oil and lime juice; set aside.

Off heat, coat grill with cooking spray; preheat grill to high.

Meanwhile, in a small metal bowl, combine softened butter, chives, parsley, tarragon, lime zest, salt and pepper; set aside.

Cook tuna on one side for 3 minutes; carefully flip and cook on other side for 3 more minutes for rare, or longer until desired degree of doneness. 

Place bowl containing butter mixture on grill just until it melts — you don’t want to cook it.

Thinly slice tuna and serve over spinach; drizzle melted herb butter over top. 

Yields about 3 ounces of tuna and 1/4 of spinach per serving.

Notes :

You can cook the tuna on a grill pan in the broiler, if you prefer.

Tuna is prepared like steak in this recipe — cooked in one large piece on a very hot grill. If you like your tuna more well done, add about 1 minute to the total cooking time. But tuna cooks fast so make sure not to overcook it. 

The herb butter topping is great on both the tuna and the spinach. Use a lemon if you don’t have a lime on hand.

Source : DSDG

Indian Bread Recipe - Spicy Roti

Spicy Roti

Ingredients :

1 1/2 cups wheat flour

1/2 cups gram flour

1 1/2 tsp chilli powder

1 tbsp oil

salt to taste

1/2 turmeric powder

2-3 pinches asafaetida

1/2 tsp each cummin / oregano seeds

finely chopped coriander

1 tbsp water

Method :

1.   Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. 

2.   Break off bits and make small potato sized balls. 

3.   Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. 

4.   Or after brown spots appear place direct on gas flame and puff, with help of tongs.

5.   Phulka also may be done similarly if puffing with cloth, feels difficult. 

6.   Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

Source : DSDG

Indian Chutney Recipe - Green All-purpose Chutney

Green All-Purpose Chutney

Makes 1/2 cup chutney

Making time: 5 minutes

Shelf life: 1 week (refrigerated)

Ingredients :

15 green chillies

1/2 cup coriander

1/2 lemon

1 tbsp. sev or potato wafers crushed

1/2 tsp. jaggery

salt to taste

1 tsp. oil

1 clovette garlic

Method :

1.   Put all the ingredients , except oil and asafoetida , in a small mixie.

2.   Heat the oil and add the asafoetida and put in the mixie.

3.   Run the mixie till a smooth chutney is obtained.

4.   Try using no water or as little as possible to make the chutney keep longer.

5.   Add water as and when required.

6.   Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour.

Source : DSDG

Indian Snack Recipe - Rava Idli

RAVA IDLI RECIPE 


Ingredients :


Rava (semolina)  : 1 kg
Refined Oil : 3-4 tbs
Mustard seeds ; 1/2 tsp
ginger (chopped) : 1 tsp
green chilles (chopped) : 2tsp
curry leaves (chopped) : 25 gms
cashew nuts : as desired
Gram dal : approx 50 gms
curd : 1-1/2 ltr
soda : a pinch
coriander leaves : a bunch
salt to taste


Method :


1. In a kadai, heat about 3-4 tablespoons of oil
2. Add mustard seeds, gram dal, cashew nuts, green chillies, ginger and curry leaves in that order.
3. Fry all teh above ingredients for a minute or two. 
4. Then add the semolina (rava) and toss till ingredients are mixed.
5. Continue to cook until the rava changes color and emits a light roasted aroma.
6. Remove from fire and allow the mixture to cool.
7. A couple of minutes before steaming the idlis, place the cooled mixture in a vessel.
8. Add curd, a pinch of soda, salt to taste and a bunch of coriander leaves and mix well.
9. Take care to see that no lumps remain.
10. Fill the idli cups / moulds with the batter and cook the idlis in an idli cooker for about 10 minutes.
11. The idlis are ready to serve.
12. Served best with coriander chutney and potato sagoo (sabji).




Source : TOI

Tuna Pickle Recipe !

TUNA PICKLE

Ingredients :

Tuna steak- 500 gms, cut into bite size chunks

To marinate :

Pepper powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt- t0 taste

Fresh garlic- 10 to 15 pods, peeled and chopped

Fresh ginger- 2 inch piece, sliced lengthwise

Ginger paste- 1 tbsp

Garlic paste- 1 tbsp

Curry leaves- 2 sprigs

Kashmiri chilli powder- 1 tbsp

Fenugreek powder- 1/4 tsp

White wine vinegar- a lil less than 1/4 cup or add according to your taste

Mustard seeds- 1 tsp

Oil- enough for deep frying

Salt- to taste

METHOD :

Marinate the fish pieces with pepper powder, turmeric powder and salt and keep aside for atleast 30 minutes.

Heat oil in a deep pan and fry the marinated fish pieces. 

Drain on kitchen towels. Keep aside.

Pour some of the left over oil from frying into another pan and fry the ginger and garlic slices and the curry leaves and saute till nice and fragrant.Keep aside

In the same oil (add more if required), splutter mustard seeds. 

Add the ginger garlic paste and sauté till the raw smell dies.

Add the chilli powder and fenugreek powder and mix well. 

Throw in the fried ginger, garlic, curry leaves and fish. 

Mix them all together and check for salt spice etc.

Add the vinegar, bring to a boil and take it off the flame.

After it cools down completely, store in an air tight container.

Notes : 

Add some vinegar and add hot water for more gravy. 

Should stay well although a week or two later.

Source : mykitchenanticsatblogspotdotcom

Salmon Burgers with Peach Salsa

Salmon Burgers with Peach Salsa

Servings:  4
Preparation Time:  25 min
Cooking Time:  8 min
Level of Difficulty:  Easy

Canned salmon is much less expensive than fresh salmon and involves much less prep work, too. Keep some in the pantry and you're ready to make a quick burger anytime.
 


Ingredients :


2 large peach(es), diced   
1 small jalapeno pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)   
1 tsp fresh lemon juice   
1 1/2 tsp sugar   
1/8 tsp table salt   
2 Tbsp cilantro, fresh, chopped


Burgers   
14 3/4 oz canned salmon, red, drained, broken into small chunks   
1 medium scallion(s), finely chopped   
2 1/2 tsp lemon zest   
1 large egg(s), beaten   
1/4 tsp black pepper   
3 1/2 Tbsp dried bread crumbs, whole-wheat variety   




Method :


To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl.
Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
Preheat grill.
To prepare burgers, place salmon in a medium bowl and mash salmon bones with the back of a fork. 
Add scallion, lemon zest, egg, pepper and bread crumbs; mix well. 
Shape salmon mixture into four 1-inch-thick patties.
Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. 
Flip burgers and grill until golden brown on both sides, about 3 minutes more. 
Serve salmon burgers with peach salsa on the side. 
Yields 1 burger and about 1/2 cup of salsa per serving.


Notes :
The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.


Source : WeightWatchers

Indian Raita Recipe - ONION RAITA

ONION RAITA Recipe


Ingredients :


1/2 kg curd 
2 onion (finely chopped) 
1 green chiily (finely chopped) 
1 ginger (finely chopped) 
few coriander leaves (finely chopped) 
1 tsp oil for tadka 
1/4 mustard seeds (small) 
1 tsp salt


Method :


Beat curd.
Add onion, salt, green chilly and coriander leaves.
Heat oil in a large spoon. Add mustard seeds.
Add it to the raita. Mix well.
Refrigerate for 1-2 hours before serving.
Serve the onion raita with imli rice.




Source : Indian Food Forever

Indian Drink Recipe - Chocolaty n’ Minty Protein Shake

Chocolaty n’ Minty Protein Shake Recipe


Ingredients :


2 scoops chocolate protein powder
1 cup vanilla ice cream, sugar free
2 cups milk, non-fat 
1 cup oatmeal 
1 cup water 
a dash of peppermint extract


Method :


Blend all the ingredients together until smooth.


Source : DSDG

Indian Sweet Recipe - Kalakand ( Milk Burfi )

Kalakand (Milk Burfi)

Ingredients :

2 litres milk

1/2 to 3/4 cup sugar

chopped nuts to decorate (pista, almonds)

silver foil (optional)

1/2 tsp citric acid dissolved in 1/2 cup water.

Method :

Boil half the milk and add the citric solution as it comes to boil.

Switch off gas. 

Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.

Do not knead.

Put the remaining milk in a heavy pan and boil to half.

Add the chenna and boil till the mixture thickens, stirring continuously.

Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.

Set in a tray, apply silver foil and sprinkle the chopped nuts.

Source : DSDG