Indian Chutney Recipe - Spicy Tomato Chutney

Spicy Tomato Chutney




Prep Time : 20 Min 
Cook Time : 40 Min 
Ready In  : 1 Hr




Ingredients : 


1815 g ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
350 g white sugar
235 ml red wine vinegar
2 onions, diced
40 g golden raisins
4 g mixed spice
3 g chili powder
1 g paprika
15 g curry paste




Method : 

• Fill a saucepan with water, and bring to a boil. 
• Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. 
• Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. 
• Season with mixed spice, chili powder, paprika, and curry paste. 
• ( Note : If mixed spice is unavailable in your area, you can substitute a mixture of cinnamon, coriander, cloves, nutmeg, and ginger.)
• Simmer over medium heat until thick. 
• Refrigerate until ready to use.

Source : allrecipes

Weekend Cake Recipe - Butter Pound Cake

BUTTER POUND CAKE

Ingredients :

2 eggs, separated

6 tbsp. butter, softened

2 tsp. vanilla

2 tsp. baking powder

4 tbsp. whipping cream

3/4 c. Fruit Sweet

1 3/4 c. sifted cake flour

1 tsp. baking soda

Method :

• Beat the egg yolks well. 
• Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. 
• Sift the flour, baking powder and baking soda together and set aside in a small bowl. 
• In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth.
• In a separate bowl, beat egg whites until stiff but not dry. 
• Stir a third of the whites into the batter and then gently fold in the remainder.
• Spoon into a greased and floured 9" pan. 
• Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. 
• Cool for about 5 minutes before turning out onto rack.

Indian Non-Veg Recipe - Hunan Chicken

Hunan Chicken


Ingredients : 


Diced Chicken : 250 gm
Sliced ginger : 5 gm
Sliced garlic : 5 gm
Sliced red chilly : 5 gm
Sliced onion : 5 gm
Spring onion : 10 gm
Chicken broth : 5 gm


Chinese preserved :
Vegetable : 3 gm


Chicken marinade :
Sauce : 5 ml
Water : 20 ml


Method :


1.   Deep fry the diced chicken in oil and keep aside.
2.   Heat the oil in the wok, put ginger, garlic, and toss it for a while.
3.   Add red chilly and onion.
4.   Add friend chicken and toss it.
5.   Add spring onion, water, chicken marinade sauce and Chinese preserve vegetables.
6.   Season with chicken powder and leave it to cook.
7.   Shift nicely in the bowl and garnish with coriander.




Source : TOI

Indian Dessert Recipe : FRUIT DELIGHT PUDDING RECIPE

FRUIT DELIGHT PUDDING RECIPE

Ingredients :

1 cup Red Jelly

1 cup Gren Jelly

1 Tin Mix Fruit 

1 small Cake

3 cup Fresh Cream 

1 cup Milk 

1 tsp Custard Powder

4 tsp Sugar 

1 Orange

1 Apple

1 cup Grapes

1 slice Pineapple

Method : 

Mix the custard powder in a little milk.

Boil the rest of the milk.

When it comes to a boil , while continously stiring add the dissolved custard powder to the milk.

While stiring add the sugar.

When the mixture thickens put off the flame.

Beat the cream till frothy.

Cut the fruits in small pieces.

Cut small pieces of the cake.

Prepare both the jellies as instructed on the packet.

Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream.

Let this mixture set in the refrigrator.

When fully set take it out and decorate with the rest of the jelly and cream.

Source : Indian Food Forever

Indian Snack Recipe - Rava Dosa

Rava Dosa

Makes : 10 - 12 thin dosas

Ingredients :

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 ½ cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

ginger grated 

oil to shallow fry 

Method :

Blend all the ingredients together.

Add more buttermilk if necessary.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

Roll the dosa in a three-fold cylinder.

Serve hot with onion and/or coconut chutneys.

Indian Non-Veg Recipe - Kofta Curry

Kofta Curry

Ingredients :

1/2 kg ground lamb/mutton- 1/2kg

1 tbsp ginger, garlic paste- 1 tbsp

1/4 tbsp garam masala

1 big onion - 1 big

3-4 green chillies

1 big tomatoes - 1 big

1/4 tbsp jeera - ¼ tbsp

salt to taste

Method :

Cook the meat/lamb without water, since it will leave water.

Take one the meat without water.

Make a paste out of green chillies and little ginger & garlic, jeera etc.

Add the paste to the meat, then one egg and mix well with hand.

If the meat is a bit coarse, grind it in mixer.

Make into small balls.

Fry the balls in little oil. Do not over fry, just fry lightly.

Indian Soup Recipe - Cucumber & Mint Soup

Cucumber & Mint Soup

Ingredients :

3 medium seedless cucumbers, peeled & chopped

3/4 cup thinly sliced green onions

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

20 gms mint leaves

1 tablespoon sour cream

Method :

Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, mint in a blender or food processor and puree.

Stir in sour cream and chill until very cold, about one hour.

Serve topped with additional chopped cucumber, green onion, lemon zest and mint.

Source : TOI

Indian Vegetable Recipe - Lady Finger Fritters

Lady Finger Fritters


Ingredients


Lady Finger  - 1/2 kilo
Maida - 1 cup
Cornflour - 1/4 cup
Rice flour - 3 tsp
Bread crumbs - as needed  
Ginger garlic paste - 1 tsp
Pepper powder - 1 tsp
Soya sauce - 1 tsp
Salt - as needed
Oil - as needed


Method


1. Wash Lady Finger, cut top and bottom and set aside.
2. Mix maida, cornflour, rice flour, ginger garlic paste, pepper powder, soya sauce in a bowl, add water and prepare batter.
3. Soak the Lady Finger in batter, roll in bread crumbs and set aside.
4. Heat oil in a frying pan.
5. Add Lady Finger, fry till golden and serve hot.




Source : Sulekha Food

Indian Non-Veg Recipe - Lobster Neeruli

LOBSTER NEERULI


Ingredients :


One kg lobster in shell - 2
ghee - 150 gm
chopped onion - 100 gm
chopped green chilli - 50 gm
red chilli powder - 15 gm
coriander powder - 20 gm
turmeric powder - 20 gm
whole garam masala - 30 gm
ginger garlic paste - 50 gm
crushed black pepper - 15 gm
curry leaves - 30 gm
chopped coriander - 30 gm
salt - 25 gm
saunf - 5 gm
mustard seeds - 15 gms
methidana seeds - 15 gms
coconut extract - 150 ml
fresh cream - 90 ml


Method :


Heat ghee, add methidana, mustard seeds, green chilli, curry leaves and saunf.
Wait till they crackle.
Add onion and fry till it becomes soft.
Add green chilli and ginger-garlic paste. Let it cook.
Meanwhile, cut the lobster in half, lengthwise.
Remove meat and slip into the pan with the masala.
Clean the shell thoroughly and blanch to a bright pink in water.
Cook the meat till it is 75 per cent done.
Now add red chilli powder, coriander powder, turmeric, crushed black pepper and cook by adding coconut extract and fresh cream. Allow it to boil.
Then reduce the gravy on a low heat.
Garnish with chopped corainder, kesar and coconut cream.


Source : TOI

Indian Snack Recipe - Chatapata Corn

CHATAPATA CORN


Ingredients :


300 gms corn,
three potatoes,
two onions
one spoon mustard seeds,
oil,
green chillies,
coriander leaves (optional)
lemon juice,
water,
asafoetida (hing)
salt to taste


Method :


Soak the corn kernels in water for about 6 hours and then boil it.
Boil the potatoes and keep aside.
Then, chop the boiled potatoes and fry it.
Heat some oil in a pan and add mustard seeds, green chilies, lemon juice and some salt.
Add the corn & potatoes to the pan and saute for 1 min.
Serve the cooked corn and friend potatoes in a plate.
Garnish with coriander leaves if required.

Indian Vegetable Recipe - Paneer Khada Masala

Paneer Khada Masala


Ingredients :


1000 gm Paneer
120 ml desi ghee
150gm onions peeled and chopped
3 gm coriander seeds (crushed)
10 gm cumin seeds (crushed)
10 gm ginger (peeled, chopped)
10 m garlic clove (peeled, chopped)
200 gm tomato puree
200 gm tomato (washed and chopped)
15 gm red chili powder
3-4 black cardamom
4-5 green cardomom
5 gm cinnamon sticks
1-2 bay leaves,
3 gm garam masala powder
5 gm black pepper corns (crushed)
15 ml salt to taste
25 ml green coriander (chopped)


Method :


Cut the paneer into sticks, deep fry and place in cold water.
Heat oil in a pot and fry bay leaves, cardamom.
When you can smell the masalas, add chopped onions, cumin, coriander seeds and chopped garlic.
Fry until the onions are golden-brown.
Then introduce ginger.
Saute for a few more minutes, then add chopped tomato and chili season with salt.
Stir-fry for a few more minutes before adding the tomato puree. Stir some more.
When the oil starts separating from the masala, add the paneer and saute for a few more minutes.
Sprinkle the garam masala, pepper corns and coriander over the stewing paneer. 
Cook on slow heat for another few minutes.
This dish goes well with indian bread or steamed basmati.




Source : TOI

Indian Soup Recipe - Orange & Roasted Carrot Chilled Soup

Orange & Roasted Carrot Chilled Soup


Ingredients :


500 gms carrots peeled
100 gms sweet onion
5 gms ginger
20 gms celery
100 ml fresh orange juice
2 gms orange zest
pinch of cinnamon powder
Salt and pepper to taste


Method :


1.   Roast the carrots with celery and onion
2.   After roasting carrots, keep it for cooling in refrigerator
3.   Blend the roasted carrots with ginger and cinnamon.
4.   Mix with fresh orange juice.
5.   Garnish with celery sticks.
6.   Serve chilled.




Source : TOI


    

Indian Non-Veg Recipe - Dal Kheema ( Bengali Dish )

Dal Keema

This Dal Keema dish is an awesome combination of North Indian and Bengali tradition. Dal Keema can be served in main course with steamed rice.

Preparation Time : 10 minutes (including Marination time )

Cooking Time : 5 minutes

Serves : 1

Ingredients :

Chollar dal (Bengal gram) 200g

Mutton keema (mince/ground meat) 200gm

Onion 4 (2 of them pasted and 2 finely chopped)

4-5 garlic cloves

25gm ginger paste

100gm of Curd

2 piece of Dry Red Chili

Few amount of Garam Masala (cloves, cinnamon, cardamoms grounded into powder)

Salt and Sugar to taste

Mustard oil 2 tablespoon

Ghee (clarified butter) 2 teaspoon

Vinegar 1 tablespoon

1 pinch of cumin powder

2 Bay Leaves

Coriander Leaves (for Garnishing)

Method :

1. Wash 200gm of Chollar dal and drain the water.

2. Marinette the mutton keema with vinegar for 10 – 15 minutes.

3. Put 1 tablespoon mustard oil in a frying pan, and fry the finely chopped onions until it turns golden brown.

4. Now put ginger, garlic and onion paste along with the mutton keema and fry it in the pan for a few minutes.

5. Now pour in the curd.

6. Put salt and sugar (as per required).

7. Boil the whole thing along with required proportion of water.

8. Now take another frying pan and put Ghee.

9. Fry the Chollar daal well in Ghee.

10. Mix it with required proportion of water to boil the daal.

11. Once it gets boiled properly, keep it aside.

12. In a separate frying pan, put in 1 tablespoon of mustard oil. When it gets heated up, put in Bay Leaves, umin Powder and the Dry Red Chilies.

13. When it gets fried, first pour in the boiled daal and then the boiled keema.

14. Mix it well along with ghee and the garam masala.

15. Garnish the dish with coriander leaves and it is ready to serve.

16. Server hot with steamed rice.

Source : Free Indian Recipe

Indian Non-Veg Recipe - GOAN FISH CURRY

GOAN FISH CURRY


Ingredients :


Beckti fish : 1 kg
Red Chili whole - 50g
Garlic - 50g
Grated Coconut - 5g
Coriander Seeds - 5g
Cumin Seeds - 5g
Pepper Corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Chopped Onions - 100g
Chopped Tomatoes - 100g
Curry Leaves - 12
Tamarind pulp - 3 tbsp
Green Chilies slit - 4 tbsp
Green Chilies slit - 4 tbsp
Salt & Oil as required


METHOD :


Clean and marinate the fish with turmeric and salt.
Grind a wet masala with ingredients.
Heat oil in a cooking bowl, saute onions, curry leaves, green chilies and tomatoes.
Add the wet grind paste and saute.
Add water and the tamarind pulp.
Bring it to boil and add the fish.
Check the seasoning and serve hot with steaming rice.




Source : DNA

Yummy Chicken Recipe - Lemon Chicken with Broccoli

Lemon Chicken with Broccoli 

Ingredients :

2 Tbsp all-purpose flour   

1/2 tsp table salt, divided   

1/4 tsp black pepper, freshly ground   

12 oz Chicken, breast, raw, without skin & bone, thinly sliced   

2 tsp olive oil   

1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided   

2 tsp minced garlic   

2 1/2 cup(s) broccoli, small florets   

2 tsp lemon zest, or more to taste   

2 Tbsp parsley, fresh, chopped   

1 Tbsp fresh lemon juice   

Method :

On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; 

Add chicken and turn to coat.

Heat oil in a large nonstick skillet over medium-high heat. 

Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. 

Add broccoli; cover and cook 1 minute. 

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; 

Add to skillet and bring to a simmer over low heat. 

Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. 

Stir in chicken and lemon zest; heat through. 

Remove skillet from heat and stir in parsley and lemon juice; toss to coat. 

Yields about 1 cup per serving.

Source : Weight Watchers

Indian Starter Recipe : Chicken Waling

Chicken Waling Recipe

Fried chicken breasts in a paste of ginger garlic and gramflour.

Serves: 4

Time required: 25 minutes

Ingredients :

 

16 chicken breasts 

1/4 cup gramflour 

15 gms ginger paste 

15 gms garlic paste 

1 tbsp finely chopped green chillies 

1 tbsp salt 

2 tsp pepper powder 

15 gms chopped spring onion 

Breadcrumbs as required

Oil 

3 tomatoes, sliced

A few sprigs mint leaves

Method :

Mix all the ingredients, except breadcrumbs and oil, and apply to the chicken pieces.

Roll them in breadcrumbs and deep fry in hot oil till done.

Serve with tomato slices, garnished with mint leaves.

Orange Honey Cake

Orange Honey Cake 

Servings:  12

Preparation Time:  20 min

Cooking Time:  30 min

Level of Difficulty:  Moderate 

Honey cake is traditionally served on the first night of Rosh Hashanah to symbolize the sweetness of the year to come. We cut back on the fat and added a hint of orange for a cake that's extra special.

Ingredients :

1 sprays cooking spray 

2/3 cup honey 

1/3 cup sugar 

2 large egg(s) 

1/4 cup reduced-calorie margarine, soft-variety 

2 1/4 cup all-purpose flour 

1 tsp baking powder 

1/2 tsp baking soda 

1 tsp ground cinnamon 

1/4 tsp table salt 

1/4 cup black coffee, strong 

1/2 cup chopped walnuts, about 2 1/4 oz 

2 Tbsp orange zest 

Method :

Preheat oven to 325°F. Coat an 8-inch round baking pan with cooking spray and then line with wax paper.

In a large bowl, combine honey, sugar, eggs and margarine; mix well.

In another large bowl, combine flour, baking powder, baking soda, cinnamon and salt. 

Stir half of flour mixture into honey mixture and then stir in coffee; mix well. 

Add honey mixture back to remaining flour mixture and stir in walnuts and orange zest; mix well.

Spoon batter into prepared pan. 

Bake until a knife inserted into center of cake comes out clean, about 30 minutes. 

Cool on a wire rack before slicing into 12 pieces. 

PANEER TIKKA PULAO

PANEER TIKKA PULAO

Cooking Time : 20 mins.

Preparation Time : 15 mins.

Serves 4. 

Ingredients :

For the paneer tikkas

1½ cups paneer, cut into 50 mm. (2") cubes

½ cup capsicum, cut into 50 mm. (2") pieces

½ cup onions, cut into thick wedges

½ cup thick curds

½ tsp Bengal gram flour (besan)

1 tsp ginger paste

1 tsp garlic paste

2 tsp chilli powder

½ tsp kasuri methi (dried fenugreek leaves)

½ tsp garam masala 

2 tbsp chopped coriander 

2 tbsp mustard oil 

salt to taste

For the rice

1½ cups long grained rice

½ tsp cumin seeds (jeera)

2 cloves (laung)

1 bay leaf (tejpatta)

25 mm. (1") stick cinnamon (dalchini)

1 tbsp oil

salt to taste

2 tbsp oil

a sprig of mint for the garnish

Method :

For the paneer tikkas

1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade. 

2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes. 

3. Arrange the paneer, onions and capsicum on 4 skewer sticks.

4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.

For the rice 

1. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.

2. Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.

3. When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes. 

4. Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.

How to proceed

1. Heat the oil in a non-stick pan.

2. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.

3. Garnish with the sprig of mint and serve immediately.