Indian Chutney Recipe - Tomato Chutney

 Tomato Chutney

Ingredients :

 2 medium tomatoes, choppped

 1/2 tsp hing(asoefetida)

 1 tsp mustard seeds

 1/2 tsp methi(fenugreek) seeds

 1 tablespoon coconut, shredded

 3 tsp red chilli powder

 1 tsp dhania (coriander) powder

 1/2 tsp turmeric powder

 1 very small ball of tamarind , de-seeded

 1 small onion, minced finely

 2 clovettes of garlic, minced finely

 Salt to taste

 3 tablespoons oil for frying

 Method :

 Heat 1/2 the amount of oil and add the methi.

 Fry for a minute and then add the tomatoes.

 Fry till the tomatoes turn soft.

 Blend this into a smooth paste, along with the tamarind and the coconut.

 Set aside.

 Heat the rest of the oil and add the chopped garlic and onion.

 Fry till the onion turns translucent and the garlic browns.

 Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.

 Add the blended paste, salt and hing and heat through.

 Goes very well with plain rice or chapati.

Indian Non-Veg Recipe - Chicken Kheema and Egg Recipe

CHICKEN KHEEMA AND EGG RECIPE

Smack your lips for this mouthwatering dish made with chicken kheema, thai curry paste, mustard paste, hard boiled eggs and spices.

Ingredients :

1 cup chicken kheema (minced chicken)

2 tbsp oil

1 tsp garlic 9 chopped) 

1 tsp ginger ( chopped) 

1 small onion chopped

2 tomato chopped

1 tsp jeera powder

1 tsp dhaniya powder

1/2 tsp turmeric powder

1 tsp Thai curry paste (red) 

8-10 curry leaves

2 tbsp hot –n sweet sauce

1/2 tsp mustard paste

4 hard boiled eggs. 

Salte to taste. 

For Garnishing

1 double fried egg 

1 tbsp coriander chopped

Method :

Heat, oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, Thai curry paste, curry leaves, salt to taste.

Add in the kheema and saute for a few seconds and add in the hot-n-sweet sauce and mustered paste.

Simmer the kheema for 8-10 minutes on a medium flame.

Fry the kheema on high flame for 2-3 minutes.

Add a little water and cook for another 15 minutes.

Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

Source : Indian Food Forever

Indian Snack Recipe - Spinach Dosa

Spinach Dosa

Ingredients :

wheat flour - 1 cup

besan - 1 cup

chopped spinach - 200 gms.

onion - 1 (big)

green chillies - 5 (chopped)

curry leaves - 4-5 leaves

salt to taste

Method :

In a mixing bowl, put all the ingredients and mix them well with water to form a thin batter.

Then keep it aside for 5-10 mts.

Heat a non stick pan. 

Pour the batter to form a dosa. 

Drop a spoon of oil on the sides to make it crisper. 

Once its cooked on one side, turn the dosa to the other side so that it gets

cooked well.

Repeat the same process for other dosas also.

Serve the dosa with butter.

Indian Masala Recipe - Tandoori Masala Powder !

Tandoori Masala Powder

Ingredients :

4 tsp ground coriander

3 tsp ground cummin

4 tsp garlic powder

4 tsp paprika

3 tsp ground ginger

2 tsp mango powder

1 tsp dried mint

3 tsp deep red coloring

1 tsp chilli powder

1 tsp yellow colouring

Method :

Mix all together and store.

The coriander and cumin powders must be freshly ground.

Use as required.

This will keep for months if stored in an airtight container.

Indian Chutney Recipe - Coriander-tomato chutney

Coriander-tomato chutney

Ingredients :

Fresh coriander leaves(cilantro/parsley) - 1 cup

Tomato - 1 large

Grated coconut - 1/2 cup

green chillies - 2

tamarind - a pinch

Salt - to taste

Method :

Wash fresh coriander leaves and pick the leaves from the stem.

Cut the tomato into medium sized pieces.

Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds.

When it splatters, add urud dal.

Add the ground paste and fry till the raw smell dissappears.

 

 

Indian Bread Recipe - SUGARLESS BANANA BREAD

SUGARLESS BANANA BREAD

1 3/4 c. sifted cake flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 c. melted margarine

2 egg, beaten

Liquid sweetener to equal 1/2 c. sugar

1 tsp. vanilla

2 med. sized bananas, mashed

Method :

Sift together flour, baking powder, baking soda and salt.

Add remaining ingredients except bananas.

Stir only until flour mixture is moistened.

Fold in mashed bananas.

Pour into greased 8 x 4 inch loaf pan.

Bake at 350 degrees until top springs back when touched, about an hour.

Yields 14 slices.

Ingredients :

Indian non-Veg Recipe - Guthi Mutton Pulav (Andhra)

Guthi Mutton Pulav

Ingredients :

Part A:

200 grams onion (big ones)

20 grams (approx 5-6) green chillies

1 cup pudina, cleaned

1 cup ginger sliced

10 gms (approx 2 tbsp) oil

1 cup coconut milk

3 cups pulav rice (washed and soaked)

1/2 mutton pieces cooked with salt

1/2 kg brinjals

Part B:

1/2 kg tomato's sliced

10 grams (1 tsp) garlic paste

2 tsp chilli powder

1 tsp turmeric powder

1 tsp cloves pattai powdered

Method :

Fry ingredients in part A in pan with 10 grams of oil

Mix ingredients in part B with cooked mutton

Add 1 cup of water

Cook it till it becomes soft

Cook rice with coconut milk

Slice brinjals with salt

Add every thing together and fry

Add required salt

Preserve hot and serve

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 and add flour.

2. 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.

4. Add bay leaves & all gravy ingredients to make a  paste

5. Add  little bit of sugar & salt according to taste.

6. Let the paste cook till the oil seperates.

7. You can add little water if the paste is too thick.

8

9. Before serving garnish with fresh coriander leaves.

. Switch off the flame, add the Kofta's and cover till Serving.

Indian Snack Recipe - Soyabean Dosa

Soyabean Dosa

Ingredients :

soyabean-soaked in water for 8 hours,

ginger

salt

chillies

rice flour-1-2 tsp

Method :

Grind the soyabeans in a grinder, with ginger, salt and chillies to taste.

Add water till the consistency is of idli-atta.

Heat the coated pan. Pour soya mixture on the hot pan, about 2 large spoonful. 

Spread with a spoon. Cover. 

Cook for 2 min, on medium heat.

Invert and cook other side, without cover.

Your soya dosa is ready!

Additions :

Adding Onions, Tomatoes, Grated Carrots, Grated Radish, Cumin seeds make the dosa

more delicious. 

Oil can be sprayed on pan while cooking, but is not a must.

Note : Soaked Soyabeans gets sprouting which increases their vitamin e content.

Indian Snack Recipe - Cheese Corn

CHEESE CORN 

Ingredients :

300 gm corn,

10 cheese cubes,

3 onions,

2 tomatoes,

2 potatoes,

oil,

green chillies,

garam masala,

lemon,

jeera powder,

coriander and

salt to taste

Method :

Crush the boiled corn.

Add finely chopped boiled potatoes, tomatoes and onions to it.

Later add it to a pan in which you have heated chillies and jeera.

After frying the mixture for about a minute, add coriander, garam masala and salt.

Follow this with a lavish sprinking of finely grated cheese cubes

Then lemon juice and coriander leaves.

Indian Festive Recipe - Modak ( Ganesh Festival Special )

Modak

Ingredients :

2 plantains

¼ pav maida

1 pinch salt

2 cardamom pods

2 tsp sugar

ghee for frying

Method :

Peel plantains. Mash and put sugar, salt, powdered cardamom and maida.

Stir properly to make a dough.

Heat ghee in frying pan, drop small pellets of dough gently into ghee and deep fry till it turns reddish brown in colour.

Instead of ¼ pav maida, fine soji and rice flour mixed with maida (totally ¼ pav) can be used.

 

 

 

Source : Recipes Indian

 

 

Indian Snack Recipe - Aloo Kachori

ALOO KACHORI RECIPE

Aloo kachori is deep fried snack very much liked in northern India.

This lip smacking snack is very spicy.

Ingredients :

1/2 kg Potatoes

1 fresh grated coconut

2-3 nos. Green chillies

100 grams Arrowroot

1 teaspoon Cardamom seeds

1-2 tablespoons Lemon juice

1-2 teaspoons Sugar

As per requirement Salt

Method :

Boil the potatoes and mash them.

Add 50 gms arrowroot to the mashed potatoes and knead into firm dough.

(This is used for outer covering of the Kachori. )

Mix up the grated coconut with crushed green chillies, sugar, lemon, cardamom and salt to make the filling mixture.

Take a small portion of the dough and press it between palms to make a small puri, stuff with coconut mixture and form into a ball. Repeat for the rest.

Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown in colour.

Serve hot with chutney

Source : Indian Food Forever

Indian Bread Recipe - Stuffed Omelette

Stuffed Omelette

Ingredients :

2 eggs

4-5 tbsp. diced mushrooms, green peppers or cooked vegetables

1 onion finely chopped

dash of grated cheese

dash of pepper

salt to taste

Method :

Preheat frying pan on medium heat for 2 to 2 1/2 minutes.

With the fingers, sprinkle a few drops of water on the pan. 

When they dance in little beads, pan is properly preheated.

Break egg into a bowl and whip briskly with a fork.

Add other ingredients, stir quickly and pour into preheated pan. 

Till the pan, if necessary, to distribute the omelets evenly.

Then heat to low and cook about 1-1/2 minutes or until the bottom of omelets is firm and lightly browned.

With wooden or plastic spatula, turn omelets over and cook 1 to 1 1/2 minutes

Slip omelets out of pan into plate.

Indian Drink Recipe - Peach & Ginger Sorbet

Peach and Ginger Sorbet

Makes  : 8 half-cup servings

Ingredients :

1/2 cup water

1/3 cup sugar

1/3 cup light corn syrup

2 tsp dried ground ginger

1 1/2 pounds fresh peaches, pitted and quartered

3 Tbsp lemon juice

1/4 tsp salt

Method :

Combine the water, sugar, corn syrup, and ground ginger in a small saucepan set over medium-high heat until the sugar dissolves. 

Bring to a simmer; boil 1 minute without stirring. 

Set aside 5 minutes to cool.

Pour the sugar mixture into a large blender or food processor fitted with the chopping blade. 

Add the peaches, lemon juice, and salt. Blend or process until puréed. 

Pour into a large bowl, cover, and refrigerate at least 8 hours or overnight.

Pour the mixture into an ice cream machine and freeze.

Source : Weight Watchers

Eid Special - Mutton Biryani

Mutton Biryani

Ingredients :

Mutton, 1 1/2 inch pieces  1 kilogram

Basmati rice  1 1/2 cups

Ginger  4 inch piece

Saffron (kesar)  7-8 strands

Milk , warm  1/2 cup

Yogurt  2 cups

Salt  to taste

Turmeric powder  1 teaspoon

Garlic paste  1 1/2 tablespoons

Oil  to deep fry

Onions, thinly sliced  4-5 large

Cloves  4-5

Cinnamon  1 inch stick

Green cardamoms  4-5

Black cardamoms  1-2

Peppercorns  6-8

Ghee  5 tablespoons

Green chillies, chopped  2

Coriander powder  2 tablespoons

Cumin powder  1 tablespoon

Red chilli powder  1 teaspoon

Tomatoes, chopped  4 large

Garam masala powder  2 teaspoons

Fresh coriander leaves, coarsely chopped  1/2 bunch

Fresh mint leaves, coarsely chopped  1/2 bunch

Butter  3 tablespoons

Method :

Soak rice for half an hour in five to six cups of water. Drain and keep aside. 

Cut half the ginger into julienne and make a paste of the rest. 

Soak saffron in warm milk and keep aside. 

Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. 

Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. 

Drain and keep onto an absorbent paper.

Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. 

Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. 

Add remaining sliced onions and green chillies. 

Cook, stirring continuously, till onions are light golden brown. 

Add  remaining ginger paste and garlic paste and mix well. 

Add marinated mutton and cook on high heat for seven to eight minutes. 

Add coriander powder, cumin powder and red chilly powder. Mix thoroughly. 

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. 

Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. 

Cook for fifteen minutes on medium heat, stirring occasionally. 

In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam 

masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. 

Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. 

Ensure that the cooked mutton does not have a thin gravy. 

If that is the case cook on high heat to reduce. Preheat oven to 180°C. 

Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. 

Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. 

Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. 

Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180°C. 

Garnish with fried sliced onions and serve.

Id Special - Shami Kabab

Shami Kabab

Ingredients :

½ kg minced meat without fat.

2 tbsp chana dal washed and soaked in water for ½ hr.

1 tsp dhania jeera powder.

1 tsp garam masala.

10 garlic flakes.

2 pieces dalchini. (cinnamon)

3 cloves.

1 piece ginger.

2 elaichi. (cardamom)

A pinch of pepper.

1 tsp chili powder.

A handful of Kothmir and chopped pudina.(mint leaves)

1 egg.

Juice of ½ a lemon.

1 finely chopped onion.

Oil for frying.

Salt to taste.

Method :

Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. 

Cook till dry. 

Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. 

Add the chopped pudina, kothmir, lime juice and salt to taste. 

Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

Source : Recipes Indian

Pan Grilled Chicken

Pan Grilled Chicken

Ingredients :

3 ounces Chicken

1 tablespoon Low fat butter

1 box Frozen peas pods 

1 can Mushroom stems and pieces

Parsley flakes  

Powdered chicken soup-gravy mix. 

Method :

1.   Marinate the chicken with salt, pepper and garlic powder, for 30-35 minutes.

2.   Heat the butter in a pan.

3.   Grill  the chicken on both sides for 8-9 minutes until well browned. 

4.   Sprinkle with the parsley flakes and powdered chicken soup-gravy mix. 

5.   Remove the chicken from grill

6.   Add the frozen peas pods,  mushroom stems and pieces with 3 cup of water. 

7.   Add the chicken,cover and steam for 10 minutes. 

Source : Sulekha Food