Indian Drink Recipe - Mango Drink

AAM PANNA RECIPE

Ingredients:
6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes

Method :
1. Place the mangoes with water to cover in a sauce-pan and bring to boil.
2. Simmer for 10 minutes.
3. Drain off the water and then peel, stone and pulp the mango with a spoon.
4. Place the pulp in a deep bowl.
5. Add water, sugar, salt, chili and cumin.
6. Whisk thoroughly.
7. Stir in the mint and whisk again.
8. Transfer it to a jug.
9. Serve chilled with crushed ice.

Source : Indian Food Forever

Indian Salad Recipe - Pineapple and Mango Salad

Pineapple and Mango Salad (Aunas Ambo Sasam)

Pineapple and mango (called in Konkani) are tossed in a mustard-flavored coconut paste to make a dish that surely serves as an exotic accompaniment.

Serves : 4

Style : South-West Indian Vegetarian (Konkani)

Ingredients :
4 cups mixed fruits chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste
salt to taste

Method :
1. Mix the sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chilli(es) and a little water.
3. When almost done, add the mustard seeds.
4. Grind for a few more seconds till the mustard seeds are crushed.
5. Add the coconut paste to the fruits with salt and mix well.
6. Serve cold or at room temperature.

Source : Syvum

Indian Fish Recipe - Fish Tikka

INDIAN NON-VEG FISH TIKKA RECIPE

Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain*
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (besan)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
Chili powder to taste

Method :
1. Mix cream garlic paste, ajwain*, chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and mainate them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
4. Serve fried fish tikka with chopped onions.

Note : (*)
Ajwain is a close relative of dill, caraway and cumin and belongs to the same family. Ajwain seeds are tiny, oval and ridged. The greyish-green seeds are curved and look like miniature cumin seeds. The fragrance of the spice is very similar to that of cumin.

Source : Indian Food Forever

Indian Potato Recipe - Dum Aloo

Indian Vegetable - Dum Aloo (Spiced Potato in Gravy)

Ingredients :
2 lb or ½ kg small potatoes
1 cup onion paste
1 teaspoon garlic paste
1 teaspoon ginger paste
½ cup tomato paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon fenugreek or kasoori methi
1 teaspoon garam masala or hot chilly powder
5 teaspoon cream
2 teaspoon cashewnut paste
½ cup plain yogurt
2 teaspoon oil
Salt per taste

Method :
1. Peel, wash and prick potatoes with a fork.
2. Deep fry over medium heat in oil until potatoes are golden brown in color. Keep aside.
3. Heat oil in a pan. Add onion paste and cook until light brown.
4. Add cashewnut paste and yogurt. Cook few seconds.
5. Add ginger paste and garlic paste. Cook few seconds.
6. Add red chili powder, coriander powder, turmeric powder and tomato puree. Cook for few more minutes.
7. Add 2 ½ cups of water. Bring it to a boil and add fried potatoes.
8. Season with salt.
9. Reduce heat to low. Add garam masala and fenugreek (methi).
10. Continue cooking for ten minutes on a low heat.
11. Finish with cream and serve hot.

Source : Food India

Indian Bread - Chapati (Poli)

Indian Bread Recipe - Chapati (Poli)

Servings : 10 chapatis

Style : Maharashtrain

Ingredients :
2 cups wheat flour,
1/2 teaspoon salt,
1 teaspoon oil,
warm water,

Method :
1. Mix flour, salt and oil.
2. Add warm water and keep mixing with hands to form a soft, pliable dough.
3. Cover the dough with a damp cloth and let stand for at least 20 minutes.
4. Knead the dough again using some oil.
5. Make small balls of 2 inch diameter out of this dough.
6. Heat a griddle first on high heat. Once hot, turn the heat to medium.
7. Spread some wheat flour or rice flour on the rolling board.
8. Place the ball on the board. Roll each ball with a rolling pin into thin circles.
9. Apply rice flour or wheat flour to make the rolling easier.
10. Put on the hot griddle and roast one side. When the bubbles begin to form on the bottom side, immediately flip over. Similarly roast the other side.
11. Remove from the griddle and pat it to make fluffy.
12. Top with ghee and serve with any curry or pickle.

Tips for good chapatis :
1. Use pure wheat flour. Avoid the flour which has all purpose flour mixed in it.
2. For the chapati dough, proportion of water is also important. Do not add plenty of water. Also take care not to add very less.
3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not keep it for more than an hour) Then knead once more using some oil or water just before making the chapatis.
4. Cover the dough with a damp cloth as you roll out the chapatis. It keeps the dough soft.
5. The type and quality of chapati flour you get may vary from place to place. If chapati turns out to be hard after roasting, next time when you try chapatis, do not use oil in the dough. Or use very less.
6. Do not leave chapati on the griddle for long. Once done from both the sides, remove from the griddle.
7. After roasting, pat the chapati to remove any air out of it. It retains the softness.

Source : Mumbai-Masala

Indian Appetizer - Cheese Crackers

Indian Appetizer Recipe : Cheese Crackers

Ingredients :
85 gms maida or refined flour ( See Information Below )
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch salt

Method :
1. Sieve the flour very well.
2. Rub in the butter with finger tips.
3. Put the cheese, caraway seeds and salt and make a dough by using enough milk.
4. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a
fancy cutter.
5. Place on a greased baking tin and prick all over with a fork.
6. Bake in a hot oven at 450ºF for 7 to 8 minutes.
7. Ready to serve plain or with any dip.

Information :
Refined flour is produced by milling the endosperm of the wheat kernel. The wheat kernel is made up of three parts, the endosperm, wheat germ and wheat bran. The endosperm is seperated from the germ and bran and the wheat is passed between rollers, winnowed and sifted several times over. Refined flour is fine, white and soft. Freshly milled white flour is pale yellow but changes colour with age. To quicken this process, mills bleach the flour and then replace lost nutrients.

Source : Recipes Indian

Indian Salad Recipe - Mixed Veg. Salad

Mixed Vegetable Salad

Ingredients :

50gms French beans
3-4 carrots
1 small cabbage
100gms Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies(slit vertically)
Finely Chopped coriander leaves
1 lemon juice
Black pepper powder to taste

Method :
1. Cut and Steam the vegetables.
2. Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
3. Garnish with coriander leaves.

Source : Indian Food Forever

Indian Soup Recipe - RASAM

South Indian Soup - RASAM

Ingredients :
1/2 cup Yellow lentil (tuar dal)
1/2 cup Tamarind water
1 cup Tomato puree
1 /2 tsp. Ginger-garlic paste
1/2 tsp. Mustard seeds
1 tsp. Cumin seeds
1/2 tsp. Turmeric powder
1/4 tsp. Black pepper powder
1/2 tsp. Red chilli powder
3 tbsp. Curry Leaves (chopped)
2 tbsp. Vegetable oil
Salt to taste

Method :
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure
cook it or bring it boil and let it cook over medium heat until tender (about half an hour).
Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4
minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook
for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree.
6. Add 2-3 cups water and bring it to boil.
7. Serve hot. Garnish with Curry leaves (kadi patta).

Source : Recipe Delights

Indian Pickle Recipe - Mango Pickle

MANGO PICKLE - AAM KA MITHA ACHAR RECIPE

Ingredients :
675 gms / 11/2 lb. Green Aam (Mangoes)
575 gms/11/4 lb Sugar
2 tsp salt
1 tbsp white cumin seeds
2 tsp brown cardamom seeds
1 tbsp poppy seeds
1 tsp red chili powder

Method :
1. Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
2. Add sugar and salt and mix well in a large bowl.
3. Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the
sweetened mango.
4. Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun
or in warm, light place for about a week.
5. Shake the jar at least once a day.

Source : Indian Food Forever

Indian Fried Fish ( Non.Veg)

NON-VEG. INDIAN BATTER FRIED FISH RECIPE

Ingredients :
900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
Salt To Taste

For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

Method :
1. Wash the fish thoroughly and cut into pieces.
2. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
3. Rinse the fish under running water.
4. Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water
and form a smooth batter.
5. Heat the oil in a kadhai or wok.
6. Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for
about 8-10 minutes.
7. Serve batter fried fish hot garnished with lemon & tomato slices.

Source : Indian Food Forever

Indian Breakfast - Mutter Ke Parathe

Vegetarian Snack - Mutter Ke Parathe

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serves / Makes : 2

Ingredients :
150 grams boiled green peas
1/4 tsp cumin seeds
1/4 pinch of Asafoetida powder (hing)
1/4 tsp turmeric (haldi) powder
1/4 tsp red chilli powder
1 tablespoon corriander powder
1/4 tsp garam masala (spices powder)
1/4 tsp Mango powder (amchur powder)
salt to taste
Oil for shallow fry

For the dough :
1 cup wheat flour
1/2 tsp salt

Method :
For the dough
Mix salt and flour together and knead a semisoft dough by adding little water and keep aside for 5 minutes.

For the stuffing
1. Boil peas in a microvaveable bowl by adding 4 tablespoons of water for 10 minutes.
2. Drain the excess water and let it cool for 5 minutes.
3. Mash the peas and add all the above ingredients except hing and cumin seeds.
4. Heat 1tsp oil in a pan, add the hing and then add the cumin seeds and let it crackel and
become light brown then add the peas.
5. Fry it for 2 to 3 minutes for the excess water if any to dry off.
6. Then remove it and let it cool.
7. Make balls from the dough ,roll out 1/2inch diameter then apply little oil in between stuff it
with 1 tablespoon of stuffing and close the edges and let it rest for 2 minutes.
8. Heat the tava thoroughly roll the stuffed balls of the size of paratha and shallow fry both
sides till brown spots appear.
9. Serve hot with fresh curds.

Tips : The parathas is a very good low calorie breakfast & it is very easy to make.

Source : User Contributed at Tarla Dalal.com

Indian Gujarati Vegetable - Shak

Gujarati Vegetable ( Meal) or Shak

 

Style : West Indian ( Gujarati ) Vegetarian

 

Ingredients :

1 lb fresh green beans cut into 1 inch lengths OR any other vegetable like 1 package of coleslaw OR cauliflower florets OR carrots and peas.

4 tbsp. vegetable oil

1 tbsp. black mustard seed

4 cloves garlic ( peeled & finely chopped )

A few thin strips of fresh ginger
1 hot red dried chili (crushed)
1 tsp. salt
½ tsp. sweetened coconut flakes
black pepper to taste

 

Method:
1.    Heat the oil in a large frying pan over a medium flame.

2.   When hot put in the mustard seeds.

3.   As soon as they begin to pop add the garlic/ginger and stir until lightly brown.

4.   Add the crushed red chili and stir for a few seconds.

5.   Add the green beans, salt and sweet coconut. Stir to mix.
6.   Turn heat to medium/low.

7.   Add 1/2 cup water. 

8.   Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors.
9.  Add the black pepper, mix and serve.

 

Source : Indian Food Sco

Indian Raitas - Yogurt with Cucumbers

Yogurt with Cucumbers

 

Style : North Indian Vegetarian

 

Ingredients :

2 green cucumbers

Salt and black pepper to taste

2 tablespoons finely chopped spring onion

2 cups yogurt

1-1/2 teaspoons roasted cumin seeds (optional)

 

Garnish :

1 tablespoon chopped fresh corainder or mint

 

Method :

1. Peel the cucumbers, halve them lengthways and remove the seeds.

2.   Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water.

3.   Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required.

4.   Roast the cumin seeds in a dry pan, shaking pan or stirring constantly until brown.

5.   Bruise or scrush seeds and sprinkle over yogurt.

6.   Serve chilled, garnished with mint or coriander.

 

Source : Indian Food Sco

Indian Drink - Meethi (Sweet) Lassi

MEETHE ( SWEET ) LASSI RECIPE

Serves : 4 glasses

Ingredients:
3 cup plain Curd (Yogurt) with curd cream
2/3rd cup Sugar (Cheeni)
1/2 cup Ice Water
8-10 crushed Ice-cubes

Method :
1. Spoon off 4 pieces of firm 'curd cream' from the top of curd and set aside for garnishing.
2. Place the curd and the sugar in a mixing bowl and whisk it until frothy.
3. Add the ice water and whisk again briefly.
4. Stir in the crushed ice. (Alternately, use a blender).
5. Divide the curd and sugar mixture into two batch, cover, and process for 1-2 minutes.
6. Transfer and repeat for the second batch.
7. Pour the beverage into 4 chilled glasses.
8. Carefully place a piece of curd cream, if desired, on each drink and garnish with a sprinkle of sugar.
9. Serve immediately.

Source : Indian Food Forever

South Indian Curry Recipe - Beans and Potato Kootu

South Indian Veg. Recipe : Beans and Potato Kootu

Ingredients :
beans, washed and chopped
potaoes, washed and chopped
1 cup toovar dal
½ tsp khus khus
1 tsp mustard
2 tsp coconut grated
4 red chillies
a few curry leaves
½ tsp turmeric
1 tsp salt to taste

Method :
1.   Cook toovar dal and keep it aside.
2.   Boil beans and potatoes and put a little salt and turmeric to this.
3.   Wet grind coconut, khus khus, mustard, and red chillies.
4.   Put this masala to the boiling vegetables, and cook until the flavour comes out.
5.   Add the cooked toovar dal and allow it to boil for a few minutes.
6.   Heat some oil in a pan and put the mustard.
7.   When they crackle, put curry leaves, little hing, and add this to the above.

 

Source : Recipes Indian
 

Indian Salad - Corn Salad ! (Veg)

Yummy Corn Salad !

Ingredients :
1 cup frozen corn
1 tsp olive oil
1 or 2 tsp lemon juice
2 tsp fresh pepper

Method :
1. Cook frozen corn in microwave high for 2 min.
2. Add all other ingredients and mix well.
3. Serve while it is hot.

Source : Recipes Indian

Indian Dessert Recipe - Mango Icecream !

Beat The Heat - Dessert Recipe : Mango Icecream

Serves : 20 servings

Ingredients :
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water

Method :
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
3. Freeze it overnight in your freezer.

Source : Recipes Indian

Mughlai Meal - Keema Matar (Non.Veg)

NON-VEG MUGHLAI RECIPE - KEEMA MATAR

Ingredients :
500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

Method :
1. Heat ghee and fry asafetida.
2. Add salt, green chillies, turmeric and coriander powder.
3. Add cardomoms and garam masala and simmer.
4. Then add a cup of hot water.
5. Cover and cook till the water dries and peas and keema are done.
6. Garnish with coriander leaves.
7. Serve hot with nan or chapatis.

Source : Indian Food Forever

Indian Fish Recipe - Creamy Tiger Prawns

Delicious Non-Veg Meal - Creamy Tiger Prawns

Ingredients :

2 tbsp vegetable oil

1 onion, chopped

2 lb raw tiger prawns, peeled

1 quantity Balti sauce

2 oz creamed coconut

1 lb courgettes sliced

2 oz ground almonds

¼ pt double cream

4 tbsp chopped fresh coriander seasoning

2 oz toasted almond flakes to garnish

Method :

1. Heat the oil over high heat in a large Balti pan or wok.

2. Fry the onion for 2 minutes over high heat.

3. Stir in the prawns and cook for 3 minutes until they start to change color.

4. Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.

5. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.

6. Stir in the cream and simmer for 1-2 minutes, then add the coriander.

7. Season and garnish with flaked almonds.

Source : Recipes Indian

Delicious Cake - Cherry Date Apple Cake

Delicious Bake Item - Cherry-Date-Apple Cake

Preparation Time : 20 mins

Cooking Time : 40-45 minsServes

Makes : 9-10

Ingredients
375 ml maraschino cherries, in heavy syrup

1 cup pitted dates

1-2 medium apple

1/2 cup walnuts (optional)

1/4 cup dried apricots (optional)

1/4 cup orange juice

4 eggs

2 cups sugar

3 cups flour

1 cup oil ( i used olive oil)

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla essence

Method
1) Drain the cherries & keep the syrup aside.

2) Mix cherries, dates, walnuts (coarsely chopped), apple (finely chopped), apricots (finely

chopped) in a bowl.

3) In another bowl add oil, eggs, orange juice, 1/2 cup cherry syrup (drained from cherries)&

sugar.

4) Beat for 2-4 minutes

5) Add vanilla essence, salt & flour & mix slowly.

6) Add baking powder & baking soda.

7) Add the cherry- date mix.

8) Pour in a greased baking dish & bake in a pre-heated oven at 350 degree Fahrenheit for

40-45 minutes.

User Comments & Tips
Baking time may vary from oven to oven so keep an eye on your cake after 30 mins to avoid any burning out.

Source : Daman, Contributed to Tarla Dalal