Indian Vegetable Recipe - Spiced Lady's Finger

Spiced lady's finger

Preparation Time : 15

Cooking Time : 15

Serves / Makes : 4

Ingredients :
Ladies finger-1 kg
Red/yellow capsicums-2 large chopped fine
Onions-2 chopped fine
Chilli powder-1 tablespoon
til seed -2 tablespoon
Turmeric powder (haldi)-2 tsp
Oil-5 tbsp
Coriander powder-1tsp
Water-1/2 cup
Salt

Method :
1. In a deep frying pan, heat oil and add chopped onions and stir.
2. Add chilli powder, til seed, coriander powder, and mix well.
3. After 2-3 min, add chopped ladies finger and chopped capsicum, mix well.
4. Add salt and cook for 10 min in low flame.
5. When the vegetables turn soft, remove from fire and serve hot.

Source : User Contributed at Tarla Dalal

Indian Non-Veg. Recipe - Barbecued Fish

INDIAN TANDOORI FISH RECIPE

Ingredients :
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

Method :
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.


Source : Indian Food Forever

Indian Vegetable Recipe - Stuffed Capsicum

STUFFED CAPSICUM RECIPE

Ingredients :
5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Method :
1. Wash the capsicum and boil them whole till they are tender (not too much).
2. Drain water and keep aside to cool.
3. Mash the boiled potatoes.
4. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
5. Now add all spices, mashed potatoes and peas and fry for few moments.
6. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and
add the stuffing in it.
7. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
8. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly
sliced rings of tomato. Serve hot.

Source : Indian Foor Forever

Indian Curry Recipe - Green Peas & Cheese Curry

Green Peas and Cheese Curry

 

Number of Servings: 8-10

 

Ingredients :

8 oz. Paneer or extra firm Tofu
12 oz or 1.5 cup green peas or Matar (fresh or frozen)
½ cup yogurt (beaten)
½ cup tomatoes (chopped)
½ cup onions
2-3 green chilly (finely chopped, adjust quantity according to preference)
2 teaspoons cilantro or coriander (chopped)
2 – 3 tablespoon ghee or vegetable oil
Spice:
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 pinch of Asafoetida (optional)
salt to taste

Garnish:
3 teaspoons cilantro or coriander leaves (chopped)

Method :

1.   Make Paneer and cut in 1 inch cubes.
2.   Heat ghee. Fry Paneer or Tofy in ghee until golden light color and take out.
3.   In separate pan, heat ghee again. Add onions and fry till light golden brown.
4.   Add spices and and salt and stir well for few seconds.
5.   Add tomatoes and stir well for few minutes.
6.   Add yogurt and simmer for 8-10 minutes.
7.   Add the peas and stir all well again.
8.   Few minutes before serving add the friend paneer and stir gently.
9.   Garnish with coriander leaves and serve hot with Indian bread or rice.

Source : Food India

Indian Snacks : Butter Cookies

BUTTER COOKIES RECIPE

 

Ingredients :

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

Method :

1.     Sift flour, baking powder, salt and sugar together. Mix well.

2.     Add the butter.

3.     Add egg, cream and vanilla extract thoroughly.

4.     Wrap this dough into a foil and refrigerate for atleast 24 hrs.

5.     Reheat the oven for 400 degrees.

6.     Now roll the dough into a crust which is 1/4 to 1/8 thick.

7.     Now with the help of a cookie cutter, cut the cookies.

8.     Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

Source : Indian Food Forever

Indian Snack Recipe : Sago Pancake

Saboodana Vada

Preparation Time : 20 minutes Cooking Time : 20 minutes Serves / Makes : 3-4

Ingredients :

2 cup sago (sabudana), 2 medium sized boiled potatoes, 1 medium sized raw grated potato, 4-5 green chilies, 1 small piece ginger (optional), 1/2 cup coriander leaves, 1/2 cup peanut powder, 2 teaspoon cumin seeds, 1 teaspoon lemon juice (optional), 2-3 teaspoon sugar (optional), salt to taste, 3-4 cups oil or ghee for frying.

Method :

1.      Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality,           sometimes the sago needs to be soaked overnight in a little bit of water). 2.      Mash the boiled potatoes. 3.      Make a paste of ginger and chilies in a grinder. 4.      Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds,           suger, lemon juice. Mix it properly using a little bit of water. 5.      Make small balls of the mixture and flatten them. 6.      Heat some oil or ghee in a pan. 7.      Deep fry these vadas till golden brown and crispy.

User Tips :

Grated raw potato makes the vadas crisp and add salt just before frying.   Source : User Contributed at Tarla Dalal

Indian Brekfast Recipe - Egg Toast

Egg Toast

Preparation Time : 15mins Cooking Time : 8mins Serves / Makes : 1

Ingredients

2 Eggs 1/2 glass milk 3 table spoons Sugar Bread

Method

1.    Beat the eggs,milk and sugar. 2.    Dip bread in the mixture. 3.    Take a frying pan and fry the bread soaked in egg until golden brown. 4.    Take off fire and serve it hot.

User Comments & Tips

Apply less oil to the frying pan.It will be liked by kids.   Source : User Contributed at Tarla Dalal

Indian Chutney Receipe - TOmato Garlic Chutney

TOMATO GARLIC CHUTNEY RECIPE

 

Ingredients :

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Method :

1.   Put the tomatoes in boiling water for 5 minutes.

2.   Take out from the water, wipe and remove their skins and cut into small pieces.

3.   Cut ginger into long, thin slices.

4.   Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.

5.   Stir constantly until thick.

6.   Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.

7.   Remove from the fire, cool and keep in air tight jar.

 

Source : Indian Food Forever

Indian Jam Recipe - Pineapple Jam Recipe

PINEAPPLE JAM RECIPE

 

Ingredients :

250 grams Pineapple (Ananas) pieces
250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water

Method :

1.   Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.

2.   Add sugar cook until it is dissolved.

3.   Add citric acid and color, cook until setting point is reached.

4.   Pour into a jar and cork tightly.

 

 

Source : Indian Food Forever

Indian Drink Recipe - Indian Cumin Lemonade

Jal Jeera (Indian Cumin Lemonade)

 

Jal Jeera can be best described as Indian spiced and salty lemonade. It is different at first but those who like it, it is absolutely refreshing.

 

Number of Servings: 3

 

Ingredients :

3 cups of ice water
1 tablespoon ground cumin
1 teaspoon mint leave paste
2 tablespoon lemon juice
½ teaspoon black salt (Kala Namak) *   - See Note Below
pinch of sugar

Garnish:
Mint leaves

Optional Spices:
½ teaspoon cilantro (coriander) paste
½ teaspoon dry mango powder (amchur) 

Method : 
1.     Mix everything together and served chilled with ice and mint garnish.

Note :

Cumin (Jeera) is usually used both as whole seed or ground powder in virtually any Indian curry dish which makes it one of the most important of all Indian spices. Cumin seeds can be either white or black. Black cumin seed have slightly more sweeter and delicate flavor than the white seeds. It gives a powerful aroma which many people associate with Indian food. It has bitter and nutty taste.

Amchoor (dried mango powder) is special South Asian spice.

Black Salt (Kala Namak) is a special kind of rock salt which gives tangy flavor. It is known help in digestion of food and main ingredient of chat masala. It si easily avilabale in most Indian and South Asian stores. Black salt is essential ingredient of this drink. If black salt is not available, substitute cumin and black salt for the chat masala. It won't be same but will be closer.

Source : Food India

 

 

Indian Dessert Recipe

Dry Fruit Kulfi

Preparation Time : 15 min Serves / Makes : 18 cones

Ingredients :

1 can sweetend condensed milk 1 can evaporated milk 1 container of coolwhip (non dairy whipped topping) Coarsly grinded dry fruits like kaju, pista, badam etc. 1 tsp. cardamom powder. Kulfi Cones / Ice-cream utensils to fill.

Method :

1.   Combine all the ingredients in the blender except dry fruits and mix smoothly untill all of them get blended with each other. 2.   Then add dry fruits to it and mix properly. 3.   Pour this mixture into the kulfi moulds / Ice-cream utensils and put them upright in vertical position in the freezer to set. 4.   It nearly takes 5 to 6 hours to set it firmly. Source : User Contributed at Tarla Dalal

Indian Curry Recipe : Green Pepper Curry

GREEN PEPPER CURRY 

Ingredients :

2  large ones  Green Pepper

1/4 tsp  Chili powder

1/8 tsp  Turmeric powder

1/2 tsp  Dhania powder

1 tblsp  Coconut flakes

1 tsp  Khus Khus (poppy seeds)

1 small bunch Fresh Coriander leaves

2 small Tomatoes

2 Onions

2 tblsp  Oil

1 small piece Vadium (Vadium is a combination of various spices)

1 1/4 tsp  Salt

 

Method :

Cut the green peppers, onion and tomatoes lengthwise. 

Grindchili-powder, turmeric, dhania powder, coconut and poppy seeds. 

Heat oil and add vadium. 

When vadium turns brown, add onions and fry for 4 minutes.  

Add tomatoes and fry for 2 minutes. 

Add green pepper and Masala. 

Add coriander leaves.

Cook on low heat (should take around 15 minutes).

 

Source : Shriram

Indian Dessert Recipe : Iced Mango Souffle

 

Iced Mango Soufflé

Serves / Makes : 4

Ingredients :

5 Egg 1 cup + 2 tbsps Caster sugar 2 cups Cream 1/2 cup Mango pulp Ripe mango cubes for garnish

Method :

1.     Take three whole eggs and two yolks in a thick bottomed pan. 2.     Add caster sugar in and mix with a whisker. 3.     Place it on a double boiler and cook, stirring continuously with a wooden spoon on low          heat until thick and foamy. 4.     Remove bowl from heat and continue to whisk until completely cool. 5.     Whip one and a half cups of cream till it forms soft peaks. 6.     Mix in mango pulp. 7.     Gently fold the cream and mango pulp mixture into the egg mixture. 8.     Transfer into a prepared soufflé dish or individual ramekins and freeze overnight. 9.     Whip the remaining cream with two tablespoons of caster sugar till stiff. 10.   Transfer into a piping bag with a star nozzle. 11.   Pipe rosettes on the top of the soufflé and serve garnished with mango slices.     Source : User Contributed at Tarla Dalal

Indian Bread Recipe - Potato Masala Puri

Potato Masala Puri

Preparation Time : 20min. Cooking Time : 20min Serves / Makes : 4

Ingredients :

Potatoes - 250gms Ginger & garlic paste - 1tbsp Green Chillies - 8 (chopped) Garam Masala - 2tsp Mango powder - 2tsp (amchoor) Cummin Seeds - 1tsp Salt to taste Greenpeas - ½ cup (soaked & cooked to paste) Oil  Pudeena leaves (mint leaves) - 1tbsp paste FOR DOUGH : All purpose flour or fine maida - 300 gms Curd  - 1cup Salt to taste Yeast - dry 25 gms

Method :

1.     Prepare a smooth dough with above DOUGH ingredients .Keep a side for ½hour.. 2.     Boil water& cook potatoes to a smooth paste. 3.     Heat oil and add some cummin seeds, saute for 1min. 4.     Add chilli, garlic paste & chopped pudeena (or ground). 5.     Add salt & garamasala, amchur. Stir it. 6.     Finally add potato & greenpeas mixture. Stir well to a fine stuffing. 7.     Now make equal size balls with whole dough. 8.     In each dough, stuff 1 tsp potato mixture and again roll into a ball. 9.     Make little thick puris, deep fry them to a golden brown colour.   Source : User Contributed at Tarla Dalal

Indian Jam Recipe : Carrot Jam

CARROT JAM RECIPE

 

Ingredients :

1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water

Method :

1.   Chop the carrot into small pieces, and cook with water until quite tender.

2.   Pass through a sieve, add sugar and lemon juice and put it on fire.

3.   Stir until sugar is dissolved.

4.   Then cook it on a low fire until the jam thickens when tested on plate.

5.   Cool, pour into clean jars, Serve after one day.

Source : Indian Food Forever

Indian Salad Recipe : Corn Salad

Corn Salad

Preparation Time : 5 mins Cooking Time : 5 mins Serves / Makes : 4

Ingredients :

Fresh corn Kernels- 1 cup Cucumber- 1/2 cup Bean Sprouts- 1/2 cup Capsicum- 1/2 cup Salt- As Required Pepper powder

Method :

1.   Boil the fresh corn kernel with a pinch of salt. 2.   Chop cucumber, capsicums in smal cubes. 3.   Add bean sprouts and the chopped veggies to the corn. 4.   Add required salt and pepper and mix the contents.

User Comments & Tips

Good for breakfast and very fiborous. Highly nutrient content.     Source : Contributed Recipe for Tarla Dalal

Indian Salad Recipe - Simple Cucumber Raita

Simple Cucumber Raita

Preparation Time : 15 min Cooking Time :   10 min Serves / Makes : serves 3

Ingredients :

Fresh curd 1 cucumber 2 green chilly Salt to taste 1 teaspoon mustared seed (rai) 1/4 teaspoon sugar 2 cloves of garlic

Method :

1.   First grate cucumber. 2.   Make paste of chilly,mustard seed,salt and garlic. 3.   Add all these ingrediants in curd. 4.   Finally add sugar. 5.   Stir all the mixture well.

User Comments : This Raita is very tasty and taken be taken along with  Roti and Rice.

Source : Contributed Recipe at Tarla Dalal

Indian Vegetarian Dish - Tomatoes with Green Peas

Indian Vegetable Recipe : Tomatoes with Green Peas

 

Number of Servings : 6-8

 

Ingredients :

2 cups tomato (chopped)
1 cup green peas
2 onions (sliced)

Salt to taste
2 tablespoon cilantro/coriander (chopped)

Spices
3 green chili (chopped)
2 tablespoons cilantro/coriander (chopped)
1 teaspoon garam masala
1 teaspoon ginger paste
½ teaspoon garlic paste

Method :

1 Sauté onion with all the spices for few minutes on medium heat. 2 Add tomatoes. Cook everything in medium heat for 15 or more minutes with continuous stirring. If necessary, add little water to get very thick chunky stew (little thicker than salsa) 3 Add green peas. 4 Cook for few minutes on medium heat until peas are cooked. 5 Simmer for few minutes, garnish with cilantro and serve hot with rice or roti.   Source : Food India

Indian Fish Recipe - Prawn Curry

Prawn Curry (Shrimp Curry)

 

Number of Servings: 4

 

Ingredients :

2 lb raw prawns (shrimp)
2 cups coconut milk
1 tablespoon desicated (dry) coconut
1 tablespoon ground rice
2 tablespoons ghee & oil mix
2 good size onions finely chopped
1 ¼ tablespoons garlic paste
1 tablespoon fresh ginger paste
2 tablespoons curry powder
1 teaspoon chilli powder
8 to 9 curry leaves
¼ cup fresh lemon juice (if you don't have fresh use bottle)
2 tablespoons fresh coriander
salt to taste

 

Method :

1	Peel prawns and remove the veins if it is not already cleaned ( See Tips on cleaning the Prawns below ).
2	Dry roast the desicated coconut in heavy based pan until golden. Set aside, do the same with the rice powder.
3	When cooked blend (using a blender) both of them with half a cup of the coconut milk and make into a paste.
4	Heat the ghee in a pan and stir fry the curry leaves in the hot ghee, add the onions garlic and ginger paste and fry until all ingredients dissolve into each other (curry leaves excepted).
5	Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
6	Add the salt, coconut and rice paste from previous and gently let simmer.
7	Simmer for around 10 to 15 minutes, add the prawns and cook for a further 15 minutes until the prawns are cooked.
8	Take of the heat stir in the lemon juice and garnish with fresh coriander. TIPS  ON  CLEANING  THE  SHRIMP Prawn (shrimp) can be cleaned easily without wasting much of shrimp. Remove the head by twisting it off. Peel off the shell by beginning at the thicker end on top and moving down to tail. Remove tail by pinching and pulling off the tail shell slowly since tails are completely edible. (Keep the tail if you are serving prawn (shrimp) as an appetizer.) Clean vein by cutting prawn's (shrimp) back just enough to expose vein and then removing the vein off. Finally rinse the prawn (shrimp) with clean and cold water.

Source :  Food India

Indian Vegetable Recipe - Panner Mutter Gravy

PANNER MUTTER GRAVY

Preparation Time : 10 min Cooking Time : 10 min Serves / Makes : : 4-5

Ingredients :

2 Tomato 2 Capsicum 2 Onion 1spoon Oil 3 green chillies 2 Ginger half pcs Half spoon sugar 1 spoon salt 1 spoon Turmeric powder

Method

1.   Cut tomatoes, onions and capsicums.. 2.   Heat oil in fry pan. Add green chillies. 3.   Add ginger and onions. Cook for 1 minute. 4.   Add little sugar and turmeric powder. 5.   Add capsicum. Cook for one minute . 6.   Add paneer . Add salt and cook for one minutes. 7.   Add in tomato pieces and garam masala and cook . 8.   Serve hot put coriander leaves.

Source : User Contributed at Tarla Dalal