Indian Salad Recipe - Egg Salad

EGG SALAD RECIPE

Ingredients :

6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2 tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves

Method :

1.   Cut eggs into halves.

2.   Take out the yolk and mash with boiled potatoes.

3.   Mix salt, pepper, lemon juice and chopped coriander.

4.   Fill eggs whites with the mixture.

5.   Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum &

       coriander.

 

Source : Indian Food Forever

Indian Dal Recipe - Tomato Kadhi

Tamatar (Tomato) Kadhi

Preparation Time : 20 mins Cooking Time : 30 mins Serves / Makes : 4

Ingredients :

1 kg tomatoes 2 cups mixed vegetables (lauki,carrots,french beans,gavar,cauliflower, bhindi) 1 tsp green chilli paste 3 tbsp gram flour (besan) 1 tsp mustard seeds 1 tsp methi seeds a few curry leaves 1 tbsp red chilli powder 2 tbsp sugar salt to taste 2 tbsp oil corriander leaves for garnishing

Method :

1.   Boil the tomatoes with little water and puree them. 2.   Take oil in a kadhai or a sauce pan. 3.   Add mustard seeds,methi seeds. 4.   Add curry leaves,green chilli paste. 5.   Then add besan and fry for 1 min. 6.   Add the tomato puree,all vegetables,salt,sugar,red chilli powder and cook till the vegetables are done. 7.   Serve hot garnished with corriander leaves.You can serve this with vegetable pulav.   Source : User Contributed at Tarla Dalal

Indian Dal Recipe ; Dal Maharani

DAL MAHARANI

 

Ingredients :

1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Method :

1.   Soak rajma, urad daal and chana dal overnight.

2.   Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.

3.   Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.

4.   Fry for few minutes. Add chopped onions and tomatoes. Cook until done.

5.   Add salt, red chilli powder, turmeric powder and stir well.

6.   Add the mashed dals and boil for few minutes.

7.   Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

 

Source : Indian Food Forever

Indian Rice Recipe - Lemon Rice

LEMON RICE

Ingredients :
2 cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method :
1. Heat oil in a pan and add mustard seeds, allow to splutter.
2. Add turmeric powder and peanuts, fry till brown.
3. Now add green chilies, curry leaves, salt and fry for 2 minutes.
4. Take it off from the flame and add lemon juice and mix well.
5. Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

Source : Indian Food Forever

Indian Vegetable Recipe - Cauliflower Bhaaji

Cauliflower Bhaaji    ( Maharashtrain Style )   Serves : 4 people
Ingredients :
1 bunch cauliflower, 4 green chilies or chili powder , 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon mustard seeds or cumin seeds, salt and sugar to taste, 1 tbsp oil, coriander leaves, and grated fresh coconut for garnishing (optional)
Method : 1.   Chop cauliflower into small pieces. 2.   Wash in salt water. Set aside. 3.   Chop chilies and coriander leaves. 4.   Heat oil in a pan. Add mustard seeds and cumin seeds. 5.   As the seeds crackle, add asafoetida, turmeric powder. 6.   Add chopped chilies and cauliflower florets. Mix and cover till soft. 7.   Remove the lid, add salt, sugar and stir. Remove from the heat once        done. 8.   Garnish with coriander leaves and coconut. Source : Mumbai Masala

Indian Rice Recipe - Kashmiri Pulao

KASHMIRI PULAO RECIPE

Ingredients :
500 gms Long Grain (Basmati) Rice
100 gms Onion sliced vertically
5 gms Cinnamon (dalchini)
5 gms cardamom (Elaichi)
5gms cloves
A pinch of turmeric powder
1 gm saffron (kesar)
10 ml Milk
20 gms walnut
20 gms cashew nut
1 litre water
50gms oil
Salt to taste

Method :
1. Wash and soak rice.
2. Heat oil and fry onions till golden brown and remove.
3. Fry whole spices, turmeric powder, add rice and sauté.
4. Add half-saffron dissolved in little warm milk.
5. Add hot water and mix well.
6. Cook a little. Finish with remaining saffron and cook till grains are separated and done.
7. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Source : Indian Food Forever

Indian Vegetable Recipe - Chunky Cauliflower

Chunky Cauliflower

Preparation Time : 45 mins
Cooking Time : 20 mins
Serves / Makes : 8-10 persons

Ingredients :
1 large cauliflower
20 gm grinded peas
2 tsp chili powder
2 tsp garam masala powder
1 tsp chat masala
1 tsp turmeric powder
1/2 cup gram flour
Salt according to taste
A pinch of soda bi carb
Oil for frying

Method :
1. Wash & clean cauliflower the usual way then cut into flowerets. Keep aside.
2. Mix salt, garam masala powder, chat masala, chili powder, and turmeric powder in a bowl then coat this mixture on the flowerets one by one.
3. When all are finished & the mixture remains, sprinkle on top of all, arrange all this on a plate cover with a foil, leave it in the fridge for 30 mins.
4. Mix besan,grinded peas, soda bi carb, little salt & water, make it into a thin paste dip the flowerets one by one taking care nor to dip them fully. Catch hold of the stem & dip only the front part.
5. Heat oil and fry them to golden brown. Serve hot with tomato chili Sauce or plain with tea or coffee.
6. These can be fried without dipping in besan mix also. Enjoy healthy eating.

Source : View Contributed at Tarla Dalal.com

Indian Non-Veg Recipe - Kheema Pav

Kheema Egg

Preparation Time : 5 minutes

Cooking Time : 5-10 minutes

Serves / Makes : 4

Ingredients :
3 eggs
2 big onions, chop into big pieces and grind coarsely in mixer
1 tomato, chop and grind to a paste
1 pinch garam masala
1 pinch sugar
1/4 tsp turmeric powder
2 tsp chili powder
3/4 tsp coriander powder
1 tbsp oil
Salt to taste

Method :
1. Heat oil in a pan (preferably a non-stick).
2. Add onion paste and fry.
3. Add sugar, then add tomato paste.
4. Let oil separate from gravy, then add turmeric powder. Stir well.
5. Add chili powder and coriander powder, fry till nice aroma comes.
6. Then add salt and garam masala.
7. Now add eggs one by one, stirring constantly.
8. Mix eggs well into the gravy. Keep stirring without sticking to the pan.
9. When done, it will look like mutton kheema. Serve with roti, phulka or dosa.

User Tips :
Can also add boiled peas

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