Indian Tea Recipe - Basil Tea

BASIL TEA RECIPE

Ingredients : 
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves or 2 Tea Bags
To taste Sugar
As needed Milk

Directions :
1.   In a small tea pan bring water and basil leaves to boil.
2.   Lower the heat and allow to brew for 3-4 minutes.
3.   Now add the tea leaves or tea bags and sugar as per taste.
4.   Bring to boil.
5.   Turn off the heat and strain it into cups and add milk as per your taste.

Courtesy : Indian Food Forever

Indian Bread Recipe - Spicy Paneer Naan

Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Directions : 

1.     Sieve the flour properly.

2.     Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.

3.     Cover and wait for 5 to 7 minutes until the mixture is full of froth.

4.     Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

5.     Knead the dough for at least 6 to 7 minutes.

6.     Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
7.     Mix all the ingredients for the stuffing properly.

8.     Divide the dough into 20 small parts and shape into naans.

9.     Put 1 tbsp of the filling in the centre.
10.   Seal the edges and roll into oblong shape to any other shape whichever you like.
11.   Grease a pressure cooker very lightly with oil.

12.   Take out the lid from the pressure cooker and heat it upside down.
13.   Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
14.   Take out and apply butter.

15.   Ready to serve.

 

 

Courtesy : Recipes Indian
 

Indian Chutney Recipe - 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)

Directions :
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.

Courtesy : Indian Food Forever

Indian Pickle Recipe - Cabbage Pickle

Cabbage Pickle

Ingredients :

½ of small size cabbage
4-5 red chillies
Small ball of tamarind
1.5 tsp cumin seeds
2.5 tsp urad dal
Asafoetida a pinch
Turmeric a pinch (optional)
Salt to taste
2 tsp oil

 

Directions :

1.   Gently roast red chillies, urad dal, cumin seeds and asafoetida in a pan.
2.    Roast each one seperately and make a powder of it and keep aside.
3.    Add oil in a pan and fry cabbage (cut to small pieces) for 5 mins.
4.    Then add salt and soaked tamarind and fry until cabbage turns light brown and all the water is evaporated.
5.    If required we can add a pinch of turmeric.
6.    Grind this paste with the powder.
7.    Ready to serve.

 

 

Courtesy : Recipe Indian 

Indian Snack Recipe - Aloo Tikki

Aloo Tikki

Ingredients :

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

 

Directions : 

1.   Mix all the ingredients well, except the oil.

2.   Divide into 12 equal portions and make balls.

3.   Flatten each between the palms into discs.

4.   Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.

5.   Drain and pat dry on absorbant paper.

6.   Serve hot.

 

 

Courtesy : Indian Child

Indian Starter Recipe - Crispy Corn-Fried Chicken

Crispy corn-fried chicken

Ingredients :
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.

For the marinade
Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.

Directions :
1.   Clean the chicken pieced well.
2.   Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to
3 hours.
3.   Make a light batter with eggs, salt cornflour and water.
4.   Dip the fillets in batter, drain off excess and coat with cornflakes.
5.   Deep-fry chicken till light golden and crispy.
6.   Serve hot with lemon wedges.

Courtesy : Voice of Kerala

 

Indian Salad Recipe - Vegetable Salad

VEGETABLE SALAD RECIPE

Ingredients:

10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste
 

Directions :

1.   Take big plate and arrange salad leaves.

2.   Add shredded cabbage, onions, carrot, cucumber, and radish.

3.   Now arrange tomato, banana, apples, and guavas.

4.   Sprinkle salt and chaat masala.

5.   Pour lemon juice.

 

 

Courtesy : Indian Food Forever

 

Indian Cookie Recipe - Coco Crisps

Coco Crisps

Preparation Time : 10minutes Cooking Time : 10 to 15minutes Serves / Makes : makes 24cookies

Ingredients  ;

2/3cup all purpose flour 2tablespoonunsweetened cocoa powder 3/4teaspoon baking powder pinch of salt 1/2cup sugar 3tablespoons unsalted butter 1egg white 1and a half teaspoons light corn syrup 1and a half teaspoons vanilla extract

Directions :

1.     In a small bowl stir together flour cocoa baking powder and salt. Set aside. 2.     In another bowl using hand mixer at medium speed beat together sugar and butter until mixture resembles bread crumbs about a minute. 3.     Add egg white corn syrup and vanilla and beat until smooth. 4.     Stir in flour mixture gradually.Form into log 1 inch in diameter and 6inches long. 5.     Wrap in plastic wrap and chill over night, or slice and freeze. 6.     To bake, spray nonstick baking sheets with cooking spray. 7.     Slice dough 1/4 inch thick. 8.     Place cookies 2 inches apart on baking sheets. 9.     Bake at 375 degrees until cookies are firm at edges still soft in center about10 to 12minutes. 10.    Remove from oven. 11.    Let cookies remain on sheets 1 minute,then remove with spatula and cool on wire rack.     Courtesy : User Contribution at Tarla Dalal

Indian Snack Recipe - Vegetable Pakora

Vegetable Pakora

Ingredients :
2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions, etc)
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Directions :
1.   Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt.

2.   Coat each vegetable piece with this batter and deep fry.

3.   Serve with tomato ketchup.

 

 

Courtesy : Indian Child

Indian Sauce Recipe - Mint Sauce

MINT SAUCE RECIPE

Ingredients :
3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak)

Directions :
1.   Boil together vinegar, sugar and salt.
2.   Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
3.   Stand aside to cool before serving.

Courtesy : Indian Food Forever

Indian Cookies - Choclate Peanut Cup Cookies

Chocolate peanut cup cookies 
 
Preparation Time : 45 Min
Serves / Makes : 30 cookies
 
Ingredients :
1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Directions :
1.   Preheat oven to 350 degreesF (175 degrees C).
2.   In a large bowl, cream together the butter, peanut butter, white sugar, and brown
      sugar until smooth.
3.   Beat in the eggs one at a time, then stir in the vanilla.
4.   Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture.
5.   Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
6.   Drop by tablespoonfuls onto ungreased cookie sheets.
7.   Bake for 8 to 10 minutes in the preheated oven.
8.   Let it cool for 1 or 2 minutes on sheet before removing. 

Courtesy : User Contribution at Tarla Dalal

Indian Cake Recipe - Date & Walnut Cake (Eggless)

Eggless Date & Walnut Cake

 

Ingredients :

1 ½ cup maida
¾ cup oil
¾ cup sugar
1 cup dates
¾ cup walnuts
1 ½ baking soda

 

Directions  :

1.     Wash the dates, remove the seeds, chop it, and soak it in levelled water for ½ hour.

2.     Beat oil and sugar thoroughly. Sieve maida and baking soda together.

3.     Add this to the oil and sugar mix and beat well.

4.     To this add the soaked dates along with water.

5.     Beat the mix again, after adding chopped walnuts.

6.     Bake it at 190ºC until done.

7.     Remove cake from pan after it cools down.

Courtesy : Recipes Indian

Indian Sandwitch Recipe - Corn Chilli Cheese Sandwich

Corn Chilli Cheese Sandwich

Preparation Time : 15 mins Cooking Time : 5 mins Serves / Makes : 2

Ingredients

-8 bran / brown bread slices -200 gm American corn kernels -2 medium-sized potatoes -1/4 small bunch fresh coriander leaves -3-4 green chillies -2 flakes garlic ground to a paste -1/4 tsp black pepper powder -1/4 tsp mustard powder - 1/4 tsp chaat masala -Salt to taste -200 g cottage cheese sliced into 4 - 1 tsp oil

Directions :

1.   Boil corn kernels in one and a half cups of water till tender. Drain. 2.   Grind half of them to a coarse paste. 3.   Boil, peel and mash potatoes. 4.   Clean wash and chop coriander leaves. 5.   Remove stems, wash and finely chop green chillies 6.   Sprinkle paneer slices with chaat masala and keep aside. 7.   In a frying pan heat oil, saute garlic paste till the raw smell goes off. 8.   Add mashed potatoes,corn paste, chopped green chillies, salt, pepper. Make 4 parts. 9.   On 4 slices of bread spread the above paste and top with paneer slice, cover with remaining bread slices 10.  Grill till bread is toated or toast in a sandwich maker. 11.  Serve hot with Green Chutney.

User Tips

Its healthy and low calorie  too ! Courtesy : User Contributed at Tarla Dalal

Indian Snack Recipe - Pavta Patties

PAVTA PATTIES RECIPE

 

Ingredients :

11/4 cup soaked overnight Lima Beans
2 medium sized boiled, peeled and mashed Potato (Aloo)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Garam Masala
4 tsp Flour
5 tblsp Oil

Directions :

1.   Boil the beans in enough water until very soft. Drain them.

2.   Knead all the ingredients including beans, except flour and oil, into a stiff dough.

3.   Make equal size balls of the dough and flatten them slightly.

4.   Heat the oil. Roll each patty in the flour and shallow fry until golden and crisp.

5.   Drain on a paper towel.

6.   Serve hot with tamarind chutney.

 

 

Courtesy : Indian Food Forever

Indian Kheer Recipe - Makkai aur Matar ki kheer

Makkai aur matar ki kheer

 

Serves : 4

 

Ingredients :

American Corn : 60gm

Green peas : 60gm

Milk : 1.5litre

Sugar : 80gm

A pinch of cardomom powder

Pistachios : 25gm

Almonds : 25gm

 

Directions :

1.   Boil milk in a pan, reduce heat and let it simmer for 20 minutes.

2.   Add sugar and let it simmer for 15 minutes.

3.   Put corn and peas in, simmer till vegetables are soft and milk reaches pouring consistency.

4.   Add cardomom powder and nuts.

5.   Tastes best when served cold and garnished with chopped pistachios.

 

Source : Chef Satish Arora & DNA

Indian Raita Recipe : BeetRoot Raita

Beetroot Raita 
 
Preparation Time : 10 min.
Cooking Time : 20 min.
Serves / Makes : 2
 
Ingredients :
Beetroot- 1 medium sized
Curd-about one big bowl (not very sour)
Ginger-Chilli Paste- 1 tsp
Salt to taste
Sugar-1-2 tbsp (depending on how sour the curd is)
Chopped corriander for garnishing

For Vaghar:
Oil-1 tbsp
Mustard Seeds Rai-1 tsp
Crushed Pepper-1/2 tsp
Asafoetida (Hing) -2 pinches
 
Directions :
1.    Boil the medium sized beetroot in the pressure cooker.
2.    Grate it & keep it aside.
3.    Add Salt, ginger-chilli paste, Sugar in the curd & beat it well.
4.    Add grated Beet-root in it & mix it well.
5.    Heat oil in a small pan for vaghar.
6.    Add crused pepper & rai in it.
7.    Add hing moment rai start cracking & remove it from the fire.
8.    Spread the vaghar on the raita & garnish it with corriander. 
 
Tips
-This is nutritious raita & looks very appetising due to its bright colour.
-Could be eaten with any kind of stuffed parathas, pulaos, etc. 

Courtesy : User contributed at Tarla Dalal

Indian Kabab Recipe - Chili Lamb Kababs

Chili Lamb Kababs

Serves : 6

Ingredients :
1 medium onion roughly chopped
2 cloves garlic, peeled
1-2 medium red chilies, seeded
2 tablespoons flaked coconut
1/4 cup lemon juice
2 tablespoons soy sauce
1 1/2 lb. diced lean lamb
4 oz peanut butter (smooth or crunchy)
1/2 cup hot water
Few drops of chili sauce (optional)
12-18 papadums
 
Directions :
1.     Process onion, garlic, chilies, coconut, 2 tablespoons of the juice and 1 tablespoon of the soy sauce in a food processor to a thickish paste.
2.     Place the meat in a large dish and stir the onion mixture through;
3.     Leave to marinate in a cool place for 10 minutes.
4.     Prepare a fire in a grill to a high heat.
5.     Thread the lamb onto oiled skewers.
6.     Cook, turning occasionally, for 8-10 minutes, or until done to your liking.
7.     Combine peanut butter, water and chili sauce in a small pan, stirring over medium heat until smooth.
8.     Remove from heat, stir in remaining juice and soy sauce.
9.     Cook papadums, 6 at a time, in a microwave oven on High (100% power) for 1 minute.

        (Do not use a convection-type microwave oven because arcing may occur.)
10.   Serve with kabobs and sauce.

Calories: 310    Fat: 18g  Carbohydrates: 11g  
Cholesterol: 75mg   Sodium: 523mg    Protein: 28g  
Fiber: 2g   %  Cal. from Fat: 52%    % Cal. from Carbs: 14%  

Source: The Barbecue Cookbook

Indian Rice Recipe - Vegetable Pulao

Vegetable Pulao

 

Serves : 8

Preparation Time : 30 minutes

 

Ingredients :

Rice : 500 gms

Oil : 1 tsp

Finely chopped onions : 2

Giner paste : 1 tsp

Green chilli paste : 1 tsp

Diced potato : 2

Diced carrots : 100 gms

Diced French beans : 50 gms

Green peas : 50 gms

Cauliflower florets : 150gms

Garam Masala : 1/2 tsp (*)

Salt and pepper to taste.

 

Directions :

1.     Boil rice till 3/4 done and keep aside.

2.     Saute finely chopped onions in oil till transluscent.

3.     Add ginger and chilli paste and saute further.

4.     Add diced potatoes and carrots. Cook for a few minutes.

5.     Finally, add the remianing vegetables, saute till they slightly tenderise.

6.     Bring in the pre-cooked rice and toss well.

7.     Finish with seasoning and garam masala.

8.     Serve hot with choice of raita.

 

Note : (*)

Indian cookery depends wholly on using the right blend of spices. That is why traditional combinations of spices are home-ground and kept ready for use. The term for these mixtures is "masala". Each region of India has its own special blend depending on availability, climate and methods of cooking. In the North, where the winters are cold, a blend called 'Garam Masala', meaning hot spices, is preferred to chillies which cool the body by promoting perspiration.

 

Courtesy : TOI

Indian Daal Recipe - Moong Daal Recipe

MOONG DAAL RECIPE

Ingredients :

1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves

 

Directions :

1.   Pressure cook moong ki dal for 2 whistles.

2.   Mash it and add turmeric powder, hing and salt to it.

3.   Add 1 cup water.

4.   Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

5.   Add the chopped onions and fry for a minute.

6.   Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

7.   Garnish moong daal with coriander leaves and serve hot.

Courtesy : Indian Food Forever

Indian Rice Recipe - Spicy Peas Pulav

Spicy Peas Pulav

Ingredients :
2 cups rice
1 to 2 cups boiled peas
¼ cup coconut
4 to 5 green chillies
a small piece ginger
4 cloves
2 elaychis
a small piece cinnamon stick
¼ tsp mustard
salt
2 to 3 tsp cooking oil

 

Directions :
1.   Cook rice with less water as you would cook for pulav.
2.   Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon stick and keep it aside.

3.   Add mustard in oil till it crackles, and add the ground masala, salt and keep stiring for a few minutes until the flavour oozes.
4.   Now add the cooked rice, peas, and mix it gently.

 

Courtesy : Recipes Indian