Indian Dessert Recipes - Ras Malai

Ras Malai

Ingredients:

For Cheese Dumplings:

Milk 1/2 litre
Refined flour (maida) 1 tsp
Citric acid dissolved in water or lemon juice
1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar 1 cup
Water 1 cup
Rose essence or cardamom powder 2-3 drops or 1/4 tsp

For Cream Sauce:
Milk 3/4 litre
Sugar 5 tbsp
Sliced Almonds and Pistachios For decoration

Method:

1. Heat milk in a pan and bring it to boil. Remove from heat.
2. Add citric acid or lemon juice.
3. Stir slowly and gently until white curd forms on the surface and separates from whey.
4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5. Knead chenna to make a smooth dough. Add flour and knead again.
6. Make small balls of equal size (6-7) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna(cheese) dumplings will puff up.
9. On cooling, add rose essence.Keep the cheese dumplings aside.
10. Boil milk in a heavy base saucepan.
11. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy(almost half). Stir occasionally to prevent its sticking to the bottom of the pan.
12. Add sugar and cook for 5 minutes.Switch off the heat.
13. Let the sauce cool. On cooling, add the cheese dumplings(squeese the syrup).

Decorate with the sliced dry fruits. Refrigerate and serve chilled.

Indian Dessert Recipes - Mango Rabri

Mango Rabri

Ingredients:

Milk 6 cups
Sugar 1 cup
Mango Pulp 1 cup

Method :

1. Put milk in a pan.
2. Boil and simmer for 1.5 hours or till it acquires a granular consistency.
3. Remove and add sugar and stir until it disolves.
4. Add the mango pulp when the rabri has cooled down.

Serve chilled.

Indian Raita Recipes - Fruit Raita

Fruit Raita

Ingredients:

Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Indian Raita Recipes - Boondi Raita

Boondi Raita

Ingredients:

Yogurt 2 cup
Milk/Water 1/2 cup
Pain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin powder (Roasted) 1/2 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves chopped finely 1 tbsp.

Method:

1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.

Garnish with chopped coriander leaves. Serve chill.

Indian Breads Recipes - Corn Kachuri Recipe

Corn Kachuri Recipe
Fried Flat Breads Filled with Seasoned Corn

Ingredients :

2 cups Indian whole wheat flour
1 Tablespoon butter
1 Tablespoon vegetable oil
1 teaspoon salt
about 3/4 cup warm water (enough for a firm dough)
raw kernels from 2 ears of mature corn* (about 1 1/2 cups)
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 fresh jalapeño pepper, chopped
1 teaspoon salt
1 teaspoon cumin seeds
In a saucepan, heat:
2 Tablespoons oil
pinch hing
1/2 teaspoon cumin/mustard/sesame
1 Tablespoon lemon juice
1/4-1/2 teaspoon cumin/coriander powder
1/4 teaspoon turmeric

Method :

In a bowl, combine and knead together:

1. Indian whole wheat flour, butter, vegetable oil, salt, about warm water (enough for a firm dough) Cover and let rest.

2. Meanwhile, grind together coarsely in a blender or food processor:
raw kernels from 2 ears of mature corn* (about 1 1/2 cups), fresh coriander leaves chopped, jalapeño pepper chopped, salt, cumin seeds

3. In a saucepan, heat:
2 Tablespoons oil, pinch hing, cumin/mustard/sesame seed mixture When the seeds pop, add: lemon juice, teaspoon cumin/coriander powder, turmeric.

4. Add the corn mixture, and cook over low heat, uncovered, for 10-15 minutes until dry-ish and lightly browned.

5. Break off 1" pieces of dough, and roll out on an oiled board into 3" rounds. Put 1-2 teaspoons of the corn mixture between two of the rounds, and roll slightly to join the two rounds. Deep-fry in oil until golden brown, like puris.

Indian Salad Recipes - Mango Chutney Dressing

Mango Chutney Dressing
From: Annpfs

For Spinach Salad

1/4 cup Indira Delights Mango Chutney
1 clove garlic
1/3 tsp Indira delights Hot Sweet Mustard
2 1/2 Tbsp red wine vinegar
1 Tbsp olive oil

Put ingredients in blender.
Pulse until blended but ground course.
Toss with spinach salad

Indian Chutney Recipes - Peanut Garlic Chutney

Shengdaana Lehsun Chutney (Peanut Garlic Chutney)

Ingredients :

1 cup dry coconut
1/3 cup sesame seeds
1/2 cup roasted salted peanuts coarsely ground
1 full head of garlic (15-20 cloves)
2 dry red chillies
Salt to taste

Preparation :

Roast the coconut on a low fire till it begins to turn golden.
Roast the sesame seeds in the same way.
Mix all the ingredients except the peanuts together and grind in a food processor.
When done add the peanuts and mix well.
Season with salt.

Indian Non-Vegetarian Recipes - Chicken in Chopped Masala

Murg Kata Masala (chicken in chopped masala)

Ingredients :

1 kg chicken pieces of your choice with skin removed
3 tbsps vegetable/canola/sunflower cooking oil
2" piece of cinnamon
5-6 cloves
8-10 peppercorns
5 split pods cardamom
2 bay leaves
2 large onions sliced
10-12 cloves of garlic minced
1" piece of ginger minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp garam masala
2 large tomatoes cubed
2 green chillies minced
1 cup chicken stock
1/2 cup coriander chopped fine
Salt to taste

Preparation :

Heat the oil in a deep pan, add all the whole spices and fry till slightly darker.
Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute.
Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala.
Add the chicken and brown well.
Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up.
Serve with parathas

Indian Snacks Recipes - Mix Paratha

Mix Paratha
From: Poonam Satyendra Adhikari

for 2 people

Ingredients :

2 radishes(mooli)
2 carrots.
1 onion.
spices to taste.
green chillies(as per taste)
salt to taste.
oil
flour(aata)

Method :

Make dough of the floor a for making chapati. grate raddishes, carrots. Chop the onions into thin pieces. Mix all of these in a bowl. Add chopped green chillies, spices and salt to taste. Add salt a pinch more than your taste, as the flour reduces the saltiness a bit.

Make balls of the dough as for chapati. Take the ball in hand and press in inside from all directions so that it looks like a bowl. Put some oil all inside it by fingers. Now fill into it the mixture prepared. Close the ball from all sides. Now make chapati of thia ball. and put it into pan with oil on both sides. cook in medium flame.

This paratha can be relished with tomato chatney.

Indian Tandoori Recipes - Shrimp Kofta Curry

Shrimp Kofta Curry

Category: Fish & Seafood
Servings: 4
Preparation Time: 1 hour

Ingredients :

Shrimp-1 lb
Turmeric powder-1/2 tsp
Onions-3
Green pepper-3
Chilly powder-1/2 tsp
Egg-1
Bread crumbs-1/2 cup
Oil for frying
Coconut extract-2 cups
Chopped cilantro-1 tbsp
Chopped ginger- 2tsp
Chopped garlic- 2tsp
Garam masala powder-2 tsp
Tomato puree-1/4 cup
Salt to taste

Directions :

Kofta:
Cook shrimp with turmeric powder, mash it to thick paste with salt. Chop one onion and 2 green pepper.Mix this with shrimp and make small balls. Dip in beaten egg, roll in bread crumbs and deep fry to golden koftas, keep it aside.

Curry:
Chop 2 onions, 2 green pepper.
Grind ginger, garlic to a paste. Heat 1 tbsp oil in a pan,add onion, green pepper, ground paste and fry for 5 minutes. Add tomato puree, garam masala, chilly powder followed by coconut extract and salt. Allow it to boil,gradually add the fried koftas in low flame and leave it till the gravy becomes thick.Garnish with chopped cilantro.

Source : From the Kitchen of siddhika

Indian Starter Recipes - Spicy Potatoes Cake

Chatpata Aloo Cake (Spicy Potatoes Cake)

Ingredients:

1/2 kg Boiled and mashed aloo
1 tsp Lemon Juice
1 Green Chilli
Salt to taste

Filing 1:
1 cup Sprouted and boiled Moong Beans and Chickpeas
Salt, Corriander and Chat Masala
Mix well all the above ingredients

Filing 2:
2 cup boiled mixed vegetables ( carrot, beans, peas)
1 tsp lemon juice
Salt and red chillies to taste
Mix well all the bove ingredients

Instructions:

1. Mix boiled and mashed potatoes well with salt, green chilli and lemon.

2. Prepare 3 base of any shape.

3. Place filing 1 over one of the prepared base and cover it with the 2nd base.

4. Then place filing no 2 over the 2nd base and cover it with 3rd base.

5. Garnish with yoghurt, tamrind sause and green corriander sause.

6. Finally garnish with fresh corriander and cut the potatoes cake into the pieces and Serve.

Indian Paneer Recipes - Paneer Taash Kabab

Paneer Taash Kabab

Ingredients:

1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste

How to make paneer taash kabab :

1. Slice paneer into seven pieces.
2. Mix well all the marinade ingredients and spread evenly on the cut paneer.
3. Keep aside for 10 minutes.
4. Spread mint chutney evenly on the cut paneer.
5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
6. Stack each layer of cut paneer one on top of the other, by repeating the process.
7. Make a mixture of cream and crushed black pepper and pour out over the top layer.
8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
9. Cut into desired equal sizes.

Indian Breakfast Recipes - Spinach Lentil Vada

Spinach Lentil Vada

Ingredients:

Lentil Dal - 2 Cups
Green Spinach Leaves - A handful
Red Chilies - 4 to 5
Salt - 1 Tsp
Ginger - 1 small piece
Mint leaves - 4 to 5
Asafoetida - A Pinch
Oil for frying

Method:

Soak Lentil dal for 2 to 3 hours.
Chop the spinach leaves into small pieces.
Grind the lentil dal coarsely adding red chili, salt, ginger and asafoetida.
Add the spinach and mint leaves to the batter.
Heat some oil in a kadai. Flatten the prepared batter in a plastic sheet.
Deep fry the vadas till golden brown. Note: Add very little water while grinding the dal. Serve hot with chutney or sauce.

Serves: 4
Preparation time: 15 mts

Source : by Prema Narayanan

Indian Breakfast Recipes - Bread Pizza

Bread Pizza

Ingredients:

4 large bread slices
1 celery stick, chopped
1/2 small onion, chopped
2 medium mushrooms, chopped
2 spring onions, chopped
8 pitted olives, halved
1/4 capsicum, chopped
1/2 tsp garlic-ginger paste
1 green chili, finely chopped
2 tbsp tomato sauce
1/2 tsp mustard sauce
Pinch Italian seasoning
Shredded cheese
1 tbsp cooking oil
Salt to taste

Method:

Heat the oil in a skillet and fry the chili till brown.
Add all the vegetables, salt and sauté for 5 mins.
Mix tomato sauce, mustard sauce, Italian seasoning and spread on the bread slices.
Spread the sautéed vegetables evenly on them.
Sprinkle shredded cheese liberally.
Bake in a preheated oven at 300 F on the lower level rack till the cheese melts.
Serve with Espresso coffee or hot milk shake.

Serves: 2
Preparation time: 15 minutes
Source : by Neelu Ajay Singh

Indian Breakfast Recipes - Onion Kachori

Pyaz Ki Kachori Recipes (Onion Kachori)

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

How to make pyaz ki kachori :

To prepare the dough :

1. combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. For the onion filling heat oil in a pan.
4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
6. Add the chopped coriander and mix well.
7. Remove the bay leaves.
8. Allow the mixture to cool completely. Divide into 12 equal parts and keep aside.

To make kachoris :

1. Roll out each portion of the dough into a 2 inch diameter circle.
2. Place one portion of the filling in the centre of the rolled dough.
3. Surround the filling with the dough by slowly streching it over the filling.
4. Seal the ends tightly and remove excess dough.
5. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat with the remaining dough and filling.
8. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
9. The kachoris should puff up like puris.
10. These kachoris take a long time to be cooked in the inside too.
11. Serve hot with tamarind chutney and hari chutney.

Indian Breakfast Recipes - Raw Banana Cutlet

Raw Banana Cutlet

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.
5. Serve with tomato sauce.

Serves: 2 persons
Preparation time: 30 minutes

Indian Snacks Recipes - Dried Peas Chaat

Mattar ki Chaat Recipe (Dried Peas)

Ingredients:

2 cups pre-soaked sukhe matar (dried whole peas)
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat Spices :
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)

How to make indian matar chaat :

1. Place dried peas in a saucepan and add sufficient water to cover them.

2. Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.

3. Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.

4. Toss well and serve matar ki chaat.

Indian Cooking Recipes - Muglai Paneer

Muglai Paneer

Ingredients :

1tsp khus khus
1tsp watermelon seeds
1 cup beaten curd
1 onion
½ tsp garam masala
½ tsp red chill powder
Salt to taste
1 cup cream
250 gms paneer
5 corainder leaves for decoration

Method :

1. Soak khus-khus and watermelon seeds in water and grind it to a fine paste.
2. Heat 1½ tbsp ghee and cook the grated onion till transparent.
3. Add ground paste cook for 2 mins. Gradually add curd.
4. Cook for 5-7 mins till it turns golden brown and leaves oil.
5. Add all the masala, cream and again cook for 2-3 mins.
6. Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens.
7. Add corainder leaves and elaichi powder before serving.

Indian Snacks Recipes - Peas Stuffed Kachoris

Matar ki Kachori
Peas stuffed Kachoris

Ingredients :

2 cups - All purpose wheat flour
2 tbsp and for frying - Vegetable oil
1/2 tsp - Cumin seeds
1/2 tsp - Asafoitida
1 tsp - Red chilli powder
1/2 tsp - Turmeric powder
2 cups - Green peas

Directions :

1. Add 1 tbsp vegetable oil to wheat flour, a pinch of salt and knead the flour to a soft dough, wrap in a wet cloth. Keep aside for 10-15 min.

2. Boil the green peas in a vessel with salt and turmeric powder. Strain to drain all water and mash them properly.

3. Now heat 1 tbsp vegetable oil in a frying pan and add cumin seeds, let them crackle, add asafoetida and chili powder and mashed green peas, add salt as per taste. Fry for 5 minutes. Keep aside till it looses heat.

4. Now make balls of the dough, flatten them on a flattening surface and stuff the green peas mix. Seal the dough from all the ends properly.

5. Deep fry in a frying pan at mid flame till the kachoris turn brown. Serve with Chili sauce or tamarind chutney.

Submitted by : Shuchi Mandloi

Indian Breakfast Recipes - Gazar Parantha

Gazar Parantha

Ingredients :

Carrots - 2 medium sized
wheat flour - 200 gms
coriander leaves
salt to taste
Cooking oil to roast

Directions :

1. Knead dough into soft dough.
2. Wash and grate the carrots and add coriander leaves to this.
3. Make small balls of the dough and stuff this with little grated carrot mixture.
4. Roll this on a flat surface like rotis
5. Roast this on tawa on both the sides with sufficient oil.
6. Serve hot with pickle or raita or plain curd.

Submitted by : Tanuja Goturi