Indian Pickle Recipes - Onion Pickle

Onion Pickle

Ingredients:

4 onions, sliced into big pieces
4 green chilies paste
1 tomato, chopped
2 tbsp oil
1/2 cup yogurt
1 sprig curry leaves
1 tsp seasoning seeds
Salt to taste

Method:

1. Put the onion pieces into a blender and grind for 5-10 seconds. It should not get into smooth paste. It should remain in pieces.
2. Heat oil in a pan, fry the seasoning seeds, curry leaves and allow to splutter.
3. To this, add chili paste and fry for few minutes.
4. Then add onion mixture with tomato pieces and allow to cook until they are done.
5. Later add salt and yogurt, mix well and remove from heat.
6. Serve with pulao or fried rice.

Indian Salad Recipes - Prawns Salad

Preparation time: 30 minutes

Ingredients:

Prawns - 1 cup
Turmeric powder a pinch
Salt as required
Thick coconut milk - 1 cup
Thin coconut milk - 1 cup
Green chilies - 4 to 5
Onion - 1

Method:

1. Marinate prawns with turmeric powder and salt for half an hour
2. In the meantime prepare the thick and thin coconut milk.
3. Cut green chilies in to round small pieces. Fry the prawns in oil till it turns pink in color and remove from the pan
4. In the same pan, fry onion and green chilies nicely. Add prawns and fry nicely.
5. Add thin coconut milk and allow it to boil for 5 minutes or until the prawns are thoroughly cooked.
6. Finally add the thick coconut milk and allow it to boil for 2 minutes.
7. Garnish with spring onions and coriander leaves. Serve with rice, appam and chapathi.

Indian Snacks Dishes - Chicken Pakodas

Chicken Pakodas

Ingredients:

250g boneless chicken, cut into small pieces
250g gram flour
Salt to taste
100g onions, chopped
1/2 tsp turmeric
1 bunch curry leaves
1 bunch coriander leaves, finely chopped
1/2 tsp garam masala powder
2 tsp ginger garlic paste
1 1/2 tsp chili powder
5 green chilies, chopped
Oil for frying

Method:

1. Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes.
2. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water.
3. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp.
4. Serve with tea.

Indian Snacks Dishes - Spinach (Palak) Kebabs

Spinach (Palak) Kebabs

Serves: 5-6
Preparation time: 30 minutes

Ingredients:

5-6 bunches spinach (Palak)
150 gms bengal gram (chana dal)
7-8 green chilies, chopped
2 tsp garam masala
Few sprigs of coriander leaves, chopped
3-4 tbsp corn flour
1/2 cup bread crumbs
Salt to taste
Oil for frying

Method:

1. Boil 2 glasses of water, add spinach leaves and boil for 5 more minutes. Drain water and keep aside.
2. Squeeze all the water from the spinach leaves and grind to a smooth paste.
3. Boil chana dal until tender, drain water and grind to a smooth paste. To this paste, add spinach paste, garam masala, chopped green chilies, bread crumbs, salt, coriander leaves and make a batter.
4. Make small balls from the batter, roll the balls in the corn flour and press a little to give a shape of the kebab.
5. Heat oil in a deep frying pan and fry the kebabs until golden. Serve hot with tomato sauce.

Indian Rice Recipes - Spinach Rice With Cheese

Ingredients:

1 bunch spinach leaves washed & drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chilies
1" piece ginger
1 tbsp butter
1 onion, sliced into thin long strips
Salt to taste
1/2 tsp cinnamon & cloves powder
1 cup cabbage, finely chopped
Juice of 1 lemon
1/4 cup milk

Method:

1. Boil enough water to cook the rice. When hot add salt, 8-10 drops lemon juice and rice. Cook till almost done.
2. Drain in colander. Cool by spreading on a plate. Keep aside.
3. Blend spinach, green chilies and ginger to a fine paste without adding water. The sustained water is enough for blending.
4. Warm butter in a pan, add the spice powder and onions. Fry till they are light brown. Also add cabbage, lemon juice, salt and spinach paste. Fry for 5 minutes.
5. Add the above fried masala to rice leaving behind 1 tbsp mixture.
6. Add half of the cheese to the fried masala and delicately mix the masala with rice till evenly mixed.
7. Mix preferably with fingers so that rice does not break. Transfer to a casserole and spread the leftover fried masala paste on the rice.
8. Sprinkle the remaining cheese and the milk on the rice.
9. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.

Indian Rice Recipes - Cashewnut Rice With Peas

Cashewnut Rice With Peas

Ingredients:

1 cup basmati rice
1/2 cup roasted cashews
1/2 cup peas
2 tbsp ghee or butter
A pinch of turmeric
A pinch of asafoetida
Salt to taste
1 3/4 cups of water

Method:

1. Clean and soak the rice in water for few minutes.
2. In a 1-quart pan heat ghee and fry green peas and asafoetida for 2 minutes.
3. Then add drained rice and stir over medium heat for 30 seconds.
4. Add water, turmeric, salt to the rice mixture and bring to a full boil by covering the pan.
5. Cook on medium heat for 20-30 minutes or until the rice is done.
6. Add roasted cashews to the rice and stir well.
7. Garnish with coriander leaves and serve.

Indian Non-Vegetarian Recipes - Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

CHICKEN MARINATION:
Boneless chicken (small pieces) 900 grams
Yogurt 1/4 cup
Ginger (minced) 3 tsp.
Garlic (crushed) 3 tsp.
White pepper 1/4 tsp.
Cumin powder 1/4 tsp.
Mace 1/4 tsp.
Nutmeg 1/4 tsp.
Green cardamom powder 1/4 tsp.
Chilli powder 1/4 tsp.
Turmeric 1/4 tsp.
Lemon Juice 3 tbsp.
Oil 4 tbsp.

SAUCE (GRAVY) :
Tomato Paste 1.5 kgs
Ginger-Garlic paste 4 tsp.
Green chillies (small size. Finely chopped) 5-6
Red chilli powder 1 tbsp.
Cloves 5-6
Green cardamom 8
Butter 3 tbsp.
Cream 2/3 cup
Fenugreek 1 tsp.
Ginger (thin strands) 2 tsp.
Coriander leaves for garnishing
Salt to taste

Method:

1. Mix all ingredients given "Chicken Marination". Add chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.
3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.
6. Add chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

Indian Non-Vgetarian Recipes - Egg Biryani

Egg Biryani

Ingredients:

Basmati rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion (thin-sliced) 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli (thin-sliced) 2
Cloves 2-3
Black pepper 6-7
Bay leaves 2
Brown cardamom 1
Green cardamom 2
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Cinnamon sticks (thin) 3-4 (1/2 inch each)
Cumin seeds 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste
Chopped coriander leaves

Method:

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.

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.