Indian Non-Vegetarian Recipes - Prawns Curry

Prawns Curry

Ingredients:

1 lb prawns
5 green chilies, chopped
2 onions, chopped
1 small bunch spring onion leaves, cilantro leaves
2 tsp ginger-garlic paste
2 tomatoes, chopped
2 tsp chili powder
1 tsp turmeric
4 tbsp oil
2 tsp garam masala
Salt to taste

Method:

1. Clean the prawns in salt water to avoid smell
2. Heat oil in a pan. Add green chilies, onions and fry until brown.
3. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes.
4. Then add tomatoes, prawns and cook until they are done.
5. Add salt, chili powder, garam masala and fry for 5 minutes.
6. Garnish with cilantro leaves.

Indian Non-Vegetarian Recipes - Tandoori Fish

Tandoori Fish

Ingredients:

2 lbs of any mild white fish fillets; cut into 2" * 3" pieces.
1/3 cup vinegar
1 tbsp chopped fresh ginger
4 garlic cloves
Salt to taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tbsp ground cayenne pepper
1/2 cup oil

Method:

1. Make a paste of the vinegar, ginger, garlic, salt, coriander, cumin, cayenne pepper

and oil in a blender.

2. Marinate the fish pieces in the paste for 4 hours in the refrigerator.

3. Turn the oven on to broil at the highest point.

4. Place the fish pieces on a baking tray and broil for about 10 minutes.

5. Turn over on the other side and broil for about 7 minutes again.

6. Broiling time may differ depending on the thickness of the fillets.

Indian Gravy Dishes - Malai Kofta

Malai Kofta

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:

Koftas :
1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava.

Optional:
1. You can deep fry the koftas also.
2. serve place warm koftas in a casserole.
3. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
4. Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Indian Breakfast Recipes - Spinach Masala Dosa

Spinach Masala Dosa

Serves: 6
Preparation time: 30-40 minutes

Ingredients:

2 cups chopped spinach
1 1/2 cups raw rice
3/4 cup grated coconut
2 tbsp jaggery powder
2 tbsp coriander seeds
1 tbsp each black gram and oil
6-7 red chilies
1 tsp cumin seeds
1/2 tsp fenugreek (methi) seeds
Marble size tamarind
1 sprig curry leaves
2 each green chilies and onions, chopped
Salt to taste

Method:

1. Soak rice in water for 2 hours, wash well and drain out water.

2. Heat oil in a pan, add fenugreek seeds, black gram, red chilies, coriander seeds, cumin seeds and fry till all are well roasted.

3. Add grated coconut, curry leaves and fry for a minute. Allow it to cool.

4. Add this roasted masala to the rice along with 2 cups of water, tamarind, jaggery, salt and grind them into a smooth batter in a blender.

5. Add the chopped ingredients into the batter.

6. Heat a greased dosa pan, keep little mixture on the pan, spread it and sprinkle some oil on the dosa. Fry on both sides until brown.

7. Serve hot with butter

Indian Breakfast Recipes - Soya Dahibara

Soya Dahibara

Serves: 4
Preparation time: 20 minutes

Ingredients:

500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
Few coriander leaves, chopped
Salt to taste
1 tsp. cumin seeds
Soya refined oil for deep frying

Method:

1. Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency.

2. Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya oil till the baras turn golden brown.

3. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled.

Indian Breakfast Recipes - Upma With Puffed Rice

Upma With Puffed Rice

Serves: 4-5
Preparation time: 15-20 minutes

Ingredients:

4-5 cups puffed rice (maramaraalu-borugulu)
1 onion, chopped
1 small cucumber, chopped
Juice of 1/2 lemon
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered
Salt to taste

For the seasoning:

2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin

Method:

1. Clean puffed rice, wash and drain. Keep it aside. Heat oil in a wok and prepare the seasoning.

2. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till onions turn pink in color.

3. Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix. Add this mix to the onions and mix well.

4. Cover the wok and cook on a low flame till the contents become hot, stirring in between. Add lemon juice and coriander leaves. Serve hot.

Variations:
Add a few finely chopped potato pieces to the onions. Add 1 tomato, chopped to the seasoning towards the end. Can be prepared without onions.

Indian Pickle Recipes - Potato Pickle

Potato Pickle

Preparation time: 20 minutes

Ingredients:

500 gms potatoes, slightly boiled, peeled and cut into small pieces
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
4 lemons
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida

Method:

1. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl; add chili powder, salt, crushed garlic, methi seeds powder and mix well.
2. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
3. Finally add lemon juice; mix well and store in an air-tight container.
4. After 3 days, mix the mixture well and serve.

Indian Pickle Recipes - Spicy Carrot Pickle

Spicy Carrot Pickle

Serves: 5
Preparation time: 45 minutes

Ingredients:

15 carrots, peel & cut into long pieces
2 onions, chopped into big cubes
1/2 tbsp. ginger-garlic paste
2 dry red chilies, broken into pieces
2 tsp. coriander powder
1 tsp. mustard powder
1/2 tsp. cumin (jeera) powder
1/4 tsp. fenugreek (methi) powder
1 1/2 tsp. brown sugar (or powdered jaggery)
3 tsp. lemon juice or vinegar
2 tsp. red chili powder
A pinch of asafoetida (hing)
1 tbsp salt (or to taste)

For the seasoning:

1 cup oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds (jeera)
1/4 tsp. urad dal (black gram)
1/4 tsp. methi (fenugreek) seeds
1 tbsp curry leaves

Method:

1. Make a coarse paste of the onions and keep aside.
2. Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it. Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.
3. Then add onion paste, ginger-garlic paste and sauté till golden brown. Turn off the stove and allow it to cool.
5. After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients. Mix well and store in an airtight jar. Refrigeration is required.
6. Allow the carrots to marinate in this mixture for 2 days. The pickle is then ready to serve.
7. Serve with steam rice or curd (yogurt) and rice.

Indian Pickle Recipes - Spicy Mango Pickle

Spicy Mango Pickle

Makes 1 cup
Preparation time: 35 minutes

Ingredients:

2 cups (250 grams) raw mangoes, cut into 25 mm (1") cubes
1/2 tsp turmeric powder
4 tsp red marinade
2 tsp chili powder
1/2 tsp kalonji seeds
2 tsp fennel seeds
2 tbsp mustard oil
2 tsp salt

For red marinade:

6 1/2 tbsp crushed fenugreek seeds
3 tsp split mustard seeds
3 1/2 tsp lemon juice
6 tbsp mustard oil

Method:

1. For red marinade, mix all the ingredients in a bowl. Makes 1 cup. Keep aside.
2. Apply salt and turmeric powder to the mangoes and keep aside for 30 minutes. Discard the mango water.
3. Add the red marinade, chili powder, kalonji seeds, fennel seeds and mustard oil and mix well.
4. This pickle can be stored refrigerated for upto 1 week.

Indian Pickle Recipes - Sweet Apple Pickle

Sweet Apple Pickle

Preparation time: 20 minutes

Ingredients:

4-5 apples, cored and sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 tbsp fresh ginger, minced
1 tsp garam masala
3/4 tsp salt
1 tsp dried ginger powder
2 onions, sliced
8-10 green chilies

Method:

1. In a large non-aluminium pan, combine vinegar, sugar, salt, garam masala, ginger powder and fresh ginger. Bring to a boil.
2. Reduce heat to medium-low and cook, stirring occasionally, until sugar is completely dissolved.
3. Add onion and apple slices and cook.
4. Add green chilies and cook, stirring occasionally, until mixture becomes thick.
5. Cool and store in an airtight container.

Indian Snacks Recipes - Kachori

Kachori

Ingredients:

500g all-purpose flour (maida)
100g ghee or butter
A pinch of cooking soda
Salt to taste
50g green gram, boiled & drained
50g Bengal gram flour
1/4 tsp coriander powder
1/4 tsp chili powder
A pinch of turmeric
A bunch of cilantro, chopped
A bunch of mint leaves, chopped
1/2 tsp dry mango powder (aamchur)
5g fennel seeds
Oil for frying

Method:

1. Sieve the flour along with salt and cooking soda. To this, add ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained and cooked green gram, Bengal gram flour, chili powder, coriander powder, turmeric, dry mango powder and fry for few minutes.
3. Also add chopped cilantro, mint leaves, salt and cook for few more minutes. When done, remove from heat and keep aside.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the above mixture.
5. Seal the edges with the same dough and press the ball a little to oval shape. Repeat the process for the remaining balls and keep aside.
6. Heat oil and fry the kachoris until golden brown in color and crispy.
7. Serve hot with tamarind or mint chutney.

Indian Snacks Recipes - Masala Chaat

Masala Chaat

Serves: 5-6
Preparation time: 1 hour

Ingredients:

2 cups boiled green peas
2 lemon sized balls of tamarind
6-7 split green chilies
Some Jaggery
9-10 dates
1 bunch coriander leaves
3 tbsp coconut, dried & desiccated
1-2 tsp chili powder
1 tsp mustard seeds
3 tsp cumin seeds, roasted & powdered
2 tsp coriander seeds, roasted & powdered
1-2 tsp chat masala
Few rice vadas
2-3 tbsp grated carrots
1 onion, minced
Cooking oil

Method:

To make the soup:

1. Boil a glass of water with a small square of jaggery (sugar can be substituted instead of jaggery, but it will not give the same taste).
2. Add 2 tsp of roasted cumin powder and thick juice of one lemon size ball of tamarind.
3. Boil, cool and keep aside.

To make the sweet chutney:

1. De-seed the dates and keep aside.
2. Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste.

To make the hot chutney:

1. Season oil with mustard seeds. Also add green chilies, chopped coriander leaves, red chili powder and the desiccated coconut.
2. Fry for a while and then blend it into a smooth paste, adding salt to taste.

How to serve the chat:

1. For each serving of the chat, powder some vadas and add one portion of the boiled peas to it.
2. Add 3-4 tbsp of the soup, 2-3 tsp of the hot chutney and 4-5 tsp of the sweet chutney.
3. Mix well Sprinkle some red chili powder and chat masala on top.
4. Garnish with grated carrot and minced onion.
5. It should be served immediately or it will become soggy.

Indian Dessert Recipes - Fruit & Almond Pizza

Fruit & Almond Pizza

Makes 1 pizza
Preparation time: 40-50 minutes

Ingredients :

For the almond base:

1/2 cup plain flour (maida)
3 tbsps almond paste
1/2 tsp. baking powder
3 tbsps castor sugar
1/4 cup butter
2 tbsps milk

To be whisked into a topping:

1/4 cup thick curds
1/4 cup castor sugar
1/4 cup fresh cream
1 tsp. vanilla essence

For the garnish:

1 cup sliced fruits (oranges, figs, peaches, mangoes, grapes, cherries etc.)
1 tsp. brown sugar (optional)

Other ingredients:
Butter or oil for greasing

Method:

1. For the base, mix the flour, almond paste and baking powder.
2. Cream the sugar and butter. To this, add the flour mixture, milk and make soft dough. Press the dough onto 150 mm. (6") diameter greased pie dish.
3. Bake in a preheated oven at 180° C (350° F) for 15 to 20 minutes or till golden brown. Remove from the oven, cool completely and unmould from the pie dish.
4. To proceed, place the almond base on a serving plate and spread the topping over it. Decorate with fruit slices, brown sugar and chill.

Indian Dessert Recipes - Swiss Rolls

Swiss Rolls

Makes : 12 servings
Preparation time: 1 hour

Ingredients:

90 grams maida (all-purpose flour)
90 grams sugar
3 eggs
1 tsp. baking powder
1 tsp. vanilla essence
1/2 cup jam (strawberry)
2 tsp. powdered sugar

Method:

1. Beat the vanilla essence and eggs together in a bowl for 5 mintues. Slowly add sugar to the mixture. Beat the mixture for nearly 20-30 minutes until fluffy.

2. Seive the maida and baking powder together. Mix the flour mixture in the eggs mixture and beat again till there are no lumps in the mixture.

3. In a swiss tray, spread the egg & flour mixture for nearly 1 inch height. Heat the oven for 400 degrees F and bake for about 8-10 minutes.

4. In a baking tray, spread butter paper, grease it with non-stick cooking spray and sprinkle powdered sugar.

5. Now turn the cake tray over the butter paper sprinkled with powdered sugar. Cut the top portion of the cake and the sides of the cake neatly with a knife.

6. Then spread the jam over the top of the cake, roll the cake carefully like a mat and let it cool down for sometime. Cut into 12 pieces and serve.

Indian Dessert Recipes - Instant Peas Burfi

Instant Peas Burfi

Ingredients:

2 cups boiled pea paste
200g condensed milk
2 tbsp ghee or butter
100g sugar, powdered
Cashewnuts for decoration
Cream (optional)

Method:

1. Heat ghee in a heavy-bottomed pan, add pea paste and fry till raw flavor goes and water is dried.
2. Add condensed milk and sugar and cook until the mixture leaves the sides of the pan.
3. Cool and take out the mixture into a greased plate. Cut into desired shapes.
4. Decorate each burfi with cream, if desired, cashews and serve.

Indian Gravy Recipes - Cauliflower Korma

Cauliflower Korma

Serves: 6
Preparation time: 40 minutes

Ingredients:

2 lbs. culiflower, cut into florets
1 large onion, cut into cubes
3 medium tomatoes, cut into cubes
1 tsp. red chili powder
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 cup vegetable oil
1/2 cup yogurt
1 cardamom
3 whole cloves
3 tsp. ginger-garlic paste
1/4 tsp. turmeric powder
Salt to taste
10 curry leaves
1 fistful coriander leaves
3 tsp. poppy seeds or khus khus seeds

Method:

1. Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
2. Mix onion and tomato pieces and grind to a smooth paste. Keep aside.
3. In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder, turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside.
4. In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves. Immediately add the above cauliflower mixture and fry for five minutes on high heat.
5. Now reduce the heat to just below medium and add one cup of water, stir and cover. Cook until the sauce thickens.
6. Serve hot with any kind of rice, paratha, dosa and puri.

Indian Gravy Dishes - Mushroom Masala

Mushroom Masala

Ingredients:

1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder

Method:

1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss

Indian Non-Vegetarian Rice Recipes - Fish Pulao

Fish Pulao

Ingredients:

400g basmati rice
500g boneless fish
115g onions paste
5g ginger
2 green chilies paste
10g pepper corns
1/2 tsp turmeric
Salt to taste
50g ghee or butter
250g oil
50g potatoes

Method:

1. Cut the fish into pieces and mix with onions paste, salt, green chilies paste, pepper powder. Deep fry in oil until golden brown and remove without any oil.
2. Heat ghee in a pan, fry rice with potatoes, turmeric and ginger for few minutes.
3. Add sufficient water to the rice and cook until three-fourth of the rice is cooked.
4. Then add fish pieces, mix well and cook the rice until it is done.
5. Serve with any gravy curry.

Indian Rice Recipes - Kashmiri Pulao

Kashmiri Pulao

Ingredients:

1/2 kg basmati rice
2 small bunches of mint leaves
2 bay leaves
10g garam masala
5g cardamoms
A small piece of nutmeg
60g ghee
1/4g saffron
1/2 cup milk
25g cashew nuts
20g kiss miss
25g tuti fruit
25g cherries
4 green chilies
Salt to taste

Method:

1. Wash the rice and soak in water for 20 minutes.
2. Boil water in a vessel, add mint leaves, nutmeg, bay leaves for 20-30 minutes, take only water and keep aside.
3. Heat ghee in a pan, fry the chopped green chilies and rice for few minutes.
4. Now add the above boiled water to the rice, salt and cook until the rice is done.
5. Soak the saffron in milk for 1 hour, and add this milk to the rice.
6. Heat the remaining ghee in another pan, fry the cashew nuts, kiss miss and add to the rice.
7. Mix the rice well before serving and add chopped dry fruits, if desired.

Indian Pickles Recipes - Sweet Apple Pickle

Sweet Apple Pickle

Preparation time: 20 minutes

Ingredients:

4-5 apples, cored and sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 tbsp fresh ginger, minced
1 tsp garam masala
3/4 tsp salt
1 tsp dried ginger powder
2 onions, sliced
8-10 green chilies

Method:

1. In a large non-aluminium pan, combine vinegar, sugar, salt, garam masala, ginger powder and fresh ginger. Bring to a boil.
2. Reduce heat to medium-low and cook, stirring occasionally, until sugar is completely dissolved.
3. Add onion and apple slices and cook.
4. Add green chilies and cook, stirring occasionally, until mixture becomes thick.
5. Cool and store in an airtight container.