Indian Sweet Dishes - Imarti

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis

Ingredients :

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry

Method :

1. Soak urad dal overnight in plenty of water.

2. Wash and drain. Grind to fine thick batter. Put water little by little.

3. Add colour and mix very well.

4. If using a mixie, beat the dal well by hand till fluffy after grinding.

5. Keep aside for 3 hours. More is weather is cold.

6. Make 1 tar sugar syrup as shown in introduction.

7. Add cardomom powder to syrup.

8. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.

9. Remove from ghee, drain and dip in hot syrup.

10. Soak for 3-4 minutes, drain and serve.

11. Repeat for remaining batter.

12. Make 4-5 imartis at a time, depending on size of frying pan.

Note:
* Use a flat bottomed frying pan.
* The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
* If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
* Place over a tumbler and pour in some batter.
* Hold like a pouch and press out imartis like icing.
* Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.

Indian Sweet Dishes - Mysore Pak (South Indian Dish)

Yield: 40 medium sized pieces.
Cooking time: 45 minutes.

Ingredients :

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure :

1. Dissolve the sugar in the water and heat it.

2. Keep stirring till you get a thread consistency.

3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).

4. Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.

5. Reduce the heat and add 2 teaspoons of ghee.

6. Stir, till the flour and ghee has completely blended with the syrup.

7. Repeat procedure 2 till you finish all of the besan.

8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.

9. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.

10. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Indian Gravy Dishes - Navratan Korma

Makes for: 6
Making time: 45 minutes

Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.

Indian Gravy Dishes - Potato in Curd Gravy

Makes for: 5
Making time: 30 minutes.

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

2. Mix all the dry masala in 1/4 cup water.

3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

4. Add the masala mixture and fry for 2 minutes.

5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

6. Add the remaining water and all the potato and flour. Stir well.

7. Boil and simmer for 10 minutes or till gravy thickens

8. Garnish with chopped coriander.

9. Serve hot with thin wheat chappaties and rice.

Indian Paneer Recipes - Panner Koftas

Preparation Time : 15 minutes
Cooking time : 20 minutes
Serves : 4

Ingredients :

For the Koftas :

300 gm Paneer (Cootage Cheese)
1/2 tsp Salt
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1 tsp Amchoor (dried raw mango) Powder
1 tbsp Besan (Gram Flour)
Oil for deep frying

For the Filling :

1 medium Onion, chopped
3 green chillies, deseeded and chopped
25-30 Kishmish (sultanas), washed with warm water

For the Batter :

1/2 cup Besan (gram flour)
1/2 tsp Salt

For the Gravy :

1/2 tsp black mustered seeds
3 Whole dry red chillies
8-10 curry leaves
1 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Salt
1 cup Yoghurt, well beaten
4 tbsp Oil.

Method :

1. For the Koftas : mash the paneer until absolutely smooth, add all the dry ingredients for the koftas and mix well.

2. For the Filling : Stir all the ingredients for the filling together in a separate bowl.

3. Divide the Paneer mixture and the filling mixture into equal portions. Put one portion of the filling into one portion of panner and make into a ball about the size of a walnut.

4. For the Batter : Add enough water to the gram flour to make a smooth batter and mix well.

5. Coat each paneer ball with the batter and deep fry until golden brown. Keep aside until required.

6. For the Gravy : Heat the oil in a pan, Add the whole dry red chillies, Curry leaves & black mustered seeds. fry until the black mustered seeds starts spluttering, remove from the heat, add the remaining spices, stir and return to a low heat.

7. Stir in the beaten yoghurt and 1/2 cup water and simmer for 5-7 minutes

8. Add the prepared koftas and salt just before serving.

9. Serve sprinkled with fresh green coriander.

Indian Paneer Recipes - Shahi Paneer

Makes for: 6
Making time: 45 minutes.

Ingredients:

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:

1. Chop the paneer into 2" fingers.
2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes, covered.
4. Add curd and cook for 5 minutes.
5. Add 1/2 cup water and cool.
6. Blend in a mixie till smooth.
7. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
8. Boil to get a very thick gravy.
9. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
10. Garnish with chopped coriander and grated paneer.

Indian Dessert Recipes - Kesar Pista Kulfi

Ingredients :

Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron

Method :

1. Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder (mixer grinder).
2. Now mix pista and saforn in it.
3. Put into a air sealed container and put in the freezer for 4 hours.

Note: It will taste authentic with falooda.

Indian Rice Recipes - Vegetable Pulao

Ingredients :

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method :

1. Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.

2. Fry the onions in a the ghee or melted butter. Also add the cloves, cinnamon and cardommom.

3. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.

4. Now add all the vegetables,including the cauliflower and sprinkle some water on it.

5. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes.

6. Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.

7. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.

8. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish.

9. Serve with Raita.

Indian Rice Recipes - Venn Pongal

Ingredients :

2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin, turmeric,
salt to taste.
A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

Preparation Method :

1. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer.

2. Add a little more water if not semi- solid. When done remove from heat.

3. Warm ghee and roast cashews until a golden, remove carefully and set aside.

4. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.

7. Add the ginger. Mix well.

Indian Snacks Recipes - Dhokla

Ingredients :

Gram flour 200gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1 no.
Oil 2 tbsp.
Salt As per taste

Directions :

1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.

2. Make a paste of ginger and green chilies.

3. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.

4. Keep the steamer ready on the flame.

5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.

6. Pour the batter into the greased mold and steam for 10-12 minutes.

7. Cool for sometime. Cut into squares and arrange in a serving platter/bowl.

8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

9. Serve garnished with chopped green coriander leaves and grated coconut.

Indian Snacks Recipes - Masala Vada

Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)

Ingredients :

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil to deep fry

Method :

1. Wash and soak dal for 3-4 hours.
2. Keep 2 tbsp. dal aside, grind the rest,coarsely.
3. Mix all other ingredients, including whole dal.
4. Add 2-3 tbsp. hot oil to the mixture.
5. Heat oil, make pattie shaped rounds with moist palm.
6. Let carefully into the hot oil.
7. Fry first one side then the other till golden brown.
8. Serve hot with green chutney, tamarind chutney, or ketchup.

Indian Bread Recipes - Baked Bread Rolls

Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Ingredients :

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method :

1. Roll the bread flat with the help of a rolling pin.
2. Mix the salt, chilli, garlic in the butter.
3. Apply on all slices generously.
4. Roll one slice tightly from end to end.
5. Brush all over with a bit of butter.
6. Coat the roll with grated cheese by rolling in it.
7. Repeat for all slices. Cover rolls with a moist cloth.
8. Place in the refrigerator for 30 minutes.
9. Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10. Serve hot with ketchup.

Note:

1. If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
2. Remove toothpicks before baking.

Indian Bread Recipes - Tandoori Roti (without Tandoor)

Ingredients :

2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.

Directions :

1. Knead slightly stiff dough cover and keep for 2 hours.
2. Take naan sized dough and make a ball.
3. Roll to a thickish roti (4-5 mm thick).
4. Heat griddle (tawa) place on tawa and dry one side.
5. Wet upper side with water and invert.
6. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
7. Serve hot with desired vegetables.

Indian Bread Recipes - Spicy Roti

Ingredients :

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

Method :

1. Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
2. Break off bits and make small potato sized balls. Roll to 3-4mm thickness.
3. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,with help of tongs.
4. Phulka also may be done similarly if puffing with cloth, feels difficult.
5. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

Indian Non-Vegetarian Recipes - Mutton-Do-Piaza

Preparation Time : 15 minutes + marination time
Cooking Time : 42 minutes
Serves : 6

Ingredients :

500 gm mutton pieces
4 tbsp oil
2 medium onions
2.5 cm ginger piece
10 garlic cloves
1/2 tsp salt
1/2 tsp red chilli powder
1 tsp garam masala
1 cup yoghurt
1 medium onion thinly sliced
15 almonds, blanched and ground to a paste
4 green cardamoms
A pinch of saffron diluted in 1 tbsp of water

1 onion, thinly sliced and deep-fried, for garnishing

Method :

1. Finely grind the onions, ginger and garlic to a paste.
2. Marinate the mutton with the paste together with the salt, red chilli powder, garam masala and yoghurt. Leave aside for at least 1 hour.
3. Heat the oil in a pressure-cooker; add the sliced onion and fry until golden brown.
4. Add the marinated mutton with the marinade and fry for 5 minutes.
5. Add the almond paste and choti elaichi; fry doe 20-25 minutes until the gravy becomes dark brown in colour.
6. Add 2 cups of water, cover and pressure-cook for 10 minutes.
7. Add saffron and serve garnished with the fried onion.

Indian Non-Vegetarian Recipes - Palak Chicken ( Spinach Chicken)

Preparation Time : 10 minutes + marination time
Cooking Time : 40 minutes
Serves : 3-4

Ingredients :

For the Marinade :
250 gm boneless chicken, cut into 2.5 cm cubes
2 tsp lemon juice
1/2 tsp garam masala

For the Gravy :
4 tbsp oil
A pinch of Asafoetida
1/2 tsp red chilli powder
2 tsp coriander powder
3/4 tsp salt
200 gm palak (spinach leaves), chopped roughly
100 gm methi (fenugreek leaves), chopped roughly
1 tbsp tomato puree

Method :

1. Marinate the chicken in the lemon juice and garam masala for at least half an hour.
2. Heat the oil in a pan; remove the pan from heat, add all dry spices, stirring continuosly and return the pan to a medium heat.
3. Add the palak & Methi; cook for about 15 minutes or until the oil separates & the palak is well browned.
4. Add 1 cup of water and simmer until all the liquid dries up.
5. Add the tomato puree and cook for a further 2-3 minutes.
6. Add the chicken pieces & cook for about 8-10 minutes, until the chicken is tender.
7. Serve garnished with sliced green chillies.

Indian Breakfast Recipes - Poha

Making time: 15 mins (excluding soaking time)
Serves: 3

Ingredients :

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Directions :

1. Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
2. After 15 minutes loosen the poha gently, and break lumps with fingers.
3. In a heavy saucepan, heat oil, add seeds and then potatoes.
4. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
5. Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.
6. Return to low flame till hot. Stir gently every now and then.
7. Transfer to serving dish and garnish with coriander and coconut.
8. Serve hot with freshly brewed coffee.

Indian Breakfast Recipes - Mixed Dal Dosas

Makes: 8-10 medium sized dosas

Ingredients:

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt. Wet grind rice till fine. Mix both batters.
4. Add the curds, salt, soda and oil. Mix well till fluffy and light.
5. Keep aside for 3-4 hours before making dosas.
6. Heat griddle, pour batter and make as for plain dosas.
7. Serve hot with chutney.
8. Make thin or thick as desired.

Indian Fish Curry Recipes - Prawn And Mushroom

As with the other prawn dishes in this chapter, use either king prawns or small prawns. Cook uncooked king prawns in boiling salted water for five minutes and cut into two pieces before using.

Serves four.
Preparation and cooking time: 15-20 minutes.

Ingredients :

4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander

Directions :

1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.

2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.

3. Add the curry sauce, salt, chilli powder, and ground coriander.

4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.

5. Now add the prawns and garam masala and simmer for three minutes.

6. Drain off excess oil and serve sprinkled with green coriander.

Indian Fish Curry Recipes - Prawn Curry

Use king prawns or the smaller variety as you prefer. If using uncooked king prawns, cook them in boiling salted water for five minutes and cut each prawn in half. Remember, you can produce a prawn madras or vindaloo simply by increasing the amount of chilli powder.

Serves 3-4.

Preparation and cooking time: 10-15 minutes.

Ingredients :

4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander

Method :

1. Heat the oil in a large deep frying pan and pour in the curry sauce.

2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.

3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.

4. Sprinkle the green coriander over just before serving.