Indian Snacks Recipes - Mushroom Samosa

Ingredients:

For the dough:

40g maida (all-purpose) flour
10g fat
2g salt
Oil for frying

For the stuffing:

100g mushrooms
20g potatoes
20g peas
20g onions
6 green chilies
2 tsp coriander powder
1 tsp amchur
2 tsp salt
1 tsp black gram

Method:

1. Sieve flour, melt fat and mix into the flour with salt. Add water and knead the dough and leave for 30 minutes.

2. Boil potatoes and peas. Peel the potatoes and mash both of them separately.

3. Heat oil in a pan, saute the chopped onions, green chilies, black gram, coriander powder, and amchur. Then add mashed mushrooms, peas and potatoes.

4. Make small balls of the dough and roll into puris.

5. Fill the puris with the mixture, apply water to the edges and seal like a samosa.

6. Deep fry till brown and crisp.

7. Serve hot with tomato sauce.

Indian Gravy Dishes - Corn & Paneer Jaalfrazie

Serves: 4
Preparation time: 25 minutes

Ingredients:

12 baby corns, cut into 4 lengthwise
1 1/4 cups paneer, cut into 25 mm. (1") strips
1/4 tsp. cumin seeds
1/8 tsp. asafoetida
1 tsp. ginger-green chili paste
3 spring onions, sliced
1/2 green capsicum, sliced
1/2 red capsicum, sliced
1/4 tsp. turmeric powder
1/2 tsp. chili powder
1 large tomato, pureed
1 tbsp. tomato puree (optional)
2 tbsp chopped coriander
1 tbsp. oil
Salt to taste

Method:

1. Heat the oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the ginger-green chili paste, chopped spring onions, capsicums and saute for 2 minutes.

2. Add the baby corn, turmeric powder, chili powder, tomato, tomato puree and salt on a slow flame for 4 to 5 minutes till the baby corn is cooked. Add the paneer and toss lightly.

3. Garnish with the chopped coriander and serve hot.

Indian Gravy Dishes - Brinjal With Spicy Gravy

Ingredients:

200g baby eggplants
2 onions, chopped
3 green chilies, chopped
Few pepper corns
5g tamarind, soaked in hot water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp cumin-fenugreek powder
1 tsp turmeric
3 tbsp oil
Salt to taste

Method:

1. Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.

2. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.

3. Then add eggplants and fry for another 2 minutes.

4. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.

5. Serve hot with vegetable pulao.

Indian Curry Recipes - Sookhi Urad Dal

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients :

1 cup husked, split black lentils
3 tbsp oil
A pinch of Asafoetida
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Salt
1/2 tsp Dried Raw Mango Powder
1/2 tsp Garam Masala

For the Tempering :

2 tbsp Oil
1 medium Onion, thinly sliced

Method :

1. Heat the oil in pressure cooker, add the Asafoetida & Cumin Seeds. When they splutter, add 2 cups of water, split black lentils, Turmeric Powder, Red Chilli Powder and salt. Pressure cook for 5-7 minutes then allow the pressure cooker to drop on its own.

2. Stir in the Dried Raw Mango Powder and Garam Masala and heat through.

3. For the Tempering : Heat the oil in a frying pan, Add the onions and fry until golden brown. Mix with the dal.

4. Garnish with Green Chillies.

Indian Curry Recipes - Punjabi Karhi

Preparation Time : 10 minutes
Cooking Time : 45 minutes
Serves : 6-8

Ingredients :

For the Pakoras :

1 cup Gram Flour
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Dried Raw Mango Powder
1 tsp Cumin Seeds
1 Medium Onion chopped
1/s tsp Salt
Oil for deep-frying the pakoras

For the Karhi :

3 cups Yoghurt
1 cup Garm Flour
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 Medium Onions, thinly sliced
6-8 Garlic Cloves, finely chopped
2 tsp Salt
4 tbsp Oil

For the Tempering :

1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1 tsp Dried Raw Mango Powder
A pich of Asafoetida
2 tbsp Oil

Method :

For the Pakoras :

1. Mix all the spices and Gram flour together.
2. Gradually add 1/2 cup water whilst beating the batter. When light and fluffy add the onion. Leave for atleast 15 minutes to rise.
3. Heat the oil to smoking point in a wok. Gently drop 1tbsp of batter into the hot oil. Deep fry the pakoras until crisp and golden.
4. Similarly prepare the remaining pakoras until all the batter is used up.
5. Keep the pakoras aside until required.

For the Karhi :

1. Mix 7 cup of water, yoghurt and gram flour in a mixing bowl beating continuously to ensure the mixture is smooth.
2. Stir in the remaining spices.
3. Heat the oil in a wok, add the garlic and fry until brown.
4. Add the onion, frying until well browned.
5. Pour in the yoghurt mixture, bring to the boil and simmer for 15-20 minutes stirring constantly.

For the Tempering :

1. Heat the oil in a frying pan, stir in the ingredients for the tempering for a minute or so and pour over the karhi.
2. Add the pakoras just before serving.
3. Serve with boiled rice and onion salad.

Indian Bread Recipes - Mixed Roti

Serves: 4-6
Preparation time: 20 minutes

Ingredients:

200g maida (all-purpose) flour
100g spinach
100g onions, finely chopped
200g gram flour
200 ml water
100g ghee or butter
Salt to taste

Method:

1. Sieve the gram flour and maida flour together.

2. To this, add finely chopped spinach, onions, salt, water and knead to smooth dough. Keep aside for 30 minutes.

3. Make small balls from the dough, roll like a chapati. In the middle, place 1 tsp ghee, fold and roll again like a chapati.

4. Fry on a flat pan on both sides until golden brown with ghee.

5. Repeat with the other balls and serve hot.

Indian Bread Recipes - Mughlai Paratha

Serves: 6
Preparation time: 50 minutes

Ingredients:

1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
Oil for frying
Salt to taste

Method:

1. Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough. Cover and keep aside for atleast 30 minutes.

2. Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.

3. Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on both sides.

4. Heat oil in a shallow pan and shallow fry this roasted paratha in it.

5. Serve hot with curd (yogurt) or any vegetable curry.

Indian Non-Vegetarian Recipes - Kashmiri Chops

Ingredients:

500g mutton chops
3 tsp ginger-garlic paste
30g raw papaya
2 tsp chili powder
1/2 tsp garam masala
1 cup yogurt
500g potatoes
1 lemon
2 small bunches cilantro
1/2 tsp pepper powder
Oil for frying
Salt to taste

Method:

1. Wash the mutton chops, hold the bone at one end and bring either side of the skin to the other end.

2. Mix salt, ginger-garlic paste, chili powder, garam masala, yogurt, ground raw papaya and soak the mutton pieces in this mixture for 30 minutes.

3. Heat oil in a wide pan, fry the mutton chops on either sides for few minutes. Keep them aside.

4. Boil the potatoes, peel and mash them in a vessel. To this, add salt, pepper powder, lemon juice, chopped cilantro and mix well.

5. Apply the above mix to the mutton chops, soak in corn flour batter and again fry them for 2-3 minutes.

6. Garnish with any salad.

Indian Non-Vegetarian Recipes - Eggs & Beans Curry

Ingredients:

6 eggs
1/2 kg French beans
2 tsp ginger-garlic paste
1 tbsp chili powder
1 tsp coriander seeds
1/2 tsp turmeric
1 onion, chopped
1 tbsp ghee (or butterr) or oil
Salt to taste

Method :

1. Boil the eggs, remove their shells and fry in ghee until they gets golden brown.
2. Cut them into two pieces and keep aside.
3. Cut the French beans into small pieces and boil in salt water for 10 minutes. Remove water and set aside.
4. Heat ghee in a pan, fry the chopped onions until golden.
5. Also add masala ingredients, ginger-garlic paste, salt and fry until ghee floats on the top.
6. Add 1/2 cup of water and cook until the gravy thickens.
7. Now add egg pieces, French beans and cook for another 15 minutes.

Indian Pickles Recipes - Hot and Sour Tomato Pickle

Ingredients :

1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Method :

1. Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours.

2. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.

3. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.

4. Add the tomatoes and the remaining vinegar.

5. Stir continuously as the mixture comes to a boil.

6. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool.

7. Store in a clean bottle. Will keep for a year.

Indian Pickles Recipes - Kandi (Split Gram) Pickle

Ingredients:

100g split gram
10 red chilies
Little tamarind
Salt to taste
4-5 garlic flakes
1 small bunch cilantro

Method:

1. Roast the split gram in a pan, without any oil.
2. To this, add all the ingredients, except cilantro and grind to a fine paste.
3. Remove and add cilantro to the chutney.
4. By the same procedure, we can prepare Bengal gram and Black gram pickles.

Indian Dessert Recipes - Afghan Cookies

Ingredients:

1/3 cup pitted dates, chopped fine
1/2 cup boiling water (1/2 cup or so)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
3/4 cup shortening
1/4 cup white sugar
1 tsp vanilla extract
2 cups corn flakes

Method:

1. In small cup, cover chopped dates with boiling water and let soak for 10-15minutes. Drain liquid and discard.

2. Combine flour, cocoa and baking powder and set aside.

3. In a large bowl, cream shortening and sugar until light and fluffy. Stir in dates and beat in vanilla extract. Gradually blend in the dry ingredients. Fold in corn flakes.

4. Break off pieces of dough (walnut sized). Roll into balls and place 1-1/2 inches apart on ungreased cookie sheet.

5. Bake 12-15 minutes or until firm. Cool on wire racks.

6. Serve with anything that would go nice with cookies.

Indian Dessert Recipes - Mango-Coconut Muffins

Ingredients:

2-3/4 (675 ml) maida (all purpose flour)
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup of brown sugar
1 egg
1 cup of buttermilk
1 tsp vanilla
1 cup of chopped mango
1/2 cup of shredded coconut
1 tsp of grated lime rind (optional)
2 tbsp of liquid honey or corn syrup

Method:

1. In a large bowl, mix together flour, baking soda and salt.

2. In a separate bowl, beat together butter and sugar. Beat in egg, buttermilk and vanilla.

3. Pour over flour mixture; add mango, coconut and lime rind. Stir just until dry ingredients are moistened.

4. Pour into buttered or paper-lined muffin cups, filling 3/4 full. Bake at 350 F oven for 30-35 minutes or until firm to touch.

4. Brush tops with honey to glaze. Remove from pan. Let it cook on rack. Serve when cooled.

5. Makes 12 large muffins.

Indian Salad Recipes - Jhatpat Salad

Serves: 3-4
Preparation time: 5 minutes

Ingredients:

150 gms carrot-grated
1 capsicum, finely diced
2 cucumbers medium sized, grated
12 grapes, chopped
Coriander leaves, finely chopped
Groundnut (peanuts) powder, coarsely ground
Salt to taste
Pinch of sugar
Pinch of black pepper
1 tsp. lime juice

Method:

1. Mix all the above ingredients.
2. Refrigerate the same for 1/2 hrs.
3. Serve with any rice preparation / chapatti.

Indian Salad Recipes - Arabian Salad

Serves: 2
Preparation time: 15 minutes

Ingredients:

1 large bunch of romaine lettuce, shredded
2 large tomatoes, finely chopped
2 medium sized onions, finely chopped
4 small cucumbers, finely diced
1/2 cup boiled & chilled kidney beans
1/2 cup boiled & chilled chick peas
Juice of 2 lemons
4-5 tbsps virgin olive oil
Salt and black pepper to taste

Method:

1. Mix all the veggies, beans and peas in a salad bowl.

2. Add salt, pepper, lemon juice, olive oil and toss well for 5 minutes or until oil coats the ingredients to give them a glaze.

3. Serve immediately before meals.

Indian Breakfast Recipes - Raw Banana Cutlet

Serves: 2 persons
Preparation time: 30 minutes

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
Raw Banana Cutlet

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.

Indian Breakfast Recipes - Jackfruit Dosa

Serves: 4
Preparation time: 20 minutes

Ingredients:

1 kg. Jackfruit (without seeds)
1/2 kg rice
1/2 coconut
1 tsp. salt
Ghee for frying
Jackfruit Dosa

Method:

1. Wash and soak the rice for 1 hr. Grind the rice with jackfruit, coconut and salt to a fine paste. The batter should be thick.

2. Keep the tava on the fire and smear it with a little ghee. Pour a ladeful of batter and spread it a little.

3. Cook a little while, then turn it over and fry on slow fire. (jaggery could be added to sweeten the dosa).

4. Serve with either chutney if sweet you can have only dosa.

Indian Vegetarian Recipes - Dum Gobhi

(Cauliflower steamed with herbs and spices)

Ingredients :

1 lb. cauliflower
1/2 tsp chili powder
1/4 tsp tumeric
2 tsp grated ginger root
1/3 cup chopped tomatoes
1 green chili, chopped
1 tbspn nonfat plain yogurt
2-3 tbsp chopped cilantro leaves
1/2 tsp garam masala

Method :

1. Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
2. Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl.
3. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself.
4. Put Cauliflower into pan then pour spices over the top.
5. Cover pan tightly and cook over Low heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).
6. Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture. Turn off heat and sprinkle with garam masala and reamaining cilantro. Make sure all liquid is driven off, serve with basmati rice. 4 servings, less than 98 calories

GARAM MASALA :

2 oz. black cardamom pods, 1 oz piece of cinnamon stick, 1 oz. cloves,
2 oz. peppercorns

1. Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes.
2. Add cloves and peppercorn, and shuffle for another minute.
3. Turn off heat, but continue shuffling until the heat is out of the pan.
4. Pour roasted spices into grinder and grind till you have a fine powder.
5. If not fine, strain it, and discard what won't pass through strainer.

Indian Vegetarian Recipes - Dum Ka Karela

Serves: Four
Time required: One hour 15 minutes plus baking time

Ingredients :

12 bitter grounds (karelas)
Salt to taste
15 g ginger paste
15 g garlic paste
1 tsp (5 g) turmeric powder
Butter for basting and greasing.

For the filling:

150 g paneer, grated
60 g groundnuts
1 tbs (15 g) sesame seeds
15 g coconut
1 tsp (5 g) cummin seeds
2 (120 g) large onions
5 cm ginger, julienned
1 1/2 tsp (7 g) coriander powder
1 tsp (5 g) chilli powder
Salt to taste
2 tbs (30 ml) tamarind pulp
15 g jaggery, crushed

For the tempering:

3 tbs (45 ml) sesame oil
1/2 tsp (2 g) cummin seeds
1/2 tsp (2 g) mustard seeds
1/4 tsp (1 g) fenugreek seeds
24 curry leaves

Preparation Method :

1. Wash and slit the bitter gourds on one side. Remove the seeds and rub with salt.
2. Arrange on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds overnight if you prefer them to be even less bitter).
3. Put enough water in a pan. Add salt, ginger paste, garlic paste, and turmeric powder. Stir and bring to a boil.
4. Add the bitter gourds and blanch them until soft. Drain and keep aside.

To prepare the filling:

1. Remove the brown skin and roughly chop the coconut. Dry roast the coconut, groundnuts, sesame seeds and cummin seeds in a frying pan until each emits its unique aroma.
2. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Cool, peel and roughly chop the onions.
3. Grind all these ingredients, except paneer, with 1/4th cup water to fine paste.
4. Add paneer, ginger, jaggery, corriander powder and chilli powder to the paste and mix well.

To prepare the tempering:

1. Heat oil in a frying pan and season with cummin seeds, mustard seeds and fenugreek seeds.
2. Stir over medium heat until they begin to crackle. Add curry leaves and stir.
3. Pour over the paste, mix well and divide into 12 equal portions.
4. Put a portion of the filling into each of the blanched bitter gourds.
5. Arrange them in a greased roasting tray with the slit side on top. Cover with foil. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes, basting at regular intervals.
6. Remove and uncover.

To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.

Indian Curry Recipes - Soya Kofta Curry

Serves: 6
Preparation time: 45 minutes

Ingredients:

100 gms soya granules
1 potato, boiled, peeled & mashed
2 green chilies
A pinch of nutmeg powder
Salt to taste
2 tbsp gram flour (besan)
Soya refined oil for deep frying
2 tbsp. soya refined oil
1 bay leaf
1/2 cup boiled onion paste
2 tsp ginger-garlic paste
3-4 tbsp tomato paste
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
Chopped coriander leaves for garnishing

Method:

1. Soak soya granules in lukewarm water for about 15 minutes. Squeeze to remove excess water.

2. Mix soya granules, mashed potato, green chilies, nutmeg powder and salt. Add besan to this mixture mix well and then make small koftas. Deep fry these koftas in moderate hot oil until crisp. Remove and keep aside.

3. Heat oil, add bay leaf and boiled onion paste, cook till oil starts separating. Add ginger-garlic paste, tomato paste, cook for a moment then add red chili powder, coriander powder, turmeric powder and cook nicely.

4. Add water, garam masala, adjust salt and then add koftas and coriander leaves. Cook till done. Serve hot.