Indian Non-Vegetarian Dishes - Masala Prawns

Serves: 8
Preparation time: 20 minutes

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.

2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.

3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.

4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons.

Indian Rice Recipes - Mushroom Biryani

Serves: 4 people
Preparation time: 30 minutes

Ingredients:

Mushrooms
3 Onions
3 green chili
3 glasses of Rice
Curd
Coriander
Masala powder
Salt to taste

Method:

1. Cut the Mushrooms into pieces. Marinate them in curd, masala and pinch of salt for 1/2 hr.

2. Cook Rice. Slice onions into thin long pieces.

3. In a pan heat oil. Add green chilies, after a little frying add onions and masala, salt. Remove when they get to a deep dark brown color.

4. Fry the marinated mushrooms in the same pan(it should have at least little oil) until all the curd becomes think as gravy.

5. In a large bowl, mix rice, mushrooms, and onions and Salt and masala (According to taste). Add Sliced Coriander.

6. Serve with raita or any spicy veg or non-veg curry.

Indian Rice Recipes - Capsicum Rice

Ingredients:

1 cup rice
4 or 5 capsicums
1 lemon
1 1/2 tbsp dry grated coconut
1/4 tsp turmeric
3 tbsp oil

For Seasoning:

1/2 tsp mustard seeds
1 tsp black gram
2 tsp Bengal gram
2 red chilies
Few curry leaves
8-9 cashew nuts
1 tbsp peanuts

For Masala powder:

6 red chilies
1" piece cinnamon
2 tsp coriander seeds
1/2 tsp cumin seeds
11/2 tsp black gram
11/2 tsp Bengal gram

Method:

1. Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.

2. Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.

3. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft.

4. Reduce heat and add grated coconut. Fry until light brown.

5. Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.

6. Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander leaves.

Indian Gravy Dishes - Stuffed Green Pepper

Serves: 4-5
Preparation time: 30-35 minutes

Ingredients:

6 small green peppers, slit each into 4 sections and remove centers
1 cup gram flour (besan), sieved and lightly roasted
1 tsp chili powder
2 onions, finely chopped
1/2 tsp garam masala
Salt to taste
2 tbsp jaggery
2 tbsp tamarind pulp
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida
Coriander leaves for garnishing

Method:

1. Soak green peppers in warm water for 15 minutes. Then drain off the water.

2. Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.

3. Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture.

4. Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender.

5. Grill in a hot oven till browned. Sprinkle rest of the coriander leaves. Serve with pulao rice or parathas.

Indian Gravy Dishes - 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, Raisins.

Indian Dal Recipes - Tomato Dal

Ingredients :

3 tomatoes, cut into big pieces
1 cup split gram (tuwar dal)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
3 green chilies
2 red chilies
2 tbsp oil
Salt to taste
1 tsp red chili powder
1 sprig curry leaves

Method :

1. Wash the split gram well and add 3 cups of water.

2. To this, add chopped tomatoes, green chilies, turmeric, salt, chili powder and pressure cook for 30 minutes.

3. When the split gram gets cooked, remove from heat and transfer to a serving dish.

4. Heat oil in a pan, fry the mustard seeds, cumin seeds, curry leaves, red chilies and add to the dahl when it splutters.

5. Serve with rice or chapathis.

6. Spinach dal can also be prepared by the same procedure by keeping spinach instead of tomatoes.

Indian Dal Recipes - Palak Sambar

Ingredients :

1 bunch palak (spinach leaves)
1 big onion
1/4 tsp tamarind water
1/4 tsp mustard
1/4 tsp hing (asafoetida)
1/4 tsp fenugreek seeds
2 - 3 red chillies
1 tbsp sambar powder

Method:

1. Wash and chop palak finely. Cut onion. Cook only palak in cooker by just sprinkling the water.

2. Make 1/4 tsp tamarind water ( 2 jello cups approximately more water, less tamarind).

3. Heat oil, do seasoning with mustard, hing, fenugreek seeds and red chilies. Add onions and fry.

4. Pour the tamarind water and then the palakinto the seasoning. Let it boil for 3 –4 minutes.

5. Now add 3/4 tsp of rice flour to 1/2 jello cup of water. Make sure no lumps. Add this water to palak (add pinch of sugar/jaggery to taste – optional).

6. Finally add 1 tbsp of sambar powder, let it boil for 2-3 minutes. Serve hot with plain rice or fried rice.

Variation: Instead of onions grind 1 1/2 tbsp of mustard seeds and 1 tbsp of soaked rice grains. Add this pasted to palak just before removing from the flame. Do not boil for long time, just until the vapours start. In this procedure do not add the rice flour.

Indian Rice Recipes - Garlic Rice

Ingredients:

2 cups cooked cold rice
2 dried curd chilies, chilies soaked in curd (yogurt)
10 flakes garlic
1 1/2 tbsp oil
1/4 tsp salt
1/4 tsp mustard seeds

Method:

1. Peel garlic flakes and break the curd chilies into halves.

2. Heat oil in a pan and add the mustard seeds. When they splutter, add chilies and fry them on a slow flame till the chilies get brown.

3. Add garlic and fry till they become light golden in color.

4. Mix in the rice, salt and stir well so that the salt mixes uniformly and the rice gets heated.

5. This rice is tasty by it self and does not need any side dishes.

Indian Rice Recipes - Green Rice

Ingredients:

2 cups rice
1 bunch spinach, chopped and blend to fine puree
2 onions, finely chopped
4 green chilies, chopped
1" cinnamon stick
2 cloves
Salt to taste
4-5 tbsp ghee or butter

Method:

1. Mix the rice with water and cook until it is done.
2. Heat ghee in a pan and fry the cloves, cinnamon, green chilies and onions until golden in color.
3. Then add spinach puree, salt and cook until the raw smell of the spinach disappears.
4. When the ghee floats on the top of the spinach mixture, add cooked rice and mix well.
5. Mix well so that the spinach puree mixes well with rice.
6. Serve hot.

Indian Non-Vegetarian Recipes - Kentucky Fried Chicken

Ingredients :

Chicken – 1 kg (Leg OR Breast pieces)
Ginger paste- 1 tbsp
Garlic Paste – 1 tbsp
Soya sauce – 1 tbsp
Chilli sauce – 1 tbsp
Tomato sauce – 1 tbsp
Pepper powder – 1 tsp
Salt – 1 – 1 ½ tsp
Water – 1 ½ cup

For the Batter :

Maida – 1 ½ cup
Egg – 1 no.
Haldi – ½ tsp
Water – 2 cup
Pepper powder – ½ tsp
Salt

For Coating:
Bread crumbs

For corn starch:
Corn flour – 2 tbsp
water - 1/4 cup

Oil for deep frying

Method :

1. Heat a kadai (wok) and add the chicken pieces, tomato sauce, soya sauce, chilli sauce, garlic & ginger pastes, pepper powder and salt. Mix well. Add water, cover and cook for approx. 10 mins (till the chicken is 3/4 th cooked).

2. Put off the stove and remove chicken pieces and keep aside the stock.

3. In another bowl make a batter of maida, salt, pepper powder, haldi, beaten egg and water . Mix with hand for a loose batter.

4. Take breadcrumbs in another plate.

5. Dip the chicken pieces in the batter and then roll it on breadcrumbs till well coated. Deep fry the chicken pieces till crisp and golden brown. The KFC is ready.

6. In another pan heat the stock again, when boiling reduce flame and add the corn starch (add ¼ cup water to 2 tbsp of corn flour). Stir well. Use this stock as the gravy and serve it in a bowl separately.

Note : The stock is very tasty so instead of discarding the same can be used as a gravy or soup and can be served along with the fried chicken and may be toasted bread.

Indian Non-Vegetarian Recipes - Fish Fingers

Ingredients :

Vangiram fish - 1/2 kg
Red chilli powder - 2 tsp
corn flour - 2 tsp
egg white - well beaten
Bread crumbs - 1/2 cup
salt to taste
oil to fry.

Method :

1. Cook the fish pieces with a little of salt and water (just sprinkle).
2. Remove the skin and bones from the flesh and add chilli powder and corn flour.
3. Make it a soft dough, and make finger shaped medium sized kababs.
4. Dip it in egg white and dust with bread crumbs.
5. Refrigerate the kababs for an hour and deep fry till golden brown. you can shallow fry in a pan even.
6. Serve hot with mayonnise sauce or tomato sauce.

Indian Snacks Recipes - Ribbon Sandwiches

Ingredients:

2 slices of white & brown bread, each
1/3 cup paneer, crumbs
1 tbsp grated onions
Salt & pepper to taste
1 tbsp butter
Few drops of red & green color

Method:

1. Prepare a filling by mixing paneer, onions, salt, pepper and butter. Divide it in 3 parts.

2. In one part add a drop of red color, in the second part add a drop of green color, and leave the third to white.

3. Now prepare one big sandwich in the order of brown bread, green filling, white bread, white filling, brown bread, red filling and then white bread.

4. Press a little on top to stick properly.

5. Cut into 3 long pieces and place sideways to show all the colors.

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.