Indian Sweet Recipes - Tomato Halwa

Ingredients :

400g tomatoes
75g corn flour
300g sugar
75g ghee or butter
25g cashew nuts, roasted
25g almonds, roasted
5g cardamom powder

Method :

1. Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.

2. To the tomato puree, add 1 glass of water and corn flour. Mix well and set aside.

3. Mix sugar along with 1 cup of water and bring to a boil for few minutes.

4. While boiling, add tomato mixture to the sugar syrup and mix well until the mixture thickens.

5. Now, add ghee and stir for few minutes until it mixes well.

6. Later, add cashew nuts, almonds, cardamom powder and mix well.

7. Pour the mixture over a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces.

Indian Dessert Recipes - Cornflake & Mixed Nut Icecream

Serves : 6
Preparation time : 40 minutes

Ingredients :

For the ice-cream :

2 cups milk
1 cup milk powder
1/2 cup (100 grams) fresh cream
1/3 cup powdered sugar
1 tsp. vanilla essence

For the Granola Bars :

1/2 cup crushed cornflakes
1/2 cup quick rolled oats
1/4 cup mixed nuts (almonds, pistachios, walnuts & cashewnuts), chopped
1 tbsp. melon seeds (charmagaz)
1 tbsp. raisins
1/2 cup sugar
Butter to grease

Method:

1. For the granola bars, lightly roast the oats, nuts and melon seeds and keep aside to cool. When cooled, mix together the cornflakes with the nuts, toasted oats, melon seeds and raisins.

2. Add the sugar in a heavy-bottomed pan and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised).

3. Remove from the fire, add the rest of the ingredients and mix well. Pour this mixture onto a greased plate. Using a large greased rolling pin, roll it out lightly to form a square of approximately (8" x 8").

4. While it is still warm, cut out into rectangular bars, crush into small pieces and keep aside.

5. For the ice-cream, combine all the ingredients together and whisk well till the sugar dissolves. Pour into a shallow container. Cover and freeze till it is semi-set.

6. Churn in a blender till all the ice crystals break down and transfer into a shallow container. Add the crushed granola bars and mix lightly. Transfer into a shallow container, cover and freeze till set. Scoop and serve.

7. Serve this with fruits and it will be an ideal summer brunch too. Kids will love this fun breakfast.

Indian Dessert Recipes - Mango Yogurt

Serves: 5-6
Preparation time: 15-20 minutes + Freezing time

Ingredients :

500g yogurt
1/2 tin condensed milk
1 medium sized mango
1 1/2 tbsp gelatin
1/2 cup water

Method :

1. Dissolve gelatin in 1/2 cup hot water.
2. Peel mango and slice. Reserve 1 slice for decoration and mash the rest into pulp.
3. Beat the yogurt lightly to break up the lumps.
4. In a serving bowl mix condensed milk, yogurt, mango pulp and dissolved gelatin.
5. Leave in refrigerator to set.
6. Serve well set decorated with thin slices of mango.

Indian Salad Recipes - Beetroot Salad With Sour Cream & Cumin

Ingredients :

25 gm butter
2 tsp ground cumin
150 ml soured cream
450 gm beet root, peeled and diced
Salt and pepper to taste

Method:

1. Melt the butter, sprinkle in the cumin and cook for one to two minutes, stirring.
2. Add the soured cream, beet root, salt and pepper to taste.
3. Cook until the beet root is heated through, stirring gently.
4. Transfer to a warmed serving dish, and serve at once.

Indian Salad Recipes - Apple Yogurt Delight

Serves 4

Ingredients :

4 sweet firm apples - peeled, and cut into pieces
2 cups fresh yogurt - tied in muslin cloth and hung for an hour to remove excess water
100 gm cheese - grated
1/2 tsp salt
2 tsp mustard
1 cucumber - thinly sliced (optional)
1 head lettuce - leaves washed and separated

Method :

1. Mix apples, yogurt, cheese, salt and mustard together. Chill for an hour.
2. On a flat serving dish arrange lettuce leaves in a circle.
3. Pile the apple mixture on the lettuce leaves. Surround with evenly placed cucumber slices.
4. Chill for another hour before serving.
5. This delicious and unusual salad goes excellently with roast meat and thinly sliced brown bread.

Indian Non-Vegetarian Dishes - Malai Chicken

Ingredients:

500g chicken
25g ginger-garlic paste
1/2 tsp chili powder
30g cashew nuts
25g khus khus seeds
10g garam masala
50g yogurt
50g oil
50g cream
50g onions
6 green chilies
A pinch of red orange color
1 lemon
1 small bunch cilantro
Salt to taste

Method:

1. Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15 minutes.

2. Blend the cashew nuts and khus khus seeds and make a paste. To this, add yogurt, chili powder, chopped green chilies, garam masala, salt, red orange color, chopped and fried onions. Apply this mixture to the chicken pieces.

3. Heat oil in a pan and cook masala applied chicken until done.

4. Serve with cream and cilantro on it.

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.