Indian Snacks Recipes - Bonda With Instant Mashed Potato

This recipe was taken from Saranya Mandava's book on Indian cuisine.

Ingredients:

1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil

Method:

The filling is prepared as follows:
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1. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion.

2. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown.

3. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.

4. Add potato (now mashed) and fry for 5 minutes.

5. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:
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1. Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly.

2. After the batter is prepared, make small balls out of the filling and roll them in the batter.

3. Next fry it in hot oil. You will get about 20-30 small bondas.

Indian Snacks Recipes - Pakoras (Savory Fritters)

Ingredients:

Batter:

1/2 c Besan
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

Vegetables:

1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method:

1. In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again.

2. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.

3. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.

4. Serve hot.

Indian Bread Recipes - Naan Recipe

Ingredients for indian naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Method :

1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.

2. Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

5. About half an before the naan are required, turn on the oven to maximum heat.

6. Divide the dough into 8 balls and allow rest for 3-4 minutes.

7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

8. Shape each ball of dough with the palms to make an oval shape.

9. Bake the indian bread naan until puffed up and golden brown. Serve hot.

Indian Bread Recipes - Stuffed Parathas

Make dough for regular chappati's.

Fillings :

Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and Mango Powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method:

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Indian Vegetable Recipes - Cauliflower And Potatoes (Aloo Gobi)

Ingredients :

1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala

Method:

1. Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices.
2. Break the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each).
3. Add both to Masala and lower heat to simmer.
4. Cover the pot until the cauliflower and potatoes are coated.

Indian Vegetable Recipes - Curried Garbanzo Beans

Ingredients:

8 oz Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
to taste Pepper
1 large Cardamom
6 Cloves
1" Cinnamon stick
to taste Salt
Paprika
4 oz Oil
Mango Powder
3 Onions
Dried Pomegranate Seeds
4 Tomatoes

Method :

1. Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.

2. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.

3. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.

4. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.

5. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.

Indian Dessert Recipe - Lychee Kheer

Serves: 6-8
Preparation time: 30-40 minutes

Ingredients:

300 gm lychees, fresh or canned (if canned, chop into small pieces)
1 litre milk
3 tbsp khoya, grated
40 gm basmati rice
100 gm sugar
1/2 tsp green cardamom powder
A few drops of rose water
12 pistachios
12 almonds

Method:

1. Soak Basmati rice for 15 minutes, drain and coarsely grind.

2. Blanch almonds and pistachios. Remove skin and slice finely. Keep aside for garnish.

3. In a deep pan, pour milk and boil for 10 minutes stirring continuously so that the skin does not form on top. Add in coarsely ground rice and cook till the rice granules are soft.

4. Also add in the khoya, sugar, chopped lychees and stir for two minutes.

5. Sprinkle in green cardamom powder and rose water. Remove from heat.

6. Cool the kheer and pour in individual serving bowls. Sprinkle with sliced almonds and pistachios. Serve chilled.

Indian Dal Recipes - Masala Dal

Serves: 5-6
Preparation time: 20 minutes

Ingredients:

1 cup toor dal (split gram)
2 medium tomatoes
A bunch of coriander leaves
2 tsp coriander powder
8-10 red chilies or 2-3 tsp chili powder
2-3 flakes garlic
A small piece of ginger
Some butter
3 small onions
1 tsp cumin seeds or powder
Few cardamoms, cloves & cinnamon
Salt to taste

Method:

1. Boil the toor dal in the pressure cooker for only two whistles. It should be just boiled and not too soft.

2. In the blender, grind together 2 onions, garlic, ginger, coriander leaves, tomatoes, cumin seeds, coriander powder and the red chilies or chili powder.

3. Slice the other onion finely and keep aside.

4. Melt butter in a pan and fry the sliced onion with the cardamoms, cinnamon stick and cloves.

5. When the onions are turning a little brown, add the ground masala and fry around 15-20 minutes. All the water should have evaporated and the paste should be dry.

6. Now add the boiled dal to it and add a little water to make gravy. Add salt to taste.

7. Boil for a while till you get the required consistency. This is really delicious if you make it right. It is also very easy.

8. The trick here is to fry the masala well. Serve hot with rice and papad.

Indian Dal Recipes - Tomato Shorba

Ingredients:

500g tomatoes
15g pepper corns
2 cloves
1 bunch of coriander & mint leaves each
20g dry methi (fenugreek) leaves
Salt to taste
1 small lemon
1/2 tsp sugar

Method :

1. Cut the tomatoes into big pieces. Add 3 glasses of water, salt, pepper corns, cloves, mint, cilantro and dry fenugreek leaves and boil for 30 minutes.

2. Remove from heat and sieve the ingredients. To this, add sugar, lemon juice, few coriander leaves and serve hot.

3. This helps as a medicine for cold and cough.

Indian Rice Recipes - Kheema Pulao

Ingredients:

1 kg kheema, cut into pieces
1 kg basmati rice
6 green chilies, sliced long
1 onion, sliced long
1 tsp ginger-garlic paste
1 cup milk
Few coriander and cilantro leaves
6 each cloves, cardamoms, cinnamon
1 bay leaf
Few cashew nuts
1 cup ghee (butter) or oil
A pinch of saffron
Salt to taste

Method:

1. Wash the rice and kheema separately and keep aside.

2. Heat ghee in a pan, add bay leaf, cashews, chopped onions and green chilies and fry until brown.

3. Then add kheema with salt, turmeric, ginger-garlic paste, rice and mix well.

4. For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.

5. Add ground cloves, cardamoms, cinnamon to the rice and cook until done by covering the pan. Also add little saffron dissolved in milk or water.

6. Garnish with chopped mint and coriander leaves.

7. Serve hot with raita.

Indian Rice Recipes - Nawabi Biryani

Serves : 6
Preparation Time : 40-45 minutes

Ingredients:

325 gms basmati rice
1/2 kg mutton, cut in pieces
3 onions, sliced
1/2 tbsp ginger-garlic paste
1 tsp garam masala
3 red chilies
1" piece cinnamon
1/2 cup curd (yogurt), beaten
3 green cardamom
5 pepper corns
5 cloves
1/2 tsp shah jeera (black cumin seeds)
1/2 tsp turmeric powder
1 pinch saffron, dissolved in 1/4 cup milk
5 jardalu (apricots)
Dry fruits, as required
Coriander leaves & pudina (mint) leaves, as required
Ghee, as required

Method:

1. Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste.

2. Grind the fried onions and red chilies to a fine paste.

3. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

4. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

5. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

6. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.

7. Remove, spread out to cool and remove the whole spices.

8. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala. Cover with a layer of rice, followed by a melted ghee and then the saffron milk.

9. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

10. Mix and serve hot garnished with chopped coriander & pudina.

Indian Non-vegetarian Recipe - Mutton Pepper Masala

Ingredients

Mutton - 1/2 kg
Small Onions (chopped) - 1/2 cup
Red Chillies - 2
Pepper Powder - 3 tsps
Jeera Powder - 2 tsps
Turmeric Powder - 1 tsp
Oil - 2 tsps
Salt to taste

Method:

1. Take 2 tsps of oil in a pressure cooker, add onion and chilli. Saute it till golden brown, add mutton pieces turmeric powder, salt and little water. 2. Stir it well for 2 minutes.

3. Then add fresh ground pepper and jeera powder and pressure cooker the contents for 15 minutes.

4. Stir well and serve hot. This dish goes nice with plain rice and rasam satham.

5. You can try this with chicken also.

Indian Non-vegetarian Recipe - Mutton Kheema Masala

Ingredients:

500 grams Mutton Kheema
1 Onion Chopped
1 Tomato Chopped
1"piece Ginger Chopped
6 flakes Garlic Sliced
2 tbsp Vinegar
Oil as you need
Salt as per taste

To Grind to a paste :

1 tbsp Chilli Powder
2 tbsps Coriander Powder
1 tsp Turmeric Powder
3 Cardamoms
5 Cloves
1"piece Cinnamon
1 tsp Saunf

Method:

1. Grind all the ingredients for the masala paste together witha little water. Keep aside.

2. Heat oil in a pan. Add ginger, garlic and onions. Saute till they are golden in colour. Add tomatoes. Saute till they are soft and pulpy.

3. Add the ground masala paste and fry well till the oil starts oozing out.

4. Add the kheema to this and mix well. Stir for a minute or two.

5. Add enough water to cook the kheema till tender. Add salt to taste and vinegar. Mix well. Garnish with chopped coriander leaves.

6. You can serve this with rice as a side dish or chappathies.

Indian Curry Recipe - Sambhar

Ingredients:

1 cup Toor Dal
1 tsp Tamarind
3 tsp Salt
a pinch Turmeric
2 tsp Channa Dal
3 tsp Dhania seeds
1 pinch Hing
3 Red chilies
1/4 cup Grated coconut
1 tsp Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces

Method:

1. Boil the toor dal with 3 cups of water.

2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut. Grind the above mixture with water.

3. Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.

4. Add boiled dal and bring it to a boil.

5. In the meantime fry the mustard seeds and onion.

6. Add the above ingredients & coriander leaves to the mixture.

Indian Curry Recipe - Green Pepper Curry

Ingredients:

2 large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt

Method:

1. Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.

2. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes.

3. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves.

4. Cook on low heat (should take around 15 minutes).

Indian Rice Recipes - Navrattan Pullao (Nine-Jeweled Rice)

Ingredients:

1 cup Basmathi rice
1 3/4 cup Water
1/4 cup Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 tsp Salt
1/2 tsp Cumin seed

For Mixing with rice before serving:

A) 1/4 cup frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 tsp water.

B) 1/4 cup diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 tsp water.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.

Ingredients:

1 Thinly sliced onion
2 1/4 cup Ghee
1 oz Almonds
1 oz Cashew nuts
1 1/2 oz Golden raisins
1 oz Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method:

1. Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking.

2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil.

3. Add the water which the rice was soaking in.

4. Pressure cook, building up the pressure to 15 min. and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

5. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.

6. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Indian Rice Recipes - Saffron Rice (Kesar Chawal)

Ingredients:

2 cup Rice
4 cup Water
6 Tbsp Ghee
1 tsp Saffron threads (or less)
2 Tbsp Hot water
1 cup Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 Tbsp Cumin seed
4 Cloves
2 tsp Salt

Method:

1. Soak saffron in hot water. Wash and soak rice in 3 cup water (optional).
2. Heat ghee and fry onions and then remove and keep aside.
3. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions.
4. Drain the rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add saffron and its water and pressure cook at 15 min.
8. Remove from the heat and allow the pressure to drop by itself.

Indian Dessert Recipes - Shahi Tukra (Bread Pudding)

Ingredients :

Bread Slices - 8
Milk - 400 ml
Sugar - 150 gms
Crushed cardamom - 1 tsp
Condensed milk - 100 ml
Fried Cashewnuts - 15 gms
Fried sliced Pista - 15 gms
Fried sliced Badam
Khoya (sweet) - optional - 50 gms
Vegetable oil for frying

Method :

1. Remove the crust of the bread and cut into triangles. Deep fry in vegetable oil.

2. Boil milk till it reduces to half and add sugar and crushed cardamom. Add khoya(optional). Simmer for 10 minutes. Remove from fire.

3. Add condensed milk to this boiled milk and mix well.

4. Arrange the fried bread slices on a tray.

5. Pour the prepared milk over the bread slices and garnish with the chopped and fried nuts.

6. Refrigerate for an hour and serve cold (optional).

7. Place in a preheated oven for 3 minutes and serve hot (optional).

Indian Festival Recipes - Rice Payasam

Ingredients :

Basmati Rice & chopped almonds - 4 tsp,
Milk - 2 cups,
Coconut Extract - 1 cup,
Evaporated Milk - 1 tin,
Sugar - 1&1/2 cups,
Cardamom Powder - 1/4 tsp

Method :

1. Soak rice for 15 minutes.
2. Allow the milk and coconut extract to boil, add the soaked rice and cook.
3. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes.
4. Add the evaporated milk and let it boil.

Indian Festival Recipes - Rava Pongal

Ingredients :

Rava 1 cup
Moong Dal 1/2 cup
Cashew Nuts 10 no
Ghee 4 tbs
Curry Leaves
Chopped Ginger 1 tsp
Blackpeppercorn 1 tsp
Cumin Seeds 1 tsp
Salt to taste

Method :

1. Fry the rava without any oil till it is really hot to touch.

2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.

3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.

4. Pressure cook the moong dal with 1 cup of water.

5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.

6. Add the required salt.

7. Allow this to boil well.

8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.

9. While the rava is being cooked add the ghee little by little.

10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.

11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.

12. This goes well with coconut chutney.