Indian Rice Recipes - Cheddar Rice

Serves : 2

Ingredients :

1 tbsp oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
8 oz (225 g) wholegrain rice
6 oz (175 g) mushrooms, thickly sliced
15 fl oz (450 ml) hot chicken stock
1/2 teaspoon (2.5 ml) dried oregano
3 oz (75 g) Cheddar, grated
3 tbsps fresh chopped parsley

Method :

1. Heat the oil in a saucepan and gently fry the onion and garlic until translucent.

2. Stir in the rice and mushrooms. Add the stock and bring to the boil, stirring. Add the oregano and cheese.

3. Pour into a buttered casserole.

4. Bake at Mark 4 (180°C) 350°F, for 30 minutes or until the rice is tender.

5. Stir in the parsley and serve with green salad.

Indian Rice Recipes - Rice with Shrimps

Serves : 2 - 3

Ingredients :

100 g peeled shrimps
100 g long grain rice
2 oz (50 g) ham
1/2 stick (2 oz) 50 g butter
salt and pepper

Method :

1. Wash and drain the rice.

2. Cook in boiling salted water for 15-18 minutes; drain well.

3. Return the rice to the dry pan.

4. Cut the ham into thin strips.

5. Melt the butter in a frying pan, add the rice and fry for 4-5 minutes.

6. Stir in the ham and shrimps and heat for 2-3 minutes.

7. Season to taste with salt and pepper.

8. Pile on to a warmed serving dish.

Indian Non-Vegetarian Recipes - Tandoori Pomfret

Serves: 4

Ingredients :

4 (450 g (1 lb) each) Pomfrets
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 Eggs, yolks
3 tbsp (60 ml) 2 fl oz Cream
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (6 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
2 tbsp (20 g) Gram flour (bcsan)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Butter / Vegetable oil for basting

Method :

1. Clean and wash the fish. Make 2 - 3 incisions on both sides.

2. Whisk together the yoghurt and egg yolks with the remaining ingredients to make a smooth paste.

3. Coat the fish evenly with the yoghurt paste and leave to marinate for at least 3 hours.

4. Preheat oven to 180°C (350°F). Skewer the fish from mouth to tail. Roast for 10 minutes. Remove from heat and hang the skewers to drain the excess liquid. Baste with butter and roast again for 3 - 5 minutes.

5. Serve at once, accompanied by a salad.

Indian Non-Vegetarian Recipes - Chilli Prawns

Serves : 3 - 4

Information :

This delightful, spicy combination makes a lovely, light main course for a casual supper. Serve with rice, noodles or even freshly cooked pasta and a leafy green salad.

Ingredients :

45 ml (3 tbsp) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 fresh red chilli, chopped
450 g (1 lb) ripe tomatoes, skinned, seeded and chopped
15 ml (1 tbsp) tomato puree
1 bay leaf
1 thyme sprig
90 ml (6 tbsp) dry white wine
450 g (1 lb) cooked large prawns, peeled
salt and ground black pepper
roughly torn basil leaves, to garnish

Method :

1. Heat the oil in a pan, then add the shallots, garlic and chilli and fry until the garlic starts to brown.

2. Add the tomatoes, tomato puree, bay leaf, thyme, wine and seasoning. Bring to the boil, then reduce the heat and cook gently for about 10 minutes, stirring occasionally, until the sauce has thickened. Discard the herbs.

3. Stir the prawns into the sauce and heat through for a few minutes. Taste and adjust the seasoning. Scatter over the basil leaves and serve at once.

For a milder flavour, remove all the seeds from the chilli.

Indian Starter Recipes - Surati Patties

Serves: 6-8

Ingredients :

500 g (1.1 lb) Potatoes, boiled, mashed till smooth
Salt to taste
2 tbsp (20 g) Refined flour (maida)
For the filling, mix well together:
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
2 tsp (6 g) Garlic (lasan), chopped (optional)
1 tbsp (15 g) Cashew nuts (kaju), chopped
1 tbsp (10 g) Raisins (kishmish)
1 tbsp (20 g) Sugar
Salt to taste
Vegetable oil for deep-frying

Method :

1. Add salt and flour to the potatoes. Knead into a soft dough.

2. Grease your palms, take a small amount of the potato mixture and shape into a flat, round cake.

3. Put about 2 tsp of the filling in the centre, roll into a round ball, ensuring that the filling stays in. Flatten into a small, round cake. Similarly, prepare the other cakes.

4. Heat the oil in a wok (kadhai); deep-fry the cakes on high heat till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.

5. Serve with Coriander chutney

Indian Starter Recipes - Skewered Egg and Potato Rolls (Baida Kebab)

Serves: 4

Ingredients :

10 Eggs, hard-boiled, grated
200 g (7 oz) Potatoes, boiled, mashed
1 tsp (2 g) Garam masala
1 tsp (2 g) Chaat masala
1/2 cup (60 g) 2 oz Breadcrumbs
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
2 tsp (12 g) inger (adrak), chopped
1 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (40 g) Butter for basting

Method :

1. Mix together the eggs, potatoes, garam masala, chaat masala, breadcrumbs, salt, red chilli powder, ginger, preen chillies, green coriander, and raw egg.

2. Divide this mixture into 5 equal portions

3. Wrap each portion along the length of the skewers with wet hands leaving a 2 cm gap between each. Roast for 5 - 10 minutes.

4. Remove and baste with butter. Roast further for 3 - 5 minutes or until cooked.

5. Remove from skewers and serve hot with mint chutney.

Indian Sweets Recipes - Ooniappam (Jaggery Banana Balls)

Serves : 6

Ingredients :

1 cup (115 g) 3 3/4 oz Rice flour, sifted
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup Bananas, ripe, mashed, smoothened
1/2 cup (100 g) 3 1/2 oz Jaggery (gur)
1 1/2 tbsp (30 g) 1 oz Sugar
a pinch Soda bi carbonate

Method :

1. Mix the rice flour with coconut.

2. Melt the jaggery in a pan and boil it to a one-thread consistency. Remove the pan from the heat.

3. Mix all the remaining ingredients with the jaggery. Add the jaggery mixture to the rice flour mixture and make a smooth batter.

4. Heat the oil in a wok (kadhai); pour a spoonful of the batter and deep-fry till brown. Remove and repeat till all the batter has been used.

5. Keep dipping the spoon into water so that the batter falls off easily.

Note: The bananas used in this recipe are the plump yellow variety called palayankodan—alternatively any other variety can also be used.

Indian Sweets Recipes - Aam Sandesh (Cottage Cheese Fudge Stuffed With Mango)

Makes : 12-14

Ingredients :

400 g (14 oz) Soft cottage cheese (chenna, fresh)
1 Alphonso mango, big, ripe, cut into thin slices
2 tbsp (40 ml) Cream
2/3 cup (100 g) 3 1/2 oz Sugar, powdered
1 tbsp Rock candy (mishrij, broken
1/2 g Saffron (kesar), soaked in rose water

Method :

1. Squeeze the water out from the cottage cheese and mash well with your palms.

2. When it becomes soft and fluffy, add cream and sugar; mash well again.

3. Divide the mixture equally into 2 parts. Flatten the parts into 1/4 inch - thick squares.

4. Cover the first square with the mango slices and then put the second layer over the mango, covering it completely.

5. With a broad knife, trim the edges neatly. Garnish with saffron and rock candy, and chill for at least 1/2 hour.

6. Cut into 1 inch squares and serve.

Indian Curry Recipes - Dhaba Dal (Rich and Buttery Split Black Gram)

Serves : 4 - 6

Ingredients :

2 cups (300 g) 9 oz Split black gram (urad dal)
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste

For the Tempering :

3/4 cup (150 g) 5 oz Unsaited butter
2 tsp (4 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, chopped
6 (18 g) Green chillies, halved
1 tbsp (25 g) Ginger (adrak), chopped
2 tsp (4 g) Garam masala
1/2 cup Tomatoes, chopped
1/4 cup (50 ml) 1 3/4 fl oz Lemon (nimbu) juice
1 tbsp (20 g) Butter
1 tsp (6 g) Ginger paste
1 tsp (6 g) Garlic (lasan) paste

Method :

1. Wash and clean the split black gram and boil in water, adding turmeric powder, red chilli powder, and salt. Cook until tender. Drain any excess water. Keep aside.

2. Heat the unsalted butter; add cumin seeds and saute until they crackle. Add the onions, green chillies, and ginger. Fry until brown in colour. Add the boiled black gram.

3. Put in the garam masala, tomatoes, and lemon juice. Stir for a minute. Add the ginger and garlic pastes. Mix well. Add 1/2 cup water and bring to the boil. Add 1/4 cup butter and stir until completely absorbed.

Indian Curry Recipes - Vegetable Curry

Ingredients :

1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed

Method:

1. Mix the garlic, coriander and the chili powder along with salt and place it aside.

2. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Wait until the mustard seeds stop making any noise.

3. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.

4. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)

Indian Chutney Recipes - Til-Tamater Chutney (Sesame Seeds and Tomato Chutney)

Serves : 4

Ingredients :

200 g (7 oz) Tomatoes, chopped
2 tbsp (10 g) Sesame (til) seeds
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1/2 tsp Red chilli powder
1/2 tsp Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Split black gram (urad dal), roasted

For the Tempering:

2 tbsp (30 ml) 1 fl oz Vegetable oil
5 Dry red chillies (sookhi lal mirch)
a few Curry leaves (kadhi patta)
1/2 tsp (1 1/2 g) Mustard seeds (rai)

Method :

1. Heat the oil in a pan; add onions and saute till light brown. Add red chilli powder, turmeric powder, asafoetida, and sesame seeds. Saute for a few minutes.

2. Add tomatoes and split black gram. Cook for 10 minutes. Remove from heat and keep aside to cool. Blend to a fine paste.

3. For the tempering, heat the oil in a pan; add dry red chillies, curry leaves, and mustard seeds. Saute till they crackle. Remove from heat, mix into the prepared chutney and serve.

Indian Chutney Recipes - Anjeer Ki Chutney (Fig Chutney)

Serves: 4

Ingredients :

500 g (1.1 lb) Figs (anjeer), dried, blanched for 10 minutes
4 tbsp (60 g) 2 oz Almond (badaam), blanched for 10 minutes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
100 g (3 1/2 oz) Garlic (lasan), chopped
1 tbsp (20 g) Sugar
1 tsp (2 g) Red chilli powder
4 - 5 Green chillies, chopped
Salt to taste
3 1/2 tbsp (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
5 tsp (25 ml) White vinegar
2 tsp (4 g) Green cardamom (choti elaichi) powder
2 tsp (6 g) Melon (magaz) seeds

Method :

1. Heat the oil in a pan; fry onions and garlic until golden brown. Remove and keep aside.

2. Combine all the ingredients (except green cardamom powder and melon seeds) and blend to a fine paste.

3. Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.

4. Refrigerate and use as required. (This can be refrigerated in an airtight container for 1 - 2 months).

Indian Sweets Recipes - Fruit Shrikhand (Indian Creamy Yoghurt With Fruits)

Serves : 2 - 4

Ingredients:

1 cup (200 g) 7 oz Yoghurt (dahi), hung for 1 hour
6 tsp (30 ml) 1 fl oz or to taste Artificial sweetener
1/4 tsp Green cardamom (choti elaichi) powder
a pinch Nutmeg (jaiphal) powder
150 g (5 oz) Mixed fruits (of your choice), pureed
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice

Method :

1. Blend the yoghurt with 4 tsp artificial sweetener and spices till creamy. Add a little water if necessary. Keep aside.

2. Mix the fruit puree with lemon juice and the remaining artificial sweetener. Keep aside.

3. Top the yoghurt mixture with the mixed fruit puree. Serve chilled.

Indian Sweets Recipes - Meetha Chawal (Sweetened Rice Mixed With Almonds And Pistach)

Serves : 6

Ingredients :

1 1/4 cups (250 g) 9 oz Rice, Basmati, soaked for 1 hour, drained
8 tbsp (120 g) 4 oz Ghee
4 Cloves (laung)
4 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), soaked
25 g Almonds (badaam), blanched
25 g Pistachios (pista), chopped
25 g Pine nuts (chilgoza), peeled

Method :

1. Parboil the rice and spread it out on a flat dish to cool.

2. Heat the ghee in a wok (kadhai); add cloves, green cardamom, and cinnamon stick.

3. Add 1/2 cup water, sugar, and saffron; stir till the syrup becomes slightly sticky.

4. Add rice and stir carefully on low heat for 15 minutes or till the mixture is absolutely dry. Remove from heat.

5. Add almonds, pistachios, and pine nuts; mix gently. Serve hot.

Indian Pickle Recipes - Dahi Mirch (Crushed Green Chillies Blended In Yoghurt)

Serves: 6 - 8

Ingredients :

1 cup (200 g) 7 oz Yoghurt (dahi), strained
10-12 Green chillies
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
2 tbsp (30 g) 1 oz Prepared mustard or kasundi
Salt to taste

Method :

1. Boil the green chillies and crush them coarsely.

2. Blend all the ingredients together with a hand mixer for 3 - 4 seconds.

3. Store in an airtight jar and keep in a cool, dry place. The chillies will be good for up to 8 - 10 days.

Indian Pickle Recipes - Mixed Vegetable Pickle

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
300 g (11 oz) Turnips (shalgam), thinly sliced
300 g (11 oz) Carrots (gajar), thinly sliced
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
100 g (3 1/2 oz) Onions, pureed
5 tbsp (105 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3/4 cup (112 g) 3 3/4 oz Sugar
1 cup (200 ml) 7 fl oz Vinegar (sirka)
5 tsp (10 g) Garam masala
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Cumin (jeera) seeds
4 tsp (8 g) Mustard seeds (rai)
Salt to taste

Method :

1. Keep the vegetables in the sun to dry for 2 days.

2. Heat the mustard oil in a wok (kadhai); add onion puree and ginger-garlic paste, stir-fry for a few minutes. Add the dry spices, salt, and vegetables. Cook covered for 5 - 10 minutes.

3. Mix the sugar in the vinegar, stir till the sugar dissolves completely. Add this mixture to the vegetables and mix well. Remove, keep aside to cool. Transfer the contents into a glass jar, cover with a cloth and secure with a string. Keep in the sun for 5 days. Serve with any meal.

Indian Starter Recipes - Sago Patties — South Indian Style

Ingredients :

1/2 cup (100 g) 3 1/2 oz Sago (sabu dana)
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (matha)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1 tsp (2 g) Red chilli powder
a pinch Asafoetida (hing)
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 g) Ghee
Salt to taste
Vegetable oil for frying

Method :

1. Soak the sago in buttermilk for 30 minutes.

2. Add all the ingredients (except oil) to the soaked sago. Season with salt and add enough water to make a stiff batter.

3. Divide the sago batter into equal portions and shape each portion into round patties.

4. Heat the oil in a wok (kadhai); add a few patties at a time and deep-fry for 15-20 minutes or till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.

5. Serve hot with coconut chutney

Indian Starter Recipes - Morel Mushroom Cutlets

Ingredients :

150 g (5 oz) Morel mushrooms (guchhi), chopped
3 Potatoes, boiled, peeled
50 g (1 3/4 oz) Green peas (hara matar), boiled
3 Onions, medium-sized, finely chopped
3 Green chillies, finely chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tbsp (4 g) Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Breadcrumbs
1 cup (100 g) 3 1/2 oz Gram flour (besan)
a pinch Salt

Method :

1. Mix the first eleven ingredients together in a bowl, adding the breadcrumbs last.

2. In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.

3. Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.

4. Heat the oil in a frying pan till smoking; dip each cutlet in the gram flour batter and fry till evenly crisp and golden brown. Remove and drain on absorbent kitchen towels.

5. Serve hot with mint chutney.

Valentines Day Special Recipes - White Chocolate Raspberry Cheesecake

Ingredients (Nutrition) :

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions :

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Valentines Day Special Recipes - Ice Cream Sandwich Hearts Recipe

Ingredients:

36 oz refrigerated Peanut Butter Cookie Dough
2 tblsp Peanut (finely chopped)
Chocolate (melted) or Chocolate Sauce
2 cup Vanilla or Chocolate Ice Cream (softened)

How to Make :

1. For about 15 minutes let dough at room temperature.

2. Lubricate a jellyroll pan.

3. Put cookie dough into prepared pan sprinkle with peanuts.

4. Lightly press some nuts into it.

5. Bake it in a preheated oven to 350°f till set and golden brown, it will take about 20-25 minutes.

6. Let it cool completely in pan.

7. With the help of a heart-shaped cookie cutter cut 16 hearts.

8. Pour 1/4 cup ice cream onto 8 hearts.

9. Make top with remaining hearts.

10. Press lightly to spread ice cream to edges.

11. Pull out excess ice cream from edges.

12. Decorate sandwiches on plate.

13. Sprinkle with chocolate sauce and serve.