Indian Salad Recipe - Salad Basket

Ingredients:

1 big potato (aloo) (boil ed)
1 big sweet potato (shakarkand) (boil ed)
1 cucumber (kheera) (peeled)
1 Tomato (Tamatar)
1 cup sprouted moong dal
1/2 cup pomegranate (anar)
1 green chilli (chopped)
3 tsp green coriander leaves (dhania patta) (chopped)
salt (namak) to taste
1 1/2 tsp chaat masala
2tsp lime juice

How To Make Salad Basket :

1. Cut potato, sweet potato, cucumber and tomato into thick pieces.

2. Scoop them from inside.

3. In a bowl put sprouts, pomegranate, green chilli and inner part of porato, sweet potato, cucumber and tomato.

4. Add salt, chaat masala and lime juice. Mix well.

5. Put the mixture in hollows of vegetables.

6. Garnish with green coriander leaves and serve.

Indian Salad Recipe - Potato Salad

Ingredients:

4 Potato (Aloo) (boil ed)
2 tblsp coriander leaves (dhania patta) (chopped)
1/2 cup peas (matar) (boiled)
1/2 cup cream (malai)(sour)
1 green chilli (chopped)
1/2 tsp mustard powder
salt (namak) to taste
1 tsp sour curd (dahi) (if not available, then lime juice)

How To Make Potato Salad:

Cut potatoes into cubes. Mix all the other ingredients with it in a bowl. Mix well.

Indian Daal Recipes - Khatti Meethi Daal

Here's a delicious recipe of khatti meethi dal or sweet and sour dal. Learn how to make khatti meethi dal.

Ingredients:

1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste

How To Make Sweet And Sour Dal:

1. Rinse Bengal garm and add beet root pieces to it and cook in a cooker.

2. When cooked add turmeric powder, salt, coriander powder, jaggery, dry dates, tamarind juice, curry leaves, groundnut, chilly paste and boil.

3. Prepare the seasoning-Heat oil and add asafetida, cloves, butter, cumin seeds, mustard seeds, cinnamon.

4. Add to the gram and cook for 5 minutes.

5. Garnish with coriander and serve.

Indian Daal Recipes - Punjabi Sukhi Chana Daal

Ingredients:

1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

Preparation :

1. Clean, wash and soak chana dal for one hour.

2. Pressure cook the dal with 3 cups of water. Keep aside.

3. Heat ghee in a pan, add cloves, cinnamon stick, bay leafs, cumin seeds and fry until they pop up.

4. Add onions and fry till brown. Add salt and turmeric powder. Mix well.

5. Add dal and let it boil for few minutes.

6. Garnish with coriander leaves. When the dal will be cool, add lemon juice and stir well.

7. Serve sukhi chana daal hot with rice or Paratha.

Indian Vegetable Recipes - Indian Mixed Vegetables

Serves : 4

Ingredients :

120 g (4 oz) French beans, chopped
120 g (4 oz) Cabbage (bandh gobhi), chopped
120 g (4 oz) Capsicum (Shimla mirch), chopped
120 g (4 oz) Carrots (gajar), chopped
1/2 cup (60 g) 2 oz Onions, chopped
120 g (4 oz) Potatoes, cut into fingers
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak), chopped
4 tbsp (60 ml) 2 fl oz Tomato puree
1 tbsp (15 ml) White vinegar (sirka)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the oil in a pan; add cumin seeds and dry red chillies. Saute for a few seconds. Add all the vegetables, salt, black pepper powder, and ginger. Mix well. Cook covered on low heat till the vegetables are almost tender.

2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.

3. Serve hot garnished with green coriander.

Indian Vegetable Recipes - Crispy Cauliflower with Potatoes

Serves : 2 - 4

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
500 g (1.1 lb) Potatoes, washed, diced
1/2 cup / 100 g (3 1/4 oz) Ghee
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (50 g) 1 3/4 oz Ginger (adrak), chopped Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
5 Green chillies, chopped
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the ghee in wok (kadhai); add cumin seeds and ginger. Saute for a while.

2. Add cauliflower and potatoes. Mix well. Add salt, turmeric powder, red chilli powder, and green chillies. Cover the pan and cook on low heat for 15 minutes or till the vegetables are done.

3. Serve hot, garnished with green coriander.

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.