Indian Non-Veg Curry Recipe

Spicy Egg Curry

Ingredients :

4 boiled eggs
2 medium sized onions
1 Tomato
3 green chilli's
2 tsp. coriander powder
5 cloves of garlic
1" ginger
1 tsp. jeera
1/2 tsp. garam masala pinch of turmeric powder
3 tbsp oil,
Salt to taste,
water

Directions :

1.Make a paste of 1 onion, garlic, ginger and green chilli's.
2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.
3.Keep frying till you see the oil seperating on the top and there is no raw smell.
4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).
5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency.

Indian Rice Recipe - Puliyogare Rice

Puliyogare Rice

Ingredients :
2 cups Cooked Rice
1 cup Tamarind Juice
1 tbsp Sugar
4 tsp Coriander Seeds
2 tsp Mustard Seeds
2 tsp Cumin Seeds
4 tsp Seasme Seeds
1 cup Grated Coconut
1 tsp Hing
2 tsp Urad Dal
1 tsp Channa Dal
Jaggery (1 small piece)
5 Red Chillies
1/2 cup Oil
Few Curry Leaves


Directions :
Roast 1 tsp mustard seeds, 4 tsp coriander seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp channa dal, 1 tsp urad dal one by one.
Grind it to make a fine powder.
Roast the coconut.
Mix the roasted coconut and powder.
Heat oil and add the remaining mustard seeds, sesame seeds, red chillies, urad dal and chana dal.
Add the tamarind juice and jaggery.
Mix salt and allow it to boil.
Add the powdered masala and boil till it turns thick.
Mix it with the cooked rice.
Serve hot

Indian Chutney Recipe - Pear & Mango Chutney

Pear and Mango Chutney

Making time : 1 hour
Shelf life : 1 month
Makes 1.5 kgs. chutney


Ingredients :

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.

Directions :

Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.


Source : DSD Email Group

Indian Snack Recipe - Vegetable Kababs

KHUMB NAWABI VEG. KABABS

INGREDIENTS :
200 gm mushroom,
2 gm cumin seeds,
2 green chillies,
10 gm onion (finely chopped),
5 gm garlic,
5 gm green chilli paste,
25 gm cheese (grated),
25 gm hung curd,
10 gm cream,
5 gm salt,
10 ml sesame oil,
10 ml mustard oil,
5 gm mint,
2 gm garam masala,
5 gm chickpea flour

DIRECTIONS :
Scoop out mushroom stem using a scooper.
Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed.
Mix in cheese and stuff into the mushroom cap.
In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps.
Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius.
Serve with sauce of choice.

Indian Dessert Recipe - Chocolate & Strawberry Eggless Cake

Chocolate & Strawberry Eggless Cake

Ingredients :

250gms Sugar
250gms Maida
100ml Vegetable oil
10gms Baking powder
75gms condensed milk (milkmaid)
400ml water
25gms cake gel
50gms cocoa powder
250gms fresh cream
200gms dark Swiss chocolate
150gms strawberry filling
150gms rich topping cream
150gms fresh strawberry to decorate the cake

Directions :

Take a bowl and mix maida, cocoa powder, vegetable oil, baking powder, condensed milk (milkmaid) and sugar into a paste.
Bake the paste in oven for 30 to 40min at 180 to 200 celsius temperature.
Take fresh cream and dark Swiss chocolate, boil it on slow heat and let it cool down to make chocolate truffle.
Once the cake is ready, cut it into three layers.
Put chocolate truffle and strawberry filling in each layer.
Cover the cake with chocolate.
Decorate as you wish with fresh strawberries.

Source : TOI

Indian Vegetable Recipe - Aloo Palak

Aloo Palak

Making time : 45 minutes
Makes for : 6

Ingredients

3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Directions :

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces.
Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes.
Add lemon juice just before serving heat butter in a tiny saucepan.
Add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Indian Rice Recipe - Brinjal Rice ( Marathi Dish )

Brinjal Rice (Vaangi Bhaat )

Ingredients :

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Directions :

1. Cut the brinjal & onions to not very fine pieces.

2. If u cut the brinjals too fine, they will get mashed up and will lose their taste.

3. Saute the onions till they get transparent. Then, add the brinjals also.

4. Add the spice powders and saute the curry for 4-5 minutes.

5. Cook the rice in the quantity of water mentioned above. Do not overcook.

6. Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.

7. Garnish with finely chopped coriander leaves.

8. Serve hot.

Indian Pickle Recipe - Lime Pickle

Lime pickle

Ingredients :

Fresh lime(large size, thin skin, ripe) - 6
Salt- 4 spoons,
Red chilli powder - 4 spoons,
Asafoetida - 1/2 spoon
Sesame Oil - 1/4 cup
Mustard Seeds - 1/2 spoon
Fenugreek seeds - 1/2 spoon

Directions :

Cut into medium pieces. (Preseve the juice while cutting).
Add salt, red chilli powder, asafoetida and mix well.
Next day add sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters
add fenugreek seeds and asafoetida.
Add this to the pickle and mix.
Store in refrigerator.


Source : DSD Group Email

Special Raita Recipe - Burhani Raita

Burhani Raita

Ingredients :

500 gms yoghurt;

50 gm roasted garlic (chopped);

10 gm black salt;

10 gm black pepper powder;

10 gm roasted cumin powder;

2 gm clove powder

Directions :

Beat the yoghurt in a bowl.

Add roasted garlic, black pepper powder, cumin powder, clove powder and whisk gently.

Season the raita with ghee and a pinch of clove powder.

Source : DSD Email Group

Indian Snack Recipe - Masala Vada

Masala Vada

Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

Ingredients :

1 cup yellow gram flour (chana dal)
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil to deep fry

Directions :

Wash and soak flour (dal) for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest, coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Indian Stew Recipe - Warming Fish Stew

Warming Fish Stew

Servings: 4

Preparation Time: 15 min

Cooking Time: 22 min

The flavors of saffron and fennel give this healthy dish an exotic twist. Crusty bread rubbed with garlic is its perfect accompaniment.

Ingredients :

2 medium garlic clove(s), chopped
1 cup(s) canned crushed tomatoes
1 cup(s) wine, white, dry
1/4 tsp saffron
1 tsp fennel seed
4 medium potato(es), Russet, peeled and cubed
1 pound(s) haddock fillet(s), or other white-fleshed fish, cut into large chunks
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp parsley, chopped

Directions :

Coat a nonstick saucepan with cooking spray and sauté garlic.

Stir in tomatoes, white wine, saffron and fennel seeds.
Stir in potatoes, cover and simmer until tender, about 12 minutes.
Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes.

Season with salt and pepper.
Ladle stew into large, shallow bowls and sprinkle with parsley.

Source : WeightWatchers

Indian Non-Veg Recipe - Mughlai Mutton Korma

Mughlai Mutton Korma Recipe


Ingredients :

• Mutton - 1 Kilo
• Onion - 3 medium sized (finely chopped)
• Tomato - 1 (small)
• Green Chillies - 4 or 5
• Curry leaves
• Coriander leaves - to garnish
• Coconut - grounded as paste (3 cups) Ginger Garlic Paste - 2 tbsps
• Chilli Powder - 2 tbsps
• Coriander Powder - 4 tbsps
• Turmeric Powder - 1/2 tbsps
• Cinnamon & Cloves - few


Directions :

• Heat oil in a cooker and add Cinnamon sticks and cloves.
• Add onions, green chilies, curry leaves and fry them till it is light brown
in colour.
• Add tomato and fry for two minutes.
• Add mutton pieces and sauté for 10 minutes.
• Add ginger garlic paste, chili powder, coriander powder and turmeric powder and sauté.
• Then add coconut paste and mix well. Add enough water so that the mixture is not very thick.
• Close the lid and wait for 5 whistles.
• Garnish with coriander leaves and fried cashew nuts (optional).


Source : DSD Email Group

Indian Vegetable Recipe - Shahi Paneer

Shahi Paneer

Making time : 45 minutes.
Makes for : 6

Ingredients :

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish :

2 tbsp. grated paneer
1 tbsp. chopped coriander

Directions :

Chop the paneer into 2" fingers.
Heat half the ghee.
Add onion,ginger, green chilli and cardamom.
Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Indian Drink Recipe - Teen Patti Shooter

Glass : Round, deep-bottomed
Garnish : Orange rind


Ingredients :

60ml Whisky
5 strips Lemon rind
5 strips Orange rind
3 drops Bitters
1 teaspoon Sugar

Directions :

Pour shisky in a glass along with sugar, lemon and orange rind.
Burn the outside of the glass.
Slowly tilt the glass and flame the drink.
Let the drink burn slowly for about 20 seconds
Blow out the flame; add 3 drops of bitters.
Stir and enjoy !

Indian Chutney Recipe - Dry Garlic Chutney

Dry Garlic Chutney


Ingredients :

1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
salt as per taste


Directions :

Separately roast all the above ingredients.
Let it cool and grind it coarsely.
After grinding allow it to cool again.


Source : Recipesindian

Indian Snack Recipe - Gobi Pakora

Gobi Pakora Recipe


Ingredients :

1 Cauliflower
1 Cup Gram or Besan flour
1/2 tsp Red chili powder
1 Cup water
4 Cups oil
1 tsp Mango ( Aamchur ) powder
Salt to taste

Directions :

Wash Cauliflower and cut into pieces.
Add water to besan and make a thick batter.
Add red chili powder,mango powder.
Blend it well.
Heat the oil.
Dip each piece of cauliflower in batter.
Fry these pieces one by one till they turn golden brown.
Serve hot Gobhi Pakora with green chutney.


Source : DSD Group Email

Indian Salad Recipe - Mushroom Salad

MUSHROOM SALAD WITH PARMESAN, WHITE WINE & TAMARIND CHUTNEY

Ingredients :

400gms Assorted Mushrooms - button, shiitake, morel (mix of fresh and dried)
2 tsp - Ginger, chopped
1 tbsp - Dry Red Chilli, chopped
2 tbsp - Olive Oil
60ml White wine
1 tbsp - Coriander leaves, chopped
1 tbsp - Spring Onion, chopped
2 tbsp - Extra virgin olive oil
Salt to taste

Dressing :

4 tbsp - Tamarind Chutney
1 tsp, Ginger, chopped
1 tbsp lemon juice
2 tbsp - Extra virgin olive oil
Salt to taste

Garnish :

16 Parmesan shavings
1 bunch - frisse / lettuce
Micro greens, a few

DIRECTIONS :

Wash and reconstitute the dried mushrooms by soaking them in hot water for 30 minutes.
Trim the fresh mushrooms and cut them in halves.
Heat olive oil in a frying pan, add chopped ginger and red chilli and stir-fry for 10 seconds without browning.
Add the fresh mushrooms and saute for three minutes over medium heat.
Add the rest of the mushrooms, white wine.
When the wine evaporates, add sping onion and coriander leaves.
Season with salt and remove.

For Tamarind chutney dressing :

Whisk together all ingredients in a mixing bowl and set aside.
Serve mushroom on individual plates drizzled with the tamarind chutney dressing and garnished with lettuce, microgreens and Parmesan shavings.


Source : TOI

Indian Sweet Recipe - Rasgulla

Rasgulla

Spongy cheese balls, dipped in sugar syrup, is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again.

Ingredients :

1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water

Directions :

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

Boil the milk. Add the lemon juice and curdle the milk.

Remove from fire and strain through a muslin cloth.

Hold under running water or dip in a bowl of cold water for 1 minute.

Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.

Switch off the flame and let the dumplings stand in the liquid until cool.

Chill for a minimum of 2 hours. Mix in the essence before serving.


Source : DSD Group Email

Indian Dessert Recipe - Chocolate Pound Cake

Chocolate Pound Cake

Ingredients :

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Special equipment : 10-inch bundt pan

Directions :

Preheat oven to 325 degrees F.
Grease and flour a 10-inch bundt pan.
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
Add eggs, 1 at a time, and mix well after each addition.
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour.
Add vanilla and mix well.
Pour batter into prepared pan.
Bake for 1 hour and 45 minutes or until cake is done.
Remove from oven and allow cake to cool in pan for 10 minutes.
Invert onto cake plate and serve.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Easy
Yield: 16 servings


Recipe courtesy : Paula Deen

Indian non-Veg Recipe - Crystal Prawn Dumpling

CRYSTAL PRAWNS DUMPLING

Ingredients : ( For Crystal Prawn Stuffing )

100gm Prawns (chopped)
20gm Carrots (chopped)
10gm Ginger (chopped)
5ml Sesame Oil
10ml Refined oil or pork fat
4gm White Pepper powder
Salt to taste

Ingredients : ( For the Dough )

60gm Tanmein flour
60gm Potato Starch
50ml Hot Water ( temperature should be more than 100deg Celsius )

Directions :

Crystal Prawn Stuffing

In a mixing bowl, mix all ingredients well and season.
Keep in refrigerator

For the Dough

In a mixing bowl, take both flours and mix together with boiling water.
Knead to make dough.
Cut into small balls and keep it aside.
With the help of a chopper, flatten them in circular motion.
Sheet them and keep aside
Spoon one each with prepared mix and seal the sides neatly.

To Serve

Arrange bana leaf in bamboo baskets, steam for 5 min.
Serve with sweet chilly sauce.


Source : TOI