Indian Vegetable Recipe - Potato in Curd Gravy

Potato in Curd Gravy

Making time: 30 minutes.
Makes for: 5

Ingredients :

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method :

1. Cut potatoes into big pieces.
2. Mash 3-4 pieces fine with hand. Keep both aside.
3. Mix all the dry masala in 1/4 cup water.
4. Heat oil. Add the seeds (cumin and mustard).
5. When they splutter, add ginger-garlic, chilli and curry leaves.
6. Add the masala mixture and fry for 2 minutes.
7. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
8. Stir continuously after adding curd.
9. Add the remaining water and all the potato and flour. Stir well.
10. Boil and simmer for 10 minutes or till gravy thickens
11. Garnish with chopped coriander.
12. Serve hot with thin wheat chappaties and rice.

Indian Rice Recipe - Peas Pulao

Peas Pulao

Ingredients :

6 cups of cooked white basmati rice

1 1/2 cups of frozen green peas, thawed

1 small onion sliced

1 tsp jeera(cumin) seeds

3 garlic flakes, crushed finely

1 small piece of ginger, crushed finely

1-2 cloves

1 small piece cinnamon, broken into pieces

2-3 cardamoms

2 tablespoon ghee(clarified butter)

Salt to taste

2 tsps coriander leaves , chopped finely

1 tablespoon cashewnuts, chopped

Method :

1. Heat the ghee in a non stick pan and add the ginger-garlic paste.

2. When it browns, add the cardamoms, cinnamon, jeera, cloves and onions.

3. Fry till the onions turn transparent.

4. Now add the peas, cashewnuts and the coriander leaves and mix well.

5. Cook on low heat till the peas are cooked.

6. Mix in the cooked rice and heat through.

7. Eat when hot with a vegetable or meat side dish.

Indian Drink Recipe - Chocolate Shake

Chocolate Shake


Ingredients :

4 cup Cold Milk
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice


Method :

1. Blend milk and cocoa powder in a blender for few seconds.
2. Add ice-cream and crushed ice
3. Blend again for few more seconds.
4. Serve chilled with crushed ice.

Indian Snack Recipe - Baked Bread Rolls

Baked Bread Rolls

Ingredients :

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method :

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.


Making time : 10 minutes (excluding chilling and baking time)
Makes : 6 rolls

Indian Non-Veg Recipe - Green Onion Bhurji

Green Onion Bhurji

Ingredients :

4 small bunches of green onions (onion bulbs with the leaves on)
3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder
Salt
Oil


Method :

1. Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Keep aside
2. Chop the leaves finely.
3. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.
4. Add the chopped leaves and mix well.
5. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
6. After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.
7. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.
8. Add salt to taste . Serve piping hot.


Note : Do not add any water to the onion leaves. They should cook in their own
juice.

Indian Bread Recipe - Makkai Ki Roti

MAKKAI KI ROTI RECIPE

Serves : 6 people
Preparation Time: 15 minutes
Cooking Time: 25 minutes


INGREDIENTS :

150 grams cornmeal (makkai ka atta)
300 ml water
3 tablespoon sunflower oil
150 grams chapati flour
3 teaspoon green chillies chopped
1 teaspoon salt
1 teaspoon sugar
Some oil for rolling dough
Some oil for frying

METHOD :

1. Bring the water to a boil in a small saucepan.
2. Remove from heat and add half the oil to it.
3. Add the cornmeal, stirring constantly to avoid lumps.
4. Cover and put over very low heat for 4 minutes.
5. Remove from heat, mix in the remaining oil and leave to cool.
6. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.
7. Now add the chappati flour and mix in well to avoid lumps.
8. This should produce a semi-stiff dough. Add more water if necessary.
9. Pour some sunflower oil into a saucer, spread a little onto a clean work
surface and rub some onto a rolling pin.
10. Divide the dough into 16 equal pieces and roll them into balls.
11. After dipping one of the dough balls into the saucer of oil to coat it, place
it on the oiled work surface, and using the oiled rolling pin, roll it into a
disc about 2 mm thick.
12. Pour about a tablespoon of oil into a medium sized frying pan and heat over
medium heat.
13. When the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes
or until it turns golden brown on the side facing the pan.
14. Flip the roti over and again fry for 2-3 minutes. The rotis look much like
parathas.
15. Repeat steps 5, 6 until all the dough balls are converted into rotis.

Indian 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


Method :

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.

Indian Dessert Recipe - Kesar Pista Kulfi

Kesar Pista Kulfi

Ingredients :

Take two cans of evaporated milk.

One can of condensed milk

One 16 Oz wipped cream

1\4 cup pista

1 pinch safron

Method

1. Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder.

2. Now mix pista and saforn in it.

3. Put into a air sealed container and put in the freezer for 4 hours.

Indian Veg Recipe - Baingan ka Bharta

Baingan Ka Bharta

Ingredients :

Brinjal : 2 medium size

Onion : 4

Ginger : a small bit

Garlic : 6 cloves

Jeera : half teaspoon

Garam Masala : a pinch

Dhaniya Powder : half teaspoon

Turmeric : 3/4 teaspoon

Chilli powder : half teaspoon or 3 green chillies (optional)

Salt : 3/4 teaspoon

Tomatoes : 3

Finely chopped coriander : 1 table spoon

Method :

1. Roast the brinjal, then peel off the skin.

2. Let it cool for some time.

3. Put some oil in the kadai, and after it gets hot, add some jeera.

4. Then add some onions, after a few minutes, add ginger and garlic.

5. Then add tomatoes and cook well until the oil separates.

6. Add salt, jeera powder, turmeric, dhaniya powder, chilli powder and a little garam masala.

7. Add the brinjal and cook for 10 minutes.

8. Sprinkle the corainder on the top and serve.

Source : Celeb Cook-In, TOI

Indian Non-Veg Recipe - Egg Pepper

Egg Pepper

Preparation Time : 20 minutes.

Ingredients :

4 medium sized eggs,

2 large green bell peppers (Capsicum),

2 medium sized onions

2 green chillies

1 medium sized tomato

1 tsp turmeric powder

1 tsp garam masala powder

( Garam Masala is a mixture of black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali),black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom,nutmeg, star anise and coriander seeds ).

1 tsp chaat masala

( Chaat Masala is a mixture of amchoor (dried mango powder), cumin,Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum ).

1/2 tsp black pepper

1/2 cup oil,

Salt to taste.

Directions :

1. Boil the eggs and remove their shells.

2. Cut the Capsicums into 11/2 inch long pieces.

3. Cut Onions and the tomato into long, thick slices.

4. Chop green chillies finely.

5. Heat little oil in the fry pan.

6. Fry the eggs till golden brown and remove them from the fry pan.

7. Heat some more oil.

8. Add green chillies, onions and Capsicums to the oil.

9. Add garam masala, salt, turmeric powder.

10. Fry them till medium tender, then add the sliced tomatoes.

11. Cut the eggs into four long pieces.

12. Sprinkle salt, black pepper and chaat masala over the eggs, adjusting to the salt already

added to the Capsicum.

13. When the Capsicum is done, and has blended well with tomatoes and onions, remove from

fire.

14. Place the mixture in a flat bowl with alternating egg pieces.

15. Serve hot with puris or paranthas.

Indian Pickle Recipe - Hot & Sour Tomato Pickle

Hot and Sour Tomato Pickle

Ingredients :

1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste


Method :

1. Slice the tomaotes, smear turmeric and salt on them
2. Soak them in 1 cup vinegar. Leave for about 2 hours.
3. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a
little vinegar.
4. Heat the oil and add the remaining mustard.
5. When the mustard crackles, add the fenugreek.
6. Fry for 2 minutes and then add the blended mixture and fry well for over 20
minutes.
7. Add the tomatoes and the remaining vinegar.
8. Stir continuously as the mixture comes to a boil.
9. When the pickle is almost done, the oil begins to float at the top.
10. Take it off the heat and let it cool.
11. Store in a clean bottle.

Note : Can keep for a year.

Indian Non-Veg Recipe - Masala Fried Prawns

Ingredients :

Prawns : 10 (medium size)

Ginger garlic paste : 1 tsp

Curry Leaves : 15

Lemon Juice : 1 tsp

Green Chilli (chopped) : as required

Rice Flour : 1 tsp

Corn Flour : 1 tsp

Red Chilli powder : 1/2 tsp

Salt : to taste

Turmeric Powder : 1/2 tsp

Onion (chopped) : 1 tsp

Tomato (chopped) : 1tsp

Garlic (chopped) : 1 tsp

Oil : 1/2 tsp

Method :

1. Take prawns, de-skin and de-vain leaving the tail on.

2. Marinate with salt, ginger-garlic paste and lime juice.

3. Add corn flour and rice flour to the prawns and mix well.

4. Deep fry the prawns till golden brown.

5. Take a pan, add oil, saute garlic, curry leaves, onion and tomato.

6. Add chilli powder, turmeric powder and salt.

7. Toss prawns in the masala and serve hot.

Source : Celeb Cook-In, TOI

Indian Sweet Recipe - Kalakand

Kalakand

Ingredients :
10 oz powdered milk
10 oz confectioners white sugar
16 oz ricotta cheese(a small container of the cheese will do)
2 tsp sliced almonds and chopped cashewnuts

Method :
1. Mix the three together to get a creamy paste.
2. Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour.
3. Transfer to a open flat dish and top with sliced almonds and cashewnuts.
4. Eat when cooled down to room temperature.


Note : If you use low-fat cheese and milk and cut down on the sugar, you have a very low-calorie delicious and nutritious dessert.

Indian Vegetable Recipe - Kofta Lajawab

Kofta Lajawab

Ingredients :
Koftas -
125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying

Gravy -
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt


Method :
To make koftas -
Mix mashed cheese with cornflour and pepper. Knead well.
Form into walnut sized koftas and deep fry till light brown.
Drain and keep aside.

To make gravy -
Heat oil in a pan and brown onions.
Add ginger and fry well.
Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates.
Add water according to consistency of gravy required.
Correct seasoning.
Boil for 5 minutes.
Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.

Makes about 8

Indian Snack Recipe - Oatmeal Raisin Cookie

Oatmeal Raisin Cookie

Ingredients :

¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal

Method :

1. Grease cookie sheet, sift together dry ingredients.
2. Beat together butter and sugars until light and fluffy.
3. Beat in eggs and vanilla until well blended.
4. Stir in flour mixture until well moistened.
5. Stir in oatmeal, nuts and rind.
6. Drop by tsp fuls 2” apart.
7. Bake at 350 F for 8 min.

Indian Soup Recipe - Green Peas Skin Soup

Green Peas Skin Soup

Preparation time : 10 minutes.
Cooking time : 10 minutes.
Serves : 6.

Ingredients :

6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skimmed milk
2 teaspoons buttersalt and
pepper to taste

Method :

1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water.
4. Cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
8. Serve hot.


Health Information : This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the body and eliminates them.

Indian Sweet Recipe - Coconut Barfi

Coconut Barfi

Making time : 30 minutes
Makes: 20-25 pieces

Ingredients :

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method :

1. Prepare syrup with sugar and water to 2 1/2 thread consistency.
2. Warm coconut in heavy saucepan, pour in the syrup.
3. Stir well and cook till soft lump forms.
4. Spread in a greased plate. Cool.
5. Sprinkle cardamom powder (optional).
6. Cut into squares, store in airtight container.

Chicken Manchurian Recipe

Chicken Manchurian

Ingredients :

• 4 Chopped chicken thighs
• 1 tsp Soya sauce
• 1 tsp Tomato ketchup
• 1 Finally chopped small onion
• 2 tbsp Corn flour
• 1/4 Cup all purpose flour
• 8 Finely chopped Garlic Pods
• 8 Finely chopped green chillies
• 4 tsp Refined oil
• Salt to taste

Method :

1. Smear salt and marinate chicken for an hour.
2. Make a batter of maida and corn flour and soak the chicken pieces into it.
3. Fry the chicken pieces deep and keep aside.
4. Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
5. Now add chilli powder, salt to taste, add deep-fried chicken pieces, tomato ketchup and Soya sauce.
6. Fry at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and sauce.
7. Add water while stirring if necessary.


Delicious Chicken Manchurian is ready to be served.

Serve with Roti or Rice.

Indian Vegetable Recipe - Cabbage Kofta Curry

Cabbage Kofta Curry

Ingredients :

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes


Method :

1. Take the shredded Cabbage in a bowl.
2. Add flour & make small round balls with the same.
3. Deep fry the balls in the hot oil & keep aside
4. In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.
5. Add Salt & little bit of sugar for taste .
6. Let the paste cook till the oil seperates.
7. You can add little water if the paste is too thick.
8. Switch off the flame add the Kofta's & Cover till Serving.
9. Before serving garnish with fresh coriader leaves.

Indian Non-Veg Receipe - Saag Chicken

Saag Chicken

Ingredients :

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt


Method :

1. Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until
lightly browned and set aside.
2. Put the spinach into a deep pan; add 1/4 cup water.
3. Bring to boil and remove from heat.
4. When cool, grind in blender and set aside.
5. Heat the remaining oil and add ginger, garlic and onions;
6. Sauté until lightly brown.
7. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
8. Sprinkle with one tablespoon water.
9. Cook for 10 minutes over low heat.
10. Add chicken and milk.
11. Simmer until the chicken is tender.
12. Add spinach and garam masala.
13. Cook until spinach starts sticking to pan. Remove from heat.
14. Add butter to chicken saag and cover until ready to serve.



Source : Indian Food Forever