Indian Non-Veg Recipe - Chicken Rasam

Chicken Rasam


Ingredients :


1 small chicken
(fry a little in the open fire take out only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice salt as per taste
grind into paste
1 cup onion, chopped
1 tsp dhania


Method :


Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot




Source : Sify Food

After Workout Smoothie

After-Workout Smoothie

Replenish your body with this great tasting fruit drink.

Serving: 2

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients :

1 halved cup fresh strawberries

2 cut up fresh apricot

2 bananas

6 ounce fresh raspberries

1 cup low-fat milk

Method : 

1. Combine ingredients in a blender until smooth, and enjoy! 

Nutritional Information :

Based on individual serving.

Calories: 231

Total Fat: 2 g

Carbohydrates: 52 g

Protein: 7 g

Indian Snack Recipe - Egg Noodles

Egg noodles

Preparation time : - 15 minutes

Serves : - 2

Ingredients: -

1 packet plain noodles,

1 egg,

1 onion,

2 tablespoons tomato juice,

1 teaspoon ginger garlic paste,

1 teaspoon pepper powder,

1 teaspoon chilly powder,

½ teaspoon garam masala (hot spice mix),

1 tablespoon oil and

salt to taste.

Method :-

Slice the onion into small pieces and keep it aside.

Now take a big pot and pour ½ liter water into it.

Bring it to boil.

When it is boiling add the noodles to it and then cook for three to five minutes. When the noodles are done remove from lame and drain all the water.

Now take a frying pan and heat a little oil in it.

When the oil is very hot add the onions and sauté till golden brown.

Now add the ginger garlic paste, pepper powder, chilly powder, garam masala and fry briefly.

Add the egg and scramble it till all the ingredients blend well with it.

Pour in the tomato juice and cook for a minute.

Sprinkle salt to taste and then add the noodles.

Mix it all up and then remove from flame.

Garnish with fried onions and serve.

Source : Best Indian Cooking

Indian Dal Recipe - Split Red Gram Dal

Split Red Gram Dal


Serves: 4 
Cooking time (approx.): 32 minutes


Ingredients :


1  cup(s) split red gram (tuvar dal) 
1  tomato(es) chopped finely 
2  tablespoon(s) oil 
1  teaspoon(s) each of mustard and cumin seeds 
1  tablespoon(s) finely chopped ginger 
2  green chilli(es) slit 
4  cups water 
4  curry leaves 
½  teaspoon(s) each of asafoetida and turmeric powder 
a squeeze of lemon, jaggery and 
salt to taste 


Method :


Soak the split red gram in water for about an hour. 
Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. 
Now, heat on medium level till it comes to a boil and then on low level for about 20  minutes or till the gram is fully cooked.
Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida. Fry on medium level for about 2  minute(s) till the seeds splutter. 
Add this to the cooked red gram and let it come to a simmer.
Add the rest of the ingredients and simmer for about 10  minutes.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).




Source : Svyum

Indian Soup Recipe - Cream of Vegetable Soup

Cream of Vegetable Soup

Cooking time (approx.): 13 minutes

Ingredients :

200  grams (about 8  oz.) mixed vegetables (beans, carrots, potatoes) finely chopped. 

1  medium onion(s) chopped 

2  tablespoon(s) butter 

1  tablespoon(s) plain flour (maida) 

4  teacups milk 

1  teacup(s) water 

salt and pepper to taste 

Method :

Boil the vegetables in water on medium heat for about 6  minutes or till tender and cooked.

In a pan, heat butter on medium level for a few seconds. 

Add the chopped onions and fry for about 3  minutes or till onions are transparent.

Add the flour and milk. Stir well. 

Now add the vegetables and water. 

Mix well and keep on medium heat for about 4  minutes. 

Season with salt and pepper.

Serve hot with: croutons.

Source : Syvum

Indian Jelly Recipe - MANGO JELLY RECIPE

MANGO JELLY RECIPE

Ingredients :

1/2 kg ripe and hard Mango slices (not fully ripe)

3 cups Sugar (Cheeni)

1 3/4 cups Water

juice of one Lemon (Nimbu)

Method :

Put mango slices, water into deep pan, and cook until quite tender.

Remove from the fire.

Pass through a gravy strainer.

To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.

Cool a little, and then pour in sterilized jars.

Source : Indian Food Forever

Indian Non-Veg Recipe - Mutton Roast

Mutton Roast

Preparation time : - 75 minutes

Serves : - 2

Ingredients : -

500 grams mutton,

1 cup curd,

1 teaspoon ginger paste,

1 teaspoon coriander powder,

½ teaspoon black pepper powder,

6 cloves,

2 teaspoon red chilly powder,

½ cup ghee(clarified butter) and

salt to taste.

Method : -

1. Take a blender and add the coriander powder, pepper powder, red chilly powder, cloves, ginger paste and make a fine paste. If required add a teaspoon of water.

2. Now wash the meat well and then cut it into small pieces. 3.

3. Take a big bowl and put the mutton pieces in it.

4. Then pour the curd over it.

5. Next add the freshly ground masala and mix it all up together.

6. Now let it marinate for five hours at least.

7. Take a baking tray and smear a little ghee all over it.

8. Put the mutton pieces along with the marinade in the tray.

9. Now bake the mutton in a pre-heated oven for an hour at 200 degrees C.

10. Remove from the tray and serve hot.

Source : Best Indian Cooking

Indian Vegetable Recipe - Spicy Turnips

Spicy Turnips


Serves: 4
Cooking time (approx.): 21 minutes


Ingredients :


500 grams (about 20 oz.) turnips peeled chopped and washed
2 large onion(s) chopped
2 tomato(es) chopped
1 teaspoon(s) each of grated garlic and ginger
2 green chilli(es) chopped
1 teaspoon(s) each of sugar, cumin powder and coriander powder
½ teaspoon(s) turmeric powder
1 cup(s) water
2 tablespoons butter / oil
salt to taste
finely chopped coriander leaves to garnish.




Method :


Heat the butter / oil in a pressure cooker till it is medium hot.
Add the chopped green chilli(es), grated ginger and garlic. Fry briefly.
Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned.
Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders.
Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.
Add the chopped turnips and mix.
Add the water and stir well.
Close the cooker and bring to maximum pressure on high heat.
Now, reduce the heat and cook on low level for about 15 minutes.
Open the cooker after all the steam has escaped.
Add the sugar and very lightly mash the cooked turnips.
Keep on the flame for a few minutes to dry out excess water if any.
Garnish with finely chopped coriander leaves.


NOTE:
A heavy bottomed vessel could be used in place of the pressure cooker.
The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.
Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.






Source : Syvum

Indian Drink Recipe - Apple Milk Shake

APPLE MILKSHAKE




Ingredients :


2 apple (seb)
2 glass milk (doodh) 
2 tbsp sugar
4 green cardamom (hari elaichi) 
ice as required




Method :


Peel apple and cut in small pieces.
Now blend milk, sugar and apple in a mixer.
Grind elaichi to a powder and mix in the shake.
Now pour shake in the glasses.
Put some crushed ice and serve it chilled.




Source : Indian Food Forever

Indian Rice Recipe - Kerala Fish Biryani

Ingredients

For the Rice

Long grain Basmati rice – 2 cups

Oil – 1 tsp

Biriyani Masala Powder – 1/2 tsp

Water – as required

Salt – to taste

For the Biriyani Masala Gravy

Thinly sliced Onions – 2 medium sized

Diced Tomatoes – 2 large

Slit Green Chillies – 4

Cinnamon – 1″ piece

Cloves – 4

Fennel Seeds – 1/2 tsp

Bay leaves – 2

Curry Leaves – A sprig

Cilantro, chopped – 1/4 cup

Mint leaves, chopped – 1/4 cup

Ginger Paste – 1 tbsp

Garlic Paste – 1 tbsp

Kashmiri Chilly Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Fish Masala Powder – 2 tbsp

Home Made Biriyani Masala Powder – 1 to 2 tsp

Yogurt – 1 Cup

Lemon Juice – 2 tbsp

Cashew Halves – 1/4 cup

Raisins – 1/4 cup

Salt- to taste

Ghee/Cooking oil – As required

For the Fish

King Fish or Seer Fish Slices (Medium Sized) – 1 lb (Around 8 pieces)

Lemon Juice – 1 tbsp

For Marinating the Fish

Turmeric Powder – 1/2 tsp

Fish Masala Powder – 1 tbsp

Chilly Powder – 1 tsp

Pepper Powder – 1/2 tsp

Coriander Powder – 1 tsp

Ginger Paste – 1 tbsp

Garlic Paste – 1 tbsp

Lemon Juice – 1 tbsp

Salt – to taste

Method

Soak Basmathi rice in water for around 45 minutes to 1 hour.

Clean the king fish fillets thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. This will remove any unwanted smell from the fish.

Make a marinade using the above ingredients and rub it nicely on the fish slices. Refrigerate it for 30 minutes.

Boil the Basmati rice in atleast 6-8 cups of water with a little salt, 1/2 tsp biryani masala and 1 tsp oil, till each grain is separate and 3/4 cooked but not fully cooked. Add more water, if needed so that the rice doesn’t stick together. Drain excess water and keep the rice aside.

Heat a big non stick pan or wok and add 3 tablespoons of oil or ghee.

Fry cashews and raisins until the cashews are lightly brown and the raisins become plump. Keep aside.

Throw in fennel seeds, cinnamon, bay leaves and cloves. Saute for 2 minutes.

Then add onions and saute till they are translucent.

Add the slit green chillies, curry leaves, chopped cilantro and mint leaves. Saute until the onions begin to brown.

Next, add the chopped tomatoes and cook till the tomatoes are pulpy and mashed.

Add the ginger and garlic paste and fry for a minute.

Reduce heat and add 1-2 tsp of biriyani masala powder, 1 tbsp fish masala powder, 1 tsp kashmiri chilly powder and 1/4 tsp turmeric and saute for a minute.

Blend 1 cup of yogurt with little water and add it to the pan along with salt and mix well. Allow it to simmer for a while.

Add the marinated fish fillets to the masala gravy and mix gently. Cover and cook on medium heat for around 10 minutes. Keep the masala gravy aside.

Meanwhile preheat oven to 350 degree F. Apply some ghee or oil on a baking dish. Layer it with the semi cooked rice and the fish masala gravy alternatively. Sprinkle lemon juice in between.

Cover with an aluminuim foil and bake for 30 minutes.

Garnish with fried cashews and raisins. It’s best to keep the biriyani for at least 4 hours before serving so that all flavors are absorbed.

Serve the Fish Biriyani with Raitha, Pickle and Pappad.

Source : Recipe.Malayali

Soup Recipe - Black Bean Soup

Spicy Black Bean Soup

Servings: 8

Preparation Time: 20 min

Cooking Time: 30 min

Ingredients :

1 spray(s) cooking spray

1 medium onion(s), finely chopped

4 medium garlic clove(s), minced

45 oz canned black beans, undrained, divided (three 15 oz cans)

1/2 tsp red pepper flakes, or to taste

1 tsp ground cumin

14 1/2 oz fat-free chicken broth, or vegetable broth

10 oz canned tomatoes with green chilies, such as Rotel Tomatoes

11 oz canned yellow corn, drained

Method :

Coat bottom of a large stockpot with cooking spray.

Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds.

Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot.

Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

Yields about 1 1/2 cups of soup per serving.

Source : WeightWatchers

Indian Breakfast Recipe - Special Egg Parantha

Special Egg Parantha

Beaten egg could also be used but raw egg is more delicious.

Ingredients :

5 nos. Egg

3 cups Flour (Whole wheat)

Salt to taste

1 pinch Red Chili Powder (in each parantha)

4 tbsps. Vegetable Oil (to shallow fry)

Method :

1. Make a normal dough of the flour with water and salt.

(It should neither be very loose nor very tight. )

2. From the dough make out 5 balls and start rolling one of them.

3. When rolled, spread ghee on it and fold half and then give one more fold. (It should look like a folded fan. )

4. Roll it again and cook on the hot tawa.

5. Shallow fry the parantha very slightly from both the sides.

6. Now try opening one of the folds till the end of it.

7. Now break one raw egg (as it is , do not beat it) onto it.

8. Sprinkle some salt and red chilli powder and close the fold of the parantha.

9. Now fry the parantha till it turns golden brown.

10. Serve hot with Curd or green chutney.

Source : DSDG Email

Indian Non-Veg Recipe - Chicken and Asparagus Roulades

Chicken and Asparagus Roulades

Prep Time : 20 mins

Total Time : 35 mins

Ingredients :

1 1/4-lb pkg thin-sliced boneless chicken breasts

12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)

1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled 

Directions :

Heat oven to 350°F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. 

Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. 

Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. 

Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 in. of edge. 

Place 1/4 the asparagus at narrower end. 

Tightly roll up; secure with a wooden pick. 

Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. 

Add roulades; brown on all sides. Place on baking sheet. 

Bake 10 to 15 minutes until chicken is cooked through. 

Carefully remove picks and slice.

Suggestion : Use a small amount of sweet ground mustard on the swiss cheese and roll the roulades in olive oil and bread crumbs prior to cooking.

Source : DSDG Group

Indian Soup Recipe - Cream of Fresh Tomato

Cream of Fresh Tomato Soup 

Preparation Time : 10

Cooking Time : 40

Serves / Makes : 2 

Ingredients :

· 2 large tomatoes, chopped

· 1/2 cup chopped onion

· 1/2 teaspoon white sugar

· salt to taste

· ground black pepper to taste

· 2 tablespoons margarine

· 2 tablespoons all-purpose flour

· 2 cups milk

Method :

1.   Simmer tomatoes, onions, sugar, and salt and pepper. 

2.  Once onions are soft, strain. Set liquid aside. 

3.  In a saucepan, melt the butter or margarine. Stir in the flour. 

4.  Whisk in the milk, and cook until thickened. 

5.  Slowly add the reserved tomato liquid, and gently heat. 

6.  Serve hot. 

Source : DSDG Group

Indian Non-Veg Snack Recipe - Chicken Pakoras

Chicken Pakoras

A nutritious and delicious treat

Ingredients :

1 chicken breast cut into pieces 

salt & pepper

2 Carrots

2 Potatoes

1 cup Cabbage 

1 tbsp Cornflour

1 egg

1/2 tsp ajinomoto

Directions :

Boil the chicken pieces with salt and pepper. Shred them into pieces .

Par boil the carrots and potatoes. Chop them fine as if for omellete.

Shred cabbage and blanch.

Mix all these ingredients with beaten egg, cornflour, ajinomoto a little black pepper and salt to taste .

Shape into balls and fry .

Serve with chilli garlic sauce.

Source : DSDG Group