Indian Cake Recipe - Dark Chocolate Cake

Dark Chocolate Cake

Prep time:  10 min

Cook time:  60 min

Serves: 14

Ingredients :

1 spray(s) cooking spray   

2 cup(s) all-purpose flour   

1 1/3 cup(s) sugar   

1 1/2 tsp baking soda   

2/3 cup(s) unsweetened cocoa   

1/2 cup(s) regular butter, melted   

1 1/2 cup(s) hot water   

1 tsp vanilla extract   

1 cup(s) sauerkraut, pureed until smooth   

1 tsp unsweetened cocoa   

Method :

Preheat oven to 350°F. Coat a Bundt pan with cooking spray. 

In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. 

Add melted butter, hot water and vanilla extract; mix well. 

Add sauerkraut and blend thoroughly.

Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. 

Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. 

Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. 

Yields 1 slice per serving.

Notes

You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.

Source : Weight Watchers Recipe

Indian Chicken Recipe - Baked Chicken

Baked chicken

Preparation time : 25 minutes   

Cooking time: 90 minutes

Ingredients :

1 chicken, whole

2 onions, (finely chopped) plus one whole onion for stuffing

1 red capsicum, small (finely diced)

1 green capsicum, small (finely diced)

1 medium zucchini, (grated)

1 cup breadcrumbs, fresh

1 egg

1/2 teaspoon dry mustard

1 teaspoon French mustard

2 tablespoons parmesan cheese, grated

1 tablespoons olive oil

Method :

1. Preheat oven to 180°c.

2. For stuffing, sauté onion with a little olive oil in pan.

3. Add finely chopped red and green capsicum and grated zucchini.

4. Cook until just soft (for about 2 minutes).

5. Place in a bowl and add breadcrumbs, lightly beaten egg and parmesan – mix well.

6. Refrigerate until cold.

7. Using your fingers, gently loosen the skin over the chicken breasts and spoon the stuffing under the skin. 

8. Add extra stuffing in the chicken cavity with a whole onion.

9. Mix dry mustard and French mustard with a little olive oil and brush over chicken.

10. Place chicken in a baking dish and cook for about an hour and a half on a low tray in the oven. 

11.  Insert a skewer into the thigh meat near the breast. 

12. The chicken is cooked if juices run clear when the skewer is removed.

13. Cover with alfoil half way through cooking if the skin is browning too fast. 

Indian Rice Recipe - Easy Fried Rice

Easy Fried Rice

Prep time :  8 min

Cook time :  10 min

Serves : 6

Ingredients :

2 spray(s) cooking spray   

2 large egg(s), lightly beaten   

1 cup(s) uncooked carrot(s), shredded   

1 cup(s) uncooked scallion(s), sliced, divided   

3 cup(s) cooked white rice   

1/2 cup(s) frozen green peas, thawed   

1/4 cup(s) low-sodium soy sauce, or to taste

Method :

Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. 

Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. 

Cook until eggs are cooked through, about 1 minute more; 

remove eggs from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. 

Add carrots and all but 2 tablespoons scallions; 

saute until carrots are crisp-tender, about 2 to 3 minutes. 

Stir in cooked rice, peas and soy sauce; 

Cook until heated through, stirring once or twice, about 1 minute. 

Gently stir in cooked egg and remaining scallions; heat through. 

Yields about 3/4 cups per serving.

Source : Weight Watchers

Indian Non-Veg Recipe - HOT GARLIC PRAWNS !

Hot Garlic Prawns 

Ingredients :

1/2 kg prawns

2 tbsp chilli bean paste

2 tsp chilli paste

3 tbsp chopped garlic

3 spring onions

1 tbsp sugar

2 tbsp vinegar

2 tsp soya sauce

3 tbsp white wine

cooking oil

3 tsp corn flour

2 tbsp beaten egg

100 ml chicken stock

Method :

Flatten and slit prawns. 

Marinate in corn flour, white wine, egg and salt.

Deep fry the prawns until light golden. 

Remove from pan and drain.

Fry the chilli paste and chilli bean paste together.

Add the garlic and saute for a minute.

Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan.

Pour in the stock and stir in the corn flour mixed with water. 

Return the prawns to the pan. Heat through and serve.

Indian Chicken Recipe - Coca Cola Chicken

Coca Cola Chicken

Ingredients :

1 whole chicken 

4 tbsp cummin powder 

2 tbsp coriander powder 

4 tbsp ginger paste 

2 tbsp garlic paste 

2 tbsp onion paste 

5 tbsp soya sauce 

2 tbsp thick soya sauce 

1 cinnamon stick 

4 pcs cloves 

2 pcs clove flowers 

200 ml coca cola 

6 tbsp corn oil 

3 cups water 

1 tbsp salt

Method :

Clean the chicken and cut into small bite sizes.

Pour oil in a wok then fry the cinnamon stick, cloves and cloves flower.

when it pops, put the ginger, garlic, onion paste, fry till aroma rises. 

Then put the cummin, coriander powder in a slow fire ,fry well.

After 5 minute, put the chicken in the wok and mix well.

Pour 3 cups of water,1 tbsp salt and cover it.

Cook till the chicken becomes tender. 

Put thin and thick soya sauce cook for 5 min. 

Lastly pour the coca cola into the gravy and serve it with plain rice.

Indian Snack Recipe - Cheese Egg Roll Recipe

Cheese Egg Roll Recipe

Cheese egg roll is made of cheese and garlic mixture put on the bread slices and then deep fried.

Ingredients :

2 Eggs

4 Bread slices

4 tbsp cheese

3 tbsp (level) Cornflour

1 tsp Chilli powder

1 (small) onion

2 green chillies

1 tsp Garlic paste

Green coriander

2 tbsp leaves

Oil for shallow frying

Method :

Mix all the ingredients (except bread and oil) together in a bowl.

Layer bread quarters with the egg-cheese mixture and keep aside.

Heat oil in a frying pan, carefully slide in the layered bread quarters (mixture side down) into the hot oil. 

Fry for 2-3 minutes, then turn over to other side. 

Fry until golden brown on either side.

Drain excess oil on absorbent paper and serve piping hot, on a bed of cabbage leaves and accompanied by tomato ketchup.

Source : Indian Food Forever

Indian Drink Recipe - Pineapple Ginger Tea !

Pineapple Ginger Tea




Makes : six 1-cup servings


Ingredients : 


3 3/4 cups brewed black tea, cooled
2 cups unsweetened pineapple juice
1/4 cup ginger juice (see Note below)
1/2 tsp vanilla extract


Instructions :


Mix all the ingredients together in a large pitcher. 
Serve over ice.




Note :  

Ginger juice is available in small bottles in the drink or spice aisle of most large supermarkets. Or make your own: Place 2/3 cup peeled, sliced ginger in a food processor fitted with the chopping blade, or a blender. Add 1/4 cup brewed black tea, and process or blend until very finely ground. Press the mixture through a strainer to get rid of any fibrous solids. Reduce the tea in the recipe to 3 1/2 cups and use 1/2 cup of this ginger liquid.

Countdown for 2012 - Countdown Cheese Cake

Countdown Cheesecake Recipe

8-10 Servings 

Prep : 20 min. + chilling Bake: 10 min. + cooling

Ingredients :

1-1/2 cups cracker crumbs

3 tablespoons sugar

1/3 cup butter, melted

FILLING:

2 cartons (8 ounces each) spreadable strawberry cream cheese

1/2 cup sugar

1 carton (8 ounces) frozen whipped topping, thawed

1-1/2 cups sliced fresh strawberries

Red decorating gel

1 fresh strawberry, halved

Method :

In a bowl, combine the cracker crumbs, sugar and butter. 

Press onto the bottom and 1 in up the sides of a greased 9-in. springform pan. 

Bake at 325° for 10 minutes; cool.

In a bowl, beat the cream cheese and sugar until smooth. 

Fold in the whipped topping. 

Gently spread a third of the filling over crust. 

Arrange strawberries on top. 

Spoon remaining filling over berries; smooth top. 

Refrigerate overnight.

With decorating gel, pipe numerals and the minute and hour hands for a clock dial on the cheesecake. 

Place strawberry halves at the tips of the clock hands. 

HAPPY NEW YEAR !!!

Indian Non-Veg Starters - Fish Rawa Fingers

Fish Rawa Fingers

Ingredient : 

garlic paste 1 tbsp

ginger paste 1 tbsp

lemon juice 2 tbsp

Fish fillet 300 grams

red chilli powder 2 tsp

rice flour (coarse)  1/2 cup

oil to fry

salt to taste

Method :

Clean the fish and cut into fingers (3” x ½” x ½”).

Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour.

Mix red chilli powder, salt and coarse rice flour.

Remove the fish fingers from the first marinate and roll them in seasoned red chilli and rice flour mixture.

Heat oil in a kadai and deep fry in hot oil till crisp and done.

Remove onto an absorbent paper to remove excess oil.

Serve hot with garlic chutney.

Source : VahRehVah

Christmas Rum Cake

Christmas Rum Cake

Ingredients :

1 c. chopped nuts

4 eggs 

1 pkg. yellow cake mix

1/2 c. cold water

1 (3 3/4 oz.) pkg. vanilla instant pudding

1/2 c. dark rum 

1/2 c. salad oil

Glaze :

1/4 lb. butter

1 c. sugar 

1/4 c. water 

1/2 c. dark rum

Directions : 

1. Preheat oven to 325 degrees. 

2. Grease and flour a 12- cup bundt pan. 

3. Pour nuts only in bottom of bundt pan. 

4. Mix all other ingredients together. 

5. Pour over nuts. 

6. Bake 1 hour and cool. 

7. Invert on serving plate. 

8. Prick top.

Glaze : 

1. Melt butter. 

2. Stir in water and sugar. 

3. Boil 5 minutes, stirring constantly. 

4. Remove from heat, add rum, and drizzle over top and sides of cake.

Source : Christmas4Home 

Snacks / Dessert Recipe - Potato & Apple Pancakes

Potato and Apple Pancakes

Prep time:  10 min

Cook time:  20 min

Serves : 10

Ingredients :

1 large uncooked potato(es), peeled   

1 medium fresh apple(s), peeled, cored, quartered   

4 tsp dehydrated onion flakes   

1 large egg(s), beaten   

1/4 tsp table salt   

1/4 tsp black pepper   

1/4 tsp ground cinnamon   

1/2 cup(s) fat-free sour cream  

Method :

Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. 

Press out as much liquid as you can by hand; drain liquid. 

Set aside mixture for 1 minute and press out liquid again; drain again. 

Stir in egg, salt, pepper and cinnamon.

Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. 

Drop potato mixture by tablespoonfuls into skillet and flatten each with the back of a spoon to make twenty 2-inch latkes. 

Leave at least 1 inch between latkes; you will have to do this in batches.

Cook latkes until golden on first side, about 3 minutes. 

Gently flip latkes with a spatula and cook until other side is golden, about 3 to 4 minutes more. Carefully remove latkes to a serving plate; cover to keep warm and repeat with remaining ingredients. 

Top with sour cream and serve. Yields 2 latkes and 2 1/3 teaspoons sour cream per serving.

Source : Weight Watchers Recipe

Indian Chicken Recipe - Curry Chicken !

CURRY CHICKEN

Ingredients :

1 pkg. chicken wing drumettes (3-4 lb.) or

1 med. sized chicken (3-4 lb.), cut into sm. pieces

3 tsp. curry powder

1 tsp. salt

1/4 tsp. black pepper

1/4 tsp. crushed red pepper

2 tsp. sugar

1 1/2 c. water

1/2 of an onion, diced

Optional : 

1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. 

Method :

Put water in a pan big enough to hold all ingredients.

Add all spices. Stir until mixed. 

Add chicken and onion. 

Cook on high until boiling, then lower temperature to medium. 

Stir well, then cover. 

Cook (covered) until sauce has thickened and chicken is well-cooked (30-40 minutes). 

Stir every 10 minutes so chicken is coated evenly with the sauce. 

More water can be added if a thinner sauce is desired. 

Serve with steamed rice. 4-6 servings.

Indian Dessert Recipe : Apple Cake With Almonds !

Apple Cake With Almonds (Badam)

Ingredients :

Sugar  - 2/3 cup 

Butter   - 1/2 cup 

Eggs  - 2 large 

Lemon juice   - 2 tblsps 

Flour, all-purpose   - 2 cups 

Baking powder   - 2 tsps 

Salt   - 1/4 tsp 

Raspberry preserves   - 1/4 cup 

Apples peeled, sliced  - 3 1/2 cups 

 For Topping :

Almonds ground  - 1 cup 

Sugar   - 1/2 cup 

Sour cream dairy  - 1/2 cup 

Eggs beaten  - 2 large 

Flour, all-purpose   - 2 tblsps 

Lemon zest grated  - 1 tsp 

 For Glaze :

Powdered sugar  - 1/4 cup 

Lemon juice   - 1 tsp 

Method :

1.Heat oven to 375 degrees F. 

2.Grease and flour 9 or 10 inch springform pan.

3.Mix  2/3 cup sugar and butter and  beat until  creamy

4.Add 2 eggs and 2 tblsps of lemon juice; beat until well In a small bowl combine 2 cups flour, baking powder, and salt

5.Add to egg mixture; beat at low speed until well blended.

6.Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover.

7.Top with apple slices; slightly press into batter.

8.In medium bowl, combine all topping ingredients; blend well Bake at 350 degrees F. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean.

9.Cool 10 minutes, then carefully remove sides of pan.

10.In small bowl, blend all glaze ingredients until smooth; drizzle over cake.

11.Serve warm or cool.

Source : Sulekha Food

Indian Rice Recipe - Lemon Rice

LEMON RICE

Ingredients :

2cups boiled Rice

1/3rd cup Lemon Rice

6Tbsp Oil

1/2tsp Black Mustard seeds

Few curry leaves

3-4 green chilies

Salt to taste

1/4th tsp. turmeric powder

1/4th cup peanuts

Method :

Heat oil in a pan and add mustard seeds, allow to splutter.

Add turmeric powder and peanuts, fry till brown.

Now add green chilies, curry leaves, salt and fry for 2 minutes.

Take it off from the flame and add lemon juice and mix well.

Now add this to the boiled rice and mix well.

Lemon rice is ready to be served.

Source : Indian Food Forever

Indian Snacks Recipe - Corn Noodles !

Corn Noodles

Ingredients :

1 −12 ounce package yolk−free egg noodles

2 teaspoons olive oil

2 medium onions, chopped

3 cups diced fresh tomatoes

1/4 cup vegetable stock or water

1/4 cup chopped parsley

3 cups fresh corn kernels

Salt and Pepper to taste

Method :

Cook the noodles in a large pot according to package directions. 

In a large skillet over medium heat, saute onions in olive oil until slightly brown, about 12 minutes.

Add nonstick spray oil during sauteing if necessary. 

Add tomatoes and stock or water; cover and simmer 3 to 4 minutes. 

Stir in parsley, corn, and cooked noodles; 

Simmer until heated through, about 3 to 4 minutes more.

Season with salt and pepper.

Indian Chicken Recipe - Tandoori Chicken

TANDOORI CHICKEN

Ingredients:

1.Chicken legs 

2. Lemon

3.Oil

4.Salt to taste.

Marination:

1.Tandoori masala

2. Ginger/Garlic paste

3.Pepper powder

4.Curd

5.Pinch of turmeric 

6.Chili powder - 2 tablespoons

Procedure:

Make some slits on the chicken legs and put it into a bowl.Now add salt ,pepper powder and thick curd into it and mix nicely for almost 1 mnt. Once this is done keep it for marination for almost 5-6 hrs.   

I avoid deep frying and prefers shallowing frying only. Now lets start cooking, take the cooker and put this marinated Chicken into it and cook it, 3 whistles will be sufficient.Once its done take out the chicken and drain it so that if any water is there it will go.

    

Now lets make the tandoori marination.Take a bowl add Tandoori masala, pinch of turmeric, chili powder,Ginger n garlic paste,Salt and make it into a fine paste. Squeeze lemon(lemon juice will make tandoori more tastier) also into this paste and mix. Now take the chickens one by one and dip it into this tandoori paste throughly, make sure this masalas gets into the slits also. Again marinate it for sometime, longer its marinated it will taste good. 

     

Once its marinated , time to  fry it. Take a non-stick pan and pour little oil, now take the chicken one by one and put it into the pan and shallow fry it.Turn on each side 2-3 mnts it will be done. Since the Chicken is already cooked, it wont take much time,as just the tandoori masala have to get cooked a bit. Once frying is over take Aluminium foil and cut it into small  rectangular pieces and wrap it to the lower bone part of the chicken thighs,which makes it easy to hold the Chicken. Garnsih with Cilantro/Mint leaves.

Source : Ashitha Sreejesh & Sulekha

Indian Dessert Recipe - Strawberry & Basil Sundae

Strawberry & Basil Sundae

Ingredients :

2 scoops strawberry ice-cream

200 gm fresh strawberry

1 tbsp basil leaves (finely chopped)

20 gm caster sugar

whipped cream for garnish

Method :

Dice the strawberries into fours.

Mix them with sugar and basil leaves.

Thaw the ice-cream and layer the bottom of a tall glass with it.

Add it fresh strawberries.

Keep repeating the layering process till the glass is full.

Top it up with whipped cream and serve.

Source : TOI

Christmas Recipes - Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies

Ingredients :

1 1/2 cups of all-purpose flour

1/2 cup of unsweetened cocoa powder

1/4 teaspoon of salt

1/4 teaspoon of baking soda

1/4 teaspoon of baking powder

1/2 cup of butter or margarine softened

1 cup of granulated sugar

1 egg

1 1/2 teaspoons of vanilla

1 -10 ounce jar of maraschino cherries, drained, reserve juice

1 - 6 ounce package of semisweet chocolate chips

1/2 cup of sweetened condensed milk

Method :

In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. 

In mixer bowl, beat together butter or margarine and sugar on low speed until fluffy. 

Add egg and vanilla; beat well. 

Gradually add dry ingredients to creamed mixture; beat until well blended. 

Shape dough into 1" balls; place on ungreased cookie sheet. 

Press down center of dough with thumb. 

Drain Maraschino cherries, reserving juice. 

Place a cherry in the center indention of each cookie. 

In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. 

Stir in 4 teaspoons of the reserved cherry juice. 

Spoon about 1 teaspoon frosting over each cherry spreading to cover cherry. 

(frosting may be thinned with additional cherry juice if necessary). 

Bake at 350 degrees or until done. 

Remove to wire rack to cool.