Indian Dessert Recipe - Mango Souffle

MANGO SOUFFLE

Ingredients :

1/2 cup Sugar 

3 Eggs 

3/4 cup Cream 

2 tsp Gelatine 

1/2 cup Mango slices, sliced into small pieces 

1/2 cup Mango Puree

Method :

Soak gelatin in 1/4 cup of water.

Separate egg yolks and whites.

Add mango puree and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.

Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.

Beat the cream and add to this mixture.

Also add the mango slices.

Beat egg whites stiff and fold into the souffe mixture.

Set in freezer for at least two hours.

Decorate with cream and mango slices.

Source : Indian Food Forever

Indian Non-Veg Recipe - Fish Korma

FISH KORMA RECIPE

Ingredients :

1 kg fish 

1/2 cup curd 

1/2 cup onion paste 

2 tsp ginger paste 

1 tsp garlic paste 

1 tbsp coriander paste 

6 cardamom 

1 inch cinnamon 

2 tsp salt 

3/4 cup ghee or oil 

6 green chilli 

2 tbsp kewra 

1 tbsp sugar 

1 tbsp lemon juice

Method :

Use large fish for korma.

Do not cut the fish into too small pieces.

Carp is great for Korma.

Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. 

Heat covered in low heat.

Turn over the fish once (be careful).

When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.

When the oil begins to float on top, you are done.

Serve fish korma hot with tandoori roti or rice.

Indian Cake Recipes - Apple Custard Cake

Apple Custard Cake 

Ingredients

For the cake:

200g Butter.

¾ cup Brown Sugar.

2 Eggs.

2 cups Self Raising Flour.

½ cup Buttermilk.

2 large Apples.

20g Butter, melted.

2 tsp Caster Sugar.

½ tsp Ground Cinnamon.

For the custard:

2 Tbsp Custard Powder.

¼ cup Caster Sugar.

1 cup Milk.

20g Butter.

Vanilla Essence.

2 Apples, sliced.

Method :

Preheat the oven to 180°C. 

Prepare the cake tin: line the base with baking paper, grease the sides.

To make the custard: Put the custard powder & sugar in a small saucepan, over a medium to low heat

Combine the milk & stir rapidly until the mixture thickens.

Remove from heat, stir in the butter & essence. 

Cool with plastic wrap over the surface.

To make the cake: Beat the butter & brown sugar until fluffy, add the eggs one at a time.

Mix in a little flour after each egg to prevent curdling.

With the beaters stir in the remaining flour & the buttermilk until combined. 

Source : Sulekha Food

Indian Vegetarian Dishes - Paneer Pasanda

PANEER PASANDA RECIPE

Ingredients :

500 gms Cottage Cheese (Paneer) How to make paneer

6 Onion (Pyaj) 

400 gms Tomato (Tamatar) 

1 " long piece Ginger (Adrak) 

2 Green Chilly (Hari Mirch) 

1 cup Cream (Malai) 

1 cup Curd (Dahi) 

100 Butter

1 tsp Red Chili Powder (Lal Mirchi) 

1/4 tsp Turmeric (Haldi) 

1 tsp Dried Pudina Leaves

1/2 tsp Garam Masala 

1/2 cup Milk 

Method :

Cut cottage cheese in samll pieces.

Chop onion very finely.

Grind tomato, ginger, green chilly,.

Heat butter in a pan.

Saute onions till pink in color.

Then add tomato paste.

Continue cooking it on medium flame till ghee/oil begins to separate.

Put off the flame.

Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.

Keep it aside for an hour.

Put the pan on the flame and then add milk to the mixture.

Simmer for 5 minutes and then finally put off the gas.

Take off the fire and serve hot.

Source : Indian Food Forever

Indian Snack Recipe - Bread Dosa

Bread Dosa

Ingredients

bread slices - 3 or 4

dosa batter - 1 cup.

green chillies - 2

onions - 1 finely chopped (optional)

coriander leaves

oil - for dosa preparation.

Method

Mix onions and finely chopped green chillies and coriander leaves to the dosa batter.

Heat the tawa, when hot smear with oil.

Dip the bread slices in the dosa batter and place it on the tawa.

Smear some oil around the bread slice.

Cook till it is golden brown on both sides.

Indian Snack Recipe : Dry Aloo Chaat

Dry Aloo Chaat

Ingredients :

2 potatoes scrubbed & boiled
1 small cauliflower
1 tsp coriander finely chopped
5-7 mint leaves finely chopped
1 tiny green chilli finely chopped
½ tsp chaat masala
Salt to taste
½ tsp lemon juice
2 tbsp oil

Method :

Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.
Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.
Ready to serve.

Source : Recipes Indian

Indian Rice Recipe - Tomato Rice

TOMATO RICE RECIPE

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

Ingredients :

2 large tomatoes made into a thick puree.

1 cup basmati rice, washed and soaked for ten minutes

1 whole black cardamom (bari ilaichi)

1 tsp red chili powder (lal mirch )

Salt to taste

1 tsp garam masala powder.

1 tblsp ghee

2 cup water

Method :

Heat ghee in a heavy bottom vessel

Put in the whole black cardamom and then the tomato puree.

Now add the dry spices, salt and saute.

Put in the rice and mix well.

Finally add the water and cook covered till done.

Serve hot.

Source : Indian Food Forever

Indian Vegetable Recipe - Grated Paneer Bhurji

Grated Paneer Bhurji.

Onion and tomato is cooked in tempered oil along with cumin seeds till a thick gravy is formed. Fresh or frozen paneer is grated and added to the onion tomato gravy. Grated aneer bhurji can be served with roti or with steamed rice.

Makes: around 4 Servings of Grated Paneer Bhurji.

Ingredients:

Paneer 1 Cup Grated

Ginger  Garlic Paste 1/4 tsp

Onion 1

Tomato 2

Green Chiles 1 – 2

Red Chile Powder 1/4 tsp

Garam Masala 1/4 tsp

Turmeric  Powder a big Pinch

Cumin Seeds  1/2 tsp

Cilantro  few Sprigs

Salt to taste

Oil 1 tsp

Method :

Grate the fresh paneer using thicker side of the grater and keep aside.

Remove stems, wash and chop the green chiles.

Peel, remove ends and finely chop the onion.

Wash and finely chop the tomatoes.

Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds and ginger garlic paste.

When cumin seeds start to sizzle, add chopped onion.

Fry the onion till it turns brown around the edges.

Then add green chiles and chopped tomatoes.

Cook till tomatoes completely soft.

Stir in garam masala, red chilli powder, turmeric powder and salt.

Fry briefly, stir in around quarter cup of water.

Bring to boil and remove from heat.

Stir in grated paneer and garnish with chopped cilantro.

Keep covered until necessary and serve paneer bhurji with roti or with rice.

Notes: Make sure paneer is very tight so that it can be grated.

Indian Drink Recipe - Pudina Zatka

Pudina Zatka : a mint appetizer drink

Ingredients :

few pudina leaves

2 tbsp pudina paste

2 tbsp lemon juice

2 tbsp jal-jeera powder

lemonade

ice

Method :

In glass add 1 tbsp of pudina paste

Add 1 tbsp lemon juice and 1 tbsp jal jeera powder

Mix it well then add ice and lemonade to it.

Shake it a bit and serve it in huge glass with ice.

Decorate it with pudina leaves and lemon slice 

Indian Snack Recipe - Aloo Kachori

ALOO KACHORI RECIPE

Aloo kachori is deep fried snack very much liked in northern India. This lip smacking snack is very spicy.

Ingredients :

1/2 kg Potatoes

1 fresh grated coconut

2-3 nos. Green chillies

100 grams Arrowroot

1 teaspoon Cardamom seeds

1-2 tablespoons Lemon juice

1-2 teaspoons Sugar

As per requirement Salt

Method :

Boil the potatoes and mash them.

Add 50 gms arrowroot to the mashed potatoes and knead into firm dough. (This is used for outer covering of the Kachori. )

Mix up the grated coconut with crushed green chillies, sugar, lemon, cardamom and salt to make the filling mixture.

Take a small portion of the dough and press it between palms to make a small puri, stuff with coconut mixture and form into a ball. Repeat for the rest.

Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown in colour. Serve hot with chutney

Source : Indian Food Forever