Indian Breakfast Recipe - Onion Dosa !!

Onion Dosa Recipe

Ingredients :

3 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal) 

1 tsp fenugreek seeds (dana methi) 

400 gm potato(alu) 

200 gm onion (pyaj) 

1 tsp mustard seeds (rai) 

1/4 tsp turmeric powder (haldi) 

1/2 tsp red chilly powder (lal mirch) 

10-12 curry leaves (kadi patta) 

oil as required

1 1/2 tsp salt (namak) 

Method :

Soak rice, dal and dana methi for 6 hours.

Then grind them to a fine thin batter by adding little water.

Add salt to it and leave it covered for 12 hours for fermentation.

Peel potato and cut into small pieces.

Chop onion into long pieces.

Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

Then fry onion in it until it turns light brown.

Now put alu, 1/2 tsp salt, lal mirch, haldi in it.

Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

When cooked spread onion mixture on it.

Grease all the corners with oil.

Roll and remove it from the flame.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

Source : Indian Food Forever

Indian Vegetable Recipe - Patta Gobhi Mattar

Patta Gobhi Mattar Recipe

Patta gobhi mattar is made using cabbage and peas.This is an everyday peas sabzi can be served with chapatis or paraths. Learn how to make Indian cabbage and peas.

Ingredients :

1 small cabbage (450gms) (patta gobhi) chopped 

1 small sized onion (sliced thinly) 

1/2 cup green peas (matar) 

1-2 green chillies (chopped) 

1/4 tsp garam masala 

1/4 tsp turmeric powder 

1/2 tsp cumin seeds 

1/2 tsp coriander powder 

1/2 tsp red chilly powder 

salt to taste 

Cooking Oil 

Method :

Heat oil in a wok or kadai.Add cumin seeds and let it splutter.

Then add sliced onions and fry till golden brown.

Now add green chillies and cabbage.Mix well.

Now add all the powdered spices and salt.Mix well.

Cover it and cook for 3-4 minutes.

Add the peas and cook till all the water evaporates and cabbage is cooked.

Serve hot with chapatis.

Source : Indian Food Forever

Indian Snacks Recipe - Onion Dosa

Onion Dosa
 

Ingredients :
 

For dosa:

1 cup urad daal
2 cups rice

For Onion Paste:

2 large onions
1/4 spoon jeera
1/4 spoon ginger paste
1/4 spoon garlic paste
1 spoon red chili powder

 

Method :

Soak urad daal and rice preferably overnight and grind to make a smooth paste and let it
marinate for 12 hours by not refrigerating the mix. Add salt to taste in the mix.

To make onion paste :

Grind onions, ginger and garlic paste, jeera with red chili and salt to a smooth paste and
set it aside.
 

Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover
almost the entire dosa.

Indian Snacks Recipe - Roasted Potato Wedges with Cheddar Sauce

Roasted Potato Wedges with Cheddar Sauce

Ingredients:

3 large potatoes
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper

Ingredients for Cheddar Sauce:

2 tbsp oil
2 tbsp flour
1 1/4 cups milk
1 1/4 cups cheddar cheese
2 tbsp onions
1 tbsp bacon bits
1/4 tbsp cayenne pepper

Method

Start by preheating the oven to 375 F
Take a baking pan, add potato wedges, mix oil, salt, pepper and mix well
Bake for 30 minutes before turning potatoes over
Bake the potatoes for a further 15 minutes
Take a saucepan, add some oil, add flour and stir over a medium flame until flour turns golden.
Add milk and mix , add cheese, onions, pepper and bacon.
Cook over a medium flame until the sauce thickens and bubbles.
Your roasted potatoes and cheddar cheese sauce are ready to be served.
Garnish the potatoes with parsley and serve with the sauce.

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.

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

Indian Snack / Meal Recipe - Baked jacket Potatoes !

BAKED JACKET POTATOES

Ingredients :

Oval potatoes : 6 (medium)

Spring Onions : 1 (chopped)

Capsicum : 1 (chopped)

Red bell : 1/2 (chopped)

Yellow bell pepper : 1/2 (chopped)

Chilli : 1 (chopped)

Garlic Flake : 1 (chopped)

Mint leaves (whole) : 10-12

Beaten cream : 1/4 cup

Butter : 2 tbsp

Mustard : 2 tbsp

Grated cheese : 1/2 cup

Oil : 1 tbsp

Salt to taste

Pepper to taste

Method :

Scrub unpeeled potatoes.

Boil but they should be still firm

Refrigerate, use next day

Make crisscross slits 2/3 way down the elongated part of potato.

Make sure it stands firmly.

Apply slight pressure at the lower part to open the slit a bit.

Brush inside with butter, sprinkle a bit of salt.

Heat oil in a pan, add chilli, garlic, capsicum and stir.

Add all other chopped veggies except mint leaves, stir-fry.

Take off fire, allow cooling.

Ass salt, pepper, cream, cheese, mustard and mix well.

Meanwhile, bake potatoes in preheated oven at 200deg C for 3-4 minutes.

Remove gently open slits, spoon in veggie mixture into slits.

Brush potato jackets with butter

Return to oven and bake again at 200deg C for 3-4 minutes.

Remove, garnish with mint leaves on top.

Indian Bread Recipe - Oats Paratha

Oats Parata

Old fashioned oats / rolled oats are ground into fine powder for this recipe. The ground rolled oats are mixed with wheat flour and other spices and herb into a soft dough. Dough is rolled out into parata and cooked on low flame till the paratha is done. Serve oats paratha with any raita of your choice. 

Makes: around 6 Oats Parata

Ingredients :

Wheat Flour 1 Cup

Oats Powder 1 Cup 

Sesame Seeds 2 Tbsps

Green Chiles 2 – 3 

Cilantro few Sprigs

Salt to Taste 

Oil as Required

Method :

Grind oats into fine powder using a grinder.

Remove stems, wash and finely chop the green chiles. 

Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together wheat flour, oats powder, sesame seeds, green chilies, cilantro and salt.

Knead oats mixture soft dough using enough fresh water.

Keep the dough covered with wet kitchen towel for at least few hours.

Divide the dough into 6 portions.

Take each portion of oats dough, press it a little to form a small disk.

Carefully knead each dough ball into around 8 inch diameter disc with help of a rolling pin. 

Repeat the same with remaining oats dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.

Place the oats paratha on hot griddle and let it turn light golden brown with dark spots.

Add few drops of oil on uncooked side and turn it over to let it cook covered for few seconds.

When both sides are cooked properly, remove oats paratha onto a plate.

Repeat the same with remaining rolled out oats parathas.

Serve hot oats paratha with any raita of your choice. 

Notes : Adjust the thickness of the paratha according to your preference.

Suggestions : If the oats paratha is not cooked properly, put it back on low heat and cook covered till its done. Also, grind the green chiles into paste instead of chopping them before adding to the oats mixture.

Indian Snack Recipe - Poha Dosa

Poha Dosa

Ingredients :

2 cups rice

1 cup poha

2 tbsp. curds

salt to taste

1 tbsp. oil

oil for shallow frying

Method :

Wash and soak rice and poha separately in plenty of water.

Keep aside for 5 - 6 hours.

Drain and grind separately to a fine paste, using as little water as possible.

Keep aside for 7 -8 hours or overnight.

Add curds and salt and beat well.

Put a serving spoonful of batter on a hot griddle.

Spread just a little, like an omelette.

Sprinkle a tsp. of oil on it. Cover with a plate.

Allow to fry over low heat, till bottom is golden brown.

Serve immediately with any chutney.

Variation :

A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled

over the dosa, as soon as it is spread. Proceed to cook as above.

Indian Breakfast Recipe - Spring Salad Toast

SPRING SALAD TOAST RECIPE

Spring Salad Toast is a nutritious and a light recipe for breakfast. 

Preparation Time   :   7 Minutes

Cooking Time   :   5 Minutes

Serves                   :   2

Ingredients :

4 Slices of Brown Bread 

100 g Cottage Cheese (mashed) 

4 Lettuce Leaves (finely chopped) 

½ Carrot (grated) 

¼ cup Sprouts (steamed) 

1 tsp Sesame Oil 

½ tbsp Lemon Juice (fresh) 

1 Apple (sliced) 

½ tsp Black Pepper Powder 

Salt to taste

Method : 

Combine all the ingredients, except bread and apples.

Now toast the bread pieces on both the sides.

Layer two breads first with apples and then with the stuffing.

Place the other two breads on top.

Suggestions :

Serve immediately or chilled.

Source : Indo Base

Indian Bread Recipe - Stuffed Omelette

Stuffed Omelette

Ingredients :

2 eggs

4-5 tbsp. diced mushrooms, green peppers or cooked vegetables

1 onion finely chopped

dash of grated cheese

dash of pepper

salt to taste

Method :

Preheat frying pan on medium heat for 2 to 2 1/2 minutes.

With the fingers, sprinkle a few drops of water on the pan. 

When they dance in little beads, pan is properly preheated.

Break egg into a bowl and whip briskly with a fork.

Add other ingredients, stir quickly and pour into preheated pan. 

Till the pan, if necessary, to distribute the omelets evenly.

Then heat to low and cook about 1-1/2 minutes or until the bottom of omelets is firm and lightly browned.

With wooden or plastic spatula, turn omelets over and cook 1 to 1 1/2 minutes

Slip omelets out of pan into plate.