Indian Baking Recipe - Cookies

Children's Favourite Cookies

Preparation Time : 10 min Cooking Time : 20 min Serves / Makes : 25

Ingredients :

Cornflakes 140 gms Maida 28o gms Baking soda 3 gms Baking powder 5 gms Butter or ghee 250 gms Salt one pinch Sugar 180 gms Vanilla essence 7 ml Chocolate chips 450 gms

Method :

1.   Grind corn flakes coaresely and keep aside. 2.   Place butter and sugar in a bowl and cream it untill fluffy and smooth. 3.   Mix maida ,baking powder, baking soda,salt and mix into the above mixture. 4.   Add cornflakes and chocolatechips and mix. 5.   Bake it in a preheated oven at 200 degree till light brown in colour. Source : User Contributed at Tarla Dalal

Indian Desert - MANGO MOUSSE

INDIAN MANGO DISH - MANGO MOUSSE

 

Ingredients :

1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 tblsp unflavored gelatin
2 egg whites
1/2 cup heavy cream

Method :

1.   Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.

2.   It will make 5 cups of puree.

3.   Stir in the sugar.

4.   Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.

5.   Beat the egg whites with the salt until they stand in peaks.

6.   Whip the cram until it is stiff.

7.   Fold the cream into the egg whites, then fold this mixture gently into the mango puree.

8.   Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.

 

Source : Indian Food Forever

Indian Rice Recipe - Mixed Dal Khichdi

Mixed Dal Khichdi - Mixed Rice using different Dals

Preparation Time : 10 Cooking Time : 15 Serves / Makes : 4

Ingredients :

1/2 bowl long grain American Rice 1/4 bowl Moong Dal without Husks 1 fistful Toor Dal 2 Small Potatoes cut into 1/4" cubes 1 Small onion chopped Paste of 2 green chillies & 1" ginger piece 1 Tbls Ghee 1tsp cumin seeds 1/4 tsp Turmeric 1 1/2 tsp salt

Method :

1.     Wash and Soak the rice and Dals seperately. Leave for 10min. 2.     In a broad pan, heat the ghee and add cumin seeds. 3.     Add the chopped onion and chiili and ginger paste. Stir and saute for 1min. 4.     Add the potaoes and the toor dal. 5.     Cover and let the Dal cook just till it is a liitle hard when pressed. 6.     Add the rice and moong Dal. 7.     Add the salt and turmeric 8.     Make sure not to put too much water .The water should just covers the rice and Dals. 9.     Cover the lid and turn the heat down 10.  Check after 5 min to see if the rice and Dals are cooked and most of the water absorbed.If need be a little water can be sprinkled.

User Comments & Tips

TO Serve : Onion cut into strips and browned can also be added as a garnish with chopped coriander sprinked on. Serve it with Kadhi or Plain Yoghurt. Source : User Contributed at Tarla Dalal

Green Masala Fish

INDIAN FISH CURRY RECIPE

 

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
Oil as required.

Method :

 

1.   Marinate the fish in salt and turmeric powder for 15 minutes.

2.   Shallow fry the fish pieces, drain and keep aside.

3.   Grind the coriander leaves, garlic and green chillies.

4.   Heat oil, add masala paste and fry till the oil separates out.

5.   Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.

6.   Add about 1 cup water. Bring the gravy to a boil.

7.   Add the fish slices and cook for 10 minutes.

 

Source : Indian Food Forever

Indian Vegetarian Recipe - Stuffed Capsicum

VEGETARIAN DISH - STUFFED CAPSICUM RECIPE

 

Ingredients :

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

 

Method :

 

1.   Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.

2.   Mash the boiled potatoes.

3.   Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.

4.   Now add all spices, mashed potatoes and peas and fry for few moments.

5.   With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.

6.   Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.

7.   Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.

 

Source : Indian Food Forever

Indian Snack - Chilly Cheese Toast

Indian Snack Recipe : Chilly Cheese Toast

Ingredients :

2 medium sized onions
1 medium sized capsicum
200 gms cheese, grated
3-4 green chillies
2 tbsp cooking oil
6 slices of fresh bread
50 gms butter
Salt to taste

Method :

1.   Chop the onions, capsicum and green chillies finely.
2.   Saute the onions in the oil till transparent.
3.   Now, add the salt, green chillies and the capsicum pieces also and saute till done.
4.   Do not overcook the capsicum as it's flavour is best when lightly cooked.
5.   Add the cheese to the vegetables and stir continuously till it melts and forms a paste.
6.   Divide the above vegetable paste to six equal portions.
7.   Apply butter on one side of each slice and the vegetable paste on the other side.
8.   Spread the paste evenly on the bread slice.
9.   Toast on tava or snack toaster (with the buttered side downwards) till done.
10.  Ready to serve.

 

Source : Recipes Indian

Indian Salad Recipe - Sprouted Moong Salad

Sprouted Moong Salad Recipe

Whole yellow lentils are split to obtain moong dal. They are extremely easy to cook, need little soaking and are easy to digest. The whole moong beans and split ones are quite different and seldom interchangeable.

Ingredients :

1 cup  - Steamed Sprouted Moong
1  - Onion chopped
1  - Tomato chopped
1-1/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
1/2 tsp. grounded sugar (optional)

Finely chopped coriander leaves

Red chili powder to taste
Salt to taste

Method :

 

1.   Wash and drain sprouts.

2.   Add Onion, tomato and other ingredients.

3.   Mix well.

4.   Garnish with coriander.

Note : Other sprouted lentils can also be used in place of moong.

Source : Indian Food Forever

Indian Pickle Recipe - Lime Pickle

Pickle Recipe of India - Lime Pickle (Achaar)

Preparation Time : 15-20min Cooking Time : 10min Serves / Makes : 2-4

Ingredients

Lime - 4 Cumin seed powder - 2 tablespoon Sugar - 2 small bowls Pepper powder - 2 tablespoon Garlic - 8-10 pieces Boiled water(after boiling chill it) - 4-5 tablespoon Salt - as per taste

Method :

1.   First boil the lime in a cooker for 10 to 15 minutes. 2.   After cooling the cooker, remove all the seeds from lime. 3.   Take these lime in one bowl,in that you can add cumin powder,then pepper powder,garlic,salt,sugar,and last boiled water. 4.   Crush all the mixture in mixer grinder, make it like a paste. 5.   Then take this paste in pan add again boiled water, and boiled this paste for some time. 6.   Cool it for some time. Lime sauce is ready. Tip : you can not use this sauce immediately.You can keep this sauce in a fridge for 2-3 days.

Pineapple Kheer - Indian Sweet Dish

Pineapple Kheer

Preparation Time : 15 mts
Cooking Time : 30 mts
Serves / Makes : 8

Ingredients

Pineapple pieces - 3 cups ( very finely chopped )
Sugar - 1 ¼ cups ( if the fruit is sweet )
Coconut milk - 2 no:s 200ml cartons
(You can substitute 2 cups medium coconut milk+1 cup thick milk )
Sago - 1 tbsp
Ghee - 2 tbsp
Cashew chopped - 2 tbsp
Raisins - 2 tbsp
Cardamom powder - 1 tsp
Dry ginger powder - 1 tsp

Method

In a pressurepan, heat 2 tbsp ghee, roast cashew pieces & raisins , remove, add sago & fry till they all puff up uniformly.

Add pineapple pieces & ½ cup water.
Close the cooker & keep the weight.
After the 1st whistle comes, simmer the stove & cook for 5 mts.
Cool, open & lightly mash for a uniform mixture.
Add sugar , dissolve on a low heat, stirring well.
Now add the second milk or 1 carton coconut milk mixed with 1 carton of water.
Cook, stirring on medium fire.
Add cardamom powder, dry ginger powder & first milk or one carton coconut milk & switch off the flame immediately.
Mix very well adding roasted cashews & raisins.

User Comments & Tips

This has an exotic taste & is our Desi version of Pina Colada !

Non Veg Dish - Beef Roast.

Beef Roast

Preparation Time - 30 mins
Cooking Time - 45 mins to 1 hr

Ingredients

Beef 1 kg (boneless rump pc)
Cloves 6-8 nos
Cinnamon 2" pc
Dry Chillies 8-12 nos
Pepper corns ½ level
Tbspn Garlic Pods 8-12 nos slightly crushed
Curry Leaves Oil - 4-6 tbspns
For marinating the Meat Ginger / Garlic paste 1 ½ tbspn
Lime Juice or Vinegar 2-3 tbspns
Turmeric pwd 1 level tspn
Salt to taste For Garnish
Fried Onions - 3 big onions

Finely cut in circles and fried brown and crisp Fried Potato Wedges - 4-6 big - Potatoes par boiled, peeled and each potato cut in 4 lengthwise and fried to a golden brown and crisp.

Preparation Method

Wash the Chunk of meat nicely- drain - then prick nicely with a fork all over marinate with the ingredients given under marination for atleast 2-3 hrs or over night in the fridge. Next day, take the Pressure Pan add oil when hot add the whole spices (Cloves, cinnamon, dry chillies, Pepper corns, Garlic pod, Curry leaves) & fry on Med. Heat till the cloves, peppercorns pop up & the garlic is brown - now put the marinated meat chunk & fry turning it all over to seal the juices, fry to a light brown on all sides. Add ½ cup of water along with the marination juices cover the cooker, put the stopper & leave to cook after the first whistle lower flame to min. & leave to cook for 20 mins. when done put off gas & leave the cooker to cool down on it's own. Open the lid & put back on the gas & continue cooking till all the soup has been absorbed by the meat - remove from heat & let the meat cool down a little - cut into thin slices & keep. In the same pressure cooker pan add a little more oil - to the whole spices still in the cooker - when hot fry the meat slices on med. Heat to a light brown - (don't fry it too much then it will become hard) & remove. Arrange the meat slices in the center of a platter, & decorate the sides with fried Potato wedges & fried onions. Serve with Tomato Ketchup. If you want to make a sauce to pour over the roast slices then when you remove the chunk of meat for slicing - strain the soup - & keep aside. Discard the spices. Put the pressure cooker pan back on to the gas on medium heat add 2-3 tbspns of butter when the butter has melted add 2 tbspns of maida flour & fry till the flour turns a golden brown now add the soup + ¼ - ½ cup of water & keep on stirring - remove any lumps if any - continue stirring for 2 mins on low flame or till the sauce thickens - remove & serve over sliced roasted beef along with your fried Potatoes, Onions & Ketchup. If the sauce becomes too thick add ¼ cup water & stir till the thickness is achieved.

Stuffed Ladys Finger - Indian Cooking

Stuffed Ladys Finger

Preparation Time : 30 mins.
Cooking Time : 45 mins.
Serves / Makes : 4 persons approx.

Ingredients

Fresh Tender Ladys Finger - 1/2 kilo
Besan / Gram Flour - 1 cup
Chilli Powder 2 Tsps
Grated Coconut - 1 cup
Chopped Coriander Leaves - 1 cup
Chopped Green Chillies 4-5
Lime Juice - 5 Table Spoons
Asafoetida Powder - 1 tsp
Sugar - 2 tsp
Salt to taste
Turmeric Powder - 1 tsp
Chopped Cashewnuts - 1 tbps

Method

Wash and wipe ladys finger thoroughly. Slit them lengthwise taking care not to break the pod, now stuff the mixture well taking care not to overdo the same. Likewise stuff all the ladysfinger with the mixture. set aside. take a tava and drizzle 3 tablsp. of olive / sunflower oil and shallow fry these stuffed veggies until done. Do not over cook and allow the green color to remain. make sure the inside is well cooked. Serve with a dip as starter, or serve as part of main course.

Hot & Spicy Prawns - Indian Non Veg Recipe

Hot and Spicy Prawns

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves / Makes : 1

Ingredients

2tsp ginger paste
2tsp garlic paste
2tsp red chilly paste
1 tsp of turmeric powder
½ tsp mustard oil.Salt to taste
1tsp finely chopped coriander
1tsp whole garam masala powder
1tsp soya sauce
1tsp red Chilly sauce
500gm of Prawns
3 finely chopped onions
2finely Chopped tomatoes

Method

Wash the prawns with salt water. Marignate the prawns for 10 min with 1tsp ginger paste, 1tsp garlic paste, 1tsp red chilly paste, ½ tsp mustard oil, 1 tsp of turmeric powder, Salt to taste, 1tsp finely chopped coriander, 1tsp whole garam masala powder.

For the Gravy: Heat oil in a pan. Add mustard seeds 1tsp. When the seeds crackle add finely chopped onions. Fry the onions till they turn golden brown. Now to it add tomatoes, 1tsp of ginger-garlic paste, 1tsp soya sauce, 1tsp red Chilly sauce. Add the marignated prawns. fry it for a minute. Add water for consistancy of thr gravy. Cook for 5min. garnish with coriander leaves.

User Comments & Tips

Do not cook prawns for a longer time as they become elastic and will lose taste

Indian Vegetarian Recipe - Paneer (Cottage Cheese) Makhanwala

Indian Vegetable - Paneer ( Cottage Cheese ) Makhanwala

Preparation Time : 15mins
Cooking Time : 15mins
Serves / Makes : 2

Ingredients :
250 gms paneer [ Cottage Cheese ] (cut into cubes)
1 ts Ginger Garlic paste (5 garlic cloves and 1 inch ginger)
1 Onion chopped
1 Bay Leaf
1 inch Cinnamon Stick
3 Cloves
2 Cardamon
1 ts Red Chilli Powder
1/4 ts Turmeric Powder
Salt to taste
1/2 ts Garam Masala Powder
2 tb Cream or Malai
1/2 tb Coriander (chopped)
3 tb Tomato Puree (or 1 tomato cut)
1/4 ts sugar
1 ts Kasoori Methi ( Dried Fenugreek Leaves )
1 tb Ghee

Method :
1. Heat 1 tb Ghee in a heavy saucepan.
2. Add onion, ginger garlic paste, bay leaf, cinnamon, cloves, cardamon fry till onion is golden
brown.
3. Then add the dry masala (red chilli powder, turmeric powder, garam masala, salt, sugar,
kasoori methi).
4. Then add tomato puree or cut tomatoes, fry for 2 mins. Remove from gas.
5. After the mixture is cool make a smooth paste in the blender.
6. Remove the paste from blender into a pan, add cubes of paneer. 2 tb malai, coriander.
7. Cook for 5 mins. Serve Hot

User Comments & Tips :
Paneer can be deep fried and added. It can also be added by just soaking it in water, thats makes the paneer soft.

Source : Contributed Recipe Courtesy of Tarla Dalal

Indian Raita Recipe - Delicious Mango Raita

INDIAN MANGO RAITA
Yet Another Mango item for you all, as Mango is available so much these days !

Ingredients:
1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder

Method :
1. Peel and sliced the mango in small cubes.
2. Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
3. Whisk together and add to the mango cubes. Stir.
4. Heat oil in the pan. When hot add the mustard seeds.
5. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
6. Take off the fire and add to the curd mixture.
7. Mix well and serve at room temperature or cold.
8. Garnish wirh cut coriander leaves.
9. Prepare in advance to let all flavors mix together.

Source : Indian Food Forever

Indian Snacks - Hara Bara Upma

Indian Breakfast Recipe - Hara Bhara Upma

Preparation Time : 5 Mins
Cooking Time : 7 Mins
Serves / Makes : 2-3

Ingredients
1 Cup Sooji (Semolina)
1 Medium Size Capsicum (Shimla Mirch) cut into Cubes
¼ Cup Green Peas (par boiled)
Salt to Taste
3-4 Spring Onions,Chopped with the greens

For the Chutney:
½ Cup Coriander Leaves (Dhania)
2-3 Fresh Green Chilles
½ Tbsp Cumin seeds (Jeera)
1 Tbsp Lemon Juice
1 Tbsp Sugar (Optional)
4 Cloves Garlic (Optional)
Few Sprigs of Fresh Mint Leaves (Pudina)

For the Garnish:
2 Tbsp Cooking oil
1 Tbsp Finely Chopped green Chillies
½ Tbsp Cumin Seeds
Few sprigs of Fresh Mint and Coriander

Method
For the Chutney:
Blend all the ingredients of the chutney in a mixer (with a little water) and keep aside.

For the Upma:
1. In a cooking vessel sauté the onions, for less than a minute.
2. Add Sooji (Semolina) and continue roasting till it turns light brown.
3. Add the Green Peas and chopped capsicum.
4. Blend in the chutney.
5. Add 2 ½ cups of water and salt to taste.
6. Cook the mixture, while stirring continuously.
7. Take off the fire when sooji (semolina) has thickened to the desired texture.

For the Garnish:
1. Heat the oil for a few seconds.
2. Add the cumin and green chillies to the oil and remove from fire when they crackle.
3. After removing the Upma in a serving bowl, pour and spread the oil, chillies and cumin over it and garnish with sprigs of fresh mint and Coriander.

User Comments & Tips
To make the Upma more nutritious, you can add boiled Spinach (Palak) or Fresh Fenugreek (Methi) to it.

Source : Contributed Recipe Courtesy of Tarla Dalal

Indian Soup Recipe - Gingery Cauliflower Soup

Enjoy Hot & Tasty Indian Soup - Gingery Cauliflower soup

Ingredients :
3 tbsps vegetable oil
1 med onion -- peeled and chopped
1 1" piece fresh ginger -- peeled and slivered
4 cloves garlic -- peeled and chopped
1 tsp ground cumin
2 tsps ground coriander
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
2 med potatoes, peeled -- cut in 1/3" cubes
1/2 lb cauliflower florets
1 1/4 qts chicken stock
2/3 c heavy cream
salt if needed

Method :
1. Set the oil over medium-high heat in a good-sized saucepan.
2. When hot, put in onion, ginger and garlic.
3. Stir-fry for about 4 minutes or onion is somewhat browned.
4. Put in cumin, coriander, turmeric, and cayenne.
5. Stir once, put in potato, cauliflower and chicken stock.
6. Stir and bring to boil.
7. Cover and turn heat to low;
8. Simmer gently for 10 minutes or until potatoes are tender.
9. Put soup into a blender and blend or use a hand blender to purée.
10. Add cream and reheat gently.

Source : Recipe Source

Indian Dessert - Steamed Dessert Dumplings

Lord Ganesh's Favorite - Modak (Steamed Dessert Dumplings)

Ingredients
For the filling:
2 cup shredded fresh coconut
1 cup jaggery *(see below)
1 teaspoon roasted poppy seeds
1 teaspoon rice flour
3-4 cardamoms

For the outer cover:
1 cup rice flour
1 cup water
1 teaspoon ghee / butter (Ghee is a clarified butter without any solid milk particles or water.)
½ teaspoon oil
a pinch of salt

Preparation

Filling:
1. Combine and cook coconut and jaggery together on medium heat.
2. Stir continuously until they are mixed properly. Do not overcook.
3. Add cardamom, roasted poppy seeds and 1 teaspoon rice flour to the mix. Cook for some
time.
4. Remove from the heat and allow it to cool.

Outer Cover:
5. Boil 1 cup of water. When bubbles rise on top, add ghee, salt and oil and immediately add rice
flour. Stir well.
6. Cover for some time. Remove the lid and stir and cover again for a minute.
7. Remove from heat. Take all the mixture in a flat plate.
8. Knead it properly while hot (You can use a flat bowl for kneading to keep the hands from
burning). Make a soft pliable dough.
(Do it very carefully. The dough should be neither too sticky nor too dry.)

Method :
9. Divide this dough into small balls. Roll each ball into 1.5 inch diameter circle. Hold it in a
hand and make a small bowl of it. 10. Put some coconut filling into this bowl shaped dough.
11. Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges
of the bowl.
12. Bring them together, join to form a peak. It should look like a whole garlic. Prepare all other
modaks like this.
13. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it.
14. Place the sifter in a steamer and cover. Steam for about 15 minutes. (Use a big size
saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use
the pressure cooker.)
15. Serve with the ghee.

What is Jaggery?
Jaggery (Panela) or Gudh is a "natural" sweetener made with the concentrated sugarcane juice. It did not have any chemicals or synthetic additives or preservatives. Jaggery (Panela) is rich in nutrition and contains lot of minerals, protein, and vitamins.

Tip:
The proportion of water and rice flour for the cover should be accurate as written above. In addition, it is advisable to sieve the flour once.

Source : Recipe courtesy of Mumbai Masala

Indian Raita Recipe - Carrot & Beetroot Raita

Carrot and Beetroot Raita

Servings : 4

Ingredients :
1 medium beet, peeled and grated
1 large carrot, washed and grated
1 cup plain yoghurt
pinch of ground cinnamon
pinch of ground cloves
pinch of asafoetida powder
pinch of salt

For Tarka :
1 tablespoon ghee
1 teaspoon minced garlic
1 dried red chilli (crushed or whole)
1/2 teaspoon asafoetida powder
1 teaspoon cumin seeds

Method :
1. In a mixing bowl, combine the yogurt and spices.
2. Cover the bowl.
3. Prepare the tarka by heating ghee in ladle or small frying pan.
4. Add the spices and saute for a few minutes, until well-toasted and fragrant.
5. Add it to the yoghurt mixture.
6. Stir well, and let stand for a few minutes by covering with tight-fitting lid till favour blends.
7. Add the grated vegetables.
8. Chill well before serving.

Source : Sanatan Society

Indian Drink Recipe - Mango Drink

AAM PANNA RECIPE

Ingredients:
6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes

Method :
1. Place the mangoes with water to cover in a sauce-pan and bring to boil.
2. Simmer for 10 minutes.
3. Drain off the water and then peel, stone and pulp the mango with a spoon.
4. Place the pulp in a deep bowl.
5. Add water, sugar, salt, chili and cumin.
6. Whisk thoroughly.
7. Stir in the mint and whisk again.
8. Transfer it to a jug.
9. Serve chilled with crushed ice.

Source : Indian Food Forever

Indian Salad Recipe - Pineapple and Mango Salad

Pineapple and Mango Salad (Aunas Ambo Sasam)

Pineapple and mango (called in Konkani) are tossed in a mustard-flavored coconut paste to make a dish that surely serves as an exotic accompaniment.

Serves : 4

Style : South-West Indian Vegetarian (Konkani)

Ingredients :
4 cups mixed fruits chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste
salt to taste

Method :
1. Mix the sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chilli(es) and a little water.
3. When almost done, add the mustard seeds.
4. Grind for a few more seconds till the mustard seeds are crushed.
5. Add the coconut paste to the fruits with salt and mix well.
6. Serve cold or at room temperature.

Source : Syvum

Indian Fish Recipe - Fish Tikka

INDIAN NON-VEG FISH TIKKA RECIPE

Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain*
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (besan)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
Chili powder to taste

Method :
1. Mix cream garlic paste, ajwain*, chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and mainate them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
4. Serve fried fish tikka with chopped onions.

Note : (*)
Ajwain is a close relative of dill, caraway and cumin and belongs to the same family. Ajwain seeds are tiny, oval and ridged. The greyish-green seeds are curved and look like miniature cumin seeds. The fragrance of the spice is very similar to that of cumin.

Source : Indian Food Forever

Indian Potato Recipe - Dum Aloo

Indian Vegetable - Dum Aloo (Spiced Potato in Gravy)

Ingredients :
2 lb or ½ kg small potatoes
1 cup onion paste
1 teaspoon garlic paste
1 teaspoon ginger paste
½ cup tomato paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon fenugreek or kasoori methi
1 teaspoon garam masala or hot chilly powder
5 teaspoon cream
2 teaspoon cashewnut paste
½ cup plain yogurt
2 teaspoon oil
Salt per taste

Method :
1. Peel, wash and prick potatoes with a fork.
2. Deep fry over medium heat in oil until potatoes are golden brown in color. Keep aside.
3. Heat oil in a pan. Add onion paste and cook until light brown.
4. Add cashewnut paste and yogurt. Cook few seconds.
5. Add ginger paste and garlic paste. Cook few seconds.
6. Add red chili powder, coriander powder, turmeric powder and tomato puree. Cook for few more minutes.
7. Add 2 ½ cups of water. Bring it to a boil and add fried potatoes.
8. Season with salt.
9. Reduce heat to low. Add garam masala and fenugreek (methi).
10. Continue cooking for ten minutes on a low heat.
11. Finish with cream and serve hot.

Source : Food India

Indian Bread - Chapati (Poli)

Indian Bread Recipe - Chapati (Poli)

Servings : 10 chapatis

Style : Maharashtrain

Ingredients :
2 cups wheat flour,
1/2 teaspoon salt,
1 teaspoon oil,
warm water,

Method :
1. Mix flour, salt and oil.
2. Add warm water and keep mixing with hands to form a soft, pliable dough.
3. Cover the dough with a damp cloth and let stand for at least 20 minutes.
4. Knead the dough again using some oil.
5. Make small balls of 2 inch diameter out of this dough.
6. Heat a griddle first on high heat. Once hot, turn the heat to medium.
7. Spread some wheat flour or rice flour on the rolling board.
8. Place the ball on the board. Roll each ball with a rolling pin into thin circles.
9. Apply rice flour or wheat flour to make the rolling easier.
10. Put on the hot griddle and roast one side. When the bubbles begin to form on the bottom side, immediately flip over. Similarly roast the other side.
11. Remove from the griddle and pat it to make fluffy.
12. Top with ghee and serve with any curry or pickle.

Tips for good chapatis :
1. Use pure wheat flour. Avoid the flour which has all purpose flour mixed in it.
2. For the chapati dough, proportion of water is also important. Do not add plenty of water. Also take care not to add very less.
3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not keep it for more than an hour) Then knead once more using some oil or water just before making the chapatis.
4. Cover the dough with a damp cloth as you roll out the chapatis. It keeps the dough soft.
5. The type and quality of chapati flour you get may vary from place to place. If chapati turns out to be hard after roasting, next time when you try chapatis, do not use oil in the dough. Or use very less.
6. Do not leave chapati on the griddle for long. Once done from both the sides, remove from the griddle.
7. After roasting, pat the chapati to remove any air out of it. It retains the softness.

Source : Mumbai-Masala

Indian Appetizer - Cheese Crackers

Indian Appetizer Recipe : Cheese Crackers

Ingredients :
85 gms maida or refined flour ( See Information Below )
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch salt

Method :
1. Sieve the flour very well.
2. Rub in the butter with finger tips.
3. Put the cheese, caraway seeds and salt and make a dough by using enough milk.
4. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a
fancy cutter.
5. Place on a greased baking tin and prick all over with a fork.
6. Bake in a hot oven at 450ºF for 7 to 8 minutes.
7. Ready to serve plain or with any dip.

Information :
Refined flour is produced by milling the endosperm of the wheat kernel. The wheat kernel is made up of three parts, the endosperm, wheat germ and wheat bran. The endosperm is seperated from the germ and bran and the wheat is passed between rollers, winnowed and sifted several times over. Refined flour is fine, white and soft. Freshly milled white flour is pale yellow but changes colour with age. To quicken this process, mills bleach the flour and then replace lost nutrients.

Source : Recipes Indian

Indian Salad Recipe - Mixed Veg. Salad

Mixed Vegetable Salad

Ingredients :

50gms French beans
3-4 carrots
1 small cabbage
100gms Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies(slit vertically)
Finely Chopped coriander leaves
1 lemon juice
Black pepper powder to taste

Method :
1. Cut and Steam the vegetables.
2. Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
3. Garnish with coriander leaves.

Source : Indian Food Forever

Indian Soup Recipe - RASAM

South Indian Soup - RASAM

Ingredients :
1/2 cup Yellow lentil (tuar dal)
1/2 cup Tamarind water
1 cup Tomato puree
1 /2 tsp. Ginger-garlic paste
1/2 tsp. Mustard seeds
1 tsp. Cumin seeds
1/2 tsp. Turmeric powder
1/4 tsp. Black pepper powder
1/2 tsp. Red chilli powder
3 tbsp. Curry Leaves (chopped)
2 tbsp. Vegetable oil
Salt to taste

Method :
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure
cook it or bring it boil and let it cook over medium heat until tender (about half an hour).
Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4
minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook
for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree.
6. Add 2-3 cups water and bring it to boil.
7. Serve hot. Garnish with Curry leaves (kadi patta).

Source : Recipe Delights

Indian Pickle Recipe - Mango Pickle

MANGO PICKLE - AAM KA MITHA ACHAR RECIPE

Ingredients :
675 gms / 11/2 lb. Green Aam (Mangoes)
575 gms/11/4 lb Sugar
2 tsp salt
1 tbsp white cumin seeds
2 tsp brown cardamom seeds
1 tbsp poppy seeds
1 tsp red chili powder

Method :
1. Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
2. Add sugar and salt and mix well in a large bowl.
3. Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the
sweetened mango.
4. Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun
or in warm, light place for about a week.
5. Shake the jar at least once a day.

Source : Indian Food Forever

Indian Fried Fish ( Non.Veg)

NON-VEG. INDIAN BATTER FRIED FISH RECIPE

Ingredients :
900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
Salt To Taste

For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

Method :
1. Wash the fish thoroughly and cut into pieces.
2. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
3. Rinse the fish under running water.
4. Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water
and form a smooth batter.
5. Heat the oil in a kadhai or wok.
6. Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for
about 8-10 minutes.
7. Serve batter fried fish hot garnished with lemon & tomato slices.

Source : Indian Food Forever

Indian Breakfast - Mutter Ke Parathe

Vegetarian Snack - Mutter Ke Parathe

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serves / Makes : 2

Ingredients :
150 grams boiled green peas
1/4 tsp cumin seeds
1/4 pinch of Asafoetida powder (hing)
1/4 tsp turmeric (haldi) powder
1/4 tsp red chilli powder
1 tablespoon corriander powder
1/4 tsp garam masala (spices powder)
1/4 tsp Mango powder (amchur powder)
salt to taste
Oil for shallow fry

For the dough :
1 cup wheat flour
1/2 tsp salt

Method :
For the dough
Mix salt and flour together and knead a semisoft dough by adding little water and keep aside for 5 minutes.

For the stuffing
1. Boil peas in a microvaveable bowl by adding 4 tablespoons of water for 10 minutes.
2. Drain the excess water and let it cool for 5 minutes.
3. Mash the peas and add all the above ingredients except hing and cumin seeds.
4. Heat 1tsp oil in a pan, add the hing and then add the cumin seeds and let it crackel and
become light brown then add the peas.
5. Fry it for 2 to 3 minutes for the excess water if any to dry off.
6. Then remove it and let it cool.
7. Make balls from the dough ,roll out 1/2inch diameter then apply little oil in between stuff it
with 1 tablespoon of stuffing and close the edges and let it rest for 2 minutes.
8. Heat the tava thoroughly roll the stuffed balls of the size of paratha and shallow fry both
sides till brown spots appear.
9. Serve hot with fresh curds.

Tips : The parathas is a very good low calorie breakfast & it is very easy to make.

Source : User Contributed at Tarla Dalal.com

Indian Gujarati Vegetable - Shak

Gujarati Vegetable ( Meal) or Shak

 

Style : West Indian ( Gujarati ) Vegetarian

 

Ingredients :

1 lb fresh green beans cut into 1 inch lengths OR any other vegetable like 1 package of coleslaw OR cauliflower florets OR carrots and peas.

4 tbsp. vegetable oil

1 tbsp. black mustard seed

4 cloves garlic ( peeled & finely chopped )

A few thin strips of fresh ginger
1 hot red dried chili (crushed)
1 tsp. salt
½ tsp. sweetened coconut flakes
black pepper to taste

 

Method:
1.    Heat the oil in a large frying pan over a medium flame.

2.   When hot put in the mustard seeds.

3.   As soon as they begin to pop add the garlic/ginger and stir until lightly brown.

4.   Add the crushed red chili and stir for a few seconds.

5.   Add the green beans, salt and sweet coconut. Stir to mix.
6.   Turn heat to medium/low.

7.   Add 1/2 cup water. 

8.   Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors.
9.  Add the black pepper, mix and serve.

 

Source : Indian Food Sco

Indian Raitas - Yogurt with Cucumbers

Yogurt with Cucumbers

 

Style : North Indian Vegetarian

 

Ingredients :

2 green cucumbers

Salt and black pepper to taste

2 tablespoons finely chopped spring onion

2 cups yogurt

1-1/2 teaspoons roasted cumin seeds (optional)

 

Garnish :

1 tablespoon chopped fresh corainder or mint

 

Method :

1. Peel the cucumbers, halve them lengthways and remove the seeds.

2.   Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water.

3.   Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required.

4.   Roast the cumin seeds in a dry pan, shaking pan or stirring constantly until brown.

5.   Bruise or scrush seeds and sprinkle over yogurt.

6.   Serve chilled, garnished with mint or coriander.

 

Source : Indian Food Sco

Indian Drink - Meethi (Sweet) Lassi

MEETHE ( SWEET ) LASSI RECIPE

Serves : 4 glasses

Ingredients:
3 cup plain Curd (Yogurt) with curd cream
2/3rd cup Sugar (Cheeni)
1/2 cup Ice Water
8-10 crushed Ice-cubes

Method :
1. Spoon off 4 pieces of firm 'curd cream' from the top of curd and set aside for garnishing.
2. Place the curd and the sugar in a mixing bowl and whisk it until frothy.
3. Add the ice water and whisk again briefly.
4. Stir in the crushed ice. (Alternately, use a blender).
5. Divide the curd and sugar mixture into two batch, cover, and process for 1-2 minutes.
6. Transfer and repeat for the second batch.
7. Pour the beverage into 4 chilled glasses.
8. Carefully place a piece of curd cream, if desired, on each drink and garnish with a sprinkle of sugar.
9. Serve immediately.

Source : Indian Food Forever

South Indian Curry Recipe - Beans and Potato Kootu

South Indian Veg. Recipe : Beans and Potato Kootu

Ingredients :
beans, washed and chopped
potaoes, washed and chopped
1 cup toovar dal
½ tsp khus khus
1 tsp mustard
2 tsp coconut grated
4 red chillies
a few curry leaves
½ tsp turmeric
1 tsp salt to taste

Method :
1.   Cook toovar dal and keep it aside.
2.   Boil beans and potatoes and put a little salt and turmeric to this.
3.   Wet grind coconut, khus khus, mustard, and red chillies.
4.   Put this masala to the boiling vegetables, and cook until the flavour comes out.
5.   Add the cooked toovar dal and allow it to boil for a few minutes.
6.   Heat some oil in a pan and put the mustard.
7.   When they crackle, put curry leaves, little hing, and add this to the above.

 

Source : Recipes Indian
 

Indian Salad - Corn Salad ! (Veg)

Yummy Corn Salad !

Ingredients :
1 cup frozen corn
1 tsp olive oil
1 or 2 tsp lemon juice
2 tsp fresh pepper

Method :
1. Cook frozen corn in microwave high for 2 min.
2. Add all other ingredients and mix well.
3. Serve while it is hot.

Source : Recipes Indian

Indian Dessert Recipe - Mango Icecream !

Beat The Heat - Dessert Recipe : Mango Icecream

Serves : 20 servings

Ingredients :
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water

Method :
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
3. Freeze it overnight in your freezer.

Source : Recipes Indian

Mughlai Meal - Keema Matar (Non.Veg)

NON-VEG MUGHLAI RECIPE - KEEMA MATAR

Ingredients :
500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

Method :
1. Heat ghee and fry asafetida.
2. Add salt, green chillies, turmeric and coriander powder.
3. Add cardomoms and garam masala and simmer.
4. Then add a cup of hot water.
5. Cover and cook till the water dries and peas and keema are done.
6. Garnish with coriander leaves.
7. Serve hot with nan or chapatis.

Source : Indian Food Forever

Indian Fish Recipe - Creamy Tiger Prawns

Delicious Non-Veg Meal - Creamy Tiger Prawns

Ingredients :

2 tbsp vegetable oil

1 onion, chopped

2 lb raw tiger prawns, peeled

1 quantity Balti sauce

2 oz creamed coconut

1 lb courgettes sliced

2 oz ground almonds

¼ pt double cream

4 tbsp chopped fresh coriander seasoning

2 oz toasted almond flakes to garnish

Method :

1. Heat the oil over high heat in a large Balti pan or wok.

2. Fry the onion for 2 minutes over high heat.

3. Stir in the prawns and cook for 3 minutes until they start to change color.

4. Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.

5. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.

6. Stir in the cream and simmer for 1-2 minutes, then add the coriander.

7. Season and garnish with flaked almonds.

Source : Recipes Indian

Delicious Cake - Cherry Date Apple Cake

Delicious Bake Item - Cherry-Date-Apple Cake

Preparation Time : 20 mins

Cooking Time : 40-45 minsServes

Makes : 9-10

Ingredients
375 ml maraschino cherries, in heavy syrup

1 cup pitted dates

1-2 medium apple

1/2 cup walnuts (optional)

1/4 cup dried apricots (optional)

1/4 cup orange juice

4 eggs

2 cups sugar

3 cups flour

1 cup oil ( i used olive oil)

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla essence

Method
1) Drain the cherries & keep the syrup aside.

2) Mix cherries, dates, walnuts (coarsely chopped), apple (finely chopped), apricots (finely

chopped) in a bowl.

3) In another bowl add oil, eggs, orange juice, 1/2 cup cherry syrup (drained from cherries)&

sugar.

4) Beat for 2-4 minutes

5) Add vanilla essence, salt & flour & mix slowly.

6) Add baking powder & baking soda.

7) Add the cherry- date mix.

8) Pour in a greased baking dish & bake in a pre-heated oven at 350 degree Fahrenheit for

40-45 minutes.

User Comments & Tips
Baking time may vary from oven to oven so keep an eye on your cake after 30 mins to avoid any burning out.

Source : Daman, Contributed to Tarla Dalal

Maharashtrian Snack - Sabudanyachi Khichadi

Sabudanyachi Khichadi - Veg. Sago Snack.
This is a traditional Maharastrian recipe. A delicious snack, ideal for fasting.

Style : Maharashtra, Western India.

Serves : 8

Ingredients
2 cup of sabudana (sago)
1/4 cup grated coconut
1/2 cup peanut powder
2 green chilies, chopped.
1 teaspoon cumin seeds (jeera)
1 tablespoon ghee
2 small potato, cut into small cubes
salt to taste

Method
1. Wash sabudana in water.

2. Drain, then sprinkle a little water on it, and set aside for an hour.

3. Heat ghee in a thick bottom vessel (it is hot enough if a little jeera added to it starts sputtering).

4. Add the green chilies and jeeera for a minute.

5. Add the potato and fry for a few minutes.

6. Add salt and peanut powder to the Sabudana. (A little sugar, too, if you like the taste).

7. Add this sabudana on the potatoes and fry.

8. Let the mixture cook for about 10 min.

9. Stir occasionally and sprinkle a little water if it is dry.

10. Garnish with grated coconut and serve hot.

Tip
To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily. After removing the skin, coarse grind in a mixer or a grinder.
Leftover Sabudanyachi khichadi can be used again; heat it up in a kadai with a little ghee.

Source : Deepa Chitre

Palak Chicken ( Non-Veg )

PALAK CHICKEN - CHICKEN IN SPINACH (NON-VEG)

Serves : 4

Ingredients :
1/2 kg Chicken
1 bunch Spinach (Palak)
3 Onions (medium size)
12 pods Garlic
6-8 Green Chillies
Handful Coriander Leaves (finely chopped)
4 Cloves
1 stick Cinnamon
1 Bay Leaf
1/2 cup Curd / Plain Yogurt
Oil for frying
Salt to taste

Method :
1. Finely chop the onions, garlic and green chillies.
2. Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
3. Heat oil in a wok/pan.
4. Add cloves, cinnamon, bay leaf. Fry for a minute.
5. Add onions till they turn pink.
6. Add finely chopped garlic, green chillies and coriander.
7. Add spinach to this mixture.
8. Fry this mixture for a couple of minutes
9. Take the mixture off the heat.
10. Use the blender to grind the spinach mixture to paste.
11. Heat some more oil in pan. Add the paste from blender.
12. Add curd / plain yogurt.
13. Once the oil starts leaving the sides of the pan, add chicken and salt.
14. Cook on low heat till the chicken is done.
15. Serve with hot rotis or rice.

Source : Recipe Delights

Indian Recipe - Coconut Chutney

South Indian Recipe - Coconut Chutney (Nariyal Chutney)

Grated coconut combined with spices makes for an exciting dip (called Chutney in India) with snacks.

Serves : 4

Cooking time : 5 minutes

Style : South Indian Vegetarian

Ingredients :

4 tablespoons grated coconut

2 teaspoon(s) bengal gram (chana dal) roasted

1" piece ginger peeled and chopped

4 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of mustard seeds and black gram (udad dal)

½ teaspoon(s) asafoetida powder

4 curry leaves

1 red chilli(es) broken into bits

2 tablespoon(s) oil lemon juice and

Salt to taste

Method :

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water.

2. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
3. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.

4. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder.

5. Fry briefly till the gram turns red and pour it on the chutney.
6. Add salt and lemon juice to the chutney.

7. Serve at room temperature with any snacks of your choice.

Source : Syvum

Indian Recipe - Alu Roti ( Potato Filled Bread )

Indian Veg. Bread - Alu Roti (Potato Filled Bread)

Serves : 4

Style : North Indian

Ingredients :
1.5 cups whole wheat flour

3 large potatoes

3 hot green chili peppers (chopped)

4 tablespoon cilantro (Coriander) leaves (chopped)

4 tablespoon ghee, butter or vegetable oil for frying (optional)

1 teaspoon salt or according to taste

Method :
1. Boil the potatoes in their skins and peel.
2. Knead flour with melted ghee, water and two pinch of salt till you get soft dough.

3. Leave dough in a warm place for about half an hour.
4. Add salt, chili peppers, cilantro (coriander) to potato.

5. Divide into about eight portions and roll out in circular disc shape (each about 15cm /6

inches in diameter).

6. Put the potato mix between the two rolled out dough.

7. Roll again to evenly apply potato mix inside the bread.
8. Cook breads in either on a skillet with oil or ghee.
9. Serve hot with Chutney.

Tips for fist time cooks :

* The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.

* Alu Roti can be served with dinner or lunch with dal and/or chutney.
Modern variation

* Add few shredded cheese with potato to make cheesy treat!

Source : Food India

Indian Recipe - Chicken Pickle (Non-Veg)

Chicken Pickle - Murg Achaar

Serves : 30 servings

Preparation Time : 1 hour 15 minutes

Style : North Indian, Punjabi

Ingredients :

1 kg chicken legs, cut in 1 1/2 inch pieces
50 g ginger paste
50 g garlic paste
10 g chilli powder
5 g turmeric
800 ml mustard oil, available at Indian grocery store or vegetable oil
2 g asafetida powder
200 g onions, chopped
5 g black cardamom powder
5 g cardamom powder
20 g fennel powder
10 g black cumin seeds
5 g fenugreek seeds
10 g mustard seeds
3 g bay leaves
400 ml malt vinegar

Method :
1. Mix chicken with chillis, turmeric and salt with half each of ginger and garlic paste.

2. Rub into meat and let stand for 30 minutes.
3. Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.

4. Reheat oil and add asafoetida.

5. Add onions and deep fry till golden. Add remaining spices and stir for a minute.

6. Add vinager, bring to a boil, add fried chicken and cook over high heat 3-4 minutes.

7. Remove pot from heat and allow the meat to cool thoroughly.
8. Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours.

9. Remove muslin and cover bottle with lid and store in fridge.

TIP : (IMPORTANT)
Always use a clean, dry fork or spoon to remove chicken from bottle.

Do not allow any moisture to get into pickle.
Consume within 60 days.

Source : Recipezaar

Indian Recipe - Indian Style Tomato Soup

TOMATO SOUP, TAMATAR KA SOUP, TAMATAR KA SHORBA

Ingredients :
8 Tomatoes (medium size)
3-1/2 cups Water
1/2 tbsp Butter
1/4 tsp Black pepper powder
1/4 tsp Red chilli powder
1/2 tsp Bay leaf and cumin powder
1/4 tsp Ginger-garlic paste
Salt to taste
2 tbsp Cream for garnishing

Method:
1. Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
2. Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
3. Heat butter in a pan.
4. Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
5. Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
6. Serve hot. Garnish it with cream separately in each bowl.

Source : Recipe Delights

Indian Recipes - Maharashtrain Dessert

Maharashtrain Dessert - Sheera
Sheera is often used in Satyanarain puja, but is fine when eaten just as a dessert.

Serves : About five people.

Ingredients :
1/4 cups of rawa (soji)
2 tbsp of ghee
4 tbsp of sugar (more or less to taste)
1/4 cups of milk
1 chopped banana
1 tbsp raisins, soaked in water for an hour
1/8 tsp cardamom powder

Method :
1. Roast rawa in the ghee till its aroma is released.
2. Bring the milk to a boil, then reduce the heat and add the roasted rawa along
with sugar and the bananas.
3. Blend well, add the raisins and cardamom and cook until thick.

Source : Mrs. Mule