Indian Dessert Recipe - Basundi

BASUNDI

Ingredients : 
2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts

Directions :
1.   Boil the milk in a kadai.
2.   Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk
      is approximately half a litre.
3.   Remove from the flame and keep aside.
4.   Add the lemon juice to the milk and stir the mixture so that it becomes granular in
      consistency.
5.   Return to a medium flame.
6.   Add the sugar and cook for another 10 minutes.
7.   Stir the mixture occasionally. Remove from the fire.
8.   Transfer to a bowl and add the cardamoms and the nuts.
9.   Mix thoroughly.  Serve hot or cold.

Courtesy : Indian Food Forever

Indian Drink Recipe - Shikanji

Shikanji

Ingredients :
1/2 cup: Freshly squeezed juice of limes
1 tablespoon: Juice extracted from fresh ginger root
1 cup: White sugar
2 cups: Water
 
Directions :
1.   Combine lime and ginger juice in a bowl.
2.   Heat water and sugar in a pan, bring to boil for 30 seconds.
3.   When syrup is cool, stir in lime and ginger juice and chill.
4.   To serve, add 2 tablespoons of syrup to a glass of chilled water, and add some crushed ice.

Courtesy : SurfIndia

Indian Left-Over Recipe

Stuffed Veggies  From Left Over Rice

Ingredients :
 1 capsicum
 1 tomato
 1 semi boiled potato
 1 brinjal (eggplant)
 2 cup leftover rice
 2 tsp. tomato sauce
 1 tsp. chili powder
 Salt according to taste
 1/2 tsp. Soya sauce
 1/2 tsp. sugar
 2 tsp. chopped coriander
 1/2 tsp. butter
 1/2 tsp. cornflour
 1 tbsp. grated cheese
 
Method :
1.   To make a stuffing, mix all ingredients (except vegetables & cheese) in a bowl.
      Knead a little.
2.   Cut a small slice from the top of the tomato, capsicum and potato.
3.   Carefully scoop out the their insides and boil the hollow veggies in some salted water.
4.   Fill stuffing into the hollow vegetables. Top with grated cheese. Dot with butter.
5.   Bake in pre-heated oven or griller till vegetables are cooked.
6.   Serve hot with toast and sauce.

Courtesy  : Ruchi's Kitchen

Indian Starter Recipe - Tandoori Soya Balls

Tandoori Soya Balls 
 
Preparation Time : 25
Serves / Makes : 4
 
Ingredients :
For the Balls :
1 cup Soya Bean(fine granuled)
4 Bread Slices
1 tsp Ginger Garlic paste
2 green chillies chopped
1 tbsp Corainder Leaves
1 tsp black pepper powder
1tsp garam masala powder
Salt to taste
Oil for Frying

For the Sauce :
1 Tomato Blanched and pureed
1 tsp Garlic finely chopped
1 tsp Ginger finely Chopped
1 tsp Red chilly powder
1 tsp tandoori colour
Salt to taste
 
Directions : 
To make balls :
1.   Soak soya bean in 1 cup of water for five minutes.
2.   Drain water and squeeze well to remove excess water.
3.   Now add all the other ingredients mentioned above for making the balls(except for the oil).
4.   Knead the dough well and make small balls.
5.   Now Deep Fry them in oil and remove till golden brown in colour.

To make the sauce :
1. Take a pan and add 1 tsp of oil add finely chopped ginger, garlic and green chillies,fry for a minute.
2. Now add tomato puree,red chilly powder,salt,red colour,tomato sauce and fry well till the oil separates out.
3. Now add the fried balls and mix well till the sauce coats well on the balls.
4. Remove from heat and garnish with corainder leaves.

Tips :
This is delicious and starter.You can serve these balls directly on the plattter or can fix a toothpick on each ball and serve it for easy pick. 

Courtesy : User Contribution at Tarla Dalal

Indian Pudding Recipe - Lemon Peach Pudding

LEMON PEACH PUDDING RECIPE

Ingredients :
1 Tin Peach
1 packet Lemon Jelly
2 cup Cream
2 tblsp Sugar
1 Lemon

Directions :
1.     Dissolve the lemon jelly in 2 cups of boiled water
2.     Powder the sugar and sequeeze out the lemon juice.
3.     Take out the peaches and cut into small pieces.
4.     In a bowl spread few peaches and then spread some jelly and let it set in the fridge.
5.     Keep the rest of the jelly in the fridge to set.
6.     Beat the cream smooth.
7.     Mix lemon juice, sugar, 1 cup cream, jelly and few peach pieces.
8.     Now take the bowl out of the refrigerator and spread this mixture on the jelly.
9.     Place it in the fridge again to set.
10.   When it is fully set garnish with cream and peach pieces.

Courtesy : Indian Food Forever

Indian Dessert Recipe - Date Rolls

Date Rolls  
  
Preparation Time : 35 mins

Serves / Makes : 30 pieces
 
Ingredients :
Seedless dates
Maida 200 gms
Ghee 3 tbl spoon
Salt for taste 
 
Directions :
1.   Cut the dates into 1 inch pieces
2.   Make a dough of Maida by adding melted Ghee, salt and water.
3.   Make a chapati ball roll out a chapati let it be a little thick, cut into big diamond shape

4.   Now put one piece of date into one diamond shape and fold the diamond like a roll

5.   Keep doing the same with the rest of the pieces.

6.   Bake on 175 degree for 20 mins.

Courtesy : User Contribution at Tarla Dalal

Indian Salad Recipe - Carrot Koshimbir

Carrot Mix ( Koshimbir )  

A carrot mixture (just like salad or raita) along with food. It is called "Koshimbir" in Marathi in Western India.

Ingredients :
2 fresh carrots,
3-4 green chilies,
4 tsp peanut powder,
coriander leaves,
1 tsp lemon juice,
salt and sugar for taste

For tempering:
2 tsp oil,
1 tsp mustard seeds,
1/2 tsp asafoetida,
 
Directions :
1.   Peel and grate carrots.
2.   Add peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well.
3.   Heat oil in a pan. Add mustard seeds.
4.   As they start spluttering, add asafoetida. This is a tempering for koshimbir.
5.   Pour this tempering on the prepared mixture.
6.   Garnish with coriander leaves and serve.

Variation : Add 1 small chopped tomato and skip lemon juice.

Courtesy : Mumbai Masala

Indian Kerala Non-Veg Recipe - Coconut Prawn Patia

Coconut Prawn Patia

Ingredients :
1 kg prawns
5 tbsp grated coconut.
500 gms tomatoes, peeled and chopped.
500 gms onion, chopped.
6 tsp oil.
2 tsp garlic and ginger paste.
2 tsp vinegar.
½ tsp sugar.
1 tsp coriander powder.
1 tsp turmeric powder.
2 tsp chilli powder.
A few curry leaves.
Some chopped coriander.
Salt to taste.

Directions :
1.     Fry chopped onion in half the oil till golden brown.
2.     Remove blend to a paste and keep aside.
3.     Saute coconut in remaining oil with garlic and ginger paste and fry till light brown.

4.     Add prawns, tomatoes, vinegar, sugar, onion paste and all spices, salt and fry.
5.     Add ½ cup of water and leave it on slow fire until the prawns are cooked.
6.     Before serving, garnish with chopped coriander and curry leaves.
7.     Serve hot with yellow rice.

Courtesy : Voice of Kerala

Indian Bengali Dal Recipe - Cholar Dal

CHOLAR DAL RECIPE

Ingredients :
1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste
1 tblsp raisins

Directions :
1.     Wash the dal and boil with 4 cup of water.
2.     Mix in turmeric, cumin, garam masala, and slit green chillies.
3.     Mix in salt and sugar to taste.
4.     Mix well and stir fry till the time the dal is soft and thick.
5.     Heat up ghee in a kadhai.
6.     Mix in bay leaves and garam masala.
7.     When it stops spluttering mix in it to the dal.
8.     Mix thoroughly.
9.     Cut the coconut into small dices and fry in ghee till light brown.
10.   Mix in this to the dal and stir.
11.   Serve hot along with luchi.

Courtesy : Indian Food Forever

Indian Rice Recipe - Tomato Pulao

Tomato Pulao 
  
Cooking Time : 30 min
Serves / Makes : 4
 
Ingredients :
1-1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil 
 
Directions :
1.     Wash and soak rice for 30 minutes.
2.     Heat oil in a large saucepan.
3.     Add ginger, garlic pastes. Stir.
4.     Add chopped onions, green chilli, stir fry till light pink.
5.     Add all dry masalas, sugar, salt, stir.
6.     When the oil separates, add rice.
7.     Stir, add tomato puree, sauce, bring to a boil.
8.     Add 1 1/2 cups water, stir gently.
9.     Bring to a boil, taste liquid to check salt, etc.
10.   Cover, simmer on low till almost cooked.
11.   Stir occasionally in between, adding more water if required.
12.   When about done, add spring onions, coriander.
13.   Stir gently, allow all water to evaporate.
14.   Serve hot with or without a gravy vegetable

Courtesy : User Contribution at Tarla Dalal

Indian Punjabi Recipe - Sarson ka Saag

Sarson ka Saag

Ingredients : (Makes: 5-6 rotis)
1 kg: Sarson (green mustard)
250 gm: Spinach
2 no: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste

Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2 no: Green chillies (finely chopped)
1" piece: Ginger (finely chopped) 

Directions :
1.   Wash, clean and chop the mustard and spinach leaves.
2.   Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
3.   Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
4.   Remove from fire and cool.
5.   Grind the spinach to a rough paste.
6.   Add makki ka atta and cook for 15 minutes on low heat.
7.   Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
8.   Serve hot with Makki ki Roti.

Courtesy  : Surf India

Indian Jelly Recipe - Lemon Jelly Recipe

LEMON JELLY RECIPE

Ingredients :
1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)

Directions :
1.   Wash and dry the lemons.
2.   Remove the skin, then cut them into quarters and take out the pips.
3.   Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
4.   Boil the lemon pieces in the same water, strain through a muslin cloth.
5.   Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
6.   Heat the juice, add sugar and stir till it is dissolved.
7.   Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
8.   Cool and pour into jars and close the lid tightly.

Courtesy : Indian Food Forever

Indian Vegetable - Stuffed Capsicum

Stuffed Capsicum

Preparation Time : 5 Mins Cooking Time : 10 Mins Serves / Makes : 7

Ingredients

Capsicum - 7 (small size) Oil - To Brush Stuffing: Potatoes -2 (Boiled and Mashed) Corriander Leaves -1 Tbsp Green chillies -1 (Finely Chopped) Lemon Juice -1 Tsp Garam Masala -1/2 Tsp Salt -To Taste

Directions :

1.Mix all the stuffing ingredients well. 2.Carefully cut the top of capsicum and deseed them. 3.Fill the well mixed stuffing into the capsicum and cover with the cut piece. 4.Brush the capsicum with oil. 5.Cover and cook in microwave at 70% for 10mins. 6.Yummy stuffed capsicums are ready!!

Tips :

These stuffed capsicums can be also put in gravy and used as side dish for rices or bread.   Courtesy : User Contribution at Tarla Dalal

AMRITSARI FISH RECIPE - Test of India.

Ingredients

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Directions

1. Clean, wash and cut fish into one and a half inch size cubes.
2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
3. Keep aside for 20 minutes.
4. Make a batter of gram flour, curd, egg, ajwain, salt and water.
5. Keep marinated fish pieces dipped in this batter for 15 minutes.
6. Heat oil in a kadai and deep fry the fish till golden brown and crisp.
7. Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Courtesy : Indian Food Forever

Paneer Korma Recipe Tip

Ingredients

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Directions

1. Cut paneer in square pieces.
2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
3. Grate mava.
4. Heat clarified butter (ghee) in a pan.
5. Add onion (pyaj), tomato (tamatar) paste.
6. Continue cooking it on medium flame till ghee/oil begins to separate.
7. Add mava, cream (malai).
8. Simmer for 2 minutes.
9. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
10. Add cottage cheese (paneer) pieceswith 1/2 cup of water
11. When the gravy thickens put off the flame.
12. Take off the fire and serve hot.

Courtesy : Indian Food Forever

Goan Vindaloo (Pork)

Ingredients

1 kg: Lean pork cleaned
2 no: Medium onions, chopped fine
10 no: Cloves garlic
1 inch piece: Ginger
10 no: Dried red chillies/peppers
10 no: Peppercorns
8 no: Cloves
1 inch piece: Cinnamon
1 tsp: Cumin seeds
½ no: Mustard seeds
½ tsp: Sugar
½ tsp: Vinegar
2 tbsp: Oil
½ peg: Coconut feni
2 cups: Water
Salt as per taste

Directions :

1. Cut the cleaned pork into ½ inch sized pieces.
2. Apply salt and keep aside.
3. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
4. Apply the ground spices to the meat and marinate for 3 hours.
5. Heat the oil in the pan on medium heat and add the meat.
6. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of
the vinegar and the water gradually.
7. Cover the pan and lower heat.
8. Stir cook till meat is tender and the oil rises to the top.

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

Courtesy : Surf India

Bachelor Cooking Recipe - Egg Toast

Egg Toast 

Preparation Time : 25mins

Serves / Makes : 1
 
Ingredients
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread 
 
Directions :
1.   Beat the eggs,milk and sugar.
2.   Dip bread in the mixture.
3.   Take a frying pan and fry the bread soaked in egg until golden brown.
4.   Take off fire and serve it hot.

Courtesy : User Contribution at Tarla Dalal

Indian Kabab Receipe - Sheekh Kabab

Sheekh Kababs

Ingredients :
250 gms minced mutton
1/2 tsp salt
1/2 tsp gram masala
1/2 tsp red chilli powder
1/2 tsp sonth (dry ginger powder
1/2 tsp jeera (cumin) powder
1 tsp ginger paste
1tsp saunf (fennel powder)
1 moti illaichi (black cardamom) powdered
2 tbsp cornflour
1/4 tsp tenderiser or 1 tsp raw papaya paste

Other Ingredients :
1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers

Directions :
1.   Grind all ingredients together in a mixer to a fine paste.
2.   Divide mince into 5 parts. Take one skewer and one portion of the mince.

3.   Wrap the mince around the skewer.

4.   Press and smoothen to make a 3"-4" long kabab.
5.   Place on a greased thali. Repeat with all the portions of mince.
6.   Place the thali under the grill. After 5 minutes baste or brush the kababs with oil.

7.   Grill for about 15-20 minutes till they are evenly browned.
8.   Push them off the skewers. Cut each into 3 pieces.
9.   Serve with onion rings and lemon pieces.

 

Courtesy : Recipe Indian

Indian Vegetable Recipe - Aloo Jeera

Aloo Jeera (Potato and Cumin)

Ingredients :

200 gm: Potatoes
50 ml: Oil
10 gm: Cumin seeds
20 gm: Ginger
30 gm: Garlic
10 gm: Turmeric
20 gm: Red chilli powder
100 gm: Tomatoes
05 gm: Garam masala
20 gm: Coriander powder
10 gm: Coriander leaves
Salt to taste
 
Directions :
1.   Boil potatoes and dice them.
2.   Chop onions, garlic, ginger, coriander and the tomatoes.
3.   Heat oil and sauté cumin seeds until they crackle.
4.   Add garlic and ginger and sauté until golden.
5.   Stir in chopped ginger and add the potatoes.
6.   Sprinkle turmeric and chilli powder and stir.
7.   Add tomatoes and simmer for about 5 minutes.

Courtesy : Surf India

Diwali Special - Custard-apple Rabdi

SITAPHAL RABDI RECIPE

Ingredients:
2 litres whole milk
1 tsp chopped red rose (gulab) petals
4 almonds (badam)
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom powder
3/4 cup sugar (cheeni)
1 cup sitaphal (Custard Apple) pulp
4 green pistachios unsalted

Directions :
1.   Chop finely almond and pista.
2.   Boil milk in a heavy pot.
3.   Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
4.   Stir while boiling.
5.   Mix in sugar and stir till dissolved.
6.   Take off fire, mix in saffron, cardamom, almonds, pista.
7.   Cool to room temperature.
8.   Mix in sitaphal pulp, chill for 3-4 hours till very cold.
9.   Pour the mixture in individual serving bowls and decorate with rose petals.
Serve chilled.

Courtesy : Indian Food Forever

Indian Drink Recipe - Almond Milk Shake

Almonds (Badam) Milk Shake

 

Ingredients :

3 cups of milk
1 cup of Almonds
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water
 

Directions :

1.   Grind cinnamon, almonds, sugar all together

2.   After put milk & curds into the mixie, grind well, along with the above powder.
3.   Put water if you do not want it served thick.
4.   Serve the chilled almond milk shake.

 

Courtesy : Recipes Indian 

Indian Breakfast Recipe - Quick Pancakes

Quick pancakes   
  
Preparation Time : 30 min.
Serves / Makes : 4
 
Ingredients :
Pan cake mix- 1 cup
Zeera-1 tsp
cabbage finely chopped- 2 tblsp
carrots chopped- 1 tblsp
green chillies chopped- as per taste
salt as per taste
water to make thick batter
oil for spraying 
 
Directions :
1.   Mix all the ingredients with water.
2.   Keep aside for 5-10 min.
3.   Spray some cooking oil on a tava or pancake griddle and put one laddle of batter.
4.   Cover and cook for 2 min. on both sides.
5.   Serve hot with chutney. 
 
Tips :
Any type of vegetables can be used in this preparation.

Courtesy : User Contribution at Tarla Dalal

Indian Tea Recipe - Basil Tea

BASIL TEA RECIPE

Ingredients : 
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves or 2 Tea Bags
To taste Sugar
As needed Milk

Directions :
1.   In a small tea pan bring water and basil leaves to boil.
2.   Lower the heat and allow to brew for 3-4 minutes.
3.   Now add the tea leaves or tea bags and sugar as per taste.
4.   Bring to boil.
5.   Turn off the heat and strain it into cups and add milk as per your taste.

Courtesy : Indian Food Forever

Indian Bread Recipe - Spicy Paneer Naan

Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Directions : 

1.     Sieve the flour properly.

2.     Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.

3.     Cover and wait for 5 to 7 minutes until the mixture is full of froth.

4.     Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

5.     Knead the dough for at least 6 to 7 minutes.

6.     Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
7.     Mix all the ingredients for the stuffing properly.

8.     Divide the dough into 20 small parts and shape into naans.

9.     Put 1 tbsp of the filling in the centre.
10.   Seal the edges and roll into oblong shape to any other shape whichever you like.
11.   Grease a pressure cooker very lightly with oil.

12.   Take out the lid from the pressure cooker and heat it upside down.
13.   Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
14.   Take out and apply butter.

15.   Ready to serve.

 

 

Courtesy : Recipes Indian
 

Indian Chutney Recipe - Tomato Garlic Chutney

TOMATO GARLIC CHUTNEY RECIPE

Ingredients :
1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Directions :
1.     Put the tomatoes in boiling water for 5 minutes.
2.     Take out from the water, wipe and remove their skins and cut into small pieces.
3.     Cut ginger into long, thin slices.
4.     Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
5.     Stir constantly until thick.
6.     Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
7.     Remove from the fire, cool and keep in air tight jar.

Courtesy : Indian Food Forever

Indian Pickle Recipe - Cabbage Pickle

Cabbage Pickle

Ingredients :

½ of small size cabbage
4-5 red chillies
Small ball of tamarind
1.5 tsp cumin seeds
2.5 tsp urad dal
Asafoetida a pinch
Turmeric a pinch (optional)
Salt to taste
2 tsp oil

 

Directions :

1.   Gently roast red chillies, urad dal, cumin seeds and asafoetida in a pan.
2.    Roast each one seperately and make a powder of it and keep aside.
3.    Add oil in a pan and fry cabbage (cut to small pieces) for 5 mins.
4.    Then add salt and soaked tamarind and fry until cabbage turns light brown and all the water is evaporated.
5.    If required we can add a pinch of turmeric.
6.    Grind this paste with the powder.
7.    Ready to serve.

 

 

Courtesy : Recipe Indian 

Indian Snack Recipe - Aloo Tikki

Aloo Tikki

Ingredients :

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

 

Directions : 

1.   Mix all the ingredients well, except the oil.

2.   Divide into 12 equal portions and make balls.

3.   Flatten each between the palms into discs.

4.   Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.

5.   Drain and pat dry on absorbant paper.

6.   Serve hot.

 

 

Courtesy : Indian Child

Indian Starter Recipe - Crispy Corn-Fried Chicken

Crispy corn-fried chicken

Ingredients :
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.

For the marinade
Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.

Directions :
1.   Clean the chicken pieced well.
2.   Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to
3 hours.
3.   Make a light batter with eggs, salt cornflour and water.
4.   Dip the fillets in batter, drain off excess and coat with cornflakes.
5.   Deep-fry chicken till light golden and crispy.
6.   Serve hot with lemon wedges.

Courtesy : Voice of Kerala

 

Indian Salad Recipe - Vegetable Salad

VEGETABLE SALAD RECIPE

Ingredients:

10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste
 

Directions :

1.   Take big plate and arrange salad leaves.

2.   Add shredded cabbage, onions, carrot, cucumber, and radish.

3.   Now arrange tomato, banana, apples, and guavas.

4.   Sprinkle salt and chaat masala.

5.   Pour lemon juice.

 

 

Courtesy : Indian Food Forever

 

Indian Cookie Recipe - Coco Crisps

Coco Crisps

Preparation Time : 10minutes Cooking Time : 10 to 15minutes Serves / Makes : makes 24cookies

Ingredients  ;

2/3cup all purpose flour 2tablespoonunsweetened cocoa powder 3/4teaspoon baking powder pinch of salt 1/2cup sugar 3tablespoons unsalted butter 1egg white 1and a half teaspoons light corn syrup 1and a half teaspoons vanilla extract

Directions :

1.     In a small bowl stir together flour cocoa baking powder and salt. Set aside. 2.     In another bowl using hand mixer at medium speed beat together sugar and butter until mixture resembles bread crumbs about a minute. 3.     Add egg white corn syrup and vanilla and beat until smooth. 4.     Stir in flour mixture gradually.Form into log 1 inch in diameter and 6inches long. 5.     Wrap in plastic wrap and chill over night, or slice and freeze. 6.     To bake, spray nonstick baking sheets with cooking spray. 7.     Slice dough 1/4 inch thick. 8.     Place cookies 2 inches apart on baking sheets. 9.     Bake at 375 degrees until cookies are firm at edges still soft in center about10 to 12minutes. 10.    Remove from oven. 11.    Let cookies remain on sheets 1 minute,then remove with spatula and cool on wire rack.     Courtesy : User Contribution at Tarla Dalal

Indian Snack Recipe - Vegetable Pakora

Vegetable Pakora

Ingredients :
2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions, etc)
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Directions :
1.   Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt.

2.   Coat each vegetable piece with this batter and deep fry.

3.   Serve with tomato ketchup.

 

 

Courtesy : Indian Child

Indian Sauce Recipe - Mint Sauce

MINT SAUCE RECIPE

Ingredients :
3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak)

Directions :
1.   Boil together vinegar, sugar and salt.
2.   Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
3.   Stand aside to cool before serving.

Courtesy : Indian Food Forever

Indian Cookies - Choclate Peanut Cup Cookies

Chocolate peanut cup cookies 
 
Preparation Time : 45 Min
Serves / Makes : 30 cookies
 
Ingredients :
1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Directions :
1.   Preheat oven to 350 degreesF (175 degrees C).
2.   In a large bowl, cream together the butter, peanut butter, white sugar, and brown
      sugar until smooth.
3.   Beat in the eggs one at a time, then stir in the vanilla.
4.   Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture.
5.   Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
6.   Drop by tablespoonfuls onto ungreased cookie sheets.
7.   Bake for 8 to 10 minutes in the preheated oven.
8.   Let it cool for 1 or 2 minutes on sheet before removing. 

Courtesy : User Contribution at Tarla Dalal

Indian Cake Recipe - Date & Walnut Cake (Eggless)

Eggless Date & Walnut Cake

 

Ingredients :

1 ½ cup maida
¾ cup oil
¾ cup sugar
1 cup dates
¾ cup walnuts
1 ½ baking soda

 

Directions  :

1.     Wash the dates, remove the seeds, chop it, and soak it in levelled water for ½ hour.

2.     Beat oil and sugar thoroughly. Sieve maida and baking soda together.

3.     Add this to the oil and sugar mix and beat well.

4.     To this add the soaked dates along with water.

5.     Beat the mix again, after adding chopped walnuts.

6.     Bake it at 190ºC until done.

7.     Remove cake from pan after it cools down.

Courtesy : Recipes Indian

Indian Sandwitch Recipe - Corn Chilli Cheese Sandwich

Corn Chilli Cheese Sandwich

Preparation Time : 15 mins Cooking Time : 5 mins Serves / Makes : 2

Ingredients

-8 bran / brown bread slices -200 gm American corn kernels -2 medium-sized potatoes -1/4 small bunch fresh coriander leaves -3-4 green chillies -2 flakes garlic ground to a paste -1/4 tsp black pepper powder -1/4 tsp mustard powder - 1/4 tsp chaat masala -Salt to taste -200 g cottage cheese sliced into 4 - 1 tsp oil

Directions :

1.   Boil corn kernels in one and a half cups of water till tender. Drain. 2.   Grind half of them to a coarse paste. 3.   Boil, peel and mash potatoes. 4.   Clean wash and chop coriander leaves. 5.   Remove stems, wash and finely chop green chillies 6.   Sprinkle paneer slices with chaat masala and keep aside. 7.   In a frying pan heat oil, saute garlic paste till the raw smell goes off. 8.   Add mashed potatoes,corn paste, chopped green chillies, salt, pepper. Make 4 parts. 9.   On 4 slices of bread spread the above paste and top with paneer slice, cover with remaining bread slices 10.  Grill till bread is toated or toast in a sandwich maker. 11.  Serve hot with Green Chutney.

User Tips

Its healthy and low calorie  too ! Courtesy : User Contributed at Tarla Dalal

Indian Snack Recipe - Pavta Patties

PAVTA PATTIES RECIPE

 

Ingredients :

11/4 cup soaked overnight Lima Beans
2 medium sized boiled, peeled and mashed Potato (Aloo)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Garam Masala
4 tsp Flour
5 tblsp Oil

Directions :

1.   Boil the beans in enough water until very soft. Drain them.

2.   Knead all the ingredients including beans, except flour and oil, into a stiff dough.

3.   Make equal size balls of the dough and flatten them slightly.

4.   Heat the oil. Roll each patty in the flour and shallow fry until golden and crisp.

5.   Drain on a paper towel.

6.   Serve hot with tamarind chutney.

 

 

Courtesy : Indian Food Forever

Indian Kheer Recipe - Makkai aur Matar ki kheer

Makkai aur matar ki kheer

 

Serves : 4

 

Ingredients :

American Corn : 60gm

Green peas : 60gm

Milk : 1.5litre

Sugar : 80gm

A pinch of cardomom powder

Pistachios : 25gm

Almonds : 25gm

 

Directions :

1.   Boil milk in a pan, reduce heat and let it simmer for 20 minutes.

2.   Add sugar and let it simmer for 15 minutes.

3.   Put corn and peas in, simmer till vegetables are soft and milk reaches pouring consistency.

4.   Add cardomom powder and nuts.

5.   Tastes best when served cold and garnished with chopped pistachios.

 

Source : Chef Satish Arora & DNA

Indian Raita Recipe : BeetRoot Raita

Beetroot Raita 
 
Preparation Time : 10 min.
Cooking Time : 20 min.
Serves / Makes : 2
 
Ingredients :
Beetroot- 1 medium sized
Curd-about one big bowl (not very sour)
Ginger-Chilli Paste- 1 tsp
Salt to taste
Sugar-1-2 tbsp (depending on how sour the curd is)
Chopped corriander for garnishing

For Vaghar:
Oil-1 tbsp
Mustard Seeds Rai-1 tsp
Crushed Pepper-1/2 tsp
Asafoetida (Hing) -2 pinches
 
Directions :
1.    Boil the medium sized beetroot in the pressure cooker.
2.    Grate it & keep it aside.
3.    Add Salt, ginger-chilli paste, Sugar in the curd & beat it well.
4.    Add grated Beet-root in it & mix it well.
5.    Heat oil in a small pan for vaghar.
6.    Add crused pepper & rai in it.
7.    Add hing moment rai start cracking & remove it from the fire.
8.    Spread the vaghar on the raita & garnish it with corriander. 
 
Tips
-This is nutritious raita & looks very appetising due to its bright colour.
-Could be eaten with any kind of stuffed parathas, pulaos, etc. 

Courtesy : User contributed at Tarla Dalal

Indian Kabab Recipe - Chili Lamb Kababs

Chili Lamb Kababs

Serves : 6

Ingredients :
1 medium onion roughly chopped
2 cloves garlic, peeled
1-2 medium red chilies, seeded
2 tablespoons flaked coconut
1/4 cup lemon juice
2 tablespoons soy sauce
1 1/2 lb. diced lean lamb
4 oz peanut butter (smooth or crunchy)
1/2 cup hot water
Few drops of chili sauce (optional)
12-18 papadums
 
Directions :
1.     Process onion, garlic, chilies, coconut, 2 tablespoons of the juice and 1 tablespoon of the soy sauce in a food processor to a thickish paste.
2.     Place the meat in a large dish and stir the onion mixture through;
3.     Leave to marinate in a cool place for 10 minutes.
4.     Prepare a fire in a grill to a high heat.
5.     Thread the lamb onto oiled skewers.
6.     Cook, turning occasionally, for 8-10 minutes, or until done to your liking.
7.     Combine peanut butter, water and chili sauce in a small pan, stirring over medium heat until smooth.
8.     Remove from heat, stir in remaining juice and soy sauce.
9.     Cook papadums, 6 at a time, in a microwave oven on High (100% power) for 1 minute.

        (Do not use a convection-type microwave oven because arcing may occur.)
10.   Serve with kabobs and sauce.

Calories: 310    Fat: 18g  Carbohydrates: 11g  
Cholesterol: 75mg   Sodium: 523mg    Protein: 28g  
Fiber: 2g   %  Cal. from Fat: 52%    % Cal. from Carbs: 14%  

Source: The Barbecue Cookbook

Indian Rice Recipe - Vegetable Pulao

Vegetable Pulao

 

Serves : 8

Preparation Time : 30 minutes

 

Ingredients :

Rice : 500 gms

Oil : 1 tsp

Finely chopped onions : 2

Giner paste : 1 tsp

Green chilli paste : 1 tsp

Diced potato : 2

Diced carrots : 100 gms

Diced French beans : 50 gms

Green peas : 50 gms

Cauliflower florets : 150gms

Garam Masala : 1/2 tsp (*)

Salt and pepper to taste.

 

Directions :

1.     Boil rice till 3/4 done and keep aside.

2.     Saute finely chopped onions in oil till transluscent.

3.     Add ginger and chilli paste and saute further.

4.     Add diced potatoes and carrots. Cook for a few minutes.

5.     Finally, add the remianing vegetables, saute till they slightly tenderise.

6.     Bring in the pre-cooked rice and toss well.

7.     Finish with seasoning and garam masala.

8.     Serve hot with choice of raita.

 

Note : (*)

Indian cookery depends wholly on using the right blend of spices. That is why traditional combinations of spices are home-ground and kept ready for use. The term for these mixtures is "masala". Each region of India has its own special blend depending on availability, climate and methods of cooking. In the North, where the winters are cold, a blend called 'Garam Masala', meaning hot spices, is preferred to chillies which cool the body by promoting perspiration.

 

Courtesy : TOI

Indian Daal Recipe - Moong Daal Recipe

MOONG DAAL RECIPE

Ingredients :

1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves

 

Directions :

1.   Pressure cook moong ki dal for 2 whistles.

2.   Mash it and add turmeric powder, hing and salt to it.

3.   Add 1 cup water.

4.   Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

5.   Add the chopped onions and fry for a minute.

6.   Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

7.   Garnish moong daal with coriander leaves and serve hot.

Courtesy : Indian Food Forever

Indian Rice Recipe - Spicy Peas Pulav

Spicy Peas Pulav

Ingredients :
2 cups rice
1 to 2 cups boiled peas
¼ cup coconut
4 to 5 green chillies
a small piece ginger
4 cloves
2 elaychis
a small piece cinnamon stick
¼ tsp mustard
salt
2 to 3 tsp cooking oil

 

Directions :
1.   Cook rice with less water as you would cook for pulav.
2.   Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon stick and keep it aside.

3.   Add mustard in oil till it crackles, and add the ground masala, salt and keep stiring for a few minutes until the flavour oozes.
4.   Now add the cooked rice, peas, and mix it gently.

 

Courtesy : Recipes Indian

 

Indian Bread Recipe - Lachha Paratha

LACHHA PARATHA RECIPE

Ingredients :

Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading

Directions :

1.     Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.

2.     Make dough 30 minutes before and cover it with moist muslin cloth.

3.     Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.

4.     Heat the ghee so that it turns to liquid.

5.     Now spread the ghee properly over entire surface.

6.     Using a knife make a 2" cut lengthways and fold it inwards .

7.     Spread Oil on every fold.

8.     Now press it lightly towards the center to show the layers clearly and roll like a paratha.

9.     Cook on a pre-heated Tawa (flat griddle plate).

10.   Turn the lachha paratha and pour half tablespoon oil or butter.

11.   Spread it on the paratha and shallow fry over low heat.

12.   Turn it and again pour oil or butter on the other side.

13.   Cook the lachha parata on a low heat till golden brown.

 

Courtesy : Indian Food Forever 

Indian Non-Veg Recipe - Creamy Tiger Prawns

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
2 oz ground almonds
1 lb courgettes sliced
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.

 

 

Courtesy : Recipes Indian

Indian Non-Veg Recipe - Honey Lemon Chicken

 Honey Lemon Chicken

 Marinated Chicken wings in Honey & ginger.

Ingredients :
750 GMS chicken breasts
 2 tbsp. honey
 Juice of 3 lemons and rind of 1 lemon
 5 garlic cloves crushed
 1 tsp. crushed ginger
 1 tsp. red chili powder
 Salt and pepper according to taste
 3 tbsp. oil

Directions  :
1.   Lightly prick the chicken breasts with a fork.
2.   Mix the remaining ingredients together and cooked over medium heat for about 10 minutes.
3.   Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
4.   Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
5.   Advice : Do not overcook.
6.   Serve with Green mint chutney or chili sauce.

 

Courtesy : Ruchi Kitchen

Indian Vegetable Recipe - Palak Paneer

PALAK PANEER

 

Ingredients :

500gms Fresh Palak (Saag)
100gms Paneer

2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

 

Directions :

 

1.     Clean and wash palak (spinach) nicely.

2.     Boil the spinach in water and cool it.  Now mash it in a mixer.

3.     Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.

4.     Now add onions and fry till golden brown. Add all spices except red chili powder.

5.     Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.

6.     Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).

7.     Add Paneer pieces to the gravy and cook until done. Take out in a bowl.

8.     Just before serving, heat pure ghee in a small pan.

9.     Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

10.   Caution: Don't allow chili powder to burn.

 

 

Courtesy : Indian Food Forever 

Indian Vegetable Recipe - Cauliflower Cheese

Cauliflower Cheese

Preparation Time : 30 minutes Cooking Time : 30 minutes

Ingredients :

Cauliflower Plain Flour Milk Butter Cheese Salt Black Pepper

Directions  :

1.     Boil the Cauliflower in pressure cooker upto 1 whistle. 2.     In a pan put some butter let the butter melt. Add Plain flour to it. 3.     On a slow flame mix butter and plain flour properly. 4.     Add milk to it and stir. Add salt according to taste. 5.     Keep stiring untill the mixture becomes thick(Appr. 30 minutes). 6.     After the mixture is ready let it cool down for 15 minutes at room temperature. 7.     In a baking tray sprad the cauliflower on top of it spread the white sauce(mixture of plain flour and milk) 8.     Sprad grated cheese on to it. 9.     Sprinkle some salt and black pepper according to taste. 10.   Put the baking tray in oven for 15 minutes or untill cheese is gloden brown.

Courtesy : Contributed Recipe at Tarla Dalal

Indian Roti Recipe - Paneer Naan

Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Directions  :
1.     Sieve the flour properly.
2.     Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.

3.     Cover and wait for 5 to 7 minutes until the mixture is full of froth.
4.     Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
5.     Knead the dough for at least 6 to 7 minutes.
6.     Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
7.     Mix all the ingredients for the stuffing properly.
8.     Divide the dough into 20 small parts and shape into naans.

9.     Put 1 tbsp of the filling in the centre.
10.   Seal the edges and roll into oblong shape to any other shape whichever you like.
11.   Grease a pressure cooker very lightly with oil.

12.   Take out the lid from the pressure cooker and heat it upside down.
13.   Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.

14.   Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
15.   Take out and apply butter.
16.   Ready to serve.

 

Courtesy : Rexanne

Indian Pickle Recipe - Carrot Pickle

Carrot Pickle

 

Ingredients :

5 no's carrots
4 lemons juice
3 tbsp mustard seeds powder
3 tbsp red chilly powder
3 tbsp salt
2 tbsp ginger & garlic paste
2 tbsp cumin seeds
1 tbsp fenugreek seeds
3 tbsp oil

 

For Seasoning :

1 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
Curry leaves

 

Directions :

1.     Peal & wash carrots and drain water. Wipe the water around carrots.

2.     Cut carrots into small pieces. Put them in a vessel for mixing.

3.     Now mix mustard seeds powder and red chilly powder, salt to carrots pieces.

4.     In a pan fry cumin seeds and fenugreek seeds without oil till they become light red.

5.     Grind them into fine powder and add them to carrot mixture.

6.     In a pan put oil and fry ginger & garlic paste till water gets absorbed.

7.     Keep this paste till it gets cool then mix this paste to carrot mixture.

8.     For seasoning add oil to a pan and add cumin seeds, mustard seeds, curry leaves and asafoetida (hing).

9.     Fry till cumin seeds split. Keep this seasoning till it gets cooled.

10.   Mix this to carrot mixture. Now pour lemon juice to it, mix all.

11.   Keep this pickle in a clean container and cap it.

12.   From the next day your carrot pickle is ready. 

 

Courtesy : Recipe Indian
 

Indian Chutney Recipe - Garlic Chutney

GARLIC CHUTNEY RECIPE

Ingredients :

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Directions :

 

1.   Sauté the garlic, coconut in oil.

2.   Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.

3.   Then grind the saute mixture with roasted red chillies and tamarind pulp.

4.   Add the garlic and salt and grind once again to a smooth paste.

 

 

Courtesy : Indian Food Forever

Indian Soup Recipe - Cream of Celery

Cream of Celery Soup

Ingredients:
5 sticks of celery
2 sliced potatoes
1 chopped onion
4 chopped spring onions with leaves
200 grams fresh cream
1 tbsp butter
salt and pepper to taste.

Directions :
1.   Heat the butter and sauté the onions, spring onions and celery for at least 3 to 4 minutes.
2.   Put the potatoes and sauté again for some time.
3.   Put 5 teacups of water and cook.
4.   When cooked, blend in a liquidiser and strain.
5.   Keep the soup to boil for a few minutes.
6.   Beat the cream and add three-quarters to the soup.
7.   Put salt and pepper and mix properly.

 

Courtesy : Recipe Indian
 

Indian Snack Recipe - Vegetable Cutlet

Vegetable Cutlet - ( By Demand )

Ingredients :

2 small potatoes, boiled , peeled  & mashed

2 tsp amchor mango powder
1/2 tsp garam , masala powder
2 green chillies ,  finely chopped
1 tsp ginger -garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 cup breadcrumbs
Salt to taste
1 tbsp ghee (clarified butter)
Oil for shallow frying the cutlets
3 cups vegetables, chopped finely, boiled and drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania (coriander) powder
1 tsp cumin powder
1/2 tsp saunf (fennel) powder

 

Directions :

1.     Heat the ghee and add the ginger-garlic paste and green chillies.   Fry for about a minute.

2.     Now add the cashewnuts and all the powdered spices.

3.     Add the coriander leaves. Fry for 1/2 a minute.

4.     Now add all the drained vegetables and mix well.

5.     If there is any water, fry till all moisture is totally lost.

6.     Mix in the mashed potatoes and salt to taste.

7.     Heat through and take off the stovetop.

8.     Make flat rounds of the above. Shallow fry on both sides till golden brown.

9.     Eat when hot with chutney.

 

 

Courtesy : Indian Child

Bachelor Cooking Recipe - Simple Potato Vegetable

SIMPLE   POTATO   VEGETABLE

Ingredients :
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)

Directions :
1.   Boil, peel and cube the potatoes.
2.   Heat oil in a pan,
3.   Add the mustard seeds, slit green chillies, curry leaves.
4.   Fry till the seeds start spluttering.
5.   Add salt and turmeric powder and cubed potatoes.
6.   Add little water so that the potatoes absorb the masala.
7.   Simmer for 4-5 minutes till well blended.
8.   For a different taste, you can substitute mustard seeds with cumin seeds.

Courtesy : Indian Food Forever

 

 

South Indian Snack Recipe - Paper Dosa

Paper Dosa

Ingredients :
For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking

For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste

For the Sambhar Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil

For the Tempering :
1 tsp mustard seeds
6 curry leaves
¼ tsp hing
2 tbsp oil

Method :
For the Sambhar Masala :
1.   Heat the oil and roast all the ingredients for the sambhar masala in it.
2.   Grind to make a fine paste in a mixer using a little water. Keep aside.

For the Paper Dosa :
1.   Wash and soak the raw rice and urad dal for 4 hours.
2.   Drain, mix the rice flour and grind to make a smooth paste using enough water to get a

      batter of coating consistency.
3.   Heat a non-stick tava and grease it lightly with oil.
4.   When hot, pour a ladle full of the batter and spread it using circular motion to make a

       paper thin dosa.
5.   Cook on one side, pouring a little oil along the edges while cooking.
6.   When it becomes crispy, make a roll.
7.   Repeat the same procedure for the remaining batter.

 

For Sambhar  :
1.   Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2

      cups of  water.
2.   Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to

       boil.

3.   Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and

       hing until the mustard seeds crackle.

4.   Put this to the sambhar and boil for at least 15 minutes.

 

Courtesy : Recipes Indian