Indian Snacks Recipes - Onion Kachori

Serves: 6-8
Preparation time: 30-40 minutes

Ingredients:

300 gms maida (all-purpose flour)
1/4 tsp cooking soda
50 gms moong dal (green gram), soaked for 1 hr
2-3 onions, chopped
4 green chilies, chopped
A pinch of garam masala
1/4 tsp saunf (fennel seeds)
50 gms besan (gram flour)
2 tbsp amchur powder
Few sprigs of coriander leaves, chopped
Salt to taste
Oil for frying

Method:

1. Mix maida, salt, cooking soda, 2 tsp oil and make a dough by adding little water. Keep aside.

2. Heat 2 tbsp of oil in a pan and fry the saunf, chopped green chilies, onions until golden brown. Also add besan flour and fry for a while.

3. When a nice aroma appears from besan flour, add soaked moong dal. When the dal is tender, add garam masala, amchur powder, salt, chopped coriander leaves and stir well. Remove from heat and allow to cool.

4. Make big lemon-sized balls from the above dough. Take a ball into your palms, press a little and stuff the dal mixture in the middle of the ball. Seal the edges with little water and again form a ball in the shape of kachori.

5. Fry these kachoris in hot oil until golden brown and serve hot with any chutney.

Indian Snacks Recipes - Papdi Chaat

Ingredients:

2 cups maida or all-purpose flour
4 tbsp oil
1/2 tsp salt
1/2 tsp kalonji (onion seeds)
4 potatoes
1 cup sev
1/2 cup chick peas
1/2 cup yogurt, well beaten
1/2 cup coriander leaves
1 tbsp oil
1 tsp rock salt
1 tsp chili powder
1 tsp cumin seeds

Method:

1. Heat oil and add to the maida. Mix salt and kalonji seeds to the maida and knead into a firm dough using a little water.

2. Make balls of the dough and roll out into thin and large circles, deep fry on a slow flame till crisp and light golden in color.

3. When cold, crush slightly into bite-size pieces and store these papdis in an air-tight tin. These papdis can be prepared well in advance.

4. Soak the chick peas overnight. Wash well and pressure cook the peas and potatoes for 8-10 minutes. Peel and cube the potatoes.

5. Fry in oil the drained peas and potatoes with 1/4 tsp of rock salt and 1/2 tsp of chili powder. Roast the mixture and sprinkle cumin seeds.

To assemble the papdi chaat:

1. Pour a thin layer of beaten yogurt on a large platter. Put a layer of crushed papdi on top.
2. Cover with little of peas and potato mixture. Pour 2-3 tbsp of yogurt on top.
3. Sprinkle a little cumin powder and chili powder on top along with rock salt.
4. Pour a little tamarind chutney attractively on top and garnish with coriander leaves and sev.
5. Serve immediately or it will become soggy.

Indian Rice Recipes - Kheema Pulao

Ingredients:

1 kg kheema, cut into pieces
1 kg basmati rice
6 green chilies, sliced long
1 onion, sliced long
1 tsp ginger-garlic paste
1 cup milk
Few coriander and cilantro leaves
6 each cloves, cardamoms, cinnamon
1 bay leaf
Few cashew nuts
1 cup ghee (butter) or oil
A pinch of saffron
Salt to taste

Method:

1. Wash the rice and kheema separately and keep aside.
2. Heat ghee in a pan, add bay leaf, cashews, chopped onions and green chilies and fry until brown.
3. Then add kheema with salt, turmeric, ginger-garlic paste, rice and mix well. For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.
4. Add ground cloves, cardamoms, cinnamon to the rice and cook until done by covering the pan. Also add little saffron dissolved in milk or water.
5. Garnish with chopped mint and coriander leaves.
6. Serve hot with raita.

Indian Rice Recipes - Mutton Kofta Pulao

Ingredients:

500g basmati rice
115g onions
20g cloves, cardamoms and cinnamon
15g ghee or butter
Salt to taste
1 litre mutton stock

For preparing Koftas:
500g mutton, cut into small pieces
8 cloves
2 eggs
Small piece cinnamon
55g split gram
5g ginger
5 green chilies
1 bunch cilantro
30g ghee or butter
Salt to taste

Method:

1. Mix ginger, cardamoms, cloves, green chilies, boiled split gram with mutton pieces well and blend to a smooth paste.

2. To this, add salt, chopped coriander leaves, beaten egg and mix well. Then prepare small balls with this mixture and fry in the ghee until they turn golden brown in color.

3. Heat ghee in a pan, fry chopped onions, garam masala until they are brown and then add rice and fry for 5 minutes.

4. Transfer this mixture to a rice cooker, add mutton stock, salt and mix well. Cook until the rice is done.

5. Garnish with fried koftas and serve hot.

Indian Chutney Recipes - Pineapple Chutney

Serves: 6
Preparation time: 30 minutes

Ingredients:

500 gms tinned pineapple pieces
1 1/2 to 3/4 cup white vinegar
Salt to taste
4 cloves
1/4 tsp. cinnamon powder
1 tsp. chili powder
1 tsp. ginger paste
2 tsp. sugar
2 tbsp. raisins

Method:

1. Try to use tinned pineapple without sugar. But it should be little soft otherwise cook to soften it.

2. Add all ingredients in pan. Do not use liquid from tin. Cook stirring on low heat for 15-20 minutes till it becomes syrupy and thick.

3. More chili powder can be added to suit taste. Cool. Put in jar. This can stay for 1 week in refridgerator. If water is not added, it can stay longer.

4. This fragrant and unusual chutney looks very appealing too. If using fresh pineapple, cook it little first.

Indian Chutney Recipes - Pear and Mango Chutney

Making time: 1 hour
Makes 1.5 kgs. chutney.

Ingredients:

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.

Method:

1. Peel and mash and pear.
2. Put 1 tbsp. sugar in a heavy saucepan.
3. Heat on a low flame, stirring and cooking till it turns brown.
4. Add 500 ml. water and boil.
5. When the sugar has fully dissolved in the water add remaining sugar.
6. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
7. Boil till a thick jam consistency is obtained. Stir occasionally.
8. Add the clove powder and garam masala.
9. Cool a bit and transfer to clean airtight jar.

Indian Curry Recipes - Malai Kofta Curry

Preparation time : 30 minutes
Cooking time : 40 minutes.
Serves :6.

Ingredients :

For the koftas.

100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying

To be ground into a paste.(for the koftas)

9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste

To be ground into a paste.

15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese


Preparation Method For the koftas.

1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy.

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed.

1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts.

Indian Curry Recipes - Rajma Curry

A favourable from the Punjab.

Preparation time : 20 minutes
Cooking time : 20 minutes.
Serves : 6.

Ingredients :

1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste

To be ground into a paste :

7 cloves garlic
7 green chillies
25mm. piece ginger

How to proceed :

1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes into big pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.

Indian Dessert Dishes - Rasmalai

Makes: 15 pieces

Ingredients:

4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice

Method :

1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
3. Then drain it in athin muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it
7. Toss that balls in the pressure cooker and bring two whistle.
8. In the mean time see the milk for ras may be ready.
9. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
10. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.
11. When the milk is cool add chenna balls to it .
12. Refrigerate it. And it is ready to serve. Isn't it quick and easy

* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time.

Indian Dessert Dishes - Patisa (Soan Papdi)

Making time: 45 minutes
Makes: 20 pieces (approx.)

Ingredients :

1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Method :

1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency.
6. Pour at once into the flour mixture.
7. Beat well with a large fork till the mixture forms threadlike flakes.
8. Pour onto a greased surface or thali and roll to 1" thickness lightly.
9. Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
10. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
11. Store in airtight container.

Indian Gravy Recipes - Potato in Curd Gravy

Making time: 30 minutes.
Makes for: 5

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2 minutes.
5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
6. Add the remaining water and all the potato and flour. Stir well.
7. Boil and simmer for 10 minutes or till gravy thickens
8. Garnish with chopped coriander.
9. Serve hot with thin wheat chappaties and rice.

Indian Gravy Recipes - Aloo Palak

Aloo Palak

Making time: 45 minutes
Makes for: 6

Ingredients:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method :

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
7. Add all the dry masalas and fry till ghee separates.
8. Add spinach and potatoes.
9. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice.
10. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
11. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Indian Breakfast Recipes - Spicy Sev

Spicy Sev

Making time: 15-20 minutes
Makes: 250 grams approx.

Ingredients :

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method :

1. Mix the chilli, oil, salt and seeds into the flour.
2. Add enough water to make a dough which is quite gooey.
3. It should not be pliable but sticky.
4. Grease the inside of a Sev-press, fill with the dough.
5. Press into hot oil, and fry lightly on both sides.
6. Drain well and cool before storing.

Variation:
• You may adjust the chillies as per taste.
• You may omit chillies to make bland sev.
• You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Indian Breakfast Recipes - Masala Vada

Masala Vada

Makes: 15 vadas (approx.)
Making time: 20 minutes (excluding soaking time)

Ingredients :

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

Method :

1. Wash and soak dal for 3-4 hours.
2. Keep 2 tbsp. dal aside, grind the rest,coarsely.
3. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture.
4. Heat oil, make pattie shaped rounds with moist palm.
5. Let carefully into the hot oil. Fry first one side then the other till golden brown.
6. Serve hot with green chutney, tamarind chutney, or ketchup.

Indian Snacks Recipes - Sprout & Fruit Bhel

Sprout & Fruit Bhel

Serves: 4
Preparation time: 15 minutes

Ingredients:

For the sev-marmara:

1 cup marmara (puffed rice)
1/2 cup sev
1/2 tsp. cumin seeds (jeera)
A pinch of asafoetida (hing)
1/4 tsp. turmeric powder (haldi)
1/4 tsp. black salt (sanchal)
1/2 tsp. oil

Other ingredients:

4 tbsps peanuts, boiled
4 tbsps moong sprouts
4 tbsps chopped tomato
4 tbsps chopped apple
2 tbsps chopped raw mango
4 tbsps fresh pomegranate seeds
1/2 cup orange segments
4 tbsps chopped coriander
4 tsps lemon juice
Salt to taste

Method:

1. For the sev-mamara, heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder, mamara and mix well.

2. Add the black salt and sev, mix well and cool completely. Store in an air-tight container and use as required.

3. To serve, mix all the ingredients together and serve immediately.

Indian Snacks Recipes - Masala Mathris

Masala Mathris

Makes 5 mathris
Preparation time: 1 hour 10 minutes

Ingredients:

For the dough:
1 cup all-purpose flour (maida)
2 tbsps melted butter (ghee)
Salt to taste

For the filling:
1/4 cup Bengal gram flour (besan)
1/2 tsp. cumin seeds (jeera)
1/4 tsp. ajwain (carom seeds)
1 tsp. chili powder
3 tsps oil
Salt to taste
Oil or ghee for deep frying

Method:

1. For the dough, combine the flour, ghee, salt and enough water to make a semi-soft dough. Knead well. Cover the dough with a wet muslin cloth and keep aside.

2. For the filling, combine all the ingredients and sauté over a slow flame till the gram flour turns golden brown in color. Cool completely and divide the filling into 5 equal portions. Keep aside.

3. To proceed, divide the dough into 5 equal portions. Roll out each portion of the dough into a 50 mm. (2") diameter circle. Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.

4. Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out. Pinch the sides of the mathri using your finger tips.

5. Pinch the surface of the rolled out mathri, so as to form a design. Prick the mathri all over with a fork. Repeat with the remaining portions of the dough and filling. Deep-fry the mathris in hot oil till they are half cooked. Drain.

6. Once all the mathris are half-cooked, deep-fry them over a slow flame till they are golden brown in color. These take a long time to fry as the crust is thick and needs to be cooked on the insides also. Drain on absorbent paper.

7. Cool and store in an air-tight container. Serve with any pickle or masala tea.

8. Variation: For plain mathri, You can make the masala mathris without the filling to make plain mathris.

Indian Non-Vegetarian Recipes - Prawns Curry

Prawns Curry

Ingredients:

1 lb prawns
5 green chilies, chopped
2 onions, chopped
1 small bunch spring onion leaves, cilantro leaves
2 tsp ginger-garlic paste
2 tomatoes, chopped
2 tsp chili powder
1 tsp turmeric
4 tbsp oil
2 tsp garam masala
Salt to taste

Method:

1. Clean the prawns in salt water to avoid smell
2. Heat oil in a pan. Add green chilies, onions and fry until brown.
3. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes.
4. Then add tomatoes, prawns and cook until they are done.
5. Add salt, chili powder, garam masala and fry for 5 minutes.
6. Garnish with cilantro leaves.

Indian Non-Vegetarian Recipes - Tandoori Fish

Tandoori Fish

Ingredients:

2 lbs of any mild white fish fillets; cut into 2" * 3" pieces.
1/3 cup vinegar
1 tbsp chopped fresh ginger
4 garlic cloves
Salt to taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tbsp ground cayenne pepper
1/2 cup oil

Method:

1. Make a paste of the vinegar, ginger, garlic, salt, coriander, cumin, cayenne pepper

and oil in a blender.

2. Marinate the fish pieces in the paste for 4 hours in the refrigerator.

3. Turn the oven on to broil at the highest point.

4. Place the fish pieces on a baking tray and broil for about 10 minutes.

5. Turn over on the other side and broil for about 7 minutes again.

6. Broiling time may differ depending on the thickness of the fillets.

Indian Gravy Dishes - Malai Kofta

Malai Kofta

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:

Koftas :
1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava.

Optional:
1. You can deep fry the koftas also.
2. serve place warm koftas in a casserole.
3. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
4. Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Indian Breakfast Recipes - Spinach Masala Dosa

Spinach Masala Dosa

Serves: 6
Preparation time: 30-40 minutes

Ingredients:

2 cups chopped spinach
1 1/2 cups raw rice
3/4 cup grated coconut
2 tbsp jaggery powder
2 tbsp coriander seeds
1 tbsp each black gram and oil
6-7 red chilies
1 tsp cumin seeds
1/2 tsp fenugreek (methi) seeds
Marble size tamarind
1 sprig curry leaves
2 each green chilies and onions, chopped
Salt to taste

Method:

1. Soak rice in water for 2 hours, wash well and drain out water.

2. Heat oil in a pan, add fenugreek seeds, black gram, red chilies, coriander seeds, cumin seeds and fry till all are well roasted.

3. Add grated coconut, curry leaves and fry for a minute. Allow it to cool.

4. Add this roasted masala to the rice along with 2 cups of water, tamarind, jaggery, salt and grind them into a smooth batter in a blender.

5. Add the chopped ingredients into the batter.

6. Heat a greased dosa pan, keep little mixture on the pan, spread it and sprinkle some oil on the dosa. Fry on both sides until brown.

7. Serve hot with butter

Indian Breakfast Recipes - Soya Dahibara

Soya Dahibara

Serves: 4
Preparation time: 20 minutes

Ingredients:

500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
Few coriander leaves, chopped
Salt to taste
1 tsp. cumin seeds
Soya refined oil for deep frying

Method:

1. Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency.

2. Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya oil till the baras turn golden brown.

3. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled.

Indian Breakfast Recipes - Upma With Puffed Rice

Upma With Puffed Rice

Serves: 4-5
Preparation time: 15-20 minutes

Ingredients:

4-5 cups puffed rice (maramaraalu-borugulu)
1 onion, chopped
1 small cucumber, chopped
Juice of 1/2 lemon
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered
Salt to taste

For the seasoning:

2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin

Method:

1. Clean puffed rice, wash and drain. Keep it aside. Heat oil in a wok and prepare the seasoning.

2. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till onions turn pink in color.

3. Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix. Add this mix to the onions and mix well.

4. Cover the wok and cook on a low flame till the contents become hot, stirring in between. Add lemon juice and coriander leaves. Serve hot.

Variations:
Add a few finely chopped potato pieces to the onions. Add 1 tomato, chopped to the seasoning towards the end. Can be prepared without onions.

Indian Pickle Recipes - Potato Pickle

Potato Pickle

Preparation time: 20 minutes

Ingredients:

500 gms potatoes, slightly boiled, peeled and cut into small pieces
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
4 lemons
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida

Method:

1. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl; add chili powder, salt, crushed garlic, methi seeds powder and mix well.
2. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
3. Finally add lemon juice; mix well and store in an air-tight container.
4. After 3 days, mix the mixture well and serve.

Indian Pickle Recipes - Spicy Carrot Pickle

Spicy Carrot Pickle

Serves: 5
Preparation time: 45 minutes

Ingredients:

15 carrots, peel & cut into long pieces
2 onions, chopped into big cubes
1/2 tbsp. ginger-garlic paste
2 dry red chilies, broken into pieces
2 tsp. coriander powder
1 tsp. mustard powder
1/2 tsp. cumin (jeera) powder
1/4 tsp. fenugreek (methi) powder
1 1/2 tsp. brown sugar (or powdered jaggery)
3 tsp. lemon juice or vinegar
2 tsp. red chili powder
A pinch of asafoetida (hing)
1 tbsp salt (or to taste)

For the seasoning:

1 cup oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds (jeera)
1/4 tsp. urad dal (black gram)
1/4 tsp. methi (fenugreek) seeds
1 tbsp curry leaves

Method:

1. Make a coarse paste of the onions and keep aside.
2. Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it. Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.
3. Then add onion paste, ginger-garlic paste and sauté till golden brown. Turn off the stove and allow it to cool.
5. After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients. Mix well and store in an airtight jar. Refrigeration is required.
6. Allow the carrots to marinate in this mixture for 2 days. The pickle is then ready to serve.
7. Serve with steam rice or curd (yogurt) and rice.

Indian Pickle Recipes - Spicy Mango Pickle

Spicy Mango Pickle

Makes 1 cup
Preparation time: 35 minutes

Ingredients:

2 cups (250 grams) raw mangoes, cut into 25 mm (1") cubes
1/2 tsp turmeric powder
4 tsp red marinade
2 tsp chili powder
1/2 tsp kalonji seeds
2 tsp fennel seeds
2 tbsp mustard oil
2 tsp salt

For red marinade:

6 1/2 tbsp crushed fenugreek seeds
3 tsp split mustard seeds
3 1/2 tsp lemon juice
6 tbsp mustard oil

Method:

1. For red marinade, mix all the ingredients in a bowl. Makes 1 cup. Keep aside.
2. Apply salt and turmeric powder to the mangoes and keep aside for 30 minutes. Discard the mango water.
3. Add the red marinade, chili powder, kalonji seeds, fennel seeds and mustard oil and mix well.
4. This pickle can be stored refrigerated for upto 1 week.

Indian Pickle Recipes - Sweet Apple Pickle

Sweet Apple Pickle

Preparation time: 20 minutes

Ingredients:

4-5 apples, cored and sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 tbsp fresh ginger, minced
1 tsp garam masala
3/4 tsp salt
1 tsp dried ginger powder
2 onions, sliced
8-10 green chilies

Method:

1. In a large non-aluminium pan, combine vinegar, sugar, salt, garam masala, ginger powder and fresh ginger. Bring to a boil.
2. Reduce heat to medium-low and cook, stirring occasionally, until sugar is completely dissolved.
3. Add onion and apple slices and cook.
4. Add green chilies and cook, stirring occasionally, until mixture becomes thick.
5. Cool and store in an airtight container.

Indian Snacks Recipes - Kachori

Kachori

Ingredients:

500g all-purpose flour (maida)
100g ghee or butter
A pinch of cooking soda
Salt to taste
50g green gram, boiled & drained
50g Bengal gram flour
1/4 tsp coriander powder
1/4 tsp chili powder
A pinch of turmeric
A bunch of cilantro, chopped
A bunch of mint leaves, chopped
1/2 tsp dry mango powder (aamchur)
5g fennel seeds
Oil for frying

Method:

1. Sieve the flour along with salt and cooking soda. To this, add ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained and cooked green gram, Bengal gram flour, chili powder, coriander powder, turmeric, dry mango powder and fry for few minutes.
3. Also add chopped cilantro, mint leaves, salt and cook for few more minutes. When done, remove from heat and keep aside.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the above mixture.
5. Seal the edges with the same dough and press the ball a little to oval shape. Repeat the process for the remaining balls and keep aside.
6. Heat oil and fry the kachoris until golden brown in color and crispy.
7. Serve hot with tamarind or mint chutney.

Indian Snacks Recipes - Masala Chaat

Masala Chaat

Serves: 5-6
Preparation time: 1 hour

Ingredients:

2 cups boiled green peas
2 lemon sized balls of tamarind
6-7 split green chilies
Some Jaggery
9-10 dates
1 bunch coriander leaves
3 tbsp coconut, dried & desiccated
1-2 tsp chili powder
1 tsp mustard seeds
3 tsp cumin seeds, roasted & powdered
2 tsp coriander seeds, roasted & powdered
1-2 tsp chat masala
Few rice vadas
2-3 tbsp grated carrots
1 onion, minced
Cooking oil

Method:

To make the soup:

1. Boil a glass of water with a small square of jaggery (sugar can be substituted instead of jaggery, but it will not give the same taste).
2. Add 2 tsp of roasted cumin powder and thick juice of one lemon size ball of tamarind.
3. Boil, cool and keep aside.

To make the sweet chutney:

1. De-seed the dates and keep aside.
2. Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste.

To make the hot chutney:

1. Season oil with mustard seeds. Also add green chilies, chopped coriander leaves, red chili powder and the desiccated coconut.
2. Fry for a while and then blend it into a smooth paste, adding salt to taste.

How to serve the chat:

1. For each serving of the chat, powder some vadas and add one portion of the boiled peas to it.
2. Add 3-4 tbsp of the soup, 2-3 tsp of the hot chutney and 4-5 tsp of the sweet chutney.
3. Mix well Sprinkle some red chili powder and chat masala on top.
4. Garnish with grated carrot and minced onion.
5. It should be served immediately or it will become soggy.

Indian Dessert Recipes - Fruit & Almond Pizza

Fruit & Almond Pizza

Makes 1 pizza
Preparation time: 40-50 minutes

Ingredients :

For the almond base:

1/2 cup plain flour (maida)
3 tbsps almond paste
1/2 tsp. baking powder
3 tbsps castor sugar
1/4 cup butter
2 tbsps milk

To be whisked into a topping:

1/4 cup thick curds
1/4 cup castor sugar
1/4 cup fresh cream
1 tsp. vanilla essence

For the garnish:

1 cup sliced fruits (oranges, figs, peaches, mangoes, grapes, cherries etc.)
1 tsp. brown sugar (optional)

Other ingredients:
Butter or oil for greasing

Method:

1. For the base, mix the flour, almond paste and baking powder.
2. Cream the sugar and butter. To this, add the flour mixture, milk and make soft dough. Press the dough onto 150 mm. (6") diameter greased pie dish.
3. Bake in a preheated oven at 180° C (350° F) for 15 to 20 minutes or till golden brown. Remove from the oven, cool completely and unmould from the pie dish.
4. To proceed, place the almond base on a serving plate and spread the topping over it. Decorate with fruit slices, brown sugar and chill.

Indian Dessert Recipes - Swiss Rolls

Swiss Rolls

Makes : 12 servings
Preparation time: 1 hour

Ingredients:

90 grams maida (all-purpose flour)
90 grams sugar
3 eggs
1 tsp. baking powder
1 tsp. vanilla essence
1/2 cup jam (strawberry)
2 tsp. powdered sugar

Method:

1. Beat the vanilla essence and eggs together in a bowl for 5 mintues. Slowly add sugar to the mixture. Beat the mixture for nearly 20-30 minutes until fluffy.

2. Seive the maida and baking powder together. Mix the flour mixture in the eggs mixture and beat again till there are no lumps in the mixture.

3. In a swiss tray, spread the egg & flour mixture for nearly 1 inch height. Heat the oven for 400 degrees F and bake for about 8-10 minutes.

4. In a baking tray, spread butter paper, grease it with non-stick cooking spray and sprinkle powdered sugar.

5. Now turn the cake tray over the butter paper sprinkled with powdered sugar. Cut the top portion of the cake and the sides of the cake neatly with a knife.

6. Then spread the jam over the top of the cake, roll the cake carefully like a mat and let it cool down for sometime. Cut into 12 pieces and serve.

Indian Dessert Recipes - Instant Peas Burfi

Instant Peas Burfi

Ingredients:

2 cups boiled pea paste
200g condensed milk
2 tbsp ghee or butter
100g sugar, powdered
Cashewnuts for decoration
Cream (optional)

Method:

1. Heat ghee in a heavy-bottomed pan, add pea paste and fry till raw flavor goes and water is dried.
2. Add condensed milk and sugar and cook until the mixture leaves the sides of the pan.
3. Cool and take out the mixture into a greased plate. Cut into desired shapes.
4. Decorate each burfi with cream, if desired, cashews and serve.

Indian Gravy Recipes - Cauliflower Korma

Cauliflower Korma

Serves: 6
Preparation time: 40 minutes

Ingredients:

2 lbs. culiflower, cut into florets
1 large onion, cut into cubes
3 medium tomatoes, cut into cubes
1 tsp. red chili powder
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 cup vegetable oil
1/2 cup yogurt
1 cardamom
3 whole cloves
3 tsp. ginger-garlic paste
1/4 tsp. turmeric powder
Salt to taste
10 curry leaves
1 fistful coriander leaves
3 tsp. poppy seeds or khus khus seeds

Method:

1. Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
2. Mix onion and tomato pieces and grind to a smooth paste. Keep aside.
3. In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder, turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside.
4. In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves. Immediately add the above cauliflower mixture and fry for five minutes on high heat.
5. Now reduce the heat to just below medium and add one cup of water, stir and cover. Cook until the sauce thickens.
6. Serve hot with any kind of rice, paratha, dosa and puri.

Indian Gravy Dishes - Mushroom Masala

Mushroom Masala

Ingredients:

1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder

Method:

1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss

Indian Non-Vegetarian Rice Recipes - Fish Pulao

Fish Pulao

Ingredients:

400g basmati rice
500g boneless fish
115g onions paste
5g ginger
2 green chilies paste
10g pepper corns
1/2 tsp turmeric
Salt to taste
50g ghee or butter
250g oil
50g potatoes

Method:

1. Cut the fish into pieces and mix with onions paste, salt, green chilies paste, pepper powder. Deep fry in oil until golden brown and remove without any oil.
2. Heat ghee in a pan, fry rice with potatoes, turmeric and ginger for few minutes.
3. Add sufficient water to the rice and cook until three-fourth of the rice is cooked.
4. Then add fish pieces, mix well and cook the rice until it is done.
5. Serve with any gravy curry.

Indian Rice Recipes - Kashmiri Pulao

Kashmiri Pulao

Ingredients:

1/2 kg basmati rice
2 small bunches of mint leaves
2 bay leaves
10g garam masala
5g cardamoms
A small piece of nutmeg
60g ghee
1/4g saffron
1/2 cup milk
25g cashew nuts
20g kiss miss
25g tuti fruit
25g cherries
4 green chilies
Salt to taste

Method:

1. Wash the rice and soak in water for 20 minutes.
2. Boil water in a vessel, add mint leaves, nutmeg, bay leaves for 20-30 minutes, take only water and keep aside.
3. Heat ghee in a pan, fry the chopped green chilies and rice for few minutes.
4. Now add the above boiled water to the rice, salt and cook until the rice is done.
5. Soak the saffron in milk for 1 hour, and add this milk to the rice.
6. Heat the remaining ghee in another pan, fry the cashew nuts, kiss miss and add to the rice.
7. Mix the rice well before serving and add chopped dry fruits, if desired.

Indian Pickles Recipes - Sweet Apple Pickle

Sweet Apple Pickle

Preparation time: 20 minutes

Ingredients:

4-5 apples, cored and sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 tbsp fresh ginger, minced
1 tsp garam masala
3/4 tsp salt
1 tsp dried ginger powder
2 onions, sliced
8-10 green chilies

Method:

1. In a large non-aluminium pan, combine vinegar, sugar, salt, garam masala, ginger powder and fresh ginger. Bring to a boil.
2. Reduce heat to medium-low and cook, stirring occasionally, until sugar is completely dissolved.
3. Add onion and apple slices and cook.
4. Add green chilies and cook, stirring occasionally, until mixture becomes thick.
5. Cool and store in an airtight container.

Indian Pickle Recipes - Eggs Pickle

Eggs Pickle

Ingredients:

6 hard boiled eggs
150g oil
100g khus khus seeds
50g ginger paste
1 cup dried grated coconut
25g coriander seeds
10 lemons
25g cloves, cinnamon
2 cardamoms
1 tsp turmeric
2 tsp Seasoning seeds

Method:

1. Make horizontal spots on the eggs on four sides with a knife and fry in oil until golden brown. Remove and keep aside.
2. Mix grated coconut, khus khus seeds, coriander seeds and grind to a fine powder.
3. Make a fine powder of cloves, cinnamon, cardamoms separately.
4. To the lemon juice, add salt, chili powder, turmeric, cloves mixture and mix well.
5. Heat oil in a pan, add seasoning seeds and fry. Also add fried eggs, coconut mixture, cloves mixture, lemon juice and mix well.
6. Remove from heat and store the pickle in a jar.

Indian Sweet Recipes - Modak (Sweet Steamed Rice Dumplings)

Modak (Sweet Steamed Rice Dumplings)

Ingredients:

For the Cover :
1 cup rice flour
1 tsp. ghee
1 cup water
1/2 tsp oil
a pinch of salt

For the Filling :
2 cups shredded fresh coconut
1/2 tsp. cardamom powder
1 tsp. roasted poppy seeds
1 tsp. rice flour
1 cup jaggery (Gur) or Sugar

Preparation:

For the Filling :
To make the filling, combine and cook coconut and jaggery together on medium heat. Stir continuously until they are mixed properly. Do not overcook.
Add cardamom powder, roasted poppy seeds and 1 teaspoon rice flour to it. and cook for some time. The filling is ready now. Remove from the heat and allow it to cool.

For the Cover :
Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil.
Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid & stir again & again, cover again. Note : This has to be done very carefully.The dough should be neither too sticky nor too dry.
Now remove pan from the heat. Take off all the mixture on a flat plate. Knead it thoroughly while hot. Make a soft dough.
Divide this dough into small balls.

To make the modaks

1. Note :It is best to make the modaks when the dough is slightly warm.

2. Grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup. Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod.

3. Like this, prepare all modaks. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. 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.

4. Serve with ghee.

Cook's Tip :

Prepare the filling first.
The proportion of water and rice flour for the cover should be accurate as written above. It is advisable to sieve the flour once.

Indian Sweet Recipes - Sweet Diamonds

Sweet Diamonds

Ingredients:

5 cups all purpose flour
1 cup sugar
1 cup ghee or butter
1 cup water
2 tsp khus khus seeds
1/2 tsp cardamom powder
Oil for frying

Method:

1. Mix sugar, water, ghee together and boil for few minutes or until bubbles form at the top.
2. Then remove from fire. Add all-purpose flour, cardamom powder and khus khus seeds to that mixture.
3. Make sure that no lumps should form in the mixture when adding the flour. Mix well to form a soft dough.
4. Let the mixture cool for 30 minutes and then roll the dough to a round shape.
5. Cut the dough into diamond shaped pieces and fry them in hot oil until they are golden brown in color.

Indian Sweet Recipes - Tomato Halwa

Tomato Halwa

Ingredients:

400g tomatoes
75g corn flour
300g sugar
75g ghee or butter
25g cashew nuts, roasted
25g almonds, roasted
5g cardamom powder

Method:

1. Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.

2. To the tomato puree, add 1 glass of water and corn flour. Mix well and set aside.

3. Mix sugar along with 1 cup of water and bring to a boil for few minutes.

4. While boiling, add tomato mixture to the sugar syrup and mix well until the mixture thickens.

5. Now, add ghee and stir for few minutes until it mixes well.

6. Later, add cashew nuts, almonds, cardamom powder and mix well.

7. Pour the mixture over a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces.

Indian Breakfast Dishes - Pizza Omelette

Pizza Omelette

Serves: 6
Preparation time: 20-25 minutes

Ingredients:

1/2 cup grated potatos
5 eggs
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup chopped mushrooms
A handful of sliced black or green olives
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
2 green chillies, finely chopped
4 tsp. olive oil
Salt & pepper to taste

Method:

1. Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead.

2. Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well.

3. When the potatoes are done, remove from flame and add the egg mixture.

4. Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese has melted. You can also cook on the stove top, but make sure it is in low flame, and cook with a lid on.

5. Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

Indian Breakfast Dishes - Rava Dhokla

Rava Dhokla

Serves: 6
Preparation time: 30 minutes

Ingredients:

250 gms gram flour
3 tsp lemon salt
2 tsp cooking soda
3 tsp sugar
A pinch of turmeric
Salt to taste
30 gms refined oil
10 gms mustard seeds
A pinch of asafoetida
4 green chilies
3 red chilies
1/4 cup grated coconut
Cilantro for garnishing

Method:

1. Sieve the flour, add sufficient water and make a fine batter.
2. To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
3. Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker. Cook the batter on steam for 15 minutes.
4. Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
5. Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas.
6. Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

Indian Snacks Dishes - Vermicelli Pakodas

Vermicelli Pakodas

Ingredients:

250g vermicelli
60g gram flour
3 green chilies, chopped
2 onions, chopped
1 bunch coriander leaves, chopped
2 tsp ginger garlic paste
1 tsp chili powder
Salt to taste
Oil for frying

Method:

1. Soak the vermicelli in water and boil on high heat until they are tender. Drain water and keep aside.
2. To the boiled vermicelli add ginger garlic paste, chopped green chilies, onions, salt, chili powder, coriander leaves, gram flour and mix to a pakoda batter using water.
3. Heat oil on high heat and drop the batter in small portions. Fry until they are brown in color.
4. Serve hot with any ketchup or chutney.

Indian Snacks Dishes - Yogurt Kebabs

Yogurt Kebabs

Serves: 6
Preparation time: 30-40 minutes

Ingredients:

1 kg yogurt (curd)
1 tsp ginger-garlic paste
4 green chilies
1/4 tsp garam masala
3-4 tbsp cashew nuts
4-5 sprigs coriander leaves
3 tbsp corn flour
Salt to taste
Oil for frying

Method:

1. Remove the water from the curd by placing it in a cloth and tie it with a thread very tightly.
2. To this curd, add ginger-garlic paste, chopped green chilies, chili powder, chopped cashews, salt, corn flour and mix well.
3. Make kebabs from the mixture, roll them again in corn flour and fry in hot oil until they are golden brown.
4. Serve hot with any chutney or ketchup.

Indian Vegetarian Gravy Dishes - Vegetable Korma

Vegetable Korma

Ingredients:

100g paneer
400g boiled carrots, beans, potatoes & peas
100g oil
10g coriander leaves
100g cream
5g garam masala
10g ginger-garlic
200g milk
2 onions
5g chili powder
Salt to taste
3 tomatoes
3g turmeric

Method:

1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color.
2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.
4. Serve hot with naans or plain rice.

Indian Vegetarian Gravy Dishes - Aloo Chops Masala

Aloo Chops Masala

Ingredients:

500g big size potatoes
3g garam masala
Small piece ginger
1/4 cup grated coconut
6 green chilies
1/2 tsp pepper corns
2 bunches mint leaves
1 bunch cilantro
100g oil
Salt to taste
150g tomatoes
A pinch of turmeric

Method:

1. Peel the potatoes, cut them into two pieces lengthwise and soak in salt water for 10 minutes.
2. Heat oil in a pan, fry garam masala and chopped ginger for few minutes.
3. Then add potato pieces, turmeric and cook till they are tender.
4. Now add coconut, green chilies, pepper corns, mint leaves paste, salt and cook for another 10 minutes.
5. When the masala gets tender, add chopped tomatoes and cook for 2 minutes.
6. When the gravy is done, sprinkle chopped coriander leaves and serve hot.

Indian Non-Vegetarian Dishes - Dum Ka Murghi

Dum Ka Murghi

Ingredients:

1 kg cleaned chicken, cut into pieces
1 cup yogurt
150 gm oil
200 gm onions, chopped
1 bunch coriander leaves, chopped
1 bunch mint leaves, chopped
4 green chilies, chopped
2 tsp ginger garlic paste
2 tsp chili powder
1/2 tsp turmeric
1 tsp garam masala
1 tbsp chironjie seeds
2 tsp khus khus seeds, roasted & ground
1 tsp cashew nuts, roasted and ground
1/4 tsp saffron dissolved in 2 tbsp of water
Salt to taste

Method:

1. Marinate the chicken with ginger garlic, chili powder, turmeric, salt and the chopped coriander & mint leaves.
2. Slice the onions and fry till golden brown. Spread on a plate to cool and when cooled, blend to a fine paste.
3. Mix all the remaining ingredients to the chicken. Arrange in a flat baking dish and bake in an oven at 350 degrees F for 45 minutes or until golden brown.
4. Serve with naan / roti.

Indian Non-Vegetarian Dishes - Badami Chicken

Badami Chicken

Ingredients:

1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 tsp turmeric powder
Cilantro for garnishing
Salt and chili powder to taste

Method:

1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
2. Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
3. Then add the ground masala and fry very well While frying this paste, add 3-4 tbsp of water-You will notice that oil floats on top.
4. Now add yogurt and the chicken Season it well with salt, turmeric, and chili powder. Cook for 10 minutes.
5. Add coconut milk, cook till done
6. Garnish with coriander leaves.

Indian Non-Vegetarian Dishes - Butter Chicken

Butter Chicken

Ingredients:

1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing

Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl

Method:

1. Marinate the chicken in the marinade for one hour
2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
5. Add the butter, cream and chicken. Mix well and cook until it is done.
6. Garnish with cilantro.

Indian Seafood Dishes - Masala Prawns

Masala Prawns

Serves: 8
Preparation time: 20 minutes

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.
2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons.

Indian Dal Recipes - Dal Banjari

Dal Banjari

Serves : 4 to 6
Preparation time: 35 minutes

Ingredients :

1 cup black urad dal (split black lentils with skin)
1/2 cup Bengal gram dal (chana dal)
1/4 tsp. turmeric powder (haldi)
1 onion, sliced
2 cloves
1 stick cinnamon
2 whole red chilies
2 tsps ginger-garlic paste
1 tsp. green chilies, finely chopped
1 tsp. chili powder
2 tbsps ghee
Salt to taste
2 tbsps chopped coriander & ginger, cut into thin strips (juliennes) for garnishing

Method:

1. Clean and wash the dals together. Pressure cook with the turmeric powder, salt and 3 cups of water for 4 to 5 whistles or until the dal is cooked.

2. Heat the ghee in a pan, add the onion, cloves, cinnamon, red chilies and sauté till onion turns golden brown.

3. Add the ginger-garlic paste, green chilies, chili powder and sauté for 2 minutes. Add this to the cooked dal and boil for 4 to 5 minutes.

4. Serve hot, garnished with the coriander and ginger strips.

Indian Dal Recipes - Dal Maharani

Dal Maharani

Ingredients:

1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Preparation:

1. Soak rajma, urad daal and chana dal overnight.
2. Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
5. Add salt, red chilli powder, turmeric powder and stir well.
6. Add the mashed dals and boil for few minutes.
7. Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

Indian Soup Recipes - Cucumber Soup

Cucumber Soup

Ingredients:

2 Cucumber
1 Onions
1 Potato
1 cup Low fat milk
1 tbsp. Butter
1 tsp. Black pepper powder
Salt to taste
Sugar to taste
Finely chopped coriander leaves for decoration.

Method:

1. Peel off onion, potato, cucumber and cut into small pieces.
2. Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
3. Add 3 cups water and bring it to boil. Reduce the heat and cook till tender. Add sugar and salt. 4. On cooling, blend it in an electric blender with milk.
5. Pour soup in individual bowls garnished with coriander leaves.
6. Serve hot or Keep it in freezer and serve chilled. Both taste good.

Indian Snacks Dishes - Raw Banana Cutlet

Raw Banana Cutlet

Serves: 2 persons
Preparation time: 30 minutes

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.

5. Serve with tomato sauce.

Indian Pickle Recipes - Chicken Pickle

Chicken Pickle

Ingredients:

1/2 kg soft chicken
10 big lemons
1/4 kg oil
100g salt
150g red chili powder
50g khus khus seeds
4 garlic flakes
1/2 tsp fenugreek (methi) seeds
1/2 tsp turmeric
15 cloves
2 cardamoms
8 cm cinnamon stick
50g ginger

Method:

1. Wash the chicken and cut into 1 1/2" pieces.
2. Mix cloves, cinnamon, cardamoms, khus khus seeds and grind to a fine paste.
3. Mix the chicken pieces with turmeric and 1 cup of water and boil in a pan until all the water evaporates. Remove and keep aside.
4. Heat oil in a pan, add chopped ginger and fry until brown.
5. Also add chicken pieces, fry until golden brown, remove and cool them.
6. Then add lemon juice, ground powders, garlic flakes, salt, chili powder and mix well.
7. Keep the pickle in a jar and store it.
8. This pickle remains for 3 months.

Indian Pickle Recipes - Onion Pickle

Onion Pickle

Ingredients:

4 onions, sliced into big pieces
4 green chilies paste
1 tomato, chopped
2 tbsp oil
1/2 cup yogurt
1 sprig curry leaves
1 tsp seasoning seeds
Salt to taste

Method:

1. Put the onion pieces into a blender and grind for 5-10 seconds. It should not get into smooth paste. It should remain in pieces.
2. Heat oil in a pan, fry the seasoning seeds, curry leaves and allow to splutter.
3. To this, add chili paste and fry for few minutes.
4. Then add onion mixture with tomato pieces and allow to cook until they are done.
5. Later add salt and yogurt, mix well and remove from heat.
6. Serve with pulao or fried rice.

Indian Salad Recipes - Prawns Salad

Preparation time: 30 minutes

Ingredients:

Prawns - 1 cup
Turmeric powder a pinch
Salt as required
Thick coconut milk - 1 cup
Thin coconut milk - 1 cup
Green chilies - 4 to 5
Onion - 1

Method:

1. Marinate prawns with turmeric powder and salt for half an hour
2. In the meantime prepare the thick and thin coconut milk.
3. Cut green chilies in to round small pieces. Fry the prawns in oil till it turns pink in color and remove from the pan
4. In the same pan, fry onion and green chilies nicely. Add prawns and fry nicely.
5. Add thin coconut milk and allow it to boil for 5 minutes or until the prawns are thoroughly cooked.
6. Finally add the thick coconut milk and allow it to boil for 2 minutes.
7. Garnish with spring onions and coriander leaves. Serve with rice, appam and chapathi.

Indian Snacks Dishes - Chicken Pakodas

Chicken Pakodas

Ingredients:

250g boneless chicken, cut into small pieces
250g gram flour
Salt to taste
100g onions, chopped
1/2 tsp turmeric
1 bunch curry leaves
1 bunch coriander leaves, finely chopped
1/2 tsp garam masala powder
2 tsp ginger garlic paste
1 1/2 tsp chili powder
5 green chilies, chopped
Oil for frying

Method:

1. Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes.
2. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water.
3. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp.
4. Serve with tea.

Indian Snacks Dishes - Spinach (Palak) Kebabs

Spinach (Palak) Kebabs

Serves: 5-6
Preparation time: 30 minutes

Ingredients:

5-6 bunches spinach (Palak)
150 gms bengal gram (chana dal)
7-8 green chilies, chopped
2 tsp garam masala
Few sprigs of coriander leaves, chopped
3-4 tbsp corn flour
1/2 cup bread crumbs
Salt to taste
Oil for frying

Method:

1. Boil 2 glasses of water, add spinach leaves and boil for 5 more minutes. Drain water and keep aside.
2. Squeeze all the water from the spinach leaves and grind to a smooth paste.
3. Boil chana dal until tender, drain water and grind to a smooth paste. To this paste, add spinach paste, garam masala, chopped green chilies, bread crumbs, salt, coriander leaves and make a batter.
4. Make small balls from the batter, roll the balls in the corn flour and press a little to give a shape of the kebab.
5. Heat oil in a deep frying pan and fry the kebabs until golden. Serve hot with tomato sauce.

Indian Rice Recipes - Spinach Rice With Cheese

Ingredients:

1 bunch spinach leaves washed & drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chilies
1" piece ginger
1 tbsp butter
1 onion, sliced into thin long strips
Salt to taste
1/2 tsp cinnamon & cloves powder
1 cup cabbage, finely chopped
Juice of 1 lemon
1/4 cup milk

Method:

1. Boil enough water to cook the rice. When hot add salt, 8-10 drops lemon juice and rice. Cook till almost done.
2. Drain in colander. Cool by spreading on a plate. Keep aside.
3. Blend spinach, green chilies and ginger to a fine paste without adding water. The sustained water is enough for blending.
4. Warm butter in a pan, add the spice powder and onions. Fry till they are light brown. Also add cabbage, lemon juice, salt and spinach paste. Fry for 5 minutes.
5. Add the above fried masala to rice leaving behind 1 tbsp mixture.
6. Add half of the cheese to the fried masala and delicately mix the masala with rice till evenly mixed.
7. Mix preferably with fingers so that rice does not break. Transfer to a casserole and spread the leftover fried masala paste on the rice.
8. Sprinkle the remaining cheese and the milk on the rice.
9. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.

Indian Rice Recipes - Cashewnut Rice With Peas

Cashewnut Rice With Peas

Ingredients:

1 cup basmati rice
1/2 cup roasted cashews
1/2 cup peas
2 tbsp ghee or butter
A pinch of turmeric
A pinch of asafoetida
Salt to taste
1 3/4 cups of water

Method:

1. Clean and soak the rice in water for few minutes.
2. In a 1-quart pan heat ghee and fry green peas and asafoetida for 2 minutes.
3. Then add drained rice and stir over medium heat for 30 seconds.
4. Add water, turmeric, salt to the rice mixture and bring to a full boil by covering the pan.
5. Cook on medium heat for 20-30 minutes or until the rice is done.
6. Add roasted cashews to the rice and stir well.
7. Garnish with coriander leaves and serve.

Indian Non-Vegetarian Recipes - Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

CHICKEN MARINATION:
Boneless chicken (small pieces) 900 grams
Yogurt 1/4 cup
Ginger (minced) 3 tsp.
Garlic (crushed) 3 tsp.
White pepper 1/4 tsp.
Cumin powder 1/4 tsp.
Mace 1/4 tsp.
Nutmeg 1/4 tsp.
Green cardamom powder 1/4 tsp.
Chilli powder 1/4 tsp.
Turmeric 1/4 tsp.
Lemon Juice 3 tbsp.
Oil 4 tbsp.

SAUCE (GRAVY) :
Tomato Paste 1.5 kgs
Ginger-Garlic paste 4 tsp.
Green chillies (small size. Finely chopped) 5-6
Red chilli powder 1 tbsp.
Cloves 5-6
Green cardamom 8
Butter 3 tbsp.
Cream 2/3 cup
Fenugreek 1 tsp.
Ginger (thin strands) 2 tsp.
Coriander leaves for garnishing
Salt to taste

Method:

1. Mix all ingredients given "Chicken Marination". Add chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.
3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.
6. Add chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

Indian Non-Vgetarian Recipes - Egg Biryani

Egg Biryani

Ingredients:

Basmati rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion (thin-sliced) 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli (thin-sliced) 2
Cloves 2-3
Black pepper 6-7
Bay leaves 2
Brown cardamom 1
Green cardamom 2
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Cinnamon sticks (thin) 3-4 (1/2 inch each)
Cumin seeds 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste
Chopped coriander leaves

Method:

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.

Indian Dessert Recipes - Ras Malai

Ras Malai

Ingredients:

For Cheese Dumplings:

Milk 1/2 litre
Refined flour (maida) 1 tsp
Citric acid dissolved in water or lemon juice
1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar 1 cup
Water 1 cup
Rose essence or cardamom powder 2-3 drops or 1/4 tsp

For Cream Sauce:
Milk 3/4 litre
Sugar 5 tbsp
Sliced Almonds and Pistachios For decoration

Method:

1. Heat milk in a pan and bring it to boil. Remove from heat.
2. Add citric acid or lemon juice.
3. Stir slowly and gently until white curd forms on the surface and separates from whey.
4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5. Knead chenna to make a smooth dough. Add flour and knead again.
6. Make small balls of equal size (6-7) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna(cheese) dumplings will puff up.
9. On cooling, add rose essence.Keep the cheese dumplings aside.
10. Boil milk in a heavy base saucepan.
11. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy(almost half). Stir occasionally to prevent its sticking to the bottom of the pan.
12. Add sugar and cook for 5 minutes.Switch off the heat.
13. Let the sauce cool. On cooling, add the cheese dumplings(squeese the syrup).

Decorate with the sliced dry fruits. Refrigerate and serve chilled.

Indian Dessert Recipes - Mango Rabri

Mango Rabri

Ingredients:

Milk 6 cups
Sugar 1 cup
Mango Pulp 1 cup

Method :

1. Put milk in a pan.
2. Boil and simmer for 1.5 hours or till it acquires a granular consistency.
3. Remove and add sugar and stir until it disolves.
4. Add the mango pulp when the rabri has cooled down.

Serve chilled.

Indian Raita Recipes - Fruit Raita

Fruit Raita

Ingredients:

Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Indian Raita Recipes - Boondi Raita

Boondi Raita

Ingredients:

Yogurt 2 cup
Milk/Water 1/2 cup
Pain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin powder (Roasted) 1/2 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves chopped finely 1 tbsp.

Method:

1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.

Garnish with chopped coriander leaves. Serve chill.

Indian Breads Recipes - Corn Kachuri Recipe

Corn Kachuri Recipe
Fried Flat Breads Filled with Seasoned Corn

Ingredients :

2 cups Indian whole wheat flour
1 Tablespoon butter
1 Tablespoon vegetable oil
1 teaspoon salt
about 3/4 cup warm water (enough for a firm dough)
raw kernels from 2 ears of mature corn* (about 1 1/2 cups)
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 fresh jalapeño pepper, chopped
1 teaspoon salt
1 teaspoon cumin seeds
In a saucepan, heat:
2 Tablespoons oil
pinch hing
1/2 teaspoon cumin/mustard/sesame
1 Tablespoon lemon juice
1/4-1/2 teaspoon cumin/coriander powder
1/4 teaspoon turmeric

Method :

In a bowl, combine and knead together:

1. Indian whole wheat flour, butter, vegetable oil, salt, about warm water (enough for a firm dough) Cover and let rest.

2. Meanwhile, grind together coarsely in a blender or food processor:
raw kernels from 2 ears of mature corn* (about 1 1/2 cups), fresh coriander leaves chopped, jalapeño pepper chopped, salt, cumin seeds

3. In a saucepan, heat:
2 Tablespoons oil, pinch hing, cumin/mustard/sesame seed mixture When the seeds pop, add: lemon juice, teaspoon cumin/coriander powder, turmeric.

4. Add the corn mixture, and cook over low heat, uncovered, for 10-15 minutes until dry-ish and lightly browned.

5. Break off 1" pieces of dough, and roll out on an oiled board into 3" rounds. Put 1-2 teaspoons of the corn mixture between two of the rounds, and roll slightly to join the two rounds. Deep-fry in oil until golden brown, like puris.

Indian Salad Recipes - Mango Chutney Dressing

Mango Chutney Dressing
From: Annpfs

For Spinach Salad

1/4 cup Indira Delights Mango Chutney
1 clove garlic
1/3 tsp Indira delights Hot Sweet Mustard
2 1/2 Tbsp red wine vinegar
1 Tbsp olive oil

Put ingredients in blender.
Pulse until blended but ground course.
Toss with spinach salad

Indian Chutney Recipes - Peanut Garlic Chutney

Shengdaana Lehsun Chutney (Peanut Garlic Chutney)

Ingredients :

1 cup dry coconut
1/3 cup sesame seeds
1/2 cup roasted salted peanuts coarsely ground
1 full head of garlic (15-20 cloves)
2 dry red chillies
Salt to taste

Preparation :

Roast the coconut on a low fire till it begins to turn golden.
Roast the sesame seeds in the same way.
Mix all the ingredients except the peanuts together and grind in a food processor.
When done add the peanuts and mix well.
Season with salt.

Indian Non-Vegetarian Recipes - Chicken in Chopped Masala

Murg Kata Masala (chicken in chopped masala)

Ingredients :

1 kg chicken pieces of your choice with skin removed
3 tbsps vegetable/canola/sunflower cooking oil
2" piece of cinnamon
5-6 cloves
8-10 peppercorns
5 split pods cardamom
2 bay leaves
2 large onions sliced
10-12 cloves of garlic minced
1" piece of ginger minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp garam masala
2 large tomatoes cubed
2 green chillies minced
1 cup chicken stock
1/2 cup coriander chopped fine
Salt to taste

Preparation :

Heat the oil in a deep pan, add all the whole spices and fry till slightly darker.
Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute.
Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala.
Add the chicken and brown well.
Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up.
Serve with parathas

Indian Snacks Recipes - Mix Paratha

Mix Paratha
From: Poonam Satyendra Adhikari

for 2 people

Ingredients :

2 radishes(mooli)
2 carrots.
1 onion.
spices to taste.
green chillies(as per taste)
salt to taste.
oil
flour(aata)

Method :

Make dough of the floor a for making chapati. grate raddishes, carrots. Chop the onions into thin pieces. Mix all of these in a bowl. Add chopped green chillies, spices and salt to taste. Add salt a pinch more than your taste, as the flour reduces the saltiness a bit.

Make balls of the dough as for chapati. Take the ball in hand and press in inside from all directions so that it looks like a bowl. Put some oil all inside it by fingers. Now fill into it the mixture prepared. Close the ball from all sides. Now make chapati of thia ball. and put it into pan with oil on both sides. cook in medium flame.

This paratha can be relished with tomato chatney.

Indian Tandoori Recipes - Shrimp Kofta Curry

Shrimp Kofta Curry

Category: Fish & Seafood
Servings: 4
Preparation Time: 1 hour

Ingredients :

Shrimp-1 lb
Turmeric powder-1/2 tsp
Onions-3
Green pepper-3
Chilly powder-1/2 tsp
Egg-1
Bread crumbs-1/2 cup
Oil for frying
Coconut extract-2 cups
Chopped cilantro-1 tbsp
Chopped ginger- 2tsp
Chopped garlic- 2tsp
Garam masala powder-2 tsp
Tomato puree-1/4 cup
Salt to taste

Directions :

Kofta:
Cook shrimp with turmeric powder, mash it to thick paste with salt. Chop one onion and 2 green pepper.Mix this with shrimp and make small balls. Dip in beaten egg, roll in bread crumbs and deep fry to golden koftas, keep it aside.

Curry:
Chop 2 onions, 2 green pepper.
Grind ginger, garlic to a paste. Heat 1 tbsp oil in a pan,add onion, green pepper, ground paste and fry for 5 minutes. Add tomato puree, garam masala, chilly powder followed by coconut extract and salt. Allow it to boil,gradually add the fried koftas in low flame and leave it till the gravy becomes thick.Garnish with chopped cilantro.

Source : From the Kitchen of siddhika

Indian Starter Recipes - Spicy Potatoes Cake

Chatpata Aloo Cake (Spicy Potatoes Cake)

Ingredients:

1/2 kg Boiled and mashed aloo
1 tsp Lemon Juice
1 Green Chilli
Salt to taste

Filing 1:
1 cup Sprouted and boiled Moong Beans and Chickpeas
Salt, Corriander and Chat Masala
Mix well all the above ingredients

Filing 2:
2 cup boiled mixed vegetables ( carrot, beans, peas)
1 tsp lemon juice
Salt and red chillies to taste
Mix well all the bove ingredients

Instructions:

1. Mix boiled and mashed potatoes well with salt, green chilli and lemon.

2. Prepare 3 base of any shape.

3. Place filing 1 over one of the prepared base and cover it with the 2nd base.

4. Then place filing no 2 over the 2nd base and cover it with 3rd base.

5. Garnish with yoghurt, tamrind sause and green corriander sause.

6. Finally garnish with fresh corriander and cut the potatoes cake into the pieces and Serve.

Indian Paneer Recipes - Paneer Taash Kabab

Paneer Taash Kabab

Ingredients:

1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste

How to make paneer taash kabab :

1. Slice paneer into seven pieces.
2. Mix well all the marinade ingredients and spread evenly on the cut paneer.
3. Keep aside for 10 minutes.
4. Spread mint chutney evenly on the cut paneer.
5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
6. Stack each layer of cut paneer one on top of the other, by repeating the process.
7. Make a mixture of cream and crushed black pepper and pour out over the top layer.
8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
9. Cut into desired equal sizes.

Indian Breakfast Recipes - Spinach Lentil Vada

Spinach Lentil Vada

Ingredients:

Lentil Dal - 2 Cups
Green Spinach Leaves - A handful
Red Chilies - 4 to 5
Salt - 1 Tsp
Ginger - 1 small piece
Mint leaves - 4 to 5
Asafoetida - A Pinch
Oil for frying

Method:

Soak Lentil dal for 2 to 3 hours.
Chop the spinach leaves into small pieces.
Grind the lentil dal coarsely adding red chili, salt, ginger and asafoetida.
Add the spinach and mint leaves to the batter.
Heat some oil in a kadai. Flatten the prepared batter in a plastic sheet.
Deep fry the vadas till golden brown. Note: Add very little water while grinding the dal. Serve hot with chutney or sauce.

Serves: 4
Preparation time: 15 mts

Source : by Prema Narayanan

Indian Breakfast Recipes - Bread Pizza

Bread Pizza

Ingredients:

4 large bread slices
1 celery stick, chopped
1/2 small onion, chopped
2 medium mushrooms, chopped
2 spring onions, chopped
8 pitted olives, halved
1/4 capsicum, chopped
1/2 tsp garlic-ginger paste
1 green chili, finely chopped
2 tbsp tomato sauce
1/2 tsp mustard sauce
Pinch Italian seasoning
Shredded cheese
1 tbsp cooking oil
Salt to taste

Method:

Heat the oil in a skillet and fry the chili till brown.
Add all the vegetables, salt and sauté for 5 mins.
Mix tomato sauce, mustard sauce, Italian seasoning and spread on the bread slices.
Spread the sautéed vegetables evenly on them.
Sprinkle shredded cheese liberally.
Bake in a preheated oven at 300 F on the lower level rack till the cheese melts.
Serve with Espresso coffee or hot milk shake.

Serves: 2
Preparation time: 15 minutes
Source : by Neelu Ajay Singh

Indian Breakfast Recipes - Onion Kachori

Pyaz Ki Kachori Recipes (Onion Kachori)

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

How to make pyaz ki kachori :

To prepare the dough :

1. combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. For the onion filling heat oil in a pan.
4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
6. Add the chopped coriander and mix well.
7. Remove the bay leaves.
8. Allow the mixture to cool completely. Divide into 12 equal parts and keep aside.

To make kachoris :

1. Roll out each portion of the dough into a 2 inch diameter circle.
2. Place one portion of the filling in the centre of the rolled dough.
3. Surround the filling with the dough by slowly streching it over the filling.
4. Seal the ends tightly and remove excess dough.
5. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat with the remaining dough and filling.
8. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
9. The kachoris should puff up like puris.
10. These kachoris take a long time to be cooked in the inside too.
11. Serve hot with tamarind chutney and hari chutney.

Indian Breakfast Recipes - Raw Banana Cutlet

Raw Banana Cutlet

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.
5. Serve with tomato sauce.

Serves: 2 persons
Preparation time: 30 minutes