Indian Non-Vegetarian Recipes - Palak Chicken ( Spinach Chicken)

Preparation Time : 10 minutes + marination time
Cooking Time : 40 minutes
Serves : 3-4

Ingredients :

For the Marinade :
250 gm boneless chicken, cut into 2.5 cm cubes
2 tsp lemon juice
1/2 tsp garam masala

For the Gravy :
4 tbsp oil
A pinch of Asafoetida
1/2 tsp red chilli powder
2 tsp coriander powder
3/4 tsp salt
200 gm palak (spinach leaves), chopped roughly
100 gm methi (fenugreek leaves), chopped roughly
1 tbsp tomato puree

Method :

1. Marinate the chicken in the lemon juice and garam masala for at least half an hour.
2. Heat the oil in a pan; remove the pan from heat, add all dry spices, stirring continuosly and return the pan to a medium heat.
3. Add the palak & Methi; cook for about 15 minutes or until the oil separates & the palak is well browned.
4. Add 1 cup of water and simmer until all the liquid dries up.
5. Add the tomato puree and cook for a further 2-3 minutes.
6. Add the chicken pieces & cook for about 8-10 minutes, until the chicken is tender.
7. Serve garnished with sliced green chillies.

Indian Breakfast Recipes - Poha

Making time: 15 mins (excluding soaking time)
Serves: 3

Ingredients :

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Directions :

1. Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
2. After 15 minutes loosen the poha gently, and break lumps with fingers.
3. In a heavy saucepan, heat oil, add seeds and then potatoes.
4. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
5. Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.
6. Return to low flame till hot. Stir gently every now and then.
7. Transfer to serving dish and garnish with coriander and coconut.
8. Serve hot with freshly brewed coffee.

Indian Breakfast Recipes - Mixed Dal Dosas

Makes: 8-10 medium sized dosas

Ingredients:

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt. Wet grind rice till fine. Mix both batters.
4. Add the curds, salt, soda and oil. Mix well till fluffy and light.
5. Keep aside for 3-4 hours before making dosas.
6. Heat griddle, pour batter and make as for plain dosas.
7. Serve hot with chutney.
8. Make thin or thick as desired.

Indian Fish Curry Recipes - Prawn And Mushroom

As with the other prawn dishes in this chapter, use either king prawns or small prawns. Cook uncooked king prawns in boiling salted water for five minutes and cut into two pieces before using.

Serves four.
Preparation and cooking time: 15-20 minutes.

Ingredients :

4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander

Directions :

1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.

2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.

3. Add the curry sauce, salt, chilli powder, and ground coriander.

4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.

5. Now add the prawns and garam masala and simmer for three minutes.

6. Drain off excess oil and serve sprinkled with green coriander.

Indian Fish Curry Recipes - Prawn Curry

Use king prawns or the smaller variety as you prefer. If using uncooked king prawns, cook them in boiling salted water for five minutes and cut each prawn in half. Remember, you can produce a prawn madras or vindaloo simply by increasing the amount of chilli powder.

Serves 3-4.

Preparation and cooking time: 10-15 minutes.

Ingredients :

4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander

Method :

1. Heat the oil in a large deep frying pan and pour in the curry sauce.

2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.

3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.

4. Sprinkle the green coriander over just before serving.

Curry Sauce

For approximately eight main course dishes.

Preparation and cooking time: 1 hr 30 minutes approx.

Ingredients :

2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2¾ pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika


Preparation Method :

Stage One :

1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
2. Put the ginger and garlic into a blender with about ½ pint of the water and blend until smooth.
3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
4. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
5. Leave to cool.

Stage Two :

1. Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes.
2. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
3. Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb Freezing. Freezing is best done at this stage.

Stage Three :

1. Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
2. Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
5. You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
6. Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
7. Use immediately or cool and refrigerate for up to four days.

Indian Starter Recipes - Spinach Vadai

Ingredients :

Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece
grated Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Method :

1. Soak the dhalls for 1 hour in water.
2. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.
3. Add chopped spinach and makes small balls and deep fry in oil.

Indian Starter Recipes - Gobi Manchurian

Ingredients :

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta (wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method :

1. In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste. Mix well with water, till you get the consistency of thin batter.

2. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

3. In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.

4. Now add the chopped garlic and green chilli paste and fry for a minute.

5. Add the soy souce and stir for a minute.

6. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color.

7. Take this mixture from the heat and pour it onto the fried caulilower. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy..It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...

Indian Curry Recipes - Mix Veg Curry

Making time: 20 minutes.
Makes: 2 servings

Ingredients :

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter

Method :

1. Drain the boiled vegetables, keep stock aside.
2. Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3. Heat butter, add seeds, allow to splutter.
4. Add ginger, garlic and paste.
5. Stir fry for 3-4 minutes.
6. Add vegetables except tomatoes.
7. Add 1/2 cup stock. Cover, simmer for 5 minutes.
8. Add salt, chilli powder,tomatoes and cook till gravy is thick.
9. Serve hot with parathas or chappatis.

Indian Curry Recipe - Cauliflower Curry

(serves 6)

Ingredients :

Cauliflower - 3 cups (in flowerets) Peeled
cubed potatoes
2 cups Oil
4 tablespoons Coriander leaves
1 tablespoon Rasam powder
2 teaspoon Cummin seeds
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Turmeric powder
- 1/4 teaspoon Hing powder
1/4 teaspoon Onion
2 Green chillies
2 Capsicum
1 Ginger

Method:

1. Chop all vegetables.

2. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.

3. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.

4. Add tomatoes and fry till it becomes mushy.

5. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.

6. Cover and cook till the vegetables are cooked and the curry is dry.

7. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.

8. Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).

Indian Yogurt Dishes - Yoghurt Flavoured with Garlic and Cummin

The combination of garlic and cummin flavours is quite unusual in a yoghurt dish, but the wonderful taste of this preparation only serves to illustrate the wide variety of ingredients that can be successfully added to yoghurt.

Serves four.
Preparation time: 4-5 minutes.

Ingredients :

1 pint (570ml) plain yoghurt
1 teaspoon salt
1 small clove garlic
½-1 green chilli finely chopped
1 teaspoon whole cummin
2 teaspoons finely chopped onion
Pinch turmeric

Method :

1. Put the yoghurt and salt into a bowl and beat with a fork until smooth and creamy.
2. Crush the garlic using a garlic press or chop very finely.
3. Add yoghurt together with the remaining ingredients and mix.
4. Serve immediately or keep in the refrigerator until required.

Indian Chutney Recipes - Mint Chutney

Ingredients :

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method :

1. Fry all these in a little oil, one by one.
2. Blend to a smooth paste using a little water.

Indian Chutney Recipes - Tomato Chutney

Ingredients :

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Method :

1. Heat 1/2 the amount of oil and add the methi.
2. Fry for a minute and then add the tomatoes.
3. Fry till the tomatoes turn soft.
4. Blend this into a smooth paste, along with the tamarind and the coconut.
5. Set aside.
6. Heat the rest of the oil and add the chopped garlic and onion.
7. Fry till the onion turns translucent and the garlic browns.
8. Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
9. Add the blended paste, salt and hing and heat through.
10. Goes very well with plain rice or chapati.

Indian Pickle Recipes - Tamarind Pickle (Pulikkachal)

Ingredients :

Coriander Seeds (Dhaniya),
Ffenugreek Seeds,
Sesame Seeds - each 1 spoon
Asafoetida - 1/4 spoon

Method :

1. Slightly roast the above without oil and grind into fine powder.

2. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.

3. Add tamarind juice to this and bring it to boil.

4. Add salt and heat with constant stirring until the mixture becomes thick.

5. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.

6. Store in refrigerator.

Indian Pickle Recipes - Lime Pickle

Ingredients :

Fresh lime(large size, thin skin, ripe) - 6
Chilli Powder - 4 spoons
Asafoetida - 1/2 spoon
Sesame Oil - 1/4 cup
Fenugreek Seeds
Salt- 4 spoons

Method :

1. Fresh lime, cut into medium pieces.(Preseve the juice while cutting).

2. Add salt- 4 spoons, red chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.

3. Next day add 1/4 cup of sesame oil and leave it aside.

4. Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.

5. Add this to the pickle and mix.

6. Store in refrigerator.

Indian Sweet Recipes - Khajur Burfi or Rolls

Ingredients :

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method :

1. Break up khajur coarsely
2. Add milkmaid and dryfruit all in a heavy, non-stick pan.
3. Cook on slow flame, stirring continuously.
4. Do not allow to stick to bottom.
5. It takes a while to cook
6. Stir gently till a soft lump forms.
7. Spread some of the coconut on a butter paper sheet.
8. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
9. Chill the rolls in the fridge
10. Cut into slices
11. Or set in a tray and cut into squares.

Indian Sweet Recipes - Chickoo Halwa

Ingredients :

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method :

1. Peel and mash chickoos or blend.
2. Add milk and boil in heavy saucepan.
3. When slightly thick add khoya and cook, stirring continuously.
4. Add sugar and ghee. Cook on low turning continuously till ghee oozes.
5. Garnish with almond or walnut in centre of the halwa.

Indian Vegetable Curry Recipes - Mushrooms and Peas

This delicious dish is not often found in restaurants, but one that is definitely worth trying. Halve, quarter, or thickly slice the mushrooms according to their size.

Serves 3-4.
Preparation and cooking time: 30 minutes.

Ingredients :

12 oz (350g) button mushrooms
8 oz (225g) pack frozen peas
4 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cummin
½ teaspoon chilli powder
½ teaspoon dried fenugreek
½ teaspoon garam masala
2 teaspoon finely chopped green coriander

Directions :

1. Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain.

2. Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on a gentle heat for 3-4 minutes. Add the peas and cook for a further five minutes.

3. Now add the curry sauce and bring to a simmer. Stir in the salt, turmeric, ground cummin, and chilli powder.

4. Simmer, stirring occasionally, for about 15 minutes.

5. Add the dried fenugreek and the garam masala and simmer for a further five minutes.

6. Allow the oil to settle and skim of the excess. Stir in the green coriander and serve.

Indian Vegetable Curry Recipes - Chana Aloo

Chana or chickpeas are available ready cooked in cans from most supermarkets. Many restaurants buy them this way as they are cooked and convenient. If you buy them uncooked, they will need to be soaked for 24 hours and then simmered for about an hour to an hour and a half until tender.

Serves 3-4.
Preparation and cooking time: 20-25 minutes.

Ingredients :

½ lb (225g) potatoes
15 oz (425g) can chickpeas in brine
5 tablespoon vegetable oil
½ pint (275ml or two cups) curry sauce (page 20)
2 teaspoon tomato puree
1 teaspoon salt
1 teaspoon ground cummin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
½ teaspoon ambchoor (or 2 tablespoon lemon juice)
½ teaspoon dried fenugreek
2 teaspoon finely chopped green coriander

Directions :

1. Boil or microwave potatoes in their skins. Cool slightly, peel, and cut into one inch (2.3cm) dice.

2. Drain and rinse the chickpeas in a colander.

3. Heat the oil in a heavy pan, add the curry sauce, and boil for about five minutes until thickened.

4. Stir in all the remaining ingredients except the potatoes and the green coriander, and simmer gently for five minutes, stirring frequently.

5. Add the potatoes, heat through for four or five minutes, and stir in the green coriander.

Indian Bread Recipes - Yeast Recipe Nans

Preparation and cooking time: 30 minutes, plus an hour to prove the dough.


Ingredients :

¼ pt (150ml) milk (hand hot)
2 tablespoon castor sugar
2 tablespoon dried active yeast
1 lb (450g) plain flour plus extra for dusting
½ teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil
¼ pt plain yoghurt, beaten
1 large egg, beaten
A little melted vegetable ghee

Method :

1. Pour the milk into a bowl and stir in the sugar and the yeast. Set aside for 15 minutes until the mixture is frothy.

2. Sift the flour, salt, and baking powder into another bowl. Add to it the yeast mixture and all the remaining ingredients (except the ghee), and mix into a dough.

3. Place the dough onto a clean surface and kneed it for ten minutes or so, until it is smooth.

4. Put the dough in a greased bowl, cover with greased cling film, and set aside in a warm place for about an hour. The dough will double in size.

5. Kneed the dough again lightly before proceeding to make the nans as described in the previous recipe.

Indian Bread Recipes - Quick Recipe Nan

For six nans.

Preparation and cooking time: 30 minutes approx.

Ingredients :

1 lb (450g) SR flour plus extra for dusting
½ teaspoon salt
½ teaspoon Baking powder
2 tablespoon vegetable oil
4 tablespoon plain yoghurt beaten
2 Eggs (beaten)
¼ pt (150ml) water approx.
A little melted vegetable ghee

Directions :

1. Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork.

2. Now add the water little by little, and using your hands, bring the flour together to make a soft dough.

3. Need the dough with damp hands for a minute or two until it is smooth; cover it and leave to rest for at least 15 minutes.

4. Meanwhile, pre-heat the oven to the highest temperature. Put a heavy baking tray to heat in the oven, and pre-heat your grill.

5. Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball in the palms of your hands.

6. Roll the ball out into a tear shape, or a round if you prefer.

7. Carefully take the hot baking tray out of the oven, slap the nan onto it and immediately return to the oven for about three minutes.

8. Remove the baking tray and the nans from the oven and place then under a hot grill for 30 seconds to brown lightly and crisp the top.

9. Brush the top with the melted ghee and wrap in a clean napkin or tea towel and keep warm.

10. Repeat the process with all of the remaining dough. Make nans two at a time if the size of your baking tray and grill will permit.

11. Serve immediately.

Indian Starter Recipes - Tandoori King Prawns

We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.

Preparation and cooking time: 15 minutes.
Serves four.

Ingredients :

16 king prawns
1 cup tandoori marinade

Tandoori marinade ingredients:

2 cups plain yoghurt
2 green chillies
2 teaspoon grated green ginger
3 cloves garlic
1½ teaspoon salt
1 teaspoon red chilli powder
1 teaspoon black cummin
1½ teaspoon garam masala
2 teaspoon vinegar
2 tablespoon cooking oil
½ teaspoon red food colouring
½ teaspoon yellow food colouring

Method for Tandoori Marinade :

1. Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth.
2. Empty into a bowl and add all the remaining ingredients. Beat the mixture until glossy.


Method for Tandoori King Prawn :

1. Remove shells and beards from the prawns, wash and drain.

2. In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated. (There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.)

3. Preheat your oven to the maximum temperate.

4. Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.

5. Bake near the top of the oven for 7-8 minutes.

6. Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce).

Note. : Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once. Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.

Indian Starter Recipes - Seekh Kebabs

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.

Preparation and cooking time: 30 minutes.

Serves four.

Ingredients :

1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring

Method :

1. Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.

2. Pour into a bowl and add all the remaining ingredients and mix thoroughly.

3. Preheat oven to maximum temperature.

4. Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.

5. Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.

6. Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce.

Indian Dal Recipes - Madras Rasam

Ingredients:

200g tomatoes
20g tamarind, soaked in hot water
20g garlic
4 glasses of any dal stock
4 green chilies
1 bunch of cilantro and curry leaves
1/4 tsp turmeric
Salt to taste

For rasam powder:

20g coriander seeds
10g pepper corns
5g cumin seeds
2 red chilies

Method:

1. Mix the tamarind water with crushed tomatoes and garlic, dal stock, green chilies, turmeric, salt and mix well. Keep aside.

2. Roast the ingredients of rasam powder without any oil and blend to a fine powder.

3. Add this powder to the above tamarind water and mix well.

4. Also add curry leaves, cilantro leaves and boil on heat until bubbles form in the mixture.

5. Remove from heat and serve.

Indian Dal Recipes - Khatta Chana Dal

Serves: 6-8

Ingredients:

250 gms chana dal (garbanzos)
1/2 cup tamarind pulp or juice
2 medium sized onions, chopped
4 tomatoes, sliced
3-4 green chilies, chopped
1" piece ginger, chopped
1 tbsp fine chana masala
Salt to taste
1 tsp red chili powder
1 tsp roasted black cumin seeds
1 tsp coriander powder
2 tbsp oil
Fresh coriander, chopped
Khatta Chana Dal

Method:

1. Wash chana dal and soak it overnight. Boil the soaked chana dal in a cooker for 15 minutes. Leave the chana dal aside and allow it to cool.

2. Heat a pan or karahi with 2 tbsp oil and add roasted black cumin seeds, coriander powder, chana masala, red chili powder, salt and fry for 1-2 minutes.

3. Also add ginger, chopped onions, green chilies, tomatoes and continue frying.

4. Now, add tamarind juice to the above mixture and mix them well.

5. Bring the mixture to a boil. Add chana dal to the mixture and cook for another 5-6 minutes.

6. Garnish with onion slices, tomato slices, and fresh coriander.

7. Serve with parathas, bread, or bhaturas.

Indian Rice Recipes - Vegetable Pulihora

Ingredients:

500g basmati rice
50g carrots, chopped finely
50g cauliflower, cut into florets
50g cabbage, chopped
20g green chilies
20g red chilies
15g mustard seeds
25g Bengal gram
25g Black gram
50g peanuts
1/2 tsp turmeric
A pinch of asafoetida
2 bunches curry leaves
75g tamarind, soaked in water
75g oil
Salt to taste

Method:

1. Wash the rice, add chopped vegetables, required quantity of water and cook until the rice is three-fourth cooked. Remove from heat and cool it.

2. Heat oil in a pan, fry mustard seeds, red chilies, Bengal gram, black gram, peanuts, and curry leaves until they gets golden brown.

3. Then add chopped green chilies, asafoetida, and tamarind water. Cook until all the ingredients are tender.

4. To this, add turmeric, salt and mix well.

5. Transfer this mixture to the rice and mix well. Allow it to cook on steam for 10 minutes.

6. Serve hot.

Indian Rice Recipes - Yakhni Pulao

Ingredients:

400g basmati rice
250g mutton
250g yogurt
2 small bunches of mint leaves
10g garam masala
2 tsp ginger-garlic paste
50g onions, chopped
5 green chilies, chopped
4 bay leaves
50g ghee or butter
2 eggs
1/2 tsp chili powder
2 boiled eggs for garnishing
Salt to taste

Method:

1. Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam masala, yogurt, mint leaves, 1/2 litre water, salt and boil in a vessel or cooker.

2. Wash the rice and soak in water for 30 minutes.

3. Heat ghee in a pan, fry the chopped onions until golden brown. Also add remaining ginger-garlic paste, bay leaves, green chilies and fry for few minutes.

4. Then add mutton stock from the boiled pieces, and boil for some time. Later add rice, when it is half cooked, add the mutton pieces, salt and cook until the rice is done.

5. Remove from heat and garnish with boiled eggs.

Indian Vegetarian Recipes - Brinjal Fry

Ingredients:

5-6 baby eggplants
2 onions, chopped finely
2 tsp ginger-garlic paste
2 tbsp oil
2 tbsp kobbari karam podi

Method:

1. Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.

2. Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.

3. Then add eggplants and fry on low heat until they are tender.

4. Finally add salt, kobbari karam podi and fry for another 5 minutes.

5. Serve as a side dish for parties.


We can prepare many fries by the same procedure like Aloo fry, Okra (Bendi) fry, Dondakaaya fry, Karela fry, etc…

Indian Vegetarian Recipes - Bhendi Pyaz

Ingredients:

250g okras (Bendi, Lady finger)
250g onions, chopped
30g green chilies, sliced long
1 bunch coriander leaves
1/4 tsp turmeric
75g oil
Salt to taste

Method:

1. Wash the okras, pat dry and cut into 1" pieces.

2. Heat oil in a pan, add okra pieces, onions, green chilies and cook for 15-20 minutes on low heat by covering with a lid. Stir occasionally.

3. Now, add salt, turmeric, chopped coriander leaves and stir well.

4. Serve with parathas.

Indian Breakfast Dishes - Coconut Puri

Serves: 6
Preparation time: 20-25 minutes

Ingredients:

For Dough:
2 cups maida (all-purpose) flour
1 cup wheat flour
2 tbsp oil
1/2 tsp salt

For Filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil
8-10 sprigs curry leaves, cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped
1/2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp salt
A pinch of asafoetida


Method:

1. Mix maida, wheat flour, salt, oil with enough water to make a firm dough.

2. Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.

3. Then add coconut, gram flour and fry till roasted. Allow it to cool.

4. Also add salt, chili powder, little water and mix well. Make into small balls.

5. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out).

6. Deep fry in hot oil till puffed, golden and serve hot with any chutney.

Indian Breakfast Dishes - Banana Dosa

Serves: 6
Preparation time: 15-20 minutes

Ingredients:

250g all-purpose flour (maida)
4 bananas, mashed
1 egg
75g sugar
2g cardamom powder
1/4 tsp baking powder
1 1/2 glass milk
50g oil


Method:

1. Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender.

2. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.

3. Now add cardamom powder and baking powder to the batter and mix well.

4. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil.

5. Serve hot with any juice.

Indian Salad Recipes - Vegetable Salad With Yogurt

Serves: 3-4
Preparation time: 10-15 minutes

Ingredients:

250 gms cauliflower, separated into florets
2 carrots, peeled and diced
3/4 cup shelled green peas
2 potatoes, boiled, peeled and diced
2 green chilies, cut into fine pieces
1 cup yogurt
2 tbsp honey
1/4 cup fresh cream
2 tbsp coriander leaves, chopped
Salt to taste

Method:

1. Cook the cauliflower, carrots and green peas in salted water and then refresh in cold water, drain and keep aside.

2. Whisk yogurt, salt, honey and green chilies with fresh cream.

3. Mix all the cooked vegetables with the yogurt dressing.

4. Chill and serve garnished with coriander leaves.

Indian Salad Recipes - Waldorf Salad

Ingredients:

1 apple
1/4 cup mayonnaise sauce
10g milk cream
10g walnuts
10 salad leaves
1 tsp mustard powder
1 egg
1 tsp salad oil
1 tsp sugar
Salt to taste

For preparing mayonnaise sauce:

Take the egg yolk from the egg and to this, add salt, sugar, mustard powder. Pour oil drop by drop into the above mixture and mix well. This becomes the mayonnaise sauce

Method:

1. Cut apple into pieces and soak in water, and arrange them on a plate.
2. Mix mayonnaise sauce, milk cream and pour on the pieces.
3. Sprinkle the walnuts on the plate.
4. Serve when chilled.

Indian Snacks Dishes - Vitamin Sandwiches

Ingredients:

8 bread slices
1 1/2 cup fresh yogurt
1/2 cup sprouts
1 tbsp grated carrot
1 tbsp chopped onions
1/2 tbsp chopped green chilies
2 tbsp chopped cucumber
1/4 tsp salt and pepper, each
3 tbsp chili or tomato sauce

Method:

1. Pour yogurt into a fine sieve and keep aside for half an hour for all water to drain off.

2. Mix all the chopped ingredients, grated carrots, salt, pepper and sprouts together.

3. Take a slice of bread. Apply a tablespoon of yogurt on it. Spread a tablespoon of vegetable mixture over it.

4. Sprinkle little sauce and cover with another slice, press slightly and cut the sandwich into 2 halves. If liked, the ends of the bread slices could be trimmed.

5. Repeat with the remaining bread slices. Serve as a substantial snack.

6. The yogurt used in sandwiches should be freshly made and should be thick and not sour.

Indian Snacks Dishes - 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 Dessert Dishes - Almond Strawberry Cake

Makes : 8 shortcakes.
Preparation Time: 45 minutes + Baking Time: 20 minutes.

Ingredients:

For the pastry:
200 gms plain flour (maida)
100 gms butter
30 gms ground almonds
2/3 cup icing sugar
A pinch of salt
2 - 3 tbsp ice-cold water
For the strawberry sauce:
2 cups strawberries
2 tbsp icing sugar
Juice of 1/2 lemon

For the filling:
1 1/2 cups strawberries, sliced
1 1/2 cups whipped cream

For the garnish:
Icing sugar to sprinkle
A few strawberries

Method:

1. Sieve the flour and salt together. Mix with the ground almonds. Rub the butter into the flour with your fingertips.

2. Add the sugar and mix well. Add enough ice-cold water to make a dough. Chill for 30 minutes.

3. Preheat the oven to 200 degree C (400 degree F). Roll out the pastry on a lightly floured surface and using a cutter, cut sixteen rounds of 3mm (1/8") thickness. Bake for 15 to 20 minutes until pale golden. Cool and keep aside the cakes.

4. For the strawberry sauce, puree the strawberries in a blender. Add the icing sugar and lemon juice. Strain and refrigerate.

5. For arranging the cake, place one cake on a plate. Pipe some whipped cream on top and place some sliced strawberries. Sandwich with another cake. Make the other 7 cakes in the same manner.

6. For garnishing, dust icing sugar on top of each cake and garnish with strawberries. Serve surrounded by the sauce.

Indian Dessert Dishes - Shahi Tukre

Serves: 10-12
Preparation time: 20-25 minutes

Ingredients:

8 slices bread
4 cups milk
1/2 tin condensed milk
1 tbsp corn flour
1 tbsp chopped nuts
1 tsp cardamom powder
Oil/ghee or butter to fry

For syrup:
1 cup sugar
1 cup water

Method:

1. Make a paste of corn flour with some milk. Mix condensed milk with the rest of the milk.

2. Bring milk mixture to boil. Add corn flour paste. Cook stirring constantly until thick. Add cardamom powder.

3. Prepare syrup by boiling water and sugar together. Strain and keep aside.

4. Cut bread slices into two and deep fry in ghee till golden brown.

5. Immediately put the fried bread into sugar syrup. Dip for a minute. Remove from syrup, and arrange in a serving dish.

6. Top each piece of bread with 1 tbsp mixture of condensed milk and nuts.

7. Serve chilled.

Indian Dessert Dishes - Mango Kheer

Serves: 4
Preparation time: 35 minutes

Ingredients:

1 kg ripe mangoes
200 gms sugar
1 liter milk
2 tbsp. chopped nuts


Method:

1. Peel and extract mango pulp from the ripe mangoes and sieve it.

2. In a deep pan, cook mango pulp with equal quantity of water.

3. Prepare sugar syrup (boil sugar with little water and boil until it is slightly thickened) and mix it with mango mixture while continuously stirring.

4. Add milk to it. Mix well and keep it to boil till mixture thickens. Decorate it with nuts and serve.

Indian Pickles Recipes - 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. After 3 days, mix the mixture well and serve.

Indian Pickles Recipes - 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 Breads Recipes - Bervi

Preparation Time : 2 Hours 15 Minutes
Makes : 15-20

Ingredients :

For the Dough :

5 Cups Wheat Flour
2 tbsp Oil
1 tbsp Salt

For the Stuffing :

1 Cup Split Dhuli Urad Dal (husked black beans split)
1 tsp Saunf (aniseeds)
2.5 cm Ginger Piece
½ tsp Red Chilli Powder
1 tsp Salt
1 tsp Garam Masala
2 tsp Amchoor ( dried raw mango) powder
4 tbsp Oil ( for deep-frying)

Method :

1. Mix the wheat flour, oil & Salt with enough water to make a firm dough.

2. Soak the dal in 3 cups of water at least 2 hours.

3. Grind the dal with the saunf, ginger, adding minimum water.

4. Heat the oil in a kadhai (wok), add the dal paste together with the dry ingredients and fry for about 5-7 minutes. Do not make the paste too dry or too wet, otherwise the bervi will break while frying.

5. Take a small ball of dough, make a depression in the centre and place some stuffing in it. Bring the edges together and reshape into ball. Roll out into an even round of 10 cm.

6. Heat some oil to smoking point in a kadhai (wok); deep fry the bervi until crisp & golden. Repate the same procedure with the remaining dough.

Indian Breads Recipes - Makki Ki Roti

Preparation Time : 10 Minutes
Makes : 4-5 Rotis

Ingredients :

1 ½ cup Makki ka Atta ( flour made from dried corn kernels)
2 tbsp Grated Radish
2 tbsp Grated Carrot
2 tbsp Methi ( fenugreek leaves) finely chopped
½ tbsp Ajwain (carom seeds)
½ tbsp Zeera (cumin seeds)
½ tbsp Salt
2 tbsp Oil (for shallow frying)

Method :

1. Add the salt to the grated radish, carrot & methi. Leave for 5-7 minutes and then squeeze out the excess liquid.

2. Mix the remaining ingredients together (except the oil for shallow-frying; add enough lukewarm water to prepare a soft dough.

3. Divide the dough into 4-5 equal parts; take one part and flatten it evenly on a piece of grease-proof paper with slightly wet hands to make a round of 12cm.

4. Shallow-fry on a hot tawa (griddle), turning occasionally & making small incisions with a spatula so that the oil seeps in. Cook until both the sides are lightly browned.

5. Serve hot with Sarson ka Saag.

Indian Rice Recipes - Brown Rice

Ingredients:

500g basmati rice
100g onions, chopped
15g black cardamoms
5g cinnamon
20g green chilies, chopped
10g bay leaves
2 tsp sugar
60g ghee or butter
1 small bunch mint leaves
2 tsp ginger-garlic paste
Salt to taste

Method:

1. Heat oil in a heavy-bottomed pan, fry black cardamoms, cinnamon, bay leaves, for 2 minutes.

2. Also add sugar and fry until it gets brown (caramel) color. Then add onions, green chilies, ginger-garlic paste, rice and fry for another 5 minutes.

3. Then add 1litre of water, salt and cook until three-fourth of rice is cooked.

4. Cook on steam for few minutes and remove from heat.

5. Sprinkle the chopped mint leaves and serve hot.

Indian Rice Recipes - Aloo Gobi Ki Tahari

Ingredients:

500g basmati rice
225g aloo (potatoes), peeled and cut into 4 pieces
225g gobi (cauliflower), cut into florets
85g oil
2 tsp turmeric
1/4 ginger water
1 tsp chili powder
1/2 tsp garam masala
4 bay leaves
8 cloves
4 cardamoms
Small piece of cinnamon

Method:

1. Wash the basmati rice and soak in water for 30 minutes.

2. Heat oil in a pan, fry cloves, cinnamon, bay leaves, cardamoms for few minutes. Then add rice, cauliflower florets, potato pieces and fry for another 5 minutes.

3. Later add turmeric and ginger water to the above mixture and stir well.

4. Transfer this mixture to the rice cooker, add required water, salt, chili powder and garam masala. Stir well until the ingredients mixes well with rice.

5. Cook until it is done and garnish with cilantro leaves, if desired.

Indian Dal Recipes - Palak Sambar

Ingredients:

1 bunch palak (spinach leaves)
1 big onion
1/4 tsp tamarind water
1/4 tsp mustard
1/4 tsp hing (asafoetida)
1/4 tsp fenugreek seeds
2 - 3 red chillies
1 tbsp sambar powder

Method:

1. Wash and chop palak finely. Cut onion. Cook only palak in cooker by just sprinkling the water.
2. Make 1/4 tsp tamarind water ( 2 jello cups approximately more water, less tamarind).
3. Heat oil, do seasoning with mustard, hing, fenugreek seeds and red chilies. Add onions and fry. 4. Pour the tamarind water and then the palak into the seasoning. Let it boil for 3 –4 minutes.
5. Now add 3/4 tsp of rice flour to 1/2 jello cup of water. Make sure no lumps. Add this water to palak (add pinch of sugar/jaggery to taste – optional).
6. Finally add 1 tbsp of sambar powder, let it boil for 2-3 minutes. Serve hot with plain rice or fried rice.

Variation: Instead of onions grind 1 1/2 tbsp of mustard seeds and 1 tbsp of soaked rice grains. Add this pasted to palak just before removing from the flame. Do not boil for long time, just until the vapours start. In this procedure do not add the rice flour.

Indian Dal Recipes - Dal Panchratni

Serves: 4
Preparation time: 30 minutes.

Ingredients:

40 gms tur dal
40 gms moong dal
40 gms masoor dal
40 gms urad dal
40 gms whole masoor
1/2 tsp turmeric powder
90 ml ghee or butter
A pinch of asafoetida
Salt to taste
2 onions, chopped
2 cm ginger, julienned
2 green chilies, chopped
1 tsp chili powder
1 tsp garam masala powder
2 tomatoes, chopped
2-3 tbsp coriander leaves, chopped

Method:

1. Wash all the lentils well and soak in water for 5 minutes. Add enough water, turmeric powder, salt and pressure cook for 2 whistles. Remove from heat and keep aside.

2. Heat ghee in a pan and add asafoetida. After a few seconds, add onions, and saute till golden brown. Add chopped ginger, green chilies and saute for another 2 minutes.

3. Sprinkle chili powder, garam masala powder and cook for 2 minutes. Add the chopped tomatoes and keep stirring continuously till done.

4. Sprinkle coriander leaves over it and stir well. Pour the seasoning over the cooked lentils, cover for 2 minutes to allow the flavor of the seasoning, mix well and garnish with chopped coriander leaves and juliennes of ginger.

5. Serve hot with plain rice, pulao or Indian breads.

Indian Snacks Dishes - Egg Cutlets

Ingredients:

1 kg chicken or mutton kheema
6 hard boiled eggs, cut into 2 horizontal pieces
2 onions, chopped
1 tbsp vinegar
25g cheese, grated
1 tbsp soya sauce
1/2 tsp mustard powder
2 eggs
Salt & pepper to taste
Oil for frying

Method:

1. Mix the chicken or mutton kheema with salt, turmeric and pressure cook in a cooker until they are tender.

2. Remove the yolk from the boiled eggs and mix with kheema, onions, soya sauce, vinegar, cheese, salt, pepper, mustard powder and 1 egg white.

3. Make a medium-sized ball, place half piece of the boiled egg white in the middle and make a ball again. Repeat the process for the remaining eggs.

4. Beat the remaining egg well and keep aside. Heat oil in a pan, dip the balls in the beaten egg mixture and drop in hot oil. Fry the balls on both sides until golden brown in color.

5. Serve hot with tomato or chili sauce.

Indian Snacks Dishes - Dahi Kebabs

Serves: 6
Preparation time: 20 minutes

Ingredients:

500 gms thick yogurt (dahi)
1/2 cup roasted gram flour (besan)
Oil for frying
Salt to taste
2 tbsp chili powder
1 tbsp garam masala powder
2 tsp garlic paste
1 onion, blend to fine paste
Little cottage cheese (optional)

Method:

1. Hang yogurt in a cloth, preferably muslin cloth for 2 hours to make hard. After 2 hrs, squeeze well.

2. Add roasted gramflour to the yogurt. Also add 1 tsp salt, chili powder, half of garam masala powder. Mix well and divide into 16 balls and shape into kebabs.

3. Heat oil, fry few kebabs at one time. Fry until light golden. Remove and drain on paper towel.

4. Make masala in same pan. Add onion paste, garlic paste, 1 tsp salt and cook for few mins. Add kebabs, sprinkle little water or milk till coated with masala. Coating kababs with masala makes them moist.

5. Garnish with onion rings and tomatoes. Serve hot with chutney.

Note: If its difficult to make kababs then add little grated cottage cheese. Upto 100 gms of it can be added, if needed. Its not necessary to coat kababs with masala. This step can be omitted, and if omitted put more salt and chilli powder in kababs.

Indian Rice Recipes - Navratan Pulao

Ingredients:

500g basmati rice
50g paneer
50g peas
50 cauliflower
50g cherries
50g pineapple
60g carrots
25g cashew nuts
20g kiss miss (raisins)
150g yogurt
10g garam masala
15g green chilies
75g onions
1 tsp chili powder
1/2 tsp turmeric
75g ghee or butter
Salt to taste
1 small bunch mint leaves
1 small bunch cilantro
1 lemon
25g ginger-garlic paste

Method:

1. Wash the rice and soak in the water for 30 minutes.

2. Mix the chopped carrots and paneer and fry in oil for few minutes.

3. Heat ghee in another pan, fry onions until golden brown. Add ginger-garlic paste, green chilies, mint leaves, paneer, vegetables, dry fruits and fry for 5-6 minutes.

4. Also add garam masala, salt, turmeric, chili powder, yogurt and fry well. Remove from heat and keep aside.

5. Boil water in another vessel, add washed rice and cook until it is half cooked.

6. Then add the above prepared curry to the rice, mix well and cook on the steam until the rice is done.

7. Sprinkle the lemon juice on rice and serve with cherries on it.

Indian Rice Recipes - Moghlai Khichdi

Serves: 2
Cooking Time: 20 minutes

Ingredients:

1 cup rice
1/2 cup green gram
1 onion, chopped
3 green chilis
1 tsp ginger garlic paste
A few curry leaves
10 - 12 cashew nuts
1/2 tsp shah jeera (caraway seeds)
3 each cloves, cardamom and 1" cinnamon sticks
1 bay leaf
2 tbsp clarified butter
Salt to taste

Method:

1. Wash and soak rice and green gram together.

2. Make a powder of the dry spices, except bay leaf. Make a coarse paste of onion, chilies, ginger and garlic. Keep aside.

3. Heat ghee in a pan and add the onion paste and bay leaf. Fry till golden brown. Add the spices powder, curry leaves and mix.

4. To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done.

5. Garnish with cashew nuts fried in butter.

Indian Breakfast Dishes - Pudina Puris

Makes 15 puris
Preparation time: 20-30 minutes

Ingredients:

2 cups plain flour (maida)
1/2 cup mint leaves (pudina)
1 tsp cumin seeds (jeera)
2 green chilies, chopped
1 tbsp lemon juice
1 tsp sugar
Salt to taste
Oil for greasing and deep frying

Method:

1. Pound the mint leaves, cumin seeds, green chilies, lemon juice, sugar and salt together in a mortar and pestle.

2. Combine this mixture with the flour, add enough water and knead into a firm and soft dough. Divide into 15 equal portions.

3. Roll out on a lightly greased surface into thin circles of 75 mm. (3") diameter.

4. Deep fry in hot oil till golden brown and drain on absorbent paper.

5. Serve hot.

Indian Breakfast Dishes - Kanchipuram Idlis

Serves: 6
Preparation time: 30 minutes

Ingredients:

100 gm black gram split (urad dal)
200 gm rice
2 tsp pepper corns
2 tsp Bengal gram split (chana dal soaked)
1 tsp turmeric powder
3/4 tsp fenugreek seeds
1 cup curd (yogurt)
A pinch of asafoetida
1/2 cup ghee
Salt to taste
Tender banana leaves

Method:

1. Soak the rice and urad dal with fenugreek seeds for 3-4 hours. Grind to a smooth paste.

2. Add turmeric powder, peppercorns, soaked chana dal, yogurt, ghee and salt. Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick.

3. Line the idli cups with the banana leaves and pour the batter into them. Steam for about 20 minutes or till done.

4. Serve with coconut chutney and sambar.

Indian Sweet Dishes - Ariselu

Ingredients:

1250g (approx. 6 cups) rice
1 kg jaggery, cut into pieces
50g sesame seeds
1 1/2 kg ghee or butter

Method:

1. Wash the rice once and soak them in water for 24 hours. Drain water and grind to a fine flour. Sieve the flour and keep aside.

2. Take jaggery pieces into a deep pan or cooker. Add 1 1/2 glass of water and bring to a boil. Boil the jaggery until it gets thick consistency (Take some water in a plate and pour some of the boiled jaggery to it. Roll with your finger. When it forms into a ball shape, it is done)

3. Remove from heat when it is done. Mix well by adding small amounts of flour to it. Take care so that no lumps can be formed. Add 3-4 tbsp of ghee to the flour mixture and keep aside.

4. Heat ghee in another pan. Make small balls from the jaggery mixture.

5. Apply ghee to a polythene cover, place a ball in the middle and press with your fingers to a circle. Also apply few sesame seeds on both sides.

6. Repeat this process for the remaining balls and deep fry in ghee until golden brown in color and crispy.

7. Place them in an air-tight container. These will long for so many days.

Indian Sweet Dishes - Amrit Peda

Makes : 8 pedas
Preparation time: 30 minutes

Ingredients:

1 cup grated khoya (mava)
1/4 cup powdered sugar
1/4 tsp. cardamom (elaichi) powder
1/4 cup pistachios, blanched, peeled & chopped
A few saffron strands
2 to 3 slivered pistachios, for garnishing

Method:

1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).

2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely. Divide the mixture into two portions, 2/3 and 1/3.

3. In the 1/3 mixture, add the pistachios and mix well. In the 2/3 mixture, add the saffron strands and mix well.

4. Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.

5. Stuff each saffron round with the pistachio round and seal the edges completely. Make designs on the peda using a toothpick.

6. Garnish with slivered pistachios.

Indian Chutney Recipes - Dahi Chutney

Serves: 4
Preparation time: 10 minutes

Ingredients:

250 gms thick yogurt (dahi), beaten
1 1/2 cup coriander leaves
5 green chilies
Salt to taste
1/2 tsp roasted cumin seeds, powdered
1 tsp garlic

Method:

1. Add salt, cumin powder and garlic to yogurt. Mix once.

2. Add coriander leaves and green chilies to the yogurt and blend till its smooth. Taste for salt.

3. Add little milk if its too thick. Mix well. Little pepper can be added too.

4. Pour in a chutney dish and refrigerate. Serve cold or at room temperature. The chutney tastes good if the yogurt is little sour.

5. Stays for 2 days in refrigerator. Goes well with dosas, idlis and puris.

Indian Chutney Recipes - Plum Chutney

Preparation time: 30 minutes

Ingredients:

500 gms fresh red plums
1 cup sugar
2 cups water
Salt to taste
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. ginger, peeled & chopped into very thin slices
Juice of 1 lemon

Method:

1. If using dry plums use 250 gms. Wash very well and then soak. Use water to soak for 2 hours. If using fresh plums, wash. Boil water. Add plums. Remove after 1 min. Run under cold water. Peel off and cut into slices.

2. Its better to use stainless steel pan for this chutney. Heat sugar with about 2 cups of water, if using dry plums. (If using fresh plums, use more water.) Add salt, chili powder, ginger, cumin. Add plums, lemon juice and bring to a boil.

3. Then lower heat to medium and cook. Stir often. It will take about 25 minutes to thicken and become syrupy. If using dry plums, add plums to the mixture when it starts boiling. Dried mint about 1/2 tsp. can be added too if available.

4. In between taste chutney mixture for more salt or chilies. Its beter to use less chilies. Remove the pan from fire when thick and sticky. Dry plums might cook early so dont overcook the chutney.

5. When ready, cool it for a little time. Then serve. If storing in a jar, sterilise it first by oven drying it.

6. This should stay about a week in fridge. This dish is very appetising and is good for increasing hunger.

Indian Non-Vegetarian Recipes - Shami Kebabs

Ingredients:

1/2 kg chopped meat (fat free)
1 cup chana dal (soaked for 1 hour)
2 onions
10 garlic flakes
2 pieces ginger
1 1/2 tsp ground garam masala
7 whole red chilies
1 egg
1 tbsp vinegar
Salt to taste
Oil for frying

For Filling:

1 piece ginger
1 chopped onion
Chopped mint leaves
2 onions sliced in rings
1 lemon sliced

Method:

1. Boil all the ingredients except vinegar, egg and filling, using 1 glass of water and cool till all the water evaporates completely.

2. Cool and grind them till the mixture is ground finely. This is the kabab mix.

3. To the mix, add egg and vinegar.

4. To make filling, finely chop ginger, onion and mint leaves and use as a filling for the kabab.

5. Garnish with sliced onion rings and lemon wedges.

Indian Non-Vegetarian Recipes - Egg Kebabs

Serves: 10
Preparation time: 20-30 minutes

Ingredients:

6 hard boiled eggs
1 small onion, finely chopped
2 green chilies, finely chopped
2 tsp gram flour (besan)
1 tbsp mint (pudina) leaves, finely chopped
1 tbsp coriander (dhania) leaves, finely chopped
1/4 tsp chili powder
1/2 tsp black pepper powder
Salt to taste
Oil for frying

Method:

1. Grate the hard boiled eggs finely. Combine with all the other ingredients except oil.

2. Mix well and knead into smooth dough. Divide mixture into 10-12 portions. Shape each portion of the dough into flat round cutlets and keep aside.

3. Heat oil in a deep-frying pan and fry kebabs few at a time until crisp and golden brown.

4. Serve hot, garnished with onion rings and accompanied by mint chutney.

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.