Indian Snack Recipe - Aaloo Tikki

Tikki is a very popular snack. It is like a patty made of aalu and is served with imli chutney. It is not deep fried. Aaloo tikki (Alu tikki) is a favorite snack in north India. You can make tikki at home with this easy and simple recipe.

Type : Low fat, no cholesterol

Preparation Time: 20 minutes

Ingredients :

4 Potatoes medium size
1 Onion, very finely chopped
1 small piece ginger, grated
1/2 tsp roasted cumin seeds
2 green chili
1/2 tsp garam masala (or to taste)
1 tsp red chili powder
Salt to taste
Olive oil or canola oil

Preparation :

Boil or bake potatoes and mash.
Mix all the ingredients except oil.
Make small balls of the masala as above.
Flatten the balls to make like patties of size about 2″ diameter and 1/2 cm thick.
Place a thick frying pan on medium heat and put 1/2 spoon oil.
Place the tikkis on the pan and cook for about 15 minutes.
Reverse the side of the tikkis and keep it for another 15 minutes.
The both sides should become golden brown.
Serve tikki with tomato sauce or coriander-mint chutney.

Source : Kaursrecipe

Indian Rice Recipe - Kashmiri Rice

If you like you can add turmeric to colour half the rice and keep half white. Then you can mix the two just before serving.

Serves : 4

Ingredients
8 oz (225 g) basmati or long grain rice
2 tbsps oil
3 x 1 inch (2.5 cm) pieces of cinnamon stick
a few cloves
8 cardamom pods
1 pint (600 ml) water
1 tsp turmeric
1/2 tsp salt

Method :

1. Wash the rice well under running water until the water runs clear, then soak in water for about 30 minutes.

2. Heat the oil in a heavy based saucepan and fry the spices, but not turmeric, for 2 minutes, over moderate heat. Drain the rice well. Rinse again and add to the pan, stirring. Add the water, turmeric and salt.

3. Stir again, cover and cook over a very low heat for 20 to 30 minutes until tender and all the liquid has been absorbed.


Source : Cookitsimply

Indian Pudding Recipe

Ingredients

6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

Method

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

2 Preheat oven to 250°F.

3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm

temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

Serves 8-10.

Source : Elise

Potato Tikka - Lovely Vegetarian Dish

Ingredients

500 grms.potatoes(boiled)
1tsp red chilli powder
300 gram.curd
2 tbsp ginger past
salt(to test)
1 tsp gram masala powder
1/2 tsp cumin powder
1 tbsp mint coriander past
2 tsp cooking oil
fresh salad

Method :
Cut boiled potatoes into big piece
Whisk curd in a bowl.
Add remaining all the ingredients except oil.
Mix well and then keep the potatoes in this marinade for about 3-4hr. in the refrigerator.
Brush the marinated potatoes with little oil and place then on the high rack and grill for 15-20min.till golden brown on all sides.
Rearrange several times during cooking brushing more oil 2-3 times for even cooking.
Serve with sauce and chutney and crisp salad.

Source : Visli

Heart Warming, Apple-Cinnamon Crumble

No. of calories per serving: 106
No. of servings in this recipe: 16

Description:
A warm round off to any meal! This dessert has the goodness of apples, oats and almonds. The soluble fiber found in oats and apples is great for the heart. Almonds have monounsaturated fats and flavanoids that are cardio-protective, have a low glycemic index that helps stabilize blood sugar levels. Almonds are also an excellent source of the antioxidant vitamin E.
Watch your portion sizes as calories from sugar and fat can add up quickly!

Ingredients:
Apples, peeled, cored and sliced thin – 4 cups
Lemon juice – 1 tbsp
Rolled oats, quick cooking, uncooked – 1 cup
Brown sugar – ½ cup
Cinnamon powder – 1 tsp
Butter – ¼ cup
Almonds, slivered – ½ cup

Method:
Preheat oven to 190 degrees Celsius
Sprinkle lemon juice on the apples and mix.

Spread in an 8 in. square baking dish.
Combine the remaining ingredients and mix to form a crumble
Sprinkle crumble evenly on the apples. Top with slivered almonds
Bake for 35 minutes or until apples are cooked.
Serve warm

Nutritional Information :

Protein 1.51 g,

Fat 4.95 g,

Carbohydrates 14.76 g,

Dietary fiber 1.55 g,

Sodium 22.91 mg,

Potassium 82.28 mg,

Cholesterol 7.66 mg.

Source : NutritionVista

Moong Dal With a Crunchy Garlic Tarka

No. of calories per serving: 131
No. of servings in this recipe: 6

Description:
Simplest of lentil recipes, with the heady aroma of fresh garlic; this is an easy side dish to add protein to your meal. A traditional Sindhi staple that can be served with fresh plumped up whole-wheat phulkas, this dal is heart warming for any hungry soul.

Ingredients:
Moong dal 2 cups
Oil canola, 1 tbsp
Salt - 1/3 tsp
Turmeric powder 1/4 tsp
Curry leaves 10 pcs.
Green chilies fresh 1-2 finely chopped
Water, 4 cups

For the Tarka:
Garlic cloves 7 small, coarsely chopped
Canola oil 1 tbsp
Cumin seeds, 1/2 tsp

Preparation:
Soak the lentil for an hour or two after washing thoroughly.
In a saucepan add lentil and water, turmeric, salt to taste, curry leaves and green chilies and one tablespoon oil. Stir well.
Cook on medium to low flame, without stirring, occasionally adding more water as needed for approximately 40 minutes.
Once the lentil has completely dissolved, blend with a whisk till creamy smooth.
In a mini saucepan fry the garlic and 1/2 teaspoon cumin seeds in remaining 1 tablespoon of oil till garlic is crisp and golden.
After placing the lentil in a serving dish, spread this garlic garnish over the dal just before serving.
Sprinkle some mango powder on top as well, for the zing!

Those comfortable with a pressure cooker can make the dal in the cooker and then add the tarka after placing the cooked dal in the serving bowl.

Caution: Please do not stir the dal while it is cooking, as it delays the dal dissolving completely.

Nutritional Information :
Protein 8.36 g,
Fat 1.88 g,
Carbohydrates 20.31 g,
Calcium 29.28 mg,
Sodium 138.34 mg, P
otassium 383.39 mg,
Zinc 1.06 mg,
Folic Acid
Total 46.98 mcg.

Source: NutritionVista

Mustard Greens Cooked Lite (Sarson-Ka-Saag)

No. of calories per serving: 85

No. of servings in this recipe: 4

Description:
This is a healthier version of an all time favorite ' home-made' dish! The mention of 'Sarson ka saag,' stirs fond memories of one's mother's cooking. The combination of different greens in this dish makes it nutritious, providing good amounts of fiber, carotene and folate.

Ingredients:
Mustard Greens (Sarson Saag) 500 g

Spinach 200 g

Onion 50 g

Ginger 10 g

Garlic 10 g

Green chilies 2

Oil 2 tsp

Salt 1/2 tsp

Method:
Wash and clean all the greens.

Pressure cook with green chilies and salt.

Blend to a fine paste when cool.

Make a paste out of the onion, ginger and garlic.

Saute this mix oil and then add the blended greens.

Simmer for 10 minutes.

Serve hot.

Traditionally this dish is eaten with makai (coarse corn flour) roti/ Indian bread

Nutritional Information :

Protein 5.03 g,

Fat 2.96 g,

Carbohydrates 9.52 g,

Dietary Fiber 5.30 g,

Calcium 183.43 mg,

Sodium 361.44 mg,

Potassium 721.56 mg,

Folic Acid 330.75 mcg

Source: NutritionVista

Summer Corn Soup with Chicken

No. of calories per serving: 79

No. of servings in this recipe: 6

Description:

Another delightful soup dish to lift your spirits during the dull-n-dark monsoon evenings! This is a hearty soup for the whole family to share. You can pat yourself on the back for serving this tasty yet healthy & light evening snack. Serve with baked whole-wheat croutons for garnish.

Ingredients:

Chicken broth (Use the low-sodium variety, if possible) - 3 cups

Corn kernels, boiled & pureed - 2.5 cups

Chicken, skinned, diced & cooked - 1 cup

Cornstarch - 1 tbsp

Egg whites - 2

Parsley, fresh, minced finely - 2 tbsp

Salt - 3/4 tsp

Method:
Combine chicken broth, corn, and chicken pieces in a large saucepan.

Bring mixture to a boil over medium heat, stirring occasionally.

Dissolve cornstarch in cold water (without any lumps) and add to the simmering soup.

Continue cooking, uncovered, for a couple of minutes.

Beat egg whites until foamy then it stir into the soup.

Reduce heat to a simmer and cook until bubbling.

Ladle soup into individual bowls and garnish with fresh, aromatic parsley.

Serve hot.

Tip:

When serving kids you can add fresh cream to their bowls, but not for the adults, as the fat calories do add up.

Garnish with 4-5 pieces of the croutons per bowl. (The croutons will add 50 calories per serving)

Nutritional Information:

Protein 5.56 g,

Fat 3.35 g,

Carbohydrates 8.00 g,

Sodium 353.33 mg,

Potassium 165.03 mg,

Folic Acid 20.57 mcg,

Carotene 58.50 mcg,

Cholesterol 12.50 mg.

Source: NutritionVista

Brown Rice & Potato Pilaf (Aloo ki Tehari)

Brown Rice & Potato Pilaf (Aloo ki Tehari)

No. of calories per serving: 162

No. of servings in this recipe: 5 (Serving size is ¾ cup)

Description:

Potatoes the eternal comfort food is a surefire hit with all, so here's a potato dish that is both tasty and healthy. Cook this for a leisurely Sunday afternoon and enjoy with the family.

We recommend it for individuals with high cholesterol levels, those watching their calories and even for diabetics.Remember portion control.

Ingredients:

Long-grain brown rice - 150 g (1-1/2 cup)

Medium-sized potatoes - 2

Water 3 cups

Ginger-garlic paste - 1 tbsp

Cinnamon - 1 stick

Cloves - 2

Bay leaf - 1

Peppercorn - 2-3

Cardamom – 2 pods

Chili powder - 2 tsp

Turmeric powder - 1 tsp

Coriander powder - 2 tsp

Oil - 1 tbsp

Green coriander - 2 tbsp

Salt - 1/2 tsp

Method:

Wash and drain rice. Wash and cut potatoes into small cubes. Leave the peel on.

Heat the oil, saute the potatoes; remove and keep aside.

Add the whole spice, ginger-garlic paste and fry well.

Add the rice, stir-fry well.

Add chili powder, coriander powder & turmeric powder.

Stir-fry well. Add water and salt.

Now, add the potatoes. Cook uncovered till most of the water is evaporated.

Cover and steam for another 7-8 minutes, till rice and potatoes are cooked.

Check if the rice is tender.

Serve hot, garnished with freshly chopped coriander.

Nutritional information:

Protein 3.07 g,

Fat 3.67 g,

Carbohydrates 29.34 g,

Dietary fiber 1.72 g

Calcium 17.72 mg,

Sodium 237.31 mg,

Potassium 267.57 mg,

Carotene 138.76 mcg

Source: NutritionVista

Indian Salad Recipe - Salad Basket

Ingredients:

1 big potato (aloo) (boil ed)
1 big sweet potato (shakarkand) (boil ed)
1 cucumber (kheera) (peeled)
1 Tomato (Tamatar)
1 cup sprouted moong dal
1/2 cup pomegranate (anar)
1 green chilli (chopped)
3 tsp green coriander leaves (dhania patta) (chopped)
salt (namak) to taste
1 1/2 tsp chaat masala
2tsp lime juice

How To Make Salad Basket :

1. Cut potato, sweet potato, cucumber and tomato into thick pieces.

2. Scoop them from inside.

3. In a bowl put sprouts, pomegranate, green chilli and inner part of porato, sweet potato, cucumber and tomato.

4. Add salt, chaat masala and lime juice. Mix well.

5. Put the mixture in hollows of vegetables.

6. Garnish with green coriander leaves and serve.

Indian Salad Recipe - Potato Salad

Ingredients:

4 Potato (Aloo) (boil ed)
2 tblsp coriander leaves (dhania patta) (chopped)
1/2 cup peas (matar) (boiled)
1/2 cup cream (malai)(sour)
1 green chilli (chopped)
1/2 tsp mustard powder
salt (namak) to taste
1 tsp sour curd (dahi) (if not available, then lime juice)

How To Make Potato Salad:

Cut potatoes into cubes. Mix all the other ingredients with it in a bowl. Mix well.

Indian Daal Recipes - Khatti Meethi Daal

Here's a delicious recipe of khatti meethi dal or sweet and sour dal. Learn how to make khatti meethi dal.

Ingredients:

1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste

How To Make Sweet And Sour Dal:

1. Rinse Bengal garm and add beet root pieces to it and cook in a cooker.

2. When cooked add turmeric powder, salt, coriander powder, jaggery, dry dates, tamarind juice, curry leaves, groundnut, chilly paste and boil.

3. Prepare the seasoning-Heat oil and add asafetida, cloves, butter, cumin seeds, mustard seeds, cinnamon.

4. Add to the gram and cook for 5 minutes.

5. Garnish with coriander and serve.

Indian Daal Recipes - Punjabi Sukhi Chana Daal

Ingredients:

1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

Preparation :

1. Clean, wash and soak chana dal for one hour.

2. Pressure cook the dal with 3 cups of water. Keep aside.

3. Heat ghee in a pan, add cloves, cinnamon stick, bay leafs, cumin seeds and fry until they pop up.

4. Add onions and fry till brown. Add salt and turmeric powder. Mix well.

5. Add dal and let it boil for few minutes.

6. Garnish with coriander leaves. When the dal will be cool, add lemon juice and stir well.

7. Serve sukhi chana daal hot with rice or Paratha.

Indian Vegetable Recipes - Indian Mixed Vegetables

Serves : 4

Ingredients :

120 g (4 oz) French beans, chopped
120 g (4 oz) Cabbage (bandh gobhi), chopped
120 g (4 oz) Capsicum (Shimla mirch), chopped
120 g (4 oz) Carrots (gajar), chopped
1/2 cup (60 g) 2 oz Onions, chopped
120 g (4 oz) Potatoes, cut into fingers
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak), chopped
4 tbsp (60 ml) 2 fl oz Tomato puree
1 tbsp (15 ml) White vinegar (sirka)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the oil in a pan; add cumin seeds and dry red chillies. Saute for a few seconds. Add all the vegetables, salt, black pepper powder, and ginger. Mix well. Cook covered on low heat till the vegetables are almost tender.

2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.

3. Serve hot garnished with green coriander.

Indian Vegetable Recipes - Crispy Cauliflower with Potatoes

Serves : 2 - 4

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
500 g (1.1 lb) Potatoes, washed, diced
1/2 cup / 100 g (3 1/4 oz) Ghee
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (50 g) 1 3/4 oz Ginger (adrak), chopped Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
5 Green chillies, chopped
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped

Method :

1. Heat the ghee in wok (kadhai); add cumin seeds and ginger. Saute for a while.

2. Add cauliflower and potatoes. Mix well. Add salt, turmeric powder, red chilli powder, and green chillies. Cover the pan and cook on low heat for 15 minutes or till the vegetables are done.

3. Serve hot, garnished with green coriander.

Indian Rice Recipes - Cheddar Rice

Serves : 2

Ingredients :

1 tbsp oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
8 oz (225 g) wholegrain rice
6 oz (175 g) mushrooms, thickly sliced
15 fl oz (450 ml) hot chicken stock
1/2 teaspoon (2.5 ml) dried oregano
3 oz (75 g) Cheddar, grated
3 tbsps fresh chopped parsley

Method :

1. Heat the oil in a saucepan and gently fry the onion and garlic until translucent.

2. Stir in the rice and mushrooms. Add the stock and bring to the boil, stirring. Add the oregano and cheese.

3. Pour into a buttered casserole.

4. Bake at Mark 4 (180°C) 350°F, for 30 minutes or until the rice is tender.

5. Stir in the parsley and serve with green salad.

Indian Rice Recipes - Rice with Shrimps

Serves : 2 - 3

Ingredients :

100 g peeled shrimps
100 g long grain rice
2 oz (50 g) ham
1/2 stick (2 oz) 50 g butter
salt and pepper

Method :

1. Wash and drain the rice.

2. Cook in boiling salted water for 15-18 minutes; drain well.

3. Return the rice to the dry pan.

4. Cut the ham into thin strips.

5. Melt the butter in a frying pan, add the rice and fry for 4-5 minutes.

6. Stir in the ham and shrimps and heat for 2-3 minutes.

7. Season to taste with salt and pepper.

8. Pile on to a warmed serving dish.

Indian Non-Vegetarian Recipes - Tandoori Pomfret

Serves: 4

Ingredients :

4 (450 g (1 lb) each) Pomfrets
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 Eggs, yolks
3 tbsp (60 ml) 2 fl oz Cream
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (6 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
2 tbsp (20 g) Gram flour (bcsan)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Butter / Vegetable oil for basting

Method :

1. Clean and wash the fish. Make 2 - 3 incisions on both sides.

2. Whisk together the yoghurt and egg yolks with the remaining ingredients to make a smooth paste.

3. Coat the fish evenly with the yoghurt paste and leave to marinate for at least 3 hours.

4. Preheat oven to 180°C (350°F). Skewer the fish from mouth to tail. Roast for 10 minutes. Remove from heat and hang the skewers to drain the excess liquid. Baste with butter and roast again for 3 - 5 minutes.

5. Serve at once, accompanied by a salad.

Indian Non-Vegetarian Recipes - Chilli Prawns

Serves : 3 - 4

Information :

This delightful, spicy combination makes a lovely, light main course for a casual supper. Serve with rice, noodles or even freshly cooked pasta and a leafy green salad.

Ingredients :

45 ml (3 tbsp) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 fresh red chilli, chopped
450 g (1 lb) ripe tomatoes, skinned, seeded and chopped
15 ml (1 tbsp) tomato puree
1 bay leaf
1 thyme sprig
90 ml (6 tbsp) dry white wine
450 g (1 lb) cooked large prawns, peeled
salt and ground black pepper
roughly torn basil leaves, to garnish

Method :

1. Heat the oil in a pan, then add the shallots, garlic and chilli and fry until the garlic starts to brown.

2. Add the tomatoes, tomato puree, bay leaf, thyme, wine and seasoning. Bring to the boil, then reduce the heat and cook gently for about 10 minutes, stirring occasionally, until the sauce has thickened. Discard the herbs.

3. Stir the prawns into the sauce and heat through for a few minutes. Taste and adjust the seasoning. Scatter over the basil leaves and serve at once.

For a milder flavour, remove all the seeds from the chilli.

Indian Starter Recipes - Surati Patties

Serves: 6-8

Ingredients :

500 g (1.1 lb) Potatoes, boiled, mashed till smooth
Salt to taste
2 tbsp (20 g) Refined flour (maida)
For the filling, mix well together:
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
2 tsp (6 g) Garlic (lasan), chopped (optional)
1 tbsp (15 g) Cashew nuts (kaju), chopped
1 tbsp (10 g) Raisins (kishmish)
1 tbsp (20 g) Sugar
Salt to taste
Vegetable oil for deep-frying

Method :

1. Add salt and flour to the potatoes. Knead into a soft dough.

2. Grease your palms, take a small amount of the potato mixture and shape into a flat, round cake.

3. Put about 2 tsp of the filling in the centre, roll into a round ball, ensuring that the filling stays in. Flatten into a small, round cake. Similarly, prepare the other cakes.

4. Heat the oil in a wok (kadhai); deep-fry the cakes on high heat till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.

5. Serve with Coriander chutney

Indian Starter Recipes - Skewered Egg and Potato Rolls (Baida Kebab)

Serves: 4

Ingredients :

10 Eggs, hard-boiled, grated
200 g (7 oz) Potatoes, boiled, mashed
1 tsp (2 g) Garam masala
1 tsp (2 g) Chaat masala
1/2 cup (60 g) 2 oz Breadcrumbs
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
2 tsp (12 g) inger (adrak), chopped
1 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (40 g) Butter for basting

Method :

1. Mix together the eggs, potatoes, garam masala, chaat masala, breadcrumbs, salt, red chilli powder, ginger, preen chillies, green coriander, and raw egg.

2. Divide this mixture into 5 equal portions

3. Wrap each portion along the length of the skewers with wet hands leaving a 2 cm gap between each. Roast for 5 - 10 minutes.

4. Remove and baste with butter. Roast further for 3 - 5 minutes or until cooked.

5. Remove from skewers and serve hot with mint chutney.

Indian Sweets Recipes - Ooniappam (Jaggery Banana Balls)

Serves : 6

Ingredients :

1 cup (115 g) 3 3/4 oz Rice flour, sifted
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup Bananas, ripe, mashed, smoothened
1/2 cup (100 g) 3 1/2 oz Jaggery (gur)
1 1/2 tbsp (30 g) 1 oz Sugar
a pinch Soda bi carbonate

Method :

1. Mix the rice flour with coconut.

2. Melt the jaggery in a pan and boil it to a one-thread consistency. Remove the pan from the heat.

3. Mix all the remaining ingredients with the jaggery. Add the jaggery mixture to the rice flour mixture and make a smooth batter.

4. Heat the oil in a wok (kadhai); pour a spoonful of the batter and deep-fry till brown. Remove and repeat till all the batter has been used.

5. Keep dipping the spoon into water so that the batter falls off easily.

Note: The bananas used in this recipe are the plump yellow variety called palayankodan—alternatively any other variety can also be used.

Indian Sweets Recipes - Aam Sandesh (Cottage Cheese Fudge Stuffed With Mango)

Makes : 12-14

Ingredients :

400 g (14 oz) Soft cottage cheese (chenna, fresh)
1 Alphonso mango, big, ripe, cut into thin slices
2 tbsp (40 ml) Cream
2/3 cup (100 g) 3 1/2 oz Sugar, powdered
1 tbsp Rock candy (mishrij, broken
1/2 g Saffron (kesar), soaked in rose water

Method :

1. Squeeze the water out from the cottage cheese and mash well with your palms.

2. When it becomes soft and fluffy, add cream and sugar; mash well again.

3. Divide the mixture equally into 2 parts. Flatten the parts into 1/4 inch - thick squares.

4. Cover the first square with the mango slices and then put the second layer over the mango, covering it completely.

5. With a broad knife, trim the edges neatly. Garnish with saffron and rock candy, and chill for at least 1/2 hour.

6. Cut into 1 inch squares and serve.

Indian Curry Recipes - Dhaba Dal (Rich and Buttery Split Black Gram)

Serves : 4 - 6

Ingredients :

2 cups (300 g) 9 oz Split black gram (urad dal)
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste

For the Tempering :

3/4 cup (150 g) 5 oz Unsaited butter
2 tsp (4 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, chopped
6 (18 g) Green chillies, halved
1 tbsp (25 g) Ginger (adrak), chopped
2 tsp (4 g) Garam masala
1/2 cup Tomatoes, chopped
1/4 cup (50 ml) 1 3/4 fl oz Lemon (nimbu) juice
1 tbsp (20 g) Butter
1 tsp (6 g) Ginger paste
1 tsp (6 g) Garlic (lasan) paste

Method :

1. Wash and clean the split black gram and boil in water, adding turmeric powder, red chilli powder, and salt. Cook until tender. Drain any excess water. Keep aside.

2. Heat the unsalted butter; add cumin seeds and saute until they crackle. Add the onions, green chillies, and ginger. Fry until brown in colour. Add the boiled black gram.

3. Put in the garam masala, tomatoes, and lemon juice. Stir for a minute. Add the ginger and garlic pastes. Mix well. Add 1/2 cup water and bring to the boil. Add 1/4 cup butter and stir until completely absorbed.

Indian Curry Recipes - Vegetable Curry

Ingredients :

1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed

Method:

1. Mix the garlic, coriander and the chili powder along with salt and place it aside.

2. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Wait until the mustard seeds stop making any noise.

3. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.

4. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)

Indian Chutney Recipes - Til-Tamater Chutney (Sesame Seeds and Tomato Chutney)

Serves : 4

Ingredients :

200 g (7 oz) Tomatoes, chopped
2 tbsp (10 g) Sesame (til) seeds
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1/2 tsp Red chilli powder
1/2 tsp Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Split black gram (urad dal), roasted

For the Tempering:

2 tbsp (30 ml) 1 fl oz Vegetable oil
5 Dry red chillies (sookhi lal mirch)
a few Curry leaves (kadhi patta)
1/2 tsp (1 1/2 g) Mustard seeds (rai)

Method :

1. Heat the oil in a pan; add onions and saute till light brown. Add red chilli powder, turmeric powder, asafoetida, and sesame seeds. Saute for a few minutes.

2. Add tomatoes and split black gram. Cook for 10 minutes. Remove from heat and keep aside to cool. Blend to a fine paste.

3. For the tempering, heat the oil in a pan; add dry red chillies, curry leaves, and mustard seeds. Saute till they crackle. Remove from heat, mix into the prepared chutney and serve.

Indian Chutney Recipes - Anjeer Ki Chutney (Fig Chutney)

Serves: 4

Ingredients :

500 g (1.1 lb) Figs (anjeer), dried, blanched for 10 minutes
4 tbsp (60 g) 2 oz Almond (badaam), blanched for 10 minutes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
100 g (3 1/2 oz) Garlic (lasan), chopped
1 tbsp (20 g) Sugar
1 tsp (2 g) Red chilli powder
4 - 5 Green chillies, chopped
Salt to taste
3 1/2 tbsp (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
5 tsp (25 ml) White vinegar
2 tsp (4 g) Green cardamom (choti elaichi) powder
2 tsp (6 g) Melon (magaz) seeds

Method :

1. Heat the oil in a pan; fry onions and garlic until golden brown. Remove and keep aside.

2. Combine all the ingredients (except green cardamom powder and melon seeds) and blend to a fine paste.

3. Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.

4. Refrigerate and use as required. (This can be refrigerated in an airtight container for 1 - 2 months).

Indian Sweets Recipes - Fruit Shrikhand (Indian Creamy Yoghurt With Fruits)

Serves : 2 - 4

Ingredients:

1 cup (200 g) 7 oz Yoghurt (dahi), hung for 1 hour
6 tsp (30 ml) 1 fl oz or to taste Artificial sweetener
1/4 tsp Green cardamom (choti elaichi) powder
a pinch Nutmeg (jaiphal) powder
150 g (5 oz) Mixed fruits (of your choice), pureed
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice

Method :

1. Blend the yoghurt with 4 tsp artificial sweetener and spices till creamy. Add a little water if necessary. Keep aside.

2. Mix the fruit puree with lemon juice and the remaining artificial sweetener. Keep aside.

3. Top the yoghurt mixture with the mixed fruit puree. Serve chilled.

Indian Sweets Recipes - Meetha Chawal (Sweetened Rice Mixed With Almonds And Pistach)

Serves : 6

Ingredients :

1 1/4 cups (250 g) 9 oz Rice, Basmati, soaked for 1 hour, drained
8 tbsp (120 g) 4 oz Ghee
4 Cloves (laung)
4 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), soaked
25 g Almonds (badaam), blanched
25 g Pistachios (pista), chopped
25 g Pine nuts (chilgoza), peeled

Method :

1. Parboil the rice and spread it out on a flat dish to cool.

2. Heat the ghee in a wok (kadhai); add cloves, green cardamom, and cinnamon stick.

3. Add 1/2 cup water, sugar, and saffron; stir till the syrup becomes slightly sticky.

4. Add rice and stir carefully on low heat for 15 minutes or till the mixture is absolutely dry. Remove from heat.

5. Add almonds, pistachios, and pine nuts; mix gently. Serve hot.

Indian Pickle Recipes - Dahi Mirch (Crushed Green Chillies Blended In Yoghurt)

Serves: 6 - 8

Ingredients :

1 cup (200 g) 7 oz Yoghurt (dahi), strained
10-12 Green chillies
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
2 tbsp (30 g) 1 oz Prepared mustard or kasundi
Salt to taste

Method :

1. Boil the green chillies and crush them coarsely.

2. Blend all the ingredients together with a hand mixer for 3 - 4 seconds.

3. Store in an airtight jar and keep in a cool, dry place. The chillies will be good for up to 8 - 10 days.

Indian Pickle Recipes - Mixed Vegetable Pickle

Ingredients :

500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
300 g (11 oz) Turnips (shalgam), thinly sliced
300 g (11 oz) Carrots (gajar), thinly sliced
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
100 g (3 1/2 oz) Onions, pureed
5 tbsp (105 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3/4 cup (112 g) 3 3/4 oz Sugar
1 cup (200 ml) 7 fl oz Vinegar (sirka)
5 tsp (10 g) Garam masala
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Cumin (jeera) seeds
4 tsp (8 g) Mustard seeds (rai)
Salt to taste

Method :

1. Keep the vegetables in the sun to dry for 2 days.

2. Heat the mustard oil in a wok (kadhai); add onion puree and ginger-garlic paste, stir-fry for a few minutes. Add the dry spices, salt, and vegetables. Cook covered for 5 - 10 minutes.

3. Mix the sugar in the vinegar, stir till the sugar dissolves completely. Add this mixture to the vegetables and mix well. Remove, keep aside to cool. Transfer the contents into a glass jar, cover with a cloth and secure with a string. Keep in the sun for 5 days. Serve with any meal.

Indian Starter Recipes - Sago Patties — South Indian Style

Ingredients :

1/2 cup (100 g) 3 1/2 oz Sago (sabu dana)
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (matha)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1 tsp (2 g) Red chilli powder
a pinch Asafoetida (hing)
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 g) Ghee
Salt to taste
Vegetable oil for frying

Method :

1. Soak the sago in buttermilk for 30 minutes.

2. Add all the ingredients (except oil) to the soaked sago. Season with salt and add enough water to make a stiff batter.

3. Divide the sago batter into equal portions and shape each portion into round patties.

4. Heat the oil in a wok (kadhai); add a few patties at a time and deep-fry for 15-20 minutes or till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.

5. Serve hot with coconut chutney

Indian Starter Recipes - Morel Mushroom Cutlets

Ingredients :

150 g (5 oz) Morel mushrooms (guchhi), chopped
3 Potatoes, boiled, peeled
50 g (1 3/4 oz) Green peas (hara matar), boiled
3 Onions, medium-sized, finely chopped
3 Green chillies, finely chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tbsp (4 g) Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Breadcrumbs
1 cup (100 g) 3 1/2 oz Gram flour (besan)
a pinch Salt

Method :

1. Mix the first eleven ingredients together in a bowl, adding the breadcrumbs last.

2. In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.

3. Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.

4. Heat the oil in a frying pan till smoking; dip each cutlet in the gram flour batter and fry till evenly crisp and golden brown. Remove and drain on absorbent kitchen towels.

5. Serve hot with mint chutney.

Valentines Day Special Recipes - White Chocolate Raspberry Cheesecake

Ingredients (Nutrition) :

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions :

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Valentines Day Special Recipes - Ice Cream Sandwich Hearts Recipe

Ingredients:

36 oz refrigerated Peanut Butter Cookie Dough
2 tblsp Peanut (finely chopped)
Chocolate (melted) or Chocolate Sauce
2 cup Vanilla or Chocolate Ice Cream (softened)

How to Make :

1. For about 15 minutes let dough at room temperature.

2. Lubricate a jellyroll pan.

3. Put cookie dough into prepared pan sprinkle with peanuts.

4. Lightly press some nuts into it.

5. Bake it in a preheated oven to 350°f till set and golden brown, it will take about 20-25 minutes.

6. Let it cool completely in pan.

7. With the help of a heart-shaped cookie cutter cut 16 hearts.

8. Pour 1/4 cup ice cream onto 8 hearts.

9. Make top with remaining hearts.

10. Press lightly to spread ice cream to edges.

11. Pull out excess ice cream from edges.

12. Decorate sandwiches on plate.

13. Sprinkle with chocolate sauce and serve.

Indian Pastry Recipes - Cream Cheese Pastry

Cream cheese pastry is a moist, flaky pastry often used with sweet or nut-flavoured fillings. It is ideal for rich tartlets and tiny petit fours. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

Ingredients :

1 2/3 cup (175 g) plain flour (All purpose)
125 g (4 oz) full-fat soft cheese, at room temperature
1 stick (8 tbsp) 4 oz (112 g) butter, at room temperature
1 tsp sugar
1/2 tsp salt

Method :

1. In a large bowl, sift together the flour and salt. Add the butter, sugar and soft cheese and, with an electric mixer, beat the ingredients together until well blended and a soft pastry forms.

2. Shape into a ball, flatten to a disc and wrap tightly.

3. Refrigerate about 1 hour before rolling and shaping.

Indian Pastry Recipes - Nut Pastry

Nut pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. It should be crisp, light yet firm in texture and light handling; use of cool ingredients and work surfaces is essential. Remember; too much liquid produces a tough pastry and too little produces a dry, crumbly pastry which is difficult to handle. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

Ingredients :

2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water
25 g (1 oz) very finely chopped nuts

Method :

1. Sift the flour and salt into a bowl. Add the fats and the nuts (shelled walnuts, peanuts, cashew nuts, hazelnuts or almonds). Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

3. Roll out and use as required.

4. To cook, bake at 200 - 220°C (400 - 425°F) mark 6 - 7, except where otherwise specified, until lightly browned.

Storing Nut Pastry :

1. Wrapped in cling film, uncooked nut pastry dough will keep for up to three days in the refrigerator.

2. Both baked and unbaked nut pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.

Indian Salad Recipes - Raw Papaya Salad

Ingredients :

250 g (9 oz) Papaya (papita), raw, small, peeled, coarsely grated
1 tsp (5 ml) Vegetable oil
a pinch Asafoetida (hing)
1/4 tsp Mustard seeds (rai)
4 - 5 Green chillies, slit
1/4 tsp Cumin (jeera) seeds
1 tsp (3 g) Sugar
1 tbsp (15 g) Groundnuts (moongphalli), chopped
1 Juice of lemon (nimbu)
1 tsp Green coriander (hara dhaniya), finely chopped
Salt to taste

Method :

1. Heat the oil in a pan; add asafoetida and mustard seeds. When they start spluttering, add green chillies and saute.

2. Add the papaya, cumin seeds, sugar, groundnuts, lemon juice, green coriander, and salt; mix thoroughly, and remove from heat. Keep aside to cool.

3. Serve cold as an accompaniment.

Indian Salad Recipes - Sprouted Green Gram Salad

Ingredients:

1 2/3 cups (250 g) 9 oz Whole green gram (moong dal), soaked for 8 hours
1 tsp (5 ml) Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/4 tsp Asafoetida (hing)
1 cup (250 ml) 8 fl oz Water
1/4 tsp (1 1/2 g) Soda bicarbonate
Salt to taste
1/2 tsp (1 1/2 g) Sugar
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp Turmeric (haldi) powder
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder

Method :

1. Drain the green gram and tie in a muslin cloth. Keep the cloth inside a vessel in a cool place and cover it tightly. Keep aside for 24 hours to allow the green gram to sprout.

2. Heat the oil in a pan; add mustard seeds. Once they crackle, add asafoetida and sprouted green gram.

3. Add water, soda bicarbonate, salt, sugar, and the spices. Mix well. Cook covered for 10 minutes or until tender.

4. Serve hot with any curry.

Indian Snacks Recipes - Bonda With Instant Mashed Potato

This recipe was taken from Saranya Mandava's book on Indian cuisine.

Ingredients:

1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil

Method:

The filling is prepared as follows:
-----------------------------------
1. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion.

2. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown.

3. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.

4. Add potato (now mashed) and fry for 5 minutes.

5. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:
----------------------------------
1. Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly.

2. After the batter is prepared, make small balls out of the filling and roll them in the batter.

3. Next fry it in hot oil. You will get about 20-30 small bondas.

Indian Snacks Recipes - Pakoras (Savory Fritters)

Ingredients:

Batter:

1/2 c Besan
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

Vegetables:

1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method:

1. In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again.

2. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.

3. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.

4. Serve hot.

Indian Bread Recipes - Naan Recipe

Ingredients for indian naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Method :

1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.

2. Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

5. About half an before the naan are required, turn on the oven to maximum heat.

6. Divide the dough into 8 balls and allow rest for 3-4 minutes.

7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

8. Shape each ball of dough with the palms to make an oval shape.

9. Bake the indian bread naan until puffed up and golden brown. Serve hot.

Indian Bread Recipes - Stuffed Parathas

Make dough for regular chappati's.

Fillings :

Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and Mango Powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method:

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Indian Vegetable Recipes - Cauliflower And Potatoes (Aloo Gobi)

Ingredients :

1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala

Method:

1. Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices.
2. Break the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each).
3. Add both to Masala and lower heat to simmer.
4. Cover the pot until the cauliflower and potatoes are coated.

Indian Vegetable Recipes - Curried Garbanzo Beans

Ingredients:

8 oz Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
to taste Pepper
1 large Cardamom
6 Cloves
1" Cinnamon stick
to taste Salt
Paprika
4 oz Oil
Mango Powder
3 Onions
Dried Pomegranate Seeds
4 Tomatoes

Method :

1. Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.

2. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.

3. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.

4. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.

5. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.

Indian Dessert Recipe - Lychee Kheer

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

Ingredients:

300 gm lychees, fresh or canned (if canned, chop into small pieces)
1 litre milk
3 tbsp khoya, grated
40 gm basmati rice
100 gm sugar
1/2 tsp green cardamom powder
A few drops of rose water
12 pistachios
12 almonds

Method:

1. Soak Basmati rice for 15 minutes, drain and coarsely grind.

2. Blanch almonds and pistachios. Remove skin and slice finely. Keep aside for garnish.

3. In a deep pan, pour milk and boil for 10 minutes stirring continuously so that the skin does not form on top. Add in coarsely ground rice and cook till the rice granules are soft.

4. Also add in the khoya, sugar, chopped lychees and stir for two minutes.

5. Sprinkle in green cardamom powder and rose water. Remove from heat.

6. Cool the kheer and pour in individual serving bowls. Sprinkle with sliced almonds and pistachios. Serve chilled.

Indian Dal Recipes - Masala Dal

Serves: 5-6
Preparation time: 20 minutes

Ingredients:

1 cup toor dal (split gram)
2 medium tomatoes
A bunch of coriander leaves
2 tsp coriander powder
8-10 red chilies or 2-3 tsp chili powder
2-3 flakes garlic
A small piece of ginger
Some butter
3 small onions
1 tsp cumin seeds or powder
Few cardamoms, cloves & cinnamon
Salt to taste

Method:

1. Boil the toor dal in the pressure cooker for only two whistles. It should be just boiled and not too soft.

2. In the blender, grind together 2 onions, garlic, ginger, coriander leaves, tomatoes, cumin seeds, coriander powder and the red chilies or chili powder.

3. Slice the other onion finely and keep aside.

4. Melt butter in a pan and fry the sliced onion with the cardamoms, cinnamon stick and cloves.

5. When the onions are turning a little brown, add the ground masala and fry around 15-20 minutes. All the water should have evaporated and the paste should be dry.

6. Now add the boiled dal to it and add a little water to make gravy. Add salt to taste.

7. Boil for a while till you get the required consistency. This is really delicious if you make it right. It is also very easy.

8. The trick here is to fry the masala well. Serve hot with rice and papad.

Indian Dal Recipes - Tomato Shorba

Ingredients:

500g tomatoes
15g pepper corns
2 cloves
1 bunch of coriander & mint leaves each
20g dry methi (fenugreek) leaves
Salt to taste
1 small lemon
1/2 tsp sugar

Method :

1. Cut the tomatoes into big pieces. Add 3 glasses of water, salt, pepper corns, cloves, mint, cilantro and dry fenugreek leaves and boil for 30 minutes.

2. Remove from heat and sieve the ingredients. To this, add sugar, lemon juice, few coriander leaves and serve hot.

3. This helps as a medicine for cold and cough.

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.

4. For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.

5. 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.

6. Garnish with chopped mint and coriander leaves.

7. Serve hot with raita.

Indian Rice Recipes - Nawabi Biryani

Serves : 6
Preparation Time : 40-45 minutes

Ingredients:

325 gms basmati rice
1/2 kg mutton, cut in pieces
3 onions, sliced
1/2 tbsp ginger-garlic paste
1 tsp garam masala
3 red chilies
1" piece cinnamon
1/2 cup curd (yogurt), beaten
3 green cardamom
5 pepper corns
5 cloves
1/2 tsp shah jeera (black cumin seeds)
1/2 tsp turmeric powder
1 pinch saffron, dissolved in 1/4 cup milk
5 jardalu (apricots)
Dry fruits, as required
Coriander leaves & pudina (mint) leaves, as required
Ghee, as required

Method:

1. Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste.

2. Grind the fried onions and red chilies to a fine paste.

3. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

4. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

5. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

6. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.

7. Remove, spread out to cool and remove the whole spices.

8. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala. Cover with a layer of rice, followed by a melted ghee and then the saffron milk.

9. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

10. Mix and serve hot garnished with chopped coriander & pudina.

Indian Non-vegetarian Recipe - Mutton Pepper Masala

Ingredients

Mutton - 1/2 kg
Small Onions (chopped) - 1/2 cup
Red Chillies - 2
Pepper Powder - 3 tsps
Jeera Powder - 2 tsps
Turmeric Powder - 1 tsp
Oil - 2 tsps
Salt to taste

Method:

1. Take 2 tsps of oil in a pressure cooker, add onion and chilli. Saute it till golden brown, add mutton pieces turmeric powder, salt and little water. 2. Stir it well for 2 minutes.

3. Then add fresh ground pepper and jeera powder and pressure cooker the contents for 15 minutes.

4. Stir well and serve hot. This dish goes nice with plain rice and rasam satham.

5. You can try this with chicken also.

Indian Non-vegetarian Recipe - Mutton Kheema Masala

Ingredients:

500 grams Mutton Kheema
1 Onion Chopped
1 Tomato Chopped
1"piece Ginger Chopped
6 flakes Garlic Sliced
2 tbsp Vinegar
Oil as you need
Salt as per taste

To Grind to a paste :

1 tbsp Chilli Powder
2 tbsps Coriander Powder
1 tsp Turmeric Powder
3 Cardamoms
5 Cloves
1"piece Cinnamon
1 tsp Saunf

Method:

1. Grind all the ingredients for the masala paste together witha little water. Keep aside.

2. Heat oil in a pan. Add ginger, garlic and onions. Saute till they are golden in colour. Add tomatoes. Saute till they are soft and pulpy.

3. Add the ground masala paste and fry well till the oil starts oozing out.

4. Add the kheema to this and mix well. Stir for a minute or two.

5. Add enough water to cook the kheema till tender. Add salt to taste and vinegar. Mix well. Garnish with chopped coriander leaves.

6. You can serve this with rice as a side dish or chappathies.

Indian Curry Recipe - Sambhar

Ingredients:

1 cup Toor Dal
1 tsp Tamarind
3 tsp Salt
a pinch Turmeric
2 tsp Channa Dal
3 tsp Dhania seeds
1 pinch Hing
3 Red chilies
1/4 cup Grated coconut
1 tsp Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces

Method:

1. Boil the toor dal with 3 cups of water.

2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut. Grind the above mixture with water.

3. Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.

4. Add boiled dal and bring it to a boil.

5. In the meantime fry the mustard seeds and onion.

6. Add the above ingredients & coriander leaves to the mixture.

Indian Curry Recipe - Green Pepper Curry

Ingredients:

2 large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt

Method:

1. Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.

2. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes.

3. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves.

4. Cook on low heat (should take around 15 minutes).

Indian Rice Recipes - Navrattan Pullao (Nine-Jeweled Rice)

Ingredients:

1 cup Basmathi rice
1 3/4 cup Water
1/4 cup Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 tsp Salt
1/2 tsp Cumin seed

For Mixing with rice before serving:

A) 1/4 cup frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 tsp water.

B) 1/4 cup diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 tsp water.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.

Ingredients:

1 Thinly sliced onion
2 1/4 cup Ghee
1 oz Almonds
1 oz Cashew nuts
1 1/2 oz Golden raisins
1 oz Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method:

1. Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking.

2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil.

3. Add the water which the rice was soaking in.

4. Pressure cook, building up the pressure to 15 min. and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

5. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.

6. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Indian Rice Recipes - Saffron Rice (Kesar Chawal)

Ingredients:

2 cup Rice
4 cup Water
6 Tbsp Ghee
1 tsp Saffron threads (or less)
2 Tbsp Hot water
1 cup Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 Tbsp Cumin seed
4 Cloves
2 tsp Salt

Method:

1. Soak saffron in hot water. Wash and soak rice in 3 cup water (optional).
2. Heat ghee and fry onions and then remove and keep aside.
3. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions.
4. Drain the rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add saffron and its water and pressure cook at 15 min.
8. Remove from the heat and allow the pressure to drop by itself.

Indian Dessert Recipes - Shahi Tukra (Bread Pudding)

Ingredients :

Bread Slices - 8
Milk - 400 ml
Sugar - 150 gms
Crushed cardamom - 1 tsp
Condensed milk - 100 ml
Fried Cashewnuts - 15 gms
Fried sliced Pista - 15 gms
Fried sliced Badam
Khoya (sweet) - optional - 50 gms
Vegetable oil for frying

Method :

1. Remove the crust of the bread and cut into triangles. Deep fry in vegetable oil.

2. Boil milk till it reduces to half and add sugar and crushed cardamom. Add khoya(optional). Simmer for 10 minutes. Remove from fire.

3. Add condensed milk to this boiled milk and mix well.

4. Arrange the fried bread slices on a tray.

5. Pour the prepared milk over the bread slices and garnish with the chopped and fried nuts.

6. Refrigerate for an hour and serve cold (optional).

7. Place in a preheated oven for 3 minutes and serve hot (optional).

Indian Festival Recipes - Rice Payasam

Ingredients :

Basmati Rice & chopped almonds - 4 tsp,
Milk - 2 cups,
Coconut Extract - 1 cup,
Evaporated Milk - 1 tin,
Sugar - 1&1/2 cups,
Cardamom Powder - 1/4 tsp

Method :

1. Soak rice for 15 minutes.
2. Allow the milk and coconut extract to boil, add the soaked rice and cook.
3. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes.
4. Add the evaporated milk and let it boil.

Indian Festival Recipes - Rava Pongal

Ingredients :

Rava 1 cup
Moong Dal 1/2 cup
Cashew Nuts 10 no
Ghee 4 tbs
Curry Leaves
Chopped Ginger 1 tsp
Blackpeppercorn 1 tsp
Cumin Seeds 1 tsp
Salt to taste

Method :

1. Fry the rava without any oil till it is really hot to touch.

2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.

3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.

4. Pressure cook the moong dal with 1 cup of water.

5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.

6. Add the required salt.

7. Allow this to boil well.

8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.

9. While the rava is being cooked add the ghee little by little.

10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.

11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.

12. This goes well with coconut chutney.

Indian Festival Recipes - Til Burfi Recipe

Ingredients:

1 cup Til (sesame seed)
1 can Condensed Milk
1/2 stick Butter
1 cup Milk Powder
1 cup Jaggery

How to make Til Burfi:

1. Roast the sesame seeds in a dry skillet.
2. Grind them coarsely in a blender.
3. Now heat the jaggery in a thick bottomed vessel till it melts completely.
4. Mix all the ingredients along with grounded sesame seeds in a glass dish.
5. Microwave the mixture for about 3 minutes.
6. Grease a tray with butter and leave aside.
7. Stir the mixture properly and microwave again for 3 minutes.
8. Remove it when bubbling starts.
9. Stir till it becomes thick.
10. Spread the mixture on greased tray.
11. Cut in squares when cool.
12. Til Burfi is ready.

Indian Non-Vegetarian Starter Recipes - Chicken Chips

Ingredients:

2 cups boneless chicken
salt and pepper to taste
1/2 cup corn flour
1 cup sooji
oil for frying

Method:

1. Shred the chicken into small bitable pieces. Apply salt, pepper and a little vinegar.

2. Leave it aside for 15 minutes.
3. Cook till done without adding water.
4. Add a cup of water to the corn flour and make into a thin batter.
5. Dip the chicken pieces in the batter and roll over in the sooji.
6. Deep fry and drain on a tissue or a kitchen towel.

Note:

This dish can also be made from the leftover chicken from the frys and grilled ones.
The only point is that it should be dry.

Indian Salad Recipes - Chicken Apple Salad

Cooking time: 10 minutes (excluding chicken cooking time)

Serves: 4

Ingredients:

2 cups cooked chicken pieces
2 cups torn lettuce leaves
2 cups apple, peeled and cubed
1/2 cup halved fresh strawberries
1/2 cup cubed cheddar cheese
2 tbsp raisins

For Dressing:

1/4 cup salad oil
1/4 cup apple cider vinegar
3 tbsp sugar
1/8 tbsp cinnamon powder
(Mix it well)

Method:

1. Mix all the ingredients of salad except raisins
2. Before serving pour the dressing
3. Toss it well
4. Garnish with raisins
5. Serve immediately

Indian Sweet Recipes - 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 Dessert Recipes - Cornflake & Mixed Nut Icecream

Serves : 6
Preparation time : 40 minutes

Ingredients :

For the ice-cream :

2 cups milk
1 cup milk powder
1/2 cup (100 grams) fresh cream
1/3 cup powdered sugar
1 tsp. vanilla essence

For the Granola Bars :

1/2 cup crushed cornflakes
1/2 cup quick rolled oats
1/4 cup mixed nuts (almonds, pistachios, walnuts & cashewnuts), chopped
1 tbsp. melon seeds (charmagaz)
1 tbsp. raisins
1/2 cup sugar
Butter to grease

Method:

1. For the granola bars, lightly roast the oats, nuts and melon seeds and keep aside to cool. When cooled, mix together the cornflakes with the nuts, toasted oats, melon seeds and raisins.

2. Add the sugar in a heavy-bottomed pan and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised).

3. Remove from the fire, add the rest of the ingredients and mix well. Pour this mixture onto a greased plate. Using a large greased rolling pin, roll it out lightly to form a square of approximately (8" x 8").

4. While it is still warm, cut out into rectangular bars, crush into small pieces and keep aside.

5. For the ice-cream, combine all the ingredients together and whisk well till the sugar dissolves. Pour into a shallow container. Cover and freeze till it is semi-set.

6. Churn in a blender till all the ice crystals break down and transfer into a shallow container. Add the crushed granola bars and mix lightly. Transfer into a shallow container, cover and freeze till set. Scoop and serve.

7. Serve this with fruits and it will be an ideal summer brunch too. Kids will love this fun breakfast.

Indian Dessert Recipes - Mango Yogurt

Serves: 5-6
Preparation time: 15-20 minutes + Freezing time

Ingredients :

500g yogurt
1/2 tin condensed milk
1 medium sized mango
1 1/2 tbsp gelatin
1/2 cup water

Method :

1. Dissolve gelatin in 1/2 cup hot water.
2. Peel mango and slice. Reserve 1 slice for decoration and mash the rest into pulp.
3. Beat the yogurt lightly to break up the lumps.
4. In a serving bowl mix condensed milk, yogurt, mango pulp and dissolved gelatin.
5. Leave in refrigerator to set.
6. Serve well set decorated with thin slices of mango.

Indian Salad Recipes - Beetroot Salad With Sour Cream & Cumin

Ingredients :

25 gm butter
2 tsp ground cumin
150 ml soured cream
450 gm beet root, peeled and diced
Salt and pepper to taste

Method:

1. Melt the butter, sprinkle in the cumin and cook for one to two minutes, stirring.
2. Add the soured cream, beet root, salt and pepper to taste.
3. Cook until the beet root is heated through, stirring gently.
4. Transfer to a warmed serving dish, and serve at once.

Indian Salad Recipes - Apple Yogurt Delight

Serves 4

Ingredients :

4 sweet firm apples - peeled, and cut into pieces
2 cups fresh yogurt - tied in muslin cloth and hung for an hour to remove excess water
100 gm cheese - grated
1/2 tsp salt
2 tsp mustard
1 cucumber - thinly sliced (optional)
1 head lettuce - leaves washed and separated

Method :

1. Mix apples, yogurt, cheese, salt and mustard together. Chill for an hour.
2. On a flat serving dish arrange lettuce leaves in a circle.
3. Pile the apple mixture on the lettuce leaves. Surround with evenly placed cucumber slices.
4. Chill for another hour before serving.
5. This delicious and unusual salad goes excellently with roast meat and thinly sliced brown bread.

Indian Non-Vegetarian Dishes - Malai Chicken

Ingredients:

500g chicken
25g ginger-garlic paste
1/2 tsp chili powder
30g cashew nuts
25g khus khus seeds
10g garam masala
50g yogurt
50g oil
50g cream
50g onions
6 green chilies
A pinch of red orange color
1 lemon
1 small bunch cilantro
Salt to taste

Method:

1. Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15 minutes.

2. Blend the cashew nuts and khus khus seeds and make a paste. To this, add yogurt, chili powder, chopped green chilies, garam masala, salt, red orange color, chopped and fried onions. Apply this mixture to the chicken pieces.

3. Heat oil in a pan and cook masala applied chicken until done.

4. Serve with cream and cilantro on it.

Indian Non-Vegetarian Dishes - 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 Rice Recipes - Mushroom Biryani

Serves: 4 people
Preparation time: 30 minutes

Ingredients:

Mushrooms
3 Onions
3 green chili
3 glasses of Rice
Curd
Coriander
Masala powder
Salt to taste

Method:

1. Cut the Mushrooms into pieces. Marinate them in curd, masala and pinch of salt for 1/2 hr.

2. Cook Rice. Slice onions into thin long pieces.

3. In a pan heat oil. Add green chilies, after a little frying add onions and masala, salt. Remove when they get to a deep dark brown color.

4. Fry the marinated mushrooms in the same pan(it should have at least little oil) until all the curd becomes think as gravy.

5. In a large bowl, mix rice, mushrooms, and onions and Salt and masala (According to taste). Add Sliced Coriander.

6. Serve with raita or any spicy veg or non-veg curry.

Indian Rice Recipes - Capsicum Rice

Ingredients:

1 cup rice
4 or 5 capsicums
1 lemon
1 1/2 tbsp dry grated coconut
1/4 tsp turmeric
3 tbsp oil

For Seasoning:

1/2 tsp mustard seeds
1 tsp black gram
2 tsp Bengal gram
2 red chilies
Few curry leaves
8-9 cashew nuts
1 tbsp peanuts

For Masala powder:

6 red chilies
1" piece cinnamon
2 tsp coriander seeds
1/2 tsp cumin seeds
11/2 tsp black gram
11/2 tsp Bengal gram

Method:

1. Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.

2. Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.

3. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft.

4. Reduce heat and add grated coconut. Fry until light brown.

5. Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.

6. Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander leaves.

Indian Gravy Dishes - Stuffed Green Pepper

Serves: 4-5
Preparation time: 30-35 minutes

Ingredients:

6 small green peppers, slit each into 4 sections and remove centers
1 cup gram flour (besan), sieved and lightly roasted
1 tsp chili powder
2 onions, finely chopped
1/2 tsp garam masala
Salt to taste
2 tbsp jaggery
2 tbsp tamarind pulp
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida
Coriander leaves for garnishing

Method:

1. Soak green peppers in warm water for 15 minutes. Then drain off the water.

2. Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.

3. Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture.

4. Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender.

5. Grill in a hot oven till browned. Sprinkle rest of the coriander leaves. Serve with pulao rice or parathas.

Indian Gravy Dishes - 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, Raisins.

Indian Dal Recipes - Tomato Dal

Ingredients :

3 tomatoes, cut into big pieces
1 cup split gram (tuwar dal)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
3 green chilies
2 red chilies
2 tbsp oil
Salt to taste
1 tsp red chili powder
1 sprig curry leaves

Method :

1. Wash the split gram well and add 3 cups of water.

2. To this, add chopped tomatoes, green chilies, turmeric, salt, chili powder and pressure cook for 30 minutes.

3. When the split gram gets cooked, remove from heat and transfer to a serving dish.

4. Heat oil in a pan, fry the mustard seeds, cumin seeds, curry leaves, red chilies and add to the dahl when it splutters.

5. Serve with rice or chapathis.

6. Spinach dal can also be prepared by the same procedure by keeping spinach instead of tomatoes.

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 palakinto 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 Rice Recipes - Garlic Rice

Ingredients:

2 cups cooked cold rice
2 dried curd chilies, chilies soaked in curd (yogurt)
10 flakes garlic
1 1/2 tbsp oil
1/4 tsp salt
1/4 tsp mustard seeds

Method:

1. Peel garlic flakes and break the curd chilies into halves.

2. Heat oil in a pan and add the mustard seeds. When they splutter, add chilies and fry them on a slow flame till the chilies get brown.

3. Add garlic and fry till they become light golden in color.

4. Mix in the rice, salt and stir well so that the salt mixes uniformly and the rice gets heated.

5. This rice is tasty by it self and does not need any side dishes.

Indian Rice Recipes - Green Rice

Ingredients:

2 cups rice
1 bunch spinach, chopped and blend to fine puree
2 onions, finely chopped
4 green chilies, chopped
1" cinnamon stick
2 cloves
Salt to taste
4-5 tbsp ghee or butter

Method:

1. Mix the rice with water and cook until it is done.
2. Heat ghee in a pan and fry the cloves, cinnamon, green chilies and onions until golden in color.
3. Then add spinach puree, salt and cook until the raw smell of the spinach disappears.
4. When the ghee floats on the top of the spinach mixture, add cooked rice and mix well.
5. Mix well so that the spinach puree mixes well with rice.
6. Serve hot.

Indian Non-Vegetarian Recipes - Kentucky Fried Chicken

Ingredients :

Chicken – 1 kg (Leg OR Breast pieces)
Ginger paste- 1 tbsp
Garlic Paste – 1 tbsp
Soya sauce – 1 tbsp
Chilli sauce – 1 tbsp
Tomato sauce – 1 tbsp
Pepper powder – 1 tsp
Salt – 1 – 1 ½ tsp
Water – 1 ½ cup

For the Batter :

Maida – 1 ½ cup
Egg – 1 no.
Haldi – ½ tsp
Water – 2 cup
Pepper powder – ½ tsp
Salt

For Coating:
Bread crumbs

For corn starch:
Corn flour – 2 tbsp
water - 1/4 cup

Oil for deep frying

Method :

1. Heat a kadai (wok) and add the chicken pieces, tomato sauce, soya sauce, chilli sauce, garlic & ginger pastes, pepper powder and salt. Mix well. Add water, cover and cook for approx. 10 mins (till the chicken is 3/4 th cooked).

2. Put off the stove and remove chicken pieces and keep aside the stock.

3. In another bowl make a batter of maida, salt, pepper powder, haldi, beaten egg and water . Mix with hand for a loose batter.

4. Take breadcrumbs in another plate.

5. Dip the chicken pieces in the batter and then roll it on breadcrumbs till well coated. Deep fry the chicken pieces till crisp and golden brown. The KFC is ready.

6. In another pan heat the stock again, when boiling reduce flame and add the corn starch (add ¼ cup water to 2 tbsp of corn flour). Stir well. Use this stock as the gravy and serve it in a bowl separately.

Note : The stock is very tasty so instead of discarding the same can be used as a gravy or soup and can be served along with the fried chicken and may be toasted bread.

Indian Non-Vegetarian Recipes - Fish Fingers

Ingredients :

Vangiram fish - 1/2 kg
Red chilli powder - 2 tsp
corn flour - 2 tsp
egg white - well beaten
Bread crumbs - 1/2 cup
salt to taste
oil to fry.

Method :

1. Cook the fish pieces with a little of salt and water (just sprinkle).
2. Remove the skin and bones from the flesh and add chilli powder and corn flour.
3. Make it a soft dough, and make finger shaped medium sized kababs.
4. Dip it in egg white and dust with bread crumbs.
5. Refrigerate the kababs for an hour and deep fry till golden brown. you can shallow fry in a pan even.
6. Serve hot with mayonnise sauce or tomato sauce.

Indian Snacks Recipes - Ribbon Sandwiches

Ingredients:

2 slices of white & brown bread, each
1/3 cup paneer, crumbs
1 tbsp grated onions
Salt & pepper to taste
1 tbsp butter
Few drops of red & green color

Method:

1. Prepare a filling by mixing paneer, onions, salt, pepper and butter. Divide it in 3 parts.

2. In one part add a drop of red color, in the second part add a drop of green color, and leave the third to white.

3. Now prepare one big sandwich in the order of brown bread, green filling, white bread, white filling, brown bread, red filling and then white bread.

4. Press a little on top to stick properly.

5. Cut into 3 long pieces and place sideways to show all the colors.