Indian Dessert Recipe - Chocolate Pound Cake

Chocolate Pound Cake

Ingredients :

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Special equipment : 10-inch bundt pan

Directions :

Preheat oven to 325 degrees F.
Grease and flour a 10-inch bundt pan.
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
Add eggs, 1 at a time, and mix well after each addition.
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour.
Add vanilla and mix well.
Pour batter into prepared pan.
Bake for 1 hour and 45 minutes or until cake is done.
Remove from oven and allow cake to cool in pan for 10 minutes.
Invert onto cake plate and serve.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Easy
Yield: 16 servings


Recipe courtesy : Paula Deen

Indian non-Veg Recipe - Crystal Prawn Dumpling

CRYSTAL PRAWNS DUMPLING

Ingredients : ( For Crystal Prawn Stuffing )

100gm Prawns (chopped)
20gm Carrots (chopped)
10gm Ginger (chopped)
5ml Sesame Oil
10ml Refined oil or pork fat
4gm White Pepper powder
Salt to taste

Ingredients : ( For the Dough )

60gm Tanmein flour
60gm Potato Starch
50ml Hot Water ( temperature should be more than 100deg Celsius )

Directions :

Crystal Prawn Stuffing

In a mixing bowl, mix all ingredients well and season.
Keep in refrigerator

For the Dough

In a mixing bowl, take both flours and mix together with boiling water.
Knead to make dough.
Cut into small balls and keep it aside.
With the help of a chopper, flatten them in circular motion.
Sheet them and keep aside
Spoon one each with prepared mix and seal the sides neatly.

To Serve

Arrange bana leaf in bamboo baskets, steam for 5 min.
Serve with sweet chilly sauce.


Source : TOI

Indian Drink Recipe - Flash Of A Second

FLASH OF A SECOND

The drink is a combination of three powerful flavours and comes together like a trio of Aces.

Ingredients :

15ml Tequilla Gold
30ml Vodka
15ml White chocolate syrup
10ml Lime juice


Directions :

Shake the above ingredients with ice and strain.


Glass : Martini

Garnish : Lemon rind


Source : TOI

Indian Snack Recipe - Grilled Mushroom Sandwich

Grilled Mushroom Sandwich

Ingredients :

4 Toasted buns

4 Portobello mushroom

2 Garlic flakes

4 Leaf lettuces

1/2 Cup vinegar Mozzarella cheese

1 tsp Pepper

Salt to taste

Directions :

Chop the garlic flakes.

Mix olive oil, chopped garlic, vinegar,pepper and salt.

Marinate Mushrooms in this mixture for 2 hours.

Grill the marinated mushrooms till they turn soft.

Spread chesse slice on buns.

Top with a mushroom and lettuce leaf.

Top with another bun.

Source : DSD Group

Indian Snack Recipe - Hot Kachori

Hot Kachori

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days

Ingredients :

For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough

For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Directions :

For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.

To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.


Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Dessert Recipe - Fruity Oatcake

Fruity Oatcakes

Makes: 14 oatcakes
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients :

2 mashed bananas
1 teaspoon cinnamon
2 tablespoons molasses
1/2 cup hot water
1 apple-cinnamon flavored tea bag (any variety of black tea would work)
1/2 cup raisins
1 peeled apple, diced into tiny pieces
1.5 cups rolled oats
1 cup flour of choice (Try a mix of potato flour, oat flour, and spelt flour)
1/4 teaspoon of salt

Directions:

1) Place the teabag mug with the hot water. Let the tea steep for 5 minutes, then remove the tea bag and add the raisins to the mug.

2) In a medium sized bowl, mix together the banana, molasses, and cinnamon until paste-like.

3) After 5-10 minutes, remove the soaking raisins from the tea (with a spoon... do not throw out the tea water) and add them to the banana mixture. Mix the diced apple into the banana mixture.

4) In a large bowl, mix the oats, flour, and salt. Add the wet (banana) mixture to the dry ingredients. Mix until the entire batter is quite moist. If the batter is too dry, add the reserved tea water as needed to moisten it.

5) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper (or you could grease a baking sheet lightly).

6) In order to produce round oatcakes, I used the lid of a Mason jar. I took the metal lid and packed it full of batter. Then I inverted the lid onto my baking sheet, removed the outer edge of the lid, then carefully removed the "suction" part of the lid from each oatcake by wiggling a knife under it slightly. I thought this technique was great...but others might want to stick to regular cookie cutters

7) Bake the oatcakes for 15 minutes, then flip the oatcakes over, then bake them for another 15 minutes. Note: baking times may vary.



Source of recipe: jeenaskitchen.blogspot.com

Indian Cake Recipe - CARROT CAKE

Carrot Cake

INGREDIENTS:

- 3 cups grated carrot
- 2 tsp cinnamon
- 1-1/2 cup flour
- 1-1/2 tsp Baking Soda
- 1 cup chopped walnuts
- 3 beaten eggs.
- 1/2 tsp salt
- 1 tsp nutmeg
- 1-1/2 cup sugar
- 1cup canola oil


DIRECTIONS :

- Sieve the flour and mix it with baking soda, nutmeg, cinnamon and salt together.
- Blend grated carrots, sugar, oil, some walnuts and eggs.
- Mix dry ingredients into the above mixture.
- Pour it into a pan.
- Cook the mixture at 350 degree F for about 10 minutes.
- Add food color to the cake if needed.
- Garnish with remaining walnuts and serve.


Source : MSN

Indian Recipe - Potatoes in Yoghurt ( Aloo Raita )

Potatoes in Yoghurt(Aloo Raita)


Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian

INGREDIENTS :

4 medium potatoes
2 teacup(s) yoghurt lightly beaten
1 teaspoon(s) each of red chilli and cumin seed powders
4 cups water
1 teaspoon(s) lemon juice
salt, pepper and sugar to taste
fresh coriander or parsley to garnish

DIRECTIONS :

Boil the potatoes with water on medium heat for about 15 minutes or till done.

Cool. Peel and cut into cubes.

Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and lemon juice to the lightly beaten yoghurt. Mix well.

Decorate on top with the remaining red chilli and cumin seed powders.

Garnish with finely chopped fresh coriander / parsley.

Serve chilled.


Source : Syvum

Indian Non-Veg Snack Recipe - Chicken Pakoras

Chicken Pakoras


Ingredients :

1 chicken breast cut into pieces
salt & pepper
2 Carrots
2 Potatoes
1 cup Cabbage
1 tbsp Cornflour
1 egg
1/2 tsp ajinomoto

Directions :

Boil the chicken pieces with salt and pepper.Shred them into pieces.

Par boil the carrots and potatoes.

Chop them fine as if for omellete.

Shred cabbage and blanch.

Mix all these ingredients with beaten egg, cornflour, ajinomoto,
a little black pepper and salt to taste .

Shape into balls and fry .

Serve with chilli garlic sauce.


Source : DSD Group Email

Indian Fish Recipe - FISH ROLL

Fish roll

INGREDIENTS :

500 grams lemon sole fish fillets,
2 small onions,
2 green chillies,
½ cup chopped coriander leaves,
½ teaspoon garam masala,
1 teaspoon red chilly powder,
1 cup milk,
3 eggs,
8 tablespoons bread crumbs,
3 tablespoons lemon juice,
oil for frying and
salt to taste

Preparation time : - 20 minutes

Serves : - 2

DIRECTIONS :

1. Wash the fish fillets and apply a little salt on it and set it aside.

2. Beat the eggs in a bowl.

3. Finely chop the onions, green chillies and keep it aside too.

4. Take another bowl and 5 tablespoons bread crumbs, milk, red chilly powder, garam masala (hot spice mix), 1 tablespoon lemon juice, onions, green chillies, coriander, 2tablespoons beaten egg and salt to taste.

5. Mix all these ingredients together nicely.

6. Now take the fish fillet and pour a little lemon juice on it.

7. Keep a little stuffing on one side and roll the fish fillet.

8. Then dip it into the beaten egg and then roll it on the bread crumbs so that it is evenly coated with bread crumbs on all sides.

9. Now take a frying pan and pour oil enough for shallow frying and fry the fillets till they are crisp and golden brown.

10. Serve hot with plain white rice and any curry.



Source : BestIndianCooking

Indian Non-Veg Recipe - Egg Pepper

Egg Pepper

Ingredients :

4 medium sized eggs,

2 large green bell peppers (Capsicum),

2 medium sized onions

2 green chillies

1 medium sized tomato

1 tsp turmeric powder

1 tsp garam masala powder

1 tsp chat masala

1/2 tsp black pepper

1/2 cup oil,

Salt to taste.

Directions :

1. Boil the eggs and remove their shells. Cut the Capsicums into 1-1/2 inch long pieces. Cut Onions and the tomato into long, thick slices. Chop green chillies finely.

2. Heat little oil in the frypan. Fry the eggs till golden brown and remove them from the frypan.

3. Heat some more oil. Add green chillies, onions and Capsicums to the oil. Add garam masala, salt, turmeric powder.

4. Fry them till medium tender, then add the sliced tomatoes. Cut the eggs into four long pieces.

5. Sprinkle salt, black pepper and chaat masala over the eggs, adjusting to the salt already added to the Capsicum.

6. When the Capsicum is done, and has blended well with tomatoes and onions,remove from fire.

7. Place the mixture in a flat bowl with alternating egg pieces.

8. Serve hot with puris or paranthas.

Source ; DSD Group Email

Indian Vegetable Receipe - Paneer Kofta

PANEER KOFTA RECIPE

INGREDIENTS :
For Koftas :
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)


DIRECTIONS :
Boil potatoes and peel them.
Grate paneer and potatoes.
Add salt, red chili powder, garam masala, cornflour and mix well.
Make round balls of this mixture.
Now heat oil in a pan.
Fry balls in the oil till brown in color.
Grind onion and tomatoes together.
Chop coriander leaves very finely.
Heat oil in a pan.
Add cumin seed and bay leaf.
Add onion, tomato paste and brown it, stirring continously.
When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
Stir it continously for a minute.
Then add 2 cup of water.
Put on the lid and simmer for 5 minutes.
While serving reheat the gravy and then add koftas to it.
Garnish it with chopped coriander leaves.


Source : Indian Food Recipes.Net

Indian Chutney Recipe - Sweet Mango Chutney

Sweet Mango Chutney Recipe


Ingredients :

• 1 Kg Green Mangoes
• 2 Cups Vinegar
• 1 Cup Water
• 100 Grams Raisins
• 800 Grams Sugar
• 2 Tsp Red Chili Pepper
• 6 Tsp Salt
• 4 Cardamoms


Directions :

• Wash the mangoes and wipe them with a cloth.

• Peel the outer skin and cut them into very thin and long slices removing the stones.

• Cook the mango slices in water on a low flame.

• When they become tender, add sugar, vinegar, red chili pepper, cardamoms,
salt and blanched almonds and stir until it becomes thick.

• Add raisins and mix well.

• Allow to cool and place it in an airtight jar.


Source : NewKerala

Indian Non-Veg Recipe - Chicken With Carom Seeds

Chicken dish infused with carom seeds (Ajwain Murg )

Serves 4

A generous quantity of Ajwain gives a distinct flavor to this quick preparation.

Ingredients

8 Chicken pieces (thighs and drumsticks)

½ cup Yogurt (Dahi)

2 tsp. Carom seeds (Ajwain)

1 tbsp Ginger-garlic paste

½ tbsp crushed red chilies

½ cup Cream Salt to taste

3 tbsp. Vegetable Oil

½ cup fresh Cilantro (Dhania)

Directions :

Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and salt for half hour.

Heat oil in a thick pan and add chicken pieces.

Do not add the the extra marinade.

Cook chicken until it turns brown and all juices are absorbed.

Keep moving it to ensure even browning.

Lower the heat and add the rest of the marinade.

Add ½ cup of water, cover and cook on low heat until the chicken turns tender.

Add cream and chopped cilantro.

Continue frying this until chicken is dry and well coated. Serve hot.

Depending on the kind of chicken, the cooking time can vary.

You can omit water in step 5 altogether if the kind of chicken you have cooks easily.

Using thigh and drumstick will not make the meat hard when overcooked.

Source : DSD Email

Indian Veg. Starter Recipe - Noorani Seekh Kebab

NOORANI SEEKH VEG KEBABS

Ingredients :

40 gm French beans,
50 gm carrot,
15 gm paneer (grated),
5 gm green chilli (finely chopped),
3 gm cauliflower,
25 potatoes,
3 gm salt,
2 gm garam masala,
3 gm coriander leaves,
3 gm turmeric powder,
2 gm fried garlic

Directions :

Blanche the French beans, carrots, cauliflower and potatoes, squeeze the excess water, and blend till smooth.

Mix with grated paneer, green chillies, fried garlic, salt, garam masala, cumin powder, turmeric and coriander.

Now shape this like a seekh and heat in an oven for eight minutes at 180 degrees Celsius.

Now, serve with a wedge of lemon and sliced onions

Source : DSD Email

Indian Bread Recipe - Potato (Alu) Paratha

Ingredients :

2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)

1 tsp. Coriander powder

1 tsp. Cumin powder

1/2 tsp. amchoor powder/mango powder

1 green chili minced (optional)

1 tsp. Chilli powder

1 tsp. lime/lemon juice

salt to taste

finely chopped cilantro

2 cups wheat flour

Directions :

Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder.

Make small balls of the mixture.

Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.

Place Potato mixture on it and again make it into a ball.

Seal the edges completely so that the stuffing does not come out.

Flatten these balls and roll into a 6 inch circle.

Pre-heat the griddle (tawa).

Turn it and spread little oil or butter and cook over low heat.

Turn it again and spread butter/oil on the other side.

Cook both sides till golden brown.

Serve with chutney, yogurt, steamed vegetable and Indian pickles (A variety of pickles and chutneys are available in our store).

Source : IndianFoodsco

Indian Drink Recipe - GOLDEN SHAKE RECIPE

GOLDEN SHAKE RECIPE


Ingredients :

1 cup pineapple juice (annanas ka ras)
1 cup orange juice (santre ka ras)
2 cup milk (doodh)
1 cup fresh cream
6 tbsp sugar
crushed ice


Directions :

1. Mix sugar in pineapple and orange juice and mix well.
2. Then mix milk in it.
3. Put some crushed ice in glass.
4. Fill shake in the glass and pour some cream on the top.
5. Serve yummy chilled shake.


Source : IndianFoodForever

Indian Veg Snacks - Chilli Cheese Toast

Chilli Cheese Toast


Ingredients :
Bread slices - 12
Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp


Method :
1. Apply little butter to bread slices.
2. Chop green chillies into thin round pieces.
3. Grate cheese using a fine cheese grater.
4. Mix all the other ingredients together, for filling except bread.
5. Keep little of the filling in between two slices of bread.
6. Press and toast using a sandwich toaster. (Both sides till brown)
7. Serve with ketchup or mint chutney.

Variation : Little worcestershire sauce can be sprinkled to the filling when mixing together.


Recipe courtesy: Barcode

No-Carb or Fat-Free Spirits - Part 2

WATERMELON WAVE

Ingredients :

4 oz Tequilla
3 oz GranGala Triple Orange Liqueur
3 oz Stock Maraschino Liqueur
20 oz Fresh Watermelon Juice
2 oz Pomegranate Juice
2 oz Fresh Lemon Juice

Garnish : Watermelon wedge

Directions :

- To make fresh watermelon juice, place fresh watermelon without seeds in a juicer or a blender and mix well until smooth.
- Mix all the ingredients together in a pitcher and stir.
- Strain the mixture into goblets over ice.
- Garnish with cubes of watermelon on cocktail picks or a wedge perches on the glass.

ROCKAPOLITAN

Ingredients :

1 oz Cruzan Citrus Rum
1 oz Cruzan Orange Rum
Splash of lime juice
just enough cranberry juice

Directions :

- Mix all the ingredients in a cocktail shaker with ice.
- Pour into a chilled martini glass.
- Garnish with a slice of lime.


CLASSIC MOJITO

Ingredients :

1 1/2 oz light rum
1 tbs superfine sugar
Lime wedges
Club soda
Mint sprigs

Directions :

- Muddle mint leaves, superfine sugar and lime in a mixing glass.
- Add 1 1/2 oz light rum and ice in a cocktail shaker and shake.
- Strain the mixture into a tall glass and top with club soda.
- Garnish with fresh mint sprig.
- Sugarcane syrup can be used to replace superfine sugar.


Source : TOI

No-Carb or Fat-Free Spirits - Part 1

Spirits like vodka and tequilla are carb-free and fat free. The key is what you mix, also watch the amount of calorie. No-carb or fat-free doesn't mean calorie free.

PERIDOT COCKTAIL

Ingredients :

1 1/2 oz Moonstone yuzu flavored sake

2 oz pineapple juice

1/2 oz Midori liqueur

Garnish : Star fruit

Glassware : Martini

Direction :

- Mix yuzu flavored sake, pineapple juice and midori liqueur in a cicktail shaker with ice.

- Strain the mixture into a chilled cocktail glass.

- Garnish with a slice of star fruit.

MODERN PUNCH

( Non-alcoholic )

Ingredients :

1 part litchi

1 part blood orange juice

1 part white peach

2 parts white cranberry juice

1/4 oz lemon juice

2 parts ginger beer

Garnish : Half lemon wheel

Directions :

- Build up the drink by pouring ingredients into a highball glass over ice.

- Stir a nd garnish with half lemon wheel.

Source : Cocktail Times master Mixologist, Junior Merino

Indian Salad Recipe - Pasta Salad

Pasta Salad

Ingredients :

Tomatoes, seeded and diced 3
thin vermicelli 10 ounces
thin green beans,stemmed 8 ounces
salt to taste
pepper to taste
chopped cilantro ½ cup
ghee 2 tbsp 1 tbsp
mustard seeds
red chilli powder 1 tsp
asafoetida ¼ tsp
water 1-½ cup
toasted cashew pieces 1 cup
lemon juice ¼ cup

Directions :

Place the water, half of nuts, and the lemon juice in a blender; process until smooth.
Heat ghee add mustard seeds.
When they crackle add asafoetida.
Then add tomatoes, chilli powder and cashew puree; remove from heat.
Bring a large pot of salted water to boil; add the green beans.
When the beans are just shy of cooked, stir in the vermicelli.
Cook until the pasta is tender but firm.
Drain well and add the pasta to the ingredients in the saucepan.
Season with salt and pepper.
Stir in the remaining cilantro and garnish with the remaining cashews.

Source : IndianTasteBuds

Indian Pickle Recipe - Cabbage Pickle

Cabbage Pickle Recipe

Ingredients :

• 4 cup Cabbage (chopped)
• 4 cup Vinegar
• 1 tsp Salt
• 1 tbsp Dry Mustard Seeds(roasted)
• 1/2 cup Water
• 4 cup Onion (chopped)
• 1 cup White Sugar
• 1 tbsp Curry Powder
• 1/2 cup Flour


Method :

• Boil chopped cabbages and onions with vinegar in a vessel for 10 minutes.

• Add sugar, and salt to it. Mix mustard and curry powder with flour.

• Add enough water to make a paste and stir properly.

• Stir paste into boiled cabbage-onion mixture and boil again for 20 minutes.

• Bottle and seal while hot.


Source : Indobase

Indian Sweet Recipe - Crullers

CRULLERS

Ingredients :


4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
2 Eggs
1/2 tbsp Cinnamon powder
2 tbspn Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying



Method :

Cream the butter and sugar in a basin with a wooden spoon.
(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)

Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.

Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.

Add the cinnamon and the nutmeg.

Make a dough using a little water.

Knead until smooth and soft and the dough is free from stickiness.

Allow the dough to stand for 20 minutes.

Divide the dough into even sized balls.

Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.

Make a hole in the centre of each rounds so that it resembles like doughnuts.

Deep fry in a kadai till golden brown in colour.drain.

Sprinkle the powdered sugar on top.


Source : IndianFoodForever

Indian Rice Recipe (Non-Veg) - Dum Biryani

Dum Biryani

Preparation time : - 30 minutes
Serves : - 2

Ingredients :

500 grams chicken,
½ cup curd(yoghurt),
1 cup basmati rice(long grain),
1 tablespoon milk,
3 cups water,
1 inch cinnamon,
2 bay leaves,
2 cloves,
2 green cardamoms,
2 black cardamoms,
½ teaspoon black pepper corns,
½ teaspoon cumin seeds,
½ tablespoon chopped ginger,
½ tablespoon chopped garlic,
1 blade mace,
1 teaspoon grated nutmeg,
½ cup mix of tightly packed coriander and mint leaves,
4 tablespoons poppy seeds,
1 tomato,
1 onion,
1 teaspoon saffron dissolved in a tablespoon warm milk,
3 potatoes halved, boiled and deep fried,
2 large onions cut into roundels,
2 tablespoons ghee(clarified butter) and
salt to taste.


Method :

Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown.

In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients.

Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt.

Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up.

Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown.

Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done.

Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken.

Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven.

Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.



Source : DSD Email Forward

Indian Paneer Recipe - Chilli Paneer

Chilli Paneer

Preparation Time : 30 minutes
Cooking Time : 10 minutes
Serves / Makes : 2

Ingredients :

paneer 1 cup
capsicum 1 cup
spring onions 1 cup
ginger paste 1 table spoon
garlic powder 1 table spoon
soya sauce 1 table spoon
oilve oil 1 table spoon
crushed chilli paste 1 teaspoon

Method :

fry the panner until golden brown
drain and put in warm water to soak for 5 minutes
add oil in wok and heat
add the ginger paste and capiscum and stir fry for a minute
add the chilli paste
add the sping onion and stir fry for 30 seconds
add the paneer and stirr fry for one minute
add the soya sauce and mix into the ingredients
sprinkle the garlic powder over the paneer mix and serve.
add spring onions as garnish before serving

Source : DSD Email

Indian Non-Veg Recipe - NALLI KA KORMA

NALLI KA KORMA

INGREDIENTS :

½ gm lamb bone marrow ;
250 gm mutton (cut into medium-sized pieces);
3 onions (finely sliced);
1 tsp ginger paste;
1 tsp garlic paste;
1 tsp red chilli powder;
1 tsp turmeric powder;
1 tsp coriander powder;
1tsp black pepper corn;
1½ tsp water melon and musk melon seeds;
500 gm yoghurt (whisked);
½ coconut (desiccated) ;
¾ cup vegetable oil;
Salt to taste

METHOD :

Soak the desiccated coconut in one cup of water for a few minutes.

Later, squeeze the milk from it.

Now add salt, pepper, turmeric, coriander, chilli powder, ginger paste, garlic paste and ground melon seeds to the yoghurt and beat well.

Heat the oil in a heavy-bottomed vessel and add black pepper corn, lamb marrow and meat and cover.

Cook while stirring occasionally

Source : DSD Group Email

Indian Bread Recipe - French Bread

FRENCH BREAD RECIPE

Ingredients:

6 Cup Whole Wheat Flour

1 Cup Yogurt

1 tblsp Dry Yeast

1/2 Cup Water (warm)

1 1/2 Cup Water (hot)

1 tblsp Salt

Cornmeal

Method :

Put yeast in warm water.
Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt.
Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a lubricated baking sheet.
Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.

Source : IndianFoodForever

Image Copyright : Absolutvision

Indian Drink Recipe - Chickoo Shake

Indian Drink Recipe - Chickoo Shake

Ingredients :

3 chickoo
1 cup cream
2 glass milk
5 tsp sugar
Ice as required


Method :

Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.


Source : IndianFoodForever

Indian Appetizer Recipe - Dates Coconut Balls

Dates Coconut balls

Ingredients :

Dates 20
Grated coconut 1/2 cup
Rice flour 1 cup
Butter 1 tbsn
Salt to taste

Method :

1. Boil about 2 cups of water.

2. Mix the flour with butter and salt and then add enough water to make a dough with which can be rolled into a ball. Keep covered.

3. Chope the dates very fine.

4. Heat a pan and add dates and coconut and mix well mashing the dates.

5. Remove from flame and let it cool.

6. Apply little oil on ur palms.

7. Make little balls of 1 inch diameter with the rice dough, press it on the palms and put a teaspoon of date mix in the center and cover.

8. Steam the rice-date balls for about 5-10 minutes. Serve hot.

Source : Indian-recipe.net

Image Copyright : cheaphealthygood.blogspot.com

Indian Salad Recipe - Baked Potato Salad

SERVINGS : 12

INGREDIENTS :

1704 g potatoes, sliced

225 g sliced bacon

455 g processed American cheese,

sliced 0.5 onion, chopped

235 ml mayonnaise

salt and pepper to taste

35 g black olives, sliced

DIRECTIONS :

1. Preheat oven to 325 degrees F (165 degrees C).

2. Butter a 9x13 inch baking dish.

3. Put sliced potatoes into a large pot, and fill with enough water to cover.

4. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

5. At the same time, place bacon in a large deep skillet.

6. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

7. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper.

8. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

9. Bake for 1 hour in the preheated oven, until golden brown.

Source & Image Copyright : Allrecipes

Indian Chutney Recipe - Green Chutney

Serves : 4

Cooking time (approx.) : 2 minute(s)

Style: North Indian Vegetarian

INGREDIENTS :

2 tablespoon(s) grated coconut

2 flake(s) garlic peeled and chopped

½" piece ginger peeled and chopped

6 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of cumin and mustard seeds

1 tablespoon(s) chopped onions

1 tablespoon(s) oil lemon juice and

salt to taste

METHOD :

Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water.

Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.

Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.

Add the mustard seeds.

Fry briefly till they splutter and pour them on the chutney.

Add salt and lemon juice to the chutney.

Source : Syvum

Image Copyright : Norecipes.com

Indian Starter Recipe - Steamed Spinach Dumplings

Steamed Spinach Dumplings (Palak Vada)

Serves : 4
Cooking time (approx.) : 20 minutes
Style : Indian Vegetarian

INGREDIENTS :

4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoon(s) bengal gram flour (besan)
2 tablespoon(s) semolina (rava)
2 teaspoon(s) each of chopped ginger and garlic
4 green chilli(es) chopped fine
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of turmeric powder and soda bi-carb
2 tablespoon(s) chopped coriander leaves
1 tablespoon(s) lemon juice
1 tablespoon(s) fresh cream
2 tablespoon(s) oil
salt and pepper to taste

METHOD :

Combine all the ingredients in a bowl.

Mix well and knead into a soft dough using water.

Divide the dough into portions and make a thin long roll with each portion.

Steam for about 20 minutes.

Cool and cut into slices.

Serve hot with Green chutney (Hari Chutney)

Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.

Source : Syvum

Indian Soup Recipe - Peanut Pumpkin Soup

The comforting taste of warm salted peanuts starts on the palate before yielding to the pleasures of a rich savoury vegetable broth and finishing with spicy flourish in this fragrant and multi-layered soup. Adapted from Yamuna Devi's artful and creative but sadly out-of-print Yamuna's Table, this soup makes a wonderful first course to almost any Caribbean, African or South Asian themed dinner, or a delightful lunch on its own.


Spicy Peanut Pumpkin Soup

INGREDIENTS :

1 teaspoon sesame oil
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon dried red chili flakes
1 cup roasted, shelled and unsalted peanuts
1 cup diced fresh pumpkin
1 large potato, diced
1 large carrot, diced
1 celery stalk, diced
6 cups vegetable stock
juice from 1 lemon
1 teaspoon sea salt, or to taste
fresh ground black pepper

METHOD :

Heat a large saucepan or soup pot over medium heat.

When hot, add the sesame oil and swirl to coat the bottom of the pan.

Toss in the coriander seeds and chili flakes and stir until the seeds darken a couple of shades without burning, a couple of minutes.

Add the peanuts and vegetables and continue to stir for 5 minutes.

Pour in the vegetable stock, bring to a boil, then reduce the heat to low and cover.

Simmer until the peanuts are tender, about 30 to 40 minutes.

Remove the soup from the heat and let cool slightly before puréeing with a hand blender or in a countertop blender.

Stir in the lemon juice and season to taste with salt and plenty of fresh ground black pepper.

Serve hot or warm.

Serves 6 to 8.

Indian Dal Recipe - Creamy Black Gram Dal

Creamy Black Gram Dal (Kali Dal Makhni)

Whole black gram cooked to perfection to give this rich and creamy speciality of Punjab.

Serves: 4
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)

INGREDIENTS :
1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2" piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste


METHODS :
Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.

Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).


For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.


NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).


Source : Syvum

Indian Chicken Recipe - Ginger Chicken

This recipe is an adaption of chinese recipe by the same name. Much more spicy and more lip smacking.

Ingredients :

1¼ lbs. Chicken(skinless, boneless)

¼ tsp. Turmeric Powder

10 tbsps. Ginger(paste)

4 tbsps. Vegetable Oil

2 nos. Red Chilies

¼ tsp. Mustard seeds (black)

½ tsp. Fennel Seeds

2 pieces Cinnamon

5 cloves Garlic

1 no. Onion

1 no. Tomato

½ tbsp. Red Chili Powder

1 tsp. Black Pepper

Cilantro for garnishing

Method :

Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.

Chop the ginger finely and put into a blender along with about 2 tbsps water. Blend to a paste.

Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well.

Cover and refrigerate for at least four hours but preferably overnight.

Heat the oil in a wok over a medium heat.

When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon.

Stir for a few seconds until the mustard seeds pop.

Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown.

Add the tomatoes and fry for 2-3 minutes.

Add the chicken and its marinade, cayenne pepper and the remaining salt.

Stir and fry on a high heat for about 6 minutes until browned.

Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.

Remove the cover and sprinkle in the black pepper.

If there is any liquid left turn up the heat and dry off before serving.

Sprinkle with freshly chopped coriander.

Source : DSG Group

Indian Vegetable Recipe - Baigan ka Bharta

Ingredients :

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing


Method :

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Source & Image Copyright : IndianFoodForever

Indian Snack Recipe - Golden Fried Corn

Golden fried corn

Ingredients :

Baby corns 6
Corn flour - 2 tbsps.
Flour - 2 tbsps.
Oil 1 tsp.
Baking powder 1/4 tsp
Ajinomoto - A pinch (optional)
Salt and pepper to taste
Oil for frying

Method :

Cut the baby corn into three juliennes each.

Mix corn flour, flour, oil, baking powder, ajinomoto, salt and pepper well.

Add enough water to make a smooth dough and beat well. The batter should be thick.

Heat oil in a frying pan.

Dip the baby corn in the batter and fry till golden brown.

Serve hot with chilli sauce

Source : Recipes Database

Indian Chicken Recipe - Butter Chicken

Butter Chicken

Ingredients :

• 2 tsp Sirka

• 8 tbsp Ghee

• 1 kg Chicken

• 4 tbsp Cream

• Salt as per taste

• 2 tsp Chilli powder

• 1 tsp Garam Masala

• ¼ Tomatoes, chopped

• 2 tsp Ginger-Garlic paste

• 150 gm Onions, chopped

• 4 tsp Cashewnuts, powdered

Method :

1. Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add vinegar, salt. Allow to soak for half an hour.

2. Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till brown and remove. Open it after 2 minutes.

3. In the remaining ghee fry the onions till brown.

4. Add ginger garlic paste and fry well.

5. Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.

6. Add the fried chicken pieces and one cup of water.

7. Add salt to taste. Pressure cook for 8-10 minutes.

8. Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes.

9. Pour the cream on top and serve hot.

Source : TOI

Indian Salad Recipe - Bean Sprouts Salad

BEAN SPROUTS SALAD

It's the summer time of the year when most of us prefer to eat light and look fresh, rather than gorge on heavy, rich meals and feel lethargic. We get you an assortment of delicious salad recipes that'll keep you feeling light and bright!

Ingredients :

1½ cups bean sprouts (washed and drained)
1½ cups cucumber, peeled and cut into thin strips
½ cup spring onions, diced

For the garnish:

3 tablespoons roasted peanuts(to be mixed into a dressing)
2 tablespoons lemon juice
1 tablespoon castor sugar
2 tablespoons olive oil
½ teaspoon mustard powder
salt and pepper to taste

For the dressing:

Shake the ingredients thoroughly in a closed bottle.

Chill and use as required.


Method :

Combine the bean sprouts, cucumber and spring onions in a bowl and chill.

Just before serving, add the dressing as required and toss.

Serve immediately, garnished with roasted peanuts.

Source and Image Copyright : MSN India

Indian Juice Recipe - Pomegranate Spritzers (Anar Juice)

It is the season for a refreshing cocktail that's extra easy to make and perfectly suited for a brunch. This recipe calls for pomegranate syrup, which can be found at larger supermarkets.

Ingredients :

1 cup pomegranate syrup

1 - 750 ml bottle fruity white wine, such as Riesling or Chardonnay(about 3 cups) chilled

1 cup sparkling water chilled

Pomegranate seeds for garnishing (optional)

Blood orange wedges (optional)

Directions :

- Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.

- In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water.

- Pour wine mixture into each glass to serve.

- If desired, garnish each with pomegranate seeds and/or a blood orange wedge.

- If desired, add ice to the glasses and serve

Source : DSG Group

Indian Cake Recipe - Chocolate & Strawberry Eggless Cake

Chocolate and strawberry eggless cake

Ingredients :

250 gms sugar
250 gms maida (finely-milled wheat flour)
100 ml vegetable oil
10 gms baking powder
75 gms condensed milk-maid
400 ml water
25 gms cake gel
50 gms cocoa powder
250 gms fresh cream
200 gms dark Swiss Chocolate
150 gms strawberry filling
150 gms rich topping cream
150 gms fresh strawberry to decorate the cake

Method :

- Take a bowl and mis maida, cocoa powder, vegetable oil, baking powder, condensed milk-maid and sugar into a paste

- Bake the paste in oven for 30 to 40 minutes at 180 to 200 celsius temperature.

- Take fresh cream and dark Swiss chocolate, boil it on slow heat and let it cool down to make chocolate truffle.

- Once the cake is ready, cut it into 3 layers.

- Put chocolate truffle and strawberry filling in each layer.

- Cover the cake with chocolate. Then decorate as you wish with fresh strawberries.


Source - Chef J.P.Bhatt, Kwality group & TOI

Indian Soup Recipe - Egg Drop Soup

Ingredients :

• 2 Eggs

• 1 Egg yolk

• 4 Cups chicken broth, divided

• 2 tbsp Chopped fresh chives

• 1/8 tsp Ground ginger

• 1/4 tsp Salt

• 1-1/2 tbsp Cornstarch

How to make Egg Drop Soup :

• Reserve 3/4 cup of the chicken broth and pour the rest into a big saucepan.

• Combine salt, ginger and chives with it and bring it to a rolling boil.

• Take a small bowl and stir together the remaining broth and cornstarch till soft, keep aside.

• Take another bowl, whisk eggs and egg yolk together using a fork.

• Drizzle little egg at a time into the boiling broth mixture, carefully so the egg should cook immediately.

• Once the eggs have been dropped, add the cornstarch mixture slowly to it, keep stirring till the soup is the desired consistency.

Source : Email Forward of DilSeDesiGroup

Indian Snack Recipe - Crunchy potatoes

Crunchy Potatoes

Ingredients :

10-12 nos medium potatoes, cut in 1/2" wedges
2 cups water
Salt and
freshly ground pepper to taste

Topping :

* 2 tablespoons butter
* 2 tablespoons minced onion
* 1 clove garlic - minced
* 1/2 cup dried breadcrumbs
* 1/4 teaspoon basil
* 1/4 teaspoon thyme
* 1 tablespoon minced parsley
* 1 teaspoon paprika

Method :

To make topping, heat butter in cooker and slowly sauté the onion and garlic until onion has softened.

Stir in the breadcrumbs and all other topping ingredients; season with salt and pepper.

Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato wedges in a steamer basket and sprinkle with salt and pepper.

Pour broth or water into the cooker and lower steamer basket. Or simply bake in the oven.

Close lid, bring to high pressure and cook for 4 minutes.

Release pressure according to manufacturer' s directions, open lid and remove potatoes onto plate.

Sprinkle with bread crumb mixture and serve hot with sauces of your choice.

South Indian Lady’s Finger Curry ( Bendakaya Gojju)

Bendakaya Gojju ( South Indian Lady’s Finger Curry )

INGREDIENTS :

Bendakaya / Lady Finger / Okra – ¾ cup
Cocunut grated – 1 cup
Onion – 1 small, chopped
Jaggery – ½ tsp
Tamarind extract – ½ tsp
Salt
Sambar Powder – 2 tsp
Chopped Coriander leaves – quarter cup
Curry leaves – 5~6 leaves
Mustard ½ tsp
Asafoetida (Hing) – 1 big pinch
Ghee / Oil

METHOD :

Heat oil in the pan and fry onions till golden brown in colour.

Set it aside to cool. Combine coconut, onion, jaggery, sambar powder, tamarind and coriander in a blender and grind it into a smooth paste.

Heat ghee/oil in a thick bottomed pan.

Add mustard, curry leaves and Asafoetida (hing).

Once it stops spluttering, add the ground masala.

Cook till fragrant. Now add bendakaya (lady finger), check salt and serve.

Source : TOI