Christmas Recipe - Cherry Pound Cake

Cherry Delicious Pound Cake

Makes : 3 loaves, 10 slices per cake.


Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract

Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs


Directions :
1. Puree cherry filling;
2. Pour into a saucepan.
3. Combine cornstarch and sugar. Add to puree; mix well.
4. Cook, stirring constantly, over low heat until thick and bubbly.
5. Stir in almond extract. Set aside to cool.
6. Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7. Add shortening; mix on low speed for 2 minutes.
8. Scrape down bowl; mix 2 minutes.
9. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl
often.
10. Mix on low speed 5 minutes.
11. Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch
baking pans.
12. Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13. Swirl cherry mixture through batter. Divide remaining batter evenly between
pans.
14. Pipe an equal portion of remaining cherry puree over batter in each pan;
swirl through batter.
15. Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick
inserted near center comes out clean. These cakes freeze well.


Courtesy : The Cherry Marketing Institute.

Indian Snack Recipe - Cheese Corn Tikki

CHEESE CORN TIKKI

INGREDIENTS :

100 gm American corn,

25 gm cheddar cheese (grated),

50 gm paneer (grated),

3 gm cumin powder,

3 gm cardamom powder,

3 gm salt,

2 gm green chilli (finely chopped),

3 gm coriander leaves,

5 gm cornflour

DIRECTIONS :

1. Blanch the American corn, squeeze to remove excess water.

2. Mince roughly in blender. Mix with cheese, paneer, cumin powder, garam masala, cardamom powder, salt, green chillies and cornflour.

3. Divide mixture into small balls and pat them into coin shaped tikkis.

4. Shallow fry till they turn light brown and serve with mint chutney.

Indian Vegetable Recipe - Malai Kofta

Malai Kofta

Ingredients :

For the Kofta:

1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai
(You can substitute this with baked ricotta
cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas


For the gravy :

2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts


Directions :

Boil the potatoes till tender.

Peel, mash and add salt to taste. Keep aside.

Mix all the other ingredients for the kofta into a paste.

Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.

Seal the edges and shape into stuffed rounds.

Deep fry each kofta till golden brown.

Drain and keep aside.

Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.

Add the pureed tomatoes and the masala powders.

Add the sugar and the ground peanuts.

The gravy will begin to thicken.

You can also add some malai to thicken it some more.

Mix in some water if necessary.

When the gravy comes to a boil, add the koftas.

Heat through and serve.

Note : The koftas should be put in just before eating
the dish or else they will turn soggy.

Indian Non-Veg Curry Recipe

Spicy Egg Curry

Ingredients :

4 boiled eggs
2 medium sized onions
1 Tomato
3 green chilli's
2 tsp. coriander powder
5 cloves of garlic
1" ginger
1 tsp. jeera
1/2 tsp. garam masala pinch of turmeric powder
3 tbsp oil,
Salt to taste,
water

Directions :

1.Make a paste of 1 onion, garlic, ginger and green chilli's.
2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.
3.Keep frying till you see the oil seperating on the top and there is no raw smell.
4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).
5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency.

Indian Rice Recipe - Puliyogare Rice

Puliyogare Rice

Ingredients :
2 cups Cooked Rice
1 cup Tamarind Juice
1 tbsp Sugar
4 tsp Coriander Seeds
2 tsp Mustard Seeds
2 tsp Cumin Seeds
4 tsp Seasme Seeds
1 cup Grated Coconut
1 tsp Hing
2 tsp Urad Dal
1 tsp Channa Dal
Jaggery (1 small piece)
5 Red Chillies
1/2 cup Oil
Few Curry Leaves


Directions :
Roast 1 tsp mustard seeds, 4 tsp coriander seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp channa dal, 1 tsp urad dal one by one.
Grind it to make a fine powder.
Roast the coconut.
Mix the roasted coconut and powder.
Heat oil and add the remaining mustard seeds, sesame seeds, red chillies, urad dal and chana dal.
Add the tamarind juice and jaggery.
Mix salt and allow it to boil.
Add the powdered masala and boil till it turns thick.
Mix it with the cooked rice.
Serve hot

Indian Chutney Recipe - Pear & Mango Chutney

Pear and Mango Chutney

Making time : 1 hour
Shelf life : 1 month
Makes 1.5 kgs. chutney


Ingredients :

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

Directions :

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


Source : DSD Email Group

Indian Snack Recipe - Vegetable Kababs

KHUMB NAWABI VEG. KABABS

INGREDIENTS :
200 gm mushroom,
2 gm cumin seeds,
2 green chillies,
10 gm onion (finely chopped),
5 gm garlic,
5 gm green chilli paste,
25 gm cheese (grated),
25 gm hung curd,
10 gm cream,
5 gm salt,
10 ml sesame oil,
10 ml mustard oil,
5 gm mint,
2 gm garam masala,
5 gm chickpea flour

DIRECTIONS :
Scoop out mushroom stem using a scooper.
Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed.
Mix in cheese and stuff into the mushroom cap.
In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps.
Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius.
Serve with sauce of choice.

Indian Dessert Recipe - Chocolate & Strawberry Eggless Cake

Chocolate & Strawberry Eggless Cake

Ingredients :

250gms Sugar
250gms Maida
100ml Vegetable oil
10gms Baking powder
75gms condensed milk (milkmaid)
400ml water
25gms cake gel
50gms cocoa powder
250gms fresh cream
200gms dark Swiss chocolate
150gms strawberry filling
150gms rich topping cream
150gms fresh strawberry to decorate the cake

Directions :

Take a bowl and mix maida, cocoa powder, vegetable oil, baking powder, condensed milk (milkmaid) and sugar into a paste.
Bake the paste in oven for 30 to 40min 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 three layers.
Put chocolate truffle and strawberry filling in each layer.
Cover the cake with chocolate.
Decorate as you wish with fresh strawberries.

Source : TOI

Indian Vegetable Recipe - Aloo Palak

Aloo Palak

Making time : 45 minutes
Makes for : 6

Ingredients

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

Directions :

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

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

Indian Rice Recipe - Brinjal Rice ( Marathi Dish )

Brinjal Rice (Vaangi Bhaat )

Ingredients :

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Directions :

1. Cut the brinjal & onions to not very fine pieces.

2. If u cut the brinjals too fine, they will get mashed up and will lose their taste.

3. Saute the onions till they get transparent. Then, add the brinjals also.

4. Add the spice powders and saute the curry for 4-5 minutes.

5. Cook the rice in the quantity of water mentioned above. Do not overcook.

6. Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.

7. Garnish with finely chopped coriander leaves.

8. Serve hot.

Indian Pickle Recipe - Lime Pickle

Lime pickle

Ingredients :

Fresh lime(large size, thin skin, ripe) - 6
Salt- 4 spoons,
Red chilli powder - 4 spoons,
Asafoetida - 1/2 spoon
Sesame Oil - 1/4 cup
Mustard Seeds - 1/2 spoon
Fenugreek seeds - 1/2 spoon

Directions :

Cut into medium pieces. (Preseve the juice while cutting).
Add salt, red chilli powder, asafoetida and mix well.
Next day add sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters
add fenugreek seeds and asafoetida.
Add this to the pickle and mix.
Store in refrigerator.


Source : DSD Group Email

Special Raita Recipe - Burhani Raita

Burhani Raita

Ingredients :

500 gms yoghurt;

50 gm roasted garlic (chopped);

10 gm black salt;

10 gm black pepper powder;

10 gm roasted cumin powder;

2 gm clove powder

Directions :

Beat the yoghurt in a bowl.

Add roasted garlic, black pepper powder, cumin powder, clove powder and whisk gently.

Season the raita with ghee and a pinch of clove powder.

Source : DSD Email Group

Indian Snack Recipe - Masala Vada

Masala Vada

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

Ingredients :

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

Directions :

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

Indian Stew Recipe - Warming Fish Stew

Warming Fish Stew

Servings: 4

Preparation Time: 15 min

Cooking Time: 22 min

The flavors of saffron and fennel give this healthy dish an exotic twist. Crusty bread rubbed with garlic is its perfect accompaniment.

Ingredients :

2 medium garlic clove(s), chopped
1 cup(s) canned crushed tomatoes
1 cup(s) wine, white, dry
1/4 tsp saffron
1 tsp fennel seed
4 medium potato(es), Russet, peeled and cubed
1 pound(s) haddock fillet(s), or other white-fleshed fish, cut into large chunks
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp parsley, chopped

Directions :

Coat a nonstick saucepan with cooking spray and sauté garlic.

Stir in tomatoes, white wine, saffron and fennel seeds.
Stir in potatoes, cover and simmer until tender, about 12 minutes.
Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes.

Season with salt and pepper.
Ladle stew into large, shallow bowls and sprinkle with parsley.

Source : WeightWatchers

Indian Non-Veg Recipe - Mughlai Mutton Korma

Mughlai Mutton Korma Recipe


Ingredients :

• Mutton - 1 Kilo
• Onion - 3 medium sized (finely chopped)
• Tomato - 1 (small)
• Green Chillies - 4 or 5
• Curry leaves
• Coriander leaves - to garnish
• Coconut - grounded as paste (3 cups) Ginger Garlic Paste - 2 tbsps
• Chilli Powder - 2 tbsps
• Coriander Powder - 4 tbsps
• Turmeric Powder - 1/2 tbsps
• Cinnamon & Cloves - few


Directions :

• Heat oil in a cooker and add Cinnamon sticks and cloves.
• Add onions, green chilies, curry leaves and fry them till it is light brown
in colour.
• Add tomato and fry for two minutes.
• Add mutton pieces and sauté for 10 minutes.
• Add ginger garlic paste, chili powder, coriander powder and turmeric powder and sauté.
• Then add coconut paste and mix well. Add enough water so that the mixture is not very thick.
• Close the lid and wait for 5 whistles.
• Garnish with coriander leaves and fried cashew nuts (optional).


Source : DSD Email Group

Indian Vegetable Recipe - Shahi Paneer

Shahi Paneer

Making time : 45 minutes.
Makes for : 6

Ingredients :

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish :

2 tbsp. grated paneer
1 tbsp. chopped coriander

Directions :

Chop the paneer into 2" fingers.
Heat half the ghee.
Add onion,ginger, green chilli and cardamom.
Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Indian Drink Recipe - Teen Patti Shooter

Glass : Round, deep-bottomed
Garnish : Orange rind


Ingredients :

60ml Whisky
5 strips Lemon rind
5 strips Orange rind
3 drops Bitters
1 teaspoon Sugar

Directions :

Pour shisky in a glass along with sugar, lemon and orange rind.
Burn the outside of the glass.
Slowly tilt the glass and flame the drink.
Let the drink burn slowly for about 20 seconds
Blow out the flame; add 3 drops of bitters.
Stir and enjoy !

Indian Chutney Recipe - Dry Garlic Chutney

Dry Garlic Chutney


Ingredients :

1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
salt as per taste


Directions :

Separately roast all the above ingredients.
Let it cool and grind it coarsely.
After grinding allow it to cool again.


Source : Recipesindian

Indian Snack Recipe - Gobi Pakora

Gobi Pakora Recipe


Ingredients :

1 Cauliflower
1 Cup Gram or Besan flour
1/2 tsp Red chili powder
1 Cup water
4 Cups oil
1 tsp Mango ( Aamchur ) powder
Salt to taste

Directions :

Wash Cauliflower and cut into pieces.
Add water to besan and make a thick batter.
Add red chili powder,mango powder.
Blend it well.
Heat the oil.
Dip each piece of cauliflower in batter.
Fry these pieces one by one till they turn golden brown.
Serve hot Gobhi Pakora with green chutney.


Source : DSD Group Email

Indian Salad Recipe - Mushroom Salad

MUSHROOM SALAD WITH PARMESAN, WHITE WINE & TAMARIND CHUTNEY

Ingredients :

400gms Assorted Mushrooms - button, shiitake, morel (mix of fresh and dried)
2 tsp - Ginger, chopped
1 tbsp - Dry Red Chilli, chopped
2 tbsp - Olive Oil
60ml White wine
1 tbsp - Coriander leaves, chopped
1 tbsp - Spring Onion, chopped
2 tbsp - Extra virgin olive oil
Salt to taste

Dressing :

4 tbsp - Tamarind Chutney
1 tsp, Ginger, chopped
1 tbsp lemon juice
2 tbsp - Extra virgin olive oil
Salt to taste

Garnish :

16 Parmesan shavings
1 bunch - frisse / lettuce
Micro greens, a few

DIRECTIONS :

Wash and reconstitute the dried mushrooms by soaking them in hot water for 30 minutes.
Trim the fresh mushrooms and cut them in halves.
Heat olive oil in a frying pan, add chopped ginger and red chilli and stir-fry for 10 seconds without browning.
Add the fresh mushrooms and saute for three minutes over medium heat.
Add the rest of the mushrooms, white wine.
When the wine evaporates, add sping onion and coriander leaves.
Season with salt and remove.

For Tamarind chutney dressing :

Whisk together all ingredients in a mixing bowl and set aside.
Serve mushroom on individual plates drizzled with the tamarind chutney dressing and garnished with lettuce, microgreens and Parmesan shavings.


Source : TOI

Indian Sweet Recipe - Rasgulla

Rasgulla

Spongy cheese balls, dipped in sugar syrup, is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again.

Ingredients :

1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water

Directions :

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

Boil the milk. Add the lemon juice and curdle the milk.

Remove from fire and strain through a muslin cloth.

Hold under running water or dip in a bowl of cold water for 1 minute.

Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.

Switch off the flame and let the dumplings stand in the liquid until cool.

Chill for a minimum of 2 hours. Mix in the essence before serving.


Source : DSD Group Email

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