Indian Snack Recipe - Spicy Beaten Rice mix

Spicy Beaten Rice Mix (Poha Chivda)

Thin beaten rice flakes tossed in a spicy tempering and stored in airtight jars to be enjoyed as and when required. Tastes best when served crisp with grated coconut and a sprinkling of sugar.

Serves : 4

Cooking time (approx.) : 5 minutes

Ingredients :

2 tablespoons oil

1 teaspoon(s) mustard seeds

1 teaspoon(s) cumin seeds

2 green chillies chopped fine

2 dry red chilli(es) broken into bits

2 tablespoon(s) peanuts

2 sprig(s) curry leaves

½ teaspoon(s) asafoetida powder

½ teaspoon(s) turmeric powder

4 cups thin variety beaten rice (patla poha)

salt and sugar to taste

grated coconut and sugar for garnish

Method :

1. Heat the oil in a pan.

2. Toss in the mustard and cumin seeds. Let them crackle.

3. Add the green chillies, red chilly pieces and the peanuts.

4. Fry on medium / low level for about 2 minute(s) or till the peanuts are aromatic.

5. Drop in the curry leaves, asafoetida and the turmeric powder. Fry briefly.

6. Stir in the beaten rice and toss on medium level for about 3 minutes or till it is well coated

with the oil and spices.

7. Sprinkle salt and sugar to taste and toss to mix on high level briefly till well heated through.

Remove from heat.

8. Let cool and store in an airtight jar.

TIP :

Chillies can be increased or decreased as desired.

It is better to prepare this dish in a bigger quantity and store for days oe even a month or two in airtight jars to retain the crispiness. Enjoy as and when required.

Serve garnished with: grated coconut and a sprinkling of sugar.

Source : Syvum

Indian Raita Recipe - Mix Fruit Raita

MIX FRUIT RAITA


Ingredients :

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Method :

1. Stir the curd with hand mixer properly.
2. Mix salt, sugar, and curd is thick add little milk or water.
3. Cup all fruits in small cubes and add to the curd.
4. Garnish the fruit raita with chopped coriander and pomegranate.


Source : Indian Food Forever

Indian Salad Recipe - Green Peas and Carrot Salad

Green Peas and Carrot Salad

Serves : 4

Cooking time (approx.) : 5 minutes

INGREDIENTS :

2 big carrot(s) chopped

1 cup(s) green peas shelled

1 big onion(s) finely chopped

1 green chilli(es) crushed with salt

a few mint leaves chopped.

salt, pepper and lemon juice to taste.

fresh coriander or parsley to garnish

METHOD :

1. Boil the carrots and peas with water on medium / low heat for about 5 minutes or till they are cooked but firm. Cool.

2. Now add the chopped onions, chillies, mint leaves, salt, pepper and lemon juice. Mix well.

3. Garnish with finely chopped fresh coriander / parsley.

4. Serve cold.

Source : Syvum

Indian Snack Recipe - Spicy Sev

Spicy Sev


Making time : 15-20 minutes

Makes : 250 grams approx.


Ingredients :

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

Method :

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

Variation:

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

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


Source : DSD Email Group

Indian Non-Veg Recipe - Liver Fry

Liver fry

Preparation time : 30 minutes

Serves : 2

INGREDIENTS :

500 grams liver,

1 big onion,

1 tablespoon cumin seeds,

1 tablespoon saunf or aniseeds,

2 tablespoons oil and

salt and pepper to taste.

METHOD :

1. Cut the liver into small cubes and keep them aside.

2. Take a tava or a flat pan and dry roast the cumin seeds and saunf.

3. When they become brown an aroma will rise.

4. Turn of the flame and powder these and keep it aside.

5. Finely slice the onion. Now take a frying pan and heat up some oil.

6. When the oil is hot add the onions and sauté till they are dark brown.

7. Ensure that you don’t burn or roast the onions.

8. Now add the liver and cook till the liver is tender.

9. Avoid adding water but if required add a spoon of water at a time.

10. When the liver is cooked sprinkle the cumin-saunf powder and salt and pepper to taste.

11. Mix it all up nicely and remove from flame.

12. Serve with curd rice.

Source : Best Indian Cuisines

Indian Veg Recipe - Ladies Finger & Potato

Quick Ladies finger and potato

Preparation time : 10 minutes

Serves : - 2

INGREDIENTS :

1 medium sized potato,

200 grams ladies-finger,

1 small tomato,

1 table spoon oil,

1 teaspoon turmeric,

1 teaspoon red chilly powder,

1 pinch cumin seeds,

Salt to taste.

METHOD :

1. Cut the potato into cubes and the ladies finger into small pieces.

2. Take a frying pan and pour one table spoon oil.

3. Add the cumin seeds once the oil is well heated.

4. Fry till they are golden brown, and then add the potato cubes and ladyfingers pieces.

5. Add the turmeric, red chilly powder and salt.

6. Stir well and cover with a lid.

7. Cook on low flame stirring now and then.

8. After five minutes beat the tomato in the mixer and add it.

9. Cook till the oil starts coming out by itself. Turn off the flame.

10. Garnish with coriander leaves and serve.

Source : Best Indian Cuisines

Indian Breakfast Recipe - Paneer Sandwitch Recipe

PANEER SANDWICH RECIPE

Ingredients :

1 loaf Bread

1/2 cup grated Paneer (Cottage Cheese)

1 Tomatoes

1 Onions

2 Green chillies

1/4 tsp Red chilli powder

Salt to taste

Butter as needed

Method :

1. Chop onions, chillies and tomatoes.

2. Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.

3. Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.

4. Put this in sandwich toaster until the bread turns crispy and brown.

5. Serve with ketchup.

Source : Indian Food Forever

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

Method :

1. Mix sugar in pineapple and orange juice and mix well.

2. 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 : Indian Food Forever

Indian Vegetable Recipe - Potato in Curd Gravy

Potato in Curd Gravy

Making time: 30 minutes.
Makes for: 5

Ingredients :

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

Method :

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

Indian Rice Recipe - Peas Pulao

Peas Pulao

Ingredients :

6 cups of cooked white basmati rice

1 1/2 cups of frozen green peas, thawed

1 small onion sliced

1 tsp jeera(cumin) seeds

3 garlic flakes, crushed finely

1 small piece of ginger, crushed finely

1-2 cloves

1 small piece cinnamon, broken into pieces

2-3 cardamoms

2 tablespoon ghee(clarified butter)

Salt to taste

2 tsps coriander leaves , chopped finely

1 tablespoon cashewnuts, chopped

Method :

1. Heat the ghee in a non stick pan and add the ginger-garlic paste.

2. When it browns, add the cardamoms, cinnamon, jeera, cloves and onions.

3. Fry till the onions turn transparent.

4. Now add the peas, cashewnuts and the coriander leaves and mix well.

5. Cook on low heat till the peas are cooked.

6. Mix in the cooked rice and heat through.

7. Eat when hot with a vegetable or meat side dish.

Indian Drink Recipe - Chocolate Shake

Chocolate Shake


Ingredients :

4 cup Cold Milk
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice


Method :

1. Blend milk and cocoa powder in a blender for few seconds.
2. Add ice-cream and crushed ice
3. Blend again for few more seconds.
4. Serve chilled with crushed ice.

Indian Snack Recipe - Baked Bread Rolls

Baked Bread Rolls

Ingredients :

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method :

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.


Making time : 10 minutes (excluding chilling and baking time)
Makes : 6 rolls

Indian Non-Veg Recipe - Green Onion Bhurji

Green Onion Bhurji

Ingredients :

4 small bunches of green onions (onion bulbs with the leaves on)
3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder
Salt
Oil


Method :

1. Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Keep aside
2. Chop the leaves finely.
3. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.
4. Add the chopped leaves and mix well.
5. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
6. After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.
7. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.
8. Add salt to taste . Serve piping hot.


Note : Do not add any water to the onion leaves. They should cook in their own
juice.

Indian Bread Recipe - Makkai Ki Roti

MAKKAI KI ROTI RECIPE

Serves : 6 people
Preparation Time: 15 minutes
Cooking Time: 25 minutes


INGREDIENTS :

150 grams cornmeal (makkai ka atta)
300 ml water
3 tablespoon sunflower oil
150 grams chapati flour
3 teaspoon green chillies chopped
1 teaspoon salt
1 teaspoon sugar
Some oil for rolling dough
Some oil for frying

METHOD :

1. Bring the water to a boil in a small saucepan.
2. Remove from heat and add half the oil to it.
3. Add the cornmeal, stirring constantly to avoid lumps.
4. Cover and put over very low heat for 4 minutes.
5. Remove from heat, mix in the remaining oil and leave to cool.
6. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.
7. Now add the chappati flour and mix in well to avoid lumps.
8. This should produce a semi-stiff dough. Add more water if necessary.
9. Pour some sunflower oil into a saucer, spread a little onto a clean work
surface and rub some onto a rolling pin.
10. Divide the dough into 16 equal pieces and roll them into balls.
11. After dipping one of the dough balls into the saucer of oil to coat it, place
it on the oiled work surface, and using the oiled rolling pin, roll it into a
disc about 2 mm thick.
12. Pour about a tablespoon of oil into a medium sized frying pan and heat over
medium heat.
13. When the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes
or until it turns golden brown on the side facing the pan.
14. Flip the roti over and again fry for 2-3 minutes. The rotis look much like
parathas.
15. Repeat steps 5, 6 until all the dough balls are converted into rotis.

Indian 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


Method :

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.

Indian Dessert Recipe - Kesar Pista Kulfi

Kesar Pista Kulfi

Ingredients :

Take two cans of evaporated milk.

One can of condensed milk

One 16 Oz wipped cream

1\4 cup pista

1 pinch safron

Method

1. Take a pot and mix evaporated milk, condensed milk and wipped cream with the hand grinder.

2. Now mix pista and saforn in it.

3. Put into a air sealed container and put in the freezer for 4 hours.

Indian Veg Recipe - Baingan ka Bharta

Baingan Ka Bharta

Ingredients :

Brinjal : 2 medium size

Onion : 4

Ginger : a small bit

Garlic : 6 cloves

Jeera : half teaspoon

Garam Masala : a pinch

Dhaniya Powder : half teaspoon

Turmeric : 3/4 teaspoon

Chilli powder : half teaspoon or 3 green chillies (optional)

Salt : 3/4 teaspoon

Tomatoes : 3

Finely chopped coriander : 1 table spoon

Method :

1. Roast the brinjal, then peel off the skin.

2. Let it cool for some time.

3. Put some oil in the kadai, and after it gets hot, add some jeera.

4. Then add some onions, after a few minutes, add ginger and garlic.

5. Then add tomatoes and cook well until the oil separates.

6. Add salt, jeera powder, turmeric, dhaniya powder, chilli powder and a little garam masala.

7. Add the brinjal and cook for 10 minutes.

8. Sprinkle the corainder on the top and serve.

Source : Celeb Cook-In, TOI

Indian Non-Veg Recipe - Egg Pepper

Egg Pepper

Preparation Time : 20 minutes.

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

( Garam Masala is a mixture of black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali),black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom,nutmeg, star anise and coriander seeds ).

1 tsp chaat masala

( Chaat Masala is a mixture of amchoor (dried mango powder), cumin,Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum ).

1/2 tsp black pepper

1/2 cup oil,

Salt to taste.

Directions :

1. Boil the eggs and remove their shells.

2. Cut the Capsicums into 11/2 inch long pieces.

3. Cut Onions and the tomato into long, thick slices.

4. Chop green chillies finely.

5. Heat little oil in the fry pan.

6. Fry the eggs till golden brown and remove them from the fry pan.

7. Heat some more oil.

8. Add green chillies, onions and Capsicums to the oil.

9. Add garam masala, salt, turmeric powder.

10. Fry them till medium tender, then add the sliced tomatoes.

11. Cut the eggs into four long pieces.

12. Sprinkle salt, black pepper and chaat masala over the eggs, adjusting to the salt already

added to the Capsicum.

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

fire.

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

15. Serve hot with puris or paranthas.

Indian Pickle Recipe - Hot & Sour Tomato Pickle

Hot and Sour Tomato Pickle

Ingredients :

1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste


Method :

1. Slice the tomaotes, smear turmeric and salt on them
2. Soak them in 1 cup vinegar. Leave for about 2 hours.
3. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a
little vinegar.
4. Heat the oil and add the remaining mustard.
5. When the mustard crackles, add the fenugreek.
6. Fry for 2 minutes and then add the blended mixture and fry well for over 20
minutes.
7. Add the tomatoes and the remaining vinegar.
8. Stir continuously as the mixture comes to a boil.
9. When the pickle is almost done, the oil begins to float at the top.
10. Take it off the heat and let it cool.
11. Store in a clean bottle.

Note : Can keep for a year.

Indian Non-Veg Recipe - Masala Fried Prawns

Ingredients :

Prawns : 10 (medium size)

Ginger garlic paste : 1 tsp

Curry Leaves : 15

Lemon Juice : 1 tsp

Green Chilli (chopped) : as required

Rice Flour : 1 tsp

Corn Flour : 1 tsp

Red Chilli powder : 1/2 tsp

Salt : to taste

Turmeric Powder : 1/2 tsp

Onion (chopped) : 1 tsp

Tomato (chopped) : 1tsp

Garlic (chopped) : 1 tsp

Oil : 1/2 tsp

Method :

1. Take prawns, de-skin and de-vain leaving the tail on.

2. Marinate with salt, ginger-garlic paste and lime juice.

3. Add corn flour and rice flour to the prawns and mix well.

4. Deep fry the prawns till golden brown.

5. Take a pan, add oil, saute garlic, curry leaves, onion and tomato.

6. Add chilli powder, turmeric powder and salt.

7. Toss prawns in the masala and serve hot.

Source : Celeb Cook-In, TOI

Indian Sweet Recipe - Kalakand

Kalakand

Ingredients :
10 oz powdered milk
10 oz confectioners white sugar
16 oz ricotta cheese(a small container of the cheese will do)
2 tsp sliced almonds and chopped cashewnuts

Method :
1. Mix the three together to get a creamy paste.
2. Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour.
3. Transfer to a open flat dish and top with sliced almonds and cashewnuts.
4. Eat when cooled down to room temperature.


Note : If you use low-fat cheese and milk and cut down on the sugar, you have a very low-calorie delicious and nutritious dessert.

Indian Vegetable Recipe - Kofta Lajawab

Kofta Lajawab

Ingredients :
Koftas -
125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying

Gravy -
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt


Method :
To make koftas -
Mix mashed cheese with cornflour and pepper. Knead well.
Form into walnut sized koftas and deep fry till light brown.
Drain and keep aside.

To make gravy -
Heat oil in a pan and brown onions.
Add ginger and fry well.
Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates.
Add water according to consistency of gravy required.
Correct seasoning.
Boil for 5 minutes.
Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.

Makes about 8

Indian Snack Recipe - Oatmeal Raisin Cookie

Oatmeal Raisin Cookie

Ingredients :

¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal

Method :

1. Grease cookie sheet, sift together dry ingredients.
2. Beat together butter and sugars until light and fluffy.
3. Beat in eggs and vanilla until well blended.
4. Stir in flour mixture until well moistened.
5. Stir in oatmeal, nuts and rind.
6. Drop by tsp fuls 2” apart.
7. Bake at 350 F for 8 min.

Indian Soup Recipe - Green Peas Skin Soup

Green Peas Skin Soup

Preparation time : 10 minutes.
Cooking time : 10 minutes.
Serves : 6.

Ingredients :

6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skimmed milk
2 teaspoons buttersalt and
pepper to taste

Method :

1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water.
4. Cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
8. Serve hot.


Health Information : This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the body and eliminates them.

Indian Sweet Recipe - Coconut Barfi

Coconut Barfi

Making time : 30 minutes
Makes: 20-25 pieces

Ingredients :

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method :

1. Prepare syrup with sugar and water to 2 1/2 thread consistency.
2. Warm coconut in heavy saucepan, pour in the syrup.
3. Stir well and cook till soft lump forms.
4. Spread in a greased plate. Cool.
5. Sprinkle cardamom powder (optional).
6. Cut into squares, store in airtight container.

Chicken Manchurian Recipe

Chicken Manchurian

Ingredients :

• 4 Chopped chicken thighs
• 1 tsp Soya sauce
• 1 tsp Tomato ketchup
• 1 Finally chopped small onion
• 2 tbsp Corn flour
• 1/4 Cup all purpose flour
• 8 Finely chopped Garlic Pods
• 8 Finely chopped green chillies
• 4 tsp Refined oil
• Salt to taste

Method :

1. Smear salt and marinate chicken for an hour.
2. Make a batter of maida and corn flour and soak the chicken pieces into it.
3. Fry the chicken pieces deep and keep aside.
4. Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
5. Now add chilli powder, salt to taste, add deep-fried chicken pieces, tomato ketchup and Soya sauce.
6. Fry at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and sauce.
7. Add water while stirring if necessary.


Delicious Chicken Manchurian is ready to be served.

Serve with Roti or Rice.

Indian Vegetable Recipe - Cabbage Kofta Curry

Cabbage Kofta Curry

Ingredients :

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes


Method :

1. Take the shredded Cabbage in a bowl.
2. Add flour & make small round balls with the same.
3. Deep fry the balls in the hot oil & keep aside
4. In a seperate pan heat 1 tsp of oil & add bay leaves & the paste.
5. Add Salt & little bit of sugar for taste .
6. Let the paste cook till the oil seperates.
7. You can add little water if the paste is too thick.
8. Switch off the flame add the Kofta's & Cover till Serving.
9. Before serving garnish with fresh coriader leaves.

Indian Non-Veg Receipe - Saag Chicken

Saag Chicken

Ingredients :

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt


Method :

1. Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until
lightly browned and set aside.
2. Put the spinach into a deep pan; add 1/4 cup water.
3. Bring to boil and remove from heat.
4. When cool, grind in blender and set aside.
5. Heat the remaining oil and add ginger, garlic and onions;
6. Sauté until lightly brown.
7. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
8. Sprinkle with one tablespoon water.
9. Cook for 10 minutes over low heat.
10. Add chicken and milk.
11. Simmer until the chicken is tender.
12. Add spinach and garam masala.
13. Cook until spinach starts sticking to pan. Remove from heat.
14. Add butter to chicken saag and cover until ready to serve.



Source : Indian Food Forever

Indian Cake Recipe - Fruit Cake

Fruit Cake

Ingredients :

- 2 cups Brown Sugar
- 3 cups All-Purpose Flour
- 1 tbsp Baking Soda
- 2 tbsp Cinnamon
- 2 tbsp Cloves
- 2 tbsp Allspice
- 2 tbsp Nutmeg
- 4 Eggs
- 2 tbsp Lemon Zest
- 2 tbsp Vanilla Extract
- 1 1/2 cups Raisins
- 1 1/2 cups Chopped Nuts
- 1 1/2 cups Dried Mixed Fruit
- 1 1/2 cups Butter, melted


Method :

- Firstly, preheat the oven to about 225 degree F.
- Now, in a large bowl, mix sugar, flour, soda, spices, eggs, lemon zest, vanilla, fruit, nuts and melted butter.
- Pour the mixture over a greased pan.
- Bake the mixture for about an hour or until a tester comes out clean.
- Cool it on a wire rack and wrap it in a foil.


Source: India Syndicate

Indian Soup Recipe - Hot & Sour Soup

Hot and Sour Soup

Making time: 25 minutes
Makes: 5-6 servings

Ingredients :
2 tbsp. cabbage finely shredded
2 tbsp. carrot finely julienned (slivers)
1 tbsp. cauliflower finely chopped
1 small stalk celery, finely chopped
1 tbsp. spring onion greens finely chopped
1/4 tsp. ginger grated
1/2 tsp. red chilli sauce
1 tsp. soya sauce
1 tsp. brown vinegar
1/4 tsp. pepper powder
salt to taste
2 tsp. cornflour
1 tsp butter or oil
4 cups water or vegetable stock

Method :
1. Heat fat, add vegetables, ginger, except spring onions.
2. Stir fry till cooked, add spring onions, stir.
3. Add stock, chilli sauce, soya sauce, vinegar and stir.
4. Bring to a boil, simmer for 7-8 minutes.
5. Add salt and pepper.
6. Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
7. Cook for 2 minutes.
8. Serve hot.

Indian Sweet Recipe - Khajoor ( Date) Halwa

Khajoor ( Date ) Halwa


Ingredients :

½ kg fresh dates;
2 cups of milk;
250 gms sugar (optional);
50 ml ghee;
1 1/3 split gram lentil;
6 almonds;
6 green cardamom seeds;
10 pistachio nuts (crushed);
varkh (optional)


Method :

1. Boil the dates, lentil and almond together, strain and ground into coarse paste.
2. Heat ghee in a pan and slowly add the paste, cardamom powder and milk.
3. Add sugar if needed or simply garnish it with crushed pistachio nuts and varkh.

Indian Rice Recipe - Onion Rice

Ingredients :

1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method :

1. Cut onions into thin long slices.

2. Boil the rice separately.

3. Heat oil in a pan and season with mustard and cumin seeds.

4. Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.

5. Add the boiled rice and coriander leaves into the mixture and mix well.

Indian Soup Recipe - Tomato Noodle Soup

Tomato Noodle Soup

Preparation Time : 15
Cooking Time : 30S
erves / Makes : 2


Ingredients :
3 large boiled tomatoes
1 tbspn butter
A little chopped green chilly
1 & 1/2 spoons Sugar
4 spoons crushed noodles
2 spoons finely chopped spring onion
1/4 spoon ginger paste
salt as per taste
1 spoon Corn flour


Method :
1. Peel off the skin of the tomatoes.
2. In a mixie add tomatoes and chilly and make a fine paste.
3. In a kadai add 1 tbspn. Butter.
4. To this add the tomato paste. Boil till red color is obtained.
5. Then add sugar, chopped spring onions, ginger paste and noodles.
6. When the noodles are par boiled add corn flour paste.
7. Add salt & Serve Hot.


User Comments & Tips : While serving, garnish with white pepper, black pepper and a little butter.

Indian Salad Recipe - Carrot & Mint Recipe

Carrot And Mint Salad Recipe
The tasty Carrot And Mint Salad is an ideal appetizer for everyone.

Serves : 7
Preparation Time : 5 Min
Cooking Time : 10 Min
Difficulty : Easy
Recipe Type: Veg.


Ingredients:
• 3 cups Carrot, diagonally sliced
• 1/4 cup Vinegar
• 3 tbsp Fresh Lemon Juice
• 2 tsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Garlic Clove, minced
• 2 tbsp Raisins
• 2 tbsp Onion, chopped
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Pine Nuts, toasted
• 1 tbsp Fresh Mint, chopped


Directions :
• Add sliced carrot to a large saucepan of boiling water and bring it to boil.
• Remove from the heat and rinse it under cold water.
• Now, take a bowl and put vinegar, olive oil, lemon juice, salt and pepper in it. Mix well.
• Add carrots, raisins, onion, parsley, garlic and pine nuts and toss them gently. • Cover the prepared salad and keep it in the refrigerator. Stir in mint before serving.


Courtesy : Indobase

Indian Vegetable Recipe - Baigan Ka Bharta

Baigan ka Bharta ( served cold )

Ingredients :

1/2 kg brinjals
4 garlic pods
2 onions
Olive Oil
8 pieces of olives
hung yoghurt
green chillies
ground pepper
salt

Method :

1) Boil the brinjals on gas.
2) Peel the brinjal and mash it with a fork in a bowl. This helps retain its
smokiness.
3) Chop, friend garlic and onion in a deep pan with ordinary olive oil and then
add mashed brinjals and stir till red.
4) Switch off the flame and drizzle olive oil on the mash while it's still hot.
The oil will open up with incredible aroma and possibilities in the brinjal
mash.
5) Chop very fine green spring onions, chives, green chillies and salt if needed
and with fresh ground pepper.
6) Fold into some hung whipped yogurt which in turn is folded into a cold baigan
ka bharta.
7) Drizzle some more heated olive oil (1 tsp) just before serving.
8) Garnish with chopped olives.


Source : TOI

Indian Chutney Recipe - Mint Chutney

Mint Chutney

Ingredients :

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

Directions :

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

Indian Snacks Recipes - Bread Pakoras

Famous Bread Pakoras of Delhi

Ingredients :

4 Slices of bread
1 cup of channa dal ( or Besan)
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Garam and Aamchur masala : to taste
Oil for frying.


Directions :

1. If you prefer onions you can put 1/2 onion cut into small pieces.
2. Make the paste of channa dal ( Or Besan )by adding some water.
3. Mix salt,chilli, corriander powder and some corriander leaves for taste.
4. Cut the bread into four pieces and dip them in channa dal paste.
5. Deep fry them in the oil till golden brown.
6. Serve them with some hot sauce or ketchep

Indian Soup Recipe - Vegetable Chilli Soup

INGREDIENTS

1 tomatoes, undrained
1 jar Thick 'N Chunky Salsa
1 can black beans, rinsed, drained
1 package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 package Reduced Fat Mild Cheddar Cheese


DIRECTIONS
1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 10 minutes.
4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl;
5. Top with chili.
6. Sprinkle each with additional 2 tablespoons cheese.

Indian Chicken Snack Recipe - 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.

Chicken Recipe - Chicken Kabsa

Chicken Kabsa

Ingredients :
1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil 2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds and Cashewnuts.


Directions :
Sautee onion in oil until it begins to brown.
Add chicken pieces, tomato puree, chopped tomatoes and garlic.
Stir for about five minutes over low heat.
Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste.
Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
Remove chicken. Set aside to keep warm.
Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving platter with chicken pieces arranged around the circumference.
Toss raisins and almonds over all.

Indian Drink Recipe - Pistachio Shake

PISTACHIO SHAKE RECIPE

Ingredients:
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired


Directions :
Cut 4 pistachios into silvers and set aside.
Place the remaining in a blender, cover, and pulse several time to coarsely grind.
Add 1/2 cup milk and blend until smooth.
Scrape down the sides of the jar with a spatula to free the nuts.
Slowly add another 1 cup milk and blend for 1/2 minute.
Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
Stirring constantly, bring to full boil.
Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
Place the strainer over the blender and pour in the milk.
Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
Pour into cups, sprinkle with pistachio silvers, and serve immediately.


Source : IndianFoodForever

Pepper-Seared Yellowfin Tuna

Pepper-Seared Yellowfin Tuna
Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.

Makes : 4 servings.

Ingredients :
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves 2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper

Directions :
1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil; set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
4. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside.
5. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through.
6. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.
7. Brush inside of top flap with garlic oil.
8. Season outside of steaks with freshly ground black pepper; set aside.
9. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.
10. Add stuffed tuna steaks to pan and sear until brown.
11. Carefully turn over each steak and sear on other side.
12. Place in oven and bake 5 to 10 minutes, or until thoroughly done.


Courtesy : National Fisheries Institute.