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

Method :

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 : DSDG Email

Indian Snack Recipe - Special Egg Paratha

Special Egg Parantha

Ingredients :

5 nos. Egg  (Beaten egg could also be used but raw egg is more delicious)

3 cups Flour (Whole wheat)

Salt to taste

1 pinch Red Chili Powder(in each parantha)

4 tbsps. Vegetable Oil(to shallow fry)

Method :

Make a normal dough of the flour with water and salt.

(It should neither be very loose nor very tight. )

From the dough make out 5 balls and start rolling one of them.

When rolled, spread ghee on it and fold half and then give one more fold.

(It should look like a folded fan. )

Roll it again and cook on the hot tawa.

Shallow fry the parantha very slightly from both the sides.

Now try opening one of the folds till the end of it.

Now break one raw egg (as it is , do not beat it) onto it.

Sprinkle some salt and red chilli powder and close the fold of the parantha.

Now fry the parantha till it turns golden brown.

Serve hot with Curd or green chutney.

Source : DSDG Email Group

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 :

Stir the curd with hand mixer properly.

Mix salt, sugar, and curd is thick

Add little milk or water.

Cut all fruits in small cubes and add to the curd.

Garnish the fruit raita with chopped coriander and pomegranate.

Source : Indian Food Forever

Indian Snack / Starter Recipe - Vegetable Cutlets

Mixed Vegetable Patties (Vegetable Cutlets)

Serves : 4

Ingredients :

2 tablespoon(s) oil

4 onions finely chopped

2 cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine

½ cup(s) green peas parboiled

2 big potato(es) boiled and chopped fine

2 small beetroot(s) boiled and chopped fine

salt to taste

1 tablespoon(s) lemon juice

2 tablespoon(s) chopped fresh coriander leaves

oil for shallow frying

Grind to a paste :

2 tablespoon(s) grated coconut

4 green chilli(es) finely chopped

1 small onion(s) chopped

4 flakes garlic(s) chopped

1 teaspoon(s) ginger chopped

2 clove(s)

1 piece of cinnamon

2 tablespoon(s) coriander leaves chopped

salt to taste

Method :

Heat the oil in a pan and fry the onions on medium heat for about 3 minutes or till they become transparent.

Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone.

Mix in the chopped mixed vegetables and green peas.

Stir-fry on high heat briefly till the vegatables are well coated with the paste.

Cover and cook on low heat whilst stirring at intervals for about 4 minutes or till they are half cooked.

Add the boiled potato and beetroot.

Sprinkle salt to taste and mix well.

Cover and cook on low heat whilst stirring for about 4 minutes. Let cool.

Stir in the lemon juice and chopped fresh coriander leaves.

Shape the mixture into patties.

Heat a griddle and grease it with oil.

Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown.

Fry the remaining patties in the same way.

Serve immediately with Green Chutney (Hari Chutney) OR Tomato Ketchup.

TIPS :

Beetroot makes the patties very colorful and is nutritious too!

Chillies can be increased or decreased as desired.

Source : Syvum

Indian Dal Recipe - Dal Maharani

DAL MAHARANI

INGREDIENTS :

1/4 cup Rajma

1/4 cup Whole Urad dal

1/4 cup Chana dal

1 Onions, chopped

2 Tomatoes, chopped

3 Green chillies, sliced

1/2 inch Ginger, Grated

Salt To taste

1 Pinch Turmeric Powder

1 tsp Red chilli powder

Corainder leaves

1 tbsp Handful Butter

1/4 cup Cream

1/4 tsp Cumin seeds

1/4 tsp Mustard seeds

METHOD :

Soak rajma, urad daal and chana dal overnight.

Pressure cook the urad dal, chana dal and rajma.

Mash them a little. Keep aside.

Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter.

Add ginger and chillies.

Fry for few minutes. Add chopped onions and tomatoes. Cook until done.

Add salt, red chilli powder, turmeric powder and stir well.

Add the mashed dals and boil for few minutes.

Add cream, corainder leaves and mix well.

Serve the dal maharani hot with roti.

Source : Indian Food Forever

Indian Rice Recipe - Ahmedi Chicken Biryani

Ahmedi Chicken Biryani

Preparation time :- 50 minutes

Serves : - 2

Ingredients : -

500 grams chicken,

1 cup basmati rice(long grain),

3 cups water,

1 inch cinnamon,

1 big bay leaf,

2 cloves,

2 cardamoms,

5 black pepper corns,

1 tablespoon curd(yoghurt),

1 tablespoon chopped ginger garlic,

1 big green chilly,

½ tablespoon chopped coriander,

1 onion, ½ cup hot water,

1 teaspoon sugar,

½ teaspoon red chilly powder,

½ teaspoon coriander powder,

1 tablespoon ghee(clarified butter) and

salt to taste.

Method : -

Take a large pot and pour the three cups water.

Then add the rice, half of all the spices and salt.

Mix it well and cook till the rice is half cooked.

Drain the water completely and spread out the rice on a big platter. Let it cool.

Finely chop the onions and slit the green chilly in the centre and keep them aside.

Now in another pan heat the clarified butter.

When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise. Now put in the chopped onions and sauté till golden brown.

Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar. Pour in the hot water.

Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft.

Then pour the yoghurt and cook till the gravy reaches your desired level of thickness.

Now take a big pot and smear it’s inside walls with melted ghee/butter.

Then put a layer of rice, then a layer of chicken.

In this way put in all the rice and chicken in layers.

Cover with a lid.

Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight.

Then take a tava and place it on the flame.

Keep this sealed pot over it so that it’s not directly on the fire.

Cook for another 25 minutes on a low flame till the rice is ready.

You can cook in a preheated oven too.

Garnish with fried cashew nuts and fried onion slices.

Source : DSDG Email Group

Indian Soup Recipe - Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

Servings : 4

Preparation Time : 10 min

Cooking Time : 60 min

Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.

Ingredients :

2 large sweet potato(es)

2 cup(s) canned chicken broth, divided

1 Tbsp reduced-calorie margarine

1 Tbsp all-purpose flour

1/4 tsp ground ginger

1 cup(s) fat-free evaporated milk

1 Tbsp chopped pecans

Method :

Preheat oven to 400ºF.

Pierce potatoes in several places with a fork.

Bake for 45 minutes, remove from oven and allow to cool.

When cool, remove and discard skin; chop potatoes.

Combine sweet potatoes and 3/4 cup of broth in a blender or food processor;

Blend or process until smooth, about 1 minute. Set potato mixture aside.

Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.

Cook, stirring, until slightly thickened and bubbly, about 5 minutes.

Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more.

Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

Yields about 1 cup per serving.

Note :

For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.

Source : Weight Watchers

Indian Dessert Recipe - Mango Ice-cream

Mango Ice-cream

Preparation Time :15 min

Servings : 4

This light creamy ice-cream is deceptively easy to make. There is something special about the king of fruits… sweet- scented and aromatic it imparts a luscious creamy texture to this heavenly dessert. Serve it in chocolate cups as we have in the picture on page …as chocolate and mango are flavours that complement each other beautifully. When mangoes are out of season you can use frozen mango pulp but I must warn you that the flavour will not be as enchanting as with fresh ripe mangoes.

Ingredients :

1-½ cups ripe alphonso mangoes, peeled and chopped

2 to 3 tbsp sugar

½ can (400 grams for full can) condensed milk

2 cups full fat milk

1 tsp lemon juice

Method :

1.Blend the mangoes with the sugar in a liquidiser into a purée.

2.Combine the condensed milk, milk, puréed mangoes, lemon juice and mix well.

3.Pour the mixture in a shallow container. Cover and freeze till slushy.

4.Divide the mixture into 2 batches and blend each batch till it is smooth and creamy.
5.Transfer both the batches into the shallow container. Cover and freeze till it is firm.

Source : Yahoo Recipes

Indian Veg Recipe - Stuffed Capsicum

STUFFED CAPSICUM RECIPE


Ingredients:


5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying


Method : 
1.   Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
2.   Mash the boiled potatoes.
3.   Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
4.   Now add all spices, mashed potatoes and peas and fry for few moments.
5.   With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
6.   Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
7.   Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato.
8.   Serve hot.




Source : Indian Food Forever

Indian Salad Recipe - Spicy Steamed Vegetables Salad

Spicy Steamed Vegetables Salad

Ingredients :

Diced Carrots – 2 medium ones

Broccoli Florets – 2 Cups

Chopped Beans – 8 No.s

Finley Minced Garlic – 1 tbsp

Red Chilly Flakes – 1 tbsp

Salt – to taste

Method :

1.   Microwave the carrots and beans along with little salt for 2 minutes.

2.   Transfer the microwaved veggies and water if any to a non stick pan.

3.   Add the broccoli florets, garlic and red chilly flakes. Sprinkle a few drops of water.

4.   Cover and cook for 5 minutes on medium low heat.

5.   Remove lid, sprinkle some more salt and stir for 2 more minutes so that all excess water evaporates.

Source : Kerala Recipes

Indian Soup Recipe - Carrot Broth

Carrot Broth (Gajar Soup)

Serves : 4 

Cooking time (approx.) : 14 minutes

Ingredients :

2  big carrot(s) chopped 

2  medium potato(es) chopped 

1  big onion(s) chopped 

2  tablespoon(s) butter 

1  teacup(s) milk 

salt, black pepper and oregano to season.

Method :

1.  Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Let it Cool.

2.   Add some water and blend in a liquidizer. 

3.   Strain and keep aside the puree.

4.   Heat butter on medium level in a pan for a few seconds. 

5.   Add the chopped onions. 

6.   Fry on medium heat for about 4  minutes or till onions are transparent.

7.   Now add the strained puree, milk, salt and pepper. Stir well. 

8.   Bring to boil and then keep on low heat for about 3  minute(s). 

9.   Sprinkle oregano.

10. Serve hot with: bread sticks.

Source : Syvum

Indian Breakfast Recipe - Egg Toast

Egg toast

Preparation time : - 10 minutes

Serves : - 2

Ingredients :

4 eggs,

4 slices of bread,

1 onion,

1 tomato,

4 small green chillies,

2 tablespoons milk,

1 teaspoon red chilly powder,

4 tablespoons chopped coriander leaves,

oil for frying and

salt to taste.

Method :

1.    Finely chop the onions, tomatoes and green chillies.

2.    Now put all the ingredients in a bowl except the bread and oil.

3.    Beat all these ingredients nicely and ensure that all the ingredients have blended well.

4.    Beat until it becomes fluffy.

5.    Now take a tava and heat some oil in it.

6.    When the oil is hot dip the bread slices in the egg mixture and place it on the tava.

7.    Pour oil and fry the slices until the eggs are done.

8.    Flip over and cook so that all sides are evenly cooked.

9.    Do this with all the slices and serve with mint or tamarind chutney.

Source : Best Indian Cooking

Indian Non-Veg Recipe - Macchi (Fish) Kofta Curry

Macchi (FISH) Kofta Curry


Preparation time : - 40 minutes
Serves : - 2




Ingredients :
500 grams white fish,
5 big tomatoes,
2 tablespoons curd(yoghurt),
8 green chillies,
1 teaspoon coriander seeds,
1 teaspoon cumin seeds,
1 onion,
1 slice bread,
2 cardamoms,
2 cloves,
6 garlic flakes,
1 inch ginger,
½ inch cinnamon,
2 tablespoons chopped mint leaves,
½ teaspoon turmeric,
1 teaspoon red chilly powder,
1 bunch coriander,
1 teaspoon garam masala(hot spice mix),
oil for frying and
salt to taste.




Method :
1.     Wash the tomatoes and then blanche them and dice them.
2.     Soak the bread slice in water and then squeeze it dry.
3.     Boil the fish and then carefully remove the bones.
4.     Mash the flesh so that it is nearly like some pulp.
5.     Now take the onion, green chillies, mint, coriander and mince it and then add it to the fish. 
6.     Put in the bread, garam masala (hot spice mix) and salt to taste.
7.     Now mix all these ingredients together and then make a dough.
8.     Now make small balls from this mixture.
9.     Take a frying pan and pour oil enough for deep frying.
10.   When the oil is very hot deep fry these balls till they are golden brown.
11.   Then grind the onion, ginger, garlic to a paste.
12.   Now take a pan and heat 3 tablespoons oil and then fry this paste.
13.   When the smell of the ginger garlic leaves then add the remaining spices.
14.   Sauté briefly and then add the tomatoes and curd.
15.   Sauté till the oil begins to leave the edges of the pan.
16.   Pour two cups water and cook on a low flame till the gravy becomes thick as chutney and all the water evaporates.
17.   Add a little bit more water and add the fried fish balls.
18.   Cook fro another five minutes and then remove from flame.
19.   Garnish with coriander leaves and serve.




Source : Best Indian Cooking

Indian Drink Recipe - Almond Honey Milk

Almond Honey Milk Recipe

Ingredients :

1/4th cup blanched Almond (Badam)

2 cup Milk (Doodh)

1/4 tsp Cardamom seeds

3 tblsp Honey (Shahad)

Method :

1.    Place the nuts in a blender and process until finely chopped.

2.    Add 2/3 cup mil and process until smooth paste.

3.    Pour the milk into a heavy-bottomed pan and whisk the remaining milk.

4.    Place the milk over moderately high heat and, stirring constantly, bring it to full boil.

5.    Remove the pan from the heat, add cardamom seeds.

6.    Place the pan over high heat and bring to boil.

7.    Remove the pan from the heat and add honey.

8.    Again place the pan over heat and bring the milk to just boiling point, pour it the

strainer resting over a pan.

9.    Pour the milk back and forth from one pan to another for at least a minute or until

frothy.

10.   Pour into warmed mugs and serve at once.

Source : IndianFoodForever