Indian Noodles Recipe - Stir Fry Chicken Noodles

Stir Fry Chicken Noodles

Ingredients :

Skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips - 1 pound
Oyster sauce - 2 tblsps
Dried chow mein noodles - 6 ounces
Vegetable oil - 2 tblsps
Carrots, (diced) - 2
Onion, diced  - 1 medium
Red bell pepper, diced - 1/2
Canned whole baby corns, sliced  - 4
Scallions, thinly sliced - 2
Frozen shelled edamame, thawed - 1/2 cup
Garlic cloves, minced - 1/2 cup
Minced fresh ginger - 1 1/2 tsps
Low-sodium soy sauce - 1/4 cup plus 2 tblsps

Method :

1.   Marinate the chicken with the oyster sauce and set aside for 20 minutes.

2.   Heat water  along with salt in a pot and bring it to boil

3.   Cook the noodles until the noodles become tender but firm

4.    Drain and rinse under cold running water. Drain again and set aside

5.    Heat the oil  in a pan until shimmering.

6.   Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute.

7.   Now add the chicken and stir-fry for 2 minutes.

8.   Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken becomes white throughout

9.   Add the noodles, soy sauce and cornstarch slurry and toss well over medium flame .

10.  Remove from flame and serve

Source : Sulekha

Indian Biscuit Recipe - Butter Sugar Biscuit

BUTTER SUGAR BISCUIT

Ingredients :

White Sugar - 1 cup
Butter  - 1 cup
Egg - 1
Flour- 2 cups
Cream of Tartar - 1/2 tsp
Soda - 1/2 tsp
Vanilla - 1 tsp

Method :

1.   Cream sugar & butter well, add egg.

2.   Add flavoring, dry ingredients.Mix well.

3.   Roll into balls, place on cookie sheets-press down with bottom of a glass.

4.   Sprinkle with sugar.

5.   Bake at 350°, for 8 mins.

Source : Sulekha

Indian Chutney Recipe : Pear and 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.


Method :


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.

Non-Veg Chicken Recipe - Chicken Walnut

CHICKEN WALNUT


Ingredients : 


1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice


Method :


Combine, cornstarch, ginger, garlic, sugar and salt. 
Roll chicken in mixture. 
Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice. 
Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. 
Stir once, add bamboo shoots. 
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. 
Left over, add to chicken stir until thick. 
Serve hot garnished with French fried walnuts. 
Make by heating one half cup or more walnuts in boiling water five minutes. 
Remove skins, dry and fry until brown.

Aioli Sauce Recipe

AIOLI SAUCE


Ingredients :


6 large cloves garlic
1/2 cup mayonnaise
1-1/2 tsp lemon juice
1/4 cup olive oil
Salt to taste


Method :


Process all the ingredients in a blender


Store in an airtight jar in a refrigerator.


Makes one cup.




Source : Asha Khatau, TOI

Indian Dessert Recipe - Banana Berry Jumble

Banana Berry Jumble

Makes : 2 servings

Ingredients :

2 bananas, halved and cut into ½ inch pieces

¾ cup cranberries, fresh or frozen

¼ cup oats

½ tsp nutmeg

Method :

Combine all ingredients in a large, non-stick skillet. 

Cook on medium-high heat just until cranberries begin to soften, stirring occasionally. 

Remove from heat; cool slightly. 

Spoon into bowls and top with whipped topping or frozen yogurt, if desired.

Recipe source : Produce for Better Health

Indian Non-Veg Recipe - BUTTER CHICKEN !!

BUTTER CHICKEN - A very famous Indian recipe


Ingredients :


Chicken ( skinned, boned and diced ) : 1 kg
Curd : 150 ml
Almonds (crushed) : 50 gm
Cinnamon (crushed) : 1/4 tsp
Cloves (crushed) : 1/4 tsp
Bay leaves (crushed) : 1/4 tsp
Green cardamon : 4
Ginger pulp : 1 tsp
Garlic pulp : 1 tsp
Tomatoes (chopped) : 400 gm
Onions (chopped) : 2
Fresh coriander (chopped) : 2 tbsp
Fresh cream : 4 tbsp
Chilli powder ; 1-1/2 tsp
Garam Masala powder : 1 tsp
Corn Oil : 1 tbsp
Butter : 75 gm
Salt to taste


Method :


Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
Blend Well
Put the chicken pieces in a large bowl.
Pour over the curd mixture
Heat butter and oil together in a pan,
Put onions and fry for three minutes
Add the chicken mixture.
Saute for about 7 to 10 minutes.
Add half of the coriander leaves. Blend well.
Add cream, Stir for sometime. Simmer.
When the chicken is done, garnish with the remaining coriander leaves before serving.
Tastes best with parathas or chappatis.


Source : Celeb Cook-In, TOI

Indian Non-Veg Salad Recipe - Grilled Chicken Salad

Grilled Chicken Salad


Ingredients :


¼ cup soy sauce 
¼ cup olive oil
2 pounds skinless boneless chicken breast – cut in bite size chunks
garlic powder – to taste 
2 cups lettuce
1 large tomato
1 medium cucumber 
½ red onion
black pepper – to taste 
balsamic vinegar – to taste




Method :


Heat oil in non-stick fry pan 
Saute chicken with garlic powder until just starting to turn a golden brown. 
Add soy sauce. 
Simmer on low heat for about 5 to 10 minutes. 
The oil will float a little to the top. That’s okay.
Make salad with the remaining items. 
Sprinkle with black pepper. 
NO SALT! That’s what the soy sauce is for.
When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad.
Add balsamic vinegar to taste and toss. 
The lettuce will wilt a little.

EASTER SPECIAL - BUNNIES & BELLS

BUNNIES AND BELLS


Ingredients :


Chocolate slab, as required
Chocolate moulds


Method :


Painting the Moulds 
Paint the edges to define the bunny, bell or Easter Egg.
Use a toothpick dabbed in colored chocolate to paint the small raised designs of the mould.
Allow each colour to dry completely before adding the next to prevent colours from running into each other.
Place the moulds in the freezer for a few minutes to quickly harden the chocolate painting.


Making Chocolate Treats
Once the chocolate colours are set, fill the moulds with melted chocolate.
Place the filled moulds in the refrigereator or freezer to set. 
The time taken depends on the size of the mould and the thickness of the chocolate. 
Once the chocolate is hard, it will easily release from the mould when turned over.
Tap lightly, if needed.




Source : Taste Buds, TOI

EASTER SPECIAL - HOT CROSS BUNS !

HOT CROSS BUNS


Ingredients :


Refined Flour : 2 kg
Yeast : 100 gm
Salt : 40 gm
Castor Sugar : 400 gm
Eggs (whole ) : 700 gm
Wheat gluten : 5 gm
Milk : 400 ml
Water : 400 ml
Unsalted Butter : 900 gm
Raisins : 1 kg
Fondant icing : 320 gm
Old dough : 200 gm


Method :


Take a mixing bowl, add refined flour, yeast, salt, wheat gluten and sugar together and mix.
Then slowly add water, eggs, unsalted butter and milk, and very little quantity of old dough.
Mix it such that the dough structure should be soft and firm.
Also check whether the dough is stretchable for the perfect mix.
Then add raisins to it.
Knead the dough and keep it for refrigeration overnight.
Take out the dough from freezer and keep it at room temperature.
Then make round rolls of 80 gms each and arrange it on a tray.
Cut a cross on to it. Then prove it for one hour at room temperature.
Give an egg wash and set the oven temperature to 80 deg.
bake it for 20 min.
Put the buns on a cooling tray for 20 minutes to cool.
Then put the fondant icing strip across the cut on the bun.
Its ready to serve.




Source : Taste Buds, TOI

EASTER SPECIAL - EASTER EGGS !!

EASY TO MAKE EASTER EGGS


Ingredients :


For the Easter Egg  :
Sponge / Slice Cake : 300gm
Chocolate : 150 gm (melted)
Jam : 25 gm
Nuts : 25 gm
Raisins : 25 gm
Meusil : 100 gm


For Coating and Decoration :
Icing Sugar : 300 gm
Hot Water : 2-3 tbsp
Colour : few drops
Gems shaped chocolates for decoration


Method :


Crumble the sponge cake.
Add in the rest of the ingredients and work it so that it binds together.
Portion it into 60gm each, and press it into oval shapes with your hands.
Refrigerator for 30 minutes.
For the Coating, add hot water to the icing sugar along with the edible colour.
Cook it on a double boiler for about two minutes.
Place the eggs on a wire mesh and spoon out the hot icing onto the eggs.
Let the excess icing drip off.
Decorate with gems.
Carefully lift the eggs and place them in a decorative basket.


Source : Taste Buds, TOI

Indian Dal Recipe - Dal Makhani

DAL MAKHANI

Ingredients :

• 1 Cup whole urad(black) daal 
• 1 Onion (finely chopped) 
• 3 Green chilies (finely chopped) 
• 1 tbsp Rajma 
• Chopped coriander leaves 
• 4-5 Flakes garlic paste 
• 1 tsp Cumin seeds 
• ½ tsp Turmeric powder 
• 1 Tomato, finely chopped 
• ½ Cup stirred curd 
• ½ Cup fresh stirred cream 
• 2 tbsp Butter 
• 1 Inch ginger piece 
• ½ tsp Dhania powder 
• ½ tsp Garam masala 
• • Red chili powder to taste 
• • Salt to taste 

Method : 

Soak Rajma overnight in water.

Pressure cook urad daal and rajma with water and little salt. 

Cook for about 25 minutes.

Mash the mixture and again cook for 15-20 minutes.

Add cream and curd to the dal. Heat oil in a kadhai. 

Saute cumin seeds and add garlic paste. Fry the paste till light brown.

Add onions and saute till golden brown.

Add tomatoes, ginger, and green chilies. Fry till tomatoes turn soft.

Now add turmeric powder, dhania powder, chili powder, and salt. Fry for a few minutes.

Reduce the flame to medium. Add daal and stir. 

Remove from the flame as soon as it begins to boil. Add garam masala powder.

Garnish with chopped coriander and add butter.

Serve with naan or jeera rice 

Indian Snack Recipe - Rag Tag Dosa

Rag Tag Dosa

Ingredients :

semolina/rava - 1 cup

flour(preferably wheat flour) -1 cup

lassi -1 -2 cups to get a loose paste.(or plain water and lime juice can do)

finely cut onion - 1

1/4 tsp each chilli powder and pepper powder

ginger 1", finely sliced (an even use readymade ginger paste)

coriander leaves - 1 small bunch.

jeera-1 teaspoon

hing-solid pinch

salt (-about 1 tsp(according to taste)

optional shredded carrot/cabbage/capsicum/radish/or few methi leaves/palak finely cut)-

just a little.

Method :

Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and

lime juice or plain water.

Add the other ingredients and mix well.

Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and

pour a big ladle of the dough and move the tava around to ensure it spreads.

Turn over after two minutes.

Have it with anything on hand, green chutney, ketchup, even plain salted butter!

Source : Sify Food

Indian Non-Veg Recipe - Crispy Chicken Wings

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

Ingredients :

1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soya sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes

Method :

Mix together egg, soya sauce, garlic powder and ginger powder. Set aside. 

On wax paper, mix together crushed corn flakes and diced onion. 

Dip each wing in soy sauce mixture, then roll in corn flakes and onion. 

In glass baking dish ( 13"x9" ), cover and cook wings on high (9) for 20 minutes, or until cooked. 

Remove covering halfway through cooking. 

Use baking dish. 

Yield: 24 appetizers.

Indian Curry Recipe - Kadai Egg Curry

Kadai Egg Curry



Ingredients : 


eggs - 4
onion 2
tomato 2
button mushroom 100 gms
spring onion 2
saunf 1 tsp
capsicum 1/2
dhania powder 2 tsp
sambar/ chilli powder 2 tsp
salt
jeera powder 1/2 tsp
oil / ghee as required


Method :


Boil eggs and remove shells.
Heat oil/ghee in kadai, add saunf and chopped white part of spring onions.
Add chopped onions and saute.
When translucent, add chopped mushrooms, capsicum and saute.
When almost done add chopped tomatoes, salt, and all powders.
Saute for a while and add boiled eggs and little water.
Cook till eggs are well coated and gravy becomes thick.
Garnish with remaining spring onions and serve with any type of roti.

Indian Snack Recipe - Vegetable Omelette

Vegetable Omelette


Ingredients :


2 Eggs
1 cup of mixed vegetables 
(grated carrot, onions, tomatoes, mushrooms 
or any of your favourite vegetable)
Salt to taste
Pepper to taste
1 tsp oil
1 green chilli finely chopped


Method:


Beat the eggs with yellow in high for 2 min and in low for 1 min.


Add the vegetables, green chillies and salt and mix well.


In a non stick pan, add oil and take a scoop of this beaten egg and pour it in the center.


This will automatically spread into a round or some amoebic shape.


Now, add pepper and allow it to cook.


When one side is cooked, turn and cook the other side of the omelet.


Vegetable Omelette is ready. Serve hot!





Source : Sulekha

Indian Bread Recipe - Pumpkin Bread

PUMPKIN BREAD RECIPE




Ingredients :


3 1/3 cup Flour
1 can Pumpkin
2/3 cup Water
2 2/3 cup Sugar
2/3 cup Shortening
4 Eggs
1/2 tsp Baking Powder
2 tsp Baking Soda
11/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Cloves
2/3 cup Nuts (chopped)
2/3 cup Raisins




Method :


Mix sugar and shortening together till it is soft and light.
Combine in eggs, pumpkin and water.
Combine dry ingredients together and mix them to pumpkin mixture.
Put nuts and raisins.
Mix well.
Pour the batter into lubricated loaf pan.
Bake it in a preheated oven at 350º for about 60 to 75 minutes.




Source  : Indian Food Forever

Indian Non_Veg Recipe - South Indian Fish Curry

Authentic Tamilnadu Fish Curry



Ingredients


fish  (any which is good for curry) - wash and clean well.
onion - big
2 tomato
cut into pieces
5 garlic pods, make into paste
little fenugreek, 
little mustard, 
1tbsp chilli powder

2 tbsp coriander powder
1/4 tbsp turmeric
2 cups tamarind juice, 
( depends on taste, if you like sour then add more )
salt to taste



Method


Heat oil in a pan, oil should be a bit excess, it will taste good.
Add fenugreek and mustard and let it splutter
Now add the onions and fry well.
Add garlic paste and fry well.
Add chilli powder , turmeric, coriander powder and fry well
Now add the tomato cut into small pieces. 
Fry well, till oil leaves masala
Now add the tamarind juice and bring it to boil
Add fish and bring to boil till the fish cook.
Garnish with coriander

Indian Vegetable Snack - Vegetable Pie

Vegetable Pie



Ingredients


2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water


For Filling
2 cups Chopped vegetables of choice 
(eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste


Method


Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.


Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Indian Non-Veg Recipe - Lower-Fat Fried Chicken with Creamy Gravy

Lower-Fat Fried Chicken with Creamy Gravy

Try this lower-fat fried chicken with creamy gravy for a healthier version of the traditional Southern favorite. By using only chicken breasts, a limited amount of cooking oil, and evaporated fat-free milk in the gravy, this dish becomes more heart healthy without losing any of its flavor. Pair it with some fresh green beans and mashed potatoes for the perfect meal.

Ingredients

6 medium chicken breast halves, skinned (2-1/4 pounds total)

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 to 1/4 teaspoon pepper

2 tablespoons cooking oil

1/2 cup evaporated skim milk

1/2 cup chicken broth

Method

In a plastic bag combine flour, salt, paprika, and pepper. 

Add two chicken breasts at a time to the bag; shake to coat. 

Remove chicken from bag, shaking off any excess coating in the bag. 

Reserve remaining flour mixture.

In a 12-inch skillet heat cooking oil. 

Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.

Reduce heat; cover tightly. Cook 30 minutes. 

Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. 

Drain chicken on paper towels. Keep warm.

Pour fat from skillet and discard.

For gravy, in a small bowl slowly stir milk into reserved flour mixture. 

Stir in chicken broth. Add mixture to skillet. 

Cook and stir until thickened and bubbly. 

Cook and stir 1 minute more. 

Serve gravy over chicken. 

Makes 6 servings.

Indian Vegetable Recipe - Lady Finger Masala Fry & Curry

Okra  (Lady's Finger)  Masala Fry and Curry

Vendakka (Okra) masala, which can be made as a masala fry or as a curry by adding coconut milk.

Ingredients  :

To make masala fry

1/2 lb - Okra / Vendakka

5 big - Shallots, chopped

3 - Green chili, slit in center

4 big - Garlic flakes, crushed & minced

1/2 '' piece - Ginger, grated

1 medium - Tomato, chopped

1/2 tsp - Red chili powder

1/2 tsp - Turmeric powder

2 tsp - Coriander powder

1 sprigs - Curry leaves

Oil, preferably coconut oil

Method :

Wash and dry okra. 

Trim off the top and bottom. 

Slit in center and cut to two parts and cut each part into two and set aside.

Heat oil in a pan, add okra in small batches and fry very lightly. 

Don't have to brown it. 

Take out of the oil and drain.

After okra is done, add curry leaves, shallot, green chili, garlic and ginger. 

Fry in oil for 2 minutes in simmer. 

Add tomato and fry for a minute.

Then add red chili, turmeric and coriander powder. 

Fry the powders, then add fried okra, salt to taste and mix with the masala. 

Stir and cook okra in the masala for 2 minutes. 

Let the masala coat the okra well. 

Take off the stove and serve.

Serve as a side dish with rice or roti.

To make this masala fry into a curry: 

Add 1 cup to 1.5 cup coconut milk and bring to a boil. 

Cook for minute and take off the stove. 

Coconut milk depends on how much of gravy you want.

Serve with steamed white rice.