Indian Non-Veg Recipe - Lobster Neeruli

LOBSTER NEERULI


Ingredients :


One kg lobster in shell - 2
ghee - 150 gm
chopped onion - 100 gm
chopped green chilli - 50 gm
red chilli powder - 15 gm
coriander powder - 20 gm
turmeric powder - 20 gm
whole garam masala - 30 gm
ginger garlic paste - 50 gm
crushed black pepper - 15 gm
curry leaves - 30 gm
chopped coriander - 30 gm
salt - 25 gm
saunf - 5 gm
mustard seeds - 15 gms
methidana seeds - 15 gms
coconut extract - 150 ml
fresh cream - 90 ml


Method :


Heat ghee, add methidana, mustard seeds, green chilli, curry leaves and saunf.
Wait till they crackle.
Add onion and fry till it becomes soft.
Add green chilli and ginger-garlic paste. Let it cook.
Meanwhile, cut the lobster in half, lengthwise.
Remove meat and slip into the pan with the masala.
Clean the shell thoroughly and blanch to a bright pink in water.
Cook the meat till it is 75 per cent done.
Now add red chilli powder, coriander powder, turmeric, crushed black pepper and cook by adding coconut extract and fresh cream. Allow it to boil.
Then reduce the gravy on a low heat.
Garnish with chopped corainder, kesar and coconut cream.


Source : TOI

Indian Snack Recipe - Chatapata Corn

CHATAPATA CORN


Ingredients :


300 gms corn,
three potatoes,
two onions
one spoon mustard seeds,
oil,
green chillies,
coriander leaves (optional)
lemon juice,
water,
asafoetida (hing)
salt to taste


Method :


Soak the corn kernels in water for about 6 hours and then boil it.
Boil the potatoes and keep aside.
Then, chop the boiled potatoes and fry it.
Heat some oil in a pan and add mustard seeds, green chilies, lemon juice and some salt.
Add the corn & potatoes to the pan and saute for 1 min.
Serve the cooked corn and friend potatoes in a plate.
Garnish with coriander leaves if required.

Indian Vegetable Recipe - Paneer Khada Masala

Paneer Khada Masala


Ingredients :


1000 gm Paneer
120 ml desi ghee
150gm onions peeled and chopped
3 gm coriander seeds (crushed)
10 gm cumin seeds (crushed)
10 gm ginger (peeled, chopped)
10 m garlic clove (peeled, chopped)
200 gm tomato puree
200 gm tomato (washed and chopped)
15 gm red chili powder
3-4 black cardamom
4-5 green cardomom
5 gm cinnamon sticks
1-2 bay leaves,
3 gm garam masala powder
5 gm black pepper corns (crushed)
15 ml salt to taste
25 ml green coriander (chopped)


Method :


Cut the paneer into sticks, deep fry and place in cold water.
Heat oil in a pot and fry bay leaves, cardamom.
When you can smell the masalas, add chopped onions, cumin, coriander seeds and chopped garlic.
Fry until the onions are golden-brown.
Then introduce ginger.
Saute for a few more minutes, then add chopped tomato and chili season with salt.
Stir-fry for a few more minutes before adding the tomato puree. Stir some more.
When the oil starts separating from the masala, add the paneer and saute for a few more minutes.
Sprinkle the garam masala, pepper corns and coriander over the stewing paneer. 
Cook on slow heat for another few minutes.
This dish goes well with indian bread or steamed basmati.




Source : TOI

Indian Soup Recipe - Orange & Roasted Carrot Chilled Soup

Orange & Roasted Carrot Chilled Soup


Ingredients :


500 gms carrots peeled
100 gms sweet onion
5 gms ginger
20 gms celery
100 ml fresh orange juice
2 gms orange zest
pinch of cinnamon powder
Salt and pepper to taste


Method :


1.   Roast the carrots with celery and onion
2.   After roasting carrots, keep it for cooling in refrigerator
3.   Blend the roasted carrots with ginger and cinnamon.
4.   Mix with fresh orange juice.
5.   Garnish with celery sticks.
6.   Serve chilled.




Source : TOI


    

Indian Non-Veg Recipe - Dal Kheema ( Bengali Dish )

Dal Keema

This Dal Keema dish is an awesome combination of North Indian and Bengali tradition. Dal Keema can be served in main course with steamed rice.

Preparation Time : 10 minutes (including Marination time )

Cooking Time : 5 minutes

Serves : 1

Ingredients :

Chollar dal (Bengal gram) 200g

Mutton keema (mince/ground meat) 200gm

Onion 4 (2 of them pasted and 2 finely chopped)

4-5 garlic cloves

25gm ginger paste

100gm of Curd

2 piece of Dry Red Chili

Few amount of Garam Masala (cloves, cinnamon, cardamoms grounded into powder)

Salt and Sugar to taste

Mustard oil 2 tablespoon

Ghee (clarified butter) 2 teaspoon

Vinegar 1 tablespoon

1 pinch of cumin powder

2 Bay Leaves

Coriander Leaves (for Garnishing)

Method :

1. Wash 200gm of Chollar dal and drain the water.

2. Marinette the mutton keema with vinegar for 10 – 15 minutes.

3. Put 1 tablespoon mustard oil in a frying pan, and fry the finely chopped onions until it turns golden brown.

4. Now put ginger, garlic and onion paste along with the mutton keema and fry it in the pan for a few minutes.

5. Now pour in the curd.

6. Put salt and sugar (as per required).

7. Boil the whole thing along with required proportion of water.

8. Now take another frying pan and put Ghee.

9. Fry the Chollar daal well in Ghee.

10. Mix it with required proportion of water to boil the daal.

11. Once it gets boiled properly, keep it aside.

12. In a separate frying pan, put in 1 tablespoon of mustard oil. When it gets heated up, put in Bay Leaves, umin Powder and the Dry Red Chilies.

13. When it gets fried, first pour in the boiled daal and then the boiled keema.

14. Mix it well along with ghee and the garam masala.

15. Garnish the dish with coriander leaves and it is ready to serve.

16. Server hot with steamed rice.

Source : Free Indian Recipe

Indian Non-Veg Recipe - GOAN FISH CURRY

GOAN FISH CURRY


Ingredients :


Beckti fish : 1 kg
Red Chili whole - 50g
Garlic - 50g
Grated Coconut - 5g
Coriander Seeds - 5g
Cumin Seeds - 5g
Pepper Corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Chopped Onions - 100g
Chopped Tomatoes - 100g
Curry Leaves - 12
Tamarind pulp - 3 tbsp
Green Chilies slit - 4 tbsp
Green Chilies slit - 4 tbsp
Salt & Oil as required


METHOD :


Clean and marinate the fish with turmeric and salt.
Grind a wet masala with ingredients.
Heat oil in a cooking bowl, saute onions, curry leaves, green chilies and tomatoes.
Add the wet grind paste and saute.
Add water and the tamarind pulp.
Bring it to boil and add the fish.
Check the seasoning and serve hot with steaming rice.




Source : DNA

Yummy Chicken Recipe - Lemon Chicken with Broccoli

Lemon Chicken with Broccoli 

Ingredients :

2 Tbsp all-purpose flour   

1/2 tsp table salt, divided   

1/4 tsp black pepper, freshly ground   

12 oz Chicken, breast, raw, without skin & bone, thinly sliced   

2 tsp olive oil   

1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided   

2 tsp minced garlic   

2 1/2 cup(s) broccoli, small florets   

2 tsp lemon zest, or more to taste   

2 Tbsp parsley, fresh, chopped   

1 Tbsp fresh lemon juice   

Method :

On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; 

Add chicken and turn to coat.

Heat oil in a large nonstick skillet over medium-high heat. 

Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. 

Add broccoli; cover and cook 1 minute. 

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; 

Add to skillet and bring to a simmer over low heat. 

Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. 

Stir in chicken and lemon zest; heat through. 

Remove skillet from heat and stir in parsley and lemon juice; toss to coat. 

Yields about 1 cup per serving.

Source : Weight Watchers

Indian Starter Recipe : Chicken Waling

Chicken Waling Recipe

Fried chicken breasts in a paste of ginger garlic and gramflour.

Serves: 4

Time required: 25 minutes

Ingredients :

 

16 chicken breasts 

1/4 cup gramflour 

15 gms ginger paste 

15 gms garlic paste 

1 tbsp finely chopped green chillies 

1 tbsp salt 

2 tsp pepper powder 

15 gms chopped spring onion 

Breadcrumbs as required

Oil 

3 tomatoes, sliced

A few sprigs mint leaves

Method :

Mix all the ingredients, except breadcrumbs and oil, and apply to the chicken pieces.

Roll them in breadcrumbs and deep fry in hot oil till done.

Serve with tomato slices, garnished with mint leaves.

Orange Honey Cake

Orange Honey Cake 

Servings:  12

Preparation Time:  20 min

Cooking Time:  30 min

Level of Difficulty:  Moderate 

Honey cake is traditionally served on the first night of Rosh Hashanah to symbolize the sweetness of the year to come. We cut back on the fat and added a hint of orange for a cake that's extra special.

Ingredients :

1 sprays cooking spray 

2/3 cup honey 

1/3 cup sugar 

2 large egg(s) 

1/4 cup reduced-calorie margarine, soft-variety 

2 1/4 cup all-purpose flour 

1 tsp baking powder 

1/2 tsp baking soda 

1 tsp ground cinnamon 

1/4 tsp table salt 

1/4 cup black coffee, strong 

1/2 cup chopped walnuts, about 2 1/4 oz 

2 Tbsp orange zest 

Method :

Preheat oven to 325°F. Coat an 8-inch round baking pan with cooking spray and then line with wax paper.

In a large bowl, combine honey, sugar, eggs and margarine; mix well.

In another large bowl, combine flour, baking powder, baking soda, cinnamon and salt. 

Stir half of flour mixture into honey mixture and then stir in coffee; mix well. 

Add honey mixture back to remaining flour mixture and stir in walnuts and orange zest; mix well.

Spoon batter into prepared pan. 

Bake until a knife inserted into center of cake comes out clean, about 30 minutes. 

Cool on a wire rack before slicing into 12 pieces. 

PANEER TIKKA PULAO

PANEER TIKKA PULAO

Cooking Time : 20 mins.

Preparation Time : 15 mins.

Serves 4. 

Ingredients :

For the paneer tikkas

1½ cups paneer, cut into 50 mm. (2") cubes

½ cup capsicum, cut into 50 mm. (2") pieces

½ cup onions, cut into thick wedges

½ cup thick curds

½ tsp Bengal gram flour (besan)

1 tsp ginger paste

1 tsp garlic paste

2 tsp chilli powder

½ tsp kasuri methi (dried fenugreek leaves)

½ tsp garam masala 

2 tbsp chopped coriander 

2 tbsp mustard oil 

salt to taste

For the rice

1½ cups long grained rice

½ tsp cumin seeds (jeera)

2 cloves (laung)

1 bay leaf (tejpatta)

25 mm. (1") stick cinnamon (dalchini)

1 tbsp oil

salt to taste

2 tbsp oil

a sprig of mint for the garnish

Method :

For the paneer tikkas

1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade. 

2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes. 

3. Arrange the paneer, onions and capsicum on 4 skewer sticks.

4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.

For the rice 

1. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.

2. Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.

3. When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes. 

4. Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.

How to proceed

1. Heat the oil in a non-stick pan.

2. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.

3. Garnish with the sprig of mint and serve immediately. 

Delicious 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
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.

Indian Non-Veg Recipe - CHICKEN CAFREAL ( Goan Dish )

CHICKEN CAFREAL ( Goan Dish )


Ingredients :


Chicken Curry cut - 800 g
Corriander leaves - 200 g
Spinach - 200 g
Ginger - garlic paste - 100 g
Cinnamon - 5 g
Cloves - 5 g
Cumin seeds - 5g
Pepper corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Worchestershire sauce - 1 tbsp
Lemon juice - 2 tbsp
Salt and oil as required


Method :


Grind all the ingredients to a smooth paste.


Marinate the chicken in this ground paste for 10 min


Tawa grill and serve hot.

Indian Soup Recipe - Mango & Lychee Soup

MANGO & LYCHEE SOUP


Ingredients :


5 chilled lychees, peeled and seeded
50 ml fresh lime juice, chilled
5 gms chopped ginger,
3 tablespoons mild olive oil,
50 gms sweet onion,
1 mango, chilled, peeled and pitted ( 1/2 used for dressing and 1/2 for garnish )


Method :


Put all ingredients into blender and blend till smooth.


Garnish with lychees.

Indian Fun-Time Recipe - Chili Lime Corn

Chili-Lime Corn 

Servings:  4

Preparation Time:  8 min

Cooking Time:  10 min

Level of Difficulty:  Easy

Chili and lime add amazing zing to fresh corn on the cob. They're virtually calorie-free and make a wonderful substitute for butter.

Ingredients :

1 1/2 Tbsp fresh lime juice   

1 tsp lime zest   

1 tsp chili powder   

1 tsp table salt   

4 medium corn on the cob, husked   

Method  :

Preheat grill to medium. 

In a cup, stir together lime juice and zest, chili powder and salt; brush over husked corn.

Grill corn until tender and lightly charred, turning once or twice, about 10 minutes. 

Yields 1 piece per serving.

Indian Salad Recipe - Raw Mango and Palm Heart (Fish) Salad

Raw Mango and Palm Heart Salad

Ingredients :

Raw Mangoes - 2

Palm Hearts - 250 g

Blue marlene - 200 g

Chopped parsley and chopped celery - 20 gms

Lemon juice - 5 ml

Vinegar - 1 tsp

Mustard - 2 g

Sour cream - 50 ml

Vegetable Oil - 25 ml

Salt and Pepper to taste

Cherry Tomato - 20 g

Method :

Make paper thin slices of frozen blue marlene to resemble carpaccio.

Marinade with lemon juice, vinegar, mustard oil, salt, pepper for three hours, so that the fish cooks in the acid.

Finely slice palm hearts and raw mango.

Mix in chopped parsley and celery salt and sour cream.

Place it over a plate and lightly top it with the marinated fish.

Garnish with quarters of cherry tomato and some sour cream.

Source : DNA 

Indian Dessert Recipe - BEBINCA

BEBINCA - A traditional rich Goan dessert, Bebinca is a must have at any celebration!

Ingredients :

Plain flour - 250 gms

Coconut Milk - 700 ml

Sugar - 2 cups

Egg yolks - 2 dozen

Butter - 1-1/2 cups

Almond slivers to garnish

Method :

Mix the coconut milk and sugar. Stir till the sugar dissolves.

In another bowl, whisk the egg yolks till creamy. Add coconut milk and mix well.

Add the flour to this, making sure that no lumps are left.

Pre-heat your grill.

Put a tablespoonful of butter in a baking pan at least 6 inches deep.

Put the pan under the grill till the butter melts.

Take it out from under the grill and pour some of the prepared batter into it to form a 4 inches thick layer.

Put back under the grill and cook till the top is golden. Monitor frequently.

Remove from under the grill and immediately add another tablespoonful of butter on the previous layer. it will melt.

now pour another layer of batter of the same thickness and cook under the grill till golden.

Keep repeating the layering process till all the batter is used up. The last layer must be butter.

When it is done, turn the Bebinca over on a flat dish and garnish with almond slivers. Cut into slices and serve warm or cool.

Source : DNA

Indian Non-Veg Recipe - Mutton Vindaloo (Curry)

MUTTON VINDALOO


Ingredients :


Mutton cut - 1 kg
Red Chilli whole - 100g
Garlic - 50g
Ginger - 50g
Cinnamon - 5g
Cloves - 5g
Cumin Seeds - 5g
Pepper corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Chopped onions - 100g
Chopped Tomatoes - 100g
Coconut vinegar - 4 tbsp
Oil and Salt as required.


Method :


Grind all the ingredients to a fine paste
Marinate the mutton with vinegar, turmeric and salt.
Heat oil in a pan, add onions and tomatoes. Saute well.
Add the wet ground paste and saute till the raw flavour goes off.
Add the mutton and cook well.
Add little water and simmer the mutton till cooked soft.
Serve hot with steamed rice.

Healthy Turkey Sandwich

TURKEY SANDWICH


Ingredients :


2 slices smoked turkey
1 tomato - sliced thin
2 lettuce leaves
Mustard as per taste
Tobasco as per taste
Pepper as per taste
Relish
1 onion - sliced thin
2 slices of whole wheat bread


Method :


Toast the breads and spread mustard on one side.
Place the lettuce leaf and tomato slices.
Add the turkey and few drops of tobasco.
Add the thin slices of onions.
On the other slice, spread some relish and sprinkle some salt and pepper.
Enjoy an absolutely healthy and delicious whole wheat sandwich.


Source : Times Wellness

Sandwich Spread Recipe - Feta and Spinach Dip

Feta and Spinach Dip 

This creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously. Or use it as a tasty spread for sandwiches and wraps.

Servings:  8

Preparation Time:  12 min

Cooking Time:  1 min

Ingredients :

4 cup(s) spinach, fresh, chopped (about 2 oz)   

1/2 cup(s) low fat cream cheese   

1/2 cup(s) fat-free sour cream   

1/4 cup(s) crumbled feta cheese   

1/4 cup(s) chives, fresh, minced, divided   

2 tsp fresh lemon juice   

1/4 tsp black pepper   

1/4 tsp table salt, or less to taste (optional)   

Method :

Place spinach in a small saucepan with 2 cups of water. 

Bring to a boil over high heat and then cook for 1 minute; 

Drain well.

Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. 

Taste dip and add salt if desired. 

Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. 

Yields about 3 tablespoons of dip per serving.

Notes :

For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.

Source : Weight Watchers Recipe