Indian Dessert Recipe - Coconut Custard Halwa

Coconut Custard Halwa Recipe

Ingredients :

2 cups Coconut milk

2 tablespoon Strawbery Custard Powder

2 tablespoon Vanilla Custard Powder

Almond and Pista

1 cup Sugar

2 tablespoon Ghee

Method :

Take a bowl and add 1 cup of coconut milk and vanilla custard powder to it.

Stir continuosly so that no lumps are there.

Take a pan and heat it, add the mixture to it.

Stir it till the mixture is thick and then add 1 tablespoon of ghee to it.

Add the almonds and pista to it

Take a decorative plate add the content in to it and freeze it for 15 min.

Now take another bowl and add 1 cup of coconut milk and strawbery custard powder.

Stir it continously.

Take a frying pan and heat it.

Add the mixture into it and stir continously till the content is thick.

Add 1 tablespoon of ghee and almond and pista to it

Take out the vanilla mixture kept in the freezer.

Add the strawbery mixture above the vanilla mixture.

Decorate it with almond and pista over it\

Freeze the mixture and after half an hour cut it into square pieces

 

Source : Indian Recipes

Indian Non-Veg Recipe - Chicken South Indian Style

Chicken South Indian Style

Preparation Time  : 10 min

Cooking Time  :  20 min

YIELD : 4 servings

INGREDIENTS :

2 tablespoons grapeseed oil

1 onion, chopped

2 tablespoons grated fresh ginger

2 tablespoons chopped fresh garlic

1/4 cup dried curry leaves

1 tablespoon brown mustard seeds

1 tablespoon sambar powder

1 teaspoon asafoetida

1 teaspoon red chile powder

1 teaspoon turmeric

2 pounds chicken breasts, boneless and skinless, cubed

1 cup chopped tomatoes

1 cup coconut milk

1/4 cup water

METHOD :

Place the oil in a large skillet over medium-high heat.

Add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. 

Add the curry leaves, mustard seeds, sambar powder, asafoetida.

Now add red chile powder, and turmeric to the pan and cook for 2 minutes. 

Add the chicken and cook for 3 minutes, stirring constantly. 

Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. 

Serve the chicken with rice.

Source : Cooking Channel TV

Indian Breakfast Recipe - Moong Dosa

Moong Dosa

Ingredients :

1 cup green moong daal

1 cup yellow moong daal 

or 

2 cups yellow moong daal

1 handful of edible green leaves/spinach

1/4 cup chopped onions

1 handful of chopped cilantro

1/2 tsp asafoetida

1/2 tsp jeera (cumin seeds)

1 handful of serrano peppers

5-6 curry leaves (chopped)

1 tsp salt (to taste)

Method :

Soak the daal(s) for 6 hours.

Drain the daal and grind it finely in the mixer with little water, serrano peppers, green leaves and salt.

Add chopped cilantro, chopped onions, jeera and hing to the dosa batter.

Using a ladle, pour the batter on the tava and spread it like a thick dosa.

After some time, turn it on the other side and heat on high flame for 1 minute.

Serve with Chutney and Pickle.

Indian Dessert Recipe - Fluted Biscuit Cases With Two Ice-Creams

Fluted Biscuit Cases With Two Ice-Creams

Ingredients :

90 g unsalted butter

60 g castor sugar

¾ cup flour

2 egg whites

few drops of vanilla essence

any two flavours ice cream

Method :

Line two baking trays with non-stick paper. 

Mark 13 cm circle on each tray.

Cream butter and sugar until smooth and pale. 

Sift flour and whisk egg whites until stiff but not dry. 

Fold flour and beaten whites alternately into creamed mixture.

Flavour with vanilla essence.

Place a spoonful of the mixture in the centre of each circle.

Spread thinly to cover circle, using a large metal spatula.

Bake two at a time in a preheated hot oven, 200ºC for 10-12 minutes.

The biscuits should be pale with the eggs tinged a deeper gold.

Remove from oven one at a time and gently separate the biscuit from the paper.

Mould over a small fluted mould. Leave until set and crisp.

At serving time, place a spoon ful of each ice cream in biscuit cases.

Source : Recipes Indian

Indian Raita Recipe - Veggie Corn Raita

Veggie Corn Raita Recipe

Ingredients :

Cauliflower

green peas

boiled potatoes

onion

boiled sweet corn

carrots

french beans 

strained curd

sugar and salt as per taste

green chilly

curry leaves

mustard seeds

cooking oil

Method :

Cut all the vegetabels in big pieces and boil and strain them and keep aside.

Heat some oil in a pan.

Add mustard seeds curry leaves and green chilly in to it 

After it heats up add the strained curd in it & then add salt & sugar to taste.

Then add all the boiled vegetabels into it.

Garnish with finelychopped coriander leaves.

Source : Indian Food Forever

Indian Desert Recipe - Apple Custard

Apple custard

Preparation time: 5 minutes   

Cooking time: 60 minutes

Ingredients :

400 g can pie apples

1 teaspoon cinnamon

1 teaspoon lemon rind, finely grated

2 tablespoons honey

1 cup evaporated skim milk, (250mL)

2 eggs

Method :

1.   Place all ingredients in food processor or blender and beat until well combined. 

2.   Pour mixture into four individual greased ovenproof dishes. 

3.   Place dishes into a larger pan of water and bake in a moderate oven at (180ºC/350ºF) 

       for 40 mins to 1 hour or until mixture has set.

Source: The Gut Cookbook

Indian Curry Recipe - Channa Masala ( Chickpea Curry )

Channa Masala (Chickpea Curry)

Prep Time : 10 Min 

Cook Time : 10 Min 

Ready In  : 20 Min

Ingredients :

2 tomatoes, diced

1 onion, chopped

1 (1 inch) piece fresh ginger, peeled and roughly chopped

1 tablespoon rice flour

1 tablespoon olive oil

1 teaspoon cumin seeds

2 (15 ounce) cans garbanzo beans, rinsed and drained

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon chopped fresh cilantro

Method : 

• Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; 
• Blend into a paste.
• Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. 
• Cook the remaining onion in the hot oil for about 3 minutes. 
• Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; 
• Cover and cook until hot, about 5 minutes. 
• Garnish with the cilantro to serve.

Amount Per Serving  : 

Calories: 246 

Total Fat: 5.4g 

Cholesterol: 0mg

Source ; Allrecipes

Indian Drink Recipe - Citrus Yogurt Pannacotta

CITRUS YOGURT PANNACOTTA

Ingredients :

2000 ml natural yogurt

1000 ml whipping cream

1 vaniall pod

400 g grain sugar

9 g gelatin

15 g lemon zest

Method :

Boil the cream, lemon zest, sugar and vanilla together

Soak gelatin in ice cold water.

When the cream is boiling, add smooth yogurt and mix till it has a smooth texture.

Add gelatin to the mixture and place it on an ice bath till it sets.

Keep on whisking at regular intervals.

Once the mixture is think, pour it in desired bowl and store it in fridge for final setting.

Serve chilled.

Source :  DNA

A Non-Veg Recipe - Parmesan-Crusted Chicken Tenders

Parmesan-Crusted Chicken Tenders

Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping them in a mixture of plain yogurt with chopped fresh basil would be tasty too. Serve with sauted green beans and roasted sweet potato wedges.

Ingredients : 

Canola or olive oil cooking spray

1/4 cup all-purpose flour

2 large eggs

1/2 cup finely shredded Parmesan cheese

1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note) 

1 pound chicken tenders

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon salt

1 cup marinara sauce, heated

Method :

Preheat oven to 450F. 

Place a large wire rack on a baking sheet and coat with cooking spray.

Place flour in a shallow dish. 

Lightly beat eggs in another shallow dish. 

Combine Parmesan and breadcrumbs in a third shallow dish. 

Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. 

Coat each tender in flour, shaking off any excess. 

Dip in egg and let any excess drip off. 

Then roll in the breadcrumb mixture. 

Place the tenders on the prepared rack. 

Generously coat the top of each tender with cooking spray.

Bake for 10 minutes. 

Turn each tender over and coat with cooking spray. 

Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. 

Serve the tenders with marinara sauce for dipping.

Note :  

To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Indian Dal Recipe - Khatti Meethi ( Sweet & Sour ) Dal

Khatti Meethi ( sweet and sour ) Dal


Ingredients:


1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste


Method : 


Rinse Bengal garm and add beet root pieces to it and cook in a cooker.


When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,


Also add tamarind juice,curry leaves,groundnut,chilly paste and boil.


Prepare the seasoning-Heat oil.


Add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.


Add to the gram and cook for 5 minutes.


Garnish with coriander and serve.




Source : Indian Food Forever

Indian Bread Recipe - Spicy Paneer Naan (Veg)

Spicy Paneer Naan

Ingredients :

For the dough :

500 grams maida

20 grams fresh yeast or 2 tsp dry yeast

25 grams ghee or margarine or butter

2 tbsp fresh curds

1½ tsp sugar

1 tsp salt

For the stuffing :

100 grams paneer, grated

1 onion, chopped

3-4 green chillies, chopped

2 tbsp coriander, chopped

salt to taste

Method :

Sieve the flour properly.

Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. 

Cover and wait for 5 to 7 minutes until the mixture is full of froth.

Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

Knead the dough for at least 6 to 7 minutes.

Keep the dough under a wet cloth for 30 minutes. 

Knead again for 1 minute.

Mix all the ingredients for the stuffing properly.

Divide the dough into 20 small parts and shape into naans. 

Put 1 tbsp of the filling in the centre.

Seal the edges and roll into oblong shape to any other shape whichever you like.

Grease a pressure cooker very lightly with oil. 

Take out the lid from the pressure cooker and heat it upside down.

Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. 

Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).

Take out and apply butter.

Ready to serve.

Source : Recipes Indian

Indian Chutney Recipe - Spicy Tomato Chutney

Spicy Tomato Chutney




Prep Time : 20 Min 
Cook Time : 40 Min 
Ready In  : 1 Hr




Ingredients : 


1815 g ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
350 g white sugar
235 ml red wine vinegar
2 onions, diced
40 g golden raisins
4 g mixed spice
3 g chili powder
1 g paprika
15 g curry paste




Method : 

• Fill a saucepan with water, and bring to a boil. 
• Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. 
• Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. 
• Season with mixed spice, chili powder, paprika, and curry paste. 
• ( Note : If mixed spice is unavailable in your area, you can substitute a mixture of cinnamon, coriander, cloves, nutmeg, and ginger.)
• Simmer over medium heat until thick. 
• Refrigerate until ready to use.

Source : allrecipes

Weekend Cake Recipe - Butter Pound Cake

BUTTER POUND CAKE

Ingredients :

2 eggs, separated

6 tbsp. butter, softened

2 tsp. vanilla

2 tsp. baking powder

4 tbsp. whipping cream

3/4 c. Fruit Sweet

1 3/4 c. sifted cake flour

1 tsp. baking soda

Method :

• Beat the egg yolks well. 
• Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. 
• Sift the flour, baking powder and baking soda together and set aside in a small bowl. 
• In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth.
• In a separate bowl, beat egg whites until stiff but not dry. 
• Stir a third of the whites into the batter and then gently fold in the remainder.
• Spoon into a greased and floured 9" pan. 
• Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. 
• Cool for about 5 minutes before turning out onto rack.

Indian Non-Veg Recipe - Hunan Chicken

Hunan Chicken


Ingredients : 


Diced Chicken : 250 gm
Sliced ginger : 5 gm
Sliced garlic : 5 gm
Sliced red chilly : 5 gm
Sliced onion : 5 gm
Spring onion : 10 gm
Chicken broth : 5 gm


Chinese preserved :
Vegetable : 3 gm


Chicken marinade :
Sauce : 5 ml
Water : 20 ml


Method :


1.   Deep fry the diced chicken in oil and keep aside.
2.   Heat the oil in the wok, put ginger, garlic, and toss it for a while.
3.   Add red chilly and onion.
4.   Add friend chicken and toss it.
5.   Add spring onion, water, chicken marinade sauce and Chinese preserve vegetables.
6.   Season with chicken powder and leave it to cook.
7.   Shift nicely in the bowl and garnish with coriander.




Source : TOI

Indian Dessert Recipe : FRUIT DELIGHT PUDDING RECIPE

FRUIT DELIGHT PUDDING RECIPE

Ingredients :

1 cup Red Jelly

1 cup Gren Jelly

1 Tin Mix Fruit 

1 small Cake

3 cup Fresh Cream 

1 cup Milk 

1 tsp Custard Powder

4 tsp Sugar 

1 Orange

1 Apple

1 cup Grapes

1 slice Pineapple

Method : 

Mix the custard powder in a little milk.

Boil the rest of the milk.

When it comes to a boil , while continously stiring add the dissolved custard powder to the milk.

While stiring add the sugar.

When the mixture thickens put off the flame.

Beat the cream till frothy.

Cut the fruits in small pieces.

Cut small pieces of the cake.

Prepare both the jellies as instructed on the packet.

Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream.

Let this mixture set in the refrigrator.

When fully set take it out and decorate with the rest of the jelly and cream.

Source : Indian Food Forever

Indian Snack Recipe - Rava Dosa

Rava Dosa

Makes : 10 - 12 thin dosas

Ingredients :

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 ½ cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

ginger grated 

oil to shallow fry 

Method :

Blend all the ingredients together.

Add more buttermilk if necessary.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

Roll the dosa in a three-fold cylinder.

Serve hot with onion and/or coconut chutneys.

Indian Non-Veg Recipe - Kofta Curry

Kofta Curry

Ingredients :

1/2 kg ground lamb/mutton- 1/2kg

1 tbsp ginger, garlic paste- 1 tbsp

1/4 tbsp garam masala

1 big onion - 1 big

3-4 green chillies

1 big tomatoes - 1 big

1/4 tbsp jeera - ¼ tbsp

salt to taste

Method :

Cook the meat/lamb without water, since it will leave water.

Take one the meat without water.

Make a paste out of green chillies and little ginger & garlic, jeera etc.

Add the paste to the meat, then one egg and mix well with hand.

If the meat is a bit coarse, grind it in mixer.

Make into small balls.

Fry the balls in little oil. Do not over fry, just fry lightly.

Indian Soup Recipe - Cucumber & Mint Soup

Cucumber & Mint Soup

Ingredients :

3 medium seedless cucumbers, peeled & chopped

3/4 cup thinly sliced green onions

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

20 gms mint leaves

1 tablespoon sour cream

Method :

Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, mint in a blender or food processor and puree.

Stir in sour cream and chill until very cold, about one hour.

Serve topped with additional chopped cucumber, green onion, lemon zest and mint.

Source : TOI

Indian Vegetable Recipe - Lady Finger Fritters

Lady Finger Fritters


Ingredients


Lady Finger  - 1/2 kilo
Maida - 1 cup
Cornflour - 1/4 cup
Rice flour - 3 tsp
Bread crumbs - as needed  
Ginger garlic paste - 1 tsp
Pepper powder - 1 tsp
Soya sauce - 1 tsp
Salt - as needed
Oil - as needed


Method


1. Wash Lady Finger, cut top and bottom and set aside.
2. Mix maida, cornflour, rice flour, ginger garlic paste, pepper powder, soya sauce in a bowl, add water and prepare batter.
3. Soak the Lady Finger in batter, roll in bread crumbs and set aside.
4. Heat oil in a frying pan.
5. Add Lady Finger, fry till golden and serve hot.




Source : Sulekha Food