Indian Sweet Recipe - Motichoor Ladoo

Festivel Recipes -- Motichoor Ladoo

Ingredients :

2 1/2 cups gram flour (not superfine variety)

500 ml. milk

1/2 tsp. cardamom powder

3 cups ghee for deep frying

a fine holed shallow strainer spoon

For Syrup :

2 1/2 cups sugar

3 1/2 cups water

2 tbsp. milk

few drops saffron (kesari) colour

Method :

For Syrup:

Put sugar and water in a vessel and boil. When sugar dissolves, add milk.

Boil for 5 minutes till scum forms on top. 

Strain and return to fire.

Add colour and boil till sticky but no thread has formed.

Add cardamom powder and mix. Keep aside.

For Boondi :

Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan.

Hold strainer on top with one hand. With the other pour some batter all over the holes.

Tap gently till all batter has fallen into hot ghee. 

Stir with another strainer and remove when light golden.

Keep aside. Repeat for remaining batter. 

Immerse boondi in syrup.

Drain any excess syrup. Spread in a large plate. 

Sprinkle few tsp. hot water over it.

Cover and keep for 5 minutes. Shape in laddoos with moist palms.

Cool and keep open to dry, before storing in containers.

Source : Sulekha Food

Indian Cookie Recipe - Coffee Drop Cookies !

COFFEE DROP COOKIES

Moist and mellow with cold coffee flavored with cloves, raisins and nuts.

Ingredients :

1 cup Sugar

1/2 cup Shortening

1 Egg (beaten well)

2 cup Flour

1/2 tsp Baking soda

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Cinnamon

1 tsp Cloves

3/4 cup Cold Coffee

1/2 cup Raisins (chopped)

1/2 cup Nuts (chopped)

1 tsp Vanilla

Method :

Mix shortening and sugar together to make cream type mixture.

Combine egg.

Mix well.

Combine flour, baking soda, salt, baking powder, cinnamon and cloves together.

Add alternately with coffee to make mixture wet.

Combine raisins, nuts, and vanilla.

Mix well.

Combine more flour if required to make a drop cookie dough.

Drop them onto greased baking sheet.

Bake them at 400 degrees F for about 10-15 minutes.

Source : Indian Food Forever

Indian Non-Veg Recipe - Kashmiri Mutton Biryani

Kashmiri Mutton Biryani

Ingredients :

 Mutton - 750 gms

Chicken - 1 kg 

Basmati rice - 1 kg 

Milk - 200 ml

Curds - 2 tsp

Dry ginger powder - 1 tsp 

Cardamom powder - 1/4 tsp

Ghee - 150 gms

Kewra essence - 1/4 tsp

Saffron - 2 gms 

Red chilli powder - 2 tsp

Asafoetida - 1 Pinch

Garam masala powder - 1 tsp 

Fennel seed powder - 2 tsp

Sugar - 1/4 tsp 

Salt to taste

Method :

1. Fry asafetida and mutton pieces in ghee. 

2. Add curds to the mixture and fry till pink. 

3. Pour water and add salt to taste. Mix well. 

4. Add chilli powder, ginger powder and bay leaf. 

5. Fry for a few minutes and add 1/2 litre water. 

6. Add 1/2 tbsp garam masala and 1tbsp fennel seeds. 

7. Simmer the mixture till well cooked. 

8. Remove mutton pieces and keep them separate. 

9. Boil 2 litres of water with salt to taste. 

10. Tie garam masala and remaining fennel seeds in a piece of cloth. 

11. Put it in the boiling water. 

12. Now add rice and cook on low flame till half done. 

13. Separate water from the rice. 

14. Alternately arrange mutton and rice layers in a baking tray. 

15. Add milk and ghee. 

16. Cook in a preheated oven till well done.

Indian Drink Recipe - Diet Mixed Berrry Smoothie

Diet Mixed Berry Smoothie


Makes approximately 2 servings.




Ingredients :


3/4 cup Ocean Spray Diet Cranberry Juice Drink, any flavor
3/4 cup frozen mixed berries (strawberries, raspberries, blackberries and blueberries)
1 6-ounce container low fat berry-flavored yogurt
1/2 banana, cut into slices


Method :


Combine all ingredients in a blender.
Blend for a few seconds on high speed or until ingredients are thoroughly combined.
Pour into a large glass.




Source : Ocean Spray

Indian Chicken Recipe - Chettinad Chicken Fry

Chettinad Chicken Fry




Ingredients :


chicken - 1 kg
onions* - 2 cups, chopped
tomatoes - ¾ cup, chopped
fennel - 1 tsp
red chillies - 10-15 broken into pieces
salt - to taste
turmeric powder - ½ tsp
oil - 6 tbsp




Method :


Clean chicken and cut into bite size pieces.
Rub with salt and turmeric.
Heat oil, add fennel , red chillies and onion.
When onions are light brown add tomatoes and chicken and fry well.
Sprinkle hot water as and when necessary, using as little as possible.
When the chicken is well cooked remove from fire.

Indian Appetizer Recipe - Cheesy Dip

Cheesy Dip

Ingredients :

1 grated carrot

3 teacups fresh curds

3 tsp capsicums, chopped

2 tsp onions, chopped

2 tbsp grated cheese

¼ teacup milk

¼ tsp green chilli, chopped

2 tbsp fresh cream

salt to taste

For serving:

Any salted biscuits or any other crackers

cucumber sticks 

carrot sticks

Method :

Keep the curds in a thin cloth. 

Tie and hang for 3 hours, allowing the water to drain out. 

Put the carrot, capsicums, onions, cheese, milk, chilli, cream and salt to the curds. 

Chill thoroughly.

Ready to serve cold with biscuits, cucumber sticks or carrot sticks.

Indian Salas Recipe - Melon & Cucumber Salad

Melon and Cucumber Salad


Makes 6 servings


Ingredients :


1 large honeydew melon, seeded and chopped (4 cups)
1 medium cucumber, peeled, halved lengthwise and chopped (2 cups)
4 scallions, thinly sliced (1/2 cup)
2 Tbsp fat-free yogurt
2 Tbsp lemon juice
2 Tbsp chopped mint leaves
1 tsp salt




Method :


Toss all ingredients in a large serving bowl. 
Serve at once or cover and refrigerate for up to 2 days.




Source : Weight Watchers

Indian Snack Recipe - Sweet Dosa

Sweet Dosa



Ingredients :


raw rice - 1 cup
rice flakes - 1 tbsp
methi seeds - 1 small spoon
Jaggery - half cup
coconut - 1/4 cup
(If you want you can add little elaichi)


Method :


Soak raw rice, rice flakes and methi seeds together in water for one hour


Grind them nicely with coconut and jaggery.


Put the tava on the gas and prepare dosa by adding little oil. (The gas should be in sim)


The dosa could be served with ghee or butter.

Indian Vegetable Recipe - Paneer Balls in Palak Gravy !

Paneer Balls in Palak Gravy

Servings 5

Time Taken : 45-60 mins

Ingredients :

 

For Balls :

100 gm Paneer

1 slice Bread

1 tbsp Curd

1/4 tsp roasted Jeera powder
1/4 tsp Red Chili powder

1/4 tsp Salt

2 tbsp Maida to cover

For Gravy :

250 gm Palak

2 Green Chillies

2 Onions - grated

3 tbsp ready made Tomato Puree

1" piece Ginger - crushed to a paste

5-7 flakes Garlic- crushed to a paste

4 tbsp Oil

1/2 tsp Haldi powder

1/2 tsp Garam Masala

1/2 tsp Red Chilli powder

Salt to taste

A pinch of Sugar - optional

Method :

Remove sides of bread.

Spread 1 tbsp of curd on the slice, keep aside for 5 minutes.
Grate panner.

Mash bread. Mix paneer, bread, jeera powder, red chilli powder and salt.

Make 8 marble sized bolls.

Roll in dry maida and deep fry to a golden brown color, keep aside.

Discard stems of palak leaves.

Wash leaves in lots of water to remove grains of sand or soil.

Pressure cook with 1/4 cup water to give one whistle.

Keep on low flame for 5-7 minutes.

Remove from fire. Cool.

Grind along with green chillies in a mixer.

Heat oil and fry onions to a golden colour.

Add tomoto puree and cook on low flame for 1 minute till puree dries up a little and the oil separates.

Cursh ginger and garlic and add to the masala.

Cook for 1/2 minute.

Add 1/2 tsp each of salt, haldi, garam masala & red chilli powder.

Add palak & cook for 1 minute.

Add 1 1/2 cups of hot water to get a thin green gravy. Boil.

Keep on low flame for 10-15 minutes.

Add a pinch of sugar if desired.

At serving time, Add paneer balls.

Keep on low flame for 2-3 minutes.

Serve hot with Butter Nan or Paraths.

Source : Sify Food

Indian Vegetable Recipe - Vegetable Jalfrazie

Vegetable Jalfrazie


Ingredients :


Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.




Method : 

• Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
• Melt butter and saute onion. 
• Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
• Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. 
• Season to taste with salt and fresh-ground pepper.

Indian Cake Recipe - Simple Potato Cake

Simple Potato Cake




Making time : 40 minutes




Ingredients :


3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour




Method :


The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
De-seed capsicum and slice into thin rounds
Heat a thick nonstick pan about 5" diameter.
Meanwhile mix cheese, milk, crumbs, flour and chilli.
If mixture feels thin, add some more bread crumbs.
Add salt to taste. Apply 1 tsp. on bottom of pan.
Arrange potatoes to cover the pan. Top with capsicum.
Pour the mixture all over evenly. Level to cover all the potatoes.
Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.




Variation: Bake the same if desired, instead if roasting.

Indian Drink Recipe - Lemon Ginger Chill

Lemon Ginger Chill

Ingredients :

2 lemon juice 

small piece ginger 

5 mint leaves 

Sugar according to your taste

Salt a pinch

4 cups water

Method :

Mix them all together in the blender for few seconds. 

Then strain it. 

Chill it for few hours. 

Add ice cubes. 

Serve with lemon slices. 

Ready to drink. 

Source : Recipes Indian

Indian Snacks Recipe - Aloo Tikki

ALOO TIKKI

Ingredients :

3 large boiled aloo (potatoes)

1 tsp salt or as per taste

1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted

1/2 tbsp scrapped and minced ginger

1/4th tsp garam masala

1/4th tsp salt or to taste

Red chili powder to taste (optional)

1 tsp coarsely ground dry-roasted cumin seeds

Oil for pan-frying.

Method : 

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. 

Add all the stuffing ingredients except oil and mash briefly. 

Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes. 

Add salt and pepper and knead until properly mixed.

Divide it into 10 equal portions.

Now wash and dry your hands and rub them with little oil.

Take each portion of potato mixture and make a ball. 

Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.

Now very gently flatten it into a 2-inch patty. 

Repeat the procedure for all pieces.

Heat 1 tsp. oil in a non-stick pan over a low heat. 

Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Serve aloo tikki hot with chutney and stirred curd.

Note : 

Boil potatoes until fork-tender. 

Preferably, potatoes should be boiled well in advance before use. 

It would be better if they can be refrigerated for a short time.

Indian Chicken Recipe - Curried Microwave Chicken

Curried Microwave Chicken


Ingredients :


1 apple - peeled, cored, and chopped
1 onion, chopped
30 g butter
6 g curry powder
1 (10.75 ounce) can condensed cream of mushroom soup
235 ml heavy cream
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
50 g fresh sliced mushrooms
2 g paprika




Method : 


In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. 
Stir in the soup, cream and salt and pepper.
Place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. 
Sprinkle the top with paprika.
Cover with wax paper and microwave on at full power for 30 minutes. 
Test to see if chicken is done and tender. 
If not microwave at full power for another 15 to 20 minutes. 
Checking every 5 minutes or so.






Source : All Recipes

Indian Noodles Recipe - Corn Noodles !!

Corn Noodles

Ingredients :

1 −12 ounce package yolk−free egg noodles

2 teaspoons olive oil

2 medium onions, chopped

3 cups diced fresh tomatoes

1/4 cup vegetable stock or water

1/4 cup chopped parsley

3 cups fresh corn kernels

Salt and Pepper to taste

Method :

Cook the noodles in a large pot according to package directions. 

In a large skillet over medium heat, saute onions in olive oil until slightly brown, about 12 minutes.

Add nonstick spray oil during sauteing if necessary. 

Add tomatoes and stock or water; 

cover and simmer 3 to 4 minutes. 

Stir in parsley, corn, and cooked noodles;

simmer until heated through, about 3 to 4 minutes more.

Season with salt and pepper.

Indian Dessert Recipe - Banana

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.




Nutritional analysis per serving : 
calories 212, protein 4g, fat 2g, percent calories from fat 8%, 
cholesterol 0mg, carbohydrates 50g, fiber 7g, sodium 2mg




Recipe source: Produce for Better Health

Indian Snack Recipe - Bread Roll

Bread Roll Recipe 

Ingredients :

2 Big Potatoes (boiled and mashed)

7-8 Bread Slices 

Coriander leaves finely chopped

Green chilies (chopped)

Red Chili powder to taste

1/4th tsp Garam Masala powder

Oil for frying

Method :

Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well

Take some water in a bowl and dip a bread slice for few seconds.

Squeeze the water from the bread by pressing between palms gently.

Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.

Repeat the same process for making more rolls.

Heat oil in a kadhai and deep fry on medium flame till golden brown.

Serve bread rolls hot with green chutney and tomato sauce.

Source : Indian Food Forever

Indian Egg Recipe - Egg Halwa

Egg Halwa

Prep Time : 5 Min 

Cook Time : 1 Hr 

Ready In  : 1 Hr 5 Min

Ingredients :

4 pods green cardamom

1 cup milk

4 eggs, beaten

3/4 cup sugar

1/2 cup shortening

1 teaspoon semolina

1/2 cup dry milk powder

Method : 

1) Crush the cardamom pods with the side of a knife. 

2) Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. 

3) Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. 4) Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. 

5) Remove cardamom pods and serve hot.

Calories: 556

Total Fat: 36.1g

Cholesterol: 232mg

Source : All Recipes

Indian Appetizer Recipe : Cheese Crackers

Cheese Crackers

Ingredients :

85 gms maida

25 gms butter

55 gms grated cheese

¼ tsp caraway seeds

1 tbsp milk (approx.)

a pinch salt

Method :

Sieve the flour very well. 

Rub in the butter with finger tips.

Put the cheese, caraway seeds and salt.

Make a dough by using enough milk. 

Roll out the dough to about 6 min. (¼") thickness.

Cut into small bite-sized pieces with a fancy cutter. 

Place on a greased baking tin and prick all over with a fork. 

Bake in a hot oven at 450ºF for 7 to 8 minutes.

Ready to serve plain or with any dip.

Source : Recipes Indian

Indian Chicken Recipe - LEMON - PARSLEY CHICKEN BREASTS

LEMON - PARSLEY CHICKEN BREASTS

Ingredients :

2 whole chicken breasts, boned & skinned

1/3 c. white wine

1/3 c. lemon juice

2 cloves fresh minced garlic

3 tbsp. breadcrumbs

2 tbsp. olive oil

1/4 c. parsley, fresh

Method :

In a measuring cup, combine wine, lemon juice and garlic. 

Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. 

Heat olive oil in a large skillet and brown chicken, 5 minutes on each side.

Stir wine mixture and pour over chicken in skillet. 

Sprinkle on parsley and let simmer 5 minutes.

Serve with pan juices.