Indian Snack Recipe - Cheese Corn

CHEESE CORN 

Ingredients :

300 gm corn,

10 cheese cubes,

3 onions,

2 tomatoes,

2 potatoes,

oil,

green chillies,

garam masala,

lemon,

jeera powder,

coriander and

salt to taste

Method :

Crush the boiled corn.

Add finely chopped boiled potatoes, tomatoes and onions to it.

Later add it to a pan in which you have heated chillies and jeera.

After frying the mixture for about a minute, add coriander, garam masala and salt.

Follow this with a lavish sprinking of finely grated cheese cubes

Then lemon juice and coriander leaves.

Indian Festive Recipe - Modak ( Ganesh Festival Special )

Modak

Ingredients :

2 plantains

¼ pav maida

1 pinch salt

2 cardamom pods

2 tsp sugar

ghee for frying

Method :

Peel plantains. Mash and put sugar, salt, powdered cardamom and maida.

Stir properly to make a dough.

Heat ghee in frying pan, drop small pellets of dough gently into ghee and deep fry till it turns reddish brown in colour.

Instead of ¼ pav maida, fine soji and rice flour mixed with maida (totally ¼ pav) can be used.

 

 

 

Source : Recipes Indian

 

 

Indian Snack Recipe - Aloo Kachori

ALOO KACHORI RECIPE

Aloo kachori is deep fried snack very much liked in northern India.

This lip smacking snack is very spicy.

Ingredients :

1/2 kg Potatoes

1 fresh grated coconut

2-3 nos. Green chillies

100 grams Arrowroot

1 teaspoon Cardamom seeds

1-2 tablespoons Lemon juice

1-2 teaspoons Sugar

As per requirement Salt

Method :

Boil the potatoes and mash them.

Add 50 gms arrowroot to the mashed potatoes and knead into firm dough.

(This is used for outer covering of the Kachori. )

Mix up the grated coconut with crushed green chillies, sugar, lemon, cardamom and salt to make the filling mixture.

Take a small portion of the dough and press it between palms to make a small puri, stuff with coconut mixture and form into a ball. Repeat for the rest.

Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown in colour.

Serve hot with chutney

Source : Indian Food Forever

Indian Bread Recipe - Stuffed Omelette

Stuffed Omelette

Ingredients :

2 eggs

4-5 tbsp. diced mushrooms, green peppers or cooked vegetables

1 onion finely chopped

dash of grated cheese

dash of pepper

salt to taste

Method :

Preheat frying pan on medium heat for 2 to 2 1/2 minutes.

With the fingers, sprinkle a few drops of water on the pan. 

When they dance in little beads, pan is properly preheated.

Break egg into a bowl and whip briskly with a fork.

Add other ingredients, stir quickly and pour into preheated pan. 

Till the pan, if necessary, to distribute the omelets evenly.

Then heat to low and cook about 1-1/2 minutes or until the bottom of omelets is firm and lightly browned.

With wooden or plastic spatula, turn omelets over and cook 1 to 1 1/2 minutes

Slip omelets out of pan into plate.

Indian Drink Recipe - Peach & Ginger Sorbet

Peach and Ginger Sorbet

Makes  : 8 half-cup servings

Ingredients :

1/2 cup water

1/3 cup sugar

1/3 cup light corn syrup

2 tsp dried ground ginger

1 1/2 pounds fresh peaches, pitted and quartered

3 Tbsp lemon juice

1/4 tsp salt

Method :

Combine the water, sugar, corn syrup, and ground ginger in a small saucepan set over medium-high heat until the sugar dissolves. 

Bring to a simmer; boil 1 minute without stirring. 

Set aside 5 minutes to cool.

Pour the sugar mixture into a large blender or food processor fitted with the chopping blade. 

Add the peaches, lemon juice, and salt. Blend or process until puréed. 

Pour into a large bowl, cover, and refrigerate at least 8 hours or overnight.

Pour the mixture into an ice cream machine and freeze.

Source : Weight Watchers

Eid Special - Mutton Biryani

Mutton Biryani

Ingredients :

Mutton, 1 1/2 inch pieces  1 kilogram

Basmati rice  1 1/2 cups

Ginger  4 inch piece

Saffron (kesar)  7-8 strands

Milk , warm  1/2 cup

Yogurt  2 cups

Salt  to taste

Turmeric powder  1 teaspoon

Garlic paste  1 1/2 tablespoons

Oil  to deep fry

Onions, thinly sliced  4-5 large

Cloves  4-5

Cinnamon  1 inch stick

Green cardamoms  4-5

Black cardamoms  1-2

Peppercorns  6-8

Ghee  5 tablespoons

Green chillies, chopped  2

Coriander powder  2 tablespoons

Cumin powder  1 tablespoon

Red chilli powder  1 teaspoon

Tomatoes, chopped  4 large

Garam masala powder  2 teaspoons

Fresh coriander leaves, coarsely chopped  1/2 bunch

Fresh mint leaves, coarsely chopped  1/2 bunch

Butter  3 tablespoons

Method :

Soak rice for half an hour in five to six cups of water. Drain and keep aside. 

Cut half the ginger into julienne and make a paste of the rest. 

Soak saffron in warm milk and keep aside. 

Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. 

Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. 

Drain and keep onto an absorbent paper.

Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. 

Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. 

Add remaining sliced onions and green chillies. 

Cook, stirring continuously, till onions are light golden brown. 

Add  remaining ginger paste and garlic paste and mix well. 

Add marinated mutton and cook on high heat for seven to eight minutes. 

Add coriander powder, cumin powder and red chilly powder. Mix thoroughly. 

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. 

Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. 

Cook for fifteen minutes on medium heat, stirring occasionally. 

In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam 

masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. 

Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. 

Ensure that the cooked mutton does not have a thin gravy. 

If that is the case cook on high heat to reduce. Preheat oven to 180°C. 

Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. 

Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. 

Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. 

Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180°C. 

Garnish with fried sliced onions and serve.

Id Special - Shami Kabab

Shami Kabab

Ingredients :

½ kg minced meat without fat.

2 tbsp chana dal washed and soaked in water for ½ hr.

1 tsp dhania jeera powder.

1 tsp garam masala.

10 garlic flakes.

2 pieces dalchini. (cinnamon)

3 cloves.

1 piece ginger.

2 elaichi. (cardamom)

A pinch of pepper.

1 tsp chili powder.

A handful of Kothmir and chopped pudina.(mint leaves)

1 egg.

Juice of ½ a lemon.

1 finely chopped onion.

Oil for frying.

Salt to taste.

Method :

Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. 

Cook till dry. 

Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. 

Add the chopped pudina, kothmir, lime juice and salt to taste. 

Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

Source : Recipes Indian

Pan Grilled Chicken

Pan Grilled Chicken

Ingredients :

3 ounces Chicken

1 tablespoon Low fat butter

1 box Frozen peas pods 

1 can Mushroom stems and pieces

Parsley flakes  

Powdered chicken soup-gravy mix. 

Method :

1.   Marinate the chicken with salt, pepper and garlic powder, for 30-35 minutes.

2.   Heat the butter in a pan.

3.   Grill  the chicken on both sides for 8-9 minutes until well browned. 

4.   Sprinkle with the parsley flakes and powdered chicken soup-gravy mix. 

5.   Remove the chicken from grill

6.   Add the frozen peas pods,  mushroom stems and pieces with 3 cup of water. 

7.   Add the chicken,cover and steam for 10 minutes. 

Source : Sulekha Food

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