Indian Breakfast Recipes - Bread Pizza

Bread Pizza

Ingredients:

4 large bread slices
1 celery stick, chopped
1/2 small onion, chopped
2 medium mushrooms, chopped
2 spring onions, chopped
8 pitted olives, halved
1/4 capsicum, chopped
1/2 tsp garlic-ginger paste
1 green chili, finely chopped
2 tbsp tomato sauce
1/2 tsp mustard sauce
Pinch Italian seasoning
Shredded cheese
1 tbsp cooking oil
Salt to taste

Method:

Heat the oil in a skillet and fry the chili till brown.
Add all the vegetables, salt and sauté for 5 mins.
Mix tomato sauce, mustard sauce, Italian seasoning and spread on the bread slices.
Spread the sautéed vegetables evenly on them.
Sprinkle shredded cheese liberally.
Bake in a preheated oven at 300 F on the lower level rack till the cheese melts.
Serve with Espresso coffee or hot milk shake.

Serves: 2
Preparation time: 15 minutes
Source : by Neelu Ajay Singh

Indian Breakfast Recipes - Onion Kachori

Pyaz Ki Kachori Recipes (Onion Kachori)

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

How to make pyaz ki kachori :

To prepare the dough :

1. combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. For the onion filling heat oil in a pan.
4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
6. Add the chopped coriander and mix well.
7. Remove the bay leaves.
8. Allow the mixture to cool completely. Divide into 12 equal parts and keep aside.

To make kachoris :

1. Roll out each portion of the dough into a 2 inch diameter circle.
2. Place one portion of the filling in the centre of the rolled dough.
3. Surround the filling with the dough by slowly streching it over the filling.
4. Seal the ends tightly and remove excess dough.
5. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat with the remaining dough and filling.
8. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
9. The kachoris should puff up like puris.
10. These kachoris take a long time to be cooked in the inside too.
11. Serve hot with tamarind chutney and hari chutney.

Indian Breakfast Recipes - Raw Banana Cutlet

Raw Banana Cutlet

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.
5. Serve with tomato sauce.

Serves: 2 persons
Preparation time: 30 minutes

Indian Snacks Recipes - Dried Peas Chaat

Mattar ki Chaat Recipe (Dried Peas)

Ingredients:

2 cups pre-soaked sukhe matar (dried whole peas)
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat Spices :
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)

How to make indian matar chaat :

1. Place dried peas in a saucepan and add sufficient water to cover them.

2. Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.

3. Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.

4. Toss well and serve matar ki chaat.

Indian Cooking Recipes - Muglai Paneer

Muglai Paneer

Ingredients :

1tsp khus khus
1tsp watermelon seeds
1 cup beaten curd
1 onion
½ tsp garam masala
½ tsp red chill powder
Salt to taste
1 cup cream
250 gms paneer
5 corainder leaves for decoration

Method :

1. Soak khus-khus and watermelon seeds in water and grind it to a fine paste.
2. Heat 1½ tbsp ghee and cook the grated onion till transparent.
3. Add ground paste cook for 2 mins. Gradually add curd.
4. Cook for 5-7 mins till it turns golden brown and leaves oil.
5. Add all the masala, cream and again cook for 2-3 mins.
6. Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens.
7. Add corainder leaves and elaichi powder before serving.

Indian Snacks Recipes - Peas Stuffed Kachoris

Matar ki Kachori
Peas stuffed Kachoris

Ingredients :

2 cups - All purpose wheat flour
2 tbsp and for frying - Vegetable oil
1/2 tsp - Cumin seeds
1/2 tsp - Asafoitida
1 tsp - Red chilli powder
1/2 tsp - Turmeric powder
2 cups - Green peas

Directions :

1. Add 1 tbsp vegetable oil to wheat flour, a pinch of salt and knead the flour to a soft dough, wrap in a wet cloth. Keep aside for 10-15 min.

2. Boil the green peas in a vessel with salt and turmeric powder. Strain to drain all water and mash them properly.

3. Now heat 1 tbsp vegetable oil in a frying pan and add cumin seeds, let them crackle, add asafoetida and chili powder and mashed green peas, add salt as per taste. Fry for 5 minutes. Keep aside till it looses heat.

4. Now make balls of the dough, flatten them on a flattening surface and stuff the green peas mix. Seal the dough from all the ends properly.

5. Deep fry in a frying pan at mid flame till the kachoris turn brown. Serve with Chili sauce or tamarind chutney.

Submitted by : Shuchi Mandloi

Indian Breakfast Recipes - Gazar Parantha

Gazar Parantha

Ingredients :

Carrots - 2 medium sized
wheat flour - 200 gms
coriander leaves
salt to taste
Cooking oil to roast

Directions :

1. Knead dough into soft dough.
2. Wash and grate the carrots and add coriander leaves to this.
3. Make small balls of the dough and stuff this with little grated carrot mixture.
4. Roll this on a flat surface like rotis
5. Roast this on tawa on both the sides with sufficient oil.
6. Serve hot with pickle or raita or plain curd.

Submitted by : Tanuja Goturi

Indian Snacks Recipes - Appu Dragon Sandwich

Appu Dragon Sandwich

Ingredients :

1 tbsp. Cabbage(shredded)
1 tbsp. Onion(grated)
1 tbsp. Tomato(diced)
3 tbsps. Raw Cream
7 slices White Bread
Salt to taste
Black Pepper to taste
Sugar to taste(powdered)

Directions :

1. Cut the edges of the bread slices.
2. Mix all the ingredients.
3. Fill the bread slices with the filling.
4. Cover the top with another bread slice.
5. Cut into triangles.
6. Decorate with a cherry.
7. Serve in a plate with sauce & chips.

Submitted by : Meenal Dattani

Indian Chat Recipes - Masala Chaat

Masala Chaat

Ingredients:

2 cups boiled green peas
2 lemon sized balls of tamarind
6-7 split green chilies
Some Jaggery
9-10 dates
1 bunch coriander leaves
3 tbsp coconut, dried & desiccated
1-2 tsp chili powder
1 tsp mustard seeds
3 tsp cumin seeds, roasted & powdered
2 tsp coriander seeds, roasted & powdered
1-2 tsp chat masala
Few rice vadas
2-3 tbsp grated carrots
1 onion, minced
Cooking oil
Masala Chaat

Method:

To make the soup:

- Boil a glass of water with a small square of jaggery (sugar can be substituted instead of jaggery, but it will not give the same taste).
- Add 2 tsp of roasted cumin powder and thick juice of one lemon size ball of tamarind. Boil, cool and keep aside.

To make the sweet chutney:

- De-seed the dates and keep aside.
- Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste.

To make the hot chutney:

- Season oil with mustard seeds. Also add green chilies, chopped coriander leaves, red chili powder and the desiccated coconut.
- Fry for a while and then blend it into a smooth paste, adding salt to taste.

How to serve the chat:

- For each serving of the chat, powder some vadas and add one portion of the boiled peas to it.
- Add 3-4 tbsp of the soup, 2-3 tsp of the hot chutney and 4-5 tsp of the sweet chutney.
- Mix well Sprinkle some red chili powder and chat masala on top.
- Garnish with grated carrot and minced onion.
- It should be served immediately or it will become soggy.

Serves: 5-6
Preparation time: 1 hour

Indian Breakfast Recipes - Lachha Paratha

LACHHA PARATHA RECIPE

Ingredients:

- Whole Wheat Flour (Atta) as per consumption
- 1 tbsp Oil
- Salt as per taste
- Butter/Ghee (Pure ghee) for frying
- Water for kneading

Direction :

- Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.

- Make dough 30 minutes before and cover it with moist muslin cloth.

- Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid.

- Now spread the ghee properly over entire surface.

- Using a knife make a 2" cut lengthways and fold it inwards .

- Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

- Cook on a pre-heated Tawa (flat griddle plate).

- Turn the lachha paratha and pour half tablespoon oil or butter.

- Spread it on the paratha and shallow fry over low heat.

- Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

Indian Bread Recipe - Onion Paneer Paratha

Onion Paneer Paratha 
 
Total Cooking Time : 15 Minutes
Serves / Makes : 4/8
 
Ingredients :
200 gram wheat flour
100 gram paneer
2 big onions
Coriander leaves
Garam Masala 2 table spoon
Salt to taste
Ginger 1 inch
Garlic 2 petals
Green chilly 2
Red chilly powder ½ table spoon
Oil
 
Directions : 
1.     Create dough of wheat flour by mixing water and oil and salt to taste
2.     Grate paneer
3.     Finely chop onion and coriander leaves
4.     Paste ginger, garlic and chilly together
5.     Take some oil in a pan and hit the oil
6.     Add finle chopped onion and fry till slightly brown
7.     Add ginger-garlic and chilly paste
8.     Add shredded paneer
9.     Take off the pan and add salte and garam masala and red chilly powder
10.   Make equal size pieces of dough
11.   Fill 2 table spoon paneer-onion masala and make a roti
12.   While roasting add some oil to both the sides of paratha
 
Tips :
Red and Green chilly can be used as per choice as while making for kids this can be reduced or removed.
While making paratha, take care not to press much with a bellan
Serve hot with butter or sauce or chutney

Courtesy : User Contribution at Tarla Dalal

Indian Salad Recipe - Egg Salad Recipe

EGG SALAD RECIPE

Ingredients :
6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum
1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves

Directions :
1. Cut eggs into halves.
2. Take out the yolk and mash with boiled potatoes.
3. Mix salt, pepper, lemon juice and chopped coriander.
4. Fill eggs whites with the mixture.
5. Serve the egg salad in a tray garnished with onion, tomatoes,
chopped capsicum & coriander.

Courtesy : Indian Food Forever

Indian Breakfast Recipe - Banana Toastie

Banana Toastie  
  
Total Preparation Time : 20 min
Serves / Makes : 2
 
Ingredients :
1 egg, beaten
1 teaspoon orange juice
1 tablespoon reduced-fat cheese
1 banana, sliced
1 tablespoon sultanas
pinch of cinnamon
4 slices multigrain bread
olive or canola oil spray

Directions :
1.     Combine egg, juice and Cheese .
2.     Add banana, sultanas, cinnamon and mix.
3.     Lightly spray sandwich maker with oil.
4.     Place the two slices of bread on the sandwich maker.
5.     Divide the mixture over the two slices, top with remaining slice.
6.     Toast until heated through and egg is cooked.
7.     Serve with dip. 

Courtesy : User Contribution at Tarla Dalal

Indian Soup Recipe - Potato-Onion Soup

Potato-Onion Soup

Ingredients :
Potato (medium size) 3
Onion (medium size) 1
Butter 1 tbsp.
Tomato puree 1/4 cup
Lemon juice 2 tbsp.
Red chilli powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Corn flour 1 tbsp.
Water 2 cups
Coriander leaves 1 tbsp
Salt to taste

Directions :
1. Peel off the potatoes and onion and cut it into big pieces. Wash thoroughly .
2. Put them in a pan and cook on medium heat till tender(25 minutes).
3. You can also pressure cook it (2 whistles).
4. Puree the potato-onion mixture in an electric blender.
5. Add tomato puree and blend once.
6. Heat butter in a pan.
7. Add red chilli powder, black pepper powder, salt.
8. Add the puree and lemon juice and bring it to boil.
9. Reduce the heat.Slowly add cornflour (dissolved in water) and continuously stir.
10. When the soup becomes thick switch off the gas.
11. Serve hot. Garnish it with finely chopped coriander


Courtesy : Recipe Delights

Indian Chutney Recipe - Spicy Tomato Chutney

SPICY TOMATO CHUTNEY

Cooking Time : 1 hours
Serves / Makes : 4-6 PEOPLE
 
Ingredients :
Ripe Tomatoes - 1/4 kgs
Onions - 1/4 kgs
Ginger - 100gms
Garlic - 100gms
Red Chilly powder - according to taste
Jaggery - Lemon size
Tamarind - Lemon size
Methi seeds _ 1/2 TSP
Mustard seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Asafoetida - a pinch
Oil for frying 
 
Directions :
1.     Grind all the ingredients in a grinder,without adding water.
2.     Take a pan,add around 3 tbsp of oil.
3.     After is it hot, add mustard seeds, methi seeds, asafoetida powder
        and turmeric powder.
4.     Also add the tamarind juice.
5.     Then keep frying it till the moisture is fully absorbed.
6.     Finally add the jaggery, the chutney is ready to serve. 
 
Tips :
1.    This chutney can be kept in the fridge for many days.
2.    Can be used for Sandwitches, dosas, idlis and chappathis.

Indian Goan Recipe - Fish Curry

GOAN FISH CURRY RECIPE

Ingredients :
1 lemon size tamarind
2 tblsp ginger paste
1 tblsp malt vinegar
2 pomfret fish
1/2 cup coconut scraped
6 red chillies whole
2 tblsp oil
2 green chillies
2 tblsp coriander seeds
1 small tomato
2 tsp garlic paste
2 tsp cumin seeds
salt to taste
1 small onion

Directions :
1.     Clean, wash and cut each fish into 5-6 pieces.
2.     Cut onions and tomatoes.
3.     Slit green chillies and cut into half.
4.     Roast cumin seeds, coriander seeds and whole red chillies.
5.     Make a fine paste of all the roasted spices along with scraped coconut,
        ginger and garlic paste and malt vinegar.
6.     Heat up oil in a pan.
7.     Mix in cut onions and stir fry till golden brown.
8.     Mix in green chillies and cut tomatoes.
9.     Stir fry on a medium heat up for 3 minutes.
10.   Stir constantly.
11.   Mix in the paste and 11/2 cup of water.
12.   Bring it to a boil and then mix in fish pieces and salt.
13.   Stir fry on a low heat up for about 5 minutes or till fish is just done.
14.   Serve hot with steamed rice.

 
Courtesy : Indian Food Forever

Indian Bread Recipe - NAAN

NAAN

Ingredients :
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
salt to taste
1 egg, beaten
6 tablespoons plain yogurt
3 tablespoons butter or ghee, melted
1 cup milk
1 Tblsp poppy seeds

Directions :
1. Sift flour, baking powder, baking soda and salt together in a bowl.
2. Stir in egg, yogurt and 2 tablespoons of the butter.
3. Gradually stir in enough milk to make a soft dough.
4. Cover with a damp cloth and place in a warm place for 2 hours.
5. Preheat oven to 400 degrees F (205 C)
6. Knead dough on a floured surface for 2 or 3 minutes until smooth.
7. Divide into 8 pieces Roll each piece into a ball then into ovals
about 6 inches long.
8. If you must use a baking sheet, grease it and brush the underside
of the bread with water.
9. Brush the other side with butter and sprinkle with poppy seeds
10. Bake 6 to 10 minutes until puffy and golden brown.

Courtesy : Recipe Cottage

Indian Cookie Recipe - Raisin Choco Oat Recipe

RAISIN CHOCO OAT COOKIE

Ingredients : 
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips

Directions :
1.     Before you begin preheat the oven to 175 degrees.
2.     Grease a baking tray.
3.     Mix flour, baking soda, and, salt.
4.     Cream sugar and butter.
5.     Add vanilla essence, and, eggs one by one while mixing .
6.     Add the flour and mix the oats.
7.     Mix well and then add currants and chocolate chips.
8.     Now drop one spoonful of the batter on inch apart on the greased baking tray.
9.     Bake for 12 - 14 minutes or till golden in color.

Courtesy : Indian Food Forever

Indian Pudding Recipe - Dark Christmas Pudding Cake

DARK CHRISTMAS PUDDING RECIPE

Ingredients :
300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

Directions :
1.     Wash and pick the currants and raisins and dry thoroughly.
2.     Sift the flour, salt and spices into a large mixing bowl.
3.     Stir in the margarine, bread crumbs and sugar.
4.     Chop and mix together the currants, raisins, cherries, almonds, mixed peel and
        orange and lemon rinds.
5.     Stir these into the prepared dry ingredients.
6.     Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
7.     Add the treacle and brandy and mix until thoroughly blended.
8.     Turn the mix over into a greased pudding basin.
9.     Cover the basin securely with double thickness of grease paper and tie securely.
10.   Place in a pressure cooker and cook till done.
11.   When ready, remove cover and replace with fresh grease proof paper.
12.   Store in a cool, dry, dark place.
13.   To serve, steam the pudding again.
14.   Turn out into a hot dish.
15.   Pour a little warmed brandy round the dish and light before bringing to table.

Courtesy : Indian Food Forever

Indian Jam Recipe - Apricot Jam Recipe

APRICOT JAM RECIPE

Ingredients :
250 grams Apricots (Khumani)
1/2 teaspoon citric acid
2 cups Water
1 drop of yellow colour
1 drop of orange colour

Directions :
1.   Cook apricots with water till tender and half cup water is left.
2.   Pass through a sieve.
3.   To the pulp add sugar and cook till sugar is dissolved.
4.   Add citric acid and cook further till setting point is reached.
5.   Add colours and cook it for one minute.
6.   Pour into a jar and seal when cool. <

Courtesy : Indian Food Forever