Indian Dessert Dishes - Rasmalai

Makes: 15 pieces

Ingredients:

4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice

Method :

1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
3. Then drain it in athin muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it
7. Toss that balls in the pressure cooker and bring two whistle.
8. In the mean time see the milk for ras may be ready.
9. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
10. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.
11. When the milk is cool add chenna balls to it .
12. Refrigerate it. And it is ready to serve. Isn't it quick and easy

* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time.

Indian Dessert Dishes - Patisa (Soan Papdi)

Making time: 45 minutes
Makes: 20 pieces (approx.)

Ingredients :

1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Method :

1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency.
6. Pour at once into the flour mixture.
7. Beat well with a large fork till the mixture forms threadlike flakes.
8. Pour onto a greased surface or thali and roll to 1" thickness lightly.
9. Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
10. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
11. Store in airtight container.

Indian Gravy Recipes - Potato in Curd Gravy

Making time: 30 minutes.
Makes for: 5

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2 minutes.
5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
6. Add the remaining water and all the potato and flour. Stir well.
7. Boil and simmer for 10 minutes or till gravy thickens
8. Garnish with chopped coriander.
9. Serve hot with thin wheat chappaties and rice.

Indian Gravy Recipes - Aloo Palak

Aloo Palak

Making time: 45 minutes
Makes for: 6

Ingredients:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method :

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
7. Add all the dry masalas and fry till ghee separates.
8. Add spinach and potatoes.
9. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice.
10. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
11. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Indian Breakfast Recipes - Spicy Sev

Spicy Sev

Making time: 15-20 minutes
Makes: 250 grams approx.

Ingredients :

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method :

1. Mix the chilli, oil, salt and seeds into the flour.
2. Add enough water to make a dough which is quite gooey.
3. It should not be pliable but sticky.
4. Grease the inside of a Sev-press, fill with the dough.
5. Press into hot oil, and fry lightly on both sides.
6. Drain well and cool before storing.

Variation:
• You may adjust the chillies as per taste.
• You may omit chillies to make bland sev.
• You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Indian Breakfast Recipes - Masala Vada

Masala Vada

Makes: 15 vadas (approx.)
Making time: 20 minutes (excluding soaking time)

Ingredients :

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

Method :

1. Wash and soak dal for 3-4 hours.
2. Keep 2 tbsp. dal aside, grind the rest,coarsely.
3. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture.
4. Heat oil, make pattie shaped rounds with moist palm.
5. Let carefully into the hot oil. Fry first one side then the other till golden brown.
6. Serve hot with green chutney, tamarind chutney, or ketchup.

Indian Snacks Recipes - Sprout & Fruit Bhel

Sprout & Fruit Bhel

Serves: 4
Preparation time: 15 minutes

Ingredients:

For the sev-marmara:

1 cup marmara (puffed rice)
1/2 cup sev
1/2 tsp. cumin seeds (jeera)
A pinch of asafoetida (hing)
1/4 tsp. turmeric powder (haldi)
1/4 tsp. black salt (sanchal)
1/2 tsp. oil

Other ingredients:

4 tbsps peanuts, boiled
4 tbsps moong sprouts
4 tbsps chopped tomato
4 tbsps chopped apple
2 tbsps chopped raw mango
4 tbsps fresh pomegranate seeds
1/2 cup orange segments
4 tbsps chopped coriander
4 tsps lemon juice
Salt to taste

Method:

1. For the sev-mamara, heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder, mamara and mix well.

2. Add the black salt and sev, mix well and cool completely. Store in an air-tight container and use as required.

3. To serve, mix all the ingredients together and serve immediately.

Indian Snacks Recipes - Masala Mathris

Masala Mathris

Makes 5 mathris
Preparation time: 1 hour 10 minutes

Ingredients:

For the dough:
1 cup all-purpose flour (maida)
2 tbsps melted butter (ghee)
Salt to taste

For the filling:
1/4 cup Bengal gram flour (besan)
1/2 tsp. cumin seeds (jeera)
1/4 tsp. ajwain (carom seeds)
1 tsp. chili powder
3 tsps oil
Salt to taste
Oil or ghee for deep frying

Method:

1. For the dough, combine the flour, ghee, salt and enough water to make a semi-soft dough. Knead well. Cover the dough with a wet muslin cloth and keep aside.

2. For the filling, combine all the ingredients and sauté over a slow flame till the gram flour turns golden brown in color. Cool completely and divide the filling into 5 equal portions. Keep aside.

3. To proceed, divide the dough into 5 equal portions. Roll out each portion of the dough into a 50 mm. (2") diameter circle. Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.

4. Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out. Pinch the sides of the mathri using your finger tips.

5. Pinch the surface of the rolled out mathri, so as to form a design. Prick the mathri all over with a fork. Repeat with the remaining portions of the dough and filling. Deep-fry the mathris in hot oil till they are half cooked. Drain.

6. Once all the mathris are half-cooked, deep-fry them over a slow flame till they are golden brown in color. These take a long time to fry as the crust is thick and needs to be cooked on the insides also. Drain on absorbent paper.

7. Cool and store in an air-tight container. Serve with any pickle or masala tea.

8. Variation: For plain mathri, You can make the masala mathris without the filling to make plain mathris.

Indian Non-Vegetarian Recipes - Prawns Curry

Prawns Curry

Ingredients:

1 lb prawns
5 green chilies, chopped
2 onions, chopped
1 small bunch spring onion leaves, cilantro leaves
2 tsp ginger-garlic paste
2 tomatoes, chopped
2 tsp chili powder
1 tsp turmeric
4 tbsp oil
2 tsp garam masala
Salt to taste

Method:

1. Clean the prawns in salt water to avoid smell
2. Heat oil in a pan. Add green chilies, onions and fry until brown.
3. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes.
4. Then add tomatoes, prawns and cook until they are done.
5. Add salt, chili powder, garam masala and fry for 5 minutes.
6. Garnish with cilantro leaves.

Indian Non-Vegetarian Recipes - Tandoori Fish

Tandoori Fish

Ingredients:

2 lbs of any mild white fish fillets; cut into 2" * 3" pieces.
1/3 cup vinegar
1 tbsp chopped fresh ginger
4 garlic cloves
Salt to taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tbsp ground cayenne pepper
1/2 cup oil

Method:

1. Make a paste of the vinegar, ginger, garlic, salt, coriander, cumin, cayenne pepper

and oil in a blender.

2. Marinate the fish pieces in the paste for 4 hours in the refrigerator.

3. Turn the oven on to broil at the highest point.

4. Place the fish pieces on a baking tray and broil for about 10 minutes.

5. Turn over on the other side and broil for about 7 minutes again.

6. Broiling time may differ depending on the thickness of the fillets.

Indian Gravy Dishes - Malai Kofta

Malai Kofta

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:

Koftas :
1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava.

Optional:
1. You can deep fry the koftas also.
2. serve place warm koftas in a casserole.
3. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
4. Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Indian Breakfast Recipes - Spinach Masala Dosa

Spinach Masala Dosa

Serves: 6
Preparation time: 30-40 minutes

Ingredients:

2 cups chopped spinach
1 1/2 cups raw rice
3/4 cup grated coconut
2 tbsp jaggery powder
2 tbsp coriander seeds
1 tbsp each black gram and oil
6-7 red chilies
1 tsp cumin seeds
1/2 tsp fenugreek (methi) seeds
Marble size tamarind
1 sprig curry leaves
2 each green chilies and onions, chopped
Salt to taste

Method:

1. Soak rice in water for 2 hours, wash well and drain out water.

2. Heat oil in a pan, add fenugreek seeds, black gram, red chilies, coriander seeds, cumin seeds and fry till all are well roasted.

3. Add grated coconut, curry leaves and fry for a minute. Allow it to cool.

4. Add this roasted masala to the rice along with 2 cups of water, tamarind, jaggery, salt and grind them into a smooth batter in a blender.

5. Add the chopped ingredients into the batter.

6. Heat a greased dosa pan, keep little mixture on the pan, spread it and sprinkle some oil on the dosa. Fry on both sides until brown.

7. Serve hot with butter

Indian Breakfast Recipes - Soya Dahibara

Soya Dahibara

Serves: 4
Preparation time: 20 minutes

Ingredients:

500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
Few coriander leaves, chopped
Salt to taste
1 tsp. cumin seeds
Soya refined oil for deep frying

Method:

1. Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency.

2. Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya oil till the baras turn golden brown.

3. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled.

Indian Breakfast Recipes - Upma With Puffed Rice

Upma With Puffed Rice

Serves: 4-5
Preparation time: 15-20 minutes

Ingredients:

4-5 cups puffed rice (maramaraalu-borugulu)
1 onion, chopped
1 small cucumber, chopped
Juice of 1/2 lemon
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered
Salt to taste

For the seasoning:

2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin

Method:

1. Clean puffed rice, wash and drain. Keep it aside. Heat oil in a wok and prepare the seasoning.

2. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till onions turn pink in color.

3. Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix. Add this mix to the onions and mix well.

4. Cover the wok and cook on a low flame till the contents become hot, stirring in between. Add lemon juice and coriander leaves. Serve hot.

Variations:
Add a few finely chopped potato pieces to the onions. Add 1 tomato, chopped to the seasoning towards the end. Can be prepared without onions.

Indian Pickle Recipes - Potato Pickle

Potato Pickle

Preparation time: 20 minutes

Ingredients:

500 gms potatoes, slightly boiled, peeled and cut into small pieces
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
4 lemons
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida

Method:

1. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl; add chili powder, salt, crushed garlic, methi seeds powder and mix well.
2. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
3. Finally add lemon juice; mix well and store in an air-tight container.
4. After 3 days, mix the mixture well and serve.

Indian Pickle Recipes - Spicy Carrot Pickle

Spicy Carrot Pickle

Serves: 5
Preparation time: 45 minutes

Ingredients:

15 carrots, peel & cut into long pieces
2 onions, chopped into big cubes
1/2 tbsp. ginger-garlic paste
2 dry red chilies, broken into pieces
2 tsp. coriander powder
1 tsp. mustard powder
1/2 tsp. cumin (jeera) powder
1/4 tsp. fenugreek (methi) powder
1 1/2 tsp. brown sugar (or powdered jaggery)
3 tsp. lemon juice or vinegar
2 tsp. red chili powder
A pinch of asafoetida (hing)
1 tbsp salt (or to taste)

For the seasoning:

1 cup oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds (jeera)
1/4 tsp. urad dal (black gram)
1/4 tsp. methi (fenugreek) seeds
1 tbsp curry leaves

Method:

1. Make a coarse paste of the onions and keep aside.
2. Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it. Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.
3. Then add onion paste, ginger-garlic paste and sauté till golden brown. Turn off the stove and allow it to cool.
5. After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients. Mix well and store in an airtight jar. Refrigeration is required.
6. Allow the carrots to marinate in this mixture for 2 days. The pickle is then ready to serve.
7. Serve with steam rice or curd (yogurt) and rice.

Indian Pickle Recipes - Spicy Mango Pickle

Spicy Mango Pickle

Makes 1 cup
Preparation time: 35 minutes

Ingredients:

2 cups (250 grams) raw mangoes, cut into 25 mm (1") cubes
1/2 tsp turmeric powder
4 tsp red marinade
2 tsp chili powder
1/2 tsp kalonji seeds
2 tsp fennel seeds
2 tbsp mustard oil
2 tsp salt

For red marinade:

6 1/2 tbsp crushed fenugreek seeds
3 tsp split mustard seeds
3 1/2 tsp lemon juice
6 tbsp mustard oil

Method:

1. For red marinade, mix all the ingredients in a bowl. Makes 1 cup. Keep aside.
2. Apply salt and turmeric powder to the mangoes and keep aside for 30 minutes. Discard the mango water.
3. Add the red marinade, chili powder, kalonji seeds, fennel seeds and mustard oil and mix well.
4. This pickle can be stored refrigerated for upto 1 week.

Indian Pickle Recipes - Sweet Apple Pickle

Sweet Apple Pickle

Preparation time: 20 minutes

Ingredients:

4-5 apples, cored and sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 tbsp fresh ginger, minced
1 tsp garam masala
3/4 tsp salt
1 tsp dried ginger powder
2 onions, sliced
8-10 green chilies

Method:

1. In a large non-aluminium pan, combine vinegar, sugar, salt, garam masala, ginger powder and fresh ginger. Bring to a boil.
2. Reduce heat to medium-low and cook, stirring occasionally, until sugar is completely dissolved.
3. Add onion and apple slices and cook.
4. Add green chilies and cook, stirring occasionally, until mixture becomes thick.
5. Cool and store in an airtight container.

Indian Snacks Recipes - Kachori

Kachori

Ingredients:

500g all-purpose flour (maida)
100g ghee or butter
A pinch of cooking soda
Salt to taste
50g green gram, boiled & drained
50g Bengal gram flour
1/4 tsp coriander powder
1/4 tsp chili powder
A pinch of turmeric
A bunch of cilantro, chopped
A bunch of mint leaves, chopped
1/2 tsp dry mango powder (aamchur)
5g fennel seeds
Oil for frying

Method:

1. Sieve the flour along with salt and cooking soda. To this, add ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained and cooked green gram, Bengal gram flour, chili powder, coriander powder, turmeric, dry mango powder and fry for few minutes.
3. Also add chopped cilantro, mint leaves, salt and cook for few more minutes. When done, remove from heat and keep aside.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the above mixture.
5. Seal the edges with the same dough and press the ball a little to oval shape. Repeat the process for the remaining balls and keep aside.
6. Heat oil and fry the kachoris until golden brown in color and crispy.
7. Serve hot with tamarind or mint chutney.

Indian Snacks Recipes - Masala Chaat

Masala Chaat

Serves: 5-6
Preparation time: 1 hour

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

Method:

To make the soup:

1. 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).
2. Add 2 tsp of roasted cumin powder and thick juice of one lemon size ball of tamarind.
3. Boil, cool and keep aside.

To make the sweet chutney:

1. De-seed the dates and keep aside.
2. 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:

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

How to serve the chat:

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