Indian Veg. Starter Recipe - Noorani Seekh Kebab

NOORANI SEEKH VEG KEBABS

Ingredients :

40 gm French beans,
50 gm carrot,
15 gm paneer (grated),
5 gm green chilli (finely chopped),
3 gm cauliflower,
25 potatoes,
3 gm salt,
2 gm garam masala,
3 gm coriander leaves,
3 gm turmeric powder,
2 gm fried garlic

Directions :

Blanche the French beans, carrots, cauliflower and potatoes, squeeze the excess water, and blend till smooth.

Mix with grated paneer, green chillies, fried garlic, salt, garam masala, cumin powder, turmeric and coriander.

Now shape this like a seekh and heat in an oven for eight minutes at 180 degrees Celsius.

Now, serve with a wedge of lemon and sliced onions

Source : DSD Email

Indian Bread Recipe - Potato (Alu) Paratha

Ingredients :

2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)

1 tsp. Coriander powder

1 tsp. Cumin powder

1/2 tsp. amchoor powder/mango powder

1 green chili minced (optional)

1 tsp. Chilli powder

1 tsp. lime/lemon juice

salt to taste

finely chopped cilantro

2 cups wheat flour

Directions :

Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder.

Make small balls of the mixture.

Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.

Place Potato mixture on it and again make it into a ball.

Seal the edges completely so that the stuffing does not come out.

Flatten these balls and roll into a 6 inch circle.

Pre-heat the griddle (tawa).

Turn it and spread little oil or butter and cook over low heat.

Turn it again and spread butter/oil on the other side.

Cook both sides till golden brown.

Serve with chutney, yogurt, steamed vegetable and Indian pickles (A variety of pickles and chutneys are available in our store).

Source : IndianFoodsco

Indian Drink Recipe - GOLDEN SHAKE RECIPE

GOLDEN SHAKE RECIPE


Ingredients :

1 cup pineapple juice (annanas ka ras)
1 cup orange juice (santre ka ras)
2 cup milk (doodh)
1 cup fresh cream
6 tbsp sugar
crushed ice


Directions :

1. Mix sugar in pineapple and orange juice and mix well.
2. Then mix milk in it.
3. Put some crushed ice in glass.
4. Fill shake in the glass and pour some cream on the top.
5. Serve yummy chilled shake.


Source : IndianFoodForever

Indian Veg Snacks - Chilli Cheese Toast

Chilli Cheese Toast


Ingredients :
Bread slices - 12
Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp


Method :
1. Apply little butter to bread slices.
2. Chop green chillies into thin round pieces.
3. Grate cheese using a fine cheese grater.
4. Mix all the other ingredients together, for filling except bread.
5. Keep little of the filling in between two slices of bread.
6. Press and toast using a sandwich toaster. (Both sides till brown)
7. Serve with ketchup or mint chutney.

Variation : Little worcestershire sauce can be sprinkled to the filling when mixing together.


Recipe courtesy: Barcode

No-Carb or Fat-Free Spirits - Part 2

WATERMELON WAVE

Ingredients :

4 oz Tequilla
3 oz GranGala Triple Orange Liqueur
3 oz Stock Maraschino Liqueur
20 oz Fresh Watermelon Juice
2 oz Pomegranate Juice
2 oz Fresh Lemon Juice

Garnish : Watermelon wedge

Directions :

- To make fresh watermelon juice, place fresh watermelon without seeds in a juicer or a blender and mix well until smooth.
- Mix all the ingredients together in a pitcher and stir.
- Strain the mixture into goblets over ice.
- Garnish with cubes of watermelon on cocktail picks or a wedge perches on the glass.

ROCKAPOLITAN

Ingredients :

1 oz Cruzan Citrus Rum
1 oz Cruzan Orange Rum
Splash of lime juice
just enough cranberry juice

Directions :

- Mix all the ingredients in a cocktail shaker with ice.
- Pour into a chilled martini glass.
- Garnish with a slice of lime.


CLASSIC MOJITO

Ingredients :

1 1/2 oz light rum
1 tbs superfine sugar
Lime wedges
Club soda
Mint sprigs

Directions :

- Muddle mint leaves, superfine sugar and lime in a mixing glass.
- Add 1 1/2 oz light rum and ice in a cocktail shaker and shake.
- Strain the mixture into a tall glass and top with club soda.
- Garnish with fresh mint sprig.
- Sugarcane syrup can be used to replace superfine sugar.


Source : TOI

No-Carb or Fat-Free Spirits - Part 1

Spirits like vodka and tequilla are carb-free and fat free. The key is what you mix, also watch the amount of calorie. No-carb or fat-free doesn't mean calorie free.

PERIDOT COCKTAIL

Ingredients :

1 1/2 oz Moonstone yuzu flavored sake

2 oz pineapple juice

1/2 oz Midori liqueur

Garnish : Star fruit

Glassware : Martini

Direction :

- Mix yuzu flavored sake, pineapple juice and midori liqueur in a cicktail shaker with ice.

- Strain the mixture into a chilled cocktail glass.

- Garnish with a slice of star fruit.

MODERN PUNCH

( Non-alcoholic )

Ingredients :

1 part litchi

1 part blood orange juice

1 part white peach

2 parts white cranberry juice

1/4 oz lemon juice

2 parts ginger beer

Garnish : Half lemon wheel

Directions :

- Build up the drink by pouring ingredients into a highball glass over ice.

- Stir a nd garnish with half lemon wheel.

Source : Cocktail Times master Mixologist, Junior Merino

Indian Salad Recipe - Pasta Salad

Pasta Salad

Ingredients :

Tomatoes, seeded and diced 3
thin vermicelli 10 ounces
thin green beans,stemmed 8 ounces
salt to taste
pepper to taste
chopped cilantro ½ cup
ghee 2 tbsp 1 tbsp
mustard seeds
red chilli powder 1 tsp
asafoetida ¼ tsp
water 1-½ cup
toasted cashew pieces 1 cup
lemon juice ¼ cup

Directions :

Place the water, half of nuts, and the lemon juice in a blender; process until smooth.
Heat ghee add mustard seeds.
When they crackle add asafoetida.
Then add tomatoes, chilli powder and cashew puree; remove from heat.
Bring a large pot of salted water to boil; add the green beans.
When the beans are just shy of cooked, stir in the vermicelli.
Cook until the pasta is tender but firm.
Drain well and add the pasta to the ingredients in the saucepan.
Season with salt and pepper.
Stir in the remaining cilantro and garnish with the remaining cashews.

Source : IndianTasteBuds

Indian Pickle Recipe - Cabbage Pickle

Cabbage Pickle Recipe

Ingredients :

• 4 cup Cabbage (chopped)
• 4 cup Vinegar
• 1 tsp Salt
• 1 tbsp Dry Mustard Seeds(roasted)
• 1/2 cup Water
• 4 cup Onion (chopped)
• 1 cup White Sugar
• 1 tbsp Curry Powder
• 1/2 cup Flour


Method :

• Boil chopped cabbages and onions with vinegar in a vessel for 10 minutes.

• Add sugar, and salt to it. Mix mustard and curry powder with flour.

• Add enough water to make a paste and stir properly.

• Stir paste into boiled cabbage-onion mixture and boil again for 20 minutes.

• Bottle and seal while hot.


Source : Indobase

Indian Sweet Recipe - Crullers

CRULLERS

Ingredients :


4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
2 Eggs
1/2 tbsp Cinnamon powder
2 tbspn Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying



Method :

Cream the butter and sugar in a basin with a wooden spoon.
(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)

Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.

Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.

Add the cinnamon and the nutmeg.

Make a dough using a little water.

Knead until smooth and soft and the dough is free from stickiness.

Allow the dough to stand for 20 minutes.

Divide the dough into even sized balls.

Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.

Make a hole in the centre of each rounds so that it resembles like doughnuts.

Deep fry in a kadai till golden brown in colour.drain.

Sprinkle the powdered sugar on top.


Source : IndianFoodForever

Indian Rice Recipe (Non-Veg) - Dum Biryani

Dum Biryani

Preparation time : - 30 minutes
Serves : - 2

Ingredients :

500 grams chicken,
½ cup curd(yoghurt),
1 cup basmati rice(long grain),
1 tablespoon milk,
3 cups water,
1 inch cinnamon,
2 bay leaves,
2 cloves,
2 green cardamoms,
2 black cardamoms,
½ teaspoon black pepper corns,
½ teaspoon cumin seeds,
½ tablespoon chopped ginger,
½ tablespoon chopped garlic,
1 blade mace,
1 teaspoon grated nutmeg,
½ cup mix of tightly packed coriander and mint leaves,
4 tablespoons poppy seeds,
1 tomato,
1 onion,
1 teaspoon saffron dissolved in a tablespoon warm milk,
3 potatoes halved, boiled and deep fried,
2 large onions cut into roundels,
2 tablespoons ghee(clarified butter) and
salt to taste.


Method :

Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown.

In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients.

Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt.

Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up.

Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown.

Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done.

Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken.

Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven.

Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.



Source : DSD Email Forward

Indian Paneer Recipe - Chilli Paneer

Chilli Paneer

Preparation Time : 30 minutes
Cooking Time : 10 minutes
Serves / Makes : 2

Ingredients :

paneer 1 cup
capsicum 1 cup
spring onions 1 cup
ginger paste 1 table spoon
garlic powder 1 table spoon
soya sauce 1 table spoon
oilve oil 1 table spoon
crushed chilli paste 1 teaspoon

Method :

fry the panner until golden brown
drain and put in warm water to soak for 5 minutes
add oil in wok and heat
add the ginger paste and capiscum and stir fry for a minute
add the chilli paste
add the sping onion and stir fry for 30 seconds
add the paneer and stirr fry for one minute
add the soya sauce and mix into the ingredients
sprinkle the garlic powder over the paneer mix and serve.
add spring onions as garnish before serving

Source : DSD Email

Indian Non-Veg Recipe - NALLI KA KORMA

NALLI KA KORMA

INGREDIENTS :

½ gm lamb bone marrow ;
250 gm mutton (cut into medium-sized pieces);
3 onions (finely sliced);
1 tsp ginger paste;
1 tsp garlic paste;
1 tsp red chilli powder;
1 tsp turmeric powder;
1 tsp coriander powder;
1tsp black pepper corn;
1½ tsp water melon and musk melon seeds;
500 gm yoghurt (whisked);
½ coconut (desiccated) ;
¾ cup vegetable oil;
Salt to taste

METHOD :

Soak the desiccated coconut in one cup of water for a few minutes.

Later, squeeze the milk from it.

Now add salt, pepper, turmeric, coriander, chilli powder, ginger paste, garlic paste and ground melon seeds to the yoghurt and beat well.

Heat the oil in a heavy-bottomed vessel and add black pepper corn, lamb marrow and meat and cover.

Cook while stirring occasionally

Source : DSD Group Email

Indian Bread Recipe - French Bread

FRENCH BREAD RECIPE

Ingredients:

6 Cup Whole Wheat Flour

1 Cup Yogurt

1 tblsp Dry Yeast

1/2 Cup Water (warm)

1 1/2 Cup Water (hot)

1 tblsp Salt

Cornmeal

Method :

Put yeast in warm water.
Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt.
Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a lubricated baking sheet.
Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.

Source : IndianFoodForever

Image Copyright : Absolutvision

Indian Drink Recipe - Chickoo Shake

Indian Drink Recipe - Chickoo Shake

Ingredients :

3 chickoo
1 cup cream
2 glass milk
5 tsp sugar
Ice as required


Method :

Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.


Source : IndianFoodForever

Indian Appetizer Recipe - Dates Coconut Balls

Dates Coconut balls

Ingredients :

Dates 20
Grated coconut 1/2 cup
Rice flour 1 cup
Butter 1 tbsn
Salt to taste

Method :

1. Boil about 2 cups of water.

2. Mix the flour with butter and salt and then add enough water to make a dough with which can be rolled into a ball. Keep covered.

3. Chope the dates very fine.

4. Heat a pan and add dates and coconut and mix well mashing the dates.

5. Remove from flame and let it cool.

6. Apply little oil on ur palms.

7. Make little balls of 1 inch diameter with the rice dough, press it on the palms and put a teaspoon of date mix in the center and cover.

8. Steam the rice-date balls for about 5-10 minutes. Serve hot.

Source : Indian-recipe.net

Image Copyright : cheaphealthygood.blogspot.com

Indian Salad Recipe - Baked Potato Salad

SERVINGS : 12

INGREDIENTS :

1704 g potatoes, sliced

225 g sliced bacon

455 g processed American cheese,

sliced 0.5 onion, chopped

235 ml mayonnaise

salt and pepper to taste

35 g black olives, sliced

DIRECTIONS :

1. Preheat oven to 325 degrees F (165 degrees C).

2. Butter a 9x13 inch baking dish.

3. Put sliced potatoes into a large pot, and fill with enough water to cover.

4. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

5. At the same time, place bacon in a large deep skillet.

6. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

7. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper.

8. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

9. Bake for 1 hour in the preheated oven, until golden brown.

Source & Image Copyright : Allrecipes

Indian Chutney Recipe - Green Chutney

Serves : 4

Cooking time (approx.) : 2 minute(s)

Style: North Indian Vegetarian

INGREDIENTS :

2 tablespoon(s) grated coconut

2 flake(s) garlic peeled and chopped

½" piece ginger peeled and chopped

6 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of cumin and mustard seeds

1 tablespoon(s) chopped onions

1 tablespoon(s) oil lemon juice and

salt to taste

METHOD :

Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water.

Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.

Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.

Add the mustard seeds.

Fry briefly till they splutter and pour them on the chutney.

Add salt and lemon juice to the chutney.

Source : Syvum

Image Copyright : Norecipes.com

Indian Starter Recipe - Steamed Spinach Dumplings

Steamed Spinach Dumplings (Palak Vada)

Serves : 4
Cooking time (approx.) : 20 minutes
Style : Indian Vegetarian

INGREDIENTS :

4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoon(s) bengal gram flour (besan)
2 tablespoon(s) semolina (rava)
2 teaspoon(s) each of chopped ginger and garlic
4 green chilli(es) chopped fine
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of turmeric powder and soda bi-carb
2 tablespoon(s) chopped coriander leaves
1 tablespoon(s) lemon juice
1 tablespoon(s) fresh cream
2 tablespoon(s) oil
salt and pepper to taste

METHOD :

Combine all the ingredients in a bowl.

Mix well and knead into a soft dough using water.

Divide the dough into portions and make a thin long roll with each portion.

Steam for about 20 minutes.

Cool and cut into slices.

Serve hot with Green chutney (Hari Chutney)

Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.

Source : Syvum

Indian Soup Recipe - Peanut Pumpkin Soup

The comforting taste of warm salted peanuts starts on the palate before yielding to the pleasures of a rich savoury vegetable broth and finishing with spicy flourish in this fragrant and multi-layered soup. Adapted from Yamuna Devi's artful and creative but sadly out-of-print Yamuna's Table, this soup makes a wonderful first course to almost any Caribbean, African or South Asian themed dinner, or a delightful lunch on its own.


Spicy Peanut Pumpkin Soup

INGREDIENTS :

1 teaspoon sesame oil
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon dried red chili flakes
1 cup roasted, shelled and unsalted peanuts
1 cup diced fresh pumpkin
1 large potato, diced
1 large carrot, diced
1 celery stalk, diced
6 cups vegetable stock
juice from 1 lemon
1 teaspoon sea salt, or to taste
fresh ground black pepper

METHOD :

Heat a large saucepan or soup pot over medium heat.

When hot, add the sesame oil and swirl to coat the bottom of the pan.

Toss in the coriander seeds and chili flakes and stir until the seeds darken a couple of shades without burning, a couple of minutes.

Add the peanuts and vegetables and continue to stir for 5 minutes.

Pour in the vegetable stock, bring to a boil, then reduce the heat to low and cover.

Simmer until the peanuts are tender, about 30 to 40 minutes.

Remove the soup from the heat and let cool slightly before puréeing with a hand blender or in a countertop blender.

Stir in the lemon juice and season to taste with salt and plenty of fresh ground black pepper.

Serve hot or warm.

Serves 6 to 8.

Indian Dal Recipe - Creamy Black Gram Dal

Creamy Black Gram Dal (Kali Dal Makhni)

Whole black gram cooked to perfection to give this rich and creamy speciality of Punjab.

Serves: 4
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)

INGREDIENTS :
1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2" piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste


METHODS :
Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.

Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).


For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.


NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).


Source : Syvum