Indian Vegetable Recipe - Shahi Paneer

Shahi Paneer

Making time : 45 minutes.
Makes for : 6

Ingredients :

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish :

2 tbsp. grated paneer
1 tbsp. chopped coriander

Directions :

Chop the paneer into 2" fingers.
Heat half the ghee.
Add onion,ginger, green chilli and cardamom.
Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Indian Drink Recipe - Teen Patti Shooter

Glass : Round, deep-bottomed
Garnish : Orange rind


Ingredients :

60ml Whisky
5 strips Lemon rind
5 strips Orange rind
3 drops Bitters
1 teaspoon Sugar

Directions :

Pour shisky in a glass along with sugar, lemon and orange rind.
Burn the outside of the glass.
Slowly tilt the glass and flame the drink.
Let the drink burn slowly for about 20 seconds
Blow out the flame; add 3 drops of bitters.
Stir and enjoy !

Indian Chutney Recipe - Dry Garlic Chutney

Dry Garlic Chutney


Ingredients :

1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
salt as per taste


Directions :

Separately roast all the above ingredients.
Let it cool and grind it coarsely.
After grinding allow it to cool again.


Source : Recipesindian

Indian Snack Recipe - Gobi Pakora

Gobi Pakora Recipe


Ingredients :

1 Cauliflower
1 Cup Gram or Besan flour
1/2 tsp Red chili powder
1 Cup water
4 Cups oil
1 tsp Mango ( Aamchur ) powder
Salt to taste

Directions :

Wash Cauliflower and cut into pieces.
Add water to besan and make a thick batter.
Add red chili powder,mango powder.
Blend it well.
Heat the oil.
Dip each piece of cauliflower in batter.
Fry these pieces one by one till they turn golden brown.
Serve hot Gobhi Pakora with green chutney.


Source : DSD Group Email

Indian Salad Recipe - Mushroom Salad

MUSHROOM SALAD WITH PARMESAN, WHITE WINE & TAMARIND CHUTNEY

Ingredients :

400gms Assorted Mushrooms - button, shiitake, morel (mix of fresh and dried)
2 tsp - Ginger, chopped
1 tbsp - Dry Red Chilli, chopped
2 tbsp - Olive Oil
60ml White wine
1 tbsp - Coriander leaves, chopped
1 tbsp - Spring Onion, chopped
2 tbsp - Extra virgin olive oil
Salt to taste

Dressing :

4 tbsp - Tamarind Chutney
1 tsp, Ginger, chopped
1 tbsp lemon juice
2 tbsp - Extra virgin olive oil
Salt to taste

Garnish :

16 Parmesan shavings
1 bunch - frisse / lettuce
Micro greens, a few

DIRECTIONS :

Wash and reconstitute the dried mushrooms by soaking them in hot water for 30 minutes.
Trim the fresh mushrooms and cut them in halves.
Heat olive oil in a frying pan, add chopped ginger and red chilli and stir-fry for 10 seconds without browning.
Add the fresh mushrooms and saute for three minutes over medium heat.
Add the rest of the mushrooms, white wine.
When the wine evaporates, add sping onion and coriander leaves.
Season with salt and remove.

For Tamarind chutney dressing :

Whisk together all ingredients in a mixing bowl and set aside.
Serve mushroom on individual plates drizzled with the tamarind chutney dressing and garnished with lettuce, microgreens and Parmesan shavings.


Source : TOI

Indian Sweet Recipe - Rasgulla

Rasgulla

Spongy cheese balls, dipped in sugar syrup, is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again.

Ingredients :

1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water

Directions :

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

Boil the milk. Add the lemon juice and curdle the milk.

Remove from fire and strain through a muslin cloth.

Hold under running water or dip in a bowl of cold water for 1 minute.

Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.

Switch off the flame and let the dumplings stand in the liquid until cool.

Chill for a minimum of 2 hours. Mix in the essence before serving.


Source : DSD Group Email

Indian Dessert Recipe - Chocolate Pound Cake

Chocolate Pound Cake

Ingredients :

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Special equipment : 10-inch bundt pan

Directions :

Preheat oven to 325 degrees F.
Grease and flour a 10-inch bundt pan.
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
Add eggs, 1 at a time, and mix well after each addition.
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour.
Add vanilla and mix well.
Pour batter into prepared pan.
Bake for 1 hour and 45 minutes or until cake is done.
Remove from oven and allow cake to cool in pan for 10 minutes.
Invert onto cake plate and serve.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Easy
Yield: 16 servings


Recipe courtesy : Paula Deen

Indian non-Veg Recipe - Crystal Prawn Dumpling

CRYSTAL PRAWNS DUMPLING

Ingredients : ( For Crystal Prawn Stuffing )

100gm Prawns (chopped)
20gm Carrots (chopped)
10gm Ginger (chopped)
5ml Sesame Oil
10ml Refined oil or pork fat
4gm White Pepper powder
Salt to taste

Ingredients : ( For the Dough )

60gm Tanmein flour
60gm Potato Starch
50ml Hot Water ( temperature should be more than 100deg Celsius )

Directions :

Crystal Prawn Stuffing

In a mixing bowl, mix all ingredients well and season.
Keep in refrigerator

For the Dough

In a mixing bowl, take both flours and mix together with boiling water.
Knead to make dough.
Cut into small balls and keep it aside.
With the help of a chopper, flatten them in circular motion.
Sheet them and keep aside
Spoon one each with prepared mix and seal the sides neatly.

To Serve

Arrange bana leaf in bamboo baskets, steam for 5 min.
Serve with sweet chilly sauce.


Source : TOI

Indian Drink Recipe - Flash Of A Second

FLASH OF A SECOND

The drink is a combination of three powerful flavours and comes together like a trio of Aces.

Ingredients :

15ml Tequilla Gold
30ml Vodka
15ml White chocolate syrup
10ml Lime juice


Directions :

Shake the above ingredients with ice and strain.


Glass : Martini

Garnish : Lemon rind


Source : TOI

Indian Snack Recipe - Grilled Mushroom Sandwich

Grilled Mushroom Sandwich

Ingredients :

4 Toasted buns

4 Portobello mushroom

2 Garlic flakes

4 Leaf lettuces

1/2 Cup vinegar Mozzarella cheese

1 tsp Pepper

Salt to taste

Directions :

Chop the garlic flakes.

Mix olive oil, chopped garlic, vinegar,pepper and salt.

Marinate Mushrooms in this mixture for 2 hours.

Grill the marinated mushrooms till they turn soft.

Spread chesse slice on buns.

Top with a mushroom and lettuce leaf.

Top with another bun.

Source : DSD Group

Indian Snack Recipe - Hot Kachori

Hot Kachori

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days

Ingredients :

For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough

For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Directions :

For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.

To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.


Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Dessert Recipe - Fruity Oatcake

Fruity Oatcakes

Makes: 14 oatcakes
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients :

2 mashed bananas
1 teaspoon cinnamon
2 tablespoons molasses
1/2 cup hot water
1 apple-cinnamon flavored tea bag (any variety of black tea would work)
1/2 cup raisins
1 peeled apple, diced into tiny pieces
1.5 cups rolled oats
1 cup flour of choice (Try a mix of potato flour, oat flour, and spelt flour)
1/4 teaspoon of salt

Directions:

1) Place the teabag mug with the hot water. Let the tea steep for 5 minutes, then remove the tea bag and add the raisins to the mug.

2) In a medium sized bowl, mix together the banana, molasses, and cinnamon until paste-like.

3) After 5-10 minutes, remove the soaking raisins from the tea (with a spoon... do not throw out the tea water) and add them to the banana mixture. Mix the diced apple into the banana mixture.

4) In a large bowl, mix the oats, flour, and salt. Add the wet (banana) mixture to the dry ingredients. Mix until the entire batter is quite moist. If the batter is too dry, add the reserved tea water as needed to moisten it.

5) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper (or you could grease a baking sheet lightly).

6) In order to produce round oatcakes, I used the lid of a Mason jar. I took the metal lid and packed it full of batter. Then I inverted the lid onto my baking sheet, removed the outer edge of the lid, then carefully removed the "suction" part of the lid from each oatcake by wiggling a knife under it slightly. I thought this technique was great...but others might want to stick to regular cookie cutters

7) Bake the oatcakes for 15 minutes, then flip the oatcakes over, then bake them for another 15 minutes. Note: baking times may vary.



Source of recipe: jeenaskitchen.blogspot.com

Indian Cake Recipe - CARROT CAKE

Carrot Cake

INGREDIENTS:

- 3 cups grated carrot
- 2 tsp cinnamon
- 1-1/2 cup flour
- 1-1/2 tsp Baking Soda
- 1 cup chopped walnuts
- 3 beaten eggs.
- 1/2 tsp salt
- 1 tsp nutmeg
- 1-1/2 cup sugar
- 1cup canola oil


DIRECTIONS :

- Sieve the flour and mix it with baking soda, nutmeg, cinnamon and salt together.
- Blend grated carrots, sugar, oil, some walnuts and eggs.
- Mix dry ingredients into the above mixture.
- Pour it into a pan.
- Cook the mixture at 350 degree F for about 10 minutes.
- Add food color to the cake if needed.
- Garnish with remaining walnuts and serve.


Source : MSN

Indian Recipe - Potatoes in Yoghurt ( Aloo Raita )

Potatoes in Yoghurt(Aloo Raita)


Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian

INGREDIENTS :

4 medium potatoes
2 teacup(s) yoghurt lightly beaten
1 teaspoon(s) each of red chilli and cumin seed powders
4 cups water
1 teaspoon(s) lemon juice
salt, pepper and sugar to taste
fresh coriander or parsley to garnish

DIRECTIONS :

Boil the potatoes with water on medium heat for about 15 minutes or till done.

Cool. Peel and cut into cubes.

Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and lemon juice to the lightly beaten yoghurt. Mix well.

Decorate on top with the remaining red chilli and cumin seed powders.

Garnish with finely chopped fresh coriander / parsley.

Serve chilled.


Source : Syvum

Indian Non-Veg Snack Recipe - Chicken Pakoras

Chicken Pakoras


Ingredients :

1 chicken breast cut into pieces
salt & pepper
2 Carrots
2 Potatoes
1 cup Cabbage
1 tbsp Cornflour
1 egg
1/2 tsp ajinomoto

Directions :

Boil the chicken pieces with salt and pepper.Shred them into pieces.

Par boil the carrots and potatoes.

Chop them fine as if for omellete.

Shred cabbage and blanch.

Mix all these ingredients with beaten egg, cornflour, ajinomoto,
a little black pepper and salt to taste .

Shape into balls and fry .

Serve with chilli garlic sauce.


Source : DSD Group Email

Indian Fish Recipe - FISH ROLL

Fish roll

INGREDIENTS :

500 grams lemon sole fish fillets,
2 small onions,
2 green chillies,
½ cup chopped coriander leaves,
½ teaspoon garam masala,
1 teaspoon red chilly powder,
1 cup milk,
3 eggs,
8 tablespoons bread crumbs,
3 tablespoons lemon juice,
oil for frying and
salt to taste

Preparation time : - 20 minutes

Serves : - 2

DIRECTIONS :

1. Wash the fish fillets and apply a little salt on it and set it aside.

2. Beat the eggs in a bowl.

3. Finely chop the onions, green chillies and keep it aside too.

4. Take another bowl and 5 tablespoons bread crumbs, milk, red chilly powder, garam masala (hot spice mix), 1 tablespoon lemon juice, onions, green chillies, coriander, 2tablespoons beaten egg and salt to taste.

5. Mix all these ingredients together nicely.

6. Now take the fish fillet and pour a little lemon juice on it.

7. Keep a little stuffing on one side and roll the fish fillet.

8. Then dip it into the beaten egg and then roll it on the bread crumbs so that it is evenly coated with bread crumbs on all sides.

9. Now take a frying pan and pour oil enough for shallow frying and fry the fillets till they are crisp and golden brown.

10. Serve hot with plain white rice and any curry.



Source : BestIndianCooking

Indian Non-Veg Recipe - Egg Pepper

Egg Pepper

Ingredients :

4 medium sized eggs,

2 large green bell peppers (Capsicum),

2 medium sized onions

2 green chillies

1 medium sized tomato

1 tsp turmeric powder

1 tsp garam masala powder

1 tsp chat masala

1/2 tsp black pepper

1/2 cup oil,

Salt to taste.

Directions :

1. Boil the eggs and remove their shells. Cut the Capsicums into 1-1/2 inch long pieces. Cut Onions and the tomato into long, thick slices. Chop green chillies finely.

2. Heat little oil in the frypan. Fry the eggs till golden brown and remove them from the frypan.

3. Heat some more oil. Add green chillies, onions and Capsicums to the oil. Add garam masala, salt, turmeric powder.

4. Fry them till medium tender, then add the sliced tomatoes. Cut the eggs into four long pieces.

5. Sprinkle salt, black pepper and chaat masala over the eggs, adjusting to the salt already added to the Capsicum.

6. When the Capsicum is done, and has blended well with tomatoes and onions,remove from fire.

7. Place the mixture in a flat bowl with alternating egg pieces.

8. Serve hot with puris or paranthas.

Source ; DSD Group Email

Indian Vegetable Receipe - Paneer Kofta

PANEER KOFTA RECIPE

INGREDIENTS :
For Koftas :
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)


DIRECTIONS :
Boil potatoes and peel them.
Grate paneer and potatoes.
Add salt, red chili powder, garam masala, cornflour and mix well.
Make round balls of this mixture.
Now heat oil in a pan.
Fry balls in the oil till brown in color.
Grind onion and tomatoes together.
Chop coriander leaves very finely.
Heat oil in a pan.
Add cumin seed and bay leaf.
Add onion, tomato paste and brown it, stirring continously.
When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
Stir it continously for a minute.
Then add 2 cup of water.
Put on the lid and simmer for 5 minutes.
While serving reheat the gravy and then add koftas to it.
Garnish it with chopped coriander leaves.


Source : Indian Food Recipes.Net

Indian Chutney Recipe - Sweet Mango Chutney

Sweet Mango Chutney Recipe


Ingredients :

• 1 Kg Green Mangoes
• 2 Cups Vinegar
• 1 Cup Water
• 100 Grams Raisins
• 800 Grams Sugar
• 2 Tsp Red Chili Pepper
• 6 Tsp Salt
• 4 Cardamoms


Directions :

• Wash the mangoes and wipe them with a cloth.

• Peel the outer skin and cut them into very thin and long slices removing the stones.

• Cook the mango slices in water on a low flame.

• When they become tender, add sugar, vinegar, red chili pepper, cardamoms,
salt and blanched almonds and stir until it becomes thick.

• Add raisins and mix well.

• Allow to cool and place it in an airtight jar.


Source : NewKerala

Indian Non-Veg Recipe - Chicken With Carom Seeds

Chicken dish infused with carom seeds (Ajwain Murg )

Serves 4

A generous quantity of Ajwain gives a distinct flavor to this quick preparation.

Ingredients

8 Chicken pieces (thighs and drumsticks)

½ cup Yogurt (Dahi)

2 tsp. Carom seeds (Ajwain)

1 tbsp Ginger-garlic paste

½ tbsp crushed red chilies

½ cup Cream Salt to taste

3 tbsp. Vegetable Oil

½ cup fresh Cilantro (Dhania)

Directions :

Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and salt for half hour.

Heat oil in a thick pan and add chicken pieces.

Do not add the the extra marinade.

Cook chicken until it turns brown and all juices are absorbed.

Keep moving it to ensure even browning.

Lower the heat and add the rest of the marinade.

Add ½ cup of water, cover and cook on low heat until the chicken turns tender.

Add cream and chopped cilantro.

Continue frying this until chicken is dry and well coated. Serve hot.

Depending on the kind of chicken, the cooking time can vary.

You can omit water in step 5 altogether if the kind of chicken you have cooks easily.

Using thigh and drumstick will not make the meat hard when overcooked.

Source : DSD Email