Indian Bengali Fish Recipe - Bengali Fish Curry

Bengali Fish Curry


Ingredients :

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

Method :

• Clean and cut fish fillet, wash well, remove excess water.
• Marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil. 
• Shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf.
• Stir fry for a few minutes till seeds crackles, 
• Mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder.
• Stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil.
• Then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.

Source : Sulekha Food

Indian Rice Recipe - Navratna Pulav

Navratna Pulav

Ingredients :

2 teacups uncooked rice

1 tbsp cashewnuts

1 tbsp raisins

2 sliced onions

2 tbsp paneer 

1 teacup boiled green peas

½ teacup boiled and diced carrots

1 tsp shah-jira

2 sticks cinnamon

2 cloves

3 elaichi

1 tbsp fruit pieces

¼ tsp saffron

4 tbsp ghee

salt to taste

onion roses

To be ground into a paste :

4 cloves garlic

1" piece ginger

4 green chillies

Method :

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Heat the ghee and fry the cashewnuts. Take out and keep aside.

Fry the raisins in the same ghee. Remove and keep aside.

Sauté the onions in the same ghee till it becomes golden in colour. 

Remove and keep aside.

Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.

Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.

Warm the saffron a little, rub in a little warm water and add to the rice.

Garnish with the fried cashewnuts, raisins, onions and onion flowers.

Ready to serve.

Source : Indian Recipes

Indian Chutney Recipe - Peanut Curd Chutney Recipe

PEANUT CURD CHUTNEY RECIPE

Ingredients :

• 1 tbsp Peanuts (crushed) 

• 1 cup Fresh Curd 

• 1 Stalk Curry Leaves 

• 1/2 tsp Powdered Sugar 

• 1 Green Chilli (finely chopped) 

• 1 tbsp Coriander Leaves (finely chopped) 

• 1 tsp Oil 

• Salt to taste

Method : 

• Beat the yogurt to make it smooth.

• Add chillis, peanut, coriander, sugar and salt.

• Heat oil in a pan and saute curry leaves.

• Add them to curds when they begin to splutter. Mix well.

• Refrigerate the mixture as per requirement.

• Serve the chutney with sabodana wadas.

Source : Indo Base

Indian Navratri Special - Sabudana Puri

SABUDANA PURI RECIPE

Here's a delicious, quite filling fried bread recipe with sago/sabudana. Learn how to make sabudane ki puri.

Ingredients :

1 cup wheat flour (gehun ka atta)

1 cup refined flour (maida) 

1/2 cup pea seeds (matar) 

1/2 cup sago (saboodana) 

1 green chilly (hari mirch) 

1 tsp salt (namak) 

1 tsp red chilly powder (lal mirch) 

1/4 tsp asafetida (hing) 

1 tsp coriander powder (dhania) 

clarified butter (ghee) for frying

Method  :

Soak sabudana (sago) for an hour.

Boil pea and then mash them.

Finely chop hari mirch.

Mix atta and maida along with salt and 1 tbsp oil.

Knead into dough and leave it covered for 1/2 an hour.

Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries up.

Remove it from the flame and let it cool.

Make small balls of the dough and roll each into small chapatti.

Stuff these with the above mixture and again roll into thin and small puri.

Heat ghee in a pan.

Fry each puri in ghee.

When cooked on one side turn it and cook on the other side also until it turns light brown.

Serve them hot.

Source : Indian Food Forever

Indian Drink Recipe - Watermelon Granita !

Watermelon Granita

Makes :  8 half-cup servings

Ingredients :

6 cups small peeled seedless watermelon chunks

2/3 cup sugar

1/4 cup lime juice

1/4 tsp salt

Method : 

Working in batches if necessary, place all ingredients in a food processor fitted with the 

chopping blade; process until smooth. 

Strain through a fine-mesh sieve into a large bowl.

Pour into ice-cube trays; freeze until hard, at least 8 hours or overnight.

Release cubes into a food processor fitted with the chopping blade; pulse until somewhat 

slushy but still quite grainy.

Note :  The recipe can be made up to this point and kept in the freezer for up to 1 month.

Source : Weight Watcher

Indian Chutney Recipe - Tomato Chutney

 Tomato Chutney

Ingredients :

 2 medium tomatoes, choppped

 1/2 tsp hing(asoefetida)

 1 tsp mustard seeds

 1/2 tsp methi(fenugreek) seeds

 1 tablespoon coconut, shredded

 3 tsp red chilli powder

 1 tsp dhania (coriander) powder

 1/2 tsp turmeric powder

 1 very small ball of tamarind , de-seeded

 1 small onion, minced finely

 2 clovettes of garlic, minced finely

 Salt to taste

 3 tablespoons oil for frying

 Method :

 Heat 1/2 the amount of oil and add the methi.

 Fry for a minute and then add the tomatoes.

 Fry till the tomatoes turn soft.

 Blend this into a smooth paste, along with the tamarind and the coconut.

 Set aside.

 Heat the rest of the oil and add the chopped garlic and onion.

 Fry till the onion turns translucent and the garlic browns.

 Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.

 Add the blended paste, salt and hing and heat through.

 Goes very well with plain rice or chapati.

Indian Non-Veg Recipe - Chicken Kheema and Egg Recipe

CHICKEN KHEEMA AND EGG RECIPE

Smack your lips for this mouthwatering dish made with chicken kheema, thai curry paste, mustard paste, hard boiled eggs and spices.

Ingredients :

1 cup chicken kheema (minced chicken)

2 tbsp oil

1 tsp garlic 9 chopped) 

1 tsp ginger ( chopped) 

1 small onion chopped

2 tomato chopped

1 tsp jeera powder

1 tsp dhaniya powder

1/2 tsp turmeric powder

1 tsp Thai curry paste (red) 

8-10 curry leaves

2 tbsp hot –n sweet sauce

1/2 tsp mustard paste

4 hard boiled eggs. 

Salte to taste. 

For Garnishing

1 double fried egg 

1 tbsp coriander chopped

Method :

Heat, oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, Thai curry paste, curry leaves, salt to taste.

Add in the kheema and saute for a few seconds and add in the hot-n-sweet sauce and mustered paste.

Simmer the kheema for 8-10 minutes on a medium flame.

Fry the kheema on high flame for 2-3 minutes.

Add a little water and cook for another 15 minutes.

Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

Source : Indian Food Forever

Indian Snack Recipe - Spinach Dosa

Spinach Dosa

Ingredients :

wheat flour - 1 cup

besan - 1 cup

chopped spinach - 200 gms.

onion - 1 (big)

green chillies - 5 (chopped)

curry leaves - 4-5 leaves

salt to taste

Method :

In a mixing bowl, put all the ingredients and mix them well with water to form a thin batter.

Then keep it aside for 5-10 mts.

Heat a non stick pan. 

Pour the batter to form a dosa. 

Drop a spoon of oil on the sides to make it crisper. 

Once its cooked on one side, turn the dosa to the other side so that it gets

cooked well.

Repeat the same process for other dosas also.

Serve the dosa with butter.

Indian Masala Recipe - Tandoori Masala Powder !

Tandoori Masala Powder

Ingredients :

4 tsp ground coriander

3 tsp ground cummin

4 tsp garlic powder

4 tsp paprika

3 tsp ground ginger

2 tsp mango powder

1 tsp dried mint

3 tsp deep red coloring

1 tsp chilli powder

1 tsp yellow colouring

Method :

Mix all together and store.

The coriander and cumin powders must be freshly ground.

Use as required.

This will keep for months if stored in an airtight container.

Indian Chutney Recipe - Coriander-tomato chutney

Coriander-tomato chutney

Ingredients :

Fresh coriander leaves(cilantro/parsley) - 1 cup

Tomato - 1 large

Grated coconut - 1/2 cup

green chillies - 2

tamarind - a pinch

Salt - to taste

Method :

Wash fresh coriander leaves and pick the leaves from the stem.

Cut the tomato into medium sized pieces.

Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds.

When it splatters, add urud dal.

Add the ground paste and fry till the raw smell dissappears.

 

 

Indian Bread Recipe - SUGARLESS BANANA BREAD

SUGARLESS BANANA BREAD

1 3/4 c. sifted cake flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 c. melted margarine

2 egg, beaten

Liquid sweetener to equal 1/2 c. sugar

1 tsp. vanilla

2 med. sized bananas, mashed

Method :

Sift together flour, baking powder, baking soda and salt.

Add remaining ingredients except bananas.

Stir only until flour mixture is moistened.

Fold in mashed bananas.

Pour into greased 8 x 4 inch loaf pan.

Bake at 350 degrees until top springs back when touched, about an hour.

Yields 14 slices.

Ingredients :

Indian non-Veg Recipe - Guthi Mutton Pulav (Andhra)

Guthi Mutton Pulav

Ingredients :

Part A:

200 grams onion (big ones)

20 grams (approx 5-6) green chillies

1 cup pudina, cleaned

1 cup ginger sliced

10 gms (approx 2 tbsp) oil

1 cup coconut milk

3 cups pulav rice (washed and soaked)

1/2 mutton pieces cooked with salt

1/2 kg brinjals

Part B:

1/2 kg tomato's sliced

10 grams (1 tsp) garlic paste

2 tsp chilli powder

1 tsp turmeric powder

1 tsp cloves pattai powdered

Method :

Fry ingredients in part A in pan with 10 grams of oil

Mix ingredients in part B with cooked mutton

Add 1 cup of water

Cook it till it becomes soft

Cook rice with coconut milk

Slice brinjals with salt

Add every thing together and fry

Add required salt

Preserve hot and serve

Indian Vegetable Recipe - Cabbage Kofta Curry

Cabbage Kofta Curry

Ingredients :

 

For Koftas

1/2 medium size Cabbage Shredded

2 tbsp Besan or all Purpose flour

Oil for frying

For Gravy

1 medium sized onion

a Piece of ginger

1 Cardamon

1 cinanamon stick small

1 clove

1 spoon jeera

1 spoon dania

2 medium sizes Tomatoes

Method :

1. Take the shredded Cabbage in a bowl and add flour.

2. Make small round balls with the same.

2. Deep fry the balls in the hot oil & keep aside

3. In a separate pan, heat 1 tsp of oil.

4. Add bay leaves & all gravy ingredients to make a  paste

5. Add  little bit of sugar & salt according to taste.

6. Let the paste cook till the oil seperates.

7. You can add little water if the paste is too thick.

8

9. Before serving garnish with fresh coriander leaves.

. Switch off the flame, add the Kofta's and cover till Serving.

Indian Snack Recipe - Soyabean Dosa

Soyabean Dosa

Ingredients :

soyabean-soaked in water for 8 hours,

ginger

salt

chillies

rice flour-1-2 tsp

Method :

Grind the soyabeans in a grinder, with ginger, salt and chillies to taste.

Add water till the consistency is of idli-atta.

Heat the coated pan. Pour soya mixture on the hot pan, about 2 large spoonful. 

Spread with a spoon. Cover. 

Cook for 2 min, on medium heat.

Invert and cook other side, without cover.

Your soya dosa is ready!

Additions :

Adding Onions, Tomatoes, Grated Carrots, Grated Radish, Cumin seeds make the dosa

more delicious. 

Oil can be sprayed on pan while cooking, but is not a must.

Note : Soaked Soyabeans gets sprouting which increases their vitamin e content.

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