Indian Dessert Recipe - Raspberry-Chocolate Cups

Raspberry-Chocolate Cups

Course : Desserts

Servings :  12

Preparation Time :  35 min

Cooking Time :  2 min

Level of Difficulty :  Moderate

Ingredients :

6 Tbsp semi-sweet chocolate chips   

3 Tbsp jam, raspberry-flavor   

Method :

Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.

Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). 

Use a small flat paint brush to spread chocolate evenly over bottom and up sides. 

Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.

Spoon 3/4 teaspoon of jam into each chocolate-lined cup. 

Tap bottom of each cup on counter to settle jam.

Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. 

Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. 

Use brush to spread chocolate to sides so that it seals in jam. 

Repeat with remaining 11 foil cups.

Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. 

Yields 1 candy per serving.

Indian Chicken Recipe - Chicken Steak

CHICKEN STEAK

Ingredients :

Chicken Steak : 220 gms

Lettuce : 1

Roasted Vegetables : 100 gms  ( see method below )

Mushroom sauce : 20 gms

Chopped parsley : 5 gms

Mashed potatoes : 150 gms

Method :

Coat chicken steak in flour and put on the griddle.

On the other hand, heat mashed potatoes and vegetables.

When chicken steak is cooked, place it with vegetables, lettuce and mash potatoes.

Pour sauce on top of the chicken steak

Sprinkle some parsley on it and serve.

Roasted Vegetables

Ingredients :

Chopped garlic : 20 gms

Chopped rosemary : 10 gms

Crushed black pepper : 10 gms

Olive oil : 50 ml

Three peppers

Yellow and green zucchini

Salt to taste

Method :

Place vegetables in a tray.

Put all the ingredients on top and mix well.

Roast in the oven at 350 deg C for five minutes or until it gets light brown color.

Indian Snack Recipe - Beetroot Puri

BEETROOT PURI

Ingredients :

1 cup - Wheat flour

1/4 cup - Rava

1 cup - grated Beetroot

1 tsp - ginger and garlic paste

Few cumin (jeera) seeds

1 tsp - Coriander powder

1 tsp - Turmeric powder

1 tsp - Chili powder

Few sesame seeds

Salt to taste

Oil as per required

Method :

Take a big bowl and put the all ingredients given above.

After this, put 2-3 teaspoons of hot oil in the mixture.

Mix all of it properly.

Make small puries and apply oil on the puries while making it.

Deep fry these puries.

The beetroot puri is ready to eat.

Indian Vegetable Recipe - AVIYAL

AVIYAL RECIPE

A delightful mix of all sorts of vegetables.

Ingredients :

1/2 cup Grated coconut

5 Green chilies

1/2 tsp Cumin seeds

1cup Yam Thinly sliced into 11/2" length pieces

1cup Cucumber Sliced lengthy into 11/2" length pieces

1cup Snake gourd Sliced into 11/2" length pieces

1/4cup Carrot Sliced into 11/2" length pieces

1/2cup Long runner-beans sliced into 11/2" length pieces

2 Drumstick cut into 2" length pieces

Curry leaves

3 tblsp Coconut oil

1 Raw bananas sliced into 11/2" length pieces

Raw mango pieces

1/2 tsp Turmeric powder

Salt to taste

Method :

Grind coconut with green chilies and cumin seeds in paste and keep it aside.

Heat coconut oil in a thick bottom vessel.

Add vegetables and cook it on a low flame without adding water.

When the vegetables are cooked, add turmeric powder, salt and mix well.

Put bananas and mango pieces in cooked vegetables and cover the vessel.

When steam comes out, add the coconut paste and stir well.

Remove from fire and garnish it with curry leaves .

Source : Indian Food Forever

Indian Soup Recipe - Hot & Sour Soup

HOT & SOUR SOUP


Ingredients :


3 large boiled tomatoes
1 tbsp butter
½ tsp a little chopped green chilly
1 & ½ tsp sugar
2 tsp spring onion and carrot, chopped
¼ tsp ginger paste
1 tsp corn flour
5-6 finely chopped mint [pudina] leaves
Salt to taste 


Method :


Peel off the skin of the tomatoes.
In a mixes add tomatoes and chilly and make a fine paste.
In a kadai /pan add 1 tbsp Butter.
To this, add the tomato paste.
Boil till red color is obtained.
Then add sugar, mint leaves, chopped spring onions, carrot and ginger paste.
Then add corn flour paste. Add salt. 




Source : Recipes Indian

Indian Weekend Recipe - Apple Pudding Cake

Apple Pudding Cake

Ingredients :

Apple ( peeled, cored and chopped ) - 2 cups 

White sugar  - 1 cup 

Egg - 1

Vanilla extract  - 1 tsp 

All-purpose flour  - 1 cup 

Baking soda  - 1 tsp 

Ground cinnamon  - 1 1/2 tsps 

Chopped walnuts  - 3/4 cup 

Raisins  - 3/4 cup 

Brown sugar  - 1/2 cup 

White sugar  - 1/2 cup 

All-purpose flour  - 2 tblsps 

Water  - 1 cup 

Butter  - 1/2 cup 

Vanilla extract  - 1 tsp 

Chopped walnuts  - 1/2 cup 

Raisins  - 1/2 cup 

Method :

1.Preheat oven to 350 degrees F (175 degrees C). 

2.Grease and flour an 8 inch square pan. 

3.Mix together  apples and sugar together and set aside until sugar is thoroughly dissolved, about 8 minutes. 

4.Stir egg and vanilla into apple mixture. 

5.Sift together flour, baking soda and cinnamon; stir into apple mixture.

6. Fold in nuts and raisins. Pour batter into prepared pan. 

7.Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

8.Pour topping over cake while cake is still hot. 

For the Topping

1. In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tblsps flour. 

2.Stir in the water and cook over medium heat, stirring, until mixture boils and thickens. 

3.Remove from heat and stir in butter, vanilla, chopped walnuts and raisins.

4. Stir until butter melts, then pour over cake. 

Source : Sulekha Food

Indian Snack Recipe - Poha Dosa

Poha Dosa

Ingredients :

2 cups rice

1 cup poha

2 tbsp. curds

salt to taste

1 tbsp. oil

oil for shallow frying

Method :

Wash and soak rice and poha separately in plenty of water.

Keep aside for 5 - 6 hours.

Drain and grind separately to a fine paste, using as little water as possible.

Keep aside for 7 -8 hours or overnight.

Add curds and salt and beat well.

Put a serving spoonful of batter on a hot griddle.

Spread just a little, like an omelette.

Sprinkle a tsp. of oil on it. Cover with a plate.

Allow to fry over low heat, till bottom is golden brown.

Serve immediately with any chutney.

Variation :

A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled

over the dosa, as soon as it is spread. Proceed to cook as above.

Indian Diwali Sweet Special - Karanji

Karanji - Indian Sweet 

Ingredients

1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds




Method


In a mixing bowl combine the salt, flour and ghee. Rub in well. 
Gradually add water and knead to form a firm dough. 
Cover with wet cloth and set aside.


For the stuffing : 
Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaporates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes. 
Place a spoon of stuffing at the centre and fold the pancake in half. 
Use a cutter to create the fluted crescent border and cut off excess dough. 
You can seal the edges by applying a little milk and pressing down hard.
After all the karanji's are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Indian Rice Recipe - Moong Khichdi

MOONG KHICHDI

Ingredients :

1 cup rice

3/4 cup moong dal

1 inch piece cinnamon

5-6 cloves

1 teaspoon jeera

1/2 tablespoon ghee

2 chopped onions

1/4 teaspoon turmeric powder

Salt to taste

Method :

Wash the daal and rice mixture 2 to 3 times under running water.

Soak it for around half an hour.

Heat ghee in a pot; all all masala's and jeera.

Saute until they start crackling.

Ass onion and turmeric powder.

Fry until onions are transparent.

Add dal & rice mixture and double the water quantity.

Cook till the mixture boils. Then reduce the heat and cover the pot.

Boil further till rice is fully cooked.

Add salt.

Serve hot with chopped coriander.

Indian Chicken Recipe - Chicken Dhansak

CHICKEN DHANSAK

Ingredients :

Vegetable Oil or ghee : 4 tbs

Mixed lentils : 1 cup

Chicken pieces (skinned) : 500 gms

Chicken stock : 1/2 litre

Cinnamon :  1 piece

Cloves : 6

Cumin seeds : 1/2 tbsp

Coriander seeds : 1/2 tbsp

Peppercorns : 7

Bay leaves : 3

Star anise : 1

Sesame seeds : 1/2 tbsp

Grated nutmeg : 1/4 tsp

Turmeric powder : 1 tsp

Dried red chilies : 2

Fenugreek seeds : 1/2 tsp

Mint leaves : 50 gms

Fresh coriander leaves : 70 gms

Fresh fenugreek leaves : 60 gms

Ginger paste : 1 tbsp

Tamarind paste : 1 tbsp

Garlic paste : 1 tbsp

Salt to taste

Method :

Wash the lentils and soak in cold water.

Add salt and turmeric.

Add chicken stock.

Whisk the lentils.

Dry roast all the spices.

Grind to a fine powder and mix in the turmeric and nutmeg.

Fry the chicken pieces. Set aside.

Stir-fry fresh coriander, fenugreek and mint leaves.

heat a pan. Add the whole chilies and fry.

Add a cup of water, the lentils, the chicken pieces and salt.

Simmer for 25-30 min.

Serve Chicken Dhansak hot with rice and cucumber salad.

Note : Raveena Tandon (Bollywood Actress) Special Dish

Indian Chicken Recipe - Andhra Chicken Kurma

Andhra Chicken Kurma

Ingredients :

chicken - 1 kg

coconut* - 1

poppy seeds - 2 tbsp

chilli powder - 2 tsp or to taste

salt - to taste

turmeric powder - ½ tsp

tomato - 1, chopped

onion - 1, chopped finely

curry leaves - few

cloves - 2

cardamoms - 2

cinnamon - 2 pieces

oil - 2 tbsp

coriander powder - 1 tsp

ginger - 2.5 cm

garlic - 8-10 flakes

coriander leaves - ½ cup

Method :

Clean and joint the chicken. 

Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.

Grind poppy seeds to a paste. 

Grind ginger, garlic and coriander leaves together.

Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.

When ½ done, add poppy seed paste, dhania powder and tomato.

Simmer till chicken is cooked. 

Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves.

When onion is light brown add the cooked chicken. 

Simmer for a few minutes.

Add the thick coconut milk.

Just as it begins to boil, remove from fire.

* Packaged coconut milk can be used. Mix 1 cup of it with 1 cup of water and use to cook

the chicken.

Add 1 cup undiluted at the end. 

1 tbsps of ginger-garlic paste can be used instead of garlic and ginger.

Christmas Recipes - New England Christmas Cookies !

New England Christmas Cookies

Ingredients :

3/4 cup of melted shortening

3/4 cup of melted butter

1 cup of brown sugar

1 cup of white sugar

1 teaspoon of cinnamon

1 cup of sliced blanched almonds

3 eggs, beaten

1 teaspoon of salt

3 1/2 cups of flour

1 1/2 teaspoons of soda

Method :

Cream sugar and melted ingredients. 

Beat eggs and add to creamed mixture. 

Sift together all dry ingredients and beat into dough. 

Stir in almonds. 

Form dough into small rolls and wrap in wax paper. 

Refrigerate overnight. 

Slice thin and bake at 350 degrees for 8 to 10 minutes. 

DO NOT OVERBAKE

Indian Breakfast Recipe - Spring Salad Toast

SPRING SALAD TOAST RECIPE

Spring Salad Toast is a nutritious and a light recipe for breakfast. 

Preparation Time   :   7 Minutes

Cooking Time   :   5 Minutes

Serves                   :   2

Ingredients :

4 Slices of Brown Bread 

100 g Cottage Cheese (mashed) 

4 Lettuce Leaves (finely chopped) 

½ Carrot (grated) 

¼ cup Sprouts (steamed) 

1 tsp Sesame Oil 

½ tbsp Lemon Juice (fresh) 

1 Apple (sliced) 

½ tsp Black Pepper Powder 

Salt to taste

Method : 

Combine all the ingredients, except bread and apples.

Now toast the bread pieces on both the sides.

Layer two breads first with apples and then with the stuffing.

Place the other two breads on top.

Suggestions :

Serve immediately or chilled.

Source : Indo Base

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