Indian Recipes - Jeera Rice

North Indian Rice - Cumin Rice (Jeera Chawal)

Cumin seeds (called Jeera in India) provide a quick and simple way of making rice (or Chawal) aromatic.

Serves : 4
Cooking time (approx.) : 20 minutes

Style : North Indian Vegetarian

Ingredients :
2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water salt and
a dash of lime juice to taste

Method :
1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for
about 2 minute(s).
2. Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.
3. Add the rice, lime juice, water and salt. Mix well.
4. Bring to boil on high heat.
5. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.

Source : Syvum

Indian Recipes - South Indian Non-Veg Curry

SHRIMP AND CRAB CURRY ( NON-VEG CURRY )

Style : South Indian

Ingredients :
2 tbsp vegetable or olive oil
2 large onions, chopped
6 cloves garlic, peeled and minced
2 tbsp Bafat
4 large tomatoes, chopped
2 cups coconut milk (canned is fine)
16 large uncooked shrimp, shelled & deveined
1 cup fresh or canned crabmeat
1/2 tsp grount turmeric
1 tsp rice vinegar
1/4 cup bay or curry leaves
Salt to taste

Method :
1. Heat the oil in a large skilet for 2 minutes over medium heat.
2. Add the onions and the garlic and try over low heat for 1 minute.
3. Add the Bafat, stir well, and fry for 2 minutes.
4. Add the tomatoes and the coconut milk and cook over medium heat for 8 minutes.
5. Add the shrimp, crabmeat, turmeric, vinegar, and bay or curry leaves,and cook for 15
minutes. Add salt to taste.
6. Remove the bay/curryleaves before serving.

Bafat :
1/3 cup coriander seeds
2 tbsp ground cardamom
1/4 cup cumin seeds
2 tbsp ground cinnamon
2 tbsp mustard seeds
2 tbsp ground turmeric
2 tbsp whole peppercorns
1/2 cup hot chile powder
2 tbsp whole cloves
1 tbsp fenugreek seeds

Method :
1. Dry the whole spices in the oven at 200 degrees for 15 minutes,taking care that they do not
burn.
2. Remove them from the oven, cool, and grind them together with the ground spices in a
spicemill.

Source : Recipe Cottage

Indian Recipes - South Indian Breakfast

Quick Cream of Wheat Savory Cakes (Rava Idli)

Semolina (also called Rava in India) tempered with spices, mixed in yoghurt and steamed.

Serves : 4

Cooking time ( approx.) : 16 minutes

Style : South Indian

Ingredients :
2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate salt to taste

Method :
1. Heat the coconut oil in a pan.
2. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully.
3. Add the green chillies, cashewnut bits and curry leaves.
4. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
5. Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in
color and aromatic. Let cool.
6. Once cooled, mix in the salt as per taste and the soda bicarbonate.
7. Divide the semolina mixture into two portions to steam then in two batches.
8. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and
coriander leaves.
9. Keep aside for 15 minutes to ferment.
10. Meanwhile, heat water in a steaming vessel.
11. Pour the batter onto greased idli moulds and place it in the steaming vessel.
12. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. 13. Repeat the procedure to make the next batch of idlis.

TIP :
If coconut oil is not available, any other vegetable oil can be used.
If you do not have an idli mould, try muffin cups.
The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Source : Syvum

Indian Fish Recipe - Fish Fillets in Curry Sauce (Non-Veg)

FISH FILLETS IN A CURRY SAUCE - Curry dar macchi

Serves : 4-5

Style : East Indian (Bengali )

Ingredients :
2 pounds thick fish fillet, such as blue fish and mackerel, skinless
2 1/2 cups milk
1 teaspoon salt
lots of freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
5 tablespoons bread crumbs
4 tablespoons unsalted butter (half stick)
1/4 cup good curry powder
2 tablespoons all-purpose flour
3 tablespoons finely chopped fresh cilantro
2-3 teaspoons fresh lemon juice

Method :
1. Arrange a shelf in the upper third of the oven and preheat to it highest temperature.
2. Spread out the fish on a baking dish.
3. Combine the milk, salt, pepper and cayenne and turmeric in a pitcher and pour over the fish.
Set aside.
4. Measure and chop remaining ingredients.
5. Then lift fish out of milk and dust both sides with the breadcrumbs, patting them on so that
they adhere. Reserve the milk.
6. Now put the fish in a shallow baking dish lined with foil.
7. Dotwith 2 tablespoons of the butter and bake for 15 minutes.
8. While the fish bakes, set the milk to heat, but do not boil.
9. Melt the remaining 2 tablespoons of butter in a small heavy skillet or sauce pan over
medium-low heat.
10. When the butter has melted and is bubbling, put in the curry powder. Stir for a minute.
11. Now put in the flour. Stir for about 2 minutes. It should keep bubbling.
12. Take the sauce pan off the heat and using a whisk, beat in the hotmilk.
13. Now put the sauce pan on med-high heat and stir with the whisk until the sauce comes to a
boil. Boil for a minute, whisking all the time.
14. Add the cilantro and lemon juice. Stir to mix them in.
15. Put the fish on a serving plate or on individual plates.
16. Pour the sauce over all and serve quickly. Extra sauce if there is any, should be served on
the side.

Source : Recipe Cottage

Indian Recipes - Maharashtrian Snack

Maharashtrian Snack : Savory Beaten Rice (Kaanda Poha)

Beaten rice flakes (also called poha in India) tempered with spices and cooked with sauteed onions (kaanda).

Serves : 4

Cooking time : 10 minutes

Style : Maharashtrian

Ingredients :

4 cups beaten rice flakes - thick variety (jaada poha)

2 tablespoons oil

1 teaspoon(s) mustard seeds

1 teaspoon(s) cumin seeds

2 green chilli(es) slit or chopped fine

1 sprig curry leaves

2 big onions sliced fine

½ teaspoon(s) turmeric powder

4 tablespoons chopped fresh coriander

salt to taste

chopped fresh coriander to garnish

Method :

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle.

3. Add the green chillies and curry leaves.

4. Add the onions and turmeric powder.

5. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish.

6. Add the chopped fresh coriander and stir-fry briefly till they wilt.

7. Mix in the beaten rice and salt to taste.

8. Mix in a few tablespoons of water into the beaten rice.

9. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the

beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it

tends to harden. Keep covered for a few minutes before serving.

TIP:
Beaten rice is available in two varieties; thick and thin.
Serve hot garnished with chopped fresh coriander

Source : Syvum

Indian Dal Recipes - Dal Sag

Indian Gujrati Recipe - DAL SAG ( Curry for Rice )

Ingredients :
1-1/2 cups mixed dal
1 lb (450g) spinach
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli powder
2 tablespoons ghee
1 onion, chopped
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon garam masala

Method :
1. Wash the dal and leave to soak.
2. Wash the spinach and chop finely.
3. Boil 3 cups of water and add the drained dhal, turmeric, salt and chilli.
4. Cook for 5 minutes and add the spinach.
5. Keep on a medium heat till most of the moisture has gone.
6. Meanwhile heat ghee and fry the onions, mustard seeds and cumin seeds till golden.
7. Stir into the dal and spinach with a teaspoon of garam masala.
8. Keep on a moderate heat till cooked.
9. The dish is dry, but add a little water to prevent catching.
10. Serve hot with rice.

Source : Recipe Cottage

Indian Startes - Cottage Cheese Cutlets

North Indian Starters - Cottage Cheese Cutlets(Paneer Tikkis)

Cottage cheese (also called Paneer in India) combined with potatoes and spices when fried as cutlets / patties simply melt in the mouth.

Serves : 4

Cooking time : 10 minutes

Ingredients :
300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying,
salt and pepper to taste

Method :
1. Place the bread slice(s) in water just enough to soak them for about a minute.
2. Squeeze gently between palms of hand and discard excess water.
3. Tear into small pieces and keep aside.
4. Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander
leaves, bread pieces,salt and pepper. Shape the mixture into patties.
5. Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes.
6. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till
both the sides are golden brown. Fry the remaining patties in the same way.
7. Serve immediately with Green Chutney and/or Tomato Ketchup.

Source : Syvum

Indian Recipes - Cream of Vegetable Soup

Easy Indian Food Recipies - Cream of Vegetable Soup

Serves : 4

Cooking time : 15 minutes

Ingredients :

- 200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.

- 1 medium onion(s) chopped

- 2 tablespoon(s) butter

- 1 tablespoon(s) plain flour (maida)

- 4 teacups milk

- 1 teacup(s) water

- salt and pepper to taste

Method :

1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds.

3. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
4. Add the flour and milk. Stir well.

5. Now add the vegetables and water.

6. Mix well and keep on medium heat for about 4 minutes.

7. Season with salt and pepper.
8. Serve hot with croutons.

Source : Syvum

Indian Sweet Recipes - Gulab Jamun

Indian Sweet - GULAB JAMUN (cake-like fried milk balls in scented syrup)

Serves : 24 ( One gulab jamun each )

Ingredients :
- 2 1/2 cups (600ml) water
- 2 1/4 cups (480g) sugar
- 1 tbsp (15ml) rose water or 1/2 tsp (2ml) rose essence
- ghee for deep frying
- 2 cups (195g)
- instant nonfat dried milk powder
- 1 1/2 tbsp (22ml) self-raising flour
- 1/2 cup warm milk, or as needed
- 1 tsp (5ml) ghee or unsalted butter

Method :
1. Combine the water and sugar in a 3 quart/litre pan over moderate heat and stir constantly
until the sugar is dissolved.
2. Raise the heat to high, and boil for 5 minutes.
3. Remove the pan from the heat, stir in the rose water or essence, and set aside.
4. Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10" in diameter.
(A bowl-shaped karai or wok makes the best use of the frying medium.)
5. Place over very low heat while making your dough.
6. Brush a plate with a film of oil.
7. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix
thoroughly.
8. Combine the warm milk and 1 tsp ghee or butter in a large mixing bowl.
9. While sprinkling in the dry mixture with one hand, stir with your other hand to quickly mix
into a pliable dough.
10. Working quickly, wash and dry your hands and rub them with a film of oil, Divide the dough
into 24 portions and, exerting gentle pressure, roll each portion between your palms into a
smoothball. Place the balls on a plate.
11. Raise the heat to moderately low and when the ghee reaches 215F/102C, slip in the balls,
one by one. They will sink to the bottom of the pan, but do not try to move them.
12. Instead, gently shake the pan to keep the balls from browning on just one side. After about
5 mins, the balls will rise to the surface.
13. Now they must be gently and constantly agitated with a wooden spoon to ensure even
browning.
14. After 5mins, the temperature should increase to 220F/104C; after10mins, to 225F/107C;
after 15mins, to 230F/110C.
15. After 25 mins, the balls should be golden brown and the temperature between 245F-
250F/118C-121C.
16. Remove one ball and slip it into the syrup. If it does not collapse within 3 mins, add the
remaining balls. Otherwise, fry the balls for about 5 mins more.
17. The balls should soak in the syrup for atleast 2 hours before serving, and may be stored,
well sealed and refridgerated, for up to 4 days.
18. Return to room temperature or warm before serving.

Note :
The dough for this dish takes only minutes to assemble, but the balls must be fried very slowly under carefully controlled temperatures. Some recipes increase the flour content in order to minimize the importance of the heat regulation; but the less flour there is in the dough, the better the quality of the gulab jamun. If the balls are browned too quickly or not fried long enough, they tend to collapse in the sugar syrup.

Source : Recipe Cottage

Indian Meal - Shrimp Masala (Non-Veg.)

Shrimp Masala ( Non-Veg )

Ingredients

2/3 cup packed coriander leaves

1/3 cup packed mint leaves

2 Tbsp water

2 ts sesame oil

2 cloves garlic

1 Tbsp chopped fresh ginger

2 Tbsp white vinegar

1 ts ground turmeric

1 ts ground cumin

1 ts chilli powder

1 ts ground fennel

1/2 ts ground cardamom

1 ts salt

3.3 lbs shrimp

2 Tbsp vegetable oil

1 large onion, sliced

Method

1. Throw in the Masala Paste ingredients into a blender and whir until pureed.

2. Shell and devein shrimp. Leave tails on.

3. Heat oil in large pan, throw in onion and stir until lightly browned.Medium heat.

4. Add all of the Masala Paste and just cook until it smells really good.

5. Throw in the shrimp and cook for about 5 minutes or until shrimp are tender.

Source : RecipeCottage

Indian Meal - Puri Bhaji (Veg.)

Puri bhaji - Famous Western India meal.

Ingredients

For Puris
- 2 cup wheat flour
- 2 tbsp. Curds
- Water to knead dough
- Salt according to taste
- Oil to deep fry

For Bhaji
- 2 potatoes boiled peeled and sliced
- 1 onion chopped
- 2 green chilies chopped
- 1/2 tsp. ginger finely chopped
- 1/2 tsp. garlic crushed
- 3-4 pinches turmeric powder
- 1 tsp. lemon juice
- 1 tbsp. oil
- 1 tbsp. coriander finely chopped
- 1/2 tsp. each cumin & mustard seeds

Method

For Puris
1. Mix all the contents in the flour thoroughly & with the help of water knead it into a soft pliable dough . Keep it for 15 minutes.
2. Divide the dough into a shape of small balls and then roll each into small rounds with the help of some oil .
3. Heat oil in a deep pan, fry the puris on both sides till light brown.
4. Drain the excessive oil on a kitchen paper.

For Bhaji
1. Heat oil in a pan, add the cumin & mustard seeds and allow them to splutter.
2. Add the ginger, garlic, chili, onion and stir them till onion is tender.
3. Now add potatoes, salt, turmeric and lemon juice. Stir well and cook for 5 minutes.
4. Put the bhaji in a bowl, garnish with chopped coriander and eat hot with puris.

Source : Ruchi's Kitchen

South Indian Snack - Dosa (Veg)

Dosa - South Indian dish Served traditionally with sambhar and chutney.

Ingredients

- 1 cup raw rice
- 1/3 cup urad (moong dal washed) dal
- 2 tbsp. cooked rice
- 2 tbsp. poha (Riceflakes)
- 5-7 fenugreek seeds
- ghee (clarified butter) or oil for frying
- Salt according to taste
- Butter for serving

Method

1. Wash the urad dal, raw rice and methi (fenugeek ) seeds.
2. Soak in a little water along with the poha (riceflakes) and cooked rice for at least 2 hours.
3. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well
4. Heat a non-stick tava (griddle) and grease lightly with Ghee(clarified butter). When hot, sprinkle a little water, pour 2 to 3 tablespoons of batter and cook on one side.
5. Pour a little Ghee(clarified butter) along the edges while cooking. When crispy, fold and serve hot with butter.
6.Repeat for the remaining batter.


Source : Ruchi's Kitchen

Indian Snack - Masala Omlette (Non-Veg)

Masala Omlette - ( Non-Veg. )

Ingredients

- 6 Eggs
- 2 nos. Chopped onions
- 2 Chopped tomatoes
- 3 Finely chopped green chilies
- Oil For frying
- Salt and pepper according to taste

Serving Size : 5~6 People


Method

1. Beat the eggs and add the chopped onions, tomatoes, green chilies, salt and pepper.
2. Mix all the ingredients thoroughly.
3. Heat oil in a frying pan and add a portion of the mixture to make one omelet.
4. Cook over slow flame till mixture is firm and flip it over and cook on the other side.
5. Repeat the method to cook the remaining mixture.


Tip : Serve hot with parathas or bread


Source : Ruchi's Kitchen

Indian Recipes - Batata (Potato) Bhaaji

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Batata (Potato) Bhaaji

Ingredients

4 medium sized boiled potatoes,

1 small piece ginger(optional) ,

2-3 nos. green chilies,

coriander leaves,

7-8 nos. curry leaves,

1 tsp cumin seeds,

salt and sugar as per the taste,

some oil

Method

1. Peel and cut the potatoes into small pieces.

2. Rub some salt & sugar to them.

3. Grind ginger, chop green chilies & coriander leaves.

4. Then take some of oil in a kadai or a pan. Add mustard seeds. As they crackle, add asafoetida, turmeric powder & curry leaves.

5. Now add green chilies, ground ginger & potatoes. Mix well & cover.

6. Remove lid & stir the bhaaji and again cover for 5 minutes.

7. Garnish with coriander leaves.

Tip : Excellent when served with puris.Variation: 1 tsp udad dal or cumin seeds can be added along with the mustard seeds.

Source : Mumbai-Masala

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