AMRITSARI FISH RECIPE - Test of India.

Ingredients

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Directions

1. Clean, wash and cut fish into one and a half inch size cubes.
2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
3. Keep aside for 20 minutes.
4. Make a batter of gram flour, curd, egg, ajwain, salt and water.
5. Keep marinated fish pieces dipped in this batter for 15 minutes.
6. Heat oil in a kadai and deep fry the fish till golden brown and crisp.
7. Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Courtesy : Indian Food Forever

Paneer Korma Recipe Tip

Ingredients

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Directions

1. Cut paneer in square pieces.
2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
3. Grate mava.
4. Heat clarified butter (ghee) in a pan.
5. Add onion (pyaj), tomato (tamatar) paste.
6. Continue cooking it on medium flame till ghee/oil begins to separate.
7. Add mava, cream (malai).
8. Simmer for 2 minutes.
9. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
10. Add cottage cheese (paneer) pieceswith 1/2 cup of water
11. When the gravy thickens put off the flame.
12. Take off the fire and serve hot.

Courtesy : Indian Food Forever

Goan Vindaloo (Pork)

Ingredients

1 kg: Lean pork cleaned
2 no: Medium onions, chopped fine
10 no: Cloves garlic
1 inch piece: Ginger
10 no: Dried red chillies/peppers
10 no: Peppercorns
8 no: Cloves
1 inch piece: Cinnamon
1 tsp: Cumin seeds
½ no: Mustard seeds
½ tsp: Sugar
½ tsp: Vinegar
2 tbsp: Oil
½ peg: Coconut feni
2 cups: Water
Salt as per taste

Directions :

1. Cut the cleaned pork into ½ inch sized pieces.
2. Apply salt and keep aside.
3. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
4. Apply the ground spices to the meat and marinate for 3 hours.
5. Heat the oil in the pan on medium heat and add the meat.
6. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of
the vinegar and the water gradually.
7. Cover the pan and lower heat.
8. Stir cook till meat is tender and the oil rises to the top.

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

Courtesy : Surf India

Bachelor Cooking Recipe - Egg Toast

Egg Toast 

Preparation Time : 25mins

Serves / Makes : 1
 
Ingredients
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread 
 
Directions :
1.   Beat the eggs,milk and sugar.
2.   Dip bread in the mixture.
3.   Take a frying pan and fry the bread soaked in egg until golden brown.
4.   Take off fire and serve it hot.

Courtesy : User Contribution at Tarla Dalal

Indian Kabab Receipe - Sheekh Kabab

Sheekh Kababs

Ingredients :
250 gms minced mutton
1/2 tsp salt
1/2 tsp gram masala
1/2 tsp red chilli powder
1/2 tsp sonth (dry ginger powder
1/2 tsp jeera (cumin) powder
1 tsp ginger paste
1tsp saunf (fennel powder)
1 moti illaichi (black cardamom) powdered
2 tbsp cornflour
1/4 tsp tenderiser or 1 tsp raw papaya paste

Other Ingredients :
1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers

Directions :
1.   Grind all ingredients together in a mixer to a fine paste.
2.   Divide mince into 5 parts. Take one skewer and one portion of the mince.

3.   Wrap the mince around the skewer.

4.   Press and smoothen to make a 3"-4" long kabab.
5.   Place on a greased thali. Repeat with all the portions of mince.
6.   Place the thali under the grill. After 5 minutes baste or brush the kababs with oil.

7.   Grill for about 15-20 minutes till they are evenly browned.
8.   Push them off the skewers. Cut each into 3 pieces.
9.   Serve with onion rings and lemon pieces.

 

Courtesy : Recipe Indian

Indian Vegetable Recipe - Aloo Jeera

Aloo Jeera (Potato and Cumin)

Ingredients :

200 gm: Potatoes
50 ml: Oil
10 gm: Cumin seeds
20 gm: Ginger
30 gm: Garlic
10 gm: Turmeric
20 gm: Red chilli powder
100 gm: Tomatoes
05 gm: Garam masala
20 gm: Coriander powder
10 gm: Coriander leaves
Salt to taste
 
Directions :
1.   Boil potatoes and dice them.
2.   Chop onions, garlic, ginger, coriander and the tomatoes.
3.   Heat oil and sauté cumin seeds until they crackle.
4.   Add garlic and ginger and sauté until golden.
5.   Stir in chopped ginger and add the potatoes.
6.   Sprinkle turmeric and chilli powder and stir.
7.   Add tomatoes and simmer for about 5 minutes.

Courtesy : Surf India

Diwali Special - Custard-apple Rabdi

SITAPHAL RABDI RECIPE

Ingredients:
2 litres whole milk
1 tsp chopped red rose (gulab) petals
4 almonds (badam)
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom powder
3/4 cup sugar (cheeni)
1 cup sitaphal (Custard Apple) pulp
4 green pistachios unsalted

Directions :
1.   Chop finely almond and pista.
2.   Boil milk in a heavy pot.
3.   Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
4.   Stir while boiling.
5.   Mix in sugar and stir till dissolved.
6.   Take off fire, mix in saffron, cardamom, almonds, pista.
7.   Cool to room temperature.
8.   Mix in sitaphal pulp, chill for 3-4 hours till very cold.
9.   Pour the mixture in individual serving bowls and decorate with rose petals.
Serve chilled.

Courtesy : Indian Food Forever

Indian Drink Recipe - Almond Milk Shake

Almonds (Badam) Milk Shake

 

Ingredients :

3 cups of milk
1 cup of Almonds
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water
 

Directions :

1.   Grind cinnamon, almonds, sugar all together

2.   After put milk & curds into the mixie, grind well, along with the above powder.
3.   Put water if you do not want it served thick.
4.   Serve the chilled almond milk shake.

 

Courtesy : Recipes Indian 

Indian Breakfast Recipe - Quick Pancakes

Quick pancakes   
  
Preparation Time : 30 min.
Serves / Makes : 4
 
Ingredients :
Pan cake mix- 1 cup
Zeera-1 tsp
cabbage finely chopped- 2 tblsp
carrots chopped- 1 tblsp
green chillies chopped- as per taste
salt as per taste
water to make thick batter
oil for spraying 
 
Directions :
1.   Mix all the ingredients with water.
2.   Keep aside for 5-10 min.
3.   Spray some cooking oil on a tava or pancake griddle and put one laddle of batter.
4.   Cover and cook for 2 min. on both sides.
5.   Serve hot with chutney. 
 
Tips :
Any type of vegetables can be used in this preparation.

Courtesy : User Contribution at Tarla Dalal

Indian Tea Recipe - Basil Tea

BASIL TEA RECIPE

Ingredients : 
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves or 2 Tea Bags
To taste Sugar
As needed Milk

Directions :
1.   In a small tea pan bring water and basil leaves to boil.
2.   Lower the heat and allow to brew for 3-4 minutes.
3.   Now add the tea leaves or tea bags and sugar as per taste.
4.   Bring to boil.
5.   Turn off the heat and strain it into cups and add milk as per your taste.

Courtesy : Indian Food Forever

Indian Bread Recipe - Spicy Paneer Naan

Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Directions : 

1.     Sieve the flour properly.

2.     Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.

3.     Cover and wait for 5 to 7 minutes until the mixture is full of froth.

4.     Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

5.     Knead the dough for at least 6 to 7 minutes.

6.     Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
7.     Mix all the ingredients for the stuffing properly.

8.     Divide the dough into 20 small parts and shape into naans.

9.     Put 1 tbsp of the filling in the centre.
10.   Seal the edges and roll into oblong shape to any other shape whichever you like.
11.   Grease a pressure cooker very lightly with oil.

12.   Take out the lid from the pressure cooker and heat it upside down.
13.   Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
14.   Take out and apply butter.

15.   Ready to serve.

 

 

Courtesy : Recipes Indian
 

Indian Chutney Recipe - Tomato Garlic Chutney

TOMATO GARLIC CHUTNEY RECIPE

Ingredients :
1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Directions :
1.     Put the tomatoes in boiling water for 5 minutes.
2.     Take out from the water, wipe and remove their skins and cut into small pieces.
3.     Cut ginger into long, thin slices.
4.     Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
5.     Stir constantly until thick.
6.     Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
7.     Remove from the fire, cool and keep in air tight jar.

Courtesy : Indian Food Forever

Indian Pickle Recipe - Cabbage Pickle

Cabbage Pickle

Ingredients :

½ of small size cabbage
4-5 red chillies
Small ball of tamarind
1.5 tsp cumin seeds
2.5 tsp urad dal
Asafoetida a pinch
Turmeric a pinch (optional)
Salt to taste
2 tsp oil

 

Directions :

1.   Gently roast red chillies, urad dal, cumin seeds and asafoetida in a pan.
2.    Roast each one seperately and make a powder of it and keep aside.
3.    Add oil in a pan and fry cabbage (cut to small pieces) for 5 mins.
4.    Then add salt and soaked tamarind and fry until cabbage turns light brown and all the water is evaporated.
5.    If required we can add a pinch of turmeric.
6.    Grind this paste with the powder.
7.    Ready to serve.

 

 

Courtesy : Recipe Indian 

Indian Snack Recipe - Aloo Tikki

Aloo Tikki

Ingredients :

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

 

Directions : 

1.   Mix all the ingredients well, except the oil.

2.   Divide into 12 equal portions and make balls.

3.   Flatten each between the palms into discs.

4.   Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.

5.   Drain and pat dry on absorbant paper.

6.   Serve hot.

 

 

Courtesy : Indian Child

Indian Starter Recipe - Crispy Corn-Fried Chicken

Crispy corn-fried chicken

Ingredients :
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.

For the marinade
Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.

Directions :
1.   Clean the chicken pieced well.
2.   Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to
3 hours.
3.   Make a light batter with eggs, salt cornflour and water.
4.   Dip the fillets in batter, drain off excess and coat with cornflakes.
5.   Deep-fry chicken till light golden and crispy.
6.   Serve hot with lemon wedges.

Courtesy : Voice of Kerala

 

Indian Salad Recipe - Vegetable Salad

VEGETABLE SALAD RECIPE

Ingredients:

10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste
 

Directions :

1.   Take big plate and arrange salad leaves.

2.   Add shredded cabbage, onions, carrot, cucumber, and radish.

3.   Now arrange tomato, banana, apples, and guavas.

4.   Sprinkle salt and chaat masala.

5.   Pour lemon juice.

 

 

Courtesy : Indian Food Forever

 

Indian Cookie Recipe - Coco Crisps

Coco Crisps

Preparation Time : 10minutes Cooking Time : 10 to 15minutes Serves / Makes : makes 24cookies

Ingredients  ;

2/3cup all purpose flour 2tablespoonunsweetened cocoa powder 3/4teaspoon baking powder pinch of salt 1/2cup sugar 3tablespoons unsalted butter 1egg white 1and a half teaspoons light corn syrup 1and a half teaspoons vanilla extract

Directions :

1.     In a small bowl stir together flour cocoa baking powder and salt. Set aside. 2.     In another bowl using hand mixer at medium speed beat together sugar and butter until mixture resembles bread crumbs about a minute. 3.     Add egg white corn syrup and vanilla and beat until smooth. 4.     Stir in flour mixture gradually.Form into log 1 inch in diameter and 6inches long. 5.     Wrap in plastic wrap and chill over night, or slice and freeze. 6.     To bake, spray nonstick baking sheets with cooking spray. 7.     Slice dough 1/4 inch thick. 8.     Place cookies 2 inches apart on baking sheets. 9.     Bake at 375 degrees until cookies are firm at edges still soft in center about10 to 12minutes. 10.    Remove from oven. 11.    Let cookies remain on sheets 1 minute,then remove with spatula and cool on wire rack.     Courtesy : User Contribution at Tarla Dalal

Indian Snack Recipe - Vegetable Pakora

Vegetable Pakora

Ingredients :
2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions, etc)
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Directions :
1.   Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt.

2.   Coat each vegetable piece with this batter and deep fry.

3.   Serve with tomato ketchup.

 

 

Courtesy : Indian Child

Indian Sauce Recipe - Mint Sauce

MINT SAUCE RECIPE

Ingredients :
3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak)

Directions :
1.   Boil together vinegar, sugar and salt.
2.   Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
3.   Stand aside to cool before serving.

Courtesy : Indian Food Forever

Indian Cookies - Choclate Peanut Cup Cookies

Chocolate peanut cup cookies 
 
Preparation Time : 45 Min
Serves / Makes : 30 cookies
 
Ingredients :
1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Directions :
1.   Preheat oven to 350 degreesF (175 degrees C).
2.   In a large bowl, cream together the butter, peanut butter, white sugar, and brown
      sugar until smooth.
3.   Beat in the eggs one at a time, then stir in the vanilla.
4.   Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture.
5.   Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
6.   Drop by tablespoonfuls onto ungreased cookie sheets.
7.   Bake for 8 to 10 minutes in the preheated oven.
8.   Let it cool for 1 or 2 minutes on sheet before removing. 

Courtesy : User Contribution at Tarla Dalal