Indian Curry Recipe - Potato Curry

Potato Curry (Batatyacha Rassa)

Serves : 4

Ingredients :
4 medium sized potatoes,
2 tomatoes,
4-5 green chilies,
1 teaspoon turmeric powder,
a pinch of asafoetida,
1 teaspoon cumin seeds or mustard seeds,
salt and sugar to taste,
black maharashtrian masala or garam masala,
1 tbsp oil,
coriander leaves,

Directions :
1.     Boil potatoes and tomatoes.
2.     Chop potatoes into 1" dice.
3.     Chop tomatoes and green chilies. Keep aside.
4.     Heat oil in a pan.
5.     Add mustard seeds, asafoetida and turmeric powder.
6.     Add chopped tomatoes. Fry for some time.
7.     Add potatoes and 1 cup water.
8.     Stir and bring it to a boil.
9.     Remove the lid. Add masala, salt, sugar and mix well.
10.   Garnish with coriander leaves.
11.   Serve hot with chapati or rice.

Variation : Add chopped ginger and garlic for different taste.

Courtesy : Mumbai Masala

Indian Bread Recipe - Punjabi Lachha Paratha

Punjabi Lachha Paratha

Serves : 3

Ingredients :
1 cup: wheat flour
Salt to taste
Ghee or oil
Water for kneading

Directions :
1.     Take atta in a basin.
2.     Add ghee or oil and salt to taste.
3.     Add water gradually and knead to a smooth dough.
4.     Divide the dough into 3 equal portions.
5.     Shape each portion a rope of 12" in length.
6.     Place the rope-shaped dough on a flat surface.
7.     Coat the inner side of the rope with ghee or oil.
8.     Coil into a round (jalebi) shape so that the oil-smeared surface
        forms the inside of every circle.
9.     Flatten the round-shaped coil and roll out the parathas into a round,5" diameter. 10.   Place it on a pre-heated tava.
11.   Cook for a few seconds till slightly roasted. Then turn it over and let it roast.
12.   Now, smear the top surface with ghee as well as the sides.
13.   Allow to cook for a few seconds before turning it over again.
14.   Repeat process of smearing ghee until the paratha is golden brown on both sides. 15.   Serve hot.
 
Courtesy : Surf India

Indian Raita Recipe - Mix Fruit Raita

MIX FRUIT RAITA

Ingredients :
2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Directions :
1.     Stir the curd with hand mixer properly.
2.     Mix salt, sugar, and curd is thick add little milk or water.
3.     Cup all fruits in small cubes and add to the curd.
4.     Garnish the fruit raita with chopped coriander and pomegranate.

Courtesy : Indian Food Forever

Indian Soup Recipe - Cream of Cauliflower & Potato

Cream of  Cauliflower & Potato  
   
Total Time : 20 min
Serves / Makes : 4
 
Ingredients :
califlower 150gm
potatoes 1 big
tomatoe 1small
onion 1 small
butter 1/2 tsp
salt according to taste
black pepper'
milk 2tbsp 
 
Directions :
1.     Take califlower cut it in to small small pieces.
2.     Peel the potatoe and slice it thin pieces.
3.     Blanch the tomato and cut it in to pieces.
4.     Slice the onions.
5.     In a heated pan, put 1/2 tsp of butter and then
        put the onions,potatoes,califlower and saute them.
6.     Then put the cut blanched tomatoes with little bit of salt &
        saute them put around 3 cups of water and bring it to boil for around 3min.
7.     Keep it covered then blend it all in a blender put some milk.
8.     Heat it up but do not boil.
9.     Add some black pepper and salt according to taste.
10.   Put it in a soup bowl and sever with some garlic bread. 
 
Tips : Do not boil the soup after puting milk other wise it might currdle.

Courtesy : User Contribution at Tarla Dalal

Indian Maharashtrian Recipe - Sweet Ginger Pasteries

Sweet ginger pastries (Aale paak / Aale vadi)

Ingredients :
200 gms fresh gingerroot,
300 gms sugar,
1/2 cup whole milk (or, 1/4 cup whole milk + 1/4 cup cream),
 
Directions :
1.   Wash the gingerroot. Scrape and slice it into small pieces.
2.   Grind the pieces into a fine paste with some milk for smoother grinding.
3.   Take a heavy bottomed non-stick sauce pan.
4.   Combine the ground paste, sugar and remaining milk into the pan and
      heat over low to medium heat.
5.   Keep stirring the mixture constantly with a wooden spoon.
6.   Meanwhile grease a tray or deep plate with 1 tsp ghee.
7.   After some time, the mixture thickens and starts leaving the sides of the pan.
8.   Remove from the fire and immediately pour the hot mixture into greased tray or plates.
9.   Spread evenly with the back of a spatula or flat bottomed bowl.
10. To make the spreading easier, you may grease the spatula with a little bit of ghee.
11. Once cool, cut into square pieces of desired size.

Tip :
1.   You may replace cream or half of the milk with khoya.
2.   Gingerroots should be ground to a very fine paste,
      else you will end up getting thick fibers of ginger in your mouth when you eat pastries.

Courtesy : Sarita Bhave

Indian Breakfast Recipe - Bread Peas Poha

Bread Peas Poha 
 
Preparation Time : 5 min
Cooking Time : 10 min
Serves / Makes : 4
 
Ingredients :
slice bread 1 packet
green peas 100gms
turmeric 1/4poon
chopped green chillies 2
mustard seeds 1/2 spoon
jeera 1/2 spoon
curry leaves
asafoetida(hing)
oil 1 large spoon
salt and sugar as per taste.
coriander leaves(garnishing)
grated coconut(garnishing)
lemon.
 
Directions :  
1.   Cut bread slices into tiny squares of .5 mm (approx).
2.   In a kadai take oil and put mutard seeds.when they crackle add jeera,
      green chillies,curry leaves, and hing.
3.   Then add green peas and turmeric. cover and cook till peas are boiled.
4.   Then add bread and mix well.
5.   Add salt and sugar as per taste and then squeeze a few lemon drops on top.
6.   Garnish with coriander leaves end coconut.  
 
Tips :
Can also add other vegetables like carrot,tomato,capsicum as per children's liking. 

Courtesy : User Contribution at Tarla Dalal

Indian Chutney Recipe - Apple & Mango Chutney

APPLE AND MANGO CHUTNEY RECIPE

Ingredients :
250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

Directions :
1.     Cook mangoes and apples in water with ginger and garlic,
        till tender and the water is absorbed.
2.     Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and
        cook till a little thick.
3.     Cool, pour into jar, cork it tightly.

Courtesy : Indian Food Forever

Indian Picke Recipe - Mango Pickle (Kerala Style)

Thenga Churuttu (Mango pickle: Kerala style)

Ingredients :

 

2 no: Mangoes, cut into small square pieces 4 tsp: Chilli powder 3 tsp: Salt 1/2 teaspoon: Asafoetida 1 teaspoon: Turmeric powder 1/2 teaspoon: Mustard seeds 1 teaspoon: Oil Directions : Heat oil in a pan. To that add mustard seeds. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while. Add this mixture to the cut mangoes and mix thoroughly. Keep this for 7-8 days for the flavour to seep into mangoes. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness. Courtesy : Surf India

Indian Snack Recipe - Peanut Ladoos

Peanut Ladoos 
  
Preparation Time : 10 minutes
Cooking Time : 10 minutes for peanuts
Serves / Makes : 8 ladoos
 
Ingredients :
Roasted peanuts 1 cup
Jaggery 1/2 cup or to taste
Ghee enough to shape the laddoos
Dry friuts slices {optional} 
 
Directions :
1.   Grind the roasted peanuts in the mixer.
2.   Take in a bowl mix the jaggery.
3.   Add enough ghee to make round laddoos.
4.   One can add dry friut slices or small pieces to make them more healthy. 
 
Tips :
A.   Jaggery and peanut combination is highly recommended for anemic patients and so also for children who get lot of calories from this small item.
B.   Adding dry fruits makes it more rich in proteins.
C.   Easy to make and serve.
D.   Also can be used on a day one is fasting

Courtesy : Dr.Rashmi at Tarla Dalal

Indian Snack Recipe - Rice Flour Pancakes

Rice Flour Pancakes

Ingredients :
2 cups rice flour,
1 small onion,
4 green chilies,
cumin seeds,
salt to taste,

Directions :
1.     Soak rice flour in water or buttermilk. The batter should be of spreadable
        consistency, but should not be too thick or too dilute.
2.     Chop onion into thin vertical pieces. Chop green chilies.
3.     Add onion pieces, chilies, cumin seeds and salt to the batter and mix.
4.     Heat a griddle.
6.     Once the griddle is hot enough, reduce the heat and grease it with 2 tsp oil.
7.     Now quickly spread the batter over the griddle. Make it even and as thin as
        possible.
8.     Once the bottom side is golden brown, flip and cook the top.
9.     Remove and top with ghee.
10.   Serve hot with coconut chutney.
 
Courtesy : Mumbai-Masala

Indian Cookie Recipe - Butter Scotch Cookies

Butter Scotch Cookies   
  
Preparation Time : 15-20 mins
Baking time : 12-15 mins
Serves / Makes : Makes 25-30 cookies
 
Ingredients :
Flour 11/3 cups
Shortening ¼ cup
Butter/margarine ¼ cup
Brown sugar 1/3 cup
Sugar 1/3 cup
Walnuts 1/3 cup
Egg 1 no.
Vanilla essence ¾ tsp.
Soda bi-carb ¾ tsp.

Directions : 
1.   Melt the butter & shortening. A
2.   Add both the sugars and mix well.
3.   Add the egg and blend well.
4.   Sift the flour & soda & add this to the egg mixture.
5.   Now add the chopped nuts & vanilla essence,chill and roll into balls.
6.   Bake on an ungreased tray in a moderate oven at 170 º C for 12-15 mins.
7.   Remove immediately,cool & store in air-tight containers. 

Courtesy : User Contribution at Tarla Dalal

Indian Dessert Recipe - Basundi

BASUNDI

Ingredients : 
2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts

Directions :
1.   Boil the milk in a kadai.
2.   Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk
      is approximately half a litre.
3.   Remove from the flame and keep aside.
4.   Add the lemon juice to the milk and stir the mixture so that it becomes granular in
      consistency.
5.   Return to a medium flame.
6.   Add the sugar and cook for another 10 minutes.
7.   Stir the mixture occasionally. Remove from the fire.
8.   Transfer to a bowl and add the cardamoms and the nuts.
9.   Mix thoroughly.  Serve hot or cold.

Courtesy : Indian Food Forever

Indian Drink Recipe - Shikanji

Shikanji

Ingredients :
1/2 cup: Freshly squeezed juice of limes
1 tablespoon: Juice extracted from fresh ginger root
1 cup: White sugar
2 cups: Water
 
Directions :
1.   Combine lime and ginger juice in a bowl.
2.   Heat water and sugar in a pan, bring to boil for 30 seconds.
3.   When syrup is cool, stir in lime and ginger juice and chill.
4.   To serve, add 2 tablespoons of syrup to a glass of chilled water, and add some crushed ice.

Courtesy : SurfIndia

Indian Left-Over Recipe

Stuffed Veggies  From Left Over Rice

Ingredients :
 1 capsicum
 1 tomato
 1 semi boiled potato
 1 brinjal (eggplant)
 2 cup leftover rice
 2 tsp. tomato sauce
 1 tsp. chili powder
 Salt according to taste
 1/2 tsp. Soya sauce
 1/2 tsp. sugar
 2 tsp. chopped coriander
 1/2 tsp. butter
 1/2 tsp. cornflour
 1 tbsp. grated cheese
 
Method :
1.   To make a stuffing, mix all ingredients (except vegetables & cheese) in a bowl.
      Knead a little.
2.   Cut a small slice from the top of the tomato, capsicum and potato.
3.   Carefully scoop out the their insides and boil the hollow veggies in some salted water.
4.   Fill stuffing into the hollow vegetables. Top with grated cheese. Dot with butter.
5.   Bake in pre-heated oven or griller till vegetables are cooked.
6.   Serve hot with toast and sauce.

Courtesy  : Ruchi's Kitchen

Indian Starter Recipe - Tandoori Soya Balls

Tandoori Soya Balls 
 
Preparation Time : 25
Serves / Makes : 4
 
Ingredients :
For the Balls :
1 cup Soya Bean(fine granuled)
4 Bread Slices
1 tsp Ginger Garlic paste
2 green chillies chopped
1 tbsp Corainder Leaves
1 tsp black pepper powder
1tsp garam masala powder
Salt to taste
Oil for Frying

For the Sauce :
1 Tomato Blanched and pureed
1 tsp Garlic finely chopped
1 tsp Ginger finely Chopped
1 tsp Red chilly powder
1 tsp tandoori colour
Salt to taste
 
Directions : 
To make balls :
1.   Soak soya bean in 1 cup of water for five minutes.
2.   Drain water and squeeze well to remove excess water.
3.   Now add all the other ingredients mentioned above for making the balls(except for the oil).
4.   Knead the dough well and make small balls.
5.   Now Deep Fry them in oil and remove till golden brown in colour.

To make the sauce :
1. Take a pan and add 1 tsp of oil add finely chopped ginger, garlic and green chillies,fry for a minute.
2. Now add tomato puree,red chilly powder,salt,red colour,tomato sauce and fry well till the oil separates out.
3. Now add the fried balls and mix well till the sauce coats well on the balls.
4. Remove from heat and garnish with corainder leaves.

Tips :
This is delicious and starter.You can serve these balls directly on the plattter or can fix a toothpick on each ball and serve it for easy pick. 

Courtesy : User Contribution at Tarla Dalal

Indian Pudding Recipe - Lemon Peach Pudding

LEMON PEACH PUDDING RECIPE

Ingredients :
1 Tin Peach
1 packet Lemon Jelly
2 cup Cream
2 tblsp Sugar
1 Lemon

Directions :
1.     Dissolve the lemon jelly in 2 cups of boiled water
2.     Powder the sugar and sequeeze out the lemon juice.
3.     Take out the peaches and cut into small pieces.
4.     In a bowl spread few peaches and then spread some jelly and let it set in the fridge.
5.     Keep the rest of the jelly in the fridge to set.
6.     Beat the cream smooth.
7.     Mix lemon juice, sugar, 1 cup cream, jelly and few peach pieces.
8.     Now take the bowl out of the refrigerator and spread this mixture on the jelly.
9.     Place it in the fridge again to set.
10.   When it is fully set garnish with cream and peach pieces.

Courtesy : Indian Food Forever

Indian Dessert Recipe - Date Rolls

Date Rolls  
  
Preparation Time : 35 mins

Serves / Makes : 30 pieces
 
Ingredients :
Seedless dates
Maida 200 gms
Ghee 3 tbl spoon
Salt for taste 
 
Directions :
1.   Cut the dates into 1 inch pieces
2.   Make a dough of Maida by adding melted Ghee, salt and water.
3.   Make a chapati ball roll out a chapati let it be a little thick, cut into big diamond shape

4.   Now put one piece of date into one diamond shape and fold the diamond like a roll

5.   Keep doing the same with the rest of the pieces.

6.   Bake on 175 degree for 20 mins.

Courtesy : User Contribution at Tarla Dalal

Indian Salad Recipe - Carrot Koshimbir

Carrot Mix ( Koshimbir )  

A carrot mixture (just like salad or raita) along with food. It is called "Koshimbir" in Marathi in Western India.

Ingredients :
2 fresh carrots,
3-4 green chilies,
4 tsp peanut powder,
coriander leaves,
1 tsp lemon juice,
salt and sugar for taste

For tempering:
2 tsp oil,
1 tsp mustard seeds,
1/2 tsp asafoetida,
 
Directions :
1.   Peel and grate carrots.
2.   Add peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well.
3.   Heat oil in a pan. Add mustard seeds.
4.   As they start spluttering, add asafoetida. This is a tempering for koshimbir.
5.   Pour this tempering on the prepared mixture.
6.   Garnish with coriander leaves and serve.

Variation : Add 1 small chopped tomato and skip lemon juice.

Courtesy : Mumbai Masala

Indian Kerala Non-Veg Recipe - Coconut Prawn Patia

Coconut Prawn Patia

Ingredients :
1 kg prawns
5 tbsp grated coconut.
500 gms tomatoes, peeled and chopped.
500 gms onion, chopped.
6 tsp oil.
2 tsp garlic and ginger paste.
2 tsp vinegar.
½ tsp sugar.
1 tsp coriander powder.
1 tsp turmeric powder.
2 tsp chilli powder.
A few curry leaves.
Some chopped coriander.
Salt to taste.

Directions :
1.     Fry chopped onion in half the oil till golden brown.
2.     Remove blend to a paste and keep aside.
3.     Saute coconut in remaining oil with garlic and ginger paste and fry till light brown.

4.     Add prawns, tomatoes, vinegar, sugar, onion paste and all spices, salt and fry.
5.     Add ½ cup of water and leave it on slow fire until the prawns are cooked.
6.     Before serving, garnish with chopped coriander and curry leaves.
7.     Serve hot with yellow rice.

Courtesy : Voice of Kerala

Indian Bengali Dal Recipe - Cholar Dal

CHOLAR DAL RECIPE

Ingredients :
1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste
1 tblsp raisins

Directions :
1.     Wash the dal and boil with 4 cup of water.
2.     Mix in turmeric, cumin, garam masala, and slit green chillies.
3.     Mix in salt and sugar to taste.
4.     Mix well and stir fry till the time the dal is soft and thick.
5.     Heat up ghee in a kadhai.
6.     Mix in bay leaves and garam masala.
7.     When it stops spluttering mix in it to the dal.
8.     Mix thoroughly.
9.     Cut the coconut into small dices and fry in ghee till light brown.
10.   Mix in this to the dal and stir.
11.   Serve hot along with luchi.

Courtesy : Indian Food Forever