Ingredients :
1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method :
1. Peel and grate beetroot.
2. Put milk and beetroot in a heavy saucepan.
3. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously.
4. Add sugar and cook further till thickens.
5. Add ghee, elaichi, saffron and colour.
6. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
7. Serve hot, decorated with a chopped almond or pista.
Saturday, September 27, 2008
Friday, September 26, 2008
Indian Sweet Recipes - Badam ka Seera
Ingredients :
1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar
Method :
1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar
Method :
1. Peel the almonds, wash and grind to fine paste.
2. Heat ghee in a heavy pan.
3. Add paste and cook on first high then slow flame, stirring continuosly.
4. After a while it should turn a light brown and aromatic.
5. Carefully pour hot milk and stir.
6. Use a long-handled spatula as the mixture tends to splatter.
7. When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
8. Decorate with chopped nuts and serve hot.
2. Heat ghee in a heavy pan.
3. Add paste and cook on first high then slow flame, stirring continuosly.
4. After a while it should turn a light brown and aromatic.
5. Carefully pour hot milk and stir.
6. Use a long-handled spatula as the mixture tends to splatter.
7. When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
8. Decorate with chopped nuts and serve hot.
Thursday, September 25, 2008
Indian Breakfast Recipes - Mixed Dal Dosas
Makes: 8-10 medium sized dosas
Ingredients:
1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry
Method:
1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt.
4. Wet grind rice till fine.Mix both batters.
5. Add the curds, salt, soda and oil.
6. Mix well till fluffy and light.
7. Keep aside for 3-4 hours before making dosas.
8. Heat griddle, pour batter and make as for plain dosas.
9. Serve hot with chutney.
10. Make thin or thick as desired.
Ingredients:
1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry
Method:
1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt.
4. Wet grind rice till fine.Mix both batters.
5. Add the curds, salt, soda and oil.
6. Mix well till fluffy and light.
7. Keep aside for 3-4 hours before making dosas.
8. Heat griddle, pour batter and make as for plain dosas.
9. Serve hot with chutney.
10. Make thin or thick as desired.
Wednesday, September 24, 2008
Indian Breakfast Recipes - Simple Potato Cake
Making time: 40 minutes
Ingredients :
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method :
1. The potatoes will turn out best if boiled and refrigerated overnight before using.
2. Do not peel potatoes. Slice into thin rounds or grate coarsely.
3. Deseed capsicum and slice into thin rounds
4. Heat a thick nonstick pan about 5" diameter.
5. Meanwhile mix cheese, milk, crumbs, flour and chilli.
6. If mixture feels thin, add some more bread crumbs.
7. Add salt to taste. Apply 1 tsp. on bottom of pan.
8. Arrange potatoes to cover the pan. Top with capsicum.
9. Pour the mixture all over evenly. Level to cover all the potatoes.
10. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11. Flip over very carefully with a wide sharp spatula, and roast the other side.
12. Let in the remaining butter around the edges to seep down.
13. Let other side become golden brown too.
14. Flip on serving plate and make sections with a knife.
15. Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.
Ingredients :
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method :
1. The potatoes will turn out best if boiled and refrigerated overnight before using.
2. Do not peel potatoes. Slice into thin rounds or grate coarsely.
3. Deseed capsicum and slice into thin rounds
4. Heat a thick nonstick pan about 5" diameter.
5. Meanwhile mix cheese, milk, crumbs, flour and chilli.
6. If mixture feels thin, add some more bread crumbs.
7. Add salt to taste. Apply 1 tsp. on bottom of pan.
8. Arrange potatoes to cover the pan. Top with capsicum.
9. Pour the mixture all over evenly. Level to cover all the potatoes.
10. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11. Flip over very carefully with a wide sharp spatula, and roast the other side.
12. Let in the remaining butter around the edges to seep down.
13. Let other side become golden brown too.
14. Flip on serving plate and make sections with a knife.
15. Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.
Tuesday, September 23, 2008
Indian Non-Vegetarian Rice Recipes - Fish Biryani
Cooking Time : 1 jour 15 minutes
Serves : 4-6
Ingredients :
For the Fish :
500 gm any firm white fish, cut into 5 cm cubes
2 medium Onions, thinly sliced
4-6 garlic cloves, ground into paste
3 Tomatoes, finely sliced
2 Cup Fenugreek Leaves, chopped
1 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Garam Masala
1 tsp Salt
1 ½ tbsp Lemon Juice
4 tbsp Oil
For the Rice :
2 Cups Rice
5-6 cloves
2 Bay Leaves (tej patta)
2.5 cm Cinnamon piece
8-10 Black Peppercorns
1 tsp Cumin Seeds
1 tsp Salt
3 tbsp Oil
To Assemble the Biryani :
¼ cup Milk
1 tbsp Oil
Method :
For the Fish :
1. Heat the oil in a pan, Add Onions and Garlic paste. Fry until well browned.
2. Add the tomatoes and fry until the oil separates.
3. Add all the dry spices and fenugreek leaves, frying until the leaves are cooked. Do not allow the masala to become dry, adding a little water if necessary.
4. Add the fish and 1 cup of water, Cover and cook for 10-15 minutes or until the fish is cooked.
5. Stir in the lemon juice and keep aside.
For the Rice :
1. Wash and then soak rice in 4 cups of water for 20 minutes. Drain the rice, reserving the water used for soaking.
2. Heat the oil in a pan, Add all the spices and stir well.
3. Add the rice and fry for 2-3 minutes
4. Add the water in which the rice was soaked, Cover and cook on low heat for 15 minutes, or, until the rice becomes tender.
5. Remove from the heat and keep tightly covered until required.
To Assemble the Biryani :
1. Put the cooked fish in an ovenproof dish, Add half the cooked rice and gently mix in with the fish taking care not to break the rice grains.
2. Spread the remaining rice on top and pour in ¼ cup of milk and 1tbsp of oil.
3. Cover and put in pre-heated oven for 10-15 minutes at 160 C / 325 F
4. Serve with Cucumber Salad.
Serves : 4-6
Ingredients :
For the Fish :
500 gm any firm white fish, cut into 5 cm cubes
2 medium Onions, thinly sliced
4-6 garlic cloves, ground into paste
3 Tomatoes, finely sliced
2 Cup Fenugreek Leaves, chopped
1 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Garam Masala
1 tsp Salt
1 ½ tbsp Lemon Juice
4 tbsp Oil
For the Rice :
2 Cups Rice
5-6 cloves
2 Bay Leaves (tej patta)
2.5 cm Cinnamon piece
8-10 Black Peppercorns
1 tsp Cumin Seeds
1 tsp Salt
3 tbsp Oil
To Assemble the Biryani :
¼ cup Milk
1 tbsp Oil
Method :
For the Fish :
1. Heat the oil in a pan, Add Onions and Garlic paste. Fry until well browned.
2. Add the tomatoes and fry until the oil separates.
3. Add all the dry spices and fenugreek leaves, frying until the leaves are cooked. Do not allow the masala to become dry, adding a little water if necessary.
4. Add the fish and 1 cup of water, Cover and cook for 10-15 minutes or until the fish is cooked.
5. Stir in the lemon juice and keep aside.
For the Rice :
1. Wash and then soak rice in 4 cups of water for 20 minutes. Drain the rice, reserving the water used for soaking.
2. Heat the oil in a pan, Add all the spices and stir well.
3. Add the rice and fry for 2-3 minutes
4. Add the water in which the rice was soaked, Cover and cook on low heat for 15 minutes, or, until the rice becomes tender.
5. Remove from the heat and keep tightly covered until required.
To Assemble the Biryani :
1. Put the cooked fish in an ovenproof dish, Add half the cooked rice and gently mix in with the fish taking care not to break the rice grains.
2. Spread the remaining rice on top and pour in ¼ cup of milk and 1tbsp of oil.
3. Cover and put in pre-heated oven for 10-15 minutes at 160 C / 325 F
4. Serve with Cucumber Salad.
Monday, September 22, 2008
Indian Non-Vegetarian Curry Recipes - Lamb Pasanda
The lamb for this dish will need to be prepared in advance as it requires marinating. Will serve three or four.
Preparation and cooking time: 35-40 minutes.
Ingredients :
1 lb (450g) lean lamb
1/2 teaspoon salt
1 cup plain yoghurt
4 tablespoon vegetable oil
3/4 pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
1/2 teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon roughly chopped cashew nuts (optional)
4 tablespoon double cream
1 tablespoon finely chopped green coriander
Preparation Method :
1. Wash the meat and cut into slices about a ¼ inch (0.5cm) thick and three inches (7.5cm) by two inches (5cm). Boil in salted water for 15 minutes until the meat is tender.
2. Mix the yoghurt and the salt in a bowl and put in the meat slices whilst still hot. Stir, coating the meat well and marinate for at least two hours or up to 24 hours.
3. Heat the oil in a large deep frying pan, pour in the sauce and bring it to the boil. Stir in the salt and paprika and cook on high heat for five minutes stirring frequently.
4. Now turn down the heat and stir in the garam masala, cummin, and nuts. Also add the meat, shaking off as much of the yoghurt as you can. Stir and simmer for five minutes or so.
5. Spoon off any oil and stir in the cream and half the coriander. Simmer for a minute.
6. Sprinkle the remaining coriander on top just before serving.
Preparation and cooking time: 35-40 minutes.
Ingredients :
1 lb (450g) lean lamb
1/2 teaspoon salt
1 cup plain yoghurt
4 tablespoon vegetable oil
3/4 pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
1/2 teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon roughly chopped cashew nuts (optional)
4 tablespoon double cream
1 tablespoon finely chopped green coriander
Preparation Method :
1. Wash the meat and cut into slices about a ¼ inch (0.5cm) thick and three inches (7.5cm) by two inches (5cm). Boil in salted water for 15 minutes until the meat is tender.
2. Mix the yoghurt and the salt in a bowl and put in the meat slices whilst still hot. Stir, coating the meat well and marinate for at least two hours or up to 24 hours.
3. Heat the oil in a large deep frying pan, pour in the sauce and bring it to the boil. Stir in the salt and paprika and cook on high heat for five minutes stirring frequently.
4. Now turn down the heat and stir in the garam masala, cummin, and nuts. Also add the meat, shaking off as much of the yoghurt as you can. Stir and simmer for five minutes or so.
5. Spoon off any oil and stir in the cream and half the coriander. Simmer for a minute.
6. Sprinkle the remaining coriander on top just before serving.
Saturday, September 20, 2008
Indian Non-Vegetarian Curry Recipes - Lamb Curry
This is a basic lamb curry which is simple to make. Vary the chilli according to taste for a mild to medium to very hot curry, or use a combination for chilli powder and green chillies for more flavour.
Serves 3-4.
Preparation and cooking time: 15 minutes.
Ingredients :
5 tablespoons vegetable oil
3/4 pint (425ml or three cups) curry sauce
1 teaspoon salt
½ teaspoon chilli powder
1 lb (450g) cooked lamb
1 level teaspoon garam masala
½ level teaspoon ground cummin
Pinch ground fenugreek
1 tablespoon finely chopped green coriander
Directions :
1. Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.
2. Continue to cook on a high heat and add the salt, chilli powder, and the cooked lamb. Mix well and cook for about five minutes.
3. Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6-7 minutes.
4. Skim off any excess oil. Sprinkle on the coriander just before serving.
Serves 3-4.
Preparation and cooking time: 15 minutes.
Ingredients :
5 tablespoons vegetable oil
3/4 pint (425ml or three cups) curry sauce
1 teaspoon salt
½ teaspoon chilli powder
1 lb (450g) cooked lamb
1 level teaspoon garam masala
½ level teaspoon ground cummin
Pinch ground fenugreek
1 tablespoon finely chopped green coriander
Directions :
1. Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.
2. Continue to cook on a high heat and add the salt, chilli powder, and the cooked lamb. Mix well and cook for about five minutes.
3. Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6-7 minutes.
4. Skim off any excess oil. Sprinkle on the coriander just before serving.
Friday, September 19, 2008
Indian Non-Vegetarian Recipes - Murgh Makhani
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4-6
Ingredients :
1 Tandoori Chicken, cut into 8-10 pieces
For the Makhani Sauce :
4 tbsp Butter
1 tsp Red Chilli Powder
1 tsp Salt
4 Tomatoes, thinly sliced
4 Tomatoes, pureed
2 Green Chillies, deseeded and sliced
2 tbsp Lemon Juice
1 tsp Sugar
½ Cup Fresh Cream
Method :
1. Heat the butter in a wok, remove from heat, Add the red chilli powder, Stir and return to medium heat.
Cooking Time : 20 minutes
Serves : 4-6
Ingredients :
1 Tandoori Chicken, cut into 8-10 pieces
For the Makhani Sauce :
4 tbsp Butter
1 tsp Red Chilli Powder
1 tsp Salt
4 Tomatoes, thinly sliced
4 Tomatoes, pureed
2 Green Chillies, deseeded and sliced
2 tbsp Lemon Juice
1 tsp Sugar
½ Cup Fresh Cream
Method :
1. Heat the butter in a wok, remove from heat, Add the red chilli powder, Stir and return to medium heat.
2. Add the sliced tomatoes, Cook until the gravy thickens and the tomatoes are soft.
3. Add the remaining ingredients (except the cream) and gently cook until the sauce thickens further.
4. Add the chicken pieces & cream to the sauce. Simmer for 5 minutes.
5. Sprinkle with chopped green coriander and serve.
Thursday, September 18, 2008
Indian Non-Vegetarian Recipes - Chicken Korma
Preparation Time : 15 minutes
Cooking Time : 50 minutes
Serves : 4-6
Ingredients :
1 kg Chicken, cut into 8-10 pieces
5 tbsp Oil
4 tbsp Lemon Juice
1 tsp Garam Masala
3 Medium Onions
6-8 Garlic Cloves
2.5 cm Ginger Piece
2 Medium Tomatoes
4-5 Green Cardamoms, lightly crushed with skin
10-12 Almonds, Ground to a paste with a little water
1 Cup Concentrated Milk
1 tsp Poppy Seeds Powder
2 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Salt
Method :
1. Make deep slits in the chicken with a sharp knife & marinate with the lemon juice and Garam Masala.
Cooking Time : 50 minutes
Serves : 4-6
Ingredients :
1 kg Chicken, cut into 8-10 pieces
5 tbsp Oil
4 tbsp Lemon Juice
1 tsp Garam Masala
3 Medium Onions
6-8 Garlic Cloves
2.5 cm Ginger Piece
2 Medium Tomatoes
4-5 Green Cardamoms, lightly crushed with skin
10-12 Almonds, Ground to a paste with a little water
1 Cup Concentrated Milk
1 tsp Poppy Seeds Powder
2 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Salt
Method :
1. Make deep slits in the chicken with a sharp knife & marinate with the lemon juice and Garam Masala.
2. Make a paste of the ginger, onions, garlic & tomatoes.
3. Heat the Oil in a deep pan. Add the Green Cardamoms & when spluttering add the onion paste & fry until well browned.
4. Add the Almond paste and Concentrated Milk, Fry until the masala becomes brown and leaves the sides of the pan. Sprinkle ¼ cup of water and cook until the liquid dries up.
5. Stir in all the dry spices, Mix for a few seconds, Add the chicken and stir well.
6. Add 1 cup of water, cover and cook for about 20-25 minutes or until the chicken becomes tender.
7. Serve garnished with green chillies and green coriander.
Saturday, July 19, 2008
Indian Sweet Recipes - Pedhas
Serves: 36 pieces
Time required: 1/2 hr.
Ingredients :
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method:
1. Grate khoya, Powder sugar. Mix together in a skillet .
Time required: 1/2 hr.
Ingredients :
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method:
1. Grate khoya, Powder sugar. Mix together in a skillet .
2. Heat on low flame, stirring continuously. Cook till mixture thickens. It should form a very soft lump .
3. Cool for 10 minutes.
4. Add cardamom powder & colour. Mix well .
5. Take a small fistful of mixture. Form a ball. Press into the cookie mould .
6. Turn out carefully. Press 2-3 slices of pista on the centre.
7. Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
Leaving a soft lump. Stir frequently while cooking.
OR
Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.
Friday, July 18, 2008
Indian Salad Recipes - Panchamritham (fruit salad)
Ingredients :
Fruits - 1 banana,
grapes - a small buch,
raisins - 1 tsp,
dry dates - 2 pieces,
jack fruit - 2 pieces,
1 apple
Method :
1. Cut the fruits into even sized pieces.
2. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well.
3. Store in air tight container.
Fruits - 1 banana,
grapes - a small buch,
raisins - 1 tsp,
dry dates - 2 pieces,
jack fruit - 2 pieces,
1 apple
Method :
1. Cut the fruits into even sized pieces.
2. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well.
3. Store in air tight container.
Thursday, July 17, 2008
Indian Chat Recipes - Aloo Chat
This is a cool refreshing starter suitable for vegetarians.
Preparation and cooking time: 35 minutes.
Serves four.
Ingredients :
2 medium-sized potatoes
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon garam masala
1 teaspoon finely chopped green coriander
To serve:
Preparation and cooking time: 35 minutes.
Serves four.
Ingredients :
2 medium-sized potatoes
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon garam masala
1 teaspoon finely chopped green coriander
To serve:
lettuce, tomato, and cucumber.
Method :
1. Cook potatoes, in their jackets, in boiling salted water until soft. Drain and allow to cool.
2. Meanwhile put all the remaining ingredients into a screw top jar and shake well to mix, or put them into a bowl and beat with a spoon.
3. Peel the potatoes and cut into ½ inch (1cm) dice. Place them in a bowl and pour the dressing over them.
4. Divide into four portions and serve on a bed of shredded
Method :
1. Cook potatoes, in their jackets, in boiling salted water until soft. Drain and allow to cool.
2. Meanwhile put all the remaining ingredients into a screw top jar and shake well to mix, or put them into a bowl and beat with a spoon.
3. Peel the potatoes and cut into ½ inch (1cm) dice. Place them in a bowl and pour the dressing over them.
4. Divide into four portions and serve on a bed of shredded
Wednesday, July 16, 2008
Indian Chat Recipes - Chicken Chat
Preparation time: 10minutes.
Ingredients :
2 chicken fillets cooked as suggested.
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ garam masala
1 teaspoon finely chopped green coriander
To serve:
2. Put three tablespoon of oil, ½ teaspoon of salt, a pinch of turmeric, and a pinch of garam masala into a saucepan.
3. Heat the oil for a few seconds until the spices begin to froth, and add the chicken.
4. Stir and cook covered on a low heat for 10-15 minutes, or until the chicken is cooked, stirring occasionally.
5. Drain of the oil and allow the chicken to cool completely before making into chat.
6. Cut each chunk of chicken again into four pieces and put into a bowl.
7. Place all the remaining ingredients into a screw top jar and shake to mix. Alternatively, put then into a bowl and beat with a spoon.
8. Pour the dressing over the chicken, stir gently, and divide into four portions.
9. Serve on a bed of shredded lettuce garnished with sliced
Ingredients :
2 chicken fillets cooked as suggested.
1 teaspoon French mustard
2 tablespoon olive oil
1 teaspoon chat masala
2 tablespoon lemon juice
¼ teaspoon salt
¼ garam masala
1 teaspoon finely chopped green coriander
To serve:
lettuce, tomato, and cucumber.
Directions :
1. Wash chicken fillets and cut each one into eight equal pieces.
Directions :
1. Wash chicken fillets and cut each one into eight equal pieces.
2. Put three tablespoon of oil, ½ teaspoon of salt, a pinch of turmeric, and a pinch of garam masala into a saucepan.
3. Heat the oil for a few seconds until the spices begin to froth, and add the chicken.
4. Stir and cook covered on a low heat for 10-15 minutes, or until the chicken is cooked, stirring occasionally.
5. Drain of the oil and allow the chicken to cool completely before making into chat.
6. Cut each chunk of chicken again into four pieces and put into a bowl.
7. Place all the remaining ingredients into a screw top jar and shake to mix. Alternatively, put then into a bowl and beat with a spoon.
8. Pour the dressing over the chicken, stir gently, and divide into four portions.
9. Serve on a bed of shredded lettuce garnished with sliced
Tuesday, July 15, 2008
Indian Soup Recipes - Corn Soup with Vegetables
A soup with a Chinese touch.
Serves 6.
Preparation time: 15 minutes .
Cooking time: 30 minutes .
Ingredients :
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste :
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving :
chillies in vinegar and chilli sauce grated cheese
Method :
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.
Serves 6.
Preparation time: 15 minutes .
Cooking time: 30 minutes .
Ingredients :
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste :
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving :
chillies in vinegar and chilli sauce grated cheese
Method :
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
3. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.
Monday, July 14, 2008
Indian Soup Recipes - Moong Soup With Paneer
Light and nutritious.
Serves 6.
Preparation time : 5 minutes.
Cooking time : 25 minutes.
Ingredients :
¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed :
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
5. Add the paneer and cook for 2 minutes
Serves 6.
Preparation time : 5 minutes.
Cooking time : 25 minutes.
Ingredients :
¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed :
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
5. Add the paneer and cook for 2 minutes
Saturday, July 12, 2008
Indian Sweet Dishes - Imarti
Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Ingredients :
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method :
1. Soak urad dal overnight in plenty of water.
2. Wash and drain. Grind to fine thick batter. Put water little by little.
3. Add colour and mix very well.
4. If using a mixie, beat the dal well by hand till fluffy after grinding.
5. Keep aside for 3 hours. More is weather is cold.
6. Make 1 tar sugar syrup as shown in introduction.
7. Add cardomom powder to syrup.
8. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
9. Remove from ghee, drain and dip in hot syrup.
10. Soak for 3-4 minutes, drain and serve.
11. Repeat for remaining batter.
12. Make 4-5 imartis at a time, depending on size of frying pan.
Note:
* Use a flat bottomed frying pan.
* The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
* If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
* Place over a tumbler and pour in some batter.
* Hold like a pouch and press out imartis like icing.
* Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.
Makes: 20 imartis
Ingredients :
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method :
1. Soak urad dal overnight in plenty of water.
2. Wash and drain. Grind to fine thick batter. Put water little by little.
3. Add colour and mix very well.
4. If using a mixie, beat the dal well by hand till fluffy after grinding.
5. Keep aside for 3 hours. More is weather is cold.
6. Make 1 tar sugar syrup as shown in introduction.
7. Add cardomom powder to syrup.
8. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
9. Remove from ghee, drain and dip in hot syrup.
10. Soak for 3-4 minutes, drain and serve.
11. Repeat for remaining batter.
12. Make 4-5 imartis at a time, depending on size of frying pan.
Note:
* Use a flat bottomed frying pan.
* The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
* If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
* Place over a tumbler and pour in some batter.
* Hold like a pouch and press out imartis like icing.
* Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.
Friday, July 11, 2008
Indian Sweet Dishes - Mysore Pak (South Indian Dish)
Yield: 40 medium sized pieces.
Cooking time: 45 minutes.
Ingredients :
Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups
Procedure :
1. Dissolve the sugar in the water and heat it.
Cooking time: 45 minutes.
Ingredients :
Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups
Procedure :
1. Dissolve the sugar in the water and heat it.
2. Keep stirring till you get a thread consistency.
3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
4. Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
5. Reduce the heat and add 2 teaspoons of ghee.
6. Stir, till the flour and ghee has completely blended with the syrup.
7. Repeat procedure 2 till you finish all of the besan.
8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
9. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
10. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.
Thursday, July 10, 2008
Indian Gravy Dishes - Navratan Korma
Makes for: 6
Making time: 45 minutes
Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies
Method:
1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.
Making time: 45 minutes
Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies
Method:
1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.
Wednesday, July 09, 2008
Indian Gravy Dishes - Potato in Curd Gravy
Makes for: 5
Making time: 30 minutes.
Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2 minutes.
5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
6. Add the remaining water and all the potato and flour. Stir well.
7. Boil and simmer for 10 minutes or till gravy thickens
8. Garnish with chopped coriander.
9. Serve hot with thin wheat chappaties and rice.
Making time: 30 minutes.
Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2 minutes.
5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
6. Add the remaining water and all the potato and flour. Stir well.
7. Boil and simmer for 10 minutes or till gravy thickens
8. Garnish with chopped coriander.
9. Serve hot with thin wheat chappaties and rice.
Tuesday, July 08, 2008
Indian Paneer Recipes - Panner Koftas
Preparation Time : 15 minutes
Cooking time : 20 minutes
Serves : 4
Ingredients :
For the Koftas :
300 gm Paneer (Cootage Cheese)
1/2 tsp Salt
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1 tsp Amchoor (dried raw mango) Powder
1 tbsp Besan (Gram Flour)
Oil for deep frying
For the Filling :
1 medium Onion, chopped
3 green chillies, deseeded and chopped
25-30 Kishmish (sultanas), washed with warm water
For the Batter :
1/2 cup Besan (gram flour)
1/2 tsp Salt
For the Gravy :
1/2 tsp black mustered seeds
3 Whole dry red chillies
8-10 curry leaves
1 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Salt
1 cup Yoghurt, well beaten
4 tbsp Oil.
Method :
1. For the Koftas : mash the paneer until absolutely smooth, add all the dry ingredients for the koftas and mix well.
Cooking time : 20 minutes
Serves : 4
Ingredients :
For the Koftas :
300 gm Paneer (Cootage Cheese)
1/2 tsp Salt
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1 tsp Amchoor (dried raw mango) Powder
1 tbsp Besan (Gram Flour)
Oil for deep frying
For the Filling :
1 medium Onion, chopped
3 green chillies, deseeded and chopped
25-30 Kishmish (sultanas), washed with warm water
For the Batter :
1/2 cup Besan (gram flour)
1/2 tsp Salt
For the Gravy :
1/2 tsp black mustered seeds
3 Whole dry red chillies
8-10 curry leaves
1 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Salt
1 cup Yoghurt, well beaten
4 tbsp Oil.
Method :
1. For the Koftas : mash the paneer until absolutely smooth, add all the dry ingredients for the koftas and mix well.
2. For the Filling : Stir all the ingredients for the filling together in a separate bowl.
3. Divide the Paneer mixture and the filling mixture into equal portions. Put one portion of the filling into one portion of panner and make into a ball about the size of a walnut.
4. For the Batter : Add enough water to the gram flour to make a smooth batter and mix well.
5. Coat each paneer ball with the batter and deep fry until golden brown. Keep aside until required.
6. For the Gravy : Heat the oil in a pan, Add the whole dry red chillies, Curry leaves & black mustered seeds. fry until the black mustered seeds starts spluttering, remove from the heat, add the remaining spices, stir and return to a low heat.
7. Stir in the beaten yoghurt and 1/2 cup water and simmer for 5-7 minutes
8. Add the prepared koftas and salt just before serving.
9. Serve sprinkled with fresh green coriander.
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