Indian Bread Recipes - Mughlai Paratha

Serves: 6
Preparation time: 50 minutes

Ingredients:

1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
Oil for frying
Salt to taste

Method:

1. Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough. Cover and keep aside for atleast 30 minutes.

2. Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.

3. Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on both sides.

4. Heat oil in a shallow pan and shallow fry this roasted paratha in it.

5. Serve hot with curd (yogurt) or any vegetable curry.

Indian Non-Vegetarian Recipes - Kashmiri Chops

Ingredients:

500g mutton chops
3 tsp ginger-garlic paste
30g raw papaya
2 tsp chili powder
1/2 tsp garam masala
1 cup yogurt
500g potatoes
1 lemon
2 small bunches cilantro
1/2 tsp pepper powder
Oil for frying
Salt to taste

Method:

1. Wash the mutton chops, hold the bone at one end and bring either side of the skin to the other end.

2. Mix salt, ginger-garlic paste, chili powder, garam masala, yogurt, ground raw papaya and soak the mutton pieces in this mixture for 30 minutes.

3. Heat oil in a wide pan, fry the mutton chops on either sides for few minutes. Keep them aside.

4. Boil the potatoes, peel and mash them in a vessel. To this, add salt, pepper powder, lemon juice, chopped cilantro and mix well.

5. Apply the above mix to the mutton chops, soak in corn flour batter and again fry them for 2-3 minutes.

6. Garnish with any salad.

Indian Non-Vegetarian Recipes - Eggs & Beans Curry

Ingredients:

6 eggs
1/2 kg French beans
2 tsp ginger-garlic paste
1 tbsp chili powder
1 tsp coriander seeds
1/2 tsp turmeric
1 onion, chopped
1 tbsp ghee (or butterr) or oil
Salt to taste

Method :

1. Boil the eggs, remove their shells and fry in ghee until they gets golden brown.
2. Cut them into two pieces and keep aside.
3. Cut the French beans into small pieces and boil in salt water for 10 minutes. Remove water and set aside.
4. Heat ghee in a pan, fry the chopped onions until golden.
5. Also add masala ingredients, ginger-garlic paste, salt and fry until ghee floats on the top.
6. Add 1/2 cup of water and cook until the gravy thickens.
7. Now add egg pieces, French beans and cook for another 15 minutes.

Indian Pickles Recipes - Hot and Sour Tomato Pickle

Ingredients :

1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Method :

1. Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours.

2. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.

3. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.

4. Add the tomatoes and the remaining vinegar.

5. Stir continuously as the mixture comes to a boil.

6. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool.

7. Store in a clean bottle. Will keep for a year.

Indian Pickles Recipes - Kandi (Split Gram) Pickle

Ingredients:

100g split gram
10 red chilies
Little tamarind
Salt to taste
4-5 garlic flakes
1 small bunch cilantro

Method:

1. Roast the split gram in a pan, without any oil.
2. To this, add all the ingredients, except cilantro and grind to a fine paste.
3. Remove and add cilantro to the chutney.
4. By the same procedure, we can prepare Bengal gram and Black gram pickles.

Indian Dessert Recipes - Afghan Cookies

Ingredients:

1/3 cup pitted dates, chopped fine
1/2 cup boiling water (1/2 cup or so)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
3/4 cup shortening
1/4 cup white sugar
1 tsp vanilla extract
2 cups corn flakes

Method:

1. In small cup, cover chopped dates with boiling water and let soak for 10-15minutes. Drain liquid and discard.

2. Combine flour, cocoa and baking powder and set aside.

3. In a large bowl, cream shortening and sugar until light and fluffy. Stir in dates and beat in vanilla extract. Gradually blend in the dry ingredients. Fold in corn flakes.

4. Break off pieces of dough (walnut sized). Roll into balls and place 1-1/2 inches apart on ungreased cookie sheet.

5. Bake 12-15 minutes or until firm. Cool on wire racks.

6. Serve with anything that would go nice with cookies.

Indian Dessert Recipes - Mango-Coconut Muffins

Ingredients:

2-3/4 (675 ml) maida (all purpose flour)
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup of brown sugar
1 egg
1 cup of buttermilk
1 tsp vanilla
1 cup of chopped mango
1/2 cup of shredded coconut
1 tsp of grated lime rind (optional)
2 tbsp of liquid honey or corn syrup

Method:

1. In a large bowl, mix together flour, baking soda and salt.

2. In a separate bowl, beat together butter and sugar. Beat in egg, buttermilk and vanilla.

3. Pour over flour mixture; add mango, coconut and lime rind. Stir just until dry ingredients are moistened.

4. Pour into buttered or paper-lined muffin cups, filling 3/4 full. Bake at 350 F oven for 30-35 minutes or until firm to touch.

4. Brush tops with honey to glaze. Remove from pan. Let it cook on rack. Serve when cooled.

5. Makes 12 large muffins.

Indian Salad Recipes - Jhatpat Salad

Serves: 3-4
Preparation time: 5 minutes

Ingredients:

150 gms carrot-grated
1 capsicum, finely diced
2 cucumbers medium sized, grated
12 grapes, chopped
Coriander leaves, finely chopped
Groundnut (peanuts) powder, coarsely ground
Salt to taste
Pinch of sugar
Pinch of black pepper
1 tsp. lime juice

Method:

1. Mix all the above ingredients.
2. Refrigerate the same for 1/2 hrs.
3. Serve with any rice preparation / chapatti.

Indian Salad Recipes - Arabian Salad

Serves: 2
Preparation time: 15 minutes

Ingredients:

1 large bunch of romaine lettuce, shredded
2 large tomatoes, finely chopped
2 medium sized onions, finely chopped
4 small cucumbers, finely diced
1/2 cup boiled & chilled kidney beans
1/2 cup boiled & chilled chick peas
Juice of 2 lemons
4-5 tbsps virgin olive oil
Salt and black pepper to taste

Method:

1. Mix all the veggies, beans and peas in a salad bowl.

2. Add salt, pepper, lemon juice, olive oil and toss well for 5 minutes or until oil coats the ingredients to give them a glaze.

3. Serve immediately before meals.

Indian Breakfast Recipes - Raw Banana Cutlet

Serves: 2 persons
Preparation time: 30 minutes

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil
Raw Banana Cutlet

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.

5. Serve with tomato sauce.

Indian Breakfast Recipes - Jackfruit Dosa

Serves: 4
Preparation time: 20 minutes

Ingredients:

1 kg. Jackfruit (without seeds)
1/2 kg rice
1/2 coconut
1 tsp. salt
Ghee for frying
Jackfruit Dosa

Method:

1. Wash and soak the rice for 1 hr. Grind the rice with jackfruit, coconut and salt to a fine paste. The batter should be thick.

2. Keep the tava on the fire and smear it with a little ghee. Pour a ladeful of batter and spread it a little.

3. Cook a little while, then turn it over and fry on slow fire. (jaggery could be added to sweeten the dosa).

4. Serve with either chutney if sweet you can have only dosa.

Indian Vegetarian Recipes - Dum Gobhi

(Cauliflower steamed with herbs and spices)

Ingredients :

1 lb. cauliflower
1/2 tsp chili powder
1/4 tsp tumeric
2 tsp grated ginger root
1/3 cup chopped tomatoes
1 green chili, chopped
1 tbspn nonfat plain yogurt
2-3 tbsp chopped cilantro leaves
1/2 tsp garam masala

Method :

1. Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
2. Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl.
3. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself.
4. Put Cauliflower into pan then pour spices over the top.
5. Cover pan tightly and cook over Low heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).
6. Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture. Turn off heat and sprinkle with garam masala and reamaining cilantro. Make sure all liquid is driven off, serve with basmati rice. 4 servings, less than 98 calories

GARAM MASALA :

2 oz. black cardamom pods, 1 oz piece of cinnamon stick, 1 oz. cloves,
2 oz. peppercorns

1. Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes.
2. Add cloves and peppercorn, and shuffle for another minute.
3. Turn off heat, but continue shuffling until the heat is out of the pan.
4. Pour roasted spices into grinder and grind till you have a fine powder.
5. If not fine, strain it, and discard what won't pass through strainer.

Indian Vegetarian Recipes - Dum Ka Karela

Serves: Four
Time required: One hour 15 minutes plus baking time

Ingredients :

12 bitter grounds (karelas)
Salt to taste
15 g ginger paste
15 g garlic paste
1 tsp (5 g) turmeric powder
Butter for basting and greasing.

For the filling:

150 g paneer, grated
60 g groundnuts
1 tbs (15 g) sesame seeds
15 g coconut
1 tsp (5 g) cummin seeds
2 (120 g) large onions
5 cm ginger, julienned
1 1/2 tsp (7 g) coriander powder
1 tsp (5 g) chilli powder
Salt to taste
2 tbs (30 ml) tamarind pulp
15 g jaggery, crushed

For the tempering:

3 tbs (45 ml) sesame oil
1/2 tsp (2 g) cummin seeds
1/2 tsp (2 g) mustard seeds
1/4 tsp (1 g) fenugreek seeds
24 curry leaves

Preparation Method :

1. Wash and slit the bitter gourds on one side. Remove the seeds and rub with salt.
2. Arrange on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds overnight if you prefer them to be even less bitter).
3. Put enough water in a pan. Add salt, ginger paste, garlic paste, and turmeric powder. Stir and bring to a boil.
4. Add the bitter gourds and blanch them until soft. Drain and keep aside.

To prepare the filling:

1. Remove the brown skin and roughly chop the coconut. Dry roast the coconut, groundnuts, sesame seeds and cummin seeds in a frying pan until each emits its unique aroma.
2. Hold the onions with tongs and roast them directly over the flame until the skin is charred. Cool, peel and roughly chop the onions.
3. Grind all these ingredients, except paneer, with 1/4th cup water to fine paste.
4. Add paneer, ginger, jaggery, corriander powder and chilli powder to the paste and mix well.

To prepare the tempering:

1. Heat oil in a frying pan and season with cummin seeds, mustard seeds and fenugreek seeds.
2. Stir over medium heat until they begin to crackle. Add curry leaves and stir.
3. Pour over the paste, mix well and divide into 12 equal portions.
4. Put a portion of the filling into each of the blanched bitter gourds.
5. Arrange them in a greased roasting tray with the slit side on top. Cover with foil. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes, basting at regular intervals.
6. Remove and uncover.

To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.

Indian Curry Recipes - Soya Kofta Curry

Serves: 6
Preparation time: 45 minutes

Ingredients:

100 gms soya granules
1 potato, boiled, peeled & mashed
2 green chilies
A pinch of nutmeg powder
Salt to taste
2 tbsp gram flour (besan)
Soya refined oil for deep frying
2 tbsp. soya refined oil
1 bay leaf
1/2 cup boiled onion paste
2 tsp ginger-garlic paste
3-4 tbsp tomato paste
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
Chopped coriander leaves for garnishing

Method:

1. Soak soya granules in lukewarm water for about 15 minutes. Squeeze to remove excess water.

2. Mix soya granules, mashed potato, green chilies, nutmeg powder and salt. Add besan to this mixture mix well and then make small koftas. Deep fry these koftas in moderate hot oil until crisp. Remove and keep aside.

3. Heat oil, add bay leaf and boiled onion paste, cook till oil starts separating. Add ginger-garlic paste, tomato paste, cook for a moment then add red chili powder, coriander powder, turmeric powder and cook nicely.

4. Add water, garam masala, adjust salt and then add koftas and coriander leaves. Cook till done. Serve hot.

Indian Curry Recipes - Drumsticks in Gram Flour Curry

Serves: 6
Cooking time: 45 minutes

Ingredients :

3 drumsticks, peeled & cut into 5 cms pieces
2 1/2 cups gram flour, sieved
2 tbsp oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp asafetida
8 curry leaves
2 onions, chopped finely
2 tomatoes, chopped
6 green chilies, chopped
1/2 tsp turmeric powder
1 tsp sugar
1 cup coriander leaves, chopped
Salt to taste

Directions :

1. Boil drumstick pieces in water till the centers and seeds are soft.

2. Mix gram flour with water to make a thin paste.

3. Heat oil. Add cumin seeds, mustard seeds, asafoetida and curry leaves. When the seeds pop, add the onions. Fry till the onions are translucent.

4. Add tomatoes and drumsticks. Stir fry gently for 2 minutes.

5. Add gram flour mixture, green chilies, turmeric, salt and sugar. Stir gently till cooked and creamy, so that no lumps should be formed.

6. Garnish with coriander leaves and serve with rice or rotis.

Indian Rice Recipes - Onion Rice

Ingredients :

1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method :

1. Cut onions into thin long slices.
2. Boil the rice separately.
3. Heat oil in a pan and season with mustard and cumin seeds.
4. Add cut onions and green chillies, fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.
5. Add the boiled rice and coriander leaves into the mixture and mix well.

Indian Rice Recipes - Vaangi Baath (Brinjal Rice)

Ingredients :

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Method :

1. Cut the brinjal & onions to not very fine pieces. If you cut the brinjals too fine, they will get mashed up and will lose their taste.

2. Saute the onions till they get transparent. Then, add the brinjals also.

3. Add the spice powders and saute the curry for 4-5 minutes.

4. Cook the rice in the quantity of water mentioned above. Do not overcook.

5. Allow it to cool and then mix it with the curry just prepared above taking care to see that you do not mash them up.

6. Garnish with finely chopped coriander leaves.

7. Serve hot.

Indian Snacks Recipes - Ribbon Murukku

Ingredients :

Gram flour - 300 g
Rice flour - 200 g
Red Chilly Powder - 1 tsp
Salt - 1 tsp
Sesame Seeds, Cumin Seeds - 2 tsps
Ghee - 2 tsp
Asafoetida - 1/2 tsp

Method :

1. Mix all the ingredients into a thick paste and make murukku as in curd murukku.
2. Get it dry and deep fry in Oil.

Indian Snacks Recipes - Thattai

Ingredients :

4 tsp Gram Dal
500 gm Rice Flour
1 cup Grated Coconut
2 tsp Red Chilli Powder
2 tsp Ghee
1/2 tsp Asafoetida
1 tsp Salt
4 tsp Sesame Seeds

Method :

1. Soak 4 tsp of gram dal for one hour.

2. Slightly dry roast 500 g of rice flour. Add 1 cup grated coconut, 2 tsp red chilli powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4 tsp sesame seeds, to the rice flour and mix well.

3. Add the soaked dal and minimum water to this and make into a thick paste.

4. Take a ball of this paste and pat it on a plastic sheet of paper. Make it thin.

5. Deep fry these in boiling oil. Turn over until it is fully cooked and crisp.

Indian Vegetarian Recipes - Tikha Baigan Masala

Ingredients :

1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera

Method :

1. Take all the ingredients grind it at once in mixer, do not add water.
2. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3. Fry the mixture properly. Take of the pan from stove and let it cool.
4. Take the brinjal slit it in 4, fill the mixture in the brinjal.
5. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
6. Add little water to the brinjal. Put small piece of jaggery to taste if required.
7. Let it cook for 15-20 minutes.
8. Your tikha brinjal masala is ready.