Indian Chicken Recipe - Ginger Chicken

This recipe is an adaption of chinese recipe by the same name. Much more spicy and more lip smacking.

Ingredients :

1¼ lbs. Chicken(skinless, boneless)

¼ tsp. Turmeric Powder

10 tbsps. Ginger(paste)

4 tbsps. Vegetable Oil

2 nos. Red Chilies

¼ tsp. Mustard seeds (black)

½ tsp. Fennel Seeds

2 pieces Cinnamon

5 cloves Garlic

1 no. Onion

1 no. Tomato

½ tbsp. Red Chili Powder

1 tsp. Black Pepper

Cilantro for garnishing

Method :

Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.

Chop the ginger finely and put into a blender along with about 2 tbsps water. Blend to a paste.

Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well.

Cover and refrigerate for at least four hours but preferably overnight.

Heat the oil in a wok over a medium heat.

When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon.

Stir for a few seconds until the mustard seeds pop.

Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown.

Add the tomatoes and fry for 2-3 minutes.

Add the chicken and its marinade, cayenne pepper and the remaining salt.

Stir and fry on a high heat for about 6 minutes until browned.

Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.

Remove the cover and sprinkle in the black pepper.

If there is any liquid left turn up the heat and dry off before serving.

Sprinkle with freshly chopped coriander.

Source : DSG Group

Indian Vegetable Recipe - Baigan ka Bharta

Ingredients :

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing


Method :

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Source & Image Copyright : IndianFoodForever

Indian Snack Recipe - Golden Fried Corn

Golden fried corn

Ingredients :

Baby corns 6
Corn flour - 2 tbsps.
Flour - 2 tbsps.
Oil 1 tsp.
Baking powder 1/4 tsp
Ajinomoto - A pinch (optional)
Salt and pepper to taste
Oil for frying

Method :

Cut the baby corn into three juliennes each.

Mix corn flour, flour, oil, baking powder, ajinomoto, salt and pepper well.

Add enough water to make a smooth dough and beat well. The batter should be thick.

Heat oil in a frying pan.

Dip the baby corn in the batter and fry till golden brown.

Serve hot with chilli sauce

Source : Recipes Database

Indian Chicken Recipe - Butter Chicken

Butter Chicken

Ingredients :

• 2 tsp Sirka

• 8 tbsp Ghee

• 1 kg Chicken

• 4 tbsp Cream

• Salt as per taste

• 2 tsp Chilli powder

• 1 tsp Garam Masala

• ¼ Tomatoes, chopped

• 2 tsp Ginger-Garlic paste

• 150 gm Onions, chopped

• 4 tsp Cashewnuts, powdered

Method :

1. Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add vinegar, salt. Allow to soak for half an hour.

2. Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till brown and remove. Open it after 2 minutes.

3. In the remaining ghee fry the onions till brown.

4. Add ginger garlic paste and fry well.

5. Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.

6. Add the fried chicken pieces and one cup of water.

7. Add salt to taste. Pressure cook for 8-10 minutes.

8. Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes.

9. Pour the cream on top and serve hot.

Source : TOI

Indian Salad Recipe - Bean Sprouts Salad

BEAN SPROUTS SALAD

It's the summer time of the year when most of us prefer to eat light and look fresh, rather than gorge on heavy, rich meals and feel lethargic. We get you an assortment of delicious salad recipes that'll keep you feeling light and bright!

Ingredients :

1½ cups bean sprouts (washed and drained)
1½ cups cucumber, peeled and cut into thin strips
½ cup spring onions, diced

For the garnish:

3 tablespoons roasted peanuts(to be mixed into a dressing)
2 tablespoons lemon juice
1 tablespoon castor sugar
2 tablespoons olive oil
½ teaspoon mustard powder
salt and pepper to taste

For the dressing:

Shake the ingredients thoroughly in a closed bottle.

Chill and use as required.


Method :

Combine the bean sprouts, cucumber and spring onions in a bowl and chill.

Just before serving, add the dressing as required and toss.

Serve immediately, garnished with roasted peanuts.

Source and Image Copyright : MSN India

Indian Juice Recipe - Pomegranate Spritzers (Anar Juice)

It is the season for a refreshing cocktail that's extra easy to make and perfectly suited for a brunch. This recipe calls for pomegranate syrup, which can be found at larger supermarkets.

Ingredients :

1 cup pomegranate syrup

1 - 750 ml bottle fruity white wine, such as Riesling or Chardonnay(about 3 cups) chilled

1 cup sparkling water chilled

Pomegranate seeds for garnishing (optional)

Blood orange wedges (optional)

Directions :

- Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.

- In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water.

- Pour wine mixture into each glass to serve.

- If desired, garnish each with pomegranate seeds and/or a blood orange wedge.

- If desired, add ice to the glasses and serve

Source : DSG Group

Indian Cake Recipe - Chocolate & Strawberry Eggless Cake

Chocolate and strawberry eggless cake

Ingredients :

250 gms sugar
250 gms maida (finely-milled wheat flour)
100 ml vegetable oil
10 gms baking powder
75 gms condensed milk-maid
400 ml water
25 gms cake gel
50 gms cocoa powder
250 gms fresh cream
200 gms dark Swiss Chocolate
150 gms strawberry filling
150 gms rich topping cream
150 gms fresh strawberry to decorate the cake

Method :

- Take a bowl and mis maida, cocoa powder, vegetable oil, baking powder, condensed milk-maid and sugar into a paste

- Bake the paste in oven for 30 to 40 minutes at 180 to 200 celsius temperature.

- Take fresh cream and dark Swiss chocolate, boil it on slow heat and let it cool down to make chocolate truffle.

- Once the cake is ready, cut it into 3 layers.

- Put chocolate truffle and strawberry filling in each layer.

- Cover the cake with chocolate. Then decorate as you wish with fresh strawberries.


Source - Chef J.P.Bhatt, Kwality group & TOI

Indian Soup Recipe - Egg Drop Soup

Ingredients :

• 2 Eggs

• 1 Egg yolk

• 4 Cups chicken broth, divided

• 2 tbsp Chopped fresh chives

• 1/8 tsp Ground ginger

• 1/4 tsp Salt

• 1-1/2 tbsp Cornstarch

How to make Egg Drop Soup :

• Reserve 3/4 cup of the chicken broth and pour the rest into a big saucepan.

• Combine salt, ginger and chives with it and bring it to a rolling boil.

• Take a small bowl and stir together the remaining broth and cornstarch till soft, keep aside.

• Take another bowl, whisk eggs and egg yolk together using a fork.

• Drizzle little egg at a time into the boiling broth mixture, carefully so the egg should cook immediately.

• Once the eggs have been dropped, add the cornstarch mixture slowly to it, keep stirring till the soup is the desired consistency.

Source : Email Forward of DilSeDesiGroup

Indian Snack Recipe - Crunchy potatoes

Crunchy Potatoes

Ingredients :

10-12 nos medium potatoes, cut in 1/2" wedges
2 cups water
Salt and
freshly ground pepper to taste

Topping :

* 2 tablespoons butter
* 2 tablespoons minced onion
* 1 clove garlic - minced
* 1/2 cup dried breadcrumbs
* 1/4 teaspoon basil
* 1/4 teaspoon thyme
* 1 tablespoon minced parsley
* 1 teaspoon paprika

Method :

To make topping, heat butter in cooker and slowly sauté the onion and garlic until onion has softened.

Stir in the breadcrumbs and all other topping ingredients; season with salt and pepper.

Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato wedges in a steamer basket and sprinkle with salt and pepper.

Pour broth or water into the cooker and lower steamer basket. Or simply bake in the oven.

Close lid, bring to high pressure and cook for 4 minutes.

Release pressure according to manufacturer' s directions, open lid and remove potatoes onto plate.

Sprinkle with bread crumb mixture and serve hot with sauces of your choice.

South Indian Lady’s Finger Curry ( Bendakaya Gojju)

Bendakaya Gojju ( South Indian Lady’s Finger Curry )

INGREDIENTS :

Bendakaya / Lady Finger / Okra – ¾ cup
Cocunut grated – 1 cup
Onion – 1 small, chopped
Jaggery – ½ tsp
Tamarind extract – ½ tsp
Salt
Sambar Powder – 2 tsp
Chopped Coriander leaves – quarter cup
Curry leaves – 5~6 leaves
Mustard ½ tsp
Asafoetida (Hing) – 1 big pinch
Ghee / Oil

METHOD :

Heat oil in the pan and fry onions till golden brown in colour.

Set it aside to cool. Combine coconut, onion, jaggery, sambar powder, tamarind and coriander in a blender and grind it into a smooth paste.

Heat ghee/oil in a thick bottomed pan.

Add mustard, curry leaves and Asafoetida (hing).

Once it stops spluttering, add the ground masala.

Cook till fragrant. Now add bendakaya (lady finger), check salt and serve.

Source : TOI

Indian Snack Recipe - Cheesy Bites

Ingredients

300 gm cottage cheese crumbled
2 big potatoes boiled and mashed
2 big slices of bread
1 onion finely chopped
2 green chillies finely chopped
2 tablespoon corn flour
2 tablespoon coriander leaves finely chopped
Oil for shallow frying, salt and pepper to taste

Method

Place the bread slice in water just enough to soak them for about a minute.

Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.

Mix the cottage cheese, potato, onion, green chillies, corn flour, chopped coriander leaves, bread pieces, salt and pepper. Shape the mixture into patties.

Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. 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.

Indian Cake Recipe - Pineapple upside down cake

Pineapple upside down cake

INGREDIENTS :

Yellow unsalted butter 200 gms
Icing sugar 150 gms
Eggs 6
Flour 250 gms
Baking powder 1/2 tsp
Pineapple essence 1 tsp
Vanilla essence 1 tsp
Brown sugar 150 gms
Canned pineapple 5 slices


PROCEDURE :

- Take a round cake tin and grease with soft butter and put brown sugar in the bottom.
- Lay thin pineapple slices over the brown sugar.
- Cream butter and sugar together until the butter becomes fluffy and turns offwhite in colour and the sugar is completely is completely dissolved.
- Add eggs one by one by whisking continuously.
- Add the essence and fold in the flour, gently at one go along with the baking powder.
- Pour the cake mixture over the pineapple slices and tap the mould on the worktable on the work table to settle the mixture.
- Bake at 230 deg centigrade for 35 minutes.
- When baked remove from the oven and cool it.
- De mould when it is warm.
- Serve with vanilla ice-cream.

Indian Salad Recipe - Seven Cup Salad

Seven Cup Salad

INGREDIENTS :

1 cup grated coconut
1 cup cottage cheese
1 cup sour cream
1 cup crushed pineapple (juice and all)
1 cup fruit cocktail, drained
1 cup miniature marshmallows

METHOD :

Blend ingredients together.
Refridgerate until cold.
Serve.


Source : This recipe is by Shelby - Age 10.

Indian Starter Recipe - TULSI PANEER VEG. KABAB

TULSI PANEER VEG. KABAB

INGREDIENTS :

200 gm paneer (cubed),
50 gm cheese (grated),
5 gm green chilli paste,
10 gm cashew nut paste,
25 gm cheddar cheese (grated),
25 gm hung curd,
10 gm cream,
3 gm white pepper,
5 gm salt,
10 ml sesame oil,
25 tulsi paste


METHOD :

Mix cheese, green chilli and basil paste.

Silt cubed paneer half way and stuff paste into it.

In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil.

Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

Indian Non-Veg Recipe - Punjabi Fish Fry

Ingredients :

Fish - 200 gms
Rice flour - 9 tsp
Salt to taste
Oil to fry sufficently

To grind :

Onion - 1/2
Tomato - 2
Jeera - 1 tsp
Chilli powder - 1 tsp(Depending upon taste and sharpness of chilly powder)
Garlic - 7 pieces
Ginger - 10 Gms
Green coriandor- to taste
Lemon - to taste (slight only)
Curd- 50 gms
Grind and mix them well

To marinate :

Cut the fish into small pieces
Add the ground paste along with the Rice flour
Add salt to taste
Let it marinate for about an hour

To fry :
Heat some oil and deep fry the fish
Serve it with tomato sauce.

Source : Naina Jani, Desi Group

Indian Snack Recipe : Chocolate coated doughnuts

Chocolate coated doughnuts

INGREDIENTS :

25g fresh yeast

1/2 cup (125ml) tepid water

2 tablespoons flour

1 tablespoon sugar

For the dough

2 eggs

1 egg yolk

1/4 cup (50g) sugar

60g butter, softened

1 tablespoon finely grated lemon rind

1 tablespoon vinegar

3 cups (360g) flour

1 teaspoon salt

For the coating

200g couverture chocolate

PREPARATION :

Blend the yeast with the tepid water until smooth.

Add sugar and flour, mixing well and cover.

Set aside for 10 minutes to let it rise.

Stir together the eggs, sugar, butter, lemon rind, and vinegar in a large bowl.

Add the yeast batter and sift in flour and salt.

Mix well with a wooden spoon to make a soft dough that leaves the sides of the bowl clean.

Turn the dough on to a floured surface and knead well with floured hands until smooth, elastic and no longer sticky.

Shape the dough into a ball, put it in a large greased bowl and cover to prevent a skin forming.

Leave to rise in a lukewarm place until it has doubled in size.

Roll out all dough to a 1cm thick rectangle and cut out nuts with a floured cutter.

Place them on a greased baking sheet, cover and leave to prove for some minutes until spongy.

Fry in hot oil over medium heat, until golden.

Drain on absorbent kitchen paper.

Set aside to cool before coating with chocolate.

Source : Email forward from nainajani

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Indian Non-Veg Recipe - Seekh Kabab

Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. Here we are using lamb mince but you can use any kind of meat according to your taste. Lamb Seekh kebab and beef seekh kebabs are the most popular.

Ingredients :

450 gm (1lb): Lamb mince

Following should be all chopped together:

2 medium size: Onions
5 cloves: Garlic
1.5cm: (0.5 inch) of ginger
1-2: Green chilli (de-seeded)
2-4 sprigs: Fresh coriander

Dry Masala :

2-3: Cardamoms (small, green, ground)
1-2: Cardamom (Black, ground large)
A pinch to 1/2 a tbs: Chilli powder
1/2 a tbs: Salt
1/2 a tbs: Garam masala
1/2 a tbs: Cumin seeds (whole)
1 tbs: Dry coriander

Method :

* Put all the mince lamb in a large bowl.

* Add chopped onions, garlic, ginger, chillies and coriander.

* Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

* Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

* Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

* Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Source & Image Copyright : Mrs. Chatterjee

Low-Fat Healthy Snack - Tuna and Caper Sandwich

Quick Bite - A low-fat, healthy snack - Tuna and Caper Sandwich

Preparation Time : 15 minutes

Serves : 1

INGREDIENTS :

Brown Bread : 3 slices
Cucumber sliced : 15 gms
Tomato sliced : 15 gms
Horse radish cream : 10 ml

For Tuna mixture :
Tuna Fish flakes : 30 gms
Caper chopped : 5 gms
Shallots chopped : 5 gms
Celery chopped : 3 gms
Mayonnaise : 10ml

METHOD :
For Tuna mixture :
~ Drain that extra oil from the tuna can and place in a bowl.
~ Mix capers, shallots and celery with mayonnaise.

For Sandwich :
~ Toast the brown bread slices, and smear with horseradish cream.
~ Place the sliced cucumber, tomato and tuna mixture in between the slices of bread.
~ Place it in three larts, on on top of the other.


Source : Quick Bite, TOI

Indian Soup Recipe : Leftover Turkey Soup

Ingredients :

• 2 Cups leftover turkey, cut

• 1 Can chicken broth

• 2 Celery stalks, chopped

• 3 tbsp Fresh parsley, finely chopped

• 1/2 Onion, chopped

• 3 -1/2 Cups water

• Salt and pepper, to taste

How to make Leftover Turkey Soup :

• Take a large pot and add water and chicken broth to it.
• Bring it to a boil.
• Add turkey, onion, celery, and parsley, boil it.
• Now reduce the heat.
• Simmer for about 10 minutes.
• Add pepper and salt to taste.

Source & Image Copyright : Indobase.com

Indian Chicken Recipe - Dum Chicken

DUM CHICKEN

Ingredients :

- Curd to coat the chicken
- A pinch of turmeric
- 1 stick of ginger, roughly chopped
- Few cloves of garlic as per tate, roughly chopped
- 2-3 onions, roughly chopped
- 2-3 tomatoes, roughly chopped
- 2-3 green chillies
- Slat as per taste
- Some whole spices – cloves, bay leaf, aniseed, saffron if you wish,
- 1 tsp powdered garam masala

Method :

- Coat the chicken with the curd and spice powders
- Marinate for about 1 hour
- Put in everything into a cooking vessel (handi). This dish uses absolutely no oil and water.
- Seal the handi with wheat flour (Atta) and let it cook in its own juice for about 45 mins to an hour.
- At the end, you have a soupy consistency - dum chicken.

Source : TOI