Indian Veg Recipe - Creamy Spinach

Creamy Spinach  (Malai Palak)

Serves: 4

Cooking time (approx.): 20 minutes

INGREDIENTS :

2 tablespoon(s) ghee (clarified butter) / butter

4 dry red chillies

1 tablespoon(s) finely chopped ginger

2 green chillies slit

600 grams (about 24 oz.) tender spinach washed and finely chopped

1 teaspoon(s) sugar

salt to taste

2 tablespoon(s) cream

finely chopped fresh coriander to garnish (optional)

METHOD :

1. Heat the clarified butter in a heavy-based pan.

2. Add the whole dry red chillies and fry till they darken.

3. Add the ginger and fry till it is light brown.

4. Add the green chillies and fry briefly.

5. Add the chopped spinach, sugar, salt and mix well on high heat.

6. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream.

7. Garnish with chopped fresh coriander (optional).

TIP:

Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.

Source : Syvum

Indian Soup Recipe - Clear Onion Soup

Clear Onion Soup


Serves: 4
Cooking time (approx.): 12 minutes


INGREDIENTS :


2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste


METHOD :


1. Heat the butter in a pan. Add the chopped onion(s).
2. Saute on low heat for 8 minutes or till they are well browned.
3. Add the water, grated cheese and salt. Bring to boil on medium heat.
4. Add the cornflour and simmer on low heat for 4 minutes.
5. Top with a dash of grated cheese just before serving.
6. Serve hot with: fried bread pieces.




Source : Syvum

Indian Rice Recipe - Tomato Rice

TOMATO RICE RECIPE


INGREDIENTS :


2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water




METHOD :


Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.




Source : Indian Food Forever

Indian Cake Recipe - APPLE RAISIN CAKE

APPLE RAISIN CAKE RECIPE


INGREDIENTS :


3 cup Flour (no sifted)
2 cup Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Egg
2 tsp Baking Soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1/4 tsp ground Cloves
3 cup Apples (chopped and peeled)
1 cup Raisins (seedless)
1/2 cup Walnuts (chopped coarsely)
2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)




METHOD :


1.    Flour and grease 2 baking pans.
2.    Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
3.    Scrap bowl frequently.
4.    Combine in apples, raisins and walnuts. Stir well.
6.    Spoon batter into pans.
7.    Bake it at 350 degrees for 45 minutes. Let it cool in pans for about 10 minutes.
8.    Remove from pan. Let cool completely.
9.    Frost and fill with the whipped cream.


Source : Indian Food Forever

Indian Non-Veg Recipe - Grilled Spiced Chicken

SPINACH SALAD WITH GRILLED SPICED CHICKEN RECIPE


INGREDIENTS :


1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste




METHOD :


1. Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
2. Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
3. Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
4. Drain reserving shallots and oil both.
5. Drain shallots on paper towels and set aside.
6. Combine cooking oil, mustard, vinegar, pepper flakes and salt.
7. Grill chicken and let it cool.
8. Reduce into small size strips.
9. Grill mushroom caps after brushing it with dressing.
10. Let it cool slightly.
11. Cut into 1” strips.
12. Toss spinach with vinaigrette.
13. Top it with strips of mushroom, chicken and pepper.
14. Garnish with crispy shallots.
15. Serve.




Source : Indian Food Forever

Indian Snack Recipe - Spicy Beaten Rice mix

Spicy Beaten Rice Mix (Poha Chivda)

Thin beaten rice flakes tossed in a spicy tempering and stored in airtight jars to be enjoyed as and when required. Tastes best when served crisp with grated coconut and a sprinkling of sugar.

Serves : 4

Cooking time (approx.) : 5 minutes

Ingredients :

2 tablespoons oil

1 teaspoon(s) mustard seeds

1 teaspoon(s) cumin seeds

2 green chillies chopped fine

2 dry red chilli(es) broken into bits

2 tablespoon(s) peanuts

2 sprig(s) curry leaves

½ teaspoon(s) asafoetida powder

½ teaspoon(s) turmeric powder

4 cups thin variety beaten rice (patla poha)

salt and sugar to taste

grated coconut and sugar for garnish

Method :

1. Heat the oil in a pan.

2. Toss in the mustard and cumin seeds. Let them crackle.

3. Add the green chillies, red chilly pieces and the peanuts.

4. Fry on medium / low level for about 2 minute(s) or till the peanuts are aromatic.

5. Drop in the curry leaves, asafoetida and the turmeric powder. Fry briefly.

6. Stir in the beaten rice and toss on medium level for about 3 minutes or till it is well coated

with the oil and spices.

7. Sprinkle salt and sugar to taste and toss to mix on high level briefly till well heated through.

Remove from heat.

8. Let cool and store in an airtight jar.

TIP :

Chillies can be increased or decreased as desired.

It is better to prepare this dish in a bigger quantity and store for days oe even a month or two in airtight jars to retain the crispiness. Enjoy as and when required.

Serve garnished with: grated coconut and a sprinkling of sugar.

Source : Syvum

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

Method :

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.


Source : Indian Food Forever

Indian Salad Recipe - Green Peas and Carrot Salad

Green Peas and Carrot Salad

Serves : 4

Cooking time (approx.) : 5 minutes

INGREDIENTS :

2 big carrot(s) chopped

1 cup(s) green peas shelled

1 big onion(s) finely chopped

1 green chilli(es) crushed with salt

a few mint leaves chopped.

salt, pepper and lemon juice to taste.

fresh coriander or parsley to garnish

METHOD :

1. Boil the carrots and peas with water on medium / low heat for about 5 minutes or till they are cooked but firm. Cool.

2. Now add the chopped onions, chillies, mint leaves, salt, pepper and lemon juice. Mix well.

3. Garnish with finely chopped fresh coriander / parsley.

4. Serve cold.

Source : Syvum

Indian Snack Recipe - Spicy Sev

Spicy Sev


Making time : 15-20 minutes

Makes : 250 grams approx.


Ingredients :

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method :

1. Mix the chilli, oil, salt and seeds into the flour.
2. Add enough water to make a dough which is quite gooey.
3. It should not be pliable but sticky.
4. Grease the inside of a Sev-press, fill with the dough.
5. Press into hot oil, and fry lightly on both sides.
6. Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.

Note : A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.


Source : DSD Email Group

Indian Non-Veg Recipe - Liver Fry

Liver fry

Preparation time : 30 minutes

Serves : 2

INGREDIENTS :

500 grams liver,

1 big onion,

1 tablespoon cumin seeds,

1 tablespoon saunf or aniseeds,

2 tablespoons oil and

salt and pepper to taste.

METHOD :

1. Cut the liver into small cubes and keep them aside.

2. Take a tava or a flat pan and dry roast the cumin seeds and saunf.

3. When they become brown an aroma will rise.

4. Turn of the flame and powder these and keep it aside.

5. Finely slice the onion. Now take a frying pan and heat up some oil.

6. When the oil is hot add the onions and sauté till they are dark brown.

7. Ensure that you don’t burn or roast the onions.

8. Now add the liver and cook till the liver is tender.

9. Avoid adding water but if required add a spoon of water at a time.

10. When the liver is cooked sprinkle the cumin-saunf powder and salt and pepper to taste.

11. Mix it all up nicely and remove from flame.

12. Serve with curd rice.

Source : Best Indian Cuisines

Indian Veg Recipe - Ladies Finger & Potato

Quick Ladies finger and potato

Preparation time : 10 minutes

Serves : - 2

INGREDIENTS :

1 medium sized potato,

200 grams ladies-finger,

1 small tomato,

1 table spoon oil,

1 teaspoon turmeric,

1 teaspoon red chilly powder,

1 pinch cumin seeds,

Salt to taste.

METHOD :

1. Cut the potato into cubes and the ladies finger into small pieces.

2. Take a frying pan and pour one table spoon oil.

3. Add the cumin seeds once the oil is well heated.

4. Fry till they are golden brown, and then add the potato cubes and ladyfingers pieces.

5. Add the turmeric, red chilly powder and salt.

6. Stir well and cover with a lid.

7. Cook on low flame stirring now and then.

8. After five minutes beat the tomato in the mixer and add it.

9. Cook till the oil starts coming out by itself. Turn off the flame.

10. Garnish with coriander leaves and serve.

Source : Best Indian Cuisines

Indian Breakfast Recipe - Paneer Sandwitch Recipe

PANEER SANDWICH RECIPE

Ingredients :

1 loaf Bread

1/2 cup grated Paneer (Cottage Cheese)

1 Tomatoes

1 Onions

2 Green chillies

1/4 tsp Red chilli powder

Salt to taste

Butter as needed

Method :

1. Chop onions, chillies and tomatoes.

2. Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.

3. Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.

4. Put this in sandwich toaster until the bread turns crispy and brown.

5. Serve with ketchup.

Source : Indian Food Forever

Indian Drink Recipe - Golden Shake Recipe

GOLDEN SHAKE RECIPE

Ingredients :

1 cup pineapple juice (annanas ka ras)

1 cup orange juice (santre ka ras)

2 cup milk (doodh)

1 cup fresh cream

6 tbsp sugar

crushed ice

Method :

1. Mix sugar in pineapple and orange juice and mix well.

2. Mix milk in it.

3. Put some crushed ice in glass.

4. Fill shake in the glass and pour some cream on the top.

5. Serve yummy chilled shake.

Source : Indian Food Forever

Indian Vegetable Recipe - Potato in Curd Gravy

Potato in Curd Gravy

Making time: 30 minutes.
Makes for: 5

Ingredients :

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania 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.
2. Mash 3-4 pieces fine with hand. Keep both aside.
3. Mix all the dry masala in 1/4 cup water.
4. Heat oil. Add the seeds (cumin and mustard).
5. When they splutter, add ginger-garlic, chilli and curry leaves.
6. Add the masala mixture and fry for 2 minutes.
7. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
8. Stir continuously after adding curd.
9. Add the remaining water and all the potato and flour. Stir well.
10. Boil and simmer for 10 minutes or till gravy thickens
11. Garnish with chopped coriander.
12. Serve hot with thin wheat chappaties and rice.

Indian Rice Recipe - Peas Pulao

Peas Pulao

Ingredients :

6 cups of cooked white basmati rice

1 1/2 cups of frozen green peas, thawed

1 small onion sliced

1 tsp jeera(cumin) seeds

3 garlic flakes, crushed finely

1 small piece of ginger, crushed finely

1-2 cloves

1 small piece cinnamon, broken into pieces

2-3 cardamoms

2 tablespoon ghee(clarified butter)

Salt to taste

2 tsps coriander leaves , chopped finely

1 tablespoon cashewnuts, chopped

Method :

1. Heat the ghee in a non stick pan and add the ginger-garlic paste.

2. When it browns, add the cardamoms, cinnamon, jeera, cloves and onions.

3. Fry till the onions turn transparent.

4. Now add the peas, cashewnuts and the coriander leaves and mix well.

5. Cook on low heat till the peas are cooked.

6. Mix in the cooked rice and heat through.

7. Eat when hot with a vegetable or meat side dish.

Indian Drink Recipe - Chocolate Shake

Chocolate Shake


Ingredients :

4 cup Cold Milk
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice


Method :

1. Blend milk and cocoa powder in a blender for few seconds.
2. Add ice-cream and crushed ice
3. Blend again for few more seconds.
4. Serve chilled with crushed ice.

Indian Snack Recipe - Baked Bread Rolls

Baked Bread Rolls

Ingredients :

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method :

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.


Making time : 10 minutes (excluding chilling and baking time)
Makes : 6 rolls

Indian Non-Veg Recipe - Green Onion Bhurji

Green Onion Bhurji

Ingredients :

4 small bunches of green onions (onion bulbs with the leaves on)
3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder
Salt
Oil


Method :

1. Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Keep aside
2. Chop the leaves finely.
3. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.
4. Add the chopped leaves and mix well.
5. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
6. After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.
7. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.
8. Add salt to taste . Serve piping hot.


Note : Do not add any water to the onion leaves. They should cook in their own
juice.

Indian Bread Recipe - Makkai Ki Roti

MAKKAI KI ROTI RECIPE

Serves : 6 people
Preparation Time: 15 minutes
Cooking Time: 25 minutes


INGREDIENTS :

150 grams cornmeal (makkai ka atta)
300 ml water
3 tablespoon sunflower oil
150 grams chapati flour
3 teaspoon green chillies chopped
1 teaspoon salt
1 teaspoon sugar
Some oil for rolling dough
Some oil for frying

METHOD :

1. Bring the water to a boil in a small saucepan.
2. Remove from heat and add half the oil to it.
3. Add the cornmeal, stirring constantly to avoid lumps.
4. Cover and put over very low heat for 4 minutes.
5. Remove from heat, mix in the remaining oil and leave to cool.
6. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.
7. Now add the chappati flour and mix in well to avoid lumps.
8. This should produce a semi-stiff dough. Add more water if necessary.
9. Pour some sunflower oil into a saucer, spread a little onto a clean work
surface and rub some onto a rolling pin.
10. Divide the dough into 16 equal pieces and roll them into balls.
11. After dipping one of the dough balls into the saucer of oil to coat it, place
it on the oiled work surface, and using the oiled rolling pin, roll it into a
disc about 2 mm thick.
12. Pour about a tablespoon of oil into a medium sized frying pan and heat over
medium heat.
13. When the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes
or until it turns golden brown on the side facing the pan.
14. Flip the roti over and again fry for 2-3 minutes. The rotis look much like
parathas.
15. Repeat steps 5, 6 until all the dough balls are converted into rotis.

Indian Raita Recipe - Burhani Raita

Burhani Raita

Ingredients :

500 gms yoghurt;
50 gm roasted garlic (chopped);
10 gm black salt;
10 gm black pepper powder;
10 gm roasted cumin powder;
2 gm clove powder


Method :

Beat the yoghurt in a bowl.

Add roasted garlic, black pepper powder, cumin powder, clove powder and whisk gently.

Season the raita with ghee and a pinch of clove powder.