Indian Snack - Breakfast Recipe - Chocolate Chip Cookies

Chocolate Chip Cookies





Ingredients :



2 1/4 cups flour


1 teaspoon salt


1 teaspoon baking soda


2 sticks butter, softened


1 cup granulated sugar


1 cup packed brown sugar


2 large eggs, beaten


1 tablespoon vanilla


1/2 cup unsweetened cocoa


2 cups chocolate chips, 2 Hershey's chocolate bars, chopped
 1 cup chopped walnuts (optional)



Method :Preheat oven to 375 degrees.

In a bowl stir together flour, salt, and baking soda.

In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa.

Gradually stir flour mixture into butter mixture and mix until combined.

Stir chocolate chips and walnuts, if using, and stir to distribute evenly.


For cookies :  Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.


For bars : Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
 

Indian Snack Recipe - Almond Honey Popcorn

ALMOND HONEY POPCORN



Ingredients :

Softened butter
1 1/4 C. sliced almonds
4 qt. popped popcorn
1/2 C. butter
1 1/2 C. honey
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla extract


Method :
Butter a large bowl with softened butter.
In the bowl toss together the almonds and the popped popcorn.
In a saucepan with high sides, melt the butter.
Add honey and salt.
Bring to a boil, stirring constantly and allow to boil for five minutes.
Remove from heat and stir in baking soda and vanilla extract.
Pour over popped popcorn and stir to coat.
Place on large cookie sheet and bake at 300ºF for 30 minutes, stirring every 10 minutes.
Remove from oven, loosen from pan and cool.
Yields 4 quarts.

Int'l Desert Recipe - Apple Upside-Down Cake

Apple Upside-Down Cake

You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake. Alternatively, use a 10-inch ovenproof stainless steel skillet (don't use cast iron) to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the batter (it's OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don't have either a 2-inch high cake pan or an ovenproof skillet, use an 8-inch square pan.

Ingredients :

Topping

4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan

4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored

2/3 cup packed light brown sugar (4 2/3 ounces)

2teaspoons juice from 1 lemon

 

Cake

1 cup unbleached all-purpose flour (5 ounces)

1 tablespoon cornmeal (optional)

1 teaspoon baking powder

1/2 teaspoon table salt

3/4 cup granulated sugar (5 1/4 ounces)

1/4 cup packed light brown sugar (1 3/4 ounces)

2 large eggs

6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly

1/2 cup sour cream

1 teaspoon vanilla extract

 

Method :

FOR THE TOPPING :

1. Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside.

Adjust oven rack to lowest position and heat oven to 350 degrees.

2. Halve apples from pole to pole.

Cut 2 apples into 1/4-inch-thick slices; set aside.

Cut remaining 2 apples into 1/2-inch-thick slices.

Heat butter in 12-inch skillet over medium-high heat.

When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.)

Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer.

Transfer apple mixture to prepared pan and lightly press into even layer.

Set aside while preparing cake.

FOR THE CAKE :

3. Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside.

Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.

Slowly whisk in butter until combined.

Add sour cream and vanilla; whisk until combined.

Add flour mixture and whisk until just combined.

Pour batter into pan and spread evenly over fruit.

Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

4. Cool pan on wire rack 20 minutes.

Run paring knife around sides of cake to loosen.

Place wire rack over cake pan.

Holding rack tightly, invert cake pan and wire rack together; lift off cake pan.

Place wire rack over baking sheet or large plate to catch any drips.

If any fruit sticks to pan bottom, remove and position it on top of cake.

Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

Notes :

1. PRECOOK APPLES

Precook half of apples in butter to deepend their flavor and reduce their volume, allowing more to be added.

2. ADD FRESH APPLES

Add raw apples, brown sugar, and lemon juice to pan, then cook briefly to preserve fresh flavor.

3.PRESS INTO PAN

Transfer apple topping to cake pan and gently press into even layer.

4. ADD BATTER AND BAKE

Spread batter over apple topping and bak

5. SET AND COOL

Let cake cool in pan for 20 minutes to help set apple topping, then transfer to cooling rack to keep cake bottom dry.

 

 

Indian Veg. Punjabi Recipe - Sarson Ka Sag

SARSON KA SAAG





Ingredients :


500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder



Method :


-> Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.


-> Chop ginger, garlic cloves and chillies.


-> Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.


-> Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.


-> Add the ground saag and simmer the flame. Cook for few minutes.


-> Add the maize flour, red chilli powder, sugar and stir well.


-> Serve hot with paratha or makki ki roti.

Indian Sweet Recipe - Mitha Khaja

Mitha Khaja





Making time : 45 minutes


Makes : 20-25 pieces




Ingredients :




1 1/2 cup maida (plain flour)


1/2 cup jaggery


1 cup water


1/4 tsp. cardamom powder


1 tbsp. ghee


ghee to deep fry




Method :




1.    Heat the water and jaggery till all of it dissolves in the water.


2.    Strain and cool a bit.


3.    Mix the cardamom powder and ghee in the flour.


4.    Knead the flour with the jaggery water.


5.    The dough should be stiff but pliable.


6.    Break into approx. 20 parts.


7.    Knead each with palm and roll into 4" rounds.


8.    Make many tiny slits with knife or fork on each on both sides.
 
9.    Keep them aside on a clean cloth for an hour or so to dry a bit.


10.   Deep fry in hot ghee on low flame till light golden in colour.


11.   Drain and cool for a while.


12.   The khajas will become crisper and harder as they cool.


13.   Store in airtight container after cooling completely.

Indian Non-Veg Recipe - Chicken Handi

Chicken Handi




Ingredients :


• 300 gm Chicken
• 2 Onions
• 150 gm Oil
• Salt to taste
• 250 gm Butter
• 1 Tomato chopped
• 3 Green Chilli, sliced
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 tsp Coriander powder
• Fresh Coriander leaves
• 100 gm Cashew nuts paste
• 150 gm Ginger-Garlic paste



Method :


1. Heat oil in a pot (handi).

2. Fry onions until light brown. Put in the chicken pieces and stir for 3-4 mins.

3. Add to it, ginger and garlic paste, chopped tomato, sliced green chilies, cashew nut paste and stir for a while.

4. Add red chili powder, turmeric powder, coriander powder, coriander leaves, butter and salt to taste.

5. Add some water according to requirement.

6. Cover and cook on slow fire until chicken is cooked.

7. Garnish with coriander leaves.

Tip: For tenderizing soak chicken in buttermilk, cream or yogurt.

Indian Chutney Recipe - Sweet Mango Chutney

Sweet Mango Chutney

Ingredients :

3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)

2 tsp sugar or jaggery

1 tsp lime juice

5 large dates, pitted

1 tsp cumin seeds, roasted

1/2 tsp coriander seeds, roasted

Salt to taste

2 tsp cooking oil

Method :

Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

Drain, mash well and set aside to cool.

Blend together the rest of the ingredients with  the mango without adding any water, to a smooth paste.

Adjust salt if needed.

Remove from blender and store in an airtight container.

This chutney keeps well for over a week when properly stored in the fridge.

 

Peel the mango and cut it into small chunks.

Indian Drink Recipe - Tropical protein Shake

Tropical Protein Shake Recipe





Ingredients :
4 strawberries, frozen
½ a banana, frozen
½ a mango
2 tbsp pina colada mix, frozen
1 tbsp protein powder
1 tsp flax oil
1¼ cup water
6 cubes of ice


Method :


Blend all of the above ingredients in a blender until mixed thoroughly and serve in a tall glass.
 
 

Indian Sweet Recipe : Almond Pudding

Almond Pudding (Badam Phirni)

Ingredients :

 

2 cups milk

2 tbsp rice

3 tbsp sugar

1/4th cup blanched almonds (sliced)

1 tsp green cardamom (crushed)

1/2 tsp kewra essence

silver or gold foil paper (varak)

Method :

Soak rice in water for few hours, then drain water and grind rice into a smooth paste.

In a non-stick saucepan bring milk. Over a moderately low heat add rice, sugar and cardamom and stir constantly till milk turns thick.

Remove from heat and add almonds.

Put in serving bowl and chill.

Garnish the badam phirni with silver or gold foil paper (varak) and serve.

 

 

Indian Vegetable Recipe - Vegetable Pie

Vegetable Pie

 Ingredients :

2 cups plain flour (maida)

100 gms. chilled butter

1/2 tsp. salt

chilled water

For Filling

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc,  All or any)

2 onions

1 tomato

2 green chillies

1/2" piece ginger

1 tbsp. oil

1/2 tsp. red chilli powder

1/2 tsp. curry masala (or garam masala)

1 tbsp. cream

1 tsp. corn flour

salt to taste

Method :

Sieve together flour and salt.

Add chilled butter. Mix with fork till mixture is crumbly.

Sprinkle chilled water over it.

Quickly, with light hand mix the dough into a lump.

Do not over knead.

Chill dough for 15 mins. in a plastic bag.

Roll dough into 4" thick round.

Place over a greased pie plate.

Prick with a fork all over.

Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.

Finely chop green chillies.

Chop and boil other vegetables.

Heat oil in a skillet, add the grated vegetables and chillies.

Cook for 4-5 mins. Stirring occasionally.

Add all other ingredients except cream.

Cook till the water evaporates and curry is thick.

Sprinkle a little cornflour over the crust.

Pour and spread the filling in the shell.

Pour cream all over.

Bake for 8-10 mins. in pre-heated oven.

Slice and serve warm.

Indian Snack Recipe - Rawa Dosa

Crispy Rawa Dosa


Ingredients :


rawa 500g
rice 500g
salt to taste
cumin seeds 1 tsp
curry leaves
onion 1 big
green chillies 2nos
sunflower oil


Method :


Mix rawa and rice and grind finely in the machine.
Whenever dosa is required, mix 2 cups of rawa rice mixture.
Add 1 table spoon of cumin seeds, little salt and water 
(note: water is added such that a liquid mixture is formed so as to make dosa).
Coarsely grind onion, green chillies and add to the batter.
Finely added curry leaves and make dosa in the pan with sunflower oil.
Keep in the pan till it gets roasted.


Source : food.sify.com

Indian Snack Recipe - Dhokla

Dhokla

Ingredients :

• 1" Ginger 

• 1 tbsp Oil 

• 1 tbsp Salt 

• ¼ cup Water 

• 3 Green Chillies 

• ½ cup Green Peas 

• 3/4 cup Chana Daal 

• Juice of one Lemon 

• Pinch of Asafoetida 

• ½ tbsp Mustard seeds 

• 1 tbsp grated Coconut 

• 3/4 tbsp Baking powder 

• Chopped Coriander leaves 

Method :

1. Soak chana dal and peas too if using dry peas in plenty of water overnight. 

2. Place peas, daal and water in a food processor or liquefier and blend until smooth. 

3. Add chillies, ginger, salt, baking powder and lemon juice and blend until mixed throughly. 

4. Pour the mixture into a greased thali or shallow cake pan, making sure mixture does not come more than three quarters of the way upin the pan. 

5. Place the thali/cake pan in a steamer. 

6. Cover and steam for 20 minutes. 

7. Remove from steamer and set aside for 5 minutes. 

8. Cut into squares and arrange on a plate. 

9. Heat oil in a small saucepan and add mustard seeds. 

10. When seeds start to splutter, add the asafoedita. Heat for another 2-3 seconds, pour over the cut dhoklas. 

11. Garnish each dhokla with grated cocunut and coriander leaves. 

Indian Sweet Recipe - MotiChur Ke Laddu

MOTICHUR LADDU




Ingredients :


2 cups besan
1 & 1/2 cup sugar
10 pods cardamom
1/2 cup raisins
Ghee or oil for deep frying




Method : 


Mix besan with 1 &1/2 cup water to make a smooth batter free from lumps. 
Powder cardamom and keep aside.
Fry raisins in a little ghee and keep ready. 
Make sugar syrup with sugar and 1 cup of water. 
Keep the syrup till its consistency reaches a long string stage. 
Hold a perforated ladle over oil.
Pour some prepared besan batter on the ladle and the drops will fall through the holes of the ladle on to the hot oil. 
Cook on low flame, stirring continuously. 
Continue till the batter is cooked.
Now mix boondi, sugar syrup cardamom powder, raisins and stir well.
When the mixture is cool, shape into laddus of desired size.




Source : Isam for DSDG

Indian Bread Recipe - Missi Punjabi Spicy Roti

MISSI PUNJABI SPICY ROTI



Ingredients :


1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water


Method :


1.     Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. 
2.     Break off bits and make small potato sized balls. 
3.     Roll to 3-4 mm thickness. 
4.     Roast on griddle (tawa) as for phulka. 
5.     Or after brown spots appear place direct on gas flame and puff, with help of tongs.
6.     Phulka also may be done similarly if puffing with cloth, feels difficult. 
7.     Apply ghee or butter
8.     Serve hot with sweetened mango preserve (chunda) or curds or jam. 


Source : DSDG

Indian Vegetable Recipe - Paneer Butter Masala

Paneer Butter Masala 


Preparation Time : 20
Cooking Time : 15
Serves / Makes : 6 


Ingredients :


Paneer: 800 gms
Tomato Puree: 1/2 cup
Onion paste: grind 2 meduim sized onions
Ginger/garlic Paste: 1 tblspn
Red Chillie Pdr.: 1.5 tblspn
Garam Masala: 2 teaspns
Sugar: 150 gms
White Butter: 100 gms
Water: 150 ml
Fresh cream:50 ml
Salt to taste
Green coriander springs for garnishing


Method :


1 Add butter to the paneer pieces and cook for 3 min.
2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.
3 Add the cooked paneer along with the above masala.
4 Add water and cook for 6-7 min
5 Add cream and cook for another 2 min.
6 Garnish with chopped coriander leaves.
7 Serve hot with Naans or any parotas/rotis 


Tips : 


The power level setting for the recipe is 60% or 540 degrees C.