Oriental Chicken Wings

ORIENTAL CHICKEN WINGS

Ingredients :

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley

Method :

Remove wing tips and cut wings in half at the joint.

Mince garlic and scallion.

Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.

Add wings and turn to coat.

Marinate at least 30 minutes, turning twice.

Put larger wings at the edge of the dish.

Cover with plastic and vent.

Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer.

Transfer wings to a serving plate.

Return marinade to oven and cook, partially covered on high for 2 minutes.

Pour marinade over wings and turn to coat.

Sprinkle with sesame seeds, scallion and coriander.

Indian Snack Recipe - Crispy Rawa Dosa

Crispy Rawa Dosai Instant

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 : Sify Food

 

Indian Sandwich Recipe - Grilled Mushroom Sandwich

Grilled Mushroom Sandwich



Ingredients:


4 Toasted buns
4 Portobello mushroom
2 Garlic flakes
4 Leaf lettuces
1/2 Cup vinegar
Mozzarella cheese
1 tsp Pepper
Salt to taste




Method :

Chop the garlic flakes.


Mix olive oil, chopped garlic, vinegar, pepper and salt.


Marinate Mushrooms in this mixture for 2 hours.


Grill the marinated mushrooms till they turn soft.


Spread chesses slice on buns.


Top with a mushroom and lettuce leaf.


Top with another bun.


Read lovely Christmas Recipes at our CHRISTMAS RECIPE BLOG

Indian Chutney Recipe - Hot Mango Chutney

Hot Mango Chutney




Ingredients :


3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil




Method :


Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Drain, mash well and set aside.
Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
( This is how powders are traditionally made. But if you are of the impatient kind, go ahead
and use the grinder but make sure that the powder is a little coarse. )
Set aside.
Heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
Bring to a boil on a low flame.
Remove from heat and let it cool to room temperature.
Store in an airtight container.
If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
Store it in airtight containers in the fridge.


Read Lovely Christmas Recipe on our CHRISTMAS RECIPE BLOG

Indian Breakfast Recipe - Gobi Parantha

Gobi Parantha

Ingredients :

½ cup Cauliflower(grated)
1 no. Green Chilies(chopped)
1 bunch Coriander leaves(chopped)
¼ tsp. Red Chili Powder
¼ tsp. All spice powder
50 gms. Flour
1 tbsp. Clarified Butter
Salt to taste




Method :

Knead flour adding some water.


Also squeeze water out of cauliflower and then mix spices in it.


Make one 4 inch chapati size roti and place mixed grated cauliflower, green chilly, coriander leaves and other spices mixture on that rolled chapatti.

Make another chapati of the same size and cover the first one securing the ends.


Heat a flat pan and fry the paratha on both sides using desi ghee till golden brown.


Serve hot with yogurt/butter. 
 
 

Indian Non-Veg Recipe - Kohzi Curry (Chicken Curry)

Kohzi Curry (Chicken Curry)


Ingredients :


chicken - 1 kg
onions - 3-4
garlic - 5-6 cloves
ginger - 1 piece
green chillies - 5-6
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon
red chilli powder - 2 teaspoon
tomato - 3nos
coconut milk - 1 cup
curry leaves - 1 stalk
oil - as required
garam masala powder - 2 teaspoon
salt - to taste


Method :


Cut and clean the chicken in big pieces.


Slice the onions, slit green chillies, ginger and garlic.


Heat a pan and add oil and sliced onion and fry till transparent.


Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.


Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for


some time and add the chopped tomatoes, curry leaves and fry for some time.


Add the chicken and fry for a few minutes and add salt


Cover the pan and cook on slow fire till chicken is cooked.


When chicken is cooked add coconut milk and heat for few minutes and remove from fire.


Serve with aripathiri or rice chapathi.




Source : Sify Food

Non-Veg Recipe - Baked Potato with Spicy Chicken Topping

Baked Potato with Spicy Chicken Topping



Ingredients :

4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
1 lb. boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins

Method :

Scrub potatoes, dry and prick with fork. Cook.

In a large skillet, heat oil and saute almonds until golden brown.

Add onion and garlic. Saute until tender.

Add chicken and cook, stirring, until chicken turns white.

Sprinkle with flour and mix well.

Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco.

Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens.

Stir in raisins.



Simmer 3 minutes.
 
Spoon over blossomed potatoes.
 

Fruit Drink Recipe - Banana Nut Smoothie

Banana Nut Smoothie




Makes 4 (1 cup) servings




Ingredients :


2 bananas, ripe
2 cups pineapple juice
2 Tbsp creamy peanut butter
2 tsp plain yogurt
1 ½ tsp vanilla extract
6 ice cubes
1 tsp nutmeg




Method :


Combine all ingredients, except nutmeg, in blender.


Cover and run on high until smooth and well-blended.


Sprinkle with nutmeg.




Nutritional analysis per serving:


calories 191,
protein 3g,
fat 5g,

percent calories


from fat 21%,
cholesterol 0mg,
carbohydrates 35g,
fiber 2g,
sodium 46mg
 
 
Source : Career Builders Club
 

Indian Breakfast Recipe - Banana French Toast

Banana French Toast



Ingredients :


Allpurpose flour(Maida) - 1 cup
Bread slices - 8
Milk - 1/2 cup
Oil or butter - to fry
Powdered sugar - to taste
Ripe banana - 2 no.
Sugar - 2 tbsp
Vanilla - 2 tsp


Method :


1)In a blender, place banana, flour, sugar and vanilla.


2)Blend smooth and then add enough milk to make a batter consistency.


3)Dip both sides of the bread in the batter to coat evenly.


4)Fry in hot oil or butter, turning once to brown each side nicely.


5) Watch carefully as this tends to burn easily.


6)Drain on paper towel and serve immediately.


7)Dust with powdered sugar, if desired.




Source : VahRehVah

Indian Vegetarian Recipe - Vegetable Kurma

VEGETABLE KURMA

Ingredients :


2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger



Method :


1.     Put a reasonable sized vessel on the range and heat oil.
2.     Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3.     Add onions and green chilies and fry till onions turn brown.
4.     Add garlic + ginger paste and fry for a minute or so.
5.     Add vegetables and fry for about 3 minutes.
6.     Add Water (about a cup or two).
7.     Let the vegetables + turmeric powder cook.
8.     If you are using canned or frozen vegetables skip the above step.
9.     Add coconut paste, khus-khus, salt and wait until cooked.


(Note: Cook on low heat.)

Indian Starter Recipe - Kathal Ke Shami

KATHAL KE SHAAMI

Serves 4



Ingredients :


500 gms Raw tender jackfruit
3/4 cup Bengal gram split (chana dal, soaked)
2 tbsps deep fry Oil
2 Black cardamoms
4 Green cardamoms
3 Cloves
1 inch piece Ginger (chopped)
3 Green chillies (chopped)
Salt to taste
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 medium sized Onion (chopped)
Chaat masala to serve
1/4 cup Fresh coriander leaves (chopped)


Method :


1.    Apply oil to a knife and peel the jackfruit.
2.    Further cut it into two-inch cubes.
3.    Heat oil in a pan.
4.    Add black cardamoms, green cardamoms, cloves, ginger, green chillies and saut for a
       minute.
5.    Add jackfruit cubes, chana dal and mix.
6.    Add salt, turmeric powder, red chilli powder and just sufficient water.
7.    When the mixture comes to a boil, reduce heat and cover.
8.    Cook till both jackfruit and chana dal are soft. Drain excess water.
9.    Put the mixture in a blender and grind to make a paste, without adding any moisture.
10.  Add onions, chaat masala, coriander leaves and grind again.
11.  Transfer the mixture into a bowl.
12.  Grease your palms with oil, take a little mixture and shape into tikkis.
13.  Heat sufficient oil in a kadai and deep fry the tikkis till golden.
14.   Drain and place on an absorbent paper.Serve hot with green chutney.
 

Indian Snack Recipe - Indian Popped Corn

INDIAN POPPED CORN




Ingredients :

1 T. corn oil
1/4 to 1/2 C. corn kernels
1/4 to 1/2 tsp. salt
2 to 4 T. butter
1/2 to 1 tsp. pure ground chile

Method :

Use a heavy cast iron skillet with a lid.
Fill the skillet with a single layer of kernels, and heat the oil before you add the corn.
Use the smaller amount of ingredients for a 9−inch skillet, and use the larger amount of ingredients for a 14−inch skillet.
Heat oil in skillet over high heat until a test kernel pops.
Shake in the kernels, cover with a lid, and when you hear the kernels begin to pop, turn down heat and shake pan gently back and forth to keep the kernels moving.
When popping sounds cease, the corn is done.
Pour corn into a large bowl and sprinkle with salt.
Melt butter with the chile and pour over the corn. Mix with your hands.
Makes 2 to 4 cups, depending on size of skillet used.

Indian Breakfast Recipe - Cheese Omelette

Cheese Omelette




Ingredients :


2 eggs
1 onion (chopped)
2 tbsp milk
1 tbsp butter
1 tomato (chopped)
2 green chillies (chopped)
2 tbsp green coriander (dhania) (chopped)
2 tbsp cheese (grated)
salt and black pepper (to taste)


Method :


1.   Mix egg and chopped vegetables in a bowl.
2.   Beat with a beater, till fluffy.
3.   Heat butter in a microwave safe flat dish at 100% power for 30 secs.
4.   Pour in beaten egg and vegetables salt pepper into the dish and microwave at 80% power
      for 5-6 mins.
5.   Sprinkle grated cheese on the top and microwave at 80% power for 30 secs to 1 minute
      till the cheese melts.
6.   Serve hot with toasts and sauce/chutney.


Source : Sify Food

Indian Diwali Sweet Recipe : Shankarpala Recipe

Indian Diwali Sweet Recipe : Shankarpala Recipe




Ingredients :


1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry


Method :


Warm the water, sugar and ghee together till sugar dissolves.


Add maida and knead into a soft pliable dough.


Divide dough into 4 parts.


Roll into chappatis 1/3" thick.


Cut with a cookie cutter or knife into small diamond shapes.


Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.


Deep fry in hot ghee over slow flame till light golden brown.


Drain well and keep aside till cool.


Store in clean, dry containers.
 
 
Source : Recipes Indian

Indian Diwali Recipe - Cocunut Barfi

Coconut Barfi Recipe



Ingredients :


2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder



Method :


Mix both types of coconut in a large heavy pan.


Add Add milk and cook till bubbes appear.


Continue cooking, stirring continuously, for 10-12 minutes.


Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)


Pour into coconut, stirring gently and continuously.


Add butter, and continue stirring, till a soft lump is formed.


Empty into greased large plate, pat even very lightly.


Cool and cut into squares.


Cool and set completely before transferring to container.


Store in airtight containers.
 
 
Source : Recipes Indian

Indian Non-Veg Recipe - Tawa Chicken

Tawa Chicken

Ingredients :

10 nos. Chicken(skinless drumsticks)

8 cloves Garlic

2 tbsps. Lime juice

3 tsps. Red Chili Powder

2 tsps. Coriander powder

4 tsps. Spice mix for Tandoori

4 tsps. All spice powder

2 tbsps. Butter

Cilantro for garnishing

Salt to taste

Method :

Wash chicken and trim all fat.

Make small incisions in the chicken pieces.

Now take all the spices (except butter and coriander leaves) and mix them with chicken.

Keep it aside for 2 to 3 hours for marination.

Heat some butter in a non stick pan and fry 2 to 3 chicken pieces at a time.

Keep stirring occasionaly till the chicken is tender.

After all the chicken is done, take coriander leaves and fry them lightly in very little butter.

Garnish the chicken pieces with this sauce and serve as a side dish or appetizer.

Source : DSDG Emails

Indian Drink Recipe - Fruit n’ Yogurt Protein Shake Recipe

Fruit n’ Yogurt Protein Shake Recipe



Ingredients :


1 cup strawberries


½ cup of orange juice


1 cup low fat yogurt, vanilla flavor


1½ cups skim milk


2 scoops whey protein powder


1 tbsp honey



Method :

Place all the ingredients in a blender and blend until smooth.

Indian Veg. Recipe - Gobi Manchurian

Gobi Manchurian

Making time : 45 minutes

Makes for : 6

Ingredients :

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

Method :Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove.

Serve hot with noodles or rice.

Variations :

Dry manchurian can be made by omitting the gravy.

Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.

Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.

Fry as above and proceed as above.

Indian Rice Recipe - Mint & Egg Fried Rice (Non-Veg)

Mint and Egg Fried Rice




Ingredients :


2 cups of boiled rice (basmati or plain)


1 bunch of mint (pudina) leaves ground to a paste


2 eggs


fresh chopped coriander


5 green tomatoes cut in long thin pieces


1 big onion cut in long thin pieces


green chilli paste and

salt to taste


Method :


Heat a pan on medium heat, add oil and mustard seeds.


When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.


Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes


Add green chilli paste, Mint paste and eggs.


Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.


Meanwhile boil the rice in a rice cooker.


Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.


Garnish the Mint and Egg fried rice with chopped coriander and serve hot.


Note : You can add a little lemon juice if the tomatoes are not sour enough.
 
 
Source : Sify Food
 

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