Indian Dal Recipe - Dal Makhani

DAL MAKHANI

Ingredients :

• 1 Cup whole urad(black) daal 
• 1 Onion (finely chopped) 
• 3 Green chilies (finely chopped) 
• 1 tbsp Rajma 
• Chopped coriander leaves 
• 4-5 Flakes garlic paste 
• 1 tsp Cumin seeds 
• ½ tsp Turmeric powder 
• 1 Tomato, finely chopped 
• ½ Cup stirred curd 
• ½ Cup fresh stirred cream 
• 2 tbsp Butter 
• 1 Inch ginger piece 
• ½ tsp Dhania powder 
• ½ tsp Garam masala 
• • Red chili powder to taste 
• • Salt to taste 

Method : 

Soak Rajma overnight in water.

Pressure cook urad daal and rajma with water and little salt. 

Cook for about 25 minutes.

Mash the mixture and again cook for 15-20 minutes.

Add cream and curd to the dal. Heat oil in a kadhai. 

Saute cumin seeds and add garlic paste. Fry the paste till light brown.

Add onions and saute till golden brown.

Add tomatoes, ginger, and green chilies. Fry till tomatoes turn soft.

Now add turmeric powder, dhania powder, chili powder, and salt. Fry for a few minutes.

Reduce the flame to medium. Add daal and stir. 

Remove from the flame as soon as it begins to boil. Add garam masala powder.

Garnish with chopped coriander and add butter.

Serve with naan or jeera rice 

Indian Snack Recipe - Rag Tag Dosa

Rag Tag Dosa

Ingredients :

semolina/rava - 1 cup

flour(preferably wheat flour) -1 cup

lassi -1 -2 cups to get a loose paste.(or plain water and lime juice can do)

finely cut onion - 1

1/4 tsp each chilli powder and pepper powder

ginger 1", finely sliced (an even use readymade ginger paste)

coriander leaves - 1 small bunch.

jeera-1 teaspoon

hing-solid pinch

salt (-about 1 tsp(according to taste)

optional shredded carrot/cabbage/capsicum/radish/or few methi leaves/palak finely cut)-

just a little.

Method :

Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and

lime juice or plain water.

Add the other ingredients and mix well.

Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and

pour a big ladle of the dough and move the tava around to ensure it spreads.

Turn over after two minutes.

Have it with anything on hand, green chutney, ketchup, even plain salted butter!

Source : Sify Food

Indian Non-Veg Recipe - Crispy Chicken Wings

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

Ingredients :

1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soya sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes

Method :

Mix together egg, soya sauce, garlic powder and ginger powder. Set aside. 

On wax paper, mix together crushed corn flakes and diced onion. 

Dip each wing in soy sauce mixture, then roll in corn flakes and onion. 

In glass baking dish ( 13"x9" ), cover and cook wings on high (9) for 20 minutes, or until cooked. 

Remove covering halfway through cooking. 

Use baking dish. 

Yield: 24 appetizers.

Indian Curry Recipe - Kadai Egg Curry

Kadai Egg Curry



Ingredients : 


eggs - 4
onion 2
tomato 2
button mushroom 100 gms
spring onion 2
saunf 1 tsp
capsicum 1/2
dhania powder 2 tsp
sambar/ chilli powder 2 tsp
salt
jeera powder 1/2 tsp
oil / ghee as required


Method :


Boil eggs and remove shells.
Heat oil/ghee in kadai, add saunf and chopped white part of spring onions.
Add chopped onions and saute.
When translucent, add chopped mushrooms, capsicum and saute.
When almost done add chopped tomatoes, salt, and all powders.
Saute for a while and add boiled eggs and little water.
Cook till eggs are well coated and gravy becomes thick.
Garnish with remaining spring onions and serve with any type of roti.

Indian Snack Recipe - Vegetable Omelette

Vegetable Omelette


Ingredients :


2 Eggs
1 cup of mixed vegetables 
(grated carrot, onions, tomatoes, mushrooms 
or any of your favourite vegetable)
Salt to taste
Pepper to taste
1 tsp oil
1 green chilli finely chopped


Method:


Beat the eggs with yellow in high for 2 min and in low for 1 min.


Add the vegetables, green chillies and salt and mix well.


In a non stick pan, add oil and take a scoop of this beaten egg and pour it in the center.


This will automatically spread into a round or some amoebic shape.


Now, add pepper and allow it to cook.


When one side is cooked, turn and cook the other side of the omelet.


Vegetable Omelette is ready. Serve hot!





Source : Sulekha

Indian Bread Recipe - Pumpkin Bread

PUMPKIN BREAD RECIPE




Ingredients :


3 1/3 cup Flour
1 can Pumpkin
2/3 cup Water
2 2/3 cup Sugar
2/3 cup Shortening
4 Eggs
1/2 tsp Baking Powder
2 tsp Baking Soda
11/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Cloves
2/3 cup Nuts (chopped)
2/3 cup Raisins




Method :


Mix sugar and shortening together till it is soft and light.
Combine in eggs, pumpkin and water.
Combine dry ingredients together and mix them to pumpkin mixture.
Put nuts and raisins.
Mix well.
Pour the batter into lubricated loaf pan.
Bake it in a preheated oven at 350º for about 60 to 75 minutes.




Source  : Indian Food Forever

Indian Non_Veg Recipe - South Indian Fish Curry

Authentic Tamilnadu Fish Curry



Ingredients


fish  (any which is good for curry) - wash and clean well.
onion - big
2 tomato
cut into pieces
5 garlic pods, make into paste
little fenugreek, 
little mustard, 
1tbsp chilli powder

2 tbsp coriander powder
1/4 tbsp turmeric
2 cups tamarind juice, 
( depends on taste, if you like sour then add more )
salt to taste



Method


Heat oil in a pan, oil should be a bit excess, it will taste good.
Add fenugreek and mustard and let it splutter
Now add the onions and fry well.
Add garlic paste and fry well.
Add chilli powder , turmeric, coriander powder and fry well
Now add the tomato cut into small pieces. 
Fry well, till oil leaves masala
Now add the tamarind juice and bring it to boil
Add fish and bring to boil till the fish cook.
Garnish with coriander

Indian Vegetable Snack - 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.
Chope 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 Non-Veg Recipe - Lower-Fat Fried Chicken with Creamy Gravy

Lower-Fat Fried Chicken with Creamy Gravy

Try this lower-fat fried chicken with creamy gravy for a healthier version of the traditional Southern favorite. By using only chicken breasts, a limited amount of cooking oil, and evaporated fat-free milk in the gravy, this dish becomes more heart healthy without losing any of its flavor. Pair it with some fresh green beans and mashed potatoes for the perfect meal.

Ingredients

6 medium chicken breast halves, skinned (2-1/4 pounds total)

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 to 1/4 teaspoon pepper

2 tablespoons cooking oil

1/2 cup evaporated skim milk

1/2 cup chicken broth

Method

In a plastic bag combine flour, salt, paprika, and pepper. 

Add two chicken breasts at a time to the bag; shake to coat. 

Remove chicken from bag, shaking off any excess coating in the bag. 

Reserve remaining flour mixture.

In a 12-inch skillet heat cooking oil. 

Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.

Reduce heat; cover tightly. Cook 30 minutes. 

Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. 

Drain chicken on paper towels. Keep warm.

Pour fat from skillet and discard.

For gravy, in a small bowl slowly stir milk into reserved flour mixture. 

Stir in chicken broth. Add mixture to skillet. 

Cook and stir until thickened and bubbly. 

Cook and stir 1 minute more. 

Serve gravy over chicken. 

Makes 6 servings.

Indian Vegetable Recipe - Lady Finger Masala Fry & Curry

Okra  (Lady's Finger)  Masala Fry and Curry

Vendakka (Okra) masala, which can be made as a masala fry or as a curry by adding coconut milk.

Ingredients  :

To make masala fry

1/2 lb - Okra / Vendakka

5 big - Shallots, chopped

3 - Green chili, slit in center

4 big - Garlic flakes, crushed & minced

1/2 '' piece - Ginger, grated

1 medium - Tomato, chopped

1/2 tsp - Red chili powder

1/2 tsp - Turmeric powder

2 tsp - Coriander powder

1 sprigs - Curry leaves

Oil, preferably coconut oil

Method :

Wash and dry okra. 

Trim off the top and bottom. 

Slit in center and cut to two parts and cut each part into two and set aside.

Heat oil in a pan, add okra in small batches and fry very lightly. 

Don't have to brown it. 

Take out of the oil and drain.

After okra is done, add curry leaves, shallot, green chili, garlic and ginger. 

Fry in oil for 2 minutes in simmer. 

Add tomato and fry for a minute.

Then add red chili, turmeric and coriander powder. 

Fry the powders, then add fried okra, salt to taste and mix with the masala. 

Stir and cook okra in the masala for 2 minutes. 

Let the masala coat the okra well. 

Take off the stove and serve.

Serve as a side dish with rice or roti.

To make this masala fry into a curry: 

Add 1 cup to 1.5 cup coconut milk and bring to a boil. 

Cook for minute and take off the stove. 

Coconut milk depends on how much of gravy you want.

Serve with steamed white rice. 

Lovely Weekend Recipe - Homemade Croissants

Homemade croissants

What could be more lovely than light, fluffy croissants with jam and butter for breakfast?

Best to start this one the night before, as you need the dough to be cold when you work with it. 

Makes about 24 ~ 28

Ingredients :

1kg strong white bread flour, plus extra for dusting 20g salt 

330ml warm water 

330ml warm milk 

10g powdered dried yeast 

140g caster sugar 

500g unsalted butter

For the glaze: 

2 medium free-range egg yolks

50ml milk

Method :  

Use a food mixer for the first stage as the dough will be soft, sticky and difficult to knead by hand. 

Put all the ingredients, except the butter, into the mixer bowl and fit the dough hook. 

Knead on low to medium speed until the dough is soft, stretchy and satiny for about 10 minutes. 

Put the dough in a decent-sized polythene bag (it needs room to rise), suck out the air, tie a knot in the bag and put it in the fridge to rest overnight. 

First thing in the morning, get the butter out of the fridge. You need it to warm up a bit so it is workable, but not soft.

The dough and butter need to have a similar degree of firmness.

As soon as it seems ready, lightly flour the butter, lay it between two sheets of cling film and bat it out with a rolling pin to a fairly neat square about 1cm thick.

Take your time to get the thickness and shape as even as possible, then put to one side.

Take your dough out of the fridge, flour it and roll out to a rectangle, a little more than twice the size of the butter (allow a couple of centimetres extra all round). 

Now lay the butter on one half leaving a border, fold the other half over and press down all the way round to seal the butter in.

Roll the dough away from you until it is twice its original length, then fold the top and bottom edges in by one-sixth.

Fold them in again by another sixth, so the folds meet in the middle, then fold one on top of the other.

Give the dough a quarter-turn and roll it out again to about the same size as before. 

Fold the top and bottom edges in to meet at the middle, then fold one on top of the other. 

Roll this out slightly and seal the edges with the rolling pin.

Put the dough back in the plastic bag and return it to the fridge to rest for an hour or so. 

(You have given the gluten a good workout and it must relax now, otherwise it will be resistant and uncooperative later.)

In the meantime, you need to cut a template from a piece of cardboard (the back of a cereal box or something similar).

You want an isosceles triangle, measuring 20cm across the base and 25cm tall. 

(The easiest way is to draw an upside down capital T and join the points, like a cartoon sail.)

When your dough has rested, unwrap and roll it out to a neat rectangle, a little larger than 140 x 50cm. 

Now trim the rectangle to these measurements, leaving perfectly straight edges. 

Cut the rectangle in two lengthwise, to give two 25cm wide strips. 

Now using your template as a guide, cut 12~14 triangles from each strip.

Lay each triangle pointing away from you and roll up from the base.

Wet the pointed end and seal it.

Curl the tips around to form a crescent and pinch them together to hold them in place; or you can leave them straight if you prefer. 

(At this point you could freeze some if you like. Space them out on a tray and freeze, then pack into bags. Allow an extra hour for rising when you come to use them.)

Lay your croissants, with the sealed point underneath, on baking trays lined with greased baking parchment or (better still) silicone mats. 

Cover with cling film or a bin liner and leave to rise until doubled in size. As the dough is cold, this could take a couple of hours, or longer.

When ready to bake, preheat the oven to 200°C/Gas Mark 6. Beat the egg yolk and milk together, then gently brush all over the croissants. 

Bake for about 10 minutes, then lower the setting to 170°C/Gas Mark 3 and bake for a further 5~ 10 minutes until they look beautifully golden. 

Transfer to a wire rack and let cool slightly, while you make coffee.

Indian Snack Recipe - Oatmeal Dosa

Oatmeal Dosa


Ingredients :


Oatmeal  - 1 cup 
Rava - ¼ cup  
Rice flour or whole wheat flour  - ¼ cup 
Yougurt  - ½ cup 
Water  - 2 cups 
Green chillies (optional)  -  depending on spice 
Crushed black pepper  - 1 tsp 
Chopped coriander  - 2 tblsp
Oil for each dosa  - 1 tsp
Salt to taste


Method :


1.Mix all the ingredients and set aside for 15 minutes. The batter should be of pouring consistency.


2.Heat griddle; turn to high heat; pour a laddle full of batter on the griddle from outside to inside, The batter will spread on its own due to the heat. Fill up open spaces. The dosa will have tiny holes in them, this allows the dosa to breathe and get crisp as well. Now pour a tsp of oil around the dosa.


3.Allow it to cook on medium heat.


4.Flip when the bottom site is done (turned golden brown). Wait for the other side to get cooked, about 1 minute. You will notice the dosa has become crisp.


5.Since yogurt is added, these dosa’s can turn out to be soft. If you like it to be crisp, then cook it in simmer and add a little more oil, until you get the desired texture.


6.Savor these dosa’s just like that, or with tomato onion chutney.




Courtesy : Sulekha Food

Indian Egg Recipe - Egg With Tomatoes And Coconut

Egg With Tomatoes And Coconut

Ingredients :

3 Eggs
3 finely chopped Big Juicy tomatoes
Half piece Coconut- powdered
1/2 tbsp Paanch phoran
2 cloves finely minced Garlic
1 tsp Red chilly paste
1 tbsp Coriander paste
Salt to taste

Method :

1.Hard boil the eggs, peel and cut each into two halves.
2.Heat oil in a pan, add the paanch phoran and allow to splutter.
3.Add all the above ingredients except eggs and cook over high heat until tomatoes gets tender.
4.Reduce the heat and simmer for 5-6 minutes to thicken the gravy.
5.Add the boiled eggs and mix gently for couple of minutes.
6.Remove from heat and serve hot. 

Courtesy :  Sulekha Food

French Chicken Ratatouille

Chicken Ratatouille

Ratatouille is a traditional French food that is made from a wide variety of vegetables. Eggplant, tomatoes, zucchini, sweet peppers, and onions are the ones most commonly used in this side dish. This version puts chicken into the mix where it slowly cooks to perfection, making this a complete meal. Serve with rolls on the side.

Ingredients :

1 3- to 3-1/2-pound broiler-fryer chicken, cut up

2 tablespoons cooking oil

1 large onion, sliced

1 clove garlic, minced

2 large tomatoes, diced

1 large green sweet pepper, cut into 1/2-inch strips

1 small eggplant (about 1 pound), peeled and cut into 1-inch chunks

2 small zucchini, cut into 1/2-inch chunks

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

3 slices bacon, crisp-cooked, drained, and crumbled

Snipped parsley (optional)

Method :

Skin chicken. In a 4-1/2-quart Dutch oven, cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.

Add onion and garlic to drippings in Dutch oven. Cook about 5 minutes or until tender. 

Add tomatoes, green sweet pepper, eggplant, zucchini, bay leaf, salt, and pepper. 

Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is tender and no longer pink, stirring occasionally. Spoon off excess fat, if necessary.

Stir in bacon. Discard bay leaf. 

If desired, for a thicker sauce, transfer chicken to serving bowl; keep warm. Simmer vegetables, uncovered, for 5 to 10 minutes more. 

Pour sauce over chicken. Sprinkle with parsley before serving, if desired. 

Makes 6 servings.

Indian Snack Recipe - Gobi Pakora Recipe

Gobi Pakora Recipe


Ingredients :  

1 Cauliflower
1 Cup Besan
1/2 tsp Red chilipowder 
1 Cup water 
4 Cups oil 
1 tsp Mango powder
Salt to taste

Method :

Wash Cauliflower and cut intopieces.  
Add water to besan and make a thick batter. 
Add red chili powder,mango powder.  
Blend itwell.  
Heat the oil.  
Dip each piece ofcauliflower in batter.  
Fry these pieces one by one till theyturn golden brown.  
Serve hot Gobi Pakora with green chutney. 

Indian Drink Recipe - Cardamom Milk Shake

Elaichi Doodh or Cardamom Milk shake is a  amazing milk shake. Its has very yummy taste & flavor and helps take away all of the tiredness

Ingredients :

15 blanched almonds

4-5 ice cubes

3 cups whole milk

1/2 tsp. cardamom seeds

Sugar to taste

Method :

Combine the almonds & cardamom seeds in a blender and process for 2-3 minutes or until the nuts are reduced to a fine puree.

Add milk to it and further blend on low speed for 15-20 seconds.

Now add ice cubes to it and blend it for another 10 seconds.

Add the sweetner.

Serve it. 

Amazing for summers.

Note :

For winters, You can bring it to boil over moderately high heat instead of adding ice cubes to it and stir constantly.

Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.

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
11
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 :


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

Indian Bread Recipe - Kheema Nan

KHEEMA NAAN

Serves : 6 people

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Ingredients : 

6 cups white flour, maida

6 teaspoon milk powder

1 cup evaporated milk

6-7 teaspoons sugar

200 grams oil or margarine

2 teaspoon baking powder

3 teaspoon yeast

1 eggs

1 kg meat, mince (Keema)

1 tablespoon ginger paste

2 teaspoon red chili powder

1 teaspoon salt

1.5 teaspoon garam masala powder

2 tablespoon anardanna, ground

1 teaspoon coriander seeds ground

2 medium onion, finely chopped

4-6 green chilies

1/2 cup coriander leaves, chopped

Method :

1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes 

2. With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size. 

3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball. 

4. Lightly grease several baking sheets. 

5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter. 

6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color. 

7. Remove the nan from the baking sheet and serve at once. 

8. Serve with yogurt and mint chutney