Indian Chicken Recipe - Curried Microwave Chicken

Curried Microwave Chicken


Ingredients :


1 apple - peeled, cored, and chopped
1 onion, chopped
30 g butter
6 g curry powder
1 (10.75 ounce) can condensed cream of mushroom soup
235 ml heavy cream
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
50 g fresh sliced mushrooms
2 g paprika




Method : 


In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. 
Stir in the soup, cream and salt and pepper.
Place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. 
Sprinkle the top with paprika.
Cover with wax paper and microwave on at full power for 30 minutes. 
Test to see if chicken is done and tender. 
If not microwave at full power for another 15 to 20 minutes. 
Checking every 5 minutes or so.






Source : All Recipes

Indian Noodles Recipe - Corn Noodles !!

Corn Noodles

Ingredients :

1 −12 ounce package yolk−free egg noodles

2 teaspoons olive oil

2 medium onions, chopped

3 cups diced fresh tomatoes

1/4 cup vegetable stock or water

1/4 cup chopped parsley

3 cups fresh corn kernels

Salt and Pepper to taste

Method :

Cook the noodles in a large pot according to package directions. 

In a large skillet over medium heat, saute onions in olive oil until slightly brown, about 12 minutes.

Add nonstick spray oil during sauteing if necessary. 

Add tomatoes and stock or water; 

cover and simmer 3 to 4 minutes. 

Stir in parsley, corn, and cooked noodles;

simmer until heated through, about 3 to 4 minutes more.

Season with salt and pepper.

Indian Dessert Recipe - Banana

Banana Berry Jumble


Makes 2 servings




Ingredients :


2 bananas, halved and cut into ½ inch pieces
¾ cup cranberries, fresh or frozen
¼ cup oats
½ tsp nutmeg


Method : 


Combine all ingredients in a large, non-stick skillet. 
Cook on medium-high heat just until cranberries begin to soften, stirring occasionally. 
Remove from heat; cool slightly. 
Spoon into bowls and top with whipped topping or frozen yogurt, if desired.




Nutritional analysis per serving : 
calories 212, protein 4g, fat 2g, percent calories from fat 8%, 
cholesterol 0mg, carbohydrates 50g, fiber 7g, sodium 2mg




Recipe source: Produce for Better Health

Indian Snack Recipe - Bread Roll

Bread Roll Recipe 

Ingredients :

2 Big Potatoes (boiled and mashed)

7-8 Bread Slices 

Coriander leaves finely chopped

Green chilies (chopped)

Red Chili powder to taste

1/4th tsp Garam Masala powder

Oil for frying

Method :

Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well

Take some water in a bowl and dip a bread slice for few seconds.

Squeeze the water from the bread by pressing between palms gently.

Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.

Repeat the same process for making more rolls.

Heat oil in a kadhai and deep fry on medium flame till golden brown.

Serve bread rolls hot with green chutney and tomato sauce.

Source : Indian Food Forever

Indian Egg Recipe - Egg Halwa

Egg Halwa

Prep Time : 5 Min 

Cook Time : 1 Hr 

Ready In  : 1 Hr 5 Min

Ingredients :

4 pods green cardamom

1 cup milk

4 eggs, beaten

3/4 cup sugar

1/2 cup shortening

1 teaspoon semolina

1/2 cup dry milk powder

Method : 

1) Crush the cardamom pods with the side of a knife. 

2) Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. 

3) Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. 4) Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. 

5) Remove cardamom pods and serve hot.

Calories: 556

Total Fat: 36.1g

Cholesterol: 232mg

Source : All Recipes

Indian Appetizer Recipe : Cheese Crackers

Cheese Crackers

Ingredients :

85 gms maida

25 gms butter

55 gms grated cheese

¼ tsp caraway seeds

1 tbsp milk (approx.)

a pinch salt

Method :

Sieve the flour very well. 

Rub in the butter with finger tips.

Put the cheese, caraway seeds and salt.

Make a dough by using enough milk. 

Roll out the dough to about 6 min. (¼") thickness.

Cut into small bite-sized pieces with a fancy cutter. 

Place on a greased baking tin and prick all over with a fork. 

Bake in a hot oven at 450ºF for 7 to 8 minutes.

Ready to serve plain or with any dip.

Source : Recipes Indian

Indian Chicken Recipe - LEMON - PARSLEY CHICKEN BREASTS

LEMON - PARSLEY CHICKEN BREASTS

Ingredients :

2 whole chicken breasts, boned & skinned

1/3 c. white wine

1/3 c. lemon juice

2 cloves fresh minced garlic

3 tbsp. breadcrumbs

2 tbsp. olive oil

1/4 c. parsley, fresh

Method :

In a measuring cup, combine wine, lemon juice and garlic. 

Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. 

Heat olive oil in a large skillet and brown chicken, 5 minutes on each side.

Stir wine mixture and pour over chicken in skillet. 

Sprinkle on parsley and let simmer 5 minutes.

Serve with pan juices.

Indian Rice Recipe : Red Rice

Indian Cooking Recipe : Red Rice

Ingredients :

2 cups of basmati rice

1 small beet or half big one

1 red onion 

1 red pepper

2 tsp tomato paste or 1 small tomato

½ tsp crushed garlic

1 tsp biryani masala

1 tsp corriander powder

1 tsp chilli powder

1 dry chilli red pepper

1 small stick of cinnamon

1 or 2 big cardamom pieces

1 tsp jeera

1 tsp oil or butter

A pinch of asafoetida

Salt to taste

Method :

Soak the rice in water for 2-3 hours 

Cut onions, red pepper and tomato in long pieces and set it aside. 

Grate the boiled and cooked beet and set it aside. 

On the stove on high heat some butter in a non stick skillet 

Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom 

When jeera , dry pepper, cinnamon and cardamom start turning black add onions and Garlic. 

When the red onion is transparent, add red pepper 

When the red pepper is partially sautueed, tomato paste or tomatoes 

Add a pinch of asafoetida 

Now add the rice without the water 

Wait till the rice gets transparent and glassy 

Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it with rice. 

Now add the grated beet and stir it, the rice is going to turn in beautiful red color. 

Add 2 glasses of water and turn the heat down to medium.

Let it cook for 20-30 minutes or until rice is tender. 

Ready to serve.

Source : Recipes Indian

Low Calorie Soup Recipe - Broccoli Soup

BROCCOLI SOUP

Ingredients:

500 gms Broccoli 

1 medium sized Onion 

4 cloves Garlic 

2 inches Celery Stalk

4 cups Stock or water 

1 Cup Low fat milk 

Salt to taste

White pepper powder to taste

Method :

Cut broccoli into small florets and wash well. 

Soak in salted water for ten to fifteen minutes and drain.

Peel and roughly chop onion and garlic. wash and chop celery stalk.

Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. 

Remove from heat, cool it and slice them into slivers.

Heat vegetable stock or water with chopped onion, garlic andcelery. 

Bring to a boil.

Add broccoli florets and continue to cook without covering the pan. 

Cook for five to seven minutes or till broccoli is tender.

Remove from fire, cool and puree it in a blender.

Add milk to pureed broccoli. mix well. bring to a boil again..

Add salt and white pepper powder to taste. 

stir in toasted almond slivers and serve hot.

Source : Indian Food Forever

Indian Dessert Recipe - Coconut Custard Halwa

Coconut Custard Halwa Recipe

Ingredients :

2 cups Coconut milk

2 tablespoon Strawbery Custard Powder

2 tablespoon Vanilla Custard Powder

Almond and Pista

1 cup Sugar

2 tablespoon Ghee

Method :

Take a bowl and add 1 cup of coconut milk and vanilla custard powder to it.

Stir continuosly so that no lumps are there.

Take a pan and heat it, add the mixture to it.

Stir it till the mixture is thick and then add 1 tablespoon of ghee to it.

Add the almonds and pista to it

Take a decorative plate add the content in to it and freeze it for 15 min.

Now take another bowl and add 1 cup of coconut milk and strawbery custard powder.

Stir it continously.

Take a frying pan and heat it.

Add the mixture into it and stir continously till the content is thick.

Add 1 tablespoon of ghee and almond and pista to it

Take out the vanilla mixture kept in the freezer.

Add the strawbery mixture above the vanilla mixture.

Decorate it with almond and pista over it\

Freeze the mixture and after half an hour cut it into square pieces

 

Source : Indian Recipes

Indian Non-Veg Recipe - Chicken South Indian Style

Chicken South Indian Style

Preparation Time  : 10 min

Cooking Time  :  20 min

YIELD : 4 servings

INGREDIENTS :

2 tablespoons grapeseed oil

1 onion, chopped

2 tablespoons grated fresh ginger

2 tablespoons chopped fresh garlic

1/4 cup dried curry leaves

1 tablespoon brown mustard seeds

1 tablespoon sambar powder

1 teaspoon asafoetida

1 teaspoon red chile powder

1 teaspoon turmeric

2 pounds chicken breasts, boneless and skinless, cubed

1 cup chopped tomatoes

1 cup coconut milk

1/4 cup water

METHOD :

Place the oil in a large skillet over medium-high heat.

Add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. 

Add the curry leaves, mustard seeds, sambar powder, asafoetida.

Now add red chile powder, and turmeric to the pan and cook for 2 minutes. 

Add the chicken and cook for 3 minutes, stirring constantly. 

Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. 

Serve the chicken with rice.

Source : Cooking Channel TV

Indian Breakfast Recipe - Moong Dosa

Moong Dosa

Ingredients :

1 cup green moong daal

1 cup yellow moong daal 

or 

2 cups yellow moong daal

1 handful of edible green leaves/spinach

1/4 cup chopped onions

1 handful of chopped cilantro

1/2 tsp asafoetida

1/2 tsp jeera (cumin seeds)

1 handful of serrano peppers

5-6 curry leaves (chopped)

1 tsp salt (to taste)

Method :

Soak the daal(s) for 6 hours.

Drain the daal and grind it finely in the mixer with little water, serrano peppers, green leaves and salt.

Add chopped cilantro, chopped onions, jeera and hing to the dosa batter.

Using a ladle, pour the batter on the tava and spread it like a thick dosa.

After some time, turn it on the other side and heat on high flame for 1 minute.

Serve with Chutney and Pickle.

Indian Dessert Recipe - Fluted Biscuit Cases With Two Ice-Creams

Fluted Biscuit Cases With Two Ice-Creams

Ingredients :

90 g unsalted butter

60 g castor sugar

¾ cup flour

2 egg whites

few drops of vanilla essence

any two flavours ice cream

Method :

Line two baking trays with non-stick paper. 

Mark 13 cm circle on each tray.

Cream butter and sugar until smooth and pale. 

Sift flour and whisk egg whites until stiff but not dry. 

Fold flour and beaten whites alternately into creamed mixture.

Flavour with vanilla essence.

Place a spoonful of the mixture in the centre of each circle.

Spread thinly to cover circle, using a large metal spatula.

Bake two at a time in a preheated hot oven, 200ºC for 10-12 minutes.

The biscuits should be pale with the eggs tinged a deeper gold.

Remove from oven one at a time and gently separate the biscuit from the paper.

Mould over a small fluted mould. Leave until set and crisp.

At serving time, place a spoon ful of each ice cream in biscuit cases.

Source : Recipes Indian

Indian Raita Recipe - Veggie Corn Raita

Veggie Corn Raita Recipe

Ingredients :

Cauliflower

green peas

boiled potatoes

onion

boiled sweet corn

carrots

french beans 

strained curd

sugar and salt as per taste

green chilly

curry leaves

mustard seeds

cooking oil

Method :

Cut all the vegetabels in big pieces and boil and strain them and keep aside.

Heat some oil in a pan.

Add mustard seeds curry leaves and green chilly in to it 

After it heats up add the strained curd in it & then add salt & sugar to taste.

Then add all the boiled vegetabels into it.

Garnish with finelychopped coriander leaves.

Source : Indian Food Forever

Indian Desert Recipe - Apple Custard

Apple custard

Preparation time: 5 minutes   

Cooking time: 60 minutes

Ingredients :

400 g can pie apples

1 teaspoon cinnamon

1 teaspoon lemon rind, finely grated

2 tablespoons honey

1 cup evaporated skim milk, (250mL)

2 eggs

Method :

1.   Place all ingredients in food processor or blender and beat until well combined. 

2.   Pour mixture into four individual greased ovenproof dishes. 

3.   Place dishes into a larger pan of water and bake in a moderate oven at (180ºC/350ºF) 

       for 40 mins to 1 hour or until mixture has set.

Source: The Gut Cookbook

Indian Curry Recipe - Channa Masala ( Chickpea Curry )

Channa Masala (Chickpea Curry)

Prep Time : 10 Min 

Cook Time : 10 Min 

Ready In  : 20 Min

Ingredients :

2 tomatoes, diced

1 onion, chopped

1 (1 inch) piece fresh ginger, peeled and roughly chopped

1 tablespoon rice flour

1 tablespoon olive oil

1 teaspoon cumin seeds

2 (15 ounce) cans garbanzo beans, rinsed and drained

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon chopped fresh cilantro

Method : 

• Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; 
• Blend into a paste.
• Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. 
• Cook the remaining onion in the hot oil for about 3 minutes. 
• Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; 
• Cover and cook until hot, about 5 minutes. 
• Garnish with the cilantro to serve.

Amount Per Serving  : 

Calories: 246 

Total Fat: 5.4g 

Cholesterol: 0mg

Source ; Allrecipes

Indian Drink Recipe - Citrus Yogurt Pannacotta

CITRUS YOGURT PANNACOTTA

Ingredients :

2000 ml natural yogurt

1000 ml whipping cream

1 vaniall pod

400 g grain sugar

9 g gelatin

15 g lemon zest

Method :

Boil the cream, lemon zest, sugar and vanilla together

Soak gelatin in ice cold water.

When the cream is boiling, add smooth yogurt and mix till it has a smooth texture.

Add gelatin to the mixture and place it on an ice bath till it sets.

Keep on whisking at regular intervals.

Once the mixture is think, pour it in desired bowl and store it in fridge for final setting.

Serve chilled.

Source :  DNA

A Non-Veg Recipe - Parmesan-Crusted Chicken Tenders

Parmesan-Crusted Chicken Tenders

Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping them in a mixture of plain yogurt with chopped fresh basil would be tasty too. Serve with sauted green beans and roasted sweet potato wedges.

Ingredients : 

Canola or olive oil cooking spray

1/4 cup all-purpose flour

2 large eggs

1/2 cup finely shredded Parmesan cheese

1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note) 

1 pound chicken tenders

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon salt

1 cup marinara sauce, heated

Method :

Preheat oven to 450F. 

Place a large wire rack on a baking sheet and coat with cooking spray.

Place flour in a shallow dish. 

Lightly beat eggs in another shallow dish. 

Combine Parmesan and breadcrumbs in a third shallow dish. 

Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. 

Coat each tender in flour, shaking off any excess. 

Dip in egg and let any excess drip off. 

Then roll in the breadcrumb mixture. 

Place the tenders on the prepared rack. 

Generously coat the top of each tender with cooking spray.

Bake for 10 minutes. 

Turn each tender over and coat with cooking spray. 

Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. 

Serve the tenders with marinara sauce for dipping.

Note :  

To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Indian Dal Recipe - Khatti Meethi ( Sweet & Sour ) Dal

Khatti Meethi ( sweet and sour ) Dal


Ingredients:


1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste


Method : 


Rinse Bengal garm and add beet root pieces to it and cook in a cooker.


When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,


Also add tamarind juice,curry leaves,groundnut,chilly paste and boil.


Prepare the seasoning-Heat oil.


Add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.


Add to the gram and cook for 5 minutes.


Garnish with coriander and serve.




Source : Indian Food Forever