Indian Vegetable Recipe - Vegetable Jalfrazie

Vegetable Jalfrazie


Ingredients :


Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.




Method : 

• Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
• Melt butter and saute onion. 
• Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
• Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. 
• Season to taste with salt and fresh-ground pepper.

Indian Cake Recipe - Simple Potato Cake

Simple Potato Cake




Making time : 40 minutes




Ingredients :


3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour




Method :


The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
De-seed capsicum and slice into thin rounds
Heat a thick nonstick pan about 5" diameter.
Meanwhile mix cheese, milk, crumbs, flour and chilli.
If mixture feels thin, add some more bread crumbs.
Add salt to taste. Apply 1 tsp. on bottom of pan.
Arrange potatoes to cover the pan. Top with capsicum.
Pour the mixture all over evenly. Level to cover all the potatoes.
Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.




Variation: Bake the same if desired, instead if roasting.

Indian Drink Recipe - Lemon Ginger Chill

Lemon Ginger Chill

Ingredients :

2 lemon juice 

small piece ginger 

5 mint leaves 

Sugar according to your taste

Salt a pinch

4 cups water

Method :

Mix them all together in the blender for few seconds. 

Then strain it. 

Chill it for few hours. 

Add ice cubes. 

Serve with lemon slices. 

Ready to drink. 

Source : Recipes Indian

Indian Snacks Recipe - Aloo Tikki

ALOO TIKKI

Ingredients :

3 large boiled aloo (potatoes)

1 tsp salt or as per taste

1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted

1/2 tbsp scrapped and minced ginger

1/4th tsp garam masala

1/4th tsp salt or to taste

Red chili powder to taste (optional)

1 tsp coarsely ground dry-roasted cumin seeds

Oil for pan-frying.

Method : 

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. 

Add all the stuffing ingredients except oil and mash briefly. 

Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes. 

Add salt and pepper and knead until properly mixed.

Divide it into 10 equal portions.

Now wash and dry your hands and rub them with little oil.

Take each portion of potato mixture and make a ball. 

Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.

Now very gently flatten it into a 2-inch patty. 

Repeat the procedure for all pieces.

Heat 1 tsp. oil in a non-stick pan over a low heat. 

Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Serve aloo tikki hot with chutney and stirred curd.

Note : 

Boil potatoes until fork-tender. 

Preferably, potatoes should be boiled well in advance before use. 

It would be better if they can be refrigerated for a short time.

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