Indian Snack Recipe : Dry Aloo Chaat

Dry Aloo Chaat

Ingredients :

2 potatoes scrubbed & boiled
1 small cauliflower
1 tsp coriander finely chopped
5-7 mint leaves finely chopped
1 tiny green chilli finely chopped
½ tsp chaat masala
Salt to taste
½ tsp lemon juice
2 tbsp oil

Method :

Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.
Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.
Ready to serve.

Source : Recipes Indian

Indian Rice Recipe - Tomato Rice

TOMATO RICE RECIPE

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

Ingredients :

2 large tomatoes made into a thick puree.

1 cup basmati rice, washed and soaked for ten minutes

1 whole black cardamom (bari ilaichi)

1 tsp red chili powder (lal mirch )

Salt to taste

1 tsp garam masala powder.

1 tblsp ghee

2 cup water

Method :

Heat ghee in a heavy bottom vessel

Put in the whole black cardamom and then the tomato puree.

Now add the dry spices, salt and saute.

Put in the rice and mix well.

Finally add the water and cook covered till done.

Serve hot.

Source : Indian Food Forever

Indian Vegetable Recipe - Grated Paneer Bhurji

Grated Paneer Bhurji.

Onion and tomato is cooked in tempered oil along with cumin seeds till a thick gravy is formed. Fresh or frozen paneer is grated and added to the onion tomato gravy. Grated aneer bhurji can be served with roti or with steamed rice.

Makes: around 4 Servings of Grated Paneer Bhurji.

Ingredients:

Paneer 1 Cup Grated

Ginger  Garlic Paste 1/4 tsp

Onion 1

Tomato 2

Green Chiles 1 – 2

Red Chile Powder 1/4 tsp

Garam Masala 1/4 tsp

Turmeric  Powder a big Pinch

Cumin Seeds  1/2 tsp

Cilantro  few Sprigs

Salt to taste

Oil 1 tsp

Method :

Grate the fresh paneer using thicker side of the grater and keep aside.

Remove stems, wash and chop the green chiles.

Peel, remove ends and finely chop the onion.

Wash and finely chop the tomatoes.

Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds and ginger garlic paste.

When cumin seeds start to sizzle, add chopped onion.

Fry the onion till it turns brown around the edges.

Then add green chiles and chopped tomatoes.

Cook till tomatoes completely soft.

Stir in garam masala, red chilli powder, turmeric powder and salt.

Fry briefly, stir in around quarter cup of water.

Bring to boil and remove from heat.

Stir in grated paneer and garnish with chopped cilantro.

Keep covered until necessary and serve paneer bhurji with roti or with rice.

Notes: Make sure paneer is very tight so that it can be grated.

Indian Drink Recipe - Pudina Zatka

Pudina Zatka : a mint appetizer drink

Ingredients :

few pudina leaves

2 tbsp pudina paste

2 tbsp lemon juice

2 tbsp jal-jeera powder

lemonade

ice

Method :

In glass add 1 tbsp of pudina paste

Add 1 tbsp lemon juice and 1 tbsp jal jeera powder

Mix it well then add ice and lemonade to it.

Shake it a bit and serve it in huge glass with ice.

Decorate it with pudina leaves and lemon slice 

Indian Snack Recipe - Aloo Kachori

ALOO KACHORI RECIPE

Aloo kachori is deep fried snack very much liked in northern India. This lip smacking snack is very spicy.

Ingredients :

1/2 kg Potatoes

1 fresh grated coconut

2-3 nos. Green chillies

100 grams Arrowroot

1 teaspoon Cardamom seeds

1-2 tablespoons Lemon juice

1-2 teaspoons Sugar

As per requirement Salt

Method :

Boil the potatoes and mash them.

Add 50 gms arrowroot to the mashed potatoes and knead into firm dough. (This is used for outer covering of the Kachori. )

Mix up the grated coconut with crushed green chillies, sugar, lemon, cardamom and salt to make the filling mixture.

Take a small portion of the dough and press it between palms to make a small puri, stuff with coconut mixture and form into a ball. Repeat for the rest.

Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown in colour. Serve hot with chutney

Source : Indian Food Forever

Indian Chicken Recipe - Chicken Bengali !

CHICKEN BENGALI

Ingredients :

1 tbsp. margarine

1 1/2 tsp. flour

1 1/2 tsp. Worcestershire sauce

1 tsp. powder mustard

1/2 tsp. curry powder

1 1/2 lbs. chicken thighs, skinned

Method :

Preheat oven to 375 degrees. 

In small saucepan heat margarine over medium heat until bubbly and hot. 

Add remaining ingredients except chicken until mixture is smooth. 

Put in 9"x9" baking dish sprayed with Pam. 

Arrange chicken in single layers. 

Bake until chicken is brown, baste with juice for 20 minutes.

Source : Weight Watchers.

Indian Breakfast Recipe - Onion Dosa !!

Onion Dosa Recipe

Ingredients :

3 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal) 

1 tsp fenugreek seeds (dana methi) 

400 gm potato(alu) 

200 gm onion (pyaj) 

1 tsp mustard seeds (rai) 

1/4 tsp turmeric powder (haldi) 

1/2 tsp red chilly powder (lal mirch) 

10-12 curry leaves (kadi patta) 

oil as required

1 1/2 tsp salt (namak) 

Method :

Soak rice, dal and dana methi for 6 hours.

Then grind them to a fine thin batter by adding little water.

Add salt to it and leave it covered for 12 hours for fermentation.

Peel potato and cut into small pieces.

Chop onion into long pieces.

Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

Then fry onion in it until it turns light brown.

Now put alu, 1/2 tsp salt, lal mirch, haldi in it.

Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

When cooked spread onion mixture on it.

Grease all the corners with oil.

Roll and remove it from the flame.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

Source : Indian Food Forever

Indian Non-Veg Recipe - CHICKEN FRY

Chicken Fry

Ingredients :

400 gms chicken

1 cup onion (finely chopped)

1 cup tomato(finely chopped)

2 inch ginger

10 garlic cloves

4 tsp oil

1 tsp chilli powder

1 tsp turmeric powder

1 tsp pepper

1 tsp coriander seeds

1 tsp anise seeds

4 tsp coriander leaves (finely chopped)

few curry leaves

salt to taste

Method :

Clean the chicken and cut into medium-sized pieces.

In a heated pan add coriander seeds, pepper and anise seeds and fry it till golden brown.

Grind these ingredients with ginger and garlic into a fine paste.

In a pressure cooker add this mixture, onion, tomato,turmeric powder, chilli powder and

salt and mix it well.

Cook it in a medium-high flame.

Once you get the pressure, put the weight on the cooker and turn the flame to medium low

and keep it for 8 minutes.

Remove the cooker from the stove and let it cool for few minutes.

In a heated pan add oil and then the cooked chicken, coriander leaves and curry leaves

and fry it well.

Indian Dessert Recipe - Fudge Brownie Sundae

Fudge Brownie Sundae

Ingredients :

2 scoops Butterscotch Ice-cream 

4-5 pieces fudge brownies (broken into pieces)

20 ml chocolate sauce

20 gm almond praline

Method :

In a bowl, place the butterscotch scoop and top it with fudge brownie.

Garnish it with the chocolate sauce and almond praline.

Indian Non-Veg Recipe - Spicy Prawns Fry !

Spicy Prawn Fry

Ingredients :

Prawn – 1/2 kg

Red Chilli – 3

Big Onion – 1 small size

Curry leaves – 2 leaves

Ginger – Garlic paste – 1/2 tbsp

Tomato – 1 small size or 1/2 of a medium sized tomato

Turmeric Powder – 2 pinches

Chilli Powder – 1 1/2 tsp

Water – 1 1/2 cup

Oil – 3 tbsp

Salt – 1/2 tsp

Method :

Heat oil in a pan.

Add red chilli and fry for few seconds.

Add onion, curry leaves and fry till the onion turns golden brown.

Add Ginger-Garlic paste and fry till the raw smell goes and the colour of the paste turns light brown in colour.

Add tomato and fry till it is cooked.

Add Turmeric Powder, Chilli powder and fry for 1-2 minutes.

Add the prawn and fry for 2 minutes.

Add water, salt and allow it to boil for 2 minutes.

Close the pan, lower the flame and allow the prawn to get cooked.

Stir it after 3-4 minutes.

Check if the prawn is cooked by cutting it using a spoon. Prawn will take less time to get cooked.

If it is cooked, fry till the gravy thickens.

Variations :

If you don’t want the dish to be spicy reduce the Chilli Powder amount to 1 tsp or 1  1/4 tsp.

Indian Sweet Recipe - Badam Kheer

Badam Kheer

Ingredients :

Almonds (Badam) 1 cup

Milk 4-6 cups

Sugar same amount as almond paste (about 1 cup)

Saffron 1/2 t.spoon

Kesari powder (color) a small pinch (optional)

Method :

Soak saffron in little cold milk, and keep it aside.

Soak almonds in hot water for 1 hour. 

Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.

Measure the amount of almond paste, and keep the same amount ofsugar aside.

Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. 

Now add sugar and keep stirring. 

Add the remaining milk, and boil for 10-15 minutes. 

Add the soaked saffron and serve it cold.

Indian Vegetable Recipe - Patta Gobhi Mattar

Patta Gobhi Mattar Recipe

Patta gobhi mattar is made using cabbage and peas.This is an everyday peas sabzi can be served with chapatis or paraths. Learn how to make Indian cabbage and peas.

Ingredients :

1 small cabbage (450gms) (patta gobhi) chopped 

1 small sized onion (sliced thinly) 

1/2 cup green peas (matar) 

1-2 green chillies (chopped) 

1/4 tsp garam masala 

1/4 tsp turmeric powder 

1/2 tsp cumin seeds 

1/2 tsp coriander powder 

1/2 tsp red chilly powder 

salt to taste 

Cooking Oil 

Method :

Heat oil in a wok or kadai.Add cumin seeds and let it splutter.

Then add sliced onions and fry till golden brown.

Now add green chillies and cabbage.Mix well.

Now add all the powdered spices and salt.Mix well.

Cover it and cook for 3-4 minutes.

Add the peas and cook till all the water evaporates and cabbage is cooked.

Serve hot with chapatis.

Source : Indian Food Forever

Indian Non-Veg Recipe - Fish Korma

FISH KORMA RECIPE


Ingredients:


1 kg fish 
1/2 cup curd 
1/2 cup onion paste 
2 tsp ginger paste 
1 tsp garlic paste 
1 tbsp coriander paste 
6 cardamom 
1 inch cinnamon 
2 tsp salt 
3/4 cup ghee or oil 
6 green chilli 
2 tbsp kewra 
1 tbsp sugar 
1 tbsp lemon juice




Method :


Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. 
Mix well. Heat covered in low heat.
Turn over the fish once (be careful).
When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
Serve fish korma hot with tandoori roti or rice.




Source : Indian Food Forever

Indian Chicken Recipe - Spicy Chicken Lahori

Spicy Murg Lahori

Ingredients :

1 Kg Whole Chicken 

2 tbsp Lemon Juice 

1 tsp Ginger/Garlic paste 

2 tsp Salt 

1 tsp Coriander powder 

1 tsp Cardamom powder 

A pinch orange Color  

1 tsp Kewra  

2 Nutmeg 

½  tsp Cumin  

2 tsp Khoya

2 tbsp Vegetable oil

Safron to taste

Method :

1.   In a pan heat 2 tsp oil , add the onion, saute until becomes soft.

2.   Once it is done, remove from the pan. 

3.   Heat the remaining oil, add the chicken pieces, khoya, red chilly powder, coriander powder,cummin powder,ginger-garlic paste, salt and 1 cup of water and stir well.

4.   After five minutes, add the yoghurt, fried onion and cook for 20 minutes.

5.   When the chicken is tender and gravy is thickened add the cardamom powder,kewra, nuts, saffron and half a cup of water. 

6.   Cook over a low heat for 10 minutes till the oil floats on top.

7    Turn-off the heat, add the lemon juice, stir well.

Source : Sulekha Food

Indian Snacks Recipe - Cheese Pakora

Cheese Pakora Recipe


Ingredients :

2 cheese cubes
1 onion (pyaj)
2 green chilly (hari mirch)
2 bread slice
7-8 curry leaves (meethi neem)
1 cup gram flour (besan)
1 tsp corn flour
a pinch baking powder
a pinch citric acid
1/2 tsp salt (namak)
1/4 tsp red chilly powder (lal mirch)
oil for frying


Method :

Finely chop hari mirch and pyaj.
Cut cheese cubes and bread into cubes.
Mix all the ingredients in besan and make a thick batter using water.
Heat oil in a pan and deep fry all pakoras until they turn brown.
Serve them hot with sauce or chutney.

Indian Snacks Recipe - Onion Dosa

Onion Dosa
 

Ingredients :
 

For dosa:

1 cup urad daal
2 cups rice

For Onion Paste:

2 large onions
1/4 spoon jeera
1/4 spoon ginger paste
1/4 spoon garlic paste
1 spoon red chili powder

 

Method :

Soak urad daal and rice preferably overnight and grind to make a smooth paste and let it
marinate for 12 hours by not refrigerating the mix. Add salt to taste in the mix.

To make onion paste :

Grind onions, ginger and garlic paste, jeera with red chili and salt to a smooth paste and
set it aside.
 

Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover
almost the entire dosa.

Indian Drink Recipe - Mint Hot Chocolate

Mint Hot Chocolate

 

Prep time:  6 min
Cook time:  10 min
Serves: 8

Ingredients :
 

6 cup(s) fat-free skim milk  
1/4 cup(s) water  
1/4 cup(s) sugar  
1/2 cup(s) mint leaves, fresh, loosely-packed (reserve 8 leaves for garnish)  
3 1/2 oz bittersweet chocolate, high quality, chopped  
8 Tbsp Cool Whip Whipped Topping Lite, aerosol, or other brand, chocolate flavored  

Method :

Pour milk into a small saucepan and bring to a simmer over medium heat, about 5 minutes;
Cover and set aside. (Or warm milk in microwave to take chill off—milk should be warmed; not cooked.)

In another small saucepan, combine water, sugar and mint leaves;
Bring to a boil and boil for 1 minute.
Reduce heat to medium-low and simmer for 5 minutes.
Pour mint syrup through a fine-meshed sieve or strainer into a larger saucepan.

Add chocolate to mint syrup and reduce heat to very low; melt chocolate, stirring constantly, about 1 to 2 minutes. (Do not allow chocolate to stick to bottom of pan or overcook.)
When chocolate has just melted, add 1/3 cup of warmed milk and stir to combine, being careful that chocolate does not stick to bottom of pot.
When chocolate and milk are completely combined, add remaining milk to pan; increase heat to medium-low and warm through.
Pour into serving cups and top each serving with about 1 1/2 tablespoons of whipped cream; garnish with mint.
Yields about 3/4 cup per serving.

Notes :
Store any unused hot chocolate in the refrigerator once it has cooled (or halve the recipe so you have less leftovers). Reheat and top with whipped cream and mint before serving.


Source : Weight Watchers Recipe

Indian Snacks Recipe - Roasted Potato Wedges with Cheddar Sauce

Roasted Potato Wedges with Cheddar Sauce

Ingredients:

3 large potatoes
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper

Ingredients for Cheddar Sauce:

2 tbsp oil
2 tbsp flour
1 1/4 cups milk
1 1/4 cups cheddar cheese
2 tbsp onions
1 tbsp bacon bits
1/4 tbsp cayenne pepper

Method

Start by preheating the oven to 375 F
Take a baking pan, add potato wedges, mix oil, salt, pepper and mix well
Bake for 30 minutes before turning potatoes over
Bake the potatoes for a further 15 minutes
Take a saucepan, add some oil, add flour and stir over a medium flame until flour turns golden.
Add milk and mix , add cheese, onions, pepper and bacon.
Cook over a medium flame until the sauce thickens and bubbles.
Your roasted potatoes and cheddar cheese sauce are ready to be served.
Garnish the potatoes with parsley and serve with the sauce.

Indian Drinks Recipe - Pomegranate Cooler

Pomegranate Cooler

Makes : six 1-cup servings
 

Ingredients :
 

1 1/2 cups unsweetened pomegranate juice
1/4 cup lime juice
2 Tbsp grenadine syrup
1 quart sugar-free raspberry-flavored seltzer

Method :

Combine the pomegranate juice, lime juice and grenadine in a large pitcher. 

(The cooler can be made ahead to this point up to 3 days in advance. 

Store, covered, in the refrigerator.)
 

Gently stir in the raspberry seltzer. 

Serve over ice.

Indian Snacks Recipe - Crispy Onion Rings

Crispy Onion Rings

Ingredients :

3 spray(s) cooking spray   

1 cup(s) cornflake crumbs   

1 large egg white(s)   

1/3 cup(s) low-fat milk   

1/4 cup(s) all-purpose flour   

3/4 tsp onion powder   

1/2 tsp table salt, or to taste   

1/8 tsp cayenne pepper, or to taste   

1 large uncooked onion(s), yellow, sliced into 1/4-inch-thick rounds, separated into rings   

Method :

Preheat oven to 450°F. 

Coat a large, rimmed baking sheet with cooking spray.

Spread cornflake crumbs on a large plate. 

In a shallow bowl or pie plate, whisk together egg white, milk, flour, onion powder, salt and cayenne pepper until blended.

In batches, dip onion rings in egg mixture (letting excess drip off) and then dredge in cornflake crumbs, turning to coat both sides; place in a single layer on prepared pan.

Coat onion rings with cooking spray and bake, turning once, until onion rings are golden brown, about 12 minutes; sprinkle with additional salt and pepper before serving, if desired. 

Yields about 8 onion rings per serving.

Notes

If you don't have a baking pan large enough to hold the onion rings in a single layer, simply use 2 pans and switch their positions in the oven after you turn the onions rings.