Indian Food Recipes

Veg Kabab :-: Vegetable Kabab

2010-09-07T00:17:00.000-07:00

Veg Kabab

Ingredients:

Black Grams :- 100 grams

Ginger-Garlic paste :- 1 tsp.

Chopped Onions :- 2

Green Chillies :- 4

Garam Masala Powder :- 1/4 tsp.

Coriander Leaves :- As Required

Vegetable Oil :- As Required

Salt to taste

Method:

1). Soak Black grams for 4 to 5 hours.

2). Grind them well in paste format.

3). Mix all the other ingrediants to the paste and grind again.

4). Add a little water so that kabab balls of medium firmness can be made from the paste.

5). Heat oil in a deep frying pan/ kadhai on high flame (Oil should be enough so that all the balls dip well in it).

6). Reduce the heat. Deep fry balls till light brown.

7). Serve hot with Rumali Roti & Green chutney.

Kala Jamoon

2008-08-08T03:09:00.000-07:00

Ingredients:

350 gms. khoya (refer feature)
200 gms. paneer
65 gms. plain flour (1/8 cup)
600 gms. sugar
4 cups water
1/2 tsp. cardamom powder
1 tbsp. milk if required
ghee for deep frying

Method:

Make 1 string syrup of sugar and water.

Mash, grate or crumble khoya and paneer together.

Add cardamom powder, flour and knead well till smooth.

If too dry, add a little milk. Form a soft dough.

Make small balls out of dough rolling lightly between palms.

The balls should be half the size of pingpong balls.

Heat ghee till slightly fuming. Cool for 3 minutes.

Add some balls, and allow them to rise before putting back on heat.

Fry on low heat, till dark from all over.

Drain and dip into syrup.

Allow to soak till next batch is ready.

Repeat till all dough is exhausted.

Drain and transfer to serving dish.

Paneer Bhurji - Paneer Bhurjee

2008-05-29T02:23:00.000-07:00

INGREDIENTS :

200 gms Paneer

1 tbsp Oil

1/4 tsp Cumin seeds

2 Green Chillies

1 Small Onion

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

1 tsp Ginger-Garlic Paste

1 medium Tomato

1/2 tsp Salt

Method :-

Chop the onions, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

Add the chillies and tomatoes and fry till they are soft and pulpy.

Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

Garnish with chopped coriander and serve hot.

Karari Bhindi

2008-01-13T04:52:00.000-08:00

Ingredients: 1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste

Method: Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.

Now heat the oil and fry the bhindis in it.

Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat.

Spiced Banana Curry

2008-01-13T04:50:00.000-08:00

Ingredients: 150ml coconut oil
5 dried red chillies
2 large raw bananas - peeled and chunked
100 gm freshly grated coconut
3 green chillies
1 tsp grated jaggery
200 ml yoghurt
14 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds

Garnish

chopped coriander leaves
fried coconut strips

Method: Heat 1 tbsp oil and fry the red chillies for 5 seconds. Fry bananas in remaining hot oil until colored. Drain.

Grind coconut and green chillies to a fine paste. Mix with jaggery and salt. Cook in 1 tbsp chilli oil for 5 minutes over a moderate heat.

Add yoghurt to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through.

In a separate pan, heat 2 tsp oil. Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry.

Garnish and serve with boiled rice.

Pakwan Daal (Sindhi Lentil Specialty)

2008-01-13T04:48:00.000-08:00

Ingredients: 2 cups refined flour
3 tbsp oil
1/2 tsp salt or to taste
oil to deep-fry

Method: Knead the maida, 3 tbsp oil and salt into a stiff dough with the help of water.

Roll into flat large rounds (approx. 8"), as thin as possible - translucent. Prick all over with a fork.

Heat the oil and when a piece of dough thrown in comes up at once, put the pakwan in, lower the heat and fry to a light golden and crisp.

For the daal: boil channa daal till cooked but whole, with salt in it. The daal should be cooked through but whole and a little wet - no extra water. Transfer into a serving dish.

Heat some ghee and add cumin seeds and some amchur. Pour this over the daal and serve with the pakwan and imli chutney on the side.

Tomato Rice

2008-01-13T04:46:00.000-08:00

Ingredients: 3 cups rice-soaked
5 medium sized tomatoes
1 medium size onion-chopped
3/4 cup chopped carrot and beans
1 cup green peas
2 green chillies-sliced
1 inch cinnamon stick
4 cloves
3 cardamoms
3 bayleaves
1 tbsp ginger garlic paste
1 tbsp ghee
2 tbsp chopped coriander leaves
4 tbsp oil
salt - to taste

Method: Boil the Tomatoes and squeeze out the juice, add water to make 6 cups of tomato juice.

Pour oil in the pressure cooker and heat it over the stove.

Add bay leaves, cardamom, cloves and cinnamon stick and fry till they change color.

Add onion, chillies, chopped carrot and green peas and fry for 3-4 minutes on high flame and then add ginger garlic paste and fry for another 1 minute.

Add soaked rice and fry for a minute or so and then add salt and prepared tomato juice and close the cookers lid and let it cook under pressure till 2 whistles.

Before serving, add ghee and chopped coriander leaves to hot tomato rice.

Paneer Afghani

2008-01-13T04:45:00.001-08:00

Ingredients: 500 gm paneer-cubed
1 tbsp magaz (melon seed)
1 cup kaju (cashew nuts)
1 tbsp khus khus (poppy seed)-soaked for 1 hour
1 cup cream
2 tbsp butter
2 tsp powdered black pepper
5-6 chhoti elaichi
salt to taste

Method: Grind together the magaz, kaju, khus khus, pepper and elaichi.

Mix with the rest of the ingredients and marinate for an hour or so.

Grill in a tandoor or electric grill till golden and serve hot.

Kale Channe (Horse Gram)

2008-01-13T04:44:00.001-08:00

Ingredients: 1 cup kala channa-soaked 4-5 hours
1 1/2 tsp kala namak
1 tsp bhuna pissa jeera (cumin)
lemon juice to taste

Method: Wash the channas and boil in fresh water till cooked but not mashed (bite-like). Drain and cool.

Mix all the ingredients together and serve. Adjust masala according to your taste.

Kaju Curry

2008-01-13T04:42:00.000-08:00

Ingredients: 1/2 cup ghee
2 tsp cumin seeds
1 cup grated onions
15-20 cashew nuts-soaked for 1/2 hour and ground to a paste
2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste
1/4 cup milk
2 tbsp nariyal ka burada (dessicated coconut)
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp powdered coriander seeds)
1 tbsp salt
2-3 green chillies-slit
1/4 cup khoya-mashed into a paste with water
1 1/2 cups mixed vegetables of your choice-blanched
1/4 cup thick cream-to garnish
2 tbsp chopped coriander leaves-for garnish

Method: Heat the ghee in a heavy based pan, and add the cumin. When the seeds splutter, add onions and saute till a light brown. Now add the ground paste and saut?ill the fat separates.

Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.

Add 1 1/2 cups water and the khoya, bring to a boil, and then simmer, uncovered for 3-4 minutes.

Serve hot garnished with the cream and coriander leaves.

Aloo Matar ka Pulao (Rice with Potatoes and Peas)

2008-01-13T04:41:00.002-08:00

Ingredients: 2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander seeds
1 tsp powdered garam masala
1 tbsp salt
1 tsp turmeric

Method: In a heavy based pan, heat the ghee and add the cumin and the ginger.

When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.

Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.

Soya Channa Ki Bhurji (A Preparation of Dill Greens)

2008-01-13T04:41:00.001-08:00

Ingredients: 250 gm soya greens (dill)-washed and chopped fine
2 tbsp channa daal-boiled, but whole
1 tbsp oil or ghee
1-2 whole red peppers
1 tsp ginger-finely chopped
1 tsp salt or to taste

Method: Heat the oil/ghee in a pan. Add the red peppers and ginger. Saute till peppers darken a bit.

Keeping the heat high add the dill leaves, daal and salt and mix well.

Stir-fry till cooked through and serve.

Makhmali Kofta

2008-01-13T04:38:00.000-08:00

Ingredients: 100 gm khoya-firmly packed
6 tbsp refined flour
1/8 tsp baking soda
calrified butter for deep frying

For the gravy
1/4 cupghee
1 tsp cumin seeds
1 tbsp ginger-finely chopped
2 tbsp poppy seeds-soaked with coconut
1/4 cup nariyal ka burada (dessicated coconut)-soaked in water and ground
1 tbsp coriander powder
2 tsp salt or to taste
1 tsp garam masala
1/4 tsp kali mirch powder
1/2 cup cream
coriander leaves for garnish

Method: Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough.

Shape into smooth creaseless balls.

Heat the ghee, lower the heat and fry a piece of bread in it (to lower the temperature of the ghee), and fry the khoya balls in it till brown.

To make the gravy, heat the 1/4 cup ghee and add cumin. When it splutters add the ginger and saute till brown.

Add the ground paste, coriander, salt, garam masala and pepper and saute till fat separates.

Add 3 cups water, bring to a boil and simmer for 5 minutes.

Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander.

Chaulai Ka Saag

2008-01-13T04:34:00.001-08:00

Ingredients: 500 gm chaulai-washed and chopped fine
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions-grated
2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seeds

Method: Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saut?ill a light brown.

Add onions and saut?ill a soft.

Add chaulai, salt, garam masala, red pepper, coriander powder and stir till well mixed.

Cook over medium heat, uncovered, till soft and cooked through.

Note: you can combine it with boiled potatoes, paneer, carrots or any vegetable that you like the taste of combined with chaulai.

Sabziwale Noodle (Vegetable Chowmein)

2008-01-13T04:32:00.000-08:00

Ingredients: 400 gm fresh noodles
5 cups water
1 tsp salt
1 tbsp oil
7 tbsp oil
2 tsp garlic paste
1 tsp chilli powder
1 cup cooked thinly sliced vegetables
1 large onion-thinly sliced
1 tsp soya sauce
1 tsp salt
2 tsp chopped celery
1 tbsp vinegar
1 tsp chilli sauce

Method: Bring water and salt to boil. Add noodles and cook 'bite like' -- just blanch if fresh and cook longer if dry.

Drain immediately and cool under running water till noodles are thoroughly cooled. Work 1 tbsp of the oil into the noodles and leave in the colander till required.

Heat rest of the oil and stir- fry garlic mixture and onions over high heat till onions are glossy. Add the vegetables and stir to mix well.

Add the Soya sauce, salt, celery, vinegar and chilli sauce. Mix well and add the noodles and stir- fry till well mixed. Do all this over high heat. Serve hot.

Paneer Achari

2008-01-13T04:31:00.000-08:00

Ingredients: 1/2 kg cubed paneer
100 ml oil
4 tsp fennel seeds
2 tsp black mustard seeds
1 tsp fenugreek seeds
1/2 tsp nigella seeds
2 tsp cumin seeds
4 ground onions
8 chopped green chillies
2 tsp turmeric
3 tsp ginger paste
200 ml whipped curd
3 tsp dry mango powder
2 tsp kashmiri mirch
2 tsp sugar

Method: Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.

Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.

Add paneer with about 150 ml water. Allow it to heat through. Season and serve.

Vegetable Sizzler (Fusion)

2008-01-13T04:29:00.000-08:00

Ingredients: 2 cups mixed vegetables-blanched and chopped
1 cup potatoes-boiled and mashed
1 tsp cumin seeds
2 tsp ginger-chopped fine
2 tsp coriander powder
2 tsp salt
2 tsp powdered dry mango
2 tsp green chillies-chopped fine
1/2 cup refined flour
1/4 cup oil
sizzler plates

Method: Heat 2 tbsp of oil and add the cumin and ginger. Stir-fry till well mixed and add the mixed vegetables and stir over high heat to dry off the excess moisture.

Add the coriander powder and the mango powder, salt and chillies, mix well and turn off heat.

When cool mix in the potato. Form into round or oval cutlets.

Dust the cutlets with the refined flour. Heat the oil and pan fry to brown on both sides.

To serve, heat the sizzler plates to very hot; wet the cutlets on both sides and quickly place over the hot plate. Sprinkle some more water to increase the sizzling, and serve immediately, accompanied with potatoes or vegetables of your choice.

Pizza Dough (Italian Style)

2008-01-13T04:23:00.000-08:00

Ingredients: 2 cups refined flour
1 tsp dry yeast
1/2 tsp sugar
1/2 tsp salt
1 tsp oil
water to mix the dough
2, 10" or 3, 8" round baking tins

Method: Dissolve sugar in 1/2 cup lukewarm water. Sprinkle yeast over the water and leave in a draught-free place to froth.

Sieve the refined flour with salt and rub the oil into it. Add yeast solution and knead into a smooth, but not stiff dough, using water as required.

Place in a greased bowl and cover with a thick, damp cloth or cling foil. Place in a warm draught-free place to rise.

When the dough has doubled, punch it in the center, smoothen it and leave to rise once again. To test, press into the dough lightly and the impression should fill up gradually when your dough is ready.

Chilli Paneer (Chinese Style)

2008-01-13T04:08:00.000-08:00

Ingredients: 350 gm cottage cheese-cubed
2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
1/4 tsp ajinomoto
some greens for garnish

Method: Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.

Heat the oil, and fry cottage cheese pieces over high heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, Ajino Moto and the cheese.

Mix well, and serve garnished with some greens.

Enjoy the Recipe now.

Paneer Makhani

2008-01-13T04:06:00.000-08:00

Ingredients: paneer tikka
1/2 kg (home made or store bought)
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish

Method: Heat the butter and oil, and when the butter melts, addthe kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.

Add the salt and paneer and turn around afew times till coated with the puree and heated through.

Add the cream and turn around a few times till well blended and hot.

Serve immediately, garnished with the green chillies.

Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.

Stuffed Lauki - Bharua Laiki

2008-01-13T03:59:00.000-08:00

Ingredients: 1 medium lauki

Marinade
50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala

Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste

Method:

Blanch the lauki in boiling water.

Peel, deseed and split horizontally

Pour the marinade over the lauki and set aside for an hour

Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.

Set the filling inside the lauki and secure with string.

Wrap in a foil and bake in a very hot oven for 15-20 minutes.

Serve hot with mint/coriander chutney.

Definately, You will love this Recipe....

Litti / Bati Chokha / Bhauri

2007-05-25T10:34:00.000-07:00

Ingredients: Oven temp: 400 F- 200 C
2 cups whole wheat flour
1/4 cup ghee
1 tsp salt
cold water to mix
oil for deep-frying

Filling:
1 cup sattu (powdered roasted gram)
2 tbsp oil
1/8 tsp asafoetida
2 tbsp powdered fennel seeds
2 tsp powdered coriander seeds
3/4 tsp garam masala
1 tsp cumin seeds
3/4 tsp chilli powder
2 tsp salt
1 1/2 tsp powdered amchoor (dried mango powder)

Method: Mix the filling ingredients together and keep aside.

Make the dough:
Mix in the flour, salt, ghee and enough water to make a stiff dough. Cover and leave to rest for at least 15-20 minutes.

Make about 20 smooth balls from the dough. Roll into 1/4" thick rounds. Pinch edge all around and wet.

Place a ball of the filling in the center, and bring the wet edges together, covering the filling completely. Press together to seal. Roll between palms to smoothen.

Bake in a pre-heated oven for 10 minutes, then lower the oven temperature and bake another 20-25 minutes, till brown and cooked through.

If you want to increase the taste, then serve these hot Litti with ghee poured on top.

Chilli Paneer (Chinese)

2007-05-25T10:31:00.000-07:00

Ingredients: 350 gm cottage cheese-cubed
2 tsp salt
1 tsp ginger-garlic paste
1 tbsp soya sauce 2 tbsp vinegar
water to mix the batter
oil for deep frying
1 egg 1/2 cup corn flour
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1/4 tsp ajinomoto
some greens for garnish

Method: Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.

Heat the oil, and fry cottage cheese pieces over high heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, Ajino Moto and the cheese.

Mix well, and serve garnished with some greens.

Apple Side Dish

2007-05-25T10:23:00.000-07:00

Ingredients: 3 apples cut medium size
2 tbsp oil
2 tbsp shredded almonds
100 gm green beans
1/2 tsp fenugreek seeds
2 chopped green chillies
4 sliced spring onions
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
2 boiled potatoes cut medium size 1 shredded tomato
2 tsp sugar
1 tbsp lemon juice
1 tbsp chopped coriander

Heat oil in a pan and add fenugreek seeds, mustard seeds, cumin seeds and coriander seeds.

Cook for 1minute.

Add chillies and spring onions.

Saute for 1 minute.

Stir in potatoes, apples and tomatoes.

Allow it to soften.

Add sugar, lemon juice and seasoning.

Finally add remaining ingredients and serve hot with rice.

Now Enjoy the Dish.

Badam Ka Halwa (Almond Fudge) Recipe

2007-03-14T03:01:00.000-07:00

Ingredients:

2 cups Badam
2 ½ cups Sugar
250 gms- Grated Khoya
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
½ Tsp- Cardamom Powder
2 Tbsp- Shredded Almonds

Garnish

Rose Petals
Silver Varak
Shredded Almonds

How to make badam halwa:

. Saute Almond Paste in ghee and keep aside.
Heat ghee in a kadhai and when it starts to thicken a bit add almond paste to it and mix well.
Add khoya to it and stir well and see that doesnot stick to the bottom of the kadhai.
When the mixture becomes a bit thick add sugar to it and mix well.
Add shredded almonds,cardamom powder and mix well.
Check the sweetness and then garnish well with rose petals,almonds and also sprinkle cardamom powder on it.
Add the kesar colour.

Serve hot or cold.

This recipe serves 6 people.

Preparation Time: 20 minutes.

Cooking Time: 50 minutes.

Gulab Jamun Recipe

2007-03-14T02:49:00.000-07:00

Ingredients:

1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter -melted

Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar

1 cup water

Oil for frying

How to make gulab jamun:

Make the dough by mixing the milk powder, Bisquick, butter. Add just
enough whole milk to make a medium-hard dough. Divide the dough into 18-20 ratio.
Make balls by gently rolling each portion between your palms into a smooth ball.
Place the balls on a plate. Cover with a damp yet dry kitchen towel for Cleaness.
Heat the oil on high and then lower the heat to medium. Slip in the balls
into the hot oil from the side of the pan, one by one. They will sink to the
bottom of the pan, but do not try to move them. Instead, gently shake the pan
to keep the balls from browning on just one side. After about 5 mins, the balls
will rise to the surface. The Gulab Jamuns should rise slowly to the top if
the temperature is just right. Now they must be gently and constantly agitated
to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend
to break. So adjust the temperature to ensure that the gulab jamuns do not break
or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure
complete cooking from inside and even browning.

Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup
add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly
crushed and a few strands of "Kesar". Mix with a spoon and then heat
at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not
overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep HOT on stove. Add the fried
gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar
syrup overnight for best results. They can be served HOT or at room temperature.

Bhel Puri recipe

2007-01-30T06:44:00.000-08:00

Bhel Puri recipe

Ingredients

2 tbsp finely chopped raw mango
2 green chillis, deseeded, finely chopped
50g sev
50gms coarsely crushed paapri
100g phuliyan, parwal or puffed rice
1 tsp chilli powderr
mint chutney
1 small onion, very finely chopped
1 tsp chaat masala
1/ 2 c finely chopped coriander leavess
juice of 1 lemon
tamarind chutney
2 garlic cloves, very finely chopped (adjust to liking)
salt to taste

Method

In a bowl, mix all the ingredients together well.

Keep the quantity in according to persons.

Adjust the chilli powder & salte according to taste.

Serve immediately because it will loose it's taste after 1 or 2 hours later.

Urad Daal Recipe

2007-01-11T02:48:00.000-08:00

Ingredients:

1 cup Urad(white) daal

1 Onion sliced

1 Tomato diced(optional)

1tsp Ginger grated

1-2 Green chilies chopped

Coriander leaves finely chopped

1tsp Cumin seeds (jeera)

2 bayleaves 2 cloves

1/2 tsp. turmeric powder

Salt to taste

A pinch of Garam masala

Red chili powder to taste

2tbsp oil

1tsp lemon juice

Preparation:

Clean and wash the daal properly. Soak it in water for 10-15 minutes.

Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.

Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.

Now add ginger, onion and green chili and stir-fry till golden brown.

Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.

Now add daal and lemon juice, mix very gently.

Sprinkle garam masala and garnish with coriander.

Serve hot.

Parsi Dal Recipe

2007-01-11T02:46:00.000-08:00

Ingredients:

1 cup Split Red Lentil (Masoor Dal)

a pinch of Turmeric Powder (Haldi)

2 chopped Green Chilli (Hari mirch)

2 flakes chopped Garlic (Lasan / Lahsun)

2 tblsp Clarified Butter (Ghee)

Salt to taste

1 tblsp chopped Coriander Leaves (Dhania Patta)

1 tsp Cumin Seeds (Jeera)

How to make parsi dal:

Cook the dal with the turmeric powder and sufficient water in a pressure cooker.

Cook till the dal is cooked.

Remove from the flame.

Mash the dal with a wooden spoon. keep aside in a pan.

Heat the ghee in a pan.

Add the garlic,salt, green chillies and the cumin seeds.

Fry for a minute over a low flame and pour over the dal.

Return the dal to a low flame.

Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.

Serve hot garnished with the corriander leaves.

Moong Dal With Palak Recipe

2007-01-11T02:44:00.000-08:00

Ingredients:

1 cup split Green Gram Lentil (Moong Dal)

3 cup chopped Spinach (Palak)

a pinch of Turmeric Powder (Haldi)

1 tsp Red Chili Powder (Lal Mirchi)

1 tsp Asafetida (Hing)

2 tblsp Butter

1 tsp chopped Garlic (Lasun)

1 tsp chopped Ginger (Adrak)

a pinch of Sodium bi carbonate

1 tblsp fresh Cream

How to make moong dal with palak:

Wash and soak the gram for 30 minutes.

Boil some water in a pan.

Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.

Drain the leaves and when cool grind in a blender. remove and keep aside.

Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.

When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).

Transfer the dal to a pan and add the spinach paste. mix thoroughly.

Cook over a low flame for 2 minutes.remove from the flame and keep aside.

Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.

Add the ginger and the asafoetida and fry for a few seconds over a low flame.

Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Moong Daal Recipe

2007-01-11T02:43:00.000-08:00

Ingredients:

1/2 cup Moong Dal ( Green Gram)

1 small Onion chopped

1/4 tsp Mustard seeds

1/4 tsp Cumin seeds

1/4 tsp Turmeric powder

Pinch of Asafoetida

1 long chopped Green Chillies

1 tbsp Oil

2 Curry Leaves

Few Coriander leaves

Preparation:

Pressure cook moong ki dal for 2 whistles.

Mash it and add turmeric powder, hing and salt to it.

Add 1 cup water.

Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

Add the chopped onions and fry for a minute.

Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

Garnish moong daal with coriander leaves and serve hot.

Masoor Dal Recipe

2007-01-11T02:40:00.000-08:00

Ingredients:

2 cups masoor dal

1 1/2 teaspoons garam masala

1 1/2 teaspoons turmeric

1 tsp salt

1/3 cup oil

1 1/2 onions, chopped

1 head garlic, separated, chopped

1 (1-inch piece) ginger root, chopped

2 jalapeno chiles, chopped

2 tomatoes, chopped

1 bunch coriander, chopped

Water

Preparation:

Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.

Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.

Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.

Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.

Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.

Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

Masala Dal Recipe

2007-01-11T02:33:00.000-08:00

Ingredients:

1 cup Split Red Lentil (Masoor Dal)

5 slit Green Chilli (Hari mirch)

1 tblsp chopped Coriander Leaves (Dhania Patta)

1/2 tsp Turmeric Powder (Haldi)

1/2 cup grated Coconut

Salt to taste

1 tsp Mustard Seeds (Raai / Raee)

1 tsp Cumin Seed (Jeera)

2 chopped Tomato (Tamatar)

1 tblsp Oil

1 meduim sized sliced Onion (Pyaj)

How to make masala dal:

Wash and soak the gram for 30 minutes.

Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.

Fry the sliced onions till golden brown. remove and keep aside.

Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.

Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.

When the tomatoes are cooked add the coconut paste. mix thoroughly.

Cook for a minute and remove from the flame.

Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.

Fry for a few seconds over a low flame. pour over the dal.

Serve hot garnished with the fried onions and the chopped corriander leaves.

Channa Dal Payasam Recipe

2007-01-11T02:30:00.000-08:00

Ingredients:

1 cup chana daal

7 cup water

1 tsp salt

1/4 tsp cayenne

1/4 tsp turmeric powder

1/4 tsp cumin powder

1/4 tsp corriander powder

1 tblsp tamarind pulp

1 tsp sugar

1 tblsp vegetable oil

1/4 tsp black mustard seeds

1 chopped garlic clove

Preparation:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water and the salt in a pan.

Add the chana dal, cover the pan and cook over medium flame for 30 min.

Stir the dal when cooked.

Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).

Stir well and allow to simmer uncovered.

In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.

When the oil gets hot, add the oil mixture to the simmering pot of dal.

Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.

Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

Arhar Dal With Mango Recipe

2007-01-11T02:29:00.000-08:00

Ingredients:

Preparation:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water and the salt in a pan.

Add the chana dal, cover the pan and cook over medium flame for 30 min.

Stir the dal when cooked.

Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).

Stir well and allow to simmer uncovered.

In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.

When the oil gets hot, add the oil mixture to the simmering pot of dal.

Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.

Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

Chana Dal Recipe

2007-01-11T02:26:00.000-08:00

Ingredients:

Preparation:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water and the salt in a pan.

Add the chana dal, cover the pan and cook over medium flame for 30 min.

Stir the dal when cooked.

Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).

Stir well and allow to simmer uncovered.

In a separate frying pan, heat the vegetble oil over low heat and add the mustard
seeds and chopped garlic to it.

When the oil gets hot, add the oil mixture to the simmering pot of dal.

Immediately cover the pot and keep covered for 2 min. while the dal continues
to simmer.

Cook chana daal uncovered for another 5 min. and the dal is ready to be served
with rice or bread.

Arhar Dal Recipe

2007-01-11T02:22:00.000-08:00

Ingredients:

1 cup Split Red Lentil (Masoor Dal)

1/2 tsp Turmeric Powder (Haldi)

1 tsp Cumin Seed Powder (Jeera)

2 Green Chilli (Hari mirch)

2 Dry Red Chily (Saboot Lal Mirchi)

1 tsp chopped Ginger (Adrak)

2 Bay Leaf (Tej Patta)

10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard
seeds) 2 tblsp Clarified Butter (Ghee)

1 tsp Sugar

Salt to taste

How to make arhar dal:

Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.

Add half of the ginger to the dal along with the cumin powder.

When the dal is cooked and thick remove from the fire.

Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).

When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.

Cauliflower Manchurian

2007-01-05T05:15:00.000-08:00

Ingredients :

1 small Cauliflower, cut into flowerets

2 tbsp garlic paste

2 tbsp ginger paste

2 tsp red chilli powder

1/2 tsp turmeric powder

2 tbsp green chilli paste

1/2 bunch coriander leaves, chopped finely

A pinch of saffron (or red coloring), dissolved in milk

2-3 green onions (scallions), chopped finely (If you cannot

find green onions, you can substitute with white,

ordinary onions)

1 1/2 teaspoon of garlic, chopped

2 tsp soya sauce

1 1/2 tablespoon of cornflour , dissolved in water

1 tablespoon chapati atta(wheat flour)

1/2 cup rice flour

1/2 tsp baking powder

1/2 cup of cornflour

Juice of 1/2 lemon

Salt to taste

Oil for deep frying the cauliflower

2 tablespoon oil for sauce

Method

In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste.

Mix well with water, till you get the consistency of thin batter.

Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste.

The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.

Now add the chopped garlic and green chilli paste and fry for a minute.Add the soy souce and stir for a minute.

Bring down the heat and then add the cornflour-water paste and the red coloring.

The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds.

The leaves should not lose thier color.Take this mixture from the heat and pour it onto the fried caulilower.

If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.But this will turn the cauliflower soggy..

It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...

Dal Makhani

2007-01-05T05:13:00.000-08:00

Ingredients

1 1/2 cups toor dal, washed and drained

2 tomatoes, medium sized, cut into large pieces

A pinch of turmeric powder

2 tsp coriander leaves, chopped

For seasoning:

1 small onion, chopped

A pinch of hing

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp dhania powder

4-5 green chillies, chopped

1 sprig curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

1/2 stick butter

Salt to taste

Method

Boil the dal and tomatoes with a pinch of turmeric powder

and 1 cup water till the dal is soft.

Add salt to taste.

Set aside.

In a saucepan, prepare the seasoning by heating the butter.

Add the cumin and mustard.

When the cumin is slightly fried, add all the other seasoning

ingredients except the red chilli, turmeric and dhania.

Fry till the onion starts turning color.

Now add the powders and fry for a minute.

Remove from heat and add the boiled dal/tomato to this.

Add the chopped coriander leaves.

Mix well.

Adjust the salt if necessary.

Add 1 cup of water.

Bring it to a boil and remove.

Serve hot with rotis or plain rice.

Pani Puri / Pani Puri / Gol Gappa

2007-01-05T05:11:00.000-08:00

Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.

If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.

Pani puri recipe Ingredients

250g Pani Puri or gol gappa

125g black chickpeas

100g steamed bean sprouts (lentils should just begin to sprout) - optional

125g potatoes, boiled and coarsely mashed

1 bunch of mint leaves

1/2 bunch of coriander leaves

salt to taste

1/4 tsp chilli powder

6 tbsp pani poori masala

mint chutney

tamarind chutney

Method

Grind the mint and coriander leaves into a paste.

Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat

Pav bhaji / Pao bhaji

2007-01-05T05:06:00.000-08:00

Ingredients
500g potatoes, boiled, peeled and diced

1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower

1/2 c chopped onions

1/2 c ghee

4 green chilis, slit and chopped

1/2 inch ginger, sliced finely

250g tomato, chopped

1 tsp red chili powder

1 tsp ginger garlic paste

salt to taste

5 tbsp butter

1 tsp garam masala

a bunch of fresh coriander leaves, chopped

2 tbsp lemon juice

lemon wedges for garnish

4 pao or buns, halved

Method

Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.

With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.

Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.

Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.

Paneer Palak Bhujia

2007-01-05T05:05:00.000-08:00

Method

Heat 4-5 tbsp ghee and fry 1" piece ginger, chopped and 3-4 flakes crushed
garlic.
Add spinach and cook for 5 mins.
Add salt, 1/2 tsp haldi, 1/2 tsp chilli powder.
Then add 3 chopped tomatoes and cook till dry.
Mix in 200 gms Paneer.
Add 4 crushed elaichi, 2 finely chopped green chillies, and 1/4 tsp amchoor powder.
Cook for 3-4 mins.

Handi Paneer

2007-01-05T05:03:00.000-08:00

Method

Cut 3 onions fine and stir fry till brown.

Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder,
1/2 tsp garam masala and mix.

Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.

Cook on low flame for 7-8 mins.

Add 1/2 cup beaten curd and cook till dry.

Add salt.

Add 1/2 cup water and boil.

Mix in 200 gms Paneer and 1 tbsp chopped coriander.

Cook till the masala dries and coats the paneer.

Add a little freshly ground pepper.

Remove from fire and serve.

Kaaju Paneer Masala

2007-01-05T04:59:00.000-08:00

Method

Fry 150 gms Paneer till golden.
Remove, add in the same oil fry 1/2 cup kajus and keep aside.
Deep fry 3 sliced onions till brown.
Cool and grind into a paste.
Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger
with 1 cup water, till tomatoes are soft.
Cool and then puree.
Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
Heat 2 tbsp oil and fry onion paste till brown.
Add 1/2 tsp chilli powder and khus-khus paste and mix.
Add tomato puree and cook till oil separates.
Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
Add 1/2 tsp garam masala and salt.
Add enough hot water to get a thick gravy.
Boil and then simmer for 10-12 mins.
Add paneer and kaju.
Boil once more, simmer for 5-mins till paneer is heated through the serve.

Coconut Chutney recipe

2007-01-05T04:57:00.001-08:00

Ingredients :

Coconut Grated 1 cup
Red Chillies( dry) 2 nos
mustard seeds 1 tsp
urad dal 2 tsp
tamarind dry 1 small piece
salt to taste
sugar 1 tsp
oil 1 tsp
hing 1 tbsp

Method:

Grate the Coconuts.

In a pan heat the oil & add 1 tsp of urad dal, and chilliies. Fry for a minute.

Let it cool completely . Add the tamarind, hing, sugar,& coconut & grind it to a fine paste .
DO the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

Tomato Chutney recipe

2007-01-05T04:53:00.000-08:00

Ingredients :

Tomatoes Fresh -6 Nos
Green chillies - 2 nos
Red Chillies (dry) - 2 nos
mustard seeds - 2 tsp
urad dal - 1 tsp
methi seeds - 1 tsp
hing - 2 tsp
salt for taste
brown sugar 1 tsp
coriander seeds 1 tsp
oil 1 tbsp

Method :

In a pan heat the oil and add 1 tsp of mustard seeds ,urad dal, methi, coriander seeds ,hing, & chilliies. Fry for a minute. Add the tomatoes ,brown sugar& salt.
Fry till all the ingredients gets mixed & tomatoes are well cooked.

Let it cool completely . Grind it to a fine paste.
Do the seasoning with the other tsp of mustard seeds in a tsp of oil.

Apple, Banana & Carrot Halwa

2006-12-18T08:56:00.000-08:00

Apple, Banana & Carrot Halwa

Ingredients

1 cup chopped apple (without skin)

1 cup chopped banana

1 cup grated carrot

1 cup milk or 1/2 cup milk powder

1 cup coconut

3/4 cup ghee

2 cups sugar

Method
Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Malai Kofta

2006-12-18T08:45:00.000-08:00

Malai Kofta

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:

50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:

1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:

Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.

Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.