Indian Recipes
Hot and Sour Tomato Pickle Recipe
Ingredients
1. Green or red tomatoes (1lb)
2. oil (1 1/2c)
3. red chilies (15-20)
4. chopped garlic (1c)
5. chopped ginger (1c)
6. fenugreek (1tsp)
7. turmeric powder (1tsp)
8. mustard seeds (1tbsp)
9. vinegar (2c)
10. salt (to taste)
Method of preparation:-
1. Take tomatoes, wash them and slice them. Then smear salt and turmeric on them. Soak the sliced tomatoes in 1 cup of vinegar. Keep it for about 2 hours.
2. In a blender, blend together the ginger, garlic, red chilies and ¾ of the mustard seeds with a little vinegar. Heat the oil in a pan and then add the remaining mustard.
3. When the mustard seeds start crackling then add the fenugreek. Fry them for 2 minutes and then add the blended mixture in it and fry it well for about 20 minutes. Now add the tomatoes and the leftover vinegar to the mixture.
4. When the mixture comes to boil then stir it continuously. When the pickle gets ready then the oil begins to float at the top. Take off the pan from the heat and keep it to cool. Store it in a clean bottle and it should be kept for a year.
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Mango Shrikhand Recipe
Mango Shrikhand
Ingredients
1. Home made curd or plain unflavored yogurt (1 container or 16 oz)
2. mixed dry fruits (1/2tbsp)
3. sugar (1/2c)
4. sliced pistachios (1tsp)
5. mango pulp (8oz)
6. cardamom powder (1/2tsp)
Method of preparation:-
1. Take a bowl, put yogurt and sugar in it. Whip it until it gets smooth and creamy. Take a piece of clean muslin cloth then strain the mixture of yogurt and sugar through it to remove all liquid.
2. Now take the mango pulp and strain it in the same way through the muslin cloth to remove the most of the liquid. Now mix the cardamom powder in the strained mango pulp.
3. Take a large container, pour the strained mango pulp into it and then chill it in the refrigerator for about 3-4 hours. When it gets chilled then serve it in dessert bowl. Garnish it with pistachios and dry fruits.
Number of servings – 2
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Rava Laddoo Recipe
Ingredients
1. Semolina or rava (1 1/2c)
2. ghee (1/2c)
3. cashewnuts cut into very small pieces (2tbsp)
4. sugar (1 1/2c)
5. powdered cardamom (4-5)
6. raisins (2tbsp)
Method of preparation:-
1. Take a pan, place it over heat. Heat 2 tablespoon of ghee in it and then roast the rava or semolina in it turns light golden in color. Mix roasted rava, sugar and cardamom and powder fine in a dry grinder.
2. Heat the remaining ghee in a pan, then fry the raisins and cashewnuts in it. Now add the rava sugar mixture in it. Mix it well. When it gets ready then take off the pan from the heat. Keep it for sometime to cool.
3. Then make small round balls of this mixture or give the shape of tight laddoos. Then store these laddoos in an airtight container for few days.
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Sweet Pongal Recipe
Ingredients
1. Raw rice (1c)
2. powdered jaggery (3c)
3. ghee (4tbsp)
4. milk (1c)
5. green gram dal (1/2c)
6. water (2 1/2c +3/4c)
7. powdered cloves (2)
8. raisins (2tbsp)
9. grated or powdered nutmeg (1small piece)
10. powdered cardamom (5)
11. saffron (a pinch)
12. cashew nuts (2tbsp)
Method of preparation:-
1. Take dry green gram dal; roast it for 2-3 minutes. Cook the green gram dal and rice in with 2 ½ cups of water then add 1 cup of milk in it. Cook it in microwave and then keep it aside.
2. Take 3/4 cup of water and dissolve the jaggery in it and then cook it on low heat until the jaggery gets melt. Now strain the jaggery with a strainer to remove the dirt. Once again put the syrup on heat and stir it until it gets slightly sticky. Now add the cooked dal and rice.
3. Take a mall pan, place it over heat. Heat 4 tablespoon of ghee in it then fry the raisins and cashew nuts in it and add to the pongal. Add the powdered cardamom, nutmeg, cloves and saffron in it and mix them well. When the dish gets ready then serve it hot.
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Kaju Barfi Recipe
Ingredients
1. Cashew nuts (2c)
2. ghee (1tbsp)
3. powdered sugar (1c)
4. cardamom powder (1/2tsp)
5. silver foil (optional)
Method of preparation:-
1. Take 2 cups of cashew nuts. Soak them in water in a bowl for about 2 hours. Drain them and put them in a blender with a little of water and blend them to a fine paste.
2. Take a heavy sauce pan, place it over heat. Put 1 cup of sugar and the paste of cashew nuts in the pan. Cook it on slow to medium heat. While cooking stir it continuously until a soft lump is formed.
3. Now add ghee and the cardamom powder in the pan and then mix them well. When it gets cooked then spread it on clean greased work surface.
4. Then roll it slightly with a rolling pin to 1/8 inch thickens now apply the silver foil, then keep it to cool. When it gets cool then cut it into diamond shaped pieces.
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Home Made Paneer Recipe
Ingredients
1. Whole milk (5c)
2. vinegar (2tbsp)
Method of preparation:-
1. Take 5 cups of whole milk; boil it in an open pan. When the milk gets boiled then add 2 teaspoon of vinegar and wait for sometimes until the milk gets curdle completely.
2. When the milk gets curdled then takes off the pan from the heat and keep it sit for about 10 minutes. Take a cotton muslin cloth and then pour the curdled milk onto the muslin cloth ant tie it with a tight knot.
3. When all the water from the paneer is drained then open the knot of the cloth and shape it into a rectangular block. Now place it in another piece of clean muslin cloth, wrap it properly and then keep it in the refrigerator for overnight.
4. Next day cut the paneer into cubes and deep fry it in hot oil. Then drain it and store it in the fridge.
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Malai Kofta Recipe
Ingredients
For Kofta:-
1. Potatoes (1 1/2lb)
2. finely chopped green chilies (2-3)
3. crumbled paneer, khoya and thick malai (2 heaped tablespoon each)
4. raisins (1tablespoon)
5. sugar (1/4tsp)
6. chopped cashew nuts (4-5)
7. cardamom powder (1/2tsp)
8. cumin powder (1tsp)
9. coriander powder (1tsp)
10. cooking oil or ghee (3tbsp)
11. red chilly powder (1tsp)
12. oil for frying the koftas
13. salt (to taste)
For gravy:-
1. Chopped onions (2med.)
2. pureed tomatoes (3large)
3. crushed garlic (3flakes)
4. crushed ginger (1inch)
5. sugar (1/2tsp)
6. cumin powder (1/2tsp)
7. red chilly powder (1tsp)
8. dhania powder (1/2tsp)
9. powdered poppy seeds (2tsp)
10. garam masala powder (1/2tsp)
11. ground peanuts or cashew nuts (1tbsp)
Method of preparation:-
1. Take potatoes, wash them and boil them until they get tender. Then peel them and mash them in a bowl and the add salt to taste. Keep the bowl aside.
2. Put all the kofta mixture in a blender and then blend them together to make a paste for the koftas. Make the round balls of mashed potatoes and then place a little of the prepared mixture in the centre of each round. Now seal the edges of the stuffed rounds.
3. Take a kadai, place it over heat. Heat the oil in it and deep fry each Kofta until it gets golden brown. Then drain it and keep it aside. Now blend together the garlic, ginger, onion and poppy seeds. Put 3 tablespoon of oil in a pan, place it over heat.
4. Heat the oil and fry the blended mixture in the pan until the oil starts separating. Add the masala powders and pureed tomatoes and then add the ground peanuts and sugar. Cook it for sometime.
5. When the gravy will begins to thicken then you can add some malai to thicken it some more time. When the gravy gets ready then adds the fried Koftas, heat them and serve. Garnish the malai Kofta with chopped coriander leaves.
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Bhaingan Bhartha Recipe
Ingredients
1. Brinjal or eggplant (1large)
2. finely chopped tomatoes (2)
3. finely chopped onion (1med.)
4. cooked green peas (1c)
5. chopped coriander leaves (1/2c)
6. finely chopped green chilies (4)
7. turmeric powder (1/2tsp)
8. red chilly powder (1 1/2tsp)
9. dhania-jeera powder (1 1/2tsp)
10. amchoor (1/2tsp)
11. cooking oil (3tbsp)
12. sugar (1tsp)
13. salt (to taste)
Method of preparation:-
1. Take a brinjal, rub oil on it. Bake it in an oven or on the direct flame until the skin shrinks and the liquid starts oozing out of the brinjal. This will take about 30-45 minutes at 400 degrees F if it is baked in an oven. Then take it out from the oven and peel it and mash it in a bowl and then add salt in it.
2. Take a pan, place it over heat. Heat the remaining oil in it and then add the chopped onions in the pan. Fry them until the onions get translucent. Now add the chopped tomatoes and green chilies in the pan. Fry them until they get mix together.
3. Add all the spices and the sugar and then fry them for a minute. Now add the mashed brinjal in the pan and mix it well. Add the peas and again cook for 4-5 minutes.
4. Add chopped coriander leaves and a little bit of water to make a thick consistency. Mix it well. When it gets ready then serve it hot with plain rice or paratha.
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Bharwa Bhaingan Recipes
Ingredients
1. Rounded firm brinjals (8-10 small)
2. roasted and grated fresh coconut (3tbsp)
3. chopped and roasted onions (3med.)
4. coarsely powdered roasted groundnuts (3tbsp)
5. roasted red chilly powder (2tsp)
6. oil (2-3 tbsp)
7. curd (1/2c)
8. roasted cloves (1tsp)
9. roasted and powdered dhania-jeera (2tsp)
10. mustard and cumin seeds (1/2tsp)
11. chopped and roasted coriander leaves (1 small bunch)
12. salt (to taste)
Method of preparation:-
1. Take brinjals, wash them and clean them. Make two slits to make a cross on the brinjals. Rub them with curd and salt and then keep them aside for sometimes.
2. Take a bowl; put all the roasted masala ingredients in it. Mix them well and then mix them in the blender with some curd to make a smooth filling. Now take some of this mixture and put it in each slits of brinjals.
3. Take a heavy non stick pan, place it over heat. Heat oil in it and then add mustard and cumin seeds and wait until they get splutter, then put the brinjal in the pan.
4. Put the remaining mixture of roasted masala in the pan to cover the vegetable. Add some water in it. Reduce the heat to low and simmer it until the vegetables get tender and cooked.
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Aloo Dum Recipe
Ingredients
1. Potatoes (10small)
2. ginger (a small piece)
3. onions (3med.)
4. green chillies (4-5)
5. yogurt (1/2c)
6. shredded coconut (2-3tbsp)
7. cardamom pods (2-3)
8. poppy seeds (1tbsp)
9. cooking oil or ghee (2tbsp)
10. red chilli powder (1tsp)
11. garam masala powder (1tsp)
12. dhania powder (2 1/2tsp)
13. chopped coriander leaves (1tbsp)
14. cumin seeds (1/2tsp)
15. oil for deep frying
16. salt (to taste)
Method of preparation:-
1. Take potatoes, wash them and boil them. Peel them and then prick them with a fork. Take a frying pan, place it over heat. Heat the oil in it for frying. Then fry the potatoes in hot oil until they turn slightly brown. Drain them and keep them aside.
2. Take a shallow pan, heat oil in it and then fry onions in it until they turn light brown. Make a paste of coconut, ginger, green chillies and cardamom and poppy seeds in a grinder. Now add this paste to the onions and fry it until oil gets separate.
3. Add cumin powder, dhania powder, chilli powder and then stir it for 5 minutes. Add the yogurt, salt and the fried potatoes. Then add enough water to cover the potatoes. Reduce the heat and simmer it for about 10 minutes until the gravy gets thicken.
4. Add the garam masala powder and then mix it well. When the dish gets ready then put it in a serving dish and garnish it with chopped coriander. Serve it hot with chapatti and naan.
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