Indian Recipes
Sada(Plain) Dosa Recipe
Ingredients
Plain rice (1c), oil (10-12 tsp)white urad dal (1/4c), parboiled rice (1c), curd (1/2c), methi seeds (1/2tsp), soda bi carbonate (1/2tsp) and water for grinding.
Method of preparation:-
Take dal and rice, wash them together then add plenty of water and methi seeds in it. Keep them to soak overnight or 7-8 hours. Again wash the rice by draining the water 2-3 times. Put the mixture of dal and rice in the grinder and then grind it to a paste. Grains should be felt in the batter. Add salt and soda bicarbonate and mix it well. Keep it for 8-10 hours in a warm place. Take curd and beat it well then add it into the batter, add water if required. The batter should be thick enough ti thickly coat on a spoon when dipped. Take a non stick tawa, place it over heat. Heat the tawa then pour a spoonful of batter in the centre of the tawa, spread it with the back of the spoon to a thin round. Pour a teaspoon of ghee or oil over it.fry it from both sides, when it gets crispy then remove it from tawa. Serve it hot with chutney or sambar.,
Email This Recipe To Your Friend
Mitha Khaja Recipe
Ingredients
Plain flour or maida (1 1/2c), ghee (1tbsp), water (1c), jiggery (1/2c), cardamom powder (1/4tsp) and ghee to deep fry.
Method of preparation:-
Take a pan, place it over heat. Heat water and jiggery in it until it gets dissolve. Strain it and keep it to cool. Take a bowl, put flour in it and add ghee and cardamom in the flour. Knead the flour with the jiggery water to make soft dough. Divide the dough into 20 parts and then knead each part with your palm and then roll it into 4 inches rounds. Take knife or fork to make many tiny slits on each round on its both sides. Keep them aside on a clean cloth to dry a bit. Now put them in hot ghee to deep fry on low heat until get light golden in colour. Drain them and cool them. When the khajas get cool then they become crisper and harder. Keep them to cool and then store them in air tight container.
Make – 20-25 pieces
Making time – 45 minutes
Email This Recipe To Your Friend
Boondi Recipe
Ingredients
Gram flour (1c), ghee (to deep fry), sugar (1/2c), chopped almonds (6-8), water (1c), cardamom powder (1/4tsp)
Method of preparation:-
Take a pan, place it over heat and boil water and sugar in it. Add 1 tablespoon of milk in it to clean the syrup. Boil it until the syrup gets sticky to the fingers. Keep it aside but keep it warm for use. Take a bowl; make the batter of gram flour in it. The batter should not be too thin. Take a heavy kadai, heat the ghee in it. Take a perforated spoon; hold it a little above the hot ghee. Now pour some batter on the spoon. Tap very lightly on the edge of the spoon then the droplets of batter fall in the hot ghee. Stir the boondis in the ghee and fry them until get crispy but not brown. Drain them and put them in the syrup. Keep them in the syrup for 3-4 minutes. Now drain them from the syrup and place on a wide plate. Then add chopped almonds and cardamom and then mix them gently. Keep the boondis to cool completely and then separate them with your fingers. Now store them in air tight container.
Makes – 3 cups
Making time – 30 minutes
Email This Recipe To Your Friend
Karanji Recipe
Ingredients
For cover:-Plain flour or maida (1c), ghee (1tbsp) and water to knead.
For filling:-Fine coconut flakes (1/2c), ground sugar (1/4c), khoya (1/2c), crushed almonds (tbsp), poppy seeds or khuskhus (1tbsp), cardamom powder (1tsp) and raisins (10 to 15).
Method of preparation:-
Take a sauce pan, place it over heat. Roast khoya in it until it gets light pink over low heat by stirring it continuously. Keep it to cool and then break it in fine crumbs with your fingers. Now mix flour and ghee in it, mix it well and then add enough water to make soft dough. Cover it with clean cloth and keep it aside. To make the filling mixture, roast coconut flakes, cool them and then mix all the other ingredients of filling. Keep it aside. Now make small 4 inches rounds of the dough. Place about 1 teaspoon of filling mixture in one half of round. Fold over the other half to seal the mixture. Seal the edges by pressing the ends. Make more pieces in the same way. Place them on clean cloth for 30 minutes to dry them. Now put them in hot ghee for deep fry on low heat until get light brown on both sides. Drain them and cool them. When get completely cool then store them in airtight container.
Make – 13-15 pieces
Making time – 1 hour
Email This Recipe To Your Friend
Shankarpala Recipe
Ingredients
Plain flour or Maida (1 1/2c), sugar (1/3c), water (1c), ghee (1/3c) and oil to deep fry.
Method of preparation:-
Take a sauce pan, place it over heat. Put 1 cup of water in it then add sugar and ghee in it. Warm the water, sugar and ghee together in the pan until the sugar gets dissolves. Take a large bowl, put Maida in it and then add warm water with dissolved sugar in it. Mix it well then knead it into soft dough. Divide the dough into 4 parts. Roll it into chapattis of 1/3” thick. Cut these chapattis with knife or cookie cutter into small diamond shapes. Lift up these pieces with spatula and keep them aside on a dry cloth for about 1 hour. Put them in hot oil for deep fry. Fry them until get light golden brown. Drain them and keep them aside until get cool. Now store them in clean and dry container.
Make – 2 ½ cups
Making time – 45 minutes
Email This Recipe To Your Friend
Spicy Khaja Recipe
Ingredients
Plain flour (1/2c), gram flour (2c), omamor ajwain seeds (1/2tsp), very finely chopped coriander (1tbsp), red chilli powder (2tsp), cumin seeds (1/2tsp), oil (to deep fry) and salt (to taste)
Method of preparation:-
Take a bowl, mix plain flour and gram flour in it.Make a well in the centre of flour; add all the ingredients in the flour except oil. Mix them properly in the flour.Add enough water in the flour to make soft dough. Now divide the dough to make small thin rounds.Use fork to prick the both sides of the round dough. Keep them on the clean cloth to dry them for about 25-30 minutes.Take heavy pan, put oil in it. Place it over heat.Heat the oil, when the oil gets hot then deep fry these round balls of dough until get light brown.Now drain them and cool them completely before storing.
Make – 25-30 pieces
Making time – 30 minutes
Email This Recipe To Your Friend
Sweet Kachori Recipe
Ingredients
For Cover:-Plain flour (250gms), corn flour (1tbsp), ghee (30gms).
For filling:-Khoya (200gms), powder milk (50gms), nutmeg, cardamom and cinnamon powder (1/2tsp).
For syrup:-Water (1c), sugar (250gms) and saffron (a pinch) and ghee for deep frying.
Method of preparation:-
Take a bowl. Mix all the ingredients of filling. Mix them until get crumbly. Take another bowl; mix all the ingredients for cover. Add water to knead to soft dough. Cover the dough with wet cloth and keep it aside. Boil water and sugar in a pan to make syrup. Add a tablespoon of milk to clear the syrup. Boil the syrup until it gets slightly sticky. Now strain the syrup and then add crushed saffron in it. Keep it aside. Take dough; divide it into 15-16 parts. Roll one part into a purl, place a ball of filling mixture in the centre of it. Pull all the sides to seal the mixture and press in the centre. Make about 5 to 6 such kachoris, fry them in hot ghee on low flame until get lightly brown. Make more kachoris like this. When the kachoris get slightly cool then make a hole in the centre of each then pour about half tablespoon of syrup and roll the kachoris around to let the syrup spread. Keep them for about half hour before serving.
Make – 15 kachoris
Time required – 2 hours
Email This Recipe To Your Friend
Gulab Jamoon Recipe
Ingredients
Plain flour (125gms), khoya (500gms), sugar (250gms), milk (1/4c), saffron strands (1pinch), baking soda (1/4tsp), cardamom powder (1/4tsp), ghee to deep fry.
Method of preparation:-
Take a bowl, mix flour and baking soda in it. Take khoya, crumble it and sieve it in the flour and soda mixture. Mix crushed saffron and cardamom in the flour mixture. Mix it well and then knead it with milk to make soft dough. Use much milk as required for kneading. Make about 25-30 balls of this dough. Take a pan, heat the ghee very well in the pan. Now take off the ghee from fire and cool it a little. Put some of the jamoons in it. When they rise up then put them back on the fire and fry them until gets light brown. Take out the jamoons form the ghee and put them in the syrup. Soak them for about 10 minutes and then drain them. Now place the jamoons on the glass bowl. Repeat the same process for making more jamoons. Then pour the remaining syrup over the jamoons. Heat them lightly in the microwave before serving.
To make the syrup:-
Take a pan, place it over heat. Take sugar in it and add water to cover the sugar. Boil it and then add 1 tablespoon of milk in it to separate the dirt. Strain it and boil it again. When, while dropping from the spoon it falls in a thin single thread then the syrup is ready.
Make – 25-30 pieces
Making time – 1 hour
Email This Recipe To Your Friend
Rossogolla Recipe
Ingredients
Milk (1littre), water (4c), citric acid (1/2tsp), sugar (1 1/2c) and drops of rose essence.
Method of preparation:-
Take a pan, put 1 Littre of milk in it and boil it. When the milk gets boil then take off the pan from heat and keep it for 2 hours to cool it. Now remove the layer of cream from the milk. Again place the pan on heat and boil the milk. Add dissolved citric acid in the milk. Stir it slowly until the milk gets curdled. Keep it for about 5 minutes. Take a wide sauce pan, boil water with sugar in it. Now take muslin cloth, strain the milk through it and wash the chenna in the cold running water. Press out the excess water from the chenna and place it on a wide plate. Knead it with fingers into soft dough. Make 12 balls of the dough of equal size. Put these balls of dough into the boiling water with sugar. Cover with perforated lid and boil it for 12 to 15 minutes. Take them off from the heat and cool them to room temperature. Add essence and then keep them for 4 to 5 hours to chill.
Number of servings – 6
Time required – 1/2hour
Email This Recipe To Your Friend
Dal ka Seera Recipe
Ingredients
Moong dal or green dal (500gms), ghee (500gms), sugar (500gms), saffron soaked in a little milk, water about 250ml and elaichi powder
Method of preparation:-
Take moong dal; soak it for about 5-6 hours. Wash and remove the skin of the dal. Take an electric grinder or a mixie to grind dal in it. Use a little water as possible while grinding the dal. Take pan put water with sugar in it and place it over heat to boil. When the sugar gets dissolve then adds a few tablespoon of milk in the pan. As the syrup starts boiling the scum will rise, remove it with strainer. Again boil it until the syrup becomes sticky or it gets one thread consistency. Take off the pan from heat and then keep it aside. Take a heavy Kadai, place it over heat. Heat the oil in it and add dal, stir it to avoid burning until it gets golden brown and the ghee begins to separate. Now pour the hot syrup into the kadai, add dissolved saffron and elaichi in it. Stir it very carefully. Cook it slowly until the water gets absorbed. When it gets ready then places it in the serving dish and decorates it with chopped dry fruits. Serve it hot especially on a cold day.
Email This Recipe To Your Friend