Indian Recipes
Pear and Mango Chutney Recipe
Ingredients
Raw and firm mango (250gms), finely chopped cashew (8), pears(250gms), finely chopped almonds (8), sugar 500gms), raisins (1tbsp), salt (2tsp), marshmelon (kharbooja) seeds (1tbsp), red chilli powder (1tsp) and garam masala (1tsp).
Method of preparation:-
Take mangoes and pears, wash them, peel them and then mash them. Take a heavy sauce pan. Put sugar of about 1 tablespoon in it. Place the pan over low heat. Heat the sugar until it turns brown on a low flame by stirring it continuously. Now add about 500ml of water and boil it. When the sugar gets fully dissolved in the water then adds the remaining sugar. Boil it again when it starts boiling then add the mashed fruits, raisins, marshmelon seeds, cashew, chilli and salt in the sauce pan. Stir it occasionally; boil it until the jam consistency is obtained. Now add garam masala and the clove powder. When it becomes thick like a jam then take off the pan from the heat. Keep it to cool a bit and then put it in an air tight container.
Make about 1.5 kg chutney
Making time – 1 hour
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Malai Kofta Recipe
Ingredients
For gravy:- Cream (125gms), cloves (6), paneer or khoya (75gms), cinnamon (1”), milk (50ml), crushed garlic (1tsp), cashewnuts (50gms), turmeric powder (1/2tsp), white pepper powder (3tsp), nutmeg powder (1/4tsp), sugar (2 1/2tsp), grated ginger (2tsp), ghee (3tbsp), cardamoms (6 ) and salt to taste.
For Kofta:- Khoya (50gms), cumin seeds (1/2tsp), paneer (50gms), chopped coriander (1tsp), potatoes (5med.), grated ginger (1/2tsp), cashewnuts (20gms), fine chopped green chillies (4-5), raisins (20gms) and salt to taste.
For garnish:- Chopped coriander (1tbsp) and paneer or grated cheese (1tbsp).
Method of preparation:-
For Koftas:- Take potatoes, wash them and then boil them in a pan with salted water. When they get boiled then peel them and then mash them. Take a bowl, mix all the ingredients except cashew and raisins in the bowl. Take ball size dough in your hand. Flatten it with your hand and then place 2-3 raisins and cashew in the centre and then again shape it into a ball. Make more balls of remaining dough and keep them aside.
For gravy:- First roast the cardamom, cinnamon, cloves and nutmeg together. Take dry ingredients, grind them and keep them aside. Now take wet ingredients except ghee, grind them and then make the paste of both the ingredients. Take a frying pan, heat ghee in it and add the powdered spices and then fry them for 2-3 seconds. Now add the paste, stir it and fry it for 5-7 minutes . Simmer the heat on low, add 2 cups of water and cook for about 15 minutes. Now deep fry the koftas. You can warm the koftas on the tava or in the oven. Before serving place the warm koftas in a casserole. Pour the gravy on the koftas and then bake it in hot oven for about 5 minutes. When the dish gets ready then garnish it with chopped coriander and grated cheese. Serve it hot with paratha or naan.
Make 10 koftas with gravy
Making time – 45 minutes
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Hot Kachori Recipe
Ingredients
For cover:-Plain flour (1 1/2c), cold water to knead, oil (3tbsp) and salt to taste.
For filling:-Yellow moong dal, washed and soaked for 1/2hour, finely chopped coriander leaves (1tbsp), garam masala (1tsp), cumin seeds (1/2tsp), red chilli powder (1tsp), mustard seeds (1/2tsp), dhania powder (1/2tsp), coarsely crushed fennel seeds or saunf (1/2tsp),coarsely crushed coriander seeds (1/2tsp), asafetida (2-3pinches), plain flour for patching (1tbsp), oil (1tbsp), oil to deep fry and salt to taste.
Method of preparation:-
For cover:-Take a large bowl, mix flour, oil and salt in it and then knead it into a dough. Keep it aside for about 30 minutes.
For filling:-Take a pan, put water in it and then place it over heat. Boil water then add dal in the pan. Boil the dal for 5 minutes and then drain it. Keep it for cooling.Take a heavy pan, place it over heat. Heat oil in it and add all the seeds whole and crushed. Fry them then add asafetida in the pan and mix it. Now add all the other ingredients. Mix them well in the pan but do not smash the dal fully. Take off the pan from heat and keep it to cool. Now divide the mixture into 15 parts. Shape the dough into balls with the greased palm and then keep them aside. Make a paste of flour and water for patching. Keep it aside. Now take ball size dough and roll it into 4” diameter round. Place the filling mixture in the centre. Wrap the filling with the dough like a pouch. Break the excess dough. To make it flattish and round, press it with palm. Repeat the process to make 4-5 kachories. Now put them in hot oil for deep frying. Fry them until get golden and crispy. Drain and serve them with tamarind and green chutneys.
Make about 10 -12 pieces
Making time – 1hour (excluding soaking time)
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Masala Vada Recipe
Ingredients
Yellow gram dal or channa dal (1c), cumin seeds (1/2tsp), finely chopped onions (1/2c), finely chopped green chillies (3-4), finely chopped coriander (1/2c), oil for deep frying and finely chopped dill leaves (1/2c).
Method of preparation:-
Take 1 cup of channa dal, wash it and soak it for about 3-4 hours. Keep aside the 2 tablespoon of dal and then grind the remaining dal coarsely in a grinder.Take a bowl; mix all other ingredients in it with whole dal. Take some hot oil about 2-3 tablespoon, add it to the mixture.Take a pan, heat oil in it. Now take some mixture in your hand and make Pattie shaped rounds with the moist palm.Put them into the hot oil and then fry those from both sides until get golden brown.When the vadas get ready then serve them hot with tamarind chutney, green chutney or with sauce.
Make about 15 vadas
Making time – 20 minutes (excluding soaking time)
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Samosa Recipe
Ingredients
For cover:- Plain flour or Maida (1c), water to knead dough and warm oil (2tbsp).
For filling:- Boiled, peeled and mashed potatoes (2large), crushed garlic (1/2tsp), finely chopped onion (1), crushed ginger (1/2tsp), crushed coriander seeds (1/2tsp), crushed green chillies (2), finely chopped coriander (1/2tsp), garam masala (1/2tsp), lemon juice extracted (1/2), red chilli powder (1tsp), turmeric powder (1/2tsp), oil to deep fry and salt to taste.
Method of preparation:-
For dough:-Take plain flour or maida in a bowl.Make a well in the flour then add salt, oil and little water in the well of flour. Mix it well until it gets crumbly.Now add more water to knead the it and then make soft dough.Cover the dough with moist cloth and then keep it aside for about 15 to 20 minutes.Now again knead the dough on the flat surface and cover it.
For filling:-Take a pan, heat 3 tablespoon of oil in it.Add coriander seeds, garlic, ginger and green chillies.Fry them in the pan for a minute by stirring them, add onion, sauté them until gets light brown.Now add coriander, salt, red chilli, turmeric and garam masala.Stir them and fry them for about 2 minutes then add boiled and mashed potatoes, stir them and cook them for 2 minutes.Keep them aside to cool.
To make samosa:-Take some dough.Roll it on the flat surface to make a thin 5” diameter round shape.Cut it into two halves. Run a moist finger on each half.Join the ends and press together to make a cone.Now fill the filling mixture in the cone and then seal the sides.Make more samosa like this and then deep fry them over low to medium heat until get light brown.Do not fry them over high heat. When they get fry then drain them on a rack or paper towel.Serve them hot with green and tamarind chutneys or with tomato sauce.
Number of servings – 20
Making time 45 minutes
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Navratan Korma Recipe
Ingredients
Boiled peas (2c), pine apples (2slices), boiled and chopped carrot (1large), banana (1), tomato sauce (1/2c), small apple (1), curd (1/4c), sweet lime (1small), malai or cream (1/4c), butter (3tbsp), ghee (1tbsp), cashewnuts (10-15), chopped coriander (1tbsp), raisins (20), glaced cherries for decoration and salt to taste.
Wet masala:- shredded coconut (1/4c), onion (1large), green chilli (3)
Dry masala:- Khuskhus or poppy seeds (2tsp), cardamom (1tsp) and cumin seeds (1tsp)
Method of preparation:-
Take dry and wet masalas, and then grind them in a grinder separately.Take all the fruits and then chop them fine. Take a sauce pan, put oil in it and heat it then add cashew in the pan and fry them and then drain them and keep them aside. Now add butter to the ghee and heat it and then add the wet masalas in the pan to fry it for about 2 minutes. Then add the dry masalas with salt and again fry them for about 2 more minutes. Now add peas and carrots in the pan. Take a bowl, mix curd and cream in it and then add this cream and butter mixture into the gravy. Cook it until the gravy gets thicken. Now add fruit, raisins and cashew and boil it until the gravy gets thicken and the fat gets separated. When the dish gets ready then garnish it with chopped cherries, coriander and grated cheese. Serve it hot with roti, naan or paratha.
Number of servings – 6
Making time – 45 minutes
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Potato In Curd Gravy Recipe
Ingredients
Peeled and boiled potatoes (3med.), curry leaves (1stalk), beaten yogurt or curd (1c), asafetida (2pinches), red chilli powder (1tsp), garam masala (1/4tsp), salt (1tsp), turmeric powder (1/4tsp), dhania powder (1/2tsp), chopped coriander leaves (1tbsp), oil (1tbsp), water (1 1/4c), wheat (1/4tsp), grated garlic (1/2tsp), grated ginger (1/2tsp), mustard seeds (1tsp), cumin seeds (1tsp) and green chillies slit(2).
Method of preparation:-
Take potatoes, cut them into big pieces. Mash 3 or 4 pieces of potatoes with hand. Keep them aside. Take ¼ cup of water and then add all the dry masalas in it. Take a sauce pan, heat the oil in it. Then add mustard seeds and cumin seeds in the oil. When they get splutter then add garlic, ginger, and chilli and curry leaves. Now add the masala mixture in the pan and fry it for about2 minutes. Then add the beaten curd and again fry it for 5 minutes. Stir the mixture continuously and cook it until the curd loses it whiteness. Then add all the potatoes with flour and mix it well. Boil it or simmer it until the gravy gets thicken for about 10 minutes. When the dish gets ready then garnish it with coriander. Serve it in the serving bowl with rice or wheat chapattis.
Number of servings – 5
Making time – 30 minutes
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Shahi Paneer Recipe
Ingredients
Paneer or cottage cheese (250gm), fine chopped tomatoes (4), fine chopped ginger piece (1/2”), crushed cardamoms (2),ghee or butter (3tbsp), chopped onion into strips (1), fine chopped green chillies (2), red chilli powder (1/2tsp), milk (1/2c), beaten curd (1/4c), garam masala (1/2tsp), tomato sauce (2tbsp)and salt (to taste).
To ganish:- chopped coriander (1tbsp) and grated paneer (2tbsp).
Method of preparation:-
Take 250 grams of paneer and chopped it into 2 inches finger shaped. Take a pan, place it over heat and heat the half of ghee in it.Then add onion, ginger, cardamom and green chilli in the pan.Fry these for about 3-4 minutes.Add tomatoes, cover the pan and then cook tomatoes for about 7-8 minutes. Add ½ c of water and keep it to cool.Then put this mixture in the mixie and then blend it to make smooth gravy. Now heat the remaining ghee in the sauce pan, add gravy in it with the other ingredients except paneer and milk. Boil it to make thick gravy. Heat the gravy before serving and then add milk and paneer fingers.Boil it for about 3-4 minutes.Then put it in serving bowl and garnish it with grated paneer and chopped coriander.
Number of servings – 6
Making time – 45 minutes.
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Sindhi Saibhaji Recipe
Ingredients
Channa dal (1/2c), spinach (1/2bunch), coriander (1/2bunch), khatta (3leaves) green gram dal (1c), any other leafy green (1/2bunch), garlic (2-3cloves), dhania powder (1tsp), red chilli powder (1tsp), green chillies (4-5), turmeric (1/2tsp) salt (1tsp), carrot, onion, potato, tomato, brinjal, capsicum, small cabbage, lady finger (1each) and fresh beans (100gms).
Method of preparation:-
First clean and wash the dals. Take all the vegetables, clean, wash and chop them except tomato. Take a pressure cooker. Place it over heat. Heat oil in it and then add all the vegetables, spinach and dals. Add enough water to cover all ingredients. Then add all masalas and mix them well. Place whole tomato on the top, cover the cooker and pressure-cook it for about 3 Swhistles. Take off the cooker from heat and then cool it and open it. Take a small pan, heat ½ tablespoon ghee and a pinch of asafoetide and then add it to the mashed vegetables. When the dish gets ready then serves it with paratha or steamed rice.
Number of servings – 6
Making time – 30 minutes
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Gobi Manchurian Recipe
Ingredients
Plain flour (1/4c), corn flour (3tbsp), finely chopped ginger (2tsp), finely chopped garlic (1tsp), finely chopped spring onion (1small bunch), oil (3tbsp), milk (1tbsp), red chilli powder (1/4tsp), water (1 1/2c), dry red chillies (2) and clean and broken into big florettes cauliflower (1med.).
Method of preparation:-
Take a sauce pan. Put water in it and then place it over heat. Add florettes in it and boil them for about 3 to 4 minutes and then add a tablespoon of milk in it. Now drain the florettes and pat dry on clean cloth. Take a large bowl, mix flour, 2 tablespoon of corn flour, ¼ teaspoon of garlic, ginger, red chilli powder and salt according to taste. Take a frying pan, put oil in it and heat it for frying. Now take drained florettes and dip them in the batter one by one and deep fry in hot oil. Then keep them aside. Take a pan, heat oil in it and add remaining garlic, ginger and crushed red chilli and fry them for 1 minute. Put spring onions and add salt, again fry it for a minute. Now add ½ cup of water in it and boil it. Take a bowl with ¼ cup of water add 1 tablespoon of corn flour in it and then dissolve it in water. Now add it gradually to the gravy and mix it continuously until gets boiling. Keep on boiling until the gravy gets thicken. Add florettes and then add soya sauce. Again boil it for 2 minutes and then take of the pan from the heat. When it gets ready then serve it hot with rice or noodles.
Number of servings – 6
Making time – 45 minutes
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