Indian Recipes
Shrikhand Recipe
Ingredients
1. Curd (1/2kg)
2. crushed almonds and pista (1/2tbsp)
3. cardamom powder (1/2tsp)
4. sugar (300gms)
5. few strands saffron
6. milk (1tbsp)
Method of preparation:-
1. Put the curd in clean muslin cloth and tie it overnight (6-7hours). Next day, put it in a bowl, add sugar in it and then mix it. Keep the bowl aside so that the sugar gets dissolved for 25 – 30 minutes.
2. Take 1 tablespoon of milk and rub saffron in it until it gets broken and dissolved. Keep it aside. Now beat the curd until the sugar gets dissolved in it.
3. Take a big holed strong strainer; pass the curd through it by pressing it with hand or spatula. Now mix cardamom, dissolved saffron and half nuts in it. Place it in a glass serving bowl, spread the remaining crushed nuts. Keep it in the refrigerator to chill and then serve it.
Number of servings – 6-7
Making time – 20 minutes
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Sweet Pongal Recipe
Ingredients
1. Moong dal (1/2c)
2. rice (1 1/2c)
3. jaggery or sugar (1 1/2c)
4. milk (2litres)
5. raisins (1tbsp)
6. cashew (15)
7. coconut
8. ghee
9. cardamom powder (1tsp)
Method of preparation:-
1. Take a pan; fry the moong dal in it (before washing). Fry it until it becomes little brown. Then soak dal and rice in separate bowls for about 10 minutes. Wash the dal and rice thoroughly. Keep both in different containers with right amount of water and cook them separately.
2. Meanwhile take a coconut, cut it into very small pieces. Take a pan, heat ghee in it. Fry the coconut pieces in ghee. Fry raisins and cashew separately. Keep them aside.
3. Break the jaggery put it in water and makes syrup. When the syrup gets ready then strain it with a tea strainer.
4. Take a big vessel, put the rice and dal in it and add milk in it and then cook it until the milk gets absorbed. Now add the jaggery syrup and again cook it until it gets absorbed.
5. Add ghee of about 3 tablespoons and cardamom and then cook it for sometime. When it gets ready then adds fried raisins, cashew and coconuts. Then serve it with a spoon of ghee in two different cups.
Number of servings – 2
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Sarson Ka Saag Recipe
Ingredients
1. Sarson greens (1bunch)
2. spinach (1bunch)
3. green chillies (3-4)
4. grated garlic (1/2tsp)
5. grated ginger (1/2tsp)
6. grated onion (1)
7. ghee (2tbsp)
8. lemon juice (1/2)
9. garam masala (1/2tsp)
10. oil (1tbsp)
11. maize flour (1tbsp)
12. salt (to taste)
Method of preparation:-
1. Take sarson and spinach, wash both and then drain them. Keep them to dry and then chop both the green (sarson and spinach).
2. Take a pressure cooker, place it over heat. Heat oil in it, then add both greens and green chillies and stir them. Add garlic and ginger and then mix them. Now add a cup of water and few pinches salt in it. Cook it in the pressure cooker till done. Mash it well.
3. Take a heavy pan, heat ghee in it. Saute onions in it until gets brown. Now add all other ingredients, except cheese. Mix all the ingredients and cook until the oil gets separates.
4. When it gets ready then put it in a serving bowl. Garnish it with cheese and then serve it hot with makki ki roti or with paratha.
Number of servings – 3-4
Making time – 25 minutes
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Pear and Mango Chutney Recipe
Ingredients
1. Raw and firm mango (250gms)
2. finely chopped cashew (8)
3. pears (250gms)
4. finely chopped almonds (8)
5. sugar (500gms)
6. raisins (1tbsp)
7. salt (2tsp)
8. marshmelon (kharbooja) seeds (1tbsp)
9. red chili powder (1tsp)
10. garam masala (1tsp)
Method of preparation:-
1. 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.
2. 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.
3. 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.
4. 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:-
1. Cream (125gms)
2. cloves (6)
3. paneer or khoya (75gms)
4. cinnamon (1”)
5. milk (50ml)
6. crushed garlic (1tsp)
7. cashewnuts (50gms)
8. turmeric powder (1/2tsp)
9. white pepper powder (3tsp)
10. nutmeg powder (1/4tsp)
11. sugar (2 1/2tsp)
12. grated ginger (2tsp)
13. ghee (3tbsp)
14. cardamoms (6 )
15. salt to taste
For Kofta:-
1. Khoya (50gms)
2. cumin seeds (1/2tsp)
3. paneer (50gms)
4. chopped coriander (1tsp)
5. potatoes (5med.)
6. grated ginger (1/2tsp)
7. cashewnuts (20gms)
8. fine chopped green chillies (4-5)
9. raisins (20gms)
10. salt to taste
For garnish:-
1. Chopped coriander (1tbsp)
2. paneer or grated cheese (1tbsp)
Method of preparation:-
1. 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.
2. 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.
3. 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.
4. 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 .
5. 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.
6. 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:-
1. Plain flour (1 1/2c)
2. cold water to knead
3. oil (3tbsp)
4. salt to taste
For filling:-
1. Yellow moong dal, washed and soaked for 1/2hour (1c)
2. finely chopped coriander leaves (1tbsp)
3. garam masala (1tsp)
4. cumin seeds (1/2tsp)
5. red chili powder (1tsp)
6. mustard seeds (1/2tsp)
7. dhania powder (1/2tsp)
8. coarsely crushed fennel seeds or saunf (1/2tsp)
9. coarsely crushed coriander seeds (1/2tsp)
10. asafoetida (2-3pinches)
11. plain flour for patching (1tbsp)
12. oil (1tbsp)
13. oil to deep fry
14. salt to taste
Method of preparation:-
1. 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.
2. 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.
3. Take a heavy pan, place it over heat. Heat oil in it and add all the seeds whole and crushed. Fry them then add asafoetida 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.
4. 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.
5. Place the filling mixture in the center. 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.
6. 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
1. Yellow gram dal or channa dal (1c)
2. cumin seeds (1/2tsp)
3. finely chopped onions (1/2c)
4. finely chopped green chilies (3-4)
5. finely chopped coriander (1/2c)
6. oil for deep frying
7. finely chopped dill leaves (1/2c)
Method of preparation:-
1. 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.
2. 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.
3. 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.
4. 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:-
1. Plain flour or Maida (1c)
2. water to knead dough
3. warm oil (2tbsp)
For filling:-
1. Boiled, peeled and mashed potatoes (2large)
2. crushed garlic (1/2tsp)
3. finely chopped onion (1)
4. crushed ginger (1/2tsp)
5. crushed coriander seeds (1/2tsp)
6. crushed green chillies (2)
7. finely chopped coriander (1/2tsp)
8. garam masala (1/2tsp)
9. lemon juice extracted (1/2)
10. red chili powder (1tsp)
11. turmeric powder (1/2tsp)
12. oil to deep fry
13. salt to taste
Method of preparation:-
1. 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.
2. 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.
3. 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, saute them until gets light brown.Now add coriander, salt, red chilli, turmeric and garam masala.
4. 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.
5. 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.
6. 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.
7. 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
1. Boiled peas (2c)
2. pine apples (2slices)
3. boiled and chopped carrot (1large)
4. banana (1)
5. tomato sauce (1/2c)
6. small apple (1)
7. curd (1/4c)
8. sweet lime (1small)
9. malai or cream (1/4c)
10. butter (3tbsp)
11. ghee (1tbsp)
12. cashewnuts (10-15)
13. chopped coriander (1tbsp)
14. raisins (20)
15. glaced cherries for decoration
16. salt to taste
Wet masala:-
1. shredded coconut (1/4c)
2. onion (1large)
3. green chili (3)
Dry masala:-
1. Khuskhus or poppy seeds (2tsp)
2. cardamom (1tsp)
3. cumin seeds (1tsp)
Method of preparation:-
1. Take dry and wet masalas, and then grind them in a grinder separately. Take all the fruits and then chop them fine.
2. 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.
3. 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.
4. 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
1. Peeled and boiled potatoes (3med.)
2. curry leaves (1stalk)
3. beaten yogurt or curd (1c)
4. asafoetida (2pinches)
5. red chili powder (1tsp)
6. garam masala (1/4tsp)
7. salt (1tsp)
8. turmeric powder (1/4tsp)
9. dhania powder (1/2tsp)
10. chopped coriander leaves (1tbsp)
11. oil (1tbsp)
12. water (1 1/4c)
13. wheat (1/4tsp)
14. grated garlic (1/2tsp)
15. grated ginger (1/2tsp)
16. mustard seeds (1tsp)
17. cumin seeds (1tsp)
18. green chillies slit (2)
Method of preparation:-
1. 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.
2. 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.
3. 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.
4. 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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