Archive | Indian Recipes

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Chickoo Halwa

Posted on 11 August 2017 by shilpatekade  

Ingredients :

6 chickoos
1/2 tea cup milk
1/4 – 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 – 3 drops cochineal (essence)
1 tbsp ghee

Method :

Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

 

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Simple Reshmi Paneer

Posted on 09 July 2017 by Home Chef  

ingredients

cottage cheese(paneer) 250 gms
capsicum 1
onion 1
tomato 1
chilly powder 1 tsp
turmeric powder 1/4th tsp
coriander powder 1/2 tsp
salt as per taste
oil 1 tbsp
tomato puree 1 cup
fresh cream 1/2 cup

method
heat oil in a pan
add onion and saute
add capsicum (cut legthwise)
add turmeric powderand coriander powder
add chopped tomato and cook well
add salt, red chilly powder, and tomato puree mix welland cook till oil seperates
add cottage cheese cubes and cook for sometime
add cream and stir well…sprinkle few coriander sprigs
serve hot with naan or parathas….

 

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Paneer and Mixed Vegetable Cutlet

Posted on 01 July 2017 by admin  

Ingredients:
Beans finely chopped – 150 gm
Carrot finely chopped in cubes – 200 gm
Capsicum finely chopped in cubes – 150 gm
Cauliflower finely chopped – 200 gm
Onion finely chopped – 1 med size
Ginger paste – 1 table spoon
Green chillies finely chopped – 3 nos
Green dhania finely chopped
Sprouts – 100 gm
(moong dal, chana dal, small soya beans)
Paneer mashed with hand – 400 gm
Boiled potato cut in small cubes – 2 big size
Oil to cook
Turmeric powder – pinch
Chilly powder – 1 teaspoon
Salt
two slice of bread (take out the hard sides)
corn flour for coating
suji for coating

Method:
Heat a non stick Kadai and put 2 tablespoon of oil. Fry the onion till transparent. Put ginger paste and turmeric powder and chilly powder and stir.
Put the sprouts and fry for sometime on high heat until soft. Then put all the vegetables in the following order
cauliflower – keep stirring till they are coated well with the masala
then add beans and keep stirring till beans look greener
then add carrot
after carrots are tossed for 1-2 min add boiled potatoes cubes and keep stirring for 3-4 min.
add capsicum and keep stirring.
last add the mashed paneer and mix well
put the fire on sim and cover with a lid.
keep stirring in between and cook on slow fire for 5 min. Add salt and green dhania and mix well on a high heat.
take it off the gas and keep for cooling.
mix the cooled vegetable mixture with slice of bread and make small flattened balls.
make a thin batter of corn flour for coating and keep dry suji on a flat plate.
heat a frying pan and put oil for frying the cutlets
the the oil is hot, dip each flattened ball in corn flour (taking out the excess) and coat with dry suji. press lightly with hand and then put in the oil of frying.
the colour will remain very light brown (will look whiter). take off on a tissue paper.
serve hot with sauce or pudina chutney.

 

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Chilli Garlic Crab Sticks

Posted on 09 September 2015 by admin  

2 tablespoons vegetable oil
1 onion, finely chopped
2 fresh red chillies, seeded and finely chopped
2 garlic cloves, crushed
250g/9oz crab sticks
2 teaspoons light soy sauce
1 teaspoon sesame oil
In a frying pan, a wok or a saucepan, heat the oil over a medium heat. Sauté the onion for a few minutes. Add the chillies and garlic, and continue to sauté, stirring, for a further 1 minute. Tip in the crab sticks and cook for 2 minutes, until they have broken up, then fold in the soy sauce and sesame oil. Serve immediately.

 

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Simple and Easy Dal Makhani

Posted on 31 July 2014 by Home Chef  

  • Ingredients
  • Whole Black Lentils (Urad Dal) – 1 cup
  • Rajma (Kidney beans)- 2tbsp
  • Oil – 1 tbsp
  • Butter – 3 tbsp
  • Onion – 1 medium size chopped
  • Garlic – 6 cloves
  • ginger paste – 1 tsp
  • Tomato – 2 tomatoes (finely chopped)
  • green chilly – 2 finely crushed
  • Red chilly powder – 1 tsp
  • Coriander powder – 1tsp
  • Fresh cream – 2 tbsp
  • bay leaves – 2
  • Salt as per taste

Method

  1. Wash and soak Black lentils and Rajma together for atleast 8 hours.
  2. In a presurre cooker add the Black Lentils and Rajma ,salt ,half tsp chilly powder,and crushed garlic and add 4 cups of water and pressure cook for 10 whistles.
  3. Now whisk the Black lentils until it blends well.
  4. Heat Oil and Butter in a pan and bay leaves and Onion and saute till it turns brown then add ginger and green chillies.
  5. Add chopped Tomatoes and remaining chilly powder and coriander powder and little salt.
  6. Add the Black lentils when Tomatoes are cooked stir gently and let it simmer on low flame for 5 mins.
  7. Now add the cream and cook for another 5 mins on low flame.
  8. Turn off the flame and garnish with fresh coriander leaves and add butter.
  9. Serve Hot with Rice or Plain paranthas or Naan

Dal Makhni

 

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Methi Moong Dal

Posted on 24 July 2014 by Home Chef  

Ingredients:

  • Moong Dal – 1 Cup(soaked for an hour)
  • Methi leaves – 1 Cup
  • Onion finely chopped  – 1
  • Dry Red Chilly – 2
  • Asfoetida(Hing) – a pinch
  • Tomatoes Finely chopped  – 1
  • Turmeric Powder – 1/2 tsp
  • Red Chilly Powder – 1/2 tsp
  • Coriander Powder -1/2 tsp
  • Oil – 1 tbsp
  • Ghee – 1 tsp
  • Salt as per taste

Method:

  • Heat Oil in a pan add chopped garlic ,asfoetida and dried red chillies
  • then add onion and saute untill it turns pink
  • Add  Methi leaves and after 3 minutes add Moong Dal , Turmeric powder and salt cover it and cook for 5 mins
  • then add chopped tomatoes ,Red chilly powder and coriander powder and add 1 cup water cover it and cook for another ten minutes on low flame
  • add 1 tsp of hot ghee to the dal and methi moong dal is ready

Methi Moong Dal

 

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Sabudana Khichdi (Sago)

Posted on 23 July 2014 by Home Chef  

Ingredients

  • Sabudana (sago) – 2 cups
  • Peanuts – 1 cup
  • Potato – 2 medium
  • Saunf (fennel seeds) – 1/2 tsp
  • powdered sugar – 2 tsp
  • Red chilly powder – 1/2 tsp
  • Lemon juice -2 tsp

Method

  1. Wash sabudana 2- 3 times and then soak them in 2 cups of water for 3 – 4 hours so that sabudana seperates and should be moist and soft.
  2. Roast Peanuts in a pan and then cool it and grind coarsely.
  3. Peel and wash potatoes  and cut into small pieces.
  4. Heat Oil in a pan add fennel seeds and when it crackels add potatoes and add little salt.
  5. cook till potatoes are done.
  6. Add salt ,Red chilly powder,powdered sugar and peanuts to the sabudana and mix nicely so that sabudana seperates  then add this to the potatoes and stirr gently sprinkle very little water and cover it for five minutes on low flame.
  7. when the sabudana becomes translucent add lemon juice and mix well.
  8. Remove from heat and serve hot.
 

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Tomato and Green chili chutney

Posted on 18 July 2014 by Home Chef  

Ingredients:

  • 4 medium size tomatoes
  • 5 medium sized green chilies
  • 5 garlic cloves
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Pinch of Asafoetida
  • 1 tbsp cooking oil
  • Salt as per taste

Method:

  • Cut tomatoes length wise big pieces
  • Deseed and cut chilies big pieces
  • Heat oil in a pan
  • add chopped garlic and  asafoetida
  • When garlic turns golden brown, add chilies
  • After a minute add tomatoes, turmeric powder and salt.
  • Cook it till tomatoes becomes soft and add chili powder
  • Cover it and cook it for another 2 mins.
  • Serve it hot with Chapathi/Roti or Paranthas.
 

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Oats & Methi Parantha

Posted on 18 July 2014 by Home Chef  

Ingredients:

  • Wheat Flour – 2 cups
  • Oats – 1 cup
  • Oil – 2 tsp
  • Curd – 1 cup
  • Cleaned and washed Methi leaves – 1 cup
  • One Medium size choppped Onion
  • Turmeric Powder – 1/2 tsp
  • Red Chilli Powder – 1/2 tsp
  • Ginger & Green Chilly Paste – 1 tsp
  • Salt as per taste
  • Ghee for frying

Method:

  • Take a big bowl mix Wheat Flour, Oats and all the ingredients except curd.
  • Now add curd and little water in that mix nicely with your hands to make a dough
  • Keep the dough aside for 10 min.
  • Divide the dough into 10-12 equal size balls.
  • Apply some flour and roll into thin diskettes of about 5 inch diameter. Cook on tavaa (flat griddle) for around half a or one minute then turn side and apply little ghee on it and after around half a or one minute again turn it apply little ghee on other side and  keep turning on both sides till it is roasted properly on both sides.
  • Serve it hot with Butter on top of it.
  • You can also serve it with Boondi Raita  or Tomato Green chilly chutney

OatsMethiParantha

 

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Pepper Rasam

Posted on 11 May 2014 by admin  

Ingredients
1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water
Continue Reading

 

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Mango Chutney

Posted on 15 May 2012 by shilpatekade  

Ingredients :

3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2″ piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil

Method :

Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Drain, mash well and set aside.
Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
This is how powders are traditionally made.
But if you are of the impatient kind, go ahead
and use the coffee grinder but make sure that the powder is a little coarse.
Set aside.
Heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
Bring to a boil on a low flame.
Remove from heat and let it cool to room temperature.
Store in an airtight container.
If boiled and cooled well, since no water is used in
making this dish, it should keep well for more than a week.
Store it in airtight containers in the fridge.

 

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Calicut Chicken Biriyani

Posted on 11 May 2012 by Aparna Lenka  

Ingredients :

1/2 kg chicken
1/2 cup curd
10gms of coriander leaves
10gms of mint leaves
5gms of curry leaves
1/2 tsp of cummin seeds
1/2 tsp of poppy seeds
1/2 tsp of haldi
1/2 tsp of anniseeds powder
1/2 tsp of salt
25gms of chopped green chillies
20gms of garlic
15gms of chopped ginger
1 tsp of lime juice

For main preparation:

1 tbs of ghee
5-6 cinamon pieces
1 bayleaf
4-5 cardamom seeds
4-5 curry leaves
2 cloves
25gms chopped onions
250gms broken rice
1/2 lit of water

For Biriyani preparation:
(Masala)

2 tbs of ghee
4-5 cinamon
1 bayleaf
4-5 cloves
6-7 pods of cardamom
1 nutmeg
100gm of onion
1 medium tomato quatered

Method :

Mix chicken with curd,coriander leaves,mint leaves, curry leaves,salt, cummin seeds,aniseeds,
chopped green chillies, garlic,chopped ginger, turmeric powder and poppy seeds paste and
marinate for 30 minutes.
In a pan, add ghee and all garam masalas, onion, tomatoes and then add the marinated chicken
and cook well.
For the rice, heat ghee in another pan add the bayleaf, cloves, cardamom, cinamon, curry leaves
and onion rings. Stir, add soaked rice and boiling water. Now, boil the rice till done.
Mix rice & chicken in a serving bowl. Garnish with fried cashewnuts, raisins, fried chillies&
boiled egg.

 

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Pathrani Machchi

Posted on 11 May 2012 by Aparna Lenka  

Ingredients :

2 Makrel Fish
1 big lemon
1 bunch mint leaves
1 bunch corriander leaves
1tbsp ginger-garlic paste
1tbsp onion paste
1 tsp haldi
1tsp chilli powder
1tsp corriander powder
1tsp jeera powder
2tbsp ghee or butter
1/2 tsp garam masala
salt to taste
oil for frying
banana leaves and thread for binding.

Method :

First wash and clean the fish properly
Rub the fishes properlywith salt and lemon,keep aside for few minutes.
It will remove excess smell.
Prepare corriander paste.
Marinate the fishes with salt,haldi,chillipowder,jeera powder and garam masala for 10 minutes.
Again marinate the fishes with ginger-garlic paste,onion paste, coriander-mint paste and ghee or butter.
Now wash and dry the banana leaves and roast both the sidesof banana leaves, and apply oil on it.
Wrap the fishes with the masala on it, in the banana leaves and tie it with thread.
In a pan pour sufficient cooking oil for frying, fry the fishes with banana leaves on it.
Once done on both the sides.
Garnish it with onion, cucumber, tomato, lemon rings and slit chillies.
Serve hot with steamed-rice or you can have it as starter.

 

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Tandoori Saunfia Prawns

Posted on 11 May 2012 by Aparna Lenka  

Ingredients:

8 medium size Prawns

For the first marinade 1/2 tea-spoon of white pepper

1 1/2 tbspof ginger paste
1 tbsp of garlic paste
1 tbsp of malt vinegar

For the second marinade:

1/2 cup of cream
2-4 tsp of cooking oil
1tbsp of cornflour{ for binding}
1 tsp of green cardamom powder
2-3 tsp of saunf powder
salt to taste

Method:

De-shell and de-vein the prawns.
Marinate the prawns with mixture of white pepper, ginger paste, garlic paste and malt vinegar for five to ten minutes.
Take the prawns out and marinate again in a mixture of cream, cooking-oil, salt and corn flour, greencardamom powder and saunf powder.
Coat the prawns with this mixture.
Very gently thread the prawns on to a skewar and cook in a tandoor or microwave.
Serve hot with chutney.

 

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Spicy Potatoes

Posted on 08 May 2012 by Aparna Lenka  

Ingredients:
4 medium potatoes
4 medium tomatoes
2 onions
2tbs coriander seeds
1tsp cummin seeds
2tsp seasum seeds
3-4 green chillies
8-10 cloves of garlic
1 small piece of ginger
1 bunch of coriander leaves chopped
2tbs oil
Salt according to taste
Water

Method :

Boil,cool and peel the potatoes. Dice them into small pieces.
Boil,cool and peel tomatoes and grind to a fine puree.
Finely chop onions and six to seven green chillies.
Dry roast corriander, cummin and seasame seeds.
Allow it to cool and grind it to fine powder.
Blend garlic,green chillies,ginger, corianderleaves, water and salt to a fine paste.
Heat oil, add chopped onions and tomatoe puree, cook on low flame.
Then add the coriander garlic paste and saute for sometime.
As fat starts separating add the potatoes and two heaped teaspoons of the dry masala.
When potatoes are done serve hot with hot phulkas.

 

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Bhapa Ilish

Posted on 08 May 2012 by Aparna Lenka  

Ingredients :

600gms of hilsa fish, cut into 4 pieces
3tbs of mustard oil
4tbsp of mustard seed paste, soaked overnight and ground.
3tsp of poppy seed paste, soaked overnight and ground
1tbs of red chilli powder
1tbs of turmeric powder
4-6 green chillies. add according to your taste.
Salt to taste.

Method :

In a pan add the mustard and poppy paste, oil, turmeric,salt, pieces of fish and green chillies, according to your taste.
close the lid tight and cook on low flame for few minutes till the fishes are tender.
Serve hot with plain rice.

Optional: befor taking it off from the flame add grated coconut

 

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