Indian Recipes : Recipes from India|Indian recipes|Indian recipe|Indian cooking

Ice Halwa

2015-01-20T12:58:00.002+05:30

Ingredients

1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tbsp. each almond and pistas slivers (very thin)
8-10 cardamoms
2 pinches saffron flakes
1 tsp. rose water
2 thick large sheets of clean thick polythene for rolling.
Method

1. Deseed cardamoms and crush seeds coarsely. Keep aside.

2. Grease sheets on one side and keep aside.

3. Mix rava, ghee, milk and sugar in a large heavy pan.

4. Place on high flame, and stir continuously, bring to boil.

5. Reduce flame and go on stirring till a very soft lump is formed.

6. Add rose water and top with 2 tbsp. ghee.

7. Take off flame and knead (temper) well with a spatula.

8. Place lump between the greased sides of the sheets.

9. Roll evenly as fast as possible. Remove top sheet.

10. Sprinkle all the toppings evenly. (ie. slivers, saffron broken and cardamom seeds)

11. Replace sheet and reroll quickly till very very thin.

12. Cut in 4" squares, store in airtight container when cool.

13. (Place pieces of butter paper between layers for avoiding sticking.

Making time: 45 minutes
Makes: 500 gms. (approx.)

Shelflife: 3 weeks refrigerated; 1 week at room temperature

Note: The tempering must be done well, since this bring the shine to the end product.

Scrambled Egg with Chinese Chives

2015-01-19T14:53:00.001+05:30

INGREDIENTS

· 75-100 g (3-4 oz) Chinese chives

· 6 large eggs

· 120 ml (8 tbsp) groundnut or corn oil

· 2.5 - 4 ml (½ - ¾ tbsp) salt

· several turns pepper mill

· Serves 6 with 2-3 other dishes

Method

1. Pick over the Chinese chives, snip off and discard both the hard top ends and the wilted tail ends. Wash and dry them well. Cut into 2.5 cm (1-inch) lengths.

2. Beat the eggs lightly in a large bowl with 15 ml (1 tbsp) of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.

3. Heat a wok over a high heat until smoke rises. Add the remaining oil, swirl it around and heat until very hot. Add the Chinese chives, stir for about 20 seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the bottom of the wok, keep turning and letting the egg go under to blend with the oil and chives. Continue in this way until all the egg has just set.

4. Remove from the heat while you scoop the egg and chives mixture on to a warm serving plate. Serve immediately.

Note: a small bunch of chives can be used as a substitute for Chinese chives.

Chettinad Pepper Chicken

2009-08-07T08:37:00.000+05:30

Ingredients

5tbsp oil

For the Spice Paste:
1½tbsp cumin seeds
8-10 dried hot red chillies, broken into halves
3 tbsp. coriander seeds
1½ tsp. fennel seeds
1½ tsp black peppercorns
1½ tsp white poppy seeds
5 garlic cloves, peeled and roughly chopped
4cm/1½in piece of fresh ginger, peeled and roughly chopped
½ tsp ground turmeric
1½-2tsp salt

You also need:
3 bay leaves
5 cardamom pods
2.5cm/1in cinnamon stick, broken
1 tsp fennel seeds
3 cloves
1½ tsp urad dal
15-20 fresh curry leaves, if available
2 medium-sized onions (175g/6oz), peeled and finely chopped
1 large tomato, chopped
one 1kg/2¼lb chicken, skinned and cut into smallish serving pieces (breast halves into 3 and legs into drumsticks and thighs)

Method

1. Makes the spice paste: In a small frying pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.
2. Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes.
3. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2½ cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.
4. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving

Hariali Samosa

2009-07-11T09:12:00.002+05:30

Cooking Time: 9 mins.
Preparation Time: 5 mins.
Make : 6 samosas.

Ingredients
6 samosa Pattis
2 tablespoons plain flour (maida)
For the filling
1/2 cup green peas, boiled and crushed
1 cup french beans, finely chopped and boiled
1/4 teaspoon ajwain (carom seeds)
2 green chillies, finely chopped
2 teaspoons lemon juice
1 teaspoon sugar
2 tablespoons poha (flaked rice)
1 teaspoon oil
Salt to taste
Other ingredients
Oil for deep frying
For serving
Sweet chutney

Method
1. Heat the oil in a pan and add the ajwain, green peas, french beans and green chillies and sauté for 2 to 3 minutes.
2. Add the lemon juice, sugar, poha and salt. Mix well and keep aside.
3. Mix a thick paste using the plain flour and water. Keep aside.
4. Fold each samosa Patti into a cone (as shown in the diagram below) and stuff with the filling.
5. Seal the edges using the flour paste.
6. Repeat with the remaining Pattis and filling.
7. Deep-fry the samosas in hot oil over a slow flame till golden brown in colour.
8. Drain on absorbent paper.
9. Serve hot with sweet chutney.

Black Masala Kichidi

2009-04-23T09:24:00.000+05:30

Ingredients:

1 cup rice (washed & soaked for 1 hour)
1 cup yellow moong dal (washed & soaked for 1 hour)
1 handful green moong dal
1 bayleaf
1 stalk curry leaves
1 tbsp peanuts whole
1/2 tsp each cumin mustard seeds
1 large potato peeled & chopped like french fries
1 large onion sliced lengthwise
2-3 clorettes garlic, crushed
2-3 whole red dry chillies
salt to taste
1/2 tsp garam Masala
2 tsp black masala (maharashtrian style)
1 lemon
1 tbsp chopped coriander
3 tbsp ghee or oil
6-7 cups water

Method

In a large heavy saucepan, heat the oil. Add the peanut stir till very lightly roasted. Add the seeds curry and bay leaves, garlic, chillies (halved), and green dal. Stir for a minute.
Add the onion and potato, rice, dal, corainder and all masalas. Stir for a minute or two. Add water, cover and cooked on low heat till done. Add more water when cooking is required.
Serve hot with kadhi.

Banana Sabzi

2009-04-23T09:21:00.000+05:30

Ingredients:

2 firm ripe bananas
1 stalk curry leaves
1 tsp. fresh coriander chopped
1/2 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
3-4 pinches turmeric powder
2 pinches asafoetida
Salt to taste
1 tsp. sugar
1/4 tsp. each cumin & mustard seeds
1 tsp. oil
1/2 cup water

Method:

1. Mix all dry masalas (except asafoetida), and salt in ¼ cup water.
2. Keep aside. Heat oil in a heavy pan.
3. Add seeds, curry leaves, asafoetida, allow to splutter.
4. Add masala paste, stir till oil separates.
5. Add remaining water, bring to a boil.
6. Slice bananas into round slices, add to masala.
7. Add sugar, simmer till all sugar melts.
8. Check taste and make adjustments.
9. Take into serving dish, garnish with coriander.
10. Serve hot with phulkas or naan.

Making time: 10 minutes
Makes: 2 servings
Shelflife: Best `just made'

Apple Sauce

2009-04-23T09:19:00.001+05:30

Ingredients:

10 large firm apples
1/2 cup water
1 lemon juice extracted
1/2 tsp. lemon rind finely grated
1/2 cup sugar
3-4 pinches nutmeg finely grated
3-4 pinches cinnamon

Method:

1. Peel, core, dice and apples.
2. Combine apples, water and lemon rind in a large saucepan.
3. Simmer, uncovered for 10 minutes.
4. Mixture should be mushy with few chunks of apples left.
5. Add sugar and allow to melt while simmering on slow.
6. When sugar is melted add cinnamon, nutmeg and lemon juice.
7. Watch closely and stir often to prevent burning.
8. Applesauce should be thick, not watery.
9. Check with plate or other test (refer jams, preserves,)
10. Serve warm or chilled.

Note: Sugar quantity may be increased or decreased depending on the variety of apples used: If apples are very sweet decrease sugar and if sour then increase a little.

Making: 45 minutes
Makes: 6 cups sauce
Shelflife: Room temperature 1 week
Refrigerated: 3 weeks

Rava Dosa

2008-09-23T18:12:00.000+05:30

Ingredients:

1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Method:

Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.

Red Tomato Gravy

2008-07-18T08:57:00.000+05:30

Ingredients:

2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee

Method:

1. Dry roast peanuts or cashews lightly. Dry grind coarsely.

2. Semi puree tomatoes and capsicum together.

3. This should be done in a food chopper or grated.

4. Chop onions very fine or run in a chopper.

5. Heat oil or ghee in a heavy pan.

6. Add ginger garlic and stir for a moment.

7. Add onions and stir fry till light pink.

8. Add tomato capsicum puree, stir bring to boil.

9. Add all other masalas, salt, sugar and crushed nuts. Stir.

10. Add veggies at this stage. Mix.

11. Cover and simmer till gravy is thick and fat starts separating.

12. Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups
Making time: 20 minutes
Shelflife: 2 days refrigerated

Carrot Cinnamon Muffins

2008-06-03T19:14:00.000+05:30

Ingredients:

1 cup plain flour
1 cup wholewheat flour
1 cup sugar powdered
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon powder
1-1/4 cup milk
3/4 cup melted butter
1 cup carrot grated
1/2 cup raisins

Method:

1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelf life: 1 week

Sukhi Dal

2008-05-14T12:17:00.001+05:30

Ingredients

1 cup urad dal
1 cup onions slices (thin)
1 tbsp. coriander finely chopped
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bay leaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Method

Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stir fry till light brown.
Add dal, lemon juice, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelf life:Best fresh
Variation: Instead of urad dal, use Channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

Sindhi Saibhaji

2008-05-02T09:15:00.001+05:30

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

METHOD:

Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Five Star Indian Recipes

2008-04-22T09:58:00.002+05:30

The Best Indian recipes compiled by Award winning Five star chefs of India. A Collection of Delicious Indian recipes beautifully arranged covering everything of Indian cooking.

More than 1000 Mouthwatering Indian Recipes to choose.

Download the recipes CLICK HERE

Peas Pulao

2008-04-21T08:35:00.001+05:30

Ingredients

1 1/2 cups long grain rice
1/2 cup peas boiled
1 tbsp. broken cashews
1 tbsp. soft small raisins
4 green chillies slit
1 tbsp. coriander finely chopped
2 onions cut into strips
1/2 tsp. cumin seeds
3-4 pinches asafoetida
2 cloves
2 bay leaves
2 cardamoms
1" cinnamon
4-5 black peppers
3 tbsp. ghee or oil
1/2 tsp. garam masala
salt to taste
lemon to taste

Method

1. Wash and soak rice in salted water for 30 minutes.

2. Heat oil, fry onions till crisp. Drain.

3. Fry cashews till light brown, drain, keep aside.

4. Add cumin seeds to remaining oil, allow to splutter.

5. Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.

6. Add green chillies, drained rice, stir gently till well coated. Add raisins.

7. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.

8. Add more water if required.

9. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.

10. Stir gently with a spatula. Cover and finish off cooking till all water evaporates.

11. Garnish with coriander and some saved fried onions.

12. Serve hot with kadhi or a spicy curry.

Making time: 30 minutes
Makes: 6 servings
Shelf life: best fresh

Variation: Substitute peas for chopped baby corn, carrots or beans.

Bombay Ice Halwa

2008-04-14T08:33:00.001+05:30

Ingredients:

1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.

Method:

1. Mix almonds, pistas, cardamom, saffron, keep aside.

2. Grease both sheets on one side, keep aside.

3. Mix semolina, ghee, sugar, milk in a large heavy pan.

4. Place on stove on high heat, bring to a boil while stirring continuously.

5. Reduce heat, stirring continuously, till a very soft dough is formed.

6. Take off heat, add rose water and 2 tbsp. ghee.

7. Temper by kneading with a spatula till smooth.

8. Place flattened lump in the centre of one sheet, greased side up.

9. Cover with second, greased side down.

10. Roll as thinly as possible with a large rolling pin.

11. Before almost done, sprinkle mixed topping evenly over halwa.

12. Finish rolling, carefully peel off top sheet.

13. Mark pieces as desired, with a pizza cutter, while still soft.

14. Cut similar pieces from grease proof paper. Keep aside.

15. When halwa is cool and stiff enough to handle, carefully lift pieces.

16. Pile interleaved with greaseproof paper, between each slice.

17. Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated

CHICKEN TIKKA

2008-04-09T08:27:00.004+05:30

Chicken tikka is a North Indian dish. The cooking recipe for chicken tikka is

Ingredients

Chicken, unboned --800gms
Cumin ( jeera ) powder--2.5gms/ ½ tsp
Garlic paste—45gms/3tbs
Ginger paste—45gms/3tbs
Gram flour ( besan ) --20gms/4tsp
Green cardamom Powder –2.5gms/1/2tsp
Lemon juice—60ml/4tbs
Mace powder ( javitri ) --2.5gms/1/2tsp
Oil for basting
Red chilli powder --5gms/1tsp
Turmeric powder--2.5gms/1/2tsp
White pepper Powder—2.5gms/1/2tsp
Yoghurt—45gms/3tbs
Salt to taste
Cooking oil—60ml/4tbs

Steps

1. Cut chicken into 1 inch cubes.

2. Whisk yoghurt and mix in all other ingredients except oil for basting. Marinade chicken pieces in it and keep aside for 3 hours.

3. Skewer each piece an inch apart and roast in a tandoor for 3

minutes.

4. Brush with oil and roast again in a preheated oven at 350 *F for

10 minutes, basting at least twice.

Time: Preparation: 3 ½ hours

Cooking: 10 minutes

SERVES: 4

To Serve: Remove to a platter and serve with onion rings and mint

chutney.

Sindhi Vegetable Curry

2008-04-05T08:50:00.001+05:30

Ingredients

3 med. potatoes
1 carrot
10 lady fingers small and healthy
10 cluster beans (gavar)
10 French beans
3 small brinjals
1 thick slice yam (suran)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 tsp. ginger grated
5-6 green chillies
1 stalk curry leaves
1 tbsp. tamarind water
5-6 cocum pieces dried
1 tsp. fenugreek seeds
1 tsp. cumin seeds
1 1/2 tbsp. gram or wheat flour
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafetida
salt to taste
1 1/2 tsp. sugar
2 tbsp. oil

Method

1. Soak cocum in 1/2 cup water for 20 minutes.

2. Scrub and wash potatoes. Chop into chunks, skin intact.

3. Scrape carrot quarter lengthwise, cut into 2 inch pieces.

4. Trim very little of ladyfinger ends, halve brinjals.

5. Peel and chop yam into chunks. Chop 3 green chillies fine.

6. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.

7. Clean and cut stubs of both beans chop to 2" pieces if too long.

8. Heat oil, add cumin & fenugreek seeds, asafetida, and allow to splutter.

9. Add chopped green chilli, ginger, curry leaves, stir.

10. Add flour, stir vigorously, add a tsp. of oil if required.

11. When aroma exudes, add chilli and turmeric powders.

12. Add 6 cups warm water.

13. Stir till flour liquid is smooth and boil commences.

14. Add all vegetables, including potato yam water.

15. Simmer for 10 minutes.

16. Add sugar, salt, cocum with water, whole chillies, and tamarind water.

17. Boil till gravy is like dal thickness.

18. Garnish with mint and coriander.

19. Serve hot with rice.

Making time: 1 hour
Makes:6-7 servings bowl
Shelf life: Best fresh

Motichoor Ladoo - Indian Sweets

2008-04-03T09:34:00.003+05:30

Recipe for Motichoor Ladoo
Ingredients

For Boondi:

2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fine holed shallow strainer spoon

For syrup:

2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method

For syrup:

1. Put sugar and water in a vessel and boil.

2. When sugar dissolves, add milk.

3. Boil for 5 minutes till scum forms on top.

4. Strain and return to fire.

5. Add colour and boil till sticky but no thread has formed.

6. Add cardamom powder and mix. Keep aside.

For boondi:

1. Mix flour and milk to a smooth batter.

2. Heat ghee in a heavy frying pan.

3. Hold strainer on top with one hand.

4. With the other pour some batter all over the holes.

5. Tap gently till all batter has fallen into hot ghee.

6. Stir with another strainer and remove when light golden.

7. Keep aside. Repeat for remaining batter.

8. Immerse boondi in syrup.

9. Drain any excess syrup.

10. Spread in a large plate. Sprinkle few tsp. hot water over it.

11. Cover and keep for 5 minutes.

12. Shape in laddoos with moist palms.

13. Cool and keep open to dry, before storing in containers.

Making time: 1 hour
Makes: 25 pieces
Shelf life: 3-4 days (room temperature); 2 weeks refrigerated

Bengali Khichidi

2008-04-02T09:50:00.001+05:30

Cooking Recipe for Bengali Khichidi:

Ingredients

1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 tiny onions peeled or
1/2 cup sliced onions
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
1 tsp. garlic grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee

Method

1. Drain dals, rice in a colander and keep aside.

2. Save this water for adding later.

3. Semicrush spices (cardamom, cinnamon, cloves)

4. Heat 3 tbsp. ghee in a large heavy skillet.

5. Add cumin seeds, bayleaf, crushed spices, splutter.

6. Add ginger, garlic, chillies, stirfry for a moment.

7. Add onion, potato (with skin), sitrfry for 2 minutes.

8. Add carrots, peas, turmeric, garam masala, salt.

9. Add dals, rice and gently stirfry for 1 minute.

10. Add water to make drained water 5 cups.

11. Heat well and add to skillet.

12. Stir, bring to a boil, cover and simmer till done.

13. Rice and dals should be done but not overdone.

14. Veggies will get soft and water should be absorbed.

15. Add more water if required in between.

16. When done, pour remaining ghee and sprinkle coriander.

17. Serve piping hot with gravied veggies or kadhi

Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh

CHICKEN MALAI KEBAB

2008-04-01T07:35:00.000+05:30

These smooth, creamy chicken kebabs are mildly flavoured with cheddar cheese.

Ingredients

1. Boneless chicken cubes --800gms

2. Cheddar cheese, grated--60gms/ ¼ cup

3. Coriander leaves, chopped--20gms/4 tsp

4. Cornflour –15gms/1tbs

5. Cream—120ml/ ½ cup

6. Egg—1

7. Garlic paste—35 gms/7tsp

8. Ginger paste---45 gms/3tbs

9. Green chillies,

10. Chopped fine—8

11. Mace ( javitri ) powder--2.5 gms/ 1/2tsp

12. Nutmeg ( jaiphal ) powder

13. 2.5gms/ ½ tsp Oil for basting

14. Salt to taste

15. White pepper powder--5 gms/ 1tsp

Steps

1. Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture on to the chicken pieces. Set aside for 15 minutes.

2. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours.

3. String together chicken pieces on a skewer an inch apart. Roast

on a charcoal grill for 5 minutes or in a preheated oven at

275 *F for 7 minutes.

4. Remove. Hang skewers for 5-7 minutes to let excess moisture

drip off. Brush with oil and roast again for 3 minutes.

Time: Preparation: 3 ½ hours

Cooking: 15 minutes

To Serve: Serve as a cocktail snack or as an accompaniment with the main course.

Bombay Chewy Halwa - Indian Sweets

2008-03-31T12:13:00.002+05:30

Ingredients:

1 cup fine semolina
sugar as required in recipe
ghee 1 to 1 1/2 cups, as required in recipe
1/5 tsp. citric acid powdered
1/2 cup blanched peeled almonds, halved
1/4 cup green pistachios halved
1/2 tsp. cardamom powder
saffron as desired
food colour red/green/yellow, as desired

Method:

1. Soak semolina in enough water for 3 hours.

2. Drain, rub gently between fingers, wash 3 times with fresh water.

3. Keep aside to settle again, discard top water, grind to a very smooth paste.

4. Add enough water, to make a thin batter.

5. Heat one cup ghee in a large heavy pan, allow to cool.

6. Add batter, stir well, till smooth.

7. Place on heat, cook while stirring continuously, add ghee little by little.

8. Cook to form a transparent, soft lump.

9. Add sugar, stirring again, till it is liquefied, and again a soft lump forms.

10. When ghee starts separating, take off fire, sprinkle citric acid.

11. Stir well, mix in toppings and set in a , rectangular, greased, tray.

12. Make incisions when cooled but still soft.

13. When completely cooled, separate pieces, wrap each in clean thin pieces of polythene or clingfilm.

14. Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: At room temperature 1 week, Refrigerated 3-4 weeks

Spicy Mango Pickle

2008-03-30T07:19:00.000+05:30

Ingredients

3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar

Method

1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.

2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.

3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.

4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.

5. In a large plastic or glass bowl, mix all the dry ingredients left.

6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.

7. Transfer to a clean jar and press down lightly.

8. Pour remaining oil on top. Allow to marinate for 10 days before using.

9. Take out in small quantities for use in a small glass jar.

10. The main jar should always have a layer of oil floating on top.

Note:

Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature

CORN CHIPS WITH SALSA SAUCE DIP

2008-03-28T07:49:00.001+05:30

INGREDIENTS FOR CORN CHIPS:

½ cup corn meal flour

1 cup heaped maida

2 tbsp oil

1 pinch turmeric powder

¼ tsp salt

1 pinch pepper

a little water

red chilli powder

INGREDIENTS FOR SALSA SAUCE:

250 gms large ripe tomatoes

1 onion (chopped)

3 green chillies (finely chopped)

2 tsp sugar

¼ tsp oregano

juice of 1 lemon

garlic

½ tsp salt

METHOD:

(for salsa sauce)

Boil and skin the tomatoes. Mix all the ingredients for salsa sauce together. Cook for 2-3 minutes. Serve chilled

(for corn chips)

Mix all the above ingredients and make soft dough. Keep for a few minutes. Roll it very thin. Cut triangular chips, prick with fork on both the sides. Deep fry on low flame.

Serve with salsa sauce.

Athirasam - Chettinadu Recipes

2008-03-27T07:21:00.001+05:30

INGREDIENTS (SERVE TO 4)

· 650 grams raw rice

· 650 grams jaggery

· 1 kg dalda

· ¼ kg ghee

METHOD OF PREPARATION

· Wash and rinse the rice. Strain well and set aside. When dry, powder it.

· Make thick syrup of jaggery and mix it with the flour in slow fire and stir well to avoid lumping.

· Add sufficient ghee while mixing and keep it a side for 2 hrs

· Then, make balls and press it with hand to bring it to flat round shape and fry in dalda till crisp and golden.

· When cold, store in an airtight container.

Medhu Vada - South Indian Dishes

2008-03-26T12:39:00.001+05:30

Ingredients

4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry

Method

1. Wash and soak dal and rice together in plenty of water overnight.

2. Drain, grind to a soft batter, a fine grain should be felt in it.

3. Do not make the batter thin. It should be thick enough to shape vadas.

4. Add all ingredients and beat well with hand to incorporate air.

5. Heat oil, wet palm and take an idli sized lump on fingers palm side up.

6. Make a hole in the middle with thumb.

7. Slip gently into hot oil, repeat for more.

8. Or use a medhu vada press.

9. Fry 5-6 at a time on medium flame.

10. Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

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Spicy Mango Pickle

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Athirasam - Chettinadu Recipes

Medhu Vada - South Indian Dishes