Indian Food Recipe

Saag Kumro (Spinach With Pumpkin) Very Tasty Bengali Dish

2012-07-24T21:33:00.000+05:30

Saag Kumro(Spinach With Pumpkin)

Ingredients:

3 cups peeled and diced pumpkin (kumro)
2 medium potatoes, diced but not peeled
A bunch of fresh spinach, chopped
1/2 lb baby shrimp (peeled+steamed is ok)
4 tablespoons vegetable oil
1 dried red chilli
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon cumin powder
1/2 teaspoon corriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoons finely ground/grated coconut

Method Of Cooking:

Heat the oil in a pan.
Add the cumin and the turmeric, stir-fry these spices for a minute.
Add the shrimp.
Fry the shrimp for a couple of minutes and then take them out with a slotted spoon and leave aside.
Break the dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin.
Stir fry these for a few minutes.
Add the corriander, chilli powder and sugar and stir-fry for a couple more minutes.
Add the chopped spinach and stir it in until the it slowly decreases in volume and blends in with the other ingredients (~3 mins).
Add the salt and sprinke a little water (3-4 Tbsp) cover and allow to cook under low heat until the potatoes are done.
Sprinkle and stir in the ground coconut and shrimp before turning off the heat, may wish to save a little for the final garnish.

Serve with hot plain rice.

Mocha Ghonto or Banana Blossom Curry East Indian Dish

2012-07-24T20:46:00.000+05:30

Mocha Ghonto or Banana Blossom Curry (East Indian)

Ingredients:

1 Medium sized Mocha or Banana Blossom
Cooking Oil to grease fingers
½ Cup scrapped fresh coconut
1 Teaspoon Cumin or Jeera powder
2 Teaspoon Coriander or Dhania powder
1 Teaspoon Garam Masala Powder
1 Tablespoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Sugar
1 Tablespoon cooking oil
Salt to taste
1 Teaspoon wheat flour mixed in ¼ cup water
1 Tablespoon Ghee
2 whole Red Chillies
1 Bay leaf
½ Teaspoon whole Cumin Seeds

Method Of Cooking:

Separate the blossoms and collect it while discarding the leaves.
Chop that Conical portion and keep it in bowl of water.
Now for the Blossoms, need to clean each of them one by one.
Chop the cleaned blossoms in batches and keep in water.
Now discard the water and cook the blossoms and cook it for 15 minutes adding 2 cups of water.
Cool and discard the water by hand pressing and make pulp of the cooked Banana Blossom.
In a Wok of Kadai heat oil and add the scrapped Coconut and cook for 3-4 minutes.
Add the cooked Banana Blossom.
In a small bowl add Turmeric, Cumin, Coriander, Garam Masala and Red Chilli powder.
Add ½ cup water and make a paste.
Add the sugar and mix well.
Add this Masala Paste to the wok and stir well and cook for 5 to 7 minutes.
Sprinkle little water if required, cook till the oil starts separating.
Add the wheat flour paste to it and mix well so the Masala coats well.
Now in a small pan heat the ghee,
Add the whole Red Chilli, bay leaf and the Cumin Seeds.
When it starts splattering, pour it over the cooked Banana Blossom and mix well.

Serve with rice

Ilish Macher Jhal or Ilish in mustard gravy Delicious Bengali Dish

2012-07-24T20:09:00.000+05:30

Ilish Macher Jhal or Ilish in mustard gravy

Ingredients:

500gms Hilsa or Ilish
½ Teaspoon Nigella Seeds
2 Tablespoon Mustard Oil
4-5 Green Chillies slit at the base
1 Teaspoon Turmeric Powder
½ Teaspoon Red Chilli Powder
2 cups Water
Salt to taste

For the Paste:

Mustard 4 Tablespoon soaked in little lukewarm water
1 green chilli chopped
pinch of salt
Put in a grinder and make a smooth paste, strain and retain the liquid, discard the pulp

Method Of Cooking:

Wash the IIish fish properly.
Rub the fish with little salt and half of the turmeric powder and keep it aside
Now in a Wok or Kadai heat 2 tablespoon mustard oil till it smokes or change colour
Add the Nigella seeds
Pour in the Mustard Paste extract.
Add Turmeric Powder, Red Chilli Powder and some water.
Add the slit green chillies and bring it to boil.
Add the fish smeared with turmeric and salt into the boiling gravy.
Slow down the heat, cover and cook for 7-8 minutes.
Uncover, check the consistency and adjust salt.

Serve it with steamed rice.

Mughlai Lamb Biriani Indian Favourite Dish

2012-07-16T19:28:00.000+05:30

Mughlai Lamb Biriani

Ingredients:

2 cups long grain rice
3 tablespoons salt
1 teaspoon saffron threads
2 tablespoons warm milk
3 medium onions
4 cloves garlic
3/4 inch cube of fresh ginger, peeled and coarsely chopped
4 tablespoons blanched, slivered almonds
2/3 cup plus 3 tablespoons water
13 tablespoons vegetable oil
3 tablespoons golden raisins
1 1/2 pound boned lamb meat (from the shoulder) cut into 1 inch cubes
1 cup plain yoghurt
5-6 whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cardamom seeds
1 teaspoon whole cumin seeds
1 inch stick of cinnamon
1/6 of a nutmeg
1/4 teaspoon cayenne pepper
2 tablespoons unsalted butter, cut into 8 pieces
3 hard boiled eggs, peeled and at room temperature

Method Of Cooking:

Wash the rice in several changes of water.
Drain it and put it in a large bowl.
Add 2 quarts water and 1 tablespoon salt.
Mix and soak for 3 hours.
Put the saffron threads in a small, heavy frying pan set over a medium flame.
Toss the threads about until they turn a few shades darker.
Put the warm milk in a small cup.
Crumble the saffron into the warm milk and let it soak for 3 hours.
Cut two of the onions in half lengthwise, and then cut the halves into fine half-rings.
Set these aside.
Chop the remaining onion very coarsely.
Put this chopped onion, garlic, ginger, 2 tablespoons of the almonds, and 3 tablespoons water into the container of an electric blender.
Blend until have a paste.
Heat 6 tablespoons of the oil in a 10 inch non stick frying pan over a medium high flame.
When hot, put in the onion half rings.
Stir and fry them until they are brown and crisp.
Remove them with a slotted spoon and spread them out on a plate lined with paper towels.
Put the raisins into the same oil.
Remove them as soon as they turn plump – which happens immediately.
Put the raisins in another plate lined with paper towels.
Put the remaining 2 tablespoons almonds into the oil. Stir and fry them until they are golden.
Remove them with a slotted spoon and spread them out beside the raisins.
Set aside for use as the garnish.
Now put the meat cubes, a few at a time, into the same hot oil and brown them on all sides.
As each batch gets done, put it in a bowl.
Add another 7 tablespoons oil to the frying pan and turn the heat to medium.
When hot, put in the onion-garlic-ginger-almond paste from the blender.
Fry, stirring all the time, until the paste turns a medium brown color.
If it sticks slightly to the bottom of the pan, sprinkle in a little water and keep stirring.
Return the meat and any accumulated juices to the pan.
Add the yoghurt, a tablespoon at a time, stirring well between each addition.
Now put in 1 1/4 teaspoons salt and 2/3 cup water. Mix and bring to a simmer.
Cover, turn heat to low and simmer for 30 minutes.
While the meat is cooking, put the cloves, peppercorns, cardamom seeds, cinnamon and nutmeg into the container of a spice grinder or a clean coffee grinder. Grind finely.
When the meat has cooked for 30 minutes, add all the spices from the spice grinder as well as the cayenne and mix well.
Cover again and continue to cook on low heat for another 30 minutes.
Remove cover, raise heat to medium, and cook, stirring all the time, until you have about 3/4 cup of thick sauce left at the bottom of the pan
Turn off the heat and spoon off as much grease as possible.
The meat should be pretty well cooked by now.
Spread out the meat and sauce in the bottom of a heavy casserole. Cover and keep warm.
Preheat oven to low-moderate, 300 degrees.
Bring 3 1/2 quarts of water to a rolling boil in a large pot.
Add 1 1/2 tablespoons salt to it.
Drain the rice and rinse it off under running water.
Slowly, scatter the rice into the boiling water, bring to a boil again and boil rapidly for exactly 6 minutes. Then drain the rice.
Put the rice on top of the meat, piling it up in the shape of a hill.
Take a chopstick or the handle of a long spoon and make a 1 inch wide hole going down like a well from the peak of the rice hill to its bottom.
Drizzle the saffron milk in streaks along the sides of the hill,lay the pieces of butter on the sides of the hill and scatter 2 tablespoons of the browned onions over it as well.
Cover first with aluminum foil, sealing the edges well, and then with a lid ,bake in the oven for 1 hour.
Remove from the oven. If left in a warm place, this rice will stay hot for 30 minutes.
Mix the contents of the rice pot gently.

Serve the rice on a warmed platter, garnished with the eggs, remaining browned onions, raisins and almonds.

Prawn Curry Delicious Fish Dish

2012-07-16T19:10:00.000+05:30

Prawn Curry

Ingredients:

Prawns 600 g
Medium onions 2
Medium tomatoes 4
Vegetable oil 4 tbsp
Cinnamon sticks 2
Cardamom pods 4
Cloves 4
Green chillies 2
Ginger and garlic paste 2 tbsp
Salt to taste
Turmeric powder half tsp
Red chilli powder 1 tsp
Coriander tsp
Cumin powder 1 tbsp
Tomato paste 1 tbsp
Hot water 2 cups (500ml)
Garam masala powder half tsp
Coriander leaves half

Method Of Cooking:

First pull off the head, then rinse the prawn in water.
Remove the shell from the middle part of the prawn.
Hold the exposed top end and pull the tail to remove the rest of the shell.
Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies.
Put a large non-stick frying pan over a medium heat.
Add 3 tablespoons of vegetable oil.
Add 2 sticks of cinnamon,4 cardamom pods, and 4 cloves.
Fry for about 30 seconds, stirring continually.
Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.
Now add 2 tablespoons of ginger and garlic paste, stir well.
Add 1/2 a teaspoon of turmeric,1 teaspoon of red chilli powder ,1 teaspoon of coriander powder and
half a teaspoon of garam masala and fry for 5 minutes over a low heat, stirring frequently.
Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder,then stir.
Add 1 tablespoon of tomato paste and stir it in.
Add a cup of water and keep stirring until the water is absorbed.
Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.
Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.
Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.
Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander

Serve with rice.

Dudh Mach (Fish Curry with Milk) Very Tasty Indian Bengali Dish

2012-07-09T22:37:00.000+05:30

Dudh Mach (Fish Curry with Milk)

Ingredients:

Boyal fish pieces
Mustard oil
Red chilli powder
Salt
Sugar
Milk
Onions
Ginger
Garlic
Turmeric powder
Jeera powder
Garam masala powder
Tejpata
Jeera

Method Of Cooking:

Rub the boyal fish pieces with a pinch of salt and turmeric powder, fry them in mustard oil and then keep aside.
Grind onions, ginger and garlic pieces into a fine paste with milk and keep aside.
In a deep bottomed pan heat mustard oil.
Add tejpata and whole jeera as phoron and let them splutter.
Now add the milky ginger-garlic-onion paste.
Stir and cook well.
Add salt to taste, half teaspoon sugar, little turmeric powder and red chilli powder.
Add jeera powder and garam masala powder.
Add milk and let the gravy boil.
Add the fried boyal fish pieces cover the pan and cook well for some time.
Garnish the boyal fish curry with ghee.

Serve hot with rice.

Mutton Makhani Curry Very Tasty indian Bengali Dish

2012-07-09T21:57:00.001+05:30

Mutton Makhani Curry

Ingredients:

Mutton
Curd
Cholar dal
Onions
Ginger
Garlic
Tomato
Ghee
cashewnuts
Kishmish
Rosewater
Red chilli powder
Jeera
Dhania
Black pepper
Whole garam masala

Method Of Cooking:

Boil the mutton pieces in a pressure cooker and keep aside.
Dry roast the cashew nuts/ kaju, then crush them and keep aside.
Boil the Cholar Dal in a pressure cooker and keep aside.
Prepare the powder masala– Take gota/ whole garam masala, gota/ whole jeera, gota dhania, gota golmorich/ pepper.
Dry roast them on a tawa and then powder them.
In a pan heat refined oil.
Add onion paste, ginger paste, garlic paste and tomato paste.
Stir and cook well.
Add the mutton pieces and cook well.
Now add the red chilli powder, turmeric powder, and the prepared masala powder (dry roasted and then powdered) mix well.
Add the boiled Cholar Dal.
Add beaten sour curd/ yoghurt stir and cook well.
Now cover the pan and cook well for some time on low flame.
After some time open the lid of the pan and add little salt, crushed kaju/ cashew, kishmish, and special ginger-onion-garlic paste (Fry the onion, ginger and garlic pieces in Ghee and then ground them into paste form in a mixie).
Stir well and add sufficient amount of ghee.
Add some golap jal/ rosewater. Stir and cook well.

Serve with rice

Palak Pasta Very Tasty Italian Breakfast dish

2012-07-09T12:28:00.000+05:30

Palak Pasta

Serves: 2

Ingredients:

100g torn spinach leaves
2 tablespoons water
1 egg
1/2 teaspoon salt
175g plain flour

Method Preparation

Combine spinach and water in a pan.
Cover, and cook till spinach is very tender,cool slightly.
Place spinach and liquid in a mixie along with the egg and salt.
Blend till smooth.
Transfer to a bowl, add enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface.
Knead for 1 minute.
Roll very thin on a floured surface.
Let rest 20 minutes,roll up loosely,slice 5cm (1/4 in) wide.
Cut into desired lengths.
Spread out on a rack to dry for 2 hours.

Serve hot.

Fish And Chips Very Tasty English Dish

2012-07-09T12:06:00.000+05:30

Fish And Chips

Ingredients:

4 large pieces of cod
1kg or 2½ lbs potatoes
Sunflower seed oil
Salt and fine white pepper to taste.

For the batter:

200g or 7 oz of plain flour
1 large egg
150ml or 5 fl oz of water and milk mixed

Method Of Cooking:

Peel the potatoes and cut them into chips.
Start to make the batter mixture by putting the flour into a large bowl.
Whisk the egg and add a maximum of 2 tablespoons of dark beer or 2 teaspoons of worcestershire sauce.
Now pour the whisked egg into the flour adding the milk/water mixture and beat until smooth.
Leave this to stand for an hour.
Heat a deep pan, filled with enough oil to cover the chips, until it is hot.
Heat a second pan of oil just deep enough to cover the fish.
Individually put each fish fillet into the batter.
Slide the fish back and forth to cover with batter and lift out and allow to drip for a second or two then repeat.
This makes sure the fish is completely covered in batter.
Lower a battered fish into the hot oil skin side to the bottom of the pan to stop the fillet curling as it heats. Now cook, one fillet at a time. After 5 minutes turn the fish over and cook for another 3 to 4 minutes.
Repeat with the second fillet, keeping the first cooked fillet warm in an oven.
Now put the chips in the pan to cook.
Take care as the oil might froth as the wet chips go in.
Carry on cooking the other two fillets and put them in the oven to keep warm.
Lift out the chips when they reach a nice golden brown colour and are cooked.
Use a mesh spoon or similar to lift the chips out, letting the oil drip back into the pan.

Serve on plates or newspapers with the fish nestling on a bed of chips. Vinegar, salt and tomato sauce.

Roast Chicken Very Tasty English Dish

2012-07-09T11:36:00.001+05:30

Roast Chicken

Ingredients:

Butter , for greasing
Chicken 1.5kg
Roasting potatoes 1.0kg halved or quartered if large
Garlic 2 whole heads, halved through the middle
White wine 100.0ml
Chicken stock 100.0ml
Stems rosemary 2 broken into sprigs
bay leaves 5
Lemon 1 cut into wedges

Method Of Cooking:

Heat oven to 160C/fan 140C/gas 3.
Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
Place the chicken in the tin and arrange the potatoes around it.
Put the halved garlic heads in the tin.
Pour over the white wine and stock.
Then cover with foil and place in the oven.
Cook for 1 hr then remove the foil and give the potatoes a shake.
Add the herbs and lemon wedges, then cook uncovered for 50 mins.
Turn the heat up to 220C/fan 200C/gas .
Cook for 30 mins more, then remove the chicken and potatoes from the pan.
Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins .
Keep the potatoes warm.

Serve with any pan juices.

Dal Fry Very Tasty North Indian Vegetarian Dish

2012-07-08T19:41:00.000+05:30

Dal Fry

Ingredients:

1/4 cup red lentils
1/4 cup yellow moong dal
1/8 cup masoor dal
1/8 cup channa dal
1/4 teaspoon Garam masala powder
3/4 cup onion chopped
1/3 cup tomatoes chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
4 tablespoon ghee
salt to taste

Garnish

3-4 hot green chilies
1/2 teaspoon cumin
1/2 teaspoon mustard seed
2/3 teaspoon garlic paste
2/3 teaspoon ginger paste
2 tablespoon coriander chopped
1/2 thickly chopped onion

Method Of Preparation :

Mix and wash thoroughly all dals (lentils).
Soak for 15 minutes.
Cook slowly in medium heat until half done.
Heat ½ of ghee and fry onions.
Add all of the spices until onions are fried until light golden brown.
Add the onion and mixture to dals (lentils) and cook until cook.
Heat remaining ghee in a small saucepan on a high.
Pour fried garnish to Dal.
Finish it by adding chopped coriander.

Serve it with Naan, Rice or Roti

Dal Tadka Very Tasty Indian Punjabi Dish

2012-07-08T19:11:00.000+05:30

Dal Tadka

Ingredients

Moong Dal or Masoor Dal - 1.5 cups
Turmeric - a pinch
Green chillies - 3 or 4
Garlic paste 1/2 tspn
Ginger Paste 1 tsp
Coriander chopped
Salt to taste
Lime juice - 1 - 2 tsps
Water 2 glasses
Garam Masala 1 tablespoon
Diced tomatoes 2
Medium sized onion 1 diced
Jeera seeds (Cumin seeds) - 1 tsp
Mustard seeds - 1 tsp
Ghee - 2 tsps
Hing - a pinch

Method Of Cooking:

Add the Dal with 2 Glasses of water and add the turmeric in it and then cook it in a pressure cooker for 5 minutes.
Take a non stick pan add the Ghee.
Add the Cumin seeds and the mustard seeds.
Once they start crackling add the Ginger and Garlic paste and fry.
Add the onion and fry unti it become brown.
Add the green chillies.
Add the Garam Masala and cook for a minute.
Add the diced tomatoes and let them cook untli the oil seperates.
Add the cooked dal and add salt to taste.
Let it simmer for 5 more minutes on slow heat.
Take a small fry pan add 2 tablespoons of Ghee and add some red chilli powder and fry for a minute.
Pour this on top of the Dal .
Garnish with chopped coriander.

Serve it with Naan, Rice or Roti

Mixed vegetables With Coconut Milk Very Tasty South Indian Dish

2012-07-07T21:41:00.000+05:30

Mixed vegetables With Coconut Milk

Ingredients:

2 medium potatoes
12-15 broad beans
1/2 cup green peas
1/4 flower cauliflower
2 medium carrot
100 gms red pumpkin
1 1/2 cups coconut
2 tblsp tamarind pulp
3 tblsp groundnut oil
4 red chillies whole
1 tsp cumin seeds
1 tblsp coriander seeds
8-10 cloves garlic
1 tsp turmeric powder
Salt to taste
1 tsp mustard seeds
1 tsp black gram split
8-10 curry leaves

Method Of Cooking:

Peel and dice the potatoes into 1 inch cubes.
String the beans and halve them, cut them into one inch pieces.
Shell the peas.
Wash cauliflower and separate the cauliflower florets.
Peel and dice the carrots into 1 inch cubes.
Peel and dice the pumpkin into 1 inch cubes.
Add warm water to one cup of scraped coconut and extract thick and thin milk,keep aside.
Dissolve tamarind pulp in half cup of water.
Heat a little oil and saut whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out.
Grind into a fine paste.
Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt.
Add the ground masala and cook for 10 minutes.
Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
Continue cooking the vegetables till cook well.
Then add the thick coconut milk and simmer for two to three minutes.

Serve hot with boiled rice.

Chicken Momo Very Yummy Chinese Breakfast Dish

2012-07-07T20:44:00.000+05:30

Chicken Momo

Ingredients:

Chicken mince 1 cup
Refined flour (maida) 2 cups
Salt to taste
Spring onions with greens,chopped 2
Ginger,chopped 1 inch piece
Green chillies,chopped 2
Garlic,chopped 5-6 cloves
Soya sauce 2 teaspoons

Method Of Preparation:

Combine flour and salt in a bowl, mix well.
Add sufficient water and knead into a soft dough.
Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce together and set aside. Divide dough into sixteen small portions.
Shape them into balls and roll out thinly.
Put a teaspoon of the filling in the middle.
Bring all edges together to the centre, making small tight pleats.
Pinch and twist the pleats to ensure that the momo is closed tightly.
Steam in a steamer for about twenty minutes.

Serve hot with tomato-garlic sauce.

Fish With Heartleaf ( Masoondori Paat) Very Tasty Assamese Dish

2012-07-07T14:21:00.000+05:30

Fish With Heartleaf ( Masoondori Paat)

Ingredients:

Fish 1/2 kg
Onion 1nos medium
Tomato 2nos medium
Mosoondori Paat 2 bunch
Turmeric powder 1/2 teaspoon
Salt to taste
Mustard Oi 1 cup
Water 3 cups

Method Of Cooking:

Add oil in kadhai for frying fishes.
Half fry the fish pieces and keep aside.
Then take an another kadhai and add 2 tblspoon of oil.
After heating the oil add sliced onion and fry till light golden brown.
Add tomatoes and turmeric powder.
When tomatoes cooked add mosoondori paat and salt. Stir for 2 minutes.
Add water into it and let the water boil.
Add fried fish pieces and simmer it for 10 minutes or as required gravy.

Serve hot with rice

Pura Maas'or Pitika (Mashed Smoked Fish) Very Tasty Assamese Side Dish

2012-07-07T13:31:00.000+05:30

Pura Maas'or Pitika (Mashed Smoked Fish)

Ingredients:

Smoked fish 1 medium sized
Boiled potato 1
Coriander 2 tbs chopped
Chilli 1 tbs chopped
Onions 2 tbs chopped
Mustard oil 2 tbs
Lime juice 1tsp
Salt to taste

Method Of Preparation:

Debone and flake the fish.
Mash the potato.
Mix together with the rest of the ingredients.
Adjust seasoning according to taste.

Enjoy with warm rice and lentils, a slice of lemon and chili.

Carrot Kheer Navratri Special indian Dish Yummy To Eat

2012-07-06T19:10:00.000+05:30

Carrot Kheer

Ingredients:

Low fat milk 2 1/4 cups , boil till it reaches 1 1/2 cups
Grated carrot 1 cup
Sugar 4 tbsps
Cardamom pwd 1/2 tsp
Pinch of saffron, mix with 2 tsps milk
Cashew nuts/almonds 5-6 toasted in ghee
Raisins 10-12 toasted in ghee
Ghee 2 tbsps

Method Of Preparation:

Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown.
Remove from vessel, keep aside.
In the same vessel, add the grated carrot and saute for 5-6 mts.
Add the boiled milk and simmer for 15-16 mts, stirring once in a while.
Add sugar and simmer for another 10-12 mts, stirring once in a while.
Add the cardamom pwd, saffron and toasted cashews and almonds.

Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Cabbage And Green Peas Vegetable ( Patta Gobhi Aru Mattar Sabzi) Very Tasty Indian Vegetarian Dish

2012-07-06T18:53:00.000+05:30

Cabbage And Green Peas Vegetable ( Patta Gobhi Aru Mattar Sabzi)

Ingredients:

Small cabbage 1 (450gms) chopped
small sized onion 1 (sliced thinly)
Green peas 1/2 cup (matar)
Green chillies 1-2 (chopped)
Garam masala 1/4 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1/2 tsp
Coriander powder 1/2 tsp
Red chilly powder 1/2 tsp
salt to taste
Cooking Oil

Method Of Cooking:

Heat oil in a wok or kadai.
Add cumin seeds and let it splutter.
Then add sliced onions and fry till golden brown.
Add green chillies and cabbage.
Mix well.
Add all the powdered spices and salt.
Mix well.
Cover it and cook for 3-4 minutes.
Add the peas and cook till all the water evaporates and cabbage is cooked.

Serve hot with chapatis.

Tomato Pulao( Tomato Rice) Favorite Indian Bengali Vegetarian Dish

2012-07-06T18:17:00.001+05:30

Tamatar Pulao( Tomato Rice)

Ingredients:

Raw rice: 2 cups
Shah jeera: 1 tsp
Bay leaf: 1
Cloves: 6
Cinnamon stick: 1"
Cardamoms: 2
Onions: 2 (medium sized, finely sliced)
Green chili-ginger-garlic paste: 1 1/2 tsps
Mint: 12-15 leaves (Pudina)
Kasoori methi: 1/2 tsp (dried fenugreek leaves)
Red chili powder: 1 tsp
Cumin Powder: pinch (roasted jeera powder)
Tomato: 2 (large red tomatoes, finely chopped)
Tomato: 1 (large red tomato, blanch, peel skin and puree)
Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)
Salt: to taste
Oil: 1 tbsp
Ghee: 1 tbsp (optional) vegan can omit ghee and substitute with oil

Method Of Cooking:

Heat oil+ghee in a vessel or pressure cooker.
Add shah jeera, cloves, cinnamon and cardamoms
Stir fry 30 secs.
Add the sliced onions and saute for 3 mts.
Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts.
Add red chili powder and cumin powder and mix.
Add chopped tomato, tomato puree and salt to taste and mix.
Cook for 8-9 mts on low to medium flame, or till oil separates.
Reduce heat, add the raw rice, mix, saute for a mt.
Add 3 3/4 cups of water and bring to a boil. Reduce flame and cook till rice is done.
If using pressure cooker, cook rice upto 3 whistles.
Remove onto a bowl. Garnish with fresh coriander leaves.

Serve warm with raita or any curry of your choice.

Aloo Posto Very Tasty Bengali Dish

2012-07-06T17:38:00.000+05:30

Aloo Posto

Ingredients:

Green chillies 2
Medium potatoes 5 - 6
Sugar 1/2 tsp
Pure ghee 1 tsp
Mustard oil 2 tblsp
Poppy seeds 4 tblsp (khuskhus)
salt to taste
Onion seeds 1/2 tsp (kalonji)

Method Of Cooking:

Cut the potatoes into one inch sized pieces.
Keep them in water.
Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
Remove and grind to a fine paste.
Heat up mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in kalonji and stir-fry briefly.
Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
Take off the lid, add salt, sugar and slit green chillies.
Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee

Serve hot.

Hara Chana Masala Favorite Indian Vegetarian Dish

2012-07-06T17:15:00.002+05:30

Hara Chana Masala

Ingredients:

Hara Chana 1.4 kg
Oil 50ml
Ginger and green chilly 4gm chopped
Asafoetida 1gm
Cloves 10gm
Bay leaf 10gm
Salt to taste
Sugar 3gm
Lemon juice
Garam masala powder 5gm
Coriander 5 gm chopped

Method Of Preparation:

Heat oil, add cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
Add hara channa and cook until cook.
Add lemon juice.
Add chopped coriander and garam masala powder.
Garnish the hara chana masala with chopped corriander.

Serve hot.

Kashmiri Pulao Very Tasty Kashmiri Dish

2012-07-05T23:17:00.000+05:30

Kashmiri Pulao

Ingredients:

Basmati rice 500 gm
Milk 2 cups
Cream ½ cup
Fruits 1 cup (chopped, mixed)
Sugar 1 tsp
Ghee 2 tsp
Cloves 3-4
Bay leaf 1-2
Cinnamon 1 inch long piece
Cardamom 3-4
Cumin seeds ½ tsp
Rose water
Salt to taste

Method Of Cooking:

Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan.
Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms.
Now add soaked rice and fry for 2 minutes.
Add the mixture of cream, milk, sugar and salt.
Add half a cup of water.
Bring to a boil.
Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water.

Serve Hot

Dal Bati Favorite Rajasthani Vegetarian Dish Very Tasty To Eat

2012-07-05T22:59:00.001+05:30

Dal Bati

Serves: for 6 person

Ingredients

For Dal:

3/4 cup: Whole black gram (urad,soaked in water overnight with a pinch of soda bicarb)
2 cups: Rajma beans (soaked in water overnight with a pinch of soda bicarb)
1 cup: Onions, chopped finely
3/4 cup: Tomatoes, chopped finely
1 tbsp: Ginger-garlic paste
2 tsps: Garam masala powder
2 tsp: Chilli powder
1 tsp: Turmeric powder
2-3: Green chillies, slit lengthwise
1 cup: Coriander leaves, chopped finely
2 tbsp: Cream
4 tbsp: Ghee
Oil
Salt to taste

For Dumplings:

5 cups: Whole wheat flour, sieved
1 cup: Ghee, melted
2 tbsp: Curd
Salt to taste

Method Of Preparation:

Pressure cook rajma and black gram till it becomes soft.
Heat 4 tbsp oil.
Add onions.
Brown them.
Add ginger-garlic paste and tomatoes and fry it.
Add all the masalas, beans and salt.
Simmer till well blended. The gravy should be thick.
Pour over cream and ghee.
Knead a soft dough with flour, ghee, curd, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour.
Then roast in batches on hot coals till puffed and golden outside and spongy inside.
Keep hot.
Garnish the dal with coriander leaves and slit green chillies.
Dip hot dumplings in the dal while eating.

Araithuvittu Drumstick Sambar Favorite South Indian Very Tasty Dish

2012-07-04T12:38:00.000+05:30

Araithuvittu Drumstick Sambar

Ingredients:

Oil-1 tsp
Bengal Gram- 1 tsp
Dhania- 1 tsp
Dry Red chillies -8
Grated Coconut-1 cup
Onion -1
Tamarind- lemon size
DrumStick -2
Mustard Seeds- 1 tsp
Urud Dal-1 tsp
Fenugreek-1 tsp
Capsicum- 1
Ghee- 2tsp
Hing -1 tsp
Toor Dal- 2 cup
Coriander leaves
Curry leaves & Salt

Method Of Cooking:

Put 1 tsp oil add Bengal
gram,dhania, dry red chilly and fry
well.
Now add coconut and grind
them well as paste.
Now add ghee in pan, put mustard
seeds, urud dal, fenugreek, capsicum,
drumstick and fry well till dry smell
goes off .
Add tamarind water to it.(Extract
water from the lemon sized tamarind).
Add that coconut paste to it and
mix well .
Add boiled toor dal to to the above
mixture( grind toor dal well and make
as paste).
Garnish with Curry leaves and coriander leaves.

Serve with rice or dosa.

South Indian Mixture Very Tasty To Eat

2012-07-04T12:18:00.000+05:30

South Indian Mixture

Ingredients:

Besan : 4 cups
Rice flour: 1/2 cup
Butter: 1 table spoon
Salt: 4 tsp
Chilli powder: 4 tsp
Dry Roasted peanuts: 1/2 cup
Roasted cashews: 1/4 cup
Poha (Aval): 1/2 cup
Fried gram(Odacha kadalai): 1/2 cup
Curry leaves: 1 sprig
Oil: to fry

Method Of Preparation:

Mix besan, rice flour, 2tsp salt, 2 tsp chilli powder & butter with 2cups of water.
Heat the oil in a pan.Using the Omapodi achu, make the omapodis.Reserve 1/4 of batter to make boondhis.
This makes around 7-8 omapodis of medium size.
Once it is done, add 1 or 2 tablespoon of water to the remaining flour mixture(Reserved 1/4 cup dough) and dilute it .
This should look like dosa batter.
Using carrot shredder, make boondhis and fry them.
Fry the poha and fried gram together.
Fry curry leaves with 1 tsp of hing.
Mix everything to gether in a large vessel.
Add dry roasted peanuts and cashews, remaining chilli powder and salt and mix well.
Store in an airtight container or zip lock bag.
1 tsp of sugar can be added during the final mix

Serve with hot tea or coffee.