Indian Recipes

Indian Recipes: South Indian vegetable Biryani

noreply@blogger.com (Anonymous) — Thu, 25 Jun 2009 07:56:00 -0400

Indian Recipes: South Indian vegetable Biryani
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Apple Dessert

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:39:00 -0400

Apple Dessert

Ingredients of Apple Dessert:

Grated Apple – 1 cup
Grated Pineapple – ½ cup
Strawberry juice – ¼ cup
Condensed Milk – ½ cup
Fresh milk cream – ½ cup

Methods of Apple Dessert:

In a bowl, combine all the ingredients. Refrigerate. Just before serving arrange in a bowl and add the fresh milk cream on top. Finally add the strawberry juice. Serve immediately.

Indian Recipes

Papaya Dessert

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:37:00 -0400

Papaya Dessert

Ingredients of Papaya Dessert:

Papaya cubes – 1 cup
Condensed Milk - ½ cup
Honey – 4 tsp
Apple cubes – 1 cup

For garnishing Papaya Dessert:

Red pomegranate pearls – ¼ cup
Chocolate chips – 3 tbsp

Methods of Papaya Dessert:

In a bowl, combine all the ingredients. Refrigerate. Just before serving arrange in a bowl and spread the honey, garnish with red pearls and chocolate chips. Serve immediately.

Fruit salad

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:36:00 -0400

Fruit salad

Ingredients of Fruit salad:

Banana cubes – 1 cup
Pomegranate pearls – 1 cup
Apple cubes – 1 cup
Honey – 4 or 5 tsp
Fried bread cubes – 10 pcs

Methods of Fruit salad:

In a bowl, combine all the above ingredients. Refrigerate. Just before serving arrange salad in a bowl and spread the honey over all in salad. Serve immediately.

Salads Vegetable salad

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:33:00 -0400

Salads

Vegetable salad

Ingredients of Vegetable salad:

Cubed Carrot – 1 cup
Cubed cucumber – 1 cup
Cubed tomato – 1 cup
Chopped cabbage – ¼ cup
Chopped shallots – ½ cup
Lettuce – 1 bunch
Coriander leaves – 1 bunch
Lime juice – 2 tsp
Salad oil – 4 or 5 tsp
Salt and pepper as per taste

Method of Vegetable salad:

In a bowl, combine the all vegetables, salt, salad oil and lime juice. Just before serving, arrange salad on a bed of lettuce. Sprinkle with pepper and Garnish with coriander leaves.

Mushroom Gravy

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:31:00 -0400

Mushroom Gravy

Ingredients of Mushroom Gravy:

Mush room – 1 cup
Finely Chopped onion – 1 cup
Chopped capsicum – ½ cup
Finely chopped tomato – ½ cup
Ginger garlic paste – 1 tsp
Salt for taste.
Ingredients of Gravy:
Chopped onion – 4 nos
Chopped tomato – 3 nos
Cashew nuts – 100 gm
Poppy seed – 25 gms
Glove -2
Cinnamon stick – 1 inch
Ani seed – ½ tsp
Cardamom – 3
Salt
Ghee or oil
Coriander powder – 2 tbsp
Chilly powder – 2 tbsp
Turmeric powder – ½ tsp

Methods of Mushroom Gravy :

Heat the pan with 3 tbsp of oil, add onion and sauté well. Then grind it fine paste. Soak cashew nuts and poppy seeds for few minutes and grind it fine paste too. Then heat the pan with 2 tbsp of oil, add all spices and sauté well. Then add onion paste, tomato, ginger garlic paste, cashew nut and poppy seed paste sauté well for 5 mins. Then add coriander powder, turmeric powder, chilly powder and salt. Cook for 10 to 15 mins and keep aside.

Heat the pan 2 tbsp of oil, add onion, tomato, capsicum, mushroom and salt sauté for 2 mins. Then add this mixture in to the gravy and cook for few mins. Finally garnish the Mushroom Gravy with fresh coriander leaves. Its good combination for chappati and Nan.

Mixed vegetable Sambar

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:28:00 -0400

Mixed vegetable Sambar

Ingredients of Mixed vegetable Sambar:

Boiled Door dal – 2 cups
Bengal gram – 1 tbsp
Grated coconut – 3tbsp
Coriander seed – 2 tbsp
Fenugreek seed – ½ tbsp
Dry red chilly – 2 Nos
Tamarind paste – 1 tbsp
Curry leaves – few
Asafeotida - 2 pinch
Mustard seed – 1 tsp
Turmeric powder – ¼ tsp
Garlic pods – 4
Fresh coriander leaves – a hand bunch
Chopped mixed vegetable – 250 gms (Drum Stick, Capsicum, Radish, Brinjal, Beans)

Methods of Mixed vegetable Sambar:

Heat pan with 2 tsp of oil, fry the fenugreek seed and garlic pods keep aside. Then add coriander seed, Bengal gram, grated coconut, dry red chilly and curry leaves fry for 2 mins. Then grind the mixture with sum water in a fine paste.

Take boiled door dal, add tamarind paste, mixed vegetable and add Add enough water and keep boiling for 10 mins. Then add salt and masala paste stir well. After 5 mins seasoning with mustard seed, asafetida, red chilly and curry leaves.

Finally garnish the mixed vegetable sambar with fresh coriander leaves.

Fish curry

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:26:00 -0400

Fish curry

Ingredients of Fish curry:

Fish – 500 gms (cleaned and Washed)
Chopped onion – ½ cup
Chopped tomato – 1 cup
Fenugreek seed – 1 tsp
Mustard seed – 1 tsp
Chilly powder – 2 table spoon
Coriander powder – 4 table spoon
Tamarind water – 1 cup (lemon size)
Curry leaves – few
Chopped Coriander leaves – ¼ cup
Salt – add to taste
Oil.

Method of Fish curry:

Heat the pan with required oil, add mustard seed after it spluttering add fenugreek seed and curry leaves.

Then add chopped onion and fry till it became a golden brown.

After add tomato and fry till the oil separates from the mixture.

Then add tamarind water and salt.

Stir well. Add chilly powder and coriander powder then stir well.

Add enough water and keep boiling for 10 mins.

After that add fishes into it and close it for 5 mins.

After few mins add the coriander leaves and remove from fire.

Tasty fish curry ready to serve.

Rava Laddu

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:25:00 -0400

Rava Laddu

Ingredients of Rava Laddu:

Rava – 2 cups
Sugar – 2 cups
Fried cashew nuts – 1 cup (powdered coarsely)
Cardamom powder – 1tsp
Ghee – 1 ½ cup

Methods of Rava Laddu:

Heat the pan with 2 tsp of ghee add rava and fried it become a golden brown color.

Allow it cool. After that grind the rave into a fine powder.

Then grind the sugar also into a fine powder.

Take rava powder into one big bowl.

Add sugar powder, cardamom powder and cashew nut powder.

Stir well evenly.

Heat the pan with 1 ½ cup of ghee for 30 secs and remove from fire.

Add ghee in to the rava mixture, stir and make a laddu immediately.

Sweet rava laddu ready to serve.

Chikki Pea nuts Burfi

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:24:00 -0400

Chikki (Pea nuts Burfi)

Ingredients of Chikki (Pea nuts Burfi):

Peanuts – 2 cups (Roasted and grind coarsely)
Sugar – 2 cups
Ghee – 1 cup
Water – ½ cup
Cardamom powder – ½ tsp

Methods of Chikki (Pea nuts Burfi):

Boil the water with sugar in a pan.

Prepare the syrup with 2 – 3 thread consistency.

Add the peanuts into the syrup and stir well.

Stir constantly to prevent it from over burning, add ghee and stir until the ghee separates from the mixture become thick.

In a plate dust, 2 tsp all purpose flour and spread the mixture over the plate.

Allow it cool, and cut into a square or makes into balls.

Cashew nuts Burfi

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:23:00 -0400

Cashew nuts Burfi

Ingredients of Cashew nuts Burfi:

Cashew nuts – 2 cups
Sugar – 2 cups
Milk powder – 2 cups
Vanilla essence – 2 drops
Grated cashew nuts – ½ cup
Ghee – ½ cup

Methods of Cashew nuts Burfi:

Soak the cashew nuts and grind it in a fine paste.

Heats the pan add the sugar with ¼ cup of water.

Prepare the syrup with 2.3 thread consistency.

Then add cashew nut paste and milk powder stir it constantly.

The mix does not stick into the sides of the pan.

Add ghee and stir constantly.

Stir until the ghee separates from the mixture.

Remove from the fire.

Apply sum ghee on a flat plate and spread the mixture in the plate allow it to cool.

Cut into square and garnish with grated cashew nuts.

Coconut Burfi

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:22:00 -0400

Coconut Burfi

Ingredients of Coconut Burfi:

Grated coconut – 2 cups
Sugar – 2 cups
Water – ¼ cup
Ghee – ½ cup
Cardamom powder – ½ tsp
Fried cashew nuts – ½ cup

Methods of Coconut Burfi:

Fry the coconut with little ghee in a pan and keep aside.

Boil the water in a pan and add sugar, prepare the syrup with 2-3 thread consistency.

Add the fried coconut to the syrup and stir well, add ghee and stir well without stopping the stirring.

Stir until the ghee separate from the coconut mix.

Add cardamom powder and remove from fire.

In a plate apply two or three spoon ghee and spread the coconut mix, allow it cool.

After it cool, cut into square and garnish with fried cashew nuts.

Store it in a airtight container.

Broken wheat Payasam

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:20:00 -0400

Broken wheat Payasam:

Ingredients of Broken wheat Payasam:

Broken wheat – 1 cup
Ghee – 1 tsp
Water - 3 cup
Sugar – ½ cup
Cardamom powder – 1 tsp
Milk – 3 cups
Grated tender coconut – 1 cup [optional]

Methods of Broken wheat Payasam:

Heat the pan with ghee, add and fry the broken wheat until a golden brown, take keep aside.

Then cook in a pressure for 15 mins. Remove from fire.

When the wheat boiled, add sugar and pinch of salt in a low flame.

Then add the thick milk and stir well.

Finally add the cardamom powder and garnish with cashew nuts.

Serve hot broken wheat payasam.

It’s very energetic food for all age group.

Milk Payasam Paal Payasam

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:19:00 -0400

Milk Payasam [Paal Payasam]

Ingredients of Milk Payasam [Paal Payasam]:

Basmathi rice – 1 cup
Milk – 1 liter
Sugar – 2 cups
Ghee – ¼ cup
Fried cashew nuts – ¼ cup
Cardamom powder – 1 tsp
Salt – 1 pinch

Methods of Milk Payasam [Paal Payasam]:

Boil the ghee in a pan and slightly fry the rice.

Grind the rice coarsely without water.

Boil the milk for 5 mins then add the rice allow it to boil.

Once it is boiled add sugar and stir till it get dissolved well.

Add cardamom powder, one pinch of salt and 2 tsp ghee.

Stir well, finally garnish the paal payasam with fried cashew nuts and serve hot.

Tender Coconut Payasam

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:17:00 -0400

Tender Coconut Payasam:

Ingredients of Tender Coconut Payasam:

Milk – 4 cup
Ghee – ¼ cup
Basmathi Rice – ¼ cup
Sugar – 2 cup
Cardamom powder – ¼ tsp
Finely chopped tender coconut – 2 cups
Fried cahew nuts

Methods of Tender Coconut Payasam:

Boil the ghee and slightly fry the Basmathi rice and keep aside.

Boil the milk for 10 mins and add the rice and allow it to boil.

After the rice boiled add the sugar and stir till the sugar dissolved.

Add cardamom powder stir it well. Then add fried cashew nuts.

Remove the payasam from fire wait it to cool and normal heat then add the tender coconut.

Ready to serve the tender coconut payasam.

Coconut milk Gulab Jamun

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:15:00 -0400

Coconut milk Gulab Jamun:

Ingredients of Coconut milk Gulab Jamun:

Urad dhal – 1 cup
Coconut milk – First Milk 1 liter (3 coconuts)
Salt – add to taste for jamun
Sugar – 2 cups
Cardamom powder – ¼ tsp
Oil for Frying.

Methods of Coconut milk Gulab Jamun:

1. Take thick coconut milk add the sugar and stir well when the sugar dissolve it.Then add cardamom powder and stir well and keep aside.

2. Soak the Dhal in water for 2 hrs.
Drain out the water and wash with fresh water.
Drain the water completely again and grain the dhal , finally add salt and grind into a fine paste by sprinkling little water at a time.
The paste should not be watery.
Heat oil in a frying pan.
Take small qty and make small balls and deep fry the balls till they turn golden brown color.

Take this balls and dip it in to a coconut milk and keep aside for 10 mins.

After 10 mins add saffron and fried cashew nuts.

Serve sweet coconut milk Gulab Jamun is ready.

Paasi Paruppu Payasam Moong Dal Kheer

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:11:00 -0400

PAASI PARUPPU PAYASAM (MOONG DAL KHEER)

Ingredients of Paasi Paruppu Payasam:

Moong Dal – 1 cup
Ghee - ½ cup
Milk – 1 Litre
Sugar – 1 ½ cup
Grated coconut – ½ cup
Cardamom Powder – ½ T spoon
Salt – 1 Pinch

Methods of Paasi Paruppu Payasam (Moong Dal Kheer)

Heat Pan with 2 table spoon of ghee.
Fry the moong dal till it became golden brown colour.
After that pressure remove from and mash the moong dal with one pinch salt and add enough milk.
Heat the milk in a deep thick vessel then add the mashed moongdal.
Then add sugar and cardamom powder.
Stir well and add balance milk when it becomes payasam consistence.
Add ¼ cup of ghee and stir well.
Finally garnish the Paasi Paruppu Payasam (Moong Dal Kheer) with fried cashew nuts and grated coconut.
Serve hot or chill.

Poori Payasam

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:10:00 -0400

Poori Payasam

Ingredients of Poori Payasam :

Small poories – 20
Sago – 1 cup
Milk – 1 liter
Sugar – 1 cup
Ghee – 50 grams
Food colour orange – 1 pinch
Cardamom powder – ½ tsp
Salt – 1 pinch

Methods of Poori Payasam :

Take a liter of water boil it for 10 mins, add the sago and stir well.

After it boil add the sugar and stir still the sugar dissolved well.

Add food colour and salt and stir well.

After well boiling add the cardamom powder and stir well.

Finally add the cashew nuts before getting out of fire.

Then add the poories by breaking it into pieces, close the vessel with a lid.

After few mins serve it hot.

Semiya Payasam

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:08:00 -0400

Semiya Payasam:

Ingredients of Semiya Payasam:

Sago – 1 cup
Vermicelli – 2 cups (roasted in ghee)
Moong dal – 1 cup
Ghee – 50 gms
Milk – 1 liter
Sugar -2 cups
Cardamom powder – 1 tsp
Salt – 1 pinch
Fried cashew nuts – ¼ cup

Methods of Semiya Payasam:

Heat the pan with two tsp of ghee, add moong dal and fry until a golden brown colour and keep aside.

Then fry the vermicelli till it turn to golden brown colour.

Cook the moong dal and keep aside.

Now take a cup of water mix it with milk and boil for 5 mins, add sago and vermicelli.

Once it is boil add the moong dal and add pinch of salt.

Mix the sugar and stir till the sugar dissolved.

Add cardamom powder and ghee.

Finally garnish the Special semiya payasam with fried cashew nuts.

Serve hot.

Mango Halwa

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:07:00 -0400

Mango Halwa:

Ingredients OF Mango Halwa:

Rava (semolina) – 2 cups (roasted in ghee)
Mango Pulp – 2 cups
Milk – 1 cup
Ghee – ¼ cup
Sugar – 1 ½ cup
Fried cashew nuts – ¼ cup

Methods OFMango Halwa:

Boil the milk in a frying pan add sugar and stir well.

Add mango pulp and stir well.

Add semolina in to the mixture and stir well constantly.

Add ghee and stir well, when the ghee separates from the mixture.

Finally garnish with fried cashew nuts and serve.

Beet Root Halwa

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:05:00 -0400

Beet Root Halwa

Ingredients OF Beet Root Halwa :

Grated Beet Root – 4 cups
Milk – ½ cup
Sugar – 2 cups
Ghee – 1 cup
Cardamom powder – 1 tsp
Fried cashew nuts and almond – ½ cup
Slat – 1 pinch

Methods OF Beet Root Halwa :

Pressure the Beet root with ½ cup of milk for 1 whistle.

After it cool take the Beet root and drain the excess milk.

Heat the milk in a frying pan, add the sugar to it and stir it constantly to dissolve it.

Boiled the milk and sugar for 5 to 10 mins and add one pinch of salt..

Then add the Beet root and stir it constantly to avoid over burning.

Add ghee in to it. Stir the mixture in medium flame till the ghee separates from the mixture.

Finally add the fried cashew nuts and almonds.

Serve chill Beet root.

Bread Halwa

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:04:00 -0400

Bread Halwa:

Ingredients of Bread Halwa:

Sweet bread (crushed) – 4 cups
Ghee – ½ cup
Sugar – 1 cup
Milk – 2 cups
Fried Cashew nuts – ¼ cup

Methods of Bread Halwa:

Heat the ghee in a frying pan and fry the bread crumbs in a golden brown colour.

Reduce the heat and add milk. When the mixture became thicken add sugar and stir well.

Add ghee and stir well to avoid over burning.

Stir well till the the ghee separate from the mixture.

It become in halwa consistent.

Finally garnish with fried cashew nuts and serve.

Moong dal halwa

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 14:03:00 -0400

Moong dal halwa

Ingredients of Moong dal halwa;

Moong dal – 1 cup
Ghee – ¼ cup
Powdered milk - cup
Sugar - 1 ½ cup
Fried cashew nuts and almonds.
Cardamom powder – ½ tsp.

Methods of Moong dal halwa;

Soak moong dal for 2 hours, wash and drain.

Grind the moong dal coarsely in the mixer.

Heat ghee in a deep pan and fry moog dal mixture on medium heat to golden brown colour.

Reduce heat and add milk powdered and add sugar.

Stir well when the ghee separates from the moong dal halwa.

Finaly garnish with the fried cashew nuts and almonds.

Serve moong dal halwa .

*****************

Carrot Halwa

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 13:59:00 -0400

Carrot Halwa

Ingredients of Carrot Halwa:

Grated Carrot – 4 cups
Milk – ½ cup
Sugar – 2 cups
Ghee – 1 cup
Cardamom powder – 1 tsp
Fried cashew nuts and almond – ½ cupSlat – 1 pinch

Methods of Carrot Halwa:

Pressure the carrot with ½ cup of milk for 1 whistle.

After it cool take the carrot and drain the excess milk.

Heat the milk in a frying pan, add the sugar to it and stir it constantly to dissolve it.

Boiled the milk and sugar for 5 to 10 mins and add one pinch of salt..

Then add the carrot and stir it constantly to avoid over burning.

Add ghee in to it. Stir the mixture in medium flame till the ghee separates from the mixture.

Finally add the fried cashew nuts and almonds.

Serve chill carrot halwa .

************

Red pearls juice

noreply@blogger.com (Anonymous) — Sat, 25 Apr 2009 13:57:00 -0400

Red pearls juice:

Ingredients of Red pearls juice:

Red pomegranate pearls – 2 cups
Sugar – add to taste
Boiled and chilled milk – 3 cups
Crushed ice cubes

Methods of Red pearls juice:

Blend the pomegranate pearls, sugar and milk for 30 secs.
Filter the juice in a glass.
Add ice cubes

Serve chill.