Indian Recipes: Indian Food Recipes, Cooking Recipes, Veg Non-Veg Recipes

Shahi Tukda

Shahi Tukda

French toast served with rabri

Ingredients

  • 2 bread slices
  • Oil for frying
  • 300 ml sugar syrup
  • 150 ml rabri
  • 50 gms mixed chopped dry fruits

For the garnishing:

  • A handful of chopped nuts

Method

1. Cut each bread slice in a circle .
2. Heat oil and deep fry the bread pieces in hot oil till golden brown.
3. Sprinkle a little sugar syrup over the bread pieces.
4. Arrange the bread pieces on a plate.
5. Coat them with rabri (see recipe of rabri under desserts).
6. Decorate with chopped nuts on top before serving.

Medu Vada

Medu Vada

Doughnut shaped savouries of blackgram

Ingredients

  • 1 cup urad (moong dal washed) dal
  • 1 tsp. Crushed black peppercorn
  • 1/4 cup Asafetida
  • 1 tsp. Cumin seeds
  • A handful of chopped coriander leaves
  • Oil for deep frying
  • Salt according to taste

Serve with

Serve hot with Sambar and Coconut chutney.

Method

1. Wash and soak urad dal for 6 hours.
2. Grind into a fine paste and add salt, asafetida, coriander leaves, cumin seeds and crushed peppercorns to the batter and mix well.
3. Heat oil in a Kadhai.
4. Wet your palms and take batter into the palms. Shape into a ball and make a hole in the center like a doughnut. This is now called a vada.
5. Deep fry the vadas in medium hot oil until golden brown and crisp.

Pearl Pullav

Pearl Pullav

A nourishing rice with chick peas

Ingredients

For Rice:

  • 1 1/2 cups soaked and drained Basmati rice
  • 2 cardamoms
  • 2 cloves
  • 1 cinnamon
  • 1 bay leaf
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/2 tsp. salt

For gravy:

  • 1 cup overnight soaked chick peas (Kabuli chana)
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1 tsp. chili powder
  • 1/2 tsp. turmeric powder
  • 1 cup fresh curds
  • 1 cup chopped tomatoes
  • 2 chopped potatoes
  • 3 chopped green chilies
  • 3 tbsp. ghee ( Clarified butter)/ oil
  • salt according to taste

For baking:

  • 2 tbsp. chopped coriander
  • 1 tbsp. chopped mint
  • 1 chopped green chili
  • 2 tbsp. fried onions
  • 1/4 cup milk with a dash of saffron

Method

For Rice:

1. Mix the water and milk together.
2. Add the remaining ingredients to the drained rice along with the water-milk mixture and cook until almost done.

For gravy:

1. Boil the chick peas with a little water and drain.
2. Heat the Oil/Ghee(clarified butter) in a pan , add the ginger -garlic pastes and cook for a while. Now add the chili powder and the turmeric and cook for a minute.
3. Add the remaining ingredients, salt & chick peas and stir for a while.

How to proceed:

1. To the cooked rice, add the coriander, mint, green chilies and fried onions.
2. Put a bottom layer of rice in a big bowl and spread a layer of chick pea gravy on the top. Keep on making alternative layers of rice and gravy in this manner.
3. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 30 minutes.
4. When baked, turn upside down in a serving dish and serve hot.

Tags:

Baked Vegetable Jalfrazie

Baked Vegetable Jalfrazie

A preparation of vegetables in tomato gravy.

Ingredients

  • 2 cups chopped mixed boiled vegetables
  • 2 chopped onions
  • 4 tbsp. chopped capsicum
  • 2 chopped tomatoes
  • 1/2 to 1 tsp. chili powder
  • A pinch of garam masala
  • 2 tbsp. chopped coriander
  • 4 tbsp. grated paneer, plus a little extra for topping
  • 1 1/2 cups tomato gravy
  • 4 tsp. oil
  • Salt according to taste

Advice

        This recipe uses baking, a superior technique of cooking, instead of saut�ing or frying in oil.

 Method

1. In mixed vegetables take French beans, carrots, cauliflower and green peas as mixed vegetables.
2. Heat the oil and fry the onions for 2-3minutes. Add the capsicum and tomatoes and fry again for 2 minutes.
3. Add the vegetables, chili powder, garam masala, coriander and salt and cook for a few minutes.
4. Spread the tomato gravy on top and sprinkle a little grated paneer over it.
5. Bake in a hot oven at 200 degree C for 10 minutes. Serve hot.

Panchkuti Dal

Panchkuti Dal

Delightful combination of five pulses- Moderately spiced.

Ingredients

  • 1 tbsp. urad (moong dal washed) dal
  • 1 tbsp. toovar (arhar/yellow lentils) dal
  • 1 tbsp. moong (yellow dal) dal
  • 1 tbsp. chana (bengal gram dal) dal
  • 1 tbsp. masoor(split red lentils) dal
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 stick cinnamon
  • 2 cloves
  • 4 curry leaves
  • 4 small red chilies
  • 3 green chilies, finely chopped
  • 2 tsp. finely chopped ginger
  • 2 tsp. finely chopped garlic
  • 2 tomatoes, roughly chopped
  • 1/2 tsp. garam masala
  • 2 tbsp. chopped coriander
  • Juice of one lemon
  • 2 tbsp. oil
  • Salt according to taste

Method

1. Wash all the dals. Soak for 1 hour and then drain.
2. Add 5 cups of water and cook in a pressure cooker until soft.
3. Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they begin to crackle.
4. Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute.
5. Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes. Serve hot.

Shahi Balls

Shahi Balls

A Nawabi Delicacy!

Ingredients

  • 20 slice of Fresh bread
  • 75 gms Icing sugar
  • 50 ml Milk
  • 1 tsp. Butter/ghee
  • 2 tsp. Sliced cashewnuts
  • 2 tsp. Sliced almonds
  • 1 tsp. Sliced pistachios
  • 150 gms crumbled mawa
  • Oil for frying

Serve with

Serve warm with chilled mango puree and garnish with pistachio slices and fresh cream.

Method

1. Cut the bread into small cubes, toast and make crumbs in the mixer.
2. Mix these crumbs with 25 g icing sugar and milk to form a smooth dough. Divide the mixture into small portions and roll into even sized round shaped balls.
3. Heat the Ghee(clarified butter) in a pan and lightly saut� the chopped dry fruits for 2-3 minutes on a medium heat.
4. Add the mawa and the remaining icing sugar and cook till the mixture leaves the sides of the pan.
5. Remove from heat and keep aside to cool.
6. Roll the breadcrumb balls and stuff them with this mixture, again roll it into a ball to cover the filling completely and chill.
7. Lightly fry the balls in oil till golden brown and cut through the middle so that the filling can be seen.

Chicken Naan Pockets

Chicken Naan Pockets

A low fat recipe

Ingredients

  • 4 naan
  • 3 tbsp. yogurt
  • 11/2 tsp. garam masala
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 3 tbsp. lemon juice
  • 1 tbsp. chopped fresh coriander (cilantro)
  • 1 fresh green chili, chopped
  • 450 gms chicken, skinned, bonned and cubed
  • 1tbsp vegetable oil (optional)
  • 8 onion rings
  • 2 tomatoes, quartered
  • 1/2 white cabbage, shredded

For Garnishing :

  • Lemon wedges
  • French Fries
  • Mixed salad leaves
  • Fresh coriander (cilantro)

Serve with

        Serve with garnish ingredients.

Method

1. Cut into the middle of each naan to make a pocket, then set aside.
2. Make marinade mixture by mixing together the yogurt, garam masala, chili powder, salt, lemon juice, fresh coriander (cilantro) & chopped green chili.
3. Pour this marinade over the chicken pieces and leave to marinate for about 4 hour.
4. After 1 hour preheat the grill (broiler) to very hot, then lower the heat to medium.
5. Place the chicken in a flameproof dish and grill (broil) for 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice. If wished, baste with the oil while cooking.
6. Remove from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and cabbage.

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