Authentic Indian Recipe:
Adai
Ingredients :
Par boiled rice- 2 cups Red gram dhal- ½ cup Bengal gram dhal- ½ cup Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons Salt to taste - optional
oil- for frying - use sparingly Makes about 20 Adais Directions :
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!
Aloo Aur Simla Ki Mirch
(Sauteed Potatoes and Peppers) Ingredients :
900 grams potatoes, finely chopped (2 pounds) 350 grams seeded green peppers (3/4 pound) 7 tbsp cooking oil
2 small onions, finely chopped ½ tsp fenugreek seeds
1 tsp white cumin seeds 1 tsp crushed garlic 1 tsp haldi
1 tsp red chilli powder
225 grams tomatoes, finely chopped (1/2 pound) ½ cup fresh coriander, finely chopped
salt to taste Directions :
Heat the oil in a saucepan and brown the onions.
When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or two darker.
Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes.
Put the chopped potatoes and green peppers and simmer over low heat in a covered pan. After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and peppers become tender.
Stir in the fresh coriander before removing from the heat to serve. Enjoy!
Authentic Indian Recipe:
Aloo Gobi
(Potatoes and Cauliflower) Ingredients :
1 large cauliflower
2 potatoes, boiled & peeled 1 tbsp coriander, finely chopped 1 green chillies
¼ tsp turmeric powder ½ tsp dhania powder 1 tsp lemon juice 2 tbsp curds ½ tsp cumin seeds 3 tbsp oil or ghee
To be ground into paste : 2 tbsp coconut, grated ¼ cup coriander, chopped 3 green chillies ½ tsp ginger grated 1 tsp garlic grated 1 onion ½ tsp wheat flour Directions :
Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot. Enjoy!
"Why cook Aloo Gobi, when you can Bend It Like Beckham?"
Indian Cooking Recipe : Aloo Palak
Ingredients :
3 cups chopped spinach 2 large onions, chopped 2 potatoes, boiled and peeled 1 tomato, grated
1" piece ginger 1 tsp lemon juice ½ tsp wheat flour 1 tsp red chilli powder
1 tsp cinnamon-clove powder ¼ tsp turmeric powder ½ tsp cumin seeds 2 pinches asafoetida ½ tsp garam masala ½ tbsp butter 4 tbsp ghee Salt to taste Method :
Put the washed spinach in a pan, add very little water and a pinch of salt. Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot.
Indian Cooking Recipe : Arabi Palak
Ingredients : 2 bunches spinach 8 to 10 Nos. arabi 2 onion, chopped 2 tomato, chopped 8 garlic flakes, chopped 1 tbsp vegetable oil
Spices :
1¼ tsp red chili powder ¼ tsp turmeric powder 1 tsp jeera
salt to taste Method :
Pressure cook arabi. Remove the skin and mash the arabi, keep aside.
Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside. Drain all the water from the rice and throw away the water.
Take a non-sticking skillet and place it on medium heat.
Pour oil and when it is hot, put jeera. When they crackle, put onions and sauté till onions are brown.
Add tomatoes to the fried onions. Add spices and little water Add the mashed arabi. Stir it well and mix it well for 5 minutes. Ready to serve.
Baingan Bhurta
Ingredients :
1 Eggplant, freshly baked or broiled 2 green chilies, finely chopped
3 green onions (spring onions with greens) 1 tsp ground coriander
1 tsp ground cumin ½ tsp haldi
1 tsp garam masala 1" piece ginger, minced 2 large cloves garlic, minced 1 cup plain yogurt
2 tbsp ghee
2 tbsp cilantro leaves, finely chopped salt to taste
Method :
Take out the skin and pulp the brinjal.
Heat the ghee and sauté the onion till it becomes translucent. Put the ginger, garlic and green chilies and fry for a minute. Put the chilli, coriander and cumin powders.
Put the garam masala, salt and cilantro.
Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes. Combine the beaten yogurt.
Indian Cooking Recipe : Beetroot Gravy
Ingredients : ½ cup moong dal 3 beetroots 1 onion 2 tomatoes 2-3 green chillies 4-5 flakes of garlic ½ tsp pepper ½ tsp cumin seeds 1 tsp rice 2 tsp sugar curry leaves
Corainder leaves for garnishing 1 tsp lime juice
2 tsp ghee Salt to taste Method :
Cut the onions, tomato and beetroot into small pieces. Heat ghee in a tava, allow the curry leaves to splutter.
Add the onions first, when golden brown tomato and then beetroot.
Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables. Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked.
Add cooked moong dal to the cooked vegetables for 5 minutes in low flame. Remove it from the tava and add lime.
Indian Cooking Recipe : Bhindi
Ingredients : ½ kg bhindi
½ cup onions, chopped
1 tbsp coriander leaves, chopped ¼ cup yogurt
2 tsp oil ½ cup water
1 tsp red chilli powder ¼ tsp garam masala 1 tsp ginger paste ¼ tsp turmeric powder ¼ tsp jeera salt to taste Method :
Wash bhindies and chop them into small pieces. Take ½ of onions and grind with ginger and spices.
Add this to the yogurt. Put some water and mix well to make a paste.
Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions. Fry on medium heat till the onions turn light brown
Put the yogurt paste and fry for 5 to 7 minutes while stirring. This will result into a mesh texture separating oil.
Add bhindies and mix well. Add remaining water and cover it with a lid. Allow it to cook for about 5 minute on medium heat.
Indian Cooking Recipe : Brinjal Bharta
Ingredients :
1 large-sized brinjal 1 tbsp mustard oil
2 green chillies (finely chopped)
1 medium-sized onion (finely chopped) salt to taste
Method :
Roast the brinjal over fire till it is nicely cooked. Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste. Mix well and serve.
Indian Cooking Recipe : Brinjal-Capsicum Gravy
Ingredients : ½ kg brinjal 1 capsicum 1 tsp soya sauce 2 tsp chilli powder 1 tsp garam masala 2 tsp corn flour
1 tsp ginger garlic paste Salt as per taste
Coriander for decoration 1 onion
Cut the brinjals into medium size pieces
Put the brinjals in a glass bowl and pour one cup of water in it. Place the bowl in microwave oven and boil it for 7 minutes.
After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt.
Keep it aside. Now cut the capsicum and onion into small pieces.
In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes.
Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes.
After taking it outside mix the coriander leaves and serve hot.
Indian Cooking Recipe : Brinjal Subji
Ingredients : 1 big brinjal 4-5 green chillies
tamarind lump (marble size) 1 tbsp coconut gratings 2 tsp oil
asafoetida water salt to taste Method :
Roast brinjal preferably over glowing embers, or chop into big pieces Keep it to boil them in just enough water.
Peel the roasted whole brinjal or boiled pieces and keep aside.
Crush together green chillies, tamarind and salt in a broad wooden bowl. Combine coconut gratings (optional.
Put desired quantity of water.
Mash brinjal or its pieces in the blend.
Indian Cooking Recipe : Butter Milk Kadi
Ingredients :
2 cups butter milk (thick) 1 cup water
½ cup coconut gratings 4 green chillies
1 small piece haldi 1 tsp jeera
3 tsp ghee
½ tsp mustard seeds 1 sprig curry leaves salt to taste
Method :
Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin. Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency. Put salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame. Season with mustard and curry leaves in ghee.
Indian Cooking Recipe : Cauliflower Special
Ingredients :
½ kg whole cauliflower 6 cloves garlic
1" piece ginger 2 green chillies 2 red chillies 2 tbsp oil
a bunch of coriander leaves 1 tsp jeera
¼ kg tomatoes 2 onions ½ cup curds
1 sprig curry leaves salt to taste
Method :
Take out the leaves of cauliflower. Make slits in its stalk with knife. Wash in salt solution.
Cook on steam for at least 5 minutes in pressure cooker without weight. Grind ginger, garlic and chillies to make a fine paste. Grate onions. Sauté curry leaves and cumin in hot oil.
When jeera crackles, put grated onion and sauté till it turns brown. Put the ground paste and fry for another 2 minutes.
Put whole cauliflower, tomato bits and salt. Cook till completely done. Put curds. Allow to simmer for a few minutes. Take out from flame.
Garnish with chopped coriander leaves.
Indian Cooking Recipe : Cauliflower and Peas Curry (Phoolgobhi Aur
Mutter ki Kari)
Ingredients :
2 teacups cauliflower, small florets 1 teacup boiled green peas
2 bay leaves 2 tomatoes 2 tsp fresh curds
2 tbsp cashewnuts, chopped ½ tsp sugar
3 tbsp ghee or refined oil Salt to taste
For the paste : 1 onion, chopped 2 tbsp coconut, grated 5 garlic cloves 2 coriander seeds 1 tsp jeera 12 mm (½ ") piece ginger 2 tsp khus khus 6 red chillies Method :
Keep the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes. Take out and keep aside.
In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes. Put the tomato puree and curds and sauté for another 2 to 3 minutes.
Put the cauliflower, cashewnuts, green peas, sugar, ½ cup of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft.
Ready to serve.
Indian Cooking Recipe : Chana Dal With Pumpkin
Ingredients :
1 cup chana dal (Bengal gram) 250 gm pumpkin
2 tomatoes 3 pods of garlic ½ piece of ginger 2 green chillies
a bunch of curry leaves 1 onion 1 tsp turmeric powder 2 tbsp oil 1 tbsp tamarind pulp salt to taste Method :
Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.
Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside. Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.
Indian Cooking Recipe : Channa Palak
Ingredients : 1 cup white channa 1 cup spinach leaves 1 onion
2 tsp ginger-green chilli paste 1 tsp channa masala powder 1 tsp garam masala powder Salt/Oil as needed
Method :
Soak white channa for 5 hrs and boil till soft.
Chop cleaned spinach leaves and par-boil for 5 mins.
Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.
Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying till the masala cooks well.
Now add the garam masala and the spinach. Mix well.
Add the boiled channa and simmer the gravy. Add salt to taste. Once the gravy is done sprinkle coriander leaves.
In a separate pan heat 1 tbsp ghee or butter.
When hot add 1 tsp channa masala and pour over the gravy. Serve hot.
Indian Cooking Recipe : Cheese Corn Capsicum
Ingredients :
8 to 10 medium capsicums ¾ cup corn kernels, boiled ½ cup grated cheese
1" piece ginger, ground to paste 5 to 6 green chillies, ground to paste 2 to 3 flakes garlic, ground to paste 1 tsp sugar
Salt to taste 1 tbsp oil Method :
Heat oil in a vessel, add all the grounded paste and fry for one minute.
Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate. Keep aside. Boil water in a large pan.
Slit the capsicum horizontally just below the stalk. Should resemble a jar with a lid. Scoop out the seeds. Place them in boiling water and simmer for 2-3 minutes. Drain and put on kitchen towel to remove excess water. Stuff the filling and cover with the caps. Secure with string.
Place in casserole, dab with very little butter and bake in hot oven till tender. Remove strings and serve hot.
Indian Cooking Recipe : Fresh Curd Thousand Island Dressing
Ingredients:
200 grams fresh cream 3 tbsp thick curds 3 tbsp tomato ketchup ½ tsp chilli sauce 2 tsp onion, chopped 2 tsp capsicum, chopped ¼ tsp green chillies, chopped 1 level tsp mustard powder
1 tbsp powdered sugar salt to taste
Method:
Beat the cream till it becomes thick.
Put the remaining ingredients and mix properly. Allow it to chill and store in the refrigerator.
Indian Cooking Recipe : Gobhi Mussallam
Ingredients : 2 no cauliflower 1 cup grated onion 1 tsp garlic paste 1 tsp ginger paste ½ cup tomato puree 1 tsp red chili powder 1 tsp garam masala powder 1 tsp coriander powder 2 tsp turmeric powder 1 tsp cumin powder 2 tsp oil Salt to taste Method :
Remove stalk from cauliflower. Boil in salted water with 1 tsp turmeric powder till half cooked.
Heat oil in a Kadhai. Add grated onions and sauté until golden brown in colour. Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmeric powder, Garam Masala Powder and salt. Stir for half a minute.
Add tomato puree and cook till oil leaves the masala.
Add ½ boiled cauliflower and cook on steam for 10 minutes. Garnished with chopped green coriander and serve hot.
Indian Cooking Recipe : Gobi Manchurian
Ingredients : 1 cauliflower
1 small bunch spring onion, chopped 2 tsp ginger, finely chopped
1 tsp garlic finely chopped ¼ cup plain flour
3 tbsp cornflour
¼ tsp red chilli powder 2 dried red chillies 3 tbsp oil
1 ½ cups water 1 tbsp milk Method :
Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste.
Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions.
Stir fry for a minute. Add 1 ½ cups water and bring to a boil. Add 1 tbsp cornflour to ¼ cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove.
Indian Cooking Recipe : Green Banana Tarkari
Ingredients : 6-7 green bananas 2 medium-sized potatoes 1 tsp cumin seeds
1 tsp black pepper powder 2 tbsp mustard oil
1 tsp turmeric powder salt to taste
Method :
Peel the bananas and the potatoes, and cut them into medium-sized cubes. Heat the oil and add the cumin seeds.
Stir for one minute and then add the vegetables.
Lower the flame and add the salt and turmeric powder and mix.
Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender.
Add the black pepper and mix well. Serve with luchis.
Indian Cooking Recipe : Green Bhaji
3 bunches spinach 2-3 big onions 2 cups peas 8-10 flakes garlic 1" ginger 8 green chillies ½ tsp turmeric powder 4 tomatoes 3-4 tbsp oil/ghee Salt to taste
1 bunch coriander leaves Method :
Grind ginger, garlic, chillies, coriander to a fine paste adding very little water. Heat ghee/oil add sliced onions & saute till brown.
Add the ground masala & fry on low heat till oil separates.
Add turmeric, salt, peas (cook it if ur using fresh ones), chopped spinach, chopped tomatoes.
Pour enough water, cover & cook in med. Heat till tender. Mix ½ tsp garam masala powder before removing from fire.
Indian Cooking Recipe : Green Papaya Tarkari
Ingredients :
400 gms green papaya 100 gms potato
2 tbsp mustard oil
½ tsp panch phoran masala 1 tsp turmeric powder salt to taste
Method :
Peel the papaya and discard the seeds. Cut the papaya into very thin pieces. Peel and cut the potatoes into thin pieces.
Lower the flame and add the papaya and potato pieces. Add salt and turmeric powder.
Add a few tbsp of water and cover with a lid.
Cook over a low flame till the vegetables are tender.
This preparation will be moist (neither too dry nor too wet).
Green Peas Pakora
Ingredients :
1 cup flour (maida) ½ cup wheat flour (atta) 1 tbsp oil
½ cup green peas 1" ginger-paste 1 tbsp aniseeds paste (saunf in hindi) 4 green chilies paste oil
salt to taste Method :
Heat oil in a pan; add the ginger paste, chili paste and the aniseed paste.
Fry this mixture for 2 minutes, then add the green peas and salt. Cook this for 5 minutes then allow it to cool.
Next, you grind the peas mixture in a blender. Mix together wheat flour, flour, oil and salt, adding water until you form a smooth dough.
Take a small ball of dough and roll it out, place little filling in the center and close to form a pouch. Roll this out and fry like pooris or like parathas.
Indian Cooking Recipe : Indian Potato Recipes
Ingredients : Potato Straws 4 large potatoes ice cold water oil for frying 1 tsp salt
½ tsp chili powder ½ tsp ground cumin ½ tsp curry powder Method :
Peel potatoes and chop into thin slices, then cut slices in matchstick strips. Soak in ice-cold water, then drain and dry on paper towels.
Heat oil until it becomes very hot and fry the potato straws a handful at a time, until they becomes crispy and golden.
Remove with a perforated spoon and drain well on absorbent paper. When they are all fried sprinkle with the salt and spices mixed together.
Indian Cooking Recipe : Jackfuit And Potato Tarkari
Ingredients :
500 gms unripe jackfruit 400 gms potato
1 medium-sized onion 1 cup mustard oil 2 bay leaves
½" peace of cinnamon 3 cloves
2 cardamoms 2 dry red chillies
1 tsp garam masala powder 1 tsp cumin seeds powder 1 tbsp coriander powder salt to taste
For garnishing :
Method :
Peel the jackfruit and cut into cubes. Heat a pan of water and add salt to it.
Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4 minutes.
Drain out the water and keep aside. Peel the potatoes and cut into cubes. Sprinkle salt and keep aside.
Slice the onions into long pieces.
Heat the mustard oil, leaving 1 tbsp aside.
Add the bay leaves and the whole spices and allow to splutter. Add the onion and fry till it is a light golden brown in colour.
Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid. Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook till the potato and jackfruit pieces are tender.
In another pan, heat 1 tbsp of oil and add the spice powders. Sprinkle this over the prepared jackfruit and mix well.
Transfer to a serving dish and serve garnished with chopped coriander leaves.
Indian Cooking Recipe : Kadai Paneer
Ingredients : 500 gms paneer 100 gms capiscum 2 tsp coriander seeds 5 whole red chillies
½ tsp dry fenugreek leaves 2 chopped green chillies 2 tsp chopped ginger 4 chopped tomatoes 2 tbsp chopped coriander 3 tbsp ghee
Salt to taste
6 cloves garlic mixed with water for the paste Method :
Pound the coriander seeds and chillies together.
Heat the ghee add the garlic paste and cook on a slow flame for a few seconds.
Add the capiscum and the pounded spices and cook on a slow flame for a few seconds. Add the green chillies and ginger and fry again for a few seconds.
Add dry fenugreek leaves and salt and fry again for a seconds. Finally add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot
Indian Cooking Recipe : Kaju-Korma
Ingredients : 250 gm khoya (grated) 250 gm paneer (cubes) 150 gm cashewnuts 20 gm raisin 4 green cardamoms 1 stick cinnamon 4 cloves 2 bayleaves (crushed) Salt to taste ¼ tsp turmeric powder ¼ tsp garam masala 1 tbsp desicated coconut 2 onion chopped 3 tomatoes(chopped) 5 flakes of garlic (chopped) 2 tbsp ghee
1 piece of ginger chopped Coriander leaves for garnishing Method :
Take butter in a kadai.
Fry paneer and cashewnuts till they are golden in colour. Fry onion till golden brown.
Add tomatoes, garlic and ginger. Cook till tomatoes are done.
Fry this paste for a minute, then add salt, bayleaves, red chilli powder, turmeric powder, garam masala, cashewnuts, rasin, paneer, khoya and ½ cup water. Cover and cook for 2-3 min.
Garnish with coriander leaves. Ready to serve.
Indian Cooking Recipe : Karela (Bitter Melon)
Ingredients : 4 karela, chopped 1 onion, finely chopped 1 green chilli, finely chopped ½ inch ginger, finely chopped 2 garlic cloves, finely chopped 1 tsp fresh coriander, chopped 3 tsp canola oil
2 tsp besan Spices :
½ tsp red chilli powder 4 tsp salt to taste 1 tsp coriander powder ¼ tsp haldi powder 1 tsp amchur ½ tsp cumin seeds hing Method :
Wash kerala thoroughly with water.
If keralas are of longer variety, cut them into pieces of 3 inch size. Remove skin of all the pieces by scraping with a sharp knife.
Keep the skin aside. Slit the karelas length wise. Remove the seeds. Discard the seeds if very hard, otherwise mix them with the skin scrape. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas.
Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour. Heat a non-sticking frying pan and add 2 tsp oil.
When the oil becomes hot, put cumin seeds and hing.
When the seeds become dark, put onion, green chilli, ginger and garlic. Cook for 2 to 3 minutes and add all the spices and besan.
Stir well and cook for 5 to 7 minutes until the mixture turns light brown.
water.
Add it to the washed skin scrape above mixture and stir.
Wash the karelas with water. Fill the above mixture in each karela. Heat a non sticking frying pan and spray oil.
Place all the karelas in the pan, cover with a lid and reduce the stove to low. Allow them to cook for 5 to 7 minutes.
Change the side of karelas and again cover with the lid. Cook for 5 to 7 minutes. Sprinkle coriander leaves.
Indian Cooking Recipe : Kashmiri Damaloo
Ingredients : 5 potatoes 2 tsp deghi mirch 2 tsp saunf powder ½ tsp sund powder ½ tsp garam masala 2 to 3 lavang 2 badi elaichi
1 small stick dalchini 1 choti elaichi
Oil
Salt to taste Method :
Boil and peel the potates leave them to cool at room temperature.
Make small holes in boiled potatoes with the help of a fork from all sides.
Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that they get fried inside also.
Sprinke a hand full of water over these potatoes while in oil only and when they have become red.
Take out potatoes in a dry dish.
Take another pan with lid and put oil for cooking.
When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the sweet aroma comes out.
When done put deghi mirch and put a mug of water immediately otherwise the curry would become black.
Now put rest of the masalas in this curry and bring to boil for 5 mins. Put the fried potatoes in this curry and cover the pan with a tight lid.
Simmer for 1 hr. and keep on checking in between so that water does not dry. Replace from heat when the gravy has becomes thick and oil has come up. Ready to serve.
Indian Cooking Recipe : Kashmiri Palak
Ingredients :
5 tbsp vegetable oil 1/8 tsp hing
2½ lb spinach, washed and chopped ½ tsp haldi
½ tsp cayenne 1 tsp salt
½ tsp soda bicarbonate (optional) ¼ tsp garam masala
Method :
Heat the oil in large pan. Put in the hing and spinach. Stir. Add the haldi, chili, salt and soda bicarbonate. Cook and stir until the spinach has wilted.
Put two cups of water and cook uncovered on medium high flame for about 25 minutes or until little liquid is left. Stir occasionally.
Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook uncovered for another 10 minutes.
Sprinkle the garam masala over the top and mix. This goes well with plain rice and a mild meat dish.
Indian Cooking Recipe : Lau With Coconut
Ingredients : 600-700 gms lauki 1" piece of ginger
1 cup coconut (desiccated) ½ tsp turmeric powder ½ tsp mustard seeds 2 bay leaves
3-4 green chillies (finely chopped) salt to taste
For garnishing :
Coriander leaves (chopped) Method :
Peel and cut the lauki into small pieces. Peel and great the ginger. Cook the lauki adding salt to taste till the lauki is tender. Keep aside.
Heat the oil in a kadhai and add the mustard seeds and the bay leaves and allow them to splutter.
Mix in the grated ginger. Add the cooked lauki and mix well.
Cook over a medium heat for 2-3 minutes and then mix the desiccated coconut and the chopped chillies.
Cook over a medium heat, stirring from time to time till most of the water evaporates. Serve garnished with chopped coriander leaves.
Serve with rice.
Indian Cooking Recipe : Malai Kofta ki Curry
Ingredients : For the koftas :
100 grams green peas
100 grams cauliflower, finely chopped 100 grams French beans, finely chopped 100 grams carrots, finely chopped 250 grams potatoes, boiled and mashed 1 tsp garam masala
1 tsp chilli powder
1 bread slice, soaked in water 2 tbsp bread crumbs
salt to taste oil for deep frying
For the paste (for the koftas) : 9 garlic cloves 25 mm (1") piece ginger 7 green chillies For gravy : 750 grams tomatoes 3 onions 4 cloves 2 small cinnamon 1 tbsp cornflour 1 tsp sugar 1 tsp garam masala 1 tsp chilli powder 4 tbsp butter
salt and pepper to taste For the paste (for the gravy) : 15 garlic cloves 25 mm (1") piece ginger 5 green chillies For baking : 1 tbsp fresh cream ½ tbsp grated cheese Method:
For the koftas : Keep the peas to boil.
Steam the cauliflower, carrots and French beans in a pressure cooker without adding water. Put the vegetables and peas to the potatoes and make a dough.
Put 1 tbsp of bread crumbs and the bread slice.
Put the paste, garam masala, chilli powder, lemon juice and salt and mold into kofta balls. Roll the koftas into the remaining bread crumbs and deep fry in oil till it turns golden brown. Keep aside.
For the gravy :
Keep the tomatoes in hot water for 10 minutes. Take out and blend into a puree. Use a little water to blend the onions in a liquidiser.
Heat the butter, put the onions and sauté for 5 minutes till it turns light brown. Put the cloves, cinnamon and paste and sauté again for 2 minutes.
Put the tomato puree and cook for 2 minutes. Put 1 teacup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, put the cornflour and sugar and blend.
Keep it to cook again and put the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
How to proceed :
Keep the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. Sprinkle the grated cheese on top and keep it to bake or grill for 10 to 15 minutes in a hot oven at 200ºC (400ºF) till the cheese get melts.
Indian Cooking Recipe : Malai Kurma
Ingredients : For the greavy :
Badam, kaju, pista. (1/2 cup grated) 3 tbsp white cream (malai)
½ cup grated shing (peanuts) 2-3 tomato paste
Green chillies, ginger paste, garlic paste Garam masala, red chilli powder
for the vegetables : (boiled) French beans (1 cup cut in cubes) carrots, green peas, corn cubes, onions. Corrainder leaves for dressing
Method :
Grind the ingrediants given in gravy in the mixer first, heat the ghee or butter in the vessel and fry the onions till it is brown.
Add the green chillies ginger and garlic paste. Then put the gravy and fry and stir it for 5 min.
Then add the boiled vegetables to it boil it separtely in a vessel outside not in pressure cooker.
Mix the all ingredients well for 15-20 min. Serve with corainder leaves.
Indian Cooking Recipe : Malai Mutter Paneer
Ingredients : 1 packet paneer 2 cups frozen peas ½ cup light cream
Handful of broken cashews Chopped coriander 2 tbsp tomato paste 2 red onions 1 tbsp ginger-garlic paste 1 tbsp khus-khus 1 tsp masala powder 3 elaichis
red chili powder Method :
Grind the ingredients from 6 to 12 in a food processor. In a saucepan,add 3 tbsp of oil and add some cumin. Then add the paste from the food processor.
Cook for about 10 minutes till all the water evaporates. Now add the peas,cover and cook for 5 minutes.
Meanwhile cut the paneer into 1 inch cubes. Fry the cashews in little ghee.
Add cream to the saucepan and cook for 15 minutes.
Now add the paneer,cashews,chopped cilantro and salt to it. Mix well and heat up.
Indian Cooking Recipe : Masala Capsicum
Ingredients : 3 capsicums
6-8 tsp cooking oil 2 tsp thick tamarind juice 1 tsp mirchi powder 3 tsp dhania powder 2 tsp til powder
2 tsp coconut powder(dry) ½ tspoon jeera
Pinch of haldi, hing Salt to taste
Method :
Cut capsicum into medium-size pieces. Put oil in the cooking pan/kadai. After heating the oil add jeera,hing & then add the capsicum pieces. Let it cook for 10-15 minutes without lid.
Meanwhile, prepare the mixture. Take tamarind juice and add mirchi powder, haldi, dhania powder, til powder, dry coconut, required amount of salt and mix well all the ingredients. Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.
Indian Cooking Recipe : Masala Gobi
1 large cauliflower 1 tbsp poppy seeds
1 tbsp cashewnuts broken into pieces 10 gms ginger
6 flakes garlic 2 green chillies
2 large onions chopped finely 2 tomatoes chopped finely ½ tsp turmeric powder ½ tsp red chilly powder 1 tbsp coriander powder ½ tsp cumin powder
1 large tablespoon curd (beaten)
Onion rings, lemon ridges & coriander leaves for garnishing Method :
Immerse cauliflower for half an hour in boiling water with 2tsp salt. Drain it and keep aside.
Grind poppy seeds and cashew into a paste adding water. Grind ginger, garlic, green chillies into a paste.
Heat oil and fry onions till golden brown, add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders.
Add little water and cook till tomatoes are pulpy.
Now add curd and stir fry till well blended & till oil shows.
Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala ending with the stump side down.
Cover with a tight lid and cook on high for 2 minutes. Reduce heat and cook till the cauliflower is done.
Add cashew paste and a little water to make it into a gravy. Remove from heat. Place cauliflower on serving dish. Pour masala over the cauliflower.
Indian Cooking Recipe : Masaledar Karele
Ingredients : 3 karele 2 green chillies ½ tsp ginger, grated
½ tomato, chopped 4 to 5 tamarind pieces 1 stalk curry leaves
2 to 3 sprigs coriander, chopped ½ tsp each mustard & cumin seeds 1 tbsp molasses or sugar
1 ½ tsp red chilli powder 1 tsp dhania powder ¼ tsp turmeric powder ¼ tsp garam masala 2 to 3 pinches asafoetida Salt to taste 1 tbsp oil
Sour buttermilk to soak karele Method :
Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour.
Rub slices well with hand, wash and drain.
Boil in water till soft to touch, drain, wash again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir. Mix all dry masalas in ½ cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add molasses. Stir and simmer for 3-4 minutes. Garnish with chopped coriander. Serve hot.
Indian Cooking Recipe : Matar Palak
Ingredients : 1 bunch of spinach 1 cup of green peas 1 tomato 1 onion 1 boiled potato 3 to 4 green chillies 1 tsp cumin seeds A pinch of asofetida
1 tsp turmeric powder Salt to taste
Method :
Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste.
This paste must be semiliauid.
Chop onion and tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat oil in a pan.Add the cumin seeds and asofetida. Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins. Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above. Add turmeric powder and salt to taste.
Simmer it for 10 minutes.
Indian Cooking Recipe : Methi Malai Mutter
Ingredients : 1-½ bundle of methi 6-10 kaju 2 cloves ¼ tsp cinnanom 2-3 green chillies 1-½ cup of milk ¼ tsp of sugar
1 small packet of peas (frozen/fresh) Salt to taste
2tsp cream
Before you start making :
Take the methi in a seive, add turmeric & salt & keep it like that for 5 mins,After 5 mins wash the methi off in cold water that way the bitterness of the methi is reduced.
Method :
Take a round vessel (kadai, skillet), On sim flame add chopped methi & mutter, Steam it for a few mins, add milk & steam for few mins,grind cashew (kaju),cloves,cinnanom(dalchini) &
chillies.
Add salt & sugar. Cook for a few mins & add the malai/butter.
Indian Cooking Recipe : Muglai Paneer
Ingredients : 1tsp khus khus
1tsp watermelon seeds 1 cup beaten curd 1 onion
½ tsp garam masala ½ tsp red chill powder Salt to taste
1 cup cream 250 gms paneer
5 corainder leaves for decoration Method :
Soak khus-khus and watermelon seeds in water and grind it to a fine paste. Heat 1½ tbsp ghee and cook the grated onion till transparent.
Add ground paste cook for 2 mins. Gradually add curd. Cook for 5-7 mins till it turns golden brown and leaves oil. Add all the masala, cream and again cook for 2-3 mins.
Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens. Add corainder leaves and elaichi powder before serving.
Indian Cooking Recipe : Mushroom Curry
Ingredients :
250 grams fresh mushrooms 2 cardamoms
2 bay leaves 3 cloves
½ tsp garam masala ½ tsp chilli powder
1 tsp ginger, finely chopped 2 green chillies, chopped 1 teacup beaten curds ½ teacup coriander, chopped 4 tbsp ghee or refined oil salt to taste
To be ground into paste : 2 onions
6 cloves garlic
12 mm (½") piece ginger 3 tbsp cashewnuts
Method : For the paste :
Boil the onions in 1 cup of water until it becomes soft. Put the garlic, ginger and cashewnuts and make a paste. How to proceed :
Cut the mushrooms and keep them in hot water for 2 minutes and drain.
Heat the ghee and put the cardomoms, bay leaves and cloves and sauté for a few seconds. Put the paste and sauté again for 2 to 3 minutes.
Put the garam masala, chilli powder, ginger and green chillies and sauté for another ½ minute.
Remove the vessel from the fire and put the curds and stir well. Keep the vessel on a low heat and keep on stirring all the time. Put the mushrooms, coriander and salt and cook for a few minutes. Ready to serve.
Ingredients :
250 gms fresh green peas 300 gms paneer 3 nos clove 1 tsp cumin 5 nos cardamom 1 stick cinnamon 100 gms chopped onion 100 gms tomato
50 gms ginger garlic paste 1 tsp red chillie powder ½ coriander powder ½ tsp turmeric powder 75 gms curd
Salt to taste
A pinch garam masala powder Oil for frying
25 gms coriander leaves Method :
Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom. When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occassionally till gravy is thick. Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire. Ready to serve hot.
Indian Cooking Recipe : Navaratna Kurma
2 cups mixed vegetables, boiled [Carrot, Peas, Potatoes, Cauliflower] 2 onions, chopped
2 tsp ginger, garlic paste ½ tsp turmeric powder 2 tsp dhania powder 1 ½ tsp red chilli powder 1 ½ tsp garam masala powder 1 cup milk 2 tbsp whip cream 3 tbsp ghee Salt to taste 100 gms paneer 3 tbsp tomato paste
4 tbsp dryfruits (cashews, almond, kismis) 4 tbsp crushed pineapple (optional)
Method :
Dice paneer into pieces and deep fry and keep it aside
Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it.
Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder, salt and little water.
Then add the boiled vegetables and let it boil for some time till the gravy is thickened. Then add milk and cream. Boil for a minute.
Before removing from fire add the paneer pieces, dryfruits, Pineapple Garnish with coriander or cilantro leaves.
Indian Cooking Recipe : Potato in Curd Gravy
Ingredients : 3 potatoes, boiled 1 cup curd
1 tsp red chilli powder 1 tsp salt
½ tsp dhania powder ½ tsp turmeric powder ½ tsp garam masala
2 pinches asafoetida 1 stalk curry leaves
1 tbsp coriander leaves, chopped 1 ¼ cup water
½ tsp each ginger and garlic grated 2 green chillies
1 tsp each cumin and mustard seeds ½ tsp wheat flour
1 tbsp oil Method :
Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside. Mix all the dry masala in ¼ cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.
Indian Cooking Recipe : Pumpkin Aloo Tarkari
Ingredients : 400 gms pumpkin 300 gms potato 3 tbsp mustard oil 1 tsp turmeric powder 2 dry red chillies
2 tsp garam masala powder salt to taste
Method :
Peel and cut the potatoes and pumpkin into medium-sized pieces. Heat the oil and add the dry red chillies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender. Mix in the garam masala and stir gently.
Indian Cooking Recipe : Punjabi Bhendi Masala
Ingredients : 1 kg fresh Bhendi 2 onions, finely chopped 1 tomato cut into pieces 1 tsp ginger paste 2 tsp coriander powder 1 tsp turmeric powder 3 tsp red chili powder 1 tsp jeera seeds
Coriander leaves, finely chopped 3 tbsp oil
Salt as per taste Method :
Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces. Make a slit in each of the pieces so the masala gets applied.
Heat oil in kadai, add jeera seeds.
Then add the cut onion and fry for some time till they become golden brown. Then add the tomato pieces and let them cook.
Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chili powder, mix it.
This should become homogeneus mixture which leaves out the oil. Add the bhendi pieces to the mixture and apply the masala properly.
Let it cook on medium flame while stirring in between so that it does not stick to the kadai. This may take 10 minutes. Add salt and garnish with coriander leaves.
Indian Cooking Recipe : Palak Makkai Malai
Ingredients :
1 bunch spinach, chopped 3 green chillies, chopped 1" piece ginger, grated 1 onion
2 tbsp green moong dal ½ cup corn kernels boiled 1/3 rd cup cream
¼ tsp clove-cinnamon powder ¼ tsp punjabi garam masala ½ tsp turmeric powder ½ tsp red chilli powder ½ tsp amchur powder Salt to taste
3 tbsp ghee Method :
Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 ½ cups water - Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala. Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable. Stir and serve hot
Indian Cooking Recipe : Palak Subzi
Ingredients : ½ kg potatoes
2 bunches amaranth leaves/ spianch leaves 3 tsp oil 1 tsp channa dal 1 tsp turmeric powder 2 tsp chilli powder Salt to taste ½ tsp cummin seeds 5 curry leaves Method :
Pressure cook the potatoes with their skin, peel, mash and set aside. Wash the spinach or amaranath leaves and chop fine.
Heat 3 tsp oil, add the mustard seeds and the curry leaves.
When the mustard seeds splutter, add the cummin seeds, channadal and saute for a couple of minutes.
Add the chopped spinach and sprinkle water.
Cover on a low heat tilll the spinach is tender and dry.
Add to the mashed potatoes, turmeric powder, salt and chilli powder. Mix well. Cook for a minute, till everything blends well.
Indian Cooking Recipe : Paneer Amritsari
Ingredients : 500 gms paneer
2 onions, sliced into thin rings 1 tsp ginger, grated
1 tsp garlic, finely crushed ½ tbsp coriander, finely chopped 1 tsp ajwain seeds
¾ cup gram flour 1 tsp red chilli powder ½ tsp turmeric powder ½ tsp tandoori masala ½ tsp punjabi garam masala ½ tsp sugar
1 anardhana powder Salt to taste
2 tbsp oil Method :
Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2 to 3 tbsp of water if necessary. Add ½ tbsp oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes. Marinate paneer for 10 minutes.
Fry the pieces till it becomes crispy and brown. Heat remaining oil, add onions, saute till light brown. Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt. Toss well and garnish with coriander.
Serve hot.
Indian Cooking Recipe : Paneer Korma
½ kg paneer, grated 3 onions
1 tsp ginger and garlic, finely chopped ½ cup tomato, boiled and mashed Little pinch of orange food colour 1 cup cream 1 tsp sugar 1 tsp salt 10 to 10 raisins ½ tsp garam masala Method :
Grate the paneer. Keep aside. Don't grate in mixer. Grate in grater. Now grate onions in mixer.
Now take butter or ghee in kadhai and heat it. Add rasins and garam masala. Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min. Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done.
Garnish with raisins.
Indian Cooking Recipe : Paneer Makhani Recipe
Ingredients : 200 ms paneer 4 tbsp tomato puree 4 tbsp tomato ketchup 6 tbsp half & half cream 1 tsp sugar 1 med. capsicum 1" grated ginger 1 tsp butter Salt to taste ¼ tsp pepper ¼ cup water Method :
Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well.
Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.
Cook for two minutes.
Add cream and stir cook for a minute.
Indian Cooking Recipe : Paneer Masala
Ingredients : ½ onion 1 tomato
Ginger small pieces 10 garlic cloves 10 Mint leaves 10 green chillies Cilantro 1 piece cardamom 2 pieces of cloves 2 tbsp butter 1 litre whole milk Method :
To make Panneer :
Bring 1 litre whole milk to a boil.
Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets separated.
Strain the water and put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours.
After the paneer gets set, steam it in a pressure cooker for five minutes. Remove the panner and make it into cubes.
Deep fry the panneer cubes in oil. Masala :
Heat butter in a pan.
Allow it to melt. Then add the clove and cardamom. Fry for a second. Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.
When the onions turn golden brown and gives a nice aroma, add the tomatoes and fry. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
After frying well, remove the pan from stove.
Add mint leaves just before removing the pan. And cool the masala.
Grind the masala well in a mixie with water . Masala should be of medium consistency. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
Cook this in slow fire for 15 - 20 minutes.
Garnish with cilantros and serve with hot Parathas.
Indian Cooking Recipe : Paneer Tikki
Ingredients : For the filling : ½ cup channa dhall 500 gms panner 5 red chilli
2 tsp chaat masala 1 piece ginger 6 green chilli For the tikki : 4 potatoes ¼ tsp corn flour Method :
Heat oil in pan.Add ginger and green chillies and fry for minute. Now add channa dhall, salt, red chilli and chat masala.
Fry till dhall is done well. Add the panner and mix well.
Now take one and half tbsp of potatoes in the palm and flatten it Stuff with ½ tsp of filling into it.
Make it into the shape of tikkis and toss it on corn flour Shallow fry it till crisp and brown.
Indian Cooking Recipe : Paneer Tomato Peas
Ingredients :
250 gms panner, chopped 100 gms peas boiled
100 gms tomato paste (mashed tomato) 2/3rd tomatoes cut in medium pieces 25 gms green chilli paste
1 tspl garam masala ½ tsp jeera
25 gms ginger paste 25 gms garlic finely cut 1 tsp ashmiri mirch (deghi) ½ tsp turmeric powder Method :
Put frying pan on heat with cooking oil.
Now put jeera and garlic and let them turn brown.
Now put tomato and green chilli paste and fry for 4 minutes. Put boiled peas and medium cut tomatoes.
Also put turmeric, garam masala, ginger paste and kashmiri mirch into it. Fry for 3 minutes and put paneer. Fry for 3 minutes on high heat.
Indian Cooking Recipe : Peas Usli
Ingredients :
3 cups fresh green peas 4 nos onion
7-8 nos green chillies ¾ tsp ginger garlic paste 2 tbsp oil 1 tsp mustard seeds 1-2 tbsp butter 2 tbsp oriander leaves 3 tbsp grated coconut ½ tsp cummin seeds ½ tsp methi seeds ½ tsp turmeric powder 1 bunch curry leaves Salt to taste
Method :
Cut the green chillies and onion.
In a pressure pan, heat the oil, season with mustard (till they splutter), add curry leaves. Add the cut onions and chillies and fry till onions turn pink.
Add ginger garlic paste fry for a min. Add the green peas, fry for 10-15 mins. Add ½ to ¼ cup of water for cooking.
Meanwhile dry grind the turmeric powder, roasted cummin & methi seeds to a fine powder. Add the powdered masala, butter and salt and pressure cook just for a whistle.
Garnish with coriander leaves and grated coconut.
Indian Cooking Recipe : Pindi Chana
Ingredients : 1 cup kabuli chana 1 tomato, chopped 1 onion, chopped finely 1 onion, sliced into rings 1 tsp garlic, grated
1 tsp ginger, grated 3 green chillies, chopped 1 tbsp coriander, chopped ½ tsp dhania powder 1 tsp red chilli powder
½ tspeach cumin & mustard seeds ½ tsp garam masala
¼ tsp turmeric powder
¼ tsp cinnamon clove powder 3 to 4 pinches asafoetida 2 tbsp tamarind extract 2 tbsp oil
1 tbsp ghee Method :
Pressurecook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter. Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.
Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil separates. Drain chana, add to pan, stir well. Add tamarind. Mix. Cook till fairly dry. Keep aside.
In a small pan, heat ghee, add clove-cinnamon powder, chillies. Allow to pop a bit, add to chana. Stir gently till well mixed. Garnish with chopped coriander and onion rings.
Serve hot.
Indian Cooking Recipe : Potato Sabzi
Ingredients : 3 potatoes
8 to 10 florets of cauliflower 100 gms green peas
3 onions, finely chopped 8 green chillies
½ tsp garam masala powder ¼ tsp turmeric powder 2 tbsp tomato ketchup 1 tsp cumin seeds
Juice of one lemon 2 tbsp oil
Chopped coriander leaves for garnishing Salt to taste
Method :
Peel the potatoes and cut in to cubes.
Then wash the cauliflower florets. Boil these together with salt and turmeric powder. When it is properly cooked strain the water from it and keep aside.
In a kadai heat oil and add the cumin seeds when it starts to splutter add onions and green chillies.
Saute till it becomes slight brown in colour.
Now add the garam masala powder, tomato ketchup and stir for 1 minute. Then add the green peas and 3 tbsp of water.
Cover the kadai with a lid and cook for 2 minutes in low flame.
Add the boiled potatoes and cauliflower. Cook in low flame till the oil separates. Finally add lemon juice and chopped coriander leaves.
Ready to serve hot.
Indian Cooking Recipe : Quick Spiced Cabbage
Ingredients :
1 lb cabbage or spring greens 2 tbsp groundnut oil
2 medium onions, sliced in rings ½ tsp cumin seeds
¼ tsp chili powder 1 tsp garam masala lemon, to serve Method :
Cut the cabbages into long thin shreds, removing any tough stalks as you go. Heat the oil in a large frying pan or wok.
Add the onions, fry until wilted and deep golden, around 10 minutes, stirring from time to time.
Add the cumin seeds and cook over medium heat for another minute.
Add salt, pepper, chili and garam masala.
Fry for 3-4 minutes, stirring constantly. Serve hot with lemon wedges.
Indian Cooking Recipe : Quick Spicy Band Gobhee
Ingredients : 1 lb band gobee 2 tbsp groundnut oil
2 medium onions, sliced in rings ½ tsp Jeera
¼ tsp chili powder 1 tsp garam masala Lemon wedges
Method :
Cut the band gobee into long thin shreds. Heat the oil in a large frying pan.
Put the onions and fry till it turns deep golden in colour.
Put the Jeera and cook over medium heat for another minute.
Add the band gobee and fry on moderate to high heat until the leaves are shiny and tender. Mix salt, pepper, chili and garam masala.
Fry for 3 to 4 minutes and continue to stir constantly. Serve hot with lemon wedges.
Authentic Indian Recipe:
Rava Adai
Ingredients :
Rava /Semolina : 2 cups Tomato : 2 chopped Geen chillies : 2 medium Ginger : 1 " piece
Salt to taste Curry leave
Sour buttermilk or yoghurt : 1 cup Oil
Method / Directions :
In a mixing bowl add up all the ingredients together and make into a semi-solid batter. Add some water in case the batter is too solid as it should be a liquidy consistency. Now, in a hot tava (or a regular frying pan), place a handful of batter into the middle of the tava and spread it into a circle and flattening it. Pour oil and fry the adai on both the sides till it becomes lightly browned and crispy. This Adai is good as an evening snack or great for a morning breakfast treat. Serve with pickle and raita. (optional)
Indian Cooking Recipe : Sarson ka saag
Ingredients :
1 bunch sarson greens 1 bunch spinach 1 onion, grated
½ tsp ginger, grated ½ tsp garlic, grated 3 green chillies 1 tbsp grated cheese ½ lemon juice Salt to taste 2 tbsp ghee 1 tbsp oil ½ tsp garam masala 1 tbsp maize flour Method :
Chop both greens, wash, drain. Heat oil in the pressure cooker direct. Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done. Mash well. Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese. Stir well and cook till oil separates. Garnish with cheese. Serve hot.
Indian Cooking Recipe : Shahi Dum Aloo
Ingredients :
8 nos baby potatoes 1 onion
6 tbsp tomato puree Ginger a small cube 6 pods garlic 2-3 nos green chilli
2 tbsp cream (fresh or frozen ) ¼ cup milk
½ cup water Sugar a pinch Salt to taste
10-12 nos cashews halves ½ tsp chilli powder
½ tsp coriander powder ¼ tsp turmeric powder
¼ tsp garam masala Oil to cook and deep fry Method :
Peel the baby potatoes and keep aside
Take onion, chillies, ginger garlic and puree them in the mixer. Heat oil and deep fry the potatoes till golden brown
Take about 2-3 tbsp of oil in a wok and to this add cumin seeds and finally add the onion garlic paste to this and keep frying till golden brown in colour.
Once the oil starts to leave the wok add tomato sauce to this and keep frying till the oil leaves the sides of the work.
To this add chilli powder, coriander powder, turmeric and stir well. Add a little cream to it and add garam masala.
Finally add milk and keep stirring till it begins to boil.
This is important because if not stirred well then the milk might cuddle.
Add water to this and salt sugar and finally add the fried potatoes and let simmer for about 15-20 minutes.
Check tenderness of potatoes with a fork and finally add cashews to this.
Indian Cooking Recipe : Shahi Gobhi
Ingredients : 1 small cauliflower 2 big onions ½ pod garlic 2 inch ginger ¼ tsp turmeric 2 tsp coriander powder 3 tsp chilli powder 2 bay leaf 4 cloves 6 pepper corns
1 cup oil & Salt to taste Method :
Clean & deep fry the cauliflower without cutting it into pieces. Fry it till it has turned brown from all sides.
Take it out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown.
Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry it then put the deep fried flower in this prepared masala.
See to it that the flower gets completely covered with the masala.
Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and fresh coriander leaves.
Spinach Pachadi
Ingredients : 1 tsp oil 1 tsp mustard ½ tsp urid dal Little bit of hing 1 bunch of spinach 2 cups curdSalt to taste Method :
Finely chop spinach and boil it in water seperately until it becomes tender. Drain the water and keep in seperately.
Take a kadai and add 1 tsp of oil and garnish mustard and urid dal. Add to this the boiled spinach and fry it for one minute.
Take this mixture in a bowl and add to this 2 cups of curd, required amount of salt and little bit of hing and mix it well.
Keep it for five minutes aside so that it soaks well and then eat it. Ready to serve.
Indian Cooking Recipe : Spinach and Tomato Sabji
Ingredients :
4 cups fresh Spinach, finely chopped 1 chopped tomato
2-3 ground green chillies ½ tsp turmeric powder 1 tsp dhanajeera powder Salt to taste 2 tbsp olive oil 1 tsp whole cumin 1 pinch asafoetida Method :
Heat the oil in a saucepan. Add the cumin and asafoetida. Add the spinach, chillies, salt and turmeric.
Cover and allow the water released by the spinach to be absorbed. Add the dhanajeeru. Stir in the tomatoes.
Remove from heat and serve.
Indian Cooking Recipe : Stuffed Baingan (Eggplant)
Ingredients :
4 egg plants, chopped 1 tbsp onion, chopped
1 green chilli, finely chopped 2 tsp chopped coriander leaves 1 tbsp besan
1 tsp canola oil 2 tsp yogurt Spices :
¾ tsp red chilli powder 1 tsp coriander powder ½ tsp haldi powder salt to taste
Method :
Make a slit at one long side of the eggplant.
Take out some part of the plant from inside to create a small cavity.
Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the spices.
Combine well to make a paste. Add chopped onion, green chillies, and half of the coriander leaves.
Fill this paste in the cavity of each eggplant and close the eggplants gently. Leave some paste in the bowl. Heat a non-sticking deep pan and take oil. Add the remaining paste and sauté it for 3 to 5 minutes.
Add all the eggplants, and cover the pan. Cook for 3 to 5 minutes. Change the sides of the eggplants and again cook for 3 to 5 minutes. Sprinkle the coriander leaves.
Indian Cooking Recipe : Stuffed Capsicum
Ingredients : ½ kg capsicum
1 cup coconut gratings 10 roasted red chillies Tamarind lump
½ tsp fenugreek seeds 2 tsp coriander seeds 4 tbsp oil
1 small piece gur 2 onions
½ tsp mustard seeds 1 sprig curry leaves Salt to taste
Method :
If stalk of capsicum is too long, trim it.
Cut a slit around the stalk (about ¼" from it) extending to ¾ of the capsicum.
This will serve as a lid. Open it and scoop out seeds from capsicum with the handle of a spoon. Discard them.
Grind coconut gratings with roasted red chillies, and tamarind to a coarse paste.
When masala is almost ready, add fenugreek and coriander, gur and salt. Grind for a while. Then mix chopped onion with the masala.
Stuff the capsicums one by one with the masala and close the lids. Prepare seasoning in frying pan with mustard and curry leaves in oil. Drop the stuffed capsicums gently in it.
Spread the excess masala, if any, all over. Cook on a low flame under cover.
Open 2-3 times, at intervals, and turn over slightly. After sufficient cooking, remove from flame.
Indian Cooking Recipe : Stuffed Lady's Finger
Ingredients : ½ kg lady's fingers 1 lime 1 cup besan 1 tsp coriander seeds ½ tsp asafoetida powder 1½ tsp table salt 1½ tsp chilli powder 2 tsp jeera 4 tbsp oil Method :
Cut off stalk and cut lengthwise slits in lady's finger. Apply salt and keep aside for some time.
Powder asafoetida, coriander and jeera separately.
Sieve besan. Drop the flour in a vessel and add juice of lime.
Combine 1 tsp salt, chilli powder, powdered coriander, half the quantities of asafoetida and jeera powders.
Stuff lady's finger bits with the powder mix. Drop the bits gently into frying pan.
Spread excess besan, if any, all over the bits.
Cook under cover. Open lid once or twice and turn over. Roast the bits till it becomes brown. Take out from flame.
Indian Cooking Recipe : Stuffed Paneer Potatoes
Ingredients :
5-6 medium potatoes
1 cup grated or crushed paneer 4-5 green chillies
1" piece ginger 2-3 cloves garlic 1 crushed red chilli
1 sprig spring onion finely chopped 1 tbsp butter or ghee
1 tsp soya sauce 1/2 tsp sugar salt to taste Method :
Wash and peel the potatoes raw. Pressure cook for one whistle only.
Cut a coin on the potato vertically and scoop out the inside leaving a thick wall. Mix the scooped potato, paneer, green chillies, salt well.
Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid. Heat ghee or butter, add the crushed chilli, garlic and ginger.
Fry for a minute. Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the seasoning.
Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes. Serve hot.
Indian Cooking Recipe : Sukhi Channa Dal
Ingredients : 1 cup channa dal
1 cup onions, thinly sliced
1 tbsp fenugreek leaves, finely chopped 1" stick cinnamon 2 to 3 cardamoms 2 cloves 1 bayleaf 1 tsp cumin seeds ½ tsp turmeric powder ½ tsp pepper powder Salt to taste ½ 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. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently. Take care not to mash up dal too much.
Serve hot.
Indian Cooking Recipe : Tikha Baigan Masala
Ingredients : ½ kg brinjal 3 to 4 onions
1 garlic cloves ginger
2 tbsp chilli powder 1 tsp turmeric powder Salt to taste
Small lump of tamarind 1 tbsp garam masala powder 1 tsp jeera
Method :
Take all the ingredients grind it at once in mixer, do not add water. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan from stove and let it cool. Take the brinjal slit it in 4, fill the mixture in the brinjal.
Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15 to 20 minutes.
Indian Cooking Recipe : Tomato Gravy
Ingredients :
4 to 5 ripe tomatoes, chopped 2 onions, chopped
6 flakes of garlic, chopped ½ piece of ginger, chopped 4 green chillies
½ tsp chilli powder ¼ tsp turmeric
A small bunch of coriander leaves, chopped 4 cloves
1 cardomom
½ piece of cinnamon Method :
Heat oil and add cloves, cardomom and cinnamon. Add onions and fry till golden brown.
Add tomatoes, green chillies, chilli powder and turmeric.
Simmer until the gravy thickens, becomes a deep red and the oil floats.
Indian Cooking Recipe : Tukda Corn Subzi
Ingredients :
6 corn on the cons (makai) ¼ tsp turmeric powder salt to taste 3 tbsp oil 1 tsp cummin seeds 2 cardamom 1 bay leaf 3 cloves
3 large onions, chopped fine 3 large tomatoes, chopped fine 1 tsp chilli powder
1 tsp coriander-cummin powder a pinch of sugar
a cup tender corn, cooked a handful of chopped coriander leaves for garnishing Grind to a paste : 1 onion 1 tomato 6 flakes garlic 2.5 cm ginger Method :
Cut the makai into four pieces each and boil them with a little turmeric powder and salt to taste till done.
Heat the oil in a broad pan, season with cumin seeds, cardamom, bay leaf and cloves. When the cumin seeds crackle, add the ground paste and sauté till it changes colour. Then add the chopped onion and sauté till golden.
Add the chopped tomato and sauté till the oil floats on top.
Add the chilli powder, turmeric powder, coriander-cummin powder, sugar and salt. Stir well. Add the boiled corn and the boiled makai pieces. Fry well.
Add a little water and let it cook on a low heat till the gravy slightly thickens. Serve hot, garnished with coriander leaves.
Indian Cooking Recipe :
Vagan Bateta nu Shak
(Eggplant and Potato Curry)
Ingredients :
4 medium eggplants sliced
4 medium potatoes peeled and sliced 4 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders 1 teaspoon(s) hot spice mix (garam masala) powder (optional)
4 tablespoons oil 4 cups water
sugar and salt to taste
finely chopped coriander leaves to garnish
Method (Directions):
Heat oil in a pan. Add the tomatoes, spices and a small bit of sugar. Fry on medium heat for 3-4 minutes till the tomatoes are very soft..
1. Add sliced potatoes and eggplant.. Fry again for about 4-5 minutes.
2. Add water and cook covered on medium for 4-5 minutes or until the vegetables are fully cooked.
Garnish with finely chopped coriander leaves before serving. (optional) Serve hot with sprouted beans, white rice, or Roti (Indian bread). Enjoy!
Indian Cooking Recipe : Variety Of Pitikas
Ingredients :
1 cup dal (mung or masoor) 1 chopped, onions
vegetables pitikas papaya , pumpkin Method :
Pitikas can be made with various vegetables like pumpkin, papaya.
To make vegetable pitikas, peel the papaya or pumpkin and discard the seeds. Cut into medium-sized pieces and boil with 1 cup of dal (mung or masoor).
When the dal is cooked remove the vegetable pieces and mash, adding salt and maybe a little bit of mustard oil.
Also, if you want chopped onions and chillies.
Indian Cooking Recipe : Vegetable Curry
Ingredients : 2 cups shelled peas
1 medium-sized cauliflower ½ cup mustard oil
1 tbsp ginger-garlic paste 1 onion (peeled and ground to a paste) 1 tsp turmeric powder 2 bay leaves salt to taste 1 tsp cumin seeds 1 tbsp coriander seeds 2 cloves ½" piece of cinnamon Method :
Grind all the ingredients for the spice paste Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water. Cover with a lid and cook over a low flame till the vegetables are cooked.
