Hi Friends,
This website is a collection of 'Top 20 famous,favorites and simple Indian cuisines'. All the recipes on this website have been perfected through time. Each recipe was tested to make sure that it could be prepared exactly the same way each time.Over the years, we have found ways of making the authentic Indian recipes, "easy to make" with easy cooking methods and by using easily available ingredients. We have made positive changes along the way so that even a newcomer to Indian cooking will be able to reproduce the recipes exactly. So don't be afraid to try out any recipe from this website.
You will find a collection of mouth watering Indian recipes, great photographs of the recipe, easy to follow steps which will help you in selecting the recipe just right for you or any occasion. Menu suggestions are also included so that you can entertain and dine with elegance.
So there, you have it. We do hope you will enjoy creating these wonderful mouth watering recipes for you, your family and your friends.
Thank you.
-Pankaj Lagad.
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1. Vada Pav: Ingredients:Filling:* 6-8 medium sized boiled potatoes,* pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls. masala:* 1 small piece ginger,* 4-5 flakes garlic, * 4-5 (or more) green chilies, * 1/2 cup cilantro/coriander leaves (chopped). Tempering:* 1 teaspoon turmeric powder,* 8-10 curry leaves, * 2 teaspoon mustard seeds, * 1/4 tsp asafoetida, * 1 tbsp oil. cover:*2 cups gram flour (besan),*approx. 1 cup water, *1 tsp turmeric powder, *1 tsp chili powder(optional), *salt to taste *oil for frying. Method:1.Grind ginger, garlic and green chilies together into a paste.2. Peel and mash potatoes with a potato masher (or simply use hands). Do not mash completely. Let some small chunks remain. 3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes. 4. Put 1 tbsp oil in a pan/kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently. 5. Make small balls of mashed potato mixture (You can flatten the balls if you like). 6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency. 7.Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside. 8.Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process. Like this, fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready. 9.For Vada Pav, split Pav keeping the base intact and spread garlic chutney or green chutney inside it. Place the vada in it. Serve hot ENJOY and SHARE it. ******************************************************************** 2. Haidrabadi biryani: Ingredients:* Mutton, a mix of chops,marrowbone and shoulder pieces 500 grams,* Basmati rice, 1 1/2 cups *Salt, * Bay leaves 2, *Green cardamoms 10, * Black peppercorns 25-3, *Cinnamon 3 inch stick, * Oil, 1 tablespoon + to deep fry, * Onions, sliced 5 large, * Caraway seeds (shahi jeera) 1/2 teaspoon, * Cloves 10, * Ginger paste 1 tablespoon, * Garlic paste 1 tablespoon, *Red chilli powder 1 tablespoon, * Yogurt 1 cup, * Fresh coriander leaves, torn 2 tablespoons, * Fresh mint leaves, torn 2 tablespoons, * Pure ghee 4 tablespoons, *Black cardamoms 2, *Saffron (kesar), mix in 1/4 cup milk, a few strands. Method:1. Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. 2. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden.3. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. 4. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. 5. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and saute till fragrant. Add remaining onions and saute till light golden. 6. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. 7. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. 8.Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice. ******************************************************************** 3. Samosa: Ingredients:For Cover:* 1 cup all purpose flour (Maida) ,* Water to Knead dough, * Water to Knead dough, * 2tbsp oil, * Little salt, * 1/4th tsp. Ajwain (optional), For Stuffing:* 3-4 Potatoes (boiled, peeled & mashed),* 1/2 cup Green Peas (boiled), * 1-2 Green Chilies (finely chopped), * 1/2tsp Ginger (crushed), * 1tbsp coriander finely chopped, * Few chopped Cashews, * Few Raisins, * 1/2tsp Garam masala, * Salt to taste, * Red chili powder to taste, * 1/2 tsp. Dry Mango powder( Amchur) (optional). Method:For Cover:1. Mix all the ingredients (salt, oil, ajwain) except water.2. Add a little water at a time. 3. Pat and knead well for several times into a soft pliable dough. 4. Cover it with moist Muslin cloth and keep aside for 15 minutes. For Stuffing :1. In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.2. Add green peas, cashews and raisins and mix well. 3. Add coriander and keep aside. To Proceed :1. Make small rolls of dough and roll it into a 4"-5" diameter circle.2. Cut it into two parts like semi-circle. 3. Place a spoon of filling in the cone and seal the third side using a drop of water. 4. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). 5. Serve samosa hot with hari chutney, tamarind chutney. ******************************************************************** 4. Kaande Pohe : Ingredients:* 2 cup Pohe (Flaked, beaten rice),* 2 medium size onions, * 1 medium size potato, * 3-4 green chilies, * 1 tsp lemon juice (optional), * 2 tsp sugar, * salt to taste, * 2 tbspoon oil, * 2 teaspoon mustard seeds, * 1/2 teaspoon asafoetida, * 2 teaspoon turmeric powder, * coconut and coriander for garnishing. Method:1.Rinse Pohe in water and drain. Set them aside for 10 minutes. 2.Add some salt, sugar and lemon juice to them.3.Chop green chilies finely. Chop cilantro/coriander leaves. Chop onion and potatoes into medium pieces. 4. Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida, turmeric powder, chopped onion, potatoes and green chilies. 5. Cover and cook on medium heat till potatoes turn tender. Then add pohe and stir. 6. Cover for 5 minutes. Remove the lid, stir and let them cook for another 2-3 minutes. 7.Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle. Variation:1) Try different versions of kaande pohe by adding one or more of vegetables such as curry leaves, chopped tomatoes, green peas, chopped brinjal pieces and cabbage. Add any of these vegetables at the time of tempering and follow the rest of the method same as above. Add 1 teaspoon black Maharashtrian masala for a different flavor. Drizzle a little bit of ghee on top before serving.******************************************************************** 5. Fish curry : Ingredients:*700gms / 11/2 lb white fish fillet ,* 2 medium Onions, * 4 cloves garlic (paste), * 1 tbsp ginger (paste), * 4 tbsp tomato puree, * 2/3rd cup water, * Salt To Taste, * 1/2 cup ghee. Spices :* 1tsp white cumin seeds,* 1tsp turmeric powder, * 1tsp garam masala powder. Method:1.Cut the fish into medium-sized pieces.2. Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside. 3. Chop one onion finely and grind the other one. 4. Add the chopped onion to the ghee in the pan and fry until golden. 5. Add all spices and cook stirring for 10 seconds. 6. Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate. 7.Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes. 8.Serve the indian fish curry hot with rice or roti. ******************************************************************** 6. Malpua : Ingredients:*Milk 1 1/2 litres,* Mawa (khoya), grated 50 grams, * Refined flour (maida) 3 tablespoons, * Green cardamom powder 1/2 teaspoon, * Ghee for shallow frying. For sugar syrup:* Sugar 2 cups,* Saffron (kesar) a few strands. For garnishing:* Pistachios, chopped10 - 15.Method:1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature. 2. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.3. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required. 4. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. 5. Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot. ******************************************************************** 7. Aluvadi : Ingredients:* 5-6 colocassia leaves/Taro leaves(Alu chi pane in Marathi),* 1/2 cup gram flour, * 1/4 cup rice flour (for crispness), * ginger-garlic paste (optional), * 2 teaspoon black maharashtrian masala or garam masala, * 1 teaspoon tamarind paste, * 2 teaspoon jaggery or sugar, * 1 teaspoon white sesame seeds, * 1 teaspoon turmeric powder, * chili powder (as per your liking), * 1/4 teaspoon asafoetida, * salt to taste, * Oil for frying. Method:1.Remove stems and wash colocassia leaves. With the help of a knife. scrap the veins and the midrib of each leaf. 2. Dissolve 1 tsp tamarind in water and soak the leaves in tamarind water for half an hour to get rid of their itchy taste. Remove and wipe dry.3. Combine gram flour, rice flour, sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste. 4. Place one leaf on a flat surface with the darker side up and also make sure that the narrow end of the leaf is towards you. Spread some paste on top so that it covers the surface fully, press another leaf on top of it with it darker side down this time and broad end (heart shaped end) towards you. Again spread enough paste to cover its top surface. Arrange all the leaves one over the other in a similar manner with the layer of paste in between them. 5. Cover the topmost leaf with the remaning paste. Fold in the edges along the length slightly and with gentle hands wrap the leaves tightly to make a roll. Tie it with a thread if desired.. 6. Steam the rolls for about 25 minutes. 7. Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is well done. Let cool and slice. 8. Heat oil in a deep frying pan or a wok. Fry the pieces in hot oil until crisp. Alternatively you may shallow fry them. Remove when golden brown and crisp. Serve hot. ******************************************************************** 8. Pav Bhaaji : Ingredients:*300gm cauliflower, ,*1 1/2 cups green peas, , * 3 medium sized potatoes, * 6 red riped tomatoes, * 4 big (or 10 small) garlic cloves, * 1/2 inch gingerroot, * 1 1/2 tbsp pav bhaaji masala, * green peppers 3 big (or 5 medium sized), * chili powder as per your taste, * salt to taste, * red onion, * pav bhaaji buns, * lots of butter, * cilantro. Method:1.Finely chop all the vegetables except tomatoes. Combine cauliflower, peas, potatoes and some water. 2.Pressure cook vegetables until soft and mushy.3. Puree tomatoes with half of the chili powder. 4. Now crush ginger-garlic and boil them with 1 cup water. Strain the stock and dissolve chili powder and pav bhaaji masala into it. Set the stock aside. (instead of discarding the ginger-garlic, you may reuse them in other recipes like curries or dals) Alternatively crushed ginger-garlic can be directly used in the recipe. However above mentioned method gives nice mild flavor of ginger-garlic to the curry. 5. In a pan, melt 2 tbsp butter. Add finely chopped green peppers and saute until peppers change color and turn soft. Then add boiled vegetables. Mash the vegetables with a masher until vegetables are completely blended yet the mixture remains coarse. 6.Add tomato puree, ginger-garlic stock and salt. Add water for desired consitency. Make sure that the curry is neither too watery nor too thick. 7.Bring the curry to a boil, turn the heat to low and continue simmering for 15 minutes. (At this stage you may add more chili powder or pav bhaaji masala if needed). 8.Add some butter again. (this step is optional) 9.Meanwhile, give slits to the buns keeping the base intact. On a heated griddle, melt some butter. Arrange the buns on the griddle. Toast both the sides as well as the inner surfaces of buns with generous amount of butter. 10.Serve curry and pavs (buns) with finely chopped red onion and chopped cilantro/coriander leaves on the side. Besides, don't forget a lemon wedge. 11.Masala onion(optional): Heat some butter, Sprinkle a pinch of pav bhaaji masala and salt. Put the chopped onions, lemon juice and mix. Serve this masala onion with pav bhaaji. 12.Masala pav (optional): Add some pav bhaaji masala, chili powder and salt to the softened butter and mix well. Heat the griddle and apply the butter all over. Toast buns from outer and inner sides in such a way that they get coated completely with the spiced butter. Serve them with hot bhaaji. ******************************************************************** 9. Aloo Paratha : Ingredients:* bunch cilantro 1/2,* Ghee (butter) for frying, * green chilies, chopped, * oil 2 tbsp, * onion, chopped 1, * potatoes, boiled, peeled & mashed 100 grams, * salt, * tsp ginger-garlic paste 1 tsp, * wheat flour 2 cup. Method:1Heat oil in a pan, fry the chopped green chilies and onions until they turn golden brown. Then add ginger-garlic paste, mashed potato, salt and mix well.2.Add chopped cilantro, fry for another 5-6 minutes, remove from heat and keep aside. 3.Mix wheat flour with salt and knead to make a smooth dough. Divide the dough into small parts and roll them into puris 4.Place the potato mixture in the center of each puri, cover with another puri and close the edges. 5.Roll again into paratha shape and fry on both sides on a flat pan with ghee. 6.Repeat with the other puris and serve hot whith dahi. 8.ENJOY and SHARE it ******************************************************************** 10. Kolhapuri Misal Pav : Ingredients:*Seasm Seeds 1/2 tsp,* Popy Seeds 1/2 tsp, * Coconut 1/2, * Coriander Seeds 1/2, * Salt to taste, * Potato 2 nos, * Curd 1 tablespoon, * Garlic 10gms, * Onion 4 nos, * Tomato 2 nos, * Sprouts 50 gms, * Coriander leaves 2 springs, * Oil 4 tablespoon, * Bread 8 Slices, *Ginger 10gms, *Garam Masala 1 tsp, *Chilli Powder to taste, *Chiwada & Shev 50 to 100 gms. Method:1. Soak the sprouts 24 hr. before you make missal2. Boil Peal & keep the potatoes aside 3. Grind together Ginger, Garlic, Popy Seed, Seasm seeds, Coconut Coriander Seeds, Coriander Leaves into fine paste. 4. Fine chop onion and tomato. 5. Take vessel and heat oil, add chopped tomato, onion, garam masala powder, chilli powder & then add grinded masala. Fry well till it leaves oil. 6. Leave water from sprouts & add to fry masala, add fresh water, add salt to taste & cook well. To Serve :1. Take bowl add small cubes of boil potato2. Top with shev and chiwada add prepared sprout curry to it. Garnish with chopped onion & curd. Serve Hot with two bread slices Enjoy. ******************************************************************** 11. Besan Dhokla : Ingredients:* 350gms Gram flour (Besan),* 1cup Curd (Stirred), * 1tsp Green Chilies (paste), * 1tsp Ginger (paste), * Salt to taste, * 1tsp Soda bi-carb / Eno fruit salt, * 1 Lemon juice, * 1/2 tsp. turmeric powder, * 1tbsp Oil, For Tampering:* Few Curry leaves,* 1tsp Mustard Seeds, *2tsp Oil, *Coriander leaves (chopped), *2-3 green chilies (vertically slit). Method:1.In a bowl add gram flour (besan), Curd and water.2. Mix well and make a smooth batter. The batter should be of thick consistency. 3. Add salt and set aside for 4 hours covered with a lid. 4. Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well. 5.Keep the steamer or cooker ready on gas. 6. Grease a baking dish (it should fit in the steamer or cooker). 7.Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well. 8.Add this to the batter and mix well. 9.Pour the batter into the greased pan and steam for 10-12 minutes or till done. 10.Cool for sometime and cut into big cubes. 11.Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas. 12.Garnish the besan dhokla with coriander and slited green chilies. 13.Serve with hari chutney.Enjoy... ******************************************************************** 12. Indian Cheesy Pizza : Ingredients:*225gm flour,* 1/4 tsp salt, * 15gm yeast mix with 4-5tbsp hot water, * 1 tbsp sugar, * 150ml evaporated milk, * 2 tbsp butter, * 1/2 cup tomato sauce, * 1 pkt grated cheese, * 2 large onions (cut into rings), * 1/2 tsp salt, * 1/2 tsp pepper powder, * 2 tbsp butter (melted) . Method:1.Mix yeast in hot water and leave it to be frosty. 2.In a bowl put in the flour, salt, sugar and mix with milk and yeast.3. Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size. 4.For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside. 5. Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin. 6. Sprinkle with flour if the dough is sticky. 7.Put the mini round dough in a greased flat baking pan. 8.Brush the mini pizza with tomato sauce. 9.Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese. 10.Sprinkle a bit of melted margerine to get a crunchy taste. Do the same to all the other pizza. 11.Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce ENJOY. ******************************************************************** 13. Dalicha Sheera : Ingredients:*Moong dal (green) 500 gm,* Sugar 500 gm, * Ghee 500 gm, * saffron soaked in a little milk, * elaichi powder, * water 250 ml. Method:1.Soak the dal for 5-6 hours.2. Wash and remove the skins well. 3. Grind dal fine either in a stone grinder or electric grinder or mixie. 4. Use as little water as possible. 5. Put sugar and water in a pan and put to boil. 6. Once sugar dissolve add a few tblsp. of milk. 7.As the syrup boils the scum will rise. 8.Remove with a strain. 9.Further boil till the syrup become sticky between the fingers. *(One thread should fall when poured from a tilted spoon) keep aside. 1.Heat the ghee in a heavy kadai (vessel) and add dal. 2.Keep stirring rigorously to avoid burning. 3.Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate. 4.Pour the hot syrup, add elaichi and dissolved saffron. 5.Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed. 6.Decorate with chopped dry fruit. 7.Serve hot especially on a cold day and share it. ******************************************************************** 14. Matar Paneer Masala : Ingredients:460gms /1lb Shelled Mutter(green peas),* 250gms / 1/2lb Paneer, * 2 medium Onions (chopped), * 6 cloves Garlic (crushed), * 1 tbsp grated Ginger, * 2 Green Chilies (chopped), * 250gms / 1/2 lb Tomatoes (peeled and sliced), * 1cup curd / plain Yogurt, * 1 tsp Turmeric Powder, * 1 tbsp Coriander Seeds, * 4 Bay Leaves, * 2 cups Water, *1/2 cup Ghee/Vegetable oil. To Garnish:*Garam Masala Powder,*Chopped coriander Leaves, * Salt to taste. Method:1.Make a paste by grinding together half the onions, the garlic and coriander seeds.2.Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. 3.Fry the paneer to a light brown and remove to drain on a plate. 4.Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. 5.Add the turmeric and the paste mixture and fry until the ghee starts to separate. 6.Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat. 7.Pour in the water and simmer gently for 20 minutes. 8.Serve the matar paneer sprinkled with garam masala and coriander. ******************************************************************** 15. Pedhas : Ingredients:*khoya (mawa) 500 gms,* Sugar 300 gms, * colour as required 3 drops, * pistas sliced 8 to 10, * cardamom powder 1/2 tsp, * cookie mould. Method:1.Grate khoya . Powder sugar . Mix together in a skillet .2. Heat on low flame , stiring continously . 3. Cook till mixture thickens . It should form a very soft lump . 4. Cool for 10 minutes . Add cardamom powder & colour . Mix well . 5.Take a small fistful of mixture . Form a ball . Press into the cookie mould . 6.Turn out carefully . Press 2-3 slices of pista on the centre . 7.Repeat for remaining mixture . 8.Khoya is available in most Indian sweetmeat stores anywhere.Making at home consumes time but isn't that difficult. 9.Boil milk on high flame in a large heavy saucepan till water evaporates ,leaving a soft lump. Stir frequently while cooking.OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.Lessen sugar by 1/2. 10. Boil till a soft lump is formed. Stir continuously while cooking. ******************************************************************** 16. Mutton Pulao : Ingredients:*mutton 1 lb,* ginger paste 1 tsp, * garlic paste 1 tsp, * turmeric powder 1 tsp, * onions chopped fine 2 , * large tomato chopped fine 1uncooked rice 1 1/4 cup, * turmeric powder 2 tsp, * chilli powder 2 tsp, * salt to taste, * Cilantro/coriander leaves, * oil 2 tbsp. Method:1.Heat oil in a pressure cooker and fry the chopped onions and tomato, together with ginger and2.garlic, for five minutes. 3.Add mutton, cilantro/coriander leaves, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on high heat with the lid shut tightly for ten minutes. Wait for half an hour before removing the lid. 4.Stir in the rice, turmeric and chilli powders and salt together with two cups of lukewarm water, cover tightly with the lid and cook on high heat for fifteen minutes. 5.Garnish with cilantro/coriander leaves. ******************************************************************** 17. Chiken Kurma : Ingredients:*400 grams chicken boneless,* 1 cup sour curd(yoghurt), * 1/4 cup cashew nut paste, * 2 cloves, * 1 cardamom, * 1 teaspoon cumin seeds, * 1 teaspoon garam masala(hot spice mix), * 1 teaspoon coriander powder, * 1 tablespoon ginger garlic paste, * 1/2 tablespoon green chilly paste, * 1/4 teaspoon turmeric powder, * 1 tablespoon ghee(clarified butter) and salt to taste. Method:1.Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too.2.Saute briefly and add the cumin seeds. 3.Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and saute till the masala blends well. 4.Now put in the ginger garlic paste and green chilly paste. Saute till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring. 5.Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. 6.Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork. 7.Add the cashew nut paste and salt to taste. The gravy mustn't be too liquid and so don't add water unless the gravy is too thick. 8.Stir well and cover with a lid again. Cook for about 15 minutes. 9.Check if the chicken is tender and then remove from flame. 10.Garnish with fried onions and fresh cream in the centre and serve. ******************************************************************** 18. Jalebi : Ingredients:*All purpose flour (maida) 2 cups,* tbsp fine grained semolina or rice flour 11/2 , * baking powder 1/4th tsp, * curd (plain yogurt) 2 tbsp, * cups warm water 11/4th, * saffron threads, slowly dry-roasted and powdered 1/2 tsp, * sugar 3 cups, * water 2 2/3rd cups, * green cardamom seeds powder 1/2 tsp, * kewra water or rose water 11/2 tbsp, * Ghee or vegetable oil for frying. Method:1.Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.2.Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. 3. Set aside for about 2 hours to ferment. 4. Whisk thoroughly before use. 5. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. 6. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. 7.Deep fry them until they are golden and crisp all over but not brown. 8.Remove from the kadhai and drain on kitchen paper and immerse in the syrup. 9.Leave for at least 4-5 minutes so that they soak the syrup. 10.Take the jalebi out of syrup and serve hot ENJOY. ******************************************************************** 19. Idli : Ingredients:*1 coconut, grated,* 1/4 cup urad dal, * 2 cups parboiled rice, * 1 finely chopped onion, * 1 carrot, grated, * 1/4 cup cabbage, grated, * 1 tsp jeera, * 4 green chillies, chopped, * 2 tbsp grated coconut, * salt to taste, * oil for greasing. Method:1.Grind the coconut with 2 cups of warm water and strain to extract the milk.Keep aside.2.Wash and soak the urad dal and parboiled rice together for 2 hours. 3.Drain and grind to make a fine paste using the coconut milk. Put the onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt and stir well. 4.Cover and keep to ferment for at least 3 to 4 hours. Pour into greased idli moulds and steam for at least 10 to 12 minutes. ******************************************************************** |
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