Showing posts with label Indian Food Recipes. Show all posts
Showing posts with label Indian Food Recipes. Show all posts

Indian Style Veg Tacos

All purpose flour - 160 grams
Wheat flour - 160 grams
Fenugreek - 1 1/2 tablespoons
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Oil - 2 tablespoons (divided)
Water - 70 millilitres
Mustard seeds - 1/2 teaspoon
Fennel seeds - 1 tablespoon
Asafoetida - 1/4 teaspoon
Green chili - 1 1/2 tablespoons
Boiled potatoes - 350 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
Sugar - 1/2 teaspoon
Lemon juice - 1 tablespoon
Mint chutney - 80 grams
Mayonnaise - 2 tablespoons
Cabbage - 30 grams
Cucumber - 40 grams
Tomato - 50 grams
Onions - 30 grams
Bell pepper - 50 grams
Salt - 1/2 teaspoon
Lemon juice - 1 tablespoon

1. In a mixing bowl, add 160 grams plain flour, 160 grams wheat flour, 1 1/2 tablespoons fenugreek, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/4 teaspoon asafoetida, 1 1/2 tablespoons green chili, 1 teaspoon salt, 1 tablespoon oil, 70 millilitres water and knead into a smooth soft dough.
2. Apply the oil on board and take a small round ball of dough.
3. Roll them with rolling pin and cut into disc shape.
4. Prick them with fork.
5. Roast the taco for 10 - 15 sec on both sides.
6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
7. Keep on napkin, take the taco holder and fold them.
8. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 tablespoon fennel seeds, 1/4 teaspoon asafoetida and stir.
9. Add 1 1/2 tablespoon green chili, 350 grams boiled potatoes and mix. Cook 3 - 5 minutes.
10. Add 1/4 teaspoon turmeric, 1/2 teaspoon salt, 2 tablespoon coriander, 1/2 teaspoon sugar and mix again.
11. Add 1 tablespoon lemon juice and mix well to combine.
12. In a mixing bowl, add 80 grams mint chutney, 2 tablespoons mayonnaise and mix well to make smooth paste.
13. In a another mixing bowl, add 30 grams cabbage, 40 grams cucumber, 50 grams tomato, 30 grams onions, 50 grams bell pepper, 1/2 teaspoon salt, 1 tablespoon lemon juice and mix well.
14. Take the taco shell, add potato filling, drizzle mint chutney and garnish with salad

Laung Lata

For the outer covering
4-5 cup flour
2 Tbsp oil
Water, to knead
For the stuffing
300 gm khoya
2 Tbsp sugar
2-3 tsp cardamom powder
A handful of roasted chironji seeds
For the sugar syrup
1 cup water
1/2 cup sugar
Whole cloves
For the stuffing
In a wok/ kadhai add the khoya and keep stirring it on medium-low heat till its completely cooked out. This takes about 20-25 minutes. Take it off the heat and let it cool.
Add cardamom powder, chironji seeds, sugar. Mix it well.
The stuffing is ready.
To make the outer covering:
Knead the dough with oil and water till soft and elastic.
Make flat round rotis with this dough.
Stuff it with about 1- 1/2 Tbsp stuffing.
Fold it from two sides. Bring the other to sides together, making a loop and seal it with a clove.
Deep fry them on medium heat, till golden. Drain them and let them cool.
Once cool, immerse them in the sugar syrup.
Serve warm.
For the sugar syrup
Boil together the water and sugar till the sugar completely dissolves.

Kolhapuri Suke Mutton

1/2kg boiled mutton
3 big spoons of oil
2 chopped onions
3 big spoons kolhapuri Masala pasta
2 spoons dhania
1 tblsp kolhapuri red chilly paste

Kolhapuri Masala paste : take oil in a pan and put star anis, tejpatta, elaichi, jeera, dhania seeds, chopped ginger, garlic, red chillies, grated coconut and roast it for some time.
Now grind everything in a mixer to make paste.

Masala Puri

3 medium potatoes - boiled, peeled and mashed
250 gm arrowroot powder
1 tsp lemon juice
1 tsp salt
2 Tbsp ghee / oil for frying
For the filling
150 gm seeded dates
4 Tbsp thick tamarind pulp
1 tsp chilli powder
1 tsp rock salt
1 tsp sugar
1 tsp roasted ground fennel seeds
Knead potatoes, arrowroot, lemon juice, salt and ghee into firm dough.
Roll out into small discs.
Press two together with the chutney filling in the middle.
To prepare the filling
Grind all ingredients together. Use to fill puris and deep fry in hot oil until golden.

Paneer Haryali

1/2 kg paneer-cubed
Grind to a paste:
3/4 cup coriander leaves-chopped
2-3 green chillies-slit
2 tsp ginger-chopped
8 black peppercorns
8 cloves
1/4 tsp cinnamon powder
2 black cardamom-shelled
1 Tbsp salt or sendha namak (rock salt)
1/4 cup lemon juice
Desiccated coconut for garnishing
Mix lemon juice into the ground ingredients.
Marinate the paneer in this masala paste for half an hour.
Grill the paneer in a griller or pan-fry in a non-stick pan with very little oil.
Serve the paneer hariyali hot, garnished with coconut.

Inside Out Decker Grilled Sandwich

4 bread slices cut into roundels
1 cup grated paneer (cottage cheese)
1 carrot grated
2 potatoes boiled and mashed
2 green chillies chopped
¼ cup fresh coriander
1 pinch turmeric powder
½ cup processed cheese
Salt to taste
Oil for brushing

In a bowl combine the grated paneer, coriander, cheese, salt and pepper. Mix all the ingredients together. In another mixing bowl combine the boiled potato, grated carrot, green chilli, salt and pepper.
Toast the roundels of bread on a pan till firm. Spread some paneer filling on one side and allow to heat. Now turn the bread over and spread some potato filling on the other side. Cook both sides till golden brown and serve hot.

Mattar Paneer

450gms /1lb shelled Muttеr (green peas)
250gmѕ / 1/2lb Pаnееr How tо make раnееr
2 medium оniоnѕ (сhорреd)
6 cloves gаrliс (сruѕhеd)
1 tbѕр grated ginger
2 grееn сhiliеѕ (сhорреd)
250gmѕ / 1/2 lb tоmаtоеѕ (рееlеd and sliced)
Sаlt Tо Tаѕtе
1cup сurd / рlаin уоgurt
1 tѕр turmеriс роwdеr
1 tbѕр соriаndеr seeds
4 bау lеаvеѕ
2 cups water
1/2 cup ghee / vеgеtаblе оil
To Gаrniѕh :
Gаrаm mаѕаlа powder
Chopped соriаndеr lеаvеѕ
Hоw tо mаkе mаttаr раnееr
Make a раѕtе bу grinding tоgеthеr hаlf thе оniоnѕ, thе gаrliс аnd соriаndеr ѕееdѕ.
Heat thе ghее in a frуing раn аnd сut thе раnееr into 2.5-сm/1-inсh сubеѕ. Frу the paneer to a light brown and rеmоvе to drаin оn a plate.
Add the rеmаining оniоn аnd the gingеr tо the ghее / oil in a раn аnd аdd thе bay lеаvеѕ and fry until thе onion is golden brown.
Add thе turmеriс аnd thе paste mixturе аnd frу until thе ghee starts to ѕераrаtе.
Add thе paneer аnd mutter (реаѕ) along with thе yogurt, chili, tоmаtо and salt. Stir for 5-6 minutеѕ over lоw hеаt.
Pour in thе water and ѕimmеr gently fоr 20 minutes. Serve the mаtаr paneer ѕрrinklеd with gаrаm mаѕаlа аnd coriander

Rajma Masala

3 – 4 tbsp Oil
1 tsp Ginger – Garlic Paste
2 nos. Bay Leaf
3 nos. Black Cardamom
5 – 7 nos. Green Cardamom
1 cup Finely Chopped Onion
1 cup Finely Chopped Tomato
to taste Salt
1 tsp All Ground Spice
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
3 – 4 tbsp Tomato Puree
1 cup Soaked Red Kidney Beans
1 cup Soaked Pink Kidney Beans
as required Water
½ tsp Cumin Powder
For Garnishing
Coriander Leaves
Heat oil in a pan, add ginger- garlic paste, bay leaf, black cardamom, green cardamom, finely chopped onion, finely chopped tomato, salt , all ground spice, red chilli powder, turmeric powder, coriander powder,tomato puree, soaked red kidney beans, soaked pink kidney beans, water and cumin powder. Mix and cook it well.
Garnish the prepared dish with coriander leaves and butter
Your Rajma Masala is ready

Onion Kachori

For dough
1 ½ cup wheat flour
½ cup gram flour
2 tbsp ghee
Salt to taste
Asafetida a pinch
For onion filling
1 ½ tbsp oil
1 tsp fennel seeds
1 tsp black onion seeds
1 tsp coriander seeds
1 cup chopped onion
Salt to taste
1 ½ tsp chopped green chillies
For kachori
Oil for frying
Cumin powder a pinch
Red chilli powder a pinch
For chutney
1 tbsp oil
2 tbsp sesame seeds
¾ cup chopped raw mango
Salt to taste
½ tsp black onion seeds
1 ½ tbsp sugar
1 tsp black salt
1 tsp roasted cumin powder
For garnish
2 dry red chillies
1 coriander sprig

To prepare dough in a bowl add wheat flour, gram flour, salt, asafoetida, water and knead to dough. Rest the dough for 10 minutes.
To prepare onion filling on a pan heat oil; add fennel seeds, black onion seeds, coriander seeds, chopped onion, salt, chopped green chilli and roast it.
Make dumpling of the dough and roll it. Now add cumin powder, red chilli powder and the prepared onion filling to it and seal it. Make a kachori out of it.
Fry the kachoris in hot oil on a low flame and remove them on a tissue paper.
To make chutney on a pan heat oil; add sesame seeds, chopped raw mango, salt, black onion seeds, sugar, black salt, roasted cumin powder, water and mix well.
On a plate add chutney and place the kachoris.
Fry the dry red chillies and garnish with fried red chillies and coriander sprig.

Aloo Poha

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
Few Coriander leaves
1 teaspoon Chana dal
1 teaspoon Urad dal
2 teaspoon Peanuts
1/4 teaspoon Mustard Seeds
1 sprig Curry leaves
1 Lemon
4 tablespoon Oil
1 pinch Turmeric powder
2 Green Chilies
Salt to taste
Cooking Instructions
First of all soak the poha in water. Wash and drain all the water.
Then add some salt, turmeric powder, keep aside.
Now peel and cut the potatoes into small cubes, chop the onions, chilies, coriander leaves.
Then heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
Then add potatoes, sauté for few minutes, then add chopped onions, chilies.
Then cook till they are done. Add the poha, coriander leaves and stir.
Now keep it on slow flame for 5- 7 minutes.
Finally let it cool for sometime and add then lemon juice.

Tomato Paneer

1 Tbsp olive oil
1 tsp zeera
1 star anise
1/2 Tbsp ginger-garlic paste
1/2 capsicum, diced
1 1/2 cups tomato puree
1 cup paneer, cut into medium sized cubes
Salt, to taste
1-2 tsp sugar
1 tsp garam masala
1/4 cup milk
Chopped coriander leaves, to garnish

In a pan add olive oil, zeera, star anise, ginger-garlic paste.
Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.)
Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on the sides.
Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle.
Garnish with coriander leaves and serve.

Baklava Rolls

6 sheets of phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)
1/2 cup clarified butter
1/2 cup ground almond
1/2 cup ground walnuts
1/4 cup coconut powder
1/2 teaspoon cardamom
1/3 cup sugar
3/4 cup sugar
1/2 cup water
1 teaspoon lemon juice
About 1 tablespoon sliced pistachios for garnish
Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.
For baking I am using 8×8 baking pan.

Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.
Preheat the oven 350 degree F.
Making the Pastry
Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet.
You will be working with the short side.
Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part.
Sprinkling again 2 tablespoons of the filling from edge to edge evenly.
Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray.
Repeat the process until you finish rolling all six sheets.
The pieces should fit snugly, but not squashed.
With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces.
Lightly brush the butter over each piece.
Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.
Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.
Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava.

Rajma Masala

3 – 4 tbsp Oil
1 tsp Ginger – Garlic Paste
2 nos. Bay Leaf
3 nos. Black Cardamom
5 – 7 nos. Green Cardamom
1 cup Finely Chopped Onion
1 cup Finely Chopped Tomato
to taste Salt
1 tsp All Ground Spice
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
3 – 4 tbsp Tomato Puree
1 cup Soaked Red Kidney Beans
1 cup Soaked Pink Kidney Beans
as required Water
½ tsp Cumin Powder
For Garnishing
Coriander Leaves
Heat oil in a pan, add ginger- garlic paste, bay leaf, black cardamom, green cardamom, finely chopped onion, finely chopped tomato, salt , all ground spice, red chilli powder, turmeric powder, coriander powder,tomato puree, soaked red kidney beans, soaked pink kidney beans, water and cumin powder. Mix and cook it well.
Garnish the prepared dish with coriander leaves and butter
Your Rajma Masala is ready

Semiya Biryani

1.5 cups semiya / vermicelli
2 ¼ cups water (1.5 cups for thin semiya)
salt as needed
1 small bay leaf
half of a star anise / star flower
1 strand of mace (optional)
½ tsp cumin or shahi jeera
1 inch cinnamon stick
3 to 4 cloves
2 green cardamoms
1 medium onions thinly sliced
1 green chili
1 tsp ginger garlic paste
¾ to 1 cup mixed veggies (carrots, gobhi, peas, beans)
10 mint leaves / pudina
few coriander leaves
¼ to ½ tsp biryani masala powder (using more may turn biryani bitter)
¼ tsp red chili powder (optional)
Dry roast vermicelli till lightly golden. set aside in a plate.
Add oil to a hot pan. Fry the dry spices for 1 to 2 minutes.
Add onions and chili. Fry until the onions turn slightly golden.
Add veggies, coriander and mint. Fry for 2 to 3 minutes. Cover and cook until the veggies are cooked. You can sprinkle little water if needed. Add the spice powders and saute for a minute.
Pour water and salt. Stir and check salt. Bring the water to a rapid boil.
Add the vermicelli. Cook till the water is absorbed completely.
Switch off the stove. Cover and set aside for 3 to 5 minutes.
Fluff up and serve hot

Gulkand Peda

1 cup khoya
3 - 3 ½ cup icing sugar
5 - 6 tsp gulkand
For garnish
Cardamom seeds
Cardamom powder
Mix khoya and icing sugar in a bowl.
Now, melt khoya in a pan and cool it to give a shape.
After this, fill gukand in the peda.
Garnish the prepared pedas with almonds, pistachios, cardamom seeds and cardamom powder.
Your Gulkand Peda is ready.

Paneer Love Bites

4 Tbsp sunflower or vegetable oil
2 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
500 g paneer cubed
3 cloves garlic, peeled and crushed
2 green chilies, stalks removed, seeded and cut lengthways
1/2 tsp salt
1/2 tsp chili powder
4 Tbsp soy sauce
6 spring onions, sliced, for garnish
Heat the oil in wok or large frying pan, then put it in the coriander and cumin seeds.
Allow them to sizzle and pop for a few moments.
Stir in the cheese and fry for a couple of minutes until its edges begin to brown.
Add the garlic, green chilies and salt and stir for another 2 minutes.
Finally sprinkle in the chili powder and soy sauce, and stir, then take the pan off the heat.
Insert one cube in each toothpick.
Scatter over the spring onions and serve with cumin ketchup.

Egg Bread Dosa

3 eggs
2 wheat bread slices-edges removed
200 ml dosa batter
50 gm wheat flour
75gms mixed vegetables(shredded babycorn-1 no,1/2 carrot -grated,3 tbsp grated cabbage,chopped finely mushrooms-4 no.s,2 french beans-chopped fine,chopped celery,etc)
1 onion-chopped fine
2 green chillies -chopped fine
1/4 tsp cooking soda
1 tsp corn flour
150 ml water-less than a cup
3/4 tsp salt
2 tbsp ghee
2 tbsp refined oil-for spreading dosa
Cooking Instructions
Beat the eggs well and pour it into a bowl .
Add the dosa batter,mixed veggies,chopped onions,chopped green chilli,salt and cooking soda to the beaten egg mixture.
Mix the wheat flour and water and make it into a batter.Blend this and the bread slices with corn flour in a blender.Add this to the
egg-veggie mixture.Mix this well.
Grease oil in a dosa tawa and spread thin dosa with this batter.sprinkle little ghee on top and turn the dosa when it is done on bothsides.similarly do all dosas.
Serve these dosas hot with tomato-onion chutney or any jam or with dense ghee(3 tbsp) and sugar(2 tbsp) mixed together or with any ketch up

Batata Vada

500 gm potatoes
Oil for dеер frуing
For thе Tempering:
¼ teaspoon Mustard Seeds
A fеw Currу Lеаvеѕ
¼ teaspoon Turmеriс Pоwdеr
2-3 Grееn Chilliеѕ, finеlу chopped
1 inсh рiесе Gingеr, finеlу сhорреd
5 large cloves Gаrliс, finеlу сhорреd
A fеw ѕрrigѕ Cilаntrо, finely сhорреd
Salt, аѕ реr taste
2 tеаѕрооnѕ Oil
Fоr thе Bаttеr
200 gm Chiсkреа Flоur, ѕiftеd
½ tеаѕрооn Rеd Chilli Powder
¼ teaspoon Cumin Powder
A рinсh оf Bаking Sоdа
Fоr thе Spicy Green Chutnеу with Pеаnutѕ
1 lаrgе bunch Cilаntrо оr Cоriаndеr Lеаvеѕ
1 ѕmаll bunсh Mint Lеаvеѕ
6 – 8 hоt Green Chiliеѕ
Juice оf hаlf a Limе
1 inсh рiесе Gingеr
1 large сlоvе of Gаrliс
A hаndful of rаw Pеаnutѕ, рееlеd
Salt аnd Wаtеr, as needed
Mаkе the Bаtаtа Vаdа:
Boil оr ѕtеаm the роtаtоеѕ until ѕоft, peel аnd mаѕh coarsely.
Next рrераrе thе tеmреring: Hеаt оil аnd аdd mustard ѕееdѕ. When thеу сrасklе, аdd the сurrу leaves, followed bу gingеr, garlic, green chilli, turmеriс аnd ѕаlt. Mix wеll and cook for a few minutеѕ till the gingеr аnd garlic are сооkеd, bеing careful nоt to burn the tempering.
Add the tempering to thе mаѕhеd роtаtоеѕ, аlоng with the chopped сilаntrо.
Dividе thе роtаtо mixturе into еԛuаl ѕizеd роrtiоnѕ, аррrоximаtеlу thе size of a lеmоn аnd form them into balls.
Mаkе a thiсk batter with the сhiсkреа flour аnd the оthеr ingredients mеntiоnеd for thе batter. Bе ѕurе to аdd thе water littlе at a timе and сhесk thе consistency, ѕо thе batter does nоt bесоmе tоо thin.
In a dеер vеѕѕеl or frуеr, heat the оil fоr deep frying.
When the оil iѕ hоt, diр еасh bаll in thе bаttеr and deep fry until gоldеn brоwn in color.
Serve piping hot with thе grееn реаnut chutney.
Mаkе thе Chutney:
Grind tоgеthеr all thе ingrеdiеntѕ fоr thе сhutnеу in a blender, uѕing minimum amount оf wаtеr, till уоu get a ѕmооth раѕtе.

Bajra Tart

For filling
½ tbsp desi ghee
½ tbsp butter
4 tbsp finely chopped capsicum
3 tbsp boiled corn
2 tbsp boiled & grated potato
3 tbsp finely chopped pineapple
2-3 tbsp finely chopped tomato
3 tbsp flax seeds
Salt to taste
½ tsp pepper powder
1 tsp parsley
1 tbsp mayonnaise
For dough
1 cup pearl millet flour
2 tbsp semolina
1 tbsp wheat flour
1 tbsp desi ghee
Salt to taste
2 tbsp flax seeds
Oil for fry
For garnish
Grated cheese
Capsicum’s julienne
Chopped tomato

In a pan put desi ghee for heating, then put capsicum, butter, potato, pineapple, tomato, flax seeds, salt, pepper powder & parsley & sauté it to prepare the filling.
Take a bowl and put pearl millet flour, Semolina, Wheat flour, desi ghee, salt, water & flax seeds to make a dough.
Now make the dough in mould shape and deep fry it.
Add mayonnaise in the prepared filling.
Put the filing in the tart.
Garnish it with cheese, capsicum, tomato & parsley.
Bajra tart is ready to be served.

Makhni Paneer Biryani

250 gm paneer cubes
3 Tbsp ghee/ clarified butter
2 Tbsp whole spices
1 large onion,chopped coarsely
3 Tbsp butter
2 cups fresh tomato puree
2 to 3 green chillies
3-4 cloves garlic
1 Tbsp ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp tandoori masala
1/2 tsp cardamom powder
1 tsp sugar
1/4 cup cashew paste
1/2 cup cream
Salt to taste
6 cups cooked Basmati rice
1 cup fried onions
1/2 cup almond slivers
1/2 cup chopped mint and coriander
Sear the paneer cubes in ghee. Then season it to taste and set aside.
In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.
As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.
Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.
Then add the cashew paste and cream. Season to taste.
Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.
Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.
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