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

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.

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.

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.

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.

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

Soorti Dal Falafel

½ cup boiled soorti dal
1 tsp finely chopped garlic
1 tsp finely chopped onion
2 tsp finely chopped coriander
4 tsp sesame seeds
2 - 3 stem-less lemon leaves
3 tsp lemongrass paste
2 tsp tahina paste
Salt to taste
2 tsp peanuts
Black pepper powder to taste
2 tbsp oil to roast
For salad
¾ cucumber
2 pita bread
1 tsp finely chopped coriander
1 tsp tahina paste
1 tsp finely chopped garlic
½ tsp peanuts
For garnish
Red chilli powder as required

In a mixer, add boiled soorti dal, finely chopped garlic, finely chopped onion, finely chopped coriander, sesame seeds, stem-less lemon leaves, lemongrass paste, water, tahina paste, salt and peanuts and blend.
Remove in a bowl, add finely chopped coriander, sesame seeds and black pepper powder and mix.
Add oil in a pan. Dip a scooper into water and scoop a bit of mixture on the palm and flatten it. Roast it in the pan. Make more like this.
Once ready, place it on a plate.
To prepare the salad; cut the cucumber into slices and remove in a bowl.
Chop the pita bread and add it to the bowl. Add salt, finely chopped coriander, tahina paste, finely chopped garlic and peanuts and mix.
Remove on a plate and sprinkle red chilli powder on it.
Soorti Dal Falafel is ready to eat.

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

Besan Rawa Dhokla

1-1 cup Gram flour (Besan)
2-1 cup samolina( suji)
3-1cup Yoghurt
4-1tsp Green Chilies (paste)
5-1tsp Ginger (paste)
6-Salt to taste
7-1/4 tsp Soda bi-carb
8-1 Lemon juice
9-1/2 tsp. turmeric powder
10-1tbsp Oil
11-ENO fruit salt 1 tsp
For Tampering
1-Few Curry leaves
2-1tsp Mustard Seeds( rai Dana)t
3–2tsp Oil
4-Coriander leaves (chopped)
5-2-3 green chilies (vertically slit)
1-In a bowl add gram flour (besan), samolina,Yoghurt 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.
Pour the batter into the greased pan and steam for 1 hour or till done.
9-Cool for sometime and cut into big cubes.
10-Heat little oil in a small pan and add mustard seeds,and curry leaves allow to splutter.
11-Remove and pour it over dhoklas.
12-Garnish the besan dhokla with coriander and slited green chilies.
13-Serve with red/green chutney.

1-Green Chutny
Coriander leaves 1 bunch
Cumin seeds 1 tsp
Sesame seeds 1tsp
Coconut 1 tsp
Garlic 1-2 cloves
Green chilli 2
Lemon juice 2 tsp
Water 2 tbsp
Salt to taste
Grind all together and make a smooth paste. Taste for salt and lemon juice, add more if required and mix well.
2-Red Garlic Chutney
Garlic 7-8
Whole red chillie7-8
Salt to taste
Zeera powder
Coconut 1 tbsp
Coriander powder 1 tbsp
Lemon juice 2-3 tbsp
Oil 2 tbsp
Grind all together and make a fine paste and use.

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

Mumbai Masala Burger

Bun 6
Butter for frying
Mumbai Masala
Boiled spinach1 cup
Chopped carrots 100g
Peas 100g
Potatoes 250g
Cauliflower 200g
Chopped tomatoes 3
Chopped onions 2
Ginger garlic paste 1tbsp
Lemon juice 2tbsp
Turmeric 1/2tsp
All spice powder 1tsp
Butter 3tbsp
Salt as required
For garnishing
Chat masala 1tsp
Finely chopped green chilies 2-3
Finely chopped onions 2
Butter 2-3tbsp
Coriander for garnishing
For raita
Yogurt 1 cup
Roasted cumin 1tsp
Crushed red chili 1tsp
Salt as required
In a deep bottomed skillet add the grated potatoes, boiled spinach, cauliflower, tomatoes and peas .Add a little water and cook well.
In a frying pan melt 3tbsp butter .Add 2 grated onions, all spice powder, ginger garlic paste, and lemon juice. Mix well
Pour this mixture into the vegetable pot, mix well and mash with a fork. Cook on a low flame. The bhaji is ready
To prepare the bun
Slice each bun into two halves. Melt butter on the griddle and toast the buns
To prepare the raita in a mix bowl, add 1 cup yogurt, 1tsp roasted cumin,1tsp crushed red chilies and salt as required. MIx well

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.

Sev Bhaji

Sev 1 cup
Onion chopped 1
Tomato chopped 1
Coriander leaves as required
Mint leaves as required
Green chilies chopped 2 – 3
Salt to taste
Chaat masala ½ tsp
Pomegranate seeds ½ tsp
Crushed red pepper ½ tsp
Yogurt 1 cup
Tamarind pulp ½ cup
In a bowl mix together 1 chopped onion, 1 chopped tomato, 2 – 3 chopped green chilies, salt to taste, 1 cup yogurt, ½ tsp chaat masala, ½ tsp crushed red pepper, ½ tsp pomegranate seeds, a little coriander and mint leaves.
Spread 1 cup sev in a platter, top with vegetable mixture.
Also spread ½ cup tamarind pulp on top.
Mix slightly and serve.

Ven Pongal

½ cup rice
½ cup moong dal / pesara pappu (you can reduce by one tbsp.)
Cashews as needed (optional)
1 inch ginger, grated or paste or sliced or chopped
1 sprig curry leaves
½ tsp. cumin / jeera
Pinch of hing
½ tsp. pepper corn
1 tbsp. ghee (you can add more)
Turmeric as needed

Dry roast dal till they begin to smell nice. This step is optional
Wash and cook dal and rice with 1 ¾ to 2 cups water and salt till soft. You can cook in pressure cooker or directly in a pot. Adjust the water as needed.
If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. It should not be very runny or dry. Add salt and stir.
Heat a pan with ghee, add cashews and fry till golden, set aside, add ginger and fry till it turns aromatic, add cumin & pepper corn ,allow them to splutter, add turmeric and hing
Add this to the pongali, mix and simmer for a minutes. Off the stove.
Serve with chutney or sambar.

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.

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

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.

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

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.
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