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Fish Methi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:51:50


500 gms fish (boneless)
1 onion, chopped finely
1 tomato, chopped finely
1" inch ginger
4 garlic flakes
5 green chillies, chopped finely
1/2 tsp turmeric powder
1/2 tsp garam masala
2 cup fenugreek leaves
1/2 tsp coriander powder
1/2 tsp cumin seeds powder
1 tbsp lemon juice
Pinch of hing
Salt as per taste
1 cup water
3 tbsp oil
Corriander leaves for garnishing


Wash, Clean the fish
Make small pieces (approx 1" inch) of fish
Marinate fish pieces with lemon juice, salt and turmeric powder
Keep aside for an hour
Wash and chop finely the fenugreek leaves
Make a paste of ginger-garlic
Heat oil in a pan
Add pinch of hing
Add ginger-garlic paste, chillies and simmer for a minute
Add onion and fry till transparent
Add tomatoes and simmer for 2 minutes
Add fenugreek leaves and stir
Add garam masala, cumin seeds powder and coriander powder
Add 1 cup water and let it cook for 5 minutes
Add fish pieces and salt as per taste
Cook till fish is tender
Garnish with coriander leaves
Serve hot with rice


Fish Podimas

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:52:21


400 gms fish (preferably shark)
2 potatoes, boiled and peeled
2 onions, chopped finely
2 potatoes, chopped finely
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 green chilli, chopped finely
2 dry red chilli powder, halved
1/2 tsp mustard seeds
1 tbsp urad dal
2 tbsp grated coconut
3 tbsp oil
Salt as per taste
few curry leaves
Coriander leaves for garnishing


Clean and wash the fish
Make small pieces (approx 2")
Boil the fish pieces till cook
Drain the pieces
Smash the potatoes and fish pieces
Mix them well
Add oil in a pan
Add urad dal, when light brown add mustad seeds
When they splutter, add curry leaves
Add onion and fry till transparent
Add green chillie, and red chillies
Simmer for 2 minutes
Add turmeric powder and red chilli powder
Add fish-potato mixture
Add salt
Let it cook for 10-15 minutes, stirring continuously
Add grated coconut and mix well
Let is cook for another 2-3 minutes
Serve in the dish
Garnish with coriander leaves
Serve hot


Tandoori Fish

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:52:53


1 cod fish (approx 1 kg)
2 tbsp lemon juice
1" ginger
7 galic flakes
5 green chillies
1/2 cup curd (yoghurt)
5 drops of red colour
Salt to taste
2 tbsp oil

Make powder of:
1/2 tsp garam masala
1 tsp coriander seeds (roasted)
1 tsp cumin seeds (roasted)
1/2 tsp red chilli powder
2 dry red chillies
1 tsp turmeric powder


Clean the fish
Remove gills and eyes
Cut slits on both the side of the fish
Apply salt and lemon juice over the fish
Keep aside for 1/2 hour
Grind green chillies, ginger and garlic to a paste
Beat curds thoroughly. Add ground spices and ginger-garlic paste
Add oil and colour and strain through fine sieve
Rub the batter all over the fish and well inside the slits
Keep aside for 5-6 hours
Place the fish in tandoor
Remove when golden brown
Serve hot
Optional: Instead of tandoor you can use an oven

Place the marinated fish in the baking dish
Pour the remaining batter of the fish
Bake the fish in moderate oven at 350 degree F.
Remove when golden brown
Serve hot


Fish Masala

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:53:29


500 gms fish, cleaned and cut into medium pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp lemon juice
(Marinate the fish for 1/2 hour)

2 onions, chopped finely
1 tomato, chopped finely
1/2 cup tomato pulp
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cummin powder
1 tsp coriander powder
1 tsp garam masala powder
3 tbsp oil
Salt as per taste
Coriander leaves for garnishing
1/4 cup grated coconut


Heat oil in a pan
Fry onion till goden brown
Add ginger-garlic paste
Simmer for 2 minutes
Add tomatoes and simmer for 3 minutes
Add pulp and all the powders and salt
Cook till oil separates
Add 1 cup water
Add fish and cook till fish is done (don't overcook the fish)
Take in a bowl
Garnish with grated coconut and coriander leaves
Serve with rice


Chicken Biryani

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:54:40


500 gms Rice (basmati)
500 gms Chicken
200 gms Potato (peeled and cut)
250 gms Onion (red, thin sliced)
100 gms tomatoes (chopped fine)
100 gms curd (Yoghurt)
25 gms Biryani Masala ( you can try Khamkar's brand or any other good one)
1 pinch Saffron
3 tsps. Milk
Salt to taste 3 tbsps. Vegetable Oil
1 tsp ghee one boiled egg (sliced into circles for garnishing)


Wash and cut (small pieces) and marinate the chicken with the biryani masala powder, salt and yoghurt and keep it aside for an hour.
Cook rice separately (do not cook fully. Keep it semi-cooked), add salt and keep aside.
Heat milk, put pinch of kesar and keep aside.
Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.
Fry the remaining onion in the same oil till golden brown and add the marinated chicken. Cook for 10 minutes.
In a separate vessel, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
Garnish with coriander leaves, boiled eggs and rest of the fried onions. Tightly cover the utensil and cook for another 10 minutes.
Serve hot with Raita.


Butter Chicken Masala

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:55:23


Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)

Tandoori Masala:
Red Hot Chilli Powder - 5 gms
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)


Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
Keep basting till done.


Dhania Chicken

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:55:54


1 Kg Chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd
3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
Salt to taste


Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder, mix well.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn.
Add the curd left over from the chicken marinade and the other half too, mix well
Add the dhania and mint leaves, and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot, and grate a little paneer on top if desired.


Chicken Vindaloo

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:56:36


1 kg. chicken

For Seasoning:
3 sp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

For Vindalu Masala:
Grind these ingredients to a smooth paste.
3 sp. jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 pod garlic
2 tbsp. vinegar


Cut and wash the mutton and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
Now add meat and salt to taste.
Cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes.
Serve with plain white rice


Chicken Curry With Mushrooms

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 13:57:10


500gms of Minced Chicken
200gms button Mushrooms
5-6 Green Chillies
1/2 Bunch of Corriander leaves
1 tbsp of Salt
1 tsp of Pepper
2 Tomatoes Finely chopped for Curries.
2 Tbsp of Onion paste and 1 tablespoon of Ginger Garlic Paste.
1 tsp of Garam Masala powder.
200ml of refined Oil for frying and Cooking.


Grind the minced chicken into paste with chopped corriander leaves and green chillies with 1/2 teaspoon of Salt in it.
Wash the mushrooms well and boil the mushrooms with pinch of salt in it and drain out the water from it
Make flat round shaped balls of chicken paste dusted with flour ,adding one boiled mushroom in it and it can be make into ball shape.
Make the balls like this and keep it aside.
Heat the oil in the nNon stick pan and fry the ball till golden brown, keep it aside.
Add the Masalas in it and fry it with tomatoes till it leaves the oil.
Add 1 tsp of salt and turmeric powder to it and put 1 glass of hot water in it.
When it starts boiling add the fried balls in it and boil it for 5-6 minutes in slow flame covered with lid.
Add the garam masala powder in it and simmer it for sometime.
It can be served with Roti or Rice.


Samosas Calcutta Style

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:16:12

For cover:

2 cups plain flour
3 tbsp. melted ghee
salt to taste

For filling:

1 cup cauliflower
2 cups potatoes boiled
6-7 green chillies
1 tsp. ginger grated
1 tsp. panchphoran
1/2 tbsp. coriander finely chopped
1/2 tsp. amchoor (dried mango) powder
1/2 tsp. garam masala
1/4 tsp. turmeric
salt to taste
1/2 tbsp. raisins
1 tbsp. cashew pieces
3-4 pinches asafoetida
1 tbsp. oil
Oil for deep frying


Sift flour and salt together.
Add ghee and mix well.
Add water to knead a soft dough.
Cover with moist cloth and keep aside for 30 minutes.
Brush liberally with ghee, knead, cover again and keep aside.
For filling:

Grate cauliflower, mash potatoes and finely chop green chillies.
Heat oil, add cashews and fry till light golden.
Add panchphoran and allow to splutter, add cauliflower.
Add all other ingredients and mix well.
Take off fire. Keep aside.
To proceed:

Make small balls, the size of small lemons, from dough.
Knead one into thin chappati about 5" diameter.
Cut into half, take one, fold into cone, seal edge with some water.
Fill with one tbsp. filling, seal open edges to form triangular pyramid.
Seal edges and corners well with moist fingers.
Make four or five, deepfry in hot oil till golden and crisp.
Repeat for all filling and dough.
Serve hot with green and tamarind chutneys.
Making time: 1 hour
Makes: 20 approx.
Shelflife: 2 days(refrigerate preparations, fry when required)


Subz Bhaja (Vegetable Fritters)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:20:32

2 med. potatoes
2 med. brinjals
1 raw banana thinly peeled
1 zucchini
1 slice pumpkin, skinned and deseeded
1 cup gramflour
1 cup rice flour
1/2 tbsp. hot oil
1 tsp. poppy seeds
1/4 tsp. turmeric powder
1/2 tsp. chilli powder
salt to taste
3-4 pinches soda bicarb
oil to deep fry


Wash, wipe and slice vegetables (including skins) into thick diagonal slices.
Make a batter of all the other ingredients, using water as required.
The batter should be able to coat the back of a spoon smooth and thick.
Heat oil for frying. Dip some veggies in batter at a time.
Coat with batter and let them in hot oil one by one.
Fry fritters (veggies) till light golden and crisp.
Drain and serve hot with chutney and sauce.
Repeat for remaining vegetables.
Serve an assortment each time.
Note: Any one or one or more vegetables in combination can also be used. Choice is left to you.

Making time: 30 minutes
Makes: 7-8 servings
Shelflife: Prepare ahead but fry as required



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:22:41

1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)

For topping:

1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice


Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups (optional).
Note: If paneer is quite firm then cornflour can be omitted. Continue without the relative step. No cooking is then required.

Making time: 20 minutes (excluding chilling and hanging time.)
Makes: 7-8 pieces (depending on size of mould)
Shelflife: 3 days refrigerated


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