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Besan Ke Laddoo

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:36:31

Ingredients

1 1/2 cup gram flour
3/4 cup ghee
3/4 cup sugar ground
1 tsp. cardamom powder
10-12 threads saffron
1 tbsp. hot milk

Method:


Heat ghee in a heavy frying pan.
Add gramflour, cook on low heat, stirring constantly.
Flour is done when it changes to a golden brown, ghee separates.
Allow to cool to room temperature.
Rub saffron strands in hot milk till smooth.
Add saffron milk, cardamom, sugar to flour.
Take lumpfuls, shape into laddoo of desired sizes.
Cool completely, before storing in airtight container.
Making time: 45 minutes
Makes: 15 (approx.)
Shelflife: 3-4 weeks

 

Dahi Bhalle (Dahi Vade)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:37:06

Ingredients

For bhalle:
1/2 cup urad dal
1/2 cup chawla (blackeyed beans) dal
1 tbsp. green moong dal
1 tbsp. salt
Oil for deep frying

For topping:
1/2 litre fresh curds
1 cup cold milk
2 tbsp. green chutney (refer chutneys)
3 tbsp. tamarind chutney (refer chutneys)
1 tbsp. coriander leaves finely chopped

For sprinkling:
red chilli powder
cumin powder
Salt
Sev (Optional)
Onion finely chopped (Optional)

Method:


For bhalle:

Wash and soak dals together for 4-5 hours or overnight.
Grind to a smooth thick paste (preferably in stone grinder).
Do not discard green skins of green moong dal. Grind along.
Batter should be thick enough to put lumps in oil.
Heat oil in a frying pan.
When hot, let down dumplings the size of ping pong balls.
Fry on medium heat, till very light brown.
Drain, keep aside. Repeat for all batter.
Take plenty of water in a large vessel.
Add half the salt, dump in fried bhalles.
Keep them soaking for 10 minutes.
Drain out water. Add fresh water, drain, repeat 2 more times.
Now add remaining salt to more water, add bhalles, keep aside 30 minutes.
Press out each dumpling, till water is squeezed out well.
Place them in a bowl lined with a moist muslin cloth.
Refrigerate covered for further use.

For topping:

Beat curds and milk together till smooth. Chill.

To proceed before serving:

Place 2-3 bhalles in individual bowls.
Top with curds till covered.
Drizzle some green and tamarind chutneys over curds.
Sprinkle red chilli powder, cumin powder, salt to taste.
Garnish with coriander, sev and chopped onions as desired.
Serve right away.
Making time: Bhalle- 30 minutes
Other steps: 15 minutes (excluding soaking, grinding and chilling times)
Makes: 25-30 bhalles
Shelflife:
Unsoaked bhalle - 1 day
After soaking 6-7 hours, refrigerated
After topping etc. best fresh

 

Handvoh

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:37:56

Ingredients
Dry grind together to fine semolina texture:
1 cup rice
1 cup yellow moong dal

Others:
1 medium bottle gourd
3 tbsp. coriander chopped
3-4 green chillies finely chopped
3 cups buttermilk
3/4 tsp. soda bicarb
1 tsp. each urad and channa dal
1/2 tsp. each cumin and mustard seeds
salt to taste
4-5 tbsp. oil

Method


Take butter milk in a large vessel.
Add salt, soda and flour, mix well.
Keep aside for 6-7 hours.
Grate bottlegourd and squeeze out excess water.
Add gourd, coriander and greenchilli.
Heat oil in a pan, add urad & channa dals, and seeds.
Allow to splutter, pour half in the batter, mix thoroughly.
Put in a greased oven proof deep container.
Pour remaining seasoning on top.
Place in a preheated oven at 280C for 10 minutes.
Reduce to 200C or 180C for 40 minutes or till done.
Check by inserting a skewer which should come out clean.
Slice into wedges and serve hot with chutney or lemon tea.
Making time: 30 minutes (excluding fermenting and baking time)
Makes: 5-6 servings
Shelflife: Flour may be stored in a dry airtight container for 3-4 weeks. After baking best fresh.

Note: Handvoh is traditionally cooked in a wide earthen pot, over a slow coal fire, and some coals place above the mouth of the pot in an earthen lid. This slow cooking supplemented by the porous texture of earthenware, gives and excellent lightness to the dish. However, the oven is a modern day substitute, which will give good but not the same results.

 

Matri

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:38:34

Ingredients
1 cup plain flour
1 tbsp. ghee or oil
salt to taste
2-3 pinches soda bicarb
1/4 tsp. ajwain seeds
warm water for kneading
oil for deep frying

Method


Mix all ingredients, except oil for deep frying and water.
Add water little by little kneading into a pliable dough.
Cover and keep for 15 minutes.
Break into small portions, roll in 1" wide rounds.
Keep a little thicker than puris. Prick with a fork.
Place on a clean spread out cloth.
Finish for all dough.
Heat oil in a frying pan, add some matri at a time.
Fry till lightly golden, flip side and repeat.
Drain and cool to allow to become crisp.
Store in an airtight container.
Making time: 40 minutes
Makes: 25 pieces (approx.)
Shelflife: 2 weeks at room temperature

 

Papdi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:39:16

Ingredients
2 cups gramflour
1/4 tsp. soda bicarb
1/4 tsp. ajwain seeds
1/4 tsp. turmeric powder
1 tbsp. oil
salt to taste
oil to deep fry

Method


Mix all ingredients, add water little by little to make very soft dough.
Take a fistful of dough, place on a greased polythene sheet.
With base of palm drag the dough in a straight line, from start.
For support hold the dough at starting point with other hand.
This will for a strip of the lump of dough.
A little practice will make this technique very easy.
Heat oil in a wide heavy pan.
Make 3-4 such strips, put in hot oil.
Fry on medium till crisp but not browned.
Drain and cool to crisp further.
Serve cool with papaya chutney, green chutney and tea.
A good breakfast change.
Making time: 25 minutes Makes: 5 servings
Shelflife: Papdi: 2-3 weeks in an airtight container

 

Papaya Chutney

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:39:49

Ingredients
1 small raw papaya peeled and coarsely grated
4-5 green chillies slit
1/4 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 tsp. lemon juice
1 tsp. coriander finely chopped
1 tsp. oil
salt to taste

Method


Heat oil, add seeds, asafoetida, allow to splutter.
Add green chillies, stir, add papaya.
Add all other ingredients, mix well, remove from fire.
Cool, serve with papdi.
Shelflife: 1 day refrigerated

 

Patra Bhajia

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:40:35

Ingredients
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste

For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine

Method


Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.
Making time: 30 minutes (excluding steaming time)
Makes: 20-25 patras
Shelflife: Seasoned 1 day
Deep Fried 2-3 days

Note: The patras may also be deep fried if desired.

 

Sev Ganthia Saag

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:41:07

Ingredients
1 cup sev or ganthia
1/2 tsp. cumin seeds
1/2 tsp. red chilli powder
1/4 tsp. garam masala
1/2 tsp. sugar
2-3 pinches asafoetida
1/4 tsp. amchoor (dried mango powder)
1/4 tsp. dhania (coriander seed) powder
1/2 tbsp. coriander leaves finely chopped
1 tbsp. oil
salt to taste

Method


Mix all dry masala in 1 cup water.
Heat oil in a pan, add seeds and asafoetida, allow to splutter.
Add masala solution, allow to simmer for 3-4 minutes.
Add sugar and stir to dissolve.
Add ganthia or sev, stir, garnish with chopped coriander.
Serve hot with phulka or thepla, or roti.
Making time: 5-7 minutes
Makes: 3 servings
Shelflife: To be Served Immediately

 

Theplas

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:41:45

Ingredients
1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying

Method


Mix all ingredients except oil for shallow frying.
Use a little water and knead a soft pliable dough .
Divide dough into 9-10 balls, roll each into a 5" round.
Sprinkle flour over chappati while rolling, for ease.
Place on a hot griddle, roast and drizzle oil, to shallow fry.
Repeat for other side. Repeat for remaining dough.
Serve hot with chunda (refer pickles) or other pickle or curds.
Equally tasty when cold too.
Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

 

Oondhiya

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:42:20

Ingredients
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method

For ghatta:


Mix all ingredients, make stiff dough.
Form into small oval, dumplings
Heat the 4 tbsp. oil,fry ghattas for 2 minutes.
Remove from oil. Keep aside.
Use a heavy large sauce pan.
To proceed:


Form a paste of chilli, ginger, garlic, coriander,
Rub the chunky veggies with oil and masala paste.
Marinate for 30minutes.
Heat oil used for frying ghattas to proceed.
Add all the chunky vegetables, stir well.
Cover and cook for 4-5 minutes.
Add papdi, turmeric, flour, ajwain and salt.
Cover and cook on low till the yam is almost done.
Add coriander, lemon, and sprinkle some water if required.
Add sugar, stir.
Serve hot, either as is, or with parathas.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.

Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

 

Khandvi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:43:01

Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method


Mix water, flour, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for dosas.
When cool, cut into 2" wide strips.
Carefully roll each strip, repeat for all plates.
Place in a serving dish.
For seasoning:


Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
Add cumin, asafoetida, curry leaves and chillies.
At last at sesame seeds and immediately pour over rolls.
Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls

 

Khaman

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:43:35

Ingredients
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk

2 green chillies crushed fine
1/4 tsp. ginger grated fine
1/2 tsp. soda bicarb
2 tbsp. oil
2-3 pinches red chilli powder
1/2 tbsp. coriander finely chopped
Salt to taste

Method


Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill.
This flour should be like very fine soji in texture. Store in airtight container and use as required.
Will keep good upto 2 months.
To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours.
Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander.
Pour immediately in a 6" diam. greased plate.
Steam over water either in a cooker or steamer.
Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut into squares or diamonds and serve hot with coconut chutney.
Making time:15 minutes(excluding flour grinding and fermenting time)
Makes: 12-14 pieces

 

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