Indian Food Recipes       Back to Home
 

Today's date is 22 January 2021 @ 06:51:39

Submit Recipes
   ::   Sri Lankan    Indian    Oriental    Western

View Recipes     ::   Sri Lankan    
Indian    Oriental    Western

:: Indian Food

Need Help?

Search Recipes::

Statistics
There are 449 recipes!

Title of the Ads. Description of the Ads.

Mathki Ki Kadi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:00:12

Ingredients:
1/3 cup mathki (soak for 2 hours in water)

For kadhi:
1 stalk curry leaves
2 green chillies, slit lengthwise
1 tsp. coriander leaves freshly chopped
1 cup slightly sour curds
1 tbsp. gram flour
1/2 tbsp. wheat flour
1 tsp. red chilli powder
1/4 tsp. turmeric power
salt to taste
3-4 pinches asafoetida
1/2 tsp. each mustard & cumin seeds
2 cups water
2 tbsp. ghee

Method:


Add plenty of water and pressurecook mathki till very tender to touch. (Approx. 4 whistles should suffice).
Cool cooker before opening lid.
Drain, wash with running water, drain, keep aside.
For Kadhi:


Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside.
Beat the curds till smooth
In 2 cups water add both flours and beat till no lumps are left.
Add cooked mathki in the above mixture
Heat ghee in large deep pan, add seeds and curry leaves and green chillies.
Allow to splutter, add asafoetida, add masala paste.
Simmer and stir till ghee floats on top.
Remove a tbsp. of this ghee layer in a cup, and keep aside.
Add beaten curd mixture, stir continuously, till it boils.
Add flour and water mixture and bring it to boil
Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally.
Taste and check for salt and sourness.
If not sour at all, add a pinch of citric acid crystals, to taste.
Pour into serving dish, garnish with chopped coriander and masala ghee kept aside.
Serve hot with steamed hot rice, dry sabzi and papadams. (Consistency: Kadhi should be pourable easily, and leave behind a thin coating on spoon after pouring. )
Making time: 30 minutes
Makes: 4 servings
Shelflife: 10-12 hours at room temperature

 

Pachkoota (Dehydrated Rajasthani Vegetables)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:00:52

Ingredients:
1tbsp. ker
1 tbsp. sangri
2tbsp. goondha
1 tbsp kumtia
1 pieces amchoor
2 dry red chillies
1 stalk curry leaves
2 tbsp. fresh curds
1 tsp. red chilli powder
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/2 tsp. amchoor powder
salt to taste
1/2 tsp. each cumin and mustard seeds, crushed together
1/2 tsp. each cumin and mustard seeds, whole
3-4 pinches asafoetida
1-1/2 tbsp. mustard oil

Method:


Clean and remove any spoilt dehydrated vegetables.
Put all (ker,sangri,goonda,kumtia,chilli,amchoor) in one container.
Wash with plenty of water 2-3 times.
Add enough water, two pinches turmeric, pressure cook till soft.
Cool, drain, wash with running water, drain well by pressing out excess water.
Take in a large plate, sprinkle all dry masalas, salt, crushed seeds, add curds.
Mix well with hands.
Heat oil in a heavy pan.
Add whole seeds, asafoetida, curry leaves, allow to splutter.
Add vegetable mixture.
Stir gently with spatula, cover and cook for 3-4 minutes, till oil seperates.
Stir in between.
Remove from fire, pour into serving dish.
Serve hot with chapathi, rotis, phulka.
Variations: One or more of the vegetables may be made in permutation /combination as desired in the same way. Total measure put together should be 5 tbsp. for above recipe proportions.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: 2 days at room temperature if moisture is properly evaporated.

Note: to make this dish spicier, one may add a tsp. of the masala part of spicy mango pickle. Also, this dish taste better if cooked in mustard oil, but desired oil may be used.

 

Channa Curry

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:01:31

Ingredients:
1/3 cup channa (red) (soak for 4 hours in water)

For kadhi:
1 stalk curry leaves
2 green chillies, slit lengthwise
1 tsp. coriander leaves freshly chopped
1 cup slightly sour curds
1 tbsp. gram flour
1/2 tbsp. wheat flour
1 tsp. red chilli powder
1/4 tsp. turmeric power
salt to taste
3-4 pinches asafoetida
1/2 tsp. each mustard & cumin seeds
2 cups water
2 tbsp. ghee

Method:


Add plenty of water and pressurecook chawlibeans till very tender to touch. (Approx. 4 whistles should suffice).
Cool cooker before opening lid.
Drain, wash with running water, drain, keep aside.
For Kadhi:


Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside.
Beat the curds till smooth
In 2 cups water add both flours and beat till no lumps are left.
Add cooked channa in the above mixture
Heat ghee in large deep pan, add seeds and curry leaves and green chillies.
Allow to splutter, add asafoetida, add masala paste.
Simmer and stir till ghee floats on top.
Remove a tbsp. of this ghee layer in a cup, and keep aside.
Add beaten curd mixture, stir continuously, till it boils.
Add flour, channa and water mixture and bring it to boil
Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally.
Taste and check for salt and sourness.
If not sour at all, add a pinch of citric acid crystals, to taste.
Pour into serving dish, garnish with chopped coriander and masala ghee kept aside.
Serve hot with steamed hot rice, dry sabzi and papadams. (Consistency: Kadhi should be pourable easily, and leave behind a thin coating on spoon after pouring. )
Making time: 30 minutes
Makes: 4 servings
Shelflife: 10-12 hours at room temperature

 

Dry Peas Ki Sabzi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:02:33

Ingredients:
2/3 cup dry peas (soak for 6 hours in water)
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1 tsp. red chilli powder
3/4 tsp. dhania (coriander seeds) powder
3/4 tsp. amchoor powder or juice of 1/2 lemon
1/4 tsp. turmeric powder
1/2 tsp. wheat flour
1/2 tsp. each mustard and cumin seeds
3 pinches asafoetida
salt to taste
1 tsbp. oil

Method:


Add plenty of water and pressurecook peas till very tender to touch. (Approx. 4 whistles should suffice).
Cool cooker before opening lid.
Drain, wash with running water, drain, keep aside.
Mix all dry masala and salt in 1/2 cup water.
Heat oil in heavy saucepan.
Add seeds, curry leaves, asafoetida. Allow to splutter.
Add masala mixture, cooked peas, 1/4 cup water, and mix well.
Bring to boil, reduce heat, simmer covered for 3-4 minutes.
When almost all water evaporates, sprinkle flour, mix and remove from fire.
Cover and keep aside for 2-3 minutes.
Pour into serving dish, garnish with chopped coriander.
Serve hot with rice or chapathi.
Making time: 30 minutes
Makes: 4 servings
Shelflife: 10-12 hours at room temperature

 

Khubani Ka Meetha

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:05:05

Ingredients
1 kg. Apricots (khubani or jardaloo)
250 gms. Sugar
2 cups double cream or thick malai
1 cup sugar finely powdered
2-3 drops vanilla or kewra essence

Method:


Chill malai or cream. If using malai, beat till smooth.
Soak apricots in water for 2-3 hours.
Boil till very soft, strain out water.
Mash and remove stones, keep them aside.
Discard fibres by passing through a sieve.
Put pulp in a heavy pan.
Heat and bring to a boil.
Add sugar, stir continuously.
Stir and cook till mixture thickens like a gravy.
Cool to room temperature.
Beat chilled malai or cream with powdered sugar.
When soft peaks form, put in a polythene or icing bag.
Refrigerate.
Break stones, remove almonds, chop and keep aside.
Pour almost set apricot mixture in shallow glass dish.
Top with chilled cream in dollops or swirls, or cover in a layer.
Garnish with chopped almonds.
Chill very well before serving.
Making time: 30 minutes (excluding chilling time)
Makes: 7-8 servings
Shelflife: 3 days refrigerated

 

Sheer Kurma

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:38:47

Ingredients
3 full fat milk
2 cups sugar
2 cups fine seviyan (thread vermicelli)
1/4 nutmeg grated
1/2 tsp. cardamom seeds crushed
1/4 tsp. cardamom powder
3 tbsp. broken almond pieces
3 tbsp. broken cahewnut pieces
1 tbsp. broken pistachio pieces
1 tbsp. chironji seeds
2 tbsp. chopped dates (khajoor)
1/2 cup ghee (clarified butter)

Method:


Wash and wipe chironji, keep aside.
Soak dates in 1/2 cup warm milk for 20 minutes, drain, keep aside.
Heat ghee in a heavy deep vessel.
Add almonds, cashews, chironji and fry till light golden.
Drain, keep aside.
To same ghee, add seviyan, fry till golden, keep aside.
Boil milk in a large container.
Cook till it becomes twothirds (2 litres).
Add sugar, boil till it dissolves.
Add fried nuts, dates, chironji, cardamom crushed and powder, nutmeg.
Add milk to the vermicelli.
Stir gently and cook for 3-4 minutes on low.
Serve hot, warm or chilled, depending on the climate.
Making time: 30 minutes
Makes: 7-8 servings
Shelflife: 1 week refrigerated

 

Kushkha (Boiled Rice)

Admin :: Edit

Country of the Food: india | Email to Author               Posted on 20 April 2003 @ 15:39:23

Ingredients
2 cups long grained or basmati rice
10 cups water
salt to taste
8-10 drops lemon juice
2 tbsp. milk

Method:


Wash and soak rice in water for 20 minutes.
Put water to boil, add salt.
Add rice when water starts boiling.
Bring back to a boil.
Add lemon juice.
Cook till each grain is almost done.
Strain out excess water, keep aside.
Rub a blob of butter at the bottom of a wide dekchi, (shallow heavy container for cooking on dum)
Spread out rice in dekchi.
Sprinkle some milk, cover with lid, and seal.
Place on low fire to cook on dum for about 15 minutes.
Serve hot with dahi kadhi, hyderabadi khatti dal, etc.
Making time: 20 minutes
Makes: 4 servings
Shelflife: 1 day or more, refrigerated

 

Dahi Kadhi With Pakodis

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:42:17

Ingredients
2 cup beaten slightly sour curds
2 tbsp. gramflour
1 tbsp. dessicated grated coconut
1 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. ginger mashed
1/2 tsp. turmeric powder

For pakodis:
1/4 cup gramflour
1/2 tsp. green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1 pinch sod bicarb
2-3 pinches turmeric powder
salt to taste
oil to deep fry

For seasoning:

2 tbsp. oil
1 red chilli broken
1/2 tsp.cumin seeds
1/2 tsp. mustard seeds
2 stalks curry leaves

Method:

For pakodis:


Mix all ingredients except oil.
Add enough water to make a thick batter.
Drop a few lumps at a time in hot oil.
Deep fry till golden.
For kadhi:


Grind garlic, ginger together, to a smooth paste.
Beat curds till smooth.
Add 2 cups water and gramflour.
Beat again till no lumps are left.
Strain through a sieve.
Add roasted coconut,ginger-garlic paste and salt.
Put to heat, stirring continuously, till boiling starts.
Once boiling, simmer on low for 5-7 minutes.
To proceed:


Heat oil in a small pan, add seeds, allow to splutter.
Add chilli and curry leaves, stir, and pour onto hot kadhi.
Add bhajiyas, stir and cook further for 2-3 minutes.
Garnish with finely chopped coriander leaves.
Serve hot with kushkha.
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh

 

Basic Malai Korma

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:42:59

Ingredients
2 cups malai (thick top cream of milk)
2 onions finely chopped
1 tomato finely chopped
10 flakes garlic
1" piece ginger peeled
5 green chillies
1 tbsp. coriander leaves finely chopped
10-12 cashewnuts
1/4 tsp. turmeric powder
salt to taste
3 tsp. ghee

Method:


Make a smooth paste of ginger garlic.
Break cashewnuts into small bits.
Heat ghee, fry cashewbits, drain, keep aside.
To same hot ghee, add chopped onions, fry for 2 minutes.
Add ground paste, salt, green chillies, turmeric powder.
Add tomatoes, cook till oil seperates from gravy.
Add cream, stir and cook.
Simmer for 2 minutes.
Garnish with chopped coriander and fried cashewbits.
Serve hot with roti or naan.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh

 

Mirchi Ka Salan

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 15:43:47

Ingredients
250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
salt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida

Roast and grind to a powder:
1 tbsp. peanuts
1 tbsp. sesame seeds
1 tsp. cumin seeds

Grind to a fine paste:
1 large onion
1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji

Method:


Deseed and remove stalk of chillies.
Put plenty of water to boil, adding a little salt.
Put chillies in boiling water, and cook till whitish in colour.
Drain, chop into large sections or keep whole.
Heat oil in a large frying pan.
Add chillies, fry for 1 minutes, remove. Keep aside.
Add cumin seeds, allow to splutter.
Add curry leaves to oil, asafoetida, ground paste, coconut.
Stir and cook for 3-4 minutes.
Add ground powder, masala powders, simmer till oil seperates.
Add salt and tamarind water, and 1 cup water.
Add chillies, boil till gravy is thickened and oil floats on top.
Serve hot with sheermal, khuskha or parathas.
Making time:30 minutes
Makes: 5-6 servings
Shelflife: 2 days refrigerated

 

Kabuli

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 15:44:32

Ingredients
2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1" piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp. shajira
4 dry red chillies halved, deseeded
150 gms. Fresh tender green gram (harbara)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 cup coconut milk (refer recipe previously)
cup fresh curds
1 tbsp. lemon juice
3 tbsp. oil
1 tbsp. ghee
salt to taste

Method:


Make paste of ginger, garlic. Keep aside.
Cut bread slices into 9-12 cubes apiece.
Cut 2 onions into thin round slices.
Grate one onion coarsely.
Separate into rings. Keep aside.
Wash soak rice in salted water for 20 minutes.
Boil green gram in plenty of water, to which a pinch sodabicarb has been added.
Drain when tender, run under cold running water. Keep aside.
Heat a large pan add half the oil.
Add grated onion, garlic-ginger paste.
Fry till oil seperates.
Add beaten curds, half the chillies, mint and half coriander.
Add salt to taste and keep aside.
Heat remaining oil in a heavy dekchi .
Fry onion rings till light brown and crisp.
Drain, keep aside.
Fry crotons, drain and keep aside.
To the same oil add shajira.
Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
Add coconut milk, lemon juice, salt to taste, stir gently.
Add 4 cups hot water. Allow to cook till almost done.
Pour green gram mixture over the rice, spread in a layer.
Sprinkle crotons, pomegranate,remaining coriander and mint.
Sprinkle fried onions over this.
Drizzle ghee over the rice.
Cover and seal lid with some dough.
Allow to cook on very low heat for 15 minutes.
Or bake in preheated oven at 150C for 10 minutes.
Break seal just before serving.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: best fresh

 

Sundal

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 15:45:04

Ingredients:
1 cup chickpeas brown soaked overnight
4-5 green chillies sliced fine
1/2 cup fresh coconut scraped
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
2 tsp. lemon juice
2-3 pinches asafoetida
salt to taste
1 tbsp. oil

Method:


Pressurecook peas till tender (5-6 whistles).
Drain and keep aside.
Heat oil, add seeds allow to splutter.
Add chillies, curry leaves and stir.
Add peas, coconut and other ingredients, except coriander.
Stir cook till the water is evaporated.
Serve hot or cold.
Making time: 15 minutes (excluding soaking and steaming time)
Makes: 4 servings
Shelflife: 1 day

 

Pages: << Previous [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] Next >>


Return home :: AllSrilanka.com