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Pathal Bhaji

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:00:10

Ingredients
10 patra leaves with stems
1 small bunch ambat bhaji (sour greens)
3 green chillies
1 tbsp. peanuts
1 tbsp. channa dal
1/2 tsp. cumin seeds
1 bayleaf
2 cardamoms
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
2 tsp. black maharashtrian masala
2 tsp. lemon juice
1 tsp. sugar
salt to taste
2 tbsp. gramflour
5 cups water
2 tbsp. oil

Method


Chop both greens coarsely. Peel stems and chop those too.
Wash, drain, place in container of pressure cooker with chillies.
Place channa dal and peanuts in another container of the cooker.
Add 1/2 cup water to each container. Pressurecook for 4 whistles.
Cool, remove and blend the boiled greens in a mixie or with hand beater.
Add gramflour to 1/2 cup water, make a smooth paste keep aside.
Heat oil, add cumin seeds, bayleaf, cardamoms, curry leaves and clove-cinnamon powder.
Stir a minute and add boiled peanut and dal whole, with the water.
Bring to a boil, add blended greens, masalas, salt, sugar, lemon.
Add remaining water, stir well. Bring to a boil. Add gramflour paste.
Stir continuously till boil resumes. Lower and simmer for 5-7 minutes.
The consistency should be like that of kadhi (refer khichidis).
Serve hot with masala bhath or bhakri.
Making time:45 minutes
Makes: 6-7 servings
Shelflife: best fresh

 

Kanda (Onion) Bhajji

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:00:44

Ingredients
3 onions cut in strips
1 1/2 cup gram flour
1 tbsp. rice flour
6-7 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2 tbsp. hot oil
salt to taste
oil to deep fry

Method


Sprinkle salt over onion in a wide bowl.
Keep aside for 15-20 minutes.
Add all other ingredients and mix well.
Do not add more water.
The water given out while onion marinated is enough.
Mix well, heat oil.
Drop gently small lumps of mixture in hot oil.
Deep fry on med. heat till golden brown.
Drain on kitchen paper to remove excess oil.
Serve hot with chutney or ketchup.
Making time:30 minutes
Makes: 18-20 bhajjies
Shelflife:Best fresh

 

Bhakarwadi

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:01:16

Ingredients
For cover:

3 cups plain flour (maida)
1/2 cup gram flour (besan)
1 1/2 tbsp. oil
salt to taste

For filling:

1 tbsp. gram flour
1 tsp. each sesame and khuskhus seeds
1 tsp. ginger grated
1 tsp. garlic grated
1 1/2 tsp. sugar
3 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel seeds crushed coarsely
1 tbsp. dried coconut grated
1/2 cup fine 'sev'(used in bhel)
oil to deep fry

Method

For cover:


Mix flours, salt, oil, mix with fingers.
When crumbly add little water, and knead into a smooth dough.
Cover with a moist cloth.
For filling:


Roast sesame and khuskhus seeds lightly.
Crush, add fennel and coriander seeds.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well keep aside.
To proceed:


Take a chappati size lump, roll into thin chappati.
Use dry flour to help rolling.
Spread filling thinly all over chappati.
Make a tight roll press down edges.
Cut into 1" pieces and deepfry in hot oil.
Fry till cover is crisp and golden brown.
Drain, cool very well before storing in airtight containers.
Making time:45 minutes
Makes: 45-50 pieces
Shelflife: 2 weeks

Note:
If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

 

Batate Bhaji

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:01:47

Ingredients
3 large potatoes boiled, peeled
4 green chillies chopped
1 tsp. ginger grated
1 tsp. garlic grated
1/2 tsp. mintleaves finely chopped
2 tsp. coriander leaves finely chopped
8-10 curry leaves chopped
2-3 pinches asafoetida
1/2 tsp. turmeric powder
2 tsp. lemon juice
salt to taste
1/2 tsp. each cumin & mustard seeds
2 tbsp. oil

Method


Chop potatoes into medium pieces.
Heat oil in a heavy saucepan.
Add seeds, asafoetida, allow to splutter.
Add ginger, chillies, garlic, stirfry for 1 minute.
Add mint leaves, curry leaves, stir. Add potatoes.
Add salt, turmeric, lemon juice, stir well.
Cook for 3-4 minutes or till oil separates.
Add coriander, stir gently.
Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)
Making time: 15 minutes
Makes: 4 servings
Shelflife:Best fresh

 

Aamti

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:02:16

Ingredients
1/2 cup yellow gram dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala (refer masalas)
1/4 tsp. garam masala
1/4 tsp. dhania (coriander seed) turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water
4 cups water
1 tbsp. oil or ghee
1/2 tsp. each cumin & mustard seeds

METHOD:


Wash and soak dal for 15 minutes.
Pressure cook till very soft (4 whistles).
Cool cooker and remove. Drain water from dal and save.
Knead the kokams between fingers.
Press out and remove. Keep the water aside.
Grind dal to a fine paste either on stone or in a mixie.
Mix with water and residual water of dal.
Blend well till smooth.
Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.
Add slit chillies, cloves, bayleaf, and saute one minute.
Add kokam water.
Make paste of masalas in 1/4 cup water.
Add paste, fry further one minute. Add dal.
Bring to a boil and simmer for 8-10 minutes.
Add chopped coriander.
Serve hot with puran polis (refer)
Making time: 30 minutes (excluding pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh

 

Pav Usal

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:02:45

Ingredients

1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs
To garnish:
chopped onions, fine sev, lemon quarters

Grind to a paste:

1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated
Method




Heat oil in a heavy large vessel.
Add paste and stirfry for 2 minutes.
Add 3 cups water and bring to a boil.
Add all other ingredients, stir and boil.
Simmer for 15-20 minutes, stirring occasionally.
Cook till oil separates, floats on top and peas are soft.
Check, add more chillies or garam masala if desired.
Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
To garnish: sprinkle some 'indian sev' over individual bowls.


Making time:30 minutes
Makes:3-4 servings
Shelflife:2 days refrigerated, (Frozen 2 months)

 

Saboodana Khichidi

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:03:15

Ingredients
1 cup saboodana (sago)
1 cup peanut crush (coarse)
1/2 cup fresh coconut (finely grated)
5-6 green chillies finely chopped
1 med. potato, peeled & finely chopped
1/2 tsp. sugar
1 lemon, juice extracted
1 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
salt to taste
1 1/2 tbsp. ghee

Method


Wash, drain and allow sago to soak.
Lightly fluff up with fingers to loosen each particle.
Add all ingredients except ghee, potato, coriander and chillies.
Mix well with hands to blend. Heat ghee in a non-stick pan.
Add potatoes, stirfry till tender. Add chillies and stir.
Add sago mixture, toss gently with a wooden spatula, till well mixed.
Cover and cook on low for 4-5 minutes, stirring frequently.
Not tossing often will result in the khichidi forming a tough layer below.
The sago is cook when transparentish.
Garnish with coriander.
Serve hot and fresh for best taste.
Making time:20 minutes (excluding soaking time)
Makes: 3 servings
Shelflife: best fresh

 

Shrikhand

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:03:45

Ingredients
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated

Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

 

Sukhi Dal

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:04:17

Ingredients
1 cup urad dal
1 cup onions slices (thin)
1 tbsp. coriander finely chopped
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Method


Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.
Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh
Variation: Instead of urad dal, use channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

 

Paneer Amritsari

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:04:49

Ingredients
500 gms. firm paneer
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil

Method


Cut paneer into 1"x1"x1" cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with tooth picks to pick up easily.
Making time: 30 minutes
Makes:16-18 pieces
Shelflife:best fresh

 

Palak Makkai Malai

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:05:16

Ingredients
1 bunch spinach chopped
3 green chillies chopped
1" piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee

Method


Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 1/2 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot with naan, roti, etc.
Making time: 25 minutes
Makes:4 servings
Shelflife:Best fresh
Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.

 

Makki Di Roti

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:05:45

Ingredients
2 cups maize flour
1 fistful plain flour
1 tbsp. oil
salt to taste
water to knead

Method


Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plainflour to help. Or roll with a rollint pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.
Serve hot with sarson ka saag and slice of onion and lime.
Making time: 25 minutes
Makes: 5-6 rotis
Shelflife: Best fresh

 

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