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Boal Macher Jhaal

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 10:36:09

Ingredients

Take 1 kg of Boal Fish which is available mostly during winter in the Market.(Its basically very oily and with more fat in it.). Cut it in good pieces or can get the bengali cut from the Market.
150gms of mustard oil for cooking
Salt and Turmeric for marination and cooking.
1 small bunch of Chopped Coriander.
1 tsp of Kalajeera.
1 finely chopped tomato

Make into fine paste:
1 big Onion
1 whole garlic
1" Ginger
5-6 Red chillies

Method:


Clean the fish and pat it dry and rub it with or marinate it with 1 tsp salt, 1 tsp turmeric and 1 tsp mustard oil.
Heat the wok or kadai (non stick if possible) with 3 tbsp oil.
Fry the fish cover it with lid other wise it will start crackling so much that will burn the cook
After frying keep it aside.
Heat the kadai again with 3 to 4 tbsp oil and put 1/2 tsp kalajeera
Let it crackle.
Mix all the paste in it with chopped tomato saute it
Put 1/2 glass of hot water in it. ( Tip: Never put cold water while cooking).
Once its starts boiling put the fish in it and cover it with the lid.
After 10 minutes take the lid out and put the chopped coriander leaves
Serve it with rice.

 

Prawn Biryani

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 10:37:40

Ingredients

Prawn - 400 gm (outer covering removed)
Potato - 1 medium ( peeled and cut into 1 inch cubes)
Mustard oil - 1 cup
Tejpatta (bay leaves) - 2
Jeera - 1/2 tsp
Dried Red chilly - 2 (broken into halves)

Garam masala (whole)
Cloves- 4
Chhotee ilaayachi - 2
Bari ilaayachi - 1
Daalchini (cinnamon) - 1 inch thin strip

Powdered masala
Red chilly powder - 1 tsp
Haldi powder - 1 tsp
Jeera powder - 1 tsp

Mustard paste - 2 tbsp.
Paalak (spinach) - 100 gm ( cleaned and chopped finely)
Yellow pumpkin - 10 square pieces of 1 inch each (optional)
Basmati rice -2 cups (washed and dried)
Desi ghee - 2tbsp
Salt
Sugar - 1 tsp
water - 4 cups

Method:


Wash the prawn well and wipe off the moisture from it using a towel. Apply 1/2 tsp haldi and salt to it. Then deep fry this prawn. Keep it aside.
Heat the leftover oil in the pressure cooker, put tejpatta, whole garam masala, dried red chilly and jeera. As jeera begins to splutter, add the potato cubes to it. Fry for 3 minutes, then add rice to it. Sauti the rice for 3 minutes then add yellow pumpkin pieces and spinach. Add ginger paste, mustard paste, sugar, salt, and leftover powder masalas. Also add the fried prawn, put water. Close the pressure cooker. Bring to full pressure on high flame. Reduce heat and cook for 4 minutes.
Let the pressure cooker cool down naturally, and then open it. Pour desi ghee evenly over the biryaani before serving it.
Note : The same recipe can be used to make Fish Head Biryaani. The prawn in the above recipe is to be replaced by 2 fish heads (preferably rohu fish) and the fried fish head should be mashed and cracked to smaller pieces when adding it to rice in the pressure cooker.

 

Egg Curry

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 11:49:23

Ingredients

Egg - 4 (boiled and peeled)
Potato - 2 ( boiled, peeled and cut into half)
Oil

Tadka ingredients:
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Whole Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size ( thinly chopped lengthwise)
Ginger Garlic paste - 1 heaped tbsp

Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1 tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Desi ghee- 1 tbsp
Water
Dhania patta (coriander leaves) - 1 bunch (chopped)

Method:


Make a small shallow cross at the tip of the egg using a knife.
Heat oil in the karaahi.
When oil is hot, put egg to it and fry for 5 minutes on medium heat or till the egg starts to turn reddish.
Drain off the eggs from oil.
Now add the potatoes, deep fry it till reddish. Put off the flame when done.
Heat rest of the oil, put tadka ingredients and whole garam masala to it.
When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
Then add ginger garlic paste and saute for 2 minutes.
Then add all the powdered masalas and salt. S
Saute everything for 2 minutes.
Cover the vessel for 2 minutes and cook on medium flame.
Uncover the lid, add the fried egg , potatoes, desi ghee and 1/2 liter boiling water. Pressure-cook the subzi for 1 minute after the first whistle.
Open the pressure cooker when it is self cooled.
Garnish with coriander leaves and serve with hot pooris or steaming rice

 

Chicken Kababs

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 11:49:54

Ingredients

Boneless chicken - 500 gm (cut into 3/4 inch cubes)
Curd - 50 gm. (without water)
Onion paste - 1 tbsp.
Fried onion paste - 2 tbsp.
Garam masala powder - 2 tsp
Coconut paste - 2 tsp
chaat masala - 1 tbsp.
Red chilly powder - 2 tsp
Oil
Salt

Method:


Mix all the above except salt and oil and marinade for 3-4 hrs
Mix salt and oil, put on seekh (skewers) and grill it till turns golden red.
Sprinkle some chaat masala.
Serve with onion rings, lemon pieces, and sauce

 

Mutton Stew

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 11:50:29

Ingredients

Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)

Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut

Onion - 2 big size
Ginger flakes - 10 (crushed)
Garlic - 1 inch (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp

Method:


Wash the mutton thoroughly.
Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
Saute everything for 2 minutes. Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel.
Open the vessel after every 10 minutes, saute and cover again.
After 30 minutes, start testing whether or not the mutton is cooked.
It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam pooris.

 

Ghost (meat) in Tomatoes

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 11:51:13

Ingredients

Mutton pieces- 500 gm
Oil - 2 tbsp (or not required at all)
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger - 1 inch (chopped)
Garlic paste - 1 tbsp
Green chilly - 2 (chopped)
Pepper - 10

Powdered masala:
Haldi powder- 1/2 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1/2 tsp

Tomato - 2 medium (chopped)
Chopped dhania patta - 1 tbsp.
Water - 400 ml
Salt - to taste

Method:


Put water in the pressure cooker.
Add mutton, onion, ginger, garlic, green chilly, pepper, powdered masalas, tomato, salt and 1 tbsp oil.
Pressure cook for 12 minutes after the first whistle on medium flame.
Let the pressure cooker cool on its own.
Heat 1tbsp oil (or more if you desire) in a karaahi.
Put jeera, dried red chilly and garam masala.
When jeera starts to splutter, add the whole content of the pressure cooker to the karaahi.
Saute for 3 minutes on high flame.
Cook for some more time till most of the water of mutton dish gets evaporated, or till you reach the desired consistency of water in the dish.
Put off the flame.
Garnish with chopped dhania patta.
Serve with rice or chapaatis.

 

Shaahi Jhinga Masaledaar

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 11:51:55

Ingredients

Prawn - 500 gm (outer covering removed)
Oil
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Chhotee ilaayachi - 2
Daalchini (cinnamon) - 1-inch thin strip

Tomato - 1 medium size (chopped or pureed)
Ginger Garlic paste - 1-heaped tbsp
Grated coconut - 1 tbsp
Cashewnut - 10

Special Paste:
Mustard seed - 1 tbsp
Posta daana (poppy seeds) - 1 tbsp
Cashewnut - 15
Almond - 10

Powdered masala:
Haldi powder- 2tsp
Jeera powder- 2 tsp
Dhania powder- 2 tsp
Red Chilly powder- 2tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
sugar - 1 tsp.
dhania patta - 1 bunch (chopped finely)
Desi ghee- 1 tbsp
warm water - 1/2 cup.

Method:


lean the prawn well, cut a small slit sideways and marinade it in half of the powdered masala (except garam masala and tandoori masaala) and salt for 2 hours.
Heat oil in the non stick frying pan, fry the cashewnut till light brown, then drain off oil, transfer cashewnut to a dry vessel.
Drain off the excess water from the marinated prawn, and fry the prawn for 5 minutes. Transfer prawns in a dry vessel.
Into the hot oil, put Jeera, mustard seeds, Tejpatta, dried red chilly and garam masala.
When the jeera begins to splutter, add onion... fry for 2 minutes, then add ginger garlic paste, and all the remaining powdered masalas and saute for 3 minutes.
Add the tomato, special paste, coconut, and sugar, salt and saute everything for 5 minutes on slow flame.
Add the fried prawns and water.
Cook on slow flame covered for 3 minutes.
Garnish with fried cashewnut and some dhania patta.
Serve warm with rice or garma garam chapaatis

 

Jhor Wala Mutton

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 11:52:30

Ingredients

Mutton pieces- 500 gm
Oil - 3/4 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
Chopped dhania patta - 1 tbsp.
Poppy seeds paste- 1 tbsp.

Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Boiling Water - 750 ml
Desi ghee- 1 tbsp

Method:


Wash the mutton thoroughly.
Heat oil in a pressure cooker, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger garlic paste and saute everything for 2 minutes.
Add powdered masalas (except garam masala powder), mutton, salt. Saute for 3 minutes.
Cover the pressure cooker lightly with a lid, and let the mutton cook for 5 minutes on medium flame.
Open the vessel, saute and put boiling water, garam masala powder, papaya, poppy seeds paste plus 1tbsp desi ghee.
Cover the pressure cooker with its lid.
Allow to pressure cook 12 minutes after the first whistle on medium flame.
Let the pressure cooker cool on its own and then open it.
Garnish with chopped dhania patta.
Serve warm with pulaao.

 

Mutton Kaleji (Liver) Fry

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 11:53:07

Ingredients

Mutton liver pieces- 500 gm
Oil - 8 tbsp
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
Chopped dhania patta - 1 tbsp.
Tomato - 1 medium (chopped)

Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1/2 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Desi ghee- 1 tbsp

Method:

Wash the mutton liver thoroughly.
Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger garlic paste and saute everything for 2 minutes.
Add powdered masalas (except garam masala powder), mutton liver, salt and tomato, saute for 3 minutes.
Cover the karaahi with a lid, and let the mutton liver cook for 5 minutes on slow flame.
Open the vessel, saute and put garam masala powder.
Cover the lid.
Allow to cook for 5 minutes on slow flame.
Garnish with chopped dhania patta.
Serve warm with garma garam pooris/ parathas/roti

 

Keema Matar (Keema Mutter)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 11:54:04

Ingredients

Minced goat meat - 500 gm. (for the NRIs who don't get goat's meat easily : Grind the Boneless chicken with oil, water and haldi. Then use the same process as for goat's meat keema.)
Matar (green peas) - 200 gm.
Oil
Salt - to taste

For keema:
Jeera - 1/2 tsp
Dried red chilly- 2 (chopped finely)
Onion - 2 medium size (chopped finely)
Ginger Garlic paste - 1 heaped tbsp
Dhania patta - 1 bunch (chopped)

Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Water - 1litre

For matar :
Jeera - 1/4 tsp
Haldi powder- 1/2 tsp
Red Chilly powder- 1/2 tsp

Method:

In a pressure cooker, heat oil.
Put jeera, tejpatta, dried red chilly in it.
When jeera begins to splutter, add onion to it and fry it till golden brown.
Add ginger garlic paste.
Saute for 2 minutes.
Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
Add keema to it and saute for 5 minutes. Add salt.
Pressure cook on high till the cooker whistles.
Then reduce flame and cook for 18 minutes.
Let the pressure cooker cool on its own.
Put oil in a karaahi.
Add jeera, when jeera begins to splutter, add matar.
Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
Let the matar cook on slow flame for 7 minutes.
Put off the flame.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
Put off the flame. Garnish with chopped dhania patta.
Serve with steaming rice or chapaatis.

 

Mutton Goli

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 11:54:36

Ingredients

Minced goat meat - 500 gm.
Egg - 2
Butter - 2tbsp

Ingredients for grinding with mutton:
Ginger - 1/2 inch
Dhania patta - 1 bunch
Ginger - 1 inch
Garlic flakes - 10
Green chilly - 3
Chhoti Elaichi - 2
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp

Method:

Grind the above written ingredients with keema (minced mutton).
In a marinating dish, transfer the above ground material.
Add egg, and butter. Marinate for 2 hours.
Make round balls of keema.
Heat oil in a frying pan and deep fry the keema goli till golden red.
Serve with onion rings, lemon pieces and tomato sauce.

 

Kadai Chicken

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 11:55:11

Ingredients

Chicken pieces- 500 gm. (boneless preferably)
Oil - 3/4 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:

Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
chopped dhania patta. - 1 tbsp.

Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Water - 1litre
Desi ghee- 1 tbsp

Method:


Wash the chicken thoroughly.
Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes.
Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel.
Open the vessel after every 10 minutes, saute and cover again.
After 30 minutes, start testing whether or not the mutton is cooked.
It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it.
Garnish with chopped dhania patta.
Add 1 tbsp desi ghee when chicken is cooked.
Serve warm with pulaao or garma garam pooris/ parathas/roti

 

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