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PARATHA

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:14:45

Ingredients:
------------
1 c Whole wheat flour
Ghee
Water

Method:
-------
Make chappati dough. Divide into 6 parts and make balls. Flatten and
roll each.

Spread ghee over them and fold. Roll again.

Heat the paratha on a griddle like you would a chappati, but spread some
ghee over the top side. Turn and spread ghee on the other side. Fry
until the bottom is crisp and golden, then turn and fry the remaining
side.

Repeat with all six.

Serve at once, since they lose crispness if stored.


STUFFED PARATHAS
================

Make dough for regular chappati's.

Fillings:
---------
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.

Method:
-------
Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as for parathas.

 

PAKORAS (SAVORY FRITTERS)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:15:28

Ingredients:
------------

Batter:
-------
1/2 c Besan
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

Vegetables:
-----------
1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method:
-------
In a bowl put the besan and half the water, and stir until it becomes a
thick batter. Beat hard for 5 minutes. gradually add the rest of the
water, and leave to swell for 30 minutes. Add salt, pepper and Garam
Masala and beat again.

Wash peel and slice the onion and potatoes. Wash and pat dry the
spinach leaves.

Heat oil until smoking hot, dip the vegetables in the batter and deep
fry until golden brown.

Serve hot.

 

DAHI VADA (SAVORY BALLS IN YOGURT)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:16:03

Ingredients:
------------
1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk

Method:
-------
Clean dal, wash and soak in water for 4 hours. Blend in blender at
medium speed using the minimum amount of water required to keep paste
moving freely. Add salt and start heating oil.

Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry
until golden brown. Drop in water. Let it soak till ready to serve.

Beat yogurt with milk. Add spice according to taste. Squeeze out water
from the vada and add yogurt. Serve.

 

GOBI ALOO (CAULIFLOWER AND POTATOES)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:16:39

This recipe livens up ordinary cauliflower and potatoes into something
quite different. The recipe shown here has spices that are not
necessary (like cloves and cardamom) or at least that's not how mom made
it at home, however it adds a nice touch.

Ingredients:
------------
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil

Method:
-------
Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn off the heat and let them stand in
the water.

Cut the cauliflower into small bite sized pieces (roughly 1" cubes),
throwing away most of the stem pieces. Wash and drain in a collander.

While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.

Mix around for a while and then add onions. Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric).

Put the cauliflower in the skillet and fry in the oil and spices for 2
minutes. While the cauliflower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.

Continue stirring the vegetables under medium heat for another couple of
minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet
and let cook for 5 minutes.

Check tenderness of vegetables. If they are still too hard, add another
1/4 cup of water and cover again for 5 minutes.

 

VEGETABLE KURMA

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:17:16

Ingredients:
------------
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger

Method:
-------
Put a reasonable sized vessel on the range and heat oil. Add cinnamon,
cloves and cardamom and fry for 2-3 minutes. Add onions and green
chilies and fry till onions turn brown. Add garlic + ginger paste and
fry for a minute or so. Add vegetables and fry for about 3 minutes.
Add Water (about a cup or two). Let the vegetables + turmeric powder
cook.

If you are using canned or frozen vegetables skip the above step.

Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)

 

OKRA INDIAN STYLE (BHINDI)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:18:09

(Serves 6)

Ingredients:
------------
1 lb okra
2 small Onions
2 small Tomatoes
1/4 t Turmeric
to taste Salt
Red pepper (optional)
Oil for frying

Method:
-------
Wash the okra and dry it thoroughly. Cut off the heads and cut into
small circles. Chop the onions and tomatoes separately. Deep fry the
okra until very brown. Remove from heat and set aside. Pour out some
oil.

Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes.

Cover and bake at 250 deg F for 15 minutes.

 

MATTAR PANEER (PEAS AND CHEESE)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:18:42

Ingredients:
------------
2 Onions
2 Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube Ginger
1/4 t Turmeric
to taste Salt
to taste Pepper
1/2 t Garam Masala
2 c Water

Method:
-------
Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic,
ginger, and tomatoes. Season and add turmeric. Add peas and paneer.

 

CAULIFLOWER AND POTATOES (ALOO GOBI)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:19:22

Ingredients:
------------
1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala

Method:
-------
Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and
spices. Break the cauliflower in flowerettes and cut the potatoes into
cubes (8 pieces each). Add both to Masala and lower heat to simmer.
Cover the pot until the cauliflower and potatoes are coated.

 

CURRIED EGGPLANT (BHARTHA)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:19:52

(Serves 4 to 6)

Ingredients:
------------
2 lb Eggplant
4 medium Tomatoes
3 t Fresh chopped coriander
1/2 c Ghee
1/2 c Finely chopped onion

Method:
-------
Preheat oven to 450 deg F. Bake in the middle level of the oven for 1
hour or until very tender. While they are still warm, peel and crush
the eggplants.

Heat oil and fry onions until soft and clear. Do not brown. Add the
tomatoes and fry for 2 minutes. Add the eggplant and stir until almost
all liquid disappears and the mixture leaves the side. Place into a
bowl, sprinkle on coriander and serve at once.

 

CURRIED MUSHROOMS

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:20:20

Ingredients:
------------
1/2 lb Mushrooms
1 large Onion
1/4 t Turmeric
to taste Salt
to taste Chili
2 large Tomatoes
Oil

Method:
-------
Wash and finely slice mushrooms. Slice onion fine. Heat oil and add
turmeric and onions. Fry until soft. Add the sliced tomatoes and cook
for 3 minutes, stirring all the time. Add the mushrooms, cover and
simmer for 15-20 minutes. Remove cover and dry out all the water.
Serve hot.

 

SOUTH INDIAN PULLAV (RICE)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:21:14

Ingredients:
------------
1 c Rice (Preferably Basmathi rice)
1/3 c Tomato puree
1 large Onion
1 c Vegetables (preferably peas and carrots)
1/4-1/2 tsp Coriander powder
(also called dhania powder)
1/8-1/4 tsp Garlic powder or
1 1/2 cloves garlic
1/8-1/4 tsp Ginger powder
1/4" piece Ginger
1/8-1/4 tsp Chili powder
1 Green chili cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
1/4" stick or 1/8 tsp powder Cinnamon
1 Bay leaf
1 tsp Salt
1 tsp Coriander leaves (if needed)

Method:
-------
Clean the rice with water and set aside. Cut the onions length wise.
Fry the onions and cardamom in butter for about 4 minutes. If you are
using green chili, then add the chili. Add bay leaf, cloves, cinnamon
and fry until the onions turn golden brown (This will probably take
another 4-5 minutes). Add the garlic and ginger paste (preferably
prepared from fresh ginger and garlic). Add dhania powder and chili
powder (if green chili was not added before). Add the tomato paste and
one cup of water (you have to experiment with the quantity of water
needed. I found 1- 1/2 cups to be optimal) and bring the mixture to
boil. Add the vegetables, rice and salt. If you like coconut, add 1/4
cup of coconut flakes.

Reduce the flame and cover the vessel. After about 4 minutes, stir the
mixture. Cover the lid again and wait until cooked (might take about
10-15 minutes). Sprinkle on the coriander leaves in the end.

 

SAFFRON RICE (KESAR CHAWAL)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:21:46

Ingredients:
------------
2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 T Cumin seed
4 Cloves
2 t Salt

Method:
-------
Soak saffron in hot water. Wash and soak rice in 3 c water (optional).
Heat ghee and fry onions and then remove and keep aside. Add cinnamon,
cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the
bay leaves and 1/2 the onions. Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water
evaporates and the grains of rice are coated with oil. Add the water
and bring to a boil. Add saffron and its water and pressure cook at 15
psi. Remove from the heat and allow the pressure to drop by itself.

 

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