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Chingri Macher Malaicurry

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:04:36

Ingredients for Cooking:

1/2 kg of Jumbo Prawns or Tiger Prawns deshelled (available as frozen also)
1/2 of Grated Coconut (Mixed with 1 cup of water grinded in the mixie for Milk) or 1 cup of Coconut milk
All whole Garmasala (2 Cloves, 2 Cardamom, 2 Cinnamon)
1 tsp Turmeric Powder
1 tsp Salt.
2-3 Bay Leaves.
3-4 tbsp Dhara Mustard Oil.

Make smooth paste with little water:
1 tsp Jeera
1 piece of Ginger
1 tsp of Dhania (Coriander seeds)
2-4 Red Chillies.

Methods Of Cooking:


Clean the prawns well (take the head of the prawns) and pat it dry
Rub it with salt and turmeric, keep it aside.
Heat the oil in the kadai First add 1 tsp for caramalising.
Put the bay leaves, and add 1 tsp jeera to splutter
Add the prawns and saute it.
Put the masalas into it along with salt to taste and 1/2 tsp salt.
Fry it with the prawns in slow flame
Add coconut milk into it and leave it for sometime.
Serve hot with Rice.
Always simmer the recipe for sometime than serve it.

 

Sol Macher Rossa

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:05:16

Sol is called as chatti or Marrel in southIndia, its very tasty.

Ingredients for Cooking:

1 kg of Sol Fish cut made good pieces and cleaned properly.
2 tbsp of Onion paste
1 tbsp of Garlic and Ginger paste.
Whole Garam Masalas to make fine paste.
1 tsp of salt and Turmeric powder for Marination.
4-5 tbsp of Mustard Oil.
Coriander 1/2 bunch for garnishing.

Methods of Cooking:


Marinate the fish pieces after its cleaned and dried properly.
Heat 2 tbsp oil in kadai (try in non stick pan)
Fry the fish pieces very lightly.
Keep it aside.
Add 2 more tbsp oil in kadai and fry the masalas till it leaves oil on slow flame added with 1 teaspoon of salt and turmeric powder.
Put 1 cup of hot water as soon as it starts boiling put the fish pieces in it.
Simmer it in slow flame
Add garam masala powder into it.
Serve the fish curry garnished with coriander leaves.
This recipe should be enjoyed not very hot slight warm with rice.

 

Telapia Macher Jhaal

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:05:51

This fish is common everywhere. I am sending its recipe so that people stays abroad can enjoy it.
This Fish is available at USA also but not aware of name. Its available in India.

Ingredients for Cooking:

1 kg of Fish Per fish may weigh of 200gm or One big fish might weigh 1/2 kg even (Its better to buy small ones weighing 200gms.)
1/2 bunch of Coriander leaves for garnishing.
1 medium sized Onion to be finely chopped.
1 Tbsp Salt
1 Tbsp of Turmeric Powder.
100gms of Mustard Oil.


Grind with little water
3-4 tbsp of Mustard seeds
2-4 cloves of Garlic
4-5 Green chillies
Methods of Cooking:


Wash the fish thoroughly and pat it dry (which is already cut from the market)
Marinate with 1 teaspoon of salt and turmeric powder.
Heat the kadai with 2-3 tbsp mustard oil.
Fry the fishes once the kadai is heated properly.
Saute the fishes and keep it aside.
Put the rest oil and fry the chopped onions till the onion pieces becomes pink.
Put the grinded masala into it and slow the gas flame
Add 1 cup of water into it.
When it start boiling put the saute fishes into it and boil for sometime.
After the gravy gets thickened , simmer it for sometime with covered lid
Garnish it with fresh chopped coriander leaves.
Serve it with Rice.

 

Muri Ghonto

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:06:25

Its special Dish and made out of Head of Rahu Or Katla fishes Generally ,but Head of Other Fishes can also be used.

Ingredients for Cooking:

1 Big Size of Fish Head needed to be cut into pieces.
50gms of Raw Rice or Poha can be also used.
1 tbsp of Garlic paste
1 tbsp Onion Paste
1 tsp of Ginger Paste,Chillie paste
4-5 Bay Leaves
1 tsp of Cinnamon,cloves and Cardamom( grinded together) paste.
4-5 Tablespoon of Mustard Oil.
2-3 Medium sized potatoes to be peeled off and cut into pieces.
Method of Cooking:


Clean the fish head pat it dry rub it into 1 tsp of salt and turmeric powder.
Heat the kadai.
add the oil in it fry the fish heads, keep it aside.
Fry the potatoes in it and also the 50n gms of washed raw rice
Add the rest masalas
Can also add 1 tsp of dhania powder in it except the garam masala.
Fry it in slow flame till the oil leaves the masala.
Put 2 cups of hot water and let it start boiling as soon as the rice is boiled with the potatoes in it
Put the fried head and add 1 cup of water
Keep it with covered lid for sometime on slow flame till the head becomes soft.
Add garam masala in it and simmer it for sometime.
Serve it with rice.

 

Murgi Manshor Patla Jhol

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:07:01

Ingredients for Cooking:

1 kg of if possible fresh chicken
4 Chopped Onions
1 tbsp Garlic paste-ginger paste
1 tbsp chilli powder or paste ( its according to one's taste).
whole Garam Masala (2 Cardamoms, 2 cloves, 2 cinamom sticks small one)
2 Medium sized Potatoes peeled off and cut into 8 pieces.
1 tbsp of Turmeric powder
1 tsp of Salt.
1 Finely chopped Medium sized Tomato.
3-4 Tablespoon of Mustard Oil
Methods of Cooking:


Cut the chicken into small pieces or medium pieces according to one's liking
Clean it and strain the water.
Pat it dry and marinate with 1tsp of salt and turmeric along with all the masalas except chopped onions.
Heat the kadai or pressure cooker
Add the oil in it
Fry the potatoes pieces with 1 tsp of salt and turmeric powder
Add the onions fry till pink in colour.
Add the chicken which was already marinated with masalas.
If pressure cooker is used than there is no need of adding water
Add the chopped tomatoes and pressure cook it for 5 minutes.
Open the lid if water is required it can be added but 1cup of hot water ( cold water should not be added).
Again cook it for sometime at least 10 minutes till 1 whistle comes.
Simmer it for sometime and serve it with rice.
This process can be made with mutton also. Mutton needs 3-4 whistles and it takes time for cooking.

 

Mangsor Keemar Tarkari

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:07:36

Ingredients for Cooking:

1/2 kg of Minced Mutton
Soak into 1/2 cup water for 1 hour:
25 gms of Currants
25gms of Dates (dry and chopped)

1 tsp Ginger Garlic paste
1 tsp of Onion paste
1 tsp of Garam Masala
1 tsp of Red Chilly paste
1 Tsp of Garam Masala Powder
1 medium sized potatoes should be cut into small pieces.
100 gms of Fresh Green peas.
50 gms of Mustard Oil or any edible Oil.
2 Medium sized Chopped Onions
2 Small tomatoes cut into pieces.


Methods of Cooking:

Heat the oil in kadai
Add the chopped onions and fry till brown in colour.
Add the minced mutton and fry for 5 minutes
add the masalas into it except garam masals
Add the currants, dates and also green peas and fry it on slow flame till 1/2 hr pouring 1 cup of hot water to boil the mutton.
Cover it with the lid
After the mutton is cooked add garam masala powder
Simmer it for 10 minutes.
Serve hot with rice.

 

Kaju Aar Posto Diye Mangso

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:08:11

Ingredients for Cooking:

1kg of Boneless Mutton ( Cut into small pieces), cleaned and washed thoroughly pat it dry till the water drains out.
3-4 tbsp of Refined Oil for frying
Whole Garam Masalas ( 2 Cardamoms,2 cinnamon 4-5 Cloves) not to be grinded.
1 tbsp of salt.

Grind into smooth paste:
50 gms of Kaju (Cashew nuts)
50 gms of Khus Khus or Posto,
4-5 cloves of Garlic
7-8 Green Chillies
1small Chopped Onion
1/4 cup of Curd

Methods of Cooking:

Marinate the mutton pieces with 1 tbsp and grinded masalas for 2 hrs.
Heat 4-5 tbsp of oil in the kadai or pressure cooker
Add the whole garam masalas to crackle then marinated mutton and fry it on slow flame till 10 minutes.
As soon as the water starts leaving the oil
Cover it with lid for another 15 minutes or cover the lid of pressure cooker and wait for 2-3 whistles.
Simmer it for sometime
Serve it with hot rice.
Even if somebody wants to garnish it can be garnished with currants also

 

Dahi Diye Mangso

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:08:43

Ingredients for Cooking:

1 kg of Mutton with bone cut into small pieces. It should be cleaned and washed properly so that the water drains out from the mutton and marinated with 1 tbsp salt and 100 gms of beaten Curd for 1 hr.
50gms of Ghee
whole Garam Masalas ( 2 Cardamoms,2 cinnamon 4-5 Cloves) not to be grinded.
2-3 bay Leaves.
100gms of Beaten Curd




Chop:
5-6 Cloves of Garlic
2 Medium Sized chopped Onions
1 piece of Ginger
7-8 Green Chillies

. Methods of Cooking:

Heat The kadai or pressure cooker
Add the ghee and fry the bay leaves
Add the chopped masalas along with whole garam masala till golden brown.
Add the marinated mutton and saute it on slow flame till 5 minutes
Cook it for 15 minutes or 20 minutes with covered lid till the mutton boils in kadai or if its cooked in pressure cooker One has to wait for 2 whistles.
Simmer it for sometime and serve it with rice.

 

Tomato Aar Dhone Pata Diye Mangso

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:09:23

Ingredients for Cooking:

1 kg of Boneless Mutton cut into small pieces.
4 Chopped Onions
1 tbsp of Ginger Garlic Paste which is always readily available in the market.
1 tbsp of Salt and One teaspoon of Turmeric powder.
1 cup of Tomatoes paste .
1 Big Bunch of Corriander Leaves nicely ,thoroughly washed and grinded with 8-9 Green Chillies.
4-5 Tbsp of Mustard Oil or any Refined Oil.


Methods of Cooking:

Boil the mutton with the said amount of salt and turmeric powder and 1 cup of water in the pressure cooker
Wait for 1 whistle only , it should be half boiled.
Heat the oil in the kadai
Fry the chopped onions till golden brown
Add the half boiled mutton without the water
Add tomato puree or paste with ginger garlic paste.
Fry till the oil leaves the masalas,
As soon the mutton is boiled add the corriander paste where the green chillies are already there, till 5-10 minutes on low flame.
Serve it with rice.

 

Dahi Murgi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:09:56

Ingredients for Cooking:

1 kg of Chicken nicely cut into good pieces.
1 cup of Good Thick Sour Curd( 200gms)
1 Tbsp of Ginger Garlic Paste
1 Tbsp of Green chillies Paste.
1 Tbsp of Garam Masala Powder
1/2 Bunch of Coriander Leaves to be chopped fine.
1 Tbsp of Salt.
2 Tbsp of Any edible oil
2 Medium Sized Onion to be chopped finely.

Methods Of Cooking

Marinate the chicken with salt and curd for at least 1 hr.
Heat the oil in non stick kadai and fry the chopped onions till golden fry.
Add the masala paste except the garam masala in it and fry it till the oil leaves the masala.
Add the marinated chicken in it and fry it on slow flame covered with lid at least for ten minutes.
Put the garam masala powder in it and shimmer it for sometime and garnish it with coriander leaves.

 

Parse Macher kalo jeerer Jhol

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:10:34

Ingredients

Parse fish (it should weigh atleast 10 nos in one kg.). Clean it
1 tsp Kalajeera
5-6 hot green chillies to be slitted from the middle.
Salt and Turmeric for taste and colour.
200 gms Mustard Oil

Method:


Clean the fish which are already cut from the market and rub it with 1/2 teaspoon of turmeric and salt.
Heat 2 tbsp oil in the kadai and fry the fish .( Always remember fry the fish only when the smoke comes out).
Keep the fish aside.
Put 2 tsp oil in kadai and put the kalajeera along with slitted green chillies and 1 tsp salt.
Put one cup of hot water in it and let it boil.
Put the fried fish in it and slow the gas flame always whenever the fishes are kept for boiling.
Now when its done serve it with rice.

 

Jhinge Diye Morula Macher Jhal

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:11:11

Ingredients

1/2 kg Marula Fish (This is a small fish but very tasty and bit difficult for cleaning)
250 gms Jhinge (Prawns) It should be peeled and cut into long pieces at least 1 inches.
Salt and turmeric for taste and colour.
1 Onion, chopped finely
5-6 slitted green chillies.
1 small bunch of Coriander leaves.
100 gms of Mustard oil

Method:


Clean the fish and keep it marinated by 1/2 tsp turmeric powder and 1/2 tsp salt.
Heat the oil in the kadai put 1 tsp of kala jeera to splutter and saute the jhinge with bit of salt and turmeric (1 pinch).
Put the fish in it and saute it in slow flame
Put 1/2 cup of hot water and let it boil .
Garnish it with coriander leaves and simmer it for sometime
Serve it with Rice.

 

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