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Indian recipes
Indian food is rich in spices with medicinal value, Indians believe in complete meal, which consist of varieties, and are very nutritious, though spices should be kept in moderation to avoid any harm. Indian cuisine is one of the finest cuisines in the world, Even a single dish could be prepared in various ways due to existence of different religions and climate within the country.
Indian Cooking represents India's rich culture and values, and reflects the heritage. |
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BREADS
besan roti
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3 Cups Besan / Gram Flour
1 Onion 2 Green Chillies Coriander leaves 1/2 teaspoon Carom seeds Butter / Ghee Water |
Mix besan, finely chopped onions, chilies, coriander and carom seeds, add water to form a dough. Divide the dough in portions and flatten them out using rolling pin. Cook the rotis on tawa, Apply butter or ghee on rotis and serve hot.
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mixed vegetable paratha
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1-1/2 cup whole wheat flour
1 potato, boiled, peeled and grated 1 carrot peeled and grated 50g Paneer grated 1 sliced Onion 1 teaspoon garlic paste 1 teaspoon ginger paste 1 teaspoon green chilli paste 1 tablespoon crushed peas 1 tablespoon cabbage shredded 2 teaspoon garam masala Oil Salt to taste Water |
Mix all the ingredients together and bind a dough. Divide into 8 equal parts, roll each one of them into 1" thick rounds. Shallow fry with little oil until both sides are cooked.
Serve with pickle or curd. |
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bhatura
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200 gram Flour
1/2 Cup Yogurt 1/2 teaspoon salt 1/2 teaspoon baking powder Oil for deep frying |
Sift flour, baking powder, and salt into a bowl. Slowly add the yogurt and gather the flour together to form a soft dough, Knead lightly and set aside to rest for at least 15 minutes.
Put the oil on to heat. Meanwhile divide the dough into eight portions, now take one of these portions of dough and form into a ball, flatten the ball, dust well, and roll out into a 7-8 inch round. Now slide the bhatura carefully into the hot oil, it will rise to the surface in seconds. Deep fry bhatura until golden brown. |
Makki di roti
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2 Cup Makki ka atta / Cornmeal
1/4 Cup whole wheat flower Butter / ghee for frying salt to taste Water |
Knead a firm dough with all the ingredients. divide the dough in equal portions and form a ball. Wet your hand with a little water and flatten each portion on a wet polythene sheet.
Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some butter / ghee over the surface. Turn the roti and apply butter / ghee the other side also and cook till crunchy and light golden brown. Serve hot with sarson ka saag. |
MINt / pudina puri
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250 gram Flour
1/2 cup fresh Mint Salt to taste Ghee / clarified butter |
Grind Pudina. Now make a dough of flour by adding the grinded pudina, salt and 1 spoon ghee. Make small balls of the dough and roll each into small puris. Deep fry puris in Ghee. Fry until golden brown and serve hot.
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snacks
Daliya Upma
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1 cup daliya
1/2 cup mixed vegetables finely chopped salt to taste A pinch of turmeric powderr 4-5 cashew nuts 4-5 raisins 1/4 cup corn pods 1 tablespoon grated ginger 1 tablespoon coriander leaves 2 green chillies 1 teaspoon oil 1/2 teaspoon cumin seeds A pinch of Asafoetida 1 teaspoon coriander powder 2 cups water |
Heat oil in a pan. Add cumin seeds and let them crackle, then add cashew nuts, raisins and ginger. Add daliya and roast it for 5 minutes. Add all ingredients except water and coriander leaves. Cook for 2 minutes. Add water and pressure cook for 3 whistles or 20 minutes. serve garnished with coriander leaves.
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Bhel puri
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2 cups puffed rice
1 cup cooked chickpeas 2 medium potatoes, cooked, peeled and cubed 1 small onion, finely chopped 2 oz. crushed potato chips 2 oz. salted peanuts 1 tbsp. tomato sauce 1/2 tsp. salt or to taste. |
Mix the puffed rice, chickpeas, potatoes, onions
and peanuts. Add tomato sauce, mix well and then sprinkle salt and the potato chips. The mixture must be made immediately before serving, or the puffed rice will turn soggy. |
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poha
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2 cups poha
2 cups water 1 potato, Boiled 1 onion, chopped 1/4 cup Peanuts 1/2 teaspoon turmeric 1/2 teaspoon mustard seeds Lemon juice, to taste Salt and pepper Oil Coriander leaves |
Soak poha in water and set aside.
Heat oil in a pan. Add mustard seeds, onion, potato and peanuts, and cook for 5 minutes. Drain off any excess water from the soaked poha. Add the turmeric in poha and mix with the potato, onion mixture. Add salt, pepper and lemon juice to your taste. Garnish with Coriander leaves. |
papdi chaat
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10-15 Papdi
2 Boiled potatoes, boiled & sliced 1/2 cup Onions, finely chopped 1/2 cup Tomato, chopped 1 teaspoon Chaat masala 1 teaspoon Cumin Powder 1/2 teaspoon Red chilli powder 1/2 cup Sev 1 cup Yogurt (Curd), beaten Green Chutney as per taste Tamarind Chutney as per taste Coriander Leaves Salt |
Mix all the vegetables with papdi, now sprinkle all the spices, pour chutneys as required. Mix salt in yogurt and pour the mixture, now sprinkle the sev. Your papdi chaat is ready to serve.
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dahi vada
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1/2 Cup Urad Dal
1/2 cup Moong Dal 1 Cup Yogurt Cumin Powder as per taste Paprika as per taste Salt as per taste Oil for frying |
Soak Dals in water for 4 hours or overnight. Now blend in blender at medium speed with minimum amount of water required to form a paste.
Add Salt as per taste. Now heat oil for deep frying. Now drop the batter in oil in shapes of Balls with the help of a large spoon and fry until golden brown. And then drop in water and let it soak till ready to serve. Now beat yogurt and add cumin powder, salt and paprika. Now squeeze out the water from the vada, and in yogurt mixture. can be served immediately. |
vegetables
Vegetable Kurma
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2 cups Vegetables (as per choice eg. beans, carrots etc)
2 Onions cut length-wise 2 Green chilies cut length-wise 1 teaspoon Coriander powder Salt to taste one pinch Turmeric powder 1/2 Cinnamon stick 2 Cloves 2 Cardamom 2 tablespoons Coconut paste 1teaspoon Khus-Khus (poppy seeds) 3 cloves Garlic 1/2 teaspoon Ginger & Garlic paste. |
Heat oil in a vessel.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). Add turmeric and coriander powder and cook for few minutes. Add coconut paste, khus-khus, salt and wait until cooked. (note: Cook on low heat.) |
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Green Pepper Curry
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2 Green bell Pepper
1/4 teaspoon Chili powder 1/4 teaspoon Turmeric powder 1/2 teaspoon Dhania powder 1 teaspoon Khus Khus (poppy seeds) 1 small bunch Fresh Coriander leaves 2 small Tomatoes 2 Onions 2 tablespoons Oil Salt to taste |
Cut the green peppers, onion and tomatoes lengthwise.
Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds. Heat oil and add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and grind Masala. Add coriander leaves. Cook on low heat (takes around 15 minutes to cook) |
Paneer bhurji
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1/2 kg Paneer (Cottage Cheese)
2 Onions 1 Tomato 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/2 teaspoon Cumin seeds 2 tablespoon Oil Salt to taste Coriander leaves for garnishing |
Mash Paneer, and chop onions and tomato finely. Now heat oil in a pan. Add cumin seeds and onions and fry till golden brown. Add tomatoes, chili powder and turmeric powder, Paneer and salt.
Cook for five minutes. Garnish with coriander leaves. |
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Cauliflower & Potato / Aloo GObhi
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1/2 Kg Cauliflower florets
2 Onions 2 Potatoes 1 Tomato 1 teaspoon Ginger Paste 1 teaspoon Garlic Paste 1 teaspoon turmeric 1 teaspoon Chili Powder Salt to taste 1 Tablespoon Oil Coriander leaves for garnishing |
Chop Onion, tomatoes and Potatoes. Heat oil in a pan.and fry Onions, add tomatoes, Ginger and garlic paste, turmeric powder, chilli powder and cook for 5 minutes. Now add potatoes, Cauliflower florets and salt. Mix well and add 1/2 cup water.
Now cover and cook on low flame for 15 minutes or until cooked. Garnish with coriander leaves. |
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sarso da saag
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1/2 kg Mustard Leaves
200gms Bathuwa 200gms Spinach 1 Tablespoon Maize Flour Pinch of Sugar 3 Garlic Cloves Pinch of Asafoetida 1 inch Ginger piece 1 Onion chopped 2 Green Chilies 1 teaspoon red chili powder Pinch of turmeric powder Salt to taste 2 Tablespoon Ghee |
Clean and wash mustard, spinach and bathuwa. Chop the leaves finely.
Chop ginger, garlic cloves and green chilies, and pressure cook them. When cool grind it to a smooth paste. Heat ghee, add asafoetida and onions and fry, then add salt and turmeric powder. Now add the paste of the leaves and cook for few minutes on medium flame. Add maize flour, red chili powder, sugar and mix well, cook for 2-3 minutes. Serve hot with makki ki roti. |
Desserts
Kheer
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1/2 Cup Rice
4 Cups Milk 2 cups Sugar/ as per taste Raisins Cardamoms Almonds |
Soak rice in water for half an hour. Now boil milk and add rice and simmer for 1 hour or until rice is cooked, keep stirring in between.
When it becomes thick and creamy add sugar and stir well and cook for 5 minutes, remove from heat and add raisins, cardamom seeds and shredded almonds. |
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Kalakand
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2 cups milk
1 cup cottage cheese / Paneer 1/2 cup sugar |
Boil milk in a saucepan until it reduces to half. Add cottage cheese and sugar and mix
well till it attains a semi solid consistency. Preheat the oven. Transfer the mixture to a square shaped baking dish and bake at 425F for 10 minutes. Let stand in the oven for half and hour. Cut into squares and serve. |
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suji ka halwa / semolina pudding
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½ Cup Suji
½ Cup Sugar ½ Cup Ghee 1-1/2 Cup Water 4-5 Sliced Almonds or as desired 8-10 Raisins or as desired |
1. Boil sugar and water together for 5 minutes.
2. Take another Pan and heat ghee, add suji and stir on low heat until mixture becomes light. Brown in color and ghee leaves the side of the pan but be cautious to not burn it. 3. Add the syrup (made of sugar and water) and stir briskly until it is absorbed in the semolina / suji. 4. Mix in almonds, and raisins. 5. Serve hot. |
rice flour pudding
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1/2 Cup Rice Flour
4 Cups Milk 3/4 Cup Sugar 5-6 drops of Rose Water 1/2 Cup Almonds sliced Pistachio nuts as desired Any other dry fruit is optional |
Put Milk in a pan on medium heat, add rice flour and mix continuously until smooth. Cook for around 20 minutes until the consistency becomes like cream and keep stirring regularly. Now add sugar and mix well. Now remove from heat and add the nuts, rose water and pistachios. Let it cool in refrigerator before serving.
You can add fruits for garnishing (optional). |
CHUTNEY / RAITA / SIDE DISHES
Banana Grape Raita
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1-1/2 cup yoghurt
75 gms seedless grapes 1/2 cup shelled walnuts 2 bananas 1 teaspoon sugar 1 teaspoon cumin powder roasted cumin seeds and paprika for garnishing salt to taste |
Place the yoghurt in a chilled bowl and add the grapes and walnuts. Add sliced bananas, sugar, salt and cumin powder and gently mix together. Garnish with cumin seeds and paprika.
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Mango Chutney
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1/4 cup refined oil
1 teaspoon mustard seeds 1/2 teaspoon turmeric powder 1 1/2 kg. raw mango 1/2 teaspoon salt 1 cup water, 5 cups sugar |
Cut the mangoes into small pieces. Keep them aside. Heat
the oil in a pan. Sprinkle the mustard seeds into the oil. Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan. Stir them thoroughly and add the water. Allow the whole thing to come to a boil. Add sugar to it and continue boiling. The chutney will be thickening. In the process continuous stirring is a must. When the chutney becomes thick remove the pan from burner. Let it cool to normal temperature. Refrigerate and serve cold. |
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