Indian Recipes of the Year 2006

Malvani Chicken

Ingredients:

Desi chicken 1 kg
Onion 4
Coconut 1
Malvani masala 4 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Dry coconut grated 2 tbsp
Rice 1 tsp
Ginger 2 inch
Garlic cloves 6-8
Green chilly 2
Coriander leaves 1 tbsp
Oil 2 tbsp
Salt

 

How to make Malvani Chicken:

First make paste of ginger, garlic and green chilly.

Clean chicken and marinate with malvani masala,turmeric powder,and ground paste.keep aside for 30 min.

Cut 2 onions in slices and another 2 in fine pieces.

Grate coconut.

In a kadai, heat 1 tbsp oil and fry onion slices till brown.

Then add grated coconut and fry it till dark brown.

Add 1 tsp raw rice and dry coconut in it and mix well.

Make paste with sufficient water.

In a pan heat oil and fry the chicken till light brown.

Cover the pan for 4-5 min.on low flame.add little water.

Allow to cook.

Add salt.

Lastly pour grind coconut paste with garam masala powder.

Malvani chicken is ready. Garnish with coriander leaves.

4 comments November 24th, 2006

Masala Prawns Fry

Ingredients:

Big prawns 2 cups
Kashmiri mirchi powder 2 tsp
Turmeric powder 1/2 tsp
Ginger 2 inch
Garlic flakes 8-10
Rice flour 1 cup
Lemon juice 2 tsp
Oil to fry
Salt

 

How to make Masala Prawns Fry:

First clean the prawns.

Make the paste of ginger and garlic.

Now apply this paste to prawns along with kashmiri mirchi powder,turmeric powder,salt and lemon juice.

Keep aside for 1 hour.

After 1 hour deep prawns one by one in rice flour and fry in oil.

Masala prawns fry is ready.

September 15th, 2006

Methi Kabab

Ingredients:

Methi 1 bunch
Besan 2 cups
Rice flour 1 cup
Onion 2
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Dhania jeera powder 1 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 cup
Lemon juice 1 tsp
Chat masala 1 tsp
Oil
Salt

 

How to make Methi Kabab:

Clean methi leaves and coriander leaves.

Chopped onions,methi leaves and coriander leaves.

Add red chilly powder, dhania jeera powder,turmeric powder and ginger garlic paste.

Mix well. then add besan, rice flour,salt, lemon juice and chat masala.

Use little water. and fry kabab in oil till golden.

Serve with tomato ketchup.

October 15th, 2006

Methi Paratha

Ingredients:

Methi leaves 1 bunch
Besan 2 cups
Wheat flour 3 cups
Red chilly powder 1 tsp
Ginger garlic paste 1 tbsp
Oil 2 tbsp
Ghee 2 tbsp
Salt

 

How to make Methi Paratha:

First clean the methi.take only leaves.

Cut the methi leaves. Now in methi,add besan,wheat flour,red chilly powder, ginger garlic paste,oil and salt and make dough with sufficient water.

Make paratha and fry it both side with sufficient ghee.

September 9th, 2006

Milk Cake

Ingredients:

Milk 1 cup
Rawa 1 cup
Curd 1 cup
Sugar 1 cup
Ghee 2 tbsp
Baking powder 2 tsp
Elaichi powder 1/2 tsp
Kaju,kismis (optional) 2 tsp
Vanilla essence 1 tsp
Salt 1/4 tsp

 

How to make Milk Cake:

In a bowl,take rawa,milk,curd, sugar and ghee.

Mix well and keep aside for 1 hour.

After 1 hour add elaichi powder,kaju, kismis,salt,essence and baking powder.

Mix the mixture well.

Bake the mixture in oven for 40 to 45 min.

September 10th, 2006

Misal Pav

Ingredients:

Chavli 1 cup
Onion 4
Tomatoes 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Farsan 2 cups
Coriander leaves 1 tbsp
Grated coconut 1/2 cup
Oil 2 tsp
Lemon 1
Pav 4
Salt

 

How to make Misal Pav:

Wash chavli and pressure cook.

Give 4 whistles and keep aside.

Cut tomatoes,onions and coriander leaves.

In a pan take 2 tsp oil and fry 1/4th portion of chopped onion.

When onion is transparent add turmeric powder and red chilly powder.

Fry for one min.

Now pour boiled chavli with salt.

Cook chavli and add coconut.

Usal is now ready.

While serving in a plate take hot usal 2-3 tablespoons ,chopped tomato pieces.chopped onions,farsan and coriander leaves.

Add little salt and lemon juice.

Mix well.

Eat misal with pav

October 4th, 2006

Mix Salad

Ingredients:

Tomato 2-3
Carrot 1
Cucumber 2 small
Onion 2
Curd 1 cup
Green chilly 2-3
Chat masala 1 tsp
Coriander leaves 1 tbsp
Sugar 1/2 tsp
Salt

 

How to make Mix Salad:

Chop tomato,cucumber,onion,coriander leaves and green chilly.

Grate carrot.

Mix all vegetables in a bowl.

Add curd,chat masala,sugar and salt.

Mix well.

Salad is ready.

November 19th, 2006

Mutton Sukha

Ingredients:

Mutton 1 kg
Coconut grated 1/2
Onions 6
Garlic flakes 8-10
Dalchini sticks 4-5
Mutton masala 6 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Oil 5 tbsp
Salt

 

How to make Mutton Sukha:

First clean the mutton and make pieces.

Apply mutton masala,turmeric powder and garam masala powder.

Keep aside for 1 hour.

Cut 2 onions into slices and 4 onions into small pieces.

In a pan take 1 tbsp. oil and fry onion slices until golden.

then add dalchini sticks and grated coconut and fry for 2-3 min.

Make paste in mixture with little water and apply to marinated mutton.

In a another pan take 4 tbsp oil and add crushed garlic flakes and fry it till golden.
Add chopped onions and fry till get brown.

Pour marinated mutton and mix well. fry on high flame for 2-3 min.

If water is necessary then add little water but not too much.

When mutton is ready add salt and again cook for some time.

Mutton should be dry.

Garnish with coriander leaves.

Ready to eat with chapati or bhakri.

3 comments September 28th, 2006

My Little Brother – Vishu

Here is a pic of my little brother Vishwesh Lad a.k.a. Vishu, son of Mrs. Vaibhavi Lad. He was again and again asking me to put his photo on computer. Here it is:

Vishu

We were in Goa to attend my sister Pallavi’s wedding ceremony on 19th May 2006. At that time, I took this snap using my Sony Ericsson W800i mobile. I croped the image little to cut the date and time and reduced little image quality to cut down image size. Original size on disk was 64KB, now it’s only 32KB.

1 comment September 2nd, 2006

Non-veg Stuffed Karela

Ingredients:

Karela 4
Prawns 1 cup
Onions 3
Ginger 1 inch
Turmeric powder 1 tsp
Tamarind pulp 1 tsp
Garlic 5 pods
Cumin seeds 1 tsp
Cloves 6
Red chillies 4-5
Cinnamon 1 inch
Vinegar 2 tsp
Sugar 2 tsp
Carrots 2
French beans 10
Tomatoes 2
Potatoes 2
Oil
Salt

 

How to make Non-veg Stuffed Karela:

Clean and wash prawns.

Apply salt and keep aside.

Wash and scrape all karelas.

Boil with little salt.

Remove the seeds and keep aside.

Now make the paste of chillies, garlic, ginger, turmeric powder, 1 onion, cumin seeds,cinnamon, cloves and tamarind with vinegar.

Add sugar and salt.

Cut vegetables like carrots, French beans and potato into small pieces.

In a pan heat oil and add chopped onions and tomatoes and fry it slightly brown.

Add prawns and fry for 4-5 minutes on slow gas.

Add chopped vegetables and cook for another 4-5 minutes.

Now add ground masala .

Cook for few minutes.

Stuffing is ready.

Now stuff the karelas.

And keep on very low flame with little oil till brown.

Non-veg Stuffed Karela is ready.

August 23rd, 2006

Onion tomato uttappa

Ingredients:

Besan 2 cups
Rice flour 1 cup
Onion 2-3
Tomato 1
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Coriander leaves 1/2 cup
Salt

 

How to make Onion tomato uttappa:

First cut onions and tomato into small pieces.

Make batter of besan and rice flour.

Add onions and tomato pieces in above mixture.

Mix all the remaining ingredients in above mixture.

Make a batter.

Now make onion tomato uttappa on tawa with little oil.

September 18th, 2006

Palak Paneer

Ingredients:

Fresh palak puree (boiled) 2 cups
Green chillies 2
Onion 5
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Ginger garlic paste 2 tbsp
Tomatoes 2
Sugar 1/2 tsp
Paneer 100 gms
Lemon juice 1 tsp
Oil 4 tbsp
Salt

 

How to make Palak Paneer:

Cut the paneer into pieces.

In a pan take 4 tbsp oil.Add cumin seeds and green chillies.

Add chopped onions and saute it  till golden brown.

Add tomatoes and saute it  till golden brown.

Add ginger garlic paste.

Add red chilly powder,turmeric powder ,salt, sugar and water.

After 2-3 minutes add palak paste.

Lastly add lemon juice and paneer pieces.

August 21st, 2006

Palak Salad

Ingredients:

Palak leaves 8-10
Curd 1 cup
Garlic flakes 2
Cumin powder 1/2 tsp
Pepper powder 1/4 tsp
Green chillies 2
Oil 2 tbsp
Salt

 

How to make Palak Salad:

Clean and chop palak leaves.

Cut green chillies and crush garlic.

In a pan heat the oil. fry green chillies and garlic for 2 min.

Now add palak and fry in oil only for 1 min.remove from flame and allow it to cool.

In curd mix cumin powder, pepper powder and salt.

Now mix this mixture in palak and mix well.

Palak salad is ready.

September 12th, 2006

Panchamrut

Ingredients:

Green chillies 10-15
Coconut 1/2
Onion 1
Cashew nuts 8-10
Red chilly powder 1/2 tsp
Jaggery 1/2 cup
Tamarind pulp 2 tsp
Cumin seeds 1 tsp
Oil
Salt

 

How to make Panchamrut:

Cut green chillies into 2-3 pieces.and apply little salt.and keep aside for 10 min.

Fry onion and grated coconut in oil and make paste with cashew nuts in mixture.

In a pan take oil and add cumin seeds.

Now add green chillies and fry for 4-5 min in mid. flame.

Pour little water and allow to cook.

Add red chilly powder,and salt.

After 5 min. add jaggery and tamarind pulp.

Lastly add coconut paste and mix well.

Cook till gravy is not thick nor too dry.

September 17th, 2006

Paneer jalfrazie

Ingredients:

Paneer 200 gm
Tomato 4
Onion 4
Capsicum 2
Cumin seeds 1 tsp
Ginger 2 inch
Kashmiri red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Soya sauce 1 tsp
Oil 1 tbsp
Salt

 

How to make Paneer jalfrazie:

Cut paneer in 1 inch strips.and keep aside.

Cut ginger, onion,tomatoes and capsicum in slices.remove tomato seeds.

In a pan heat oil and add cumin seeds and ginger slices.

Add onion and saute it till golden brown.

Then add capsicum slices and again fry for 2-3 min.

Now add tomatoes and fry.

Add mirchi powder,haldi,vinegar,salt and soya sauce.

Cover the pan for 2 min.

Lastly add paneer pieces and mix well.

Paneer jalfrazie is ready.

November 5th, 2006

Pavachi bhaji

Ingredients:

Pav 6
Onion 2
Turmeric powder 1/2 tsp
Green chillies 2
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Coconut 1/2 cup
Coriander leaves 1 tbsp
Sugar 1/2 tsp
Oil 1 tbsp
Salt

 

How to make Pavachi bhaji:

Make small pieces of pav.

Chopped onions and green chillies.

In a pan take oil and fry mustard seeds and cumin seeds.

Add chopped green chillies and onions.

Fry for some time.add to this turmeric powder and salt.

Now add pieces of pav and mix well.

Cover the pan for some min.

Add grated coconut,sugar and chopped coriander leaves.

Again mix well and cover the pan for 2 min.

Remove from the gas.

October 22nd, 2006

Pineapple Sheera

Ingredients:

Rava 1 cup
Sugar 1 cup
Ghee 2 tbsp
Pineapple pieces 1 cup
Water 1 cup
Milk 1 cup
Kaju,kismis 1 tsp
Elaichi powder 1/2 tsp

 

How to make Pineapple Sheera:

First boil water and milk.

In a pan take 2 tbsp ghee and fry rava for 4-5 min.

Pour water and milk.

Now add sugar and keep on low flame for 2 min.

Lastly add pineapple pieces,kaju,kismis and elaichi powder.

Cover the pan for 2-3 min on low flame.

Pineapple sheera is ready.

September 5th, 2006

Pink Salad

Ingredients:

Beetroot 2
Curd 1 cup
Cumin powder 1 tsp
Green chilly 2
Coconut grated 1 tbsp
Sugar 1/4 tsp
Oil 1 tsp
Salt

 

How to make Pink Salad:

Cook beetroot in pressure cooker.then peel it and grate it.

In a pan take curd,salt,sugar,cumin powder and grated coconut.

Add grated beetroot.mix well.

In another pan heat oil and add chopped green chillies.remove from the gas.

Pour all ingredients in and mix well.

Pink salad is ready.

September 30th, 2006

Plain dosa

Ingredients:

Raw rice 3 cups
Urad dal 1 cup
Methi seeds 5-6
Butter or oil
Salt

 

How to make Plain dosa:

Wash rice,urad dal and methi seeds and soak in a water for at least 4 hours.

Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours.

Add salt and mix well.

Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little salt water.

Pour 2 tbsp of batter and spread clockwise and cook on one side.

Pour a little butter or oil along the edges while cooking.

When crispy fold and remove from the tava.

Serve hot with coconut chutney or tomato ketchup.

October 17th, 2006

Pomfret Fish Curry

Ingredients:

Pomfret fish pieces 6-8
Coconut 1/2
Onion 1
Red kashmiri mirchi 4
Coriander seeds 1 tsp
Methi seeds 6-8
Peppercorns 4
Turmeric powder 1/2 tsp
Tirphal (optional) 4
Kokum 4
Oil 2 tsp
Salt

 

How to make Pomfret Fish Curry:

First clean the fish, apply salt and keep aside for 30 min.

Grate coconut and add 1/2 onion,red mirchi,coriander seeds,methi seeds, pepper corns,tirphal(optional) and turmeric powder and grind fine paste in a mixture with little water.

After 30 min wash fish cleanly.

In a pan heat oil and add finely chopped onion saute it till brown.

Now pour the grind masala and stir continuously.

Add salt and kokum in above mixture

Allow to boil then add fish pieces.

Keep on low flame for 2-3 min.

Pomfret fish curry is ready.

Serve with hot rice and enjoy.

1 comment November 29th, 2006


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