Indian Recipes of the Year 2006

Prawns Biryani

Ingredients:

Basmati rice  3 cups
Prawn 2 cups
Green peas    1cup
Onions  5
Tomato 2-3
Ginger garlic paste  2 tbsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Dhania jeera powder 2 tsp
Garam masala powder 1 tsp
Lemon juice  2 tsp
Tejpatta  2
Cinnamon   2
Cloves   2
Cardamom  2
Coriander leaves  1 tbsp
Cashew nuts 4-5
Oil  4 tbsp
Water 6 cups
Salt

 

How to make Prawns Biryani:

Wash rice and keep aside.

Clean prawns and apply turmeric powder,salt and keep aside for some time.

Cut onions and tomatoes in thin slices.

In a pan heat the oil.

Put the khada masala (tejpatta, cinnamon, cloves and cardamom) and fry it till release fragrance.

Now add onion slices and saute it till golden brown.

Add tomato slices and fry for 2-3 min.

When onion and tomato completely smash in oil then add ginger garlic paste.

Now add red chilly powder, turmeric powder, dhania jeera powder, garam masala powder and salt.

After 2-3 min. add basmati rice and fry.

Then add green peas and prawns.

Fry for 2-3 min and then add boil water

Allow to cook on midium flame.

Garnish with fried cashew nut and coriander leaves.

Prawns biryani is ready.

1 comment August 31st, 2006

Pulao

Ingredients:

Basmati rice 1/2 kg
Tomato puree 1 cup
Green peas 1 cup
French beans 10-12
Carrots 2
Onion 5
Cloves 10
Pepper 10
Dalchini sticks 2-3
Green chillies 4-5
Coconut 1/2
Turmeric powder 1/2 tsp
Coriander leaves 2 tsp
Cashew nuts 10-15
Ghee or oil 4 tbsp
Salt

 

How to make Pulao:

First clean and wash rice.drain all water and keep aside for 1 hour.

Cut vegetables in shape as you want.

Grate coconut and extract coconut juice with warm water.

In a cooker pan take 4 tbsp ghee or oil

Add cloves,dalchini and pepper.

Then add chopped green chillies and onions .

Fry till onion is brown in colour.

Now add rice and saute it for 2-3 min.

Add vegetables, tomato puree,coconut juice and salt.

Close the cooker and give 1 whistle on full pressure and keep on low flame for 2-3 min.

Remove from the heat and allow to cool.

Pulao is ready.

Garnish with coriander leaves and fried cashew nuts.

September 28th, 2006

Rangi berangi Idli

Ingredients:

Rice 3 cups
Urad dal 1 cup
Carrot 2-3
Cabbage chopped 1 cup
Capsicum chopped 1 cup
Green chillies 2-3
Coriander leaves
Oil
salt

 

How to make Rangi berangi Idli:

Soak rice and udid dal in water for 4-5 hours separately.

Then grind in mixture. and keep aside for 6-7 hours in warm place.

Cut the carrot,cabbage,capsicum, coriander leaves and green chillies.

Now mix vegetables and salt in batter.

Mix well.

Spoon out the batter into greased idli molds and steam for 8-10 min.

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September 12th, 2006

Rawa Laddu

Ingredients:

Rawa 1/2 kg
Ghee 1/2 kg
Sugar( powder) 3/4 kg
Charoli 20 gm
Kismis 20 gm
Elaichi powder 1 tsp

 

How to make Rawa Laddu:

In a pan heat ghee and fry rawa on a low flame.(10-15 min).

Remove from the pan and allow to cool.

Then add sugar(powder),charoli,kismis and elaichi powder.

Mix well and make laddu.

December 18th, 2006

Rice Kheer

Ingredients:

Milk 1 Lt
Basmati rice 1 cup
Sugar 2 cups
Ghee 1 tsp
Badam 10
Elaichi powder 1 tsp
Kaju,kismis

 

How to make Rice Kheer:

Wash rice and allow to dry on cloth.

Boil milk on low flame.and boil until the milk reduces.

In pan take 1 tsp. ghee and fry rice for 2-3 min.

Add 2 cups of hot water and cook rice in pressure cooker.

Pour cooked rice and sugar in boiled milk and stir well.

Make badam paste.

Now add badam paste and kaju and kismis when rice completely mix in milk .

Add elaichi powder.

Enjoy rice kheer.

September 25th, 2006

Sabudana Khichadi

Ingredients:

Sabudana 200 gm
Peanuts 50 gm
Cumin seeds 1 tsp
Green chilly 2-3
Kadipatta 5-6
Ghee or oil 1 tbsp
Coconut  1 tbsp
Sugar 2-3 tsp
Coriander leaves 1 tbsp
Salt

 

How to make Sabudana Khichadi:

Wash sabudana and soak in water for atleast 2 hrs.

Fry peanuts,remove skin and grind in mixture just for 1/2 min.

In a pan heat oil or ghee.add cumin seeds.

When they crackle, add kadipatta and green chilly.fry for 1 min.

Now add sabudana,crushed peanuts, sugar and salt.

Mix well.

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

Lastly add grated coconut and chopped coriander leaves.

Mix finely and again cook for 2-3 min.

Sabudana khichadi is ready to eat.

Serve with chilled sweet dahi (curd).

December 30th, 2006

Sabudana Vada

Ingredients:

Sabudana 2 cups
Potato 4-5
Peanuts 1 cup
Green chilly 2-3
Jeera powder 1 tsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Sabudana Vada:

Wash sabudana and soak in water for at least 4-5 hrs.

Boil potato in a pressure cooker.

Fry peanuts, remove skin and crush it.

Drain sabudana add mashed potato, crushed peanuts,finely chopped green chilly,jeera powder,chopped coriander leaves and salt.

Mix finely. make balls and press them little and fry in oil till golden brown.

Enjoy with green chutney, or tomato ketchup.

December 30th, 2006

Shankarpali

Ingredients:

Maida 250 gm
Ghee 1 cup
Sugar 1 cup
Milk 2 cups
Oil or ghee for fry
Salt 1/4 tsp

 

How to make Shankarpali:

In a milk add sugar and boil.and allow to cool.

In a dish take ghee and beat it.

Then add salt and boiled milk and make a tough dough by adding maida.

Keep aside for 2 hours.

After 2 hours roll out thick chapati and cut the shankarpali and fry it in oil till golden brown.

December 18th, 2006

Shukto

Ingredients:

Drumsticks 3
Papadi 200 gm
Green peas 200 gm
Sweet potato 2
Raw bananas 2
Mooli 1
Karela(optional) 1 small
Potato 2
Brinjal 3
Turmeric powder 1/2 tsp
Sugar 2 tsp
Ghee 2 tsp
Salt

 

Masala:

Ginger 50 gm
Mustard seeds 2 tsp
Cumin seeds 2 tsp
Coriander seeds 2 tsp

 

For tempering:

Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Badishep 1/4 tsp
Ova 1/4 tsp
Kala til 1/4 tsp
Methi seeds 4-5
Oil

 

How to make Shukto:

Cut vegetables and fry in oil separately and keep aside.

Make fine paste of masala in mixture with little water.

In a pan heat oil and add all tempering ingredients.

Then add fried vegetables. (except peas and karela)

Now add ground masala,haldi,salt and water.

Allow to boil.then add peas and karela.

Cover the pan.and allow to cook.

When potato, sweet potato and kela cooked,mash lightly with the back of a spoon. (for thick gravy)

Lastly add sugar and ghee.

Remove from the gas.

Shukto is ready.you can eat with hot rice.

October 31st, 2006

Smoke Chicken

Ingredients:

Broiler chicken 1 kg
Onion 4
Ginger garlic paste 1 tbsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Curd 1 bowl
Red colour 1/8 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Oil 2 tbsp
Koyla (coal) 2
Ghee 2 tsp
Salt

 

How to make Smoke Chicken:

First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour.

After one hour in a pan take 2 tbsp oil and fry chopped onion for 4-5 min.

Add red chilly powder,turmeric powder and fry for one min.

Now pour marinated chicken in pan and allow to cook.

When oil started to separate from the mixture add garam masala powder.

Burn koyla.

Put this koyla in small katori.

Now keep this katori in ready chicken and pour 2 tsp ghee on koyla.

Cover the pan immediately.

After 2-3 min remove koyla’s katori. and again cover the pan.

Garnish with coriander leaves.

Smoke chicken is ready.

Serve with chapati or roti.

December 22nd, 2006

Solkadhi

Ingredients:

Coconut 1
Kokum 8
Garlic cloves 4
Green chilly 1
Water 3 cups
Coriander leaves 1 tsp
Salt

 

How to make Solkadhi:

Soak kokum in little water for some time.

Scrape coconut add garlic cloves, green chilly and grind in mixture with warm water.

Strain coconut milk with the help of muslin cloth.add water if necessary and strain it again.

Now add salt and coriander leaves.

Solkadhi is ready.

December 22nd, 2006

Tomato Curry

Ingredients:

Tomato 3
Potato 1
Onion 1 small
Oil 1 tsp
Tamarind pulp 1/2 tsp
Salt

 

For masala:

Coconut 1/2
Onion 1
Black pepper 4
Kashmiri red chilly 4
Turmeric powder 1/2 tsp
Coriander seeds 1 tsp

 

How to make Tomato Curry:

Grind masala ingredients with sufficient water.

Cut tomato and potato in slices.

Chop onion finely.

In a pan heat oil and fry onion till brown.

Now add tomato and potato slices.

Fry for 2-3 min.then add half grind masala and salt.allow to cook.

Lastly add remaining grind masala and tamarind pulp.

Boil for some time. tomato curry is ready.

November 16th, 2006

Tomato raita

Ingredients:

Tomato 5-6
Green chilly 2-3
Mustard seeds 1/4 tsp
Curd 1 cup
Sugar 1 tsp
Oil 2 tsp
Salt

 

How to make Tomato raita:

Cut the tomatoes in small pieces.

Cut the green chillies into 2-3 pieces.

In a pan take 2 tsp. oil and fry the mustard seeds until they start to pop.

Now add green chillies and chopped tomatoes.and fry for 2-3 min.

Cover the pan.

After 2-3 min add salt and sugar. remove from the gas.

Allow to cool.mix in the curd.mix well.

Tomato raita is ready.

September 25th, 2006

Upit

Ingredients:

Rava 1 cup
Onion 2
Green chilly 2
Kaju 4-5
Kadipatta 4-5
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Turmeric powder 1/4 tsp
Milk 1/2 cup
Water 1/2 cup
Grated coconut 1/2 cup
Oil 2 tbsp
Coriander leaves 1 tbsp
Salt

 

How to make Upit:

Boil the mixture of water and milk.

Cut the onion and green chilly.

In a pan heat 1 tbsp oil and fry rawa for 4-5 min on the low flame.

Remove from the pan.

In the same pan again heat 1 tbsp oil add urad dal.when it turn brown add mustard seeds,kadipatta,green chilly and onion.

Then add rawa and mix well.pour boil water milk mixture.

Add kaju,turmeric powder and salt.

Cover the pan for some time.

Upit is ready. garnish with coconut and coriander leaves.

December 5th, 2006

Veg Cutlets

Ingredients:

Potato 3
Carrot 2
French beans 50 gm
Green peas 100 gm
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Chat masala 1/2 tsp
Coriander leaves 1 cup
Corn flour 1 tbsp
Rava 1 cup
Oil
Salt

 

How to make Veg Cutlets:

Boil potatoes and green peas in a pressure cooker.

Cut french beans and carrots finely.

Mash potatoes and green peas.

Mix all vegetables with red chilly powder,turmeric powder,chat masala,coriander leaves,salt and corn flour.

Mix well and make shape as you want.

Dip in rawa both side and fry in little oil.

Veg cutlet is ready. serve with tomato ketchup.

November 9th, 2006


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