Indian Recipes of the Year 2007

Aalu ke Parathe

Ingredients:

Wheat flour 6 cups
Potatoes 6-8
Onion 1
Green chilly paste 2-3 tsp
Ginger paste 1 tbsp
Garam masala powder 1/2 tsp
Dhania powder 1/4 tsp
Chat masala powder 1/2 tsp
Lemon juice 1 tsp
Coriander leaves 2 tbsp
Oil 1 tbsp
Butter
Salt

 

How to make Aalu ke parathe:

Knead the dough of wheat flour,salt,oil and chopped coriander leaves.

Keep aside for 20 min.

Boil the potatoes and mash them finely.

Heat oil in a pan and add chopped onion. fry till transparent.

Then add mashed potatoes,garam masala powder, dhania powder,lemon juice and salt.

Mix well and allow to cool.

Now make equal balls with the dough and stuff the potato mixture.

garam masala powder, chilly paste, ginger paste,chat masala, dhania powder, lemon juice and salt.

Mix well and allow to cool.

Now make equal balls with the dough and stuff the potato mixture.

Roll out parathas and shallow fry them in butter till golden brown .

Serve hot with salad.

October 5th, 2007

Aam ki dal

Ingredients:

Tur dal 1 cup
Mango 1
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Ginger paste 1 tsp
Turmeric powder 1/4 tsp
Curry leaves 4-5
Coconut 1 tbsp
Onion 2
Green chilies 4
Coriander leaves 1 tbsp
Ghee 1 tbsp
Salt

 

How to make Aam ki dal:

In a pan heat ghee and add mustard seeds,cumin seeds and curry leaves.

Then add green chillies and onion.

Fry for 2-3 min then add ginger paste and turmeric powder.

Now wash tur dal and fry in above pan.

Add mango pieces and water.

Allow to cook in pressure cooker.(3-4 whistles)

Add coconut and salt.cook again for 4-5 min till dal cook finely.

Garnish with chopped coriander leaves.

Serve with rice.

July 9th, 2007

Aamrakhand

Ingredients:

Thick curd 500 gm
Mango pulp 1 cup
Powdered sugar 100 gm
Cardamom powder 1 tsp
Saffron strands 6-8

 

How to make Aamrakhand:

Tie curd in a muslin cloth and hang for 10-12 hours.

Take this curd in a big bowl.

Add sugar,mango pulp,cardamom powder and saffron strands.

Mix finely.

Add sugar if necessary.

Keep in refrigerator for 2 hours.

Serve with puri or chapati.

July 15th, 2007

Aamras

Ingredients:

Alphonso mango 6
Milk 1 cup
Elaichi powder 1 tsp
Sugar

 

How to make Aamras:

Soak alphonso mangoes in water for 1 hour.

After 1 hour press mangoes by fingers lightly.

Remove the tip and skin of mangoes.

Press and take out the pulp into a bowl.

With the help of milk take out all the remaining pulp of the seeds.

Mix both in the blender and blend till smooth.

Add sugar and elaichi powder.

Enjoy with hot puris.

January 22nd, 2007

Amla Chutney

Ingredients:

Shreded coconut 1/2 cup
Amla 2
Green chillies 2
Garlic cloves 2
Ginger 1/2 inch
Coriander leaves 1/4cup
Sugar 1/2 tsp
salt  

 

How to make Amla Chutney:

Cut amla into four pieces and remove seed.

Mix all other ingredients in a mixer and grind fine paste using little water.

Amla chutney is ready.

October 7th, 2007

Anjir Burfi

Ingredients:

Anjir 2 cups
Milk 2 cups
Milk powder 10 tsp
Sugar 1 cup
Elaichi powder 1 tsp
Ghee 1 tbsp

 

How to make Anjir Burfi:

Wash Anjir and Chop them finely.

Boil milk and add chopped Anjir.

Cook on slow flame till Anjir turn soft.

Add sugar and again cook for 2-3 min.

Now add milk powder dissolve in little milk.

Cook the mixture on a slow flame adding little ghee until of dough-like consistency.

Lastly add cardamom powder and mix well.

Pour the mixture in greased thali and spread evenly.

When cool, cut into pieces.

Anjir burfi is ready.

September 12th, 2007

Appe

Ingredients:

Raw rice 2 cups
Urad dal 1/2 cup
Onion 2
Green chilly 2
Baking soda 1/2 tsp
Turmeric powder 1/2 tsp
Cashew nuts (crushed) 1 tbsp
Coriander leaves
Oil
Salt

 

How to make Appe:

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

Grind in a mixture and make a batter.

Keep aside for 4 hours.

Cut onions,green chillies and coriander leaves.

Add all ingredients in a batter and mix well.

Heat and grease appe mold and pour spoonful batter in it.

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

Turn the appe and again cook for 2-3 min.

Appe should be golden brown.

January 5th, 2007

Apple Pudding

Ingredients:

Apple 5
Sugar 1/2 cup
Cinnamon powder 1/2 tsp
Milk 1&1/2 cups
Butter 1 tsp
Salt

 

How to make Apple Pudding:

Cut apples into slices.

Mix sugar, cinnamon powder and salt.

Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture.

Spread the butter.

Arrange another series of layers. Then add milk.

Cover and bake 350F for 50 minutes.

Remove the cover and again bake 10 minutes more.

Apple pudding is ready.

June 26th, 2007

Badam Anjir Halwa

Ingredients:

Anjeer 200 gm
Pure ghee 1&1/4 cup
Badam powder 1 tbsp
Milk powder 1/2 cup
Sugar 1&1/2 cup
Elaichi powder 1 tsp
Badam pieces 2 tsp
Hot water 1/2 cup

 

How to make Badam Anjir Halwa:

Boil anjeer in hot water for 5 min and make a puree.

In a pan heat ghee and fry Anjir puree for a min.

Then add milk powder and badam powder.

Saute over a medium flame for about 2 minutes.

Now add hot water and sugar.

Cook till the sugar has dissolved, stirring continuously.

Lastly add elaichi powder and mix well.

Garnish with badam pieces and serve hot.

October 2nd, 2007

Badami Halwa

Ingredients:

Corn flour 1 cup
Sugar 2 cups
Water 2 cups
Dalda or ghee 1/2 cup
Colour(any) 1/6 tsp
Lemon juice 1 tsp
Badam 4-5

 

How to make Badami Halwa:

Dissolve cornflour in water and mix well.

Heat 2 tsp ghee and add above mixture and stir on low flame to avoid lumps.

Add sugar,colour,lemon juice,badam pieces and ghee.

Stir continuously.

When the mixture became lump consistency pour in greased thali and allow to cool.

Cut into pieces.

Badami halwa is ready.

May 29th, 2007

Baingan Fry

Ingredients:

Baingan 250 gm
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Salt
Oil

 

How to make Baingan Fry:

Cut baingan in round (1/2 “).

Apply red chilly powder,turmeric powder and salt.

In a non stick pan with little oil fry baingans both the side on a low flame.

Baingan fry is ready.

April 27th, 2007

Baingan ka bharta

Ingredients:

Eggplant (baingan) large 1
Onion 2-3
Curds 1 cup
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Cumin powder 1/2 tsp
Sugar 1/2 tsp
Salt

 

How to make baingan ka bharta:

Preheat the oven to 350 degrees.

Place eggplant in pan, cover with foil.

Roast until eggplant is soft.

After eggplant cools, peel and chop coarsely.

Chop onion, green chilly and coriander leaves.

In a big bowl mix all ingredients and serve immediately.

1 comment July 26th, 2007

Baingan Potato Curry

Ingredients:

Baingan 5-6
Potato 2
Tomato 1
Onion 2-3
Grated coconut 1/2
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Coriander leaves 1 tbsp
Oil 2 tbsp
Salt

 

How to make Baingan Potato Curry:

Make the pieces of baingan,potato and tomato.

Chop the onion and coriander leaves finely.

In a kadai heat 1 tbsp oil and fry half portion of onion till brown.

Then add grated coconut and fry again till light brown on low flame.

Keep aside for 10 min then grind in a mixer.

In a pan heat 1 tbsp oil and fry onion till transparent.

Then add tomato and baingan pieces.

Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder.

Add 2 cups of water and allow to cook on low flame.

Add salt and again cook for 2-3 min.

Lastly add coconut paste and coriander leaves.

Baingan potato curry is ready.

Serve with hot rice.

August 9th, 2007

Baked Masala Puri

Ingredients:

Wheat flour 200 gm
Oil 1 tsp
Red chilly powder 1 tsp
Salt 1/2 tsp

 

How to make Baked Masala Puri:

In a big bowl take all ingredients.

Add water and knead dough.

Make small balls and roll out into thin puris.

prick with a fork.

Bake in a hot oven at 200 degree C for 10 minutes.

Baked masala puri is ready.

July 1st, 2007

Balushai

Ingredients:

Maida 4 cups
Curd 1&1/2 cup
Ghee 1&1/2 cup
Sugar 6 cups
Baking soda 1 tsp
Lime juice 1 tsp
Rose essence
Ghee to fry

 

How to make Balushai:

Make the syrup of 2 string consistency and add rose essence and lemon juice.

In a plate sieve flour and baking soda together and keep aside.

In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min.

Now add maida and soda.

Knead the dough smoothly.

Use curd if necessary.(no water)

Make small balls off the whole dough and press them a bit.

Make thumb impression in center.

Cover with a damp cloth and keep aside for 10 min.

Heat ghee in a pan and fry balushai on a low flame till golden brown.

Remove from ghee and drop it one by one into the syrup.

Allow it to soak for 10 min.

Remove from the syrup after 2-3 min.

Balushai is ready.

December 7th, 2007

Banana Lassi

Ingredients:

Thick curd 2 cups
Banana 4
Sugar 1 cup

 

How to make Banana Lassi:

Peel the bananas and add in curd and sugar.

Blend in blender till smooth.

Add sugar if necessary.

Serve in glass.

May 16th, 2007

Banana Puri

Ingredients:

Banana 4-5
Wheat flour 1/2 kg
Jaggery 1&1/2 cup
Elaichi powder 1 tsp
Ghee 2 tbsp
Oil

 

How to make Banana Puri:

In a kadai take 1 tsp ghee and add grated jaggery.

Mash banana finely.

When jaggery melt add remaining hot ghee,mashed banana,wheat flour and elaichi powder.

Make dough with little water if necessary.

Make small puris and fry in oil.

January 15th, 2007

Bangda Fish Curry

Ingredients:

Bangda fish pieces 6
Fresh coconut 2 cups
Onion 1/2
Kashmiri mirchi powder 1 tsp
Black pepper 5-6
Turmeric powder 1 tsp
Urid dal 1/2 tsp
Methi seeds 1/2 tsp
Coriander seeds 1 tsp
Oil 2 tsp
Kokum 4-5
Salt

 

How to make Bangda Fish Curry:

Clean the pieces. apply salt and 1/2 tsp turmeric powder.

Keep aside for 30 min.

On hot tava fry urid dal for a min.

Then in a mixture take fresh coconut, onion,red mirchi powder,turmeric powder, urid dal,methi seeds,coriander seeds and black pepper.

Make fine paste using enough water.

In a pan heat oil and add coconut paste.

Now add kokum and salt.

Allow to boil mixture on mid. flame.

Lastly add fish pieces.

Bangda curry is ready.

Serve with hot rice.

November 26th, 2007

Batata bhaji

Ingredients:

Potatoes 4-5
Onion 3
Green chilly 2
Kadipatta 4-5
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Grated coconut 1/2 cup
Coriander leaves 1/2 cup
Oil 1 tbsp
Salt

 

How to make Batata bhaji:

Boil potatoes in pressure cooker.

Remove skin and make pieces.

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and add mustard seeds and cumin seeds.

When they crackle add kadipatta,green chilly and onion.

Fry onions on low flame till transparent then add hing,turmeric powder and salt.

Now add potato pieces and mix well.

Cover the pan and allow to cook on low flame foe 2-3 min.

Lastly add grated coconut and coriander leaves.

Enjoy batata bhaji with hot puris.

January 26th, 2007

Batate pohe

Ingredients:

Jade pohe 200 gm
Potato 2
Onion 2
Green chillies 4
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Turmeric powder 1/4 tsp
Kadipatta leaves 4-5
Hing 1/4 tsp
Grated coconut 1/2 cup
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 1 tbsp
Salt

 

How to make Batate pohe:

First clean poha, wash, drain and keep aside.

Chop potato in thinly pieces.

Cut onions,green chilly and coriander leaves.

In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta.

Then add onions and saute it till brown.

Now add potato pieces and fry for a min.

Sprinkle little water and cover the pan.

Allow to cook potato on low flame.

Add turmeric powder and salt.

Now add poha and mix well.

Lastly add sugar,grated coconut and coriander leaves.

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

Batate pohe is ready.

September 12th, 2007


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