Indian Recipes of the Year 2007

Kurmura Chikki

Ingredients:

Kurmura 250 gm
Jaggery 250 gm
Elaichi powder 1 tsp
Ghee 1 tsp
Water 1/2 cup

 

How to make Kurmura Chikki:

In a pan mix jaggery and water and put it to heat.

Stir continuously for 3-4 min.

In a small katori take little water and pour one drop of jaggery if drop harden immediately then pak ( jaggery juice) is ready.

Now add kurmura and elaichi powder and mix well.

Apply ghee to thali.

Now put it in greased thali.allow to cool.

Cut into pieces.

January 29th, 2007

Lasun Chakli

Ingredients:

Rice flour 4 cups
Besan 1 cup
Carom seeds 1 tsp
Sesame seeds 2 tsp
Dry lasun chutney 3 tsp
Sugar 1 tsp
Oil to fry
Salt

 

How to make Lasun Chakali:

In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt.

Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil.

Add the flour mixture into the hot water.

stir continuously on low flame.

Cook till the mixture gets a dough consistency.

Remove from the heat. cover and allow to cool for ten minutes.

Heat sufficient oil in a kadai.

Knead the dough finely.

Put a portion of the dough into a chakli mould and press out chaklis on a greased paper.

Fry the chaklis into the hot oil and deep fry till crisp and golden.

Chakli is ready.

Allow to cool and keep in airtight container.

October 20th, 2007

Makai ki roti

Ingredients:

Makai flour 500 gm
Ajwain 25 gm
Methi leaves 1/4 bunch
Spring onions 2
Warm milk
Ghee
Salt

 

How to make makai ki roti:

Chop methi leaves and spring onion.

In a big bowl take makai flour and add 1 tsp ghee,salt,ajwain,chopped methi leaves and spring onion.

Knead dough with warm milk and keep aside for 5 min.

Make balls and pat it on a plastic paper like a bhakri.

Fry this roti on a hot tava with ghee.

Makai ki roti is ready.

Enjoy hot Makai ki roti with sarson ka saag and butter.

August 18th, 2007

Mango Lassi

Ingredients:

Fresh curd 500 gm
Fresh mango pulp 2 cups
Sugar 1 cup
Badam optional
Pista optional

 

How to make Mango Lassi:

Mix curd,mango pulp and sugar in a blender and blend it till smooth.

Add sugar if necessary.

Make badam pista pieces(optional).

Serve mango lassi in a glass and garnish with badam pista pieces.

May 4th, 2007

Mango Milk Shake

Ingredients:

Milk 4 cups
Alphonso mango 2
Sugar 3/4 cup
Elaichi powder 1 tsp

 

How to make Mango Milk Shake:

Remove the skin of mango and collect the pulp.

In pulp add sugar and 1 cup of milk.

Mix above ingredients in mixer to make fine pulp.

Now add remaining milk and elaichi powder.

Mix well and keep in refrigerator to cool.

While serving you may add mango pieces to decorate.

April 24th, 2007

Masala Dosa

Ingredients:

Rice 1&1/2 cups
Urad dal 1/2 cup
Potatoes 4
Onion 2
Green chilly 2
Chana dal 1 tsp
Mustard seed 1/2 tsp
Turmeric powder 1/2 tsp
Coriander leaves 2 tsp
Oil 1 tbsp
Salt

 

How to make Masala Dosa:

Masala (Bhaji):

Soak chana dal for 20 min.

Chop green chilly and onions in thin slices.

Heat 1 tbsp oil and add mustard seeds, green chilly,chana dal,chopped onions and turmeric powder.

Fry on medium heat till onions are turned into golden brown.

Add chopped potatoes and salt.mix well and cook some 2-3 min.

Lastly add chopped coriander leaves and mix well.

Masala (Bhaji ) is ready.

Dosa (Cover):

Soak rice and urad dal Separately at least 5 hour in water.

Grind to fine paste.

Mix together, add salt with water to make batter.

Leave in room temperature for 8-10 hours.

Heat non stick tava with little oil.

Pour 1 cup of mixture on pan in circular motion to make thin dosa.

Cook only one side.

Dosa (cover) is ready.

Add masala(Bhaji) on the dosa and roll.

Masala dosa is ready.

Serve hot with Coconut Chutney and sambar.

September 29th, 2007

Masala Milk

Ingredients:

Milk 1&1/2 Lt
Milk powder 2 tbsp
Sugar 1 cup
Kaju 10
Badam 4-5
Pista 4-5
Charoli 1 tbsp
Elaichi powder 1 tsp
Colour(optional)

 

How to make Masala Milk:

Take 1/2 cup of milk in one katori and add milk powder. mix well.

Add in milk and keep on low flame to boil.

Make pieces of kaju,badam and pista.

Crush the charoli.

When milk reduce quantity add sugar and stir well.

Add colour(optional),charoli and pieces of kaju,badam and pista.

Lastly add elaichi powder.

Masala milk is ready.

May 2nd, 2007

Masala puri

Ingredients:

Small puri 25-30
Onion 2
Tomatoes 2
Boiled potato 2
Sev (No.1) 1 Cup
Curd 1/2Cup
Garam masala powder 1/2 tsp
Green chutney 2 tbsp
Red chutney 2 tbsp
Khazoor chutney 2 tbsp
Coriander leaves 2 tbsp

 

 How to make Masala puri:

Take a mixing bowl and add chopped onions, tomatoes, potatoes and little salt.

Add garam masala powder,, salt, and all chutneys and mix well.

In plate crush 5 puris add the 2 table spoon of the above mixture, 1 tbsp of curds.

Garnish with sev and finely chopped coriander leaves and serve immediately.

June 1st, 2007

Masala Tea

Ingredients:

Milk 1 cup
Water 1 cup
Sugar 4 tsp
Green cardamom 2
Ginger 1 inch
Tea 2 tsp

 

How to make Masala Tea:

Take a pan add water and bring it to boil.

Add crushed cardamom and ginger to it.

Now add tea leaves and bring it to boil.

Reduce heat and keep on stirring for about 2 minutes.

Add milk and add sugar.

Increase heat and bring tea to the boil again.

Strain into cups. Serve immediately.

May 10th, 2007

Masala Vada

Ingredients:

Chana dal 2 cups
Onion 3
Coriander leaves 2 tbsp
Red chillies 5
Curry leaves 8
Green chillies 2
Ginger 1 inch
Salt

 

How to make Masala Vada:

Wash and Soak chana dal in water for 2 hours and drain off water.

Grind the dal coarsely with curry leaves, ginger,salt and red chillies.

Chop onion, green chillies and coriander leaves finely and then add to the ground mixture.

Make Vada and deep fry in oil till golden in colour.

Serve hot with chutney or ketchup.

May 13th, 2007

Masoor ki Usal

Ingredients:

Masoor 1 cup
Onion 1-2
Grated coconut 1/2cup
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Garlic cloves 6-8
Coriander leaves 2 tsp
Oil 1 tbsp
Salt

 

How to make Masoor Ki Usal:

Wash and soak masoor in water for 20 min.

Chop onion and coriander leaves.crush garlic cloves.

In a pan heat oil and add garlic cloves and fry till golden brown.

Then add chopped onion and fry again for 2-3 min.

Add masoor,red chilly powder,turmeric powder and garam masala powder.

After 2-3 min add 2-3 cups of water and cover the pan.

Allow to cook. add water if necessary.

Lastly add salt, coriander leaves and coconut.

Masoor ki usal is ready.

July 30th, 2007

Methi chana dal usal

Ingredients:

Chana dal 2 cups
Methi seeds 1 tbsp
Onion 1
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Kadipatta leaves 5-6
Coconut 1/2 cup
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 1 tbsp
Salt

 

How to make methi chana dal usal:

soak methi and chana dal in water for 4 hours.

Cook in pressure cooker with little water.

Chop onion and coriander leaves.

In a pan heat oil and add kadipatta.

Then add chopped onion and fry till golden brown.

Add red chilly powder,turmeric powder and salt.

Now pour boiled methi and chana dal.

Allow to dry.

Lastly add grated coconut,coriander leaves and sugar.

Methi chana dal usal is ready.

July 12th, 2007

Methi laddu

Ingredients:

Methi seeds 1 tbsp
Wheat flour 1 kg
Ghee 200 gm
Sugar (powder) 1 kg
Elaichi powder 1 tsp
Dry fruits(optional)

 

How to make methi laddu:

Fry methi seeds for 2-3 min on low flame without oil.

Make powder in a mixture.

In a pan heat ghee and fry wheat flour on a low flame till golden brown.

Remove from pan and allow to cool.

Add methi powder,sugar powder, chopped dry fruits and elaichi powder.

Mix well and make small small laddus.

January 2nd, 2007

Methi Pakoda

Ingredients:

Methi 1 bunch
Besan 1 cup
Rice flour 1 cup
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Dhania jeera powder 1 tbsp
Coriander leaves 2 tbsp
Baking soda 1/2 tsp
Oil
Salt

 

How to make Methi Pakoda:

Clean, wash and chop methi and coriander leaves.

Add ginger garlic paste,red chilly powder, turmeric powder,dhania jeera powder, salt, soda, besan and rice flour.

Mix finely and make pakoda batter by using enough water.

Fry in hot oil till golden brown.

Enjoy with any chutney or tomato ketchup.

January 22nd, 2007

Mix Sabji

Ingredients:

Pumpkin 50 gm
Yam 50 gm
Snake Gourd 50 gm
Carrot 50 gm
Beans 50 gm
Green Chillies 2-3
Grated Coconut 1/2 cup
Kadipatta leaves 4-5
Cumin seeds 1/2 tsp
Ghee 1 tbsp
Salt

 

How to make Mix Sabji:

Make pieces of pumpkin,yam,snake gourd,carrots and bean.

Cook in a pressure cooker(3 whistles).

Grind coconut and green chilly.

In a pan heat ghee and add cumin seeds and kadipatta.

Then add boiled vegetables,salt and coconut paste.

Allow to boil.

Mix sabji is ready.

July 4th, 2007

Mix Veg Soup

Ingredients:

Bottle gourd pieces 1/2 cup
Cabbage 1/2 cup
Carrot 2
French beans 4
Butter 1 tsp
Fresh cream 2 tbsp
Salt
Pepper

 

How to make Mix Veg Soup:

Grate cabbage and carrot.

Keep aside 2 tsp grated carrot.

Make pieces of bottle gourd and french beans.

Cook all vegetables in pressure cooker.

Then blend in mixer and strain.

In a pan heat butter and add blended vegetables.

Add water to make consistency.

Now add grated carrot and salt.

Allow to boil.

Serve hot with fresh cream and crushed pepper.

June 29th, 2007

Mix Veg Soup

Ingredients:

Bottle gourd pieces 1/2 cup
Cabbage 1/2 cup
Carrot 2
French beans 4
Butter 1 tsp
Fresh cream 2 tbsp
Salt
Pepper

 

How to make Mix Veg Soup:

Grate cabbage and carrot.

Make pieces of bottle gourd and french beans.

Cook all vegetables in pressure cooker.

Then blend in mixer and strain.

In a pan heat butter and add blended vegetables.

Add water to make consistency.

Now add grated carrot and salt.

Allow to boil.

Serve hot with fresh cream and crushed pepper.

August 31st, 2007

Modak

Ingredients:

Rice flour 2 cups
Water 1&1/2 cup
Coconut 1
Jaggery 2 cups
Elaichi powder 1 tsp
Haldi leaves(optional) 2-3
Ghee
Salt

 

How to make modak:

In a pan take fresh grated coconut and jaggery.

Mix well and cook on low flame up to dry.

Add elaichi powder and keep aside.

In another pan boil water and add 1 tsp ghee, rice flour and salt.

Cook on low flame for 2-3 min.

Allow to cool for 2-3 min, then knead the dough finely.

Use little ghee while kneading.

Make small balls and roll out small puris.

Stuff the coconut, jaggery mixture in each puri and give shape of modak.

You can also do with modak mould.

In a idli pan place haldi leaves or cotton cloth and steam all modak for 10 min.

Modak is ready.

August 15th, 2007

Mooli Ke Parathe

Ingredients:

Maida 4 cups
Raddish 4
Red chilli powder 2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tbsp
Garam masala powder 1/2 tsp
Sugar 1 tsp
Ghee
Salt

 

How to make Mooli Ke Parathe:

Grate mooli and apply 1/2 tsp salt and keep aside for 5 min.

In a bowl take maida,ghee and salt and knead soft dough.

Squeze the water from mooli and add red chilly powder,turmeric powder,ginger garlic paste,garam masala powder, sugar and salt.

Mix well.stuffing is ready.

Make balls from dough and stuff the mixture.

Roll out paratha and fry both the side using enough ghee.

Serve with curd or chutney.

July 5th, 2007

Moong dal usal

Ingredients:

Moong dal 2 cups
Mustard seeds 1 tsp
Green chillies 4
Ginger 1″
Grated coconut 1/2 cup
Asafoetida 1/4 tsp
Kadipatta leaves 4-5
Coriander leaves 1 tbsp
Sugar
Salt
Oil

 

How to make Moong dal usal:

Heat the oil in a pan.Add mustard seeds.

When the mustard seeds splutter Add the chopped ginger & green chilly.

Fry on low flame for about 2 minutes.

Now add asafoetida powder and the kadipatta.

Wash moong dal and add in a pan.

Add hot water,sugar and salt.

Allow to a boil,cover and simmer for about 5-6 min.

Add water if necessary.

When the grams are cooked add the grated coconut and chopped coriander leaves.

Moong dal usal is ready.

June 9th, 2007


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