Indian Recipes of the Year 2007

Mushroom Fry

Ingredients:

Mushroom 200 gm
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Oil
Salt

 

How to make Mushroom Fry:

Wash mushroom cleanly and cut each mushroom vertically into 4-5 pieces.

Apply red chilly powder,turmeric powder and salt.

In a pan heat 2 tsp oil and fry the mushrooms on the low flame.

Mushroom fry is ready.

April 17th, 2007

Mushroom Masala

Ingredients:

Mushroom 200 gm
Onion 2
Tomato 1
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Jeera powder 1 tsp
Ginger garlic paste 1 tsp
Oil 2 tbsp
Coriander leaves 1 tbsp
Salt

 

How to make Mushroom Masala:

Chop mushrooms,onions and tomatoes in slices.

In a pan heat oil and fry onions till transparent.

Then add tomatoes and fry again till cook.

Now add mushroom slices and fry.

Add chilly powder,turmeric powder,jeera powder,ginger garlic paste and salt.

Sprinkle little water and cover the pan to cook for 4-5 min on low flame.

Mushroom masala is ready garnish with coriander leaves and serve with roti.

March 13th, 2007

Muttar paneer

Ingredients:

Paneer 1/2 kg
Muttar 1 kg
Tomato 2
Onion 4
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves 1/2 cup
Oil
Salt

 

How to make Muttar paneer:

Chop 2 onions and tomatoes.

Cut paneer in cubes and keep aside in cup of water for 10 min.

Boil muttar in pressure cooker.

Make paste of 2 onions and cumin seeds.

In kadai heat oil and fry chopped onions.

Now add tomatoes and fry till the mash.

Add onion jeera paste,ginger garlic paste,red chilly powder and salt.

Sprinkle paneer water and cook for 2-3 min.

Add boiled muttar and paneer cubes along with water.

Cover and cook till done.

Garnish with finely chopped coriander leaves.

March 31st, 2007

Mutton Cutlet

Ingredients:

Mutton kheema 1/2 kg
Onions 2
Green Peas 1 cup
Potatoes 1 cup
Green Chillies 5
Red Chilli Powder 2 tsp
Ginger and Garlic Paste 2 tbsp
Garam Masala Powder 1 tbsp
Cumin Powder  1 tbsp
Pepper Powder 1 tbsp
Turmeric powder 1/2 tsp
Bread crumbs 1 cup
Lime Juice 2 tsp
Egg 1
Oil
Salt

 

How to make Mutton Cutlet:

Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder.

In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly.

Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt.

Cook on low flame for about 20 min or till all water is completely dried up and becomes a lump.

Allow to cool and Shape into balls and flatten with hands.

In a big bowl beat the egg well.

Dip the cutlets in the beaten egg and then the bread crumbs.

Shallow fry in oil till golden.

Mutton cutlet is ready.

June 15th, 2007

Nankatai Biscuits

Ingredients:

Maida 500 gm
Powder sugar 250 gm
Dalda or ghee 250 gm
Elaichi powder 2 tsp
Kaju pieces

 

How to make Nankatai Biscuits:

In a big bowl take ghee and beat it.

Add powder sugar and mix it properly.

Now make proper dough by adding maida spoon by spoon.

Lastly add elaichi powder.

Make small balls and flatten them.

Keep kaju piece on the top.

Bake in oven for 15-20 min till golden brown.

January 5th, 2007

Naralibhaat

Ingredients:

Rice 2 cups
Ghee 3/4 cup
Coconut 1
Jaggery 2 cups
Cloves 4
Kaju 8-10
Kismis 10
Keshar colour 1/4 tsp
Elaichi powder 1 tsp
Salt

 

How to make Naralibhaat:

Wash rice and keep aside for 30 min.

Scrap coconut and grate jaggery finely.

Boil 3 cups of water.

In a pan heat ghee and add cloves.

Then add rice and fry on a low flame for 4-5 min.

Add boiled water and allow to cook on low flame.

Now add colour,kaju,kismis,salt,coconut and jaggery.

Cover and cook till done.

Spread elaichi powder and mix well.

Remove from the gas after 2-3 min.

Naralibhaat is ready.

August 26th, 2007

Naralipak

Ingredients:

Coconut 1
Sugar 300 gm
Ghee 150 gm
Elaichi powder 2 tsp
Yellow colour 1/4 tsp

 

How to make Naralipak:

Grate coconut slowly slowly.remove black particles.

In a kadai heat ghee and add grated coconut.

Now add sugar and mix well.

Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.

Add colour and elaichi powder.

Mix well.

Grease a thali with ghee and pour the mixture of coconut on it.

Spread it evenly on the thali.

Allow to cool then cut into pieces.

February 24th, 2007

Nimbu Ka Aachar

Ingredients:

Lemons 12
Lemon juice 1 cup
Sugar 1 cup
Kashmiri mirchi powder 2 tbsp
Mustard seeds powder 1 tbsp
Methi powder 2 tsp
Hing 1/2 tsp
Oil 1 cup
Salt

 

How to make Nimbu Ka Aachar

Wash lemon and clean it by cloth.

Cut12 lemons into 8 pieces.

In a big bowl take lemon lemon pieces and add all ingredients.

Mix well and put in a clean glass bottle.

Cover it tightly.

Aachar is ready.

Use it after 2-3 days.

March 17th, 2007

Nimbu Ka Meetha Aachar

Ingredients:

Lemon 1 Kg
Jaggery crushed 400 gm
Fennel seeds 25 gm
Methi seeds 25 gm
Pepper corns 25 gm
Cumin seeds 3 tsp
Salt 150gm

 

How to make Nimbu Ka Meetha Aachar:

Wash lemon cleanly.

Dry the lemon with a clean muslin cloth.

Cut the lemon into 4 pieces.

Apply salt and keep them in a jar.

Place the jar in the sun rays for 4-5 days.

Dry roast the whole masala together.

Grind them coarsely.

Add the freshly ground masala & crushed jaggery to the lemon.

Keep the jar of lemon in the sun rays again for 4 days.

Open the jar and mix the aachar finely.

Again Keep the jar of lemon in the sun for 2 days.

Nimbu ka meetha aachar is ready.

June 26th, 2007

Onion Chutney

Ingredients:

Onions 2
Red chilly 2
Coconut 1/2
Garlic cloves 4
Oil 2 tsp
Salt

 

How to make Onion Chutney:

Fry onion slices in oil for 2-3 min.

Then add grated coconut,red chilly,garlic cloves and salt.

Grind in a mixer with little water.

Onion chutney is ready.

Serve with roti or bhakari.

May 7th, 2007

Palak raita

Ingredients:

Palak 1 bunch
Curd 1 cup
Khajoor 1 cup
Sugar 1 tsp
Salt

 

How to make Palak raita:

Chop palak finely.

Cut khajoor in small pieces.

Mix all ingredients finely.

Palak raita is ready.

March 6th, 2007

Paneer Bhurji

Ingredients:

Paneer 100 gm
Onion 2-3
Tomato 2
Green chilly 2
Dhania jeera powder 1 tsp
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Oil 3 tbsp
Coriander leaves
Salt

 

How to make Paneer Bhurji:

Grate paneer and keep aside.

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

In kadai heat oil and fry onion till transparent.

Now add green chilly and tomato and fry again till tomato mash.

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

Fry for 2-3 min on med flame then add grated paneer and mix well.

Cover the pan and allow to cook on med flame for few min.

Lastly garnish with coriander leaves and serve.

April 9th, 2007

Patole (Paangi)

Ingredients:

Rice flour 1cup
Milk 4 tbsp
Grated coconut 1cup
Grated jaggery 1&1/2 cup
Elaichi powder 1 tsp
Haldi leaves 6-8
Salt

 

How to make patole:

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 milk and add 1 tsp ghee, rice flour and salt.

Cook on low flame for 2-3 min.

Knead the dough finely and make small balls..

Spread the batter on haldi leaf evenly in the shape of leaf.

Stuff the coconut and jaggery mixture.

Fold the leaf in middle and wrap the leaf with the thread from outside.

put all the patole in idli pan and steam for 10 min.

Allow to cool for 5 min.then remove the leaves.

Serve with pure ghee.

August 12th, 2007

Pav bhaji

Ingredients:

Potato 4
Onion 2
Capsicum 1
Carrot 1
Green peas 1 cup
Cabbage 1 cup
Tomato 2
Ginger garlic paste 1 tbsp
Pav bhaji masala 1 tbsp
Kashmiri mirchi powder 1/2 tsp
Turmeric powder 1/2 tsp
Lemon juice 1 tsp
Vinegar 2 tsp
Pav 6
Butter
Salt

 

How to make Pav bhaji:

Cook potato,capsicum,carrot,green peas and cabbage till well done.

Drain it and mash them finely.

Chop onions,tomatoes and coriander leaves finely.

In a pan heat butter and fry onion till transparent.

Now add ginger garlic paste.fry for one min.

Then add tomatoes,paav bhaji masala, mirchi powder,turmeric powder and salt.

Fry again for 2-3 min.

Add mashed vegetables and vinegar and bring to boil.

Add lemon juice. stir and mash pieces.

Remove from heat.

Apply butter on tava .now open buns and fry it both side.

Serve hot buns with garnished pav bhaji.

Add more butter on bhaji if you want.

February 14th, 2007

Potato bhajiya

Ingredients:

Potato 2-3
Besan 1 cup
Haldi 1/4 tsp
Baking soda 1/4 tsp
Salt
Oil

 

How to make potato bhajiya:

Remove the skin of potato and cut into round shape as thin as you can.

In a mixing bowl take besan,haldi,soda and salt.

Mix finely and make thick batter using enough water.

Dip potato piece in a batter and fry in hot oil till golden.

Potato bhajiya is ready.

Serve with tomato ketchup.

December 4th, 2007

Potato Burfi

Ingredients:

Potato 1/2 kg
Coconut 2
Sugar 3/4 kg
Elaichi powder 1 tsp

 

How to make Potato Burfi:

Boil potato and mash finely.

Grate coconut.

In a thick bottom pan mix mashed potato,coconut and sugar.

Allow to cook on a low flame (appx. 45-50 min).

When the mixture bacame thick remove from the gas.

Add elaichi powder and mix well.

Pour the mixture on greased platform.

Roll out the mixture with roll pin to make 1 cm thick.

Cut the pieces as shape as you want.

Allow to cool.

May 16th, 2007

Potato Roll

Ingredients:

Boiled potatoes 1/2 kg
Onion 2
Coriander leaves 1/2 cup
Green chutney 2 tbsp
Bread slices 8
Oil
Salt

 

How to make Potato Roll:

Mash potato finely.

Mix together potatoes, chopped coriander leaves, onion and salt.

Add green chutney, and mix again.

Make the small balls and give shape of roll.

Take water in a bowl and add little salt.

Remove the edges from the bread slices and dip each slice in water.

Gently squeeze to remove excess water.

Place a potato roll in the center of each slice and fold the edges of the slice to cover the Potato roll completely.

Deep fry in hot oil on a low flame till golden brown.

Serve hot with any chutney.

December 25th, 2007

Prawns Curry

Ingredients:

Prawns 2 cups
Drumstick 2
Onion 1
Oil 2 tsp
Salt

 

Masala:

Coconut 1/2
Onion 1
Red chilly 4
Turmeric powder 1/2 tsp
Pepper 4-5
Coriander seeds 1 tsp
Methi seeds 4-5
Raw rice 1 tsp
Tirphal (optional) 5-6
Tamarind pulp 1 tsp

 

How to make Prawns Curry:

Clean the prawns and apply salt and turmeric powder and keep aside for one hour.

Chop onion and cut drumsticks into pieces.

Grind all masala ingredients in mixture and make fine paste.

After 1 hour wash prawns.

In a pan heat oil and fry chopped onion till brown.

Then add prawns and again fry for 2-3 min.

Now add drumstick pieces and fry for a min.

Add glass of water amd allow to cook.

Lastly add grind paste and salt.

Allow to boil for 2-3 min on low flame.

Prawns curry is ready serve with rice.

February 17th, 2007

Pudina Chutney

Ingredients:

Pudina 1 bunch
Coriander leaves 1/4 bunch
Ginger 1/2 “
Garlic cloves 4-5
Lemon juice 1 tsp
Ginger 1 tsp
Green chillies 5
Sugar 1 tsp
Salt

 

How to make Pudina Chutney:

Clean pudina,ginger and coriander leaves.

In a mixer grind all ingredients using little water.

Pudina chutney is ready.

September 4th, 2007

Puranpoli

Ingredients:

Maida   500 gm
Chana dal  500gm
Turmeric powder 1/2 tsp
Jaggery 500 gm
Cardamom powder 1 tsp
Oil 2 tbsp
Ghee
Salt

 

How to make Puranpoli:

In a big bowl take maida, oil, salt and turmeric powder.

Mix well and add enough water to make soft dough.

Keep aside for 30 min.

In a pan boil dal till soft.

Remove extra water and add grated jaggery.

Cook on a low flame till dry.

Grind the mixture in puran machine.

Take small sized ball of dough and stuff the jaggery mixture like a paratha.

Seal the dough carefully and roll out 5″ diameter round.

Shallow fry on tava applying ghee like a paratha for a better flavor.

Serve hot with coconut juice.

July 22nd, 2007


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