Indian Recipes of the Year 2007

Rasam

Ingredients:

Tomato 6
Grated coconut 1/2 cup
Red chilly 2
Mustard seeds 1/4tsp
Cumin seeds 1/4tsp
Coriander seeds 1/2 tsp
Methi seeds 1/4 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Kadipatta 6-8
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Salt

 

How to make Rasam:

Boil 2 cups of water and add tomatoes for a min.

Remove tomato skin and keep aside.

In a kadai take 1 tsp of oil and roast red chilly,mustard seeds,cumin seeds, coriander seeds,methi seeds,turmeric powder,hing and kadipatta.

In a mixer grind above roasted masala with coconut.

Now add tomatoes and grind again.

In a kadai heat oil and give tadka ( mustard seeds,cumin seeds and kadipatta).

Pour all grind ingredients.

Boil for 8-10 min and serve hot with rice.

March 6th, 2007

Rava Kheer

Ingredients:

Rava 1 cup
Milk 1 cup
Sugar 3/4 cup
Ghee 2 tsp
Elaichi powder 1 tsp
kaju badam pieces 2 tsp

 

How to make Rava Kheer:

Boil milk in a pan.

Heat ghee in another pan and add Rava.

Stir continuously.

When rava turn into light golden colour pour boil milk.

Cook it for 5 min on low flame.

Add sugar and stir till sugar dissolves.

Lastly add elaichi powder and kaju badam pieces.

Rava kheer is ready.

Serve hot.

November 30th, 2007

Red Potato Sabji

Ingredients:

Potato 4-5
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder 1 tsp
Cumin seed 1/2 tsp
Oil 2 tbsp
Salt

 

How to make Red Potato Sabji:

Peel potato and make small thin pieces.

In kadai heat oil and fry cumin seeds for a min.

Then add potato pieces.

Add red chilly powder,turmeric powder, cumin powder and salt.

Mix well and cover the kadai.

Allow to cook on low flame for 4-5 min.

Remove the cover and check the potato.

Add water if necessary.

Red potato sabji is ready.

Serve with chapati.

July 1st, 2007

Rice bhakari

Ingredients:

Rice flour 3 cups
Warm water
Salt

 

How to make rice bhakari:

In a big dish take rice flour add salt and make soft dough by using warm water.

Divide into 4 portions and form them into round balls.

.In a dish spread rice flour and take one ball and flatten with your palm into a thin bhakari.(need practice)

Place bhakari on hot tawa and suddenly apply little water every where on the top side of the bhakari.

When water evaporated turn it over and cook the other side.

Turn again and cook first side for a min.

Rice bhakari is ready to eat with any sabji or chutney.

January 9th, 2007

Sabudana Kheer

Ingredients:

Sabudana 1/2 cup
Sugar 1/2 cup
MilkĀ  3 cups
Elaichi powder 1 tsp

 

How to make Sabudana Kheer:

Clean and wash sabudana.

Soak sabudana in 2-3 cups of water for 30 min.

After 30 min.add milk in sabudana mixture and keep to boil.

Cook on low flame till sabudana is cooked and turns soft.

Now add sugar and again cook till sugar dissolves.

Lastly add elaichi powder and remove from the heat.

Sabudana kheer is ready.

February 27th, 2007

Sabudana kheer

Ingredients:

Sabudana 2 tbsp
Milk 4 cups
Sugar 1 cup
Elaichi powder 1 tsp
Water 2 cups

 

How to make Sabudana Kheer:

In a pan soak sabudana in water for 1 hour.

Place this pan on gas add water if necessary and allow to cook for 4-5 min on low flame.

Add milk and sugar and boil again for 2-3 min on low flame.

Lastly add elaichi powder and serve hot.

August 25th, 2007

Samosa

Ingredients:

Maida 250 gm
Potato 5-6
Green peas 1 cup
Onion 2
Dhania jeera powder 2 tsp
Ginger garlic paste 2 tsp
Turmeric powder 1/2 tsp
Kadipatta leaves 4-5
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Samosa:

Boil potatoes and green peas.

Chop onion and coriander leaves.

Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water.

Keep aside for 30 min.

In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min.

Now add ginger garlic paste and again fry for 2-3 min.

Add dhania jeera powder,turmeric powder and salt.

Lastly add mashed potatoes,boiled green peas and coriander leaves.

Mix well and keep aside to cool.

Now take dough and make lemon size balls and roll out them in oval shape chapatis.

Make 2 pieces of each chapatis.

Make the cones of each piece.

Fill each cone with potato sabji.

Seal the edges using little water.

In a kadai heat oil and deep fry samosas on low flame till golden.

Samosa is ready.

Enjoy with tomato ketchup.

February 24th, 2007

Sarson ka Saag

Ingredients:

Sarson leafy vegetable 2 bundles
Palak 1 bundle
Onion 2
Ginger 1″
Garlic cloves 4
Green chillies 2-3
Tomatoes 2-3
Makki flour 1 tbsp
Red chilly powder 1 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Methi seeds 5-6
Ghee
Salt

 

How to make Sarson Ka Saag:

Chop the sarson leafy vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min.

Cool and grind coarsely.

Add some makki flour and boil this without covering the pan until all the liquid dries up.

In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds.

Then add chopped onions, ginger, garlic and salt .

Fry well and add above saag.

Mix well and simmer for 2-3 min.

Sarson ka saag is ready.

Enjoy Sarson ka Saag with Makai ki Roti.

August 22nd, 2007

Satyanarayana Prasad

Ingredients:

Rava 2 cups
Sugar 2 cups
Ghee 2 cups
Milk 2 cups
Water 2 cups
Banana 1/2
Kaju 5-6
Kismis 8-10
Almond 4
Elaichi powder 2 tsp

 

How to make Satyanarayana Prasad:

Clean rava and fry in hot ghee till light brown on slow flame.

In another pan mix milk and water and keep to boil.

Pour the milk mixture on fried rava.

Make pieces of kaju and almond.

Chop the banana into small pieces.

When rava cook add sugar and cover the pan.

Add kismis, kaju,almond and banana pieces.

Mix well and cover the pan for 2-3 min.

Lastly add elaichi powder.

Prasad is ready.

1 comment February 14th, 2007

Shahi Navaratan kurma

Ingredients:

Potatoes 40 gm
Green peas 40 gm
French beans 40 gm
Cauliflower 40 gm
Capsicum 40 gm
Carrots 40 gm
Cabbage 40 gm
Cluster beans 40 gm
Bottle gourd 40 gm
Paneer 150 gm
Onions 3
Tomato puree 1 cup
Turmeric Powder 1 tsp
Red chilli powder 2 tsp
Ginger Garlic paste 1 tbsp
Coriander powder 1 tsp
Garam Masala powder 2 tsp
Cashew nuts 6-8
Raisins 10-15
Coriander leaves 1 tbsp
Milk 1cup
Oil 6 tbsp
Salt

 

How to make Shahi Navaratan Kurma:

Boil all vegetables in a cooker.

Heat oil in a pan and fry onions till golden brown.

Now add ginger-garlic paste and fry till oil separates.

Add turmeric powder,chilli powder, coriander powder, garam masala powder and salt.

Fry for 2-3 minutes.

Now add tomato puree and Stir well and cook the mixture for 2-3 minutes.

Add dry fruits.

Add milk and Bring it to boil.

Reduce the heat and cook until the gravy becomes thick.

Add paneer and stir well.

Finally add boiled vegetables in above gravy and cook for 5 minutes on low flame.

Shahi Navaratan kurma is ready.

Garnish with chopped coriander leaves.

Serve hot with chapati or roti.

December 29th, 2007

Shrikhand

Ingredients:

Thick curd 500 gm
Powdered Sugar 250 gm
Saffron 5-6 sticks
Badam 4-5
Pistachios 4-5
Cardamom powder 2 tsp

 

How to make Shrikhand:

Pour fresh curd into a clean muslin cloth. tie and hang for 2 – 3 hours.

Take in a bowl and add sugar.

Beat till sugar mixed.

Add saffron,chopped badam ,pista and cardamom powder.

Mix well.

Shrikhand is ready.

June 9th, 2007

Sponge Cake

Ingredients:

Maida 300 gm
Condensed milk 400 gm
Margarine 125 ml
Baking powder 2 tsp
Baking soda 1 tsp
Essence 1 tsp
Water 150 ml

 

How to make Sponge Cake:

Sieve the maida,baking powder and baking soda together.

Melt the butter and mix all ingredients.

Beat well.

Pour the mixture into a greased and dusted round vessel.

Heat the oven at 200 degrees C.

Bake the cake for 10 min.

Reduce the temperature at 150 degrees C and bake again for 10 min.

Cake is ready take out from the oven and allow to cool.

Sponge cake is ready.

February 10th, 2007

Sprouted Sandwich

Ingredients:

Bread slices 8
Potato 2
Moong (sprouted) 1/2 cup
Matki (sprouted) 1/2 cup
Spring onions 2
Green chutney 1 tbsp
Pepper powder 1/2 tsp
Lemon juice 2 tsp
Tomato ketchup 4 tbsp
Butter 4 tbsp
Salt

 

How to make Sprouted Sandwich:

In a pressure cooker boil potato and sprouted moong and matki.

Mash potato,moong and matki finely.

In a mixing bowl take potato mixture,chopped spring onions,green chutney, lemon juice and salt.

Again mash finely.

Spread butter over the slice then spread a thick layer of potato mixture.

Sprinkle pepper powder on it.

Put another sliced butter on it.

Serve fresh with tomato ketchup.

November 19th, 2007

Stuffed Bangda

Ingredients:

Whole bangda 2
Ginger paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1/2 tsp
Lemon juice 1 tsp
Rice flour 2 tbsp
Oil
Salt

 

How to make Stuffed Bangda:

First clean the bangda.remove eyes and tail.

Give cuts on stomach both the side.

Apply lemon juice and little salt.keep aside for 10 min.

In a bowl take red chilly powder, turmeric, ginger paste,tamarind pulp and salt.

Mix well and apply this chutney to bangda.

Fill chutney also in stomach.

Keep aside for 20 min.

Dip bangda in rice flour and fry in hot oil on mid. flame.

Stuffed bangda is ready.

May 9th, 2007

Suran Ki Sabji

Ingredients:

Suran 1/4 kg
Jeera 1/2 tsp
Mustard seeds 1/2 tsp
Turmeric powder 1/4 tsp
Green chillies 2
Coriander leaves 1 tbsp
Kokam 4
Coconut 1 cup
Oil 1 tbsp
Salt

 

How to make Suran Ki Sabji:

Remove the skin of suran and cut into small cubes.

Heat oil in a pan and add mustard seeds, jeera and green chillies pieces.

Add pieces of suran and turmeric powder.

Mix well.

Now add kokum, salt and one cup of water.

Cover the pan and cook upto 8-10 min.

Lastly add grated coconut and chopped coriander leaves.

Suran ki sabji is ready.

November 7th, 2007

Thalipeeth

Ingredients:

Rice flour 2 cups
Besan 1 cup
Onion 4
Dhania jeera powder 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander leaves 1/2 cup
Garlic cloves 2-3
Sugar 1 tsp
Oil
Salt

 

How to make Thalipeeth:

Chop onions,garlic cloves and coriander leaves finely.

In a big bowl take all ingredients except oil and knead smooth dough by using water.

Make 4 equal balls.

On plastic paper roll out one ball with the help of your fingers.It should be thin.

In a non stick tava heat little oil and fry this thalipeeth by one side.

Add more oil. thalipeeth should be crispy.

After 2-3 min turn it and fry another side. use sufficient oil.

Enjoy hot thalipeeth with fresh butter.

February 1st, 2007

Tikhat Gathi

Ingredients:

Besan 250 gm
Turmeric powder 1/4 tsp
Kashmiri red chilly powder 2 tsp
Carom seeds 1/2 tsp
Oil
Salt

 

How to make Tikhat Gathi:

In a mixing bowl take besan,red chilli powder,turmeric powder,carom seeds and salt.

Mix well and add 2 tbsp hot oil.

Knead the dough using sufficient water.

Keep aside for 20 min.

Heat oil in a kadai and put some dough into a ganthia mould and press out ganthias directly into hot oil and deep fry till golden brown.

Drain and allow to cool.

Store in an airtight container.

October 29th, 2007

Undhiyo

Ingredients:

For muthia:

Besan 150 gm
Methi leaves 1 bunch
Ginger garlic paste 1 tsp
Til 1 tbsp
Chilly powder 2 tsp
Curd 1/2 cup
Ajawain 1 tsp
Oil 1 tbsp+fry
Salt

 

For vegetables:

Surati papadi beans 100 gm
Sweet potatoes 100 gm
Potatoes 100 gm
Brinjals 100 gm
Kand 100 gm
Yam 100 gm
Green peas 100 gm
Onions 2
Raw banana 2

 

For masala:

Coconut 1 cup
Coriander leaves (chopped) 1 cup
Ginger garlic paste 2 tbsp
Dhania powder 2 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1 tsp
Garam masala powder 1 tsp
Aamchur powder 2 tsp
Sugar 1 tbsp
Oil 1 tbsp
Salt

 

For tadka:

Whole red chilly 2
Ajwain 1 tsp
Hing 1/4 tsp
Oil 1 bowl

 

How to make Undhiyo:

Mix all above muthia ingredients in a bowl and knead dough without using water.

Make small balls and deep fry in oil till golden and keep aside.

Make pieces of all vegetables.

Mix all masala ingredient and apply to chopped vegetables.

In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing.

Now pour all vegetables in tadka and fry again for 2-3 min.

Add 2-3 cups of water and cover the cooker.

Allow to cook on low flame for 30-40 min.

Allow cooker to cool.

Now add fried muthias and mix well.

Undhiyo is ready.

September 9th, 2007

Upma

Ingredients:

Rava 2 cups
Chana dal 1 tbsp
Urad dal 2 tsp
Red chillies 2-3
Onion 1
Mustard seeds 1/2 tsp
Kadipatta 4-5 leaves
Cashew nuts 4-5
Ghee 3 tbsp
Sugar 1 tsp
Salt

 

How to make Upma:

In a pan heat ghee and add mustard seeds,chana dal,urad dal,red chillies, curry leaves and onion.

Fry for 2-3 min. then add rava and fry it on a low flame till slightly golden.

Then add cashew nuts,sugar and salt.
Boil 4 cups water in another pan.

When water starts boiling,add it to the rava mixture,stir continuously.

After water dries,cover the pan for 2 min.
Upma is ready.while serving add butter if you desire.

1 comment February 6th, 2007

Uthappam

Ingredients:

Long grain rice 5 cups
Urad dal whole 1 cup
Chopped onion 2
Chopped green chilies 4
Chopped tomato 1
Coriander leaves 2 tbsp
Salt
Oil

 

How to make Uthappam:

Soak the long grain rice for 8 hrs.

Soak urad dal for 2 hours.

Grind the rice and urad dal.

Add salt and let it ferment at least for 8-10 hours.

Heat a griddle and pour 2 cups batter.

Sprinkle chopped onion, chili and tomato.

Apply little oil around the edges.

Then turn to the other side and cook with oil again.

Uthappam is ready serve with green chutney or sambar.

June 29th, 2007


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