Indian Recipes of the Year 2008

Aaloo Ki Tikki

Ingredients:

Potatoes 4
Onion 1
Green Chilies 2-3
Roasted white sesame 1 tbsp
Roasted cumin powder 1 tsp
Chat masala 1 tsp
Kasoori Methi 1 tbsp
Coriander leaves 1/2 cup
Bread Crumbs 1 cup
Oil
Salt

 

How to make Aaloo Ki Tikki:

Boil potatoes and mashed it finely.

Add chopped onions,green chilies, coriander leaves,chat masala,cumin powder,sesame,kasoori methi and salt.

Mix finely and make balls and give shape of tikkis.

Take some bread crumbs on a paper and dip and roll the tikkis to coat completely.

In a non-stick pan heat little oil and fry tikkis both the sides till golden brown on low flame.

Serve hot with green chutney or sweet chutney.

October 15th, 2008

Aaloo Palak

Ingredients:

Spinach 2 bunch
Potatoes 4-5
Green chilly 2-3
Cumin seeds 1 tsp
Kasoori methi 1/4 tsp
Whole red chillies 4-5
Ginger 2″
Sugar 1 tsp
Ghee 1/2 cup
Salt

 

How to make Aaloo Palak:

Washed and chopped palak finely.

Boiled potatoes, peeled and chopped.

Heat the ghee in a pan and add cumin seeds, whole red chillies .

Add the ginger, green chilly pieces and saute it till light brown.

Now add potato pieces and fry on high flame till brown.

Add chopped spinach,salt and sugar and mix well.

Allow to cook over high flame till the spinach is tender and excess water has dried.

Aloo Palak is ready.

Serve with roti or chapati.

May 26th, 2008

Aamboli

Ingredients:

Rice 2 cups
Urid dal 1/2 cup
Oil
Salt

 

How to make Aamboli:

Soak rice and dal seperately for 4-5 hours.

Grind both in a mixture and mix well.

Add salt and keep aside 6-8 hours for fermentation.

Heat tava and apply oil finely.

Pour one cup of batter and spread lightly.

Aamboli should be thick.

Cover the tava and allow to cook on mid flame.

Now turn aamboli and apply one tsp oil.

Allow to cook another side.

Remove from heat.

Aamboli is ready.

Serve with kalya vatyanyachi aamti or chutney.

July 9th, 2008

Aluchi bhaji

Ingredients:

Aluchi pane (Colocassia leaves) 2 bundles
Green chilly 5-6
Peanuts 2 tbsp
Garlic cloves 10-12
Jaggery 1 tbsp
Asafoetida 1/2 tsp
Coconut 1/2 cup
Cocum 5-6
Oil 2 tbsp
Salt

 

How to make Aluchi bhaji:

Soak the peanuts for an hour and cook in a pressure cooker.

Clean the alu (colocassia leaves) well and shred them finely.

Heat oil in a pan and add crushed garlic cloves.

Allow to turn brown on low flame and add asafoetida .

Now add shreded leaves and finely chopped green chilly.

Saute finely on mid flame and add cooked peanuts.

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

Now add cocum and salt.

Add little water to cook.

Lastly add grated jaggery and coconut.

Boil for 2-3 min.

Aluchi bhaji is ready.

August 15th, 2008

Aluvadi (Patra)

Ingredients:

Arbi leaves (Alu leaves) 10
Besan 2 cups
Rice flour 1/2 cup
Dhania powder 1 tsp
Jeera powder 1 tsp
Red chilly powder 2 tsp
Ginger garlic paste 2 tsp
Asafoetida 1/4 tsp
White sesame 1 tbsp
Tamarind pulp 1 tbsp
Jaggery 1/2 cup
Oil
Salt

 

How to make Aluvadi:

Mix the jaggery and tamarind pulp.

Wash the leaves.

Mix all the ingredients except oil in jaggery and tamarind pulp.

Add enough water to make a paste which can be spread easily.

Place one leaf face down on the table.

Spread besan mixture over a leaf in a thin layer.

Place another leaf (but opposite direction) over this leaf.

Repeat the same procedure for 5 leaves.

Tuck in the edges along the length and roll like a scroll.

Repeat same procedure for the rest 5 leaves.

Steam both rolls for 15 minutes in a cooker without pressure.

Allow to cool completely.

Cut into slices and deep fry.

Aluvadi is ready.

February 14th, 2008

Anarse

Ingredients:

Rice 500 gm
Jaggery 250 gm
Ghee 50 gm
Khuskhus 50 gm
Banana 1/4

 

How to make Anarse:

Clean wash and soak rice for three consecutive days.

Change the water daily.

On the fourth day drain and spread rice on a clean cloth to dry in a shade.

When the rice is totally dried make a fine powder in a mixer and sieve it.

Add grated jaggery,smashed banana and 2-3 tsp of ghee.

Mix well and knead dough.

Add milk if necessary to make a soft dough.

Now make small balls of the dough.

Spread 1/2 tsp khuskhus on the plastic paper.

Press the ball on the khuskhus and make small puree by fingers.

Deep fry each anarse keeping the khuskhus coated side on the top.

Fry on low heat and only one side.

Repeat the same procedure for each ball.

Drain and allow to cool.

Anarse is ready.

December 18th, 2008

Apple Kheer

Ingredients:

Milk 1 lt
Apples 2-3
Sugar 1 cup
Cornflour 1 tbsp
Elaichi powder 1 tsp
Badam 5
Kaju 5
Pista 5

 

How to make Apple Kheer:

In a cup of warm milk mix the cornflour finely.

In a another pan take milk,cornflour milk and sugar.

Allow to boil on low flame for 20 min.

Peel and grate the apples.

Add immediately into boiling milk.

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

Lastly add elaichi powder.

Remove from heat.

Garnish with kaju badam pista pieces.

Apple kheer is ready to serve.

April 22nd, 2008

Arbi Ki Sabji

Ingredients:

Arbi 500 gm
Tomato 1
Onion 1
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Chat masala powder 1/2 tsp
Coriander leaves 1/4 cup
Oil
Salt

 

How to make Arbi Ki Sabji:

Wash arbi and boil in a pressure cooker.

Peel and cut into cubes.

Deep fry this arbi pieces in hot oil till crispy.

Apply red chilly powder,turmeric powder, chat masala and salt.

In a kadai heat 1 tbsp oil and add chopped onion.

Fry onion till transparent then add chopped tomato.

Again fry for 2-3 min.

Now add fried arbi pieces.

Mix well and cover for 2-3 min.on low flame.

Arbi ki sabji is ready.

Garnish with finely chopped coriander leaves.

Serve hot with chapati or roti.

November 30th, 2008

Arbi Kofta Masala

Ingredients:

Arbi 250 gm
Green peas 1 cup
Onion 2
Tomato 2
Besan 1 cup
Green chilly 2-3
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/4 tsp
Coriander leaves 1/2 cup
Oil
Salt

 

How to make Arbi Kofta Masala:

Wash arbi finely.

Boil arbi and green peas separately.

Allow to cool.

Put green peas aside.

Remove skin of arbi and mash it finely.

Add besan,finely chopped green chilly, coriander leaves and salt.

Mix finely and make kofte (small balls).

Fry the kofte in a hot oil till golden brown.

Drain and keep aside.

In another pan heat oil and add chopped onion.

Fry till transparent and add chopped tomato and fry for 2-3 min.

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

Add boiled green peas and mix finely.

Add 1 cup of water and allow to boil.

Now add kofte and boil again without stir.

Arbi kofta masala is ready.

Garnish with finely chopped coriander leaves and serve.

December 14th, 2008

Basundi

Ingredients:
Fat milk                        2 lt
Sugar                           1 cup
Elaichi powder           1 tsp
Badam pista pieces 1 tbsp
Saffron                         1/2 tsp

How to make Basundi:

Soak saffron in 2 tsp warm milk for 10 min.
Boil the milk in a deep pan.
Stir frequently.
When it starts boiling reduce the heat.
Boil the milk till reduce 2/3.
Add sugar,badam pista pieces,elaichi powder and soaked saffron.
Boil further for 5-7 minutes on low flame.
Remove from heat and allow to cool.
Chill in refrigerator and serve.

January 1st, 2008

Batate Pohe

Ingredients:

Jada poha 3 cups
Onion 4
Potato 2
Green chilly 3-4
Grated coconut 1/2 cup
Coriander leaves 1 tbsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Kadipatta 1 string
Sugar 2 tsp
Oil 1 tbsp
Salt

 

How to make Batate Pohe:

First clean poha, wash, drain and keep aside.

Cut onions,green chilly and coriander leaves.

Make thin pieces of potato.

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 mix well.

Sprinkle water on potato and cover the pan.

Allow to cook potato for 2-3 min.

Add turmeric powder and salt.

Now add poha and mix well.

Lastly add sugar,grated coconut and chopped coriander leaves.

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

Batate pohe is ready.

Serve with lemon pieces.

April 14th, 2008

Besan ki Roti

Ingredients:

Besan 3 cups
Wheat flour 2 cups
Onion 2
Oil 1/2 cup
Red chilly powder 2 tsp
Dhana jeera powder 2 tsp
Ghee 1/2 cup
Coriander leaves
Salt

 

How to make Besan Ki Roti:

Chop onion and coriander leaves finely.

Take besan,wheat flour,red chilly powder, dhana jeera powder and salt in a large bowl and mix well.

Now add chopped onion ,coriander leaves and oil.

Mix well and add water to knead smooth dough.

Knead it thoroughly for 4-5 minutes until smooth.

Cover with a damp cloth and leave to rest for at least 30 minutes.

Divide the dough into equal balls.

Roll each ball into a round of about 6 inches.

Heat a frying pan (tava) on low flame.

Place the round of dough on hot tava carefully.

Allow to cook for a minute.

Apply little ghee on the top and then turn it over after a minute.

Allow to cook another side by applying more ghee.

Fry until both the sides are cooked and crisp.

Serve hot with dahi or raita.

August 27th, 2008

Bhakarwadi

Ingredients:

Maida 5 cups
Besan 1 cup+1 tbsp
Sesame seeds 1tbsp
Khuskhus 1/2 tbsp
Ginger garlic paste 1 tbsp
Red chilly powder 3/4 tbsp
Garam masala powder 1 tsp
Cumin Powder 1/2 tbsp
Coriander Powder 1/2 tbsp
Fennel seeds 1/2 tsp
Asafoetida 1/4 tsp
Dry coconut 1 cup
Sugar 2 tsp
Salt
Oil

 

How to make Bhakarwadi:

In a dish take maida,1 cup besan and add salt .

Knead hard dough with 2 tbsp oil and a little water.

Cover with a moist cloth.

Roast coconut,sesame and khuskhus seeds lightly.

In a mixer take sesame,khuskhus,grated coconut and Fennel seeds.

Run a mixie for a minute.

In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt.

Mix well and add 2 tsp water.

Take a midium size lump and roll into thin chapati.

Spread above filling thinly all over chapati.

Make a tight roll press down edges.

Cut into 1″ pieces and deep fry in hot oil.

Fry till cover is crisp and golden brown.

February 7th, 2008

Bhendi Fry

Ingredients:

Bhendi 250 gm
Besan 2 tsp
Red chilly powder 1 tsp
Chaat masala 1 tsp
Lemon juice 1/2 tsp
Salt

 

How to make Bhendi Fry:

Wash bhendi and give cut them vertically.

Mix all the ingredients (except chat masala) and keep aside for one hour.

Now deep fry the bhendi till crispy.

Lastly sprinkle the chat masala on it.

Bhendi fry is ready.

March 4th, 2008

Bhendi Ki Sabji

Ingredients:

Bhendi 250 gm
Onion 2
Green chilly 2-3
Garlic cloves 4-5
Cocum 2
Fresh coconut 1 tbsp
Oil 1 tbsp
Salt

 

How to make Bhendi Ki Sabji:

Wash bhendi and allow to dry.

Cut bhendi in round shape (1cm).

Chop onion and green chilly finely.

In a kadai heat oil and add crushed garlic cloves.

Allow to turn red on low flame.

Now add chopped bhendi,onion,green chilly and cocum.

Fry for 2-3 min. and cover the pan.

After 2-3 min add salt.

Again cover the pan and allow to cook.

Lastly add coconut.

Bhendi ki sabji is ready.

August 7th, 2008

Bhogichi Bhaji

Ingredients:

Green chana or green peas 1 cup
Potato 4
Carrots 4
Brinjal 2
Ghevda 50 gm
Groundnut 1 tbsp
Sesame(white til) 1 tbsp
Green chilly 4-5
Coriander leaves 1 cup
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Oil 1 tbsp
Salt

 

How to make Bhogichi Bhaji:

Peel the carrots and potatoes.

Make small pieces of ghevda.

Cut potato,brinjal and carrot into pieces.

Remove green chana from the pods.

Make fine paste of coriander leaves and green chilly.

Roast groundnut and sesame and make powder.

Now in a pan heat oil and add mustard seeds and cumin seeds.

Allow to splutter then add turmeric powder.

Add potatoes,carrots,green chana and ghevda.

Fry for a min.

Add green paste.

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

Now add brinjal pieces and mix well.

Add 1/2 cup of water and salt.

Cover the pan and keep on low flame and allow to cook.

Lastly add roasted ground nut and sesame powder.

Garnish with fresh coriander leaves.

January 8th, 2008

Bombil Fry

Ingredients:

Bombil (Bombay duck) 4
Turmeric powder 1/2 tsp
Red chilli powder 2 tsp
Ginger paste 1 tsp
Rice flour 1/2 cup
Lemon juice 2 tsp
Oil
Salt

 

How to make Bombil Fry:

Make pieces of the Bombil.

Apply ginger paste, turmeric powder, red chilli powder, lemon juice and salt.

Keep aside for 20 minutes.

Coat the fish piece with rice flour and deep fry until crisp.

Bombil fry is ready.

February 4th, 2008

Bread Ke Pakode

Ingredients:

Bread slices 4-5
Besan 1 cup
Red chilly powder 1 tsp
Carom seeds 1/4 tsp
Coriander leaves 2 tbsp
Oil to fry
Salt

 

How to make Bread Ke Pakode:

Cut the bread slices into any shape.

Mix besan with water and add red chilly powder,carom seeds,finely chopped coriander leaves and salt.

Mix batter finely for 2-3 min.

Heat oil in a kadai.

Dip every slice in the batter and fry in oil on low flame till golden brown.

Drain on a tissue paper.

Bread ke pakode is ready.

Serve with tomato ketchup.

November 4th, 2008

Chana dal ke Pakode

Ingredients:

Chana dal 2 cups
Bread slices 5
Garlic cloves 8-9
Ginger 50 gm
Red chilly powder 1 tsp
Green chillies 4
Turmeric powder 1/4 tsp
Garam masala powder 1 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Oil
Salt

 

How to make Chana dal ke Pakode:

Soak chanadal in water for 30 min.

And cook the dal in a pressure cooker without water.

Make a paste of chana dal in a grinder with ginger,garlic,green chilly,coriander seeds and cumin seeds..

Add red chilly powder,turmeric powder, garam masala powder and salt in that paste.

Make small pieces of bread slices and mix in above paste.

Mix it well.now make oval shape from that paste.

Deep fry in oil till golden.

Enjoy with any chutney or tomato ketchup.

February 9th, 2008

Chana Usal

Ingredients:

Black chana 1 cup
Curry leaves 4-5
Onion 1-2
Malvani masala 1-2 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Sugar 1/2 tsp
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Oil 2 tsp
Salt

 

How to make Chana Usal:

Soak black chana at least 6 hrs.

Pressure cook till they are soft.

Chop onion and coriander leaves finely.

Heat oil and add curry leaves and onions and fry till transparent.

Add malvani masala,turmeric powder and asafoetida.

Now add cooked chana,sugar and salt.

Allow to cook for 5 min.

Usal should be dry.

Garnish with coconut and coriander leaves.

Chana usal is ready.

April 8th, 2008


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