Indian Recipes of the Year 2008

Chicken Kabab

Ingredients:

Boneless chicken mince 250 gm
Onion 2
Green chilli paste 1 tsp
ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Corn flour 1 tsp
Oil
Salt

 

How to make Chicken Kabab:

First wash chicken mince and drain finely.

In a bowl take chicken mince, green chilly paste, ginger garlic paste,chopped onion and coriander leaves.

Mix well and add corn flour and salt.

Mix again and make small kababs.
Refrigerate for an hour.

Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown.

Chicken kabab is ready.

Serve hot with tomato ketchup and onion rings.

November 18th, 2008

Chicken Kurma

Ingredients:

Chicken 1 kg
Onions 2-3
Tomato 2
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Ginger garlic paste 2 tsp
Coconut 1 tbsp
Cardamom 4
Cloves 4
Coriander seeds 1 tbsp
Yoghurt 1/2 cup
Bay leaf 1
Coriander leaves 1 tbsp
Oil 2 tbsp
Salt

 

How to make Chicken Kurma:

Clean the chicken and cut into pieces.

Make paste of coconut,cloves,cardamom and coriander seeds.

Marinate chicken with red chilly powder, turmeric powder,ginger garlic paste, yoghurt and salt for about 2 hours.

Cut the onions and tomatoes into thin slices.

In a pan heat oil and add bay leaf.

Now add chopped onion and saute it till light brown.

Add chopped tomatoes and fry for few minutes.

Now add marinated chicken and fry on high flame for 2 minutes.

Add 2 cups of water and cook it for 10 minutes.

Add red chilly powder if necessary.

Lastly add ground paste and boil for 5 minutes.

Chicken kurma is ready.

Serve with coriander leaves.

September 27th, 2008

Chicken Sukha

Ingredients:

Broiler chicken 1 kg
Tomato 2
Fresh coconut 1 cup
Onions 4
Chicken masala 5 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Oil 3 tbsp
Salt

 

How to make Chicken Sukha:

Chop onion,tomato and coriander leaves finely.

Clean the chicken and make pieces.

Apply chicken masala,turmeric powder,garam masala powder and salt.

keep aside for 30 min.

In a pan take 2 tbsp oil and fry onion till golden brown.

Then add chopped tomato and fry for 2-3 min.

Now add marinated chicken and fry till crispy.

Cover the pan and allow to cook on low flame for 5 min.

Do not use water.

Chicken should be dry.

Lastly add fresh coconut and finely chopped coriander leaves.

Serve with roti and onion rings.

April 26th, 2008

Dalia Kheer

Ingredients:

Dalia (lapsi) 1/2 cup
Sugar 1 cup
Ghee 1/4 cup
Milk 2 cup
Water 2 cup
Eliachi Powder 1/2 tsp
Kismis 8-10

 

How to make Dalia Kheer:

In a pan heat ghee and fry dalia over low flame till light golden.

Add hot water and milk.

Allow to cook for 4-5 min.

Then add sugar and kismis.

Add water or milk if necessary.

Lastly add elaichi powder and mix well.

Dalia kheer is ready.

June 1st, 2008

Dink Ke Laddu

Ingredients:

Wheat flour 3 cups
Dink 4 tbsp
Powdered sugar 2 cups
Elaichi powder 1 tsp
Ghee

 

How to make Dink Ke Laddu:

Deep fry the dink in hot ghee one tablespoon at a time till the pieces puff up.

Allow it to cool and press them little.

Heat the 1 cup of ghee in a pan, and roast the wheat flour and roast it on a low flame till golden brown.

Allow to cool.

Add the powdered sugar, fried dink and elaichi powder to the roasted wheat flour and mix well.

Use ghee if necessary.

Make the laddu.

February 27th, 2008

Egg Koshimbir

Ingredients:

Eggs 2
Onion 2
Tomato 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt

 

How to make Egg Koshimbir:

Cut onions and tomatoes finely.

Beat eggs in a katori.

In a pan heat oil add chopped onions.

Fry onions till light brown then add tomato pieces.

Fry tomato till mash then add red chilly powder,turmeric powder and salt.

Now add beaten eggs and stir continuously.

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

Add coriander leaves and fresh coconut.

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

Egg koshimbir is ready.

Serve with hot roti.

June 20th, 2008

Gajar Ka Aachar

Ingredients:

Carrots 4-5
Jaggery 50 gm
Red chilly powder 1/2 tsp
Oil 1/2 cup
Salt

 

How to make Gajar ka Aachar:

Heat oil in a pan and allow to cool.

Wash and peel the gajar and make small pieces.

In a pan boil water and blanch the gajar for a min.

Drain and allow to dry completely.

Apply red chilly powder,salt and grated jaggery.

Add oil and mix well.

Keep in a airtight jar in a sunlight for 15 days.

Gajar ka aachar is ready.

July 21st, 2008

Ginger Pickle

Ingredients

Ginger 100 gm
Lemon 2
Red chilly powder 1/4 tsp
Salt

 

How to make Ginger Pickle:

Remove the skin and wash ginger finely.

Make strips of ginger and combine all the ingredients in a bowl.

Mix well and keep aside for 2 hours.

Ginger pickle is ready.

Store refrigerated in air tight container for next 1 week.

October 26th, 2008

Golpapdi

Ingredients:

Wheat flour 3 cups
Jaggery 2 cups
Elaichi powder 1 tsp
Ghee 8 tbsp
Milk 2 tbsp
White sesame 1 tbsp

 

How to make Golpapdi:

Sprinkle the roasted white sesame on a greased thali and Keep aside.

Heat the ghee in a pan and add the wheat flour.

Fry it till golden brown in colour.

Remove from the flame and add grated jaggery, hot milk and elaichi powder.

When the jaggery melts mix the mixture finely.

Pour it into the already greased thali with white sesame and spread it evenly.

Cut into square and allow to cool.

Golpapdi is ready.

February 23rd, 2008

Halim Laddu

Ingredients:

Halim 100 gm
Jaggery 200 gm
Coconut 1
Pure ghee 1 cup
Elaichi powder 1 tsp

 

How to make Halim Laddu:

Soak halim in coconut water or plain water.

Scrape coconut and grate jaggery finely.

Add coconut and jaggery in halim.

Keep aside for 30 min.

Take ghee in a thick bottom pan and add halim mixture.

Cook on low heat till jaggery melts completely.

Add elaichi powder and mix well.

Remove from heat.

While mixture is warm roll it into laddus.

Cool and store in an airtight container.

October 21st, 2008

Halwa Fish Fry

Ingredients:

Halwa fish pieces 4
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1 tsp
Rava 1 tbsp
Lemon juice 2 tsp
Salt
Oil

 

How to make Halwa Fish Fry:

Apply turmeric powder, red chilly powder, lemon juice,tamarind pulp and salt to pieces.

Keep aside for 10-15 mins.

Coat the fish pieces with rava and fry in oil until crisp.

Halwa fish fry is ready.

August 2nd, 2008

Idli Upma

Ingredients:

Idli 6-8
Onion 2
Mustard seeds 1 tsp
Urad dal 1 tsp
Chana dal 1 tsp
Green chilly 2-3
Kadipatta leaves 5-6
Coriander leaves 1/2 cup
Oil 1 tbsp
Salt

 

How to make Idli Upma:

Crush idlies finely and keep aside.

Soak chana dal for 10 min.

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and add mustard seeds.

When splutter add urad dal.

Allow urad dal turn to red.

Now add chana dal,kadipatta,onion and green chilly.

Fry 2-3 min.

Lastly add crushed idlies and little salt.

Cover the pan allow to mix well.

Idli upma is ready.

Garnish with finely chopped coriander leaves.

July 25th, 2008

Jackfruit curry

Ingredients:

Raw jackfruit 500 gm
Tur dal 1/2 cup
Coconut 2 cups
Turmeric powder 1/2 tsp
Curry leaves 5-6
Cumin seeds 1 tsp
Bright red chilies 5-6
kokum 2
Oil 2 tsp
Salt

 

How to make jackfruit curry:

Soak dal in water for 10 min.

Clean the jackfruit and take edible portion.

Then cook dal and jackfruit with a turmeric powder and little oil.

Grind coconut and red chilies to a very smooth paste.

In a pan heat oil and add cumin seeds and curry leaves.

Add dal and jackfruit.

Allow to boil then add coconut paste and salt.

Lastly add kokum and mix well.

Cook for 4-5 min.

Jackfruit curry is ready.

Serve hot with rice.

January 17th, 2008

Kadai Chicken

Ingredients:

Boneless Chicken 1 kg
Onion 2-3
Ginger Garlic paste 2 tbsp
Dhania powder 1 tsp
Jeera powder 1 tsp
Kashmiri chilly powder 2 tsp
Turmeric powder 1 tsp
Tandoori masala powder 2 tsp
Garam masala powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves 2 tsp
Oil 1 cup
Dried red chilly 2
Tejpatta 2
Ghee 1 tbsp
Salt

 

How to make Kadai Chicken:

First wash the chicken cleanly.

Apply ginger garlic paste,dhania jeera powder,red chilly powder,turmeric powder and tandoori masala powder.

Keep aside for 10 min.

In a pan heat oil and add cumin seeds,tejpatta and dried red chilly.

When the cumin seeds begins to splutter add chopped onion and saute for 2-3 min on low flame.

Now add chicken and salt.

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

After 2-3 min put 1 tbsp ghee and cover again.

Allow to cook chicken on low flame.20-25 min)

Lastly add garam masala powder and cook again for 5 min.

Kadai chicken is ready.

Garnish with chopped coriander leaves.

January 21st, 2008

Kalya Vatanyachi Aamti

Ingredients:

Black Peas(kale vatane) 1 cup
Coconut 1/2
Dry Coconut 1 tbsp
Onions 3
Raw rice 1 tsp
Turmeric Powder 1/2 tsp
Garam Masala Powder 1 tsp
Malvani masala 2 tsp
Curry leaves 4-5
Asafoetida 1/4 tsp
Tamarind pulp 2 tsp
Jaggery 2 tsp
Coriander Leaves 2 tbsp
Oil 1 tbsp
Salt

 

How to make Kalya Vatanyachi Aamti:

Soak the black peas( kale vatane ) in water for atleast 6 hrs.

Boil peas in a cooker ( 6-8 whistles).

Scrap the coconut and chop the onions finely.

In a kadai heat 2 tsp of oil and fry half portion of onions till golden brown.

Now add fresh coconut,dry coconut and raw rice and fry on low flame till light brown.

Allow to cool and make a fine paste using water.

Now in another pan heat oil and add curry leaves then fry onions till transparent.

Add asafoetida,malvani masala and turmeric powder.

Now add boiled black peas with water.

Allow to boil then add tamarind pulp,salt and jaggery.

After few min.add coconut paste and garam masala powder.

Make consistency as you want and allow to boil.

Lastly add chopped coriander leaves.

Kalya vatanyachi aamti is ready.

Serve with vade or puri.

March 23rd, 2008

Khajur Imli Ki Chutney

Ingredients:

Khajur (dates) 500 gm
Imli (tamarind) 200 gm
Jaggery (gud) 250 gm
Red chilli powder 1 tsp
Chat masala 1/2 tsp
Asafoetida
Salt

 

How to make Khajur Imli Ki Chutney:

Remove all seeds from khajur and imli.

Grate jaggery finely.

In a pan mix all the ingredients and add 1/2 litre water.

Simmer for it for 30 minutes.

Remove from the heat.

Allow to cool and strain the mixture through a sieve.

Store in refrigerator for further use.

September 18th, 2008

Khatkhatle

Ingredients:

Muttar 50 gm
Sweet potato 50 gm
French beans 50 gm
Brinjal 50 gm
Red pumpkin 50 gm
Tur dal 50 gm
Yam 50 gm
Snake guard 50 gm
Raw papaya 50 gm
Raw banana 1
Potato 2
Onion 2
Tomato 1
Coconut 1
Whole red chilly 2-3
Coriander seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jaggery 1 tbsp
Tirphal 4
Oil 1 tbsp
Salt

 

How to make Khatkhatle:

Soak tur dal in warm water for half an hour.

Chop all vegetables in squares.

Heat oil and add chopped onion.

Fry for 2-3 min. then add chopped tomato.

Now add chopped vegetables(except pumpkin).

Add red chilly powder and turmeric powder.

Saute it for 2 min. and add 2 cups of water and soaked tur dal.

Cover the pan and allow to cook.

In a coconut add whole red chilly,tirphal and coriander seeds and grind fine paste using water.

Now add pumpkin and salt.

Cook again for 4-5 min.

Lastly add coconut paste and grated jaggery.

Mix well and boil for 2 min.

Khatkhatle is ready.

Serve hot with roti or chapati.

December 23rd, 2008

Khoya

Ingredients:

Fat milk 2 lt

 

How to make Khoya:

Boil milk in a heavy bottom pan.

Stir Continuously on low flame till it becomes solid.

Allow to cool.

Khoya is ready.

December 9th, 2008

Kobi Chanadal Sabji

Ingredients:

Cabbage 250 gm
Chanadal 1 tbsp
Green chilly 2-3
Kadipatta leaves 4-5
Mustard seeds 1 tsp
Turmeric powder 1/4 tsp
Grated coconut 1 tbsp
Coriander leaves 1 tbsp
Sugar 1/2 tsp
Oil 2 tsp
Salt

 

How to make Kobi Chanadal Sabji:

Soak chanadal in water for 20 min.

Chopped cabbage,green chilly and coriander leaves.

In a pan heat oil and add mustard seeds.

When the mustard seeds splutter add gren chilly and kadipatta.

Add chanadal and fry for 2-3 min.

Now add chopped cabbage,turmeric powder and salt.

Mix well and cover the pan and allow to cook on a low flame for 4-5 min.

Lastly add coriander leaves,grated coconut and sugar.

Cook again for a min.

Kobi chanadal sabji is ready.

March 15th, 2008

Kolhapuri Techa

Ingredients:

Groundnut 100 gm
Green Chillies 10-12
Garlic cloves 6
Coriander leaves 1 bunch
Lemon juice 2 tsp
Salt

 

How to make Kolhapuri Techa:

Roast groundnut,remove skin and make a powder in a mixture.

Grind coriander leaves,garlic and green chilly separately.

Mix the groundnut powder to the above paste.

Now add salt and lemon juice.

Kolhapuri techa is ready.

Serve with Bhakri or chapati.

February 1st, 2008


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