Indian Recipes of the Year 2010

Aam Ki Chutney

Ingredients:

Raw mango 2
Coconut 1
Green chilly 6-8
Garlic cloves 5-6
Ginger 1″
Coriander leaves 1 tbsp
Sugar 1 tsp
Salt

 

How to make Aam Ki Chutney:

Grate the coconut.

Mix all the ingredients.

Grind in a mixture to make fine paste.

Aam ki chutney is ready to serve.

June 15th, 2010

Ambadyache Raite

Ingredients:

Ambade 6-8
Fresh coconut  3 cups
Jaggery  2 cups
Cumin seeds 1 tsp
Red chilly powder  1 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Oil   2 tsp
Salt

 

How to make Ambadyache Raite:

Remove the skin of ambade.

Wash and keep aside.

In a mixer take coconut,cumin seeds,red chilly powder and turmeric powder.

Grind a paste with enough water.

Heat oil in a kadai and add mustard seeds.

When seeds are starting to flutter add ambade.

Fry ambade for two minutes in the oil.

Add coconut paste and mix well.

After 2-3 minutes add salt and jaggery.

Allow to cook on a low flame till thick consistancy.

Ambadyache raite is ready.

Serve with chapati,roti or bhakri.

December 5th, 2010

Bheja Masala

Ingredients:

Goat brains 4
Tomatoes 2
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Curd 2 tbsp
Garam masala powder 1/2 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Cumin seeds 1 tsp
Green chilly 2
Kasuri methi 2 tbsp
Oil 2 -3 tbsp
Salt

 

How to make Bheja Masala:

First clean and wash brains.

Soak brains in water for five min.

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

In a kadai heat oil and add cumin seeds.

When cumin seeds starting to splutter add chopped green chilly.

Now add onion and fry it till transparent.

Add ginger garlic paste and fry again for 2 min.

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

Add chopped tomato and kasuri methi.

Fry again till oil separates.

Add curd and mix finely.

Now add brains and smash it slowly.

Allow to cook on low flame for five min.

Add half finely chopped coriander leaves and mix finely.

Bheja masala is ready.

Garnish with coriander leaves.

Serve hot with chapati or roti.

February 7th, 2010

Buttar Ke Dahiwade

Ingredients:

Buttar 6-8
Sweet curd 3 cups
Jeera powder 2 tsp
Red chilly powder 2 tsp
Crushed black pepper 8-10
Sugar 1/2 cup
Salt

 

How to make Buttar Ke Dahiwade:

In a deep vessel take water and add 1 tsp salt.

Soak the buttar in this water for 2-3 min.

In a curd add sugar and whisk finely.

Add sugar if necessary.

Now remove the buttar from water and press it carefully.

Remove all the water.

In a serving dish take two buttars.

Pour 1 tbsp curd on buttars.

Sprinkle red chilly powder, jeera powder,crushed black pepper and salt.

Buttar ke dahiwade is ready.

Enjoy!

May 6th, 2010

Dahi Shev Batata Puri

Ingredients:

Panipuri ki puree 25-30
Potatoes 4
Sprouted moong 1 tbsp
Green chutney 1/2 cup
Khajur imli ki chutney 1/2 cup
Thick dahi 2 cups
Red chilly powder 1 tsp
Roasted jeera powder 1 tsp
Chat masala 1 tsp
Coriander leaves 1 tbsp
Shev 2 tbsp
Sugar 1 tbsp
Salt

 

How to make Dahi Shev Batata Puree:

In dahi (curd) add sugar and roasted jeera powder.

Beat finely and put in refrigerator.

Chop coriander leaves finely.

Boil potatoes and mash them finely.

In potatoes add sprouted moong,1/2 tsp red chilly powder,1 tsp chat masala and salt.

Mix finely.

With index finger make hole on all purees.

Stuff the potato mixture in all purees.

Now add 1/4 tsp green chutney and khajur imli ki chutney in each puree.

While serving put the purees in dish.

Add finely beated dahi on each puree.

Garnish with finely chopped coriander leaves and shev.

Dahi shev batata puree is ready.

January 13th, 2010

Dal Dhokli

Ingredients for Dal:

Tur dal 2 cups
Onion (small) 1
Tomato(small) 1
Ginger garlic paste 2 tsp
Green chilly 3-4
Curry leaves 4-5
Hing 1/2 tsp
Cumin seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Ghee 2 tbsp
Salt

 

Ingredients for Dhokli:

Wheat flour 1 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Carom seeds (Ova) 1/2 tsp
Asafoetida 1/2 tsp
Oil 2 tsp
Salt

 

How to make Dall:
Soak dal for 30 min.

In a pan heat ghee and add cumin seeds.

When jeera started to splutter add chopped green chilly and curry leaves.

Now add finely chopped onion and fry till golden brown.

Now add hing,red chilly powder, turmeric powder and ginger garlic paste.

Saute for a min.

Add finely chopped tomato.

Fry this masala till oil seperates.

Now add soaked dal with water in this masala.

Cook dal in a pressure cooker (4-6 whistles).

Remove from the cooker.

Add salt and boil.

Keep aside.

How to make Dhokli:

In a pan take all ingredients of dhokli.

Knead a stiff dough using little water.

Roll out chapati of the dough.

Cut into square pieces.

How to make Dal Dhokli:

Add all the pieces into cooked dal.

Boil dal for 10-12 min on low flame.

Dal dhokli is ready.

Serve hot dal dhokli garnish with green coriander leaves.

July 28th, 2010

Dal Palak

Ingredients:

     

Moong dal 2 cups
Palak 1 small bunch
Onion 1
Red chilly powder  1 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Jeera powder 1 tsp
Lemon juice 2 tsp
Oil  1 tbsp
Salt

 

For tadka:

Ghee 2 tbsp
Asafoetida 1/4 tsp
Kadipatta leaves 5-6
Cumin seeds 1 tsp

 

How to make Dal Palak:

Wash palak and chop it finely.

Soak dal for 30 min and cook it with turmeric dal till smash.

Chop onion finely.

In a pan heat oil and fry onions till golden brown.

Now add ginger garlic paste and fry for a min.

Add finely chopped palak leaves and fry on a low flame for 2-3 min.

Pour cooked dal with red chilly

powder,jeera powder and salt.

Cook dal on low flame till dry.

In a small pan heat ghee and give tadka of cumin seeds, asafoetida and kadipatta.

Pour this tadka on dal.

Mix finely.

Lastly add lemon juice.

Dal palak is ready.

March 14th, 2010

Dal Soup

Ingredients:

Tur dal 1/2 cup
Green peas 1 tbsp
Carrot 1
Cornflour 2 tsp
Black pepper powder 1/2 tsp
Salt

 

How to make Dal Soup:

Pressure cook the dal with vegetables.

After cool down remove the vessel.

Take out all vegetables.

In another pan smash the vegetables finely.

In this add cooked dal water.(not dal)

Mix finely.

Put the pan on low flame.

Now add salt and black pepper powder.

In a katori take cornflour and 1/4 cup of water.

Mix finely and add in above mixture.

Keep stirring.

Cook till soup consistency.

Dal soup is ready.

Enjoy!

July 7th, 2010

Doi Mach

Doi mach is a Bengali dish.
fish (mach) is cooked in dahi (doi).this is very popular dish.

Ingredients:

Rohu fish pieces 4-6
Dahi 100 gm
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Onion 1
Garlic cloves 2
Ginger 1/2″
Whole red chilly 2
Sugar 1/2 tsp
Elaichi 2-3
Dalchini 2 pieces
Tejpatta 2
Oil
Salt

 

How to make Doi Mach:

Clean and wash fish pieces finely.

Make pieces in rectangle shape.

Apply turmeric powder,1/2 tsp red chilly powder and salt to fish pieces.

Keep aside for 15-20 min.

Make fine paste of ginger,garlic and onion.

Whisk the yogurt with half cup of water.

In a kadai heat oil and fry marinated fish pieces lightly.

Remove from oil and keep aside.

Now in remaining oil add whole red chilly, elaichi. dalchini and tejpatta.

Add onion,ginger,garlic paste and fry till light brown.

Add yogurt and 1/2 cup of water.

Stir finely and add 1/2 tsp red chilly powder,little salt and sugar.

Cook till the water dry up.

Lastly add fried fish.

Cover and cook on low flame for five min.

Doi mach is ready.

Serve with rice.

January 27th, 2010

Dudhi Ka Raita

Ingredients:

Dudhi (lauki) 250 gms
Curd 100 gm
Black pepper powder 1/2 tsp
Coriander leaves 1 tbsp
Salt

 

How to make Dudhi Ka Raita:

Wash,peel and grate lauki.

Boil grated dudhi for 2-3 min.

Drain and keep aside.

In curd add black pepper powder, coriander leaves and salt.

Mix finely.

Now add boiled dudhi.

Dudhi ka raita is ready.

Keep in refrigerator and serve cool.

January 19th, 2010

Egg Fried Rice

Ingredients:

Basmati rice 2 cups
Eggs 4
Carrot chopped 1
Cabbage chopped 1/4 cup
Capsicum chopped 1/4 cup
Green peas 1/4 cup
Spring onion 1/2 bunch
Soya sauce 1 tbsp
Vinegar 2 tsp
Tomato sauce 1 tsp
Ginger chopped 1 tbsp
Green chilly 8
Oil 2 tbsp
Salt

 

How to make Egg Fried Rice:

Wash rice and soak in a water for 30 min.

Cook rice 3/4th and drain out water.

Keep aside.

Chop all vegetables and boil.

Break eggs in a vessel and add salt.

Mix finely.

In a pan heat oil and pour eggs mixture.

Stir fastly to make pieces.

Remove from the heat and keep aside.

In a pan heat oil and add chopped green chilly pieces and ginger pieces.

Add boiled vegetables and fry for 2-3 min.

Then add rice and mix well.

Now add soya sauce,vinegar,tomato sauce and salt.

Add fried eggs pieces.

Mix well and garnish with chopped spring onions.

Egg fried rice is ready.

1 comment April 27th, 2010

Egg Masala

Ingredients:

Eggs 6
Onions 3-4
Tomatoes  2-3
Ginger garlic paste  2 tsp
Green chilly 2
Red chilly powder 1 small tsp
Turmeric powder  1/4  tsp
Garam masala powder    1/2 tsp
Dhania jeera powder  2  tsp
Coriander leaves 1 tbsp
Oil   2 tbsp
Salt

 

How to make Egg Masala:

Boil eggs in a water for ten min.

Allow to cool,remove the cover and cut into half.

Keep aside.

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

In a pan heat oil and add chopped onion.

Fry onion till light brown.

Add chopped green chilly and ginger garlic paste.

Fry for a min.

Now add finely chopped tomatoes.

Mix finely and cover the pan.

Cook tomatoes till the oil separates.

Now add red chilly,turmeric powder, dhania jeera powder,garam masala ,coriander leaves and salt.

Mix finely.

Add 1 cup of water.

Place the egg pieces on gravy neatly.

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

Egg masala is ready.

Enjoy with roti or chapati.

March 21st, 2010

Gharge

Ingredients:

Red pumpkin 400 gms
Jaggery 400 gms
Wheat flour
Salt
Oil to fry

 

How to make Gharge:

Wash pumpkin remove seeds and grate using grater.

In a pan cook grated pumpkin on a low flame for 2-3 min.

Add grated jaggery and switch off the gas.

Mix finely.

When jaggery melted completely add wheat flour.

Add salt and knead dough.

Don’t use water.

Heat oil in a kadai.

Roll out small puris.

Fry all puris in a hot oil till golden brown.

Gharge is ready to eat.

September 16th, 2010

Ginger Garlic Paste

Ingredients:

Ginger 100 gms
Garlic cloves 20-25

 

How to make Ginger Garlic Paste:

Peel the garlic cloves finely.

Wash ginger finely and make small pieces.

In a mixer grind together to make a fine paste.

Add little water if necessary.

Keep in a bottle for use.

August 28th, 2010

Kulthachi Peethi

Ingredients:

Kuleeth flour 1 cup
Onion small 1
Green chilly 1-2
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp
Salt

 

How to make Kulthachi Peethi:

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and fry green chilly and onion for 2-3 min.

Add 2-3 cups of water and allow to boil.

Add kuleeth flour, turmeric powder, coconut,coriander leaves and salt.

Allow to cook on low flame.

Stir continuously.

Cook peethi for 4-5 min.

Keep consistency as you wish.

Kulthachi peethi is ready.

Serve hot with rice or bhakri.

August 18th, 2010

Methamba

<strong.Ingredients:

Raw mango 400 gms
Jaggery 500 gms
Methi seeds 1/2 tsp
Jeera powder 1/2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Oil 1 tbsp
Salt

 

How to make Methamba:,

Wash and peel the mango.

Cut mango into square pieces(1″).

Heat oil in a pan and add methi seeds.

Add mustard seeds,jeera powder,turmeric powder,red chilly powder and hing.

Add mango cubes and salt.

Mix finely and add 1 cup water.

Cover the pan and cook mango till tender.

Add jaggery and little water.

Cook again till methamba thickens.

June 26th, 2010

Methi Muthia

Ingredients:

Methi leaves bunch 1
Besan 1 cup
Wheat flour 1 cup
Rice flour 1 cup
Dahi 1 cup
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Dhaniya jeera powder 1 tsp
Garam masala powder 1 tsp
Sugar 1 tsp
Oil   1 tbsp+ to fry
Salt

 

How to make Methi Muthia:

Mix all ingredients together and form a stiff dough.

Add water if necessary.

Heat oil in kadai.

Make 1 inch balls from dough and give it oval shape.

Deep fry this balls till golden brown.

Methi muthia is ready.

Serve hot with green chutney or tomato ketchup.

March 8th, 2010

Nachani ki Bhakari

Ingredients:

Nachani flour 3 cups
Water

 

How to make Nachani ki Bhakari:

In a bowl take nachani flour and knead soft dough with water.

Divide into 4 portions and form them into round balls.

In a dish spread flour and take one ball and flatten with your palm into a thin bhakari.

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

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

Cook this side.

Turn again and cook first side for a min.

Nachani ki bhakari is ready to eat with any sabji.

Nachani ki bhakari is very cool in summer.

March 1st, 2010

Papaya Ki Sabji

Ingredients:

Raw papaya 1
Chana dal 1/2 cup
Green chilly  2-3
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Kadipatta leaves 4-5
Jaggery  1 tsp
Fresh coconut 1 cup
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt

 

How to make Papaya Ki Sabji:

Soak chana dal in warm water for 20 min.

Remove skin of papaya and make small pieces in square shape.

Chop green chilly and coriander leaves.

In a kadai heat oil and add mustard seeds.

When seeds start to splutter add hing and kadipatta leaves.

Now add green chilly and soaked dal.

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

Add papaya pieces and turmeric powder with 2 cups of water.

Add salt and mix finely.

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

Lastly add coconut, jaggery and coriander leaves.

Papaya ki sabji is ready.

April 4th, 2010

Pickle Masala

Ingredients:

For1 kg kairi (raw mango)

Kashmiri red chilly powder 125 gms
Turmeric powder 25 gms
Methi powder 50 gms
Mohari dal 100 gms
Hing powder 2-3 tsp
Salt 250 gms
Oil 250 ml

 

How to make Pickle Masala:

Heat oil in a pan.

Add all ingredients and mix finely.

Keep aside to cool.

Pickle masala is ready to use.

June 4th, 2010


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