Indian Recipes of the Year 2011

Alu Chi Patal Bhaji

Ingredients:

Alu ( Arbi ke patte) 10-12
Corn kernels 1 cup
Green chilly 4-5
Garlic cloves 15-20
Tamarind paste 1 tbsp
Jaggery 1 tbsp
Coconut 1 tbsp
Oil 2 tbsp
Salt

 

How to make Alu Chi Patal Bhaji:

Cut the stems of leaves and peel them

Torn leaves roughly.

Wash stems and leaves finely.

Boil in a cooker without water.

Boil corn kernels seperately.

Allow to cool.

Chop garlic cloves finely.

In a mixer grind boiled leaves with green chilly till smooth paste.

In a pan heat oil and add chopped garlic.

When it turns golden add ground paste with boiled corn kernels.

Add 2 cups of water and salt.

Allow to boil.

Now add tamarind paste,jaggery and coconut.

Boil again for 2-3 min.

Alu chi patal bhaji is ready.

Serve hot with chapati.

December 15th, 2011

Bengali Chicken

Ingredients:

Chicken 1/2 kg
Onion large 4
Potato large 2
Tomato large 2
Red chilly powder 2 tsp
Turmeric powder 2 tsp
Jeera powder 1 tsp
Ginger paste 2 tbsp
Garlic paste 2 tsp
Green coriander leaves 1 tbsp
Dry red chilly 2
Oil 1 cup
Salt

 

How to make Bengali Chicken:

Wash chicken pieces and keep aside.

Peel potato and make four pieces of each.

Boil potato pieces with little salt and turmeric powder.

Keep aside.

Chop onion,tomato,and coriander leaves finely.

In a large pan heat oil and add pieces of dry red chilly.

Now add onion and fry till golden brown.

Add turmeric powder and fry.

Add garlic paste and fry 2-3 min on low flame

Add tomato and fry again for 2-3 min.

Now add ginger paste,red chilly powder and jeera powder.

Mix finely.

Cook masala on low flame till oil separates.

Now add chicken pieces and mix finely.

Add salt.

Add 2 cups of water and cook on low flame till done.

Add potato pieces and cook again for 4-5 min on low flame.

Bengali chicken is ready.

Garnish with chopped coriander leaves.

November 12th, 2011

Besan Peethi

Ingredients:

Besan 1 cup
Onion small 2
Green chilly 2-3
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp
Salt

 

How to make Besan 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 4 cups of water and allow to boil.

Add besan, turmeric powder,coconut,coriander leaves and salt.

Allow to cook on low flame.

Stir continueously.

Cook peethi for 5 min.on low flame.

Besan peethi is ready.

Serve hot with rice or chapati.

July 9th, 2011

Bhopla Gavar Sabji

Ingredients:

Bhopla 250 gms
Gavar 150 gms
Onion 1
Mustard seeds 1/2 tsp
Kadipatta leaves 4-5
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Oil 2 tsp
Salt

 


How to make Bhopla Gavar Sabji:
:

Clean the gavar and make small pieces.

Remove all seeds of bhopla and cut into square pieces.

Chop finely onion and coriander leaves.

In a pan heat oil and add mustard seeds.

When seeds starting to splutter add kadipatta and onion.

Fry onion till transparent.

Now add gavar.

Fry gavar for 2-3 min.

Now add red chilly powder and turmeric powder.

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

Now add bhopla and mix well.

Cook again on low flame for 4-5 min or till dry.

Lastly add coconut and chopped coriander leaves.

Bhopla gavar sabji is ready.

Serve with chapati.

1 comment May 4th, 2011

Corn Flakes Chivda

Ingredients:

Corn flakes 200 gms
Peanuts 50 gms
Rosted chana dal 50 gms
Mustard seeds 2 tsp
Red chilly powder 2-3 tsp
Turmeric powder 1/2 tsp
Curry leaves 8-10
Sugar 2 tsp
Oil to fry
Salt

 

How to make Corn Flakes Chivda :

In a kadai heat oil and deep fry corn flakes till crisp.

Remove from oil and drain.

Heat 4 tbsp of oil in another pan and add mustard seeds.

When seeds start to splutter add curry leaves.

Now on low flame add peanuts,chana dal,red chilly powder,turmeric powder,sugar and salt.

Mix finely.

Lastly add fried corn flakes.

Toss finely.

Corn flakes chivda is ready.

October 20th, 2011

Fruit and Kabuli Chana Salad

Ingredients:

Kabuli chana 1 cup
Cucumber 1
Onion rings 1
Tomato 1
Orange 1
Lettuce 1/2 cup
Coriander leaves 2 tsp
Honey 1 tsp
Crushed peppercorns 10-12
Salt

 

How to make Fruit and kabuli chana salad :

Soak chana for 6-8 hrs.

Cook in a pressure cooker upto 5 whistle.

After cool remove water and keep aside.

Chop cucumber,tomato and lettuce in cube shape.

Chop coriander leaves finely.

Peel orange and make 2 pieces of every segment.

Mix all ingredients except salt and crushed peppercorns.

Keep in a refrigerator to chill for 2 hrs.

While serving add salt and crushed peppercorns.

Fruit and kabuli chana salad is ready.

Enjoy.

You may also add pineapple or apple pieces to salad.

November 27th, 2011

Garlic Ke Parathe

Ingredients:

Wheat flour 2 cups
Green garlic 1 bunch
Oil
Salt

 

If green garlic is not available then use 1/2 cup of green coriander leaves and 20-25 garlic cloves.

How to make Garlic ke Parathe:

Chop green garlic finely.

In a big katori take wheat flour,chopped green garlic,2 tsp oil and salt.

Knead into dough finely with warm water.

Keep aside for 10 min.

Roll out all the parathas.

Heat the tava.

Cook each paratha both the sides till golden brown with oil.

Fry all the parathas in the same way.

Garlic ka paratha is ready.

Serve hot with any sabji.

September 13th, 2011

Golyachi Aamti (Pakoda Curry)

Ingredients :

For Gole (Pakode) :

Besan 1 cup
Onion  2
Ginger garlic paste 2 tsp 
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Grated coconut 1 tbsp
Green coriander leaves    1 tbsp
Salt

 

For Aamti

Grated coconut 1 cup
Whole kashmiri chilly     4 or 5
Coriander seeds 1 tsp
Turmeric powder 1/4 tsp
Tamarind pulp 1 tbsp
Salt

 

For Tadka :

Garlic cloves 2 or 3
Oil 2 tsp

 

How to make Golyachi Aamti :

In a mixer take aamti ingredients and make a fine paste.
Keep aside.

Chop onion and green coriander leaves finely.

In a dish take gole ingredients and mix finely.

Add little water and make gole (pakode).

In a pan, heat 2 tsp oil and add chopped garlic cloves.

Fry garlic cloves till light brown

Now pour ground coconut paste. Allow to boil.

Add gole (pakode) one by one.

Allow to cook on a low flame.

Add 1 cup of water for cook the gole.

Cook on a low flame for 4-5 min.

Add salt if necessary.

Golyachi aamti is ready.

Serve hot with rice.

July 30th, 2011

Green Sandwich

Ingredients:

tbsp

Bread slices 4
Green chutney 2
Butter
Chat masala

 

How to make Green Sandwich:

Cut the edge of slices.

Apply butter on the slices.

Spread green chutney on the slices.

Now sprinkle chat masala.

Cover the slices and press a little.

Cut into triangle.

Green sandwich is ready.

June 29th, 2011

Javala Koshimbir

Ingredients:

Sukha javala 1 cup
Onion 2
Tomato 1
Grated coconut 1 tbsp
Red chilly powder 1 tsp
Green coriander leaves 1 tbsp
Oil 2 tsp
Salt

 

How to make Javala Koshimbir :

First clean and wash the javala.

Remove water completely.

Take tava and heat oil.

Fry washed javala on low flame till crispy.

Remove from the heat and keep aside.

Now chop onion,tomato and green coriander leaves finely.

Add red chilly powder and salt.

Mix finely.

Lastly add fried javala and mix again.

Javala koshimbir is ready.

Serve with roti.

August 26th, 2011

Kala Jamun

Ingredients:

For Jamun:

Khoya 250 gms
Maida 4 tbsp
Sugar (powder) 2 tbsp
Ghee to fry

 

For Syrup:

Sugar 300 gms
Water 1 lt
Elaichi powder 1/4 tsp

 

How to make Kala Jamun:

In a pan take 300 gms sugar and add 1 lt water.

Keep on a low flame to boil.

Remove impurities if floats on top.

Boil sugar syrup till one string consistency.

Add elaichi powder.

In a dish take khoya,maida and sugar.

Mix well and knead into a firm dough.

Use ghee if require.

Divide portion into equal parts.

Roll into rounds.

In a kadai heat ghee and fry all jamuns

on a low flame fry till dark brown in colour.

Add to the warm sugar syrup.

Soak for 1 hour.

Kala jamun is ready.

June 2nd, 2011

Khaproli

Ingredients:

Rice 4 cups
Urad dal 2 cups
Chana dal 1 cup
Methi seeds 1/2 tsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Oil
Salt

 

How to make Khaproli:

Soak rice,urad dal,chana dal,methi seeds and cumin seeds for 4-6 hours.

Grind them into fine paste.

Keep aside for fermentation about 8 hours.

Add turmeric powder and salt.

Mix finely.

Grease pan and pour 1 cup batter.

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

Change the side and cook this side with little oil.

Khaproli is ready.

Serve with coconut juice.

March 18th, 2011

Prawns Soup

Ingredients:

Small prawns 2 cups
Onion 1
Tomato 2
Ginger garlic paste 1 tsp
Turmeric powder 1/4 tsp
Butter 1 tbsp
Corn flour 1 tbsp
Crushed pepper corns 2 tsp
Coriander leaves 1 tsp
Salt

 

How to make Prawns Soup:

Clean all the prawns neatly.

Take all heads of prawns and wash.

Make a paste of heads in a mixer with water.

Sieve the prawns water.

Chop onion and tomato finely.

In a pan take butter and fry chopped onions.

Now add prawns,tomato and ginger garlic paste.

Fry for 2-3 min.

Add prawns water,turmeric powder,crushed pepper and salt.

Allow to cook.

Add more water if necessary.

Dissolve corn flour in a cup of water.

Add to the soup.

Cook on low flame.

Stir continuously.

Lastly add chopped green coriander leaves.

Prawns soup is ready.

Serve hot.

November 1st, 2011

Raw Mango Rice

Ingredients

Big raw mango 1
Cooked rice 3 cups
Urad dal 1 tsp
Peanuts 1 tbsp
Red chilly 2
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Kadipatta leaves 4-5
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt

 

How to make Raw Mango Rice:

Wash,peel and scrape the raw mango.

keep aside.

In a kadai, heat oil and add mustard seeds.

When seeds started to splutter add urad dal,peanuts,red chilly pieces and kadipatta.

Add turmeric powder and mix well.

Now add cooked rice,scraped mango and salt.

Mix well and cover the pan.

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

Raw mango rice is ready.

Serve hot with chopped green coriander leaves.

April 17th, 2011

Sabudana Cutlet

Ingredients:

Sabudana 2 cups
Potato 2
Roasted peanuts 3/4 cup
Green chilly 8-9
Sugar 1/2 tsp
Coriander leaves 2 tsp
Oil
Salt

 

How to make Sabudana Cutlet:

Boil potato and remove the skin.

Clean,wash and soak sabudana for 2 hours.

Crush peanuts.

Chop green chilly and coriander leaves.

Mix all ingredients except oil.

Mix finely and give cutlet shape.

Deep fry in hot oil till crispy.

Sabudana cutlet is ready.

Serve hot with green chutney.

January 2nd, 2011

Shimpli Masala (Oyster Masala)

Ingredients:

Shimpli 40-50
Potato 2-3
Tomato 2
Onions 3-4
Ginger 1″
Garlic cloves 4-5
Fresh coconut 3 cups
Coriander leaves 1 tbsp
Malvani masala 2 tsp
Garam masala 1 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
Salt

 

How to make Shimpli Masala:

Wash shimpli cleanly.

Put on gas on low flame with lid for 4-5 min.

It will automatically open its mouth.

Take fleshy part and throw out empty part.

Chop tomato and onion finely.

Peel potato and make pieces of 3/4 inches.

Heat kadai and take 1 tbsp of oil.

Fry half portion of onion till golden.

Now add coconut,ginger and garlic.

Fry coconut till light brown.

Allow to cool and grind in a mixer.

In another pan heat 1 tbsp of oil and add remaining portion of onion.

When onion turns transperent add potato pieces.

Fry for 2-3 min.

Now add tomato,shimpli, malvani masala, garam masala and turmeric powder.

Mix finely and add salt.

Add 1 cup of water to cook.

When potato cooks finely add ground paste of coconut.

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

Add chopped finely chopped coriander leaves.

Shimpli masala is ready.

Serve hot with roti or bhakri.

February 26th, 2011

Sweet Corn Paratha

Ingredients:

Sweet corn kernels 1 cup
Wheat flour 1 cup
Maida 1/2 cup
Ginger garlic paste 1/2 tsp
Green chilly paste 1/2 tsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Sweet Corn Paratha:

Mix wheat flour and maida.

Add 1 tbsp oil and little salt.

Knead soft and smooth dough.

Cover the dough and keep aside for 20 min.

Grind sweet corn.

In a pan heat 2 tsp oil and add green chilly and ginger garlic paste.

Now add ground sweet corn.

Mix finely and cook for 2-3 minutes on low flame.

Add salt and chopped coriander leaves.

Cook again for 2 minutes.

Remove from heat and allow to cool.

Now make small balls of the dough.

In each ball stuff the corn mixture.

Roll out paratha.

Heat non stick pan and roast the paratha by both side using ghee or oil.

Sweet corn paratha is ready.

Serve hot with any raita or achaar.

February 3rd, 2011

Veg Manchow Soup

Ingredients:

Carrot 100 gms
Cabbage 100 gms
French beans 6-8
Mushroom 4-5
Spring onions 2 stems
Ginger 1″
Garlic cloves 6-8
Green chilly 2-3
Cornflour 1 cup
Soya sauce 1 tbsp
Tomato sauce 1 tbsp
Black pepper powder 1/2 tsp
Noodles 1 cup
Oil
Salt

 

How to make Veg Manchow Soup:

Boil noodles and deep fry in oil till crispy.

Keep aside.

Chop all vegetables finely.

Heat 2 tbsp oil and stir fry ginger,garlic and green chilly pieces.

Now add chopped vegetables and stir fry for 2 minutes.

Add 2 cups of water and salt.

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

Now add soya sauce,tomato sauce and black pepper powder.

Simmer the soup for two to three minutes.

Mix the cornflour in a water and add it to the soup.

Cook till the soup thickens.

Veg man-chow soup is ready.

Serve hot with crushed fried noodles.

January 17th, 2011

Veg Pickle

Ingredients:

Cauliflower 200 gms
Carrot 2-3
Green peas 1 cup
Green chilly 6-8
Garlic cloves 10-12
Ginger pieces 2 tbsp
Pickle masala 1 cup
Asafoetida 1/2 tsp
Lemon juice 2 tbsp
Oil 2 tbsp
Salt

 

How to make Veg Pickle:

Wash all the vegetables finely.

Dry it on paper for an hour

Take only florets of cauliflower.

Make pieces of carrot and green chilly.

Mix all above the ingredients.

Keep in a airtight container and refrigerate for 2 days.

Veg pickle is ready.

December 31st, 2011


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