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Thread: 332 indian recipies

  1. #11
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    11. Spicy Sev


    Ingredients

    2 cups gram flour (besan)
    1/2 tsp. ajwain (omam) seeds
    1 1/2 tsp. red chilli powder
    1 tbsp. oil
    salt to taste
    2-3 pinches asafoetida
    water to make dough
    oil to deep fry


    Method


    1.Mix the chilli, oil, salt and seeds into the flour.
    2.Add enough water to make a dough which is quite gooey.
    3.It should not be pliable but sticky.
    4.Grease the inside of a Sev-press, fill with the dough.
    5.Press into hot oil, and fry lightly on both sides.
    6.Drain well and cool before storing.
    Variation:
    You may adjust the chillies as per taste.
    You may omit chillies to make bland sev.
    You may add finely crushed dried herbs (eg. mint) for add flavour.
    Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.
    Making time: 15-20 minutes
    Makes: 250 grams approx.

  2. #12
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    12. Pear and Mango Chutney


    Ingredients

    250 gms. raw firm mango
    250 gms. pears.
    500 gms. sugar
    2 tsp. salt
    1 tsp. red chilli powder
    1 tsp. garam masala
    1 tbsp. marshmelon (kharbooja) seeds.
    1 tbsp. raisins.
    2 cloves powdered
    8 each almonds and cashews chopped finely.


    Method


    Peel and mash and pear.
    Put 1 tbsp. sugar in a heavy saucepan.
    Heat on a low flame, stirring and cooking till it turns brown.
    Add 500 ml. water and boil.
    When the sugar has fully dissolved in the water add remaining sugar.
    When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
    Boil till a thick jam consistency is obtained. Stir occasionally.
    Add the clove powder and garam masala.
    Cool a bit and transfer to clean airtight jar.
    Making time: 1 hour
    Shelf life: 1 month
    Makes 1.5 kgs. chutney.

  3. #13
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    13. Green All-Purpose Chutney


    Ingredients

    15 green chillies
    1/2 cup coriander
    1/2 lemon
    1 tbsp. sev or potato wafers crushed
    1/2 tsp. jaggery
    salt to taste
    1 tsp. oil
    1 clovette garlic


    Method

    Put all the ingredients , except oil and asafoetida , in a small mixie.
    Heat the oil and add the asafoetida and put in the mixie.
    Run the mixie till a smooth chutney is obtained.
    Try using no water or as little as possible to make the chutney keep longer.
    Add water as and when required.
    Store in a clean glass bottle.
    Note: Sev is a fried Indian snack made of gramflour.
    Makes 1/2 cup chutney
    Making time: 5 minutes
    Shelf life: 1 week (refrigerated)

  4. #14
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    14. Sarson ka saag


    Ingredients

    1 bunch sarson greens
    1 bunch spinach
    1 onion grated
    1/2 tsp. each ginger & garlic grated
    3 green chillies
    1 tbsp. grated cheese o r paneer (optional)
    1/2 lemon juice
    salt to taste
    2 tbsp. ghee
    1 tbsp. oil
    1/2 tsp. garam masala
    1 tbsp. maize flour


    Method


    1.Chop both greens, wash, drain.
    2.Heat oil in the pressure cooker direct.
    3.Add both greens, green chillies, stir.
    4.Add ginger, garlic, stir.
    5.Add few pinches salt, 1 cup water.
    6.Pressure cook till done. (2 whistles).
    7.Mash well.
    8.Heat ghee in a pan, add onion, saute till brown,
    9.Add all other ingredients, except cheese.
    10.Stir well and cook till oil separates.
    11.Garnish with cheese.
    12.Serve hot with makki ki roti, or paratha
    Making time: 25 minutes (excluding pressure cooking time)
    Makes: 3-4 servings
    Shelflife: Best fresh

  5. #15
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    15. Sweet Pongal


    Ingredients(for two people)

    Moong dhal - 1/2 cup.
    Rice - 1/2 cup.
    Milk
    Coconut
    cashew
    jaggery
    raisins (khish-mish - dry grapes)
    cardamom
    ghee.


    Method


    Fry the moong dhal (before washing) till it becomes little light brown (it
    will start smelling). Then soak rice and dhal separately for 10 minutes.
    Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
    cook it seperately (in two different containers). Meanwhile cut coconut in
    very small pieces and fry in ghee. Fry cashew and raisins also separately.
    Break the jagerry and put in water (very little) and make a syrup. This is
    done because sometimes jagerry has mud and stones. After we make the syrup
    strain it through tea strainer. Put the rice and dhal in a big vessel and
    add milk (may be one cup) and cook it till all the milk gets absorbed. Add
    jaggery syrup and again cook till even it gets absorbed. Add three big table
    spoons of ghee, powdered cardamon and cook again for a while. Add fried
    coconut, cashews and raisins.
    Serve hot in two cups with a spoon of ghee.

  6. #16
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    16. Ulundu vada


    Ingredients
    urad dhaal
    hari mirch
    salt



    Method

    Soak dhaal in water over night. Grind dhaal in little water.
    Then make vada shape and deep fry in oil.

  7. #17
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    17. Adai


    Ingredients

    Rice - 1/2 cup
    urad dhaal - 1/4 cup
    chana dhaal - 1/4 cup
    thoor dhaal - 1/4 cup
    yellow moong dhaal - 1/4 cup
    red chillis
    salt


    Method


    Soak everything in water over night. Grind with little water.


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    18. Dhaal vada


    Ingredients

    urad dhaal -
    chana dhaal -
    red chillis -

    :::::::::::::::;sorry guys the measurments are not there


    Method

    Following is the thread test (tar) to check required consistency of syrup (chashni). If no thread is formed, but there is
    stickiness in the syrup when tested, then it is 3/4 tar (thread). This consistency is generally used in dipping sweets like,
    gulabjamoon, boondi, jalebi, imarti, etc. Boil some more and when 1 tar forms, it is used in soaking pancake pancakes like
    malpua. On further boiling two tars are obtained and this is used in sweets like burfis, mohanthal, etc. At this stage a drop
    of syrup dropped on a plate will form a soft ball when cooled. After this stage do no stir briskly and continuously or the
    sugar will recrystallise. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on
    sweets like balushahi, surti ghari, etc. At this stage when the syrup is dropped in a plate it will form a hard ball when
    cooled. Following are the steps shown to make sugar syrup (chashni) in the right way.
    a.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.
    b.Put both in a deep saucepan to boil, stirring occasionally.
    c.When the mixture comes to a boil, add 1/2 cup milk.
    d.When a thick scum is formed on the surface of syrup, it is time to strain.
    e.Always use a metal strainer or moist cloth to strain the hot syrup, never plas tic.
    f.Put back to boil, checking the consistency required as above.
    g.Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.
    h.Use as required in the recipe. Make syrup side by side of making the recipe, reheating the syrup too many times will alter
    the texture of the resulting sweet dish. To save time, prepare the syrup on a second burner, while making the rest of the
    recipe. This will avoid excess wastage of time and unnecessary cooling off, of the fried flours, etc. as the recipe demands.

  8. #18
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    19. Shrikhand


    Ingredients

    1/2 kg. curds
    300 gms. sugar
    1/2 tsp. cardamom powder
    few strands saffron
    1/2 tbsp. pista & almond crushed


    Method


    Tie curd in a clean muslin cloth overnight. (6-7 hours).
    Take into a bowl, add sugar and mix.
    Keep aside for 25-30 minutes to allow sugar to dissolve.
    Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
    Beat well till sugar has fully dissolved into curd.
    Pass through a big holed strong strainer, pressing with hand or spatula.
    Mix in cardamom powder and dissolved saffron and half nuts.
    Empty into a glass serving bowl, top with remaining nut crush.
    Chill for 1-2 hours before serving.
    Making time: 20 minutes (excluding tieing and keeping time)
    Makes: 6-7 servings
    Shelflife: 3-4 days refrigerated
    Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

  9. #19
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    20. Puranpoli


    Ingredients

    300gms. channa (yellowgram) dal
    300 gms. jaggery (molasses)
    1 tsp. cardamom powder
    150 gms. plain flour
    1 tbsp. ghee
    warm water to knead dough
    ghee to serve


    Method

    Boil dal in plenty of water till soft but not broken.
    Drain in a colander for 10-15 minutes.
    Pass through an almond grater little by little till all dal is grated.
    Mash jaggery till lumps break. Mix well into dal.
    Put mixture in a heavy saucepan and cook till a soft lump is formed
    Take care to stir continuously, so as not to charr. Keep aside.
    Mix ghee, flour, add enough water to make a soft pliable dough.
    Take a morsel sized ball of dough, roll into a 4" round.
    Place same sized ball of filling in centre, life all round and seal.
    Reroll carefully to a 6" diameter round.
    Roast on warm griddle till golden brown.
    Repeat other side.
    Take on serving plate. Apply a tsp. of ghee all over top.
    OR
    Shallow fry on griddle like a paratha for a better flavour.
    But this method will consume more ghee and therefore calories.
    Serve hot with dal or amti.
    Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala
    and some mashed
    dal.)
    Making time: 45 minutes
    Makes: 7-8 puranpolis
    Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

  10. #20
    WOW!!!!!!!!

    way to go kkkp!

    thanks for sharing :wink:
    Dream, I do.

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