Authentic Indian Recipe:

Adai

Ingredients :

Par boiled rice- 2 cupsRed gram dhal- ½ cupBengal gram dhal- ½ cupGreen chillies- 6Grated coconut- 3 tablespoonsCoarsely powdered pepper and cumin -1 teaspoon.Chopped coriander leaves and curry leaves- 2 tablespoonsSalt to taste - optionaloil- for frying - use sparingly

Makes about 20 Adais

Directions :

Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

Aloo Aur Simla Ki Mirch

(Sauteed Potatoes and Peppers)

Ingredients :900 grams potatoes, finely chopped  (2 pounds)350 grams seeded green peppers      (3/4 pound)7 tbsp cooking oil 2 small onions, finely chopped ½ tsp fenugreek seeds 1 tsp white cumin seeds 1 tsp crushed garlic 1 tsp haldi 1 tsp red chilli powder225 grams tomatoes, finely chopped    (1/2 pound)½ cup fresh coriander, finely chopped salt to taste

Directions :Heat the oil in a saucepan and brown the onions.When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or two darker. Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes. Put the chopped potatoes and green peppers and simmer over low heat in a covered pan. After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and peppers become tender. Stir in the fresh coriander before removing from the heat to serve. Enjoy!

Authentic Indian Recipe:

Aloo Gobi

(Potatoes and Cauliflower)

Ingredients :1 large cauliflower2 potatoes, boiled & peeled1 tbsp coriander, finely chopped1 green chillies1 onion, finely chopped¼ tsp turmeric powder½ tsp dhania powder

1 tsp lemon juice2 tbsp curds½ tsp cumin seeds3 tbsp oil or ghee

To be ground into paste :

2 tbsp coconut, grated¼ cup coriander, chopped3 green chillies½ tsp ginger grated1 tsp garlic grated1 onion½ tsp wheat flour

Directions :

Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot. Enjoy!

"Why cook Aloo Gobi, when you can Bend It Like Beckham?"

Indian Cooking Recipe : Aloo Palak

Ingredients :

3 cups chopped spinach2 large onions, chopped 2 potatoes, boiled and peeled1 tomato, grated2 green chillies1" piece ginger1 tsp lemon juice½ tsp wheat flour1 tsp red chilli powder

1 tsp cinnamon-clove powder¼ tsp turmeric powder½ tsp cumin seeds2 pinches asafoetida½ tsp garam masala½ tbsp butter4 tbsp gheeSalt to taste

Method :

Put the washed spinach in a pan, add very little water and a pinch of salt.Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.Pour over the vegetable and mix gently. Serve hot.

Indian Cooking Recipe : Arabi Palak

Ingredients :2 bunches spinach 8 to 10 Nos. arabi 2 onion, chopped 2 tomato, chopped 8 garlic flakes, chopped 1 tbsp vegetable oil

Spices :1¼ tsp red chili powder ¼ tsp turmeric powder 1 tsp jeera

salt to taste

Method : Pressure cook arabi. Remove the skin and mash the arabi, keep aside. Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside. Drain all the water from the rice and throw away the water. Take a non-sticking skillet and place it on medium heat.Pour oil and when it is hot, put jeera. When they crackle, put onions and sauté till onions are brown. Add tomatoes to the fried onions. Add spices and little water Add the mashed arabi. Stir it well and mix it well for 5 minutes. Ready to serve.

Baingan Bhurta

Ingredients :1 Eggplant, freshly baked or broiled2 green chilies, finely chopped3 green onions (spring onions with greens)1 tsp ground coriander1 tsp ground cumin½ tsp haldi1 tsp garam masala1" piece ginger, minced2 large cloves garlic, minced1 cup plain yogurt2 tbsp ghee2 tbsp cilantro leaves, finely choppedsalt to taste

Method :Take out the skin and pulp the brinjal. Heat the ghee and sauté the onion till it becomes translucent. Put the ginger, garlic and green chilies and fry for a minute. Put the chilli, coriander and cumin powders. Put the garam masala, salt and cilantro. Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes. Combine the beaten yogurt. Ready to serve.

Indian Cooking Recipe : Beetroot Gravy

Ingredients :

½ cup moong dal3 beetroots1 onion2 tomatoes2-3 green chillies4-5 flakes of garlic½ tsp pepper½ tsp cumin seeds1 tsp rice2 tsp sugarcurry leavesCorainder leaves for garnishing1 tsp lime juice2 tsp gheeSalt to taste

Method :

Cut the onions, tomato and beetroot into small pieces. Heat ghee in a tava, allow the curry leaves to splutter. Add the onions first, when golden brown tomato and then beetroot. Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables. Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked. Add cooked moong dal to the cooked vegetables for 5 minutes in low flame. Remove it from the tava and add lime. Garnish it with corrinder.

Indian Cooking Recipe : Bhindi

Ingredients :½ kg bhindi ½ cup onions, chopped 1 tbsp coriander leaves, chopped¼ cup yogurt 2 tsp oil ½ cup water

1 tsp red chilli powder¼ tsp garam masala1 tsp ginger paste ¼ tsp turmeric powder ¼ tsp jeera salt to taste

Method :Wash bhindies and chop them into small pieces. Take ½ of onions and grind with ginger and spices. Add this to the yogurt. Put some water and mix well to make a paste. Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions. Fry on medium heat till the onions turn light brownPut the yogurt paste and fry for 5 to 7 minutes while stirring.This will result into a mesh texture separating oil. Add bhindies and mix well. Add remaining water and cover it with a lid. Allow it to cook for about 5 minute on medium heat.Take out from flame and sprinkle coriander leaves.

Indian Cooking Recipe : Brinjal Bharta

Ingredients :

1 large-sized brinjal1 tbsp mustard oil2 green chillies (finely chopped)1 medium-sized onion (finely chopped) salt to taste

Method :

Roast the brinjal over fire till it is nicely cooked.Cool and remove the skin. Mash the roasted brinjal. Mix in the mustard oil, chillies, onion pieces and salt to taste.Mix well and serve.

Indian Cooking Recipe : Brinjal-Capsicum Gravy

Ingredients :

½ kg brinjal1 capsicum1 tsp soya sauce 2 tsp chilli powder1 tsp garam masala2 tsp corn flour1 tsp ginger garlic paste Salt as per tasteCoriander for decoration1 onion

Method :

Cut the brinjals into medium size pieces Put the brinjals in a glass bowl and pour one cup of water in it. Place the bowl in microwave oven and boil it for 7 minutes. After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt. Keep it aside. Now cut the capsicum and onion into small pieces.In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes. Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes. After taking it outside mix the coriander leaves and serve hot.

Indian Cooking Recipe : Brinjal Subji

Ingredients :1 big brinjal4-5 green chilliestamarind lump (marble size)1 tbsp coconut gratings 2 tsp oilasafoetida watersalt to taste

Method :

Roast brinjal preferably over glowing embers, or chop into big piecesKeep it to boil them in just enough water.Peel the roasted whole brinjal or boiled pieces and keep aside.Crush together green chillies, tamarind and salt in a broad wooden bowl.Combine coconut gratings (optional. Put desired quantity of water.Mash brinjal or its pieces in the blend. Put a little raw oil and a few drops of asafoetida water. Mix and serve.

Indian Cooking Recipe : Butter Milk Kadi

Ingredients :2 cups butter milk (thick)1 cup water½ cup coconut gratings4 green chillies1 small piece haldi1 tsp jeera3 tsp ghee½ tsp mustard seeds1 sprig curry leavessalt to taste

Method :Grind coconut gratings with haldi smoothly. 

While removing masala put green chillies and cumin.Grind for another 2 minutes. Put enough water to bring the kadi to desired consistency.Put salt. Keep it to boil. Then put thick butter milk. Again bring to boil. Take out from flame.Season with mustard and curry leaves in ghee.

Indian Cooking Recipe : Cauliflower Special

Ingredients : ½ kg whole cauliflower6 cloves garlic1" piece ginger2 green chillies2 red chillies2 tbsp oila bunch of coriander leaves1 tsp jeera¼ kg tomatoes2 onions ½ cup curds1 sprig curry leavessalt to taste

Method :Take out the leaves of cauliflower. Make slits in its stalk with knife.Wash in salt solution. Cook on steam for at least 5 minutes in pressure cooker without weight.Grind ginger, garlic and chillies to make a fine paste. Grate onions.Sauté curry leaves and cumin in hot oil.When jeera crackles, put grated onion and sauté till it turns brown.Put the ground paste and fry for another 2 minutes.Put whole cauliflower, tomato bits and salt.Cook till completely done. Put curds.Allow to simmer for a few minutes.Take out from flame.Garnish with chopped coriander leaves.

Indian Cooking Recipe : Cauliflower and Peas Curry (Phoolgobhi Aur Mutter ki Kari)

Ingredients :2 teacups cauliflower, small florets1 teacup boiled green peas2 bay leaves2 tomatoes2 tsp fresh curds2 tbsp cashewnuts, chopped½ tsp sugar3 tbsp ghee or refined oilSalt to taste

For the paste :1 onion, chopped2 tbsp coconut, grated5 garlic cloves2 coriander seeds1 tsp jeera12 mm (½ ") piece ginger 2 tsp khus khus6 red chillies

Method :Keep the tomatoes in hot water for 10 minutes. Remove and blend into a puree.Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes. Take out and keep aside.In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes. Put the tomato puree and curds and sauté for another 2 to 3 minutes.Put the cauliflower, cashewnuts, green peas, sugar, ½ cup of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft.Ready to serve.

Indian Cooking Recipe : Chana Dal With Pumpkin

Ingredients :1 cup chana dal (Bengal gram)250 gm pumpkin2 tomatoes3 pods of garlic½ piece of ginger2 green chilliesa bunch of curry leaves 1 onion1 tsp turmeric powder2 tbsp oil1 tbsp tamarind pulp salt to taste

Method : Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

Indian Cooking Recipe : Channa Palak

Ingredients :

1 cup white channa1 cup spinach leaves 1 onion 2 tsp ginger-green chilli paste1 tsp channa masala powder1 tsp garam masala powder Salt/Oil as needed

Method :

Soak white channa for 5 hrs and boil till soft. Chop cleaned spinach leaves and par-boil for 5 mins. Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying till the masala cooks well. Now add the garam masala and the spinach. Mix well.Add the boiled channa and simmer the gravy. Add salt to taste. Once the gravy is done sprinkle coriander leaves. In a separate pan heat 1 tbsp ghee or butter.When hot add 1 tsp channa masala and pour over the gravy. Serve hot.

Indian Cooking Recipe : Cheese Corn Capsicum

Ingredients :

8 to 10 medium capsicums¾ cup corn kernels, boiled½ cup grated cheese1" piece ginger, ground to paste5 to 6 green chillies, ground to paste2 to 3 flakes garlic, ground to paste1 tsp sugarSalt to taste1 tbsp oil

Method :

Heat oil in a vessel, add all the grounded paste and fry for one minute. Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate. Keep aside. Boil water in a large pan.Slit the capsicum horizontally just below the stalk. Should resemble a jar with a lid. Scoop out the seeds. Place them in boiling water and simmer for 2-3 minutes.Drain and put on kitchen towel to remove excess water.Stuff the filling and cover with the caps. Secure with string. Place in casserole, dab with very little butter and bake in hot oven till tender. Remove strings and serve hot.

Indian Cooking Recipe : Fresh Curd Thousand Island Dressing

Ingredients:200 grams fresh cream3 tbsp thick curds3 tbsp tomato ketchup½ tsp chilli sauce2 tsp onion, chopped2 tsp capsicum, chopped¼ tsp green chillies, chopped1 level tsp mustard powder1 tbsp powdered sugar salt to taste

Method:Beat the cream till it becomes thick.Put the remaining ingredients and mix properly.Allow it to chill and store in the refrigerator.

Indian Cooking Recipe : Gobhi Mussallam

Ingredients :

2 no cauliflower 1 cup grated onion

1 tsp garlic paste 1 tsp ginger paste ½ cup tomato puree1 tsp red chili powder 1 tsp garam masala powder 1 tsp coriander powder 2 tsp turmeric powder 1 tsp cumin powder 2 tsp oilSalt to taste

Method :

Remove stalk from cauliflower. Boil in salted water with 1 tsp turmeric powder till half cooked. Heat oil in a Kadhai. Add grated onions and sauté until golden brown in colour. Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmeric powder, Garam Masala Powder and salt. Stir for half a minute. Add tomato puree and cook till oil leaves the masala. Add ½ boiled cauliflower and cook on steam for 10 minutes. Garnished with chopped green coriander and serve hot.

Indian Cooking Recipe : Gobi Manchurian

Ingredients :

1 cauliflower 1 small bunch spring onion, chopped2 tsp ginger, finely chopped 1 tsp garlic finely chopped ¼ cup plain flour 3 tbsp cornflour¼ tsp red chilli powder2 dried red chillies3 tbsp oil1 ½ cups water1 tbsp milk

Method :

Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added.Drain and pat dry on a clean cloth.Make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste.Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.Add the salt and spring onions.Stir fry for a minute. Add 1 ½ cups water and bring to a boil.Add 1 tbsp cornflour to ¼ cup water and dissolve well.Gradually add to the gravy and stir continuously till it resumes boiling.Boil till the gravy becomes transparent. Add florettes and soya sauce.Boil for two more minutes and remove.Serve hot.

Indian Cooking Recipe : Green Banana Tarkari

Ingredients :

6-7 green bananas2 medium-sized potatoes1 tsp cumin seeds1 tsp black pepper powder2 tbsp mustard oil1 tsp turmeric powdersalt to taste

Method :

Peel the bananas and the potatoes, and cut them into medium-sized cubes.Heat the oil and add the cumin seeds.Stir for one minute and then add the vegetables. Lower the flame and add the salt and turmeric powder and mix.Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender. Add the black pepper and mix well. Serve with luchis. 

Indian Cooking Recipe : Green Bhaji

Ingredients :

3 bunches spinach 2-3 big onions 2 cups peas 8-10 flakes garlic 1" ginger 8 green chillies ½ tsp turmeric powder 4 tomatoes3-4 tbsp oil/ghee Salt to taste1 bunch coriander leaves

Method :

Grind ginger, garlic, chillies, coriander to a fine paste adding very little water. Heat ghee/oil add sliced onions & saute till brown. Add the ground masala & fry on low heat till oil separates. Add turmeric, salt, peas (cook it if ur using fresh ones), chopped spinach, chopped tomatoes. Pour enough water, cover & cook in med. Heat till tender.Mix ½ tsp garam masala powder before removing from fire.

Indian Cooking Recipe : Green Papaya Tarkari

Ingredients :400 gms green papaya100 gms potato2 tbsp mustard oil½ tsp panch phoran masala 1 tsp turmeric powdersalt to taste

Method : Peel the papaya and discard the seeds.Cut the papaya into very thin pieces.Peel and cut the potatoes into thin pieces.Heat the oil and add the panch phoran and allow them to splutter.Lower the flame and add the papaya and potato pieces.Add salt and turmeric powder.Add a few tbsp of water and cover with a lid.Cook over a low flame till the vegetables are tender.This preparation will be moist (neither too dry nor too wet).

Green Peas Pakora

Ingredients :1 cup flour (maida) ½ cup wheat flour (atta) 1 tbsp oil ½ cup green peas 1" ginger-paste 1 tbsp aniseeds paste (saunf in hindi) 4 green chilies paste oil salt to taste

Method :Heat oil in a pan; add the ginger paste, chili paste and the aniseed paste. Fry this mixture for 2 minutes, then add the green peas and salt. Cook this for 5 minutes then allow it to cool. Next, you grind the peas mixture in a blender. Mix together wheat flour, flour, oil and salt, adding water until you form a smooth dough. 

Take a small ball of dough and roll it out, place little filling in the center and close to form a pouch. Roll this out and fry like pooris or like parathas. 

Indian Cooking Recipe : Indian Potato Recipes

Ingredients :Potato Straws4 large potatoes ice cold water oil for frying 1 tsp salt ½ tsp chili powder ½ tsp ground cumin ½ tsp curry powder

Method :

Peel potatoes and chop into thin slices, then cut slices in matchstick strips. Soak in ice-cold water, then drain and dry on paper towels. Heat oil until it becomes very hot and fry the potato straws a handful at a time, until they becomes crispy and golden.Remove with a perforated spoon and drain well on absorbent paper. When they are all fried sprinkle with the salt and spices mixed together.

Indian Cooking Recipe : Jackfuit And Potato Tarkari

Ingredients :500 gms unripe jackfruit400 gms potato1 medium-sized onion

1 cup mustard oil2 bay leaves½" peace of cinnamon3 cloves 2 cardamoms2 dry red chillies1 tsp garam masala powder1 tsp cumin seeds powder1 tbsp coriander powdersalt to taste

For garnishing :Coriander leaves (chopped)

Method :Peel the jackfruit and cut into cubes.Heat a pan of water and add salt to it.Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4 minutes.Drain out the water and keep aside.Peel the potatoes and cut into cubes. Sprinkle salt and keep aside.Slice the onions into long pieces.Heat the mustard oil, leaving 1 tbsp aside.Add the bay leaves and the whole spices and allow to splutter.Add the onion and fry till it is a light golden brown in colour.Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid. Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook till the potato and jackfruit pieces are tender.In another pan, heat 1 tbsp of oil and add the spice powders.Sprinkle this over the prepared jackfruit and mix well. Transfer to a serving dish and serve garnished with chopped coriander leaves. 

Indian Cooking Recipe : Kadai Paneer

Ingredients :

500 gms paneer100 gms capiscum2 tsp coriander seeds5 whole red chillies

½ tsp dry fenugreek leaves2 chopped green chillies2 tsp chopped ginger4 chopped tomatoes2 tbsp chopped coriander3 tbsp gheeSalt to taste 6 cloves garlic mixed with water for the paste

Method :

Slice the paneer and capiscum into thin long strips. Pound the coriander seeds and chillies together. Heat the ghee add the garlic paste and cook on a slow flame for a few seconds. Add the capiscum and the pounded spices and cook on a slow flame for a few seconds. Add the green chillies and ginger and fry again for a few seconds. Add dry fenugreek leaves and salt and fry again for a seconds. Finally add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot

Indian Cooking Recipe : Kaju-Korma

Ingredients :

250 gm khoya (grated)250 gm paneer (cubes)150 gm cashewnuts20 gm raisin 4 green cardamoms 1 stick cinnamon4 cloves 2 bayleaves (crushed)Salt to taste¼ tsp turmeric powder¼ tsp garam masala1 tbsp desicated coconut2 onion chopped 3 tomatoes(chopped)5 flakes of garlic (chopped)

2 tbsp ghee1 piece of ginger chopped Coriander leaves for garnishing

Method :

Take butter in a kadai.Fry paneer and cashewnuts till they are golden in colour.Fry onion till golden brown. Add tomatoes, garlic and ginger.Cook till tomatoes are done.Add green cardamoms, cinnamon, cloves, coconut and grind it to a fine paste. Fry this paste for a minute, then add salt, bayleaves, red chilli powder, turmeric powder, garam masala, cashewnuts, rasin, paneer, khoya and ½ cup water. Cover and cook for 2-3 min. Garnish with coriander leaves. Ready to serve.

Indian Cooking Recipe : Karela (Bitter Melon)

Ingredients :4 karela, chopped1 onion, finely chopped 1 green chilli, finely chopped ½ inch ginger, finely chopped 2 garlic cloves, finely chopped 1 tsp fresh coriander, chopped3 tsp canola oil2 tsp besan

Spices :½ tsp red chilli powder 4 tsp salt to taste 1 tsp coriander powder¼ tsp haldi powder1 tsp amchur ½ tsp cumin seedshing

Method :Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size.

Remove skin of all the pieces by scraping with a sharp knife. Keep the skin aside. Slit the karelas length wise. Remove the seeds.Discard the seeds if very hard, otherwise mix them with the skin scrape.Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour.Heat a non-sticking frying pan and add 2 tsp oil.When the oil becomes hot, put cumin seeds and hing.When the seeds become dark, put onion, green chilli, ginger and garlic. Cook for 2 to 3 minutes and add all the spices and besan.Stir well and cook for 5 to 7 minutes until the mixture turns light brown. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. Add it to the washed skin scrape above mixture and stir. Wash the karelas with water. Fill the above mixture in each karela. Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Allow them to cook for 5 to 7 minutes.Change the side of karelas and again cover with the lid.Cook for 5 to 7 minutes. Sprinkle coriander leaves.

Indian Cooking Recipe : Kashmiri Damaloo

Ingredients :

5 potatoes 2 tsp deghi mirch 2 tsp saunf powder ½ tsp sund powder ½ tsp garam masala 2 to 3 lavang 2 badi elaichi1 small stick dalchini1 choti elaichiOil Salt to taste

Method :

Boil and peel the potates leave them to cool at room temperature. Make small holes in boiled potatoes with the help of a fork from all sides. 

Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that they get fried inside also. Sprinke a hand full of water over these potatoes while in oil only and when they have become red. Take out potatoes in a dry dish. Take another pan with lid and put oil for cooking. When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the sweet aroma comes out. When done put deghi mirch and put a mug of water immediately otherwise the curry would become black. Now put rest of the masalas in this curry and bring to boil for 5 mins. Put the fried potatoes in this curry and cover the pan with a tight lid. Simmer for 1 hr. and keep on checking in between so that water does not dry. Replace from heat when the gravy has becomes thick and oil has come up. Ready to serve.

Indian Cooking Recipe : Kashmiri Palak

Ingredients :5 tbsp vegetable oil 1/8 tsp hing 2½ lb spinach, washed and chopped ½ tsp haldi½ tsp cayenne 1 tsp salt ½ tsp soda bicarbonate (optional) ¼ tsp garam masala

Method :Heat the oil in large pan. Put in the hing and spinach.Stir. Add the haldi, chili, salt and soda bicarbonate. Cook and stir until the spinach has wilted. Put two cups of water and cook uncovered on medium high flame for about 25 minutes or until little liquid is left. Stir occasionally. Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook uncovered for another 10 minutes. Sprinkle the garam masala over the top and mix. This goes well with plain rice and a mild meat dish. 

Indian Cooking Recipe : Lau With Coconut

Ingredients :600-700 gms lauki1" piece of ginger1 cup coconut (desiccated)½ tsp turmeric powder½ tsp mustard seeds2 bay leaves3-4 green chillies (finely chopped)salt to taste

For garnishing :Coriander leaves (chopped)

Method :Peel and cut the lauki into small pieces. Peel and great the ginger.Cook the lauki adding salt to taste till the lauki is tender. Keep aside.Heat the oil in a kadhai and add the mustard seeds and the bay leaves and allow them to splutter. Mix in the grated ginger. Add the cooked lauki and mix well.Cook over a medium heat for 2-3 minutes and then mix the desiccated coconut and the chopped chillies. Cook over a medium heat, stirring from time to time till most of the water evaporates. Serve garnished with chopped coriander leaves.Serve with rice.

Indian Cooking Recipe : Malai Kofta ki Curry

Ingredients :For the koftas :100 grams green peas100 grams cauliflower, finely chopped100 grams French beans, finely chopped100 grams carrots, finely chopped250 grams potatoes, boiled and mashed1 tsp garam masala1 tsp chilli powder1 bread slice, soaked in water2 tbsp bread crumbs1½ tsp lemon juicesalt to tasteoil for deep frying

For the paste (for the koftas) :9 garlic cloves25 mm (1") piece ginger7 green chillies

For gravy :750 grams tomatoes3 onions4 cloves2 small cinnamon 1 tbsp cornflour1 tsp sugar1 tsp garam masala1 tsp chilli powder4 tbsp buttersalt and pepper to taste

For the paste (for the gravy) :15 garlic cloves25 mm (1") piece ginger5 green chillies

For baking :1 tbsp fresh cream½ tbsp grated cheese

Method: 

For the koftas :Keep the peas to boil.Steam the cauliflower, carrots and French beans in a pressure cooker without adding water.Put the vegetables and peas to the potatoes and make a dough.Put 1 tbsp of bread crumbs and the bread slice.Put the paste, garam masala, chilli powder, lemon juice and salt and mold into kofta balls.Roll the koftas into the remaining bread crumbs and deep fry in oil till it turns golden brown. Keep aside.

For the gravy :Keep the tomatoes in hot water for 10 minutes. Take out and blend into a puree.

Use a little water to blend the onions in a liquidiser.Heat the butter, put the onions and sauté for 5 minutes till it turns light brown.Put the cloves, cinnamon and paste and sauté again for 2 minutes.Put the tomato puree and cook for 2 minutes.Put 1 teacup of water and boil for 3 to 4 minutes.Pour the mixture into a blender, put the cornflour and sugar and blend.Keep it to cook again and put the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed :Keep the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.Sprinkle the grated cheese on top and keep it to bake or grill for 10 to 15 minutes in a hot oven at 200ºC (400ºF) till the cheese get melts.

Indian Cooking Recipe : Malai Kurma

Ingredients :

For the greavy :Badam, kaju, pista. (1/2 cup grated)3 tbsp white cream (malai)½ cup grated shing (peanuts) 2-3 tomato paste Green chillies, ginger paste, garlic pasteGaram masala, red chilli powder

for the vegetables : (boiled)French beans (1 cup cut in cubes)carrots, green peas, corn cubes, onions.Corrainder leaves for dressing

Method :

Grind the ingrediants given in gravy in the mixer first, heat the ghee or butter in the vessel and fry the onions till it is brown. Add the green chillies ginger and garlic paste. Then put the gravy and fry and stir it for 5 min. Then add the boiled vegetables to it boil it separtely in a vessel outside not in pressure cooker. Mix the all ingredients well for 15-20 min. Serve with corainder leaves.

Indian Cooking Recipe : Malai Mutter Paneer

Ingredients :

1 packet paneer2 cups frozen peas½ cup light creamHandful of broken cashewsChopped coriander2 tbsp tomato paste2 red onions1 tbsp ginger-garlic paste1 tbsp khus-khus1 tsp masala powder3 elaichisred chili powder

Method :

Grind the ingredients from 6 to 12 in a food processor. In a saucepan,add 3 tbsp of oil and add some cumin. Then add the paste from the food processor. Cook for about 10 minutes till all the water evaporates. Now add the peas,cover and cook for 5 minutes. Meanwhile cut the paneer into 1 inch cubes. Fry the cashews in little ghee. Add cream to the saucepan and cook for 15 minutes. Now add the paneer,cashews,chopped cilantro and salt to it. Mix well and heat up.

Indian Cooking Recipe : Masala Capsicum

Ingredients :

3 capsicums6-8 tsp cooking oil 2 tsp thick tamarind juice1 tsp mirchi powder3 tsp dhania powder2 tsp til powder2 tsp coconut powder(dry)½ tspoon jeeraPinch of haldi, hingSalt to taste

Method :

Cut capsicum into medium-size pieces. Put oil in the cooking pan/kadai. After heating the oil add jeera,hing & then add the capsicum pieces.Let it cook for 10-15 minutes without lid. Meanwhile, prepare the mixture. Take tamarind juice and add mirchi powder, haldi, dhania powder, til powder, dry coconut, required amount of salt and mix well all the ingredients. Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.

Indian Cooking Recipe : Masala Gobi

Ingredients :

1 large cauliflower 1 tbsp poppy seeds1 tbsp cashewnuts broken into pieces10 gms ginger6 flakes garlic2 green chillies2 large onions chopped finely2 tomatoes chopped finely½ tsp turmeric powder½ tsp red chilly powder1 tbsp coriander powder½ tsp cumin powder1 large tablespoon curd (beaten)Onion rings, lemon ridges & coriander leaves for garnishing

Method :

Immerse cauliflower for half an hour in boiling water with 2tsp salt.Drain it and keep aside. Grind poppy seeds and cashew into a paste adding water. Grind ginger, garlic, green chillies into a paste. Heat oil and fry onions till golden brown, add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders. Add little water and cook till tomatoes are pulpy.Now add curd and stir fry till well blended & till oil shows. Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala ending with the stump side down. Cover with a tight lid and cook on high for 2 minutes.Reduce heat and cook till the cauliflower is done.Add cashew paste and a little water to make it into a gravy. Remove from heat. Place cauliflower on serving dish. Pour masala over the cauliflower.

Indian Cooking Recipe : Masaledar Karele

Ingredients :

3 karele 2 green chillies½ tsp ginger, grated½ tomato, chopped

4 to 5 tamarind pieces 1 stalk curry leaves2 to 3 sprigs coriander, chopped½ tsp each mustard & cumin seeds1 tbsp molasses or sugar1 ½ tsp red chilli powder1 tsp dhania powder¼ tsp turmeric powder¼ tsp garam masala2 to 3 pinches asafoetidaSalt to taste1 tbsp oilSour buttermilk to soak karele

Method :

Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour.Rub slices well with hand, wash and drain. Boil in water till soft to touch, drain, wash again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.Mix all dry masalas in ½ cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add molasses. Stir and simmer for 3-4 minutes. Garnish with chopped coriander.Serve hot.

Indian Cooking Recipe : Matar Palak

Ingredients :

1 bunch of spinach1 cup of green peas1 tomato1 onion1 boiled potato3 to 4 green chillies1 tsp cumin seedsA pinch of asofetida1 tsp turmeric powderSalt to taste

Method :

Cut spinach leaves and wash them properly. Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste. This paste must be semiliauid. Chop onion and tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat oil in a pan.Add the cumin seeds and asofetida. Add the onions,peas and tomatoes. Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins. Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above. Add turmeric powder and salt to taste. Simmer it for 10 minutes.

Indian Cooking Recipe : Methi Malai Mutter

Ingredients :

1-½ bundle of methi 6-10 kaju2 cloves¼ tsp cinnanom2-3 green chillies 1-½ cup of milk¼ tsp of sugar1 small packet of peas (frozen/fresh)Salt to taste2tsp cream

Before you start making :Take the methi in a seive, add turmeric & salt & keep it like that for 5 mins,After 5 mins wash the methi off in cold water that way the bitterness of the methi is reduced.

Method :

Take a round vessel (kadai, skillet), On sim flame add chopped methi & mutter, Steam it for a few mins, add milk & steam for few mins,grind cashew (kaju),cloves,cinnanom(dalchini) & chillies. Add salt & sugar. Cook for a few mins & add the malai/butter.

Indian Cooking Recipe : Muglai Paneer

Ingredients :

1tsp khus khus1tsp watermelon seeds1 cup beaten curd1 onion½ tsp garam masala½ tsp red chill powderSalt to taste1 cup cream250 gms paneer5 corainder leaves for decoration

Method :

Soak khus-khus and watermelon seeds in water and grind it to a fine paste. Heat 1½ tbsp ghee and cook the grated onion till transparent. Add ground paste cook for 2 mins. Gradually add curd. Cook for 5-7 mins till it turns golden brown and leaves oil. Add all the masala, cream and again cook for 2-3 mins. Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens. Add corainder leaves and elaichi powder before serving.

Indian Cooking Recipe : Mushroom Curry

Ingredients :250 grams fresh mushrooms2 cardamoms2 bay leaves3 cloves½ tsp garam masala½ tsp chilli powder1 tsp ginger, finely chopped2 green chillies, chopped1 teacup beaten curds½ teacup coriander, chopped4 tbsp ghee or refined oilsalt to taste

To be ground into paste :2 onions6 cloves garlic12 mm (½") piece ginger3 tbsp cashewnuts

Method :For the paste :Boil the onions in 1 cup of water until it becomes soft.Put the garlic, ginger and cashewnuts and make a paste.

How to proceed :Cut the mushrooms and keep them in hot water for 2 minutes and drain.Heat the ghee and put the cardomoms, bay leaves and cloves and sauté for a few seconds.Put the paste and sauté again for 2 to 3 minutes. Put the garam masala, chilli powder, ginger and green chillies and sauté for another ½ minute.Remove the vessel from the fire and put the curds and stir well.Keep the vessel on a low heat and keep on stirring all the time.Put the mushrooms, coriander and salt and cook for a few minutes.Ready to serve.

Indian Cooking Recipe : Mutter Paneer Masala

Ingredients :

250 gms fresh green peas 300 gms paneer 3 nos clove 1 tsp cumin 5 nos cardamom 1 stick cinnamon 100 gms chopped onion 100 gms tomato 50 gms ginger garlic paste 1 tsp red chillie powder ½ coriander powder ½ tsp turmeric powder 75 gms curd Salt to tasteA pinch garam masala powderOil for frying 25 gms coriander leaves

Method :

Make a Puree out of tomato in a blender. Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom. When they crackle add chopped onions and fry till golden brown.Add ginger garlic paste, puree and stir. Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder. Beat the curd to a smooth texture and stir for 2 minutes. Reduce the burner to low temperature, stirring occassionally till gravy is thick. Add garam masala powder and close the lid. Cut the fresh paneer into cubes and fry in oil till golden.Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire. Ready to serve hot.

Indian Cooking Recipe : Navaratna Kurma

Ingredients :

2 cups mixed vegetables, boiled[Carrot, Peas, Potatoes, Cauliflower]2 onions, chopped2 tsp ginger, garlic paste 

½ tsp turmeric powder2 tsp dhania powder 1 ½ tsp red chilli powder 1 ½ tsp garam masala powder 1 cup milk 2 tbsp whip cream 3 tbsp ghee Salt to taste100 gms paneer 3 tbsp tomato paste 4 tbsp dryfruits (cashews, almond, kismis)4 tbsp crushed pineapple (optional)

Method :

Dice paneer into pieces and deep fry and keep it aside Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it. Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder, salt and little water. Then add the boiled vegetables and let it boil for some time till the gravy is thickened. Then add milk and cream. Boil for a minute. Before removing from fire add the paneer pieces, dryfruits, Pineapple Garnish with coriander or cilantro leaves.

Indian Cooking Recipe : Potato in Curd Gravy

Ingredients :

3 potatoes, boiled 1 cup curd 1 tsp red chilli powder1 tsp salt½ tsp dhania powder½ tsp turmeric powder½ tsp garam masala2 pinches asafoetida1 stalk curry leaves1 tbsp coriander leaves, chopped1 ¼ cup water½ tsp each ginger and garlic grated2 green chillies 

1 tsp each cumin and mustard seeds½ tsp wheat flour1 tbsp oil

Method :

Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.Mix all the dry masala in ¼ cup water.Heat oil. Add the cumin and mustard seeds. When they splutter, add ginger-garlic, chilli and curry leaves.Add the masala mixture and fry for 2 minutes.Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickensGarnish with chopped coriander. Serve hot.

Indian Cooking Recipe : Pumpkin Aloo Tarkari

Ingredients :400 gms pumpkin300 gms potato3 tbsp mustard oil1 tsp turmeric powder2 dry red chillies2 tsp garam masala powdersalt to taste

Method : Peel and cut the potatoes and pumpkin into medium-sized pieces.Heat the oil and add the dry red chillies.Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.Add 1 cup of water and cover with a lid.Cook over a medium heat till the potato pieces are tender. Mix in the garam masala and stir gently.This preparation will be with little gravy.

Indian Cooking Recipe : Punjabi Bhendi Masala

Ingredients :

1 kg fresh Bhendi 2 onions, finely chopped1 tomato cut into pieces1 tsp ginger paste2 tsp coriander powder1 tsp turmeric powder3 tsp red chili powder1 tsp jeera seeds Coriander leaves, finely chopped3 tbsp oilSalt as per taste

Method :

Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces. Make a slit in each of the pieces so the masala gets applied. Heat oil in kadai, add jeera seeds. Then add the cut onion and fry for some time till they become golden brown. Then add the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chili powder, mix it. This should become homogeneus mixture which leaves out the oil. Add the bhendi pieces to the mixture and apply the masala properly. Let it cook on medium flame while stirring in between so that it does not stick to the kadai. This may take 10 minutes. Add salt and garnish with coriander leaves. 

Indian Cooking Recipe : Palak Makkai Malai

Ingredients :

1 bunch spinach, chopped3 green chillies, chopped1" piece ginger, grated1 onion2 tbsp green moong dal½ cup corn kernels boiled1/3 rd cup cream ¼ tsp clove-cinnamon powder¼ tsp punjabi garam masala½ tsp turmeric powder½ tsp red chilli powder½ tsp amchur powderSalt to taste3 tbsp ghee

Method :

Wash moong dal. Wash and drain spinach. Pressure cook together the following, with 1 ½ cups water - Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies. When dal is soft, mash mixture with a fork or ladle. Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala. Stir and cook till thick. Stir in beaten malai or cream. Stir till smooth. Take in serving dish. Heat remaining ghee, add chilli powder and pour over vegetable. Stir and serve hot 

Indian Cooking Recipe : Palak Subzi

Ingredients :

½ kg potatoes2 bunches amaranth leaves/spianch leaves 3 tsp oil 1 tsp channa dal 1 tsp turmeric powder 

2 tsp chilli powder Salt to taste½ tsp cummin seeds 5 curry leaves

Method :

Pressure cook the potatoes with their skin, peel, mash and set aside. Wash the spinach or amaranath leaves and chop fine. Heat 3 tsp oil, add the mustard seeds and the curry leaves. When the mustard seeds splutter, add the cummin seeds, channadal and saute for a couple of minutes.Add the chopped spinach and sprinkle water.Cover on a low heat tilll the spinach is tender and dry. Add to the mashed potatoes, turmeric powder, salt and chilli powder. Mix well.Cook for a minute, till everything blends well. Garnish with chopped coriander leaves.

Indian Cooking Recipe : Paneer Amritsari

Ingredients :

500 gms paneer2 onions, sliced into thin rings1 tsp ginger, grated1 tsp garlic, finely crushed½ tbsp coriander, finely chopped1 tsp ajwain seeds¾ cup gram flour1 tsp red chilli powder½ tsp turmeric powder½ tsp tandoori masala½ tsp punjabi garam masala½ tsp sugar1 anardhana powderSalt to taste2 tbsp oil

Method :

Cut paneer into cubes.Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas. Sprinkle 2 to 3 tbsp of water if necessary. Add ½ tbsp oil, mix well. Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes. Marinate paneer for 10 minutes. Fry the pieces till it becomes crispy and brown. Heat remaining oil, add onions, saute till light brown. Add marinate paste, stir well and cook. When dry add fried paneer, chilli, anardhana powder, sugar, salt.Toss well and garnish with coriander. Serve hot.

Indian Cooking Recipe : Paneer Korma

Ingredients :

½ kg paneer, grated3 onions1 tsp ginger and garlic, finely chopped ½ cup tomato, boiled and mashedLittle pinch of orange food colour1 cup cream 1 tsp sugar1 tsp salt 10 to 10 raisins ½ tsp garam masala

Method :

Grate the paneer. Keep aside. Don't grate in mixer. Grate in grater. Now grate onions in mixer. Now take butter or ghee in kadhai and heat it. Add rasins and garam masala. Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min. Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done. Garnish with raisins.

Indian Cooking Recipe : Paneer Makhani Recipe

Ingredients :

200 ms paneer 4 tbsp tomato puree 4 tbsp tomato ketchup 6 tbsp half & half cream 1 tsp sugar 1 med. capsicum 1" grated ginger 1 tsp butter Salt to taste¼ tsp pepper ¼ cup water

Method :

Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well. Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.Cook for two minutes. Add cream and stir cook for a minute.

Indian Cooking Recipe : Paneer Masala

Ingredients :

½ onion 1 tomatoGinger small pieces10 garlic cloves10 Mint leaves 10 green chillies Cilantro1 piece cardamom 2 pieces of cloves2 tbsp butter 1 litre whole milk

Method :

To make Panneer :

Bring 1 litre whole milk to a boil. Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets separated. Strain the water and put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours. After the paneer gets set, steam it in a pressure cooker for five minutes. Remove the panner and make it into cubes. Deep fry the panneer cubes in oil.

Masala :

Heat butter in a pan. Allow it to melt. Then add the clove and cardamom. Fry for a second. Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely. When the onions turn golden brown and gives a nice aroma, add the tomatoes and fry. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan. After frying well, remove the pan from stove. Add mint leaves just before removing the pan. And cool the masala. Grind the masala well in a mixie with water . Masala should be of medium consistency. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes. Cook this in slow fire for 15 - 20 minutes. Garnish with cilantros and serve with hot Parathas. 

Indian Cooking Recipe : Paneer Tikki

Ingredients :

For the filling :½ cup channa dhall 500 gms panner5 red chilli2 tsp chaat masala1 piece ginger6 green chilli

For the tikki :4 potatoes¼ tsp corn flour

Method :

Heat oil in pan.Add ginger and green chillies and fry for minute. Now add channa dhall, salt, red chilli and chat masala. Fry till dhall is done well. Add the panner and mix well. Now take one and half tbsp of potatoes in the palm and flatten it Stuff with ½ tsp of filling into it. Make it into the shape of tikkis and toss it on corn flour Shallow fry it till crisp and brown.

Indian Cooking Recipe : Paneer Tomato Peas

Ingredients :

250 gms panner, chopped 100 gms peas boiled 100 gms tomato paste (mashed tomato)2/3rd tomatoes cut in medium pieces25 gms green chilli paste1 tspl garam masala½ tsp jeera25 gms ginger paste25 gms garlic finely cut

1 tsp ashmiri mirch (deghi)½ tsp turmeric powder

Method :

Put frying pan on heat with cooking oil. Now put jeera and garlic and let them turn brown. Now put tomato and green chilli paste and fry for 4 minutes. Put boiled peas and medium cut tomatoes. Also put turmeric, garam masala, ginger paste and kashmiri mirch into it.Fry for 3 minutes and put paneer. Fry for 3 minutes on high heat. 

Indian Cooking Recipe : Peas Usli

Ingredients :

3 cups fresh green peas 4 nos onion 7-8 nos green chillies ¾ tsp ginger garlic paste2 tbsp oil1 tsp mustard seeds 1-2 tbsp butter 2 tbsp oriander leaves 3 tbsp grated coconut ½ tsp cummin seeds ½ tsp methi seeds ½ tsp turmeric powder 1 bunch curry leaves Salt to taste

Method :

Cut the green chillies and onion. In a pressure pan, heat the oil, season with mustard (till they splutter), add curry leaves. Add the cut onions and chillies and fry till onions turn pink. Add ginger garlic paste fry for a min. Add the green peas, fry for 10-15 mins. Add ½ to ¼ cup of water for cooking. Meanwhile dry grind the turmeric powder, roasted cummin & methi seeds to a fine powder. 

Add the powdered masala, butter and salt and pressure cook just for a whistle. Garnish with coriander leaves and grated coconut.

Indian Cooking Recipe : Pindi Chana

Ingredients :

1 cup kabuli chana 1 tomato, chopped 1 onion, chopped finely1 onion, sliced into rings1 tsp garlic, grated1 tsp ginger, grated3 green chillies, chopped1 tbsp coriander, chopped½ tsp dhania powder1 tsp red chilli powder½ tspeach cumin & mustard seeds½ tsp garam masala¼ tsp turmeric powder¼ tsp cinnamon clove powder3 to 4 pinches asafoetida2 tbsp tamarind extract2 tbsp oil1 tbsp ghee

Method :

Pressurecook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter. Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned. Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil separates. Drain chana, add to pan, stir well. Add tamarind. Mix. Cook till fairly dry. Keep aside. In a small pan, heat ghee, add clove-cinnamon powder, chillies. Allow to pop a bit, add to chana. Stir gently till well mixed. Garnish with chopped coriander and onion rings. Serve hot.

Indian Cooking Recipe : Potato Sabzi

Ingredients :

3 potatoes 8 to 10 florets of cauliflower100 gms green peas 3 onions, finely chopped 8 green chillies ½ tsp garam masala powder ¼ tsp turmeric powder 2 tbsp tomato ketchup 1 tsp cumin seedsJuice of one lemon2 tbsp oilChopped coriander leaves for garnishingSalt to taste

Method :

Peel the potatoes and cut in to cubes. Then wash the cauliflower florets. Boil these together with salt and turmeric powder. When it is properly cooked strain the water from it and keep aside. In a kadai heat oil and add the cumin seeds when it starts to splutter add onions and green chillies. Saute till it becomes slight brown in colour. Now add the garam masala powder, tomato ketchup and stir for 1 minute. Then add the green peas and 3 tbsp of water. Cover the kadai with a lid and cook for 2 minutes in low flame. Add the boiled potatoes and cauliflower. Cook in low flame till the oil separates. Finally add lemon juice and chopped coriander leaves. Ready to serve hot.

Indian Cooking Recipe : Quick Spiced Cabbage

Ingredients :

1 lb cabbage or spring greens 2 tbsp groundnut oil 2 medium onions, sliced in rings ½ tsp cumin seeds ¼ tsp chili powder 1 tsp garam masala lemon, to serve

Method :

Cut the cabbages into long thin shreds, removing any tough stalks as you go. Heat the oil in a large frying pan or wok.Add the onions, fry until wilted and deep golden, around 10 minutes, stirring from time to time. Add the cumin seeds and cook over medium heat for another minute. Add the cabbage and fry on moderate to high heat until the leaves are shiny and tender. Add salt, pepper, chili and garam masala. Fry for 3-4 minutes, stirring constantly. Serve hot with lemon wedges. 

Indian Cooking Recipe : Quick Spicy Band Gobhee

Ingredients :1 lb band gobee2 tbsp groundnut oil 

2 medium onions, sliced in rings ½ tsp Jeera¼ tsp chili powder 1 tsp garam masala Lemon wedges

Method :Cut the band gobee into long thin shreds. Heat the oil in a large frying pan. Put the onions and fry till it turns deep golden in colour.Put the Jeera and cook over medium heat for another minute. Add the band gobee and fry on moderate to high heat until the leaves are shiny and tender. Mix salt, pepper, chili and garam masala. Fry for 3 to 4 minutes and continue to stir constantly. Serve hot with lemon wedges.

Authentic Indian Recipe:

Rava Adai

Ingredients :

Rava /Semolina : 2 cups

Tomato : 2 chopped

Geen chillies : 2 medium

Ginger : 1 " piece

Salt to taste

Curry leave

Sour buttermilk or yoghurt : 1 cup

Oil

Method / Directions :

In a mixing   bowl  add up all the ingredients together and make into a semi-solid batter. Add some water in case the batter is too solid as it should be a liquidy consistency. Now, in a hot tava (or a regular frying pan), place a handful of batter into the middle of the tava and spread it into a circle and flattening it. Pour oil and fry the adai on both the sides till it becomes lightly browned and crispy. This Adai is good as an evening snack or great for a morning breakfast treat. Serve with pickle and raita. (optional)

Indian Cooking Recipe : Sarson ka saag

Ingredients :

1 bunch sarson greens1 bunch spinach1 onion, grated½ tsp ginger, grated ½ tsp garlic, grated3 green chillies1 tbsp grated cheese ½ lemon juiceSalt to taste2 tbsp ghee1 tbsp oil½ tsp garam masala1 tbsp maize flour

Method :

Chop both greens, wash, drain. Heat oil in the pressure cooker direct. Add both greens, green chillies, stir. Add ginger, garlic, stir. Add few pinches salt, 1 cup water. Pressure cook till done. Mash well. Heat ghee in a pan, add onion, saute till brown, Add all other ingredients, except cheese. Stir well and cook till oil separates. Garnish with cheese. Serve hot.

Indian Cooking Recipe : Shahi Dum Aloo

Ingredients :

8 nos baby potatoes 1 onion 6 tbsp tomato puree Ginger a small cube6 pods garlic 2-3 nos green chilli 2 tbsp cream (fresh or frozen ) ¼ cup milk ½ cup waterSugar a pinchSalt to taste10-12 nos cashews halves ½ tsp chilli powder ½ tsp coriander powder¼ tsp turmeric powder¼ tsp garam masala Oil to cook and deep fry

Method :

Peel the baby potatoes and keep aside Take onion, chillies, ginger garlic and puree them in the mixer. Heat oil and deep fry the potatoes till golden brown Take about 2-3 tbsp of oil in a wok and to this add cumin seeds and finally add the onion garlic paste to this and keep frying till golden brown in colour. Once the oil starts to leave the wok add tomato sauce to this and keep frying till the oil leaves the sides of the work.To this add chilli powder, coriander powder, turmeric and stir well. Add a little cream to it and add garam masala. Finally add milk and keep stirring till it begins to boil. This is important because if not stirred well then the milk might cuddle. Add water to this and salt sugar and finally add the fried potatoes and let simmer for about 15-20 minutes. Check tenderness of potatoes with a fork and finally add cashews to this.

Indian Cooking Recipe : Shahi Gobhi

Ingredients :

1 small cauliflower2 big onions½ pod garlic2 inch ginger¼ tsp turmeric2 tsp coriander powder3 tsp chilli powder2 bay leaf4 cloves6 pepper corns1 cup oil & Salt to taste

Method :

Clean & deep fry the cauliflower without cutting it into pieces. Fry it till it has turned brown from all sides.Take it out & keep it aside. Grind together 1 onion, ginger & garlic to fine paste. Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown. Add the masala paste along with other dry masala mentioned in the ingredients.After this masala is done add the chopped tomatoes fry it then put the deep fried flower in this prepared masala. See to it that the flower gets completely covered with the masala.Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and fresh coriander leaves.

Spinach Pachadi

Ingredients :

1 tsp oil1 tsp mustard½ tsp urid dalLittle bit of hing1 bunch of spinach2 cups curdSalt to taste

Method :

Finely chop spinach and boil it in water seperately until it becomes tender.Drain the water and keep in seperately. Take a kadai and add 1 tsp of oil and garnish mustard and urid dal. Add to this the boiled spinach and fry it for one minute.Take this mixture in a bowl and add to this 2 cups of curd, required amount of salt and little bit of hing and mix it well.Keep it for five minutes aside so that it soaks well and then eat it. Ready to serve.

Indian Cooking Recipe : Spinach and Tomato Sabji

Ingredients :

4 cups fresh Spinach, finely chopped1 chopped tomato 2-3 ground green chillies½ tsp turmeric powder1 tsp dhanajeera powderSalt to taste2 tbsp olive oil1 tsp whole cumin1 pinch asafoetida

Method :

Heat the oil in a saucepan. Add the cumin and asafoetida. Add the spinach, chillies, salt and turmeric. Cover and allow the water released by the spinach to be absorbed. Add the dhanajeeru. Stir in the tomatoes. Remove from heat and serve.

Indian Cooking Recipe : Stuffed Baingan (Eggplant)

Ingredients :4 egg plants, chopped 1 tbsp onion, chopped1 green chilli, finely chopped 2 tsp chopped coriander leaves 1 tbsp besan1 tsp canola oil2 tsp yogurt

Spices : ¾ tsp red chilli powder1 tsp coriander powder½ tsp haldi powdersalt to taste

Method :Make a slit at one long side of the eggplant.Take out some part of the plant from inside to create a small cavity. Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the spices. Combine well to make a paste. Add chopped onion, green chillies, and half of the coriander leaves. 

Fill this paste in the cavity of each eggplant and close the eggplants gently. Leave some paste in the bowl. Heat a non-sticking deep pan and take oil. Add the remaining paste and sauté it for 3 to 5 minutes. Add all the eggplants, and cover the pan. Cook for 3 to 5 minutes.Change the sides of the eggplants and again cook for 3 to 5 minutes.Sprinkle the coriander leaves.

Indian Cooking Recipe : Stuffed Capsicum

Ingredients :½ kg capsicum 1 cup coconut gratings10 roasted red chilliesTamarind lump ½ tsp fenugreek seeds2 tsp coriander seeds4 tbsp oil1 small piece gur2 onions½ tsp mustard seeds1 sprig curry leavesSalt to taste

Method :If stalk of capsicum is too long, trim it. Cut a slit around the stalk (about ¼" from it) extending to ¾ of the capsicum.This will serve as a lid. Open it and scoop out seeds from capsicum with the handle of a spoon. Discard them.Grind coconut gratings with roasted red chillies, and tamarind to a coarse paste.When masala is almost ready, add fenugreek and coriander, gur and salt. Grind for a while.Then mix chopped onion with the masala.Stuff the capsicums one by one with the masala and close the lids.Prepare seasoning in frying pan with mustard and curry leaves in oil.Drop the stuffed capsicums gently in it. Spread the excess masala, if any, all over. Cook on a low flame under cover. Open 2-3 times, at intervals, and turn over slightly. After sufficient cooking, remove from flame.

Indian Cooking Recipe : Stuffed Lady's Finger

Ingredients :½ kg lady's fingers1 lime1 cup besan1 tsp coriander seeds½ tsp asafoetida powder1½ tsp table salt1½ tsp chilli powder2 tsp jeera4 tbsp oil

Method :Cut off stalk and cut lengthwise slits in lady's finger.Apply salt and keep aside for some time. Powder asafoetida, coriander and jeera separately.Sieve besan. Drop the flour in a vessel and add juice of lime.Combine 1 tsp salt, chilli powder, powdered coriander, half the quantities of asafoetida and jeera powders. Stuff lady's finger bits with the powder mix.Drop the bits gently into frying pan. Spread excess besan, if any, all over the bits.Cook under cover. Open lid once or twice and turn over.Roast the bits till it becomes brown. Take out from flame.

Indian Cooking Recipe : Stuffed Paneer Potatoes

Ingredients :

5-6 medium potatoes1 cup grated or crushed paneer4-5 green chillies1" piece ginger2-3 cloves garlic1 crushed red chilli1 sprig spring onion finely chopped1 tbsp butter or ghee1 tsp soya sauce1/2 tsp sugarsalt to taste

Method :

Wash and peel the potatoes raw. Pressure cook for one whistle only. Cut a coin on the potato vertically and scoop out the inside leaving a thick wall. Mix the scooped potato, paneer, green chillies, salt well. Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid. Heat ghee or butter, add the crushed chilli, garlic and ginger. Fry for a minute. Add the spring onion and sauce, sugar and salt. Carefully slide potatoes in and see that they are coated with the seasoning.Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes.Serve hot.

Indian Cooking Recipe : Sukhi Channa Dal

Ingredients :

1 cup channa dal1 cup onions, thinly sliced1 tbsp fenugreek leaves, finely chopped1" stick cinnamon2 to 3 cardamoms2 cloves1 bayleaf1 tsp cumin seeds½ tsp turmeric powder½ tsp pepper powderSalt to taste½ tsp sugar1 tsp lemon juice2 tbsp ghee

Method :

Clean, wash, soak dal for 15 minutes. Boil in 5 cups water, adding turmeric and salt. Either pressure cook or boil till just soft. Drain water. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter, add onions. Stirfry till light brown. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.Take care not to mash up dal too much. Serve hot.

Indian Cooking Recipe : Tikha Baigan Masala

Ingredients :

½ kg brinjal 3 to 4 onions 2 tbsp grated coconut 1 garlic clovesginger2 tbsp chilli powder1 tsp turmeric powderSalt to tasteSmall lump of tamarind1 tbsp garam masala powder1 tsp jeera

Method :

Take all the ingredients grind it at once in mixer, do not add water. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan from stove and let it cool. Take the brinjal slit it in 4, fill the mixture in the brinjal. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15 to 20 minutes.

Indian Cooking Recipe : Tomato Gravy

Ingredients :

4 to 5 ripe tomatoes, chopped2 onions, chopped6 flakes of garlic, chopped½ piece of ginger, chopped4 green chillies ½ tsp chilli powder¼ tsp turmericA small bunch of coriander leaves, chopped4 cloves1 cardomom½ piece of cinnamon

Method :

Heat oil and add cloves, cardomom and cinnamon. Add onions and fry till golden brown. Add tomatoes, green chillies, chilli powder and turmeric. Simmer until the gravy thickens, becomes a deep red and the oil floats.

Indian Cooking Recipe : Tukda Corn Subzi

Ingredients :6 corn on the cons (makai)¼ tsp turmeric powder

salt to taste3 tbsp oil1 tsp cummin seeds2 cardamom1 bay leaf3 cloves 3 large onions, chopped fine3 large tomatoes, chopped fine1 tsp chilli powder1 tsp coriander-cummin powdera pinch of sugara cup tender corn, cooked a handful of chopped coriander leaves for garnishing

Grind to a paste :1 onion1 tomato6 flakes garlic2.5 cm ginger

Method :Cut the makai into four pieces each and boil them with a little turmeric powder and salt to taste till done.Heat the oil in a broad pan, season with cumin seeds, cardamom, bay leaf and cloves.When the cumin seeds crackle, add the ground paste and sauté till it changes colour.Then add the chopped onion and sauté till golden.Add the chopped tomato and sauté till the oil floats on top.Add the chilli powder, turmeric powder, coriander-cummin powder, sugar and salt. Stir well. Add the boiled corn and the boiled makai pieces. Fry well.Add a little water and let it cook on a low heat till the gravy slightly thickens. Serve hot, garnished with coriander leaves.

Indian Cooking Recipe :

Vagan Bateta nu Shak

(Eggplant and Potato Curry)

Ingredients :

4  medium eggplants sliced 

4  medium potatoes peeled and sliced 4  medium tomatoes sliced 1  teaspoon(s) each of red chilli, turmeric, coriander and cumin powders 1  teaspoon(s) hot spice mix (garam masala) powder (optional) 4  tablespoons oil 4  cups water sugar and salt to taste finely chopped coriander leaves to garnish 

Method (Directions):

Heat oil in a pan. Add the tomatoes, spices and a small bit of sugar. Fry on medium   heat  for 3-4  minutes till the tomatoes are very soft..

1. Add sliced potatoes and eggplant.. Fry again for about 4-5  minutes.2. Add water and cook covered on medium for 4-5  minutes or until the vegetables are

fully cooked. Garnish with finely chopped coriander leaves before serving. (optional)

Serve hot with sprouted beans, white rice, or Roti (Indian bread). Enjoy!

Indian Cooking Recipe : Variety Of Pitikas

Ingredients :1 cup dal (mung or masoor)1 chopped, onionsmustard oilvegetables pitikaspapaya , pumpkin

Method :Pitikas can be made with various vegetables like pumpkin, papaya.To make vegetable pitikas, peel the papaya or pumpkin and discard the seeds. Cut into medium-sized pieces and boil with 1 cup of dal (mung or masoor).When the dal is cooked remove the vegetable pieces and mash, adding salt and maybe a little bit of mustard oil.Also, if you want chopped onions and chillies.

Indian Cooking Recipe : Vegetable Curry

Ingredients :2 cups shelled peas1 medium-sized cauliflower½ cup mustard oil1 tbsp ginger-garlic paste1 onion (peeled and ground to a paste)1 tsp turmeric powder2 bay leavessalt to taste1 tsp cumin seeds1 tbsp coriander seeds2 cloves ½" piece of cinnamon

Method : Grind all the ingredients for the spice pasteCut the cauliflower into florets.Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.Lower the flame and add the bay leaves.Mix in the cauliflower pieces and the turmeric powder.Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water.Cover with a lid and cook over a low flame till the vegetables are cooked. Serve hot with boiled rice. 

Indian Cooking Recipe : Vegetable Gravy

Ingredients :

4 potatoes 6 flowers of cauliflower 100 gms frozen peas 100 gms carrots

For gravy :

½ coconut, grated2 tomatoesFresh ginger small piece

3 flakes of garlicCinnamon stick 4 cloves1 tsp fennel seeds 1 tsp coriander seeds 1 tsp cumin seeds Red chilli powder as per taste1 tsp garam masala Fresh Coriander

Method :

Boil water in a pan and add all the vegetables and cook the vegetables with little turmeric and salt. Add all the ingredients for gravy and grind it in a mixer grinder. Heat oil in a pan, cut 1 big onion into thin strips and add to the pan. Fry the onions till golden brown. Add the grinded gravy and let it cook for 10 minutes in medium heat. Finally add the boiled vegetables and add fresh coriander leaves

Vegetable Kolhapuri

Ingredients :

1 onion, chopped1 tomato, chopped1 potato, boiled and chopped1 capsicum, chopped1 carrot, boiled and chopped1 tbsp peas, boiled2 tbsp oil¼ tsp cuminseeds¼ tsp garam masala 1 tbsp coriander choppedSalt to taste1 tsp lemon juice1 tsp dhania powder¼ tsp turmeric powder¼ tsp tandoori powder 1 tsp red chilli powder

To be Ground together :

1 onion½ " piece ginger2 red chillies3 to 4 garlic flakes1 tomato1 tsp sugar

Method :

Heat oil, add cuminseeds, allow to splutter. Add add chopped onion, saute till tender. Add paste Add red chilli powder, dhania powder turmeric powder and tandoori masala Stir fry till oil separates. Add salt, garam masala, and ½ cup water. Allow to simmer for 2-3 minutes. Add all vegetables. Mix well. Cook till masala thicken enough to coat vegetables. Add lemon juice, mix, take off fire. Garnish with chopped coriander, serve hot. 

Indian Cooking Recipe : Vegetable Kurma

Ingredients :

Oil little1 big onionSalt to taste 1 garlic piece2 carrots, 1 capsicum1 potato, small ginger piece7 to 10 beans, 3 to 4 cauliflower pieces2 to 3 cloves, little elaichi½ tsp cinnamon10 to 15 cashew pieces1 tsp of khus khus½ cup coconut

Method :

Cut the onions into small pieces and one fourth of the onions into big pieces. Take a Kadai with little oil and add cloves, cinnamon, elaichi and cashews and then fry a little add ginger, garlic and big pieces of onions and then keep it to cool a little after everything is fried. Then grind the whole mixture with coconut and khus khus and keep it aside. Now take a little oil and add sombu, and then onions, fry it nicely. Take all the vegetables cut into small pieces and boil it in the microwave. After everything is cooked nicely add it to the onions and mix it. Add salt in the ground mixture. Now after everything is mixed well add water if it is very thick.

Indian Cooking Recipe : White gravy

Ingredients :

100 gms cauliflower 2 potatoes 1 onion, chopped finely2 carrots 100 gms french beans, chopped finely100 gms of shelled peas

For Gravy :

2 tbsp of daaliya3 tbsp grated coconut3 green chillies½ tsp khas-khas2 cloves1" piece cinnamon1 cardamom1 cashew-nut½ cup milk

Method :

Fry the onions till light pink. Pressure cook all the vegetables except Cauliflower and the fry onions with a little salt. Boil the Cauliflower separately, so that it does not get mashed. Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water. Grind the spices with daaliya, coconut, green chillies and milk. Add the above ground mixture to the boiled vegetables.

Indian Cooking Recipe : Bengali Pulav

Ingredients :500 gms basmati Rice 2 bayleaf30 gms raisin 12 to 14 cashew nut 6 cloves6 cardamom 1" piece cinnamon. 1 onion, sliced 1 tsp ginger paste ½ tsp sugar 1 pinch saffron dissolved in 1 tbsp of milk200 gms gheesalt to taste

Method :Clean and wash the rice. Spread the rice out to dry.Heat the ghee and put bayleaf and onion slices in the ghee.Sauté till it turns golden brown. Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the mixture becomes light brown.Now put the rice, salt, sugar and stir fry for a few minutes.Put raisin, saffron milk mixture and stir properly. Finally, put 4 cups of hot water and mix well.Cover and cook by continuing to stir regularly. Once the rice is ready, garnished with nuts & fried onions.Ready to serve.

Indian Cooking Recipe : Brinji Bath

Ingredients :

1 cup basmathi rice1½ cups coconut milk2 basil leaf2" cinnamon4 cloves2 petal anise1 full garlic1 tbsp coriander seeds1 tsp aniseed 1 pinch turmeric powder3 tbsp ghee

Method :

Grind coriander seeds and aniseed together and dissolve in half cup of water.Mix turmeric with this and leave aside. Fry rice in 2 tbsp ghee and keep aside.In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice. Add the peeled garlic and coconut milk.Now drain the masal water along with the turmeric to equal 2 cups of liquid.Add salt and cook in a pressure cooker for 7 minutes.

Indian Cooking Recipe : Cabbage Rice

Ingredients :2 cups cabbage, finely chopped1 cup rice cooked ¼ cup coconut ¼ cup pottu kadalai 1 tsp urad dal 1 tsp channa dal 4 green chillies small piece gingermustardcurry leavessaltoil

Method :Cook rice with less water as you would cook for pulav.Wet grind coconut, pottu kadalai, green chillies, ginger and salt.Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few minutes. Add the ground masala to the above and keep cooking until the flavour comes out. Combine this with rice.

Indian Cooking Recipe : Chatpata Rice

Ingredients :2 cups long-grained rice 3 tbsp oil2 bay leavesjuice of one limerind of one lime (grated)1" piece of ginger (grated)1 tsp oil1 tsp pepper powdersalt to taste

Method :Soak the rice in water for half an hour.Cook the rice in enough water adding salt and bay leaves while cooking the rice. Cook the rice so that the grains are separate.Allow it to come to room temperature.Mix in the lime juice and the grated lemon rind and keep in a serving dish.

Heat the oil in a small pan and add the ginger. Fry for one minute and mix the ginger and oil into the cooked rice.

Indian Cooking Recipe : Chicken Nasi Biryani

Ingredients :

For Chicken3 1/2 lb./ 1 1/2kg Chicken1/8 tsp Ground turmeric1/2 cup Sour cream1 cup Crispy fried onions2 tbsp Garam masala1 3" cinnamon sticks1 tbsp Brown mustard seeds3 Star anise3 Cloves2 tbsp Cumin seeds5 Small green chilies5 cloves Garlic2 tsp PaprikaSalt to taste

For the Rice cooking4 cups Rice, washed3 Clove3 Cinnamon sticks6 Bay leaves8 Cardamom pods1 tsp Brown mustard seeds3 Pandan leaves10 cups Water1 cup Milk1 tsp Whole saffron1 cup Frozen green peas1/2 cup Dark raisins2 tbsp Vegetable oil100g Butter or GeeSome mint leavesSalt to taste

Method:For ChickenMix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.Mix crispy onions with garam masala and set aside.Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.Pound the garlic and green chilies together.Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.

For the riceSoak saffron in the warm milk and set aside.Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers). Ready to Serves.

Indian Cooking Recipe : Corriander Rice

Ingredients :

3 cupsrice (Cooked) 1 bunch coriander ¼ inch ginger 5 or 6 cloves garlic 1 small cup coconut 2-3 tbsp oil Salt to tasteA pinch turmeric powder2 tbsp lime juice 5 - 6 Cashewnuts, fried1 tsp jeera 1 tsp mustard 

1 tsp moong daal 3-4 green chillies cut into small pieces

Method :

Cut the bunch of coriander leaves into small pieces. Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a blender. Take oil in a pan. Season it with mustard, jeera and moong daal. Then add the green chillies. Fry a little and then add the paste. Fry for a while and then add salt along with turmeric powder. After frying for about ½ a minute, add the cooked rice. Mix well the mixture till the rice turns into a beautiful green color. Cover it with a lid and leave it on low flame for few minutes. Then add lime juice and finally garnish with cashewnuts.

Indian Cooking Recipe : Dal Fry

Ingredients :½ cup spilt red lentils¼ cup spilt yellow lentils2½ cups water1" piece ginger, minced2 green chillies, finely chopped2 cloves garlic, minced¼ tsp haldi1 onion, chopped1 tomato, chopped¼ tsp mustard seeds4 dried red chillies1½ tbsp oilfew cilantro leaves, choppedsalt to taste

Method :Boil the lentils in water salt and haldi for about 15 to 20 minutes or until it becomes soft. Mash the lentils till it becomes creamy. If the lentil mixture looks too dry, put some water. Heat the oil in a pan. Put the mustard seeds and red chillies. 

Put the onion, ginger, garlic and green chillies and fry for 2 minutes. Put the tomatoes and cook for another 2 minutes. Put the lentils and mix thoroughly. Cook for sometime. Garnish with cilantro. Ready to serve.

Indian Cooking Recipe : Dal

Ingredients : 1 cup toovar dal 4 tomatoes 6 green chillies 2 red chillies ½ tsp sambhar powder a small pinch hing¼ tsp mustard ¼ tsp haldi 1 lemon 1 tsp salt to taste2 tsp cooking oila few curry leaves a small bunch cilantro, finely chopped 

Method :Cook dal with haldi and keep it aside. Heat some oil and put the mustard in it.When they crackle put red chillies, green chillies, hing, curry leaves, and tomatoes and sauté this for a few minutes. Once the tomatoes are cooked, add sambhar powder, and salt to this.Now put the cooked dal, and let this cook until the flavour comes out. Garnish with chopped cilantro, and squeeze lemon juice.

Indian Cooking Recipe : Green Chilli Rice

Ingredients :

¼ tsp fenugreek seeds ¼ sesame seeds ½ tsp jeera 4-5 green chilli as per taste1 tsp tamarind pasteSalt to taste1 tsp jaggery1 cup basmati rice2 tbsp freshly grated coconutCoriander leaves

for the seasoning :3 tbsp oil1 tsp mustard 1 pinch asafoetida 1 pinch turmeric1 tbsp groundnut 1 tbsp bengal gram 1 tsp urad dal Curry leaves

Method :

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside. Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste. Heat oil and add mustard seeds. Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently. Mix cooked basmati rice with the above pastes and seasoning uniformly.Add grated coconut and coriander for garnishing. 

Indian Cooking Recipe : Green Pulav

Ingredients :

1 cup basmati rice1 bunch fresh coriander leaves¾ cup green peas (frozen or fresh)2-3 pods garlic 6 green chillies1 piece ginge½ medium sized coconut3 tbsp ghee/oilSalt to taste

Method :

Boil the rice so that it is cooked but still the grains are separate.Precook the peas with little salt if it is not frozen peas. Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into a fine paste. Heat the ghee/oil in a pan. Add the masala and fry until oil separates. Add the cooked or frozen peas and cook for another 5 minutes. Remove the rice in a flat dish. Add salt and coat the rice well with the masala. Ready to serve.

Indian Cooking Recipe : Hariyali Pulav

Ingredients :2 cups rice200 gms baby potato 2 sliced onions 3-4 tbsp ghee2 bay leaves1" piece of cinnamon3 cardamoms3 clovessalt to taste

For spice paste : 3-4 green chillies6-7 pods of garlic1" piece of ginger50 gms coriander leaves (chopped)

For garnishing : Coriander leaves (chopped)

Method : Grind all the ingredients for the spice paste. Peel the baby potatoes, prick with a fork, sprinkle salt and keep aside.Wash and drain the rice. Heat the ghee in a pan and fry the onions till they are a light golden brown.Add the whole spices and fry for one minute.Mix in the spice paste and fry for another minute.Add the potatoes and fry for another 2-3 minutes.Mix in the rice and salt to taste. Stir well and add enough water to cook the rice.Cover with a lid and cook till the rice is tender.Serve garnished with coriander leaves. 

Indian Cooking Recipe : Jeera Pulav

Ingredients :

1 ½ cups basmati rice2 tbsp ghee1 tbsp cummin¼ cup onion paste

1 tsp ginger garlic paste¼ cup cashews½ tsp ajinomoto2 pieces cloves, cinnamon, cardamomsSalt to taste

Method :

Heat ghee in a pan and fry nuts till golden brown. Remove & keep aside. Add cummin seeds, spieces, onion paste, Ginger garlic paste, rice, salt and 3 cups of water and cook till done. Finally sprinkle rice with fried nuts.

Indian Cooking Recipe : Kofta Biryani

Ingredients :

Cabuli chana ½ pack mozzarella cheeseBasmati rice1 green chillySalt to taste1" ginger2 tomato 1 tbsp onion paste½ onion cut in to small pieces½ tsp jeera powder1 tsp chilly powder2 cloves garlic3 tbsp oil & ghee2 pieces bread ½ cup saffron soaked in milk1 tsp biryani masala2 tbsp milk cream

Method :

Make a paste of cabuli chana, ginger, green chilly and salt. Now add mozzarella cheese & two pieces of bread to the mixture and make dough. Make small balls and bake it in oven at 350ºC for 30 minutes. Heat a pan and add oil.Fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder and biryani

masala.Fry the masala then add water, bring it to boil.At the end add baked cabuli chana koftas, cook for another few minutes and put off the stove. Add cream to the kofta. Prepare basmati rice separately. Now in a baking dish grease it with ghee, add a few tejpatta, spread one layer of rice, add one layer of kofta with gravy and then add another layer of rice. At the top add saffron soaked in milk and then sprinkle ghee over the rice. Cover with an aluminium foil, put it in the oven at warm for half an hour.Ready to serve.

Indian Cooking Recipe : Lemon Rice

Ingredients:3 cups rice 1 onion, finely chopped2 lemon 200 gms ginger and garlic, chopped ½ coriander powder ½ tbsp haldi powder 1 tsp chilli powder 100 gms peanuts coriander leaves salt to taste

For garnishing :Chana dalUrad dalMustard seedsRed chillies 

Method :Heat some oil in a pan and sauté the mustard seeds, chana dal, urad dal and the red chilliesPut onions in the oil and sauté them properly.Put chilli powder, haldi powder, peanuts and coriander powder to the oil and let them blend with the mixtureput some salt to taste and lastly put the coriander leaves .Boil the rice separately and keep them in a plate and allow the rice to cool down.Put the lemon juice to the rice and then the mixture to the white rice.

Indian Cooking Recipe : Vegetable Biryani (Light)

Ingredients :4 cups basmathi Rice 200 gms ginger & garlic paste6 green chillies 1 onion, finely chopped 2 tomatoes, finely chopped 10 gms cinnamon10 gms cloves10 gms cardamom cashew nuts200 gms ghee carrot & beans, finely chopped100 gms peas 2 tsp garam Masala powder 3 tsp chilli powder mint leaves & coriander leaves ½ lemon

Method :Put ghee in a pan and sauté the onions and tomatoesPut cashew nuts, cloves, cinamon, cardamom in the gheePut mint leaves, coriander leaves, green chillies to the ghee. Put ginger & garlic paste to it Put garam masala and chilli powder, carrots, peas and beans to itPut water in the mixture and add salt to taste .Allow the mixture to simmer and put the ricePut the lemon juice to it and then keep the rice to be cooked.

Indian Cooking Recipe : Mango Rice

Ingredients :

2 cups cooked rice 1 cup grated green mango ½ cup chopped onions (optional)2 tsp salt 2 tsp chilli powder 1 tsp turmeric powder 1 pinch asafoetida 1 tsp mustard2 tbsp oil Small bunch curry leavesA handful fried peanuts ½ cup yogurt 6 to 8 baby okras

Method :

Heat oil in a pan and add mustard, turmeric powder and asafoetida. After the mustard splutters, add chopped onions and fry till they turn golden brown. Add the grated mango, chilli powder and salt. Cook the mango till it becomes very soft. Now, add the cooked rice . Stir well and garnish with curry leaves. Sprinkle fried peanuts on top before ready to serving.

Indian Cooking Recipe : Moghlai Biryani

Ingredients:2 cups pulao rice 500 gm mutton 1 lime ? cup almonds or cashewnuts a few spring mint 6 tbsp fat ¼ bunch coriander leaves 1 cup onions 1 inch piece ginger 3-4 green chillies (finely chopped) 3 flakes garlic 1 cup curds ½ cup milk 4 to 5 red chillies a pinch turmeric 2-3 cardamom 2-3 cloves 1 inch stick cinnamon 2 bay leaf 

a pinch sweet cumin a little saffron Wheat flour paste enough to seal pan

Method:Wash, clean and cut the mutton into small pieces.Peel and slice the onions, coriander leaves and mint.Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat. Fry onions till golden brown and crisp.Remove. Add bay leaf, ground masala, and fry.Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three-fourths cooked. Add salt.Strain curds with a fine piece of muslin.Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint.Add lime juice and mix well. Add curds mixture to mutton. Stir well.Dissolve saffron in some milk and sprinkle over half the rice. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up.Pour remaining milk and fat over the rice.Cover pan and seal edges with wheat flour paste.Place in an oven 143ºC for one hour and serve very hot.

Indian Cooking Recipe : Mung dal Khichdi

Ingredients :

1 cup rice ½ cup yellow mung dal 4 to 5 curry leaves2-3 dried red chillies 1 tbsp garam masala a pinch of asafoetida½ tbsp turmeric powder2 tbsp of ground cumin and desiccated coconut powder2 tbsp oilSalt and sugar to tasteFreshly grated coconut and coriander for garnishing

Method :

Clean and wash the rice and dal and mix them. Soak and drain the dal and rice mixture and keep for about 15 mins. Heat oil, add curry leaves and dried red chillies and asafoetida. Add the soaked and drained rice and dal mixture and add turmeric powder and mix well. Add 3 cups of hot water and mix well. Now add the garam masala,ground cummin and desiccated coconut powder, salt and sugar and mix well. Cook in pressure cooker/rice cooker till done. Garnish with freshly grated coconut and coriander. Ready to serve.

Indian Cooking Recipe : Mutton Biryani

Ingredients:500 gm mutton1 cup onion 1 inch piece ginger a few flakes garlic 3 tsp coriander powder 3 green chillies 1 tsp chilli powder ? cup dried coconut 1 tsp poppy seeds 2-3 cloves, cardamom, peppercorns 1 inch stick cinnamon 1 cup curds salt to taste 3 tbsp fat

Other ingredients Rice:2 cups pulao rice ½ cup onion 2-3 cloves 1 inch piece cinnamon 2-3 cardamom 2-3 bay leaf Salt to taste 5 tbsp fat

Method:Clean and cut meat. Soak in curd.Roast and powder cloves, cardamom, cinnamon and peppercorns.Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat. 

Add sliced onions. Add ground spices and fry. Add meat. fry well. Add ground poppy seeds.Add remaining curds and salt and cook gently till meat is tender.Add powdered spices. Remove from fire.

For the Rice Slice onions. Heat fat. Fry onions and remove. Add spices.When they crackle, add rice and fry for a few minutes longer.Add salt and double the quantity of hot water.When rice is cooked and all moisture has evaporated, remove from fire. For the Biryani Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.Serve hot, garnished with fried onions and fried nuts. 

Indian Cooking Recipe : Navratna Pulav

Ingredients :2 teacups uncooked rice1 tbsp cashewnuts1 tbsp raisins2 sliced onions2 tbsp paneer 1 teacup boiled green peas½ teacup boiled and diced carrots1 tsp shah-jira2 sticks cinnamon2 cloves3 elaichi1 tbsp fruit pieces¼ tsp saffron4 tbsp gheesalt to tasteonion roses

To be ground into a paste :4 cloves garlic1" piece ginger4 green chillies

Method :Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.Heat the ghee and fry the cashewnuts. Take out and keep aside.Fry the raisins in the same ghee. Remove and keep aside.Sauté the onions in the same ghee till it becomes golden in colour. Remove and keep aside.Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.Warm the saffron a little, rub in a little warm water and add to the rice.Garnish with the fried cashewnuts, raisins, onions and onion flowers.Ready to serve.

Indian Cooking Recipe : Orange Pulao

Ingredients :

1 cup basmati rice 4 medium sized carrots 1 cup orange juiceSalt to taste8 tsp oil/ghee1 tsp ginger garlic paste 1 big onion sliced lengthwise½ tsp saunf (sombu)5 curry patta 1 elaichi5 strands saffron 2 pinches orange color fried cashewnuts, coriander leaves, small orange pieces for garnishing

Method :

Wash the basmati rice just once and drain for 10 mins Heat oil/ghee in pressure pan/cooker directly.Fry the cashewnuts first and set aside Add elaichi followed by saunf and patta.Fry for few seconds. Add the ginger garlic paste. Fry and after a min add the sliced onion. When the onion turns pinkish and aroma comes add carrot and fry for 4-5 mins. Now add the rice and mix well till everything blends and the rice gets coated with oil/ghee. Add the orange juice and 1 cup water.Keep gas in high and when it starts boiling add salt and close lid. 

Immediately put the weight, simmer gas and switch off the gas exactly after 12 mins.Note that the timing and the simmering of gas with the weight put immly is most important. Open the lid only after ½ hour after all the steam has subsided.everything gently and garnish Ready to serve.

Indian Cooking Recipe : Pepper-Onion Rice

Ingredients :

1 cup basmati rice 1 medium pepper 1 medium onion1 tbsp cumin seeds 1 tbsp cooking oil ¾ tsp chilli powder Salt to taste

Method :

Wash the rice properly with water and bring it to a boil with two cups of water. Then reduce heat to medium flame and cover and cook until it is properly cooked. Heat the oil in a heavy-bottomed wok and crackle the cumin seeds and then add the onions and fry until it becomes transparent. Add the peppers and fry another 2 to 4 minutes on high heat. Add salt just enough for the vegetables and mix well. Add the cooked (separated) rice to the vegetables and mix well.Add the chilli powder and salt to taste and mix well.

Indian Cooking Recipe : Pudhina Pulav

Ingredients :1¾ cups basmati rice 2" piece ginger.¾ cup curd 1½ cup mint leaves 2 bay leaves 4 to 6 green cardamoms 4 to 4 cloves 3 to 4 large cardamoms 8 to 10 black peppercorns3¼ cups water for cooking 3 tbsp ghee.Salt to taste

Method :Clean and wash the rice. Soak the rice in water for at least half an hour.Peel and grind the ginger to a paste and also whisk the curd.Wash & chop the pudina leaves reserving few for the garnish.Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms,large cardamoms, cloves and black peppercorns.When they begin to crackle, put the ginger paste, stir well and put beatencurd. Cook for 3 minutes.Put water and allow it to boil and also add the salt for taste.Drain the water from the soaked rice and add it to the water & bring to a boil.Now add the chopped pudina leaves and mix lightly.Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.Garnish with mint leaves.Ready to serve.

Indian Cooking Recipe : Pulav

Ingredients :1 pav basumathi rice2 carrots½ cup beans (pieces)1 cup shelled peas½ bunch coriander leaves6 cashewnuts4 green chillies4 cloves

1" long cinnamon1½ tsp table salt2 big onions2 cardamom pods1" long ginger piece2 garlic cloves2 tsp coriander seeds1 tbsp coconut gratings1 tsp oil½ cup ghee

Method :First, wash rice and drop into a colander. Let all the water trickle down.Roast the rice with a little ghee in frying pan and keep aside.Roast 2 cloves, ½" cinnamon and cardamom in ghee and powder them. Roast coriander leaves and split green chillies with oil.Combine the remaining ½" piece of cinnamon, garlic colves, ginger, cashewnut bits and coconut gratings.Grind all the ingredients together to make a coarse paste.Cook pieces of carrot and beans along with shelled peas, in water, till tender.When done, put salt to taste. Combine the ground masala with the cooked vegetables. Bring to boil.Remove from flame and keep aside. Take ½ cup of ghee in frying pan.Roast onion pieces till it becomes brown. Mix peanuts.Put the above powder-mix, salt, and 3 cups of water. Bring to boil.Drop the roasted rice and cook on low flame under cover.Open lid 2-3 times to turn over. Put more water, if need be.When rice is almost ready, mix the prepared curry and turn over thoroughly.When done, take out from flame. 

Indian Cooking Recipe : Red Rice

Ingredients :

2 cups of basmati rice1 small beet or half big one1 red onion 1 red pepper2 tsp tomato paste or 1 small tomato½ tsp crushed garlic

1 tsp biryani masala1 tsp corriander powder1 tsp chilli powder1 dry chilli red pepper1 small stick of cinnamon1 or 2 big cardamom pieces1 tsp jeera1 tsp oil or butterA pinch of asafoetidaSalt to taste

Method :

Soak the rice in water for 2-3 hours Cut onions, red pepper and tomato in long pieces and set it aside. Grate the boiled and cooked beet and set it aside. On the stove on high heat some butter in a non stick skillet Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom When jeera , dry pepper, cinnamon and cardamom start turning black add onions and Garlic. When the red onion is transparent, add red pepper When the red pepper is partially sautueed, tomato paste or tomatoes Add a pinch of asafoetida Now add the rice without the water Wait till the rice gets transparent and glassy Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it with rice. Now add the grated beet and stir it, the rice is going to turn in beautiful red color. Add 2 glasses of water and turn the heat down to medium and let it cook for 20-30 minutes or until rice is tender. Redy to serve.

Indian Cooking Recipe : Spicy Peas Pulav

Ingredients :2 cups rice1 to 2 cups boiled peas ¼ cup coconut 4 to 5 green chillies a small piece ginger

4 cloves2 elaychis a small piece cinnamon stick¼ tsp mustard salt 2 to 3 tsp cooking oil

Method :Cook rice with less water as you would cook for pulav.Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon stick and keep it aside.Add mustard in oil till it crackles, and add the ground masala, salt and keep stiring for a few minutes until the flavour oozes.Now add the cooked rice, peas, and mix it gently.

Indian Cooking Recipe : Spicy Pulav

Ingredients :

1½ teacups uncooked rice5 brinjals5 onions5 small potatoes 1 teacup boiled green peas5 tbsp oilsalt to taste

To be mixed together into a spicy mixture :½ grated coconut4 tsp dhana-jira powder1 tsp sugar2 tsp chilli powder 1 tsp garam masala1½ teacups coriander, chopped a pinch asafoetidasalt to taste

Method :

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.Make 4 vertical slits in the brinjals, onions and potatoes and stuff with the masala mixture. A little mixture will be left over.Heat the oil, put the stuffed vegetables and salt and very little water. Pressure cook or cover and cook till it becomes soft. 

Combine the cooked rice, remaining spicy mixture, green peas and salt. Put the cooked vegetables and mix well.Ready to serve hot.

Indian Cooking Recipe : Urad Dal Rice

Ingredients :

1½ cups rice 4 tbsp urad dal6 or 7 red chillies Curry leaves5 cashewnuts Dry coconut (kopra) Pure ghee1 tsp channa dal & urad dal Salt to taste

Method :

Cook the rice & allow it to cool so that grains separate. Fry urad dal, red chillies, dry coconut till golden brown. Dry grind. Add this powder to the cooled rice & add salt to taste. Take 1sp pure ghee in a pan & fry cashewnuts till golden brown.Drain & add to the rice. Put 1 tsp channa dal, urad dal, curry leaves in ghee, fry golden brown & add to rice. Mix well. Ready to serve.

Indian Cooking Recipe : Vegetable Biryani

Ingredients :4 cups basmathi rice 200 gms ginger & garlic paste6 green chillies 1 onion, finely chopped 2 tomato, finely chopped 10 gms cinnamon10 gms cloves10 gms cardamom 4 cups coconut milk (thick)100 gms cashew nuts 200 gms ghee carrot & beans, finely chopped100 gms peas2 tsp garam Masala powder 3 tsp chilli powder mint leaves & coriander leaves ½ lemon 

Method :Put ghee in a pan and sauté the onions and tomatoes.Grind cashew nuts, cloves, cinnamon, cardamom, green chillies mint and coriander leaves.Put the mixture to the gheePut ginger & garlic paste to it Put garam masala and chilli powder, carrots, peas and beans to itPut coconut milk to the mixture, and add salt to taste .Keep the mixture to boil and add the ricePut the lemon juice to it and allow the rice to cook.

Indian Cooking Recipe : Vegetable Pulav

Ingredients :2 teacups uncooked rice2 teacups sprouted val dal3 sliced onions450 grams small potatoes450 grams small onions1 coconut

½ tsp haldi powder4 garlic cloves, crushed4 tbsp oiloil for deep frying salt to taste

For preparing masala mixture :1 teacup coriander, chopped½ grated fresh coconut4 tsp dhana-jira powder2 tsp chilli powder4 tsp sugar1 tsp garam masala½ tsp haldi powder salt to taste

Method :Deep fry the sliced onions in oil until it turns golden brown and crispy.Grate the coconut, put 5 teacups of water and allow to stand for a little while. Blend in a liquidizer and strain. Make a cross of 2 slits at right angles on the potatoes and small onions. Stuff the slits on the potatoes and onions with the masala mixture. About half the masala will remain. Heat the oil in a vessel, put the crushed garlic and sauté for some time. Put the rice, dal, coconut milk, haldi powder and salt.Cover and cook slowly. When three-fourths done, put the remaining masala mixture and cook for a few minutes. Otherwise, put all the masala, cover with a lid and bake in a hot oven at 450ºF for 20 minutes.Garnish with fried onions.Ready to serve hot.

Indian Cooking Recipe : Vegetarian Pulav

Ingredients :¼ kg basmati Rice25 gms carrots, chopped.25 gms french beans, chopped.25 gms cauliflower, chopped.25 gms peas.2 cloves 

2 cardamoms 2 pieces cinnamon 2 onion, sliced.¼" piece ginger, crushed 3 flakes garlic, crushed ¼ tbsp chilli powder.a pinch haldi powder 1 tbsp coriander, chopped 3 green chili 2½ cup water 3 tbsp ghee salt to taste

Method :Heat ghee in a cooker, then put the cloves, cardamoms, cinnamom, slicedonions and sauté for sometime.Put the ginger garlic and sauté till it smells nicely.Put the rice and mix for sometime, then put vegetables, chili powder, haldi powder, coriander leaves, green chilies, salt and water.Close the cooker lid and pressure cook for 5 minutes. Take out from heat.Ready to serve.

Indian Cooking Recipe : Yellow Rice

Ingredients :

2 cups long-grained basmati rice2 bay leaves3 dry red chillies3 cardamoms2 cloves1" piece of cinnamon1 tsp turmeric powder3 tbsp ghee1 onion (sliced)3 cups coconut milksalt to taste

Method :

Wash the rice. Drain out the water and leave aside for half an hour.

Heat the ghee in a pan, add the sliced onion till it is translucent.Add the whole spices and allow to splutter. Lower the heat and mix in the rice.Add turmeric powder and salt to taste and cook over a medium heat, stirring all the time for 3-4 minutes.Lower the heat and add coconut milk to cook the rice. Cover with a lid and cook till the rice is tender but not overcooked.

Yummy Rice

Ingredients :

1 cup cooked rice 2 tbsp roasted jeera powder1 tbsp coriander powder 3 tbsp lemon juice 2 tbsp garam masala 2-3 green chillies split length wise ¼ green peas 5 curry leaves Mustard/Jeera for sesoningChopped coriander leaves for garnishingSalt to taste

Method :

In a pan take 2 tbsp oil.When oil is hot add Mustard, jeera seeds and curry leaves fry for second. Put green chillies fry till done. Add rice and peas. Fry nicely so that oil is coated over all grainsAdd garam masala powder, lemon juice and salt. Mix well. Then finally add Jeera powder fry nicely. Garnish with chopped coriander. Ready to serve hot.

Indian Cooking Recipe : Aloo Ki Puri

Ingredients :

2 teacups maida2 potatoes, boiled 2 pinches pepper powder½ teacup milk2 pinches saffron2 tbsp melted ghee½ tsp saltghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.Mix the flour, pepper, ghee and salt properly.Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.Knead and dough properly. Leave aside for 1 hour.Roll into small puris and deep fry in hot ghee till they puff up.Ready to serve.

Indian Cooking Recipe : Bhaturas

Ingredients :500 grams maida1½ tsp sugar 20 grams fresh yeast or 2 tsp dry yeast

2 tbsp fresh curds25 grams ghee or margarine or butter1 tsp salt

Other ingredients :Oil for deep frying

Method :Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.Knead the dough for 6 to 7 minutes.Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.Divide the dough into 20 parts. Apply a little ghee and roll out puris.Deep fry the puris in oil.Ready to serve.

Indian Cooking Recipe : Chapati

Ingredients : Wheat flour1 tsp salt1 tsp ghee

Method :Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer than that of puri.Keep aside for an hour.Then shape parts of dough into balls bigger than the ones fit for puris.Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on the tawa moderately.Ready to serve.

Indian Cooking Recipe : Cooker Naan

Ingredients :

500 grams maida1½ tsp sugar20 grams fresh yeast or 2 tsp dry yeast2 tbsp fresh curds25 grams ghee or margarine or butter 1 tsp salt

Method :

Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.Knead the dough for at least 6 to 7 minutes.Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.Divide the dough into 20 small parts and shape into naans.Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).Take out and apply butter.Ready to serve.

Indian Cooking Recipe : Green Peas Parathas

Ingredients :For the stuffing :2 teacups boiled green peas 5 green chillies, finely chopped1 tsp jeera1 tbsp gheesalt to taste

For the dough :3 teacups whole meal flour2 tbsp ghee½ tsp salt

For the parathas : Ghee for frying

Method :For the stuffing :Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera. Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.

For the doughSieve the flour with the salt. Apply ghee to the flour. Use water and make into small parts.Knead properly and divide into 10 to 12 parts.

How to proceedTake a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.Cover the mixture by drawing up the edges towards the center.Press on a floured board and roll out into a round as large as saucer. Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready. Repeat the same procedure for the rest of the dough.Ready to serve hot.

Indian Cooking Recipe : Hare Mattar Ki Puri

Ingredients :For the dough :500 grams maida2 tbsp fresh curds1 tsp baking powder1 tbsp ghee or margarine or butter1 tsp salt

For the stuffing :1 tsp maida2 teacups green peas, boiled5 green chillies, finely chopped1 tsp jeera½ tsp lemon juice1 tsp gheesalt to taste

Other ingredients :Ghee or oil for deep frying

Method :For the dough :Sieve the flour properly. Put the curds, baking powder, ghee and salt. Use some warm water to a soft dough.Knead the dough for 6 to 7 minutes.Keep the dough in a wet cloth for at least 1 hour. Knead again for 1 minute.Divide the dough into 20 balls and a flatten a little.

For the stuffing :Mash the green peas and put the green chillies.Heat the ghee, put the jeera and sauté till they crackle.Put the mashed green peas, chillies, lemon juice and salt and allow it to cook for a few minutes.Sprinkle the flour and cook for 2 to 3 minutes till the mixture becomes dry.

How to proceed :Roll out each ball of dough into a small round. Keep a tsp of the stuffing in the centre and seal it.Take a little flour and roll out thinly.Deep fry in ghee.

Indian Cooking Recipe : Khus Khus Ki Puri

Ingredients :For the dough :2 teacups maida4 tbsp hot melted ghee½ tsp kalonji¾ tsp salt

For the stuffing :4 tbsp khus-khus¼ tsp asafoetida2 tsp jeera4 big red Kashmiri chillies4 cardamoms 4 cloves2 stocks cinnamon½ tsp kalonji½ tsp ground ginger2 tsp gheesalt to taste

For the puris :Ghee for deep frying

Method : For the dough :Sieve the flour properly. Put the ghee, kalohji and salt to make a stiff dough for puri by using enough water.Knead properly.

For the stuffing :Soak the khus-khus in very little water and make a thick paste of it. In a tava roast the asafoetida, jeera, chillies, cardamoms, cloves and cinnamon for at least 2 minutes.Powder the roasted spices properly. Heat the ghee in a vessel and sauté the ginger and kalonji for ½ minute.Put the khus-khus and sauté again for 1 minute. Take the vessel off the fire.Put the powdered masala and salt. Stir properly.

How to proceed :Divide the dough into 20 balls. Roll out one ball a little and put ½ tsp of filling in the center.Lift the edges towards the center and seal the center so as to completely envelope the stuffing. Roll again. Repeat the same procedure for the remaining dough. Deep fry in hot ghee.Ready to serve hot with potato vegetable.

Indian Cooking Recipe : Layered Chapaties

Ingredients :For the chapaties1½ teacups gehun ka atta1 tbsp ghee or butter½ tsp salt

For dipping the chapaties :½ teacup milk2 tbsp maida

For the stuffing :2 potatoes, boiled2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc)1 onion, finely chopped1 tomato, finely chopped1 green chilli, finely chopped1 tsp chilli powder½ tsp haldi powder1 tbsp cashewnuts, chopped1 tbsp coriander, chopped2 tbsp gheesalt to taste

Method :For the chapaties :Combine all the ingredients together to make a soft dough.Knead properly and keep aside for ½ hour.Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava.

For the stuffing :Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.Put the tomato and green chilli and sauté for 1 minute.Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.

How to proceed :Grease a baking dish. Put a chapati in it and spread a little stuffing.Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.

Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.Cut into slices.Ready to serve.

Indian Cooking Recipe : Makai Aur Subzi Ki Roti

Ingredients :

1½ teacups makai ka atta½ teacup cauliflower, grated½ teacup methi leaves,finely chopped½ teacup coriander, chopped2 green chillies, chopped1 potato, boiledsalt to taste

Method :

Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.Grate the boiled potato and put in the mixture.Put some warm and make soft dough.Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.Ready to serve.

Indian Cooking Recipe : Makai Aur Subzi Ki Roti

Ingredients :

1½ teacups makai ka atta½ teacup cauliflower, grated½ teacup methi leaves,finely chopped½ teacup coriander, chopped2 green chillies, chopped1 potato, boiledsalt to taste

Method :

Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.Grate the boiled potato and put in the mixture.Put some warm and make soft dough.Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.Ready to serve.

Indian Cooking Recipe : Makkai Roti

Ingredients :½ kg maize flour¼ kg wheat flour4 tbsp plain yogurt3 cloves garlic, grated4 green chillies, very finely chopped1"piece ginger, grated¼ tsp haldi¼ tsp chilli powder1½ tsp oilsalt and pepper to tasteoil for frying

Method :Combine all the ingredients and knead well with a light hand to make a dough. Put a little water if necessary. Divide into equal parts. Heat a griddle and grease with few drops of oil. Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.

Indian Cooking Recipe : Mint Ki Roti

Ingredients :For the dough :2 teacups gehun ka atta5 teacups ghee or refined oil½ tsp salt

For the stuffing :1 teacup mint, finely chopped2 green chillies, chopped½ tsp amchur powder1 tbsp dried bread crumbs½ tsp salt

Method :For the dough :Combine all the ingredients by using enough water and make semi-stiff dough.Knead properly and keep for ½ hour. Again knead properly and divide into 8 equal parts.Take a little flour and roll out each part into a thick round.

For the stuffing :Mix all the ingredients properly.

Indian Cooking Recipe : Misi Jaisi Roti

Ingredients :2 teacups besan1 teacup maida1 teacup gehun ka atta1 onion, finely chopped2 - 3 green chillies, chopped1 tsp ajwain2 tbsp coriander, chopped4 tbsp gheesalt to taste

Method :Combine all the ingredients by using enough water and make a semi-stiff dough.Knead the dough properly and keep for ½ hour. Knead again.Roll out into thin rounds. Apply a little ghee and cook them either in a pressure cooker or on a tava.Ready to serve hot.

Pressure cooker method :Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).Take out and apply butter.Ready to serve.

Indian Cooking Recipe : Mooli Aur Palak Ka Paratha

Ingredients :For the dough :1½ teacups maida1½ teacups gehun ka atta1 teacup, spinach, chopped½ tsp lemon juice2 tbsp ghee1 tsp salt

For the stuffing :2 teacups radish, grated2 tbsp coriander, chopped

2 green chillies, choppedsalt to taste

Method :For the dough :Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.Sieve the flours with the salt. Put the ghee and stir properly.Put the spinach mixture and make semi-soft dough by adding enough water.

For the stuffing :Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.Put the coriander, green chillies and salt.

How to proceed :Roll out into thin rotis. Cook them lightly on a tava and keep aside.Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.Apply a little ghee and cook on a tava on both sides.Serve hot with fresh curds.

Indian Cooking Recipe : Naan

Ingredients :1 tsp superfine sugar1 tsp active dry yeast 2 cups maida¼ cup low fat margarine melted 1 tsp ghee1 tsp poppy seeds

Method :Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets dissolve. Cover and keep aside for about 10 minutes or until yeast becomes frothy. Put the maida in a bowl and make a well like depression in the middle. Put the ghee, salt and yeast. Mix properly with hands. Mix more water if needed. Transfer the dough to a floured surface and knead well for about 5 to 7 minutes. Cover and keep it to rise in a warm place for 1½ hours. Preheat the broiler to 500 degrees F. 

Divide the dough into equal parts and shape them into small balls. Roll out each ball into ovals about 1 cm thick. Arrange on a greased heavy-duty aluminum foil. Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.

Indian Cooking Recipe : Onion Roti

Ingredients :

1 teacup onion, chopped2 green chillies, chopped½ tsp anardana 2 tbsp coriander, chopped½ tsp chilli powder (optional)salt to taste

Method :

Put a little salt on the onion and keep aside for 10 minutes.Squeeze out the water.Roast the anardana lightly on a tava and make a powder of it.Put the onion, coriander, green chillies, chilli powder and salt.

How to proceed :Divide the stuffing into 8 equal parts.Brush each dough round with little oil and spread one stuffing part on it.Roll into a cigar shape. Make a small round like a coil and press gently with hand.Roll out again into a thick roti.Repeat the same procedure for the remaining dough and stuffing.Cook on a hot tava on both sides till pink spots appear on top.Whenever you serve, put the rotis in a toaster until the brown spots appear on each side.

Indian Cooking Recipe : Palak Ki Roti

Ingredients :

4 teacups spinach, finely chopped2 onions, chopped2 green chillies, chopped4 tbsp paneer, crumbled2 tsp oilsalt to taste

Method :

Heat the oil and sauté the onions for ½ minute. Put the green chillies and sauté for another few seconds.Put the spinach and cook for a few seconds.Drain the water. Put the paneer and salt.

Indian Cooking Recipe : Paneer Parathas

Ingredients :For the stuffing :225 gms paneer, finely chopped1 onion, chopped1 teacup cabbage, chopped1 tbsp coriander, chopped5 green chillies, chopped salt to taste

For the dough :3 teacups whole meal flour2 tbsp ghee½ tsp salt

For the parathas :Ghee for frying

Method :Combine the paneer, onion, cabbage, coriander, green chillies and salt and make the stuffing. Sieve the flour with the salt. Apply ghee to the flour. Put water and make into small parts. Knead properly and divide into 10 to 12 parts. Make stuffed parathas as described for green peas parathas, Ready to serve hot.

Indian Cooking Recipe : Phoolgobhi Aur Methi Ki Roti

Ingredients :

2 teacups cauliflower, grated½ tsp jeera1 onion, chopped1 tbsp coriander leaves, chopped2 green chillies, chopped½ tsp ginger, chopped2 tsp oilsalt to taste

Method :

Heat the oil and sauté the jeera until they crackle.Put the onion, green chillies and ginger and sauté for further ½ minute.Put the cauliflower and salt. Sprinkle a little water and cook until three quarters cooked.Put the coriander and stir well.

Indian Cooking Recipe : Puran Poli

Ingredients :1 cup chana dal1 cup sugar1½ cups maida1 pinch kesar powder1 tsp turmeric powder8 tbsp oil2-3 cardamom pods

Method :Sieve maida. Mix kesar powder in ½ cup water and mix it with maida. Knead well using a little oil to make a soft dough.Keep aside for 1 to 2 hours.Wash chana dal and allow it to boil in water till it becomes soft. Decant water on top. Put sugar to the cooked dal. Turn over constantly, till it forms a lump.Grind to a smooth paste, without adding water.Before removing, put cardamom and grind for some time. Puran is ready.Make lime-sized pellets of 'puran' and an equal number of pellets of the 'dough'. Dust the latter with maida and roll into small puris.Keep a pellet of 'puran' on each puri.Enclose it fully with the puri, by folding up the edge all around.Spread a newspaper on wooden board.Roll the poli balls on it, into puris.Keep chapathi tawa on a low flame. Roast polis on both sides gently, 2 to 3 at a time. Lay the roasted puran polis on a clean piece of cloth.Ready to serve.

Indian Cooking Recipe : Puri

Ingredients : Wheat flour2 tsp sugaroil or ghee for fryingasafoetida watersalt to taste

Method :Prepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee. Knead well. Shape parts of the dough into balls of desired size.Dust them with wheat flour. Roll into puris on a wooden board.Deep-fry them in hot oil or ghee, in a frying pan.

Indian Cooking Recipe : Pyaaz Ki Roti

Ingredients :

4 to 5 onions3 to 4 green chillies, chopped3 to 4 tsp anardana2 teacups whole meal flour2 tsp gheesalt to taste

Method :

Roast the anardana slightly and powder them. Chop the onions very finely. Sprinkle a little salt, wait for 5 minutes and squeeze out the

water completely.Put the green chillies, salt and powdered anardana on the onion.Put the ghee and ½ tsp salt to the flour and prepare a soft dough by adding enough water. Roll out a small roti, add a little of the onion mixture in it.Seal it and roll out again. Repeat the same procedure for the remaining dough. Roast the rotis lightly on a tava on both sides. Before serving, put the roti in a toaster, until it become crispyReady to serve hot.

Indian Cooking Recipe : Rice Roti

Ingredients : 2 cups rice flour1 tsp sugar1 tsp table salt1 tsp ghee1½ cups water

Method :Heat about 1½ cups of water in a degchi, adding sugar and salt to it. Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked. Take out from flame. Sprinkle some rice flour on a wooden board. Put the cooked flour on it and knead well. Shape parts of the dough into big balls and roll them into rotis.Roast the rotis on hot tawa, which is not greased. Apply ghee to the roti.

Indian Cooking Recipe : Shahi Puris

Ingredients :For the dough :2 teacups methi leaves, finely chopped2 teacups gehun ka atta or maida¼ tsp baking powder1 tbsp fresh curds2 tbsp melted ghee

For the stuffing :100 grams paneer, grated3 to 4 green chillies, chopped2 tbsp coriander, chopped salt to taste

Other ingredientsGhee for deep frying

Method :For the dough :Sprinkle salt over the methi leaves and keep aside. Squeeze out the water after 15 minutes.Combine the methi, flour, baking powder, curds and melted ghee. Mix a little water to make a dough.Divide the dough into 12 balls and roll out each ball into a small round.

How to proceedPut 1 tsp of the stuffing in one round and fold the edges towards the centre and seal. Roll out again.Repeat the same procedure for the remaining rounds and stuffing.Deep fry in ghee.Ready to serve.

Indian Cooking Recipe : Spicy Paneer Naan

Ingredients :For the dough :500 grams maida20 grams fresh yeast or 2 tsp dry yeast25 grams ghee or margarine or butter2 tbsp fresh curds1½ tsp sugar1 tsp salt

For the stuffing :100 grams paneer, grated1 onion, chopped3-4 green chillies, chopped2 tbsp coriander, choppedsalt to taste

Method :Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.Knead the dough for at least 6 to 7 minutes.Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.Mix all the ingredients for the stuffing properly.Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the centre.Seal the edges and roll into oblong shape to any other shape whichever you like.Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).Take out and apply butter.Ready to serve.

Indian Cooking Recipe : Spring Onion Parathas With Chinese Stuffing

Ingredients :For the parathas :2 teacups maida1 teacup gehun ka atta½ tsp salt4 tsp oil

For the stuffing :2 teacups spring onion withleaves1 tbsp oila pinch Ajinomoto powdersalt to taste

Other Ingredients :Oil or ghee for cooking

Method :For the parathas :Combine the flours, oil and salt by using enough water and make a dough.Knead the dough properly and leave for ½ hour. Knead again.Roll out the dough into 150 to 170 mm (6" to 7") diameter rounds.

For the stuffing :Heat the oil and sauté onions for 1 minute. Put the Ajinomoto and salt.Cook for one minute and keep it to cool.

How to proceed :Spread the stuffing on one round. Keep another round on the top.Spread a little oil on both sides and cook on a tava till it becomes crispy.Slice into pieces.

Indian Cooking Recipe : Subzi Ka Paratha

Ingredients :For the dough :1½ teacups maida1½ teacups gehun ka atta½ tsp salt1 tsp melted butter or gheea little milk

For the stuffing :2 teacups finely chopped boiled vegetables(cabbage, cauliflower, green peas,French beans, capsicum)1 onion, chopped 2 potatoes, boiled and mashed2 green chillies, chopped½ tsp chilli powder 2 pinches garam masala2 tbsp coriander, chopped2 tbsp gheesalt to taste

Method :For the dough :Combine the maida, gehun ka atta, salt and butter. Put enough milk and make soft dough.Knead the dough properly and keep aside for at least 15 minutes.Divide the dough into 12 equal portions. Apply a little flour and roll out into rounds.Cook each round very lightly on a tava and keep in a folded wet napkin.

For the stuffing :Heat the ghee, put the onion and cook till it becomes soft.Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.Take out and keep it cool.

How to proceed :Keep 2 tbsp of the stuffing in the centre of each dough round and fold like an envelope from all the corners.Put the round on a tava with the open edges at the bottom. Cook for a few minutes, turn

over on the other side and cook again till it becomes crispy.Repeat the same procedure for the remaining rounds.Ready to serve.

Indian Cooking Recipe : Dry Coconut Powder

Ingredients :

1 cup split dhalia dal (putnalu)3/4th cup dry shredded Coconut Red Chilli Powder according to taste½ tsp cumin seeds (jeera) 2 cloves garlic Salt to taste

Method :

Take the dhalia in a mixer and grind to a fine powder without any water. Add dry coconut, chilli powder, salt and grind for about 30 seconds, now add cumin seeeds and garlic. Just grind for 10 seconds so thay every thing mix properly. Store it in dry air tight container.

Indian Cooking Recipe : Dry Garlic Chutney

Ingredients :

1 cup garlic flakes1 cup dry shredded coconut or copra1 cup roasted peanuts1 handful of sesame seeds1 cup dry red chilliessalt as per taste

Method :

Separately roast all the above ingredients. Let it cool and grind it coarsely. After grinding allow it to cool again.

Indian Cooking Recipe : Garlic Chutney (Dry)

Ingredients: 1 Grated Coconut 2 to 3 garlic podstamarind pulp 25 red chillies2 tsp ghee1½ tbsp cooking salt (grains)

Method:Peel the garlic cloves and cut tamarind lump finely.First roast garlic cloves, then the coconut gratings and lastly add the red chillies with the ghee.Powder the red chillies first, then garlic cloves, salt chopped tamarind and copra gratings together in mixer.Mix all the powders well and store in a dry bottle.

Indian Cooking Recipe : Garlic Powder

Ingredients :

2 garlic cloves2 tbsp dry coconut6 or 8 dry red chillies½ tsp coriander1 tsp urad dalLittle bit jeera (optional)Little oil for frying

Method :

Heat the oil in a small frying pan, add your coriander, chillies, urad dal until they are slightly brown. You can smell the coriander. Let it cool for 5 to 7 minutes. Then put all the ingredients, dry coconut and garlic cloves in a coffee grinder to grind them. Grind it coarsely and add salt to taste. We usually eat this with our pappu or sprinkle on your steamed vegetables or eat it with your hot rice with ghee.You will love it.

Indian Cooking Recipe : Green Chutney

Ingredients :

Pudina, fresh coriander equal ratio Green Chillies according to taste5-10 gms ginger Lime size jaggery Lime size tamarind Salt to tasteOil, Cumin seed, Hing For seasoning

Method :

Grind all the above ingredients raw. Heat oil in a pan, add cumin seeds and hing when the oil is heated.Take it off the flame and pour on the chutney and mix well. Serve with Samosa, Dosa, Rice or can be used in making bread sandwich. Nutritious and delicious.

Indian Cooking Recipe : Hare Chane ki Chutney

Ingredients:2 cups hara chana, boiled1 cup onion, chopped3 to 4 green chillies, finely chopped1 cup tomatoes, finely chopped1 tsp chaat masalajuice of ½ lemon2 tbsp coriander, chopped2 tbsp buttersalt to taste

For garnishing8 to 10 baked puris, crushed2 tbsp sev

Method:Heat the butter in a pan, put the onions and fry till the onion becomes translucent.Put the green chillies, green chana, tomatoes, chaat masala and salt and fry for another 2 minutes.Put the lemon juice and coriander and mix properly.Garnish it with crushed puris and sev.Ready to serve.

Indian Cooking Recipe : Khajur Imli ki Chatni

Ingredients:

2 cups dates (khajur), deseeded¼ cup tamarind (imli), deseeded1 cup jaggery (gur), grated1 tsp chilli powdera pinch asafoetida (hing)salt to taste

Method: 

Wash the dates and tamarind and keep them in a saucepan.Put the jaggery, chilli powder, asafoetida, salt and 4 cups of water and allow it to boil for 20 to 25 minutes.Cool and strain the mixture through a sieve.Use whenever required. Keep it in a refrigerator.

Indian Cooking Recipe : Meethi Soonth

Ingredients:12 dried mango, sliced½ cup grated jaggery (gur)½ cup sugar¼ cup dried dates (kharek)¼ cup broken cashewnuts2 tbsp sutanas1 tsp chilli powder½ tsp dried ginger powder (soonth)1 tsp fennel seeds (saunf)½ tsp roasted cumin seeds (jeera)salt to taste

Method:Soak the dates and cashewnuts in warm water.Mix the mango slices, jaggery and sugar in a pan, using 1 cup of water and allow it to boil for 20 minutes till the mango slices becomes soft.Cool completely and puree into a fine paste.

Drain the soaked dates and cashewnuts. Deseed and chop the dried datesStore in a refrigerator. Use whenever required.

Indian Cooking Recipe : Peanut Powder

Ingredients :

1 cup peanuts 4 cloves garlic 6 whole dried red chillies Salt to taste

Method :

Roast peanuts and dried red chillies. When cool, grind in mixer along with salt and raw garlic.Stays for about a week. To preserve nutrition, do not remove the skin of the roasted peanuts. Ready to serve hot.

Indian Cooking Recipe : Quick Chutneys

Ingredients :

1 cup urad dal½ cup channa dal 

¼ cup white til or gingely seeds20 nos red chillies whole ¼ cup groundnutsSalt to tasteTamarind lemon size ball

Method :

Dry roast all the above ingredients one by one (except salt and tamarind). Grind to a coarse powder with salt and tamarind and keep in an airtight container. When we want to make any vegetable chutney take 2 tomatoes and 2 onions cut them finely and fry them in a tbsp of oil.Cool this and grind it to a fine paste with a little water. Add to the paste one or two teaspoons of the chutney powder mix well and use it.

Indian Cooking Recipe : Sesame Green Chutney

Ingredients :

1 bunch coriander leaves¼ bunch mint leaves2 green chillies2 tbsp lightly roasted sesame seeds2 cloves garlic¼ inch piece ginger1 small onion choppedSalt to tastefresh lime squeeze to taste1 tsp tamarind soaked in hot water

Method :

Grind very fine in a blender.Add a little water and lime juice during the grinding process. Great for sandwiches and accompaniments for samosas and batata vadas.

Indian Cooking Recipe : Spicy Tomato Chutney

Ingredients:8 medium sized tomatoes1 tsp ajwain (carom seeds)a pinch asafoetida (hing)1 tbsp garlic, grated1 tsp chilli powder1 tsp sugar2 tbsp oilsalt to taste

Method:Blanch the tomatoes in hot water. Peel and puree in a liquidizer.Heat the oil in a pan, put the ajwain and asafoetida and fry for 30 seconds.Put the garlic and fry for another few seconds.Put the pureed tomatoes, chilli powder, sugar and salt and allow it to simmer.Simmer for 20 minutes or till the oil gets separated.Cool it and use whenever required.

Indian Cooking Recipe : Sweet And Sour Raisin Chutney

Ingredients :

200 gm raisin3 green chillies2 dry red chillies1 tbsp vineger1 tsp tamarind paste

1 tbsp honeya pinch of salt

Method :

Soak the raisins in warm water for half an hour. Drain out excess water. Blend the raisins in warm water for half an hour. Drain out excess water. Blend the raisins with the rest of the ingredients in a blender to obtain a thick chutney.

Indian Chicken Recipe : Badami Chicken

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Ingredients :1 whole chicken,cut into small pieces 1 cup yoghurt 6 onions, chopped 1 ginger 10 cloves of garlic 6 cloves 2 cinnamon cardamoms 10 cashewnuts 10 almonds 1 cup coconut milk ½ cup oil Salt to taste ½ tsp turmeric chilli powder to taste

Method :Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.Now add the yoghurt and the chicken.Season it well with salt, haldi and chilli powder.Cook for 10 mins, then add the coconut milk.Cook till done, garnish with coriander leaves.

Indian Chicken Recipe : Baked Chicken With Vegetables And Mushrooms

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Ingredients :1/2 kg of Boneless Chicken150 gms of Safal Peas100 gms of Chopped Mushrooms50 gms of Chopped beans50 gms of grated Carrot100 gms of Maida1 cup of Tomato Puree200 gms of Mozzarella cheese, grated

Finely Chop :7-8 Cloves of Garlic6-8 Green chillies1/2 bunch of Corriander leaves1/2 bunch of Parsley leaves

Method : Wash all the vegetables mentioned above thoroughly. Pat it dry and chop it or grate it. Mix it with boneless chicken with 1 tsp of salt for 5 minutes. Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white sauce in it. Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.Spread the mixed ingredients in it and cover it up completely with the grated cheese. Keep it for baking at 120 centigrade for 20 minutes. Simmer it for sometimes and it will be ready to eat. This is very simple recipe and can be had as meal also.

Indian Chicken Recipe : Baked Chicken

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Ingredients :Chicken 2 portions (without skin) Lemon juice 2 tsp. Ginger garlic paste 1 tsp. Green chilies Four Oil 1 tsp. Plain flour 20 gm. Salt and pepper as per taste Lemon wedges and coriander leaves

Method :Wash and dry chicken Chop green chilies fine or grind to paste. Mix well with ginger, garlic & lemon. Apply this on the chicken with oil and allow it to marinate for 3-4 hoursPre heat the oven Mix salt and pepper in flour. Sift. Arrange chicken on a grill rack skin side down. Sift half the seasoning over the chicken and bake for 15 minutes. Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown. Garnish with lemon wedges and coriander leaves.

Indian Chicken Recipe : Banno Kebab

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Ingredients :350 gms chicken boneless pieces 1 tbsp ginger-garlic paste 2 tsp dalt 2 tbsp oil 1/2 tsp chopped garlic 1/2 tsp chopped ginger 1/2 tsp chopped green chillies 1 tsp besan 1/2 tsp yellow chilli powder 1/4 tsp turmeric powder 100 ml milk 2 1/2 tbsp hung curd 1/4 tsp elaichi powder 1/2 tsp kasoori methi 1 tsp lemon juice salt to tasteegg coating 1 beaten egg 1 ½ tbsp chopped cashew nuts 1/2 tsp chopped coriander 2 tsp saffron dissolved in water 1 tbsp butter, melted 1½ tsp chat masala

Method :Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.Now add yellow chilli powder, turmeric powder and cook.Add 100 ml milk and mix.Remove from fire and transfer it to a bowl.To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.Add marinated chicken pieces and mix well.Skewer the chicken pieces closely and shape with hands. (4 skewer)Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.Beat egg with saffron; add chopped nuts& coriander and mix.Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.Remove from oven and baste the chicken with butter and sprinkle chat masala.

Indian Chicken Recipe : Barrah Kabab

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Ingredients :21 lb Lamb shoulder chops 1/2 Inch cube ginger root1/2 tsp Groundnut peeled and chopped1/2 tsp Ground black pepper 2/3 cup Thick set plain yogurt1/2 tsp Ground cinnamon 1/2 tsp Salt or to taste1/2 tsp Cayenne or chili powder 1 tbp Cooking oil1/2 tsp Turmeric 1 tsp Ground cumin2 Garlic cloves, peeled 1 tbsp Sesame seeds2 tbsp Onions, chopped coarse

Method :Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth. Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree. Put chops into a larege bowl and pour the blended ingredients over them. Using your fingers, rub the marinade w into each chop. Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F.Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean. Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes - turning the chops over once. Reduce heat to 400 F. Mix the remaining marinade with the oil and cumin. Brush the chops wi this and sprinkle half the seeds on top. Return the pan to the upper of the oven for 10 minutes. Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the seeds as before. Cook for 10 to 15 minutes.

Indian Chicken Recipe : Butter Chicken

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Ingredients :1 whole chicken 2 tomatoes puree in a blender2 onions, chopped 1 tbsp ginger-garlic paste 15 cashew nuts paste 1 ½ tbsp butter 3 tbsp cream 1 tsp chilli powder Oil for frying salt to taste

For the marinade :1 tbsp tandoori masala ½ tbsp garam masala (cloves, cinnamon and cardamom powdered) 2 tbsp lime juice ½ tsp jeera 5 tbsp yoghurt

Method :Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates. Add the cashew paste, chilli powder, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done. Garnish with coriander.

Indian Chicken Recipe : Chicken 65

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Ingredients 1-1.5 lb boneless chicken 2 tsp Chilli powder 3 tbsp Lime Juice2 tbsp Curd 2 tsp Ginger garlic paste Salt to tastea little Food coloring Oil for deep frying

For garnishCurry Leaves Green Chillies – finely choppedRed OnionsLime slices

Method:Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties. 

 

Indian Chicken Recipe : Chicken And Mushrooms In Barbecue Sauce

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Ingredients :1 kg chicken 250 gms fresh mushrooms

For the Sauce :2 onions 30 garlic cloves2 tsp black pepper powder1 tsp red chilli powder2 tbsp tomato puree2 tbsp vinegar1/2 cup dark corn syrup1/4 cup fresh orange juice2 tbsp cornflour2 tbsp red pepper sauce2 tbsp soya sauce1 tsp worchesterchire sauce

Method :Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or broil, as you like). Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the sauce. Fry the onion in a little oil, till light brown. Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the onions. Add 1/2 cup of water and blend well. Add the rest of the ingredients, except for the orange juice. Simmer on a low flame for 30 minutes. Stir occasionally. Stir in the orange juice now and boil. Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so that it covers every part of the chicken. If the sauce is excess, it can be served as it is, for individual helpings. 

Indian Chicken Recipe : Chicken Biryani

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Ingredients :

8-10 oz basmati rice, rinsed 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, chopped 1 tsp finely chopped fresh ginger 4 boneless, skinless chicken breasts ¼ tsp cayenne pepper ½ tsp ground cumin

For garnishing :1 tbsp fried onions2 tbsp toasted flaked almonds 1 tsp ground coriander a pinch of nutmeg ¼ tsp ground cinnamon ¼ tsp turmeric 6 fl oz natural yogurt 1 tsp sugar 3 tbsp raisins or sultanas salt and black pepper

Method :

Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.Drain and reserve. Meanwhile, thinly slice the chicken breast. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes.Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.Reduce the heat to low and cook undisturbed for 10 minutes.Remove from heat and rest, still covered, for 5 minutes.Uncover, sprinkle with the garnishes and serve.

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Indian Chicken Recipe : Chicken Curry In a Coconut Base

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Ingredients : 2 lb chicken

For the paste3 tbsp coconut3-4 red chillies2 green chillies1 lemon size ball of tamarind1 tsp cumin seeds1 tsp coriander seeds1 tsp poppy seeds5-6 flakes of garlic1" piece ginger2-3 cloves1" cinammon2-3 cardammomsPaste of 2 tbsp cashewnuts2 onions ,sliced finelyCooking oilSalt to tasteCilantro, chopped

Method:Heat oil and fry the onions till well browned.Add the masala and fry till the oil begins to seperate. Now add the chicken pieces and salt and simmer till chicken is cooked.When chicken is tender, add the cashewnut paste and bring to a boil.Garnish with chopped Cilantro.

Indian Chicken Recipe : Chicken Divan Recipe

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Ingredients :2-3 cups of cooked cut chicken 1/2 small onion, chopped 1 can cream of chicken soup 1/3 cup mayonnaise 3 tbsp flour 2 celery stalks, cut up 1 (10 oz.) pkg. frozen broccoli cuts 1/2 tsp curry powder 1 tbsp lemon juice Hot buttered noodles

Method :In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased slow cooker/Crock Pot. Cover and cook on low setting 6-8 hours or on high setting 2-3 hours. Serve over hot buttered noodles. Makes about 2 quarts.You can double this recipe. Add more vegetables and/or some chicken broth if too thick. You can mix this the night before and keep in the refrigerator to cook the next day while you're away

Indian Chicken Recipe : Chicken Fried Rice

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Ingredients :6 cups boiled Basmati rice1 cup chicken 1/2 cup prawns cooked 1 egg1/4 cup capsicum cut into fine strips1 cup regular onion, chopped fine 1 cup spring onions, chopped fine2 tablespoons of ginger-garlic paste1 cup of mixed vegetablessoya saucechilli sauce

Method :Make sure the rice isn't overcooked or mushy. Add a little oil when boiling so that it doesn't stick together. Fry the regular onions till light brown. Add ginger-garlic paste and fry. Add the rice and fry with soya sauce to taste. You can add a little chilli sauce if you want. Separately, lightly fry the pre-cooked meats with a little soya sauce. Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice. Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp. Add the meats and vegetables to the rice and mix thoroughly. Your delicious meal is ready. 

Indian Chicken Recipe : Chicken Fry

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Ingredients:1 lb chicken 

1 onion 1 tsp ginger-garlic paste2 green chilies, finely chopped 3 tsp dhania powder 1 tsp garam masala ½ tsp haldi powder1 tsp chili powder A pinch of nutmeg and pepper powder Cilantro leaves Salt to taste

Method:Heat oil in a pan.Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.Add salt and dhania powder to taste and cook until it is done.Garnish with cilantro.

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Indian Chicken Recipe : Chicken Khurma

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Ingredients :

1-1.5lb chicken2 medium Onions3 big Green Chillies, chopped1/2 inch Ginger, chopped1/4 cup Coconut grated 1/2 tsp turmeric powder 1/2 tsp Coriander powder1/2 tsp Cumin seed powder1 tsp Saunf Garam masala

1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1) Salt to taste4 tsp Oil2 tbsp Coriander leaves

Method :

Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions.Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish. Goes well with rice and rotis. 

Indian Chicken Recipe : Chicken Kozhambu

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Ingredients 1-1.5lb chicken 2 big Onions2 big Tomatoes2 to 3 tsp Ginger garlic paste 1/2 tsp Turmeric powder2 to 2 1/2 tsp Chilli powder 1/2 tsp Coriander powder 1/2 tsp Cumin seed powder1 tsp Garam masala Salt to taste1 tsp Oil Coriander leaves and Curry leaves

Method:In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. 

Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces with some water so that the chicken pieces are covered with water. Cover the pan with a lid and allow to cook for 1/2-1 hr. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a gravy and watery - soup like). Add the curry leaves and coriander leaves for garnish. Goes well with rice. 

Indian Chicken Recipe : Chicken Satay With Peanut Sauce

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Ingredients:15 pieces chicken breast 100 ml coconut milk 30 gm coriander (chopped) 10gm green chillies, chopped 2 tbsp ginger paste 25 gm curry powder 15 ml lemon juice 5 ml fish sauce 30 satay sticks Salt to taste

For the peanut sauce 200 gm crushed peanuts 50 ml tomato ketchup 50 gm jaggery 10 gm chilli flakes 5 ml fish sauce ½ tsp onion paste ¼ tsp garlic paste

Method:For the peanut sauceMix all the ingredients for sauce properly.

For the chicken satay with peanut sauce Prepare a marinade by mixing ginger paste, curry powder, lemon juice and fish sauce. Cut the chicken breasts length-wise into two and marinate overnight. Skewer chicken breasts and pan fry them or grill them for ? minutes each side basting frequently. Serve chicken satay on an attractive bowl with the tangy peanut sauce.

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Indian Chicken Recipe : Chicken Soup

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500 gms chicken bones 100 gms boneless chicken(Skinned)30 gms all purpose flour1 tsp garlic, chopped ½ tsp cumin seeds 1 tsp white pepper powder 2 bay leaf 2 green chilies ½ tsp garam masala powder salt to taste.1 tsp oil

Method :

Clean and wash chicken bones.Clean, wash and cut chicken into small piecesPut chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.Boil for half an hour. Strain and keep aside.Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.Bring it to a boil and serve. 

Indian Chicken Recipe : Chicken Tikki Masala

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Ingredients : 2 tbsp coriander seeds2 tbsp paprika2 tbsp jeera1 tsp mango powder 1 tsp chilli powder juice of a lime 10 good thick yoghurtsalt to taste2 lb chicken, diced5 to 6 cloves garlic, chopped1 large onion, finely choppedchicken stock or wateroil

Method :Grind the spices and mix with marinade ingredients. Marinade chicken in the fridge for 24 hours. Heat oil in a frying pan or wok until becomes very hot. Stir fry chicken vigorously for about 5 minutes. Take out chicken and keep warm.Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Ready to serve. 

Indian Chicken Recipe : Chicken Vindaloo

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Ingredients :1 kg chicken

For Seasoning :3 tsp gheefew coriander leaves1/2 onion finely sliced Salt to taste

For Vindalu Masala :To be ground into paste :3 tsp jira12 dry kashmiri chillies1/2 an inch turmeric2 pods cardamoms10 garlic cloves 2 tbsp vinegar

Method :Cut and wash the chicken and make pieces.Grind masala in vinegar. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn. Boil the potatoes, peel and cut into fours.Add them to the meat. Allow it to simmer for 10 minutes. 

Indian Chicken Recipe : Chicken Yaakhni

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Ingredients :2 Chicken - cut into 8 pieces each 6- tbsp oil 4 tej patta, 10 laaung 7 tbsp saaunf, 4 tsp sonth powder 2- 1/2 tsp salt or to taste 5 cups curd- well beaten, 2 tsp garam masaala 2 moti illaichi 8 chhoti illaichi - coarsely powdered 

Method : Heat oil. Add tej patta and laung. Fry for 2-3 minutes Add chicken. Fry for 3-4 minutes Add sounf, sonth and salt. Fry for 2-3 minutes. Add cruched cardamons Reduce heat. Add beaten curd. Mix well. Keep stirring till it boils Cover and simmer on low heat till chicken is well cooked and some graavy remain. Sprinkle garam masala and serve. 

Indian Chicken Recipe : Coca Cola Chicken

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere. Ingredients :1 whole chicken 4 tbsp cummin powder 2 tbsp coriander powder 4 tbsp ginger paste 2 tbsp garlic paste 2 tbsp onion paste 5 tbsp soya sauce 2 tbsp thick soya sauce 1 cinnamon stick 4 pcs cloves 2 pcs clove flowers 200 ml coca cola 6 tbsp corn oil 3 cups water 1 tbsp salt

Method :Clean the chicken and cut into small bite sizes.pour oil in a wok then fry the cinnamon stick, cloves and cloves flower.when it pops, put the ginger, garlic, onion paste, fry till aroma rises Then put the cummin, coriander powder in a slow fire ,fry well.After 5 minut put the chicken in the wok and mix well.Pour 3 cups of water,1 tbsp salt and cover it.Cook till the chicken becomes tender. Put thin and thick soya sauce cook for 5 min. Lastly pour the coca cola into the gravy and serve it with plain rice.

Indian Chicken Recipe : Country Caption

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Ingredients :500 gm chicken breast2 tbsp ginger-garlic paste1 tbsp vinegar1 tsp sugar½ cup oil1 onion (peeled and sliced)salt to taste

For spice paste :1 tsp cumin seeds3 red chillies1 tsp turmeric powder

For garnishing :1 onion (sliced and browned)2 potatoes (peeled and cut into strips)

Method :Wet-grind the ingredients for the spice paste. Sprinkle salt on potato strips and keep aside for 5 minutes. Heat the oil and fry the potato strips till they turn brown and crispy. In the same oil, fry the peeled and sliced onion till it is translucent. Lower the heat and add the spice paste and the ginger-garlic paste. Cook for 3 minutes till a fine aroma rises. Add the chicken pieces and cook on a medium heat till the chicken pieces attain a golden brown colour. Lower the heat and add one cup of water. Cover with a lid and cook till the chicken pieces are tender and the gravy evaporates. Mix in the sugar and the vinegar. Stir gently and transfer to a serving bowl.Serve garnished with fried potatoes and browned onions.

Indian Chicken Recipe : Crunchy Chicken

This site provides you the information for Indian CookingRecipes. Learn to cook this delicious Indian Chicken   Recipe . Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere. Ingredients:4 chicken breast fillets butter, salt and pepper 1 onion 1 clove garlic 2-3 tbsp vegetable fat for frying 3 tbsp peanut butter 400ml Coca-Cola 4 tbsp lime juice or lemon juice 50g chopped peanuts 2 tbsp fresh parsley

Method:Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat.Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time

in a second skillet. Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.

Indian Chicken Recipe : Dhania Chicken

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Ingredients :

1 kg chicken 2 large bundles dhania leaves 1 bundle pudina leaves 3-4 large onions 2-3 ginger-garlic paste3-4 green chillies chopped fine 1/4 kg curd3-4 tsp dhania powder1 1/2 tsp jeera powder1/2 tsp red chilli powderSalt to tasteOil

Method :

Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes. Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute. Add the green chillies, dhania and jeera powder and mix properly. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes. Add the curd left over from the chicken marinade and the other half too and mix well Add the dhania and mint leaves and mix well. Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.Serve hot.

Indian Chicken Recipe : Dum Kokur

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Ingredients : 1 chicken- cut into 8 pieces 5-6 tbsp oil 4-5 cloves 1 tej patta1" dalchini 1 medium onion- sliced thinly1" piece ginger - grated

For the Marinade :3-4 tbsp curd 1 tbsp red chilli powder 1 tsp salt, or to taste, 1/2 tsp haldi 1 1/2 tbsp garlic paste, 1 tbsp ginger paste

Grind Together :1/2 tsp jeera 2 moti ellaichi 2 chhoti ellaichi 

Method :Mix together all the ingredients of the marinade - curd, saunf, sonth, salt, red chilli, haldi, ginger and garlic paste, Add chicken. Let it marinate for 2 -3 hours. Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes Add sliced onion and grated ginger. Fry till golden brown Add chicken along with the marinade. Mix well Add powdered jeera and cardmoms. Fry for 2-3 minutes. Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with rice. 

Indian Chicken Recipe : Green Chicken

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Ingredients :2 pound chicken1 tbsp ginger paste 1 tbsp garlic paste 4 cloves 1 inch stick cinnamon 3 to 4 cardamom 2 dried red chillies 2 large onion 1 large tomato 10oz chopped spinach oil enough to fry chicken

Method :First wash chicken well & marinate in onion, ginger & garlic paste. Heat oil & add the chillies, clove, cinnamon, and cardamom. Once it is fried add the chicken mixture & fry till half done. Meanwhile cook spinach with 2 tbsp water in microwave for 7-8 minutes. Puree the spinach in a blender. After frying chicken add the tomatoes & fry for another 3-4 minutes. Now add the spinach & let it simmer for 20 minutes or till chicken is done. The oil will separate once it is cooked. Serve hot with roti or naan.

Indian Chicken Recipe : Green Chile-Stuffed Chicken Breasts

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Ingredients :4 boneless skinned chicken breast 3 ounces cream cheese 3/4 cups shredded Cheddar cheese 4 ounces green chiles 1/2 teaspoon chili powder salt and pepper to taste 1 can cream of mushroom soup 1/2 cup hot enchilada sauce

Method :Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours. 

Indian Chicken Recipe : Green Curry Chicken

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Ingredients :

1 pound boneless chicken breast 1 tablespoon dark soy sauce

1 tablespoon all-purpose flour

2 tablespoons cooking   oil

2 tablespoons green curry paste

2 green onions with tops, chopped

3 cloves garlic, peeled and chopped

1 teaspoon fresh ginger, peeled and finely chopped

2 cups coconut   milk

1 tablespoon fish sauce

1 tablespoon dark soy sauce

2 tablespoons white sugar

1/2 cup cilantro leaves, for garnish

Method / Directions:

Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly.

Heat the oil in a large skillet over medium high heat. Place chicken in the skillet,

cook and stir chicken until browned, about 5 minutes. Remove chicken.

Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant,

then stir in green onions, garlic, and ginger; cook an additional 2 minutes.

Return chicken to the skillet, stirring to coat with the curry mixture.

Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.

Allow to simmer over medium heat for 20 minutes until the chicken is tender.

Serve garnished with cilantro leaves.

Indian Chicken Recipe : Kadai Chicken This site provides you the information for Indian   Cooking Recipes. Learn to cook this

delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients :1 whole chicken,cut into small pieces 

4 tablespoons oil1/2 cup onions, sliced1 1/2 cups tomatoes, peeled and sliced2 tablespoons fresh coriander leaves, chopped1 tablespoon ginger paste1 tablespoon garlic paste4 teaspoons garam masala powder2 bay leaves4 whole red chilies2 teaspoons coriander seeds1 teaspoon red chili powdersalt (optional)

Method :Grind corriander seeds and whole red chillies into a coarse powder.Heat oil in a kadai.

(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)

Add bay leaves.After about 30 seconds, add onions and saute till they turn light golden brown.Add ginger-garlic pasteSaute for 2 minutes on medium flame.Add the above coarse powder.Stir well.Add tomatoes and cook till they are fully cooked.Add chicken pieces, salt to taste and red chilli powder.Mix well.Cover the kadai.Cook till the chicken becomes tender.Sprinkle garam masala powder over the chicken.Garnish with corriander leaves and onion rings.Serve hot with rotis or parathas.

Indian Chicken Recipe : King Ranch Chicken Recipe This site provides you the information for Indian Cooking Recipes. Learn to cook this

delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients :

3-4 cups cooked chicken, diced 1 pkg. (10-12) flour tortillas 1 med. onion, chopped 2 (10 oz.) cans cream of chicken soup 1 can tomatoes with green chilies 

4 tbsp quick cooking tapioca 4 cups grated Cheddar cheese

Method :

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca.Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart slow cooker or crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart slow cooker or crockpot makes 1/2 recipe. This is a good take-in dish or potluck.

Indian Chicken Recipe : Murgh Kaali Mirch This site provides you the information for Indian   Cooking Recipes. Learn to cook this

delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients:1 medium chicken 1 tsp fresh ginger paste 1 tsp fresh garlic paste Salt to taste 2 tsp black pepper, coarsely ground 1 tsp white pepper powder 3 tbsp oil ½ cup water 2 tbsp lemon juice 3 green chillies

Method:Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.Rub the paste on the chicken pieces. Leave aside for one hour. Heat oil in kadhai and add the chicken pieces. Stir fry for 10-15 minutes. Lower the heat and add the green chillies and water.Allow it to simmer until chicken becomes tender. Add lemon juice and serve hot.

Indian Chicken Recipe : Murgh Tikka Haryali This site provides you the information for Indian Cooking Recipes. Learn to cook this

delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients:1 kg Boneless Chicken 5 tbsp Ginger paste 5 tbsp Garlic paste 2 tsp chilli powder 2 tbsp Garam Masala ¾ cup thick Dahi ½ cup thick cream 1 bunch coriander 1 bunch mint leaves 10-12 spinach leaves 3 tbsp lemon juice salt to taste oil for basting

Method:Cut the chicken into 1½" chunks and marinate with salt, chilli powder and lemon juice, keep aside.Grind the coriander, mint & Spinach leaves to a fine paste.Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the chicken & leave in the fridge overnight.Remove from the fridge atleast one hour before cooking.Grill the chicken pieces on skewers or a grilling tray basting over with oil.Cook until chicken is tender & browned on all sides.Ready to Serve hot with chutney & onion rings.

Indian Chicken Recipe : Murgi Aur ALloo Ka Sauce

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Ingredients :

3 lbs chicken in small pieces, skinned 4 whole dried hot red chilies 2" cinnamon stick, broken 1½ tsp jeera7 elaichi10 cloves 2 tsp grated ginger 1 tsp crushed garlic 4 oz pitted dried apricots 6 tbsp vegetable oil ½ lb onions, cut in fine half rings 2 tbsp tomato puree mixed with hot water 1 tsp salt 2 tbsp white malt vinegar 1½ tbsp sugar 1 tbsp salt 7 potato, peeled Oil for deep frying

Method :

Put red chilies, cinnamon, cumin, cardamom and cloves in a grinder and grind finely. Keep chicken in a big bowl and put 1 tsp grated ginger, ½ tsp garlic and half the dry spice mix on the chicken.Mix properly, rubbing seasoning onto the chicken and set aside for one hour. Put the apricots into a pan with ¾ pt water. Boil, reduce the heat and simmer until tender but not mushy. Turn off the heat and leave in juice. When the chicken has marinated, heat 6 tbsp oil in a pan over medium heat. Add the onions and stir and fry until they are rich reddish brown.Turn heat to medium and add remaining garlic, ginger and dry spice mix. Stir, add chicken & brown for 5 mins. Add the tomato puree mix and salt.Boil, cover, reduce heat and simmer for 20 mins. Add the vinegar and sugar and cover and simmer for 10 minutes.Turn off the heat and spoon off as much fat as possible from the surface. Put the apricots and 3 tbsp of juice into the pan with the chicken and leave for at least 30 minutes. Make potato straws. Fill a large bowl with 3 pts water.Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove the potato, squeezing out as much liquid as possible.Drain and dry on kitchen paper. Heat the oil slowly and when hot, add the potato straws. Stir and fry until crisp and pale golden. Remove and drain on kitchen paper.Heat the chicken through gently and serve with potato straws.

Indian Chicken Recipe : Mysorian Chilli Chicken This site provides you the information for Indian   Cooking Recipes. Learn to cook this

delicious Indian Chicken   Recipe . Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients :300 gms chicken 1 tbsp oil 1/4th tsp turmeric powder1 tsp salt

To be ground into paste :15 gms whole dhania 5 gms whole jeera 5 gms black peppercorn 5 gms charmagaz 5 gms khus khus 5 gms saunf 5 gms mustard seeds 2 cloves 2 elaichi 50 gms onion sliced 25 gms green chillies slit & deseeded 4 tbsp oil 1/4 th tsp turmeric powder 140 ml water

Other Ingredients :2 tsp oil 100 gms tomato puree 4-5 curry leaves 3-4 green chilli slit

Method :Marinate the chicken for 10 minutes with 1 tsp oil, 1/4 th tsp turmeric powder & salt and keep aside.Take 4 tbsp of oil in a pan and add all the ingredients and saute till light brown.Add 140 ml. of water and remove from fire.In another pan take 2 tsp of oil and saute the marinated chicken for 2-3 minutes and add 100 gms of above paste and cook.Add 100 gms of tomato puree and some water to make gravy. Bring to a boil and cook on slow fire for 5-6 minutes or until chicken is cooked.Just before removing from fire add slit green chillies and curry leaves.Mix well and remove from fire. Serve with steamed rice.

Indian Chicken Recipe : Naazuk Kabab This site provides you the information for Indian   Cooking Recipes. Learn to cook this

delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken   Recipes  provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients :1 1/4 tsp vinegar2 1/2 tbsp ginger-garlic paste4 green chillies, chopped1 1/2 tbsp chopped coriander leaves1 level tsp kasoori methi, powdered2 tsp salt or to taste1/2 tsp white pepper powder900g AI rawdah boneless chicken breasts 4 1/4 tbsp oil6 tsp sieved gram flour (besan)2 1/2 fresh breadcrumbs6 egg yolks, lightly beatenA few strands of saffron crushed and soaked in one tbsp of water

Method :Mix together vinegar, ginger-garlic paste, green chillies, coriander leaves, kasoori methi, saffron, salt and pepper. Wash and dry the chicken, pieces. Add to this mixture and mix well. Place the chicken in the refrigerator for 10-15 min.Heat oil in a non-stick frying pan, add gram flour and fry for a min. Add the chicken and sauté on low heat until the chicken cubes are half cooked.Add breadcrumbs and mix thoroughly. Remove onto a plate and leave to cool.Skewer the chicken cubes leaving a distance of about 1 1/2 inch between each piece. Grill on a electric grill until done.Now push the cubes close to each other and dip them to coat with the lightly beaten egg yolk.Grill on a electric grill till the egg coating turns to golden brown in colour. Remove from the skewer. Serve hot. Garnish with onion rings.

Indian Chicken Recipe : Peanut Chicken This site provides you the information for Indian   Cooking Recipes. Learn to cook this

delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients :1.5kg chicken breasts

Marinade :5 spring onions, finely chopped 4 cloves, garlic3 tbsp brown sugar5-6 hot green chillies, finely choppedJuice of 2 lemons90 ml soy sauce3/4 tbsp freshly ground coriander2 3/4 tbsp finely chopped ginger100g peanuts, coarsely ground

Method :Mix all the marinade ingredients in a bowl. Add the chicken pieces to the marinade mix well and ensure the chicken is coated with the marinade. Leave to marinate for 2 hours.Skewer and barbecue on live coal or electric barbecue.

Indian Chicken Recipe : Pepper Chicken In a Coconut Gravy This site provides you the information for Indian   Cooking Recipes. Learn to cook this

delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Ingredients : 2-2.5 pounds of chicken cut into pieces3 tbsp of pepper powder3-4 flakes of garlic paste

A small piece of ginger pasteSome dry coconutunsalted butterA few sticks of cinnamon.Some clovesA few cardomom seeds2 small tomatoes 2-3 tsp coriander powder2 Medium onions1 tsp chilli powderA little haldi powder1 tsp cumin seeds powder Coriander leaves to garnishSalt to taste

Method : Smear 2 tbsp of pepper powder and salt on the chickenpieces.Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one.Not deep fry, just like frying onions. Keep the fried chicken pieces aside. In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon. When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1½ minutes.Add the coconut and tomatoes and keep frying. Do not add water.Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy.Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with rice and enjoy.

Indian Chicken Recipe : Pepper Chicken

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Ingredients:1 cup whole chicken 3 onions finely chopped 

2 tomatoes finely chopped 2 tsp ginger-garlic paste 2 tsp fennel seeds powder 1 tsp mustard seeds 1 tsp garam masala 3 tsp red chili powder 2 tsp cummin seeds ½ tsp turmeric powder 4-6 tsp freshly ground pepper powder 2 tsp coriander powder 2 tbsp fresh coriander leaves, finely chopped salt to taste oil

Method:Clean the chicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add the mustard seeds and the fennel seeds powder.After they fry, add the ginger-garlic paste and allow to fry on low heat.After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color. Then add the chicken pieces and mix well.Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for some time.Then add the cumin seeds, coriander powder and pepper powder , mix well and allow to cook some more.When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well.Cover the pan and let the chicken cook well. Serve hot with chapits or parathas.

Indian Chicken Recipe : Quick Chick

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Ingredients :2 chicken legs 3 tsp chilli powder1 tsp haldi powder1 tsp dhania powder1 tsp jeera powder

1 spoon garlic paste 3-4 small tomatoesa handful of french beanssalt to tastea loaf of fresh bread of your choice

Method :Rub the salt and a little garlic paste into the chicken, and leave for 10 mins. To save on cooking time, dump the chicken and beans into the cooker with some water and cook for 4-5 mins. after the whistle. Once cooked, mix the spices and garlic paste all together. Drain the chicken from its soup and keep aside to cool and dry for a few mins. Once dry, rub the spicy mixture into the chicken. Remove and keep aside the french beans to serve as they are. Chop the tomatoes into quarters and fry them in oil. Once softened, add the chicken and fry thoroughly. Serve the chicken on a plate with the french beans on the side, with thick chunks of fresh loaf bread. 

Indian Chicken Recipe : Roast Chicken

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Ingredients :1 kg chicken in cut pieces1 tsp pepper powder1-1/2 tsp jeera owder2 tsp any ready curry masala. 1/4 tsp garam masala powder1-1/2 tsp ginger-garlic paste1 tsp salt1 tsp vinegar2 tbsp Oil

Whole spices :2 elaichi2 cinnamon

2 cloves5 pepper corns2 red chilles2 bayleaves

Method : Heat oil hot and fry the whole spices lightly and rub the powdered spices well onto the chicken pieces. Fry the chicken pieces till all are lightly browned. Put into the pressure cooker, and cook for one whistle. Remove from cooker and dry up the slight gravy on high heat. Serve hot, with salad.

 

Indian Chicken Recipe : Roasted Chicken (Baked Dish)

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Ingredients :1-1.5 lb chicken 2 tbsp all-purpose flour1 tsp Chilli powder1 tsp Black pepper powder2 tbsp Fresh Lime Juice2 tsp Ginger garlic pasteSalt to tastea little Food coloring 1 tsp vinegar 2 tsp Olive Oil Butter to coat the baking dish.

Method :Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Smear the insides of a large baking dish with a little butter, and then place the marinated chicken pieces with adequate spacing.Drizzle a bit of olive oil on top and set the dish in the preheated oven at 400ºF for 35

minutes. After 35 minutes, remove the baking dish from the oven, turn the pieces to the other side. Drizzle in some more olive oil and sprinkle some black pepper powder and salt Put back in the oven for another 20 minutes or until crispy and golden on all sides. Serve hot with sliced onions and lime slices.

 

Indian Chicken Recipe : Roasted Lemon, Garlic And Tarragon Chicken

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Ingredients :1 kg chicken with skin200 g butter, softened zest of 6 lemons4 flakes garlic, chopped1 tbsp dried tarragonsalt and pepper to taste

Method :Preheat the oven to 200ºC and in the meanwhile prepare the chicken by loosening the skin from the breast with your fingertips, working from the neck downwards. Make a small cut under the leg of the bird and loosen the skin.Next, beat together the butter, lemon zest, chopped garlic and tarragon in a bowl and season with salt and pepper.Put the butter mixture, chopped garlic and tarragon in a bowl and season with salt and pepper. Put the butter mixture under the skin of the chicken and lightly brush the top with a little melted butter.Season and under the skin of the chicken and lightly brush the top with a little melted butter. Season and bake the chicken for around one hour basting from time to time.

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.

Indian Chicken Recipe : Rogan Josh (Chicken Curry)

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Ingredients : 1kg Chicken 2 tbsp Vegetable Oil 0.30 cup Clarified Butter (Ghee) 2 cups Yogurt 2 Bay leaves 3 medium Onions

Masala for sauce 1/2 inch Cinnamon Sticks (flat) 11/2 tsp Aniseed (Saunf) 1 tsp Cumin Seeds (Cumin, Jeera) 4 medium Dry Red Chili 5 Cloves (Whole) 2 tsp Ginger Paste 1 pinch Saffron Salt to taste

Method : Cut chicken into large pieces.Roughly chop onions and fry in oil, until brown. Then, make them into a paste.Heat ghee in a wide skillet and fry chicken pieces, on high heat, until brown. Add yogurt and cook on high heat until all of it is absorbed and the meat looks dry. Grind together the "masala for sauce" ingredients and add the mixture to the above. Also, add salt to taste, bay leaf, onion paste and fry for five minutes on medium heat. Add 1 cup water and cook for fifteen minutes on low heat, until, you see oil coming to the top.

Indian Chicken Recipe : Sabz Murg

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken   Recipes , clickhere. Ingredients :250 gm chicken pieces. 250 gm curd 125 gm green coriander, paste 1 tsp green Chilli, paste 1 tbsp almonds & Cashew, grounded 4 tsp oil 2 tbsp onion & garlic paste salt to tastejayphal a pinch

Method :Marinate the chicken pieces with curd, green coriander and green chilli paste, grounded cashew and almonds.Heat oil in a pan. Fry the onion and garlic paste till it is golden brown.Then add the chicken pieces and fry and then add the marinate and cook further.Add salt to taste and a pinch of jayphal.Sabz Murg is ready.

Indian Chicken Recipe : Shahi Murg Korma

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Ingredients :200 gm boneless chicken 200 gm brown onion paste 3 tbsp tomato puree 50 gm curd (beaten) 1 tbsp ginger garlic paste ½ tbsp chilli paste khada masala ( elachi, clove, cinnamon)1 tsp Jeera powder ½ tsp Red chilli powder ½ tsp dhaniya powder salt to taste2 tbsp cream

For garnishing :Green chilli julliens Ginger julliens Chopped coriander Nutmeg powder

Method :Heat oil in a pan, add elachi, clove, cinnamon, maceOn cracking add ginger garlic paste chilli paste, mixed in waterCook till oil seperatesAdd brown onion paste & dry masala, zeera powder, dhaniya pd., red chilli pd.,& salt and add waterNow put boneless chickenAdd tomato puree & thinned curd & cook till chicken is doneCorrect consistency & seasoningFinish with cream and nutmeg pdGarnish with green chilli & ginger julliens and chopped coriander

Indian Chicken Recipe : Sheekh Kababs

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Ingredients :To Grind Together 250 gms minced mutton1/2 tsp salt 1/2 tsp gram masala1/2 tsp red chilli powder 1/2 tsp sonth (dry ginger powder 1/2 tsp jeera (cumin) powder 1 tsp ginger paste1tsp saunf (fennel powder) 1 moti illaichi (black cardamom) powdered2 tbsp cornflour 1/4 tsp tenderiser or 1 tsp raw papaya paste 

Other Ingredients :1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers 

Method :Grind all ingredients together in a mixer to a fine paste. Divide mince into 5 parts. Take one skewer and one portion of the mince. Wrap the mince around the skewer. Press and smoothen to make a 3"-4" long kabab. Place on a greased thali. Repeat with all the portions of mince. Place the thali under the grill. After 5 minutes baste or brush the kababs with oil. Grill for about 15-20 minutes till they are evenly browned. Push them off the skewers. Cut each into 3 pieces. Serve with onion rings and lemon pieces. 

Indian Chicken Recipe : Sopa De Camarao

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Ingredients :250 g prawns, deveined500 ml water 1 tbsp cornflour

250 ml chicken stock1 tbsp oil1 large onion, chopped fine4 flakes garlic, chopped fine1 large tomato, chopped fine1 tsp grated cheddar cheese

Method :Boil the prawns in 250 ml water, drain and set aside.Chop fine. Dissolve the cornflour in a little chicken stock and set aside. Heat oil on medium heat and sauté the onion, garlic and tomato, till a thick paste is obtained, stirring constantly.Add the reserved water and the chicken stock.Add the prawns and grated cheese.Simmer on low heat for five minutes.

Indian Chicken Recipe : Spicy Chicken Fry

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Ingredients 1-1.5lb chicken 2 big Onions 1 big Tomatoes2-3 Green Chillies2 to 3 tsp Ginger garlic paste1/2 tsp Turmeric powder2 tsp Chilli powder 1/2 tsp Black pepper powder1/2 tsp Coriander powder 1/2 tsp Cumin seed powder1 tsp Garam masalaSalt to tasteOil Coriander leaves(Cilantro) and Curry leaves

Method:Pressure cook the chicken pieces adding a little turmeric, salt and water. In a pan, heat oil and add the garam masala and onions. 

Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, chilli powder, coriander powder, cumin seed powder, black pepper powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Add to this the coriander and curry leaves and mix. When the oil comes out on top, add the cooked chicken pieces and mix well to coat all the pieces with the masala. Fry until all the water drains out. Make sure not to stir the pieces too much as this will break the chicken pieces and mash them up. Spicy Chicken Fry is ready. Goes well as a side dish for rice dishes/biryanis.

Indian Chicken Recipe : Stuffed Chicken Breasts

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Ingredients :

8 fresh morel mushrooms, coarsely chopped8 fresh button mushrooms, coarsely chopped2 tbsp chopped basil leaves3 tbsp finely chopped spring onion Juice of 1/2 lemon1 tbsp minced garlicSalt and black pepper3 tbsp olive oil4 chicken breasts, skinned and boneless

Method :

Mix together both kinds of mushrooms along with chopped fresh basil leaves.Divide the mushroom mixture into 4 equal portions. Slit a pocket lengthwise in each chicken breast. Fill each pocket with the mushroom mixture. Secure the slits with tooth-picks.Combine the spring onion, lemon juice, garlic salt, pepper and olive oil. Place the chiken in a dish, pour this mixture over the chicken. Turn the chicken to coat well. Marinate for 1-2 hours.Barbecue the chicken about 4-6 min. on each side or unitl they are just cooked. Do not overcook. Serve with chunks of Parsley and Ginger Butter Garnish with mint leaves.

Indian Chicken Recipe : Sweet And Sour Chicken

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Ingredients :1/2 kg of Boneless chicken 2 lime 2 tbsp of sugar 1 pinch of Ajino motto1 tsp of salt1 tsbp of cornflour1/2 tsp of Ginger Garlic pasteOil1 Chopped Onion2 cloves Garlic, finely chopped

For garnishing :2 celery leaves

Methods: Mix the lime juice in it stir it for sometime and simmer it for sometime. Keep it aside. Marinate the chicken pieces with cornflour, ginger paste and salt. Heat the oil in non stick kadai. Fry the marinated pieces till brown in colour. Keep it aside after its fried. Try to make the chicken pieces if possible into finger shaped. Fry the chopped onions, garlic till pink in colour. Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for sometime. Add the celery leaves into it. Simmer for sometime adding ajino motto in it. Ready to serve.

 

Indian Chicken Recipe : Tandoori Chicken

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Ingredients :1 pound boneless chicken 2 sliced onions 3 limes 5 whole green chillis3 tbsp onion paste ½ tsp ginger paste ½ tsp garlic paste 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tbsp curds salt to taste ¼ tbsp cinnamon powder ¼ tsp cloves powder 2 tbsp oil

Method :Clean the chicken pieces. Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl. Add 1 tbsp oil to it and mix it well. In a big bowl put all the chicken pieces. Add all the spices from the small bowl onto the chicken. Mix well so that the chicken pieces are covered with the spices.Keep it aside for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, place the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

Indian Chicken Recipe : Tomato Chicken

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Ingredients : 2 lb chicken cut into pieces5 onions sliced finely2-3 tbsp curd(unflavoured yoghurt)1 1/2 tsp red-chilli pwd2 -3 tsp coriander powder1 tsp cumin pwd2 tbsp coconut3 tomatoes, pureed2-3 cloves1 " cinnamon2-3 cardammoms2 tbsp cashewnuts, ground with a little water to a pasteA bunch of Cilantro (Coriander leaves), choppedCooking oil

Method : Deep fry the sliced onions in oil till they are properly browned.Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth. Set aside.Heat some oil in a pan and fry the above masala till the oil begins to separate.Now add the dry powders and fry for 45 secs. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked.Add the cashewnut paste and bring to a boil. Garnish with the chopped Cilantro. Eat when hot with rice or roti.

Indian Chicken Recipe : Zaafrani Murg

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Ingredients :750gms chicken salt to taste2 tsp garlic paste 2 tbsp yoghurt 1 tsp red chilli paste saffron a pinch5-6 tbsp cashew nut paste 4-5 tbsp oil 2-3 bay leaves 4-5 cloves 2 tbsp onion paste

Method :Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.Also add red chilli and cashew nut paste and saffron dissolved in water.Mix all the ingredients.Heat oil in a pan. Add bay leaves, cloves & onion paste.Add garlic paste once the onion becomes brown.Now add already marinated chicken pieces and cook.After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in water.Mix all the ingredients.Zaafrani murg is ready to serve