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Your one stop reference for Indian cooking. We have bought you hundreds of original Indian recipes and that too completely free.
These recipes are arranged according to different categories for your convenience.
Please note that Indian sweets usually contain a high dose of sugar and fats and may not be suitable for people who suffer from health conditions like diabetes, high blood pressure etc.
We strongly suggest you to check the ingredients and find out by yourself about the suitability of those items to your health conditions. Since each and every one of us have different health conditions its impossible for us to generalize and tell an opinion on this matter.
Sample recipe:- Gulab Jamun.
Items Required:
500 gms. Khoya 1/4 tsp. baking soda 1/4 cup milk 1/4 tsp. cardomom powder 1 pinch saffron strands 250 gms. sugar ghee to deep fry 125 gms. plain flour
How to make:
1.Crumble the khoya. Sieve in the flour and soda together. To make the syrup: 1.Take the sugar in a heavy pan and add water to just cover the sugar. 2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. 3.The syrup is done when , while dropping from a spoon it falls in a thin single thread. 2.Mix in the cardomom powder and crushed saffron. 3.Mix well to form a soft dough. Use as much milk as required for kneading. 4.Make balls of even size. Makes about 25-30. 5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. 6.When they rise up put back on fire and fry till medium brown. 7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. 8.Repeat for all the balls. When done pour the remaining syrup over the jamoons. 9.Microwave lightly or warn over boiling water before serving.
Serves: 25-30 helpings Time required: 1 hr. Shelf life :2-3 days, (1 week refrigerated)
Sample 2: Lemon and Chilli pickle recipe.
Items Required:
Green chili 400 gms. Mustard seeds 4 tbsp. Turmeric powder 2 tsp. Lime 12 no. Oil 400 mls. Salt As per taste
How to make:
1. Grind mustard seeds to a coarse powder. 2. Cut limes into eight pieces. 3. Slit green chilies and cut them into half inch long pieces. 4. Mix powdered mustard seeds, turmeric powder and salt with green chili and lime pieces. 5. Transfer this to a sterilized glass bottle or an earthenware jar. Pour oil on top and shake the bottle well.
Sample 3: Avial recipe.
Items Required:
Cubed White Squash (pumpkin) -- 1 cup Chopped French Beans, Cauliflower, Drumstick, Bell Pepper, Potato -- 3 cups (mixed together) Green Chilies -- 4 (medium sized) Plain Yoghurt -- 2 cups Grated Fresh Coconut -- 1 cup Curry Leaves -- 10 Coriander Leaves -- 4 tsp. Mustard -- 1/8 tsp. Turmeric -- 1/8 tsp. Cooking oil -- 1/2 cup Dried Red Chilies -- 2 Sugar -- 1 tsp. Cumin -- 1 tsp. Split Black Gram -- 1/8 tsp. Asafoetida -- a pinch or two Salt to taste
How to Make:
In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it). In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat and keep aside. In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute. Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafoetida. Immediately add the vegetables and sauce from the pot. Cook for a minute or two. Remove from heat.
Preparation time: 40 minutes Serves 4
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