How to make Indian Tiranga Parantha
Ingredients;
1/2 Teaspoon garam masala
1/2 Teaspoon Red Chilli Powder
1 Teaspoons Salt
1 Cup chopped carrot
1 Cup Boiled Peas
1/2 Cup Oil/Ghee/Butter for Frying
1 teaspoon Carrom seeds /ajwain
2 Cups Flour
How to make Indian Tiranga Parantha
Ingredients;
1/2 Teaspoon garam masala
1/2 Teaspoon Red Chilli Powder
1 Teaspoons Salt
1 Cup chopped carrot
1 Cup Boiled Peas
1/2 Cup Oil/Ghee/Butter for Frying
1 teaspoon Carrom seeds /ajwain
2 Cups Flour
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Pachadi refers to a traditional South Indian side-dish. The definition of the word 'Pachadi' is different among different South Indian regions. While in Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita, in Andhra Pradesh, pachadi is analogous to Indian pickles and is preserved for several months (See Andhra Pachadi). In Kerala and Tamilnadu states pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.
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How to make Papdi (Papri) Chaat
Ingredients:
Papdi:
1 cup all purpose flour (maida or plain flour)
1/4 cup semolina flour (sooji)
2 tablespoons oil
1/2 teaspoon salt
1/3 cup + 2 tablespoon lukewarm water
For garnish:
Boiled potato sliced
Boiled or can chickpeas
Yogurt
Salt
Roasted cumin seed powder
Red chili powder
Hari cilantro chutney (check the recipe)
Tamarind chutney (check the recipe)
How to make Muli Paratha - Radish Stuffed Indian Bread
How to make Paneer Paratha - Indian Stuffed Bread
Ingredients
1 c Whole wheat or (1/3 white + 2/3 whole wheat)
Ghee
Water
1. Make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each.
4. Spread ghee over them and fold.
5. Roll again.
6. Heat the paratha on a griddle like you would a chappati, but spread
some ghee over the top side. Turn and spread ghee on the other side.
Fry until the bottom is crisp and golden, then turn and fry the remain-
ing side.
7. Repeat with all six.
8. Serve at once, since they lose crispness if stored.
Stuffed Parathas
Make dough for regular chappati's.
Fillings
1. Potato -
Boil potatoes, mash, add salt and chili to taste. Add Garam Masala
and mango powder.
2. Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
3. Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.
Method
1. Roll out 2 small chappati's. Place lling on one, cover with the second,
seal edges and cook as for parathas.
How to make Paneer (Cheese)
Ingredients
1 1/2 pints Milk
1/2 t White vinegar AND
1/2 t Lemon juice OR
1 c Yogurt
Method
1. Heat milk and stir constantly to prevent a layer of cream from forming on the top.
2. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk.
3. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
4. Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour.
5. Cut it into whatever shape you like.
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Indian Recipes: Mushroom with Peas
Ingredients:
2 cups of sliced mushrooms
1 cup green peas
1 cup diced tomatoes
1 teaspoon shredded ginger
2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric (haldi)
2 teaspoons coriander powder (dhaniya)
1 teaspoon red pepper (adjust to taste)
3/4 teaspoons salt (adjust to taste)
1/2 teaspoon lemon juice (optional)
1 finally chopped green chili (optional)
How to make Falafel
Ingredients:
• 1 slice White Bread (soaked in a little water)
• 2 tbsp Parsley (finely chopped)
• 1 Onion (finely chopped)
• 1 clove Garlic (crushed)
• 1 tsp Coriander Powder
• 225gms Chickpeas
• 1 tsp Cumin Powder
• 1/4 tsp Cayenne
• Salt and Pepper to taste
• Oil for frying
How to make Falafel:
•First soak the chick peas overnight.
•Then drain the water and pour plenty of fresh water and cook for 1 - 1/2 hours until tender.
•Pound or blend the chick peas to a puree.
•Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
•Let the mixture rest for 1-2 hours, and then roll between the palms into firm 1'' balls.
•Heat oil in a deep bottomed vessel and fry the balls, a few at a time, until nicely brown all over.
•Drain and serve hot with lemon wedges.
How to make Indian Chapati Bread
Ingredients:
Preparation:
- 1-1/2 cups whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp. salt
- 1 Tbsp. vegetable oil
- 1/2 to 3/4 cup warm water
In medium bowl, combine flours, salt, olive oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour. When ready to cook, form 10 balls from the dough. Roll out the balls on a lightly floured surface into 6" circles.
Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle. Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form. Remove chapati to a kitchen towel and brush with melted butter. Serves 8
Brilliant. I can do these now!
Will try them asap !
Seekh Kebab - Indian Non Vegetarian Appetizer Recipes
Ingredients:
Ground Lamb -1 1/4 lbs (approx 1/2 kg) - chicken or beef can also be used
Fried Onions - 1 cup (75 g)
Cilantro (Coriander) - 20 sprigs, finely chopped
Green Chilies -to taste, finely chopped
Ginger Garlic Paste - 2 Tbsp
Coriander Seeds - 2 Tbsp
Whole Dry Red Chili - 3 or to taste
Egg - 1/2, beaten
Dry Mango Powder - 1 tsp
Whole Black Peppercorns - 1/2 tsp
Garam Masala - 1 tsp
Salt - to taste
Bread Crumbs - if needed for binding
Oil - for pan frying
Method:
1. In a stainless steel pan, dry roast Coriander Seeds, Dry Red Chilies (broken) and Whole Black Peppercorns until golden brown and aroma is released. Remove spices from hot pan and allow to cool.
2. Wash and drain Meat and blot with a paper towel to absorb as much moisture as possible.
3. To the Meat, add Fried Onions, Cilantro (Coriander Leaves), Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt.
4. Grind the cooled whole spices into a fine powder and add it to the meat.
5. Mix well (hands work great!), cover and keep in the refrigerator for 1 hour to marinate.
6. Remove from fridge, and mix in 1/2 of a beaten egg. If the mixture seems to “wet” to hold the shape of the kebab, Bread Crumbs can be added to absorb the moisture.
7. Heat a little Oil on a skillet.
8. Shape the Meat mixture into 3 inch ovals, slightly flatten them and place them on the hot Oil.
9. Brown the kebabs on one side, then flip them over and brown on the other side.
10. Serve hot with Mint Chutney.
Tip - If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.
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