CHILLI PANEER

Ingredients:

350 gms Paneer

2 tsp Salt

1 Egg

1/2 cup Corn Flour

1 tsp Ginger-Garlic Paste

2 cups Coarsely Chopped Onions

2 tbsp Sliced Green Chillies

1 tbsp Soya Sauce

2 tbsp Vinegar

1/4 tsp Ajinomoto

Oil for frying

Water

Direction:

Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Baigan Ka Bharta

Ingredients:

1 large Brinjal ( Obergeine or Egg Plant)

2 tablespoons Oil

1 pinch Asafoetida (Heeng or Hing)

1/2 teaspoon Cumin seeds ( Jeera)

1 large Onion

1 tablespoon Chopped ginger

1 teaspoon Chopped garlic

1 teaspoon Green chillies

1 large Chopped tomatoes

1 teaspoon Chilli powder

1/2 teaspoon Turmeric powder

1/2 teaspoon Garam masala

Salt (As per taste)

Directions:

1. Wash and wipe the brinjal.

2. Roast it over direct flame for a few mintues, turning it often so that it cooks evenly.

3. Roast till the brinjal shrinks, blackens and starts peeling off.

4. Cool, peel and mash the brinjal.

5. Heat the oil in a pan.

6. Add the asafoetida and cumin seeds and saute till the seeds are light brown in colour.

7. Add 1/2 the chopped onion, ginger, garlic and green chillies.

8. Saute on a low flame for about 5 mintues, stirring continously.

9. Add the Garam Masala and cook for a minute

10. Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.

11. Cook covered on a low flame for about 5 mintues.

12. Mash the brinjal thoroughly with the back of a ladle and add the remaining onion.

13. Cook uncovered on a high flame for 2 mintues, stirring continuously.

14. Add the garam masala and mix well.

15. Garnish with chopped coriander leaves and green chillies.

BHINDI ANARDANA RECIPE

Ingredients:

2 medium sized onions

1/2 cup oil

400 gms ladyfinger

2 tblsp pomegranate seeds powder (anardana powder)

1 tblsp lemon juice

1 tblsp coriander powder

1/2 tsp turmeric powder

salt to taste

1/2 tsp garam masala powder

1 tsp red chilli powder

Directions:
1. Wash, wipe and trim ladyfingers.
2. Make a deep slit on one side of the ladyfinger to create a pocket.
3. Take off and finely slice onion.
4. Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tblsp oil to make a thick paste.
5. Stuff the ladyfingers liberally with this masala paste.
6. Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
7. Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
8. Sprinkle lemon juice and serve hot.

Punjabi Recipes

PUNJABI KADHI RECIPE
Ingredients:

1 cup Gram flour .1/4 cup Chopped onion .1/4 cup Chopped potato .1 tsp Ajwain

.1 tsp Red chili powder. 1 tsp Chopped ginger.1/2 tsp Baking powder.

Oil for deep frying Salt As per taste .1 cup Kadhi Curd (yogurt).1/4 cup Gram flour 2 no.

.Dry red chili whole1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds.

.2 tbsp Oil. Salt As per taste

Preparation:

Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice

Chutney Recipes

Green Chutney Recipe

Ingredients
2 cups chopped coriander
4 green chilies
1 tbsp. Curd
1 small onion
1 1/2 tsp. lemon juice
3 tsp. sugar
A pinch of Amchur (mango powder) powder
Salt according to taste
chilies according to taste
Method for preparing Green Chutney

• Blend to a smooth paste in mixer grinder• use a little water.

• Serve with samosas, roasted chicken and other fried snacks

Aloo Ki Tikki

Ingredients

4 cups of Potato (boiled)
2 Onions (chopped)
1 cup of Beans (boiled and chopped)
Green Chillies (Hari Mirch) (chopped - to taste)
4 tbsp. Raisins (Kishmish)
4 tbsp. Fresh Coriander/Cilantro Leaves (chopped)
2 tsp. Garam Masala Powder
2 tsp. Cumin Powder (Pisa Zeera)
1 tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
Cooking Oil (for frying tikkis)

Directions

1. Mix together chopped onions, beans, green chillies and raisins.
2. Add cumin powder, turmeric powder, coriander leaves and salt. Mix well. Filling is now ready.
3. Mash the boiled potatoes. Add garam masala powder, red chilli powder, and salt. Mix to prepare a dough.
4. Make small balls from dough and flatten each ball. Put one tablespoon of filling on the flattened ball. Cover ball with another potato ball and flatten it.
5. Heat cooking oil. Fry flattened tikkis until they turn brown.
6. Serve with plain yogurt and green chutney.

Patato and Green Peas Kabab

Ingredients

3 or 4 medium sized boiled potatoes

Three fourth of cup of boiled green peas

100 gms of spinach

2 tb sp of chopped green coriander

1 tb sp of chopped green chillies

1 tb sp of chopped ginger

1 tb sp of chaat-masala

Required amount of salt to taste

2 tb sp corn flour (cornstarch)

Oil for deep-frying - 1 small cup

Kabab Method

Peel and grate boiled potatoes.

Mash the boiled green peas.

Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water and finely chop.

Mix grated potatoes, peas and spinach.

Add chopped green chillies, chopped green coriander, chopped ginger, chaat-masala and salt. Add corn flour for binding.

Divide the mixture into twenty five equal portions.

Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.

Heat oil in a frying pan Deep-fry the tikkis in hot oil for three to four minutes.

Kabab can be made on a tawa too.

It is recommended that you do not use colour in this recipe.

If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more corn flour/cornstarch for binding.

U can enjoy this with Green Chutney .....yyuuuuummmmmmmmy

i need ur suggestions and comments for better efforts for u

Potato Raita

Ingredients:
Yogurt - 2 cups

Boiled Potato (medium size) - 3
Mint leaves (minced)-1 tbsp.
Green chilli (minced) - 1 tbsp.
Red chilli powder - 1/2 tsp.( accord. to taste)
Cumin Powder (Roasted) - 1/2 tsp.
Black pepper powder - 1/2 tsp.
Black Salt (Rock salt) - accord. to taste

Vegetable oil - for frying

Method:
1. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
2. Cut boiled potatoes into small pieces.
3. Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
4. Add these fried potatoes to curd and mix well.
5. Sprinkle roasted cumin powder(Jeera) on the top.

Your valuable comments will encourage me to do best for u

Pav Bhaji Recipe

Ingredients:
Potato medium size - 4
Cabbage chopped - 1 cup
Cauliflower flowerets - 1 cup
Green Peas -1/2 cup
Onions finely chopped - 2
Tomato finely chopped - 2
Method:
Cut potato into small pieces. Wash the vegetables with water.
Cook all the vegetables (cabbage, cauliflower, potato, peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
Heat 2 tbsp. of butter in a frying pan or kadhai.
Add green chili,chopped onions and fry it until it become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.
Slit the pavs horizontally.
Apply little butter on tava and roast the pavs till hot and soft.
Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

Dalia (porridge)

Ingredients

1 cup Bulgar wheat (i.e., dalia, the fat variety)

2 3/4 cups water 2 onions, chopped

1 green chilies, slit

1 teaspoon mustard seeds

1 1/2 teaspoons cumin seeds

3 tablespoons chopped fresh coriander leaves 3 cauliflower florets

10 French beans, washed, ends trimmed and chopped

1 medium tomato, chopped

1 tablespoon chopped carrot 1 tablespoon fresh green peas

1 1/2 teaspoons salt (to taste)
2 tablespoons oil

4 sprigs of fresh curry leaves, washed and torn
Directions
1. Dry roast the dalia in a wok until lightly brownish in appearance and it smells aromatic.

2. Remove from flame and transfer to a plate.

3. Now heat oil in the same wok.

4. Once hot, add cumin and mustard seeds.

5. Allow spluttering.

6. Once they stop spluttering, add curry leaves, green chilli and onions.

7. Stir-fry until the mixture smells aromatic and the onions are lightly browned.

8. Add corianders leaves and mix well.

9. Fold in the veggies, salt and tomato. Mix again.

10. Stir in about 2 tbsps. of water to prevent the mixture from sticking to the bottom of the wok. 11. Cook on medium flame for 5 minutes.

12. Fold in the roasted dalia and mix thoroughly.

13. Add water and then transfer the whole mixture to a pressure cooker.

14. Cover and pressure cook for 2-3 whistles.

15. This takes about 5 minutes.

16. Switch off the gas, and then let the dalia cook in its own steam inside the cooker for 2-3 minutes.

17. After 3 minutes, remove from cooker, garnish with corianders leaves and serve hot.

MIX FRUIT RAITA

MIX FRUIT RAITA

Ingredients:

2 cups Curd (yogurt)3 Bananas1 small Pineapple2 Apples1 Ripe Mango1 cup Pomegranate seedsChopped coriander leavesSugar to tasteSalt to tasteBlack pepper powder to taste

Preparation:

· Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
· Cup all fruits in small cubes and add to the curd.
· Garnish the fruit raita with chopped coriander and pomegranate.
Hey it is yummyyyyy :)

indian recipes

Hi every body i here give you detailed expousre of Indian Recipes .

hmmmmmm lets start with my favourate Raita.

1.ONION RAITA

Ingredients:
1/2 kg curd 2 onion (finely chopped) 1 green chiily (finely chopped) 1 ginger (finely chopped) few coriander leaves (finely chopped) 1 tsp oil for tadka 1/4 mustard seeds (small) 1 tsp salt
Preparation:
Beat curd.
Add onion, salt, green chilly and coriander leaves.
Heat oil in a large spoon. Add mustard seeds.
Add it to the raita. Mix well.
Refrigerate for 1-2 hours before serving.
Serve the onion raita with imli rice.

Now what r all of u waiting for go to kitchen and try this go go go...... :)

With Regards

Sachin Sharma