Indian Cooking Recipes, Indian Veg Recipes, Indian Food Recipes!!!

Chikoo MilkShake Recipe!!

2010-05-24T03:54:00.000-07:00

Chiku MilkShake:
Chiku shake is a famous and healthy milk shake and can be prepared very easily.Chiku is very good for health and when prepared with milk ,chiku shake is very tasty and healthy.

Ingredients
1. Chiku (peeled)-3 nos 2. Chilled milk-1/2 litre 3. Sugar-5 to 8 tbsp(as required) 4. Ice cream-1scoop(optional)

Steps
* Remove the skin and seeds of the chiku and cut into pieces.
* Add this pieces and 1 cup of chilled milk into the juicer.
* Run the mixer until smooth paste is obtained.
* Add rest of the milk and sugar,run the mixer again for 30 sec.
* Pour into a serving glass and place 1 scoop of ice cream at the top(optional).

Mango Shake Recipe!!!

2010-05-21T04:35:00.000-07:00

Mango Shake - A refreshing Indian summer drink

This is a delicious, refreshing and easy-to-make drink for hot summer days.

INGREDIENTS
Squeezed mangoes or mango pulp -- 1/4 of total quantity desired
Milk (preferably not Skimmed) -- 1/2 of total quantity desired
Vanilla ice cream or frozen yogurt -- 1/4 of total quantity desired
Cardamom -- about 1 piece per cup

METHOD
Peel the Cardamom and powder the grains; throw away the peels. Alternatively you can use half a spoon of readily available powdered Cardamom. Add ice cream/frozen yogurt, milk, and mango pulp to the blender and blend them for about 2 minutes. Add Cardamom to the milk shake and blend it again for a few seconds. Refrigerate the milk shake and serve with or without ice.

Orange Cream Milkshake Recipe!!!

2010-05-20T02:57:00.000-07:00

Orange Cream Milkshake

Ingredients

* 1/2 cup milk
* 4 scoops vanilla ice cream
* 3 tablespoons frozen orange juice concentrate, thawed

Directions

* In a blender combine milk, ice cream and orange juice concentrate.
* Blend until smooth.
* Pour into glasses, garnish with an orange slice and serve.

Vada Sambhar Recipe!

2010-05-16T23:18:00.000-07:00

Vada Sambhar Recipe

Ingredients:

1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

How to make vada sambhar :

* Pick, wash and soak daals for 3-4 hours.
* Grind them coarsely in a blender.
* Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5minutes.
* Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
* Serve with chutney as a breakfast or sambhar or rasam as a meal.

Dal Dhokli Recipe!!!!

2010-04-30T23:29:00.000-07:00

Dal Dhokli - Gujarati Dish

Ingredients:

250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.

Preparation:

* Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
* Wash tuver dal and pressure cook it for three whistles.
* Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
* When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
* Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
* Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
* Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

Gujarati Handwa Recipe

2010-02-09T21:05:00.000-08:00

Handwa Recipe:

Ingredients :

* Rice flour 1kg
* Bengal gram flour 500gm
* Black gram flour 25gm
* Buttermilk 100ml
* Bottle gourd 500ml
* Oil 250gm
* Mustard seeds 5gm
* Asafoetida 8gm
* Masala
* Green chillies 25gm
* Onions 50gm
* Cinnamon, cardamoms and cloves 8gm
* Turmeric 8gm
* Coriander 40gm
* Salt to taste

Method :

* Grind masala to a fine paste. Mix the three types of flour with buttermilk, add more water to make a pouring consistency.
* Add masala and peeled and grated bottle gourd to the mixture.
* Heat oil in a thick pan. When hot, add mustard seeds and asafoetida.
* When the mustard seeds crackle, pour the oil in the mixture.
* Mix well and leave it for about 12hours to ferment.
* Pour into shallow ovenproof containers and bake the mixture for about 40minutes.
* Serve with green chutney.

Pani Puri Recipe

2010-02-06T04:11:00.001-08:00

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.

Dal Vada Recipe!!

2010-02-05T03:39:00.000-08:00

Ingredients:
1 cup - chana dal, soaked in water for about 3 to 4 hours
1/2 - big onion, chopped finely (omit this, if it is for a festival or god's neivedyam)
2 - green chilies, low spiced
1/2 tsp - red chili powder
a pinch of hing
3 to 4 - curry leaves, chopped finely
1/2 tbsp - grated coconut, fresh/frozen (optional)
1 tbsp - rice flour
salt as per taste
oil for deep frying

Method

1. Pulse the green chilies in a blender until they are coarsely ground.
2. Drain out the water completely from the soaked dal and pulse a couple of more times.
3. The dal should only be coarsely ground and it should NOT become a paste.
4. Mix all the ingredients together, except the oil.
5. At this point you can adjust the taste according to your preference.
6. Heat oil in a heavy bottomed pan.
7. Meanwhile, take small dumplings out of the dal mixture and flatten them in between your palms.
8. Drop the vada into the hot oil and deep fry until it done.
9. Make sure to keep the heat between low- medium.
10. If the heat is too high, the outer portions get cooked faster than the inner, and you'll end up with either burnt vadas or semi-cooked vadas.
11. Once done, remove from oil and drain into paper towels.
12. Serve hot with coconut chutney or ketchup or just as is and enjoy!

Vegetable Sandwich Recipe

2010-01-30T04:09:00.000-08:00

Vegetable Sandwich Recipe

Ingredients :

Sliced bread - 1 loaf
Butter - 100 gms
Mint chutney - 3 tbsp
Cucumber - 1
Carrots - 2
Tomatoes - 2
Green chillies - 6
Onions - 2
Chopped coriander
leaves - 2 tbsp
Salt, Pepper powder - As required.

Method :

1. Remove outer skin and cut the vegetables into thin slices.
2. Mince green chillies and coriander leaves.
3. Trim brown edge crusts of the bread slices with knife or scissors.
4. Apply butter on one side of bread slices.
5. Take one buttered bread slices. Spread little chutney on top of butter.
6. Arrange sliced cucumber and carrots on that.
7. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
8. Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
9. Sprinkle salt, pepper with a squeeze of lime on the vegetables.
10. Top with third slice of bread (buttered side facing down)
11. Press well and cut into four square pieces with sharp knife.
12. Dot with tomato ketchup and serve immediately.

Pav Bhaji Recipe

2010-01-29T04:37:00.001-08:00

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

South Indian Dish - Masala Dosa Recipe!!!

2010-01-28T01:41:00.000-08:00

Masala Dosa

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa shell

* Separately soak rice and urad dal at least 6 hour or overnight in water.
* Grind to paste.
* Mix together, add salt with water to make batter.
* Leave in room temperature overnight.
* Mix onion and chilies to the thin batter.
* Heat pan or griddle with little ghee or oil.
* Spread the mix on pan in circular motion to make thin Dosa.
* Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

* Heat oil. Add mustard seed, peas, onions and spice.
* Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
* Add potatoes and mix and cook some more Serve
* Add filling inside Dosa and roll. Serve hot with Chutney.

Khandvi Recipe!!!!!

2010-01-25T21:22:00.000-08:00

Khandvi

Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.

Undhiyu Recipe!!

2010-01-11T21:54:00.000-08:00

Ingredients
Serves about 4 people

100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. sweet potato chunks
100 gms. small brinjals - slit into two
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For Muthiya
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method

For Muthiya
Mix all the ingredients for Muthiya & make stiff dough. Form into small oval, dumplings. Heat about 1/4 th cup oil, and saute the muthias for about 2 minutes. Remove from oil and keep aside.

Directions
Form a paste of green chilli, ginger, garlic and coriander. Rub the chunky veggies(yam, raw banana, sweet potato & brinjals) with oil and chilli-masala paste. Marinate for about 30 minutes.

Heat 4 tbsp oil, then add all the chunky vegetables and stir well. Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook on low flame till all the vegetables are almost done.

Add coriander, lemon, and sprinkle some water if required. Add sugar according to taste and mix well. Cover with a lid and let it cook for another 8-10 mins, until all veggies are cooked and the spices are blended well.

Sprinkle some Sev on the top, if you wish, and serve hot with Chapatis.

Crispy Poori !!!!

2010-01-09T05:13:00.000-08:00

Ingredients for Crispy Poori
Wheat flour 2 cup Rava 3 t.spoons Salt 1/4 t.spoon Cooking Oil for frying

How to make Crispy Poori
Soak rava in little water for 15 minutes. Knead wheat flour, rava and salt to a fine dough. Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil.

Chole Bharture Recipe!!!!

2010-01-07T04:53:00.000-08:00

Ingredients:

Bhature
2 cups All purpose flour (Maida) 1 pouch Yeast 1 cup Yogurt 2 tbsp Vegetable Oil Salt to taste

Choley
1 small can Garbanzo beans 1/2 tsp Ginger paste 1/2 tsp Garlic powder 1 tsp Cumin seeds 2 tbsp Oil 2 tbsp Cilantro 6-7 Mint leaves 1/2 tsp Turmeric Powder 1/2 tsp Chilly Powder 2-3 Bay Leaves 2-3 Cloves 1/2 tsp Garam Masala 1 Medium-sized finely chopped onion 1 Big tomato 1 1/2 cup Water Salt to taste

How to make chhole bhature :

Bhature

* Take yeast and soak in lukewarm water for 5-10 minutes * Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is. * Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

* Take 2 tablespoons of oil in a pressue cooker and heat it. * Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering. * Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown. * Now add the rest of ingredients including water except the cilantro and mint leaves. * Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes. * Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Hara Bhara Kabab recipe!!

2009-12-19T05:05:00.000-08:00

Ingredients
* 1/4 tsp garam masala .
* 2 medium potatoes (boiled & mashed) .
* 1/2 tsp mango powder or amchur .
* pepper .
* 1/2 c green peas (boiled & mashed) .
* 100 g panir or cottage cheese (mashed) .
* salt .
* oil (for frying) .
* 1/2 bunch spinach (blanched & sliced) .
* 1 tsp coriander powder .
* 1 tsp cumin powder .
* 2 green chilies (sliced finely) .
* 1 inch fresh ginger (sliced finely) .
* 3 tsps cornflour

Directions
* Step #1 Heat 1 tsp oil & fry sliced ginger for 30 seconds.
* Step #2 Add sliced spinach & mashed green peas, continue frying for 1 min.
* Step #3 Remove from fire & mix with chillies, mashed potato, paneer & cornflour.
* Step #4 Add all the spices to this & mix well.
* Step #5 Make small patties from this mixture & deep fry till golden brown.
* Enjoy the Hara Bhara Kebab (Vegetable Cutlet) recipe

Upma recipe!!

2009-12-19T04:49:00.000-08:00

Ingredients:
1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste

How to make rava uppma:

* Sift rava through a muslin / cheese cloth or very fine sieve.
* Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
* Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
* Add the daals : channa & urad & curry leaves to it and fry till they turn red.
* Add onion, ginger and green chilies. Sauté for 2-3 minutes.
* Add all the vegetables, turmeric & chili powder, and salt to taste.
* Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
* Add the fried rava to it stirring constantly till it becomes little thick.
* Take off from the heat and lemon juice if desired.
* Serve hot garnished with cashews and coriander.

Puran poli recipe!!!!

2009-12-05T04:52:00.000-08:00

Ingredients:

->2 cups chana dal, soaked in water for 4 hours
->2 cups jaggery (adjust for sweetness)
->2 cups refined flour
->3 tbsp oil
->1 tsp cardamom powder
->1/4th tsp nutmeg powder
->1/4th tsp nutmeg powder
->3/4 tsp turmeric powder

Method:

-> Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
-> Add jaggery and cook further and then mash into a soft paste.
-> Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
-> Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
-> With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
-> On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
-> Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

Dal Bati - Rajasthani Dish!!!!!

2009-11-25T04:49:00.000-08:00

Ingredients:
To make Bati

2 cups slightly coarse wheat flour
1+2 tbsp ghee
1 tsp ajwain seeds(oregano)
1 tsp jeera (cumin seeds)
1/2 tsp sugar
salt to taste
1 cup water

To make Dal

1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies splited in between
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard and cumin seeds
2 pinches asafoetida
salt to taste
2 tbsp ghee
3-4 cups water

Method

Bati

Mix all ingredients (take 1 tbsp ghee only) and make very stiffddough.
Cover and keep for an hour.
Kneed till amooth and round.
Make small balls from dough say of the size of tennis balls.
Place these balls called batis in the oven for 8-10 minutes tohhalf-bake.
Remove from oven, take a kadai pour remaining 2 tbsp ghee.
Then in that ghee add those half-baked batis and cover.
Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in color.

Dal

Wash and pressure cook dal in 2 cups of water.
Cool,beat dal with whipper adding some more water and keep aside.
Heat ghee in a suacepan and add the seeds.
Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
Now add red chilli powder,turmeric powder,dhania powder and some water.
Allow to cook for 2-3 minutes,add salt.
Add beaten dal.
check taste for salt and spiceness.
Garnish with chopped coriander.

Panjabi Samosa

2009-11-24T05:06:00.000-08:00

Serves: 4 Cooking time (approx.): 20 minutes + to deep fry Style: Indian Vegetarian

For the samosa stuffing:
½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
1 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoons chopped coriander leaves

For the samosa pastry shell:
1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda

½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry

Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

Indian Pasta Salad

2009-11-23T05:02:00.000-08:00

Ingredients

1-1/2cup water
1/3cup toasted cashew pieces
1/4cup lemon juice
2tablespoons ghee
1tablespoons mustard seeds
1/2 to 1tsp red chilli powder
1/4 tsp asafoetida
3 tomatoes,seeded and diced
10 ounces thin vermicelli
8 ounces thin green beans,stemmed
salt and pepper to taste
1/2 cup chopped cilantro

Method

Place the water, half of nuts, and the lemon juice in a blender; process until smooth.
Heat ghee add mustard seeds.
When they crackle add asafoetida.
Then add tomatoes, chilli powder and cashew puree; remove from heat.
Bring a large pot of salted water to boil; add the green beans.
When the beans are just shy of cooked, stir in the vermicelli.
Cook until the pasta is tender but firm.
Drain well and add the pasta to the ingredients in the saucepan.
Season with salt and pepper.
Stir in the remaining cilantro and garnish with the remaining cashews.

Rasgulla Recipe!!!!!

2009-11-13T23:48:00.000-08:00

Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.
Ingredients:

Milk - 1/2 litre
Refined flour (maida) - 2 tsp
Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar- 1 cup
Water- 1 cup
Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

Heat milk in a pan and bring it to boil. Remove from heat.
Add citric acid or lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose essence.
Refrigerate and serve chilled.

Basundi Recipe!!!!!

2009-11-11T03:49:00.000-08:00

Ingredients:

2 litres Milk 2 tblsp Lemon Juice 1 cup Sugar 8 crushed Cardamoms 5 chopped Almond (Badam) 10 roughly chopped Charioli nuts

How to make basundi:

Boil the milk in a kadai.
Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.
D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.
Return to a medium flame.
Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.
Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
Serve hot or cold.

Bombay Ice Halwa Recipe!!!

2009-11-11T00:20:00.000-08:00

Ingredients:

1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.

Method:

Mix almonds, pistas, cardamom, saffron, keep aside.
Grease both sheets on one side, keep aside.
Mix semolina, ghee, sugar, milk in a large heavy pan.
Place on stove on high heat, bring to a boil while stirring continuously.
Reduce heat, stirring continuously, till a very soft dough is formed.
Take off heat, add rose water and 2 tbsp. ghee.
Temper by kneading with a spatula till smooth.
Place flattened lump in the centre of one sheet, greased side up.
Cover with second, greased side down.
Roll as thinly as possible with a large rolling pin.
Before almost done, sprinkle mixed topping evenly over halwa.
Finish rolling, carefully peel off top sheet.
Mark pieces as desired, with a pizza cutter, while still soft.
Cut similar pieces from grease proof paper. Keep aside.
When halwa is cool and stiff enough to handle, carefully lift pieces.
Pile interleaved with greaseproof paper, between each slice.
Store in airtight container.

Gulab Jamun Recipe

2009-11-09T05:13:00.000-08:00

Gulab Jamuns

Ingredients

For Jamuns

1 cup Flour
2 teaspoons baking powder
1 cup Bisquick
1 cup cream
2 teaspoons baking powder
1/2 cup butter
3/4 teaspoon cardamon
Ghee for deep frying
2 cups dry powdered milk

For Syrup

1/2 tablespoon rose water
3 cups sugar
4 cups water
1/4 cup brown sugar

Method

Combine all the ingredients for the syrup except rose water in a heavy sauscepan and boil together to make a thick, sugary syrup. The rose water will be added when the gulabs are in the saucepan. Always keep the syrup warm.
Sift together the dry ingredients for the jamuns. This includes the flour, Bisquick, dry powdered milk, baking powder, baking soda, ground cardomom.
Warm up the cream and melt the butter. Combine the two and then slowly pour this into the dry mixture while kneading the dough very slowly with hands. Turn out onto a lightly foured surface and knead until elastic and very smooth.
Break off little pieces about the size of a quarter. Roll pieces into smooth little balls.
Heat the ghee until hot. Drop a very small piece of dough in and when it rises to the top, the oil is ready. Watch the temperature carefully since these little balls will burn easily.
Drop a few balls in at a time. Fry until a even dark golden brown. Remove and immedietly drop into warm syrup. Let them soak the syrup until all are finished. Put gulab jamuns and syrup in a serving dish and sprinke the rose water.
Shredded cocunut may also be added for garnish.