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

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

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.

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.

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

1. Mix all ingredients (take 1 tbsp ghee only) and make very stiffddough.

2. Cover and keep for an hour.

3. Kneed till amooth and round.

4. Make small balls from dough say of the size of tennis balls.

5. Place these balls called batis in the oven for 8-10 minutes tohhalf-bake.

6. Remove from oven, take a kadai pour remaining 2 tbsp ghee.

7. Then in that ghee add those half-baked batis and cover.

8. Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in color.

Dal

1. Wash and pressure cook dal in 2 cups of water.

2. Cool,beat dal with whipper adding some more water and keep aside.

3. Heat ghee in a suacepan and add the seeds.

4. Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.

5. Now add red chilli powder,turmeric powder,dhania powder and some water.

6. Allow to cook for 2-3 minutes,add salt.

7. Add beaten dal.

8. check taste for salt and spiceness.

9. Garnish with chopped coriander.

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

1. Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
2. 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.
3. 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.
4. 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.

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

• 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 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

• 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.

Ingredients:

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.