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

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 - 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

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

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 - 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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.