Category Archives: Indian Food

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Indian Food

Rajasthani Lahsun Ki Chutney

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Ingredients

To grind together:
Half cup garlic roughly chopped
Half cup fresh coriander chopped
5-6 green chillies (reduce according to taste)
Aesfotida two pinches
1/2tsp haldi
1 tsp Fennel seeds roasted and ground
juice of a lemon/ tamarind extract
salt to taste

To cook :
1 tbsp mustard oil
1/2 tsp jeera

lahusan-garlic-chutney-rajasthani

Method:1.Grind all the ingredients for grinding.

2. Heat a pan , add oil. When it is hot add jeera, wait for a few seconds and then add the ground material.

3. Cook for five minutes.

4. Can be refrigerated for a week. The hotel guy uses more oil and it adds to the taste. You can try doubling the oil.

Please let me how you liked my favourite.

Indian Food

Chatpati Masala Bhindi

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Ingredients :
Okra – 1 pound, finely chopped
Onion – 1, finely chopped
Tomato – 1big or 2 small, finely chopped
Green/Red chillies – 3,4 (small), finely chopped
Oil – 1tbsp
Amchur Powder – 1tsp
Coriander Powder – 1tsp
Cumin Seeds – 1/2 tsp
Turmeric – pinch
Chilli Powder – 1tsp
Salt
Fresh coriander
Cumin Powder – 1tsp
Seeds – 1/2tsp
Lemon Juice – 2,3tsp

bhindi-Masala-recipe

Method:
 1. In a pan take oil and once it’s hot, add the cumin and mustard seeds. Once they start to splutter, add the chopped onions and chillies, add turmeric.
2. Once the onions are sauteed, add the tomatoes and the bhindi. At this point, you can add tomatoes and bhindi at the same time as bhindi takes very less time to cook. Adding together also avoids bhindi to be sticky.

3. Add salt, and cook it half covered for sometime. Keep checking now and then, and stir when needed. Do not give too much of stirring as we don’t want bhindi to stick to each other.
4. Finally when bhindi is done ( pork with spatula), add the remaining spices ( chilli powder, cumin powder, amchur powder, coriander powder), and give a quick stir.
5. Finally, turn off the heat and sprinkle lemon juice, stir it once and garnish with fresh coriander.

Indian Food

Bharva Dum Aaloo

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Ingredients :

Potatoes – 5 big
Tomatoes – 3 medium
Cashew Nuts – 5-7
Milk – 2-4 tbsps
Onion – 2 (medium)
Oil – 1-11/2 cup for deep frying
Coriander Powder – 1/2 tsp
Garam Masala – 1/2tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1/2 tsp

Dum-Aloo-recipes

Preparation :
1. Soak the Cashew Nuts in milk for about 20mins.
2. Take the potatoes, wash them, peel them and cut them into half. Now scoop off the inside of the each half of the potato. Be careful the sides and the bottom of the potato is not cut. Scoop off all the pieces. Keep the shells and the scooped stuff aside.

3. Now take the scooped potato in a bowl and boil it for 10mins until its soft. Drain the excess water, see it to it is dry mash it well.Then add salt, garam masala, chilli powder, cut green chillies, chat masala, coriander and mix it well. Keep this aside.
4. Meanwhile in a heavy bottomed vessel, take the oil ( oil level should in such a way that, the potatoes are immersed in the oil), and when its hot, add the potato shell’s one by one slowly and deep fry them. See to it that the inside of the potatoes are also cooked. This may take 5-7mins. Press lightly on the potato to check if they are done. Don’t press them too hard, otherwise they may break.
5.Once they are deep fried, take them out and place them on a paper towel. Put them upside down so that any oil left in the shells is drained out completely. Keep them aside till they cool.
6.Now stuff in the mashed potato paste into the potato shells and keep them aside.

Dum-Aloo-

7. Now take the soaked cashew nut along with milk and 1 cut tomato in a blender and blend them to a fine paste.
8. Take a wok, add some oil and when oil is hot, add the cumin seeds and mustard seeds. When they start to crackle, add the finely chopped onions. Add turmeric and when the onions turn transparent, add 1 chopped tomato. Keep on stirring until the tomatoes are mashed up completely. Now add the chew nut-tomato sauce and cook it covered for sometime(2-3mins). Now add all the spices, garam masala, cumin powder, coriander powder, chilli powder and salt. Once the raw smell goes off, now add the stuffed potatoes one by one slowly into the sauce. Keep stirring now and then and cook it covered for sometime. Cook for not more than 10mins as the potatoes are already cooked. Finally garnish with chopped coriander.

You can eat this with jeera rice or parathas of your choice.

Indian Food

Mutton Achari Masti

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Mutton Achari Masti

1/2 cup coriander leaves chopped
1 tsp fennel seeds
1/2 tsp fenugreek seeds
7 red chillies whole
1 tsp turmeric powder
1/2 tsp cumin seeds
900 gms mutton gms.
6 medium tomatoes
3 cloves
5 medium onions
1 tsp red chilli powder
1 tsp onion seeds
1 tsp mustard seeds
6 tblsp mustard oil
3/2 tblsp ginger chopped
1 tblsp garlic chopped
salt to taste

Mutton Achari Masti

How to make Mutton Achari Masti :
cut and wash the mutton into 10/2″ cubes.
Take off and cut the onions and tomato seperately .
Heat-up oil in a thick-bottomed pot to smoking point, and fry the onions till brown.
separately Roast the whole spices and grind everything coarsely.
Mix in the cut ginger-garlic.
Mix in coarsely ground masala powder.
Stir fry for half a minute, stirring all the time.
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
Stir fry till oil leaves the masala.
Mix in sufficient quantity of water (about 20/2 cups), bring it to a boil and cover.
Stir fry till the mutton is fully done.
Adjust the flavor and serve hot decorated with coriander leaves.

Indian Food

INSTANT RAVA DOSA Reciepe

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Rava_dosa

INSTANT RAVA DOSA ( Serves 4)
Ingredients

Fine suji (semolina) 1 cup
Rice flour or plain flour ½ cup
Oil 1 tbsp.
Soda bicarb (cooking soda) 1 pinch
Buttermilk 2-2 ½ cups
Coriander chopped fine 1 tsp
Green chilies finely chopped 1 tsp
Ginger grated 1tsp
Salt to taste
Oil to shallow fry

Method:
Mix all the ingredients together.
Add more buttermilk if necessary.
The batter should be relatively thin Keep aside for 20 – 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula roll the dosa in a three-fold cylinder.
Serve hot with onion and/or coconut chutneys.

Indian Food

Desi Aloo Poori Reciepe

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aloo-puri

ALOO POORI (Desi) RECIEPE

INGREDIENTS
Potatoes medium size boiled and mashed roughly 2
Tomatoes big size (pureed) 3
Cumin seeds 1 tsp
Roasted Cumin seed powder (optional) ½ tsp
Garam masala powder ¼ tsp
Ginger garlic paste (optional) ¼ tsp
Red chilly powder ½ tsp
Salt to taste
Water 150ml
Oil 100ml

METHOD
Heat oil in pan till smoky hot, add cumin seeds allow it to crackle
Add tomato puree and rest of the ingredients one by one, except potatoes
Stir fry the masala till the oil separates out
Add potatoes and stir fry for another 1 min.
Add water and bring the potato mix to boil
Garnish with coriander leaves
Serve hot with hot pooris

POORI RECIPE
Ingredients for Dough
Wheat flour 250gm
Salt ¼ tsp
Water 150ml approx
Oil 50 ml
Oil for frying

METHOD
Mix dough ingredient in a bowl and knead well.
keep it aside for 10 min
Make small lemon size balls out of dough and roll it in to small circular roti of 6 cm diameter, apply little oil while rolling the dough
Deep fry in hot smoky oil.
Serve hot

Indian Food

MY favorite Paneer Bhurji Reciepe

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paneer_bhurji

PANEER BHURJI
Ingredients
Cottage cheese Paneer 250 gm
Onion finely chopped 2
Tomatoes finely chopped 1
Green chilies finely chopped 1 tsp
Cumin seed (Jeera) 1 tsp
Corriander powder ½ tsp
Garam masala powder ¼ tsp
Kasuri Methi 1 tbsp
Fennel seeds (Saunf) ½ tsp
Turmeric powder 1 pinch
Oil 100 ml
Salt to taste

Method
Heat oil in pan add onion fry till brown
Add Tomatoes, Green chilies, saunf, garam masala, salt, turmeric and coriander powder, cook till tomatoes are soft.
Add coarsely crumbled paneer and kasuri methi stir on high flame for a min
Garnish with coriander leaves and serve hot with bread or roti.

Indian Food

MALMALI MALAI RECIPE for Milk Food Lovers

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Panner_malai

MALMALI MALAI

Ingredients
Cream 250 gm
Onion finely chopped 2
Green chilies finely chopped 1 tsp
Cumin seed (Jeera) 1 tsp
Corriander powder ½ tsp
Garam masala powder ¼ tsp
Turmeric powder 1 pinch
Oil 50 ml
Bread slice coarsely crushed with hands ½
Salt to taste

Method
Heat oil in pan add onion fry till brown
Add rest of the ingredients except cream and bread, mix well.
Add cream stir on high flame for a min
Add crumbled bread and stir for another 1 min or till ghee separates out in the pan.
Do not cook for long time else lot of ghee will come out in the pan
Garnish with coriander leaves and serve hot with bread or roti.

Please Note: Cream used here is the everyday cream removed from boiled and refrigerated milk