7:18 pm by Unknown
From : Tastyindiarecipes
Ingredients:
500 gms ladyfingers (okra/bhindi)
1 cup bengal gram flour (besan)
1/2 tsp onion seeds (kalonji)
4-5 green chillies finely chopped
4 cloves garlic crushed
1 inch ginger chopped
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
1 tsp fennel seeds (saunf)
1/2 tsp dry mango powder (amchur)
2 tbsp oil/ghee
Salt to taste
How to make Rajasthani Bhindi :
1.Wash the bhindi in normal running water and wipe with clean kitchen napkin.
2.Combine all the ingredients in a big bowl including besan and spices.
3.Slightly cut the two ends and slit on one side.
4.Stuff the prepared spice mixture into the ladyfingers.
5.Heat the ghee in a non-stick pan and arrange the stuffed ladyfingers properly in the pan.
6.Allow to cook uncovered for 4-5 minutes on low flame until the water of okra fully evaporated.
7.Stir 2-3 times in between and keep the flame very low.
8.After few minutes, cover the pan and leave until bhindi gets cooked very well.
9.Uncover and cook only for 2 more minutes to get the bhindi crispy and crunchy.
10.Serve hot with Indian flat bread (roti/chapati).
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
7:14 pm by Unknown
From : Tastyindian
Preparation time: 15-18 minutes
Cooking time: 35-40 minutes
Servings: 4-6
Ingredients:
1 cup beans (kali seim ki phalli) chopped
2 medium size potatoes
1 cup carrot chopped
1/2 cup cauliflower (phool gobi) chopped
1/2 cup red pumpkin (kadhu) chopped
1/2 cup green peas (matar) (shelled)
2 cups coconut (narial) (scraped)
2 cups coconut milk
1 tsp black gram split (urad dal)
1 tsp mustard seeds (raai)
1 tsp cumin seeds
2 tbsp coriander seeds
Few curry leaves (kari patta)
6 cloves garlic (lasan) chopped
4 whole Kashmiri red chillies
3 tbsp tamarind (imli) pulp
1 tsp turmeric (haldi) powder
4 tbsp groundnut (moong fali) oil
Salt to taste
How to make Mixed Vegetables in Coconut Milk:
1.Dissolve the tamarind in 1 cup of water and keep aside.
2.Peel, wash and chop the potatoes in medium size cubes and place them in normal water.
3.Add 1 cup of warm water to one cup of scraped coconut and extract thick and thin milk. Set aside.
4.Heat the oil in a non-stick pan and add whole red chillies, cumin seeds, mustard seeds, coriander seeds and curry leaves.
5.Saute for few seconds until seeds starts to splutter and then add chopped garlic.
6.Mix the coconut very well and turn the heat off.
7.Allow the mixture to cool down and then grind into a fine paste.
8.Boil the vegetables in 2-1/2 cups of water and drain aside.
9.Now heat the same pan and add boiled vegetables, ground coconut paste, milk, salt, tamarind and turmeric powder.
10.Cook on medium high flame for 8-10 minutes.
11.Add urad dal and continue cooking till the vegetables are done.
12.Serve hot with steamed rice or plain Indian roti.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
7:12 pm by Unknown
From : Tastyindianrecipe
Preparation time: 15 minutes
Cooking time: 20-30 minutes
Servings: 4-6
Ingredients:40o gm bottle gourd (lauki,doodhi)
1 coconut scraped
2 tbsp tamarind pulp
3 tbsp onion chopped
A pinch of asafoetida
1 inch ginger
6 cloves garlic
2 whole Kashmiri red chillies
1 tsp mustard seeds (rai)
2 tbsp dry coriander seeds
1 tbsp cumin seeds (whole jeera)
4 curry leaves
3-4 cloves
8 whole black peppercorns
1 inch cinnamon stick
Salt to taste
3-4 tbsp cooking oil
2 tbsp grated coconut for garnishing purpose
2 tbsp fresh coriander leaves chopped to garnish
How to make Masaledar Nariyal Lauki:
1.Peel and chop the lauki into small cubes. Keep aside in a bowl.
2.Heat a saucepan and roast the seeds for few seconds.
3.Allow the seeds to cool and then grind them with ginger, garlic, red chillies, whole spices and scraped coconut.
4.Whole grinding, you may add little water to make a coarse paste.
5.Heat the oil in a non-stick pan.
6.Add curry leaves and onion.
7.Saute for few seconds and then add lauki.
8.Stir fry for few minutes over moderate heat and add prepared paste.
9.Mix tamarind pulp with 1 cup of water.
10.Keep the flame medium high and stir continue for few minutes until few boils.
11.Stir till the gravy thickens and then adjust with some salt.
12.Pour the dish in serving bowl, spread some grated coconut and chopped coriander.
13.Serve hot with chapati or naan.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
7:06 pm by Unknown
From : Tastyindianrecipe
Preparation time: 12-15 minutes
Cooking time: 20-25 minutes
Servings: 6-8 persons
Ingredients:1 kg bitter gourd (karela)
1 tbsp ginger-garlic paste
2-3 green chillies paste
1/2 tbsp cumin powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 onion thinly chopped
1 tbsp coriander powder
1 tbsp garam masala powder
1/4 tsp dried mango powder
1 tsp mustard oil
Salt to taste
1 small thread roll (preferably white)
1 tbsp oil
How to make Karela Masaledar:
1.Peel the karelas and slit them from any one side.
2.Remove all the seeds and fill the salt inside karela.
3.Keep the salted karela aside for 10-20 minutes.
4.Now wash the karela and completely squeeze the whole water.
5.Pat dry them with kitchen napkin.
6.Combine salt, mustard oil, onion, ginger-garlic paste, green chillies paste and all the dried spices.
7.Mix all the ingredients very well in a bowl.
8.Heat the oil in a non-stick pan and saute karela for few minutes until lightly browned.
9.Take out from the oil and allow to cool them for few minutes.
10.Now fill the spice mixture into the fried karelas and stuff them very well.
11.Tightly roll the thread around the karela.
12.Place them in the same pan in which they were previously fried.
13.Cover the pan and stir fry the karelas for 6-7 minutes on low flame.
14.Do not add oil instead drizzle few drops of water over all on the karelas.
15.When the karela seems done then remove the thread and place the karela on serving plate.
16.Serve hot with Indian chapati, puri or naan.
Chef Tips:
1.I prefer white color thread to roll the karelas, it’s because sometime the colored threads leaves their color on karelas, which is not good to serve.
2.I generally use mustard oil for the stuffing, it’s because this oil is healthy and makes a tasty spiced up karelas, but you can go with any normal cooking oil.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
7:02 pm by Unknown
From : Indianfoodforever
Ingredients:
1 small sized cabbage (chopped)
1 tsp urad dal/Chana dal (soked)
2 tsp mustard seeds
1 onion (chopped)
2-3 green chillies (slit in halves)
3 tblsp oil
6-7 curry leaves
1/4 cup fresh grated coconut
1/2 tsp turmeric powder
salt to taste
How to make cabbage poriyal:Heat oil in a pan.Add mustard seeds and urad dal and let it splutter.
Add curry leaves,green chillies and onions.Fry till golden brown and then turmeric powder.
Add chopped cabbage and salt and mix well.Add 1/4 cup water and cook covered for 5 mins.
Once cabbage is done add grated coconut and stir.
Serve hot
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
6:52 pm by Unknown
From : Manjulaskitchen
Recipe serves will 4
Ingredients:
For Koftas (dumpling):
2 cup shredded cabbage (patha gobhi)
3/4 cup gram flour or as needed
1/2 teaspoon cumin seed (jeera)
2 teaspoon chopped cilantro (hara dhania)
1 teaspoon shredded ginger
1 chopped green chili
1 teaspoon salt
Oil to fry
Gravy:
3 medium tomatoes
1/2 inch ginger (adrak)
1 green chili
2 tablespoon yogurt
2 tablespoon oil
Pinch asafetida (hing)
1 teaspoon cumin seed (jeera)
1 tablespoon gram flour (basen)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon salt (adjust to taste)
1/2 paprika
1/4 teaspoon red pepper
2 tablespoon finally chopped cilantro (hara dhania)
1 teaspoon sugar
Method:
Koftas (dumpling):
1.Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
2.Heat the oil in a frying pan on medium-high heat.
3.The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
4.Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
5.Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
6.Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.
Gravy:
1.Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
2.Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3.Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
4.Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
5.Next add yogurt and cook for another minute.
6.Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
Note: adjust the thickness of the gravy to your taste by adjusting the water.
7.Add the prepared koftas and let it simmer for another 7 to 8 minutes.
8.Turn of the heat and add the cilantro and cover the pot.
Variations:
Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
Tips:
Koftas can be refrigerated for 5 days or freeze for a month.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
6:46 pm by Unknown
From : Tastyindianrecipes
Preparation time: 10 minutes
Cooking time: 22-25 minutes
Servings: 4
Ingredients:1/2 kg capsicum (coarsely chopped)
3 big potatoes (peeled and chopped
1 tbsp ginger minced
6-7 cloves garlic chopped
2-3 green chillies finely chopped
2 small onions chopped
2-3 tomatoes chopped
A pinch of asafoetida
1/2 ts cumin seeds
1/2 tsp red chilli powder
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp dried mango powder
1 tbsp fresh coriander leaves chopped
2 tbsp oil
Salt to taste
How to make Aloo Shimla Mirch:
1.Heat the oil in a non-stick pan.
2.Add fenugreek and seeds, allow to splutter them.
3.Add chopped onions and asafoetida.
4.Stir fry the onion until it turns pink.
5.After the onion changes its color, add ginger, garlic and green chillies.
6.Saute continue with onions.
7.Now add potatoes and capsicum, also season with salt and spices.
8.Stir continue and cook on medium high flame.
9.You can add some more oil during its cooking to avoid the burning and sticking of the sabzi in the bottom of the pan.
10.Cook together for 5-6 minutes and add chopped tomatoes.
11.Cover the pan with its lid, simmer the flame and leave to cook until it tenders and moisture evaporates.
12.In between stir 2-3 times.
13.Finally garnish the sabzi with chopped cilantro and serve hot with roti or naan.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
6:43 pm by Unknown
From : Tastyindianrecipe
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Makes 4-5 servings
Ingredients:4 potatoes (Aloo)
2 tbsp bengal gram flour (besan)
1 tbsp ginger-garlic paste
2-3 green chillies chopped
2 onions thinly chopped
2-3 tomatoes coarsely chopped
1/2 tsp cumin powder
1/2 tsp Anardana Powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala powder
A pinch of ajwain
A pinch of baking soda
1/4 tsp dry mango powder
1 tbsp fresh coriander leaves chopped
1 tbsp ghee
Oil for frying
Salt to taste
How to make :
1.Peel the potatoes and cut into long strips/pieces.
2.Combine the besan, salt, cumin powder, ajwain, anardana powder, red chilli powder, turmeric powder, coriander powder, baking soda and 1/2 tsp of ghee.
3.Gradually add water and make a thick batter.
4.Marinate all the pieces of potatoes into the batter.
5.Keep the marinated potatoes aside for about half an hour.
6.Heat sufficient oil in a big pan.
7.Deep fry the aloo until little browned.
8.Drain on oil absorbent paper and set aside.
9.Melt the remaining ghee in a non-stick pan.
10.Fry the chopped onion until translucent.
11.Add chopped green chillies, tomatoes and remaining ingredients.
12.Mix and cover the pan.
13.Leave to cook for about 6-7 minutes on low flame until gravy thickens.
14.Add fried potatoes and toss well.
15.Cook for 3-4 more minutes and garnish with chopped coriander.
16.Serve hot with roti, naan or paratha.
Chef Tips:
1.Another way to make this delicious Punjabi delicacy is you can boil the potatoes, mash and mix with gram flour and spices, fry and then dip in the gravy.
2.You may dollop the dish with butter just before serving.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
6:42 pm by Unknown
From : Indianfoodforever
Ingredients:
1 small cabbage (chopped finely)
1 medium sized potato (cut in cubes)
1 onion (chopped)
1 tomato (Chopped)
1 tblsp ginger garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilly powder
salt to taste
cooking oil
How to make indian cabbage and potato:
Heat oil in a wok or kadai.Add cumin seeds and let it splutter.Then add onions and ginger garlic paste.Fry till golden brown.
Add chopped tomatoes ,turmeric powder and rest of the powdered spices except salt.
Mix well and cook till oil separates.
Add cubed potatoes and stir fry for few minutes and then add chopped cabbage and salt.mix well.Cook it covered till the vegetables are done and water evaporates.
Serve hot with chapatis or parathas.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
Posts
