Awadhi Recipes/Indian Keema Recipe

Ingredients:

• 1 lb Minced Meat
• 1 tsp Turmeric Powder
• 1 cup White Cabbage (chopped)
• 1 cup Carrots (chopped)
• 1 cup Celery Leaves (chopped)
• 3 Onions (chopped)
• Few Green Chilies
• 2 tsp Ginger (grated)
• 1/2 tsp Garlic (grated)
• 3 tbsp Vegetable Oil

How to make Indian Keema:

•Heat oil and fry the meat until it is well done. Keep it separate.
•Add all the ingredients except celery leaves.
•Mix properly and cook it uncovered in a preheated oven for about 45 minutes.
•Remove from the oven.
•Keeema is ready.
•Serve it garnished with coriander leaves.

Samosa Recipe

Ingredients:

• 1 Cup all purpose flour
• 2 tsp Butter
• 1/2 Cup chopped onions
• 1 Cup boiled, peeled and chopped potatoes
• 1/2 Cup peas
• 1 Green chilli
• 1/2 tsp Ginger
• 1/4 Cup chopped cilantro leaves
• 1/2 tsp Red chilli powder
• 1/4 tsp Baking soda
• Salt to taste
• Oil for deep frying

How to make Samosa:

•Boil, peel and chop the potatoes.
•Make a liquid of water and all purpose flour in a bowl.
•Take two tablespoons of oil in a pan and heat it.
•Add onions and chopped green chilli to it.
•Add peas to it after frying for two minutes.
•Cook for 3-4 minutes and add ground ginger, salt, red chilli powder and chopped potatoes at last.
•Mix above ingredients well after turning off the heat.
•Mix up all purpose flour, salt, baking soda and butter and make strong dough.
•Make small balls of the dough and roll into thin circles of 5-6 inches.
•Cut into half with the help of knife.
•Smear liquid of all purpose flour and water on the sides and shape into cones.
•Fill the cooked potato mix in the cones and close the sides.
•Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
•Fry them on medium heat till they turn golden brown.
•Samosas are ready.
•Serve them with chutney.

Duck Pancakes Recipe

Ingredients:

• 4 Duck Breasts (skinless)
• 1 Bunch Spring Onions (sliced)
• 1/2 Seedless Cucumber
• 2 tbsp Sesame Oil
• 100 ml Hoisin Sauce (a Chinese dipping sauce)
• Freshly Ground Black Pepper
• 10 Chinese Pancakes
• 1/2 tsp Chinese Five Spice

How to make Duck Pancakes:

•Toss the cut duck in the Chinese five spice and pepper.
•Add the duck in the heated sesame oil in a frying pan and stir-fry until cooked through.
•Then add the hoisin sauce. Cook it for about 1 minute.
•Place the duck to a warmed dish.
•Arrange the cucumber and spring onions in a bowl, and then unwrap the warmed pancakes.
•If desired top it with some duck, cucumber and spring onions, then rolled up to resemble the Chinese classic.

Frozen Paneer Masala Recipe

Ingredients:

• 1 pkg Frozen fried paneer
• 2 tsp Ginger-garlic paste
• 1 Onion (chopped)
• 4 tsp Coriander Powder
• 1 tsp Salt
• 2 tbsp Oil
• Coriander leaves (chopped)
• 4 tsp Masala powder
• 2 tsp Chilly powder
• 1 Tomato (chopped)

How to make Frozen Paneer Masala:

•Defrost the frozen fried paneer in a microwave. Keep it aside.
•Now add oil in a pan and heat it.
•Add garlic paste and ginger and stir, till it turns into brown.
•Now add onions and stir, till onions become translucent.
•Mix masala powder and coriander powder and stir.
•Then tomato pieces with chilly powder and stir well.
•Pour a little water, add salt and stir, till masala blends well in water.
•Add paneer, cover the pan and cook on a medium flame for some time.
•Now garnish it with coriander leaves and serve.

Green Peas Paratha Recipe

Ingredients:

• 2 cups Boiled Green Peas
• 3 cups Whole Meal Flour
• 1 tsp Cumin Seeds
• 5 Green chillies
• 3 tbsp Ghee
• 1/2 tsp Salt
• Ghee for frying
• Water as required

How to make Green Peas Paratha:

•Grind the boiled green peas.
•Put a little ghee in a vessel and heat it to fry the cumin seeds.
•Now add green chillies and fry for a minute and then add the crushed peas and salt.
•Again cook the mixture for 1 minute and keep aside to cool.
•Sieve the flour and add ghee to it.
•Make the dough by adding sufficient water.
•Knead the dough properly and roll out 10-12 pieces.
•Take a piece and flatten it.
•Put 1 tbsp of stuffing mixture in the center.
•Draw up the edges towards the center to cover the mixture properly.
•Again flatten it on a floured board to give the shape of a roti.
•Put the paratha on a preheated skillet.
•Turn after cooking for 1-2 minute.
•After a minute apply ghee around the edges and turn again.
•Fry till the brownish color appears on both sides.
•Green peas paratha is ready. Serve it with curd or pickle.

Gulab Jamun Recipe

Ingredients:

• 1 cup All Purpose Flour
• 2 pinch Soda Powder
• 100 gms Ghee
• 3/4 Liter Milk
• 6 Cardamoms (crushed)
• 1 tbsp Sugar
• 1 tsp Rose Essence
• 2 Pinch Saffron

For Syrup:

• 3 cups Sugar
• 3 cups Water

How to make Gulab Jamun:

•Boil the milk till it reduces to half cup.
•Cool and add soda powder and 1tbsp sugar.
•Mix properly and make it smooth.
•Slowly add flour and prepare a fine dough. Leave it for an hour.
•Apply little ghee on the palms.
•Make small balls from the prepared mixture.
•Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
•Boil water with equal amount of sugar. Also add cardamom and saffron.
•Filter and add rose essence to it.
•Put the fried balls in this solution.
•Remove after 3-4 hours.
•Gulab Jamun is ready to serve.

Kathi Kebab Recipe

Ingredients:

• 450 gms Lamb (chopped into square pieces)

Paste of:

• 1 tsp Cumin Powder
• 1 tsp Chilli Powder
• 1/2 tsp Lemon Juice
• 1-1/2 tsp Coriander Powder
• 5 Garlic Flakes
• 1/2 tsp Pepper
• 1/2 tsp Ginger Powder
• 1 tbsp Cooking Oil
• Salt to taste

How to make Kathi Kebab:

•Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
•Smear the lamb pieces with little oil and put it through skewer.
•Grill the pieces on a hot oven.
•Keep turning them occasionally.
•Brush more oil if necessary.
•Kathi Kabab is ready to serve.

Khaja Recipe

Ingredients:

• 1-1/2 cup All Purpose Flour
• 1 tbsp Ghee
• 1/2 cup Jaggery
• 1/4 tbsp Cardamom Powder

How to make Khaja:

•Heat 1 cup water and dissolve jaggery in it.
•Strain the solution and cool it.
•Add ghee and cardamom powder in the flour.
•Knead this mixture with jaggery water.
•Make the dough stiff. Divide it into 25 parts.
•Roll out 4'' rounds from these parts.
•Leave aside to make them a bit dry.
•Fry in hot ghee until color turns golden brown.
•Remove and cool till the khajas becomes crispy
. •Khaja is ready to serve.

Kurmura Ladoo Recipe

Ingredients:

• 1/2 Cup roasted peanuts
• 1/2 lb Puffed rice
• 1/2 lb Jaggery
• 1/2 Cup dry coconut flakes
• Few cardamoms

How to make Kurmura Ladoo:

•Take jaggery and water in a cooking pan. Boil till thick syrup is formed.
•To check the consistency, add few drops of the syrup into water. It should solidify immediately.
•Now add roasted peanuts, rice, cardamom powder and dry coconut flakes.
•Stir the ingredients. Allow the mixture to cool for few minutes.
•Smear your palms with little ghee.
•Roll out balls from the mixture.

Malai Kofta Recipe

Ingredients:

For Kofta:

• 2-1/2 Cup Mashed Cheese
• 4 tbsp Gram flour
• Oil for frying
• 2-3 tbsp Lemon juice
• Salt to taste

For Gravy:

• 3 tsp Oil
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 2 Green chilli
• 400 ml Milk
• 1 Onion (finely chopped)
• 2 Tomatoes (finely chopped)
• Salt to taste

How to make Malai Kofta:

•Make a soft dough by kneading the cheese.
•Roll out small balls of equal size and wrap each of them in gram flour.
•Heat oil in a frying pan. Fry the cheese balls until they turn golden brown.
•Take a kadhai with sufficient oil and fry the onions until they become pink.
•Add turmeric powder, coriander powder and green chillies to it.
•Add tomatoes and fry them well till the mixture gets separated from oil.
•Now pour the milk and allow it to boil. Keep stirring periodically.
•Boil for about 5 to 7 minutes and add fried balls.
•Allow boiling for another two minutes.
•Malai Kofta is ready. Serve hot with chapati.

Methi Parathas Recipe

Ingredients:

• 2 cups Whole-Wheat Flour
• 1 tsp Fennel Seeds (roasted and crushed)
• Salt to taste
• 2 tbsp Fenugreek Leaves (chopped )
• 2 tbsp Ghee or oil

How to make Methi Parathas:


•Mix all the ingredients in a bowl.
•Make soft and pliable dough using warm water.
•Knead the dough well.
•Leave it for about 10 minutes.
•Fold in the chopped fenugreek leaves.
•Divide the dough into equal parts.
•Roll out flat parathas from each portion.
•Heat a griddle and cook the parathas.
•Apply ghee on both sides.
•Methi Parathas are ready to serve.

Mushroom Biryani Recipe

Ingredients:

• 900 gms Mushroom
• 2 Onions (thinly sliced)
• 4 cup Basmati Rice
• 1 Lemon
• 3/4 cups Oil/ghee
• 2 tsp Soya Sauce
• 7 Cloves garlic
• 4 Green chillies(chopped)
• 3 tsp Ginger (chopped)
• 3 Cinnamon
• 3 Cardamoms
• 3 Cloves
• 3 Tomatoes (chopped)
• 1-1/2 tsp Chilly Powder
• 3 tsp Coriander Powder
• Mint leaves
• Salt to taste

How to make Mushroom Biryani:

•Clean, wash and soak the rice for 1 hour in enough water taken in a pot.
•After due time, drain the water from pot.
•Heat ghee in a pressure pan and saute soaked cleaned rice. Remove.
•Trim mushrooms into big pieces and keep it aside.
•Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.
•In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.
•Then add all other ingredients, mushrooms and stir for 10 minutes.
•Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes

Naan Recipe

Ingredients:

• 2 cups All Purpose Flour
• 1 tsp Superfine sugar
• 1 tsp Dry yeast
• 1 tsp Salt
• 1 tsp Ghee
• Water as per requirement

How to make Naan:

•Take the yeast and dissolve it water taken in a bowl.
•Cover the mixture and leave it aside for 10 minutes.
•Now take the all purpose flour in a shallow tray and make a depression in the center.
•Add yeast, ghee, sugar and salt. Mix them properly.
•Add some more water if it is required.
•Put the mixture on a floured surface and make dough. Knead it well for 5-7 minutes.
•Keep it in a warm place for 1 hour and cover it so that it can rise.
•After due time period, make small balls out of the dough.
•Flatten each ball to make ovals of about 1 cm thickness.
•Put these ovals on a smeared heavy-duty aluminum foil.
•Grill it under a preheated broiler till golden brown color appears.
•Repeat the procedure with rest of the balls.
•Naans are ready to serve.

Vegetable Biryani Recipe

Ingredients:

• 1-1/2 cups Uncooked Rice
• 2 pinches Saffron (dissolved in a little water)
• 2 Onions (sliced)
• 2 tbsp Cashew nuts (broken into pieces)
• 2 tbsp Raisins
• 3 Tomatoes (finely chopped)
• 2 Capsicums (sliced)
• 2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas)
• 1 tbsp Coriander Leaves (chopped)
• A little Milk
• 4 tbsp Ghee
• Salt to taste

To be ground into a paste:

• 6 Garlic Cloves
• 25 mm piece of Ginger
• 3 Cardamoms
• 4 Green Chilies
• 3 Cloves
• 1 tbsp Poppy Seeds
• 2 sticks Cinnamon
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chilly Powder
• 2 Onions
• 6 Mint leaves

How to make Vegetable Biryani:

•Boil the rice in a vessel containing adequate water, cook and drain excess water.
•Add the saffron liquid and salt to the cooked rice. Mix well.
•Heat the ghee and add the onions.Fry until brown.
•Remove the onions and in the same ghee, add the cashewnuts and raisins.
•Fry for a few seconds. Remove and keep aside for garnishing.
•Add the prepared paste and fry for 3 to 4 minutes.
•Add the tomatoes and capsicum and fry again for 2 to 3 minutes.
•Add the boiled vegetables and coriander and cook for a while.
•Put 2 tablespoons of ghee at the bottom of a baking bowl.
•Make layers of the rice and vegetables, beginning and ending with rice.
•Sprinkle a little milk on top.
•Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes.
•Garnish with fried onions, cashew nuts and raisins and serve hot.

Chicken Korma Recipe

Ingredients:

• 4 Boneless chicken breasts (cut into pieces)
• 1 Large Onion (chopped)
• 2 tsp Tomato puree
• 1 tsp Ground Coriander
• 200 ml Whipping Cream
• Salt and Freshly Ground Black Pepper
• 1/2 tsp Turmeric Powder
• 4 cm piece of Fresh Ginger (grated)
• 4 Cardamom Pods (crushed)
• 3 Garlic Cloves (crushed)
• 50 gms Flaked Almonds (roasted)
• 1-1/2 tsp Ground Cumin
• 75 gms Ground Almonds
• 1/4 tsp Ground allspice
• 4 Whole Cloves
• 1 tsp Mild Chilli Pepper
• 2 tbsp Vegetable Oil
• 250 ml Chicken Stock

How to make Chicken Korma:

•Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.
•Mix the garlic, chicken and ginger; stir-fry for 4 minutes, then add all the remaining spices.
•Stir, allowing them to permeate their flavor into the chicken.
•Add the ground almonds, tomato puree, stock and cream and cook until reduced to the consistency of thick cream.
•Then layer over the roasted almonds and serve with naan bread.

South Indian Recipes/Mutton Pepper Fry Recipe

Ingredients:

• 1/2 kg Mutton
• 2 tbsp Chilly powder
• 1 tsp Garam masala powder
• 1 Sprig curry leaves
• 1 tsp Turmeric powder
• 6 Green chillies
• 1 tbsp Ginger
• 1 tsp Mustard seeds
• 1 tbsp Pepper
• 1 tbsp Ginger-garlic paste
• Salt to taste
• 1 Cup shallots
• 2 tbsp Coriander powder
• 1/4 Cup coconut oil

How to make Mutton Pepper Fry:

•Wash and cut the mutton into small pieces.
•Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, and salt.
•Heat coconut oil in a pan, add mustard seeds and allow spluttering.
•Add shallots, ginger, and green chillies.
•Fry till the mixture turns golden brown.
•Now add cooked mutton.
•Cook again till it gets roasted.
•Mix garam masala and pepper.
•Saute again for about 2 minutes.
•Mutton Pepper Fry is ready to serve.
•Garnish it with curry leaves.

Lemon Rice Recipe

Ingredients:

• 2 cups Rice
• 2 to 4 (depending on the juice) Lemons
• 2 tbsp Peanuts
• 1 tsp Turmeric
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 10 Red chilies
• 5 to 7 Green chilies
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 small bunch of Curry leaves
• 1/2 cup Oil
• Salt

How to make Lemon Rice:

•Cook rice and keep it aside.
•Add to the rice (not very hot) little oil, turmeric, salt and mix it well.
•Now squeeze lemon juice and add it (according to taste) to rice and mix well.
•Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry.
•When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice.
•Now your Lemon Rice is ready.

Indian Dalcha Recipe

Ingredients:

• 350 gm Toor dal
• 150 gm Channa dal
• 2 tbsp Chopped raw cashews
• 2 tbsp Chopped blanched almonds
• 1 tbsp Whole coriander seeds
• 1 tsp Whole cumin seeds
• 4-5 Garlic cloves, peeled and chopped
• 3 Inches piece fresh ginger, peeled and chopped
• 1/4 tsp Fennel seeds
• 1/2 tsp Ground turmeric
• 3-4 tbsp Peanut oil or ghee
• 1 Medium cinnamon stick
• 6 Whole green cardamom pods, lightly crushed
• 1 Large aubergine, peeled and cut into 1 1/2-inch chunks
• 5 Ounces red onions, peeled and thinly sliced
• 1 Ounce fresh mint, chopped
• 10 Ounces potatoes, peeled and cut into 1 1/2-inch chunks
• 1 Medium tomato, coarsely chopped
• 2-3 tbsp Thick tamarind paste
• 1 to3 Fresh hot green chili pepper, cut into diagonal slices
• 8 Ounces coconut milk
• 1-2 tbsp Ghee for garnishing
• 6 Whole cloves
• 1-2 tsp Salt
• Water as required

How to make Indian Dalcha:


•Soak cashews and almonds in 4 oz water overnight or for about four hours.
•Blend them and liquid in an electric blender till smooth.
•Transfer it into a bowl and keep aside.
•Rinse the blender container with water before blending the ginger and garlic with two tbsp water till smooth, keep aside.
•Grind the coriander, cumin and fennel seeds, keep aside.
•Combine both the dals in a bowl and wash in several changes of water.
•Drain and put in a big lidded pan with 7 cups water and bring it to a boil.
•With a slotted spoon skim off any scum that rises to the surface and add turmeric, keep stirring.
•Partially cover the pan with its lid, and then decrease the heat to low.
•Simmer gently for about 30 to 40 minutes till the dal is tender then remove it from the heat and set aside.
•Now heat the oil or ghee in a big, preferably non-stick, lidded pan.
•When hot add cinnamon, cardamom pods and cloves.
•Stir once then add the sliced onion, and fry for about 4to 5 minutes till the onion softens and begins to brown.
•Add mint and stir once before adding the aubergine and potato.
•Stir for about 2 minutes.
•Now add the garlic-ginger paste and cook, for a minute, keep stirring.
•Add cooked dal, coconut milk, 2 cups water, and salt to taste.
•Simmer gently, partially covered with the lid, for about 30 minutes.
•Finally, stir in the nut paste, tamarind paste, tomato, and chillies.
•Simmer gently, uncovered, for about 10 minutes.
•Consistency should be quite thick and add a little water it is too thick.
•Melt ghee and pour over the top of the curry before serving.

Idli Recipe

Ingredients:

• 1/2 cup Raw Rice
• 2 cups Water
• 1/2 Urad Dal
• Salt to taste
• 1 tbsp Oil for greasing

How to make Idli:

•Soak urad dal and rice separately in water, for about 5 hours.
•After due time, grind the soaked ingredients in a mixer to make a smooth paste.
•Now leave the paste aside, for about 8 hours.
•Afterward add salt to the paste. Mix well.
•Pour the mixture gradually into the greased cavities of an Idli Stand.
•Expose Idli Stand to steam for a few minutes in a cooker or closed vessel.
•Then, carefully take out the stand and remove the the idlis, using a spoon.
•Repeat the procedure for the remaining mixture.
•Idlis are ready. Serve them in pairs with coconut chutney and sambhar.

Fish Curry with Coconut Recipe

Ingredients:

• 10-12 pieces Fish (clean and cut)
• 1 Cup Fresh Coconut
• 6 Shallots
• 1 tsp Ginger root
• 4 Green chilies
• 1 tsp Turmeric powder
• 8 Fenugreek seeds
• 1 tsp Chili powder
• 1 Sprig Curry leaves
• 5 Kudampuli
• 1/2 Medium tomato chopped
• Salt to taste
• 1 tbsp Oil

How to make Fish Curry with Coconut:

•Heat oil in a Kadai and fry shallots and ginger.
•Add fish pieces to it and fry for few minutes.
•Then add ground paste of coconut, green chilies, and cut tomatoes and salt.
•Add water as needed. Let it boil at high temperature.
•When the fish gets cooked and curry boils up add soaked Kudampuli.
•Then lower the flame add curry leaves and allow the fish to get flavor of all the ingredients.
•Fish Curry with Coconut is ready.