INDIAN RECIPES
I.ROTI( indian bread) RECIPES
1. Aloo Ki Puri
Ingredients:
2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying
Method: Peel and grate the potatoes and make a fine paste.
Mix the flour, pepper, ghee and salt properly.
Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in
the milk.
Knead and dough properly. Leave aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
Ready to serve.
2. Chapati
Ingredients:
Wheat flour
1 tsp salt
1 tsp ghee
Method: Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just
enough wheat flour.
Knead well. Let the dough be a little softer than that of puri.
Keep aside for an hour.
Then shape parts of dough into balls bigger than the ones fit for puris.
Dust with wheat flour.
Roll into chapatis on a rolling board.
Smear chapati tawa with ghee. Keep on flame.
Roast both sides of chapati on the tawa moderately.
Ready to serve.
3. Makkai Roti
Ingredients:
½ kg maize flour
¼ kg wheat flour
4 tbsp plain yogurt
3 cloves garlic, grated
4 green chillies, very finely chopped
1"piece ginger, grated
¼ tsp haldi
¼ tsp chilli powder
1½ tsp oil
salt and pepper to taste
oil for frying
Method: Combine all the ingredients and knead well with a light hand to make a dough. Put
a little water if necessary. Divide into equal parts.
Heat a griddle and grease with few drops of oil.
Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.
4. Naan
Ingredients:
1 tsp superfine sugar
1 tsp active dry yeast
2 cups maida
¼ cup low fat margarine melted
1 tsp ghee
1 tsp poppy seeds
Method: Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets
dissolve.
Cover and keep aside for about 10 minutes or until yeast becomes frothy.
Put the maida in a bowl and make a well like depression in the middle.
Put the ghee, salt and yeast. Mix properly with hands.
Mix more water if needed. Transfer the dough to a floured surface and knead well for about
5 to 7 minutes.
Cover and keep it to rise in a warm place for 1½ hours.
Preheat the broiler to 500 degrees F.
Divide the dough into equal parts and shape them into small balls.
Roll out each ball into ovals about 1 cm thick.
Arrange on a greased heavy-duty aluminum foil.
Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.
II.VEGETABLE RECIPES
1. Aloo Gobi
Ingredients :
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee
To be ground into paste: 2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour
Directions:Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot. Enjoy!
2. Bhindi
Ingredients:
½ kg bhindi ( lady finger)
½ cup onions, chopped
1 tbsp coriander leaves, chopped
¼ cup yogurt
2 tsp oil
½ cup water
1 tsp red chilli powder
¼ tsp garam masala
1 tsp ginger paste
¼ tsp turmeric powder
¼ tsp jeera
salt to taste
Method: Wash bhindies and chop them into small pieces.
Take ½ of onions and grind with ginger and spices.
Add this to the yogurt. Put some water and mix well to make a paste.
Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions.
Fry on medium heat till the onions turn light brown
Put the yogurt paste and fry for 5 to 7 minutes while stirring.
This will result into a mesh texture separating oil.
Add bhindies and mix well. Add remaining water and cover it with a lid.
Allow it to cook for about 5 minute on medium heat.
Take out from flame and sprinkle coriander leaves.
3. Butter Milk Kadi
Ingredients:
2 cups butter milk (thick)
1 cup water
½ cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
salt to taste
Method :
Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency.
Put salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame.
Season with mustard and curry leaves in ghee.
4. Kadai Paneer
Ingredients:500 gms paneer
100 gms capiscum
2 tsp coriander seeds
5 whole red chillies
½ tsp dry fenugreek leaves
2 chopped green chillies
2 tsp chopped ginger
4 chopped tomatoes
2 tbsp chopped coriander
3 tbsp ghee
Salt to taste
6 cloves garlic mixed with water for the paste
Method: Slice the paneer and capiscum into thin long strips.
Pound the coriander seeds and chillies together.
Heat the ghee add the garlic paste and cook on a slow flame for a few seconds.
Add the capiscum and the pounded spices and cook on a slow flame for a few seconds.
Add the green chillies and ginger and fry again for a few seconds.
Add dry fenugreek leaves and salt and fry again for a seconds.
Finally add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot.
5. Dal
Ingredients:
1 cup toovar dal
4 tomatoes
6 green chillies
2 red chillies
½ tsp sambhar powder
a small pinch hing
¼ tsp mustard
¼ tsp haldi
1 lemon
1 tsp salt to taste
2 tsp cooking oil
a few curry leaves
a small bunch cilantro, finely chopped
Method: Cook dal with haldi and keep it aside.
Heat some oil and put the mustard in it.
When they crackle put red chillies, green chillies, hing, curry leaves, and tomatoes and
sauté this for a few minutes.
Once the tomatoes are cooked, add sambhar powder, and salt to this.
Now put the cooked dal, and let this cook until the flavour comes out.
Garnish with chopped cilantro, and squeeze lemon juice.
6. Kashmiri Damaloo
Ingredients: 5 potatoes
2 tsp deghi mirch
2 tsp saunf powder
½ tsp sund powder
½ tsp garam masala
2 to 3 lavang
2 badi elaichi
1 small stick dalchini
1 choti elaichi
Oil
Salt to taste
Method:Boil and peel the potates leave them to cool at room temperature.
Make small holes in boiled potatoes with the help of a fork from all sides.
Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that they get fried
inside also.
Sprinke a hand full of water over these potatoes while in oil only and when they have
become red.
Take out potatoes in a dry dish.
Take another pan with lid and put oil for cooking.
When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the sweet aroma
comes out.
When done put deghi mirch and put a mug of water immediately otherwise the curry would
become black.
Now put rest of the masalas in this curry and bring to boil for 5 mins.
Put the fried potatoes in this curry and cover the pan with a tight lid.
Simmer for 1 hr. and keep on checking in between so that water does not dry.
Replace from heat when the gravy has becomes thick and oil has come up.
Ready to serve.
7. Sarson ka saag
Ingredients :1 bunch sarson greens
1 bunch spinach
1 onion, grated
½ tsp ginger, grated
½ tsp garlic, grated
3 green chillies
1 tbsp grated cheese
½ lemon juice
Salt to taste
2 tbsp ghee
1 tbsp oil
½ tsp garam masala
1 tbsp maize flour
Method: Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done.
Mash well. Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese. Stir well and cook till oil separates.
Garnish with cheese. Serve hot.
8. Muglai Paneer
Ingredients : 1tsp khus khus
1tsp watermelon seeds
1 cup beaten curd
1 onion
½ tsp garam masala
½ tsp red chill powder
Salt to taste
1 cup cream
250 gms paneer
5 corainder leaves for decoration
Method: Soak khus-khus and watermelon seeds in water and grind it to a fine paste.
Heat 1½ tbsp ghee and cook the grated onion till transparent.
Add ground paste cook for 2 mins. Gradually add curd.
Cook for 5-7 mins till it turns golden brown and leaves oil.
Add all the masala, cream and again cook for 2-3 mins.
Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens.
Add corainder leaves and elaichi powder before serving.
9. Masaledar Karele
Ingredients:3 karele
2 green chillies
½ tsp ginger, grated
½ tomato, chopped
4 to 5 tamarind pieces
1 stalk curry leaves
2 to 3 sprigs coriander, chopped
½ tsp each mustard & cumin seeds
1 tbsp molasses or sugar
1 ½ tsp red chilli powder
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp garam masala
2 to 3 pinches asafoetida
Salt to taste
1 tbsp oil
Sour buttermilk to soak karele
Method: Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours.
Drain, wash, and sprinkle liberally with salt. Keep aside for 1 hour.
Rub slices well with hand, wash and drain.
Boil in water till soft to touch, drain, wash again, drain, keep aside.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
Mix all dry masalas in ½ cup water to form a paste, add to pan.
Cook till oil separates, add karele slices. Stir, add molasses.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
Serve hot.
III.SNACKS RECIPES
1. Aloo Tikki
Ingredients: 4 aloo
4 green chillies
A handful fried peanuts
Salt to taste
1 onion
¼ cup oil
Method: Chop the onion into fine pieces.
Boil potatoes peel the skin off & mash it.
Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
Mix all this and make small balls from these & press each of them lightly to form a circular
shape.
Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.
2. Bread Roll
Ingredients: 15 slices bread
oil
For Filling :2 cup cooked vegetables
2 potatoes, boiled & mashed
2 onions chopped
2 tsp ginger, garlic & green chili paste
cilantro, chopped
2 tsp red chili powder
1 tsp garam masala powder
¼ tsp turmeric powder
2 tbsp limejuice
oil
salt to taste
Method: Heat oil in a pan and sauté ginger, garlic & chili paste for few minutes. Add all the
cooked vegetables and fry for 10 minutes.
Put red chili powder, turmeric powder, garam masala powder & salt and mix well.
Put lime juice and cilantro and remove from fire. Allow it to cool.
Remove the brown corners from the bread slices.
Dip the bread slices in water one at a time, take this out from water immediately and
squeeze out the excess water.
Put the 1 tsp of filling inside this bread. Fold and close the edges together with little water.
Make all the rolls in the same manner. Refrigerate the rolls for at least 2 hours.
Heat oil in a pan and deep fry few rolls at a time until it turns brown.
Repeat the same procedure for the remaining rolls.
Ready to serve hot.
3. Bhel Puri
Ingredients: 2 boiled potatoes
1 cup puffed rice (Pori in Tamil)
A pnch turmeric powder
For Omapodi: 1.5 cups besan flour
½ rice flour
Salt, hing
½ tsp chilli powder
Oil
For Sweet Chutney: Tamarind ping pong ball size (soaked in warm water)
3 to 4 tsp jaggery
2 Dates (optional) (seeds removed after soaking in warm water)
For Green Chutney: A small bunch coriander leaves
½ bunch mint leaves
1 or 2 green chillies
Salt (very little)
For red chutney: 1 big tomato
½ onion
¼ tsp saunf
Salt (very little)
For Garnishing: Slices of Onion
Slices of Tomato
Coriander leaves chopped
Chat Masala powder - a pinch
Method: Prepare Omapodi by mixing all the above ingredients with little water into a stiff
dough and then by passing them into hot oil through a presser with small holes. Remove
and drain when fried.
Grind sweet chutney with ingredients mentioned above by adding water.
Grind green chutney with ingredients mentioned above by adding water.
Grind red chutney with ingredients mentioned above by adding water.
Now take a bowl add Pori, Smashed potatoes, Omapodi (broken to very small pieces)
turmeric powder and mix well.
When well mixed, pour all chutneys one by one mixing very well.
Finally garnish with above mentioned items.
Transfer to serving plate and serve immediately else it will become soggy.
4. Dahi Wada
Ingredients: 1 cup urad dal (washed)
1 inch ginger
2 nos green chilli
Oil/Ghee to fry
4 cup curd/yoghurt
1 cup milk
1 tsp sugar
Salt to taste
½ black salt
1 pint pepper
½ tsp zeera powder
1 pint chilli powder
Method:Wash dal and soak in 3 cup of water for 1-2 hrs. Drain water.
Grind dal with ginger and green chilli with adding sufficient amount of water to make a thick
batter.
Heat the oil, and keep the gas on medium heat.
Make balls and fry.
Drain the extra oil on soak paper.
Mix milk to the curd and stir it well.
Add all the ingredients and soak fried wada into the mixture for at least half an hour.
Garnish with coriander leaves, and serve.
5. Samosa (Potato Patty)
Ingredients :
4 soft taco (tortilla)
2 boiled potatoes, peeled and
cut into ½ inch cubes
1 tsp cumin seeds
1 tsp red chili powder
¼ cup peas
1 tsp chopped cilantro
1 tsp garam masala
1 tbsp oil, plus oil for frying
1 tbsp all purpose flour
2 tbsp water to make a paste
Method: Heat oil in a pan and put in cumin seeds. When they crackle, add red chili
powder, potatoes, peas and salt.
Mix well and then add garam masala and cilantro. Keep aside.
In a small bowl mix all purpose-flour, water and make a paste. Cut tortilla in half.
Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste.
Heat oil in a frying pan. Carefully slip it into the hot oil. Fry until it becomes crispy and
golden.
Serve hot
6. Pav Bhaji
Ingredients: For the pav
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (optional)
For the bhaji: 1½ cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
½ green peas
½ cup green peas
½ cup carrots, chopped
1 cup onion, chopped
½ cup capsicum, finely chopped
2½ cup tomatoes, chopped
½ tsp haldi powder
½ chilli powder
1½ tbsp pav bhaji masala
½ tsp black salt (sanchal)
4 tbsp butter
salt to taste.
To be ground into a chilli-garlic paste :3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic
For serving: 1 large onion, chopped
4 lemon wedges
1 tbsp chopped coriander
Method: For the bhaji:
Boil the cauliflower, peas and carrots till they become soft. remove the excess water.
Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.
Then, put the prepared chilli-garlic paste and fry till the onion become soft.
Put the tomatoes and allow to simmer till the oil separates.
Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook
for 2 to 3 minutes.
Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.
If required add ½ cup of water.
For the pav: Cut each pav into horizontally. Apply a little butter on each side of a pav.
If desired, sprinkle it with a pav bhaji masala.
Heat a tava and cook the pav on both sides till the pieces becomes light brown.
How to proceed: Serve the hot bhaji in 4 different plates and garnish it with onion and
coriander.
Serve it with hot pav and lemon slice.
IV.SWEET RECIPES
1. Gajar Ka Halwa
Ingredients:
6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee
For garnishing: 2 tbsp slivered almonds
Method: Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
Decorate with the slivered almonds.
Ready to serve
2. Rice Kheer
Ingredients :
1 pav raw rice
¼ pav sago
¾ litre milk
1½ pav sugar
a few raisins
a few cashewnuts
3 cardamom pods
1 pinch saffron
Method: Wash rice thoroughly. Boil one litre of water in a vessel.
Drop rice into the boiling water.
When rice is half cooked, put sago (washed previously) to it.
When sago turns transparent, check whether rice is cooked properly.
(If water is insufficient, make it up by putting a little more.)
Combine cashewnut bits and sugar with cooked rice and mix constantly, till it boils well.
Boil milk in another vessel, take out its cream, and pour the milk into the cooked rice-cum-
sago.
Mix saffron in a little milk and add it along with powdered cardamom and raisins.
Mix and serve.
3. Rabdi
Ingredients: 2 cups milk
2 bread slices
¼ cup condensed milk
¼ tsp elaichi powder
a few saffron strands
Method: Remove the crusts of the bread slices and throw it away.
Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.
Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar
and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.
Take out from the fire, put the cardamom powder and saffron and mix properly.
Store it in a refrigerator for 2 to 3 hours.
Serve chilled.
4. Gulab Jamun
Ingredients: 1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying
Method: Boil milk in a vessel on medium flame. Then mix constantly, till it
becomes semi-solid or khova is formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on
palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose water
and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden
brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.
5. Instant Jalebis
Ingredients :For the batter :
1 teacup self-raising flour
a pinch baking powder
½ teacup fresh curds
ghee for deep frying
For the syrup :1 teacup sugar
½ tsp saffron
2 tsp rose water
For garnishing :½ tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals (optional)
Method: Sieve the flour with the baking powder.
Put ½ teacup of water to the curds and beat well.
Melt the sugar in 1 teacup of water and boil for 5 minutes.
Warm the saffron in a small vessel, put a little milk and rub until the saffron
dissolves.
Add to the syrup. Put the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.
How to proceed: Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the
hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.
6. Besan Laddu
Ingredients:
¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour
Method:
Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring
continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.