Indian Recipes

Ingredients: 1 cup powdered milk, 4 tbsp. all-purpose flour, 4 tbsp. yogurt, 2 tbsp (ghee) clarified butter, ½ tsp baking soda 4cups water, 4 cups sugar, few drops of rose essence, 1 tsp cardamom powder, few strands of saffron, oil for deep frying. Recipe: Make the syrup: Take sugar in a deep pan and add water, cardamom powder and saffron to it. Put the pan on stove and heat it up to the boiling point. Once the syrup boils take turn the stove off. Make the Gulab Jamun: Take powder milk, all-purpose flour, baking soda and mix it well. Now add yogurt and Clarified butter and make evenly mixed dough. Yogurt works as binding factor and Clarified butter brings consistency to it. After making dough keep it in a bowl for 5-10 minutes. Now put oil on the stove at low heat. Make small even balls of the dough to fry. Now before frying them make sure the oil is on low heat otherwise it will not fry properly the outside will be fried and the inside will be raw. When put the balls in

Jalebies were invented in India during the time of Mughals. Mughals used to call Zlebia. They used to make it during the festival Ramadan. Ingredients: 1 ½ cup of all purpose flour, ½ tsp cardamom powder, 1 tsp rapid rise yeast, 1 tbsp of corn starch, 1 ½ tsp oil, 1 tbsp yogurt, 2 cups of warm water, 1 cup of sugar, pinch of saffron, 1tsp lime syrup, oil to fry. Recipe: Take all purpose flour and add dry spices in it. Add cardamom powder rapid rise yeast and corn starch to the all purpose flour and mix it properly. Now add yogurt, 1 cup of warm water, 1 tsp oil. Mix the mixture properly so that all the clusters get dissolved. Put the bowl in warm water, cover it and put it in oven without starting it or put in incubator temperature at 30®C for 30 minutes. Meanwhile heat the 1 cup of water at medium heat and add 1 cup of sugar in it to make sugar syrup. Make sure to make sugar syrup proportion should be 50-50. Also add pinch of saffron and allow it to cook for 15 minutes. Keep

There are thousands of deserts in India. Each part of India represents the different desserts. Different desert has its own taste also. But there are some deserts which just represent Indian for example, Gajar Ka Halwa. No one knows the origin of this desert is but everybody likes it. Anyone can make it by following the recipes as its recipe is too easy to make. Indian food is known for its spices. Without the spices we can’t even imagine the Indian food. In India spices are also used in deserts. In all desert mostly cardamom seeds or the whole cardamom is being used. Here we are going to share the recipe for Gajar Halwa (Carrot Halwa). Ingredients: 2lbs carrot, 1 litre 4% milk, 1 tsp cardamom seeds, ½ litre water, 3 tbsp raisins, 7-8 pieces almonds shredded, 7-8 pieces of pistachios shredded, 4 tbsp ghee (clarified butter), 1lb sugar. Recipe: Wash and shred the carrots. Soak the raisins for 20 minutes in room temperature water. Now boil water in big mouth pan. Make sure to use the

Ingredients: 2 cup chickpeas, 1 bay-leaf, 1 black cardamom, 1 Sinnamon stick, 2 tbsp oil, 1tsp garam masala, ½ tsp asafoetida, 4 crushed tomatoes, ½ tsp chat masala, ½ tsp red chilli powder, ½ tsp dry mango powder, 2 tea bags, ¼ sliced onion, 2 to 3 tsp chole masala and 2 to 3 sliced green chilies . Recipes: Sog chickpeas into water for overnight or at least 5 hrs. Take chickpeas in pressure cooker on high heat and also add bay leaf, cinnamon stick, black cardamom and tea bags. Boil it for 2 whistles with water in which it was sogged in. (be careful while using the pressure cooker and go through the instructions given in the user manual) Now leave the chickpeas for 30 minutes to get cooked. After 30 minutes open the pressure cooker, remove the tea bags and separate the chickpeas from the water but do not through the water. Heat the oil in fry pan and add asafoetida and tomatoes and cook it for 3-4 minutes until the oil can be seen separated from the tomatoes. When the tomatoes ar

Ingredients: 1lb spinach(chopped), ½ lb paneer, 1 cup water, 3tbsp oil, 2 blended onions, 2tbsp garlic paste, 2 tbsp ginger paste, 2 large smashed tomatoes, 1tbsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder, ¼ tsp turmeric powder, salt to taste and 8tbsp whipping cream, 4 slices of carrot. Recipe: Take chopped spinach and blend it and put that stuff on side. Make half inch size cubes of paneer. Take 2 tbsp oil in a fry pan and heat it at medium temperature. When oil is hot cook the onions in the oil for about 5 minutes and also stir it well in between. Cook the onions until they turn to the golden colour but should not become the crispier. Add garlic, ginger and tomatoes to the onions. Stir it well and allow it to cook for about 10-12 minutes at low heat. Mean while take about 2 tbsp oil in another pan and fry the paneer in the pan. Make sure that the paneer should not get burned. Take out the paneer on paper towel when their colour turns in to li

Pakora: Pakora is a traditional in Dish which has been served as a sider in a meal. There are so many kinds of pakoras. They can be of vegetables such as cauliflower, potato, onion, tomato, spinach, chilli, paneer and chicken. To make pakoras is the easy thing but for chicken pakora procedure is little different as chicken has get marinated. Pakoras are also known as Bhujia or Bhajji in some west and southern parts of India. Ingredients: 1tbsp salt, 1tsp coriander powder, 2tsp turmeric powder,1tbsp cumin seeds,1tsp chicken tikka masala, 2tsp red chilli powder, 1tbsp garlic ginger paste, 1tbsp lemon juice, 2 cups gram flour, 1 tsp bicarbonate soda, 2lb boneless chicken, oil for deep fry, 2 cups water. Recipe: To marinate chicken: First wash the chicken pieces properly and make 2-3 cuts on every side of the chicken. The cuts are made to marinate the chicken. Now in a big bowl take the lemon juice and add 1 tsp of turmeric powder, garlic ginger paste, chicken tikka masala, 2 tbsp water,

Jalfrezi was created in the time of Mughals in India. Jalfrezi has little thick curry. Jalfrezi also can be made with meat. In Mughal time they used to make this dish for spicy taste. Ingredients: 2 tsp salt, ¼ tsp turmeric powder, 1 tsp garam masala, 1tsp ginger and 1 tbsp of garlic (chopped), 1 onion chopped big size, 3-4 cups of cauliflower cut in to medium size, 1 cup of carrots round cut in small size, 1tbsp oil, 3-4 green chillies cut in to long pieces 4 tbsp of tomato puree, 2 tbsp whole coriander seeds, 1 green pepper cut in to small pieces, ½ cup frozen peas, 1 small tomato deseeded, 5 cups water, ice cold water, 1tsp lemon juice. Recipe: First boil 5 cups of water and let it to be rapidly boiled. Now add 1 tsp salt and ¼ tsp turmeric powder. Add cauliflower and carrots to boil for 3-4 minutes. After 3-4 minute drain the vegetables in to ice cold water so that they may not become too much soft and keep them in a separate bowl. Make sure vegetables should be little bit

Ingredients : 2 tbsp oil, 6 tbsp broken cashew, 1 tbsp golden raisins, 1 tbsp garam masala, ¼ tsp white peppercorns, 4 cloves, 2 cardamoms, 2 finely chopped onions, 2 tbsp chopped ginger, 2 tbsp chopped garlic, 1 tbsp finely chopped green chillies, ½ tbsp cumin powder, 1 tbsp coriander powder, salt and red chilli powder to the taste, ½ tsp turmeric powder, 5 to 7 oz cream, 1 cup yogurt, 5 to 7 oz of paneer cube, 1 large chopped tomatoes, 2 chopped carrot , 2 cups cauliflower, 2 cubed medium potatoes, 1 cup green peas, 1 cup green beans, ½ cup chopped coriander, 2 cups water. Recipe: In deep fry pen take two tbsp of oil and heat it at medium flame. Add broken cashews and golden raisins. Fry them for 30 seconds to 1 minute and put it out. Now, in that oil add cardamoms, cloves, chopped onions, garlic, ginger, salt, turmeric powder and red chilli powder. Mix it well up to the onions turn to little bit brownish colour. Now take cauliflower, carrot, potatoes and green beans in a separate bo

Paneer Bhurji: Ingredients: 3tbsp oil, 1 onion chopped, 1 tomato chopped, ½ tbsp garlic and ginger chopped each, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, 1lb of scrambled paneer, 1 tsp garam masala, salt to the taste, and few leaves of coriander. Recipe: Heat oil in fry pan at medium heat and when the oil is heated add cumin seeds. Allow cumin seeds to pop up and then add chopped onions, garlic and ginger. Heat the mixture for 2-3 minutes. Do not make it brown. Now add tomatoes, turmeric powder and red chilli powder. Let the mixture cooked for another 2-3 minutes and add all other spices (garam masala, coriander powder, salt). Also add scrambled paneer and mix it well for 3-4 minutes. Now allow it to get cooked for another 1-2 minutes. Now serve it in a serving bowl and sprinkle coriander leaves on the top for garnishing. Chapati: Ingredients: 1 bowl of whole wheat flour, 1 tsp of salt, 3-4 tbsp oil, water as needed, butte

Ingredients: 1/3 rd cup of mung dal, chana dal and toor dal, 3 cup water, 1 tbsp oil, 1 medium onion finely chopped, 1/4 th tsp turmeric powder, ½ tsp cumin powder, garam masala, 1 tsp coriander powder and chopped ginger, 2 tsp chopped garlic. red chilli powder and salt to taste, few curry leaves, 2 tsp clarified butter (Ghee), ½ tsp cumin seeds, pinch of asafoetida, coriander leaves finely chopped, lemon juice to the taste, 2 whole red chillies. Recipe: First boil 3-4 cups of water in a pressure cooker to boil all dals. Add all dals together and some salt to the taste to cooker to boil it up to 4 whistles. During that time, in fry pan, fry onions on medium heat until they turn brown. With onions also add chopped ginger and 1tsp garlic to fry. Then add red chilli, turmeric powder, garam masala, coriander powder, cumin powder and some salt. Mix them well for few seconds. Now after four whistles let the cooker to get settled and open it carefully. Add dal to the fry pan and mix i

Ingredients: 1.5lb chicken washed ,1tsp of red chili powder, turmeric powder, salt, garam masala, 4tbsp of yogurt, 4 pcs cinnamon, clove, cardamom, 2 onions, coriander, mint, 2 chopped chilies, 2 tsp garlic ginger paste, 2 ½ cup of rice, saffron, 1 cup of milk. Recipe: Hyderabadi biryani has time consuming procedure to make it tasteful. It is basically divided in 4 steps. In 1 st step we will marinate the chicken. In 2 nd step will make the rice and fry onions to make onion stuffing. In 3 rd step we will drain the rice and cook chicken. In 4 th step make biryani ready and make raita to serve with. Step 1: Marinate the chicken To marinate chicken chop the coriander and mint leaves. Add them to chicken and also 1tsp of garam masala, red chilli powder, turmeric powder, salt (to the taste), 4 tbsp of yogurt, 1 pc of cinnamon stick, clove, cardamom, chopped chilies. Mix them very well and allow it to marinate for an hour. Step 2: Prepare the rice and Onion stuff To make the rice use ba

Ingredients required: Boneless chicken 1lb, Yogurt 4 tsp, 1/2 a cup of butter, ½ a cup of whipped cream, 1 tbsp cumin seeds, 1big/ 2 small onions, 2 tomatoes, garlic 1 tbsp, chopped ginger- 1 tbsp, 1-2 bay leaves, 2-3 cloves and green cardamom, red chilli powder- tsp, turmeric powder- 1/2 tsp, cinnamon ½ tsp, 1tsp sugar, tandoori masala- ½ tsp, 1tbsp coriander, 1 tsp lemon juice, salt to the taste. How to cook: Wash the chicken pieces properly in a bowl and then marinate it. To marinate the chicken add red chilli powder- tsp, turmeric powder- 1/2 tsp, tandoori masala- ½ tsp, 1 tsp lemon juice, Yogurt 4 tsp. Mix it properly and put it in the fridge for an hour or hour and a half to marinate. In a deep fry pan add half a bowl of butter and let it melt at medium flame. Add chopped onions, garlic and ginger and let them fry up to when the onions get brown colour. Take out the onion, garlic and ginger from the pan and make a paste. Let the butter in the pan only. Simultaneously fry