Indian Recipes

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...