Authentic Indian Recipe:

Adai
Ingredients :
Par boiled rice- 2 cups
Red gram dhal- cup
Bengal gram dhal- cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly
Makes about 20 Adais

Directions :
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it
becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little
batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on
both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

Aloo Aur Simla Ki Mirch

(Sauteed Potatoes and Peppers)
Ingredients :
900 grams potatoes, finely chopped (2 pounds)
350 grams seeded green peppers
(3/4 pound)
7 tbsp cooking oil
2 small onions, finely chopped
tsp fenugreek seeds
1 tsp white cumin seeds
1 tsp crushed garlic
1 tsp haldi
1 tsp red chilli powder
225 grams tomatoes, finely chopped (1/2 pound)
cup fresh coriander, finely chopped
salt to taste
Directions :
Heat the oil in a saucepan and brown the onions.
When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or
two darker.
Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes.
Put the chopped potatoes and green peppers and simmer over low heat in a covered pan.
After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and
peppers become tender.
Stir in the fresh coriander before removing from the heat to serve. Enjoy!

Authentic Indian Recipe:

Aloo Gobi
(Potatoes and Cauliflower)
Ingredients :
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped

 tsp turmeric powder

tsp dhania powder
1 tsp lemon juice
2 tbsp curds
tsp cumin seeds
3 tbsp oil or ghee
To be ground into paste :
2 tbsp coconut, grated
cup coriander, chopped
3 green chillies
tsp ginger grated
1 tsp garlic grated
1 onion
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!
"Why cook Aloo Gobi, when you can Bend It Like Beckham?"

Indian Cooking Recipe : Aloo Palak

Ingredients :
3
2
2
1
2

cups chopped spinach

large onions, chopped
potatoes, boiled and peeled
tomato, grated
green chillies

1" piece ginger

1 tsp lemon juice
tsp wheat flour
1 tsp red chilli powder
1 tsp cinnamon-clove powder
tsp turmeric powder
tsp cumin seeds
2 pinches asafoetida
tsp garam masala
tbsp butter
4 tbsp ghee
Salt to taste
Method :
Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender. Add the tomato and further fry for two
minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot.

Indian Cooking Recipe : Arabi Palak

Ingredients :
2 bunches spinach
8 to 10 Nos. arabi
2 onion, chopped
2 tomato, chopped
8 garlic flakes, chopped
1 tbsp vegetable oil

Spices :
1 tsp red chili powder
tsp turmeric powder
1 tsp jeera
salt to taste
Method :
Pressure cook arabi. Remove the skin and mash the arabi, keep aside.
Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside.
Drain all the water from the rice and throw away the water.
Take a non-sticking skillet and place it on medium heat.
Pour oil and when it is hot, put jeera. When they crackle, put onions and saut till onions
are brown.
Add tomatoes to the fried onions. Add spices and little water
Add the mashed arabi. Stir it well and mix it well for 5 minutes.
Ready to serve.

Baingan Bhurta
Ingredients :
1 Eggplant, freshly baked or broiled
2 green chilies, finely chopped
3 green onions (spring onions with greens)
1 tsp ground coriander
1 tsp ground cumin
tsp haldi
1 tsp garam masala
1" piece ginger, minced
2 large cloves garlic, minced
1 cup plain yogurt
2 tbsp ghee
2 tbsp cilantro leaves, finely chopped
salt to taste
Method :
Take out the skin and pulp the brinjal.
Heat the ghee and saut the onion till it becomes translucent.
Put the ginger, garlic and green chilies and fry for a minute.
Put the chilli, coriander and cumin powders.
Put the garam masala, salt and cilantro.
Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes.
Combine the beaten yogurt.
Ready to serve.

Indian Cooking Recipe : Beetroot Gravy

Ingredients :
cup moong dal
3 beetroots
1 onion
2 tomatoes
2-3 green chillies
4-5 flakes of garlic
tsp pepper
tsp cumin seeds
1 tsp rice
2 tsp sugar
curry leaves
Corainder leaves for garnishing
1 tsp lime juice
2 tsp ghee
Salt to taste
Method :
Cut the onions, tomato and beetroot into small pieces.
Heat ghee in a tava, allow the curry leaves to splutter.
Add the onions first, when golden brown tomato and then beetroot.
Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.
Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is
cooked.
Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
Remove it from the tava and add lime.
Garnish it with corrinder.

Indian Cooking Recipe : Bhindi

Ingredients :
kg bhindi
cup onions, chopped
1 tbsp coriander leaves, chopped
cup yogurt
2 tsp oil
cup water
1 tsp red chilli powder
tsp garam masala
1 tsp ginger paste
tsp turmeric powder
tsp jeera
salt to taste
Method :
Wash bhindies and chop them into small pieces.
Take 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.

Indian Cooking Recipe : Brinjal Bharta

Ingredients :
1 large-sized brinjal
1 tbsp mustard oil
2 green chillies (finely chopped)
1 medium-sized onion (finely chopped)
salt to taste

Method :
Roast the brinjal over fire till it is nicely cooked.
Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste.
Mix well and serve.

Indian Cooking Recipe : Brinjal-Capsicum Gravy

Ingredients :
kg brinjal
1 capsicum
1 tsp soya sauce
2 tsp chilli powder
1 tsp garam masala
2 tsp corn flour
1 tsp ginger garlic paste
Salt as per taste
Coriander for decoration
1 onion
Method :

Cut the brinjals into medium size pieces

Put the brinjals in a glass bowl and pour one cup of water in it.
Place the bowl in microwave oven and boil it for 7 minutes.
After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic
paste, garammasala, corn flour and salt.
Keep it aside. Now cut the capsicum and onion into small pieces.
In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave
for 2 minutes.
Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave
and again cook it for minutes.
After taking it outside mix the coriander leaves and serve hot.

Indian Cooking Recipe : Brinjal Subji

Ingredients :
1 big brinjal
4-5 green chillies
tamarind lump (marble size)
1 tbsp coconut gratings
2 tsp oil
asafoetida water
salt to taste
Method :
Roast brinjal preferably over glowing embers, or chop into big pieces
Keep it to boil them in just enough water.
Peel the roasted whole brinjal or boiled pieces and keep aside.
Crush together green chillies, tamarind and salt in a broad wooden bowl.
Combine coconut gratings (optional.
Put desired quantity of water.
Mash brinjal or its pieces in the blend.
Put a little raw oil and a few drops of asafoetida water. Mix and serve.

Indian Cooking Recipe : Butter Milk Kadi

Ingredients :
2 cups butter milk (thick)
1 cup water
cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
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.

Indian Cooking Recipe : Cauliflower Special

Ingredients :
kg whole cauliflower
6 cloves garlic

1" piece ginger

2 green chillies
2 red chillies
2 tbsp oil
a bunch of coriander leaves
1 tsp jeera
kg tomatoes
2 onions
cup curds
1 sprig curry leaves
salt to taste
Method :
Take out the leaves of cauliflower. Make slits in its stalk with knife.
Wash in salt solution.
Cook on steam for at least 5 minutes in pressure cooker without weight.
Grind ginger, garlic and chillies to make a fine paste. Grate onions.
Saut curry leaves and cumin in hot oil.
When jeera crackles, put grated onion and saut till it turns brown.
Put the ground paste and fry for another 2 minutes.
Put whole cauliflower, tomato bits and salt.
Cook till completely done. Put curds.
Allow to simmer for a few minutes.
Take out from flame.
Garnish with chopped coriander leaves.

Indian Cooking Recipe : Cauliflower and Peas Curry (Phoolgobhi Aur

Mutter ki Kari)
Ingredients :
2 teacups cauliflower, small florets
1 teacup boiled green peas
2 bay leaves
2 tomatoes
2 tsp fresh curds
2 tbsp cashewnuts, chopped
tsp sugar
3 tbsp ghee or refined oil
Salt to taste

For the paste :

1 onion, chopped
2 tbsp coconut, grated
5 garlic cloves
2 coriander seeds
1 tsp jeera
12 mm ( ") piece ginger
2 tsp khus khus
6 red chillies
Method :
Keep the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes. Take out and
keep aside.
In the same ghee, put the bay leaves and paste and saut for 2 to 3 minutes.
Put the tomato puree and curds and saut for another 2 to 3 minutes.
Put the cauliflower, cashewnuts, green peas, sugar, cup of water and salt and cook for 5
to 7 minutes till the vegetables becomes soft.
Ready to serve.

Indian Cooking Recipe : Chana Dal With Pumpkin

Ingredients :
1 cup chana dal (Bengal gram)
250 gm pumpkin
2 tomatoes
3 pods of garlic
piece of ginger
2 green chillies
a bunch of curry leaves
1 onion
1 tsp turmeric powder
2 tbsp oil
1 tbsp tamarind pulp
salt to taste
Method :

Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the
pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the
garlic.
Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.
Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the
tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the
turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat
till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add
the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the
tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

Indian Cooking Recipe : Channa Palak

Ingredients :
1 cup white channa
1 cup spinach leaves
1 onion
2 tsp ginger-green chilli paste
1 tsp channa masala powder
1 tsp garam masala powder
Salt/Oil as needed
Method :
Soak white channa for 5 hrs and boil till soft.
Chop cleaned spinach leaves and par-boil for 5 mins.
Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.
Now add the ginger-chilli paste and fry further, add cup curd and continue frying till the
masala cooks well.
Now add the garam masala and the spinach. Mix well.
Add the boiled channa and simmer the gravy. Add salt to taste.
Once the gravy is done sprinkle coriander leaves.
In a separate pan heat 1 tbsp ghee or butter.
When hot add 1 tsp channa masala and pour over the gravy.

Serve hot.

Indian Cooking Recipe : Cheese Corn Capsicum

Ingredients :
8 to 10 medium capsicums
cup corn kernels, boiled
cup grated cheese
1" piece ginger, ground to paste
5 to 6 green chillies, ground to paste
2 to 3 flakes garlic, ground to paste
1 tsp sugar
Salt to taste
1 tbsp oil
Method :
Heat oil in a vessel, add all the grounded paste and fry for one minute.
Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate.
Keep aside. Boil water in a large pan.
Slit the capsicum horizontally just below the stalk.
Should resemble a jar with a lid. Scoop out the seeds.
Place them in boiling water and simmer for 2-3 minutes.
Drain and put on kitchen towel to remove excess water.
Stuff the filling and cover with the caps. Secure with string.
Place in casserole, dab with very little butter and bake in hot oven till tender.
Remove strings and serve hot.

Indian Cooking Recipe : Fresh Curd Thousand Island Dressing

Ingredients:
200 grams fresh cream
3 tbsp thick curds
3 tbsp tomato ketchup
tsp chilli sauce
2 tsp onion, chopped
2 tsp capsicum, chopped
tsp green chillies, chopped
1 level tsp mustard powder

1 tbsp powdered sugar

salt to taste
Method:
Beat the cream till it becomes thick.
Put the remaining ingredients and mix properly.
Allow it to chill and store in the refrigerator.

Indian Cooking Recipe : Gobhi Mussallam

Ingredients :
2 no cauliflower
1 cup grated onion
1 tsp garlic paste
1 tsp ginger paste
cup tomato puree
1 tsp red chili powder
1 tsp garam masala powder
1 tsp coriander powder
2 tsp turmeric powder
1 tsp cumin powder
2 tsp oil
Salt to taste
Method :
Remove stalk from cauliflower. Boil in salted water with 1 tsp turmeric powder till half
cooked.
Heat oil in a Kadhai. Add grated onions and saut until golden brown in colour.
Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmeric
powder, Garam Masala Powder and salt. Stir for half a minute.
Add tomato puree and cook till oil leaves the masala.
Add boiled cauliflower and cook on steam for 10 minutes.
Garnished with chopped green coriander and serve hot.

Indian Cooking Recipe : Gobi Manchurian

Ingredients :
1 cauliflower
1 small bunch spring onion, chopped
2 tsp ginger, finely chopped
1 tsp garlic finely chopped
cup plain flour
3 tbsp cornflour
tsp red chilli powder
2 dried red chillies
3 tbsp oil
1 cups water
1 tbsp milk
Method :
Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk
has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp cornflour, adding tsp each of ginger and garlic
and red chilli powder and salt to taste.
Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 cups water and bring to a boil.
Add 1 tbsp cornflour to cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot.

Indian Cooking Recipe : Green Banana Tarkari

Ingredients :
6-7 green bananas
2 medium-sized potatoes
1 tsp cumin seeds
1 tsp black pepper powder
2 tbsp mustard oil
1 tsp turmeric powder
salt to taste
Method :
Peel the bananas and the potatoes, and cut them into medium-sized cubes.
Heat the oil and add the cumin seeds.
Stir for one minute and then add the vegetables.
Lower the flame and add the salt and turmeric powder and mix.
Add a cup of water and cover with a lid and cook till the bananas and potatoes are
tender.
Add the black pepper and mix well. Serve with luchis.

Indian Cooking Recipe : Green Bhaji

Ingredients :

3 bunches spinach
2-3 big onions
2 cups peas
8-10 flakes garlic
1" ginger
8 green chillies
tsp turmeric powder
4 tomatoes
3-4 tbsp oil/ghee
Salt to taste
1 bunch coriander leaves
Method :
Grind ginger, garlic, chillies, coriander to a fine paste adding very little water.
Heat ghee/oil add sliced onions & saute till brown.
Add the ground masala & fry on low heat till oil separates.
Add turmeric, salt, peas (cook it if ur using fresh ones), chopped spinach, chopped
tomatoes.
Pour enough water, cover & cook in med. Heat till tender.
Mix tsp garam masala powder before removing from fire.

Indian Cooking Recipe : Green Papaya Tarkari

Ingredients :
400 gms green papaya
100 gms potato
2 tbsp mustard oil
tsp panch phoran masala
1 tsp turmeric powder
salt to taste

Method :
Peel the papaya and discard the seeds.
Cut the papaya into very thin pieces.
Peel and cut the potatoes into thin pieces.
Heat the oil and add the panch phoran and allow them to splutter.

Lower the flame and add the papaya and potato pieces.
Add salt and turmeric powder.
Add a few tbsp of water and cover with a lid.
Cook over a low flame till the vegetables are tender.
This preparation will be moist (neither too dry nor too wet).

Green Peas Pakora

Ingredients :
1 cup flour (maida)
cup wheat flour (atta)
1 tbsp oil
cup green peas
1" ginger-paste
1 tbsp aniseeds paste
(saunf in hindi)
4 green chilies paste
oil
salt to taste
Method :
Heat oil in a pan; add the ginger paste, chili paste and the aniseed paste.
Fry this mixture for 2 minutes, then add the green peas and salt. Cook this for 5 minutes
then allow it to cool.
Next, you grind the peas mixture in a blender. Mix together wheat flour, flour, oil and salt,
adding water until you form a smooth dough.
Take a small ball of dough and roll it out, place little filling in the center and close to form a
pouch. Roll this out and fry like pooris or like parathas.

Indian Cooking Recipe : Indian Potato Recipes

Ingredients :
Potato Straws
4 large potatoes
ice cold water
oil for frying
1 tsp salt
tsp chili powder
tsp ground cumin
tsp curry powder
Method :
Peel potatoes and chop into thin slices, then cut slices in matchstick strips.
Soak in ice-cold water, then drain and dry on paper towels.
Heat oil until it becomes very hot and fry the potato straws a handful at a time, until they
becomes crispy and golden.
Remove with a perforated spoon and drain well on absorbent paper.
When they are all fried sprinkle with the salt and spices mixed together.

Indian Cooking Recipe : Jackfuit And Potato Tarkari

Ingredients :
500 gms unripe jackfruit
400 gms potato
1 medium-sized onion
1 cup mustard oil
2 bay leaves
" peace of cinnamon
3 cloves
2 cardamoms
2 dry red chillies
1 tsp garam masala powder
1 tsp cumin seeds powder
1 tbsp coriander powder
salt to taste
For garnishing :
Coriander leaves (chopped)

Method :
Peel the jackfruit and cut into cubes.
Heat a pan of water and add salt to it.
Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4
minutes.
Drain out the water and keep aside.
Peel the potatoes and cut into cubes.
Sprinkle salt and keep aside.
Slice the onions into long pieces.
Heat the mustard oil, leaving 1 tbsp aside.
Add the bay leaves and the whole spices and allow to splutter.
Add the onion and fry till it is a light golden brown in colour.
Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid.
Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook
till the potato and jackfruit pieces are tender.
In another pan, heat 1 tbsp of oil and add the spice powders.
Sprinkle this over the prepared jackfruit and mix well.
Transfer to a serving dish and serve garnished with chopped coriander leaves.

Indian Cooking Recipe : Kadai Paneer

Ingredients :
500 gms paneer
100 gms capiscum
2 tsp coriander seeds
5 whole red chillies
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

Indian Cooking Recipe : Kaju-Korma

Ingredients :
250 gm khoya (grated)
250 gm paneer (cubes)
150 gm cashewnuts
20 gm raisin
4 green cardamoms
1 stick cinnamon
4 cloves
2 bayleaves (crushed)
Salt to taste
tsp turmeric powder
tsp garam masala
1 tbsp desicated coconut
2 onion chopped
3 tomatoes(chopped)
5 flakes of garlic (chopped)
2 tbsp ghee
1 piece of ginger chopped
Coriander leaves for garnishing
Method :
Take butter in a kadai.
Fry paneer and cashewnuts till they are golden in colour.
Fry onion till golden brown.
Add tomatoes, garlic and ginger.
Cook till tomatoes are done.
Add green cardamoms, cinnamon, cloves, coconut and grind it to a fine paste.

Fry this paste for a minute, then add salt, bayleaves, red chilli powder, turmeric powder,
garam masala, cashewnuts, rasin, paneer, khoya and cup water. Cover and cook for 2-3
min.
Garnish with coriander leaves. Ready to serve.

Indian Cooking Recipe : Karela (Bitter Melon)

Ingredients :
4 karela, chopped
1 onion, finely chopped
1 green chilli, finely chopped
inch ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp fresh coriander, chopped
3 tsp canola oil
2 tsp besan
Spices :
tsp red chilli powder
4 tsp salt to taste
1 tsp coriander powder
tsp haldi powder
1 tsp amchur
tsp cumin seeds
hing
Method :
Wash kerala thoroughly with water.
If keralas are of longer variety, cut them into pieces of 3 inch size.
Remove skin of all the pieces by scraping with a sharp knife.
Keep the skin aside. Slit the karelas length wise. Remove the seeds.
Discard the seeds if very hard, otherwise mix them with the skin scrape.
Take 1 tsp salt and apply it thoroughly to all the pieces of karelas.
Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour.
Heat a non-sticking frying pan and add 2 tsp oil.
When the oil becomes hot, put cumin seeds and hing.
When the seeds become dark, put onion, green chilli, ginger and garlic.
Cook for 2 to 3 minutes and add all the spices and besan.
Stir well and cook for 5 to 7 minutes until the mixture turns light brown.
Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with

water.
Add it to the washed skin scrape above mixture and stir.
Wash the karelas with water. Fill the above mixture in each karela.
Heat a non sticking frying pan and spray oil.
Place all the karelas in the pan, cover with a lid and reduce the stove to low.
Allow them to cook for 5 to 7 minutes.
Change the side of karelas and again cover with the lid.
Cook for 5 to 7 minutes. Sprinkle coriander leaves.

Indian Cooking Recipe : Kashmiri Damaloo

Ingredients :
5 potatoes
2 tsp deghi mirch
2 tsp saunf powder
tsp sund powder
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.

Indian Cooking Recipe : Kashmiri Palak

Ingredients :
5 tbsp vegetable oil
1/8 tsp hing
2 lb spinach, washed and chopped
tsp haldi
tsp cayenne
1 tsp salt
tsp soda bicarbonate (optional)
tsp garam masala

Method :
Heat the oil in large pan. Put in the hing and spinach.
Stir. Add the haldi, chili, salt and soda bicarbonate.
Cook and stir until the spinach has wilted.
Put two cups of water and cook uncovered on medium high flame for about 25 minutes or
until little liquid is left. Stir occasionally.
Turn the heat to low and mash the spinach with the back of a spoon.
Continue to cook uncovered for another 10 minutes.
Sprinkle the garam masala over the top and mix.
This goes well with plain rice and a mild meat dish.

Indian Cooking Recipe : Lau With Coconut

Ingredients :
600-700 gms lauki
1" piece of ginger
1 cup coconut (desiccated)
tsp turmeric powder
tsp mustard seeds
2 bay leaves
3-4 green chillies (finely chopped)
salt to taste
For garnishing :
Coriander leaves (chopped)
Method :
Peel and cut the lauki into small pieces. Peel and great the ginger.
Cook the lauki adding salt to taste till the lauki is tender. Keep aside.
Heat the oil in a kadhai and add the mustard seeds and the bay leaves and allow them to
splutter.
Mix in the grated ginger. Add the cooked lauki and mix well.
Cook over a medium heat for 2-3 minutes and then mix the desiccated coconut and the
chopped chillies.
Cook over a medium heat, stirring from time to time till most of the water evaporates.
Serve garnished with chopped coriander leaves.
Serve with rice.

Indian Cooking Recipe : Malai Kofta ki Curry

Ingredients :
For the koftas :
100 grams green peas
100 grams cauliflower, finely chopped
100 grams French beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled and mashed
1 tsp garam masala
1 tsp chilli powder
1 bread slice, soaked in water
2 tbsp bread crumbs
1 tsp lemon juice

salt to taste
oil for deep frying
For the paste (for the koftas) :
9 garlic cloves
25 mm (1") piece ginger
7 green chillies
For gravy :
750 grams tomatoes
3 onions
4 cloves
2 small cinnamon
1 tbsp cornflour
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
4 tbsp butter
salt and pepper to taste
For the paste (for the gravy) :
15 garlic cloves
25 mm (1") piece ginger
5 green chillies
For baking :
1 tbsp fresh cream
tbsp grated cheese
Method:
For the koftas :
Keep the peas to boil.
Steam the cauliflower, carrots and French beans in a pressure cooker without adding water.
Put the vegetables and peas to the potatoes and make a dough.
Put 1 tbsp of bread crumbs and the bread slice.
Put the paste, garam masala, chilli powder, lemon juice and salt and mold into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in oil till it turns golden brown.
Keep aside.
For the gravy :
Keep the tomatoes in hot water for 10 minutes. Take out and blend into a puree.
Use a little water to blend the onions in a liquidiser.
Heat the butter, put the onions and saut for 5 minutes till it turns light brown.
Put the cloves, cinnamon and paste and saut again for 2 minutes.
Put the tomato puree and cook for 2 minutes.
Put 1 teacup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, put the cornflour and sugar and blend.
Keep it to cook again and put the garam masala, chilli powder, salt and pepper and cook for
5 minutes.

How to proceed :
Keep the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
Sprinkle the grated cheese on top and keep it to bake or grill for 10 to 15 minutes in a hot
oven at 200C (400F) till the cheese get melts.

Indian Cooking Recipe : Malai Kurma

Ingredients :
For the greavy :
Badam, kaju, pista. (1/2 cup grated)
3 tbsp white cream (malai)
cup grated shing (peanuts)
2-3 tomato paste
Green chillies, ginger paste, garlic paste
Garam masala, red chilli powder
for the vegetables : (boiled)
French beans (1 cup cut in cubes)
carrots, green peas, corn cubes, onions.
Corrainder leaves for dressing
Method :
Grind the ingrediants given in gravy in the mixer first, heat the ghee or butter in the vessel
and fry the onions till it is brown.
Add the green chillies ginger and garlic paste.
Then put the gravy and fry and stir it for 5 min.
Then add the boiled vegetables to it boil it separtely in a vessel outside not in pressure
cooker.
Mix the all ingredients well for 15-20 min.
Serve with corainder leaves.

Indian Cooking Recipe : Malai Mutter Paneer

Ingredients :
1 packet paneer
2 cups frozen peas
cup light cream
Handful of broken cashews
Chopped coriander
2 tbsp tomato paste
2 red onions
1 tbsp ginger-garlic paste
1 tbsp khus-khus
1 tsp masala powder
3 elaichis
red chili powder
Method :
Grind the ingredients from 6 to 12 in a food processor.
In a saucepan,add 3 tbsp of oil and add some cumin.
Then add the paste from the food processor.
Cook for about 10 minutes till all the water evaporates.
Now add the peas,cover and cook for 5 minutes.
Meanwhile cut the paneer into 1 inch cubes.
Fry the cashews in little ghee.
Add cream to the saucepan and cook for 15 minutes.
Now add the paneer,cashews,chopped cilantro and salt to it.
Mix well and heat up.

Indian Cooking Recipe : Masala Capsicum

Ingredients :
3 capsicums
6-8 tsp cooking oil
2 tsp thick tamarind juice
1 tsp mirchi powder
3 tsp dhania powder
2 tsp til powder
2 tsp coconut powder(dry)
tspoon jeera
Pinch of haldi, hing
Salt to taste
Method :
Cut capsicum into medium-size pieces. Put oil in the cooking pan/kadai.
After heating the oil add jeera,hing & then add the capsicum pieces.
Let it cook for 10-15 minutes without lid.
Meanwhile, prepare the mixture. Take tamarind juice and add mirchi powder, haldi, dhania
powder, til powder, dry coconut, required amount of salt and mix well all the ingredients.
Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.

Indian Cooking Recipe : Masala Gobi

Ingredients :

1 large cauliflower
1 tbsp poppy seeds
1 tbsp cashewnuts broken into pieces
10 gms ginger
6 flakes garlic
2 green chillies
2 large onions chopped finely
2 tomatoes chopped finely
tsp turmeric powder
tsp red chilly powder
1 tbsp coriander powder
tsp cumin powder
1 large tablespoon curd (beaten)
Onion rings, lemon ridges & coriander leaves for garnishing
Method :
Immerse cauliflower for half an hour in boiling water with 2tsp salt.
Drain it and keep aside.
Grind poppy seeds and cashew into a paste adding water.
Grind ginger, garlic, green chillies into a paste.
Heat oil and fry onions till golden brown, add ginger-garlic paste, tomatoes, turmeric,
coriander, cumin and chilli powders.
Add little water and cook till tomatoes are pulpy.
Now add curd and stir fry till well blended & till oil shows.
Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala
ending with the stump side down.
Cover with a tight lid and cook on high for 2 minutes.
Reduce heat and cook till the cauliflower is done.
Add cashew paste and a little water to make it into a gravy.
Remove from heat. Place cauliflower on serving dish.
Pour masala over the cauliflower.

Indian Cooking Recipe : Masaledar Karele

Ingredients :
3 karele
2 green chillies
tsp ginger, grated

 tomato, chopped
4 to 5 tamarind pieces
1 stalk curry leaves
2 to 3 sprigs coriander, chopped
tsp each mustard & cumin seeds
1 tbsp molasses or sugar
1 tsp red chilli powder
1 tsp dhania powder
tsp turmeric powder
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, 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 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.

Indian Cooking Recipe : Matar Palak

Ingredients :
1
1
1
1
1
3
1
A

bunch of spinach
cup of green peas
tomato
onion
boiled potato
to 4 green chillies
tsp cumin seeds
pinch of asofetida

1 tsp turmeric powder

Salt to taste
Method :
Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine
paste.
This paste must be semiliauid.
Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan.Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 minutes.

Indian Cooking Recipe : Methi Malai Mutter

Ingredients :
1- bundle of methi
6-10 kaju
2 cloves
tsp cinnanom
2-3 green chillies
1- cup of milk
tsp of sugar
1 small packet of peas (frozen/fresh)
Salt to taste
2tsp cream
Before you start making :
Take the methi in a seive, add turmeric & salt & keep it like that for 5 mins,After 5 mins
wash the methi off in cold water that way the bitterness of the methi is reduced.
Method :
Take a round vessel (kadai, skillet), On sim flame add chopped methi & mutter, Steam it for
a few mins, add milk & steam for few mins,grind cashew (kaju),cloves,cinnanom(dalchini) &

chillies.
Add salt & sugar. Cook for a few mins & add the malai/butter.

Indian Cooking Recipe : Muglai Paneer

Ingredients :
1tsp khus khus
1tsp watermelon seeds
1 cup beaten curd
1 onion
tsp garam masala
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 1 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.

Indian Cooking Recipe : Mushroom Curry

Ingredients :
250 grams fresh mushrooms
2 cardamoms
2 bay leaves
3 cloves
tsp garam masala
tsp chilli powder
1 tsp ginger, finely chopped
2 green chillies, chopped
1 teacup beaten curds
teacup coriander, chopped
4 tbsp ghee or refined oil
salt to taste
To be ground into paste :
2 onions
6 cloves garlic
12 mm (") piece ginger
3 tbsp cashewnuts
Method :
For the paste :
Boil the onions in 1 cup of water until it becomes soft.
Put the garlic, ginger and cashewnuts and make a paste.
How to proceed :
Cut the mushrooms and keep them in hot water for 2 minutes and drain.
Heat the ghee and put the cardomoms, bay leaves and cloves and saut for a few seconds.
Put the paste and saut again for 2 to 3 minutes.
Put the garam masala, chilli powder, ginger and green chillies and saut for another
minute.
Remove the vessel from the fire and put the curds and stir well.
Keep the vessel on a low heat and keep on stirring all the time.
Put the mushrooms, coriander and salt and cook for a few minutes.
Ready to serve.

Indian Cooking Recipe : Mutter Paneer Masala

Ingredients :
250 gms fresh green peas
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
coriander powder
tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves
Method :
Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie
powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occassionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.

Indian Cooking Recipe : Navaratna Kurma

Ingredients :

2 cups mixed vegetables, boiled

[Carrot, Peas, Potatoes, Cauliflower]
2 onions, chopped
2 tsp ginger, garlic paste
tsp turmeric powder
2 tsp dhania powder
1 tsp red chilli powder
1 tsp garam masala powder
1 cup milk
2 tbsp whip cream
3 tbsp ghee
Salt to taste
100 gms paneer
3 tbsp tomato paste
4 tbsp dryfruits (cashews, almond, kismis)
4 tbsp crushed pineapple (optional)
Method :
Dice paneer into pieces and deep fry and keep it aside
Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from
it.
Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder,
salt and little water.
Then add the boiled vegetables and let it boil for some time till the gravy is thickened.
Then add milk and cream. Boil for a minute.
Before removing from fire add the paneer pieces, dryfruits, Pineapple
Garnish with coriander or cilantro leaves.

Indian Cooking Recipe : Potato in Curd Gravy

Ingredients :
3 potatoes, boiled
1 cup curd
1 tsp red chilli powder
1 tsp salt
tsp dhania powder
tsp turmeric powder
tsp garam masala

2 pinches asafoetida
1 stalk curry leaves
1 tbsp coriander leaves, chopped
1 cup water
tsp each ginger and garlic grated
2 green chillies
1 tsp each cumin and mustard seeds
tsp wheat flour
1 tbsp oil
Method :
Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.

Indian Cooking Recipe : Pumpkin Aloo Tarkari

Ingredients :
400 gms pumpkin
300 gms potato
3 tbsp mustard oil
1 tsp turmeric powder
2 dry red chillies
2 tsp garam masala powder
salt to taste
Method :
Peel and cut the potatoes and pumpkin into medium-sized pieces.
Heat the oil and add the dry red chillies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam
masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender.
Mix in the garam masala and stir gently.
This preparation will be with little gravy.

Indian Cooking Recipe : Punjabi Bhendi Masala

Ingredients :
1 kg fresh Bhendi
2 onions, finely chopped
1 tomato cut into pieces
1 tsp ginger paste
2 tsp coriander powder
1 tsp turmeric powder
3 tsp red chili powder
1 tsp jeera seeds
Coriander leaves, finely chopped
3 tbsp oil
Salt as per taste
Method :
Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces.
Make a slit in each of the pieces so the masala gets applied.
Heat oil in kadai, add jeera seeds.
Then add the cut onion and fry for some time till they become golden brown.
Then add the tomato pieces and let them cook.
Add ginger paste and coriander powder and fry for a minute.
Add turmeric powder, red chili powder, mix it.
This should become homogeneus mixture which leaves out the oil.
Add the bhendi pieces to the mixture and apply the masala properly.
Let it cook on medium flame while stirring in between so that it does not stick to the kadai.
This may take 10 minutes. Add salt and garnish with coriander leaves.

Indian Cooking Recipe : Palak Makkai Malai

Ingredients :
1 bunch spinach, chopped
3 green chillies, chopped
1" piece ginger, grated
1 onion
2 tbsp green moong dal
cup corn kernels boiled
1/3 rd cup cream
tsp clove-cinnamon powder
tsp punjabi garam masala
tsp turmeric powder
tsp red chilli powder
tsp amchur powder
Salt to taste
3 tbsp ghee
Method :
Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 cups water - Spinach, dal, turmeric powder,
clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot

Indian Cooking Recipe : Palak Subzi

Ingredients :
kg potatoes
2 bunches amaranth leaves/
spianch leaves
3 tsp oil
1 tsp channa dal
1 tsp turmeric powder
2 tsp chilli powder
Salt to taste
tsp cummin seeds
5 curry leaves
Method :
Pressure cook the potatoes with their skin, peel, mash and set aside.
Wash the spinach or amaranath leaves and chop fine.
Heat 3 tsp oil, add the mustard seeds and the curry leaves.
When the mustard seeds splutter, add the cummin seeds, channadal and saute for a couple
of minutes.
Add the chopped spinach and sprinkle water.
Cover on a low heat tilll the spinach is tender and dry.
Add to the mashed potatoes, turmeric powder, salt and chilli powder. Mix well.
Cook for a minute, till everything blends well.
Garnish with chopped coriander leaves.

Indian Cooking Recipe : Paneer Amritsari

Ingredients :
500 gms paneer
2 onions, sliced into thin rings
1 tsp ginger, grated
1 tsp garlic, finely crushed
tbsp coriander, finely chopped
1 tsp ajwain seeds
cup gram flour
1 tsp red chilli powder
tsp turmeric powder
tsp tandoori masala
tsp punjabi garam masala
tsp sugar
1 anardhana powder
Salt to taste
2 tbsp oil
Method :
Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori
masalas.
Sprinkle 2 to 3 tbsp of water if necessary. Add tbsp oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry the pieces till it becomes crispy and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well and garnish with coriander.
Serve hot.

Indian Cooking Recipe : Paneer Korma

Ingredients :

 kg paneer, grated
3 onions
1 tsp ginger and garlic, finely chopped
cup tomato, boiled and mashed
Little pinch of orange food colour
1 cup cream
1 tsp sugar
1 tsp salt
10 to 10 raisins
tsp garam masala
Method :
Grate the paneer. Keep aside. Don't grate in mixer. Grate in grater. Now grate onions in
mixer.
Now take butter or ghee in kadhai and heat it. Add rasins and garam masala.
Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min.
Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done.
Garnish with raisins.

Indian Cooking Recipe : Paneer Makhani Recipe

Ingredients :
200 ms paneer
4 tbsp tomato puree
4 tbsp tomato ketchup
6 tbsp half & half cream
1 tsp sugar
1 med. capsicum
1" grated ginger
1 tsp butter
Salt to taste
tsp pepper
cup water
Method :

Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well.
Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar &
ginger.
Cook for two minutes.
Add cream and stir cook for a minute.

Indian Cooking Recipe : Paneer Masala

Ingredients :
onion
1 tomato
Ginger small pieces
10 garlic cloves
10 Mint leaves
10 green chillies
Cilantro
1 piece cardamom
2 pieces of cloves
2 tbsp butter
1 litre whole milk
Method :
To make Panneer :
Bring 1 litre whole milk to a boil.
Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets
separated.
Strain the water and put the paneer in a muslin cloth and keep a heavy weight on top of it
for a few hours.
After the paneer gets set, steam it in a pressure cooker for five minutes.
Remove the panner and make it into cubes.
Deep fry the panneer cubes in oil.

Masala :

Heat butter in a pan.

Allow it to melt. Then add the clove and cardamom. Fry for a second.
Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.
When the onions turn golden brown and gives a nice aroma, add the tomatoes and fry.
Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom
of the pan.
After frying well, remove the pan from stove.
Add mint leaves just before removing the pan. And cool the masala.
Grind the masala well in a mixie with water . Masala should be of medium consistency.
Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer
cubes.
Cook this in slow fire for 15 - 20 minutes.
Garnish with cilantros and serve with hot Parathas.

Indian Cooking Recipe : Paneer Tikki

Ingredients :
For the filling :
cup channa dhall
500 gms panner
5 red chilli
2 tsp chaat masala
1 piece ginger
6 green chilli
For the tikki :
4 potatoes
tsp corn flour
Method :
Heat oil in pan.Add ginger and green chillies and fry for minute.
Now add channa dhall, salt, red chilli and chat masala.
Fry till dhall is done well.
Add the panner and mix well.
Now take one and half tbsp of potatoes in the palm and flatten it
Stuff with tsp of filling into it.

Make it into the shape of tikkis and toss it on corn flour

Shallow fry it till crisp and brown.

Indian Cooking Recipe : Paneer Tomato Peas

Ingredients :
250 gms panner, chopped
100 gms peas boiled
100 gms tomato paste (mashed tomato)
2/3rd tomatoes cut in medium pieces
25 gms green chilli paste
1 tspl garam masala
tsp jeera
25 gms ginger paste
25 gms garlic finely cut
1 tsp ashmiri mirch (deghi)
tsp turmeric powder
Method :
Put frying pan on heat with cooking oil.
Now put jeera and garlic and let them turn brown.
Now put tomato and green chilli paste and fry for 4 minutes.
Put boiled peas and medium cut tomatoes.
Also put turmeric, garam masala, ginger paste and kashmiri mirch into it.
Fry for 3 minutes and put paneer. Fry for 3 minutes on high heat.

Indian Cooking Recipe : Peas Usli

Ingredients :
3 cups fresh green peas
4 nos onion
7-8 nos green chillies
tsp ginger garlic paste
2 tbsp oil
1 tsp mustard seeds
1-2 tbsp butter
2 tbsp oriander leaves
3 tbsp grated coconut
tsp cummin seeds
tsp methi seeds
tsp turmeric powder
1 bunch curry leaves
Salt to taste
Method :
Cut the green chillies and onion.
In a pressure pan, heat the oil, season with mustard (till they splutter), add curry leaves.
Add the cut onions and chillies and fry till onions turn pink.
Add ginger garlic paste fry for a min.
Add the green peas, fry for 10-15 mins.
Add to cup of water for cooking.
Meanwhile dry grind the turmeric powder, roasted cummin & methi seeds to a fine powder.
Add the powdered masala, butter and salt and pressure cook just for a whistle.
Garnish with coriander leaves and grated coconut.

Indian Cooking Recipe : Pindi Chana

Ingredients :
1
1
1
1
1

cup kabuli chana

tomato, chopped
onion, chopped finely
onion, sliced into rings
tsp garlic, grated

1 tsp ginger, grated

3 green chillies, chopped
1 tbsp coriander, chopped
tsp dhania powder
1 tsp red chilli powder
tspeach cumin & mustard seeds
tsp garam masala
tsp turmeric powder
tsp cinnamon clove powder
3 to 4 pinches asafoetida
2 tbsp tamarind extract
2 tbsp oil
1 tbsp ghee
Method :
Pressurecook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter.
Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.
Add all dry masala, except clove-cinnamon powder.
Stir well, add tomatoes, cook till oil separates.
Drain chana, add to pan, stir well. Add tamarind.
Mix. Cook till fairly dry. Keep aside.
In a small pan, heat ghee, add clove-cinnamon powder, chillies.
Allow to pop a bit, add to chana. Stir gently till well mixed.
Garnish with chopped coriander and onion rings.
Serve hot.

Indian Cooking Recipe : Potato Sabzi

Ingredients :
3 potatoes
8 to 10 florets of cauliflower
100 gms green peas
3 onions, finely chopped
8 green chillies
tsp garam masala powder
tsp turmeric powder
2 tbsp tomato ketchup
1 tsp cumin seeds

Juice of one lemon

2 tbsp oil
Chopped coriander leaves for garnishing
Salt to taste
Method :
Peel the potatoes and cut in to cubes.
Then wash the cauliflower florets. Boil these together with salt and turmeric powder.
When it is properly cooked strain the water from it and keep aside.
In a kadai heat oil and add the cumin seeds when it starts to splutter add onions and green
chillies.
Saute till it becomes slight brown in colour.
Now add the garam masala powder, tomato ketchup and stir for 1 minute.
Then add the green peas and 3 tbsp of water.
Cover the kadai with a lid and cook for 2 minutes in low flame.
Add the boiled potatoes and cauliflower. Cook in low flame till the oil separates.
Finally add lemon juice and chopped coriander leaves.
Ready to serve hot.

Indian Cooking Recipe : Quick Spiced Cabbage

Ingredients :
1 lb cabbage or spring greens
2 tbsp groundnut oil
2 medium onions, sliced in rings
tsp cumin seeds
tsp chili powder
1 tsp garam masala
lemon, to serve
Method :
Cut the cabbages into long thin shreds, removing any tough stalks as you go.
Heat the oil in a large frying pan or wok.
Add the onions, fry until wilted and deep golden, around 10 minutes, stirring from time to
time.
Add the cumin seeds and cook over medium heat for another minute.
Add the cabbage and fry on moderate to high heat until the leaves are shiny and tender.

Add salt, pepper, chili and garam masala.

Fry for 3-4 minutes, stirring constantly. Serve hot with lemon wedges.

Indian Cooking Recipe : Quick Spicy Band Gobhee

Ingredients :
1 lb band gobee
2 tbsp groundnut oil
2 medium onions, sliced in rings
tsp Jeera
tsp chili powder
1 tsp garam masala
Lemon wedges

Method :
Cut the band gobee into long thin shreds.
Heat the oil in a large frying pan.
Put the onions and fry till it turns deep golden in colour.
Put the Jeera and cook over medium heat for another minute.
Add the band gobee and fry on moderate to high heat until the leaves are shiny and tender.
Mix salt, pepper, chili and garam masala.
Fry for 3 to 4 minutes and continue to stir constantly.
Serve hot with lemon wedges.

Authentic Indian Recipe:

Rava Adai
Ingredients :
Rava /Semolina : 2 cups
Tomato : 2 chopped
Geen chillies : 2 medium
Ginger : 1 " piece
Salt to taste
Curry leave
Sour buttermilk or yoghurt : 1 cup
Oil
Method / Directions :
In a mixing bowl add up all the ingredients together and make into a semi-solid batter. Add
some water in case the batter is too solid as it should be a liquidy consistency. Now, in a hot
tava (or a regular frying pan), place a handful of batter into the middle of the tava and
spread it into a circle and flattening it. Pour oil and fry the adai on both the sides till it
becomes lightly browned and crispy. This Adai is good as an evening snack or great for a
morning breakfast treat. Serve with pickle and raita. (optional)

Indian Cooking Recipe : Sarson ka saag

Ingredients :
1 bunch sarson greens
1 bunch spinach
1 onion, grated

 tsp ginger, grated

tsp garlic, grated
3 green chillies
1 tbsp grated cheese
lemon juice
Salt to taste
2 tbsp ghee
1 tbsp oil
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.

Indian Cooking Recipe : Shahi Dum Aloo

Ingredients :
8 nos baby potatoes
1 onion
6 tbsp tomato puree
Ginger a small cube
6 pods garlic
2-3 nos green chilli
2 tbsp cream (fresh or frozen )
cup milk
cup water
Sugar a pinch
Salt to taste
10-12 nos cashews halves
tsp chilli powder
tsp coriander powder
tsp turmeric powder

 tsp garam masala

Oil to cook and deep fry
Method :
Peel the baby potatoes and keep aside
Take onion, chillies, ginger garlic and puree them in the mixer.
Heat oil and deep fry the potatoes till golden brown
Take about 2-3 tbsp of oil in a wok and to this add cumin seeds and finally add the onion
garlic paste to this and keep frying till golden brown in colour.
Once the oil starts to leave the wok add tomato sauce to this and keep frying till the oil
leaves the sides of the work.
To this add chilli powder, coriander powder, turmeric and stir well.
Add a little cream to it and add garam masala.
Finally add milk and keep stirring till it begins to boil.
This is important because if not stirred well then the milk might cuddle.
Add water to this and salt sugar and finally add the fried potatoes and let simmer for about
15-20 minutes.
Check tenderness of potatoes with a fork and finally add cashews to this.

Indian Cooking Recipe : Shahi Gobhi

Ingredients :
1 small cauliflower
2 big onions
pod garlic
2 inch ginger
tsp turmeric
2 tsp coriander powder
3 tsp chilli powder
2 bay leaf
4 cloves
6 pepper corns
1 cup oil & Salt to taste
Method :

Clean & deep fry the cauliflower without cutting it into pieces.
Fry it till it has turned brown from all sides.
Take it out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions &
fry till it turns dark brown.
Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry it then put the deep fried flower in
this prepared masala.
See to it that the flower gets completely covered with the masala.
Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and fresh
coriander leaves.

Spinach Pachadi
Ingredients :
1 tsp oil
1 tsp mustard
tsp urid dal
Little bit of hing
1 bunch of spinach
2 cups curd
Salt to taste
Method :
Finely chop spinach and boil it in water seperately until it becomes tender.
Drain the water and keep in seperately.
Take a kadai and add 1 tsp of oil and garnish mustard and urid dal.
Add to this the boiled spinach and fry it for one minute.
Take this mixture in a bowl and add to this 2 cups of curd, required amount of salt and little
bit of hing and mix it well.
Keep it for five minutes aside so that it soaks well and then eat it.
Ready to serve.

Indian Cooking Recipe : Spinach and Tomato Sabji

Ingredients :
4 cups fresh Spinach, finely chopped
1 chopped tomato
2-3 ground green chillies
tsp turmeric powder
1 tsp dhanajeera powder
Salt to taste
2 tbsp olive oil
1 tsp whole cumin
1 pinch asafoetida
Method :
Heat the oil in a saucepan. Add the cumin and asafoetida.
Add the spinach, chillies, salt and turmeric.
Cover and allow the water released by the spinach to be absorbed.
Add the dhanajeeru. Stir in the tomatoes.
Remove from heat and serve.

Indian Cooking Recipe : Stuffed Baingan (Eggplant)

Ingredients :
4 egg plants, chopped
1 tbsp onion, chopped

1
2
1
1
2

green chilli, finely chopped

tsp chopped coriander leaves
tbsp besan
tsp canola oil
tsp yogurt

Spices :
tsp red chilli powder
1 tsp coriander powder
tsp haldi powder
salt to taste
Method :
Make a slit at one long side of the eggplant.
Take out some part of the plant from inside to create a small cavity.
Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the spices.
Combine well to make a paste. Add chopped onion, green chillies, and half of the coriander
leaves.
Fill this paste in the cavity of each eggplant and close the eggplants gently.
Leave some paste in the bowl. Heat a non-sticking deep pan and take oil.
Add the remaining paste and saut it for 3 to 5 minutes.
Add all the eggplants, and cover the pan. Cook for 3 to 5 minutes.
Change the sides of the eggplants and again cook for 3 to 5 minutes.
Sprinkle the coriander leaves.

Indian Cooking Recipe : Stuffed Capsicum

Ingredients :
kg capsicum
1 cup coconut gratings
10 roasted red chillies
Tamarind lump
tsp fenugreek seeds
2 tsp coriander seeds
4 tbsp oil
1 small piece gur
2 onions
tsp mustard seeds
1 sprig curry leaves
Salt to taste

Method :
If stalk of capsicum is too long, trim it.
Cut a slit around the stalk (about " from it) extending to of the capsicum.
This will serve as a lid. Open it and scoop out seeds from capsicum with the handle of a
spoon. Discard them.
Grind coconut gratings with roasted red chillies, and tamarind to a coarse paste.
When masala is almost ready, add fenugreek and coriander, gur and salt. Grind for a while.
Then mix chopped onion with the masala.
Stuff the capsicums one by one with the masala and close the lids.
Prepare seasoning in frying pan with mustard and curry leaves in oil.
Drop the stuffed capsicums gently in it.
Spread the excess masala, if any, all over.
Cook on a low flame under cover.
Open 2-3 times, at intervals, and turn over slightly.
After sufficient cooking, remove from flame.

Indian Cooking Recipe : Stuffed Lady's Finger

Ingredients :
kg lady's fingers
1 lime
1 cup besan
1 tsp coriander seeds
tsp asafoetida powder
1 tsp table salt
1 tsp chilli powder
2 tsp jeera
4 tbsp oil
Method :
Cut off stalk and cut lengthwise slits in lady's finger.
Apply salt and keep aside for some time.
Powder asafoetida, coriander and jeera separately.
Sieve besan. Drop the flour in a vessel and add juice of lime.
Combine 1 tsp salt, chilli powder, powdered coriander, half the quantities of asafoetida and
jeera powders.
Stuff lady's finger bits with the powder mix.
Drop the bits gently into frying pan.
Spread excess besan, if any, all over the bits.
Cook under cover. Open lid once or twice and turn over.
Roast the bits till it becomes brown. Take out from flame.

Indian Cooking Recipe : Stuffed Paneer Potatoes

Ingredients :
5-6 medium potatoes
1 cup grated or crushed paneer
4-5 green chillies
1" piece ginger
2-3 cloves garlic
1 crushed red chilli
1 sprig spring onion finely chopped
1 tbsp butter or ghee
1 tsp soya sauce
1/2 tsp sugar
salt to taste
Method :
Wash and peel the potatoes raw. Pressure cook for one whistle only.
Cut a coin on the potato vertically and scoop out the inside leaving a thick wall.
Mix the scooped potato, paneer, green chillies, salt well.
Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid.
Heat ghee or butter, add the crushed chilli, garlic and ginger.
Fry for a minute. Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the seasoning.
Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes.
Serve hot.

Indian Cooking Recipe : Sukhi Channa Dal

Ingredients :
1 cup channa dal
1 cup onions, thinly sliced
1 tbsp fenugreek leaves, finely chopped
1" stick cinnamon
2 to 3 cardamoms
2 cloves
1 bayleaf
1 tsp cumin seeds
tsp turmeric powder
tsp pepper powder
Salt to taste
tsp sugar
1 tsp lemon juice
2 tbsp ghee
Method :
Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot.

Indian Cooking Recipe : Tikha Baigan Masala

Ingredients :
kg brinjal
3 to 4 onions
2 tbsp grated coconut

1 garlic cloves
ginger
2 tbsp chilli powder
1 tsp turmeric powder
Salt to taste
Small lump of tamarind
1 tbsp garam masala powder
1 tsp jeera
Method :
Take all the ingredients grind it at once in mixer, do not add water.
Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
Fry the mixture properly. Take of the pan from stove and let it cool.
Take the brinjal slit it in 4, fill the mixture in the brinjal.
Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
Add little water to the brinjal. Put small piece of jaggery to taste if required.
Let it cook for 15 to 20 minutes.

Indian Cooking Recipe : Tomato Gravy

Ingredients :
4 to 5 ripe tomatoes, chopped
2 onions, chopped
6 flakes of garlic, chopped
piece of ginger, chopped
4 green chillies
tsp chilli powder
tsp turmeric
A small bunch of coriander leaves, chopped
4 cloves
1 cardomom
piece of cinnamon
Method :
Heat oil and add cloves, cardomom and cinnamon.
Add onions and fry till golden brown.

Add tomatoes, green chillies, chilli powder and turmeric.

Simmer until the gravy thickens, becomes a deep red and the oil floats.

Indian Cooking Recipe : Tukda Corn Subzi

Ingredients :
6 corn on the cons (makai)
tsp turmeric powder
salt to taste
3 tbsp oil
1 tsp cummin seeds
2 cardamom
1 bay leaf
3 cloves
3 large onions, chopped fine
3 large tomatoes, chopped fine
1 tsp chilli powder
1 tsp coriander-cummin powder
a pinch of sugar
a cup tender corn, cooked a handful of chopped coriander leaves for garnishing
Grind to a paste :
1 onion
1 tomato
6 flakes garlic
2.5 cm ginger
Method :
Cut the makai into four pieces each and boil them with a little turmeric powder and salt to
taste till done.
Heat the oil in a broad pan, season with cumin seeds, cardamom, bay leaf and cloves.
When the cumin seeds crackle, add the ground paste and saut till it changes colour.
Then add the chopped onion and saut till golden.
Add the chopped tomato and saut till the oil floats on top.
Add the chilli powder, turmeric powder, coriander-cummin powder, sugar and salt. Stir well.
Add the boiled corn and the boiled makai pieces. Fry well.
Add a little water and let it cook on a low heat till the gravy slightly thickens.
Serve hot, garnished with coriander leaves.

Indian Cooking Recipe :

Vagan Bateta nu Shak
(Eggplant and Potato Curry)
Ingredients :

4 medium eggplants sliced

4 medium potatoes peeled and sliced
4 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
4 tablespoons oil
4 cups water
sugar and salt to taste
finely chopped coriander leaves to garnish
Method (Directions):
Heat oil in a pan. Add the tomatoes, spices and a small bit of sugar. Fry on medium heat for
3-4 minutes till the tomatoes are very soft..
1. Add sliced potatoes and eggplant.. Fry again for about 4-5 minutes.
2. Add water and cook covered on medium for 4-5 minutes or until the vegetables are
fully cooked.
Garnish with finely chopped coriander leaves before serving. (optional)
Serve hot with sprouted beans, white rice, or Roti (Indian bread). Enjoy!

Indian Cooking Recipe : Variety Of Pitikas

Ingredients :
1 cup dal (mung or masoor)
1 chopped, onions
mustard oil

vegetables pitikas
papaya , pumpkin
Method :
Pitikas can be made with various vegetables like pumpkin, papaya.
To make vegetable pitikas, peel the papaya or pumpkin and discard the seeds. Cut into
medium-sized pieces and boil with 1 cup of dal (mung or masoor).
When the dal is cooked remove the vegetable pieces and mash, adding salt and maybe a
little bit of mustard oil.
Also, if you want chopped onions and chillies.

Indian Cooking Recipe : Vegetable Curry

Ingredients :
2 cups shelled peas
1 medium-sized cauliflower
cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
" piece of cinnamon
Method :
Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light
golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1 cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.

Indian Cooking Recipe : Vegetable Gravy

Ingredients :
4 potatoes
6 flowers of cauliflower
100 gms frozen peas
100 gms carrots
For gravy :
coconut, grated
2 tomatoes
Fresh ginger small piece
3 flakes of garlic
Cinnamon stick
4 cloves
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
Red chilli powder as per taste
1 tsp garam masala
Fresh Coriander
Method :
Boil water in a pan and add all the vegetables and cook the vegetables with little turmeric
and salt.
Add all the ingredients for gravy and grind it in a mixer grinder.
Heat oil in a pan, cut 1 big onion into thin strips and add to the pan.
Fry the onions till golden brown.
Add the grinded gravy and let it cook for 10 minutes in medium heat.
Finally add the boiled vegetables and add fresh coriander leaves

Vegetable Kolhapuri
Ingredients :
1 onion, chopped
1 tomato, chopped
1 potato, boiled and chopped
1 capsicum, chopped
1 carrot, boiled and chopped
1 tbsp peas, boiled
2 tbsp oil
tsp cuminseeds
tsp garam masala
1 tbsp coriander chopped
Salt to taste
1 tsp lemon juice
1 tsp dhania powder
tsp turmeric powder
tsp tandoori powder
1 tsp red chilli powder

To be Ground together :
1 onion
" piece ginger
2 red chillies
3 to 4 garlic flakes
1 tomato
1 tsp sugar
Method :
Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender. Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stir fry till oil separates. Add salt, garam masala, and cup water.
Allow to simmer for 2-3 minutes. Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.

Add lemon juice, mix, take off fire.

Garnish with chopped coriander, serve hot.

Indian Cooking Recipe : Vegetable Kurma

Ingredients :
Oil little
1 big onion
Salt to taste
1 garlic piece
2 carrots, 1 capsicum
1 potato, small ginger piece
7 to 10 beans, 3 to 4 cauliflower pieces
2 to 3 cloves, little elaichi
tsp cinnamon
10 to 15 cashew pieces
1 tsp of khus khus
cup coconut
Method :
Cut the onions into small pieces and one fourth of the onions into big pieces.
Take a Kadai with little oil and add cloves, cinnamon, elaichi and cashews and then fry a
little add ginger, garlic and big pieces of onions and then keep it to cool a little after
everything is fried.
Then grind the whole mixture with coconut and khus khus and keep it aside.
Now take a little oil and add sombu, and then onions, fry it nicely.
Take all the vegetables cut into small pieces and boil it in the microwave. After everything is
cooked nicely add it to the onions and mix it.
Add salt in the ground mixture. Now after everything is mixed well add water if it is very
thick.

Indian Cooking Recipe : White gravy

Ingredients :
100 gms cauliflower
2 potatoes
1 onion, chopped finely
2 carrots
100 gms french beans, chopped finely
100 gms of shelled peas
For Gravy :
2 tbsp of daaliya
3 tbsp grated coconut
3 green chillies
tsp khas-khas
2 cloves
1" piece cinnamon
1 cardamom
1 cashew-nut
cup milk
Method :
Fry the onions till light pink.
Pressure cook all the vegetables except Cauliflower and the fry onions with a little salt.
Boil the Cauliflower separately, so that it does not get mashed.
Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water.
Grind the spices with daaliya, coconut, green chillies and milk.
Add the above ground mixture to the boiled vegetables.

Indian Cooking Recipe : Bengali Pulav

Ingredients :
500 gms basmati Rice
2 bayleaf
30 gms raisin
12 to 14 cashew nut
6 cloves
6 cardamom
1" piece cinnamon.
1 onion, sliced
1 tsp ginger paste
tsp sugar
1 pinch saffron dissolved in
1 tbsp of milk
200 gms ghee
salt to taste
Method :
Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bayleaf and onion slices in the ghee.
Saut till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the
mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
Ready to serve.

Indian Cooking Recipe : Brinji Bath

Ingredients :
1 cup basmathi rice
1 cups coconut milk
2 basil leaf
2" cinnamon
4 cloves
2 petal anise
1 full garlic
1 tbsp coriander seeds
1 tsp aniseed
1 pinch turmeric powder
3 tbsp ghee
Method :
Grind coriander seeds and aniseed together and dissolve in half cup of water.
Mix turmeric with this and leave aside.
Fry rice in 2 tbsp ghee and keep aside.
In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.
Add the peeled garlic and coconut milk.
Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Add salt and cook in a pressure cooker for 7 minutes.

Indian Cooking Recipe : Cabbage Rice

Ingredients :
2 cups cabbage, finely chopped
1 cup rice cooked
cup coconut
cup pottu kadalai
1 tsp urad dal
1 tsp channa dal
4 green chillies
small piece ginger
mustard
curry leaves
salt
oil
Method :
Cook rice with less water as you would cook for pulav.
Wet grind coconut, pottu kadalai, green chillies, ginger and salt.
Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few
minutes.
Add the ground masala to the above and keep cooking until the flavour comes out.
Combine this with rice.

Indian Cooking Recipe : Chatpata Rice

Ingredients :
2 cups long-grained rice
3 tbsp oil
2 bay leaves
juice of one lime
rind of one lime (grated)
1" piece of ginger (grated)
1 tsp oil
1 tsp pepper powder
salt to taste
Method :
Soak the rice in water for half an hour.
Cook the rice in enough water adding salt and bay leaves while cooking the rice. Cook the
rice so that the grains are separate.
Allow it to come to room temperature.

Mix in the lime juice and the grated lemon rind and keep in a serving dish.
Heat the oil in a small pan and add the ginger.
Fry for one minute and mix the ginger and oil into the cooked rice.

Indian Cooking Recipe : Chicken Nasi Biryani

Ingredients :
For Chicken
3 1/2 lb./ 1 1/2kg Chicken
1/8 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 3" cinnamon sticks
1 tbsp Brown mustard seeds
3 Star anise
3 Cloves
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste

For the Rice cooking

4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee

Some mint leaves

Salt to taste
Method:
For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2
hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry
skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green
chilies. Set aside.
For the rice
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until
nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms
& brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is
cooking)
Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with
some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers
with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is
done. (must have at least 2 layers).
Ready to Serves.

Indian Cooking Recipe : Corriander Rice

Ingredients :
3 cupsrice (Cooked)
1 bunch coriander
inch ginger
5 or 6 cloves garlic
1 small cup coconut
2-3 tbsp oil
Salt to taste

A pinch turmeric powder

2 tbsp lime juice
5 - 6 Cashewnuts, fried
1 tsp jeera
1 tsp mustard
1 tsp moong daal
3-4 green chillies cut into small pieces
Method :
Cut the bunch of coriander leaves into small pieces.
Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a
blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.

Indian Cooking Recipe : Dal Fry

Ingredients :
cup spilt red lentils
cup spilt yellow lentils
2 cups water
1" piece ginger, minced
2 green chillies, finely chopped
2 cloves garlic, minced
tsp haldi
1 onion, chopped
1 tomato, chopped
tsp mustard seeds
4 dried red chillies
1 tbsp oil
few cilantro leaves, chopped
salt to taste

Method :
Boil the lentils in water salt and haldi for about 15 to 20 minutes or until it becomes soft.
Mash the lentils till it becomes creamy. If the lentil mixture looks too dry, put some water.
Heat the oil in a pan. Put the mustard seeds and red chillies.
Put the onion, ginger, garlic and green chillies and fry for 2 minutes.
Put the tomatoes and cook for another 2 minutes.
Put the lentils and mix thoroughly. Cook for sometime.
Garnish with cilantro.
Ready to serve.

Indian Cooking Recipe : Dal

Ingredients :
1 cup toovar dal
4 tomatoes
6 green chillies
2 red chillies
tsp sambhar powder
a small pinch hing
tsp mustard
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
saut 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.

Indian Cooking Recipe : Green Chilli Rice

Ingredients :
tsp fenugreek seeds
sesame seeds
tsp jeera
4-5 green chilli as per taste
1 tsp tamarind paste
Salt to taste
1 tsp jaggery
1 cup basmati rice
2 tbsp freshly grated coconut
Coriander leaves
for the seasoning :
3 tbsp oil
1 tsp mustard
1 pinch asafoetida
1 pinch turmeric
1 tbsp groundnut
1 tbsp bengal gram
1 tsp urad dal
Curry leaves
Method :
Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside.
Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
Heat oil and add mustard seeds.
Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.
Mix cooked basmati rice with the above pastes and seasoning uniformly.
Add grated coconut and coriander for garnishing.

Indian Cooking Recipe : Green Pulav

Ingredients :
1 cup basmati rice
1 bunch fresh coriander leaves
cup green peas (frozen or fresh)
2-3 pods garlic
6 green chillies
1 piece ginge
medium sized coconut
3 tbsp ghee/oil
Salt to taste
Method :
Boil the rice so that it is cooked but still the grains are separate.
Precook the peas with little salt if it is not frozen peas.
Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into a
fine paste.
Heat the ghee/oil in a pan.
Add the masala and fry until oil separates.
Add the cooked or frozen peas and cook for another 5 minutes.
Remove the rice in a flat dish.
Add salt and coat the rice well with the masala.
Ready to serve.

Indian Cooking Recipe : Hariyali Pulav

Ingredients :
2 cups rice
200 gms baby potato
2 sliced onions
3-4 tbsp ghee
2 bay leaves
1" piece of cinnamon
3 cardamoms
3 cloves
salt to taste
For spice paste :
3-4 green chillies
6-7 pods of garlic
1" piece of ginger
50 gms coriander leaves (chopped)
For garnishing :
Coriander leaves (chopped)
Method :
Grind all the ingredients for the spice paste.
Peel the baby potatoes, prick with a fork, sprinkle salt and keep aside.
Wash and drain the rice.
Heat the ghee in a pan and fry the onions till they are a light golden brown.
Add the whole spices and fry for one minute.
Mix in the spice paste and fry for another minute.
Add the potatoes and fry for another 2-3 minutes.
Mix in the rice and salt to taste.
Stir well and add enough water to cook the rice.
Cover with a lid and cook till the rice is tender.
Serve garnished with coriander leaves.

Indian Cooking Recipe : Jeera Pulav

Ingredients :

1 cups basmati rice

2 tbsp ghee
1 tbsp cummin
cup onion paste
1 tsp ginger garlic paste
cup cashews
tsp ajinomoto
2 pieces cloves, cinnamon, cardamoms
Salt to taste
Method :
Heat ghee in a pan and fry nuts till golden brown. Remove & keep aside.
Add cummin seeds, spieces, onion paste, Ginger garlic paste, rice, salt and 3 cups of water
and cook till done.
Finally sprinkle rice with fried nuts.

Indian Cooking Recipe : Kofta Biryani

Ingredients :
Cabuli chana
pack mozzarella cheese
Basmati rice
1 green chilly
Salt to taste
1" ginger
2 tomato
1 tbsp onion paste
onion cut in to small pieces
tsp jeera powder
1 tsp chilly powder
2 cloves garlic
3 tbsp oil & ghee
2 pieces bread
cup saffron soaked in milk
1 tsp biryani masala
2 tbsp milk cream

Method :
Make a paste of cabuli chana, ginger, green chilly and salt.
Now add mozzarella cheese & two pieces of bread to the mixture and make dough.
Make small balls and bake it in oven at 350C for 30 minutes. Heat a pan and add oil.
Fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder and biryani
masala.
Fry the masala then add water, bring it to boil.
At the end add baked cabuli chana koftas, cook for another few minutes and put off the
stove.
Add cream to the kofta. Prepare basmati rice separately.
Now in a baking dish grease it with ghee, add a few tejpatta, spread one layer of rice, add
one layer of kofta with gravy and then add another layer of rice.
At the top add saffron soaked in milk and then sprinkle ghee over the rice.
Cover with an aluminium foil, put it in the oven at warm for half an hour.
Ready to serve.

Indian Cooking Recipe : Lemon Rice

Ingredients:
3 cups rice
1 onion, finely chopped
2 lemon
200 gms ginger and garlic,
chopped
coriander powder
tbsp haldi powder
1 tsp chilli powder
100 gms peanuts
coriander leaves
salt to taste
For garnishing :
Chana dal
Urad dal
Mustard seeds
Red chillies
Method :
Heat some oil in a pan and saut the mustard seeds, chana dal, urad dal and the red chillies

Put onions in the oil and saut them properly.

Put chilli powder, haldi powder, peanuts and coriander powder to the oil
and let them blend with the mixture
put some salt to taste and lastly put the coriander leaves .
Boil the rice separately and keep them in a plate and allow the rice to cool
down.
Put the lemon juice to the rice and then the mixture to the white rice.

Indian Cooking Recipe : Vegetable Biryani (Light)

Ingredients :
4 cups basmathi Rice
200 gms ginger & garlic paste
6 green chillies
1 onion, finely chopped
2 tomatoes, finely chopped
10 gms cinnamon
10 gms cloves
10 gms cardamom
cashew nuts
200 gms ghee
carrot & beans, finely chopped
100 gms peas
2 tsp garam Masala powder
3 tsp chilli powder
mint leaves & coriander leaves
lemon
Method :
Put ghee in a pan and saut the onions and tomatoes
Put cashew nuts, cloves, cinamon, cardamom in the ghee
Put mint leaves, coriander leaves, green chillies to the ghee. Put ginger & garlic paste to it
Put garam masala and chilli powder, carrots, peas and beans to it
Put water in the mixture and add salt to taste .
Allow the mixture to simmer and put the rice
Put the lemon juice to it and then keep the rice to be cooked.

Indian Cooking Recipe : Mango Rice

Ingredients :
2 cups cooked rice
1 cup grated green mango
cup chopped onions (optional)
2 tsp salt
2 tsp chilli powder
1 tsp turmeric powder
1 pinch asafoetida
1 tsp mustard
2 tbsp oil
Small bunch curry leaves
A handful fried peanuts
cup yogurt
6 to 8 baby okras
Method :
Heat oil in a pan and add mustard, turmeric powder and asafoetida.
After the mustard splutters, add chopped onions and fry till they turn golden brown.
Add the grated mango, chilli powder and salt.
Cook the mango till it becomes very soft.
Now, add the cooked rice . Stir well and garnish with curry leaves.
Sprinkle fried peanuts on top before ready to serving.

Indian Cooking Recipe : Moghlai Biryani

Ingredients:
2 cups pulao rice
500 gm mutton
1 lime
? cup almonds or cashewnuts
a few spring mint
6 tbsp fat
bunch coriander leaves
1 cup onions
1 inch piece ginger
3-4 green chillies (finely chopped)
3 flakes garlic
1 cup curds
cup milk
4 to 5 red chillies
a pinch turmeric
2-3 cardamom
2-3 cloves
1 inch stick cinnamon
2 bay leaf
a pinch sweet cumin
a little saffron
Wheat flour paste enough to seal pan
Method:
Wash, clean and cut the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat.
Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three-fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies,
coriander leaves and mint.
Add lime juice and mix well. Add curds mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a strong pan put in layers of rice, mutton and fried onion.
Repeat till all ingredients are used up.
Pour remaining milk and fat over the rice.
Cover pan and seal edges with wheat flour paste.
Place in an oven 143C for one hour and serve very hot.

Indian Cooking Recipe : Mung dal Khichdi

Ingredients :
1 cup rice
cup yellow mung dal
4 to 5 curry leaves
2-3 dried red chillies
1 tbsp garam masala
a pinch of asafoetida
tbsp turmeric powder
2 tbsp of ground cumin and desiccated
coconut powder
2 tbsp oil
Salt and sugar to taste
Freshly grated coconut and coriander for garnishing
Method :
Clean and wash the rice and dal and mix them.
Soak and drain the dal and rice mixture and keep for about 15 mins.
Heat oil, add curry leaves and dried red chillies and asafoetida.
Add the soaked and drained rice and dal mixture and add turmeric powder and mix well.
Add 3 cups of hot water and mix well.
Now add the garam masala,ground cummin and desiccated coconut powder, salt and sugar
and mix well.
Cook in pressure cooker/rice cooker till done.
Garnish with freshly grated coconut and coriander.
Ready to serve.

Indian Cooking Recipe : Mutton Biryani

Ingredients:
500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
? cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat
Other ingredients
Rice:
2 cups pulao rice
cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat
Method:
Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat
fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.
For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.
For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again
cover with rice.
Serve hot, garnished with fried onions and fried nuts.

Indian Cooking Recipe : Navratna Pulav

Ingredients :
2 teacups uncooked rice
1 tbsp cashewnuts
1 tbsp raisins
2 sliced onions
2 tbsp paneer
1 teacup boiled green peas
teacup boiled and diced carrots
1 tsp shah-jira
2 sticks cinnamon
2 cloves
3 elaichi
1 tbsp fruit pieces
tsp saffron
4 tbsp ghee
salt to taste
onion roses
To be ground into a paste :
4 cloves garlic
1" piece ginger
4 green chillies
Method :
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee and fry the cashewnuts. Take out and keep aside.
Fry the raisins in the same ghee. Remove and keep aside.
Saut the onions in the same ghee till it becomes golden in colour.
Remove and keep aside.
Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.
Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.
Warm the saffron a little, rub in a little warm water and add to the rice.
Garnish with the fried cashewnuts, raisins, onions and onion flowers.
Ready to serve.

Indian Cooking Recipe : Orange Pulao

Ingredients :
1 cup basmati rice
4 medium sized carrots
1 cup orange juice
Salt to taste
8 tsp oil/ghee
1 tsp ginger garlic paste
1 big onion sliced lengthwise
tsp saunf (sombu)
5 curry patta
1 elaichi
5 strands saffron
2 pinches orange color
fried cashewnuts, coriander leaves, small orange pieces for garnishing
Method :
Wash the basmati rice just once and drain for 10 mins
Heat oil/ghee in pressure pan/cooker directly.
Fry the cashewnuts first and set aside
Add elaichi followed by saunf and patta.Fry for few seconds.
Add the ginger garlic paste. Fry and after a min add the sliced onion.
When the onion turns pinkish and aroma comes add carrot and fry for 4-5 mins.
Now add the rice and mix well till everything blends and the rice gets coated with oil/ghee.
Add the orange juice and 1 cup water.Keep gas in high and when it starts boiling add salt
and close lid.
Immediately put the weight, simmer gas and switch off the gas exactly after 12 mins.
Note that the timing and the simmering of gas with the weight put immly is most
important.
Open the lid only after hour after all the steam has subsided.
everything gently and garnish
Ready to serve.

Indian Cooking Recipe : Pepper-Onion Rice

Ingredients :
1 cup basmati rice
1 medium pepper
1 medium onion
1 tbsp cumin seeds
1 tbsp cooking oil
tsp chilli powder
Salt to taste
Method :
Wash the rice properly with water and bring it to a boil with two cups of water. Then reduce
heat to medium flame and cover and cook until it is properly cooked.
Heat the oil in a heavy-bottomed wok and crackle the cumin seeds and then add the onions
and fry until it becomes transparent.
Add the peppers and fry another 2 to 4 minutes on high heat.
Add salt just enough for the vegetables and mix well.
Add the cooked (separated) rice to the vegetables and mix well.
Add the chilli powder and salt to taste and mix well.

Indian Cooking Recipe : Pudhina Pulav

Ingredients :
1 cups basmati rice

2" piece ginger.

cup curd
1 cup mint leaves
2 bay leaves
4 to 6 green cardamoms
4 to 4 cloves
3 to 4 large cardamoms
8 to 10 black peppercorns
3 cups water for cooking
3 tbsp ghee.
Salt to taste
Method :
Clean and wash the rice. Soak the rice in water for at least half an hour.
Peel and grind the ginger to a paste and also whisk the curd.
Wash & chop the pudina leaves reserving few for the garnish.
Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms,
large cardamoms, cloves and black peppercorns.
When they begin to crackle, put the ginger paste, stir well and put beaten
curd. Cook for 3 minutes.
Put water and allow it to boil and also add the salt for taste.
Drain the water from the soaked rice and add it to the water & bring to a boil.
Now add the chopped pudina leaves and mix lightly.
Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.
Garnish with mint leaves.
Ready to serve.

Indian Cooking Recipe : Pulav

Ingredients :
1 pav basumathi rice
2 carrots
cup beans (pieces)
1 cup shelled peas
bunch coriander leaves
6 cashewnuts
4 green chillies
4 cloves
1" long cinnamon
1 tsp table salt

2 big onions
2 cardamom pods
1" long ginger piece
2 garlic cloves
2 tsp coriander seeds
1 tbsp coconut gratings
1 tsp oil
cup ghee
Method :
First, wash rice and drop into a colander. Let all the water trickle down.
Roast the rice with a little ghee in frying pan and keep aside.
Roast 2 cloves, " cinnamon and cardamom in ghee and powder them.
Roast coriander leaves and split green chillies with oil.
Combine the remaining " piece of cinnamon, garlic colves, ginger, cashewnut bits and
coconut gratings.
Grind all the ingredients together to make a coarse paste.
Cook pieces of carrot and beans along with shelled peas, in water, till tender.
When done, put salt to taste.
Combine the ground masala with the cooked vegetables. Bring to boil.
Remove from flame and keep aside.
Take cup of ghee in frying pan.
Roast onion pieces till it becomes brown. Mix peanuts.
Put the above powder-mix, salt, and 3 cups of water. Bring to boil.
Drop the roasted rice and cook on low flame under cover.
Open lid 2-3 times to turn over. Put more water, if need be.
When rice is almost ready, mix the prepared curry and turn over thoroughly.
When done, take out from flame.

Indian Cooking Recipe : Red Rice

Ingredients :
2 cups of basmati rice
1 small beet or half big one
1 red onion
1 red pepper
2 tsp tomato paste or 1 small tomato
tsp crushed garlic
1 tsp biryani masala

1 tsp corriander powder

1 tsp chilli powder
1 dry chilli red pepper
1 small stick of cinnamon
1 or 2 big cardamom pieces
1 tsp jeera
1 tsp oil or butter
A pinch of asafoetida
Salt to taste
Method :
Soak the rice in water for 2-3 hours
Cut onions, red pepper and tomato in long pieces and set it aside.
Grate the boiled and cooked beet and set it aside.
On the stove on high heat some butter in a non stick skillet
Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom
When jeera , dry pepper, cinnamon and cardamom start turning black add onions and
Garlic.
When the red onion is transparent, add red pepper
When the red pepper is partially sautueed, tomato paste or tomatoes
Add a pinch of asafoetida
Now add the rice without the water
Wait till the rice gets transparent and glassy
Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it
with rice.
Now add the grated beet and stir it, the rice is going to turn in beautiful red color.
Add 2 glasses of water and turn the heat down to medium and let it cook for 20-30 minutes
or until rice is tender.
Redy to serve.

Indian Cooking Recipe : Spicy Peas Pulav

Ingredients :
2 cups rice
1 to 2 cups boiled peas
cup coconut
4 to 5 green chillies
a small piece ginger

4 cloves
2 elaychis
a small piece cinnamon stick
tsp mustard
salt
2 to 3 tsp cooking oil
Method :
Cook rice with less water as you would cook for pulav.
Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon stick and keep it
aside.
Add mustard in oil till it crackles, and add the ground masala, salt and keep stiring for a few
minutes until the flavour oozes.
Now add the cooked rice, peas, and mix it gently.

Indian Cooking Recipe : Spicy Pulav

Ingredients :
1 teacups uncooked rice
5 brinjals
5 onions
5 small potatoes
1 teacup boiled green peas
5 tbsp oil
salt to taste
To be mixed together into a spicy mixture :
grated coconut
4 tsp dhana-jira powder
1 tsp sugar
2 tsp chilli powder
1 tsp garam masala
1 teacups coriander, chopped
a pinch asafoetida
salt to taste
Method :
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Make 4 vertical slits in the brinjals, onions and potatoes and stuff with the masala mixture.
A little mixture will be left over.

Heat the oil, put the stuffed vegetables and salt and very little water.
Pressure cook or cover and cook till it becomes soft.
Combine the cooked rice, remaining spicy mixture, green peas and salt.
Put the cooked vegetables and mix well.
Ready to serve hot.

Indian Cooking Recipe : Urad Dal Rice

Ingredients :
1 cups rice
4 tbsp urad dal
6 or 7 red chillies
Curry leaves
5 cashewnuts
Dry coconut (kopra)
Pure ghee
1 tsp channa dal & urad dal
Salt to taste
Method :
Cook the rice & allow it to cool so that grains separate.
Fry urad dal, red chillies, dry coconut till golden brown. Dry grind.
Add this powder to the cooled rice & add salt to taste.
Take 1sp pure ghee in a pan & fry cashewnuts till golden brown.
Drain & add to the rice.
Put 1 tsp channa dal, urad dal, curry leaves in ghee, fry golden brown & add to rice. Mix
well.
Ready to serve.

Indian Cooking Recipe : Vegetable Biryani

Ingredients :
4 cups basmathi rice
200 gms ginger & garlic paste
6 green chillies
1 onion, finely chopped
2 tomato, finely chopped
10 gms cinnamon
10 gms cloves
10 gms cardamom
4 cups coconut milk (thick)
100 gms cashew nuts
200 gms ghee
carrot & beans, finely chopped
100 gms peas
2 tsp garam Masala powder
3 tsp chilli powder
mint leaves & coriander leaves
lemon
Method :
Put ghee in a pan and saut the onions and tomatoes.
Grind cashew nuts, cloves, cinnamon, cardamom, green chillies mint and coriander leaves.
Put the mixture to the ghee
Put ginger & garlic paste to it
Put garam masala and chilli powder, carrots, peas and beans to it
Put coconut milk to the mixture, and add salt to taste .
Keep the mixture to boil and add the rice
Put the lemon juice to it and allow the rice to cook.

Indian Cooking Recipe : Vegetable Pulav

Ingredients :
2 teacups uncooked rice
2 teacups sprouted val dal

3 sliced onions
450 grams small potatoes
450 grams small onions
1 coconut
tsp haldi powder
4 garlic cloves, crushed
4 tbsp oil
oil for deep frying
salt to taste
For preparing masala mixture :
1 teacup coriander, chopped
grated fresh coconut
4 tsp dhana-jira powder
2 tsp chilli powder
4 tsp sugar
1 tsp garam masala
tsp haldi powder
salt to taste
Method :
Deep fry the sliced onions in oil until it turns golden brown and crispy.
Grate the coconut, put 5 teacups of water and allow to stand for a little while. Blend in a
liquidizer and strain. Make a cross of 2 slits at right angles on the potatoes and small
onions.
Stuff the slits on the potatoes and onions with the masala mixture.
About half the masala will remain. Heat the oil in a vessel, put the crushed garlic and saut
for some time.
Put the rice, dal, coconut milk, haldi powder and salt.
Cover and cook slowly. When three-fourths done, put the remaining masala mixture and
cook for a few minutes.
Otherwise, put all the masala, cover with a lid and bake in a hot oven at 450F for 20
minutes.
Garnish with fried onions.
Ready to serve hot.

Indian Cooking Recipe : Vegetarian Pulav

Ingredients :
kg basmati Rice

25 gms carrots, chopped.

25 gms french beans, chopped.
25 gms cauliflower, chopped.
25 gms peas.
2 cloves
2 cardamoms
2 pieces cinnamon
2 onion, sliced.
" piece ginger, crushed
3 flakes garlic, crushed
tbsp chilli powder.
a pinch haldi powder
1 tbsp coriander, chopped
3 green chili
2 cup water
3 tbsp ghee
salt to taste
Method :
Heat ghee in a cooker, then put the cloves, cardamoms, cinnamom, sliced
onions and saut for sometime.
Put the ginger garlic and saut till it smells nicely.
Put the rice and mix for sometime, then put vegetables, chili powder, haldi powder,
coriander leaves, green chilies, salt and water.
Close the cooker lid and pressure cook for 5 minutes. Take out from heat.
Ready to serve.

Indian Cooking Recipe : Yellow Rice

Ingredients :
2 cups long-grained basmati rice
2 bay leaves
3 dry red chillies
3 cardamoms
2 cloves
1" piece of cinnamon
1 tsp turmeric powder
3 tbsp ghee
1 onion (sliced)

3 cups coconut milk

salt to taste
Method :
Wash the rice. Drain out the water and leave aside for half an hour.
Heat the ghee in a pan, add the sliced onion till it is translucent.
Add the whole spices and allow to splutter. Lower the heat and mix in the rice.
Add turmeric powder and salt to taste and cook over a medium heat, stirring all the time for
3-4 minutes.
Lower the heat and add coconut milk to cook the rice. Cover with a lid and cook till the rice
is tender but not overcooked.

Yummy Rice
Ingredients :
1 cup cooked rice
2 tbsp roasted jeera powder
1 tbsp coriander powder
3 tbsp lemon juice
2 tbsp garam masala
2-3 green chillies split length wise
green peas
5 curry leaves
Mustard/Jeera for sesoning
Chopped coriander leaves for garnishing
Salt to taste
Method :
In a pan take 2 tbsp oil.
When oil is hot add Mustard, jeera seeds and curry leaves fry for second.
Put green chillies fry till done.
Add rice and peas. Fry nicely so that oil is coated over all grains
Add garam masala powder, lemon juice and salt. Mix well.
Then finally add Jeera powder fry nicely.
Garnish with chopped coriander.
Ready to serve hot.

Indian Cooking Recipe : Aloo Ki Puri

Ingredients :
2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
teacup milk
2 pinches saffron
2 tbsp melted ghee
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.

Indian Cooking Recipe : Bhaturas

Ingredients :
500 grams maida
1 tsp sugar

20 grams fresh yeast or 2 tsp dry yeast

2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt
Other ingredients :
Oil for deep frying
Method :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves.
Cover and leave for 5 to 7 minutes till the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to
make a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.
Divide the dough into 20 parts. Apply a little ghee and roll out puris.
Deep fry the puris in oil.
Ready to serve.

Indian Cooking Recipe : Chapati

Ingredients :
Wheat flour
1 tsp salt
1 tsp ghee

Method :
Prepare dough by mixing together 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.

Indian Cooking Recipe : Cooker Naan

Ingredients :
500 grams maida
1 tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt
Method :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover
and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using
some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Divide the dough into 20 small parts and shape into naans.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and
heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of
the pressure cooker till brown spots appear. Continue the same procedure for the remaining
naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.

Indian Cooking Recipe : Green Peas Parathas

Ingredients :
For the stuffing :
2 teacups boiled green peas
5 green chillies, finely chopped
1 tsp jeera
1 tbsp ghee
salt to taste
For the dough :
3 teacups whole meal flour
2 tbsp ghee
tsp salt
For the parathas :
Ghee for frying
Method :
For the stuffing :
Mash the boiled green peas. Heat the ghee in a vessel and saut the jeera.
Put the green chillies, saut for 1 minute and then put the mashed peas and salt. Cook for 1
minute and allow the mixture to cool.
For the dough
Sieve the flour with the salt. Apply ghee to the flour.
Use water and make into small parts.
Knead properly and divide into 10 to 12 parts.
How to proceed
Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in
the center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1
minute, put a little ghee around the edges, turn again and fry the other side. When brown
patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.
Ready to serve hot.

Indian Cooking Recipe : Hare Mattar Ki Puri

Ingredients :
For the dough :
500 grams maida
2 tbsp fresh curds
1 tsp baking powder
1 tbsp ghee or margarine or butter
1 tsp salt
For the stuffing :
1 tsp maida
2 teacups green peas, boiled
5 green chillies, finely chopped
1 tsp jeera
tsp lemon juice
1 tsp ghee
salt to taste
Other ingredients :
Ghee or oil for deep frying
Method :
For the dough :
Sieve the flour properly. Put the curds, baking powder, ghee and salt. Use some warm water
to a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for at least 1 hour. Knead again for 1 minute.
Divide the dough into 20 balls and a flatten a little.
For the stuffing :
Mash the green peas and put the green chillies.
Heat the ghee, put the jeera and saut till they crackle.
Put the mashed green peas, chillies, lemon juice and salt and allow it to cook for a few
minutes.
Sprinkle the flour and cook for 2 to 3 minutes till the mixture becomes dry.
How to proceed :
Roll out each ball of dough into a small round. Keep a tsp of the stuffing in the centre and
seal it.
Take a little flour and roll out thinly.
Deep fry in ghee.

Indian Cooking Recipe : Khus Khus Ki Puri

Ingredients :
For the dough :
2 teacups maida
4 tbsp hot melted ghee
tsp kalonji
tsp salt
For the stuffing :
4 tbsp khus-khus
tsp asafoetida
2 tsp jeera
4 big red Kashmiri chillies
4 cardamoms
4 cloves
2 stocks cinnamon
tsp kalonji
tsp ground ginger
2 tsp ghee
salt to taste
For the puris :
Ghee for deep frying
Method :
For the dough :
Sieve the flour properly. Put the ghee, kalohji and salt to make a stiff dough for puri by
using enough water.
Knead properly.
For the stuffing :
Soak the khus-khus in very little water and make a thick paste of it.
In a tava roast the asafoetida, jeera, chillies, cardamoms, cloves and cinnamon for at least
2 minutes.
Powder the roasted spices properly. Heat the ghee in a vessel and saut the ginger and
kalonji for minute.
Put the khus-khus and saut again for 1 minute. Take the vessel off the fire.
Put the powdered masala and salt. Stir properly.

How to proceed :
Divide the dough into 20 balls. Roll out one ball a little and put tsp of filling in the center.
Lift the edges towards the center and seal the center so as to completely envelope the
stuffing. Roll again.
Repeat the same procedure for the remaining dough. Deep fry in hot ghee.
Ready to serve hot with potato vegetable.

Indian Cooking Recipe : Layered Chapaties

Ingredients :
For the chapaties
1 teacups gehun ka atta
1 tbsp ghee or butter
tsp salt
For dipping the chapaties :
teacup milk
2 tbsp maida
For the stuffing :
2 potatoes, boiled
2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green
peas etc)
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
tsp haldi powder
1 tbsp cashewnuts, chopped
1 tbsp coriander, chopped
2 tbsp ghee
salt to taste
Method :
For the chapaties :
Combine all the ingredients together to make a soft dough.
Knead properly and keep aside for hour.
Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly
on a tava.
For the stuffing :
Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
Put the tomato and green chilli and saut for 1 minute.
Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and
salt.
How to proceed :
Grease a baking dish. Put a chapati in it and spread a little stuffing.

Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing.
Spread a little mixture again and continue ending with a dipped chapati.
Pour 2 tsp of melted butter on top and bake in a hot oven at 200C (400F) for at least 15
minutes.
Cut into slices.
Ready to serve.

Indian Cooking Recipe : Makai Aur Subzi Ki Roti

Ingredients :
1 teacups makai ka atta
teacup cauliflower, grated
teacup methi leaves,
finely chopped
teacup coriander, chopped
2 green chillies, chopped
1 potato, boiled
salt to taste
Method :
Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
Grate the boiled potato and put in the mixture.
Put some warm and make soft dough.
Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it
becomes soft.
Ready to serve.

Indian Cooking Recipe : Makai Aur Subzi Ki Roti

Ingredients :
1 teacups makai ka atta
teacup cauliflower, grated
teacup methi leaves,
finely chopped
teacup coriander, chopped
2 green chillies, chopped
1 potato, boiled
salt to taste
Method :
Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
Grate the boiled potato and put in the mixture.
Put some warm and make soft dough.
Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it
becomes soft.
Ready to serve.

Indian Cooking Recipe : Makkai Roti

Ingredients :
kg maize flour
kg wheat flour
4 tbsp plain yogurt
3 cloves garlic, grated
4 green chillies, very finely chopped
1"piece ginger, grated
tsp haldi
tsp chilli powder
1 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.

Indian Cooking Recipe : Mint Ki Roti

Ingredients :
For the dough :
2 teacups gehun ka atta
5 teacups ghee or refined oil
tsp salt
For the stuffing :
1 teacup mint, finely chopped
2 green chillies, chopped
tsp amchur powder
1 tbsp dried bread crumbs
tsp salt
Method :
For the dough :
Combine all the ingredients by using enough water and make semi-stiff dough.
Knead properly and keep for hour. Again knead properly and divide into 8 equal parts.
Take a little flour and roll out each part into a thick round.
For the stuffing :
Mix all the ingredients properly.

Indian Cooking Recipe : Misi Jaisi Roti

Ingredients :
2 teacups besan
1 teacup maida
1 teacup gehun ka atta
1 onion, finely chopped
2 - 3 green chillies, chopped
1 tsp ajwain
2 tbsp coriander, chopped
4 tbsp ghee
salt to taste
Method :
Combine all the ingredients by using enough water and make a semi-stiff dough.
Knead the dough properly and keep for hour. Knead again.
Roll out into thin rounds. Apply a little ghee and cook them either in a pressure cooker or on
a tava.
Ready to serve hot.
Pressure cooker method :
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and
heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of
the pressure cooker till brown spots appear. Continue the same procedure for the remaining
naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.

Indian Cooking Recipe : Mooli Aur Palak Ka Paratha

Ingredients :
For the dough :
1 teacups maida
1 teacups gehun ka atta
1 teacup, spinach, chopped
tsp lemon juice
2 tbsp ghee
1 tsp salt
For the stuffing :
2 teacups radish, grated
2 tbsp coriander, chopped
2 green chillies, chopped
salt to taste
Method :
For the dough :
Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
Sieve the flours with the salt. Put the ghee and stir properly.
Put the spinach mixture and make semi-soft dough by adding enough water.
For the stuffing :
Sprinkle a little salt over the radish and keep aside for hour. Squeeze out the water.
Put the coriander, green chillies and salt.
How to proceed :
Roll out into thin rotis. Cook them lightly on a tava and keep aside.
Whenever you serve, take one roti, spread some mixture and turn the other side over it so
that it becomes a half moon.
Apply a little ghee and cook on a tava on both sides.
Serve hot with fresh curds.

Indian Cooking Recipe : Naan

Ingredients :
1 tsp superfine sugar
1 tsp active dry yeast
2 cups maida
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 1 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.

Indian Cooking Recipe : Onion Roti

Ingredients :
1 teacup onion, chopped
2 green chillies, chopped
tsp anardana
2 tbsp coriander, chopped
tsp chilli powder (optional)
salt to taste

Method :
Put a little salt on the onion and keep aside for 10 minutes.
Squeeze out the water.
Roast the anardana lightly on a tava and make a powder of it.
Put the onion, coriander, green chillies, chilli powder and salt.
How to proceed :
Divide the stuffing into 8 equal parts.
Brush each dough round with little oil and spread one stuffing part on it.
Roll into a cigar shape. Make a small round like a coil and press gently with hand.
Roll out again into a thick roti.
Repeat the same procedure for the remaining dough and stuffing.
Cook on a hot tava on both sides till pink spots appear on top.
Whenever you serve, put the rotis in a toaster until the brown spots appear on each side.

Indian Cooking Recipe : Palak Ki Roti

Ingredients :
4 teacups spinach, finely chopped
2 onions, chopped
2 green chillies, chopped
4 tbsp paneer, crumbled
2 tsp oil
salt to taste

Method :
Heat the oil and saut the onions for minute. Put the green chillies and saut for another
few seconds.
Put the spinach and cook for a few seconds.
Drain the water. Put the paneer and salt.

Indian Cooking Recipe : Paneer Parathas

Ingredients :
For the stuffing :
225 gms paneer, finely chopped
1 onion, chopped
1 teacup cabbage, chopped
1 tbsp coriander, chopped
5 green chillies, chopped
salt to taste
For the dough :
3 teacups whole meal flour
2 tbsp ghee
tsp salt
For the parathas :
Ghee for frying
Method :
Combine the paneer, onion, cabbage, coriander, green chillies and salt and make the
stuffing.
Sieve the flour with the salt. Apply ghee to the flour.
Put water and make into small parts.
Knead properly and divide into 10 to 12 parts.
Make stuffed parathas as described for green peas parathas,
Ready to serve hot.

Indian Cooking Recipe : Phoolgobhi Aur Methi Ki Roti

Ingredients :
2 teacups cauliflower, grated
tsp jeera
1 onion, chopped
1 tbsp coriander leaves, chopped
2 green chillies, chopped
tsp ginger, chopped
2 tsp oil
salt to taste
Method :
Heat the oil and saut the jeera until they crackle.
Put the onion, green chillies and ginger and saut for further minute.
Put the cauliflower and salt. Sprinkle a little water and cook until three quarters cooked.
Put the coriander and stir well.

Indian Cooking Recipe : Puran Poli

Ingredients :
1 cup chana dal
1 cup sugar
1 cups maida
1 pinch kesar powder
1 tsp turmeric powder

8 tbsp oil
2-3 cardamom pods
Method :
Sieve maida. Mix kesar powder in cup water and mix it with maida.
Knead well using a little oil to make a soft dough.
Keep aside for 1 to 2 hours.
Wash chana dal and allow it to boil in water till it becomes soft.
Decant water on top. Put sugar to the cooked dal.
Turn over constantly, till it forms a lump.
Grind to a smooth paste, without adding water.
Before removing, put cardamom and grind for some time.
Puran is ready.
Make lime-sized pellets of 'puran' and an equal number of pellets of the 'dough'.
Dust the latter with maida and roll into small puris.
Keep a pellet of 'puran' on each puri.
Enclose it fully with the puri, by folding up the edge all around.
Spread a newspaper on wooden board.
Roll the poli balls on it, into puris.
Keep chapathi tawa on a low flame.
Roast polis on both sides gently, 2 to 3 at a time.
Lay the roasted puran polis on a clean piece of cloth.
Ready to serve.

Indian Cooking Recipe : Puri

Ingredients :
Wheat flour
2 tsp sugar
oil or ghee for frying
asafoetida water
salt to taste

Method :
Prepare dough for puri by adding together 1 tsp table salt, cup of water, sufficient
quantity of wheat flour and 1 tsp ghee.
Knead well. Shape parts of the dough into balls of desired size.
Dust them with wheat flour.
Roll into puris on a wooden board.
Deep-fry them in hot oil or ghee, in a frying pan.

Indian Cooking Recipe : Pyaaz Ki Roti

Ingredients :
4 to 5 onions
3 to 4 green chillies, chopped
3 to 4 tsp anardana
2 teacups whole meal flour
2 tsp ghee
salt to taste

Method :
Roast the anardana slightly and powder them.
Chop the onions very finely. Sprinkle a little salt, wait for 5 minutes and squeeze out the
water completely.
Put the green chillies, salt and powdered anardana on the onion.
Put the ghee and tsp salt to the flour and prepare a soft dough by adding enough water.
Roll out a small roti, add a little of the onion mixture in it.
Seal it and roll out again. Repeat the same procedure for the remaining dough. Roast the
rotis lightly on a tava on both sides.
Before serving, put the roti in a toaster, until it become crispy
Ready to serve hot.

Indian Cooking Recipe : Rice Roti

Ingredients :
2 cups rice flour
1 tsp sugar
1 tsp table salt
1 tsp ghee
1 cups water

Method :
Heat about 1 cups of water in a degchi, adding sugar and salt to it.
Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the
flour is properly cooked.
Take out from flame. Sprinkle some rice flour on a wooden board.
Put the cooked flour on it and knead well.
Shape parts of the dough into big balls and roll them into rotis.
Roast the rotis on hot tawa, which is not greased.
Apply ghee to the roti.

Indian Cooking Recipe : Shahi Puris

Ingredients :
For the dough :
2 teacups methi leaves,
finely chopped

2 teacups gehun ka atta or maida

tsp baking powder
1 tbsp fresh curds
2 tbsp melted ghee
For the stuffing :
100 grams paneer, grated
3 to 4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste
Other ingredients
Ghee for deep frying
Method :
For the dough :
Sprinkle salt over the methi leaves and keep aside. Squeeze out the water after 15 minutes.
Combine the methi, flour, baking powder, curds and melted ghee. Mix a little water to make
a dough.
Divide the dough into 12 balls and roll out each ball into a small round.
How to proceed
Put 1 tsp of the stuffing in one round and fold the edges towards the centre and seal. Roll
out again.
Repeat the same procedure for the remaining rounds and stuffing.
Deep fry in ghee.
Ready to serve.

Indian Cooking Recipe : Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1 tsp sugar
1 tsp salt

For the stuffing :

100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste
Method :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover
and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using
some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Mix all the ingredients for the stuffing properly.
Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the
centre.
Seal the edges and roll into oblong shape to any other shape whichever you like.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and
heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of
the pressure cooker till brown spots appear. Continue the same procedure for the remaining
naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.

Indian Cooking Recipe : Spring Onion Parathas With Chinese Stuffing

Ingredients :
For the parathas :
2 teacups maida
1 teacup gehun ka atta
tsp salt
4 tsp oil
For the stuffing :
2 teacups spring onion with
leaves
1 tbsp oil

a pinch Ajinomoto powder

salt to taste
Other Ingredients :
Oil or ghee for cooking
Method :
For the parathas :
Combine the flours, oil and salt by using enough water and make a dough.
Knead the dough properly and leave for hour. Knead again.
Roll out the dough into 150 to 170 mm (6" to 7") diameter rounds.
For the stuffing :
Heat the oil and saut onions for 1 minute. Put the Ajinomoto and salt.
Cook for one minute and keep it to cool.
How to proceed :
Spread the stuffing on one round. Keep another round on the top.
Spread a little oil on both sides and cook on a tava till it becomes crispy.
Slice into pieces.

Indian Cooking Recipe : Subzi Ka Paratha

Ingredients :
For the dough :
1 teacups maida
1 teacups gehun ka atta
tsp salt
1 tsp melted butter or ghee
a little milk
For the stuffing :
2 teacups finely chopped
boiled vegetables
(cabbage, cauliflower, green peas,
French beans, capsicum)
1 onion, chopped
2 potatoes, boiled and mashed
2 green chillies, chopped

 tsp chilli powder

2 pinches garam masala
2 tbsp coriander, chopped
2 tbsp ghee
salt to taste
Method :
For the dough :
Combine the maida, gehun ka atta, salt and butter. Put enough milk and make soft dough.
Knead the dough properly and keep aside for at least 15 minutes.
Divide the dough into 12 equal portions. Apply a little flour and roll out into rounds.
Cook each round very lightly on a tava and keep in a folded wet napkin.
For the stuffing :
Heat the ghee, put the onion and cook till it becomes soft.
Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt
and cook for 1 or 2 minutes.
Take out and keep it cool.
How to proceed :
Keep 2 tbsp of the stuffing in the centre of each dough round and fold like an envelope from
all the corners.
Put the round on a tava with the open edges at the bottom. Cook for a few minutes, turn
over on the other side and cook again till it becomes crispy.
Repeat the same procedure for the remaining rounds.
Ready to serve.

Indian Cooking Recipe : Dry Coconut Powder

Ingredients :
1 cup split dhalia dal (putnalu)
3/4th cup dry shredded Coconut
Red Chilli Powder according to taste
tsp cumin seeds (jeera)
2 cloves garlic
Salt to taste

Method :
Take the dhalia in a mixer and grind to a fine powder without any water.
Add dry coconut, chilli powder, salt and grind for about 30 seconds, now add cumin seeeds
and garlic.
Just grind for 10 seconds so thay every thing mix properly.
Store it in dry air tight container.

Indian Cooking Recipe : Dry Garlic Chutney

Ingredients :
1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
salt as per taste

Method :
Separately roast all the above ingredients.
Let it cool and grind it coarsely.
After grinding allow it to cool again.

Indian Cooking Recipe : Garlic Chutney (Dry)

Ingredients:
1 Grated Coconut
2 to 3 garlic pods
tamarind pulp
25 red chillies
2 tsp ghee
1 tbsp cooking salt (grains)

Method:
Peel the garlic cloves and cut tamarind lump finely.
First roast garlic cloves, then the coconut gratings and lastly add the red chillies with the
ghee.
Powder the red chillies first, then garlic cloves, salt chopped tamarind and copra gratings
together in mixer.
Mix all the powders well and store in a dry bottle.

Indian Cooking Recipe : Garlic Powder

Ingredients :
2 garlic cloves
2 tbsp dry coconut
6 or 8 dry red chillies
tsp coriander
1 tsp urad dal
Little bit jeera (optional)
Little oil for frying
Method :
Heat the oil in a small frying pan, add your coriander, chillies, urad dal until they are slightly
brown.
You can smell the coriander. Let it cool for 5 to 7 minutes.
Then put all the ingredients, dry coconut and garlic cloves in a coffee grinder to grind them.
Grind it coarsely and add salt to taste.
We usually eat this with our pappu or sprinkle on your steamed vegetables or eat it with
your hot rice with ghee.
You will love it.

Indian Cooking Recipe : Green Chutney

Ingredients :
Pudina, fresh coriander equal ratio
Green Chillies according to taste
5-10 gms ginger
Lime size jaggery
Lime size tamarind
Salt to taste
Oil, Cumin seed, Hing For seasoning
Method :
Grind all the above ingredients raw.
Heat oil in a pan, add cumin seeds and hing when the oil is heated.
Take it off the flame and pour on the chutney and mix well.
Serve with Samosa, Dosa, Rice or can be used in making bread sandwich.
Nutritious and delicious.

Indian Cooking Recipe : Hare Chane ki Chutney

Ingredients:
2 cups hara chana, boiled
1 cup onion, chopped
3 to 4 green chillies, finely chopped
1 cup tomatoes, finely chopped

1 tsp chaat masala

juice of lemon
2 tbsp coriander, chopped
2 tbsp butter
salt to taste
For garnishing
8 to 10 baked puris, crushed
2 tbsp sev
Method:
Heat the butter in a pan, put the onions and fry till the onion becomes translucent.
Put the green chillies, green chana, tomatoes, chaat masala and salt and fry for another 2
minutes.
Put the lemon juice and coriander and mix properly.
Garnish it with crushed puris and sev.
Ready to serve.

Indian Cooking Recipe : Khajur Imli ki Chatni

Ingredients:
2 cups dates (khajur), deseeded
cup tamarind (imli), deseeded
1 cup jaggery (gur), grated
1 tsp chilli powder
a pinch asafoetida (hing)
salt to taste

Method:
Wash the dates and tamarind and keep them in a saucepan.
Put the jaggery, chilli powder, asafoetida, salt and 4 cups of water and allow it to boil for 20
to 25 minutes.
Cool and strain the mixture through a sieve.
Use whenever required. Keep it in a refrigerator.

Indian Cooking Recipe : Meethi Soonth

Ingredients:
12 dried mango, sliced
cup grated jaggery (gur)
cup sugar
cup dried dates (kharek)
cup broken cashewnuts
2 tbsp sutanas
1 tsp chilli powder
tsp dried ginger powder (soonth)
1 tsp fennel seeds (saunf)
tsp roasted cumin seeds (jeera)
salt to taste
Method:
Soak the dates and cashewnuts in warm water.
Mix the mango slices, jaggery and sugar in a pan, using 1 cup of water and allow it to boil
for 20 minutes till the mango slices becomes soft.
Cool completely and puree into a fine paste.
Drain the soaked dates and cashewnuts. Deseed and chop the dried dates
Store in a refrigerator. Use whenever required.

Indian Cooking Recipe : Peanut Powder

Ingredients :

1 cup peanuts
4 cloves garlic
6 whole dried red chillies
Salt to taste

Method :
Roast peanuts and dried red chillies.
When cool, grind in mixer along with salt and raw garlic.
Stays for about a week. To preserve nutrition, do not remove the skin of the roasted
peanuts.
Ready to serve hot.

Indian Cooking Recipe : Quick Chutneys

Ingredients :
1 cup urad dal
cup channa dal
cup white til or gingely seeds
20 nos red chillies whole
cup groundnuts
Salt to taste
Tamarind lemon size ball
Method :
Dry roast all the above ingredients one by one (except salt and tamarind).
Grind to a coarse powder with salt and tamarind and keep in an airtight container.
When we want to make any vegetable chutney take 2 tomatoes and 2 onions cut them
finely and fry them in a tbsp of oil.
Cool this and grind it to a fine paste with a little water.
Add to the paste one or two teaspoons of the chutney powder mix well and use it.

Indian Cooking Recipe : Sesame Green Chutney

Ingredients :
1 bunch coriander leaves
bunch mint leaves
2 green chillies
2 tbsp lightly roasted sesame seeds
2 cloves garlic
inch piece ginger
1 small onion chopped
Salt to taste
fresh lime squeeze to taste
1 tsp tamarind soaked in hot water
Method :
Grind very fine in a blender.Add a little water and lime juice during the grinding process.
Great for sandwiches and accompaniments for samosas and batata vadas.

Indian Cooking Recipe : Spicy Tomato Chutney

Ingredients:
8 medium sized tomatoes
1 tsp ajwain (carom seeds)
a pinch asafoetida (hing)
1 tbsp garlic, grated
1 tsp chilli powder
1 tsp sugar

2 tbsp oil
salt to taste
Method:
Blanch the tomatoes in hot water. Peel and puree in a liquidizer.
Heat the oil in a pan, put the ajwain and asafoetida and fry for 30 seconds.
Put the garlic and fry for another few seconds.
Put the pureed tomatoes, chilli powder, sugar and salt and allow it to simmer.
Simmer for 20 minutes or till the oil gets separated.
Cool it and use whenever required.

Indian Cooking Recipe : Sweet And Sour Raisin Chutney

Ingredients :
200 gm raisin
3 green chillies
2 dry red chillies
1 tbsp vineger
1 tsp tamarind paste
1 tbsp honey
a pinch of salt
Method :
Soak the raisins in warm water for half an hour. Drain out excess water. Blend the raisins in
warm water for half an hour. Drain out excess water. Blend the raisins with the rest of the
ingredients in a blender to obtain a thick chutney.

Indian Chicken Recipe : Badami Chicken

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delicious Indian Chicken Recipe. Be tantalised with the wonderful
Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes,
clickhere.
Ingredients :
1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon
cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
cup oil
Salt to taste
tsp turmeric
chilli powder to taste
Method :
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the
ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves.

Indian Chicken Recipe : Baked Chicken With Vegetables And

Mushrooms
This site provides you the information for Indian CookingRecipes. Learn to cook this
delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian
Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, clickhere.
Ingredients :
1/2 kg of Boneless Chicken
150 gms of Safal Peas
100 gms of Chopped Mushrooms
50 gms of Chopped beans
50 gms of grated Carrot
100 gms of Maida
1 cup of Tomato Puree
200 gms of Mozzarella cheese, grated
Finely Chop :
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves
Method :
Wash all the vegetables mentioned above thoroughly.
Pat it dry and chop it or grate it.
Mix it with boneless chicken with 1 tsp of salt for 5 minutes.
Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white
sauce in it.
Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.
Spread the mixed ingredients in it and cover it up completely with the grated cheese.
Keep it for baking at 120 centigrade for 20 minutes.
Simmer it for sometimes and it will be ready to eat.
This is very simple recipe and can be had as meal also.

Indian Chicken Recipe : Baked Chicken

This site provides you the information for Indian CookingRecipes. Learn to cook this
delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes
provided just for you! To see more of the Indian Chicken Recipes, clickhere.
Ingredients :
Chicken 2 portions (without skin)
Lemon juice 2 tsp.
Ginger garlic paste 1 tsp.
Green chilies Four
Oil 1 tsp.
Plain flour 20 gm.
Salt and pepper as per taste
Lemon wedges and coriander leaves
Method :
Wash and dry chicken
Chop green chilies fine or grind to paste.
Mix well with ginger, garlic & lemon.
Apply this on the chicken with oil and allow it to marinate for 3-4 hours
Pre heat the oven
Mix salt and pepper in flour. Sift.
Arrange chicken on a grill rack skin side down.
Sift half the seasoning over the chicken and bake for 15 minutes.
Turn the chicken over and sift the remaining flour and grill for another 15 minutes till
brown.
Garnish with lemon wedges and coriander leaves.

Indian Chicken Recipe : Banno Kebab

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Ingredients :
350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted
1 tsp chat masala
Method :
Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute
and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the
temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven
for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.

Indian Chicken Recipe : Barrah Kabab

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Ingredients :
21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 tsp Groundnut peeled and chopped
1/2 tsp Ground black pepper
2/3 cup Thick set plain yogurt
1/2 tsp Ground cinnamon
1/2 tsp Salt or to taste
1/2 tsp Cayenne or chili powder
1 tbp Cooking oil
1/2 tsp Turmeric
1 tsp Ground cumin
2 Garlic cloves, peeled
1 tbsp Sesame seeds
2 tbsp Onions, chopped coarse
Method :
Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe
clean with a dramp cloth.
Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and
puree.
Put chops into a larege bowl and pour the blended ingredients over them.
Using your fingers, rub the marinade w into each chop.
Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight.
Preheat oven to 425 F.
Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan
clean.
Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a
cook in the center of the oven for 10 minutes - turning the chops over once.
Reduce heat to 400 F.
Mix the remaining marinade with the oil and cumin.
Brush the chops wi this and sprinkle half the seeds on top.
Return the pan to the upper of the oven for 10 minutes.
Turn the chops over and brush this side with the remaining marinade mixture and sprinkle

the rest of the seeds as before.

Cook for 10 to 15 minutes.

Indian Chicken Recipe : Butter Chicken

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Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste
For the marinade :
1 tbsp tandoori masala
tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
tsp jeera
5 tbsp yoghurt
Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste
and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.

Indian Chicken Recipe : Chicken 65

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Ingredients
1-1.5 lb boneless chicken
2 tsp Chilli powder
3 tbsp Lime Juice
2 tbsp Curd
2 tsp Ginger garlic paste
Salt to taste
a little Food coloring
Oil for deep frying
For garnish
Curry Leaves
Green Chillies finely chopped
Red Onions
Lime slices
Method:
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for
3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry
with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Indian Chicken Recipe : Chicken And Mushrooms In Barbecue Sauce

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Ingredients :
1 kg chicken
250 gms fresh mushrooms
For the Sauce :
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce
Method :
Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or
broil, as you like).
Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the
sauce.
Fry the onion in a little oil, till light brown.
Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the
onions.
Add 1/2 cup of water and blend well.
Add the rest of the ingredients, except for the orange juice.
Simmer on a low flame for 30 minutes. Stir occasionally.
Stir in the orange juice now and boil.
Once the sauce is to the consistancy you desire, you can now pour it over the chicken and
mushrooms in the last quarter of the cooking time, and mix it well so that it covers every
part of the chicken.
If the sauce is excess, it can be served as it is, for individual helpings.

Indian Chicken Recipe : Chicken Biryani

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Ingredients :
8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
tsp cayenne pepper
tsp ground cumin
For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
tsp ground cinnamon
tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper
Method :
Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the
water at a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger
and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir
again. Check seasoning.

Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on
tightly.
Reduce the heat to low and cook undisturbed for 10 minutes.
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve.
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Indian Chicken Recipe : Chicken Curry In a Coconut Base

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Ingredients :
2 lb chicken
For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1" piece ginger
2-3 cloves
1" cinammon
2-3 cardammoms
Paste of 2 tbsp cashewnuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped

Method:
Heat oil and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
When chicken is tender, add the cashewnut paste and bring to a boil.
Garnish with chopped Cilantro.

Indian Chicken Recipe : Chicken Divan Recipe

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clickhere.
Ingredients :
2-3 cups of cooked cut chicken
1/2 small onion, chopped
1 can cream of chicken soup
1/3 cup mayonnaise
3 tbsp flour
2 celery stalks, cut up
1 (10 oz.) pkg. frozen broccoli cuts
1/2 tsp curry powder
1 tbsp lemon juice
Hot buttered noodles
Method :
In medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased slow cooker/Crock Pot.
Cover and cook on low setting 6-8 hours or on high setting 2-3 hours.
Serve over hot buttered noodles. Makes about 2 quarts.
You can double this recipe. Add more vegetables and/or some chicken broth if too thick.
You can mix this the night before and keep in the refrigerator to cook the next day while
you're away

Indian Chicken Recipe : Chicken Fried Rice

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clickhere.
Ingredients :
6 cups boiled Basmati rice
1 cup chicken
1/2 cup prawns cooked
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste
1 cup of mixed vegetables
soya sauce
chilli sauce
Method :
Make sure the rice isn't overcooked or mushy.
Add a little oil when boiling so that it doesn't stick together.
Fry the regular onions till light brown.
Add ginger-garlic paste and fry.
Add the rice and fry with soya sauce to taste.
You can add a little chilli sauce if you want.
Separately, lightly fry the pre-cooked meats with a little soya sauce.
Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice.
Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will
become soggy. They should remain slightly crisp.
Add the meats and vegetables to the rice and mix thoroughly.
Your delicious meal is ready.

Indian Chicken Recipe : Chicken Fry

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Ingredients:
1 lb chicken
1 onion
1 tsp ginger-garlic paste
2 green chilies, finely chopped
3 tsp dhania powder
1 tsp garam masala
tsp haldi powder
1 tsp chili powder
A pinch of nutmeg and pepper powder
Cilantro leaves
Salt to taste
Method:
Heat oil in a pan.
Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn
golden brown.
Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.
Add salt and dhania powder to taste and cook until it is done.
Garnish with cilantro.
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Indian Chicken Recipe : Chicken Khurma

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Ingredients :
1-1.5lb chicken
2 medium Onions
3 big Green Chillies, chopped
1/2 inch Ginger, chopped
1/4 cup Coconut grated
1/2 tsp turmeric powder
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
1 tsp Saunf
Garam masala
1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)
Salt to taste
4 tsp Oil
2 tbsp Coriander leaves
Method :
Grind the ginger, saunf and green chillies with half the onions (with little water) and set
aside.
Grind the grated coconut with some water and set aside.
In a pan, heat oil and add the garam masala items and then the rest of the onions.
Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute.
Then, add the turmeric powder, coriander powder, cumin seed powder and salt.
Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook
for 1/2 hr - 1 hour (or until chicken is done).
When the chicken is cooked, stir in the coconut paste with some water and bring to a boil.
Add the coriander leaves for garnish.
Goes well with rice and rotis.

Indian Chicken Recipe : Chicken Kozhambu

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Ingredients
1-1.5lb chicken
2 big Onions
2 big Tomatoes
2 to 3 tsp Ginger garlic paste
1/2 tsp Turmeric powder
2 to 2 1/2 tsp Chilli powder
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
1 tsp Garam masala
Salt to taste
1 tsp Oil
Coriander leaves and Curry leaves
Method:
In a large pan, heat oil and add the garam masala items and onions.
Saute the onions for a while. Then, add the ginger garlic paste and saute.
Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed
powder and salt.
Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces with some water so that the chicken pieces are covered with
water.
Cover the pan with a lid and allow to cook for 1/2-1 hr.
Once the oil starts to come out to the top, the kozhambu is done (the consistency should be
between a gravy and watery - soup like).
Add the curry leaves and coriander leaves for garnish.
Goes well with rice.

Indian Chicken Recipe : Chicken Satay With Peanut Sauce

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Ingredients:
15 pieces chicken breast
100 ml coconut milk
30 gm coriander (chopped)
10gm green chillies, chopped
2 tbsp ginger paste
25 gm curry powder
15 ml lemon juice
5 ml fish sauce
30 satay sticks
Salt to taste
For the peanut sauce
200 gm crushed peanuts
50 ml tomato ketchup
50 gm jaggery
10 gm chilli flakes
5 ml fish sauce
tsp onion paste
tsp garlic paste
Method:
For the peanut sauce
Mix all the ingredients for sauce properly.
For the chicken satay with peanut sauce
Prepare a marinade by mixing ginger paste, curry powder, lemon juice and fish sauce.
Cut the chicken breasts length-wise into two and marinate overnight.
Skewer chicken breasts and pan fry them or grill them for ? minutes each side basting
frequently.
Serve chicken satay on an attractive bowl with the tangy peanut sauce.

This site provides you the information for Indian Cooking Recipes. Learn to cook this
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Indian Chicken Recipe : Chicken Soup

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provided just for you! To see more of the Indian Chicken Recipes, clickhere. Ingredients :
500 gms chicken bones
100 gms boneless chicken
(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
tsp cumin seeds
1 tsp white pepper powder
2 bay leaf
2 green chilies
tsp garam masala powder
salt to taste.
1 tsp oil
Method :
Clean and wash chicken bones.
Clean, wash and cut chicken into small pieces
Put chicken pieces in a deep pan. Add 1 liters water, chopped garlic, bayleaf, slit green
chillies and bring it to a boil.
Boil for half an hour. Strain and keep aside.
Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow
flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam
masala powder and salt.
Bring it to a boil and serve.

Indian Chicken Recipe : Chicken Tikki Masala

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Ingredients :
2 tbsp coriander seeds
2 tbsp paprika
2 tbsp jeera
1 tsp mango powder
1 tsp chilli powder
juice of a lime
10 good thick yoghurt
salt to taste
2 lb chicken, diced
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or water
oil
Method :
Grind the spices and mix with marinade ingredients.
Marinade chicken in the fridge for 24 hours.
Heat oil in a frying pan or wok until becomes very hot.
Stir fry chicken vigorously for about 5 minutes.
Take out chicken and keep warm.
Fry the onion and garlic until just browning and return chicken with any remaining
marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin
and coriander may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Ready to serve.

Indian Chicken Recipe : Chicken Vindaloo

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Ingredients :
1 kg chicken
For Seasoning :
3 tsp ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste
For Vindalu Masala :
To be ground into paste :
3 tsp jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 garlic cloves
2 tbsp vinegar
Method :
Cut and wash the chicken and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it.
Stir frequently. Now add meat and salt to taste.
Cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Boil the potatoes, peel and cut into fours.
Add them to the meat. Allow it to simmer for 10 minutes.

Indian Chicken Recipe : Chicken Yaakhni

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Ingredients :
2 Chicken - cut into 8 pieces each
6- tbsp oil
4 tej patta, 10 laaung
7 tbsp saaunf, 4 tsp sonth powder
2- 1/2 tsp salt or to taste
5 cups curd- well beaten,
2 tsp garam masaala
2 moti illaichi
8 chhoti illaichi - coarsely powdered
Method :
Heat oil. Add tej patta and laung. Fry for 2-3 minutes
Add chicken. Fry for 3-4 minutes
Add sounf, sonth and salt. Fry for 2-3 minutes. Add cruched cardamons
Reduce heat. Add beaten curd. Mix well. Keep stirring till it boils
Cover and simmer on low heat till chicken is well cooked and some graavy remain.
Sprinkle garam masala and serve.

Indian Chicken Recipe : Coca Cola Chicken

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delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes
provided just for you! To see more of the Indian Chicken Recipes, clickhere. Ingredients :
1 whole chicken
4 tbsp cummin powder
2 tbsp coriander powder
4 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
5 tbsp soya sauce
2 tbsp thick soya sauce
1 cinnamon stick
4 pcs cloves
2 pcs clove flowers
200 ml coca cola
6 tbsp corn oil
3 cups water
1 tbsp salt
Method :
Clean the chicken and cut into small bite sizes.
pour oil in a wok then fry the cinnamon stick, cloves and cloves flower.
when it pops, put the ginger, garlic, onion paste, fry till aroma rises
Then put the cummin, coriander powder in a slow fire ,fry well.
After 5 minut put the chicken in the wok and mix well.
Pour 3 cups of water,1 tbsp salt and cover it.
Cook till the chicken becomes tender.
Put thin and thick soya sauce cook for 5 min.
Lastly pour the coca cola into the gravy and serve it with plain rice.

Indian Chicken Recipe : Country Caption

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Ingredients :
500 gm chicken breast
2 tbsp ginger-garlic paste
1 tbsp vinegar
1 tsp sugar

 cup oil
1 onion (peeled and sliced)
salt to taste
For spice paste :
1 tsp cumin seeds
3 red chillies
1 tsp turmeric powder
For garnishing :
1 onion (sliced and browned)
2 potatoes (peeled and cut into strips)
Method :
Wet-grind the ingredients for the spice paste. Sprinkle salt on potato strips and keep aside
for 5 minutes. Heat the oil and fry the potato strips till they turn brown and crispy. In the
same oil, fry the peeled and sliced onion till it is translucent. Lower the heat and add the
spice paste and the ginger-garlic paste. Cook for 3 minutes till a fine aroma rises. Add the
chicken pieces and cook on a medium heat till the chicken pieces attain a golden brown
colour. Lower the heat and add one cup of water. Cover with a lid and cook till the chicken
pieces are tender and the gravy evaporates. Mix in the sugar and the vinegar. Stir gently
and transfer to a serving bowl.
Serve garnished with fried potatoes and browned onions.

Indian Chicken Recipe : Crunchy Chicken

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provided just for you! To see more of the Indian Chicken Recipes, clickhere. Ingredients:
4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Method:
Rinse chicken fillets under cold water and pat dry with paper towel.
Heat butter in skillet and sear chicken breasts on both sides over high heat.
Reduce heat and cook for a further 10 to 15 minutes and then season.
Chop onions finely, press garlic and fry the two ingredients over high heat at the same time
in a second skillet.
Add peanut butter, stir until smooth, then add a little of the Coca-Cola.
Gradually add the rest of the cola and then the limejuice.
Chop peanuts and parsley and add it to sauce.
Arrange chicken breasts on plates and pour the sauce over.

Indian Chicken Recipe : Dhania Chicken

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Ingredients :
1 kg chicken
2 large bundles dhania leaves
1 bundle pudina leaves
3-4 large onions
2-3 ginger-garlic paste
3-4 green chillies chopped fine
1/4 kg curd
3-4 tsp dhania powder
1 1/2 tsp jeera powder
1/2 tsp red chilli powder
Salt to taste
Oil
Method :
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and
saute.
Add the green chillies, dhania and jeera powder and mix properly.

Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5
minutes.
Add the curd left over from the chicken marinade and the other half too and mix well
Add the dhania and mint leaves and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are
cooked.
Serve hot.

Indian Chicken Recipe : Dum Kokur

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Ingredients :
1 chicken- cut into 8 pieces
5-6 tbsp oil
4-5 cloves
1 tej patta
1" dalchini
1 medium onion- sliced thinly
1" piece ginger - grated
For the Marinade :
3-4 tbsp curd
1 tbsp red chilli powder
1 tsp salt, or to taste, 1/2 tsp haldi
1 1/2 tbsp garlic paste, 1 tbsp ginger paste
Grind Together :
1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi
Method :
Mix together all the ingredients of the marinade - curd, saunf, sonth, salt, red chilli, haldi,
ginger and garlic paste, Add chicken. Let it marinate for 2 -3 hours.
Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes
Add sliced onion and grated ginger. Fry till golden brown

Add chicken along with the marinade. Mix well

Add powdered jeera and cardmoms. Fry for 2-3 minutes.
Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with
rice.

Indian Chicken Recipe : Green Chicken

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Ingredients :
2 pound chicken
1 tbsp ginger paste
1 tbsp garlic paste
4 cloves
1 inch stick cinnamon
3 to 4 cardamom
2 dried red chillies
2 large onion
1 large tomato
10oz chopped spinach
oil enough to fry chicken
Method :
First wash chicken well & marinate in onion, ginger & garlic paste.
Heat oil & add the chillies, clove, cinnamon, and cardamom.
Once it is fried add the chicken mixture & fry till half done.
Meanwhile cook spinach with 2 tbsp water in microwave for 7-8 minutes.
Puree the spinach in a blender.
After frying chicken add the tomatoes & fry for another 3-4 minutes.
Now add the spinach & let it simmer for 20 minutes or till chicken is done.
The oil will separate once it is cooked.
Serve hot with roti or naan.

Indian Chicken Recipe : Green Chile-Stuffed Chicken Breasts

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Ingredients :
4 boneless skinned chicken breast
3 ounces cream cheese
3/4 cups shredded Cheddar cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce
Method :
Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
Place a generous dollop on each flattened chicken breast, then roll up.
Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls
with remaining cheese mixture, soup, and enchilada sauce.
Cover and cook on LOW for 6 to 7 hours.

Indian Chicken Recipe : Green Curry Chicken

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Ingredients :

1 pound boneless chicken breast

1 tablespoon dark soy sauce

1 tablespoon all-purpose flour

2 tablespoons cooking oil

2 tablespoons green curry paste

2 green onions with tops, chopped

3 cloves garlic, peeled and chopped

1 teaspoon fresh ginger, peeled and finely chopped

2 cups coconut milk

1 tablespoon fish sauce

1 tablespoon dark soy sauce

2 tablespoons white sugar

1/2 cup cilantro leaves, for garnish

Method / Directions:

Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,
then in the flour, coating pieces evenly.

Heat the oil in a large skillet over medium high heat. Place chicken in the skillet,

cook and stir chicken until browned, about 5 minutes. Remove chicken.

Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant,

then stir in green onions, garlic, and ginger; cook an additional 2 minutes.

Return chicken to the skillet, stirring to coat with the curry mixture.

Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chickencurry mixture.

Allow to simmer over medium heat for 20 minutes until the chicken is tender.

Serve garnished with cilantro leaves.

Indian Chicken Recipe : Kadai Chicken

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Ingredients :
1 whole chicken,cut into small pieces
4 tablespoons oil
1/2 cup onions, sliced
1 1/2 cups tomatoes, peeled and sliced
2 tablespoons fresh coriander leaves, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
4 teaspoons garam masala powder
2 bay leaves
4 whole red chilies
2 teaspoons coriander seeds
1 teaspoon red chili powder
salt (optional)
Method :
Grind corriander seeds and whole red chillies into a coarse powder.
Heat oil in a kadai.
(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)
Add bay leaves.
After about 30 seconds, add onions and saute till they turn light golden brown.
Add ginger-garlic paste
Saute for 2 minutes on medium flame.
Add the above coarse powder.
Stir well.
Add tomatoes and cook till they are fully cooked.
Add chicken pieces, salt to taste and red chilli powder.
Mix well.
Cover the kadai.
Cook till the chicken becomes tender.
Sprinkle garam masala powder over the chicken.
Garnish with corriander leaves and onion rings.
Serve hot with rotis or parathas.

Indian Chicken Recipe : King Ranch Chicken Recipe

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Ingredients :

3-4 cups cooked chicken, diced

1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can tomatoes with green chilies
4 tbsp quick cooking tapioca
4 cups grated Cheddar cheese
Method :
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca.
Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart slow cooker or
crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese.
Repeat layers of tortillas, chicken mixture, onion and cheese two more times.
Cover; cook on low for 6-8 hours or on high for 3 hours.
For a smaller 3 quart slow cooker or crockpot makes 1/2 recipe.
This is a good take-in dish or potluck.

Indian Chicken Recipe : Murgh Kaali Mirch

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Ingredients:
1 medium chicken
1 tsp fresh ginger paste

1 tsp fresh garlic paste

Salt to taste
2 tsp black pepper, coarsely ground
1 tsp white pepper powder
3 tbsp oil
cup water
2 tbsp lemon juice
3 green chillies
Method:
Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
Rub the paste on the chicken pieces. Leave aside for one hour.
Heat oil in kadhai and add the chicken pieces. Stir fry for 10-15 minutes.
Lower the heat and add the green chillies and water.
Allow it to simmer until chicken becomes tender.
Add lemon juice and serve hot.

Indian Chicken Recipe : Murgh Tikka Haryali

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Ingredients:
1 kg Boneless Chicken
5 tbsp Ginger paste
5 tbsp Garlic paste
2 tsp chilli powder
2 tbsp Garam Masala
cup thick Dahi
cup thick cream
1 bunch coriander
1 bunch mint leaves
10-12 spinach leaves
3 tbsp lemon juice
salt to taste
oil for basting
Method:
Cut the chicken into 1" chunks and marinate with salt, chilli powder and lemon
juice, keep aside.
Grind the coriander, mint & Spinach leaves to a fine paste.
Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix
the paste with the chicken & leave in the fridge overnight.
Remove from the fridge atleast one hour before cooking.

Grill the chicken pieces on skewers or a grilling tray basting over with oil.
Cook until chicken is tender & browned on all sides.
Ready to Serve hot with chutney & onion rings.

Indian Chicken Recipe : Murgi Aur ALloo Ka Sauce

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Ingredients :
3 lbs chicken in small pieces,
skinned
4 whole dried hot red chilies
2" cinnamon stick, broken
1 tsp jeera
7 elaichi
10 cloves
2 tsp grated ginger
1 tsp crushed garlic
4 oz pitted dried apricots
6 tbsp vegetable oil
lb onions, cut in fine half rings
2 tbsp tomato puree mixed with hot water
1 tsp salt
2 tbsp white malt vinegar
1 tbsp sugar
1 tbsp salt
7 potato, peeled
Oil for deep frying

Method :
Put red chilies, cinnamon, cumin, cardamom and cloves in a grinder and grind finely.
Keep chicken in a big bowl and put 1 tsp grated ginger, tsp garlic and half the dry
spice mix on the chicken.
Mix properly, rubbing seasoning onto the chicken and set aside for one hour.
Put the apricots into a pan with pt water. Boil, reduce the heat and simmer until
tender but not mushy.
Turn off the heat and leave in juice.
When the chicken has marinated, heat 6 tbsp oil in a pan over medium heat.
Add the onions and stir and fry until they are rich reddish brown.

Turn heat to medium and add remaining garlic, ginger and dry spice mix.
Stir, add chicken & brown for 5 mins.
Add the tomato puree mix and salt.
Boil, cover, reduce heat and simmer for 20 mins.
Add the vinegar and sugar and cover and simmer for 10 minutes.
Turn off the heat and spoon off as much fat as possible from the surface.
Put the apricots and 3 tbsp of juice into the pan with the chicken and leave for at
least 30 minutes.
Make potato straws. Fill a large bowl with 3 pts water.
Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove
the potato, squeezing out as much liquid as possible.
Drain and dry on kitchen paper.
Heat the oil slowly and when hot, add the potato straws.
Stir and fry until crisp and pale golden. Remove and drain on kitchen paper.
Heat the chicken through gently and serve with potato straws.

Indian Chicken Recipe : Mysorian Chilli Chicken

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Ingredients :
300 gms chicken
1 tbsp oil
1/4th tsp turmeric powder
1 tsp salt
To be ground into paste :
15 gms whole dhania
5 gms whole jeera
5 gms black peppercorn
5 gms charmagaz
5 gms khus khus
5 gms saunf
5 gms mustard seeds
2 cloves
2 elaichi
50 gms onion sliced
25 gms green chillies slit & deseeded
4 tbsp oil
1/4 th tsp turmeric powder
140 ml water
Other Ingredients :
2 tsp oil

100 gms tomato puree

4-5 curry leaves
3-4 green chilli slit
Method :
Marinate the chicken for 10 minutes with 1 tsp oil, 1/4 th tsp turmeric powder & salt
and keep aside.
Take 4 tbsp of oil in a pan and add all the ingredients and saute till light brown.
Add 140 ml. of water and remove from fire.
In another pan take 2 tsp of oil and saute the marinated chicken for 2-3 minutes and
add 100 gms of above paste and cook.
Add 100 gms of tomato puree and some water to make gravy.
Bring to a boil and cook on slow fire for 5-6 minutes or until chicken is cooked.
Just before removing from fire add slit green chillies and curry leaves.
Mix well and remove from fire. Serve with steamed rice.

Indian Chicken Recipe : Naazuk Kabab

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Ingredients :
1 1/4 tsp vinegar
2 1/2 tbsp ginger-garlic paste
4 green chillies, chopped
1 1/2 tbsp chopped coriander leaves
1 level tsp kasoori methi, powdered
2 tsp salt or to taste
1/2 tsp white pepper powder
900g AI rawdah boneless chicken breasts
4 1/4 tbsp oil
6 tsp sieved gram flour (besan)
2 1/2 fresh breadcrumbs
6 egg yolks, lightly beaten
A few strands of saffron crushed and soaked in one tbsp of water

Method :
Mix together vinegar, ginger-garlic paste, green chillies, coriander leaves, kasoori
methi, saffron, salt and pepper. Wash and dry the chicken, pieces. Add to this
mixture and mix well. Place the chicken in the refrigerator for 10-15 min.
Heat oil in a non-stick frying pan, add gram flour and fry for a min. Add the chicken
and saut on low heat until the chicken cubes are half cooked.
Add breadcrumbs and mix thoroughly. Remove onto a plate and leave to cool.

Skewer the chicken cubes leaving a distance of about 1 1/2 inch between each piece.
Grill on a electric grill until done.
Now push the cubes close to each other and dip them to coat with the lightly beaten
egg yolk.
Grill on a electric grill till the egg coating turns to golden brown in colour. Remove
from the skewer. Serve hot. Garnish with onion rings.

Indian Chicken Recipe : Peanut Chicken

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Ingredients :
1.5kg chicken breasts
Marinade :
5 spring onions, finely chopped
4 cloves, garlic
3 tbsp brown sugar
5-6 hot green chillies, finely chopped
Juice of 2 lemons
90 ml soy sauce
3/4 tbsp freshly ground coriander
2 3/4 tbsp finely chopped ginger
100g peanuts, coarsely ground

Method :
Mix all the marinade ingredients in a bowl. Add the chicken pieces to the marinade
mix well and ensure the chicken is coated with the marinade.
Leave to marinate for 2 hours.
Skewer and barbecue on live coal or electric barbecue.

Indian Chicken Recipe : Pepper Chicken In a Coconut Gravy

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Ingredients :
2-2.5 pounds of chicken cut into pieces
3 tbsp of pepper powder
3-4 flakes of garlic paste
A small piece of ginger paste
Some dry coconut
unsalted butter
A few sticks of cinnamon.
Some cloves
A few cardomom seeds
2 small tomatoes
2-3 tsp coriander powder
2 Medium onions
1 tsp chilli powder
A little haldi powder
1 tsp cumin seeds powder Coriander leaves to garnish
Salt to taste
Method :
Smear 2 tbsp of pepper powder and salt on the chickenpieces.
Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by
one.
Not deep fry, just like frying onions. Keep the fried chicken pieces aside.
In the same oil (butter) you used to fry the chicken, now fry the sliced onions,
cardomom, ginger, garlic, cloves and cinammon.
When the onions are brown, add the coriander powder, chilli powder, haldi, cumin
powder and fry for 1 minutes.
Add the coconut and tomatoes and keep frying. Do not add water.
Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.
Now add water, enough to get a thick paste. Drop the fried chicken pieces into the
gravy and you can add water to make it into a thin gravy.
Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper
masala. Garnish with coriander leaves. Eat hot with rice and enjoy.

Indian Chicken Recipe : Pepper Chicken

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Ingredients:
1 cup whole chicken
3 onions finely chopped
2 tomatoes finely chopped
2 tsp ginger-garlic paste
2 tsp fennel seeds powder
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cummin seeds
tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
salt to taste
oil
Method:
Clean the chicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add
the mustard seeds and the fennel seeds powder.
After they fry, add the ginger-garlic paste and allow to fry on low heat.
After the ginger-garlic paste fries well, add the onions and allow them to cook till they are
golden brown in color.
Then add the chicken pieces and mix well.
Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to
cook for some time.
Then add the cumin seeds, coriander powder and pepper powder , mix well and allow to
cook some more.
When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapits or parathas.

Indian Chicken Recipe : Quick Chick

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Ingredients :
2 chicken legs
3 tsp chilli powder
1 tsp haldi powder
1 tsp dhania powder
1 tsp jeera powder
1 spoon garlic paste
3-4 small tomatoes
a handful of french beans
salt to taste
a loaf of fresh bread of your choice

Method :
Rub the salt and a little garlic paste into the chicken, and leave for 10 mins.
To save on cooking time, dump the chicken and beans into the cooker with some water and
cook for 4-5 mins. after the whistle.
Once cooked, mix the spices and garlic paste all together.
Drain the chicken from its soup and keep aside to cool and dry for a few mins.
Once dry, rub the spicy mixture into the chicken.
Remove and keep aside the french beans to serve as they are.
Chop the tomatoes into quarters and fry them in oil.
Once softened, add the chicken and fry thoroughly.
Serve the chicken on a plate with the french beans on the side, with thick chunks of fresh
loaf bread.

Indian Chicken Recipe : Roast Chicken

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Ingredients :
1 kg chicken in cut pieces
1 tsp pepper powder

1-1/2 tsp jeera owder

2 tsp any ready curry masala.
1/4 tsp garam masala powder
1-1/2 tsp ginger-garlic paste
1 tsp salt
1 tsp vinegar
2 tbsp Oil
Whole spices :
2 elaichi
2 cinnamon
2 cloves
5 pepper corns
2 red chilles
2 bayleaves
Method :
Heat oil hot and fry the whole spices lightly and rub the powdered spices well onto the
chicken pieces.
Fry the chicken pieces till all are lightly browned.
Put into the pressure cooker, and cook for one whistle.
Remove from cooker and dry up the slight gravy on high heat.
Serve hot, with salad.

Indian Chicken Recipe : Roasted Chicken (Baked Dish)

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Ingredients :
1-1.5 lb chicken
2 tbsp all-purpose flour
1 tsp Chilli powder
1 tsp Black pepper powder
2 tbsp Fresh Lime Juice

2 tsp Ginger garlic paste

Salt to taste
a little Food coloring
1 tsp vinegar
2 tsp Olive Oil
Butter to coat the baking dish.
Method :
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for
3-4 hrs.
Smear the insides of a large baking dish with a little butter, and then place the marinated
chicken pieces with adequate spacing.
Drizzle a bit of olive oil on top and set the dish in the preheated oven at 400F for 35
minutes.
After 35 minutes, remove the baking dish from the oven, turn the pieces to the other side.
Drizzle in some more olive oil and sprinkle some black pepper powder and salt
Put back in the oven for another 20 minutes or until crispy and golden on all sides.
Serve hot with sliced onions and lime slices.

Indian Chicken Recipe : Roasted Lemon, Garlic And Tarragon Chicken

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Ingredients :
1 kg chicken with skin
200 g butter, softened
zest of 6 lemons
4 flakes garlic, chopped
1 tbsp dried tarragon
salt and pepper to taste

Method :
Preheat the oven to 200C and in the meanwhile prepare the chicken by loosening the skin
from the breast with your fingertips, working from the neck downwards.
Make a small cut under the leg of the bird and loosen the skin.

Next, beat together the butter, lemon zest, chopped garlic and tarragon in a bowl and
season with salt and pepper.
Put the butter mixture, chopped garlic and tarragon in a bowl and season with salt and
pepper.
Put the butter mixture under the skin of the chicken and lightly brush the top with a little
melted butter.
Season and under the skin of the chicken and lightly brush the top with a little melted
butter.
Season and bake the chicken for around one hour basting from time to time.
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Indian Chicken Recipe : Rogan Josh (Chicken Curry)

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Ingredients :
1kg Chicken
2 tbsp Vegetable Oil
0.30 cup Clarified Butter (Ghee)
2 cups Yogurt
2 Bay leaves
3 medium Onions
Masala for sauce
1/2 inch Cinnamon Sticks (flat)
11/2 tsp Aniseed (Saunf)
1 tsp Cumin Seeds (Cumin, Jeera)
4 medium Dry Red Chili
5 Cloves (Whole)
2 tsp Ginger Paste
1 pinch Saffron
Salt to taste
Method :
Cut chicken into large pieces.
Roughly chop onions and fry in oil, until brown. Then, make them into a paste.
Heat ghee in a wide skillet and fry chicken pieces, on high heat, until brown. Add yogurt and

cook on high heat until all of it is absorbed and the meat looks dry.
Grind together the "masala for sauce" ingredients and add the mixture to the above. Also,
add salt to taste, bay leaf, onion paste and fry for five minutes on medium heat.
Add 1 cup water and cook for fifteen minutes on low heat, until, you see oil coming to the
top.

Indian Chicken Recipe : Sabz Murg

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Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes,
clickhere. Ingredients :
250 gm chicken pieces.
250 gm curd
125 gm green coriander, paste
1 tsp green Chilli, paste
1 tbsp almonds & Cashew, grounded
4 tsp oil
2 tbsp onion & garlic paste
salt to taste
jayphal a pinch
Method :
Marinate the chicken pieces with curd, green coriander and green chilli paste, grounded
cashew and almonds.
Heat oil in a pan. Fry the onion and garlic paste till it is golden brown.
Then add the chicken pieces and fry and then add the marinate and cook further.
Add salt to taste and a pinch of jayphal.
Sabz Murg is ready.

Indian Chicken Recipe : Shahi Murg Korma

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Ingredients :
200 gm boneless chicken
200 gm brown onion paste
3 tbsp tomato puree
50 gm curd (beaten)
1 tbsp ginger garlic paste
tbsp chilli paste
khada masala
( elachi, clove, cinnamon)
1 tsp Jeera powder
tsp Red chilli powder
tsp dhaniya powder
salt to taste
2 tbsp cream
For garnishing :
Green chilli julliens
Ginger julliens
Chopped coriander
Nutmeg powder
Method :
Heat oil in a pan, add elachi, clove, cinnamon, mace
On cracking add ginger garlic paste chilli paste, mixed in water
Cook till oil seperates
Add brown onion paste & dry masala, zeera powder, dhaniya pd., red chilli pd.,& salt and
add water
Now put boneless chicken
Add tomato puree & thinned curd & cook till chicken is done
Correct consistency & seasoning
Finish with cream and nutmeg pd
Garnish with green chilli & ginger julliens and chopped coriander

Indian Chicken Recipe : Sheekh Kababs

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Ingredients :
To Grind Together
250 gms minced mutton
1/2 tsp salt
1/2 tsp gram masala
1/2 tsp red chilli powder
1/2 tsp sonth (dry ginger powder
1/2 tsp jeera (cumin) powder
1 tsp ginger paste
1tsp saunf (fennel powder)
1 moti illaichi (black cardamom) powdered
2 tbsp cornflour
1/4 tsp tenderiser or 1 tsp raw papaya paste
Other Ingredients :
1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers
Method :
Grind all ingredients together in a mixer to a fine paste.
Divide mince into 5 parts. Take one skewer and one portion of the mince. Wrap the mince
around the skewer. Press and smoothen to make a 3"-4" long kabab.
Place on a greased thali. Repeat with all the portions of mince.
Place the thali under the grill. After 5 minutes baste or brush the kababs with oil. Grill for
about 15-20 minutes till they are evenly browned.
Push them off the skewers. Cut each into 3 pieces.
Serve with onion rings and lemon pieces.

Indian Chicken Recipe : Sopa De Camarao

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Ingredients :
250 g prawns, deveined
500 ml water
1 tbsp cornflour
250 ml chicken stock
1 tbsp oil
1 large onion, chopped fine
4 flakes garlic, chopped fine
1 large tomato, chopped fine
1 tsp grated cheddar cheese
Method :
Boil the prawns in 250 ml water, drain and set aside.
Chop fine. Dissolve the cornflour in a little chicken stock and set aside.
Heat oil on medium heat and saut the onion, garlic and tomato, till a thick paste is
obtained, stirring constantly.
Add the reserved water and the chicken stock.
Add the prawns and grated cheese.
Simmer on low heat for five minutes.

Indian Chicken Recipe : Spicy Chicken Fry

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Ingredients
1-1.5lb chicken
2 big Onions
1 big Tomatoes
2-3 Green Chillies
2 to 3 tsp Ginger garlic paste
1/2 tsp Turmeric powder
2 tsp Chilli powder
1/2 tsp Black pepper powder
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
1 tsp Garam masala
Salt to taste
Oil
Coriander leaves(Cilantro) and Curry leaves
Method:
Pressure cook the chicken pieces adding a little turmeric, salt and water.
In a pan, heat oil and add the garam masala and onions.
Saute the onions for a while. Then, add the ginger garlic paste and saute.
Then, add the tomatoes, chilli powder, coriander powder, cumin seed powder, black pepper
powder, green chillies and salt.
Fry this mixture for a while maybe adding a little bit of water.
Add to this the coriander and curry leaves and mix.
When the oil comes out on top, add the cooked chicken pieces and mix well to coat all the
pieces with the masala.
Fry until all the water drains out. Make sure not to stir the pieces too much as this will break
the chicken pieces and mash them up.
Spicy Chicken Fry is ready.
Goes well as a side dish for rice dishes/biryanis.

Indian Chicken Recipe : Stuffed Chicken Breasts

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Ingredients :
8 fresh morel mushrooms, coarsely chopped
8 fresh button mushrooms, coarsely chopped
2 tbsp chopped basil leaves
3 tbsp finely chopped spring onion
Juice of 1/2 lemon
1 tbsp minced garlic
Salt and black pepper
3 tbsp olive oil
4 chicken breasts, skinned and boneless
Method :
Mix together both kinds of mushrooms along with chopped fresh basil leaves.
Divide the mushroom mixture into 4 equal portions. Slit a pocket lengthwise in each chicken
breast. Fill each pocket with the mushroom mixture. Secure the slits with tooth-picks.
Combine the spring onion, lemon juice, garlic salt, pepper and olive oil. Place the chiken in a
dish, pour this mixture over the chicken. Turn the chicken to coat well. Marinate for 1-2
hours.
Barbecue the chicken about 4-6 min. on each side or unitl they are just cooked. Do not
overcook. Serve with chunks of Parsley and Ginger Butter Garnish with mint leaves.

Indian Chicken Recipe : Sweet And Sour Chicken

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Ingredients :
1/2 kg of Boneless chicken
2 lime
2 tbsp of sugar
1 pinch of Ajino motto
1 tsp of salt
1 tsbp of cornflour
1/2 tsp of Ginger Garlic paste
Oil

1 Chopped Onion
2 cloves Garlic, finely chopped
For garnishing :
2 celery leaves
Methods:
Mix the lime juice in it stir it for sometime and simmer it for sometime.
Keep it aside. Marinate the chicken pieces with cornflour, ginger paste and salt.
Heat the oil in non stick kadai. Fry the marinated pieces till brown in colour.
Keep it aside after its fried.
Try to make the chicken pieces if possible into finger shaped.
Fry the chopped onions, garlic till pink in colour.
Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for
sometime.
Add the celery leaves into it. Simmer for sometime adding ajino motto in it.
Ready to serve.

Indian Chicken Recipe : Tandoori Chicken

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delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes
provided just for you! To see more of the Indian Chicken Recipes, clickhere.
Ingredients :
1 pound boneless chicken
2 sliced onions
3 limes
5 whole green chillis
3 tbsp onion paste
tsp ginger paste
tsp garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp curds

salt to taste
tbsp cinnamon powder
tsp cloves powder
2 tbsp oil
Method :
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt,
Cinnamon and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the
oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions.
Decorate the dish with green chilies.

Indian Chicken Recipe : Tomato Chicken

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delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes
provided just for you! To see more of the Indian Chicken Recipes, clickhere.
Ingredients :
2 lb chicken cut into pieces
5 onions sliced finely
2-3 tbsp curd(unflavoured yoghurt)
1 1/2 tsp red-chilli pwd
2 -3 tsp coriander powder
1 tsp cumin pwd
2 tbsp coconut
3 tomatoes, pureed
2-3 cloves
1 " cinnamon
2-3 cardammoms

2 tbsp cashewnuts, ground with a little water to a paste

A bunch of Cilantro (Coriander leaves), chopped
Cooking oil
Method :
Deep fry the sliced onions in oil till they are properly browned.
Drain them, add the curd and blend the mixture with the cinnammon, cloves and
cardammoms till smooth. Set aside.
Heat some oil in a pan and fry the above masala till the oil begins to separate.
Now add the dry powders and fry for 45 secs.
Add the pureed tomato and the chicken pieces.
Add some water and simmer till the chicken is cooked.
Add the cashewnut paste and bring to a boil.
Garnish with the chopped Cilantro. Eat when hot with rice or roti.

Indian Chicken Recipe : Zaafrani Murg

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delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes
provided just for you! To see more of the Indian Chicken Recipes, clickhere.
Ingredients :
750gms chicken
salt to taste
2 tsp garlic paste
2 tbsp yoghurt
1 tsp red chilli paste
saffron a pinch
5-6 tbsp cashew nut paste
4-5 tbsp oil
2-3 bay leaves
4-5 cloves
2 tbsp onion paste
Method :
Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.
Also add red chilli and cashew nut paste and saffron dissolved in water.
Mix all the ingredients.
Heat oil in a pan. Add bay leaves, cloves & onion paste.
Add garlic paste once the onion becomes brown.

Now add already marinated chicken pieces and cook.

After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in
water.
Mix all the ingredients.
Zaafrani murg is ready to serve