Gulab Jamun

Gulab Jamun is an authentic Indian sweet dish which can be served warm in sugar syrup with vanilla ice-cream. The recipe is simpe and Easy-to-do!

INGREDIENTS: 1 cup of Whole dried milk (mawa ) 2 tablespoons of flour 1-1/2 cups of fine Sugar 1/4 teaspoon of Baking powder 1/4 teaspoon of Cardamom powder 3 cups of Wate Ghee, as required
DIRECTIONS: Mix sugar, water and cardamom powder together Cook the mixture until it develops into a thick syrup. Mix mawa, refined flour, baking powder and water and make a soft, smooth dough (Water should be just sufficient for kneading a smooth dough). Make small balls of equal size. Be sure that the balls ("jamuns") are smooth and no crack develops. Keep aside. Heat ghee in a deep frying pan (khadai). Deep fry the balls over medium heat until golden brown. Put the balls in hot syrup and keep aside for 10-12 minutes. Gulab Jamuns are ready Serve warm (heat gulab jamuns in microwave before serving)

SUPER DELECIOUS INDIAN DESSERTS

Desserts are sweet courses with which a conclusion is drawn to any meal. It has immense importance in making the meal a sweet affair to a great extent. It is said that, unless one have the right set of desserts, it is not likely, that an individual will be able to enjoy the true taste of an elaborate meal. There are various forms of desserts and the common factor about them is that they all bear an element of sweetness in them. Various colors and garnishing do the trick and make the dessert just not tantalizing to our taste buds but make it deliciously charming to our vision too. There are various forms of dessert recipes prevailing throughout the world. Almost all countries across the globe have their own chosen set of dessert dishes and it is not possible to describe all of them within this limited scope. There are forms of desserts, which bear a simple yet authentic taste, and there are some, which are strongly spiced up with different essence and flavors. The most common form of desserts happen to be the cakes, pie, cookies and pastry, which are all confectioner’s items and are available in ample forms, shapes and tastes. Dessert in true term of the word happens to be a dish based on different dairy products with milk and sugar as its principal constituents. The different other choices of desserts include yogurt, pudding, custard, ice crèmes and chocolates. In many cases the desserts are successfully blended with different fruits and nuts and it is been seen that the fruits and nuts are also included as individual dessert delecacies in the menu and they indeed ensure a healthy combination in itself. The selection of recipes of desserts vary from country to country and in most of the cases the dessert menu is closely connected with the culture and tradition of the country.This is one of the foremost reasons that desserts play a significant role in the different festivities throughout the world. The majority of festivals celebrated at every corner of the world comprise a selection of desserts and at least one or two choices among them are absolutely must for the particular celebration. For instance, a Christmas is incomplete without a cake. Likewise, in India also, the tradition is rather incomplete with a proper set of festive desserts. Sweets are considered as immensely auspicious in Indian culture and therefore all the significant happenings in an Indian household is marked by preparation of sweet dishes. Another important arttribute of desserts is that they always spell a touch of joyousness bringing forth a happy conclusion.

Creamy Spinach (Malai Palak)

Serves: 4 Cooking time (approx.): 20 minutesStyle: North Indian Vegetarian 2 tablespoon(s) ghee (clarified butter) / butter 4 dry red chillies 1 tablespoon(s) finely chopped ginger2 green chillies slit 600 grams (about 24 oz.) tender spinach washed and finely chopped 1 teaspoon(s) sugar salt to taste 2 tablespoon(s) cream finely chopped fresh coriander to garnish (optional)
Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry till they darken. Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
Add the chopped spinach, sugar, salt and mix well on high heat. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream. Garnish with chopped fresh coriander (optional).
TIP:
Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).

Vegetables in a Spicy Gravy (Sabzi Kurma)

Serves: 4 Cooking time (approx.): 21 minutesStyle: South Indian Vegetarian
3 cup(s) chopped mixed vegetables (carrot, green beans, potato
) 1 cup(s) shelled green peas 2 tomato(es) chopped 3 cups water 2 bay leaves 2 dry red chillies (whole) 2 medium onion(s) chopped 2 tablespoons ghee (clarified butter) / butter salt to taste finely chopped coriander leaves for garnishing
To be ground: 6 tablespoons grated coconut 1 onion chopped 6 green chillies ½ teaspoon(s) turmeric powder 1" ginger chopped 2 cup(s) coriander leaves chopped To be powdered: 1" cinnamon stick 1 tablespoon(s) each of cumin and poppy seeds 2 green cardamoms 6 cloves
Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder.
Grind the ingredients (to be ground) to a fine paste with very little water.
Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.
Garnish with finely chopped coriander leaves.
TIP:
To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk
.

Quick Cream of Wheat Savory Cakes (Rava Idli)

(Rava Idli)

Serves: 4 Cooking time (approx.): 16 minutesStyle: South Indian 2 tablespoon(s) coconut oil 1 teaspoon(s) mustard seeds 1 teaspoon(s) split husked Bengal gram (chana dal) 1 teaspoon(s) split husked black gram (udad dal) 4 green chillies chopped 1 tablespoon(s) cashewnut bits 1 sprig curry
leaves 1 cup(s) semolina (or quick cream of wheat) 4 cups sour yoghurt 1 cup(s) coriander leaves chopped 2 cup(s) grated coconut if available 1 teaspoon(s) soda bicarbonate salt to taste
Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.
TIP:
If coconut oil is not available, any other vegetable oil
can be used.
If you do not have an idli mould, try muffin cups
.
The stir-fried semolina mixture can be prepared a day or two in advance and stored.
Serve hot with: Green Chutney (Hari Chutney)

Savory Vermicelli (Sevaian Upma)

Serves: 4 Cooking time (approx.): 10 minutesStyle: South Indian 2 tablespoon(s) ghee (clarified butter) / butter 2 cup(s) broken vermicelli 1 teaspoon(s) mustard seeds 1 teaspoon(s) husked split black gram 2 green chilli(es) slit 1 sprig curry
leaves 2 cup(s) warm water 4 tablespoons grated coconut
if available salt to taste
Heat half of the ghee (clarified butter) in a pan. Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the black gram. Stir fry on medium level for about 2 minute(s) or till the mustard seeds splutter fully and the gram is red in color. Toss in the green chillies, curry leaves and fry briefly.
Add the warm water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli. Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked. Remove from heat and stir in the grated coconut.
TIP:
Green chillies can be increased if desired.
It is better to warm more water than specified above in case it is required

Serve hot with: COCONUT CHUTNEY

Savory Bread( BREAD UPMA)

Savory Bread( BREAD UPMA)

Serves: 4 Cooking time (approx.): 13 minutesStyle: North Indian 6 big bread slices cut fine 1 cup(s) yoghurt beaten well 1 big tomato(es) finely chopped 1 teaspoon(s) each of mustard and cumin seeds ½ teaspoon(s) each of turmeric powder and chilli powder 4 green chillies finely chopped 6 curry leaves 2 tablespoon(s) oil salt to taste finely chopped coriander leaves to garnish
Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving. Garnish with finely chopped coriander leaves

Kashmiri Dum Aloo (Potato)

Kashmiri Dum Aloo (Potato)
INGREDIENTS500gms : Aloo (potatoes), small Sarson (mustard) oil for frying 1½ cup : Dahi (yogurt) ½ tbsp : Besan (gramflour) 1 ½ tsp : Chilli Powder 4 : Chhoti Elaichi (green cardamom) ½ tsp : Soonth (dry ginger powder) ¾ tsp : Saunf (fennel seed) powder 5 : Laung (cloves) 2 : Daalchini (cinnamon sticks) chutney. METHODGrind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.

Dum Aloo (Potato)

Dum Aloo (Potato)

INGREDIENTS
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : for flavour

METHOD
Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri

Serves: 4-5 adults

INDIAN VEGETARIAN CUISINE

India is well-known for its tradition of vegetarianism which has a history spanning more than two millenia. The anti-meat eating sentiment was already felt at the end of the Vedic period. This period also saw the rise of Buddhisln and Jainism, the founders of which abhorred the practice of sacrificing and consuming the flesh of animals, preaching the principle of ahimsa or ''non-harming''. To win back these converts into their fold, the Hindu priests advocated against killing, their public appeal beginning around the Ist century BC. They embraced ahimsa and followed a vegetarian diet, regarding it as superior to the Brahminical ideas of sacrifice.

SEEKH KABAB RECIPE
Ingredients:
500 gms Lamb Mince(Keema)Brown Color3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste1 tsp Ginger (Adrak) Paste2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.

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MEAT DURBARI RECIPE
Ingredients:
1 big sized Onion (Pyaj) 1 " Ginger (Adrak) 2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves3 tblsp Clarified Butter (Ghee) 3 - 4 cloves Gralic peeled and coarsely chopped 3 tblsp Wine Vinegar175 ml warm Water1 tblsp Tomato (Tamatar) pureeFor paste1 tblsp Sesame seeds (Til) 1 kg Leg of Lamb1 tblsp Mustard Seeds (Raai / Raee) 1 Bay Leaf (Tej Patta) 2 tblsp Poppy seeds (Khuskhus) 2 " piece Cinnamon (Tuj/Dalchini) 2 - 4 dried Red Chillies4 Cloves (Lavang) 10 Black Pepper (Kali Mirch) 2 Brown Cardamom (Elaichi Moti)
How to make meat durbari:
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.

CHICKEN DRUMSTICKS RECIPE
Ingredients:
6 Chicken Drumsticks1 tbsp ginger-garlic paste2 tbsp All-purpose flour (maida)2 tbsp corn flour2 eggs (beaten)1/4 tsp pepper / chili powderA pinch of sugarSalt To Taste1 tbsp Soya sauceOil for frying
How to make chicken drumsticks:
In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

ROYAL TREAT

ROYAL CHICKEN RECIPE
Ingredients:
12 large Drumsticks of Chicken 75 gms Desi Ghee 100 gms sliced Onion (Pyaj) 6 small Cardamom (Chotti Elaichi) 2 big Cardamom (Motti Elaichi) 3 Cloves (Lavang) 1 stick Cinnamon (Tuj/Dalchini) 25 gms strained Garlic Paste (Lasun Paste) 25 gms strained Ginger Paste (Adrak Paste) 10g Tazza Dhania 4.5 gms Turmeric (Haldi) 3 gms Red chili Powder (Lal Mirchi) Salt (Namak) 100 gms Yoghurt 1 litre clear Chicken Stock 60 ml Cream (Malai) 1/2 Nutmeg (Jaiphal) 12 Tazza Dhania
How to make royal chicken top:
Clean, remove the skin and debone the chicken.
Cut each breast into three equal sized pieces widthwise.
Wash them and pat dry.
Heat ghee in a pan.
Combine onions, green cardamom, black cardamom, cloves and cinnamon.
Fry over medium heat till onions becomes translucent and glossy.
Combine garlic and ginger pastes.
Stir for 30 seconds.
Combine coriander, turmeric and red chilli powders and stir.
Then combine 120 ml cup of chicken stock and salt and stir well.
Take it to a boil.
Reduce the heat and let it simmer.
Stir constantly so that onions are mashed properly.
Remove pan from heat.
Mix in in yoghurt.
Return pan to heat and stir fry until the liquid evaporates.
Combine 480 ml cup of chicken stock.
Take it to a boil.
Reduce heat.
Cover it and let it simmer.
Stir occasionally for 5 minutes.
Combine grated nutmeg and stir it well.
Cover and let it simmer over very low heat till the gravy is of thin sauce type.
Remove it from the heat.
Adjust seasoning.
Pour in a bowl.
Garnish with coriander.
Serve with phulka.

TANDOORI NIGHTS

TANDOORI CHICKEN RECIPE
Ingredients:
4 skinned Chicken Quarters 2 tblsp Lemon Juice (Nimbu Ka Raas) 1 Garlic Clove (Lasun) 1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak) 1 Green chilli (Hari mirch) 1 tblsp Water 4 tblsp Natural Yogurt (Dahi) 1 tsp Grouna Cumin (Jeera) 1 tsp Garam masala 1 tsp Paprika 1 tsp Salt (Namak) A few drop of Yellow Food Colouring 2 tblsp melted Ghee For garnishing: Lemon Wedges Onion (Pyaj) rings
How to make tandoori chicken:
Make 3-4 cuts in each chicken quarter using a knife.
Put the chicken in an ovenproof dish.
Combine lemon juice.
Rub it into the incisions.
Cover it.
Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and water in a blender.
Grind to make a smooth paste like mixture.
Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
Mix all the ingredients well.
Spread them over marinated chicken pieces.
Coat the pieces with the yogurt marinade.
Cover it.
Let it marinate at room temperature for about 5 hours.
Turn once or twice maximum.
Place chicken in a oven at 325 F.
Let it roast for 1 hour.
Bast frequently and turn once.
The chicken should be tender and most of the marinade should be evaporated.
Then grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

CHICKEN DILRUBA AND SALAMI

INDIAN CHICKEN DILRUBA RECIPE
Ingredients:
2 medium onions 1 cup milk 2 tbs chopped fresh ginger root 2 tbsp Punjabi garam masala 6 tbs butter or vegetable oil 1 tsp ground turmeric 3-4 lb. chicken, skin removed, cut 2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute 1 cup fresh plain yogurtSalt and ground cayenne to taste 1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk 1/4 cup walnuts, ground
Preparation:
Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

CHICKEN SALAMI RECIPE
A mouth watering recipe of chicken salami along with mushrooms, onions and tomatoes.
Ingredients:
1 tblsp butter300g shaved salami, sliced1 large onion chopped1 small pckt mushrooms, chopped3 tblsp tomatoe puree5-6 cloves of garlicSalt and pepper to taste
How to make chicken salami:
Heat butter in a large pan.
Add the chopped onions, mushrooms, garlic and sauté for two minutes
Now add the tomatoe puree and let it roast for a while
Add the salami pieces and mix well.
Add the salt and pepper
Serve hot topped with sour cream

CHIKNI CHICKEN

INDIAN CHICKEN RECIPE

Indian chicken dish are famous world over for mouth watering tandoori varities, curries, tikkas and gravies. Chicken tikkas and pakoras are served as starters. While butter chicken, chicken curry, chicken chettinad are served in main course or an accompaniment. Here we provided some of the exotic indian chicken recipes

ROYAL CHICKEN RECIPE
Ingredients:
12 large Drumsticks of Chicken 75 gms Desi Ghee 100 gms sliced Onion (Pyaj) 6 small Cardamom (Chotti Elaichi) 2 big Cardamom (Motti Elaichi) 3 Cloves (Lavang) 1 stick Cinnamon (Tuj/Dalchini) 25 gms strained Garlic Paste (Lasun Paste) 25 gms strained Ginger Paste (Adrak Paste) 10g Tazza Dhania 4.5 gms Turmeric (Haldi) 3 gms Red chili Powder (Lal Mirchi) Salt (Namak) 100 gms Yoghurt 1 litre clear Chicken Stock 60 ml Cream (Malai) 1/2 Nutmeg (Jaiphal) 12 Tazza Dhania
How to make royal chicken top:
Clean, remove the skin and debone the chicken.
Cut each breast into three equal sized pieces widthwise.
Wash them and pat dry.
Heat ghee in a pan.
Combine onions, green cardamom, black cardamom, cloves and cinnamon.
Fry over medium heat till onions becomes translucent and glossy.
Combine garlic and ginger pastes.
Stir for 30 seconds.
Combine coriander, turmeric and red chilli powders and stir.
Then combine 120 ml cup of chicken stock and salt and stir well.
Take it to a boil.
Reduce the heat and let it simmer.
Stir constantly so that onions are mashed properly.
Remove pan from heat.
Mix in in yoghurt.
Return pan to heat and stir fry until the liquid evaporates.
Combine 480 ml cup of chicken stock.
Take it to a boil.
Reduce heat.
Cover it and let it simmer.
Stir occasionally for 5 minutes.
Combine grated nutmeg and stir it well.
Cover and let it simmer over very low heat till the gravy is of thin sauce type.
Remove it from the heat.
Adjust seasoning.
Pour in a bowl.
Garnish with coriander.
Serve with phulka.

INTRO

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. The essence of Indian Cuisine lies in the variety of desi (local) spices available and the aromas generated by their use. Diversity in climate, in cultures, social habits and the geographic locations contributes greatly to Indian gastronomy. One element unite these diverse styles-- the use of spices to create flavors and aromas distinctive of Indian cuisine. The Flavors of Indian food are appreciated all over the world. This site is an effort to present the richness, variety, flavors and authenticity of the Indian cuisine.So go ahead and treat yourself !!