Archive | Indian Cuisine RSS feed for this section
Green Coconut Chutney for Dosa, Idli and Uttappam
There are different ways to prepare coconut chutneys to serve with Dosas, Idlias, Uttappams and even Upma. This recipe is for green coconut chutney made of coriander and mint leaves. Ingredients: For the chutney- 1 cup freshly scraped coconut, 1/2 inch piece of ginger, 1-2 green chillies (as per taste), 1/4 cup fresh coriander leaves, 10-12 sprigs of mint, Lemon juice as per [...]
Continue reading...Rajasthani Thikri ki Dal
12. March 2010
Ingredients: 1 cup tuvar/arhar dal (split Pigeon pea), 1/2 tsp turmeric powder, 1 tsp red chilli powder, Salt to taste. For the tadka- 1/2 cup Butter/Ghee, 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (heeng), 1/4 tsp fenugreek seeds (methi dana), 12-15 curry leaves; washed and pat dried, 5-6 garlic cloves; peeled and finely chopped, 2 green chillies; finely chopped, 3-4 dry red chillies. Other- 1 large onion; finely sliced, Chopped [...]
Continue reading...Undhiyu (Gujarati Mixed Vegetable)
11. March 2010
I had eaten Undhiyoo once, when I was very young. Oh I must tell you, it was so delicious. I was told this is a Gujarati recipe prepared as a feast. But later I never really got a chance to taste real authentic undhiyu (though the parties I attended served one, never tasted that good). I [...]
Continue reading...Plain Coconut Chutney for Dosa, Idli and Uttappam
9. March 2010
There are different ways to prepare coconut chutneys to serve with Dosas, Idlis, Uttappams and even Upma. This recipe is for a simple and plain coconut chutney. Ingredients: For the chutney- 1 cup freshly scraped coconut, A small grape size ball of tamarind; soaked in warm water for 3-4 minutes, 2 tbsp chutney dal, 1-2 green chillies (as per taste), Salt to [...]
Continue reading...Sukhi Aloo ki Sabzi
3. March 2010
I prepared this Sukhi Aloo ki sabji in the morning for breakfast, along with parathas. Everybody liked it so much that they demanded it for lunch too. Thankfully I had prepared it in large quantity, so will be enough for lunch too. I suggest you to try it out (and yes prepare it little more than [...]
Continue reading...Spinach Rice (Palak Pulao)
15. January 2010
An ideal recipe for kids parties or even for adults. Fairly simple and nutritious recipe. Ingredients: 250gms long grain (Basmati) rice; washed, 1/2 bunch of Spinach (palak) leaves; cleaned and washed, 1 tsp cumin seeds, 2 green chillies; finely chopped, 2 tsp ginger-garlic paste, 1 medium size onion; sliced, 1/2 cup shelled green peas, 1 large capsicum; halved and then sliced, 1 tsp ground cumin, 1 [...]
Continue reading...Crunchy Tilgul Ladoo (Makar Sankranti)
13. January 2010
Its ‘Makar Sankranti’ tommorrow. It is an auspicious day when the sun enters into the zodiac Capricon. The day is widely celebrated all over Maharashtra, parts of western, north and some parts in south India. In Maharashtra, delicacy called ’tilgul’ made out of til - white sesame seeds and gul - jaggery and people share this [...]
Continue reading...Assorted Vegetables in BBQ sauce
12. January 2010
Ingredients: 2-3 bowls of assorted vegetables like Broccoli, Babycorn, Zucchini, green, yellow and red Bell Peppers, mushrooms, etc; cut into bite size pieces and lightly blanched, For the sauce- 4 tbsp butter, 2 tbsp finely chopped garlic, 2 tbsp Worcestershire sauce, 2 tbsp spicy red chilli sauce, 1/2 cup tomato sauce, 1 tbsp Mustard paste, 1/4 cup brown sugar, 2 tbsp white vinegar, Salt to taste. Method: Melt [...]
Continue reading...Grilled Cheese and Garlic Chicken with Herbs
25. December 2009
Wish you all a Merry Christmas!!! I prepared this Cheesy Garlic Chicken with nice flavors of herbs, grilled to perfection, this Christmas. Here’s the recipe. Ingredients: 500gms (2-4) Chicken breasts without bones, 8-10 cloves of garlic, crushed, 3/4 cup bread crumbs, 1/2 cup shredded Cheddar cheese, 1/4 cup grated Parmesan or Mozzarella cheese, 1/2 tsp oregano, 1/2 tsp rosemary, Salt and black pepper to taste, 1/2 cup [...]
Continue reading...Pindi Chana (Punjabi Chana Masala)
10. November 2009
This is the authentic Punjabi recipe for chana. Ingredients: 200gms dry chana (chhole); washed and soaked in water overnight, 1 tsp tea leaves; tied in a muslin cloth, 2 onions; finely chopped, 2 tomatoes; finely chopped, 2″ piece ginger; julienned, 3 green chillies; deseeded and slit vertically, 1/4 tsp turmeric powder, 1 1/2 tsp red chilli powder, 2 tsp dhania (coriander) powder, 1 tsp roasted jeera [...]
Continue reading...Methi Malai Chicken (Indian Chicken Gravy with Fenugreek and Cream)
27. October 2009
Ingredients: 500 gms chicken pieces; washed and pat dried, 1/2 bunch of methi (fenugreek) leaves; washed and coarsely chopped, For marinade- 1/2 cup yogurt, 1/4 tsp turmeric powder, 1 tsp red chilli powder, Salt to taste, 1 tbsp vinegar. For the gravy- 2 star anise, 1″ stick of cinnamon (dalchini), 1 small piece of mace (javitri), 2-3 cloves (laung), 4-5 black peppercorns (kalimirch), 2-3 bay leaves (tejpatta), 2-3 dry red chillies; [...]
Continue reading...Paneer Tikka Masala (Method II)
24. October 2009
Ingredients: 200 gms paneer; cut into cubes, For marinade- 1/2 cup thick yogurt, 1 tsp ginger-garlic paste, 1 tbsp vinegar or lemon juice, 1/2 tsp red chilli powder, 1/2 tsp garam masala powder, Salt to taste, 1 tsp vegetable oil, Few drops of red food color (optional, you can add little Kashmiri red chilli powder too) For the gravy- 2 large size tomatoes; 1″ stick of ginger, 4-5 pods [...]
Continue reading...Batanical Curry (South-Indian Mushroom and Peas Curry)
22. October 2009
My friend had prepared this recipe and sent it over. I just loved the way she had combined the not so Indian traditional vegetable - mushroom with the traditional South Indian spices, especially the use of coconut made it very delicious. Here is a recipe for Mushroom and Green Peas, a fresh recipe unlike the usual [...]
Continue reading...Atta Laddu (Kankeche Ladoo)
9. October 2009
My family members are fond of having sweets after their meals, although a small portion. Being a working woman I cannot prepare sweets everyday. But whenever I get time, I try out few. I remember my mother used to make similar laddoos when I was a child, but this is not the exact recipe. I [...]
Continue reading...Moong and Rice Ghavan (A healthy breakfast)
2. October 2009
‘Ghavan’ is similar to a dosa or pancake. Ghavan is traditionally prepared with rice and coconut-jaggery stuffing, served with coconut milk in the coastal regions of Maharashtra. There are many variations to this recipe which are very healthy since they are prepared with different lentils. One such variation is Moong (green gram) and rice ghavan, flavored [...]
Continue reading...French Beans and Snake Gourd Vegetable (Maharashtrian Style)
30. September 2009
Ingredients: 200gms French beans; strings removed and chopped into small pieces, 125gms padwal (snake gourd); scraped, cleaned, cut lengthwise into two and chopped into medium thin slices, 1/2 tsp mustard seeds (rai), 1/2 tsp cumin seeds (jeera), A pinch of asafoetida, A pinch of turmeric powder, 1 green chilli; finely chopped, A lemon-size ball of tamarind; soaked into warm water and pulp removed, 1 [...]
Continue reading...
15. March 2010
1 Comment