Indian Cooking Recipe Eggs In a Spicy Cream Sauce

Ingredients :

3 tbsp vegetable oil
2 oz onion, finely chopped
1" cube ginger, grated
1 fresh green chili, finely chopped
½ pt single cream
1 tbsplemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps. tomato paste
¼ pt chicken stock
6-8 hard boiled eggs, halved
1 tbsp fresh coriander, chopped

Method :

Heat the oil over medium heat in a large frying pan.
When hot put in the onions.
Stir and fry for about three minutes or until the pieces are brown at the edges.
Put in the ginger and chili. Stir and fry for a minute.
Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock.
Mix thoroughly and bring to a simmer.
Put all the egg halves into the sauce in a single layer, cut side up.
Spoon the sauce over them. Cook over medium heat for about five minutes, Spooning the sauce over the eggs.
Serve sprinkled with fresh coriander.

Indian Cooking Recipe Mixed Dal With Eggs

Ingredients :
250 gm mung, masoor and
arhar dals
3 eggs (boiled)
1 onion
1 tomato
1" piece of ginger
4 pods of garlic
½ tsp turmeric powder
4-5 tbsp mustard oil
salt to taste

Method :
Soak the 3 dals in water for half and hour.
Add water, salt and turmeric and cook till the dals are soft. Keep aside.
Peel the boiled eggs and prick lightly with a fork.
Grind the onion, tomato, ginger and garlic into a paste.
Heat the oil and fry the onion and tomato paste till they are a light golden brown.
Add the boiled eggs and continue to cook over a low flame for 1-2 minutes, stirring very gently.
Once the onion paste is dark brown and the eggs a light golden in colour, add one cup of water.
Mix gently and bring the curry to the boil.
Lower the flame and mix in the cooked dal.
Stir gently and allow the dal mixture to come to the boil.
Serve hot.

Indian Cooking Recipe Eggs In Spicy Almond Sauce

Ingredients :

1 oz blanched slivered almonds
2 tsps whole Jeera
2 tbsp white poppy seeds
1 tsp ground coriander seed
1 whole dried hot red pepper
5 tbsp vegetable oil
3 whole elaychi
1 medium onion, finely chopped
4 cloves garlic, finely chopped
¾" fresh ginger, finely chopped
2 fl oz yogurt
2 fl oz spicy tomato sauce
1 tsp salt
4 fl oz single cream
1 tbsp lemon juice
½ tsp garam masala
4 hard- boiled eggs cut in half

Method :

Put the almonds in a small heavy frying pan and stir over medium to low heat until light brown.
Pulverize in a grinder and remove.
Put 1 tsp cumin seeds, poppy seeds, coriander seeds and red pepper into the frying pan.
Dry roast over medium low heat until the poppy seeds darken, then grind the spices.
Heat the oil in a 7-8" frying pan over a medium flame.
When hot put in the remaining Jeera and the whole cardamom pods.
Stir and fry for a few seconds then add the onion garlic and ginger.
Stir and fry for about five minutes until lightly browned.
Put in 1 tbsp of yogurt and stir and cook for about 30 seconds until the yogurt is gradually incorporated into the onion mixture.
Put the remaining yogurt 1 tbsp at a time the same way.
Then mix the tomato sauce the same way.
Put in ground spices and stir for 10 seconds.
Put in ground almonds and stir for another 10 seconds.
Add 8 fl oz water and salt. Simmer, cover and reduce heat.
Simmer gently for 5 minutes.
Add cream, lemon juice and garam masala. Stir to mix.
Simmer on low heat for 4-5 minutes.
Put the eggs into the sauce.
Spoon some of the sauce over them and simmer gently for 7-8 minutes, spooning the sauce over the eggs often.
Serve with rice or bread and green salad.

Indian Cooking Recipe Egg Pitika

Ingredients :

6 hard-boiled eggs
2 boiled potatoes
2 tbsp mustard oil
3 green chillies, finely chopped
1 medium-sized onion, finely chopped
salt to taste

Method :

Mash the potatoes and eggs.
Add the salt, green chillies, onions and mustard oil.
Mix well and serve.

Indian Cooking Recipe Egg Masala

Ingredients :
4 eggs, hardboiled and shelled
2 onions, sliced finely

To be mixed together with little water :
1 1/2 tsp chilli pwd
2 tsp coriander powder
A pinch of turmeric
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1 tomato, chopped
1 tbsp Cilantro, chopped
2 tbsp gram flour
Cooking oil
Method:
Make 2-3 slits on each egg with a thin bladed knife and set aside.
Heat the oil and fry the onions till it becomes brown.
Now add the gram flour and fry till the gram flour is completely fried.
Add the powder paste and fry for 45 seconds. Add the tomatoes and Cilantro.
Add 1 cup of water and the eggs and keep it to boil.
Simmer for 5 minutes. Ready to serve.

Indian Cooking Recipe Egg Kababs

Ingredients:
4 eggs hard-boiled
2 tsp Besan
1 onion, finely chopped
1 egg (white only)
1 tbsp pudina leaves , finely chopped
1 tbsp hara dhania leaves, finely chopped.
2 Hari mirch , finely chopped
¼ tsp chilli powder
½ tsp black pepper powder
salt to taste
oil for frying

Method:
Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
Mix well and Knead into smooth dough.
Divide mixture into 10-12 equal portions.
Shape each portion into medallions and keep aside.
Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint.

Indian Cooking Recipe Egg Florentine

Ingredients:
200 gms spinach
10 gms cheese grated
100 ml white sauce
2 egg boiled and sliced
salt to taste
1 tbsp butter



Method:
Heat butter in a vessel and add chopped spinach and salt. Cover and cook the spinach.
Spread spinach in a small pyrex dish.
Sprinkle grated cheese. Add sliced eggs and white sauce.
Place the dish in pre heated oven for 3 minutes.

Indian Cooking Recipe Egg Akoori

Ingredients :

1 onion, sliced finely
2 chopped green chillies
1-2 flakes garlic, finely chopped
1/4 " ginger , finely chopped
Salt and pepper to taste
A little garam masala
4 eggs
Cooking oil
Method :

Heat the oil and fry the onions, ginger, garlic and green chillies till the onions turn brown in colour.
Take the pan off the heat, add the eggs, salt and pepper and the garam masala powder and stir well.
Put back on the fire and fry, stirring continuously till the mixture turns solid and is well browned.

Indian Cooking Recipe Deviled Egg Recipe Without Parmesan Cheese

Ingredients:
6 hard-cooked eggs
½ cup parmesan cheese
1 tsp horseradish
½ tsp salt
½ tsp dry mustard
¼ tsp pepper
3 tbsp salad dressing or mayonnaise
½ tsp paprika
¼ cup black olives, sliced

Method:
This is a good way to hard-boil or hard-cook eggs.
Put eggs into a large pot and cover with cold water about an inch over the eggs. Set the temperature to medium-high and heat until water starts to rapidly boil. After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes.
When the timer goes off, pour out the water and add cold water to stop the cooking.
Crack the eggshell and remove the shell.
Take a knife and cut eggs lengthwise in half.
Next step is to remove yolk and put into a small mixing bowl.
With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing.
Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.

Indian Cooking Recipe Boiled Eggs in Tomato Sauce

Ingredients:
4 boiled eggs
1 tbsp black pepper
salt to taste
For sauce:
1 tomato juice
chilly powder to taste
salt to taste
1 tbsp tomato ketchup
fresh coriander leaves

Method:
Shell the eggs and then remove the yolk by just cutting the top of the eggs white.
To the yolk add black pepper salt to taste and then refill the yolk back inside the white covering seal the top of it by a toothpick.
Now prepare the sauce by adding the tomato juice, chilly powder, salt and tomato ketchup and the fresh coriander leaves. Heat it in a vessel.
Then in the dish keep the eggs and add the sauce from above garnish it with coriander leaves. Serve hot.

Indian Cooking Recipe Vegetarian Croquettes

Ingredients :
500 gm potato, boiled and mashed
4 tbsp milk
3 tbsp flour
½ tsp baking powder
2-3 green chillies
Coriander (chopped)
Oil for frying the croquettes
Salt to taste

Method :
Mix all the ingredients together.
Oil your palms and divide the mixture into small parts.
Shape each part into elongated rolls and deep-fry in oil till they becomes golden brown.
Ready to serve.

Indian Cooking Recipe Tasty Corn Balls

Ingredients :
4 boiled potatoes
225 gms paneer
4 green chillies , chopped
2 tbsp coriander, chopped
1 teacup boiled corn
4 tbsp grated cheese
1 teacup maida
bread crumbs
oil for deep frying
salt to taste
Chilli Sauce or Tomato Ketchup to serve

For the sauce:
2 teacups milk
4 tbsp maida
4 tbsp butter

Method:
For preparing the sauce, heat the butter in a vessel and saute the flour for ½ minute.
Put the milk and cook till the mixture becomes very thick.
Cut the potatoes and paneer. Combine the potatoes, paneer, green chillies, coriander, corn, cheese, the prepared sauce and salt properly.
Shape into balls. Combine the flour properly in 1½ teacups of water.
Dip the balls in this paste, roll in bread crumbs and deep fry in oil.
Ready to serve hot with chilli sauce or tomato ketchup.

Indian Cooking Recipe Spinach Rolls

Ingredients:
25 to 30 spinach leaves
4 boiled and mashed potatoes
1½ tsp amchur powder
1 onion, chopped
3 green chillies, chopped
1 tbsp ghee
Salt to taste
Oil for deep frying

For serving
Tomato ketchup

For the batter
½ teacup gram flour
½ teacup rice flour or plain flour
½ tsp chilli powder
½ tsp salt
1 teacup water

Method:
Heat the ghee and sauté the onion for 1 minute.
Put the green chillies and sauté again for a few seconds.
Put the potatoes, amchur powder and salt. Cool and shape into rolls.
Put a small roll of the potato filling in the centre of spinach leaf and wrap the leaf round the potato roll.
Repeat the same procedure for the remaining filling and spinach leaves.
Combine the Ingredients for the batter.
Dip the rolls in this batter and deep fry in oil.
Ready to serve hot with tomato ketchup.

Indian Cooking Recipe Cheesy Dip

Ingredients :
1 grated carrot
3 teacups fresh curds
3 tsp capsicums, chopped
2 tsp onions, chopped
2 tbsp grated cheese
¼ teacup milk
¼ tsp green chilli, chopped
2 tbsp fresh cream
salt to taste

For serving:
monaco biscuits or any other crackers
cucumber sticks
carrot sticks

Method:

Keep the curds in a thin cloth. Tie and hang for 3 hours, allowing the water to drain out.
Put the carrot, capsicums, onions, cheese, milk, chilli, cream and salt to the curds.
Chill thoroughly.
Ready to serve cold with biscuits, cucumber sticks or carrot sticks.

Indian Cooking Recipe Cheese Wafers

Ingredients:
4 teacups fried potato wafers
1 tsp chilli powder
6 tbsp cheese, grated
salt to taste





Method:

Combine all the ingredients.
Keep in a broad baking dish and bake in a hot oven at 450ºF for 20 minutes.
Ready to serve hot.

Indian Cooking Recipe Cheese Toast

Ingredients:
1 teacup grated cheese
½ onion, chopped
2 to 3 tsp chilli sauce
3 tsp butter
6 bread slices
little salt



Method


Beat the butter and cheese properly.
Put the onion, chilli sauce and very little salt.
Place the bread slices on thoroughly greased baking tin and bake in a hot oven at 400ºF for 5 minutes.
Allow it to cool. Put a little filling on top of each toast.
Bake in a hot oven at 450ºF for 10 minutes.
Cut into small pieces
Ready to serve.

Indian Cooking Recipe Cheese Hors D'Oeuvre

Ingredients:
2 to 3 slices white bread
2 tbsp butter (approx.) a little mustard
3 to 4 tbsp grated cooking cheese
chilli powder (optional)
salt and pepper to taste




Method:
Toast the bread slices on one side only. Keep it to cool.
On the untoasted side, apply the butter and spread with a little mustard.
Sprinkle thickly with the grated cheese and a little salt and pepper.
Grill until the cheese has melted and browned.
If you want, sprinkle a little chilli powder.
Cut into fingers or into squares
Ready to serve.

Indian Cooking Recipe Cheese Crackers

Ingredients:
85 gms maida
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch salt



Method:

Sieve the flour very well. Rub in the butter with finger tips.
Put the cheese, caraway seeds and salt and make a dough by using enough milk.
Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a fancy cutter.
Place on a greased baking tin and prick all over with a fork.
Bake in a hot oven at 450ºF for 7 to 8 minutes.
Ready to serve plain or with any dip.

Indian Cooking Recipe Vanilla Ice cream

Ingredients :

1 litre milk
2 tbsp sugar
10 tsp vanilla essence

Method :

Boil the milk till it becomes thick.
As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
Cool it in the refrigerator and again blend well.
Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

Indian Cooking Recipe Sponge Cake

Ingredients:

3 large eggs
85 gms self-raising flour
115 gms sugar
4 tbsp melted butter

Method:
Sieve the flour. Grease and dust a baking tin.
Use approx. 10" x 5" diameter tin for the cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Add in 2 tbsp of hot water and the butter.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it does not stick to the sides of the tin and is flaky to touch.
Remove from the oven and keep for 1 minute.
Invert the tin over a plate to remove and serve.

Indian Cooking Recipe Shrikhand

Ingredients :

1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder

For garnishing :
Silvers of pistachios and almonds

Method :

Hang the curds in a muslin cloth in a cool place for about 3 hours until all the liquid had drained off.
Rub the saffron into the warm milk until it dissolves.
Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl and churn using a hand blender.
Decorate with slivers of pistachios and almonds.
Ready to serve.

Indian Cooking Recipe Rice Kheer

Ingredients :

1 pav raw rice
¼ pav sago
¾ litre milk
1½ pav sugar
a few raisins
a few cashewnuts
3 cardamom pods
1 pinch saffron

Method :

Wash rice thoroughly. Boil one litre of water in a vessel.
Drop rice into the boiling water.
When rice is half cooked, put sago (washed previously) to it.
When sago turns transparent, check whether rice is cooked properly.
(If water is insufficient, make it up by putting a little more.)
Combine cashewnut bits and sugar with cooked rice and mix constantly, till it boils well.
Boil milk in another vessel, take out its cream, and pour the milk into the cooked rice-cum-sago.
Mix saffron in a little milk and add it along with powdered cardamom and raisins.
Mix and serve.

Indian Cooking Recipe Rasgulla

Ingredients :
For the Rasgullas :
1 tsp maida for dusting

For the Chenna :
1 litre cow's milk
½ tsp citric acid

For the Sugar Syrup :
5 cups sugar
½ cup milk

Other Ingredients :
2 tsp maida

Method :
For the Chenna :
Melt the citric acid in ½ cup of water and keep aside.
Keep the milk to boil in a pan, and keep on stirring continuously.
Take out from the fire and mix for at least 5 to 7 minutes till the milk is slightly cool.
Put the citric acid solution and stir the milk gently.
The milk will curdle and they whey will separate. The whey has to be clear thus indicating the milk has completely curdled.
Keep it to rest for 3 to 4 minutes.
Strain out all the whey using a clean damp muslin cloth.
Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is the milk solids gets evenly drained out.
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
Keep the chenna on a clean plate and knead gently so that it is free of lumps and take care not to apply too much. Pressure while kneading the chenna.
It is advisable to use this almost immediately.

For The Rasgullas :
Divide the chenna into 16 equals parts and roll each part into a ball.
Take care to see that the there are no cracks on the surface.
Dust the back of a thali lightly with the flour and keep the rolled chenna balls on it.

For the Sugar Syrup :
Mix the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm (6") in height and heat while stirring continuously till the sugar dissolves.
When the syrup starts boiling, the impurities in the sugar will begin to float on the surface, forming a grey layer.
Heat over a medium flame to make the grey layer to float.
Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.
Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Keep on boiling the syrup over a medium flame for 10 minutes and then gently take out the grey layer using a slotted spoon.
Keep the syrup to boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle.
Remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to Proceed :
Combine 2 tsp of the maida with ¾ cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then put the chenna balls by upturning the plate on which they are kept.
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup.
Make sure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. To check that the rasgullas are cooked, drop a rasgulla in a pan of cold water. If it sinks to the bottom, it is cooked.
Take out from the fire.
Shift the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for at least 3 to 4 hours before serving.

Indian Cooking Recipe Rabdi

Ingredients :

2 cups milk
2 bread slices
¼ cup condensed milk
¼ tsp elaichi powder
a few saffron strands

Method :

Remove the crusts of the bread slices and throw it away.
Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.
Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.
Take out from the fire, put the cardamom powder and saffron and mix properly.
Store it in a refrigerator for 2 to 3 hours.
Serve chilled.

Indian Cooking Recipe : Pista Choco Roll

Ingredients :
For the Pista Choco Roll
¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence

For the Khoya (mava) :
¼ cup powdered sugar

Method:
For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Keep it to cool.

For the Pista Choco Roll :
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
Keep it to cool completely, put the rose essence and stir well.
Divde into 2 equal parts
In one part, put the cocoa powder and mix properly.
Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
In the other part, put the chopped pistachios and stir well.
Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
Arrange the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.
Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.
Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.

Indian Cooking Recipe : Mohanthaal

Ingredients :
For the Mohanthaal :
1 cup ghee
2 cups coarsely ground besan
1 tsp elaichi powder

For Khoya (mava) :
1 litre full fat milk

For the Sugar Syrup :
1½ cups sugar
1 cup water
2 tbsp milk

For garnishing :
4 tbsp chopped
almonds and pistachios

Method :
Put the besan in a bowl.
Heat the ghee and pour half of it over the besan.
Rub the ghee into the besan till the mixture resembles bread crumbs.
Put the remaining hot ghee in a kadhai, add the besan mixture and cook till the mixture turns golden brown and continue to stir.
Put the grated khoya and elaichi powder and mix for 5 to 7 minutes.
Take out from the heat and keep it to cool till it becomes warm.

For the Sugar Syrup :
Combine the sugar with water in a pan. Allow it to boil for 10 minutes.
Put the milk to the boiling sugar syrup.
The impurities will form a grey layer. Take out this layer gently using a slotted spoon.
Boil this till syrup is of 1 string consistency keep the syrup hot.

How to Proceed :
Pour the hot sugar syrup over the cooked besan mixture and stir well.
Pour into a greased 225 mm. (9") diameter thali with 25 mm. (1") high sides.
Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
Cut into 25 mm. (1") squares.

Indian Cooking Recipe Mava Peda

Ingredients:
For the Mava Peda :
¼ cup powdered sugar
¼ tsp elaichi powder
a few saffron strands

For the Khoya (mava) :
1 litre full fat milk

For garnishing :
2 to 3 slivered pistachios

Method:
For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Allow it to cool

For the Mava Peda :
Mix the khoya and sugar in a heavy bottomed pan and cook on a slow flame. Keep on stirring continuously for 5 to 10 minutes till the sugar gets dissolved and the mixture leaves the sides of the pan.
Take out from the fire, put the cardamom powder and saffron and stir properly. Cool completely.
Divide the mixture into 8 equal parts and shape into even sized rounds.
Decorate with slivered pistachios.

Indian Cooking Recipe Malpuas

Ingredients :
For the Malpuas :
1 cup cream
4 tbsp maida
ghee for frying

For the Saffron Syrup :
1 teacup sugar
a few saffron strands
2 tsp milk
2 tsp rose water (optional)

For garnishing :
2 tbsp chopped dry fruits

Method :
For the Malpuas :
Combine the cream and flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it.
Fry on both sides using a little ghee until it becomes golden brown.
Drain on absorbent paper.

For the Saffron Syrup :
Melt the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, put the saffron and rub until the saffron dissolves. Add to the syrup. Put the rose water and keep the syrup warm.

How to Proceed :
Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain.
Garnish with dry fruits.
Ready to serve.

Indian Cooking Recipe Malai Peda

Ingredients :
1 litre full fat milk
a few saffron strands
½ cup sugar
2 pinches citric acid
4 tsp milk
1 level tsp cornflour
¼ tsp elaichi powder

For garnishing :
A few chopped almonds and pistachios

Method :
Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half.
Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk.
Put the sugar and cook for a further 4 to 5 minutes.
Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly.
This may require anything from half to the entire quantity of the citric acid mixture.
Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk.
Continue to stir till the mixture becomes thick and resembles khoya.
Put the elaichi powder and stir well. Keep it to cool.
Shape into 18 small balls.
Arrange in paper cups and garnish with chopped almonds and pistachios.
Ready to serve.

Indian Cooking Recipe Pav Bhaji

Ingredients :
For the pav
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji :
1½ cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
½ green peas
½ cup green peas
½ cup carrots, chopped
1 cup onion, chopped
½ cup capsicum, finely chopped
2½ cup tomatoes, chopped
½ tsp haldi powder
½ chilli powder
1½ tbsp pav bhaji masala
½ tsp black salt (sanchal)
4 tbsp butter
salt to taste.

To be ground into a chilli-garlic paste :
3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic

For serving :
1 large onion, chopped
4 lemon wedges
1 tbsp chopped coriander

Method :
For the bhaji :
Boil the cauliflower, peas and carrots till they become soft. remove the excess water.
Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.
Then, put the prepared chilli-garlic paste and fry till the onion become soft.
Put the tomatoes and allow to simmer till the oil separates.
Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes.
Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.
If required add ½ cup of water.

For the pav :
Cut each pav into horizontally. Apply a little butter on each side of a pav.
If desired, sprinkle it with a pav bhaji masala.
Heat a tava and cook the pav on both sides till the pieces becomes light brown.

How to proceed :
Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.
Serve it with hot pav and lemon slice.

Indian Cooking Recipe Instant Jalebis

Ingredients :
For the batter :
1 teacup self-raising flour
a pinch baking powder
½ teacup fresh curds
ghee for deep frying

For the syrup :
1 teacup sugar
½ tsp saffron
2 tsp rose water

For garnishing :
½ tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals (optional)

Method :
Sieve the flour with the baking powder.
Put ½ teacup of water to the curds and beat well.
Melt the sugar in 1 teacup of water and boil for 5 minutes.
Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.
Add to the syrup. Put the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

How to proceed :
Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.

Indian Cooking Recipe Gulab Jamun

Ingredients :
1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying


Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.

Indian Cooking Recipe Gajar Ka Halwa

Ingredients :
6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee

For garnishing :
2 tbsp slivered almonds

Method :
Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
Decorate with the slivered almonds.
Ready to serve.

Indian Cooking Recipe Doodhi ka Halwa

Ingredients :

4 cups grated pumkin (White)
2 cups sugar
1½ cup milk
1 tbsp elaichi powder
2 tbsp raisins
2 tbsp cashews
3 tbsp ghee

Method :

Grate the pumpkin and keep aside.
Once the water drains out, squeeze out the rest of the water.
Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while.
Then add milk and cook till soft and dry.
Add sugar and cook until dry.
Add elaichi powder and serve hot.

Indian Cooking Recipe Creamel Custard

Ingredients :

400 ml milk
4 eggs
30 g castor sugar
a few drops of vanilla essence

For the Caramel :
90 g sugar
little cold water

Method :

Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.

Indian Cooking Recipe Coconut Burfi

Ingredients :
3 cups coconut gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashewnuts







Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾" thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

Indian Cooking Recipe Churma Ke Laddu

Ingredients :
1½ cups gehun ka atta
¼ cup grated dry coconut
2 tbsp til
¾ cup gur, grated
2 tbsp ghee

Other Ingredients :
Ghee for deep frying
Khus Khus for coating the laddus

Method :
Make a stiff dough of the gehun ka atta by adding ½ cup of water.
Knead properly.
Divide the dough into 8 equal parts.
Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
Drain on absorbent paper and keep them to cool.
Pound in a mortar and pestle to coarse pieces.
Grind the pieces further in a mixer to get a fine powder (churma).
Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
Take out and keep aside.
Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted gur.
Allow the mixture to cool slightly.
Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
Keep the laddus in an air-tight container.

Indian Cooking Recipe Chequered Barfi

Ingredients :
For the Badam barfi :
1 cup almonds
½ cup sugar
¼ tsp elaichi powder

For the Cashew Barfi :
½ cup sugar
¼ tsp elaichi powder

For the Pista Barfi :
1 cup pistachios
½ cup sugar
¼ tsp elaichi powder
a few drops of green food colouring (optional)

For the Chequered Barfi :
a few saffron strands
1 tbsp milk
4 to 5 edible silver leaves

Method :
For the Badam Barfi :
Soak the almonds in warm water for 30 minutes.
Drain all the water, peel the almonds and blend them to a fine paste in mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of 1 string consistency.
Put the almond paste and elaichi powder and cook over a slow flame.
Keep on stirring continuously for about 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the Cashew Barfi :
Soak the cashewnuts in warm water for 30 minutes and wash them 2 to 3 times.
Drain all the water out and blend the cashewnuts to a fine paste in a mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the cashew paste and cook over a medium flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the Pista Barfi :
Soak the pistachios in warm water for 30 minutes.
Drain all the water, peel the pistachios and blend them to a fine paste in a mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the pista paste, elaichi powder and green colour and cook over a slow flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the chequered Barfi :
Melt the saffron in the milk, add it to the cashew barfi and stir well.
 Divide the badam barfi, cashew barfi and pista  barfi into 3 equal parts.
Roll out each part into a cylinder of 200 mm. (8") length and 6 mm. (¼") thickness.
On a sheet of plastic, keep one badam roll, one cashew roll and one pista roll next to each other, to form a layer.
Top the first layer with a cashew roll, pista roll and badam roll (in that order).
Top with the third layer of pista roll, badam roll and cashew roll.
Press gently so that all the barfi rolls stick together to form a rectangle.
Garnish the rectangle with the silver leaves.
Cut the rectangle into 8 slices of 25 mm. (1") thickness.

Indian Cooking Recipe Black Forest

Indian Cooking Recipe : Black Forest

Ingredients :
For black forest :
450 gms cherries
1 tbsp red jam
300 gms fresh cream
4 to 5 tbsp powdered suagr
1 recipe shortcrust pastry (using 55 gms plain flour and 25 gms cold butter)
2 tbsp rum or brandy or kirsch

For egg fatless chocolate sponge mixture :
3 large eggs
85 gms plain flour
85 to 115 gms fine tea sugar

For decoration :
Grated chocolate

Method :
For egg fatless chocolate sponge mixture :
Sieve the flour.Grease and dust a baking tin.
Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm. x 100 mm. (9"x 4") or 150 mm. (6") diameter tin for the small cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and keep for 1 minute.

For black forest :
Stone the cherries. Keep aside 3 tbsp of the syrup and put the rum to it.
Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.
Cool the cake and trim from the top and bottom.
Cut the cake into 2 horizontally. Sprinkle the syrup over the cake parts.
Soak for at least 10 minutes.
Roll out the shortcrust pastry dough to 175 mm. (7") diameter.
Bake in a hot oven at 450ºF for 10 minutes. Allow the pastry to cool.
Spread a thin layer of jam over the pastry.
Keep one part of the cake over the pastry.
Beat the cream with the sugar until it becomes very thick.
Spread a little cream over the cake
Place the cherries on top and spread a thick layer of cream over the cherries.
Keep to chill in the freezer compartment of a refrigerator for 10 to 15 minutes.
Keep the other cake part on top and spread the remaining cream.
Decorate with grated chocolate and cherries.
Allow the cake to chill.
Ready to serve cold.

Indian Cooking Recipe Besan Laddu

Ingredients :

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour


Method :

Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.

Indian Cooking Recipe Anjeer Halwa

Ingredients :
200 grams dried anjeer
3 tbsp ghee
½ cup almonds, blanched, powdered
? cup milk powder
4 tbsp sugar
¼ tsp elaichi powder

For garnishing :
2 tbsp slivered almonds

Method :
Cook the anjeer in boiling water for 3 to 5 minutes.
Drain and puree them in a mixer. Keep aside.
Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.
Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.
Put the cardamom powder and stir well.
Decorate with slivered almonds.

Indian Cooking Recipe Angoori Petha

Ingredients :
2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method :
Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Indian Cooking Recipe Veal And Peppers

Ingredients :
1 1/2 pounds boneless lean veal
3 tablespoons olive oil
1 green bell pepper, cut into 8 strips
1 red bell pepper, cut into 8 strips
1 cup sliced fresh mushrooms
pinch ground cayenne pepper
2 cans (8 ounces each) tomato sauce
salt and pepper

Method :
Cut veal into bit-size pieces.
Heat oil in skillet over medium heat and brown veal on all sides.
Add red and green bell pepper and mushrooms, cover, and reduce heat.
Cook for about 10 minutes, stirring occasionally.
Add cayenne pepper and tomato sauce.
Simmer, covered, for 30 to 45 minutes longer, or until tender.
Season with salt and pepper to taste.

Indian Cooking Recipe Tandoori Pomfret

Ingredients:
1 whole fish
1 tbsp of garam masala
3 tbsp cooking oil


To be ground into paste
1 ½ inch piece ginger
½ tsp cumin seeds
8 cloves of garlic
1 tbsp red chilli powder
2 inch cube of green papaya
2 lemons juice
1 tsp haldi powder
salt to taste

Method:
Clean and scale the fish. Wash it well. Wipe and dry the fish.
Make four slits on either side of the fish with a sharp knife.
Apply the ground paste all over including the inside of the stomach.
Marinate this mixture for 8 hours.
Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue.
However if these methods of cooking are not available then cook under a grill or bake in the oven.
Turn the fish every 10 minutes and cook until light brown.
Heat the oil and brush on the fish with a pastry brush while cooking.
When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown.
Serve with slices of lemon, naan and mint chutney.

Indian Cooking Recipe Tandoori Fish

Ingredients :
1 cod fish
2 tbsp lemon juice
1" ginger
7 galic flakes
5 green chillies
1/2 cup curd (yoghurt)
5 drops of red colour
Salt to taste
2 tbsp oil

Make powder of :
1/2 tsp garam masala
1 tsp coriander seeds (roasted)
1 tsp cumin seeds (roasted)
1/2 tsp red chilli powder
2 dry red chillies
1 tsp turmeric powder

Method :
Clean the fish. Remove gills and eyes. Cut slits on both the side of the fish.
Apply salt and lemon juice over the fish. Keep aside for ½ hour.
Grind green chillies, ginger and garlic to a paste. Beat curds thoroughly.
Add ground spices and ginger-garlic paste. Add oil and colour and strain
through fine sieve. Rub the batter all over the fish and well inside the slits.
Keep aside for 5-6 hours. Place the fish in tandoor.
Remove when golden brown. Ready to serve hot.

Indian Cooking Recipe Stuffed Fish

Ingredients :

2 whole fish
1/2 tsp salt
1 tbsp lemon juice
Corriander leaves for garnishing

For Stuffing :
1 onion, chopped finely
1 sprig spring onion, chopped finely
3 green chillies, chopped finely
1/2 tsp ginger paste
1/2 tsp garlic paste
1/4 cup boiled peas
1/4 cup boiled french beans
1/2 cup cooked minced meat
1/2 cup chopped mushrooms
2 tbsp chopped corriander leaves
1/2 tbsp lemon juice
1 tbsp butter
Salt as per taste

For Sauce :
1/2 cup sour cream
Salt as per taste
1/2 tsp white pepper powder

Method :
Clean the fish, remove the scales and fish. Slit the fish lengthwise.
Marinate the fish with salt and lemon juice for ½ hour.
Heat butter in a pan. Fry onion till transparent.
Simmer green chillies, garlic and ginger for 2 mins.
Add vegetables, mushrooms and meat. Cook for 5 minutes.
Add mushrooms and salt. Cook for 2-3 minutes.
Add lemon juice and corriander leaves. Mix it well.
Remove from fire. Stuff the fish with the above stuffing mixture.
Butter the baking fish. Place the fish. Spread little butter on the top of fish.
Bake at 350 degree F for 45 mins. Mix the mixture for sauce.
After the fish is cooked, pour the sauce over it.
Let it bake for another 5 mins. Remove the fish into serving dish.
Garnish with chopped coriander leaves

Indian Cooking Recipe Shahi Fish

Ingredients :
2 fish
2 onion, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cummin seeds
1 /4 tsp asafoetida
Salt as per taste
Oil for frying

Make paste of :
1 ginger
1/2 tbsp poppy seeds
7 cashewnuts
1 /2 dry coconut

Make powder of :
1 /2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
1 tsp cummin seeds powder

Method :
Remove the head and tail of fish and cut them into pieces
Wash and dry the fish pieces. Heat oil for frying
Fry the pieces till it turns golden brown and keep aside.
Heat 1 tbsp oil in a pan. Fry onion till it turns golden brown
Remove and keep aside. For the remaining oil in a pan, add asafoetida and cummin seeds.
When seeds splutter, put the paste and allow it to simmer for 2-3 minutes adding 2tbsp water.
Also add the mix powder and salt.
Fry on slow flame till oil stars showing on top
Simmer for another 3 to 4 minutes. Put the boiled pieces.
Add cream and mix well. Cook for 2 to 3 minutes
Serve hot.

Indian Cooking Recipe Prawns in Garlic Sauce

Ingredients:
100 gms prawns cleaned
80 gms maida
1 cup milk
salt to taste
1 tbsp butter
20 gms cheese
1 tbsp white sauce
oil to fry


Method:
Prepare a paste with maida, water, salt & pepper.
Dip prawn in maida and fry. Add white sauce to the fried prawn.
Dot with butter and cheese and bake at 150ºC for 10 minutes.

Indian Cooking Recipe Prawn Vindaloo

Ingredients :

½ lb prawns
2 onions
4-6 garlic flakes
1 inch piece ginger
½ tsp mustard seeds
½ tsp cumin seeds
1-2 tsp red chili powder
2 tbsp brown vinegar

Method :

Marinate prawns with above ingredients for 1 hour.
Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried.
Then add puree of 2 tomatoes and cook it till tomatoes become tender.
Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.

Method for Brown Vinegar
In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms.
Boil it for 15-20 minutes.
Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).

Indian Cooking Recipe Potato in Bombay Duck (Bombil)

Ingredients:
8-10 Bombay ducks
1 tbsp chilly powder
1 tbsp haldi powder
1 small sized potato sliced
1 tbsp of lemon juice
2-3 green chillies
3-4 flakes of garlic smashed
salt to taste




Method:
Marinate the bombay ducks and potato with chilly powder, haldi powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for ½ an hour.
Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato.
Cover the vessel let it cook in its own water.
After it is cooked garnish it with coriander leaves.
Serve hot.

Indian Cooking Recipe Pomfret Recheido

Ingredients :
100 gms red chillies
10 cloves
1inch piece cinnamon
10 flakes garlic
1 inch piece ginger
25 black pepper
1 tsp cumin seeds
25 gms tamarind
1/4 tsp turmeric powder
salt to taste
gud a pinch
150 ml coconut vinegar
1 pomfret fish
200 ml oil

For garnishing :
Onion rings
Cucumber slices
Lemon & tomato

Method :
Make the paste of all the masalas using only coconut vinegar.
Now clean the fish and slit it from the centre. Rub a little salt in it.
Fill the inside of the fish with the masala.
Heat oil in a pan and fry the fish from both the sides.
Garnish with onion rings, cucumber slices and lemon & tomato slices.
Pomfret Recheido is ready to serve