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

Indian Cooking Recipe Pomfret Garlic Pepper Sauce

Ingredients :
1 pomfret whole
1 tbsp chopped garlic
1/2 tbsp crushed peppercorn
2 tbsp refined oil
1 tbsp light soya sauce
1 tsp salt
1 tbsp cornflour paste
1 cup chicken stock


Method :
Dust the fish with cornflour and deep fry till it turns golden brown
Keep aside. Heat oil in a pan and put crushed peppercorn
Saute for a while. Add chopped garlic & saute.
Also Add chicken stock & light soya sauce
Check seasoning & thicken with cornflour slurry.
Coat the fish & garnished with coriander. Ready to serve.

Indian Cooking Recipe Pomfret Curry

Ingredients :
2 promfrets (Butter Fish)
1 onion, chopped finely
6 garlic flakes
4 green chillies
1 bunch coriander leaves
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
Salt as per taste
1 tbsp gram dal

Method :
Clean and wash the fish. Cut into medium size pieces.
Apply salt and turmeric powder to the fish pieces.
Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces.
Keep aside for 1/2 hour. Roast the groundnuts and remove the covering.
Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut.
Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves.
Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes.
Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes.
Add fish pieces. Add salt as per taste. Cook till fish is done.
Garnish with coriander leaves. Serve hot.

Indian Cooking Recipe Patrani Machchi

Ingredients :
Coconut paste
100 gm garlic
100 gm corn flour to dust the fish
4 tbsp oil to fry, if required
50 gm grated coconut white part only
20 gm chopped coriander
3 green chili seedless
6-7 garlic cloves
1 tsp coriander seeds
1 tsp jeera
4- 5 pepper corn
1 tsp red chili powder
1 tsp sugar
salt to taste
3 tbsp lemon juice
400gm fish sole (diced with pockets)
malt vinegar 50 ml
salt to taste
banana leaves to wrap fish
1 tbsp groundnut oil
lemon wedges for garnish

Method :
Marinate the fish with malt vinegar and salt. Keep aside for 20-30 min.
Make coconut paste out of all the above ingredients
Wash and wipe banana leaves and apply groundnut oil
Stuff the pockets in the fish with coconut chutney and spread the rest on both sides.
Wrap in banana leaves each piece separately and steam for 30-min.
Unwrap and serve with lemon wedges.

Indian Cooking Recipe Patot Dia Mach

Ingredients :

1 kg rohu fish
(whole or cut into pieces)
8-10 pods of garlic
6-8 green chillies
1 tbsp cumin seeds
1 large-sized onion
1 cup oil
1 tbsp lemon juice
banana leaf for wrapping the fish

Method :

Discard the head and tail of the fish.
Make a slit and clean the fish and remove the scales.
If your are using pieces, then cut the fish into pieces.
Grind the garlic, cumin seeds, onion and the green chillies into a fine paste.
Mix in the lemon juice.
Rub this paste on the fish and leave aside for 30 minutes.
Wrap the fish in banana leaf and tie with a string.
Smoke the banana wrapped fish on fire or roast in an oven for 15-20 minutes till the fish is cooked.

Indian Cooking Recipe Palang Saakor Tenga (Fish in Spinach)

Ingredients :

500 gms rohu fish (cut into pieces)
2 tsp turmeric powder
500 gms spinach
mustard oil for frying the fish
½ tsp fenugreek seeds
3-4 tbsp lime juice
salt to taste



Method :

Sprinkle the fish with salt and 1 tsp turmeric powder and keep 1 tsp turmeric powder and keep aside for 10 minutes.
Heat the mustard oil and fry the fish a few pieces at a time till they are crispy and golden brown. Drain and keep aside.
Cut the spinach into small pieces.
Remove the oil left over from frying the fish, leaving only about 2 tbsp in the pan. Add the fenugreek seeds and allow them to splutter.
Mix in the spinach leaves and one cup of water.
Bring to the boil and add the remaining turmeric powder and season to taste. Allow the gravy to simmer for a few minutes and then add the fired fish.
Cover with a lid and cook for another 2-3 minutes.
Put off the flame and mix in the lime juice.
Serve with boiled rice.

Indian Cooking Recipe Non-Veg Dal

Ingredients:
200 gm a head of rohu fish
500 gm yellow moong dal
2 tsp whole jeera
2 no bay leaf
1 cup chopped tomato
2 tsp jeera powder
2 tsp turmeric powder
salt to taste
1 tsp sugar
¼ cup oil

Method:
Fried the dal and then boiled with salt and turmeric powder.
Marinate the head of a fish with salt and turmeric powder and then fried it.
Heat a pan and put oil. Put jeera and bay leaf.
Add chopped tomato, haldi powder and lastly broken head.
Mix them all with masalas. After that add the cook dal and allow it to boil.
Serve hot.

Indian Cooking Recipe Mussels In Shell

Ingredients :
24 large mussels with shells
4 dried red chillies or peppers
8 garlic cloves
A small piece of ginger
¼ tsp garam masala
¼ tsp cumin seeds
2 tbsp vinegar
½ tsp sugar
¼ cup oil for cooking
1 onion, chopped

Method :
Smear the mussels with salt and set aside.
Grind all the spices with vinegar, adding the sugar and salt.
Marinate the mussels in the ground spices for two hours.
Heat oil on a moderate flame in a frying pan.
Sauté the onion and add the mussels.
Stir-fry for 10 minutes or till it becomes soft.
Now place each mussel into a half shell and garnish with coriander.

Indian Cooking Recipe Meat With Okra

Ingredients:
450 gms lamb
200 gms lady's finger
60 gms butter
200 gms tomatoes
1 large Onion diced
¼ tsp lime
salt to taste



Method:
Saute the meat very lightly in butter.
Add onions and continue cooking for 3 minutes.
Add tomatoes and half cup water. Cover and reduce heat.
Simmer on until meat is nearly tender and place it on top.
Add salt, pepper, lime juice & ½ cup water. Cook on medium heat until ready.

Indian Cooking Recipe Masala Fish Fingers

Ingredients :
250 gms deboned fish pieces
1 onion
1/4" ginger
1 garlic flakes
1/2 cup bread crumbs
1/4 tsp pepper powder
1/4 tsp garam masala
1/2 tsp red chilli powder
2 tbsp coriander leaves
Salt as per taste
2 eggs
Oil for frying

Method :
Clean the fish pieces.
Mix all the ingredients except eggs, bread crumbs and oil.
Marinate the fish pieces with the mixture for 2 hours.
Beat the egg. Heat the oil.
Dip the fish pieces in egg and roll it in bread crumbs.
Deep fry till golden brown.
Serve hot.

Indian Cooking Recipe Masala Crab Curry

 Ingredients :
6 nos big size crabs
¼ cup onion paste
¼ cup ginger-garlic paste
½ cup tomato puree
¼ cup curd
1 cup water
few whole garam masala
2 tsp whole jeera
4 nos bay leaf
2 tsp garam masala powder
2 tsp termaric powder
2 tsp red chilli powder
Salt as per taste
½ cup fresh coriander chop
½ cup oil

Method :
Clean the crab and use only its fleshy parts. Boil it for 2 minutes.
Heat a pan and put oil. Now put whole jeera, bay leaf and whole garam masala.
Also put all other masalas and fry it for few minutes until oil removes from pan.
Now put crab and mix with all masalas. Add water and allow it to boil.
Covered it for 10 minutes on a slow flame.
Garnish it with fresh coriander and serve hot.

Indian Cooking Recipe Malai Prawns

Ingredients :
¼ cup vegetable oil
1 cup finely chopped red onions
½ cup finely chopped shallots
2 bay leaves
½ tsp crushed fennel seeds
4 whole cloves
2 tsps. ground coriander
¼ tsp turmeric
½ tsp chili powder
1 lb prawns, peeled and deveined
1 cup single cream
salt to taste
Chopped coriander leaves to serve

Method :
Heat the oil in a medium saucepan over medium high heat.
Add the onion, shallots, bay leaves, fennel, cloves, coriander, turmeric and chili. Cook, stirring frequently, for about 5 minutes or until the onion starts to brown.
Add the prawns and saute` until they begin to curl and turn pink.
Stir in the cream and cook until the sauce is hot. Season with salt.
Serve immediately with rice or Indian bread, together with a spinach dish.

Indian Cooking Recipe Lau Tenga (Fish in Lauki)

Ingredients :
500 gms fish (cut into pieces)
1 cup mustard oil
1 tsp turmeric
½ tsp fenugreek seeds
2-3 green chillies
1 tbsp lemon juice
300 gm lauki
Salt to taste

Method :
Peel and cut the lauki into small pieces.
Sprinkle salt and turmeric on the fish pieces and keep aside for 15 minutes.
Heat the oil in a pan and fry the fish pieces a few at a time till they turn golden brown on both sides.
Drain and keep aside.
To the same oil, add the fenugreek seeds and the green chillies and allow to splutter.
Lower the flame and add the lauki pieces, turmeric powder and salt to taste.
Mix well and add 1 cup of water
Cover with a lid and cook till the lauki becomes tender. Mix in the fried fish pieces and stir gently.
Cook for another 2 to 3 minutes and take off from the flame.
Mix in the lime juice and stir gently.

Indian Cooking Recipe Lady Fish In Tomato Pulp

Ingredients :
8-10 lady fishes
1 1/2 tbsp grated fresh coconut
3 red dry chillies
2 green chillies
15 flakes garlic
3 small onions
1/2 tsp cumin seeds
1/2 tsp poppy seeds
1/2 tsp mustard seeds
5 curry leaves
1 tbsp coriander leaves, chopped
1 cup tomato pulp
1/2 cup oil
salt to taste

Method :
Grind chillies, coconut, cumin seeds, garlic, 1 small onion and half of the fresh coriander to a very fine paste.
Chop the remaining 2 onions very finely.
Heat oil in a wide dekchi and season it with mustard seeds and curry leaves.
Add the chopped onions and fry to a golden colour.
Put in the ground lump and fry till the oil starts showing up.
Add the tomato pulp, salt and pour ¼ cup water.
Bring to a boil and lower the fire.
Put in the fish pieces and let simmer till fish is tender.
Sprinkle coriander and serve hot.

Indian Cooking Recipe Hyderabadi Fish

Ingredients :
4 tbsp oil
2-3 cans of fish

For the paste :
5 red chillies
1 tsp turmeric powder
2 tsp aniseed(Saunf)
3 tsp cumin seeds
3 cm piece ginger
2-3 tbsp coconut
1 lemon size ball tamarind
2 bay leaves
4 green chillies, split
1 cup coconut milk
1/2 tsp sugar
1 tsp garam masala
Salt to taste
1 1/2 tsp melted butter

Method :
Heat the oil, add bay leaves, split green chillies and the blended mixture.
Fry till the oil begins to seperate. This will take around 10-12 minutes.
Add the fish, sugar and salt to taste. Add a little water and simmer it for a while.
Just before taking it off the fire, add the coconut milk and garam masala and bring it to a boil.
If you want, you can add melted butter to the dish to enhance the taste.

Indian Cooking Recipe Hot And Sour Shrimps

Ingredients :
1 lb. shrimps, cleaned and de-viened
2 onions

For the smooth paste :
1 small piece ginger
10 flakes garlic
3-4 black peppercorns
1 tsp cumin seeds
6 red chillies
1/2 tsp turmeric pwd
1/2 cup thick tamarind
juice or 2 tbsp vinegar
Salt to taste
Cooking oil
Method :
Slice and fry the onions in the oil till done.
Add the ground masala and fry till the oil begins to separate.
Now add the shrimps and salt and some water and simmer for a while.
Bring to a boil. Add more vinegar if required and boil till done.

Indian Cooking Recipe Harri Bari Machhi

Ingredients :
300g fish (red snapper) (5 pieces)
20g spinach
10g mint
5g coriander
1 green chilli
1/4 tsp red chilli powder
1/4 tsp amchoor powder
1/4 garam masala powder
A pinch of ajwain
30gm curd
50gm ginger/garlic paste
50gm oil


Method :
Clean, cut and wash the fish and keep aside.
Grind spinach, coriander and green chilli to make a paste, add rest of the ingredients for a marinade.
Add fish and keep aside for 25 minutes.
Skewer the fish and roast for about 10 to 12 minutes.
Fry in oil till it is well cooked. Serve hot.

Indian Cooking Recipe Grilled Prawns

Ingredients:
16 Prawns, peeled
4 tbsp Lemon Juice
salt
1 tsp chilli powder
1 garlic clove, crushed
1 tsp brown Sugar
3 tsp vegetable oil
2 tsp freshly chopped coriander




Method:
Make a slit down the back of each prawn and open out into butterflies.
In a bowl, mix together the remaining ingredients until well blended.
Add the prawn, turn to coat well then leave to marinate for 1 hour.
Preheat the grill to hot.
Transfer the prawns together with their marinade, to a shallow ovenproof dish large enough to take them in one layer.
Grill for 10-15 minutes, turning and basting several times during the cooking. Reday to Serve immediately.

Indian Cooking Recipe Grilled Fish

Ingredients:
110 gms promfret fish
2 tsp mustard powder
2 potato fried with ginger chips
1 egg yolk
2 carrot sauted
7-8 sticks french beans sauted
oil

Method:
Clean fish and fill it without separating it completely
Make paste of mustard powder, salt, pepper and apply on fillet.
Make cuts on fish and apply paste between cuts.
Dip the fish in egg yolk & roll in bread crumbs & baste the fish in oil.
Bake at 150ºC for 10 min.

Indian Cooking Recipe Ginger Fish

Ingredients
1/2 kg fish fillets
1 sprig spring onion, chopped finely
2 tbsp oil

For Sauce
3 tsp grated ginger
2 garlic flakes
2 tsp soy sauce
1 tbsp vinegar
2 tbsp water
1 tsp sugar
1/4 tsp salt
1 tsp red chilli powder
2 tsp lemon juice

Method:
Clean the fillets and make into serving pieces. Place it in the baking dish.
Heat oil in a pan. Add the sauce paste into it. Simmer for 5 minutes.
Pour over the fish fillets. Garnish with spring onion.
Bake at 350 degree F for 30 minutes.

Indian Cooking Recipe Gholu Fish in Curds

Ingredients :
3/4 kg gholu fish cut into big pieces
4 potatoes peeled
4 to 5 red dry chillies
4 flakes garlic
1/2 inch ginger
1 tbsp dry coriander seeds
1/2 tsp cumin seeds
1 onion, chopped finely
6 cardamoms
4 cloves
1 bay leaf
1 1/2 cup curds
2 1/2 tbsp oil
1 tbsp refined oil
salt to taste

Method :
Grind chillies, garlic, ginger, coriander and cumin seeds.
To get more aroma heat the coriander and cumin seeds before grinding.
Wash the potato pieces clean with water.
Prick each potato piece at a few places with a fork.
Heat the oil and fry the potatoes on medium fire till golden in colour.
Keep them aside.
In the same oil, put in the chopped onion and saute them till tender and transparent.
Add the ground lump of chillies, garlic, ginger, coriander and cumin seeds.
Fry till oil starts oozing out.
Put in the fried potato pieces.
Stir for a while and pour 1 1/2 cups of warm water.
When the potatoes are cooked to tenderness the gravy should come to a thickish consistency.
If necessary, a little more water should be added.
Put in the fish pieces and salt to taste.
Lower the fire and let it remain simmering.
Churn the curds which should be a little sourish.
Heat 1 tablespoon of the refined oil.
Season it with cardamoms, cloves and bay leaf and pour this seasoning over the churned curds.
Pour this spiced curds in the fish gravy, simmering on the fire.
Let the gravy be on fire for a few minutes.
Then remove from fire.
Transfer it to a nice serving dish.
Garnish it with chopped one green chilly and a little chopped coriander leaves.
Serve hot with steamed rice.

Indian Cooking Recipe Garlic-Butter Pomfret

Ingredients :
2 medium sized pomfrets
salt and pepper to taste
1 tbsp olive oil
150 g butter
50 g garlic, chopped fine
30 ml white wine

For the garnishing :
1 lemon, sliced

Method :
Debone the fish and cut each into four fillets.
Apply salt and pepper to the fillets and keep aside for half an hour to marinate.
Heat the olive oil in a pan and toss the fillets in it till done.
Heat the butter in a separate pan and season with the chopped garlic.
Add the white wine and stir well.
Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them.
Garish with a lemon slice.

Indian Cooking Recipe Fish with Moong Dal

Ingredients :
1 cup moong dal
2 fish heads
1 onion, chopped finely
1 tomato, chopped finely
1 tsp garlic paste
1 tsp ginger paste
2 green chillies, chopped finely
1 tbsp turmeric powder
1 tsp cummin seeds powder
1 tsp coriander seeds powder
3 dry red chillies
2 bay leaves
2 cardamoms
1/4" cinnamon
4 cloves
3 black pepper
1 tsp garam masala
1 tbsp lemon juice
A pinch of hing
Salt as per taste
Oil for frying

Method :
Wash the dal and soak for half an hour.
Pressure cook the dal with ½ tsp turmeric powder.
Clean the fish heads and make into big pieces.
Marinate the heads with ½ turmeric powder, salt and lemon juice. Keep aside for 45 mins.
Heat oil for frying. Deep fry the fish heads till golden brown.
Drain and keep aside. Remove the oil from pan keeping only approx 3 tbsp of it.
Add hing, bay leaves, cloves, cardamoms, red chillies, and black pepper.
Add onion and fry till transparent. Add ginger, garlic and green chillies.
Simmer for 2 minutes. Add chopped tomatoes and simmer for 5 minutes.
Add cummin powder, coriander powder. Add fish heads and simmer till they crumble.
Add dal and 1 cup water. Let it boil till the required consistency of curry.
Sprinkle garam masala. Serve hot with rice.

Indian Cooking Recipe Fish in Mustard Sauce

Ingredients :
2 white fish fillets
3 tbsp oil
1/2 tsp salt
1/2 tsp turmeric powder
2 spring spring onions,
chopped finely

For Mustard Sauce :
1 tbsp butter
1 tbsp cornflour
3 tbsp dijon mustard
1 cup milk
Salt as per taste

Method :
Clean the fillets and make into serving pieces.
Marinate with salt and turmeric powder. Keep aside for ½ hour.
Heat oil in a pan and put the fish pieces and allow it to cook by stirring occasionally.
Cook till fish flakes easily. Remove and drain the fish fillets.
Arrange in the casserole. Heat butter in a pan and add cornflour and stir continuously till it becomes smooth.
Add milk and stir. Cook till it becomes thick.
Add salt and mustard and cook for 3 to 4 minutes. Remove from fire.
Pour the mustard sauce over the fillets. Garnish with chopped spring onions.

Indian Cooking Recipe Fish in Green Masala

Ingredients :
1/2 kg fish (Pomfret or king fish)
1 onion chopped finely
1 cup curd
1/2" cinnamon
3 cardamom
5 green chillies, chopped
4 garlic flakes, minced
1/4" ginger, minced
1 cup coriander leaves, make a paste
1 tsp turmeric powder
1/4 tsp cummin seeds
3 tbsp oil
Salt as per taste

Method :
Wash fish and cut into big pieces. Heat oil in a pan.
Add cumin seeds. When splutter, add onions. Fry till golden brown.
Remove the pan from the fire. Arrange fish pieces in a pan.
In a bowl, beat the curd. Add all the remaining ingredients to the curd.
Mix it well. Pout the curd over the fish pieces.
Cover it and keep aside for 45 minutes. Put the pan on flame again.
Add ½ cup water. Cook till fish is tender. Serve hot.

Indian Cooking Recipe Fish Temperade

Ingredients :
1 cup assorted shellfish, cleaned
1 tbsp oil
3 dried red chillies or peppers
1 tbsp coriander seeds
1 tsp cumin seeds
1 cup grated coconut
2 large onions, chopped
6 flakes garlic, chopped
A small piece of ginger, chopped
3 tbsp tamarind pulp
1 tsp sugar
½ tsp turmeric powder
Salt to taste

Method :
Heat oil on medium flame and sauté the chillies, coriander and cumin seeds till they crackle.
Remove from heat. Grind the coconut, onion, garlic and ginger to make a fine paste.
Sauté the paste of ground coconut and spices in oil.
Stir-fry for one minute by adding water.
Add the tamarind pulp, sugar, turmeric powder and salt to taste.
Add the fish and cook till the sauce get thickens.

Indian Cooking Recipe Fish Souffle

Ingredients:
1 large onion chopped
1 medium capsicum chopped
110 gms pomfret fish
2 tbsp butter
2 eggs
1 tbsp white sauce
1 cup milk
1 tbsp butter
50 gms maida

Method :
For the white sauce:
Heat 1 tbsp butter and add milk with maida.
Stir continuously till there is no lump.

For the Souffle:
Boil fish, remove skin and flake it.
Heat 2 tsp butter and saute onion and capsicum.
Add fish flakes and pepper. Mix fish with white sauce.
Separate yolk and white of the eggs.
Beat the white stiffly and the yolk lightly.
Put the yolk in fish and fold in the white.
Grease the baking dish and put in the mixture
Dot with butter and top with cheese.
Bake at 150ºc or cook for 15 min.

Indian Cooking Recipe Fish Savoury Curry

Ingredients :
Grind coarsely
1/2" piece Ginger
5-6 Big Green Chillies
6-8 Small Red Onions
1 tbsp Red Chilli Powder
Turmeric - a pinch
3/4 tsp Corriander Powder

Other Masalas :
Curry Leaves
Salt to taste
Dried Mango Powder or tomato puree
1/2 Coconut Milk

Method :
Marinate fish in the ground masala for 10 minutes.
Remove coconut 1st milk and keep aside.
Cook the fish with the masala in 2nd or 3rd coconut milk.
When cooked, add 1st milk and boil on full flame for 2-3 minutes.

For Seasoning
Slice small red onions and fry in a little oil.
Pour over fish curry.

Indian Cooking Recipe Fish Pulav

Ingredients :
4 cups Basmati rice
1 tbsp garlic-ginger paste
1 1/2 cup fish pieces
3 red dry chillies, ground
1/4 tsp turmeric powder
1 lemon
2 medium onions
15 peppercorns
6 cloves
2 1-inch sticks cinnamon
8 white cardamoms, crushed
1 1/2 tsp cumin seeds powder
2 bay leaves
salt to taste
ghee and oil as required

Method :
Wash the rice clean and put in a colander to drain out the water.
Remove the black threads running at the back of the fishs and wash these fish pieces with water.
Smear with a little salt and lemon juice.
Keep aside for 1/2 an hour.
Cut the onions into thin slices.
Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf.
Add the ground chillies and the pastes of ginger and garlic.
Stir and put in the fish. Fry till oil starts oozing out.
Put in the rice, turmeric, cumin seeds powder and enough salt.
Fry for some time so that the rice comes to a pale yellow colour.
Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium.
Let cook till the fish are tender and rice is cooked.
Heat 1 1/2 tablespoons of good ghee in another dekchi.
Put in the onion slices.
Fry till they are browned and become crisp.
Take out and keep aside.
Pour the ghee remaining in the dekchi over the ready fish pulav and mix well.
Transfer the pulav in a nice serving dish.
Garnish with the fried onion slices.
Serve hot. This easy-to-make pulav is simply delicious.

Indian Cooking Recipe Fish Pitika (Mashed Boneless Fish)

Ingredients :

500 gms rohu fish
2 tbsp mustard oil
2 tsp mustard paste
2 tsp lemon juice
2 green chillies (chopped)
6-8 pods of garlic

Method :

Peel and crush the garlic.
Steam the fish in water for about 10 minutes or until cooked.
Drain out the water. Remove the skin and discard all the bones till you have just the fish without the bones.
Mash the cooked fish and add salt and mix well. Keep aside.
Heat the oil in a pan and add the garlic and the mustard paste.
Lower the flame and fry for one minute.
Add this to the mashed fish.
Also mix in the chopped green chillies and the lemon juice.
Mix well and serve.

Indian Cooking Recipe Fish Patties

Ingredients :
2 eggs, beaten
1/2 cup bread crumbs
Oil for frying

Mix together for the patties :
250 gms codfish, cooked and minced
2 potatoes, boiled and smashed
1 small onion, chopped finely.
1/2" inch ginger, grounded into paste
3 garlic flakes, grounded into paste
5 green chillies, chopped finely
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tbsp coriander leaves
Salt as per taste

Method :
Add to the patties mixture ½ of beaten egg. Mix it well.
Make small rolls of the mixture and flatten it. Heat oil for frying.
Dip the patties in the remaining beaten egg. Roll it in the bread crumbs.
Deep fry till golden brown. Remove and drain it. Serve hot with wafers.

Indian Cooking Recipe Fish Moulee

Ingredients :
500 gm fish fillet
1 tsp turmeric powder
2 cups coconut milk
1 tbsp flour
1 tsp red chilli powder
2 green chillies (slit into halves)
½ tsp sugar
3 tbsp oil
1 medium-sized onion (chopped)
salt to taste

Method :
Rub the fish with salt and turmeric powder and keep aside for 5 minutes. Heat the oil in a pan and fry the fish pieces a few at a time till they turn just light golden brown. Drain out the oil and keep aside. In the same oil, fry the chopped onion and ginger till they are translucent. Add the green chillies and fry for another minute. Lower the heat and add 1 cup of water. Mix in the chilli powder and the sugar and salt to taste. Bring to the boil and allow to simmer for 3 minutes.
Mix in the coconut milk and allow the gravy to simmer for another 3-4 minutes. When the gravy thickens a bit, add the fish pieces and cook for another 2-3 minutes.
Serve with plain rice.

Indian Cooking Recipe Fish Masala

Ingredients :
500 gms fish, cut into medium pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp lemon juice
2 onions, chopped finely
1 tomato, chopped finely
1/2 cup tomato pulp
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cummin powder
1 tsp coriander powder
1 tsp garam masala powder
3 tbsp oil
Salt as per taste
Coriander leaves for garnishing
1/4 cup grated coconut

Method :
Heat oil in a pan and saute the onion till it turns golden brown.
Add ginger-garlic paste and simmer for 2 minutes.
Add tomatoes and simmer for another 3 minutes.
Add pulp and all the powders and salt.
Cook till oil gets separated. Add 1 cup water.
Add fish and cook till fish is cooked properly. Take in a bowl.
Garnish with grated coconut and coriander leaves. Ready to serve.

Indian Cooking Recipe Fish Korma

Ingredients :

1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing

Make paste of :
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely

Make powder of :
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder

Method :
Wash and dry the fish. Cut into serving slices.
Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Fry the fish pieces till golden brown
Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
Fry onion till golden brown. Add the paste. Simmer for a minute.
Add masala powder and simmer again for a minute.
Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
Let it cook till fish pieces are tender. Garnish with coriander leaves.
Serve hot with rice or roti.

Indian Cooking Recipe Fish Kababs

Ingredients :

2" Dalchini
6-8 cloves, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp garam masala powder
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf
2 tsp ginger paste
1 egg
4 tbsp rice flour

Method :

Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.