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Tuesday, May 09, 2006

Cauliflower Manchurian recipe

Ingredients for preparation :
1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot
find green onions, you can substitute with white,
ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

In a large bowl,combine the chapati atta , rice flour,
1/2 cup cornflour,baking powder, salt, soy sauce,
1 tablespoon garlic/ginger paste, 1 tsp chilli powder,
turmeric powder and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of
thin batter.
Dip the cauliflower flowerets in this batter and
deep fry in oil, drain and set aside.
In a open pan, add some oil and when it smokes
add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped
onions and fry only till they start becoming
Now add the chopped garlic and green chilli paste
and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water
paste and the red coloring.
The mixture will start to thicken......keep on stirring
on low heat and when the mixture turns thick enough,
add the chopped corainder leaves and stir for 20 seconds.
The leaves should not lose thier color.
Take this mixture from the heat and pour it onto the
fried caulilower.
If you desire, you can add the cauliflower when the
mixture is in the pan itself in the last stage.
But this will turn the cauliflower soggy..
It all depends on how you like to eat the
Cauliflower manchurian...soft or crispy...

Wednesday, May 03, 2006

Kheer Recipe


1/2 cup Rice
4 cups Milk
1/4 cup Raisins
1 cup Sugar
1 spoon Cardamom
1/4 cup Almonds
A few strands of saffron


Wash rice well.
Boil milk and add rice. Simmer on low heat for 1 1/2 hours. Stir frequently
to prevent sticking. When the rice is cooked and the mixture gets a
semi-thick creamy consistency, add sugar and stir well. Remove from
heat and add cardamom, saffron,shredded almonds, and raisins.
Serve warm or chilled.

Thursday, April 20, 2006

How to cook Daal ?

Ingredients :
Lentils 1 Cup
Serrano Chillis 2 Nos
Cumin Seeds 1/2 spoon
Mustard Seeds 1/2 spoon
Tumeric 1/2 spoon
Salt to taste
Ginger 1'inch piece
Garlic 1 Clove minced.
Onion medium 1 No chopped
Tomato Romas 2 Nos Chopped
Cilantro Garnish
Oil 1 spoon

Method :
Boil the lentils finely with enough water & mash it with a whisk.
Heat a pan with oil & do the seasoning with mustard, cumin, ginger
and garlic. Add chillis, Onions, tomatoes, salt and cook till veges are
well done.Add the lentils let it cook till it reaches the boiling consitency.
Off the stove & garnish with Cialntro.Serve hot as a side dish with
any Breads , Pita Bread or rice.

Friday, April 14, 2006

How to make Naan

Ingredients :
2/3 cup water
2 cups all-purpose flour
2 spoons onion seeds
1 spoon yeast (Dry)
1 spoon sugar
1 spoon salt
4 spoons clarified butter
2 spoons yoghurt

Procedure :

Whisk warm water with the yeast and sugar until the
yeast is dissolved.
Cover and let stand in a warm place for 15 minutes.
Sift flour and salt three times into a large bowl add the
yeast mixture, half of the ghee and the yogurt.
Mix into a soft dough then knead on a floured surface for about
6 minutes or until dough is smooth.
Place the dough in a large greased bowl, cover and let stand
in a warm place for 1 1/2 hours or until the dough is doubled in size.
Punch down dough then knead for 5 minutes.
Divide dough into 6 pieces.
Roll each piece out into 7 inch round nans.
Cover an oven tray with foil and grease the foil.
Brush the nan with a little of the remaining ghee
Cook Naan one at a time under a very hot grill for about
2 minutes on each side or until puffed and just browned.

Friday, April 07, 2006

Alloo Gobbi Recipe


1 head cauliflower
4 potatoes
1/4 cups oil
1 spoon cumin seeds
1 inch ginger fresh
3 cloves garlic
3/4 spoons turmeric
1 spoon red chili powder
3 tomatoes
1 spoon garam masala
2 spoons coriander powder
Directions :
Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin
seeds for about a minute. Add garlic and ginger, stir and add potatoes.
Fry, add turmeric and chili powder, and fry again. Add tomatoes and
simmer for about five minutes. Add cauliflower and high heat for about
one minute. Lower heat, cover and let simmer for about 15 minutes.
Curry should be dry.

Saturday, April 01, 2006

Recipe for Dahi Bhalle

Maa Ki Dal washed 250 gm
Water to soak dal
Onion chopped finely
Ginger - small pieces
Green coriander
Green chillies
Cuminseed 1/2 spoon
Salt - according to taste
Soda-bi-carbonate - 1/4 spoon
Oil for frying
Curd - 750 gm
Raisins - 15-20

Method :
Wash and soak daal in enough water to cover the dal. Soak it for 3 hours. Drain water and grind, add chopped onion, ginger, coriander-chillies-salt, cuminseed and soda. Heat oil. With moistened hands, make Bhalla with daal batter into 2" discs. Deep fry each Bhalla light brown. Drain oil, keep aside. Soak in hot water for ten minutes. Press out water lightly. Beat curds add salt and cuminseed. Soak-raisins in water for 10 minutes. Add to the curd. Lay Bhallas in a flat dish-pour curds on it, garnish with red chilli powder-chopped coriander, powdered cuminseeds. Serve with lmli chutney and extra beaten curd.

Friday, March 31, 2006

Puri Recipe

Ingredients :

2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Method :
Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
Serve as soon as possible.
Puri are traditionally served with Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts.

Tuesday, March 28, 2006

Rajma Recipe

Ingredients :
Red Kidney Beans: 2 cups
Water for soaking: 6 cups
Water: 5 cups
Cooking Oil 1/4 Cup
Onions Chopped 1-1/2 cups
Minced Garlic: 1/4 cup
Tomatoes Chopped: 3 Cups
Fresh Ginger chopped: 1 Inch
Cumin Powder: 2 spoon
Coriander Powder: 2 spoon
Fenugreek seed powder: 1 spoon
Cayenne pepper: 1-1/2 spoon
Salt: according to taste

Method :
Pre-soak and pre-cookBring water to a boil. Add Rajma. Bring to a boil. Cook 5 minutes. Shut off heat. Let beans soak overnight (12 hrs) . After pre-soak is done, drain and rinse beans. Bring new water to a boil. Add rinsed beans. Bring it to a boil. Turn down heat to medium and cook beans till tender. It should take about 1+1/2 hours.
In a separate pan heat cooking oil. Sautee onions till clear, turning brown. Add items remaining items. Sautee till pasty and oil starts to separate. Don't let it burn. Putting all together. Take half a cup of beans and smash them. Return to the pot. Add masala. Mix well and simmer 15 minutes.

Saturday, March 25, 2006

Chole Recipe

Ingredients :
1 can chick peas
1 large tomato, sliced
1 medium tomato, chopped
2 spoon tomato paste
2 large onions
4-5 green chillies
1 spoon cumin seeds
1 0/2 spoon chopped coriander
1 large peice of ginger
3-4 large flakes garlic
2-3 spoon ghee or oil for frying
2 bay leaves
1-2 cinammon sticks
2-3 cloves
1 1/2 spoon red chilli powder
1/2 spoon turmeric powder
2 spoon coriander powder
1 spoon sugar
1/2 spoon garam masala
1/2 spoon punjabi chole masala
salt to taste

Method :
Blend large tomato, one onion,
cumin seeds, ginger, garlic, green
chillies,cinammon and cloves to a smooth
paste using little water.
Slice other onion.
Heat ghee and add the bay leaves.
After 10 seconds, add the sliced onion and
fry till the onion turns light brown.
Now add the tomato paste and fry till the ghee
leaves the sides of the masala.
Add the dry powders (chili powder, turmeric,
sugar and coriander powder).
Fry for 60 seconds.
Now add the chopped tomato and coriander leaves.
Fry for about 5 minutes.
Now add the chick peas with the water, tomato
paste and salt to taste.
Add some water to get a gravy.
Add the garam masala and punjabi chole masala
and mix well.
Let it come to a boil on low heat.
Simmer for about 5 minutes after it comes
to a boil.
Serve hot with phulka (chapati), puri or bhatura.

Thursday, March 23, 2006

How to make chapati (Phulka) ?

Chapati (Phulka)

Ingredients :
1 cup whole wheat flour (or 1/3 white + 2/3 wheat)
1/2 cup water

Method :
Put flour in a large bowl with half the water
Blend the two together until it holds.
Beat and knead well until it forms a compact ball.
Knead dough into it is smooth and elastic.
Set aside for 25 minutes.
Knead and divide dough into 4 to 5 parts
Roll each ball into a tortilla like flat, about 1/7" thick.
Heat an ungreased skillet.
Put phulka on it and let cook for about 1 minute.
Turn and cook the second side for 2/3 minute till small bubbles form.
Turn again and cook the first side pressed lightly with a towel.
It should puff. Serve warm (slightly buttered).

As the rolled out chappatis will dry out if they are left stand while cooking other, it is advantageous to roll them out individually before cooking them.

Sunday, March 19, 2006

How to make Palak Paneer ?

Ingredients :
2 bunches spinach, washed and chopped
3 large tomatoes
5-6 green chillies
5-6 clovettes of garlic
A large piece ginger
1 chopped onion
1 spoon chilli powder
1 spoon cumin powder
1 spoon dhania powder
Salt to taste
Oil for frying
1+1/2 cups of fried cubed paneer

Chop the palak, tomato, ginger, garlic and green
Put it in a large pan with 2+1/4 cups of water.
Boil untill it is well done.
This should take about 10-12 minutes.
Blend the boiled mixture to get a paste.
Heat some oil and fry the onion till well browned.
Now add the spices, stir for a minute and add the
palak paste and salt to taste.
Add fried paneer pieces and heat through.
Serve hot with chapati/nan/plain rice.

Thursday, March 16, 2006

Try chicken tikka masala !!

This is an simple recipe for Chicken Tikka Masala.


1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 can tomato sauce
1 cup heavy cream

How to cook ?

In a bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne,
black pepper,ginger, and 4 teaspoons salt. Stir in chicken, cover, and
refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and
jalapeno for 60 seconds. Season with 2 teaspoons cumin, paprika, and
3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce
thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.


Tuesday, March 14, 2006

How to make samosa ?


225g flour
50 g ghee or clarified butter
1/2 spoon salt
1/2 spoon caraway seeds or ajwain
75 ml warm water

2 spoonoil
1 spoon cumin seeds
1.5 cm. ginger, grated fine
1 spoon garam masala powder
2 boiled, peeled, small diced potatoes
1 spoon red chilli powder
1 spoon mango powder
2 spoon coriander powder
1 1/2 spoon cumin powder
1 spoon chilli powder
salt to taste
1/2 green peas, boiled in water with a little salt
2 green chillies, deseeded and chopped fine
1/2 coriander leaves, chopped
1 spoon lemon juice

oil for deep frying


To prepare the filling:
Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chilli, cumin and mango powders. Add the ginger and green chillis.

After half a minute, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.

Cover and cook for 1-2 minutes. Stop heating and allow to cool.

Add the chopped coriander and mix it.

Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.

To prepare the pastry:
Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch.

Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together.

Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.

How to make kaddi ?

Ingredients :

Cloves - 4 , Methi seeds - 1/2 tsp, salt to taste,
heeng - 1/2 tsp, Red Chillis - 4 full
Haldi 1/4 tsp, Onion - 1 large, red chilli pdr 1 tsp
Dhania powder - 1 tsp, Mustard oil - 2 tbspoon
Besan - 1/2 cup, Curd - 1-1/2 cup, water 3 cups
Coriander leaves 10-12.
Optional : Pakoda 10-12 OR Bundi 1/2 cup

What to do ?

Mix besan and curd with a hand mixer and then add water to it to make it thinner.
In hot oil add methi seeds and when it splutters add cloves, after 3-4 seconds add heeng and whole red chillies. Then add onion and fry till a light brown colour. Add haldi, red chilli and dhania powder saute for 30 seconds.
Add the curd besan mix and then add salt. If you think it is very thick you can adjust by adding some more water. Bring to a boil and then let it simmer on medium for 20 minutes.
You can add Pakodas to it before serving or can add bundi. Also add cauli flower (5-7 flowerets) while frying onions.
Before serving add the leaves of coriander.

Monday, March 13, 2006

Welcome to my blog


This is my first post.