Paniyaram

Paniyaram Ingredients:

1. Rawa (sooji, rava) – 1 cup
2. All purpose flour – ¾ cup
3. Sugar – 1 cup or to taste
4. Cardamom powder - a pinch
5. Fresh coconut pieces – ¼ cup
6. Oil – for deep frying

Sweet Paniyaram Preparation:

Soak the rava for ½ an hour with little amount of water. Then mix all purpose flour, sugar, cardamom powder and coconut pieces with rava. If necessary add very little amount of water. The batter should be thick (like vada batter). Heat a deep pan with oil. Pour a spoonful of batter and deep fry till they turn into golden brown colour. Remove from heat and serve warm. Now your sweet paniyaram is ready to eat.

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You can also find various Indian sweet recipes like Carrot Halwa in my Indian Food website

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Spicy Mutton Fry or Mutton fry

Spicy mutton fry ingredients:

1. Mutton - 1 kg
2. Onions - 2 (finely chopped)
3. Tomato - 1 (finely chopped)
4. Ginger garlic paste - 2 tsp
5. Turmeric powder - ½ tsp
6. Chilli powder - 1 tsp
7. Coriander powder - 2 tsp
8. Pepper powder - 2 tsp
9. Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

Spicy mutton fry preparation:

Clean and wash the mutton pieces. Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles. Now take a kadai and heat with oil. Add mustard seeds and curry leaves. Then add chopped onions. Fry till the onion colour changes to golden brown colour. Then add chopped tomatoes and ginger garlic paste and pepper powder. Fry for few mins. Then add the pressure cooked mutton pieces. Combine well. Now close with a lid and cook till the mutton pieces would be in dry form. In between stir well. Finally garnish with coriander leaves. Spicy mutton fry is ready.

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You can also find various Indian Non-Veg recipes like Chicken Fry in my Indian Food website

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Spicy Mutton Fry or Mutton Fry

Spicy mutton fry ingredients:

1. Mutton - 1 kg
2. Onions - 2 (finely chopped)
3. Tomato - 1 (finely chopped)
4. Ginger garlic paste - 2 tsp
5. Turmeric powder - ½ tsp
6. Chilli powder - 1 tsp
7. Coriander powder - 2 tsp
8. Pepper powder - 2 tsp
9. Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

Spicy mutton fry preparation:

Clean and wash the mutton pieces. Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles. Now take a kadai and heat with oil. Add mustard seeds and curry leaves. Then add chopped onions. Fry till the onion colour changes to golden brown colour. Then add chopped tomatoes and ginger garlic paste and pepper powder. Fry for few mins. Then add the pressure cooked mutton pieces. Combine well. Now close with a lid and cook till the mutton pieces would be in dry form. In between stir well. Finally garnish with coriander leaves. Spicy mutton fry is ready.

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You can also find various Indian Non-Veg recipes like Chicken Fry in my Indian Food website

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Methi Rice

METHI RICE

(SOUTH INDIAN RICE RECIPE)

Methi rice ingredients:

1. Methi leaves – ½ cup finely chopped
2. Methi seeds – ½ cup
3. Rice – 1 cup cooked
4. Coconut – ½ cup grated
5. Red chillies – 5 or 6
6. Onion – 1 finely chopped
7. Mustard seeds – 1 tsp
8. Urad dal – 1 tsp
9. Channa dal – 1 tsp
10. Asafoetida – a pinch
11. Oil – 3 tsp
12. Salt – to taste

Methi rice preparation:

Take a pan and dry roast the methi seeds, coconut and red chillies and powder it. Add oil in the same pan and heat. Add mustard seeds, urad dal and channa dal. When they turn into golden yellow colour add chopped onions, methi leaves and asafoetida. Sauté for few mins. Then add the powder and turn off the stove. Now mix with rice. Methi rice is ready. Serve with chips or papad.

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You can also find various Indian rice recipes like Coconut Rice in my Indian Food website

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Carrot Kheer

CARROT KHEER (Indian Dessert Recipe)

Carrot kheer ingredients:

Carrot - 3
Milk – 2 cups
Sugar – ¾ cup or to taste
Ghee – 2 tsp
Cashew nuts – 2 tsp (broken into small pieces)
Badam – 2 tsp ( broken into small pieces)
Pista – 2 tsp ( broken into small pieces)
Cardamom powder – a pinch

Carrot kheer preparation:

Wash and peel the carrots. Cut into three or four pieces and cook till the carrots are tender and make a fine paste. Now take a heavy bottomed pan and add milk. Bring it to boil for 10 mins. Then add the carrot paste and cardamom powder. Stir well. Add sugar and keep stirring for 10 mins in low flame. Remove from heat. Finally garnish with pista, badam and cashew nuts. Refrigerate for 1 hour. Carrot kheer is ready. Serve hot or cold.

NOTE:
Roast the pista, badam and cashew nuts in 1 tsp of ghee. Then broken into small pieces.

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Kashmir Pulav

Kashmir pulav Ingredients:
1. Basmati rice – 2 cups
2. Milk – ½ cup
3. Cream – ½ cup
4. Water – 1½ cup
5. Cumin seeds – ½ tsp
6. Cloves – 2
7. Cardamoms – 2
8. Cinnamon – small stick
9. Bay leaf – 1
10. Ghee – 1 tbsp
11. Saffron strands – a pinch
12. Saffron colour – small pinch (optional)
13. Salt – to taste
14. Cashwenuts – 5
15. Pista – 5
16. Badam – 5
17. Fruits – for garnishing (as you wish)

Preparation:
Clean and wash the rice. Drain all the water and keep it aside. Take a heavy bottomed pan and heat with ghee. Add cumin seeds, bay leaf, cinnamon, cardamom and cloves. Saute for few mins. Then add the washed and drained basmati rice and fry for 2 mins. Now add cream, milk, saffron strands and saffron colour. Combine gently. Add water, salt and combine gently. Bring it to boil. Then close with a lid and cook on low flame till each grain should be cooked and separate. Remove from heat and garnish with chopped fruits and fried nuts and mix gently. Keep it covered for the flavours to blend. Serve hot with raita.

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You can also find various Indian rice recipes like Tomato Rice in my Indian Food website

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Tamarind Rice (South Indian Rice Recipe)

Tamarind rice ingredients:

1. Raw tamarind - big lemon size
2. Rice - 2 cups (cooked)
3. Red chillies - 5
4. Coriander seeds - 1 tsp
5. Methi seeds - ½ tsp
6. Mustard seeds - 1 tsp
7. Urad dal - 1 tsp
8. Channa dal - 1 tsp
9. Peanuts - 2 tsp
10. Cashew nuts - 5 (optional)
11. Turmeric powder - ¼ tsp
12. Asafoetida - a pinch
13. Curry leaves - 10
14. Oil - 4 tbsp
15. Salt - to taste

Tamarind rice preparation:

Soak the tamarind in water for an hour. Extract the juice from the tamarind. Keep it aside. Take a heavy bottomed pan and heat with 1 tbsp of oil and fry 3 red chillies, coriander seeds and methi seeds. Sauté for few seconds. Then remove from the pan and grind to a fine powder.

Add 1 tbsp of oil in a same pan and heat. Add mustard seeds, urad dal, channa dal, cashew nuts, peanuts, curry leaves and 2 red chillies. Sauté till the dal colour changes to golden brown colour. Remove from the stove and keep it aside.
Now add remaining 2 tbsp of oil and heat. Then add asafoetida, turmeric powder and tamarind juice extract. Cook till the semi liquid consistency reaches. Switch off the stove and let it cool. Mix with rice, fried dal, salt and sufficient juice. Combine gently. Tamarind rice is ready to eat. Potato chips, papad and masal vada are the best combination for this rice.

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You can also find various Indian rice recipes like Lemon Rice in my Indian Food website

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Thayir vadai or Curd vada

Thayir vadai

Vada ingredients:

Urad dal – 1 cup
Onion – 1 sliced
Green chillies – 3 or to taste (finely chopped)
Ginger – small piece
Salt – to taste
Oil – for deep frying
Thayir ingredients:
Curd – 2 cups
Green chillies – 2 or to taste
Salt – to taste

Garnishing ingredients:

Grated carrot – few (for garnishing)
Bhoondi – few (for garnishing)
Coriander leaves – few (for garnishing)

Vada preparation:

Soak urad dal for 2 hours. Grind urad dal along with onions, green chillies, ginger and salt without adding too much water. The batter should be soft and fluffy. Now take kadai and heat with oil. Dip your hands in water and form a lemon size ball of batter and flatten it with your palms on a plastic sheet to form a round shape. Make a hole in the centre with your finger. Drop the flattened balls into the oil and fry until it turns into golden brown colour. Drain the excess oil. When you take those vadas out, drop them in a luke warm water bowl for 30 seconds. Remove the vadas and gently press between your palms (Because of excess water oozes out).

Thayir preparation:

First grind the green chillies with 3 tbsp of curd to a smooth paste. Then beat the curd and chilli paste with salt to a smooth liquid. If the curd is too thick you can add little water.

Thayir vada preparation:

Place the vadas in a tray and pour the curd mixture evenly all over the vadas and cover them completely. Refrigerate the soaked vada’s for 3- 4 hrs. While serving garnish with chopped coriander leaves, grated carrot, bhoondi or chat masala.

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Dum Chicken

DUM CHICKEN

INDIAN NON VEG RECIPE

Dum chicken ingredients:

1. Chicken – 750 g
2. Thick curd – 1 cup
3. Onion – 2 finely sliced
4. Green chilli paste – 2 tsp
5. Ginger garlic paste – 2 tsp
6. Butter – 2 tsp
7. Bay leaf – 1
8. Cashew nuts paste – 5 tbsp
9. Garam masala – 1 tsp
10. Coconut milk – 1 cup
11. Cinnamon – small stick
12. Cardamom – 2
13. Oil – 4 tbsp
14. Salt – to taste
15. Coriander leaves – for garnishing

Dum chicken preparation:

Clean and wash the chicken pieces. Drain all the water. Now marinate the chicken pieces with curd, half portion of the ginger garlic paste for 2 hours. Now take a heavy bottomed vessel and heat with oil. Add the bay leaf. Sauté for a min. Then add the sliced onions and sauté till the onion colour change into brown. Add the remaining ginger garlic paste. Sauté till the raw smell disappears. Now add the marinated chicken pieces and cook for 3 to 5 mins. Then add the cashew nut paste and stir gently. Now add the coconut milk and garam masala. Now cover with a lid or aluminium foil on it. Cook on very low flame for 20 to 25 mins or till the chicken are cooked. Finally garnish with coriander leaves. Dum chicken is ready. Serve hot with rice, roti or paratha.

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You can also find various Indian Non Veg recipes like Chicken Butter Masala in my Indian Food website

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Cabbage Channa Dal

Cabbage channa dal ingredients:
1. Cabbage – ½ kg
2. Channa dal – 1 cup
3. Onion (medium size) – 1 finely chopped
4. Tomato – 1 finely chopped
5. Green chilli – 2 or to taste
6. Ginger – 1 inch piece
7. Garlic flakes – 3
8. Chilli powder – 1 tsp or to taste
9. Turmeric powder – ½ tsp
10. Mustard seeds – 1 tsp
11. Oil – 2 tbsp
12. Salt – to taste
13. Curry leaves – few
14. Coriander leaves – for garnishing





Preparation:


Cut the cabbage into medium size thin strips. Clean and wash the channa dal. Pressure cook cabbage and channa dal with 1 cup of water for 1 whistle and remove from heat & keep it aside. Make a paste with ginger garlic and green chilli and keep it aside. Take a deep pan and heat with oil. Add mustard seeds. When they start to crackle add curry leaves and onion. Sauté for 3 mins. Then add chopped tomatoes. Sauté till the tomatoes become juicy. Add ginger garlic paste and sauté till the raw smell disappears. Then add chilli powder and turmeric powder. Sauté for a second. Now pour the pressure cooked cabbage and channa dal. Add salt and combined well. Now cover with a lid and cook on low flame for 5 mins. Adjust salt and remove from heat. Finally garnish with coriander leaves. Serve hot with rice, roti, etc…

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Mutton Biriyani

Mutton biriyani ingredients:

1. Meat - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 lengthwise chopped
5. Tomato medium - 1 finely chopped
6. Chlii powder – 2 tsp or to taste
6. Green chillies - 2 slit into half
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (roughly chopped)
13. Pudhina leaves - ½ cup (roughly chopped)
14. Water - 5 cups
15. Cardomon - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

Mutton biriyani preparation:
Clean and wash the mutton pieces. Drain all the water and keep it aside. Make a paste with chilli powder, ginger and garlic. Now add half of the portion of the paste with mutton pieces. Pressure cook the mutton for 3 to 4 whistles with out adding too much of water. Then switch off the stove and keep aside.

Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon. Fry for few seconds. Then add onions and slitted green chillies and sauté for 2 mins. Now add tomato pieces and remaining ginger garlic paste. Sauté until the raw smell disappears.

Now add washed basmati rice and cooked mutton pieces. Combine well. Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker. Now pressure cook for 2 whistles and switch off the stove. Now mutton biriyani is ready. Serve with onion raitha.

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You can also find various Biriyani recipes like Chicken Biriyani in my Indian Food website

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Mutter Paneer

Mutter paneer or paneer peas korma ingredients:

1. Paneer - 15 cubes
2. Green peas - 1 cup
3. Onion - 1 (medium size)
4. Tomato - 1 (medium size)
5. Cloves - 3
6. Ginger - 1 inch piece
7. Garlic - 4 flakes
8. Green chillies - 2
9. Chilli powder - 1 tsp
10. Coriander powder - ½ tsp
11. Turmeric powder - ½ tsp
12. Cumin powder - 1 tsp
13. Garam masala - 1 tsp
14. Oil - 6 tsp
15. Salt - to taste
16. Coriander leaves - few for garnishing


Mutter paneer or paneer peas korma preparation:

Take a pan and heat with 2 tsp of oil. Fry the paneer cubes till golden brown colour. Keep it aside. Make a paste with onion, tomato, green chillies, ginger and garlic. Keep it aside. Heat the remaining oil in a pan and add cloves and the ground paste. Sauté until the paste colour changes to light brown or the oil starts to separate from the mixture. Add chilli powder, turmeric powder, coriander powder, garam masala, and cumin powder. Mix well and add cooked peas and salt. Once again combine well. Add little amount of water and bring it to boil. Then add paneer pieces and stir well. Cover with a lid and cook for 5 mins. Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan.

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Mushroom Mutter Masala

Mushroom Mutter Masala ingredients:

1. Mushroom - 2 cups (diced)
2. Peas - 1 cup (boiled)
3. Water - 1 cup
4. Cardamom - 2
5. Clove - 2
6. Cinnamon - 2
7. Onion - 1(chopped)
8. Tomato - 1 (chopped)
9. Ginger garlic paste - 1 tbsp
10. Garam masala - 1 tsp
11. Chilli powder - 1 tsp
12. Cashew nut paste - 2 tsp
13. Coconut milk - 1 cup
14. Butter - 2 tsp
15. Salt - to taste
16. Coriander leaves - ¼ cup

Mushroom Mutter Masala preparation:

Heat butter in a heavy bottomed pan. Add cinnamon, cloves, cardamoms and sauté for few mins. Add chopped onions and fry till golden brown colour. Then add ginger garlic paste, tomatoes, and chilli powder and gram masala. Combine well and sauté till the raw smell disappears. Then add salt, coconut milk and water and bring it to boil. Now add mushrooms, peas and cashew nut paste. Combine well and cover it with a lid and cook for 5 min in a medium flame. Finally garnish with coriander leaves.

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Carrot Rice

1. Rice - 2 cup (cooked)

2. Grated carrot - 1 cup

3. Peas - 1 cup (boiled)

4. Onion - 1 chopped

5. Green chillies - 4or to taste

6. Turmeric powder - ¼ tsp

7. Mustard seeds - ¼ tsp

8. Urad dal - ½ tsp

9. Channa dal - ½ tsp

10. Cashew nuts - 5

11. Curry leaves - few

12. Red chilli powder - ¼ tsp

13. Salt – to taste

Carrot rice preparation:

Take a pan and heat with 2 tsp of oil. Then add mustard seeds. When they start to crackle add urad dal, channa dal, cashew nuts and curry leaves. Fry for few mins. Then add chopped onions and green chillies. Sauté till the onion colour turns into golden yellow colour. Then add turmeric powder, chilli powder, grated carrot and salt. Combine well and close with a lid. Cook on low flame till the carrot is cooked. Then add the cooked green peas and combine well. Now combine with cooked rice. Combine gently. Garnish with chopped coriander leaves. Serve with potato chips.

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Peas Pulav

Peas pulav ingredients:

1. Rice - 2 cups cooked
2. Peas - 2 cups cooked
3. Green chillies - 5
4. Ginger - 1 inch
5. Garlic - 3 flakes
5. Cinnamon - small stick
6. Cardamom - 2
7. Cloves - 2
8. Coconut - ½ cup (grated)
9. Oil or Ghee - 4 tsp
10. Salt - to taste

Pea’s pulav preparation:

Grind green chillies, ginger, garlic, cinnamon, cardamom, clove and coconut in a mixer grinder. Then take a pan and heat with 4 tsp of oil or ghee. Now add the paste and stir until the raw smell disappears. Then add rice and peas. Combine gently. Now pea’s pulov is ready. Serve hot.

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