Indian Food

Tur Daal

2012-01-29T06:21:00.000-08:00

Introduction:
Tur daal is the best source of gaining proteins, lysine and tryptophan. It is used in the making of many cereals. It is very famous in Indian homes, especially in those ones which prefer vegetarian food. Down is the simplest way of making toor daal. This recipe is quite tangy and mouthwatering.

Ingredients:

2 cups of Tuvar or arhar daal (split pigeon peas)
3 tomatoes (big sized)
Salt as per taste
Five curry leaves (kurry patta)
One teaspoon dry coriander (grounded)
One teaspoon red chilli powder (laal mirch powder)
One teaspoon aamchoor or dry mango powder
One medium sized piece of ginger (adrak), chopped
Half teaspoon haldi (turmeric powder)
One teaspoon cumin seeds (jeera)
A pinch of heeng (asafetida)
Green chillies as much liked
Fresh coriander leaves as much liked
Quarter cup of oil

Preparation Process:
Soak the tuvar daal for an hour. Then boil it in the pressure cooker and keep it aside. Add cumin seeds in the hot oil and when they start cracking and an aroma arise then add chopped ginger and tomatoes. Fry the tomatoes as much that they become soft and blended. Add salt, curry leaves, dry coriander, red chilli powder, aamchoor, haldi and heeng with little amount of water and cook for a while. When you notice the oil coming visible at surface then add boiled lentil in it and mix well. Add quarter cup of water and cover the pan so that the tuvar daal may get ready in steam on low flame. When water gets absorbed, add green chillies and coriander leaves for garnishing.

Delicious toor daal is ready. Serve it with raeta and roti.

Sindhi Kadhi

2012-01-26T06:18:00.000-08:00

Introduction:
Kadhi is famous gravy having a salty, sour and spicy taste. What makes kadhi different from other gravies is that it is made by using gram flour. There are many variations of kadhi cooked in Indian home but the most famous one is the Sindhi style. Sindhi kadhi contains in it a lot of nutritious vegetables such as potatoes, carrots, beans and peas which do not make this dish tasty but healthy as well. Kadhi is especially made in the rainy season. So, try the following delicious recipe of Sindhi kadhi and get compliments from your family.

Ingredients:

Salt as much required
One teaspoon of red chilli powder (laal mirch powder)
Quarter teaspoon of turmeric (haldi)
Five to seven curry leaves (kurry patta)
One tablespoon of ginger (finely grated)
Five tablespoons of besan (Bengal gram flour)
Quarter teaspoon of heeng (asafetida)
Half teaspoon of meethi dana (fenugreek seeds)
Half teaspoon of jeera (cumin seeds)
One tablespoon imli gooda (tamarind pulp)
250 grams of bhindi (lady finger)
Two medium sized potatoes
Two medium sized carrots
Quarter cup of gavar phalli (cluster beans)
Quarter cup of oil

Preparation Process:
Cut the potatoes and carrots in cube shape and lady fingers in length and boil gavar phalli and others individually except lady finger. In the hot oil, fry cumin seeds and fenugreek seeds till they start cracking and an aroma arises. Then add besan and fry it until it starts transforming into golden brown color. Add four to five cups of water, salt, red chilli powder, turmeric, curry leaves, ginger, heeng and imli gooda and let it come to boiling point. Lastly add all the vegetables and let it cook on low flame. When bhindi gets tender and liquid turns to thick gravy then it means that sindhi kadhi is ready.

Chutney to compliment with Sindhi kadhi:
Ingredients:

Two tablespoons of Red chilli flakes (kuti laal mirch)
Two tablespoons of white vinegar (safed sirka)

Preparation Process:
Mix vinegar in red chilli flakes. It must be liquidly so you can add more vinegar according to the consistency.

Serve Sindhi kadhi hot with white boiled rice, pickle and chutney.

Sagu

2012-01-23T06:12:00.000-08:00

Introduction:
Sagu is the gravy made with many vegetables which is eaten with poori. This is quite heavy and oily food, mainly served as appetizer in dinner and lunch parties. The process of making it can be lengthy and time taking. Sagu is made spicy and tastes well when eaten hot. Down is the best ever recipe of making sagu which will give an ultimate taste and flavor.

Ingredients:
For making Sagu:

One and a half cups mixed vegetables. You can take carrots, potatoes, peas and green beans.
Two medium sized onions
One big sized tomato
Quarter teaspoon of rai (mustard seeds)
Three to four curry leaves (kurry patta)
One pinch of heeng (asafetida)
Salt as much required
One teaspoon of jeera (cunin seeds)
One teaspoon of sookha dhania (coriander seeds)
Three forth cup desiccated coconut
Two teaspoons khaskhash (poppy seeds)
Two tablespoons of urad daal (whole split peas)
One teaspoon of aamchoor (dried raw mango powder)
One teaspoon of red chilli powder (laal mirch)
Three cloves of lehsan (garlic)
Green chillies
Fresh coriander leaves
Quarter cup of oil

Preparation Process:
Boil the urad daal. Take it together with cumin seeds, coriander seeds, coconut, poppy seeds, green chilies, garlic and aamchoor and blend together with little amount of water to make thick paste. Cut the vegetables in cubes and boil them one by one. Heat oil and fry in it rai and kurry patta until a fine aroma arises. Add finely chopped onions and fry until they start changing their color. Now add the finely cubed tomato and salt, heeng, red chilli powder and the grinded paste and cook well with a little amount of water that tomatoes get blended and oil starts coming on the surface. Now add all the boiled vegetables with quarter cup of water and cook it on the low flame by covering the pan. After ten or fifteen minutes when thick gravy forms, add fresh coriander leaves and take out for serving.

Poori to be served with sagu:
Ingredients:

2 cups all purpose flour (maida)
One cup sooji (semolina)
One teaspoon salt
One tablespoon oil
One teaspoon grounded cumin (pisa hua jeera)
Water for kneading
Oil for deep frying

Preparation Process:
Sift together flour, sooji, salt, cumin and knead with water until a hard dough forms. Cover it with damp muslin cloth or napkin and let it rest for at least fifteen minutes. Form even sized balls and spread some oil at their top and let them rest also for fifteen minutes. Then start rolling these balls into medium sized circular rotis (India bread) and fry them in the hot oil until they turn golden from both sides. Serve sagu with hot pooris and pickle and raita.

Papdi Chaat

2012-01-20T06:08:00.000-08:00

Introduction:
Chaat is the famous South Indian tea time snack and appetizer. It is usually made by mixing many ingredients, spices and chutneys (sauces) together. There are many kinds of chaat which are made in Indian homes such as chana chaat, papri chaat, fruit chaat, aaloo chaat, dahi bara chaat and so many. Chaat are loved by whole family members and especially women. Papdi chaat is made with papdi which is thin, crispy, hard fried and flaky circular bread. Paapdi is also used as topping of all other variation of chaat. The following recipe is very easy to follow. Though there can be hundreds of styles of making papdi chaat but the following is the most commonly followed recipe.

For making Paapdi:
Ingredients:

Two cups of Maida or all purpose flour
Two tablespoons of Oil
Salt as per taste
Half teaspoon of Kalonji (onion seeds)

If you want to make it spicy then add:

One teaspoon of red chilli powder (laal mirch powder)
Quarter teaspoon of heeng (asafetida)
Half teaspoon of haldi (turmeric powder)
One teaspoon of ajwaen (carom seeds, grounded)
One teaspoon of zaara (cumin, grounded)
Water as much required to knead
Oil for deep frying

Preparation Process:
Sift the all purpose flour and add all ingredients in it and mix well with hands until all are incorporated. Knead with water and keep the dough little hard. Keep it aside for at least fifteen minutes by covering it from damp muslin cloth or napkin. Make medium sized smooth balls of the dough and roll them in small circular thin shape. Heat the oil and fry them until they become hard and crispy and golden in color. Take them out on a newspaper so that extra oil may get absorbed.

For making Hari Chutney:
Ingredients:

Half bunch of fresh coriander leaves and quarter bunch of fresh mint leaves
One tomato
Two to three green chilies (hari mirch)
Half cup desiccated coconut
Salt as per your taste
Lemon juice of one lemon
Water, just a little bit

Preparation Process:
Add all ingredients in food processor and little water and blend it till a thick paste forms.

For making Laal chutney:

Quarter cup tamarind paste (imli ka gooda)
Four dates (khajoor, take out their seeds)
Quarter teaspoon of red chilli powder (lal mirch)
Salt as per taste

Preparation Process:
Add all ingredients in blender and blend well.
Other ingredients to incorporate papdi chaat:

Half cup yogurt
Two potatoes (boiled and cubed)
Half cup chick peas (boiled)
Sio as per requirement
Onions (cubes)
Tomatoes (cubed)

Preparation process:
Take serving plate or dish and assemble paapdi in it. Put over them chickpeas and boiled potatoes. Pour hari chutney, lal chutney and yougurt over them. Top them with onions, potatoes and sio. Sprinkle fresh coriander leaves if you like. You can add or less anything according to your taste and preferences.

Tasty and mouth watering paapdi chaat is ready!

Mushroom Curry

2012-01-17T06:06:00.000-08:00

Introduction:
Nowadays there are so many variations cooked in vegetables that they are no more boring to eat. Mushrooms are known to tasteless but not in Indian kitchens. Mushroom curry is the spicy and mouthwatering gravy which made with mushrooms and has made eating mushrooms exotic. There can be so many recipes of making mushroom curry but below one is the easiest one and the taste is guaranteed.

For making paste:
Ingredients:

Quarter bunch of fresh mint leaves (poodeena)
Quarter bunch of fresh coriander leaves (dhania)
One big sized tomato
One big sized onion
Four to five Cashew nuts (optional)
Green chilies as much liked or three will be enough

Preparation Process:
Chop the tomato and onion finely into cubes. Add all the ingredients with a little amount of water in the grinder and grind till a thick paste forms.

Other required ingredients:

One cup of mushrooms
Quarter teaspoon of rai (mustard seeds)
Quarter teaspoon of jeera (cumin seeds)
One teaspoon of red chilli powder (laal mirch powder)
Salt as per requirement
Quarter cup of oil

Preparation process:
Heat the oil in a pan and add jeera and rai. Cook them until they start cracking and an aroma rises. Add mushrooms then and cook until they starts getting tender. After that, add the grounded paste together with salt and red chilli and quarter cup of water and cook until the oil starts coming on the surface. This is the sign that your mushroom curry is ready. Take it out in the serving dish. It compliments greatly with white boiled rice and raita.

Milagu Rasam

2012-01-14T06:03:00.000-08:00

Introduction:
Summer is up with all its hotness. People love to consume those meals which give them soothing effects. Soups are loved by everybody so why not to make such a soup for summer which contains cooling ingredients in it. Such a soup is present in Indian kitchens and that is milagu rasam. Having healthy spices, it is the most favorite summer meal which everybody loves to take. It contains such spices in it such as zeera which have cooling effects in it and thus, are quite nutritious to eat. So, make milagu rasam with an easy recipe which is written below and say good bye to hotness.

For making masala:
Ingredients:

Two teaspoons of cumin seeds (jeera)
Two teaspoons of black pepper (kaali mirch)
Two teaspoons of coriander seeds (sookha dhania)
2 tablespoons of toor daal (red gram daal)
Two dried red chilies (kashmiri mirch)

Preparation Procedure:
Boil the toor daal. Add the boiled lentil, black pepper, cumin seeds, coriander seeds and red chilies in a food processor and grind by adding little amount of water to form a thick paste. Keep it aside when done.

Other ingredients:

One big sized tomato
Three to four curry leaves (kurry patta)
Two cloves of garlic (finely chopped)
Salt as much liked
Half teaspoon of haldi (turmeric powder)
One pinch of heeng (asafetida)
Half cup of tamarind pulp (imli ka gooda)
Three tablespoons of oil
Water as much required
Fresh coriander leaves for garnishing

Preparation Process:
Heat the oil and add chopped garlic. When a fine aroma starts coming, add heeng and haldi and cook for a while. Then add curry leaves and tomato after cutting it into fine and thin cubes. Cook till tomatoes start softening and blending. Add tamarind pulp and as much water as much you want to make servings of the soup. Add the grinded masala and salt and let it cook for ten minutes. When everything gets incorporated, take the soup out in the serving bowl and garnish with fresh coriander leaves.

Your delicious Milagu Rasam is ready!

Methi Thepla

2012-01-11T06:01:00.000-08:00

Introduction:
Thepla is the origination of Gujrat which is well-known for its savory tasted meals. Thepla is quite similar to paratha (Indian fried flat bread) with a variation of containg different herbs and spices in them. Methi thepla incorporate in them dry fenugreek leaves with other spices, making them unique and tasty. These are very quick to make. They just need half an hour to get completed. Enjoy making and eating methi thepla by following the below stated such an easy recipe.

Ingredients:

Two cups of ordinary flour (aata) or all purpose flour (maida)
Half cup of besan (Bengal Gram Flour)
Salt as per taste
One eighth teaspoon of heeng (asafetida)
Half teaspoon of red chilli powder (laal mirch powder)
Half teaspoon of jeera (cumin seeds)
Quarter teaspoon of haldi (turmeric)
Quarter cup of kusoori methi (dry fenugreek leaves)
2 tablespoon of oil
Four tablespoons of yogurt
Water for kneading
Oil for shallow frying

Preparation Process:
Sift together flour and besan and add in it heeng, salt, haldi, laal mirch powder, jeera and kusuri methi. Then add oil and yogurt in it and mix well. Start pouring the water and knead. When hard dough forms, cover it with damp muslin cloth or napkin and let it rest for at least fifteen minutes. Make eight even sized balls and roll them out in circular flat shape having medium thickness. Heat the skillet and keep the theplas over them and cook until they start changing their color from both sides. Then add little amount of oil on skillet and fry until both sides become golden.

Methi thepla are ready to eat. Serve them hot with raeta and green salad.

Kaddu ki sabzi

2012-01-08T05:58:00.000-08:00

Introduction:
Pumpkin is called kaddu in Hindi and Urdu. This vegetable is not only consumed for dietary purpose but contains immense importance in the context of Hinduism religion as well. Kaddu ki sabzi is made especially at an occasion called ''Navratri'' and is presented to Goddess as ''Bhong'' which is a way to pay one’s gratitude to God. This delicious recipe is the origination of North Indian kitchen and is famous for its spicy taste. Having a sweet and sour taste and all the goodness and nutrition of pumpkin (kaddu), this sabzi is very quick and easy to make with commonly available ingredients.

Ingredients:

Kaddu or pumpking weighing half kilogram
Quarter cup of oil
Two medium sized onions
One teaspoon ginger garlic paste (adrak lehsan paste)
Half teaspoon of methi dana (fenugreek seeds)
Salt as per taste
One teaspoon of red chilli powder (lal mirch powder)
Half teaspoon of haldi (turmeric)
One teaspoon of jeera (cumin seeds)
Half teaspoon of dhania powder (coriander powder)
Half teaspoon of garam masala powder (all spices powder)
Half teaspoon of aamchoor or khatai powder (dried raw mango powder)
Two to three green chillies
Fresh leaves of coriander, as much required

Preparation process:
Heat the oil in a pan and add methi dana and jeera in it. Fry them until they start cracking and an aroma starts spreading. Cut the onions into thin slices and add in the oil for frying. Fry onions until they start changing their color. Add ginger garlic paste, salt, lal mirch powder, haldi, dhania powder, aamchoor powder and quarter cup of water so that the spices may not get burnt. Fry them until the oil starts coming on the surface. Now add thinly cubed pumpkin or kaddu and mix it well. Slow down the flame, add one cup of water and cover the pan so that pumpkin may cook in steam. When water dries, add green chillies and coriander leaves as well.

Hot and tempting kaddu sabzi is ready to eat. It goes very well with raita, green salab and roti (Indian bread).

Green Moong Daal

2012-01-05T05:56:00.000-08:00

Introduction:
Lentils are very nutritious to eat but most of the people think them to be tasteless and just avoid consuming. Down is the recipe of making green moong daal from Indian kitchen which is made with quite ordinary spices but results in quite unique taste. So, if you want to have a healthy meal then you must try this exotic recipe. Moong daal contains in it proteins, minerals and dietary fibers. There are many variations which are made in this lentil. The main quality of this lentil is that you can cook it quickly without soaking even which makes it different and easy to cook in comparison with other lentils.

Ingredients:

Two cups of Green moong daal (green gram)
Two big sized tomatoes
To medium sized onions
Salt as per taste
One and a half teaspoon of red chilli powder (laal mirch powder)
Half teaspoon of haldi (turmeric)
One teaspoon of jeera (cumin seeds)
One teaspoon of grounded dry coriander ( kuta hua dhania)
Quarter teaspoon of kusoori methi (dry fenugreek leaves)
Half teaspoon of all spices powder (garam masala powder)
Five to six curry leaves (kurry patta)
One teaspoon of ginger garlic paste
Fresh coriander leaves
Two to three green chilies
Quarter cup of oil
Water as much required

Preparation Process:
Soak the moong daal for half an hour. Cut the tomatoes and onion in thin cubes. Heat the oil and fry onions until they become golden. Add ginger garlic paste and quarter cup of water. Then add tomatoes, salt, red chilli powder, haldi, jeera, dry coriander and curry leaves and fry until tomatoes starts blending and oil starts appearing on the surface. Add lentil and two cups of water and let it boil or cook it in pressure cooker. When daal becomes tender then add dry fenugreek leaves, all spices powder, fresh coriander leaves and green chillies.

Green moong daal is ready. Serve it hot with chapatti and raita.

Bagara Rice

2012-01-02T05:53:00.000-08:00

Introduction:
There are many variations in rice which are cooked and loved at Indian homes. Bagara rice is one of them. This simple dish is very quick and easy to make with quite ordinary ingredients. Bagara is actually a topping which is made by frying onions or garlic or spices such as cumin, coriander, red chilli seeds or powder, salt, turmeric and many others in handsome amount of oil and is poured over lentils, rice and curry. This bagara adds extra flavor in the dish, however it makes food quite oily. There may be tens of recipes of making bagara rice but down is the one which is most popular recipe and that is of Hyderabadi bagara rice. Hyderabadi rice are quite well known for their ultimate taste and aroma.

Ingredients:

Two cups or 250 grams rice (basmati)
Salt as per taste
One onion (big sized)
Two pieces of dalchini (cinnamon)
Three pieces of long (cloves)
Two taiz patta (Indian Bay Leaves)
Two to three curry leaves (curry patta)
One tablespoon of shahi jeera (black cumin)
Green chillies as much liked
Fresh mint leaves and fresh coriander leaves as much required
Quarter cup of oil
Water for boiling rice

Preparation Process:
Soak the rice for at least half an hour. Boil the rice and strain them when they are done. Take another pan and heat oil in it. Slice the onion thinly and fry it until it is golden brown. Add all other ingredients also except mint and coriander leaves and cook them for five to ten minutes. Add boiled rice then and mix them well with all spices. Spread fresh mint and coriander leaves and cover the pan with lid. Slow down the flame and let rice cook on steam for fifteen minutes.

Bagara rice is ready. Serve it with raita or any kind of gravy you like!

Methi

2011-12-30T05:47:00.000-08:00

Fenugreek is called Methi in Hindi. It is very useful plant that is used as a spice and herb. Its leaves are used as a vegetable and usually cooked with potatoes. It is cultivated throughout the world and used for various purposes.

History
The name of fenugreek is derived from Latin language that means "Greek hay". It is believed that first it was grown in the East. Its seeds are found from Iraq and near the tomb of Tutankhamen. The seeds of fenugreek were fed to animals in early ages.

Production
Various countries are cultivating fenugreek however India, Spain, Egypt, China, Nepal, Turkey, Bangladesh, Pakistan, France, Morocco and Argentina are the countries that are on the top of fenugreek production list. Among all these countries, India is the biggest fenugreek producer. Pakistani Qasoori Methi is very famous for its distinguished taste and aroma.

Cuisine
Fenugreek is used in various ways like as a spice in curry powders, pickles and pastes. It is special ingredient of Ethiopian and Ethiopia cuisine. Jews love to have it in their meals and especially on their "New Year". It is also used for herbal treatment.

Medicinal uses of fenugreek

Fenugreek is very helpful in lactation as it maximizes the milk supply.
Fenugreek reduces the possibility of Arthritis. If you take only one cup of fenugreek in a day, you would never face the problem of Arthritis.
An Australian clinical center researched and found that the people, who consume the extract of fenugreek two times a day, have higher level of gauging libido.

Seeds
The seeds of fenugreek are the biggest source of neotigogens, diosgenin, polysaccharide galactomannan, gitogenin, yamogeni and tigogenin. These seeds are frequently used in Chinese Medicine named "Hu Lu Ba". This medicine is good to tonify and warm the kidneys. It also helps to cure cold and sooth the pain of body.

Fenugreek seeds can be used both in raw form and toasted. In India, the patients of joints pain use these seeds raw. They take these seeds early in the morning with lukewarm water before taking their breakfast. The food that you take in the morning effects more than anything else that's why they are engulfed with empty stomach to get the best effect of seeds for their joint discomfort. The natural taste of fenugreek is bitter so its seeds are toasted to change its taste at some extent. These seeds are used in artificial maple syrups to add the flavor in them.

It is best stimulator of mother's milk. If some woman is facing the deficiency of breast milk production, she should go for fenugreek capsules to increase milk production. Fenugreek seeds work up to 90% as far as the milk production is concerned.

Fenugreek is anti-diabetic agent that helps to reduce both types of diabetes. It is also useful to overcome the hypercholesterolemia. Fenugreek is available at medical stores that are frequently used as food supplements. It is also best remedy for constipation. The patients of constipation should take its raw seeds, capsules or tablets with lukewarm water.

Mirchi ka Salan Recipe

2011-12-27T05:44:00.000-08:00

Chili is an inevitable ingredient of all the spicy food of Indian recipes. They are used in various ways like stuffed, stewed, pickled, raw, sun-dried, and you know that they are even used in desserts like ice creams and cakes. All the recipes of chilies are relished by chili lovers.

Mirchi Ka Salan is one of those best recipes in which chilies are used as a major ingredient. It has very interesting recipe that is very easy to follow with matchless taste. It may not be relished by those who like very low quantity of chili powder in their food. However, you can say that it is the choice of adventurous people with highly pungent and sharp chili taste.

Usually, it is thought that all those ingredients that are pleasant in taste and low in sourness are only good for health. You may shock to hear that green chilies with their sharp and pungent taste are very good for your health. It protects your body from many diseases. Chilies have good nutritious value as it has 40 Kcal 2% Energy, Dietary Fiber 1.5 g 3%, Protein 1.87 g 3%, Total Fat 0.44 g 2%, carbohydrates 8.81 g 7% and Cholesterol 0 mg 0%.

Ingredients

Green chilies (Eight to ten in number, medium in size)
Onion (one, medium sized)
Sesame seeds (one teaspoon)
Coconut (quarter cup, dry)
Coriander seeds (two teaspoon)
Cumin seeds (one teaspoon)
Peanuts (quarter cup)
Ginger garlic paste (one teaspoon)
Yogurt (half cup, fresh)
Cream (one teaspoon, sour)
Tamarind (one teaspoon, pulp or paste)
Salt (according to taste)
Coriander (for garnishing, fresh)
Oil (for making the curry)

Method

Take a pan and roast cumin seeds, sesame seeds, peanuts and coriander seeds, put them aside when they are roasted. Mind it, that all these seeds must be dry.
Chop the onion and sauté it in one teaspoon till it becomes transparent.
Sauté coconut and grind onions, peanuts, coriander, sesame seeds, cumin seeds along with coconut.
Pour the oil in the pan, slot the green chilies, fry them and put them aside. You should keep the flame slow or else your green chilies will burn.
Now add the oil in the pan in which you have sauté the chilies. Put entire ground masala and sauté them in the same pan oil. After few seconds, add garlic-ginger paste and fry them too. Add tamarind in this infusion and fry them till it concentrates.
When you get the desired concentration of masala, add sour cream and yogurt too in it. Stir it with ladle well to get the harmonious batter.
To get desired consistency, you should add water into masala. Let it boil and after one boil slow down the flame. Turn off the flame when you feel that the masala has mixed up well and the required quantity of water is left in the curry.

Garnishing
Wash the coriander leaves, chop them and sprinkle them on the dish. The fresh leaves of coriander give matchless smell and taste.

Cold Cucumber Soup Recipe

2011-12-24T05:41:00.000-08:00

The cucumber soup recipe was first published in 1965 in a cookbook named A Treasury of Great Recipe by Mary and Vincent Price however its origin is Scandia Restaurant in Los Angeles, California.

Summer is the best season for its preparation because in summer cucumbers are abundant and low priced. It is useful in hot summer afternoons. If some one takes this soup, he gets good nutrition because it is not less than a complete meal. In late evening meals, this can be served to guests along with mixed field greens and steamed Alaskan crab legs. For late night servings, it is the best thing as it is very light. You may store this soup in refrigerator for future or urgent use.

Nutrition facts
As the cucumber is high in water content, it is best for summer for it stops the dehydration. It is low calorie food. Its calories are only 13 in a single cup. It also possesses vitamin C and caffeic acid which help to diminish the swelling and gives a soothing effect to skin irritations. Cold cucumber soup has high amount of iron, manganese and calcium in it.

Cucumber soup is very speedy and easy dish. It is wonderful dish with full of flavor and great texture that can be served with sandwich. It fulfills your desire of appetite, makes you cool in summer and an easy recipe to impress your guests or loved ones. It can be served as an appetizer before any heavy meal. As it is low calorie food so some may take this soup only in dinner.

To make this tasty and yummy cold cucumber soup at home, try the given instructions and get the appreciation of your family members and guests.

Ingredients

Cucumbers (one to two)
Cracked Black Pepper (a pinch or according to desire)
Salt (according to taste)
garlic puree (two tablespoons)
Paprika (for garnishing)
One onion (small sized)
Fresh coriander (chopped, two tablespoons)
Greek Yogurt (two cups)

Instructions

First of all chop the cucumber and onion. Dice them finely so that they could be grounded easily and in short time.
Take food processor; add finely chopped onion, cumber and yogurt into it. Do not add the water of yogurt because that will make the batter thin.
Add coriander and garlic puree also in the food processor.
Grind all these ingredients to get thick and smooth batter.
Transfer the entire ground ingredients into some big bowl.
To relish it cold, put it in refrigerator for an hour or more.

Season of cucumber soup
Seasoning of cold cucumber soup is also an important step in this recipe. Therefore, to season the soup, you should use pepper and table salt.

Garnishing of soup
In the ingredients there is paprika. You know, this is used for garnishing various dishes and you can also garnish your cold cucumber soup with paprika.

Serving the soup
Serve the soup when it is chill. Serve the soup in small bowls and special soup spoon.

French beans

2011-12-21T05:38:00.000-08:00

French beans are immature, young or unripe fruit of any kind of bean like the hyacinth bean, the winged bean and the yardlong bean. There are special types of French beans called "Common beans" whose pods in the northeastern United States are termed as string beans. The common beans are also known as snap beans. In American and British English, the French beans are identified by the names "Green beans" and "Runner beans" respectively.

In French green beans are known as Haricots verts. The French beans are thinner and longer than the typical American beans. A number of varieties of green beans have been introduced for best sweetness, flavor and fleshiness of pods.

In 1894, Calvin Keeney first time introduced the "stringless" beans breed. After this he became famous and people started to know him by the name "The father of stringless beans".

Cooking use
Green beans are found almost all over the world. In markets they are available fresh, canned and frozen. The green beans are frequently baked in oven dishes, crackpots or in casseroles, stir-fried, steamed or boiled. In United States, a dish of green beans that is green bean casserole is very popular. At thanksgivings, the use of green bean casserole is very common that consists of French fried onions, green beans and cream of mushroom soup.

In USA, battered and fried green beans are served in restaurants. At Japanese restaurants in United States, green bean tempura is presented. Green beans are marketed in both forms fried and dried with vegetables like peas, carrots and corn. Beans have great quantity of Lectins that may cause if taken raw for long time.

Cultivation
Pole beans and bush beans are the two main groups of green beans. Bush beans are small in height and grow without any support. They become mature very early and start producing fruit. Their quick fruit ripening provides the gardeners the opportunity to grow them more than one time in a season.

Fitness benefits of Green beans

They have low calories with no fat however it has plenty of minerals and vitamins.
The 100g of fresh beans has 9% of dietary fiber that protects the outer membrane of colon. It also protects the colon from the substance that causes cancer. It is too helpful in decreasing the blood cholesterol.
Beans have good amount of vitamin A and many other health improving components like beta-carotene, lutein and zeaxanthin. They are beneficial for many diseases and act as an anti-aging agent.
Pregnant women must take fresh green beans as they give hand in cell division and DNA synthesis. They protect the tube from developing any neural-tube defects in the new born.
Fresh beans have thiamin, vitamin-C and vitamin-B6. Vitamin C rich foods are very good for infection protection.
They have also minerals like potassium, iron, magnesium, manganese and calcium. All these minerals support the metabolism. Potassium is very essential mineral because it regulates the blood pressure and heart beat rate while manganese is very strong free radical scavenger.

Kala Chana Curry Recipe

2011-12-18T05:34:00.000-08:00

Chickpea is called "Kale chole" in Hindi that is used in the chickpea curry. Chickpea curry dish is frequently cherished in the Northern India. They are known for their strength. It is said that if you eat black chickpeas, you will become strong like a horse. Horses are fed with black chickpeas. Well, it is right in a way because black chickpeas are rich in minerals and iron too.
There are many recipes made from kala chana like kala chana chaat however here the recipe of kala chana curry is given.

Nutrition Facts
If the serving size of chickpea is about 100g, it will give you 160 calories in total. The calories obtained from fats are 23.3. The percentage values of total fats, saturated fats, cholesterol, sodium, carbohydrates, dietary fibers and proteins are 3%, 0%, 0%, 0%, 9%, 30% and 17% respectively. The values of these nutrients in grams and milligrams are: total carbohydrates 27.42g, dietary fiber 7.6g, total fats 2.59g, saturated fats 0g, cholesterol mg, sugars 4.8g, sodium 0mg, and proteins 8.8g.

The estimated percentage of calories from proteins, fats and carbs are 20.9%, 13.9% and 65.2% respectively.

Ingredients
You need following ingredients to make kala chana curry:

Sookha kala chana (dry black chickpeas) 250g
Blended paste of two medium sized onions
Bay leaf (one)
Black cardamom (one)
Red chili powder (one tea spoon)
Cumin powder (half tea spoon)
Cloves (four)
Cumin seeds (one tea spoon)
Medium sized tomatoes (three)
Cinnamon (one inch piece)
Green cardamoms (two)
Ginger (one inch piece)
Garlic (6-7 cloves)
Salt (to taste)
Oil (2-3 table spoons)
Chopped fresh coriander leaves (half cup)
Coriander powder (two tea spoons)
Fresh green chilies chopped (2-3)
Garam masala powder (one tea spoon)

Method

First of all, wash the black chick peas and then soak them in water for seven to eight hours.
Cook in the pressure cooker to make them softer and it will take a very short time.
In the absence of pressure cooker, they will take long time of 3-4 hours.
Meanwhile the peas are being boiled, blend the onions and keep them aside.
Also blend the tomatoes, garlic and ginger separately.
Pour the oil and heat it in the cooking pot.
In the hot oil, crackle the cinnamon, cumin seeds, cloves, bay leaf and cardamoms.
Add onion paste and wait till it gets golden brown color however keep on stirring to avoid
burning.
Add the tomato paste and cook till the small oil drops appear and masala gets ready.
Now, add the pressure cooked chana, salt and all the dry powders to the above masala.
Cook for about 12 to 15 minutes.
At the end, enhance its taste with the addition of chopped coriander and the green chilies.
Cook more for about five minutes. The dish is ready to serve with hot chapatti or white
rice.

Curd Rice Recipe

2011-12-15T05:29:00.000-08:00

Curd rice is usually mentioned in the breakfast list of Indian cuisines however you can relish it at any meal time. It is tried and liked throughout the India but it is given special importance in south India from where it is originated.

This scrumptious breakfast can be prepared within few minutes. You know, if you have already boiled rice, you can ready it in no time. This recipe also works a lot when you receive many guests at a time. You can also give curd rice to your child as a school lunch.

The cool impact of curd and milk makes this recipe perfect for summer menu. It keeps your stomach cool and prevents the burning that is caused by too many spices. It is very healthy food which the people of every age can cherish. If you have never savored the appealing flavor of this dish before, go for it today and add a new taste in your life.

Nutrition Facts
The nutrition facts of curd rice confirm this dish as a healthy food. The prepared dish of curd rice provides you 250 calories with 112.5 total fats.

Major Ingredients

Rice (two cups, cooked)
Curd (three parts of cup, plain)
Milk (half cup)
Green chilies (Two in number)
Ginger (quarter teaspoon, paste)
Coriander leaves (one tablespoon, diced)
Curry leaves (five to six in number)
Salt (half teaspoon or according to taste)

Seasoning Items

Oil (one tablespoon)
Bengal gram dal (half tea spoon)
Urad (half teaspoon)
Mustard seeds (quarter teaspoon)
Cumin seeds (half teaspoon)
Asafoetida (a pinch)
Chili (chopped or slit)
Coriander (chop leaves)
Rice (Cool)

How to Cook Curd Rice

Take a large bowl and add boiled cool rice, yogurt, green chili, coriander leaves, and mix them well.
Your basic curd rice is almost ready but if you like to have a flavor associated with typical south Indian food and want to incorporate this kind of flavor with curd rice, put very nice tempering over it. You can use ghee, oil or butter for preparing the tempering.
Now, add cumin seeds, some red chilies and mustard seeds in oil. In curd rice, there is not any ingredient that dominates the entire recipe therefore use each ingredient in little quantity.
To add the crunchy taste into curd rice, sauté urad dal and mix in it.
Add ginger paste and switch off the flame because you should not add hot oil in curd.
Put curry leaves at the end to give final touch to your curd rice tempering. Add it in curd rice and your delicious and mouthwatering curd rice is fully ready to serve.

Things to remember

Use fresh and naturally sweet curd/ yogurt. If you use buffaloes’ milk for making a yogurt, it would be better.
Try to use each intergradient in described quantity, not less or more.
Do not add hot tempering over curd rice or else curd will turn into precipitates.
Make curd and milk mixture and pour it over the dish when it is completely ready.

Shahi Paneer Recipe

2011-12-12T05:25:00.000-08:00

Shahi paneer is one of the best foods of Indian cuisine. It is creamy, spicy and dense. It is prepared with tomatoes, paneer spices and cream. It is highly popular among the people of North India who serve it with any Indian bread, Chapatti or Roti. The Indians use the word Paneer for cottage cheese and the word Shahi is a reference to Mughal court which means royal. Shahi is an Indo-Persian term.

The other dishes which have Paneer as an important constitute are Paneer Butter Masala and Kadai Paneer. These are typical Indian dishes.

Nutrition Facts
Its one serving carries 520 calories. The dish comprises of 20g of fats that is 30% of the total calories. The saturated fats and cholesterol are 50 and 20 percent respectively. In grams saturated fats are 10g while cholesterol is 62mg, sodium 37% and 900mg. The total carbohydrates are 18% and 55g. Sugars and dietary fibers are 0%. It is highly pretentious food and the protein is 62% and 31g.

The estimated percentage of calories from carbs, protein and fat are 42%, 23.7% and 34.4% respectively.

Ingredients
The ingredients for Shahi Paneer are:

250 grams of Paneer (cut up into dices of desired sizes mostly large sized are used)
Two table spoon oil or ghee (to fry up)
Coriander Powder (one tea spoon)
Chili Powder (half tea spoon)
Salt (only for taste)
Garam Masala (half tea spoon)
Turmeric Powder (half tea spoon)
A nip of Cochineal
One onion (chopped)
Ginger-Garlic Paste (one and half tea spoon)
Three tomatoes (sliced)
Chili Paste (one tea spoon)
Ten cashew nuts (very finely grinded paste)
Tomato paste (one tea spoon)
Chopped coriander (two table spoons, for garnishing)

How to make Shahi Paneer:

Take a large saucepan and put two tablespoons of oil or ghee in it.
Fry the chopped onions when the oil is heated. The onions must be fried till they are soft enough.
Add the chili and ginger-garlic paste. Fry this until its color becomes golden brown.
Then, add the tomatoes and keep frying it for next six to eight minutes.
Put off this mixture from the stove and cool it at ordinary temperature. Put the cold mixture in a blender for grinding with the addition of half cup of water and tomato paste in it.
After grinding, shift the above mixture again in the saucepan and on low heat let it boil.
Fry the paneer in a separate pan. Remove the pan from the stove before the paneer gets brown color.
Add all the salt, garam masala, coriander powder and turmeric powder. Blend the mixture well.
In the mixture add cochineal and cashew nut paste and stir it. Keep it cooking on low heat for 5-7 minutes or wait till the gravy becomes thick.
Serve it hot and put the fried paneer pieces on the top of the gravy.
Now garnish it with coriander leaves.
The dish is ready to serve.

Sheera Recipe

2011-12-09T05:21:00.000-08:00

Sheera is a sweet dish that is also known as halwa. It is very popular among the Indian people.It would not be wrong to say that it is a typical Indian dish that is prepared with semolina. In India, semolina is identified either by the name of rava or sooji. Raisins, nuts and many aromatic spices are added for better flavoring and sugar is added to make it sweet. Sheera can be eaten any time like in breakfast, with afternoon tea or as a pudding. It is so simple to prepare that at any time and any one can do it. It is liked by everyone in India and even in those countries where it is tried like Pakistan.

If semolina is not available, Good old cream of wheat can be an alternate of it. In India, sooji or rava are easily available. You may get it from any grocery store. It is available in different varieties. In all varieties of sheera coarse, fine and superfine works well however taste and texture varies.

Nutrition Facts
The 108.4g of sheera carries 406 calories with 221 fat calories. The nutritious values of this dish in grams or milligrams are: protein 4.2g, total fat 24.6g, Trans Fat 0.0g, Saturated Fat 15.1g, Cholesterol 63mg, Total Carbohydrates 43.7g, Sodium 16mg, Sugars 27.6g and Dietary Fiber 0.9g.

The percentage values of nutrients, carried by sheera are: Iron 6%, Dietary Fiber 4%, Total Fat38%, Saturated Fat 76%, Sodium 1%, Calcium 5%, Vitamin C 0%, Total Carbohydrates 15%, Vitamin A 15% and Cholesterol 21%.

Ingredients

Semolina or sooji or rava or cream of wheat (one cup)
Raisins (quarter cup)
Saffron (a pinch only)
Lightly crushed cardamom pods (three to four)
Freshly grated nutmeg (a nip)
Milk (one cup)
Toasted cashew pieces (quarter cup)
Sugar (three parts of cup)
Ghee or unsalted butter (three table spoons)
Toasted slivered almonds (quarter cup)

Method

Take a large pan with slight depth.
Pour ghee or butter in the pan and let it heat slightly.
Add sooji or semolina into the melted ghee.
Stir it continuously to avoid burning.
Keep stirring till you get its light brown color and feel a characteristic aroma.
Add the raisins in it.
This will only take about 5-7 minutes.
Put a separate saucepan on the stove on medium flame and put the milk in it to a low boil.
Add the saffron in the above boiled milk and heat more for about 3-4 minutes.
Start pouring the milk into the butter mixture.
While adding milk, keep stirring to avoid the lumps formation.
Slow down the flame and stir the mixture continuously.
Add the cardamom pods, nuts, freshly grated nutmeg and also sugar.
Cover the pan with its lid and keep it on stove for five minutes more.
Now the sheera is ready to serve.
Immediately serve it and enjoy your dish.
You may garnish it with dry fruits.

Banana Flower Recipe

2011-12-06T05:18:00.000-08:00

Banana is very tasty and healthy fruit but banana flower is treated as a vegetable. This vegetable is frequently used in many countries like India, Philippines, Sri Lanka, Laos, Vietnam, Thailand, Burma and China. The use of banana flower is not new in India and Thailand rather they have been cooking it for many centuries as a vegetable. If you like fishy taste, go for it and savor this taste by cooking banana flower. This is not the only way of cooking banana flower rather you can cook it in many ways by changing the ingredients and the method. You can add few more and delete some previous ingredients. In winter season, you can even prepare alluring banana flower soup.

A single banana flower offers good quantity of iron, magnesium and potassium that makes it healthy food. One flower of banana is sufficient for three people only. If you want to prepare for more people, add one more flower increasing other ingredient also.

Preparing Banana Flower
Before cooking the banana flower, there is a need to prepare it for cooking. You can see the outer petals of flower that are dark maroon, do not add them into dish or else they will cause bitter taste. Therefore, remove the first two rows of petals and put them aside. You can use these petals for serving afterwards. Now, you will find another row of petals of yellow color; remove them also and save them. Take a sharpen knife and cut the stem of flower. Cut the rest of the flower into small pieces. Pour all these slices into salty water mixture in which lime juice is also added. Leave the chopped flower in this water for an hour then rinse it and let it completely dry.

Ingredients

Banana flower (one, ripen)
Diced coconut (half cup, fresh)
Tamarind paste or sauce (one cup, thick)
Onion (one)
Yogurt (one cup)
Garam masala (one teaspoon)
Green chilies (two in number, chopped)
Garlic (two cloves)
Oil (for frying)
Ginger (one and half inch piece, peeled and diced)
Lime (one, juice)
Tamarind (quarter teaspoon)
Green chilies (two in number, chopped)
Salt (according to taste)
Cilantro (fresh, finely chopped, use for garnishing)

Cooking Method

Grind all the masala and mix together chilies, garlic, ginger, tumeric and garam masala.
Take a heavy saucepan and heat the oil in it on slow flam. When the oil starts to give smoke, it means it is heated and you should add the masala that you have blended well. Stir it after two or three sec and keep on stirring till masala leaves the oil.
Your masala is ready so add banana flower and chopped onion to coat the masala on them. Add tamarind sauce and half cup water and let it boil for five minutes.
After five minutes, add lime juice, salt and coconut and let it boil for further 15 minutes.
Your dish is ready. Serve it in the removed petals of banana flower. Pour one table spoon yogurt and sprinkle cilantro.

Yellow Cucumber

2011-12-03T05:15:00.000-08:00

The scientific name of yellow cumber is cucumis sativus and is also known as Dosakai. This yellow vegetable is found in various parts of India. It has comparatively sweet taste and easy to digest. It can be used raw and also preserved in form of cucumber pickle as well. The shape and size of yellow cucumber is different than green cucumber. They are oval with very thin skin that can be peeled easily to cherish the sweet taste of yellow cucumber.

Cultivation of yellow cucumber
The cultivation of yellow cucumber is conducted in hot areas where vegetables and fruits ripe fast. They do not form a tree rather they are grown on vine that can be planted in large pots. If you have an intention to grow cucumber vines in pots, give it proper support to go up and grow straight. Yellow cucumbers become ready within 70-75 days.

Yellow cucumber and cuisines
Cucumber is widely used in different cuisines in various ways. Chutneys that are prepared with yellow cucumber are really delicious, tangy and hot spicy. It gives its best taste when it is cherished with hot rice. The famous yellow cucumber chutneys are tomato chutney, dondakai chutney, Beerakai chutney and brinjal chutney. Yellow cucumbers are also added in soup, dal and sambar.

Varieties of yellow cucumber
Yellow cucumbers are grown in many varieties like oval, round and long. In greenhouses, long, yellow, seedless and hard-skinned cucumbers are grown. Their length varies from 12 inches to 20 inches. They are available both with hard and thin skin however you should buy the cucumbers with thin skin for they have very little seeds in them. Avoid cucumber with hard skin and wrinkled top. They must always be stored in refrigerator or else they will wither and dry soon. Then, instead of giving sweet taste, they flavor sour or often times they do not give any taste at all.

Cucumber as a medicine
Cucumber intake is very good for those who have dry or withered skin as it keeps the skin fresh and smooth. It has caffeic acid and ascorbic acid that reduce the swelling and skin irritation. It must be consumed in summers as much as you can because it balances your body water and prevents the dehydration. It is good to eat cucumber along with its skin as its outer cover has many useful minerals like magnesium, silica and potassium. Silica is best for your bones and muscles' health. Cucumber juice is best tonic for your skin and it also improves your complexion keeping the skin glowing and fresh.

Nutritious fact of cucumber
If you do not peel cucumber and consume 100 g of yellow cucumber, it will give you Fat: 0.11 g, Sugars: 1.67 g, Dietary Fiber: 0.5 g, Carbohydrates: 3.63 g, Protein: 0.65 g, Vitamin B6: 0.040 mg, Riboflavin (Vitamin B2): 0.033 mg, Thiamin (Vitamin B1): 0.027 mg, Niacin (Vitamin B3): 0.098 mg, Zinc: 0.20 mg, Magnesium: 13 mg, Calcium: 16 mg, Phosphorus: 24 mg, Iron: 0.28 mg and Potassium: 24 mg.

Kadhi recipe

2011-11-30T05:08:00.000-08:00

Kadhi is Punjabi Indian food that is liked by every one, veggies and non vegies both. This recipe is not only famous throughout the India but also in other countries. It is mouthwatering, delicious and healthy food. One serving of kadhi with 166.1g gives you 94 calories. It gives Protein 6.0g, Saturated Fat 0.7g, Calories from Fat 15, Cholesterol 4mg, Total Fat 1.7g, Total Carbohydrates 13.4g, Sugars 6.7g, Sodium 53mg, Dietary Fiber 1.6g, Trans Fat 0.0g, Iron 3%, Vitamin A 3%, Vitamin C 6% and Calcium 12%.

Ingredients
There is a long list of ingredients but you should not be worried about it. All these ingredients are already present in your home kitchen; you are just going to use them in different way.

For the kadhi

Bengal gram flour (one cup)
Red chili (third part of teaspoon in powdered form)
Sour curds (two cups)
Salt (according to taste)
Turmeric (half teaspoon, powdered)

For the tadka

Oil (two tablespoon)
Fenugreek seeds (half teaspoon)
Black cardamom (one in number)
Cloves (two in number)
Cumin seeds (half teaspoon)
Red chili (3-4 in number, dry)

Dumplings

Bengal gram flour (one cup)
Ginger (one piece of half inch, grated)
Water (approximately one part of cup)
Green chilies (two in number, finely diced)
Onion (one big sized, finely diced)
Salt (according to taste)
Oil (for frying)
Potato (one small sized, finely diced)
Garam masala (half teaspoon)
Red chili (half teaspoon in powdered form)
Baking powder (one pinch only)
Coriander (one teaspoon in powdered form)

For Tempering

Ghee (one teaspoon)
Red chili powder (half teaspoon, very crudely ground)

Method of cooking

Take a big bowl; add besan, red chili powder, turmeric and curd. Mix all the ingredients with five and half cup of water. You should beat it well with spoon. If the mixture is not beat well, you will find the lumps in it that would cause resistance in the perfect formation of kadhi.
Heat oil in deep and heavy bottom pan then add the blended ingredient in it to prepare tadka.
Pour the mixture of curd water into tadka. Keep on stirring this mixture till it boils. After one boil, slow down the flame and let it boil for further 15 minutes. Infrequently, keep on stirring it.
After 15 minutes, it will be ready and you should keep it aside.

Pakoras

Add all the ingredients of pakoras in a bowl and beat them well.
Heat the oil on medium flame and drip the little part of pakoras mixture into oil.
Kadhi is still hot so add the pakoras in it.

Tempering
Add chili powder in heated ghee and after one or two seconds pour it over kadhi. Mind it, ghee should not be too hot or else chili powder will burn and lost its color. Therefore, remove the pan immediately as you add chili powder in heated oil.

Serving
You can serve this dish with rice. You can also eat it with bread but its taste with rice becomes double and you relish it more.

Vermicelli recipes

2011-11-27T05:00:00.000-08:00

Vermicelli is a thin form of pasta that is cooked in India in various ways. Its taste can be enjoyed with spices, vegetables or meat, and also with sugar. You can prepare yummy pudding from vermicelli.

Vermicelli has great nutritious value as its one cup has 220 calories with Saturated Fat 0.245g, Cholesterol 0mg, Sodium 326mg, Polyunsaturated Fat 0.444g, Total Fat 1.29g, Total Carbohydrate 42.95g, Potassium 63mg, Protein 8.07g, Sugars 0.78g, Monounsaturated Fat 0.182g, Dietary Fiber 2.5g 10%, Iron 7%, Vitamin A 0%, Vitamin C 0% and Calcium 1%.

Vermicelli Pudding Recipe
Indian pudding can be ready with multiple variations but here are two different recipes that are mostly tried.

Ingredients

Saffron (two Pinches)
Vermicelli (200 grams)
Ghee (8 tablespoon)
Cardamom powder (1 teaspoon)
Milk (one liter)
Cashew nuts (twenty Pieces)
Sugar (250 grams)

How to make Vermicelli Pudding

Add half of ghee in frying pan and brown the vermicelli in it.
Boil milk in another cooking pot. Put roasted vermicelli in boiled milk.
Let vermicelli cook in milk then add sugar it in.
Add saffron and cardamom powder and let all the things boil till the mixture thickens.
Put off the stove and pour the boiled infusion into deep dish.
Fry cashew nuts and use them for garnishing.

Vermicelli Pudding with Cardamom and Cashews
It is another way of making vermicelli pudding that is also very interesting. It is quick recipe that consumes few minutes and you prepare appealing pudding.

Thing needed for pudding

Cardamom seeds (quarter teaspoon)
Cumin seeds (eighth part of teaspoon)
Cashews (two tablespoons raw and without salt)
Raisins (one tablespoon)
Ghee or butter (one tablespoon )
Indian Durham wheat vermicelli (one cup)
Water (third part of cup)
Milk (two cups)
Sugar (quarter cup or according to taste)

Method

Toast the seeds of cardamom and cumin, stir them with spoon and turn off the stove as they turn brown. Grind these roasted seeds into spice grinder to get fine powder.
Heat ghee or butter over slow flam, sauté cashews till they give brown color then add raisins to brown it also. Turn off the stove and take them out into some plate.
Add more ghee in frying pan and sauté vermicelli till they brown. Keep on stirring ladle or else they will burn.
Now pour water into the pan, stir them and cover with lid. Do not uncover it until vermicelli absorb water and swell.
Add sugar and milk into the vermicelli pan, let it simmer for few minutes, slow down the flame and do not forget to stir the mixture. After adding milk, slow down flame and keep it slow till its complete preparation. Slow flame helps the vermicelli to absorb the milk in.
When your pudding is about to be ready, add ground spices and stir well. Pour it in some deep bowl and cool it. It can be served warm or cold but warm pudding gives more taste.

Garnishing
Use reserved raisins and cashews to garnish your pudding. Sprinkle them over your pudding and enjoy it.

Medu Vada Recipe

2011-11-24T04:55:00.000-08:00

Medu vada is the part of Indian breakfast that is especially prepared in the southern part of India. They are fitters that are prepared with Urad pulse and relished along with chutney or sambar. It is not inevitable to take medu only in breakfast rather you can make it the part of your dinner and supper as well.

It has very good nutritious value as its nutrition facts show that its 66g has 240 calories. Its 66g has Sodium 232mg, Saturated Fat 4g, Total Carbohydrate 16g, Cholesterol 0mg, Dietary Fiber 2g, Total Fat 18g, Protein 6g, Sugars 1g, Protein 9.6%, Carb 25.6% and Fat 64.8%.
This breakfast recipe can be ready within 20-30 minutes however pulse's soak takes 5-6 hours. When pulse is completely ready, cooking does not consume much time. The mentioned quantity of medu will allow you to prepare 15 vadas only, but if you want to get more, increase the quantity of ingredients.

Ingredients

Black gram (One cup, split)
Water (half cup use during the grinding)
Salt (according to taste)
Oil (use for deep frying)
Green chilies (finely diced, according to taste)
Asafoetida (one pinch)
Black pepper (finely ground, according to taste)
Ginger (one teaspoon, finely diced)

Method of cooking

Take big plate, pour the desired quantity of black gram in it and remove all the impurities like stone from it. Wash it and soak it in some bowl. Put sufficient water in which pulse is completely soaked. Leave the gram pulse dip into water for at least 5-6 hours.
Now after 6hours, drain water of pulse and put it in grinder. If you add little water along with pulse in grinder, it will be easy for you to grind it and get creamy fine paste.
Take a bowl and with the help of spoon empty the grinder in it. Then, add Asafoetida, Green Chilies, Black Pepper and Salt.
Beat the batter along with all the spices. Your spoon beating will make batter fluffy and light that is what you need.
Pour the oil in pan and heat it. Mind it, the flame should not high rather medium.
Wet your palm and put small portion of batter on it.
Create a little hole in the middle of vada. You can use thumb for this purpose.
Carefully slip the vada into heated oil. Do the same with the rest of batter.
When one side gets brown color, change the side and let the other also be brown.
Paper towel a plate and put all the deep fried vada in it. Paper towel is best absorbent of oil without leaving any harmful impact on food.
Chutney or sambar doubles the taste of vada. Therefore, serve them with chutney or sambar.

Try this recipe, you would really enjoy it.

Health tip
In this recipe, your hands are involved directly as you use your palm to shape the vada, therefore, you should take well care of your hands while cook. Wash your hands properly before cooking.

Coconut chutney recipe

2011-11-21T04:50:00.000-08:00

Coconut is an essential cuisine component of Southern India where the breakfast is incomplete with this dish. It is an excellent instance of raw dish that represents traditional food, provides taste and savors unique flavor. It can be prepared easily in short time however it demands really mastery and skill to prepare it. It is very old recipe but still it is liked by Indian a lot. You can make it with possible variations.

The nutritious facts of coconut chutney make it more popular among those who are calorie conscious. If you are serving 15.7g of coconut chutney, it means you are sharing 56 calories of this food with eaters. It also has 48 calories from fat, 5.3g Total Fat, 0mg Cholesterol, 0.5g Protein, 4.1g Saturated Fat, 1.2g Dietary Fiber, 2.3g Total Carbohydrates, 0.0g Trans Fat, 390mg Sodium, 0.8g Sugars, Iron 2%, Vitamin A 0%, Vitamin C 1% and Calcium 0%.

Constituents for Coconut Chutney
The ingredients of this recipe are short in number however there is need to remember the name of ingredients for separate purposes.

Items for the Chutney

Coconut (one cup, fresh or dry or powdered)
Green chili (one in number)
Salt (according to desire)
Roasted chana pulse (two tablespoon)
Ginger (half inch in length)

Items for the tempering

Curry leaves (one sprig)
Asafoetida (one pinch)
Mustard seeds (third part of teaspoon)
Red chili (one)
Oil (one tablespoon)
Cumin seeds (third part of teaspoon)
Urad pulse (one teaspoon, skinned and split black gram)

Preparation Method of Coconut Chutney

Put all the ingredients in grinding machine, add little water in it and prepare creamy paste. If you add more water, you will not get desired consistency.
Take frying pan, pour oil in it and add mustard seeds to splutter them. As these seeds splutter, add urad pulse and cumin seeds. Sauté all these things and continue the sautéing until urad pulse show brown color.
In the same frying pan add asafetida, curry leaves, red chili and sauté for 1-2 minute. Spread this tempering over the coconut chutney to make it the part of it.
Mix up the entire ingredients well.

Serving
You can serve this unique chutney with pakoda, idli, vada or dosa.

Note

Few people like sourness in coconut chutney and if you also like it, you can add by using curd or tamarind by using following method.
- Grind half tablespoon of tamarind and add in the ingredients of chutney.
- Before tempering chutney, add almost half cup of curd in the mixture that will give sufficient sour taste.
Avoid preserving the coconut chutney and enjoy it fresh only. If you want to relish it after few hours then put it in fridge. It is not healthful to eat the frozen chutney so try to finish it in one day.
The addition of tamarind preserves your chutney for some time so it is good to add it.
It is good to use fresh coconut but in case of unavailability, you can use dry coconut. Before grinding add, lukewarm water to make the grinding easy.

Moong Dal Recipe

2011-11-18T04:46:00.000-08:00

Dal is very common dish that is mostly cooked with very simple method, but the way of Indian dal cooking is very different. They use as many ingredients in dal as one can use in chicken recipe that makes this dal recipe special. It is favorite dish of veggies. They do not eat meat so they cook it in such way that gives more taste than chicken or some other meat dish.

Moong dal has many nutritious benefits as it helps you to loos your weight, keeps your heart healthy, balances cholesterol levels, acts as an anticancer agent, resist infections and controls muscular problem that are caused with growing age.

Moong dal is very low calorie food as its one cup has Calories 149 with Cholesterol 0mg (0%), Total Carbohydrate 18(6%), Sugars 0g, Total Fat 5.2 (8%), Sodium 0mg (0%), Saturated Fat 0g(0%), Dietary Fiber 0g(0%), Protein 7.4g(14%), Protein(19.9%), Carbs (48.5%) and Fat(31.5%).

Ingredients
The ingredients of this recipe are very cheap and almost available all the time in your kitchen. From these simple ingredients you can prepare tasty moong dal.

Cups moong dal( one and a half cup)
Turmeric powder( eighth part teaspoon)
Cilantro leaves ( three tablespoons chopped )
Red onion ( one medium sized chopped )
Ginger paste( one teaspoon)
Mustard seeds( half teaspoon)
Tomatoes( one cup diced)
Sprigs curry leaves (two)
water( three cups)
Tablespoons oil( two)
Asafetida( eighth part of teaspoon)
Cumin seeds(half teaspoon)
Green chilies ( three small and split lengthwise)
Garlic (one tablespoon diced)
Salt to taste ( two teaspoons or according to the taste your eaters)

Preparation Method

Dals often have small stones, rotten grains or very small straws of hay in it. Before cooking it, separate the dal from all these unwanted particles. If you buy it from utility food stores, you need not to separate the grains from stones because it is packed after removing the impurities. Wash dal with clear water, put in deep saucepan with three cups of water. Boil it at medium flame. It is ready if it has softened and can be mashed easily with fingers or spoon.
Take medium sized pan, pour oil in it and heat it for 30 seconds. When it is heated, add cumin seeds, curry leaves, turmeric, mustard seed and asafetida quickly. Lid the pan to avoid the splattering of spices and oil.
As the mustard seeds start popping, add ginger - garlic paste, green chilies and fry them for one minute only.
Now add onions and keep on sautéing them for five minutes. Then, add chopped tomatoes and fry further for three minutes.
Your sauce for frying is ready. Now, add dal and salt and fry it for few more minutes to get harmonious mixture.
Pour the dal in some deep bowl and garnish it with cilantro leaves.

Serving
You can serve your moong dal with naan, chapattis or white rice. To increase its taste, you can also serve it with lime or mango pickle.

Vegetarian salad recipes

2011-11-15T04:38:00.000-08:00

Vegetarian salads are very much popular in India as they avoid meat in their daily meals. It is an excellent diet as it helps you to loose your weight and medicate many diseases. You can make vegetarian salad in variety of ways but here are two easy types of salad that you can try.

Crockpot Barley Black Bean Salad
This is highly nutritious recipe as its one serving provides you Calories 287.3 with Monounsaturated Fat 5.4 g, Total Fat 8.7 g, Polyunsaturated Fat 1.2 g, Saturated Fat 1.3 g, Protein 9.8 g, Sodium 608.0 mg, Total Carbohydrate 45.7 g, Potassium 731.6 mg, Cholesterol 0.0 mg, Sugars 2.8 g and Dietary Fiber 12.6 g.

Ingredients

Dried black beans (two cups)
Honey mustard salad dressing (half cup)
Medium pearled barley (one cup)
Onion (one dice)
Garlic (three cloves crushed)
Carrots (three sliced)
Plain yogurt (half cup)
Red bell peppers (two chopped)
Mayonnaise (half cup)
Dijon mustard (two tablespoons)
Parmesan cheese (quarter cup)
Cherry tomatoes (two cups)
Havarti cheese (one cup in cube shape)

Preparation

Take beans, wash them and dip in the water for overnight.
Drain the water in the morning and put in slow cooker. Add also carrot, barley, garlic, onion and cover the cooker.
Cook the beans on low flame for 7-8 hours till they become soft.
Mix parmesan cheese, mayonnaise, mustard, honey mustard salad dressing and yogurt into enough large bowl.
Add drained beans into this mixture and stir well.
Now add also Havarti cheese, bell peppers and cherry tomatoes. Cover the whole mixture and let it be cool for 4-5 hours.

Feta Cheese and Rice Salad
This vegetarian salad recipe is also liked by veggies a lot. It is very simple and nutritious as its ingredient feta cheese has calories 100100 while rice has Calories 242242.

Ingredients

Vegetable broth (one or one and a half cup)
Brown rice (third part of cup)
Lemon juice (two tablespoons)
Sugar snap peas (quarter lb.)
Marinated artichoke hearts (6 oz. jar)
Havarti cheese (one cup cubed)
crumbled feta cheese (quarter cup)
Grape tomatoes (two cups)
Dried thyme leaves (half tablespoon)
pepper (eighth part of teaspoon)

Preparation

The preparation process of salad is quite easy that just takes 45 minutes only. Follow these steps and relish delicious veggie salad.
Pour the broth in heavy saucepan, put it on stove with slow flame and cook rice in it for 45 minutes. Add sugar snap peas, cover the pan and wait till they become soft. As they become tender, turn off the flame and let them cool. To cool the rice peas mixture, you can put is also in fridge.
Take another bowl and add cheeses, rice mixture, tomatoes, artichoke hearts, and mix them. In another bowl mix lemon juice, pepper, artichoke marinade and thyme. Pour this mixture over your rice mixture and mix gently. Put it for 1-2 hours to chill then serve it.

Sambhar recipe

2011-11-12T04:33:00.000-08:00

Spices entered in India 400 years ago and at the same time onions, potatoes and tomatoes were introduce by western settles. The date of introduction of spices shows that native of India was cooking their curries and vegetables without these spices. But the word sambar is found in their cuisine history that means collection.

Sambhar recipe is the specialty of Southern part of India. It is very spicy food that is liked by all the vegetarians. Its flavor, taste and aroma make this traditional dish irresistible. Its aroma attracts the entire family members, who may visit the kitchen while you are cooking it. It is very helpful dish for those who have planned to reduce their weight. It has minimum fat as few tablespoons are used in it. The good addition of vegetables makes it healthy diet with desired nutritious value. You know, 188.7 g of sambhar recipe has 152 calories. It has Saturated Fat 0.2g, Trans Fat 0.0g, Cholesterol 1mg, Total Fat 1.2g, Total Carbohydrates 25.5g, Sodium 437mg, Dietary Fiber 13.5g, Sugars 2.0g, Protein 11.1g, Iron 22%, Vitamin A 65%, Vitamin C 8% and Calcium 4%.

Ingredients for the sambhar
The ingredients of sambhar recipe are great in number so you should be very careful while preparing this dish. Different ingredients are used for different purposes like few are used for the formation of masala and some for tempering.

Toovar dal (one cup)
Tomato (one diced)
Onion (one chopped)
Eggplant (two cubed)
One drumstick (cut into four pieces)
Potato (one of cube shape)
Tamarind pulp (one tablespoon)
Salt (according to taste)

Ingredient for the sambhar masala

Kashmiri red chilies (six to eight in number)
Coriander seeds (one tablespoon)
Toovar dal (one tablepoon)
Chana dal (one tablespoon)
Urad dal (one tablespoon)
Turmeric powder (one teaspoon)
asafoetida (half teaspoon)
Oil (one teaspoon)

Ingredients for the tempering

Mustard seeds (one teaspoon)
Curry leaves (six in number)
Asafetida (quarter teaspoon)
Oil (two tablespoon)

Method of preparation

Pour the oil in frying pan, heat it, put all the sambar masala in it and roast them. The roasting aroma fills your kitchen. Keep the flame slow so that they do not burn and get black color.
Grind all these roasted ingredients in spice grinder or with pestle and put them aside.
Wash the dal, pour two cups of water in pressure cooker and add potato, drumstick, onion, tomato and eggplant. Let it cook.
Now add salt, sambhar masala, tamarind pulp and four cups of water and leave it for boiling. If you do not like too much sour taste, you can reduce the quantity of tamarind pulp. You can also increase or reduce the quantity of sambhar spices according to your desire.
To prepare the tempering, add curry leaves, asafetida and mustard seeds in the heated oil. When the seeds splutter, pour it into sambhar and let it boil for fifteen minutes.
Your dish is ready. You can serve it hot.
You can enjoy the taste of your dish with home made bread or plain rice.

Dal Fry Recipe

2011-11-09T04:26:00.000-08:00

Dry fry is basically is a Punjabi dish that is frequently cooked and liked in Gujarat of India. It is relished with home made bread that is called Bhakri, Naan and Roti. It is also added into the recipe of rice to bring variation in the plain rice. It is very nutritious food that is full of protein. In the following dal fry recipe, three different types of pulses are used that provide you different nutritious elements.

Nutrition Facts of Chana, Toor and masoor and mong Pulse

The one gram of chana pulse has 3.3 calories.
One serving of toor pulse has 194.3.
One serving of mung pulse has 183.4 calories.
112.7gram of masoor pulse has 105 calories.

Ingredients
All these ingredients are very good for your health as every element has its own medical importance. They form very nutritious recipe. They not only make your food tasty but help to regulate your body systems also. They help those who want to loose weight.

Curry leaves (4-5)
Red onion (one)
Toor pulse (one cup)
Chana pulse (half cup)
Mung pulse (half cup)
Masoor pulse (half cup)
Ginger paste (one tablespoon)
Turmeric powder (one teaspoon)
Red chili powder (two teaspoon)
Coriander powder (three teaspoon)
Garam masala (three teaspoon)
Tomato (one diced)
Chilli paste (2 tablespoon)
Oil (one teaspoon)
Ghee or butter (two teaspoon)
Cinnamon (two or three sticks)
Bay leaves (three or four)
Cloves (three or four)
Cumin seeds (one teaspoon)
Cloves (two or three)
Mustard seeds (half cup)

Cooking Method

Remove all the impurities from all the pulses separately, mix them and wash them. Avoid rubbing them with your hands because you waste the entire nutritious element in this way. Therefore, just rinse two or three times to wash them. Put them in pressure cook and slow down the flame. When they are boiled, whisk them with ladle.
Pour ghee and oil both in the frying pan and heat them. Seethe mustard seeds, cinnamon sticks, cloves and bay leaves and when they splutter, add curry leaves and cumin seeds also.
Add diced onions when the spices leave the ghee and oil. Then, add also tomatoes and stir for 5 minutes.
Remove the lid and add in it salt, chili, tomatoes, onion, dry powders and ginger- garlic paste.
Add the sauce in simmering pluses and let it boil for more 15 minutes.
You can put more water if needed and can also lessen or increase the amount of spices according to your taste.

Your delicious fried dal is ready, pour it into dish to serve your guests.

Serving
You can relish your mouthwatering fry pluses dish with home made bread or plain rice. You can add also pickle and vegetarian salad in serving.

Garnishing
Garnishing gives gorgeous look to any dish. Your fried pulses can be garnished with ginger thin sticks. You can spread finely chopped green chilies over it.

Puri recipe

2011-11-06T04:20:00.000-08:00

Most of the Indian cuisines consist of spicy and fried recipes. In this part of India, staple food of people is wheat. They use wheat in various dishes by bringing variations in it. There are number of dishes that have wheat however puri and roti are at the top of the list. Puri is very special food that is served with other dishes like chick pea curry and potato curry. It is really an art to make puri with perfection.

Puri is very nutritious food and its nutrition facts tell us that one puri has 112.05 calories. It has Monounsaturated Fat 1.3g, Potassium 67.63mg (2%), Cholesterol 0mg (0%), Dietary Fiber 1.91g (8%), Polyunsaturated Fat 1.19g, Total Carbohydrate 16g (5%), Sodium 226.29mg (9%), Saturated Fat 1.69g (8%), Protein 2.62g (5%), Alcohol 0g, Total Fat 4.49g (7%).

Ingredients

Chappati flour (two and a half cup)
Water at room temperature (almost one cup but not full)
Ghee for brushing the bread
Oil

Method of Puri Making

Take two and a half cup of flour in a big and wide bowl and water in another bowl. Make a hole in the center of flour with your hand. Pour water with one hand and let your other hand twist and mix up the wet flour. Pour more water if needed. Knead the flour to get rough mass and keep on kneading till the entire flour in the bowl is infused together. You should pour the water slowly and in a small quantity or else it will form a watery paste that cannot be given puri form.
You would get silky smooth and elastic dough in the result of well kneaded flour. To check if your dough is ready or not, push the dough with your finger, it will bounce back. Give it rest time to be ready completely by absorbing kneading and water.
You should not disturb the dough at least for half hour. Cover the dough with some clean and wet cloth or else it will become hard and dry that causes resistance while rolling it.
After one or half hour, knead again your dough to make it stiff enough to roll it properly without using dry flour.
Now, make small round balls of dough. Mind it, you should not uncover them rather leave the wet cloth on it till the last puri.
Take one dough ball, apply ghee over it and roll it in round form with the help of rolling pin. It should be 5-6 inches round.
Roll out all the puries in the same way.
Pour oil in very deep sauce pan and heat it properly.
If the oil is heated according to need, put one puri in it and keeps on flickering the oil on it till it swells well.
Change the side of puri so that both the sides are equally brown. You should take it out when it turns into golden brown color.
Your puri is ready that you can serve with your favorite vegetable or chicken curry.

Brinjal recipes

2011-11-03T04:00:00.001-07:00

Brinjal recipes with different variation are tried in India. Eggplant is mostly liked by the veggies. It is also good for those who want to reduce weight. It provides Energy 24 Kcal, Cholesterol 0mg, Carbohydrates 5.7 g, Total Fat 0.19 g, Protein 1 g and Dietary Fiber 3.40 g.

Baingan Bharta
Baingan Bharta is one of the eggplant's delicious variations that can be prepared with two different ways, one with cooked and other with un-cooked ingredients. Bharta in both ways is tasty.

It is healthy diet with good nutritious value. Eggplant has potassium, phosphorus, B6 magnesium, low fat, vitamins C, high dietary fiber and sodium. The addition of other ingredients makes it highly nutritious meal in a single dish.

Ingredients

Eggplant (one large sized)
Onion (one finely sliced)
Tomato (one finely chopped)
Green chillies (two finely cut)
Garlic (finely diced 7-8 cloves)
Coriander (quarter cup diced)
Mustard oil (two tablespoons)
Salt (according to taste)
lime (half)

Preparation

Take one flashy and stainless eggplant and put it on burner to roast it. Flame should be slow. Keep on turning the sides of eggplant and roast it till its outer skin charred.
You can also grill it using your barbecue grill. If you are using grilling, keep on changing the sides till you look its inner flesh. You can perform the roasting of eggplant in your home oven as well.
Let the roasted eggplant cool then remove its outer charred skin and stem.
Take a bowl and mash the eggplant with spoon in it.
Sprinkle green chillies, coriander leaves, mustard oil, tomato, salt and onion in the mashed eggplant and mix all the spices well.
At the end, add the juice of half lime in it and mix.

It can be served as an additional dish at your meal time that can be relished with bread as well as rice.

Brinjal Curry in North Indian Style
Brinjal curry is second variation of eggplant dish. Eggplant's curry is prepared in various ways but this recipe is matchless in its taste and flavor. Go for it, you would enjoy it while cooking and eating.

Ingredients

Brinjal (half kg)
Onion (quarter kg)
Mustard seeds (half teaspoon)
Black gram (half teaspoon)
Red chilly powder (half teaspoon)
Salt (quarter teaspoon)
Oil (five teaspoon)

Preparation Method

Chop eggplants in small pieces.
Diced onions into small semi-circular pieces.
Take frying pan, pour five tablespoon oil and heat it. The flame should be slow or else it will burn the oil.
Add mustard seeds into heated oil. Let it splutter then add black gram spice.
Add chopped onions and eggplants when black gram and mustard seeds are roasted.
Sprinkle chilly powder and salt over eggplants and sauté them till onions and brinjals become tender.

You can replace red chilli powder with molagai podi or paruupu podi. They give really very good and different taste to your eggplant dish. You can have it with bread and plain rice.

Masala tea

2011-10-30T06:44:00.000-07:00

Introduction:
There are many types of tea which are made in Indian homes other than the plain tea. Adrak (ginger) tea, ice tea and masala (spice) tea are top of the list. Masala tea is made by cooking tea with different spices and herbs. There are many benefits of drinking this tea. It helps in recovering from flu, cough and cold. It makes digestive system better and makes you feel fresh and better when you get lazy and drowsy. Also, stone in the kidney and abdominal bloatedness kind of problems are cured by masala tea.

Ingredients:

Two to three teaspoons or more or less as you like of tea leaves (chai patti)
Two black pepper seeds (sabut kali mirch)
One piece of cinnamon (dalchini)
Three pieces of cloves (long)
Three to four cardamoms, crushed (pisi ilaichi)
One piece of ginger (adrak)
Milk as per requirement
Sugar as per requirement

Preparation Process: Boil the water. Drop all the ingredients other than milk and sugar and let it cook for at least 15 minutes. Strain the tea in cups and serve by adding milk and sugar.

Masala tea is this much quick to prepare.

Tomato Chutney (South Indian style)

2011-10-27T06:43:00.000-07:00

Introduction:
South Indian recipes are known for their striking spices so is tomato chutney. You can compliment this chutney with many tea time snacks and dinner meals such as samosa, chana chaat, kebabs and other fried dishes. It is made with quite simple ingredients and is a treat for those who love to eat hot and spicy food.

Ingredients:

Six medium tomatoes
Two red chilies
Half cup or as much you like tamarind paste (imli ka paste)
One and a half tablespoons red chilli powder (lal mirch powder)
One and a half teaspoons salt or as much required
Quarter teaspoon curry leaves (kari patta)
Quarter teaspoon mustard seeds (rai)
Quarter teaspoon chana daal (split Bengal gram)
Quarter teaspoon urad daal (black split lentil)
Three tablespoons Oil

Preparation Process: Heat four tablespoons of oil in a pan. Add cubed tomatoes and fry them well. When tomatoes get blended, mix salt, red chilli and tamarind chutney well in them.
Take another pan and heat one tablespoon oil. Fry red chilies, mustard seeds and curry leaves, chana daal and urad daal and top the chutney with this seasoning.

You add or less in the quantities of all ingredients depending upon your taste.

Badam Burfi

2011-10-24T06:43:00.000-07:00

Introduction:
There are hundreds of sweets which are made in Indian kitchens. All of them represent the spirits to celebrate and happiness. The main ingredient of these sweets is khoya (milk cheese), however many can also be made without it such as badam (almond) burfi. Dry fruits are the life of sweets which are used in nearly every recipe. Badam (almonds) burfi is a delicious quickly made sweet. You can make it from very basic ingredients available at home and enjoy any occasion of happiness with it.

Ingredients:

One cup almonds in their original form (soaked in water for 30 minutes)
One third cup of milk
One cup or more or less sugar
Quarter teaspoon cardamom powder (ilaichi powder)
Two tablespoons of ghee

Preparation Process: Peel off the skin of soaked almonds and grind them with little milk to form a thick paste. Add in it sugar and mix well. Heat the ghee and pour over it sugar and almond’s mixture and cook it until it gets thick and leaves the side of the pan. Add cardamom powder, mix and pour the mixture over any greased square dish or steel pan and smooth its surface with butter knife. When the mixture gets warm, cut it in square shape and let it cool.

When cooled, take out the squares and serve them by sprinkling grounded almonds over them.

Laddoo Recipe

2011-10-21T06:42:00.000-07:00

Introduction:
Laddoo are ball like sweets which are made nearly on every occasion at Indian homes. There are many varieties available in laddoo i.e. you can make it with basin (chickpea flour), suji (semolina), gram flour and many other ingredients. Laddoo are very nutrient and are loved by whole family members, especially children. Down is the simplest and easiest recipe of making laddoo at home.

Ingredients:

For sugar syrup:

Two and a half cups sugar
A pinch of yellow food color
Three and a half cups of water
Half teaspoon of cardamom powder (ilaichi powder)
Two tablespoons of milk

Preparation Process: Cook water and sugar at low flame. When sugar gets dissolved, add milk in it and boil until white bubbles start forming over the surface. Strain the sugar syrup and again keep the strained syrup over the flame. Add in it food color and cardamom powder and cook it until it gets into sticky form. For laddoo:

Two and a half cups of gram flour (besan) which is not finely grounded
500 ml milk
3 cups ghee
Small strainer
Half cup of melon seeds (char maghaz) or as much liked

Preparation Process: Add milk in gram flour by continuously mixing with spoon. Heat the ghee. Take the strainer and start dropping gram flour mixture over it so that mixture falls in the shape of drops in the ghee. Fry the drops until they are golden brown. These are called boondi. When boondi of whole mixture will be made, soak them in the sugar syrup for five minutes and then put them in a bowl. Add melon seeds in them and start forming fine balls of these with greased palms. Garnish them with silver paper and let them dry in the open year before serving or storing.

Gobhi paratha

2011-10-18T06:42:00.000-07:00

Introduction:
Eating vegetables make you healthy as they contain in them a lot of nutritional goodness. There are many varieties cooked in vegetables. One of them is gobhi (cauliflower) paratha. Parathas are favorite food of whole family and when made with cauliflower, it gives quite a unique taste. Make gobhi paratha at lunch or dinner with the following simple recipe.

Ingredients:

Half kilogram cauliflower (thinly sliced)
One onion (thinly cubed)
Salt as much required
One teaspoon of red chilli powder (lal mirch)
Half teaspoon of turmeric (haldi)
Half teaspoon of grounded cumin (kuta jeera)
Green chilies (hari mirch) as much required
Hara dhania (fresh coriander) as much required
Two cups all purpose flour (maida)
Water to knead
Oil to fry

Preparation Process: Add little salt in the flour and one tablespoon oil and knead it finely with water. Add onion, salt, red chilli, cumin, turmeric, green chilies and coriander in the cauliflower.

Make medium sized balls of dough and roll them flat up to a medium thickness like a roti. Spread the mixture over one flat circle (roti) and keep another roti over it. Press the edges gently so that two rotis get merged. Roll it carefully so that paratha turns to medium thickness. Fry over pan with hot oil or ghee until both sides get golden brown.

Serve hot with raita.

Paneer Pakora

2011-10-15T06:41:00.000-07:00

Introduction:
Pakora is family favorite tea time snack. Vegetable pakora, chicken pakora, achar (pickle) pakora, hari mirch (green chilli) pakora, piyaz (onion) pakora, moong daal (yellow split lentil) pakora and tens of other varities are there in pakoras. Pakoras are very easy to make. Whether you are given a surprise visit by guests or want to have something with tea or it is raining, pakoras will give you an ultimate taste and delight. Following is the recipe of paneer (cheese) pakora for cheese lovers.

Ingredients:

250 grams of Cottage cheese or as much you need
One cup of chickpea flour (besan)
One teaspoon of salt
One teaspoon of crushed red chilli (kuti lal mirch)
Quarter teaspoon of carum copticum (ajwaen)
Water as much required
Oil for frying

Preparation Process: Cut cottage cheese into thick cubes. If you do not have ready made cottage cheese then you can make it at home as well. Take one liter milk and boil it. When boiled, put out the fire and add two tablespoon of vinegar or lemon juice in it. Water and cheese will start separating. Strain it by keeping the muslin cloth in the strainer. Gather all the corners of muslin cloth and tie them with a knot and hand it. After four hours, you will get cottage cheese done.

Take chick pea flour, add all dry ingredients in it and start pouring water while mixing with spoon so that you do not get lumps in the mixture. Stop adding water when mixture gets thick. Dip the cubes of cheese one by one and fry in the oil until it gets golden brown and crispy.

Spinach Rice

2011-10-12T06:41:00.000-07:00

Introduction:
Gone are the days when there were only varieties available for meat lovers. Now you can make a lot of things with vegetables which will not only be delicious but healthy as well. Vegetables are not to eat by vegetarians only. Every one must eat vegetables once in a week. Spinach contains the strength of iron in it. It is not only best to be consumed by children but also by young and oldies as well. Spinach rice is delicious fried rice made with spinach.

Ingredients:

One cup rice (basmati and boiled)
Half cup spinach (finely chopped)
One large onion (finely sliced)
Salt as much required
One teaspoon cumin (zeera)
One teaspoon all spices powder (garam masala powder)
Green chilies as much liked
One tablespoon ginger and garlic sliced (kati hui lehsan adrak)
Quarter cup oil

Preparation Process: Add spinach, green chilies, ginger and garlic in a food processor and make a thick paste. Heat the oil, fry zeera in it until an aroma arises and add onions. When onions start changing their color, add spinach paste and cook for five minutes. Add the rice and cover the rice to get cooked in the steam by adding little water. When done, mix it well and serve hot with raita.

Chicken pasanda

2011-10-09T06:41:00.000-07:00

Introduction:
Pasanda are the fillets which are made up of chicken, beef or mutton. These fillets are cooked in many different styles. You can roast them, make them with gravy, and use them as burger patties or in salads, sandwiches and kebabs. Chicken pasanda is quite tempting dish which can be made in English or Indian style. The latter style is quite spicy and simple to make.

Ingredients:

2 chicken breast pieces (nearly one kg)
One big onion (finely sliced)
Two tomatoes
One stick of cinnamon (dalchini)
Two to three cardamoms (ilaichi)
One tablespoon ginger and garlic paste
Salt as per taste
Half teaspoon turmeric (haldi)
One teaspoon chilli powder (lal mirch powder)
One teaspoon coriander powder (dhania powder)
5 tablespoon yogurt
Fresh coriander
Green chilies
Quarter cup of oil

Preparation Process: Heat oil and fry onions till they turn golden. Add tomatoes and fry till they get blended. Add all the ingredients except fresh coriander, green chilies and chicken breast and cook for a while. Now add chicken and quarter cup of water and let it cook by covering the pan. When the water gets absorbed and thick gravy forms and oil appears at surface then add fresh coriander and green chilies and take out chicken pasanda for serving.

Poori Masala

2011-10-06T06:40:00.000-07:00

Introduction:
Poori is the famous Indian appetizer served at lunch, dinner or tea parties. Poori masala is made up of potato which is necessarily complimented with poori. It is made full of spices and tastes quite good with roti as well. To make this mouth watering and tempting dish is very easy. Keep it with pickle and add on to the taste of poori.

Ingredients:

Four peeled and cubed potatoes
Two thinly sliced onions
Salt to taste
Half teaspoon haldi (turmeric)
Quarter teaspoon mustard seeds (rai)
Quarter teaspoon cumin seeds (zeera)
Quarter teaspoon urad daal (split black gram)
Ten curry leaves
One teaspoon lal mirch powder (red chilli powder)
Fresh coriander
Green chilli
Quarter cup Oil

Preparation Process: Boil the potatoes and mash the boiled potatoes roughly. Heat the oil and add onion. When onion starts changing its color, add all of the ingredients except coriander and green chilies. Then add potatoes and quarter cup of water and cook it until it starts getting thick. Garnish with coriander and green chilies and serve hot.

Prawn Biryani

2011-10-03T06:40:00.000-07:00

Introduction:
If you love sea food then prawns biryani is correct dish for you to eat. Containing all the healthy factors of prawns and rice, this dish is cooked quite spicy. Make it at lunch or dinner parties and gather compliments from the guests. This dish tastes best in summer and is served with raita and green salad.

Ingredients:

2 cups rice (basmati)
Half kilogram prawns
2 big onions, finely sliced
3 to 4 tomatoes, finely sliced
One tablespoon ginger garlic paste (adrak lehsan paste)
Half teaspoon grounded cumin (kuta zeera)
Salt to taste
One teaspoon coriander powder (dhania powder)
Half teaspoon turmeric (haldi)
One teaspoon red chilli powder (lal mirch powder)
Half teaspoon all spices powder (garam masala powder)
Two tablespoons coconut milk
Fresh coriander
Green chilies
Quarter cup oil
Quarter cup water

Preparation process: Boil the rice. Heat oil and fry the onions till they are golden brown. Add tomatoes and fry them till they start blending. Add prawns and all other ingredients, leaving fresh coriander. When thick gravy forms, put off the flame. Spread the gravy over boiled rice with coriander and cover the pan with lid and keep it on low flame so that it cooks on steam for fifteen minutes. Mix the rice well and serve hot with raita.

Semiya Upma Recipe

2011-09-30T05:06:00.000-07:00

Semiya upma is one of the famous snacks of South India that are usually taken as breakfast. The addition of veggies in this snack makes it more delicious and nutritious. If you place a little pickle in semiya upma plate, you can make it more mouthwatering. It is very light food this is why it is served in breakfast. It is equally popular in India and other countries however, outside the India; semiya upma is prepared with different methods and ingredients according to their taste.

It is best food for those who want to reduce their weight as it is very light food with low calories. This healthy snack is liked by the people of every age group. It can be cooked in various ways but the recipe that is being shared with you is more tasty, nutritious, energy giving and appetizing. Try it and enjoy the healthy snack in the morning.

Recipe
The recipe of semiya upma is very easy that takes only 20 minutes cooking time. The quantity of ingredients that are mentioned here are sufficient only for five persons, but if you want to prepare semiya upma for more people, you can increase the quantity of ingredients in proportion accordingly.

Ingredients:

Vermicilli [2cups]
One large onion[sliced]
One ginger[ chopped]
Green Chilies[3 to 4 slit]
Fresh coriander leaves[ chopped]
One large tomato[ finely chopped]
Table salt
Butter[one teaspoon]
Oil[ one tablespoon]

Ingredients for seasoning:

Curry leave[12-15]
Mustard seeds[one teaspoon]
Cinnamon stick[ half]
Black gram[half tablespoon]

Preparation process:

The preparation method of Semiya Upma is very easy, just follow these steps and cook appealing snack.
Take deep sauce pan and pour one teaspoon of ghee or butter, add vermicelli, roast them till they turn brown and you inhale the smell of roasted vermicelli.
Add 1 teaspoon oil, quarter teaspoon salt and vermicelli into 4 cups of boiling water. Turn off the stove as the vermicelli is cooked; drain vermicelli water through colander and pour the cold water over it.
Take separate cooking pot, heat oil in it and splutter the mustard seeds in it. Now add curry leaves, black gram, cinnamon stick, and fry it till it is brown and gives appetizing aroma.
Add green chilies, ginger sliced onions, and fry for 2-3 minutes. When they are sauté, add chopped tomatoes and leave them for 4 minutes on medium heat. You add salt at the time of boiling so put the salt accordingly.
Put semiya into this paste and stir lightly so that vermicelli is not broken. Sprinkle one teaspoon of ghee over the cooked semiya upma to keep the sticks of vermicelli separate.
Your delicious semiya upma is ready, pour it into dish, garnish it with the leaves of coriander and serve it with pickle or chutney.

Things to remember Taste the boiled water's salt to maintain the ratio of salt.
For thick vermicelli use 2 cups of water but for thin ones use one and half cup of water.
Roasted vermicelli also need less water. You can also cook unroasted vermicelli but add more water for them than roasted vermicelli.

Saunf

2011-09-27T05:05:00.000-07:00

The word fennel is used in English for saunf. This word is derived from Latin that means "hay." Sauf is a hard herb that has feathery leaves and yellow flowers. Mediterranean shores are considered to be the native land of saunf herb where they were found grown first. But now its growth is not limited to that area rather it is found in the various sea shores of the world. Due to its pleasing aroma it is used in many dishes and its curing properties give it importance in the medical world.

Myth about saunf
The myth related to saunf is very interesting. In ancient times, people had a strong belief in witches and witchcraft. The witches were considered responsible for every disaster and catastrophe. They used to suspect their neighbours involved in witchcraft so to protect their family member and home from the mischief of witches, they put the stalks of saunf over the roofs of their houses.

Medical Importance of saunf
Saunf is widely used in various foods and cuisines of different cultures. It is also used in medicines because it is blessed with many curing properties. It does not have any side effect so you can take it without any doubt. It has following uses.

If you are suffering from bad breath, you should chew one spoon of saunf after each meal. It is best breath freshener.
Boil saunf in water and give this liquid to the babies who are suffering from colic.
It regulates the menstrual irregularities.
Add few seeds of saunf in your tea. It will console your indigestion and constipation.
Saunf is good for the motivation of breast milk.
Its infusion is an effective eye wash.
Saunf's oil is used to give pleasant smell to soap.
It is also used to keep away the fleas and to neutralize the poison of snake.

Nutritional value of Saunf Saunf is highly nutritious herb as its 100 gram has 345 calories. It has Sodium 88mg 3%, Total Carbohydrates 52g 17%, Saturated Fat 0g 2%, Dietary Fiber 40g, Cholesterol 0mg 0%, Sugars 0g and Total Fat 15g 22%. It has also Calcium 119%, Protein 16g 31%, Iron 103%, Vitamin C 35% and Vitamin A 2%. The use of saunf in foods Saunf is used in different foods for its medical importance and unique aroma. It is not only used in Indian foods but also in the food of other cultures. It is used in different sorts of curries and gravies. These seeds are an essential ingredient of desserts. They are used in peda, sweet rice and many other dishes. Facts about Saunf Saunf works to make the fish's smell run away if you apply its powder on the fish before cooking. Saunf seeds are used to give flavor to sardines and mullet and to increase the hunger. It enhances the taste of salamis and sausages. These seeds are also frequently used to reduce the fatty impact of rich foods like pork.

Peda recipe

2011-09-24T05:04:00.000-07:00

Peda is an appealing and delightful gift for all those who are fond of sweets. Peda is always savored at the auspicious religious event of Diwali. This Indian traditional food is cooked in milk till the time it thickens.

The recipe of peda took birth at the land of India in the state of Uttar Pradesh, and the city of Mathura took part in its variation. From Uttar Pradesh it spread throughout the India. In religious services, Peda is also given along with ladoos as a Prasad.

Usually sweets are avoided because they are considered as heavy food that increases weight, but Peda is such a sweet that is low calorie light food with 82 calories. It has Sugars 0 g, Protein 2 g, Cholesterol 5 mg, Potassium 65 mg, Total Fat 5 g, Dietary Fiber 0 g, Trans 0g, Sodium 20 mg, Monounsaturated 0 g, Total Carbs 7 g, Polyunsaturated 0 g and Saturated 0 g.
Peda Recipe
The recipe of peda is very easy that takes only few minutes. This sweet is associated with religious event that's why its preparation also includes skill along with devotion. The women of India enjoy putting their share in making parad and they happily make the sweets.

Items

Sweetened Condensed Milk [ a small can of 14 oz or 396 gms]
Butter without salt [ one stick of about 113 gms]
Pistachios and almonds [ optional]
Dry milk powder [ two cups]
Elaichi powder [ one teaspoon optional]

Procedure

For making this dish, mostly glass microwave bowl is preferred. The bowl must be of little depth. The bowl with depth is used because it will avoid the mixture from spilling out as it keeps on bubbling.
The very first step is to heat the stick of butter in the bowl of microwave safe to melt it.
Remove the bowl from microwave and stir well all the elaichi powder, condensed milk and condensed milk. Keep stirring till all the ingredients get mixed well.
Again put the bowl into microwave and heat it for 3-4 minutes. During this timing, keep on stirring the liquid.
Remove the bowl then put it again for more 30 sec. This putting and removing will avoid the milk to bubble. After removing stir it for more 30 sec.
Then wait for the mixture to be thickened and the stirring process will facilitate its thickening.
After this leave the mixture to cool for about fifteen minutes.
Now the mixture is ready to make the shaped balls of the small or desired size.
Almond and pistachio can also be added in the middle of the every ball. This is not only for good appearance but it also provides the lovely taste.

Tips:

To make the balls tastier the powder of cardamom seeds can be added to the mixture. It provides the additional flavor.
You can also make the funny shapes other than the balls with the help of cookie cutter.
This must be served at room temperature but for storage, refrigerator is the best place.

Pearl onion recipes

2011-09-21T05:03:00.000-07:00

Pearl onion recipe includes chicken that is why it is known as "chicken Dopiaza". Dopiaza is a hindi word that means two times of onion. In this recipe, onions are used twice in the curry. The people of eastern India originated this dish but gradually it became popular throughout the country.

The recipe contains herbs and spices of India that make it reliable for your health. Chicken and yogurt are the two high calorie ingredients of this recipe. Instead of junk or restaurant cooked food, you should go for home made recipes that are healthy and saves you from various body disorders.

Ingredients
You should not be confused to see the long list of ingredient because all the things are available in your kitchen.

Chicken skinned [I thigh]
Onions [3 medium sized]
Fresh lemon juice [1 tablespoon]
Red chillies [2 dry]
Tomatoes [1 cup chopped]
Red pearl onions [Half cup]
Canola /mustard/olive oil [5 tablespoon]
Garlic [2 fat cloves]
Mint [4 fresh leaves]
Ginger [1″fresh shoot]
Salt [according to taste]
Sugar [quarter teaspoon]
Greek yogurt [half cup plain]
Chopped cilantro [for garnish]

Uncut Spices

Cloves [6]
Cinnamon stick [1]
Black peppercorns [8-10]
Bay leaves [2]
Green cardamom pods [4 cracked open]

Desiccated Ground spices

Coriander powder [2 teaspoon dry]
Turmeric powder [2 teaspoon]
Garam Masala to peppering [optional]
Red chilli powder [1 tablespoon]

Preparation before cooking

Take half cup of water and soak the dry chillies in it for 12-15 minutes.
Grind these soaked chillies with pestle and mortar.
Apply 1 teaspoon of salt, red chilli paste and lemon juice on chicken pieces. Leave it for 30-35 minutes for marinating.
Take medium sized onion and peel them.
Lattice one medium onion, take out its juice and trash its pulp. Store its juice and chop the other two onions.
Now grind the garlic cloves, mint leaves and ginger shoot. Add their paste and onion juice into beaten yogurt.

Process

Pour oil into heavy bottom pan and heat it. Reduce the flame when it starts giving smoke then after one minute put pearl onions into heated oil. Sauté pearl onions for 3 minutes and trench on paper towel.
Add chopped onions with all the spices mentioned in ingredients in the same pan into remaining oil. Fry for 8 minutes till the entire masala turns brown.
Add red chilli, coriander powder, turmeric and chopped tomatoes. Cook it until tomatoes soften and the sauce leaves the oil. Then, add marinade, marinated chicken, sugar and yogurt and mix all the things together. Check the salt and add more if required.
Cover the pot and let your pearl onion dish cook for 20 minutes on low flame.
After 20 minutes your pearl onion dish will be ready and you can garnish it with cilantro. Server it with flatbread or rice.

Meat option It is not necessary to use only chicken meat; you can also make the curry with beef, mutton or lamb. But you will have to adjust the timing according to the type of meat.

Paneer Makhani Recipe

2011-09-18T05:03:00.000-07:00

Paneer means "cheese" and Makhani means "food" that is cooked in cream or butter. Paneer Makhani is a special dish of North India that is prepared with paneer and creamy tomato gravy. It is a Punjabi dish and is liked by Punjabi people a lot. It is tried almost in the whole India and other Asian countries where people love to have spicy foods. The people of other countries also do the variation in the cooking methods, ingredients and number of ingredients.

It is spicy food and especially the garlic ginger paste enhances the spicy flavor of the dish. The use of milk and cream makes your paneer Makhani tastier and if by mistake you add more chilli, it neutralizes its effect. Paneer itself is salty so you should not add more salt, and it's also good if you taste the salty flavor of paneer before adding table salt.

Paneer Makhani's ingredients like milk, paneer and cream make this dish of high calorie, and the same ingredients make it healthy food. You can relish it in the restaurant as well as at home. You should try this recipe at home as it is quite easy to follow.

Ingredients

Paneer/tofu [2 cups of cubes]
Garlic-ginger paste [1 tablespoon]
Chopped Onion [1 medium-sized]
Red chilli powder [1 teaspoon]
Salt [according to taste]
Garam masala [1 teaspoon]
Dried fenugreek leaves [1 pinch]
Tomato paste [1 tablespoon]
Tomato sauce [almost 1 tablespoon]
Oil [3 tablespoon]
Milk [half cup]
Cream [1 cup]
Coriander powder [1 tablespoon]

Preparation Process The preparation process of this dish is very simple, short and easy. It does not consume much time and within few seconds you can ready delicious, mouthwatering and appetizing dish. Here are very simple steps of preparation for you that can help you to make tasty Paneer Makhani.

Take a pan and heat two table spoons of oil, sauté paneer cubes till they turn brown, and then drain them out in some bowl. The heat under your pan should be slow while you are sautéing paneer or else it will burn and turn into black color instead of brown.
Add one tablespoon of oil to sauté onions. Fry them till they become of brown color.
After onions, add garlic ginger paste, sauté them for one minute and add salt, garam masala, dhania and chilli powder and fry for 30-35 seconds.
Pour tomato sauce, tomato paste and kasuri methi. Stir well and pour milk in it. Constant ladle stirring helps your masala not to stick with the bottom of cooking pot.
Slow down the flame and cover the pot with a lid for 5-6 minutes.
After five minutes, uncover the cooking pot, slow down the flame and add cream and paneer. Stir it to mix well and leave it on the stove for 5minutes.
Chop fresh coriander leaves or separate the leaves from their stalks, and use these leaves for garnishing.
Serve your Paneer Makhani with rice, rotis or pulao to your guests or enjoy it with your family.

Mutter Paneer Recipe

2011-09-15T05:02:00.000-07:00

Punjabi foods are matchless in their taste, flavor and presentation. They are usually spicy foods. Mutter paneer is also Punjabi dish famous for its delicious curry that is savored with roti, paratha, poori or naan. It is most wanted dish in the North Indian restaurants. You can make it at home with the help of this recipe.

Mutter paneer is the combination of low and high calories as mutter is low calorie food but paneer is very high calorie food. The strange combination of paneer with mutter makes this dish highly nutritious. Its presentation and garnishing make it more scrumptious.

Mutter and paneer both the main ingredients have medical importance that regulate the malfunctioning of your body system. Pea helps in weight lose, works effectively in constipation for having dietary fiber, reduces the cholesterol level, supports immune system, lessens macular degeneration, facilitates metabolism, maintains and improves the health of your bones, enhances cardiovascular health and above all help the cancer patients.

While the consumption of cheese helps the plagued teeth, gives immense amount of phosphorous and calcium and the combination of milk and cheese strengthens the enamel of teeth.

Ingredients:

Paneer [500 grams cubed]
Garam masala[2 tablespoons]
Shelled peas[200 grams]
Large onions[2]
Tomatoes[3 medium]
Turmeric powder[one and a half tablespoon]
Ginger paste[1 tablespoon]
Coriander powder[2 tablespoons]
Salt [according to taste]
Water[one and a half cup]
Thickened cream[3 tablespoons]
Cumin powder[1 teaspoon]
Green chillies chopped fine[2]
Oil[6 tablespoons]
Coriander leaves [chopped to garnish]

Preparation of Mutter Paneer

The preparation method of mutter paneer is quite easy and you can make it at home your self. Mutter paneer is cooked through different methods but this recipe is more delicious so try it and enjoy it.
Make the fine paste of chopped onions in grinding machine and put it aside.
Grind diced tomatoes also in grinding machine and take it out in separate bowl. You should not mix up both the pastes of onion and tomato.
Pour 2-3 tablespoon oil in frying pan, heat it and add paneer cubes. Stir them constantly till they turn brown. Paneer will become liquid and you are to drain it on paper towel. The stove flame must be very light or else instead of turning brown, it may turn black that will give bad burning smell in the dish.
Pour 3 tablespoons of oil in the same frying pan and fry the grounded onion till it browns.
After onion, add garlic, tomato and ginger paste and sauté them for 2 minutes. Then add turmeric, garam masala, coriander, green chilies, coriander and sauté. Keep on stirring the ladle till sauce leaves the oil and becomes visible.
Put peas into this sauce and sauté for 3-4 minutes. Now add water, paneer, salt and slow down the stove and wait till gravy becomes thick.
When the gravy is ready, turn off the stove, add cream and stir it well.

Dish Garnishing You can garnish the delicious mutter paneer with diced coriander leaves and powdered garam masala and serve it with naan or chapatti.

Cumin powder

2011-09-12T05:02:00.000-07:00

Cumin is a flowing plant that is found frequently in East India. Cumin seeds are finely ground and used in foods. It is not only the spice of Indian cuisines but it also gives flavor to the foods of other cultures also.

Cumin is hand harvested herb that is usually 30-50cm tall. It is yellowish brown plant with 5-10 cm long leaves and thread-like leaflets. It has the flowers of pink or white color that gives the fruit with single seed of oblong shape, yellow-brown in hue, long and ridged. These dried seeds of cumin herbs are collected, ground, made the powder of them and used as spice in the cuisines.

History of cumin powder
Syria and Egypt are the oldest countries of the world that have been found using the cumin seeds. So, the history of cumin powder is as old as these countries are. In Middle Ages, Europe lost their taste for cumin powder, except Malta and Spain. Cumin was brought to America by Portuguese and Spanish colonists.

Now it is gaining fame again among the European countries and other part of the world like Mexico, Morocco, Tajikistan, India, Iran, Chile, Uzbekistan, Syria, Turkey and Egypt. These countries are not only using cumin but also growing its plant frequently.

Interesting Historical Importance of Cumin
In Middle Ages, cumin was believed to have a power to keep the lover and chickens from wandering. It was also considered the guarantee of newly wedded groom and bride's happy life so they were advised to keep cumin throughout their wedding function.

Uses of cumin
The spices of India are used and liked almost throughout the world. Cumin is one of these spices that are frequently used in the cuisines of France, Sri Lanka, Pakistan, Cuba, Nepal, etc. It is usually used in cheese formation.

Cumin powder as a Medicine
Cumin like many other spices is used as a medicine for various purposes like its tea is taken to separate real labor from false labor due to gas trouble.

If you toast cumin seeds and boil them to have its tea, you will get rid of many stomach disorders. The combination of cumin powder with rock salt and asafetida is best medicine for indigestion and stomach pain. Cumin is also renowned for improving blood circulation and relieving the retention of fluids. Its usage is equally useful for muscle pain, arthritis, headaches and stiffness.

Nutritional Value
It has great percentage of iron so; the people with iron deficiency can use it to get energy. It can also be used as food supplement.

Cumin powder is used in different foods
Its aroma instigates the hunger with its unique smell and due to its instigating property it is used in different gravies and curries. Cumin seeds or powder is also used in chutneys, curries and pickles to flavor them. It changes the taste of every dish and makes it more pleasing and appetizing. You can also sprinkle it on every food and for this purpose you should mix cumin powder with pepper powder and put on your dining table at meal times.

Kachori Recipe

2011-09-09T05:01:00.000-07:00

It is said that kachori belongs to the northern areas of India. Kachori is prepared in various ways or with different fillings. The variation in the recipe occurs due to vegetarians and meat lovers. Indian vegetarian only prepare kachori with spices and vegetables but in Pakistan it is made with chicken or minced meat filling and served with various items like chutney, yogurt and Halwa.

It is originally Rajasthani dish that is served with tea as an appetizing snack. Different fillings give kachori different flavor. However, there is a recipe that makes your kachori khasta and mouthwatering.

Kachori Ingredients
This recipe consumes one hour and fifteen minutes and the mentioned quantity of ingredients here helps you to prepare 7 to 10 kachoris. However, the quantity can be reduced or increased according to the number of eaters.

Rice flour [1 tablespoon]
Oil [2tablespoon]
Maida [1cup]
Oil for frying
Salt [according to taste]
Cold water for kneading the flour
1 cup maida (all-purpose flour)

Filling Ingredients

Dal moong yellow [quarter cup]
Let it be soaked for almost three hours then drain it and finely ground.
Urad dal [quarter cup]
Let it be soaked for almost three hours then drain it and finely ground.
Salt [according to taste]
Besan [1tablespoon]
Amchur [a full pinch]
Garam masala [a pinch]
Paste of ginger and green chilli [one teaspoon]
Powdered red chilli [half teaspoon]
Fennel powder [a full pinch]
Oil [half tablespoon]
Hing [one pinch]
Powdered coriander [half teaspoon]
Cumin powder [one by fourth part of teaspoon]

Preparation Method

Prepare a powdery mixture of salt, oil, maida and rice flour. Mix this mixture with water to form dough and shape balls of this dough. Leave this mixture covered with wet clean cloth for 20 minutes.
Meanwhile the dough takes time to be prepared; you can make its filling. Pour oil into heated pot, add asafetida and grounded cumin seeds and let them be brown. As soon as cumin seeds turn brown, add and sauté spice powders, besan and the paste of green chilli and ginger. At this stage, add finely ground dal and fry for 7-8 minutes then turn off the stove.
Your filling is completely ready so go back to dough and roll the puri (that should not be too thick or thin) with rolling pin. Put one tablespoon of filling right in the middle of dough and close the edges at the center to form the ball again. You should not uncover these kachori balls until you fry them or else they will become stiff.
Kachoris need deep frying so take deep frying pan to heat the oil. When the oil is heated, slow down the flame and put the dough balls carefully in it. Change the side when one side turns light brown. Take them out if they are deeply fried. You should not put more than two kachori balls in oil for better frying.
Put them on absorbent paper to remove extra oil. Never use newspaper because it is not good for your health.

How to make your kachori more alluring
To make your kachori mouthwatering and appetizing, make a hole in the middle of it and add one tablespoon of imli chutney, green chutney and yogurt. Sprinkle diced onion, powdered cumin and chili powder. Serve these hot kachoris with tea.

Khandvi Recipe

2011-09-06T05:00:00.000-07:00

Khandvi is associated with Gujarat because it is the famous breakfast snack over there, but now it is savored throughout the India. It is available on sweet shops and people prefer to buy it instead of making it at homes. It is very easy to prepare khandvi at home however it demands good culinary skills.

Khandvi has 171 calories with 3grams Saturated Fat, 1gram Sugar, 17 gram Carbohydrates, 801mg Sodium, 0gram Trans Fat, 7gram Protein ,171gram Dietary Fiber, 81gram Total Fat, 801mg Sodium and 2mg Cholesterol. It has also 70% of Iron, 8% of Vitamin, 7% of Calcium and 10% of Vitamin C.

Ingredients

Besan [third part of cup]
Turmeric powder [quarter teaspoon]
Salt [according to taste]
Green chilli and garlic paste [2 teaspoon]
Asafoetide [a pinch of it]

Garnishing Ingredients

Diced coriander [2 tablespoon]
Shredded coconut [2 tablespoons]

Tempering Ingredients

Kashmiri red chillies [4 dry]
Seasame seeds [1 teaspoon]
Asafoetida [half teaspoon]
Oil [2 tablespoon]
Curry leaves [4-5]
Mustard seeds [1 teaspoon]

How to prepare delicious Khandvi

Fuse together asafoetida, salt, curds, turmeric powder, ginger-green chilli paste, gram flour with water and make a soft paste.
Sift this smooth paste into non-stick pan, slow down the flame and keep on stirring.
Cook it till 10 minutes to get the thick form of it.
Take 2-3 plates, grease their opposite sides and spread lukewarm batter over the greased area of plates. If you want to increase the number of khandvi rolls, you should spread a thin layer of batter on each plate.
Spread the batter on all the plates then go back towards the very first plate and start rolling the batter like a Swiss roll. Make the roll of all the plate's batter, cut them in small pieces and put them in serving dish.

Tempering Add sesame seeds, curry leaves, mustard seeds, asafetida and mustard seeds in the heated oil for 30-35 seconds. Pour it on these rolls and garnish with coconut and coriander. Things to remember

Khandvi rolls demand extraordinary attention and skill so you should not be engaged in some other activity while making this dish.
If you have very fresh curds, add the quarter teaspoon crystals of citric acid in the mixture.
To make a best batter, whisk gram flour and yogurt with salt, ginger paste, turmeric and water. You can also add green chilies if you like more spicy food. Whisker makes a harmonious batter by mixing all the ingredients well. Do remember that batter must not be too smooth or too hard.
Pour the batter on the greased area when it is hot. You should not lift up the spread batter immediately rather wait till it cools down.
Do not cut these rolls more than one inch so that the each cut piece could become the single morsel of eater.
You can also add few drops of lemon juice if you like sourer taste.
Khandvis can be relished with cheese so smear cheese before cutting it into small pieces.

Egg Curry Recipe

2011-09-03T04:59:00.000-07:00

Egg curry is a dish that is reckoned among the specialties of Madras. If ever you visit Madras, you should not forget to relish the taste of egg curry. It is special dish of Madras' street cafes. Egg is used in many recipes especially in those that are prepared for kids because they are protein rich. No one shows disliking for eggs even vegetarian love to make them the ingredient of their diet.

Egg curry is very spicy food as the spices of India are used in it. It has good nutritious value that makes it high calories rich food. You can get the fame among your family members, relatives and friends by trying the given recipe and serving it to them.

Ingredients
The ingredients of egg curry are more in number so you should be very careful about their quantity because balance ratio produces the harmonious taste of your dish.

Eggs [6 in number]
Fenugreek [quarter teaspoon]
Curry leaves [8 in number]
Tamarind [1 or half inch round of golf ball size]
Fennel seeds [quarter teaspoon]
Cinnamon stick [1and half inch]
Oil [1tablespoon]
Cumin seeds [half teaspoon]
Garlic paste [ half teaspoon]
Chopped Onion [1]
Chopped chili [1]
Urad dal [ half teaspoon]
Diced tomato [ 1medium sized]
Coconut milk [half cup]
Ginger paste [half teaspoon]
Turmeric [half teaspoon]
Hot water [ half cup]
Pepper and slat [ according to taste]
Tomato sauce [half cup]

Method of cooking
The method of egg curry cooking is not very difficult but there is need to handle it skillfully till the end. To make egg curry:

Boil six eggs, peel them and put them aside.
Soak tamarind in half cup warm water and leave it for some time.
Pour oil in skillet, heat till it shimmers then add curry leaves, fennel seeds, urad dal, cinnamon sticks, fenugreek and cumin seeds. Sauté all the ingredients till urad dal assume golden brown color.
Add chili and onion, sauté for 3-4 minutes and add ginger and garlic. When you smell the typical fragrance of garlic, put the tomato and coconut milk in it.
Now add tamarind paste, turmeric, tomato sauce and season with pepper and table salt. When this mixture is boiled, reduce the flame and wait till sauce condenses.
At the end, add six eggs and let them seethe for 5-6 minutes to get the flavor of sauce.
Your delicious egg curry is ready that you can serve with poori or chapatti. You can also enjoy it with boiled rice.

Special tips for beginners
Urad dal used in egg curry is easily available in specialty food stores. Mind it that this dal does not have outer shell. The same dal with shell is black gram dal. Before putting it in sauce, you can sauté it in oil with mustard seeds.

Coconut is available on food stores in different forms like fresh coconut, shredded and dried preserved coconut. In case of dried coconut usage, it must be boiled in water or milk to get more than desired taste.

Chana Chaat

2011-08-31T06:52:00.000-07:00

Introduction:

Whether you are drinking tea in the evening or attending a birthday party or kitty party, channa chaat will be main dish which will be necessarily served. If we will call chana chaat the "king of the evening course" then it will not be wrong. There are made many variations of chana chaat. Some make it sweet and sour (khatti meethi) and some make it spicy and some make it simple. However, any form of chana chaat is loved by every family member. Chana chaat goes well dahi baray. Down is the very simple but very delicious recipe of chana chaat.

Ingredients:

250 grams of chana (black chickpeas will taste well but you can take the simple one too)
1 onion (finely chopped)
1 tomato (finely cubed)
4 green chilli or hari mirch (finely chopped)
Half teaspoon of haldi (turmeric)
One teaspoon of lal mirch powder (red chilli powder)
One teaspoon of kuti lal mirch (crush red chilli)
One teaspoon of kuta dhania (crushed coriander)
One teaspoon of kuta zeera (crushed cumin)
One teaspoon of chaat masala
Half teaspoon of qusuri methi (dry fenugreek leaves)
One teaspoon baking powder
One teaspoon of adrak lehsan paste (ginger garlic paste)
Quarter cup of oil

Preparation Process:
Soak chana in water mixed with baking powder for the whole night and then boil them in pressure cooker or the way you boil. Take a frying pan and heat oil in it. Fry onions with ginger garlic paste till they start changing the color then add tomatoes, green chilies and all the above mentioned dry ingredients. Fry them for sometime by adding a little water also so that the spices may not get burnt. Lastly, add chickpeas and cook for at least five to ten minutes.

Chana chaat is ready. Take it out in the serving dish and top it with boiled potatoes or green chilli or tomatoes or onions or fresh coriander.

Khasta kachori recipe

2011-08-28T06:52:00.000-07:00

Introduction:
Khasta kachori is a famous appetizer and tea time snack made in Indian and even Pakistani homes. Originated in Rajhistan, this kachori comes crispy from the outside and hollow from the inside, when cooked. It is especially eaten with Aaloo bhujia and pickle. There are many variations of khasta kachori. Basically it is made with the filling of moong daal (split yellow lentil or mung bean or green gram) mixture but can also be filled with minced chicken mixture or potato mixture. Sweet khasta kachori is also loved by people. Khasta kachori is fondly eaten by every family member of every age no matter young or old, toddler or teenager but those having cholesterol problem must avoid eating it as it is cooked in heavy oil. A very easy recipe of making khasta kachori is as under;

Ingredients:

For making dough:

2 cups all-purpose flour
Half teaspoon salt or 1 teaspoon as per your taste
2 tablespoons ghee or oil
Chilled water for kneading as cold water helps in making kachori crispy
Much oil for deep frying

For making the mixture:

Quarter cup moong daal (soak it in water for around three hours and boil it in the pressure cooker for 15 minutes so that it becomes soft and chewable)
1 teaspoon ginger and green chilli paste (optional)
1 teaspoon zeera (cumin seeds)
1 teaspoon lal mirch powder (red chilli powder)
1 teaspoon garam masala powder (mixed spices powder)
A little bit salt nearly quarter teaspoon just to add taste
1 and half teaspoons amchoor or khatai powder (dry mango powder)
Quarter teaspoons hing (asafetida) if like, otherwise you can leave it
2 tablespoons besan (Bengal gram flour)
2 tablespoons oil

Preparation Process:
Mixture:
Heat the oil and fry zeera and hing in it. When a nice fragrances starts coming and zeera changes its color then add boiled moong daal in it and mix it well. Add ginger and green chilli paste and all the remaining dry ingredients i.e. lal mirch powder, garam masala powder, salt, amchoor and besan and cook for 5 to 7 minutes and stir the spoon hard so that daal (lentil) gets little bit blended.

Dough:
A real challenge is to make dough. Sift flour and salt together. Add oil in it and knead finely with chilled water. Knead it a little soft but not much that you find it difficult to handle. Make small twelve balls equal in size, grease them individually with your oil-soaked fingers or cover them with a wet cloth and keep them for 15 minutes at rest.

Khasta Kachori preparation:
Roll the dough balls till medium thickness; it has not to be too much thick or too much thin. Do not roll them hard to make their size big. Kachori always come in small size. Fill in a portion of daal mixture in the centre but do not fill too much that it drops out from the corners. Start stretching the dough carefully from the corners and wrap it all over the mixture. Gently press it or roll it so that it becomes round with medium thickness.

Fill the frying pan quarterly with the oil and drop the kachori one by one in pre-heated oil. Fry on medium stove until it gets crispy and turns golden from both sides. Take them out on the newspaper so that it may absorb excess oil.

Yours delicious and mouth watering khasta kachori is ready. Eat them while they are fresh and enjoy!

Khoya

2011-08-25T06:51:00.000-07:00

Introduction:
Khoya is a kind of milk cheese which is made with the whole fat milk. Khoya is majorly used in all kinds of Indian and Bangladeshi sweets. It is used in many desserts as well such as kheer, firni, sheer, pudding and many more. It contains in it a lot of fats and all the goodness of milk. It is easily available at all milk shops. However, if you live in such a place or country where it is not available then you can make it at your home quite easily. There are many a methods through which khoyas are made. Some are very quick and some take time. Down are few popular recipes of making khoya.

Khoya

Ingredients:

Milk two kilograms
Two to four tablespoons of vinegar or lemon juice
Muslin cloth
Condensed milk (as much required) or 200 grams

Preparation Process:
Heat the boil until it comes to boil. Switch off the flame and add vinegar or lemon juice in the milk. You will see that khoya grains and water will start separating. Take a sieve and cover it with muslin cloth. Pour whole of the water over muslin cloth. You will find the khoya grains remaining there. Gather all the corners of cloth and make a tight knot of them and hand it somewhere so that the excess water gets drained. After four hours, your cheese will be ready. Take it out in the bowl and pour condensed milk over it and mix the two well. Your khoya is ready. Cover the bowl with plastic and keep it in the refrigerator.

Khoya (2)
Ingredients:
2liters of full fat milk

Preparation Process:
Cook the milk over low steam in a non-stick pan. Keep on cooking and stir gradually. After half an hour or an hour, milk will start to get thick and will change it color to golden brown. This is the time when it will start becoming khoya. After one more hour, you will see a thick brown like mixture in your pan and that will be khoya.

Khoya (3)
Ingredients:

Two cups full cream powder milk (not tea whiteners)
Half cup hot water

Preparation Process:
Take milk in a bowl. Add hot water in little portions and keep on mixing with spoon. Stop when you find a thick mixture. Keep it in the fridge by covering with plastic.

Mint Rice

2011-08-22T06:51:00.000-07:00

Introduction:-
Summer is up with all its heat and scorching sunrays. Mint or poodeena is the bounty of long sunshiny days of summer. Poodina is used in most of the Indian recipes as it has many nutritional and therapeutic benefits. It is used as mouth and breath freshner as it has a very cool taste and refreshing aroma. Digestive problems and bowel diseases are also cured by mint or poodeena. Served at lunches or dinners, mint rice adds-on to the taste and pleasure of summer fiesta.

Ingredients:

250 grams Basmati Rice (soaked in water for half an hour)
2 medium onions or piyaaz (finely sliced)
2 tomatoes or timatar (cut into cubes)
1 thick bunch of mint leaves or poodeena
Namak or Salt as per taste
1 teaspoon of lal mirch (red chilli powder)
Half teaspoon haldi or turmeric powder
1 teaspoon ginger and garlic paste or adrak lehsan paste each, making together two teaspoons
2 to 3 hari mirch or green chilies
2 taiz paat or bay leaves
1 small piece of dalchini or cinnamon stick
Quarter teaspoon of laung or cloves
Cashews (kaju) and coconut (sliced or cubed) are optional
Quarter cup Ghee or oil

Preparation Process:
Start by making a thick paste of mint leaves (poodeena) and green chilies (hari mirch) in the grinder. Heat the oil or ghee, add onions, cloves, cinnamon stick and bay leaf and fry till onions start changing their color. Then add ginger and garlic paste and tomatoes and little water in it and cook until tomatoes get soft and blended. Now add poodeena paste, salt, red chilli powder and turmeric powder and cook for two minutes. Add enough water that the rice gets finely cooked and rice. Mix everything with the spoon and cover the pan. When the rice gets near to ready, slow down the heat and let them cook on steam for 15 minutes.

Yours greenly mouthwatering mint rice is ready. Garnish it with fried cashews and coconut and serve it hot with raita.

Oats Upma

2011-08-19T06:50:00.000-07:00

Introduction:
Oats, called jaee or javi in Hindi, is a grain which grows in cereal plants. There are many nutritional and medicinal benefits of eating oats. Oats contain in them Vitamin B1, Magnesium, Phosphorus, Dietary Fiber and the goodness of soy protein. Oats are commonly used in breakfast to start a healthy and strong day. There are many other benefits of oats as well. They help in controlling cholesterol, diabetes and prevention of cardiovascular problems. Also, if you want to loose weight then oats will be a good addition in your diet plan. There are many recipes of cooking oats. Following is the Indian styled oats recipe, which is oats upma. Upma is a popular South Indian breakfast meal. Together with oats, it tastes quite exotic.

Ingredients:

One cup of Oats
Half cup of sujee or semolina or rawa
2 cups of mixed vegetables (carrots, peas, cauliflower, spring onion, capsicum, all finely chopped)
One teaspoon of rai (mustard seeds)
One teaspoon of urad daal (black gram lentil)
Salt as per taste
Half teaspoon of haldi (turmeric powder)
Three to four kurry patta (curry leaves strings)
Three to four hari mirch (green chilli, finely chopped)
1 medium sized onion (finely chopped)
Two to three tablespoons oil
Raisins or kishmish for garnishing (optional)

Preparation Process:
Boil all the mixed vegetables with a pinch of salt. Roast sujee in a pan (without oil) until a pleasant aroma rise and take it out in a bowl. Pour oil in a pan and add rai. When starts cracking, add urad daal, kishmish, hari mirch and curry leaves. Fry them well and add onions. When onions start changing their color, add boiled vegetables and half cup of water and let it cook. When water boils, add semolina, haldi and salt and a little water and cover the pan with lid. After 10 to 15 minutes, add oats in it and a little more water and let it cook until the water absorbs and it gets done. Serve hot with fresh coriander garnishing.

Yes, oats upma is this much simple!

Coconut chutney recipe

2011-08-17T04:50:00.001-07:00

Coconut is an essential cuisine component of Southern India where the breakfast is incomplete with this dish. It is an excellent instance of raw dish that represents traditional food, provides taste and savors unique flavor. It can be prepared easily in short time however it demands really mastery and skill to prepare it. It is very old recipe but still it is liked by Indian a lot. You can make it with possible variations.

The nutritious facts of coconut chutney make it more popular among those who are calorie conscious. If you are serving 15.7g of coconut chutney, it means you are sharing 56 calories of this food with eaters. It also has 48 calories from fat, 5.3g Total Fat, 0mg Cholesterol, 0.5g Protein, 4.1g Saturated Fat, 1.2g Dietary Fiber, 2.3g Total Carbohydrates, 0.0g Trans Fat, 390mg Sodium, 0.8g Sugars, Iron 2%, Vitamin A 0%, Vitamin C 1% and Calcium 0%.

Constituents for Coconut Chutney

The ingredients of this recipe are short in number however there is need to remember the name of ingredients for separate purposes.

Items for the Chutney

Coconut (one cup, fresh or dry or powdered)
Green chili (one in number)
Salt (according to desire)
Roasted chana pulse (two tablespoon)
Ginger (half inch in length)

Items for the tempering

Curry leaves (one sprig)
Asafoetida (one pinch)
Mustard seeds (third part of teaspoon)
Red chili (one)
Oil (one tablespoon)
Cumin seeds (third part of teaspoon)
Urad pulse (one teaspoon, skinned and split black gram)

Preparation Method of Coconut Chutney

Put all the ingredients in grinding machine, add little water in it and prepare creamy paste. If you add more water, you will not get desired consistency.
Take frying pan, pour oil in it and add mustard seeds to splutter them. As these seeds splutter, add urad pulse and cumin seeds. Sauté all these things and continue the sautéing until urad pulse show brown color.
In the same frying pan add asafetida, curry leaves, red chili and sauté for 1-2 minute. Spread this tempering over the coconut chutney to make it the part of it.
Mix up the entire ingredients well.

Serving
You can serve this unique chutney with pakoda, idli, vada or dosa.

Note

Few people like sourness in coconut chutney and if you also like it, you can add by using curd or tamarind by using following method.
- Grind half tablespoon of tamarind and add in the ingredients of chutney.
- Before tempering chutney, add almost half cup of curd in the mixture that will give sufficient sour taste.
Avoid preserving the coconut chutney and enjoy it fresh only. If you want to relish it after few hours then put it in fridge. It is not healthful to eat the frozen chutney so try to finish it in one day.
The addition of tamarind preserves your chutney for some time so it is good to add it.
It is good to use fresh coconut but in case of unavailability, you can use dry coconut. Before grinding add, lukewarm water to make the grinding easy.

Dal Fry Recipe

2011-08-17T04:31:00.000-07:00

The one gram of chana pulse has 3.3 calories.
One serving of toor pulse has 194.3.
One serving of mung pulse has 183.4 calories.
112.7gram of masoor pulse has 105 calories.

Curry leaves (4-5)
Red onion (one)
Toor pulse (one cup)
Chana pulse (half cup)
Mung pulse (half cup)
Masoor pulse (half cup)
Ginger paste (one tablespoon)
Turmeric powder (one teaspoon)
Red chili powder (two teaspoon)
Coriander powder (three teaspoon)
Garam masala (three teaspoon)
Tomato (one diced)
Chilli paste (2 tablespoon)
Oil (one teaspoon)
Ghee or butter (two teaspoon)
Cinnamon (two or three sticks)
Bay leaves (three or four)
Cloves (three or four)
Cumin seeds (one teaspoon)
Cloves (two or three)
Mustard seeds (half cup)

Cooking Method

Remove all the impurities from all the pulses separately, mix them and wash them. Avoid rubbing them with your hands because you waste the entire nutritious element in this way. Therefore, just rinse two or three times to wash them. Put them in pressure cook and slow down the flame. When they are boiled, whisk them with ladle.
Pour ghee and oil both in the frying pan and heat them. Seethe mustard seeds, cinnamon sticks, cloves and bay leaves and when they splutter, add curry leaves and cumin seeds also.
Add diced onions when the spices leave the ghee and oil. Then, add also tomatoes and stir for 5 minutes.
Remove the lid and add in it salt, chili, tomatoes, onion, dry powders and ginger- garlic paste.
Add the sauce in simmering pluses and let it boil for more 15 minutes.
You can put more water if needed and can also lessen or increase the amount of spices according to your taste.

Peas Pulao

2011-08-16T06:50:00.000-07:00

Introduction:
Peas Pulao or Mattar Pulao is loved by the whole family, whether vegetarian or meat lover, young or old. It is a nutritious dish which is served at lunch or dinner. It is not only cooked at Indian homes but at Pakistani's and Bengali's as well. Every home has its own recipe of pea or Mattar pulao but here below is mentioned the simplest recipe of pea pulao to make.

Ingredients:

1 kg Peas or Mattar
1 kg Rice (Basmati will go better)
Quarter cup of ghee (fine butter) or oil
Half teaspoon of black cumin seeds or kala zeera
1 patta or leaf of taiz paat or bay leaf
Half teaspoon of sonf or anise
4 to 5 cloves of Lehsan or garlic
1 tukra adrak or a 2 inch small piece of ginger
2 medium sized onions (well chopped)
Salt as per taste
6 seeds of black pepper or 6 sabut kali mirch
3 bari ilaichi or big sized cardomom
1 teaspoon of sabut dhania or grounded coriander
3 choti ilaichi or small cardomom
1 tablespoon of dahi or yogurt

Preparation Process:
Soak the rice in water for at least half an hour. Boil the peas.

Take eight glasses of water in a pan. Drop in it ginger, garlic, sonf, dhania, all spices (sabut kali mirch, choti ilaichi, bari ilaichi, taiz paat, kala zeera) and 1 teaspoon salt and boil it for 15 to 20 minutes. This is the method of making pulao stock or yakhni. Strain the yakhni and keep it aside. In another pan, fry the onions in ghee or oil until they get golden brown. Take them out on the news paper so that the excess oil gets absorbed. Now place the peas, dahi and 1/2 teaspoon of garam masala (all spices powder) in the oil in which you fried onions and cook them well. Then add the stock or pulao yakhni. When yakhni gets boiled, add rice in it and the salt and more water if required and place the lid over it. When gets near to ready, add all the fried onions in it and cover it tightly and place over the lower heat for 15 minutes or until the water gets absorbed.
Your delicious and lovely aromatic pea pulao is ready!

Samosa Chaat

2011-08-13T06:49:00.000-07:00

Introduction:
Samosa chaat is another famous tea time snack. Samosas are thich or thin crispy shells triangular shells which contain in it potato's, chicken's or vegetable's mixture. These are made with all purpose flour (maida) and are fried deep in oil. Thus, samosas are not good for those who are told to prevent oily things by the doctor. There are many variations of samosas and samosa chaat is one of them. This easy to make delicious chaat is good to add freshness and taste in the tea parties.

Ingredients:

Samosa Dough:

Two cups of flour (maida)
Quarter teaspoon of carom seeds (ajwain)
Half teaspoon of salt
Two tablespoons Ghee
Water to knead

Preparation Process:
Add all the dry ingredients in a bowl and mix them well with hands. Knead the flour in a smooth dough form. Cover it and let it rest for thirty minutes.

Ingredients: Samosa Filling:

Two boiled and mashed potatoes
2 chopped green chilies (hari mirch)
Half bunch of fresh coriander leaves (chopped)
Quarter teaspoon of salt
Half teaspoon of chaat masala
Half teaspoon of red chilli powder (lal mirch powder)
Oil for deep frying

Preparation Process:
Mix every thing well in the boiled potatoes. Make balls of the dough and roll them oblong and cut them from the centre. Fill in the potato mixture and fold it in triangular shape and seal the edges by greasing them with beaten egg. Fry in the hot oil until they turn out golden brown.

Ingredients for samosa chaat:

Two Samosas
Half cup boiled chickpeas
Half cup beaten yogurt
Half teaspoon Chaat masala
Onions (chopped) as much you like
Coriander leaves as much you like
Four tablespoons of tamarind (imli) chutney
Sev as much you like

Preparation Process:
Take a serving dish. Spread samosas at first and crack them a bit. Pour yogurt over it. Then add chickpeas, chat masala, onions coriander leaves, tamarind chutney. Garnish with sev and serve!

Haray Bharay Kabab

2011-08-10T06:49:00.000-07:00

Introduction:
Huge variety in kababs is cooked such as shami kabab, potato cutlets, seekh kabad, chapli kabab and a lot more. Though meat lovers can eat any of the type but problem arises for the vegetable eaters. So to give treat to the vegetarians, haray bharay kababs were introduced which as their name suggests, are made up of green vegetables. They are served at tea time or at lunches or dinners. They are very easy and quick to make and contains in it many dietary benefits because of the goodness of vegetables.

Ingredients:

300 grams boiled and potatoes
60 grams of boiled spinach (palak)
150 grams boiled peas (matar)
Salt as per taste
One and a half teaspoons of grounded all spices (pisa garam masala)
One and a half teaspoons of chaat masala
One piece of ginger (finely chopped)
One and a half teaspoons of red chilli flakes (kuti laal mirch)
One and a half teaspoons of grounded coriander (kuta dhania)
One and a half tea spoons of grounded cumin (zeera)
Eight to ten Cashew nuts (optional)
2 tablespoons of all purpose flour
60 grams of cheddar cheese (crushed)
Oil for shallow frying

Preparation Process:
Mash potatoes, peas and spinach together finely. Add all of the above stated ingredients and mix well. Grease your palms and fingers with oil. Take a considerable amount of mixture, make its ball and press it with palms that it turns flat. Place a cashew nut in the centre, take the sides at its top and make a ball again. Flat it with palms gently that it turns in thick round shape. You can directly make kabab if you do not like cashew nuts. Fry the kababs in oil until they turn into light brown color from both sides.

Serve haray bharay kababs hot with ketchup.

Dahi Bhalla

2011-08-07T06:48:00.000-07:00

Introduction:
Dahi bhalla are the life of tea time snacks. Together with chana chaat, they become the party food with all its exotic taste. Dahi bhalla are fondly made in Indian and Pakistan homes as well. There are four methods of making dahi bhalla i.e. one is with basan (chick pea flour) and other one is with mixing yellow split lentil (moong daal) and black lentil curry (mash daal) together and separately as well. No matter you make it whatever ingredient, it will taste equally best. Serve dahi bhalla with the topping of tamarind ketchup (imli ki chutney) and chaat masala and get appreciation on making it from your family.

Ingredients:

Half cup of moong daal (yellow split lentil)
Half cup of mash daal (black lentil curry)
One small onion
One teaspoon of salt
One teaspoon of zeera (cumin)
One teaspoon of kuti lal mirch (grounded red chilli)
Water as per requirement
Yogurt as per requirement
Oil for frying

Preparation Process:
Soak the lentils for an hour at least. Take a food processor and place in it lentils, onion, salt, cumin, grounded red chilli and 1/4 cup of water and start the machine. Add a little more water if required. On the whole, do not go up from 1/2 cup of water. When gets well blended and gains medium consistency then take the mixture out in bowl. Take that much oil in the pan that is enough for deep frying. Take a deep tablespoon and start pouring the mixture in the hot oil like you make pakoras. Fry bhalla till they are golden or light brown. Take hot water and add 1/4 teaspoon of grounded red chilli and salt individually and add fried bhallas.

For making yogurt:
Take the yogurt and whisk it well till there are no lumps. Add in it salt as per taste, one teaspoon of grounded cumin and hari mirch (green chilli), 3 tablespoons of hara dhania (fresh coriander) and poodeena (mint leaves) chutney. Take bhallas out of water, squeeze them gently with your palms and dip them in the yogurt. Top the dahi bhallas with chaat masala and khatti meethi chutney or imli chutney and serve them when they get cool.

Shami Kabab

2011-08-04T11:56:00.000-07:00

Introduction:
There are number of things which can be made with evening tea, in kitty or birthday parties and even in dinner parties. Shami Kababs (petties) are the most tempting and exotic meal, served on different occasions. Treat for the meat lovers, shami kababs are made full of spices. The genuine recipe of these kababs includes beef meat which is prohibited to Hindus to eat. So, they can substitute beef with the chicken. You can use shami kababs as burger petties or make their sandwitches or can eat them alone without complementing with anything. It all depends upon you; eat them the way you like.

Ingredients:

One kilogram chicken (breast piece or pieces)
One cup of chane ki daal (garbanzo beans)
One tablespoon of safed zeera or cumin
Salt as per taste
One tablespoon of adrak lehsan paste (ginger garlic paste)
One tablespoon of yogurt
Ten seeds of sabut lal mirch (red chilli seeds)
Half teaspoon of sookha dhania (dry coriander seeds)
Four pieces of bari ilaichi (big sized cardamom)
One stick of dalchini (cinnamon stick)
One teaspoon of grounded black pepper
One egg
One onion (finely chopped)
A bunch of hara dhania (fresh coriander)
Half bunch of poodeena (mint leaves)
Five to six hari mirch (green chilli chopped)

Preparation Process:
Put chicken and all ingredients except egg in a pan and add enough water that everything gets boiled. When meat becomes edible and water gets absorbed, blend everything in the food processor. Taste the mixture that everything is according to your taste. If not then increase the quantity of spices. Add egg, coriander, mint leaves and green chilli and mix it all well in the mixture. Grease your hands with oil. Take a considerable amount of mixture and make a fine ball of it. Then press the ball gently that it turns into a thick oval or circular shape. Make the kababs of whole mixture in the same manner and fry them shallow in oil.

Recipe For Bhindi Fry

2011-02-15T07:29:00.000-08:00

Bhindi Fry or Fried Okra with Onions and Tomatoes

If you are looking for a vegetarian Indian dish that is easy to make, then this recipe for Bhindi Fry would be a good one to do. Bhindi Fry or Fried Okra with Onions and Tomatoes is a wonderful combination of healthy vegetables and various spices that make it a delicious dish perfect for any day. You can eat in by itself or with some chapatis or Indian flatbread or rice.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2

Ingredients:
250 grams of bhindi or okra

1 medium onion
2 medium tomatoes
1 1/2 tablespoons of red chilli powder
1/2 teaspoon turmeric powder
1 stalk of curry leaves
salt to taste
2 tablespoons of cooking oil

Procedure:
1. Wash and dry the bhindi or okra.
2. Cut the okra into bite-size portions
3. Chop the onions and tomatoes finely.
4. Heat some oil in a heavy pan or a deep frying pan.
5. Sauté the onions and the curry leaves until they become golden.
6. Add in the chilli powder and the turmeric powder. Mix well for a minute. You can also use curry powder instead of red chilli powder if you want a spicier dish.
7. Put in the okra. Stir fry for a minute or two and cover.
8. Before they are completely cooked, add in the salt and tomatoes. Cook until the tomatoes become pulpy and done.
9. Serve hot with rice and chapatis.

Rajasthani Bhindi Recipe

2011-02-13T07:27:00.000-08:00

Rajasthani Bhindi or Bhindi in Rajasthani Style

Influenced primarily by the war-like lifestyle of the Rajput and Brahmin people and the limited availability of ingredients in its region, Rajasthani cuisine is mostly known for using yogurt, milk, buttermilk or ghee in its dishes. If you want to try out a good Rajasthani dish, you might want to check out this Rajasthani Bhindi recipe which uses fresh bhindi or okra and a combination of different spices.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 2

Ingredients:
250 grams bhindi or okra

1/2 teaspoon onion seeds or kalonji
1/2 teaspoon red chilli powder
3 teaspoons besan or gram flour
1 teaspoon cumin powder
4 green chilli peppers
1 teaspoon coriander powder
1 1/2 teaspoons fennel seeds or saunf
1 teaspoon dry mango powder or amchur powder
1/4 cup oil
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/4 teaspoon cumin seeds
Salt to taste

Procedure:
1. Wash the bhindi or okra. Wipe them dry.
2. Slice off the ends. Make a slit on one side of each okra. Set them aside.
3. In a bowl, mix the besan or gram flour, a teaspoon of the fennel seeds or saunf, coriander powder, red chilli powder, cumin powder, dry mango or amchur powder, garam masala powder and turmeric powder.
4. Add in a tablespoon of oil and some salt. Mix well.
5. Stuff this masala mixture into each of the okras.
6. Heat 3 tablespoons of oil in a pan and mix in the rest of the fennel seeds, onion seeds, cumin seeds and green chilli peppers. Fry for about a minute.
7. Add in the okra. Stir fry for five minutes. Cover and stir occasionally until the okras are cooked.
8. Remove the cover and continue stir frying until the okras become crisp.
9. Serve hot with some chapatis or Indian flatbread.

Punjabi Bhindi Recipe

2011-02-11T07:26:00.000-08:00

Punjabi Bhindi or Bhindi Punjabi Style

Originating from the Punjab region in eastern Pakistan and northwestern India, Punjabi cuisine often uses large amounts of ghee or clarified butter and cream and is concentrated mainly on dishes which are made with rice, whole wheat and other ingredients that are flavored with spices or masalas. A great Punjabi dish you can try would be Punjabi Bhindi, which is okra cooked Punjabi style. Here is a Punjabi Bhindi recipe you can make.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4

Ingredients:
5 handfuls of medium-sized bhindi or okra

2 tablespoons of olive oil
1 teaspoon cumin seeds
1/2 teaspoon nigella or kalonji seeds
1/2 teaspoon turmeric powder
2 green chilli peppers, chopped
2 cloves garlic, chopped
1-inch piece of garlic, chopped
2 medium red onions, sliced
3 plum tomatoes, sliced
1/2 teaspoon red chilli powder
2 teaspoons coriander powder
1 teaspoon dry mango or amchur powder
1/2 teaspoon garam masala powder
Fresh cilantro leaves, chopped
Salt to taste

Procedure:
1. Wash and dry the bhindi or okra. Trim the ends of each okra and slice in half lengthwise and half crosswise. You should have 4 parts from each okra.
2. In a wok or pan, heat oil over medium heat.
3. Add in the cumin seeds and nigella or kalonji seeds.
4. Once the seeds start to sizzle, you can add in the turmeric powder. Sauté for a couple of seconds.
5. Add in the chopped green chilli peppers, ginger and garlic. Sauté for about half a minute.
6. Add in the sliced onions. Lower the heat and allow them to caramelize. This should take about ten minutes or so.
7. Add in the okra to the onions. Mix and increase the heat. Cook the okra for five minutes.
8. Add in the red chilli powder, salt and coriander powder.
9. Cover the wok or pan with a lid. Lower the heat. Allow to cook for 15 to 20 minutes. Stir every now and then to prevent the okra from burning.
10. Add in the chopped tomatoes and season with some salt. Mix well.
11. Put back the cover and cook for another 15 minutes. Stir every now and then.
12. Add the dry mango or amchur powder and the garam masala powder.
13. Add in the cilantro and turn off the heat. Mix well.
14. Serve with some roti and raita or yogurt.

Moong Dal Kheer Recipe

2011-02-10T12:00:00.000-08:00

This is a traditional recipe prepared during fasting, festivities and on all occasions. This is rich in protein and is healthy. It can be cooked easily.

Ingredients

Moong Dal -One cup
Jaggery – 150 grams
Coconut –Small 1 no.
Rice- 1 tbsp
Cardamom powder -1 tsp
Ghee -1 tbsp
Cashew nut 10-15
Adequate Water.

How to prepare Moong Dal Kheer
It serves for 4. Rice is to be soaked for 15 minutes. Lightly roast the Moong dal. In a pressure cooker, cook the dal for 2 whistles. Grate the jaggery .The quantity of grated jaggery should be for one and half a cup. Take a thick / heavy bottomed vessel. Put the grated jaggery .Add ½ cup of water to it and cook it with a simmer flame. Grate the coconut. Drain all the water from the soaked rice, add it to the grated coconut, and grind it to paste. If more water is required, add it. The paste should not be thin. If the paste is thin then the Kheer will be thin. Add the paste to the boiling jaggery and stir it well, so that there are no lumps. Cook it on a low flame for 10 minutes. Now take the cooked Moong dal from pressure cooker. It has to blend nicely by adding water. This blended dal should be added to the jaggery mixture on a low flame. Cook it for 5 minutes. Remove it from the flame. Chop the cashew nut. For garnishing add ghee in a pan fry the chopped cashew nut until it turns golden brown . Now add cardamom powder and the fried cashew nut to the Moong dal Kheer. Moong dal Kheer is ready to serve. It can be served hot or cold

Microwave Bhindi Recipe

2011-02-09T07:25:00.000-08:00

Microwave Bhindi or Microwave Okra
If you want to have a delicious vegetarian Indian dish but do not have a lot of time to spare, then this Microwave Bhindi recipe is something that you should try. Microwave Bhindi or Microwave Okra is a quick dish that you can make that is delicious, filling and nutritious.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 3 to 4

Ingredients:
500 grams bhindi or okra

2 onions
2 tomatoes
2 green chilli peppers
2 teaspoons oil
Salt and pepper to taste
1 teaspoon chaat masala powder
1/2 teaspoon garam masala powder

Procedure:
1. Wash the okra or bhindi and wipe them dry.
2. Make vertical slits in the okra and set aside.
3. Slice and mash the onions into a paste. do the same with the tomatoes and the green chilli peppers. Set aside.
4. Heat a teaspoon of oil in a microwave-safe bowl at 100% power for about 30 seconds.
5. Add in the onion paste, tomato paste, chilli paste, garam masala powder, chaat masala powder and salt. Microwave for three minutes at 100% power. Stir occasionally.
6. Allow the mixture to cool and stuff it into each slit okra.
7. In another bowl that is also microwave-safe, heat another teaspoon of oil at 100% power for about 30 seconds.
8. Add the stuffed okra in the bowl, cover it and microwave for another four to five minutes, still at 100% power.
9. Allow the cooked okra to stand for five minutes.
10. Serve hot with paranthas or roti.

Kheer Recipe Punjabi

2011-02-08T11:58:00.000-08:00

How to make a delicious Punjabi Kheer?
Punjabi Kheer is a very delicious desert made using basmati rice. It is a very traditional dish in India. Want to make it, then follow the following recipe which is very easy to make.

Ingredients Required:
• Basmati Rice - ½ cup
• Sugar -10 tbsp.
• Few stands of saffron
• Milk- 6 cups
• Ghee – 1 tsp.
• Water – 1 cup
• Raisins – 1 tsp.
• Cardamom Powder -1 tsp.
• Cashew Nut( sliced thinly) – ½ cup

Recipe:
• In a vessel take milk and boil it, by reducing the flame.
• At the same time, wash the basmati rice very well and marinate in water for nearly 30 minutes.
• In a pan, pour some ghee and fry the basmati rice for few minutes.
• Then add the basmati rice in to the milk, which is boiling.
• Water can be added if required, once the basmati rice is cooked half.
• Break the cashew nut in to pieces and keep it ready.
• With the cooked basmati rice, add sugar and cashew nut pieces and mix it.
• See that the sugar is dissolved well.
• Continuously without leaving stir, it until it gets boiled.
• Then take some saffron strands and mix it in a little milk.
• After that, add that saffron mixture to the cooked basmati rice mixture.
• Also, add the cardamom powder and raisins to the basmati rice mixture.
• Then blend it well.
• Now the Punjabi Kheer is ready to serve.
• Remove the Punjabi Kheer from heat.
• Either you can serve it warm or by keeping that in the fridge for some time, you can also serve it cold.

Gujarati Bhindi Recipe

2011-02-07T07:24:00.000-08:00

Gujarati Bhindi or Okra Gujrati Style

Gujarati Bindhi is a rich and creamy dish that is a delightful marriage of the sweet and sour. Try this Gujarati Bindhi recipe which is great with some mildly spiced khichdi that is drizzled with plenty of ghee.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 3 to 4

Ingredients:
10 pieces bhindi or okra
3 tablespoons oil
4 tablespoons of besan flour
2 cups of curd
A small pinch of turmeric powder
1 teaspoon red chilli powder
A small pinch of asafoetida powder
3 cups of water
Salt to taste
2 green chilli peppers, finely chopped
5 cloves of garlic
1 inch ginger, finely sliced
1 tablespoon mustard
1/4 teaspoon fenugreek seeds
Chopped fresh coriander leaves

Procedure:

1. Wash the bhindi or okra. Using kitchen towels, dry them completely. Trim their ends and cut into 1/2 inch portions.
2. In a pan, heat 2 tablespoons of oil.
3. Add in the okra. Fry them over medium heat for four to five minutes, until they are cooked. While frying, you can add some salt. Drain excess oil from the bhindi by placing them on paper towels.
4. In a large mixing bowl, mix the besan flour, curd, turmeric powder, red chilli powder, asafoetida powder, water and salt. Set aside.
5. In another skillet, heat a tablespoon of oil.
6. Add in the mustard and allow it to pop.
7. Add in the fenugreek seeds. Fry for a minute.
8. You can then add in the chopped green chilli peppers, garlic and ginger. Fry for another two minutes or until they become golden.
9. You can then add in the mixture you have prepared earlier with the besan flour and curd. Lower the heat and allow the mixture to come to a boil. This would take around five to seven minutes.
10. Add in the fried okra and cook for another two to three minutes.
11. Remove from flame and garnish with chopped fresh coriander leaves.
12. Serve hot with rotis, chapatis or rice.

Kheer Puri Recipe

2011-02-06T11:56:00.000-08:00

KHEER PURI FOR ALL OCCASSIONS
Kheer Puri is an alteration of the original Kheer recipe. While Kheer is meant to be eaten when it is chilled, Kheer when served along with puris or crisp flattened dough fried in oil, is a delectable dish particularly famous during the Teej festival in Punjab, Rajasthan and Madhya Pradesh regions. Kheer Puri can be also associated with other occasions and must be tried by all states. It is a combination of rice Kheer, which is eaten along with puris. The Kheer may be served chilled though some may like to have it hot and steaming along with hot puris out from the hearth!

INGREDIENTS FOR KHEER:

Full cream milk – 1 liter
Sugar- 2 cups
Rice- ½ cup
Kesar or saffron soaked in a little cold milk for 15 mins
Water- ¼ cup
Cardamom – 1 tsp

METHOD OF PREPARATION OF KHEER

1 The method of preparation of Kheer is simple. First, must boil the milk
2. Add sugar and let the milk simmer on slow fire. The milk consistency changes into a thicker creamier version and turns a golden yellow.
3. Add rice and cook it in milk for 20 to 25 minutes, stirring occasionally on slow fire.
4. After the rice is cooked mushy and soft, mash it gently .This helps the milk to thicken and blends the rice into the milk.
5. Allow the Kheer to cool before adding saffron and almonds.

INGREDIENTS FOR PURI:
Whole wheat- ½ Kg
Water – 1 cup
Ghee- ¼ cup
Salt to taste

METHOD OF PREPARATION OF PURI
1. Knead all the ingredients into thick dough by rubbing in ghee and adding water to the whole wheat.
2. Make small sized balls out of the dough and roll them out with the help of a rolling pin.
3. Heat oil in a heavy bottomed wok, fry the rolled out dough into round sized puris, and serve.

Fried Bhindi Recipe

2011-02-05T07:23:00.000-08:00

Fried Bhindi or Fried Okra

Fried Bhindi or Fried Okra is a simple and tasty dish that is best eaten with naan or chapatis. Try making this Fried Bhindi recipe to experience an exceptional blend of spices and okra that would make your taste buds yearn for more.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 6 to 8

Ingredients:
1 kilogram bhindi or okra

250 grams onions
1 tablespoon cumin seeds
2 tablespoons crushed red chillies
2 tablespoons coriander seeds
1 tablespoon salt (more or less, depending on your taste)
500 grams tomatoes
1/4 cup oil
125 grams or 1 green mango, peeled and grated or some tamarind paste, according to taste

Procedure:
1. Wash the bhindi or okra and pat them dry using some kitchen towels.
2. Slice the tops and ends of the okra. Slice them into 1/2-inch segments. Set aside.
3. Slice the onions and chop the tomatoes. Set aside.
4. In a wok, heat oil over medium heat.
5. Fry the onions until they become soft.
6. Add in the okra and the cumin seeds. Stir gently and continue to cook them for another five minutes. The okra should turn into a bright green color by then.
7. Add in the remaining ingredients. Cook uncovered over low heat until the okra becomes tender. Make sure that you would not be adding water and stirring too much, as doing these could break up the okra.
8. Once the sticky texture is gone and it leaves oil, you can turn off the heat.
9. Serve hot with some naan or chapatis.

Hyderabadi Kaddu Ki Kheer Recipe

2011-02-04T11:53:00.000-08:00

Kaddu is known as bitter gourd in the northern parts of India and in Urdu speaking states like Hyderabad. The humble bottle- gourd has been glorified by the Hyderbadis. The preparation of Kheer in Hyderabad is pre-dominated during Eid when Kaddu- ki- Kheer is transformed into Gil-e-firdaus or Dil-e Firdausi. This dish is then relished during If tar.

INGREDIENTS:

Oppo squash/Kaddu/ bottle gourd- I small sized vegetable
Milk (Toned or semi toned)- 3 cups.
Sago /Tapioca pearls- 150 gms soaked in water for 15 mins.
Pistachios – Tblsp
Diced Almonds – 1 Tblsp
Chopped dry fruits- 1 Tblsp
Skimmed milk- ¼ cup
Khoya- ¼ cup
Sugar- 2 Tblsp
Powdered Cardamom – ½ tsp
Saffron strands for garnishing the Kheer

METHOD OF PREPARATION:
1 .Skin the vegetable and grate it by hand or with the help of a food processor.
2. Place sago or Sabudana in boiling milk and cook uncovered for 10-12 mins. Keep stirring occasionally as Sago tends to settled down and stick to the vessel.
3. Stir in Khoya and skimmed milk and allow simmering on slow fire.
4. Add grated bottle gourd along with sugar and cardamom powder.
5. Allow the mixture to simmer on for another 15 – 20 minutes or until the milk turns golden yellow and creamy.
6. Add chopped dry fruits.
7. Serve chilled with saffron sprinkled on top for added effect.

Dahi Bhindi Recipe

2011-02-03T07:21:00.000-08:00

Dahi Bhindi or Okra in Yogurt Sauce

Dahi Bhindi or Okra in Yogurt Sauce is a tangy dish which is good to have with hot chapatis or Indian flatbread and some Lehsuni Daal or garlic-flavored lentils. It is simple and quick to prepare, making it a wonderful dish to have every time you want to have a filling and nutritious meal. Here is a Dahi Bhindi recipe that you can try.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 3 to 4

Ingredients:
500 grams bhindi or okra
3 tablespoons vegetable/sunflower/canola oil
1 teaspoon cumin powder
1/2 teaspoon onion seeds
2 large onions, sliced
2 large tomatoes, chopped into cubes
2 teaspoons coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 tablespoons yogurt
chopped fresh coriander leaves for garnishing
salt to taste

Procedure:
1. Wash the bhindi or okra. Dry with a clean towel.
2. Remove the tops and tails of the okras and then cut them into one-inch pieces. Set them aside.
3. Using a deep pan, heat the oil.
4. Add in the cumin powder and the onion seeds.
5. When the cumin powder and the onion seeds stop popping, add in the onions.
6. Fry the onions until they are golden brown.
7. Add in all the other spices and mix well. Fry for another two to three minutes.
8. Add in the okra. Stir fry for three to four minutes.
9. Add in the tomatoes and the yogurt. Add salt and mix well.
10. Cook the okra until they become soft.
11. Garnish using the chopped coriander leaves.
12. Serve hot with chapatis and Lehsuni Daal.

Dalia Kheer Recipe

2011-02-02T11:52:00.000-08:00

DALIA KHEER OR BROKEN WHEAT KHEER
The humble broken wheat has many nomenclatures in different cultures. Broken wheat is also known as Dalia, Tabouli wheat or cracked Bulgar wheat in different parts of the world. Kheer made out of broken wheat is also known as Lapsi. Dalia Kheer is relished as a delicacy in the northern part of India. Dalia is not only valued for its nutrition value but also serves as an ideal food for people with digestion related problems. However, this recipe of Kheer is something, which needs to be had when your guards are down! Preparation is very simple and serves 4 people. It can be served hot or cold. Preparation time is approximately 15 minutes.

INGREDIENTS:

Dalia – 1 cup
Milk – 1 liter.
Ghee- ¼ cup
Water- 1cup
Sugar- 2 1/2 cups
Cardamom powder- 2 tbsp.
Cashew nuts- ½ cup
A pinch of Saffron

METHOD-
1. Fry Dalia light golden brown in Ghee with cashew nuts
2. Boil the Dalia in water until it is semi-cooked. Cool and keep aside.
3. Boil milk to a thick consistency and then add the cooked Dalia
4. Add sugar then stir continuously till it is completely dissolved
5. Cook the Dalia until it is completely mashed, making the consistency of the Kheer thick
6. Add cardamom powder and a pinch of Saffron to garnish the Kheer.

Crispy Bhindi Recipe

2011-02-01T07:20:00.000-08:00

Crispy Bhindi or Crispy Okra

Crispy Bhindi or Crispy Okra is a great way to enjoy okra with some hot rice and your favorite Daal or lentil dish. Bhindi or okra is a nutritious vegetable that is low in cholesterol, sodium and saturated fat and high in dietary fiber, vitamin A, vitamin C, vitamin B6 and many other nutrients. However, because of its bland taste, there are some individuals who are not very fond of eating it. Through making this Crispy Bhindi recipe, you should be able to create a dish that would not only satisfy vegetarians and okra-lovers but also meat-lovers who want to have something different and healthy.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 3 to 4

Ingredients:
500 grams of bhindi of okra
1/2 cup of besan or gram flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon carom seeds or ajwain
4 tablespoon chaat masala
Juice of 1 lime
Salt to taste
Vegetable, sunflower or canola oil for deep frying

Procedure:
1. Wash and dry the bhindi or okra. Remove the ends of each okra and slice into four portions, lengthwise. Set aside.
2. Using a deep pan, heat the oil over medium heat. Make sure that you would not be heating the oil too much as okra can get quickly burnt when deep fried.
3. Place the okra in a mixing bowl and sprinkle with all the dry ingredients. Make sure that you would be seasoning with salt just before you fry or else the okra might release water and get soggy.
4. Deep fry the okra. Be sure to fry a small number of okra at a time. When they are crisp, remove from the oil and drain using paper towels.
5. Before serving, squeeze some lime juice on top of the okras.
6. Serve with hot rice and your favorite lentil dish.

Carrot Kheer Recipe

2011-01-31T11:50:00.000-08:00

It is popular Indian milk shake and is easy to prepare. Since the carrot is the main ingredient, contains Vitamin A. It is a healthy, tasty and colorful drink, which attracts everybody. It can be served any time as a drink. It can be given to infants from 8 months, as they are easy to digest. From 19th Century carrot kheer exists.

Ingredients:
Following are the ingredients required for preparation of carrot Kheer:

Fresh carrots 6-8 nos.
Full cream milk one liter
Sugar 2 cups
1/4 tsp of Saffron
1/2 tsp of cardamom powder
Sliced Almonds 5-6 nos.
Cashews 10 pieces.

How to prepare Carrot Kheer:
Wash the carrot. Then cut the edges of the carrot. Carrot skin has to be peeled with a knife or peeler. Cut the carrot into small pieces. Boil the carrot in a Pressure Cooker. Keep it aside.

Then boil the milk in a large pan, with a very low flame.
Take the boiled carrot and saffron and grind them like paste.
One’s the milk is boiled for 20 minutes add the carrot paste.
Stir it continuously and keep it on a normal flame for 20 minutes.
As per the individual’s taste, add sugar in to the milk.
Now heat the mixture up to the boiling state.
Add cardamom powder.
Let it cool.
If the Kheer is thick adding some, more milk and stir it.
Before serving decorate it with cashew and sliced almonds.
Serve it hot or cold.

Bhindi Masala Recipe

2011-01-30T07:18:00.000-08:00

Bhindi Masala or Spicy Okra

Bhindi Masala or Spicy Okra is a delicious vegetarian recipe which is simple and easy to prepare. It makes use of a wide range of spices which is able to create a unique and magnificent fusion of flavors. This Bhindi Masala recipe is best served with hot rice or chapatis.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 3 to 4

Ingredients:
500 grams small bhindi or okra
2 onions, finely sliced
2 tomatoes, chopped
1/4 cup of oil
3/4 teaspoon red chilli powder
1 teaspoon amchoor or amchur powder (or you can also use fresh lemon juice)
1/2 teaspoon turmeric powder or haldi
1 teaspoon garam masala powder
salt and ground pepper to taste
2 tablespoons fresh coriander leaves

Procedure:
1. Wash the okra under running water and dry completely.
2. Slice off the ends of the okra and cut each of them in half. Set aside.
3. In a wok or a heavy frying pot, heat the oil.
4. Stir fry the onions until they are translucent.
5. Mix in the red chilli powder, amchoor powder, turmeric powder, salt and pepper. Stir fry for two minutes.
6. Add in the tomatoes and stir fry for another minute.
7. Mix in the okra. Stir fry for two more minutes.
8. Cover the wok or pot and steam over medium heat until they become tender. This would take around 12 to 15 minutes.
9. Place the cooked okra on a warm plate and sprinkle with some garam masala powder.
10. Garnish with some fresh coriander leaves. Serve hot with chapatis or rice.

Paneer Kheer Recipe

2011-01-29T12:01:00.000-08:00

A creative approach to Kheer making is that of Paneer Kheer. Paneer is an Indian name for cottage cheese. It is made by curdling milk and hanging the milk. Paneer can be converted into a variety of delicacies one of which is Paneer Kheer. Making Paneer Kheer is the simplest as the following recipe illustrates:

INGREDIENTS FOR MAKING PANEER:

Milk – 1 ltr
Juice of 1 lemon
Muslin cloth

PREPARATION OF PANEER:

Boil the milk in a heavy bottomed vessel.
Add juice of a lemon in the milk and curdle it.
Remove from flame and cool.
Drain the water from the curdled milk and wash with water to remove traces of lemon in the paneer.
Place the paneer in a muslin cloth and leave to hang for 3-4 hours until all the water is drained out.

INGREDIENTS FOR KHEER:

Paneer – 1 ¼ cup

Full cream milk- 1 lts.

Sugar- 2 cups

Cardamom (coarsely pounded with a mortar and pestle) – 1 tsp

Almonds coarsely ground)- ¼ cup

Cashew nuts (chopped)-1/4 cup

METHOD:

Grate the paneer coarsely with the help of a grater or a food processor.
Bring the milk to boil and add sugar and stir.
Add cardamom powder and the rest of the dry fruit nuts along with the paneer.
Boil the mixture for 10 minutes in slow fire.
Remove from flame and leave it to cool.
Garnish with nuts and edible silver paper.
The Kheer can also be served along with fresh cream and roasted dry fruits for added effect.

Bhindi Masala Gravy Recipe

2011-01-28T07:17:00.000-08:00

Bhindi Masala Gravy or Fried Okra with Gravy

Bhindi Masala Gravy or Fried Okra with Gravy is a good way to enjoy eating okra with some rice or roti. Try preparing this Bhindi Masala Gravy recipe to experience the delectable combination of lightly spiced and creamy gravy and crunchy okra, which is perfect either as a snack or as a main course dish.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 3 to 4

Ingredients:
2 cups of bhindi or okra or lady's fingers (You can either use fresh or frozen okra. If you are using fresh okra, cut them lengthwise into one-inch pieces.)
2 medium-sized onions, coarsely chopped
1/2 cup fresh or canned tomatoes, diced
3 pieces green chilli peppers, slit
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon garam masala powder
2 tablespoons yogurt
6 to 8 cashew nuts
2 teaspoons poppy seeds
1/2 teaspoon saunf or aniseed
salt to taste
oil
fresh coriander leaves for garnishing

Procedure:
1. Heat oil in a pan.
2. Sauté the onions until they are transparent. Set aside.
3. Toast the poppy seeds and the cashew nuts on a separate pan.
4. Grind the toasted poppy seeds and cashew nuts. Mix with the sautéed onions to make a paste.
5. In another pan, heat oil and sauté the okra until they turn slightly brown.
6. Drain excess oil by placing the cooked okra on some paper towels.
7. Using the same pan, cook the green chilli peppers and the saunf.
8. Add in the paste you made earlier using the poppy seeds, cashew nuts and onions.
9. Add in the red chilli powder, cumin powder, coriander powder, garam masala powder and sauté until the oil comes out.
10. Add in the tomatoes and the yogurt and cook for around 3 to 4 minutes until it is completely incorporated.
11. You can then add the sautéed okra and some salt to taste.
12. Add in the water to the gravy and allow it to boil for several minutes.
13. Before serving, garnish using fresh coriander leaves.
14. Serve with naan or roti.

Lauki Kheer Recipe

2011-01-27T11:59:00.000-08:00

Lauki Kheer Recipe
This is a traditional Indian Kheer. Lauki is also called, as bottle gourd (Doodhi) .This Kheer is rich in fiber and easy to cook. This Kheer is not only healthy but also satisfies the sweet tooth.

Ingredients

Lauki medium sized 1 no.
Low fat milk – 2 cups
Skimmed milk powder -2 tbsp
Sugar -2 tbsp
Corn flour-2 tsp
Cardamom powder -1/2 tbsp
Chopped cashew nut and raisin
Ghee -2 tsp

How to prepare Lauki Kheer
The cooking time is about 20 minutes and preparation time is about 15 minutes. It serves for 4.
Wash the Lauki and peel the skin with a peeler. Grate the Lauki with a grater. The quantity of grated Lauki should a cup. Drain all the water from the grated Lauki using cotton cloth, which is dry. Keep it aside for 2 minutes.

On a pan put the milk; boil it until it reduces to half. Add milk powder and bottle gourd to the milk. Stir it well. Cook it on a low flame for 15 minutes until the bottle gourd is cooked.
Now add sugar and stir it well. Cook it until the sugar dissolves. Add Corn flour and cook it for 2 minutes. Cool it. Add cardamom powder.

For garnishing add ghee in a pan add the copped cashew nut till it turns golden brown in color
and raisin. Add them to the Kheer. Lauki Kheer is ready to serve. It can be served hot or cold.

Bhindi Gosht Recipe

2011-01-26T07:16:00.000-08:00

Bhindi Gosht or Okra and Meat Curry

Bhindi Gosht or Okra and Meat Curry is a hearty Indian dish that can be served during special events or celebrations or on days when you feel like having a filling and comforting meal. Here is the Bhindi Gosht recipe that you and your family would surely enjoy.

Preparation Time: 15 minutes
Cooking Time: 30 to 45 minutes
Servings: 4 to 6

Ingredients:
600 grams beef or lamb, cut into two-inch pieces
500 grams bhindi or okra or lady's fingers
2 medium-sized onions, sliced thinly
1 large tomato, chopped coarsely
Some fresh coriander or cilantro leaves, chopped for garnishing
2 cinnamon sticks or dal cheeni
3 big black cardamoms or bari kaali ilaichi
1 1/2 tablespoon coriander powder or pisa dhania
1/4 teaspoon of turmeric powder or pisi haldi
1 teaspoon red chilli powder or pisi lal mirch (optional)
1 teaspoon ginger paste or pisi adrak
1 teaspoon garlic paste or pisi lehsan
1/4 teaspoon garam masala powder
3 tablespoons cooking oil
Salt to taste
Water

Procedure:
1. Heat oil in a heavy pot. Add the onions and fry them until they are golden brown.
2. Add the meat and fry for several minutes until it changes in color.
3. Add the ginger paste and garlic paste and fry for one minute.
4. Add the cinnamon sticks, cardamoms, turmeric powder, coriander powder, red chilli powder and salt.
5. Fry for ten more minutes, adding some water every now and then to prevent the spices from sticking to the bottom of the pot.
6. Add hot water, enough to cook the meat. Once the water boils, lower the heat to the lowest setting and allow the meat to cook while the pot is covered.
7. While waiting for the meat to be cooked, wash the bhindi and trim the stems. Dry them using a clean kitchen towel and set aside.
8. Once the meat is cooked and tender, add in the bhindis and tomatoes.
9. Mix and add in the preferred amount of water to make shorva.
10. Once the water boils, cover the pot and allow the bhindis to be cooked.
11. When the bhindis are completely cooked, add the garam masala powder and the chopped coriander or cilantro leaves.
12. Mix well before removing from heat.
13. Serve hot with hot nans, chapati roti or rice.

Kheer Recipe Condensed Milk

2011-01-25T11:57:00.000-08:00

It is a very popular recipe. It is easy to cook. It is healthy and nutritious. It tastes yummy and can be served any time. Since the ingredients contains fat items diabetic and cholesterol people stay away from it.

Ingredients

Carrot -1 no
Milk -1/2 liters
Ghee 2 tablespoons
Sugar -100 Gms.
Condensed milk – 2 Cups
Hot water 3 -4 cups
Pistas- 8
Cardamom powder- 1tsp
Badam/Almond – 8 nos.
Cashew nut – 10 nos.

How to prepare cocktail Kheer
This serves four people. For one hour, soak Badam and Pista in a hot water. Wash the carrot. Cut the edges .Peel the carrot skin with knife or peeler. Grind the carrot. Badam and Pista skin should be peeled off.

Add little milk to Badam and Pista and grind them in the paste form. Boil the remaining milk in low flame for 20 minutes. Add carrot paste, Badam Pista paste to milk. Stir it well until it blends well with the mixture. Cook for another 15 minutes. Add 4 tbsp of sugar as the condensed milk contains sweetener. Stir it well for another 10 minutes. Now add the condensed milk and stir it for 2 minutes. Add sugar if required. Let it cool. Add Cardamom powder. Kheer is ready to serve. To make it more richer saffron can be added little while boiling the milk. Cut the cashew into pieces. On a small pan add ghee and fry the cashew until it turns golden brown color. Before serving, garnish it with roasted light brown cashew.

Bhindi Do Pyaza Recipe

2011-01-24T07:14:00.000-08:00

Bhindi Do Pyaza or Okra and Onion Stir Fry

Bhindi Do Pyaza offers the delightful combination of the subtle sweetness of onion with the crispness of okra. Although this dish is often found in many Indian restaurant menus, you can easily cook it in your very own kitchen using fresh onions and bhindi and some spices. If you are thinking of a great Indian dish to have with hot rotis and probably a spicy pickle on a rainy day, then Bhindi Do Pyaza would be one of your best bets (not that it is not a good dish to prepare on other days of the year). Try out this Bhindi Do Pyaza recipe that you can follow.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 3 to 4

Ingredients:
250 grams fresh bhindi or okra
250 grams onions, sliced finely
1 large tomato, chopped finely
3/4 teaspoon cumin seeds
A small piece of ginger, grated
A big pinch of turmeric powder
A pinch of asafoetida or hing (optional)
1 1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder (optional)
1/2 teaspoon kasoori methi or dry fenugreek leaves
1/4 teaspoon sugar
2 tablespoons fresh coriander leaves
1/2 teaspoon red chilli powder
1 1/4 tablespoons of oil
Salt to taste

Procedure:
1. Wash and dry the bhindi or okra thoroughly. Trim both ends of each piece and cut into one-inch sections.
2. Heat 1/4 tablespoon of oil in a pan.
3. Add the sliced bhindi and stir fry them over medium heat. Mix or stir them every now and then to make sure that they would not stick to the pan or get burned.
4. Add the salt and turmeric powder before the bhindis are completely cooked and stir for around two minutes before removing from the heat. Put the stir fried bhindi in a bowl and set aside.
5. In the same pan, heat the remaining oil.
6. Add the red chilli powder, coriander powder, garam masala powder and sauté for about two or three minutes.
7. Add in the chopped tomatoes and cook for another five minutes.
8. Add in the stir fried bhindi that you have set aside earlier to the pan and mix well. Cook uncovered, for about 12 to 15 minutes, stirring occasionally.
9. Add the kasoori methi, lemon juice and sugar. Mix well and salt to taste before removing from the heat.
10. Garnish using fresh coriander leaves and serve with some hot rotis or rice.

Kaddu Ki Kheer Recipe

2011-01-23T11:55:00.000-08:00

Kaddu ki Kheer in North India is a delectable pudding made of grated white pumpkin, which can transform the vegetable into a mouthwatering dessert. It can also be a great way for the vegetable to be camouflaged and served to children! Kaddu ki Kheer may be served for special occasions at home or even on a regular day along with homemade food. It is simple to make and one must surely try it.

INGREDIENTS

White pumpkins- small sized
Sugar – ½ cup
Condensed milk- 1 cup
Milk- ½ cup
Cardamom powder – ½ cup
Ghee- ¼ cup
Sabudana- 2 Tblsp soaked in water for 15 minutes.
Vanilla essence – 1 tsp
Cashew nuts – 15
Raisins - 15

METHOD OF PREPARATION:
1. Grate the white pumpkin after skinning it. Squeeze out the water from it.
2. Fry cashew nuts and raisins in ghee for sometime until it turns to light brown, keep them separately
3. Fry grated pumpkin separately in ghee until the water is dried and keep it aside.
4. Bring the milk to boil and add sugar to it and let it simmer on low fire.
5. Add the grated Kaddu to the milk and boil for 15 minutes along with Sabudana.
6. Remove from flame and allow cooling.
7. Add vanilla essence to the Kheer for added aroma.
8. Serve chilled with added garnishing like cashews, raisins and saffron.

Bhindi Aloo

2011-01-22T07:11:00.000-08:00

Bhindi Aloo or Okra with Potato

Bhindi or okra and aloo or potatoes are two of the tastiest and most nutritious vegetables that you can use for cooking, so if you are looking for a simple, healthy and delectable Indian dish that is perfect for family dinners and parties, you might want to try cooking this Bhindi Aloo recipe or Okra with Potato.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2

Ingredients:
2 cups or 20 pieces of bhindi or okra or lady's fingers, cut lengthwise into one-inch segments
2 medium aloo or potatoes, peeled and cut into strips the same size as the bhindi
7 to 8 cloves of garlic, minced with red chilli powder
1/2 teaspoon of turmeric powder
1 teaspoon cumin seeds or jeera
1 teaspoon mustard seeds
a small pinch of asafoetida powder
salt to taste
1 teaspoon oil
coriander leaves for garnishing

Procedure:
1. Heat some oil in a pan or a kadhai.
2. Add mustard seeds and when it starts to pop, add in the cumin seeds and the asafoetida powder.
3. Add the sliced potatoes and sprinkle the turmeric powder over them.
4. Mix well and allow to cook over medium heat until the potatoes are tender.
5. Add the minced garlic with red chilli powder.
6. Again, mix the ingredients well and add the bhindi or the okra.
7. Keep mixing everything together over medium to high heat. Salt to taste.
8. Once the bhindis or the okras have reduced to half of their original size, turn off the heat.
9. Garnish with some coriander leaves and serve with hot phulka or roti with ghee.
10. You can also pair this recipe with some refreshing ripe mango ras.

Fruit Kheer Recipe

2011-01-21T11:53:00.000-08:00

Fruit Kheer is a delicacy particularly in the South of India. Fruit payasam as commonly called is a variety of Sago Kheer with added fruits to give it an exotic flavor. The delectable combination of fruits and Sago not only make it delicious but are also makes for a healthy pudding for those with a sweet tooth! Make fruit Kheer with seasonal fruits available in the market. The fruits mentioned in the recipe though would be ideal.

INGREDIENTS:

Ripe Mango (diced into cubes) – 1 cup
Diced Banana pcs – 1 cup
Diced Apple – 1 cup
Powdered Cardamom - 1 tsp
Milk – ½ liter
Sago- ¼ cup
Water – 1 ½ cups
Soaked Almonds (diced) - 50 Gms
Cashew nuts – ½ cup
Raisins – 1 Tblsp
Ghee – 2 Tblsp
Sugar – 2 Tblsp
Grated coconut- ¼ cup
A pinch - saffron

METHOD OF PREPARATION
1. Soak Sago or Sabudana as it is commonly known for 10-12 mins and cook for 5 mins in water. Keep aside.
2. Fry cashew nuts and raisins in ghee until light brown and keep aside.
3. In the remaining ghee sauté Sago as well as the coconut.
4. Add milk, preferably full cream and water and boil for 15 mins.
5. Add Sago and remaining ingredients along with sugar and fruits and boil for 2 mins.
6. Garnish with nuts and saffron.

Bharwa Bhindi

2011-01-20T07:10:00.000-08:00

Bharwa Bhindi or Stuffed Okra

Bharwa bhindi is a dish that is perfect for rainy days or for those days when you want to have a hot, hearty and nutritious meal. Bharwa is the Indian term for stuffed and although there are a wide range of vegetables that can be stuffed, bhindi or okra is one of the most commonly stuffed vegetables in Indian cuisine. Here is a good Bharwa Bhindi recipe that you can try.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 2

Ingredients:
150 grams fresh bhindi or okra or lady's fingers

2 tablespoons garlic paste
2 tablespoons oil
1 tablespoon mustard seeds
1 tablespoon cumin seeds

Ingredients for the Filling:
5 tablespoons besan or gram flour
1 tablespoon red chilli powder
1/2 tablespoon turmeric powder
3 tablespoons lemon juice
2 tablespoons cumin and coriander powder
2 tablespoons sesame seeds
1 tablespoon oil
salt to taste

Procedure:
1. Mix all the ingredients for the filling in a bowl. Set aside.
2. Wash the bhindi thoroughly and dry using a clean towel. Make vertical slits on the bhindi.
3. Stuff the besan filling mixture into each bhindi.
4. Arrange the stuffed bhindi on a steamer plate.
5. Steam the stuffed bhindi until they become soft. This would take around 10 minutes over a medium heat.
6. On a separate sauce pan, heat two tablespoons of oil and add in the cumin seeds and mustard seeds. Once they start to pop, add in the garlic paste.
7. Add in the steamed stuffed bhindi slowly.
8. Lower the heat and cook for about 10 minutes until they become crisp.
9. Place a cover on the pan and wait for a minute before turning off the heat.
10. Place the bharwa bhindi or stuffed bhindi in a serving bowl and serve with roti, rice and dal.

Coconut Kheer Recipe

2011-01-19T11:51:00.000-08:00

Coconut Kheer is a south Indian Brahmin dish (Palakkad- Kerala) dish. It is prepared on festivals and auspicious occasions. The main item is coconut, which is full of fat. Therefore, people having Diabetes and cholesterol are advised to have this in less quantity.

Ingredients

Coconut –Big 1 or Small -2 no.
Milk -1 cup
Raw rice -1 tsp
Jaggery - 1/4 kg
Cardamom Powder – 1 tsp
Ghee – 1 tsp
Cashew nuts- 25 Gms
Water -2 cups

Method of Preparation of Coconut Kheer

Grate the coconut .The quantity of grated coconut should be 2 cups.
Roast the rice. Grind the grated coconut along with the raw rice by adding water.
The paste should in coarse state. Take pan .Put 2 cups of water in it. Then add the paste to it. Stir it so that water and paste are mixed well .Boil it for ten minutes. After ten minutes of boiling, add Jaggery to it. Cook it for ten more minutes. Until the mixture is boiled, keep on mixing it well. On a low flame, boil it. When the mixture is in semi solid state, remove from heat. Add cardamom powder. Now break the cashew in to small pieces .Put a pan on the stove. Pour ghee on the pan and fry the chopped cashews until it turns golden brown. Now add the fried cashews with ghee to the mixture. Let it cool. After it cools add milk to the mixture. If the mixture is thick, add some more milk. It can be served hot or cold.

Besan Bhindi Recipe

2011-01-18T05:32:00.000-08:00

Besan Bhindi or Okra Stir Fry with Gram Flour

Besan is the Indian term for gram flour that is obtained through finely grinding dried chickpeas. Because it is rich in protein and low in calories, besan is considered to have a higher nutritive value compared to wheat and other types of flour, making it a good choice for making a wide variety of Indian snacks and dishes. A good besan dish that you can try would be Besan Bhindi or Okra Stir Fry with Gram Flour. Here is a tasty Besan Bhindi recipe.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:
500 grams bhindis or okras or lady's fingers
1/4 cup besan or gram flour
1/2 teaspoon turmeric powder or haldi
1 teaspoon garam masala powder
1 1/2 teaspoon roasted cumin powder
1 teaspoon amchur powder
1 1/2 teaspoon crushed fennel seeds
1/2 teaspoon red chilli powder
1 tablespoon coriander powder or dhania
1/2 teaspoon onion seeds or kalonji
8 to 10 shallots
Chapatis or Indian flatbread
Salt to taste
Oil for frying

Procedure:
1. Wash the bhindis or okras or lady's fingers. Make sure to wipe them dry to prevent them from sticking.
2. Remove the stalks of the bhindis.
3. Cut each bhindi from top to bottom, making a slit on one side but not slicing it all the way through.
4. In a bowl, mix the turmeric powder, garam masala powder, roasted cumin powder, amchur powder, crushed fennel seeds, red chilli powder, coriander powder and salt.
5. Stuff some of the mixture into the slits of each of the bhindis. After doing so, if there is any remaining mixture left, sprinkle it over the bhindis. Set aside.
6. Heat some oil in a sauce pan.
7. Sauté the onion seeds. After a minute, add the shallots and sauté for another minute.
8. Add the besan or gram flour into the sauce pan and sauté for a few more minutes.
9. Add the stuffed bhindis and mix.
10. Place a lid on the pan and cook over low heat. Stir occasionally until the bhindis are fully cooked and crisp.
11. Serve hot with chapatis or Indian flatbread.

Bengali Kheer Recipe

2011-01-17T11:49:00.000-08:00

Bengali Kheer recipe a yummy desert

It is a recipe prepared in North India. Is serves the purpose of a yummy desert.

Ingredients:

Following are the ingredients required to prepare:
1/2 c up Rice
4 cups of Milk
Quarter cup of Raisins
3/4 1cup Sugar
1 tsp of cardamom seeds
1/4 cup of Shredded Almonds
1/2 cup of water
6 to 8 drops of Rose water

Preparation method of Bengali Kheer:

It Serves for Four. First step is to wash the rice cleanly 2 to 3 times. Then drain the water from the rice. After soaking the rice for half an hour, boil the rice with the some water. Boil it until water dries up. Now add milk .Cook it on a low heat. Cook until the rice is well blend. The consistency should be similar to that of porridge. At first stir it occasionally, and when the milk begins to thicken, stir is continuously. This helps to avoid the ingredients sticking to bottom of the pan. Now add sugar, when then rice is tender and stir it. Cook it until the milk comes to half the quantity of its original volume. Now add raisins, shredded blanched almonds. Powder the cardamom seeds and it to the Kheer to give rich smell. Add now the rose water. Cool it and Serve.

This helps to satisfy the need of sweet. Since it is nutritious, it is good for health. Easily digestive for older people and children.

Badam Kheer Recipe

2011-01-16T11:48:00.000-08:00

Almonds have an inherent quality of containing nature’s goodness in them. Their benefits in maintaining good health are wide ranging. Badam as it is commonly known in North India and in other parts of the country is used to garnish as well as prepare special savories particularly on special occasions and festivals. Kheer is a special sweet preparation made of milk and sweeteners, which is popular in its many manifestations all over India. The following recipe of Badam Kheer illustrates the list of ingredients required to prepare it as well as the preparation procedure.

INGREDIENTS:

Almonds – 1 cup blanched and ground to a fine paste
Fattened milk- 2 ltrs
Khoya – ½ cup
Sugar – 1 cup
Cardamoms – 1 tblsp
Raisins – 1 tblsp
Pistachios – 1 tsp
Rose essence – 8-10 drops
Saffron – a pinch

Method for blanching almonds:
1. Boil half a liter of water and throw in the Almonds. Boil for 2 minutes and cool.
2. Peel the skin off the almonds
3. Grind to a fine paste

Method to prepare the Kheer:
1. Boil milk in a heavy bottomed saucepan until it turns thick.
2. While half way into boil put in the almond paste.
3. Add sugar, stir continuously until the sugar is fully dissolved.
4. Remove the saucepan from flame and allow it to cool.
5. Garnish with broken pieces of pistachios, raisins, rose essence ,saffron
6. Edible silver foil can also be put for added effect.

Apple Kheer Recipe

2011-01-15T11:47:00.000-08:00

Apple Kheer is a popular variety recipe especially prepared on Mahashivaratri day. It is a vegetarian recipe very easy to prepare and colorful. Children who don’t eat fruit can be served in this manner. They would like it. It can be served for a delicious mid evening snack or a yummy desert.

Ingredients
Following are the ingredients required to prepare the recipe:
• 4 Apples
• 1 Ltr of milk
• 1/ 4 tsp of cardamom powder
• 1/4 cup of pieced dates
• Saffron
• 4 Almonds
• 4 tbsp of sugar
• 5 pistas

Method of Preparation of apple Kheer:
The recipe serves four. The cooking time is about 15 minutes.
First wash the apples. Then peel the apples. Grate the apples. Put it aside. Now boil the milk in the pan. While boiling the milk add saffron to it. After boiling the milk add sugar to it. Stir it well. Cook it on a medium flame till the boiled milk is reduced to half. After the milk is reduced to half add the grated apple and chopped dates to it .Stir it well.
After the first boil, remove it from flame. Sprinkle with Almond powder, cardamom powder. Then add pistas. Refrigerate for half an hour. Now Apple Kheer is ready to serve.

The Kheer not only satisfies the carving for sweets but supplies with lots of nutrients. Most importantly, this fiber aids in weight loss. It is also a potent free radical fighter.

Indian Food & Spices

2010-12-01T13:56:00.000-08:00

Solving Your Apprehensions About Using Indian Spices

It should be understood that there is no blueprint that clearly establishes what an Indian dish should 'ideally' taste like. The impression of an ideal, sought-after taste is often created by people trying to present themselves as connoisseurs of Indian food. Every Indian dish that is now known to the world has multiple versions, each strikingly different from each, within India itself wherein regional availability of various ingredients and cultural lineages play a huge role in affecting the eventual taste of a preparation.

Rather than sticking to norms established by cook-books, it is recommended that you try to improvise the use of various ingredients according to the sensitivity of your palate. There is little fun in trying to chase authenticity in the use of Indian spices since the traditional manner of Indian cooking is far-fetched from our contemporary lifestyles and cannot be replicated with the kind of kitchens we are accustomed to.

For example, the conventional way of cooking flavoured rice in the South-Indian manner is to let it simmer in a huge iron pot (or the 'handi') for endless hours, along with the spice-mix that is added in its semi-crushed, almost raw form. Needless to say, it is difficult to follow such culinary dictums. However, what you can do is create a flavour at par with the traditional manner of cooking, by ensuring that you have a ready supply of authentic, Indian spices.

Every time a spice is altered in its volume or a new combination of spices is used, your taste-buds should try to embrace the new flavour. The alternate cooking technique might compromise the overall exotic taste associated with such a preparation, but the presence of spices ensures that a similar gastronomic zest is delivered when you taste the labour of your effort.

Indian Food Spices

2010-11-01T13:55:00.000-07:00

Get Moving—cooking with Indian spices is now easy!

Yes, indulging in such over-embellished adaptations of Indian cuisine isn't a bad idea if you are a less-than-occasional consumer of Indian cuisine. However, if you are a foodie and getting a taste of the real Indian flavour is your priority, then it is advised to get a basic grip on handling Indian Masalas (spices). The advantages of this approach are multi-fold, i.e. from a financial and gastronomic perspective. Once you understand the wide range of Indian spices and how each spice is catered towards to a particular type of cooking, you will gradually develop an insight into how exhaustive, almost mind-boggling, are the flavouring permutations that can be created with a handful of some basic, Indian spices.

Make your meals cheaper but tastier
Secondly, the recession hasn't been too kind to us and dining out on a sustained basis is bound to take its toll. The easiest way to resolve this issue is to develop a cooking habit and get hold of some cooking aids, like packaged Indian chutneys/masalas. With the help of these spice blends/pastes, an exotic meal can be prepared in an undemanding manner. Many of the internationally-styled Indian takeaways have also started selling ready-to-use spice pastes. However, you should understand that most of these packages spices tend to have a hangover of being overloaded with other, synthetic ingredients. Perhaps, the ideal choice would be to locate a retailer of Indian spices dedicated to supplying spices for household use.

Indian Curry

2010-10-15T01:42:00.000-07:00

Understand how Indian curries turn basic meals into tantalizing food

The Indian curry is now recognized as one of the most universally-admired food types. It is served in niche restaurants and by road-side vendors in nearly every continent. However, most people don't seem to understand the reason why curries have been used for centuries in Indian kitchens and why they have become so popular. The gastronomically-inclined might say that it is the unusual taste and aroma exuding from a curry that has made it such a success. Yes, this is largely true but there is another reason why curried foods are beginning to make sense in so many kitchens, both domestic and commercial.

One curry, Many applications
For starters, preparing a curry is rather easy. It essentially includes cooking a blend of the usual, Indian spices and herbs added to standards ingredients like onions and tomatoes that have been sautéed over the flame. However, more critically, a curry can have multiple applications. This is particularly handy for households that are hard pressed for time. Even some of the biggest aficionados of Indian food might not realize that the same, basic curry is used across many dishes.

While some might call this manipulation, there is nothing outrightly wrong with such an approach since it doesn't compromise the taste factor. Instead, it eases the entire process of making different dishes by ensuring that one significant portion of the cooking, the curry, can be uniformly added to all the dishes. The main reason for this lies in the way the curry can envelope itself around any vegetable or meat and supplement the overall taste rather than masking it. Interestingly, in Indian households where vegetarianism still exists in large proportions, the same curry is used for making vegetarian and meat-based preparations.

As dexterous as a Curry!
Once the basic curry has been prepared, it can be tempered to suit, different cooking demands. For instance, if the dish requires the gravy to be thick, the curry paste is further endowed with additional elements like corn-flour or coconut milk to ensure that the density of the gravy is enhanced. Similarly, if the main dish requires a soup-like preparation in which the meat or the vegetable should be immersed, the curry can be further diluted with water. The tomato part of the curry ensures that it retains its typical, reddish hue that complements most kinds of foods. The onion part of the curry lends the viscosity to the curry and a punchy aroma. Even the simplest of dishes, like boiled potatoes, when diced and cooked with a curry, carry a strong aroma and can be easily eaten along with simple, foods like plain, boiled rice or the Indian bread (roti).

Look at Indian Food, Beyond the 'Tikka-Masala' Perspective

2010-10-01T13:53:00.000-07:00

Britain may have evolved into a nation of 'tikka-masala aficionados' but the fine art of Indian cuisine is still largely unknown, often wrongly interpreted as a spiced-up version of common food ingredients. To a certain extent, this problem has been created by the colossal range of intricacies embedded within the Indian style of cooking. For starters, there is no ideal way of preparing or serving Indian food. Within the Indian mainland itself, the same dish involving the same ingredients and spices has varying methods of preparation. The authentic flavour of household Indian cooking is severely compromised in commercial joints that tend to serve glorified versions of some basic combinations that would otherwise engage some serious questioning in India.

Consider the example of biryani—one of India's most recognized contribution to world cuisine. The dish is essentially an exotic preparation of rice and a meat of choice, cooked with some particular spices. The ideal way to serve the biryani platter is to accompany it with some yoghurt or bland-tasting salads. The reason being that yoghurt tends to neutralize the palate every time it gets overwhelmed with the spicy flavours emanating from the smooth, rice-wrapped layers of meat cooked on a slow flame. However, many commercial joints tend to serve biryani with hot curries that would literally repulse someone who understood the finer nuances of Indian cooking.

Indian Sherbets

2010-09-15T01:49:00.000-07:00

Indian Sherbets: organic and refreshing to the core
Owing its origin in the Persian region, the sherbet came to India via its Mughal rulers. Often called the 'drink of kings', sherbets are essentially a concoction of various fruits, flowers and herbs that are dispersed in a sugary solution. Most sherbets are now available in the packaged form wherein some water needs to be added to the sherbet extract and a refreshing drink is readily created. Many folks believe that sherbet originated in the Muslim world owing to its religious reservation against consuming alcohol. Whatever may have been the reasons; this ancient drink is very relevant and enjoyable in the contemporary world too.

For starters, sherbets are prepared from fruit extracts. Hence, one or two glasses of sherbets serve as a cheaper and easier method of compensating for the lack of daily, recommended intake of fruits. Indian sherbets have an inherent cooling quality. This aspect stems from the fact that the Indian subcontinent is burned red, hot for a long duration, every year. Hence, there is a need for a drink that doesn't overdo the sugar content and helps to regulate the body temperature in the searing heat.

Understanding varieties among sherbets
Many varieties of sherbets particularly those prepared from fruits like raw mangoes, herbs like khus-khus or flower extracts like concentrated rose juice are more famous in Indian households. Apart from protecting against common day issues like sunstrokes and skin infections due to humidity and heat, these sherbets are affordable too. They can be easily stored in the refrigerator and need negligible preservation. There are many other varieties are sherbets that are more exclusive and thus, slightly expensive. These include sherbets prepared from the extract of quince and combined with coriander juice. Such sherbets are consumed as appetizers and body-cleansers. Other fruits used to prepare Indian sherbets include peaches, apples and pears.

Sherbets: a healthier alternative
It should be noted that apart from their invigorating taste and ease-of-use, sherbets are significantly healthier than the more common, liquid beverages like carbonated drinks. Sherbets aren't infused with preservatives or chemical taste enhancers. They have negligible use of carbonated content that ensures that they don't add to the waistline while quenching the thirst of an individual. Further, there are certain sherbets that are prescribed in the Indian medicine system for those with gastrointestinal problems. Sherbet prepared from a fruit endemic to India, called the 'bel', is known to treat and prevent gastroenteritis and contribute towards the overall immunity of the body.

Health Benefits of Spices

2010-09-01T13:52:00.000-07:00

Decoding Benefits of Packaged Spices

The issues with storing Indian spices are equally applicable to contemporary Indian kitchens and households around the world that handle spices/herbs, irrespective of the frequency with which these ingredients are used. Just like many other lifestyle conveniences, solutions have been offered to address this issue too.

As a result, the market for packaged spices and under-cooked spicy pastes has witnessed an overwhelming surge in the last, few years. Often branded as 'Indian Masalas', most pre-packaged spices are sold in the powdered form wherein the emphasis is upon packaging the spice in such a manner that none of its flavoring oils are lost in the transit period that exists between the spice's packaging and the moment when it is finally opened by a consumer. It should be understood that though many brands sell similar-looking, spice-based products, each of these hasn't been able to sustain the quality benchmarks and extreme care that is required to preserve a spice's exquisite flavoring properties.

A rather unacknowledged breakthrough has come about to tackle this issue—the use of Wet Masalas or spices suspended in a slightly moist, paste-like form. This is perhaps one of the most functional, packaged forms of Indian spices. Here, instead of packaging spice in its purest but largely susceptible, ground/crushed form, the spices are suspended in thick paste. This thick, barely-wet product can be understood as a marinating mixture wherein various spices are mixed together and often minimally sautéed. The presence of water, other complementing spices and ingredients like cooking oil, vinegar of yoghurt ensure that the leached oils from the spices are locked within the spicy suspension (curry pastes), ensuring that when used, the 'wet masala' retains every bit of the curried or zesty flavoring that was intended.

Decoding the Basics of Indian Cooking Methods

2010-08-15T01:37:00.000-07:00

The traditional methods of cooking Indian food have survived the onslaught of the age of packaged and precooked foods. Most adorers of Indian food have understood that the typical, cooking methods use to prepare these dishes cannot be replicated in any way. Indian cooking methods might seem a bit tedious in the beginning, but most patrons of this form of cuisine have understood that each mannerism incorporated in an Indian kitchen contributes in a distinctive manner to the eventual flavor. The most elementary of Indian cooking methods have been discussed below:

Tempering of food or seasoning methods
Usually referred to as Tadka or the Chawnk, this is a simple and extremely effective way to quickly add a dash of flavoring agents, particularly spices, to food that has been already cooked. The entire process is very simple. A small frying pan is usually reserved for adding the Tadka. Here, spices and raw herbs are added to a few teaspoons of ghee or oil that is simmering in the frying pan. This heated mixture is then added to the cooked food. The fresh aroma of the heated spices quickly intermingles with the food’s ingredients and lends that characteristic, zing associated with Indian food. Common ingredients of the Tadka include coriander seeds, cumin seeds, mustard seeds, turmeric powder and red chili. Some folks also prefer to add some asafetida and ginger paste.

Currying of dishes
Most people are familiar with the concept of curries that are globally recognized as the staple part of most Indian dishes. However, it should be understood that the typical, household Indian curry necessarily isn't as spicy, oily or dense as those served in specialty restaurants. Since currying is used on a daily basis, the idea is to ensure that its consistency is moderate and it isn't so spicy that it overwhelms the taste of other, accompanying foods and is easy-to-digest. The basic method of preparing the household, Indian curry is almost the same across the entire, Indian mainland. This starts with heating some oil in a pan. This is followed by adding chopped onions and diced tomatoes. This mixture is heated for a few minutes and some cumin is added. Many people like to add other herbs during this phase itself. The idea is to allow the main spices and the herbs to blend with the curry paste which is best accomplished when the ingredients are being sautéed. There are some variations in the basic curry-mix wherein some Indian households prefer to use curd or yogurt instead of tomatoes. This is primarily because yogurt has a less tangy essence than tomatoes but it adds more thickness to the curry.

Spices Used in Indian Cooking

2010-08-01T13:49:00.000-07:00

Understanding Problems of Storing Indian Spices

One of the fundamental requirements for retaining the exotic aura of Indian spices and ensuring that they are able to render the required flavor to a dish, is managing their storage and the method-of-use. Most Indian spices have a tendency to deteriorate in terms of losing their defining, flavoring tinge when exposed to light, vapor or air. Often referred to as the 'leaching of spices', this is a detrimental process that can greatly compromise the spice's ability to make the food tastier and healthier. Storing a reasonable stock of ground or powdered spices for the immediate future is customary since crushing or grinding spices on a daily basis is too demanding. However, this also creates a problem of spices gradually losing their typical punch that makes them such an effective, natural flavoring agent.

Understanding the predicament—all spices consist of two, basic kinds of oils. The essential oil or the volatile oils are responsible for the spices exuding a typical aroma that immediately fills the room, when fresh-from-the-pan, spiced dishes are served. The other oils are grouped as oleoresins (non-volatile oils) that define the spice's flavor or its tasteful essence. Oleoresins dictate whether the immediate and the after-taste of a spice, ranges from tangy to bitter and whether it has the commonly-acknowledged 'hotness' factor that is commonly associated with Indian spices.

Once the spice is ground, these oils are crushed out of their shell and every time the container is opened, these oils are lost to the surrounding environment. Some spices such as black pepper do provide the convenience of being used in a more trouble-free manner, courtesy of the pepper-grinder wherein dried pepper specs can be readily ground and sprinkled over a preparation. However, besides such exceptions, most spices need to be ground in a more tedious manner. The authentic techniques include dry-roasting spices before powdering them in a grinder.

The heating process is critical since the outer coatings or the barks of many spices don't release their juices (including the oils and some trace enzymes) unless heated to a minimum temperature. Dry-roasted or toasted spices assume a darker shade too. This helps to augment their utility is making the food more appeasing from a visual perspective. The dark shades blend-in with the dish's duller ingredients and immediately render them a tempting, shade that conveys that the food has gone through a dedicated flavoring process. However, dry-roasting isn't the easiest of techniques and grinder-roasted spices can take their toll wherein the spicy cloud dispersed in the surrounding air can be tricky-to-handle and the entire process is a bit messy.