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Name Image Ingredients Preperation Time Method Source Action
Bengali Khichdi
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1 Cup Rice 1 Cup Green Gram Dal 1 Tbsp Bengal Gram Dal 1 Pinch Turmeric Powder 2 Tbsps Ghee 1 Tsp Cumin Seeds 1/2 Tsp Whole Black Pepper 2 Red Chillies Few Curry Leaves Few Cinnamon Pieces 6 Cloves 4 Cardamom 1 Onion 2 Potatoes 2 Carrots 2 Drum Sticks 2 Green Brinjals Salt To Taste 1. Dry roast green gram dal and Bengal gram dal together till you get a pleasant aroma and keep aside.(This step makes the kichdi more flavoursome.) 2. Peel and slice the onions. 3. Wash, peel and chop potatoes and carrots into one inch sticks. 4. Wash and cut drumsticks into one inch long pieces. 5. Wash and quarter the brinjals lengthwise, and then cut them into one inch long pieces and keep them immersed in water till needed. 6. Wash rice and the roasted dals together and drain. 7. Heat ghee in a kadai and add cumin seeds. 8. When the cumin seeds splutter add whole pepper corns and wait till they crack. 9. Add cinnamon, cardamom, cloves, broken red chillies and fry them. 10. Fry curry leaves and onion slices with the seasoning and then add the vegetables (drain the brinjals before adding), and saute for two more minutes. edit delete
Pudina (mint) Rice
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1/2 Cup - Pudina Leaves (lightly Packed) 1&1/2 Cup - Basmati Rice Or Raw Rice 1 - Onion, Chopped 1 - Tomato, Chopped (optional) 2 Or 3 - Green Chilli 1/4 Tsp - Turmeric Powder 1/2 Tsp - Garam Masala 2 Or 3 Cloves - Garlic 1/2 Inch - Ginger 2 - Cloves 2 - Cardamom 1 - Star Anise Cinnamon, A Small Piece 1 - Bay Leaf Coriander Leaves, A Small Quantity 8 To 10 - Roasted Cashew Nut 2 Tsp - Oil Or Ghee Salt To Taste 3 Glasses Of Water (including The Ground Paste) 1. Wash and soak rice for 10 minutes. Drain and Keep aside. 2. Make a fine paste with mint leaves, some coriander, ginger, garlic, star anise, cinnamon, cardamom, cloves and keep aside. 3. Heat oil or ghee. 4. Add bay leaf and onion. 5. Cook till onion becomes light brown. 6. Then add tomato and fry until it becomes soft. 7. Add rice to this and sort it for 3 to 4 minutes. 8. Add the ground paste and garam masala. 9. Then add required salt, turmeric powder and water. 10. Cover and cook till done. 11. Garnish with roasted cashews, coriander and pudina leaves. 12. Serve hot pudina rice with raitha. 13. The pudina rice might taste a little spicier when ground pepper is added to it. edit delete
Cucumber Raita
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2 Cups Thick Plain, Fresh Yogurt 1 Large Cucumber (half Grated And Half Chopped) 1/2 - 1 Tsp Roasted Cumin Powder A Few Sprigs Of Cilantro Salt To Taste (try The Black Salt Available In Indian Stores. More Authentic) Chilli Powder/ground Pepper For Garnish (optional) 1. Add the yogurt along with the spices in a bowl. 2. Beat well until it becomes smooth. 3. Add the grated cucumber and mix well. 4. Then add the chopped cucumber to the mix along with cilantro 5. Give it a good mix. 6. Serve garnished with some chilli powder/roasted cumin powder to taste. edit delete
Sambhar
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2 Cups Tuvar Dal 4 Cups Of Water 2 1/2 Tsp Of Tamarind Pulp 1/2 Tsp Turmeric Powder 1 Tbsp Vegetable Oil 1/2 Tsp Mustard Seeds 2 Tbsp Sambhar Powder (MTR Preferred) 2 Tbsp Dessicated Coconut 1 Cup Chopped Mixed Vegetables (optional) 3 Medium Tomatoes 5-6 Shallots ( Small Onions) 1/2 Cup Fresh Cilantro Tempering 1 Tbsp Vegetable Oil 1/2 Tsp Cumin Seeds A Pinch Of Asafoetida 2 Whole Red Chillies 1/2 Tsp Mustard Seeds 1 Twig Of Curry Leaves 1. Chop all the vegetables of choice (brinjal, okra, drumsticks, etc). 2. Wash and drain the lentils till the water runs clear. 3. Take a heavy bottomed pan or pressure cooker and add lentils, turmeric powder, 1 tsp of oil and 2 green chillies. 4. Boil the lentils till they turn mushy. In pressure cooker, allow 4 to 5 whistles to get it done. 5. You can also mash the lentils with a heavy ladle to make it mushy. 6. Add the tomatoes and shallots and your choice of vegetables to the lentils and then add salt, red chilli powder, Sambhar powder (For best results, grind 2 tbsp of sambhar powder with 2 tbsp dessicated coconut) and tamarind. 7. Wait for 2 more whistles. 8. Temper the dal mixture and add fresh cilantro as garnish. 9. Serve hot with Idli, Dosas or Medu Vada. edit delete
Aamti
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2 Cup Split Moong Beans (Moong Dal) 21/2 Cup Water 1 Chopped Tomato (Tamatar) 3-4 Sliced Green Chilli (Hari Mrich) Few Curry Leaves (Kari Patta) To Taste Salt (Namak) 1 Tsp Black Mustard Seeds (Rai/Sarson) A Pinch Of Asafoetida (Hing) 1 Tsp Turmeric Powder (Haldi) 1 Tsp Cumin Seed (Jeera) 21/2 Cup Water 3 Tblsp Vegetable Oil (Vanaspati) Chopped Coriander Leaves (Dhania Patta) 1. Bring the daal to boil in the water and simmer until soft and mushy. 2. Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida, cumin seeds, turmeric powder, chilies and curry leaves. 3. Saute for a minute and add the cooked dal. 4. Bring to boil and add the tomatoes, salt and coriander leaves. 5. Remove from the heat. 6. Keep it covered. 7. Serve hot. edit delete
Kheer
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1/4th Cup Long Grain Rice (washed And Drained) 4-5 Cups Milk 2-3 Cardamom Seeds (crushed) 2 Tbsp Almonds (blanched Silvered) A Pinch Of Saffron Threads, Soaked In A Little Hot Milk 1 Tbsp Skinned Pistachio Nuts (chopped) 1 Tbsp Raisins (optional) 2-3 Tbsp Sugar Or As Desired 1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. 2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. 3. Add the sugar and stir until completely dissolved. 4. Remove the rice kheer from heat and serve either warm or chilled. edit delete
Kheer
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1/4th Cup Long Grain Rice (washed And Drained) 4-5 Cups Milk 2-3 Cardamom Seeds (crushed) 2 Tbsp Almonds (blanched Silvered) A Pinch Of Saffron Threads, Soaked In A Little Hot Milk 1 Tbsp Skinned Pistachio Nuts (chopped) 1 Tbsp Raisins (optional) 2-3 Tbsp Sugar Or As Desired 1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. 2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. 3. Add the sugar and stir until completely dissolved. 4. Remove the rice kheer from heat and serve either warm or chilled. edit delete
Aloo Kachori
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For The Outer Layer 2 Cups Refined Flour 7 Tbsp Cooking Oil 8 Drops Lemon Juice 1 Tsp Salt For The Stuffing 4 (medium Sized) Boiled And Mashed Potatoes 1/2 Cup Mint Leaves,chopped 1 Tsp Green Chilies,minced 1tsp Ginger,chopped 3 Tsp Dried Pomegrante Seed Powder 1.5 Tsp Red Chili Powder 1.5 Tsp Mango Powder (amchur) 1 Tsp Coriander Powder 1/2 Tsp Cumin Seeds 1 Tsp Crushed Coriander Seeds 1/4 Tsp Asafoetida Salt To Taste Oil To Deep Fry 1. Outer covering/pastry shell-take a big bowl and add all the ingredients listed for making outer layer. 2. Mix well and make a soft dough with cold water,cover and rest for 10 minutes. 3. Knead well and make equal size balls from the dough. 4. Stuffing- In a bowl add all the ingredients for stuffing and mix properly. 5. Make equal size balls from the mixture,slightly bigger then the dough balls. 6. Now dust the dough balls with refined flour and roll to make a medium thick poori. 7. Place the potato ball in the centre and pull and close the poori from all sides,pinch off extra dough and make a round ball and roll like poori. 8. Heat oil in a deep pan, add the kachoris on medium heat . 9. Now lower the flame after a minute and fry the kachoris on low heat from both sides till golden in colour. 10. Drain on a paper napkin to absorb the extra oil. 11. Serve with pickle or any kind of chutney. edit delete
Lachha Paratha
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1 Cup Whole Wheat Flour (atta) 1 Teaspoon Oil 1/2 Teaspoon Salt Approx.1/2 Cup Water Lukewarm 1/4 Cup Whole Wheat Flour (atta) To Help Rolling Approx. 2 Tablespoons Oil For Cooking 1. Combine flour and salt. Make soft dough using water and leave aside. 2. Combine 1 tbsp of flour with 3 tbsp of ghee and leave aside. 3. Take the dough and divide it into equal-sized balls. 4. Now again divide each ball into two. 5. Roll out each portion into a long, finger shaped noodle. 6. Give the first portion a spiral shape. 7. Apply little flour on a rolling surface and gently roll out the spiral into a circle of about five inch diameter. 8. Smear the top with the flour-ghee mixture. 9. Repeat the procedure for the next portion and put it over the first circle. 10. Place a flat pan on medium flame. 11. Place the paratha on the pan. Fry and flip after 30 seconds. 12. Apply little ghee on the surface and flip again. 13. Apply ghee on exposed side and fry the paratha till crispy and golden brown. 14. Lachcha Paratha is ready. edit delete
Mixed Vegetable Cutlets
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5-6 Potatoes,boiled And Mashed 5-6 French Beans,blanched And Chopped 1 Medium Beetroot,grated 1/2 Cup Green Peas,blanched & Crushed 2 Tablespoons Oil To Shallow Fry 1/2 Teaspoon Cumin Seeds 1 Inch Piece Ginger,finely Chopped 1 Medium Onion ,finely Chopped 1-2 Green Chillies,finely Chopped 1 Teaspoon Red Chilli Powder 1/4 Teaspoon Turmeric Powder Salt To Taste 10 Cashewnuts,crushed 2 Tablespoons Refined Flour (maida) 2 Tablespoons Fresh Coriander Leaves,chopped 1 Tablespoon Lemon Juice 1 Cup Bread Crumbs 1. Heat two tablespoons of oil in a pan. 2.. Add cumin seeds, ginger and onion and sauté for two minutes. 3. Add green chillies, red chilli powder, turmeric powder and sauté for a minute. 4. Add French beans, beetroot, green peas and mix. 5. Add salt and continue to sauté for two minutes. 6. Add crushed cashewnuts and refined flour and sauté for two minutes. Set aside. 7. Take mashed potatoes in a deep bowl. 8. Add the vegetable mixture and mix well. Add coriander leaves and adjust salt. 9. Add lemon juice and mix. 10. Heat sufficient oil in another pan. Take a portion of the mixture, shape into a ball and roll in breadcrumbs. 11. Press lightly and place the cutlet in the pan. 12. Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets. 13. Drain and place on an absorbent paper and serve hot. edit delete
Kerala Curd Fish
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250 G Fish (cubed) 1 Small Onion (ground) 1 Tsp Ginger Paste ½ Tsp Turmeric Powder 1 Tsp Red Chilly Powder ½ Tsp Cumin Powder 2 Tbsp Maida 1 Small Bay Leaf 1 Cinnamon 1 Cardamom 1 Cup Curd (blended) 2 Tbsp Mustard Oil ½ Tsp Sugar Salt (to Taste) 1. Rub the fish pieces with maida. 2. Heat 1 tbsp mustard oil in a pan and shallow fry the fish. Remove and keep aside. 3. Put in the remaining oil and fry cardamom, cinnamon, and bay leaf. 4. Add onion paste, ginger paste, turmeric powder, cumin powder, and red chilly powder. Pour some water and stir well. Cook on low flame for 3-4 minutes. 5. Stir in curd and cook for another 2-3 minutes. 6. Add fish pieces, sugar, salt, and some more water to make a gravy. Simmer on low flame, until it thickens. 7. Serve hot with rice. edit delete
Nellikka Chutney
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2 Big Gooseberries ½ Cup Coconut (grated) 4 Green Chillies ½" Piece Of Ginger 1 Stalk Of Curry Leave Salt To Taste 1. Place the gooseberries, one at a time, on gas flame and heat until it turns soft. 2. Wash, deseed and take out the pulp of gooseberries. 3. Mash all the ingredients together with the gooseberries pulp. 4. Serve with rice. edit delete
Kadalaparippu Chutney
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½ Cup Black Gram 2-3 Red Chilies A Pinch Of Tamarind 1 Sprig Curry Leaves ½ Cup Coconut (grated) 2 Tsp Oil ½ Cup Coriander Leaves (chopped) Salt (to Taste) 1. Heat oil in a pan and fry black gram until golden brown. 2. Stir in coriander and curry leaves. Stir fry. 3. Add red chilies, tamarind, coconut, and salt. Mix well. 4. Remove the pan from heat and cool the mixture. 5. Grind the mixture with little water to make a paste. 6. Serve with dosa. edit delete
Red Onion Chutney
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4 Medium Onions (chopped) 2 Stems Curry Leaves 2 Tsp Chili Powder ½ Cup Coconut Oil Salt (to Taste) 1. Heat oil in a pan and shallow fry onions and curry leaves until light brown. 2. Stir in chili powder and cook the raw smell vanishes. 3. Remove and grind into a nice paste. 4. Flavor with salt. Mix in some coconut oil to make a smooth chutney. 5. Serve with idlis. edit delete
Sweet Tamarind Chutney
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2 Cups Tamarind Pulp 4 Green Chilies ½ Inch Ginger (chopped) 2 Cups Jaggery Powder 2 Whole Red Chilies ½ Tsp Mustard Seeds A Pinch Of Red Chili Powder 2 Tbsp Oil Salt (to Taste) 1. Heat oil in a pan and crackle mustard seeds. 2. Put in red chilies and shallow fry them. 3. Stir in ginger and green chilies. Cook for a minute. 4. Add in tamarind pulp, red chili powder, jaggery, and salt. Stir and cook until the mixture thickens. 5. Serve with biriyani. edit delete
Avocado Chutney
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2 Ripe Avocados 4 Garlic Cloves (pound And Extract The Juice) 1 Tsp Lemon Juice Black Pepper To Taste Salt To Taste 1. Extract the pulp of avocado. 2. Grind the pulp, garlic, lemon juice and pepper together making into nice chutney. 3. Serve it with naan edit delete
Dry Garlic Chutney
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1 Cup Garlic Flakes 1 Cup Dry Coconut (shredded) 1 Cup Peanuts (roasted) 1 Handful Sesame Seeds 1 Cup Dry Red Chilies Salt (to Taste) 1. Roast all the ingredients separately, one at a time. 2. Remove and keep aside to cool. 3. Grind all the roasted ingredients together, along with salt, to make a fine powder. edit delete
Modur(sweet) Pulao
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2 Cup Long Grain Basmati Rice 2 Cup Sugar ½ Cup Ghee ½ Tsp Whole Cardamoms ½ Tsp Cloves ½ Tsp Black Peppercorns ½ Tsp Cinnamon 5 Bay Leaves 5 Saffron Strands ½ Cup Almonds, Blanched And Split ½ Cup Raisins ½ Cup Dry Coconut Slivers ½ Cup Dried Dates Water, As Required 2 Tsp Milk 1. Wash and drain the rice and keep it aside. 2. Take a large pan and boil 8 cups of water in it. Put rice in it and let it cook. 3. When cooked (3/4th prepared), drain the rice and set it aside. 4. In the meantime, soak saffron strands in 2 tsp milk and mix it to make a paste. 5. Heat ghee in a large pan and put all the spices in it except saffron. Allow it to sizzle a bit. 6. Now, add sugar and 1/3 cup of water in it and stir well. 7. Put all the dry fruits in it and stir well again. 8. Now, add cooked rice in it along with saffron liquid and mix it carefully. 9. Cover it and let it cook for an hour. 10. When cooked, mix it gently to separate the rice grains and serve warm. edit delete
Mughlai Chicken Curry
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750 Gms (27 Oz.) Chicken (medium Pieces) 2 Tsp Red Chilli Powder ½ Tsp Turmeric Powder 1 Tsp Coriander Powder Spices To Be Ground: 1 Small Piece Ginger 12 Cloves Garlic 2 Cloves 6 Black Pepper 1 Sprig Coriander Leaves (chopped) 1 Small Piece Cinnamon 1 Black Cardamom 1 Tsp Cumin Seeds Onions 3 Medium Size (chopped) 3 Tomatoes (medium Size) (chopped) 2 Tbsp Curd Oil For Cooking Salt To Taste 1. Cut chicken pieces and wash them properly. 2. Marinate the chicken with chili powder, turmeric powder, curd, coriander powder, salt, and ground spices. 3. Heat oil in a pan and fry the onion. 4. Add tomato and fry over low heat till oil separates. 5. Add Chicken to the fried Onion and fry for a while until the Chicken is well mixed with masala. 6. Pour hot water and let it cook till chicken is tender and soft. 7. Garnish with coriander leaves and boiled eggs edit delete
Kesar Murg
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6 Boneless Chicken Pieces 1 1/2 Tsp Garlic Paste 3 Onions (paste) 1 Tbsp Ginger Paste 4 Tsp Cashewnut Paste ½ Tsp Saffron (dissolved In A Little Milk) 1 Cup Curd 1 Tsp Coriander Powder 2 Bay Leaves ½ Tbsp Green Cardamoms ½ Tbsp Whole Garlic Cloves ¾ Cup Cream ½ Cup Oil 1 Tsp White Pepper 1 Tbsp Chili Powder Salt As Per Taste 1. Heat oil in a heavy bottom pan, fry whole garam Masala. 2. Also add onion, ginger and garlic paste. Fry for 3-4 minutes. 3. Now add coriander powder and cashew paste and fry for 2 more minutes. 4. Now add chicken, pepper, salt, curd, saffron and chili powder. 5. Mix well and lower the flame for 30 minutes. 6. Serve hot with butter naan. edit delete
Mutton Rogan Josh
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2 Green Cardamoms 2 Onion (finely Chopped) 1 Inch Sticks Cinnamon (Darchini) 3 Cloves (lobongo) ½ Tsp Asafetida 1/2 Tsp Garam Masala Powder 3 Tbsp Oil 1 Kg (35 Oz.) Mutton (chops) 3 Tbsp Curd Or Yogurt (Dahi) 1 Tsp Chilli Powder 1 Cup (236 Ml) Water 3 Tsp Fennel Seeds (Mouri Or Saunf) (powdered) 1/2 Tsp Ginger (grated) 1 Black Cardamom ½ Cup Coriander Leaves (chopped) Salt To Taste 1. In a pressure cooker, add heat oil. 2. Add onion, black cardamoms, cloves, cinnamon and the asafetida powder and fry for 2 min. 3. Add the mutton chops and fry for 5 min. 4. Add water and pressure cooks the mutton on low flame for 20 minutes. 5. Take out the mutton and cool to room temperature. 6. Take a bowl and add the curd, chili powder, fennel powder, ginger, garam masala, salt into the bowl and beat for 1 minute till mixture is smooth. 7. Add the curd mixture on low heat to the mutton. 8. Stir frequently for 7-10 minutes until the oil starts to leave the masala. 9. Garnish with coriander leaves. edit delete
Corn Panki
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6 Tender Sweet Corncobs 2 Tbsp Plain Flour (Maida) 2 Tbsp Semolina (Rava) 1 Tbsp Chopped Coriander (Dhania) 2 Tsp Finely Chopped Green Chillies 1/4 Tsp Baking Soda 2 Tbsp Fresh Curds (Dahi) 2 Tsp Oil Salt To Taste Other Ingredients 1 Banana Leaf (Kele Ka Patta) To Serve Melted Butter Green Chutney 1. Grate the corn cobs. 2. Add the remaining ingredients and mix well. Keep aside. 3. Cut the banana leaf into small squares of approx. 100 mm. (4") diameter. 4. Apply a little oil on all the leaf squares. Keep aside. 5. Spread a little mixture in a thin layer on some leaf squares. 6. Put another greased leaf square on top so as to cover the batter. 7. Cook on a tava (griddle) until light brown spots appear on top of the leaf squares. 8. Serve hot with melted butter and green chutney. edit delete
Home-style Chicken Curry
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1 Large Onion 6 Garlic Cloves , Roughly Chopped 50g Ginger , Roughly Chopped 4 Tbsp Vegetable Oil 2 Tsp Cumin Seeds 1 Tsp Fennel Seeds 5cm Cinnamon Stick 1 Tsp Chilli Flakes 1 Tsp Garam Masala 1 Tsp Turmeric 1 Tsp Caster Sugar 400g Can Chopped Tomatoes 8 Chicken Thighs, Skinned, Boneless (about 800g) 250ml Hot Chicken Stock 2 Tbsp Chopped Coriander 1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side. 2. Put the chopped garlic and ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger. 3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma. 4. Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins - stirring all the time. 5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken. 6. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side. edit delete
Stuffed Bajra Roti
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For The Rotis: 2 Cups Bajra (black Millet) Flour Of Salt Bajra (black Millet) Flour For Rolling To Be Mixed Into A Stuffing: 3/4 Cup Crumbled Low-fat Paneer (cottage Cheese) 4 Tbsp Chopped Fenugreek (methi) Leaves 2 Slit Green Chillies , Finely Chopped 1/2 Cup Finely Chopped Tomatoes Salt To Taste For Serving: 2 Tsp Low-fat Butter (optional) For the Rotis: 1. Combine the bajra flour and salt together in a bowl and knead into a soft dough using enough water. 2. Knead well till smooth and divide into 8 equal portions and keep aside. How to proceed: 1. Divide the stuffing into 8 equal portions. Keep aside. 2. Roll out each portion of the dough into 150 mm. (6”) diameter thin circle. Keep aside. 3. Place a roti on a clean, dry surface, put a portion of the stuffing and spread it evenly. 4. Place another roti on top and press well so that they stick well. 5. Cook a non-stick tava (griddle) till brown spots appear on both the sides. 6. Repeat with the remaining ingredients to make 3 more rotis. 7. Apply1/2 tsp of butter on each roti and serve hot. edit delete
Jowar Bajre Ki Roti
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1/2 Cup Bajra (black Millet) Flour 1/2 Cup Jowar (white Millet) Flour 1 Spring Onion, Finely Chopped 1 Green Chilli, Finely Chopped 1 Tbsp Oil Salt To Taste 1. Combine all the ingredients in a bowl and knead into a soft dough, using warm water as required. 2. Cover and keep aside for 10 minutes. 3. Divide the dough into 4 equal portions. 4. Pat each portion on a dry surface using your palms till it is a circle of 125 mm. (5") diameter. 5. Cook on a tava (griddle) till both sides are lightly browned. Repeat for the remaining circles. 6. Serve hot with a vegetable of your choice. edit delete
Quick Mango Sandesh
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1 Cup Peeled And Chopped Mangoes 1 Cup Freshly Grated Paneer (cottage Cheese) 1/4 Cup Powdered Sugar 2 Drops Rose Essence For The Garnish 2 Tbsp Finely Chopped Pistachios 1. Combine the paneer, sugar and rose essence in a deep bowl and knead very well. 2. Divide the mixture into two equal portions. 3. Evenly spread one portion of the paneer mixture on a small plate. 4. Arrange ½ cup of mangoes over this. 5. Evenly spread another portion of the paneer mixture over the mangoes. 6. Finally, arrange the remaining ½ cup mangoes over the paneer. 7. Refrigerate for at least 1 to 2 hours and serve chilled, garnished with pistachios. edit delete
Mooli Jowar Ki Roti
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1 Cup Jowar (white Millet) Flour 1/2 Cup Grated White Radish (Mooli) 1 Tsp Ginger-garlic (adrak-lehsun) Paste 1 Tsp Chilli Powder 1 Tbsp Oil Salt To Taste Oil For Rolling Oil Or Ghee For Cooking Fresh Curds (dahi) To Serve 1. Combine all the ingredients and knead into a soft dough, using enough hot water. 2. Divide the dough into 8 equal portions. 3. Roll out each portion between two sheets of greased plastic to a 75 mm. (3") diameter circle. 4. Cook the rotis on a hot tava (griddle) using oil or ghee on both sides till brown spots appear on the surface. 5. Serve hot with fresh curds. edit delete
Mango And Vermicelli Halwa
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1 Cup Vermicelli (Sevai) 1 Cup Mango Pulp 1 Cup Sugar 2 Cup Milk 1.5 Tblsp Ghee 4 Pista Few Strands Of Saffron A Pinch Of Cardamon Powder (optional) 5 Almonds 1. Take a pan, add ghee when it become warm add vermicelli and roast to a nice golden color (use a fork to easily mix and roast the vermicelli. 2. I have used Bambino vermicelli, but can use any type of vermicelli) 3. Add milk and cook on medium heat (keep stirring) till vermicelli got cooked and become soft. 4. Now add mango pulp (choose mango of bright color otherwise add saffron to get a nice color) and cook for 1 minute. 5. Add sugar and almonds and cook till it thickens. 6. Now add cardamom powder and take out in a bowl . 7. Garnish with chopped pista and saffron strands. 8. Serve hot or cold. 9. Serve as a dessert, or top with ice-cream and serve as mango falooda. edit delete
Achaari Dahi Bhindi
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500 Gms (approx 30 Nos) Ladies Finger (Bhindi) 2 Tsp Chopped Ginger (adrak) 3/4 Cup Chopped Tomatoes 1/4 Cup Fresh Thick Curds (dahi) 1/4 Tsp Turmeric Powder (haldi) 3/4 Tsp Chilli Powder 2 Tsp Coriander (dhania) Powder 4 Tbsp Oil Salt To Taste For The Achaari Masala: 2 Tsp Fennel Seeds (saunf) 1 Tsp Mustard Seeds ( Rai / Sarson) 1/2 Tsp Nigella Seeds (kalonji) 1/4 Tsp Fenugreek (methi) Seeds A Pinch Of Asafoetida (hing) 1. Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces. 2. Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside. 3. Heat 2 tablespoons of oil another pan and add the achaari masala to it. 4. When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil. 5. Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt. 6. Add this mixture to the pan, mix well and cook for a couple of minutes. 7. Add the ladies finger and simmer for 2 minutes. 8. Serve hot. edit delete
Fruity Corn Salad
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For The Mint Dressing: 1/2 Cup Chopped Mint Leaves (phudina) 1 Tsp Grated Ginger (adrak) 1/2 Tsp Finely Chopped Green Chillies 1 Tsp Lemon Juice 1 Tbsp Honey Salt To Taste Other Ingredients: 1 Cup Watermelon (tarbuj) Cubes 1 Cup Pineapple Cubes 1 Cup Cooked Sweet Corn Kernels (makai Ke Dane) 1 Cup Cucumber Cubes 1/2 Cup Lettuce , Torn Into Pieces Salt To Taste For the tangy mint dressing: 1. Combine the watermelon, pineapple, sweet corn kernels and cucumber along with 1 tbsp of water to a coarse paste. 2. Add the honey and salt and mix well. Keep aside. How to proceed: 1. Put the lettuce leaves in a vesselful of ice-cold water for half an hour. This will make them crisp. Drain the water and keep aside. 2. Combine all the ingredients in a deep bowl. 3. Pour the mint dressing and toss well. 4. Serve chilled. edit delete