Indian Pickle

Spicy pickles are very important item in Indian meal. Pickles enhances the tastes of the meal and increases the satisfaction after every meal. Pickles are easy to prepare with right ingredients and can be preserved for months. Here you can find mouth watering homemade pickle recipes which have to be consumed with a few days and pickles that can be preserved for months.

Alutua

INGREDIENTS:

1 cup sugar
oil for frying
1 tsp sida bi carbonate
1/2 kg sweet potatoes
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

Method:

Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
Wash and boil the sweet potatoes with as little water as possible.
Drain.
Take off skin and fibre, if any, and mash.
Sieve the flour and the soda, rub in the ghee.
Mix in to the sweet potatoes.
Knead well.
In case the mixture feels soft, mix in a little more flour.
Make lime size crack free balls and stuff one raisin in each.
Heat up oil in a kadai.
When the oil begins to smoke, take off the heat, put in a few balls at a time.
Put on medium heat up again and fry till golden brown.
Remove and put the balls in the syrup and keep aside for a few hours.
Serve warm or cold.

Paneer Coconut Gravy

Ingredients

50 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

Method:

• Cut paneer in squares.
• Grind onions to a paste.
• Grind tomatoes finely.
• Grind ginger (adrak), garlic (lasun) to a paste.
• Chop coriander leaves (dhania patta) very finely.
• Chop fresh red chillies very finely.
• Roast the groundnuts and grind them to a fine paste.
• To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
• Heat clarified butter (ghee) in a pan.
• Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
• Add the ginger garlic paste and stir it for 1 minute
• Now add tomato and fresh red chilly.
• Cook for sometime and then add tomato (tamatar).
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
• Add the paneer pieces and let the gravy cook till it thickens.
• Take off the fire and serve hot garnish it with well chopped coriander leaves.

Murg Makhani

Chicken Marination:

800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color

Gravy:

4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
sugar to taste

Garnish:

Melted Butter
Fresh Cream
Coriander Leaves finely chopped

Method:

* Make small cuts in the chicken pieces.
* Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
* Let the chicken marinate for a few hours.
* Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
* Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
* Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
* Add the beaten cream and cook on low flame for few minutes.
* Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
* While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
* Serve the Murgh Makhani hot with rice or naan.

INDIAN DESSERT RECIPES

Indian desserts are very tempting and mouth watering. Be it a scorching summer or a bone clattering winter indian mithai is always too difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun or kulfi or gajjar ka halwa. Below we have provided many recipes to tantalize your tongue.

INDIAN NONVEGETARIAN RECIPES

Food, glorious food.The way to a man's heart is through his stomach...An army marches on its stomach....and so many other cliches that all centre around one of life's necessities - eating. Without exception we aim to ensnure you into a truly unique, unforgettable cuisine experience. We combine the ancient with the modern and take you down the path to losing yourself in the exotic flavours of INDIA.

Chicken Vindaloo

Ingredients:

2 large onions
6 cloves garlic
1 tsp ground mustard
1 tsp ground turmeric
1 tsp ground ginger
1 cinnamon stick, crumbled
1 tsp chilli powder, or to taste
2 tsp ground cumin
6 cloves
2 tblsp white vinegar
1 tblsp brown sugar
90 gms ghree
1 1/2 kg chicken pieces

Method:

Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, cinegar and sugar. Blend until smooth.
Combine chicken in a bowl with spice mixture. Marinate for atleast 4 hours, preferably overnight.
Slice remaining onion. Meld ghee in a saucepan and sauté onion for 2 minutes.
Add chicken pieces. Reduce heat to low, cover, simmer for 45 minutes or until chicken is tender, stirring occasionally.

Chicken Bon

Ingredients

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

Method:

Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
Mix thoroughly.
Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
our the bon bon sauce on top of the chicken.

Chicken Tikka Masala

Ingredients:

Part A:

2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)

Part B:

5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Method:

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Chicken Drum Sticks

Ingrediens:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

Method:

In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

CHICKEN BIRYANI

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Method:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

INDIAN BUTTER CHICKEN RECIPE

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Ingredients

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

INDIAN CHICKEN DILRUBA RECIPE

Preparation:

• Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
• Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
• Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
• Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

Ingredients

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

INDIAN NONVEGETARIAN FOOD

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

Ingredients

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped