Indian Food Recipes

Ingredients for Ghee Rice Recipe

• Rice – 2 cups (jeera samba rice or basmati rice or sona masuri rice)
• Green chilly – 10 nos
• Tomato – 2 nos (medium, chopped finely)
• Onion – 2 medium sized made into paste
• Ginger Garlic paste – 4 tbsp
• Beans – 1/4 cup
• Carrot – 1/4 cup
• Peas – 1 cup
• Clove – 6 nos
• Cinnamon – 1 stick
• Bay leaf – 1 no
• Star anise – 1 no
• Cardamom – 3 nos
• Kasturi Methi – 1 tsp
• Cashew nut – 8 nos
• Ghee – 3 tbsp
• Oil – 4 tbsp
• Coconut milk – 2 cups
• Water – 1 cup
• Salt to taste

Cooking time: 45 minutes

Serving: 3 to 4 people

Cooking Method for Ghee Rice Recipe

1. Take a rice cooker on medium heat and add ghee and oil.
2. After a couple of minutes add cloves, cinnamon, bay leaf, star anise and cardamom.
3. Then add  onion paste. Stir the mixture and sauté till the raw smell of onion vanishes.
4. Add ginger-garlic paste and cook till the raw smell goes.
5. Then put green chilly, cashew nuts and cook for 3 more minutes.
6. Add tomato, peas, carrot and beans with 1 tsp of salt. Cook till tomatoes are mushy.
7. At this point add coconut milk and water. Bring the contents to boil.
8. Then add some more salt to taste and put rice.
9. Close the lid and cook till 1 or 2 whistles or 15 minutes on low heat.

The Ghee Rice is now ready to be served. Serve Ghee Rice with a side dish like Vegetable Korma or with any non-vegetarian gravy like Butter Chicken.

Pav Bhaji Recipe Ingredients

• Potato - 4
• Cauliflower – 1 cup (grated)
• Carrots – 2 (chopped into circles)
• Beans – 1/2 cup
• Cabbage – 1 cup (chopped)
• Green Peas – 1/2 cup
• Onions – 4 (finely chopped-3 for the bhaji and 1 for garnish)
• Tomatoes – 3 (finely chopped)
• Ginger garlic paste – 2tbsp
• Capsicum – 2 (finely chopped)
• Green chilies – 4
• Cloves – 3
• Red chili powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Bhaji Pav masala – 3 tbsp (available in most indian grocery stores)
• Cumin seeds – 1/2 tsp
• Lemons  – 2 medium sized
• Butter – 5 tbsp
• Asafetida or Hing – 2 pinch
• Salt – 2 tsp
• Sugar – 1 tsp
• Chopped Coriander Leaves for garnish
• Pav or bun – as required (you can use the hot dog buns if you are abroad like in the USA)

Pav Bhaji Cooking method

1. In a vessel boil the potatoes, mash it and keep it aside.
2. In another vessel containing some water add carrots, cauliflower, cabbage, beans and peas. Bring the contents to a boil.
3. Take the vessel of the heat and transfer the contents into a blender. Grind the vegetables coarsely with little water and set it aside.
4. In a pan add 5 tbsp butter, asafetida, chopped onions, ginger-garlic paste and chopped capsicum. Keep stirring the contents gently until the onions turn translucent pink.
5. Now add chopped tomatoes, green chilies, pav bhaji masala, red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, cloves and asafetida. Mix all the contents and simmer for 10 mins.
6. Add the coarsely grinded mixed vegetables from step 3, salt, sugar and mix well. Simmer for another 6-8 minutes.
7. At this stage add the mashed potatoes and mix well. Cook for another 8 minutes. While it cooks, use the back of a slotted spoon to mash the ingredients. Mash to a course texture. If required you can add another tablespoon of butter into it.
8. Now add juice of 2 lemons and mix well. Take the pan off the heat and now the bhaji is done.
9. In another pan or tava, melt a big dollop of butter. Since the pav or bread or bun in the center and put then on the tava facing inwards.
10. Turn them around after a minutes and let the outside turn golden brown.
11. Now take the pav or bun on a serving plate, add the Bhaji and garnish it with copped coriander leaves. Put some chopped onion, a piece of lemon and serve hot.

Ingredients for Shahi Paneer Recipe:

• Paneer (Indian cottage cheese) - 250 gms
• Ghee - 4 tbsp.
• Onion – 1 (chopped into strips)
• Ginger - 1/2 inch piece (chopped finely)
• Green chillies – 2 (chopped finely)
• Curd -  1/4 cup
• Red chilli powder - 1/2 tsp.
• Garam masala - 1/2 tsp.
• Milk - 1/2 cup
• Tomato sauce - 2 tbsp.
• Tomatoes – 4 (chopped finely)
• Cardamom – 2 (crushed)
• Cashew nuts – 10 (made into a paste)
• Salt to taste

Cooking time: 45 minutes.
Serving: 4-6 people

Shahi Paneer Recipe Cooking Method:

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside.
2. Heat 2 tbsp. ghee in  a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes with the lid covered on the pan.
4. Add curd and cook for 5 more minutes.
5. Add 1/2 cup water and allow the contents to cool.
6. Blend in a blender till smooth.
7. Heat remaining ghee and add gravy.
8. To this add tomato sauce, chilli powder and garam masala.
9. Boil to get a very thick gravy.
10. Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes.
11. Garnish with chopped coriander and serve.

Prawn stir fry Recipe Ingredients

• Prawn (Shrimp) – 1/2 kg or 1.1 lb (shell removed and deveined)
  Tip: If you want to know more about cleaning and deveining Prawns (Shrimps) just follow the link. 
  
• Coriander (Cilantro) – 1/2 bunch
• Garlic paste – 1/4 tsp
• Ginger paste – 1/4 tsp
• Green chilly – 2 no
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1 tsp
• Oil – 1 tbsp
• Salt to taste

Preparation time: 10 minutes
Cooking time: 15 minute

Method:

1. In a pan take the oil and add all the ingredients including the Prawns. Do not add the salt yet. Mix all the above ingredient.
2. Set the pan aside for 5 minutes.
3. Then put the pan on medium heat. Sauté for around 5 minutes.
4. Add salt and mix well.
5. Continue sautéing for another 8-10 minutes until the Prawns are cooked and that’s it. Prawn Stir Fry recipe is done

Serve hot as a starter or as a side dish.

Ingredients:

• All-purpose flour (Maida) – 2 cups
• Powdered Sugar – 2 cups
• Unsalted butter – 2 cups (4 sticks)
  
• Pure vanilla extract or essence – 2 tsp
• Lemon juice – 1/4 cup
• Baking powder – 2 tsp
• Plain milk – 1/2 cup
• Eggs – 3 nos
• Salt – 1 tsp salt

Preparation: 15 minutes
Cooking Time: 1 hour, plus cooling

Method:

1. Preheat the oven to 400 degrees F.
2. Take a cake pan and lightly coat it with butter including the sides and dust a little flour wherever the butter is coated.
3. In a blender or mixer on high speed beat the butter and sugar until light and fluffy.
4. Then add one egg at a time into the blender beat the mixture.
5. Transfer the blender content into a mixing bowl. Now add the all-purpose flour slowly and gradually into the bowl. Keep stirring the mixture in clockwise direction using a large spoon or spatula. You can use your hand as well. Do not over mix or over beat the mixture. Just ensure that flour is mixed well enough without any lumps.
6. Finally add the Vanilla extract, Lemon juice and milk. Mix everything together. Remember Lemon Juice is just to give another flavor to the cake. You can skip it if you want to. The pound cake with only the vanilla essence is just as good and very delicious.
7. Pour this mixture into the cake pan and bake for around 45 minutes. to test if the cake is done take a toothpick or knife and insert it into the center of the cake. If it is dry and clean when you remove it from the cake then it means it is done.
8. Let the cake pan cool for 15-20 minutes.
9. Run a knife around the sides of the pan and remove the cake by inverting it and then allow it to cool if it is still hot. Then you can cut the cake into thin slices and serve.

Ingredients:

• Fresh grated coconut – 1 cup
• Green cardamoms – 3 nos (powdered)
• Sugar – 1 cup
• All purpose flour (Maida) – 1 tbsp
• Ghee – 2 tsp

Method:

1. In a deep vessel or a pan on a low heat, take freshly grated coconut. Cook it for one minute stirring it continuously.
2. Then add sugar and keep stirring frequently for 5 minutes.
3. When the sugar melts and begins to boil, add 1 tbsp of All purpose flour (Maida).
4. Mix the contents and then add cardamom powder. Keep stirring the mixture until it thickens.
5. Add ghee and mix well.
6. In about 10 to 15 minutes the mixture will thicken to a consistency where the sugar syrup is no longer clearly visible and cannot be separated from the coconut.
7. Now move the contents into a large enough plate and spread the mixture such that the height is around 3/4th of an inch. Make sure when you spread the mixture it does not tear in between. It should all be in one piece.
8. After a few minutes while it is still hot, cut into diamond or square shaped pieces with a sharp knife.
9. Allow it to cool completely at which time each piece would have hardened and you can easily separate out the pieces and store them.

Ingredients for Vegetable Biryani/Pulao Recipe

• 2 1/2 cup Basmati
• 2 Onions (long slices)
• 2 Big Tomatoes
• 15-20 Beans (cut into 1 inch pieces)
• 2-3 Carrots (cut into pieces)
• 1 1/2 cup Cauliflower
• 1 cup Peas
• 1 tbsp Mint leaves (chopped)
• 1 tbsp Coriander leaves
• 1/3 cup Oil
• 2 Bay leaves
• 1 inch Cinnamon stick
• 4 Cloves
• 1 1/2 tsp Kasuri methi (dry Fenugreek leaves)
• 3 Marathi Moggu (What’s this)
• 1 Star Anise
• 3 Cardamom
• 1 1/2 cup Coconut milk
  TIP: If you don’t have canned coconut milk you can prepare it yourself. Grate one coconut. In a blender grind the grated coconut with one cup of lukewarm water for a few minutes. Then strain through a fine sieve to get the coconut milk.
• Salt to taste

Grind the following ingredients into a thick paste:

• 20-22 Green Chilies
• 1 hand full of Mint (Pudina) leaves
• 1 hand full of coriander (Cilantro) leaves
• 1 inch cinnamon stick
• 6 Cloves
• 1/2 tsp Peppercorn
• 1/4 tsp Turmeric powder
• 2 tbsp Dhania (Coriander) powder
• 1/2 medium sized Onion
• 4 tbsp Ginger Garlic paste 

Vegetable Pulao or Biryani Recipe Cooking Method

1. First wash and soak the Basmati rice for 10 to 15 minutes.
2. Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom.
3. After a minute or so add onion and sauté for 3 minutes.
4. Then put all the vegetables and 1 tsp salt.  Cook for 6 minutes.
5. Add tomatoes and cook them till they are mushy or pulpy.
6. Then put the paste that was prepared earlier and mix well.
7. Cover and cook on simmer till oil separates.
8. Add coconut milk and 2 cups of water required for the rice to be cooked.
9. When the contents come to a boil. Taste the liquid and add salt if required.
10. Now add rice, mint leaves and coriander leaves.
11. Close the lid and cook till you hear 1 whistle (pressure release) if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done!

Serve piping hot Vegetable Biryani with tomato, onion and cucumber raita.

Peas Rice Recipe Ingredients

• Rice – 2 1/2 cups
• Green chilly – 15 nos (split lengthwise)
• Tomatoes – 2 (medium sized)
• Onion – 2 nos (Big sized chopped length wise)
• Garlic – 8 nos (crushed)
• Ginger – 1 inch (crushed)
• Coriander leaves – 1/2 cup (chopped)
• Mint leaves – 1/2 cup (chopped)
• Peas – 1 cup
• Clove and Cinnamon powder - 1 tsp
• Bay leaf – 1 nos
• Star Anise – 1 nos
• Cardamom – 3 nos
• Marathi Moggu – 2 nos
• Kasuri methi – 1 tsp
• Turmeric powder – 1/4 tsp
• Oil – 1/3 cup
• Salt to taste

Peas Rice Recipe Cooking Method

1. Wash the rice and soak it in water for 10 minutes.
2. Take a rice cooker and add oil. When oil is heated put all the spices (Bay leaf, Star Anise, Cardamom, Marathi Moggu, Kasuri methi) in.
3. Add crushed ginger and crushed garlic. Sauté for 4 minute.
4. Then add onion,green chilly and sauté for 5 more minutes.
5. Now add coriander and mint leaves, mix well and cook for 2 additional minutes.
6. Then add tomatoes and turmeric. Cook till the tomatoes are mushy.
7. Add peas and mix well. Cook for 4 minutes and add water.
8. Bring it to boil and add salt.
9. Put rice and clove & cinnamon powder.
10. Now close the cooker lid and cook till your hear 1 whistle.

Serve hot with raitha or pudina chutney! Also try out other Rice recipes.

Ingredients for Mutter Paneer Recipe:

• Paneer – 250gms
• Mutter (Peas) – 1 1/4 cup
• Green chilly – 2 no
• Onion – 1 (medium)
• Tomato – 2 (medium)
• Ghee – 2 tbsp
• Butter – 1 tbsp
• Oil – 1 tbsp
• Jeera (cumin) – 1tsp
• Chilly powder – 1tsp
• Poppy seeds (Khas Khas) – 1 tbsp
• Garam Masala powder – 2 tsp
• Ginger Garlic paste – 1 tbsp
• Cashew nuts – 5 no
• Kasuri methi (fenugreek leaves) – 1 tsp
• Sugar – 1 tsp
• Turmeric powder – 1/4 tsp
• Food color (a pinch)
• Salt to taste
• Coriander leaves for garnish

Cooking Method for Mutter Paneer Recipe:

1. Take oil in a pan. Add onion and fry lightly.
2. Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds.
3. Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste.
4. Blanch the tomatoes in hot water, remove the skin and make puree out of it .
5. Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender.
6. In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes.
7. Then add tomato puree, mix well and cook for 3 more minutes.
8. Now put chilly powder, turmeric powder, garam masala  powder, food color and butter. Mix the contents well.
9. At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate.
10. Then add 1 cup of water, sugar, salt and bring it to boil.
11. Now add paneer and cook for five more minutes and the recipe is done

Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.