Indian Recipes World

Archive for January, 2009

Cutlet|Vegetable Cutlet|Easy Vegetable snacks|cutlet recipe

January 31, 2009 By: admin Category: Snacks No Comments →

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Ingredients:

Vegetables –

Potato, Beans, Carrots, green peas  all combined Р2 cups,

onions – 1 medium sized,

rice flour,

Rava,

salt – to taste,

oil – to fry,

Red chilli powder -1 tsp

Garam masala – 1 tsp

Cinnamom – a pinch

Method:

1. Cut the vegetables into large pieces and steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.

2. Add grated onions,  salt, 1 tsp red chilli powder, 1 tsp garam masala powder and ground cinnamon(a pinch).

3. Mash the mixture tightly.

4. Take some rice flour and add water to make it into a slightly
watery juice.

5. Make the vegetable mixture into evenly sized balls or any other shape with hand.

6. Dip this shapes in the rice flour and then cover it with rava.

7. Deep fry the balls until they turn golden brown.

Vegetable Cutlet

Spicy Pongal|South Indian Ven Pongal|White pongal

January 31, 2009 By: admin Category: Breakfast/Easy tiffin No Comments →

ven-pongalIngredients:

Rice- 2 cups
moong dhal- 1 cup
black pepper-2 tsp
jeera-1 tsp
ginger-1 tsp(chopped)
curry leaves – to garnish
ghee/oil-3 tsp
water-6 cups
salt-to taste

Method:

1.Fry the moong dhal on dry pan for few minutes.
2.Mix the rice, moong dhal and salt and cook it by adding 6 cups of water.
3.Take the black pepper, jeera and grind it to fine powder.
4.Take a pan add oil/ghee and add the grinded pepper and add over the cooked pongal.
5.Add the ginger and mix well.
6.Garnish with curry leaves.
All time favourite pongal ready.

Chakkara Pongal| Sweet Pongal|Jaggery Pongal

January 31, 2009 By: admin Category: Festives & Sweets No Comments →

Sweet Pongal|Chakkara Pongal

Sweet Pongal|Chakkara Pongal

Ingredients:

Raw Rice – 1 cup
Moong dhal – 1/2 cup
Jaggery – 2 cup
Water -3 cup
Cashew – to garnish
Ghee – 3 tsp

Method:

1. Slightly roast the moong dhal in a dry pan.
2. Mix the rice and moong dhal and cook it by adding 3 cups of water.
3. Now liquify the jaggery by adding water.( keep in low flame and keep stirring until you get a homogenous liquid)
4. Add the liquid jaggery (when hot) on to the cooked rice and stirwell.
5. Keep it on the stove for few mins(medium flame)
6. Take a tawa, add ghee and cashews.
7. When cashews turn golden brown, add it to the pongal.

Kesar Ras Malai | Ras Malai | Sweet Recipe

January 31, 2009 By: admin Category: Festives & Sweets No Comments →

Ingredients:

Paneer – 1 cup
Milk – 1 Litre
Sugar – 3/4 cup
Kesar (Saffron) – a pinch(Soak in milk)
cardamom – 1/2 tsp
Sugar – 4 cups for sugar syrup

Method:

1. Take a bowl with thick base to boil milk. Add sugar and allow it to thicken.
2. Add cardamom, kesar and stir it well and remove from flame.
3. Make the paneer into fine powder and make it in to small flat pieces.
4. Take another bowl. Add the 4 cups of sugar along with water and prepare the sugar syrup.
5. Add the flatenned paneer pieces into the sugar syrup and allow it to cook for 10 mins.
6. After 10 mins, take out the paneer pieces from the sugar syrup and serve in a bowl by adding 2tsps of the prepared milk.

Tomato Rice|Rice recipe|Lunch box recipe

January 30, 2009 By: admin Category: Variety Rice No Comments →

Tomato Rice

Tomato Rice

Ingredients:

Rice – 2 cup
Tomato – 6
onion – 2
chillies – 4 nos
garlic – 4 pods
ginger – 1/2 tsp
salt – to taste
mustard – 1/2 tsp
turmeric – a pinch
oil – 2 tsp
water – 4 cups
corriander leaves.

Method:
Grind the tomatoes,ginger,garlic and one onion.

1. Take a pan add oil, mustard and onion.
2. Add the chopped chillies and turmeric powder.
3. Now add tha grinded paste and allow it to get cooked.
4. Add water and salt.
5. Once the water starts to boil, add the rice.
6. Allow for pressuer cooking.
7.After 10 mins, when pressure subsides open the pan.
8.Add a tsp of ghee and garnish with corriander leaves.
Yummy tomato rice ready. Serve hot and enjoy.


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