Sambhar Recipe

For preparation of Sambhar, you need:

· 1 Cup Split Red Gram (Kandipappu in Telugu)

· 4 Tomatoes

· 2 Onions

· 1 Tsp. Ginger Paste

· 1 Tsp. Garlic Crushed

· 4 Tsp. Coconut Powder

· Coriander Leaves – a fist full

· 10-15 Curry Leaves

· 4 Okra

· 3 Brinjal

· 4 Green Chili

· 50gms Oil

· ½ Tsp. Mustard seeds

· ½ Tsp. Cumin seeds

· 2 pinches Asafoetida (Inguva in Telugu)

· Salt to taste

· ½ Tsp. Red Chili Powder

· ¾ Tsp. Turmeric

· 3 Tsp. Tamarind paste

· 2 Dry Red Chili

For Sambar Powder you need

· 3 Tsp. Coriander Seeds

· 1 ½ Tsp. Cumin Seeds

· ¾ Tsp. Split Red Gram

Method of preparation of powder:

· Mix all above ingredients in a small skillet and fry until they turn brown or they split.

· Remove from heat and let cool.

· When cooled make into a fine powder and keep aside.

Method of preparation of Sambhar :

· Cut all the vegetables i.e tomatoes, okras, brinjals, onions into large pieces slightly larger than bite sized pieces. Keep aside.

· Pressure-cook the split red gram with enough water to become very soft.

· In a large pot heat oil and add mustard and cumin seeds. When they start to split, add green chilies, curry leaves and asafetida.

· Immediately add 5 cups of water, vegetable pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil.

· Cook for 10 more minutes or until the vegetable pieces are soft.

· Now add the cooked red gram, stir well and cook for 10 more minutes.

· Now add sambar powder, ginger-garlic paste and coconut powder, coriander leaves, one-tsp sugar, and stir well.

· Cook for 10 more minutes with low flame and cover.

· Remove from heat.

· Serve hot with Idli, Dosa and plain white Rice.

Aloo Gobi Recipe

For delicious aloo gobi you need:

· 1/4  cup vegetable oil

· 1  large onion, peeled and cut into small pieces

· 1  bunch fresh coriander, separated into stalks and leaves and roughly chopped

· 1  small green chilies, chopped into small pieces (or one teaspoon chili powder)

· 1  large cauliflower, leaves removed and cut evenly into eighths

· 3  large potatoes, peeled and cut into even pieces

· 2  cans diced tomatoes

·  fresh ginger, peeled and grated

·  fresh garlic, chopped

· 1  teaspoon cumin seeds

· 2  teaspoons turmeric

· 1  teaspoon salt

· 2  teaspoons garam masala

Method of preparation of aloo gobi :

· Heat vegetable oil in a large saucepan.

· Add the chopped onion and one teaspoon of cumin seeds to the oil.

· Stir together and cook until onions become creamy, golden, and translucent.

· Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.

· Add chopped chilis (according to taste) Stir tomatoes into onion mixture.

· Add ginger and garlic; mix thoroughly.

· Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).

· Ensure that the potatoes and cauliflower are coated with the curry sauce.

· Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

· Add two teaspoons of Garam masala and stir.

· Sprinkle chopped coriander leaves on top of the curry.

· Turn off the heat, cover, and leave for as long as possible before serving.

Poha Recipe

For preparation of Poha:

  • 2 Cups Thick Poha (flaked rice)
  • 1 chopped onion
  • 1 Tsp. chopped green chilies
  • 1 Pinch heeng
  • ½ Tsp. Turmeric powder
  • ½ Tsp. mustard seeds
  • 2-3 Tsp. peanuts
  • chopped coriander
  • grated coconut for garnish
  • oil for seasoning
  • salt to taste
  • sugar a pinch
  • 1 Tsp. Lemon juice

Method of preparation:

  • Wash poha and drain water completely and leave aside for 5 minutes.
  • To this poha add a pinch of sugar and salt to taste.
  • Heat oil in a pan add mustard seeds, heeng, green chilies, haldi, onion cook for 5-minutes and then add peanuts stir for a second.
  • Add poha and mix well and cover it for a minute.
  • Garnish with coriander, coconut and sprinkle lemon juice just before serving coconut and sprinkle lemon juice just before serving.

Paneer Recipe

For rich, softy and ready-to-cook paneer, here is a common and yet simple paneer recipe:

You need:

  • 1 liter milk
  • ½ teaspoon lemon juice (alternatively – citric acid)
  • 2 tablespoons of water

Preparing:

  • Dissolve the lemon juice in the water
  • Boil the milk while constantly stirring it
  • Add the lemon juice solution slowly and gradually while stirring
  • One the milk completely curdles turn off the gas
  • Keep this covered for about five minutes
  • Place it in a muslin cloth, completely covering it
  • Hold this under running water
  • Gently Squeeze out the excess water
  • Place it under a weight for a maximum of 3 hours

It is now ready to be cooked in any gravy.

Milkshake Recipe

All recipes are servings for 2

 For Chocolate Peanut Butter Thick Shake you need:

  • 1/4 cup milk (chilled)
  • 2 scoops vanilla ice cream
  • 1 tablespoon chocolate syrup
  • 2 tablespoons peanut butter

Blend for one minute. You can try almond butter in place of peanut butter and chocolate chips in place of chocolate syrup.

  1. To make Strawberry Banana Milk Shake you need:
  • 1 cup milk
  • 2 scoops vanilla ice cream
  • 4 large fresh strawberries (or 1/2 cup frozen strawberries)
  • 1 large banana, chopped

Blend together all the contents for one minute.

  1. To prepare Banana Milk Shake you need:
  • 1 1/2 cup milk
  • 2 bananas, sliced and frozen
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla extract

Blend properly all the ingredients, preferably in a household mixer. Garnish with whipped cream and a piece of banana.

Dal Recipe

For dal you need :

  • Whole urad dal  200  Grams  Water  500  ML
  • 1/2  Teaspoon  Turmeric powder
  • 1/2  Teaspoon  Chili powder
  • 2 Chopped Green Chili
  • 3 tablespoons of Ghee
  • 1 chopped onion
  • 1  Teaspoon  Ginger Paste
  • 1  Teaspoon  Garlic Paste
  • Salt  to taste

 

Method of preparation:

  • Cook dal in pressure cooker with turmeric for 45 minutes.
  • Heat ghee in a pan & fry chopped onions till golden.
  • Add ginger garlic paste & green chilies.
  • Add boiled dal & cook for 2 minutes.
  • Add butter & chopped coriander on the top.
  • Serve hot with rice

Pav Bhaji Recipe

Pav bhaji is famous Punjabi dish popular all over the country. To make Pav Bhaji you need:

·        Pav Bhaji Masala 2 table spoon

·        Potato 1 Cup (Boiled and mashed)

·        French Beans 1 Cup (Boiled)

·        Carrots 1 Cup (Boiled)

·        Green Peas 1 Cup (Boiled)

·        Onions 3 Cups (Finely Chopped)

·        Tomatoes 3 Cups (Finely Chopped)

·        Capsicum 1 Cup (Finely Chopped)

·        Ginger 2 tsp (Finely Chopped)

·        Garlic 2 tsp (Finely Chopped)

·        Coriander enough for dressing

·        Salted Butter to taste

·        Lemon to taste

·        Salt to taste

·        Water

·        Pavs (squarish soft buns about 4″ x 5″ size)

For Bhaji ( pav bhaji gravy)

Heat the butter in a pan and add garlic and ginger. Fry until garlic turns slightly brown. Add the onions (keeping one cup aside for garnishing ) and fry and until transparent. Add the tomatoes and capsicum and fry for 2 minutes. Add all the vegetables. Add Pav Bhaji Masala and Salt and some water (add more water if u like the bhaji thin). Bring to Boil. Remove from flame. Add Coriander and Butter.

For Pavs ( bread)

Slit pavs horizontally leaving one edge attached (to open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and finely chopped onion.

Idli Recipe

For making fluffy soft idlis you need:

  • 4 cups (heaped) – raw long grain rice
  • 1 cup (heaped) and 1/2 cup – split urud dhal
  • Salt to taste.

 

Method of preparation :

  • Pressure cook the rice without adding water in the rice for 5 minutes.
  • Allow the pressure to subside on its own.
  • Then add lukewarm water to the rice and soak it for 4 hours.
  • Just an hour before grinding, wash and soak the urad dal.
  • First grind the urad dal in the mixie.
  • Then grind the rice to a fine consistency. Not too fine as a paste of course.
  • Mix the two and add the required salt.
  • Mix thoroughly.
  • The final batter should not be too thick or too watery.
  • Allow the batter to ferment for at least 12 hours.
  • Then prepare the idli in the usual manner and really soft idlis will be got.
  • This is a very good way to prepare soft idlis by grinding in a mixie when one does not have the traditional stone grinder and also the parboiled rice.

Paratha Recipe

For preparation of hot delicious parathas you need:

For the dough :

  • 1 Cup Of Plain Flour (Atta)
  • 1 Table spoon Oil
  • Water for kneading
  • For filling :
  • 1 cup grated cauliflower
  • 1 cup grated cabbage
  • 1/2 Tsp. ginger grated
  • 6 green chilies crushed
  • 1 Table spoon coriander leaves chopped
  • 1/2 Tsp. garam masala
  • 2 Table spoon corn flour or plain flour

Method of preparation:

  • Knead the flour as stated.
  • Sprinkle some salt over grated cauliflower and cabbage.
  • After 5 minutes, press and remove all excess water; add all other ingredients and mix well, except oil.
  • Roll out the dough into small puris & spread some of the Onion tomato filling over it.
  • Make a tight Swiss roll. Press together and reroll to full size parathas.
  • Now cook on a tava (griddle) with Ghee (clarified butter) until light brown and serve hot.

Humus Recipe

For humus you need:

·        2 Cups Garbonzo beans (Canned)

·        ¼ Cup Tahini Paste

·        1 Tsp. Ground Cumin Powder

·        1 Tsp. Paprika

·        Salt & Pepper to taste.

·        2 Table spoon Lemon Juice

·        2 Table spoon Olive Oil

·        Parsley for garnishing

Method of preparation :

  • Drain the liquid from the can & reserve.
  • Blend together all the ingredients to a smooth paste.
  • Add the reserved water if too thick.
  • Garnish with Parsley, little olive oil & serve as dip.

Indian Food Recipe

Indian food has always been in great demand all over the world. The rich aroma of spices, the taste of various seeds just mesmerizes the person whoever has it. Indian food is all about spices. Indian has a wide variety of spices to choose from.

Each imparts a different taste to the recipe. Indian food has no well written forms but the recipes have been passed on from generation to generation orally by the ladies. Indian food recipe is full of colors, aromas, vegetables, seeds, spices and oils.

The moment one thinks of vegetarian food, India is surely the first name that comes to the mind. Most of the people in India are vegetarian. Indian vegetarian recipes offer a great variety of tastes and flavors.

Indian vegetarian recipes have an incredible array of fresh vegetables. To add to it, each region has its own style of cooking. India truly offers a mind-boggling variety especially in terms of vegetarian foods. Most of the Indian vegetarian recipes involve ingredients that are good for ones health. However, traditional Indian vegetarian recipes sometimes require too much oil, butter or ghee

In India, every state has its distinct style of cooking. Gujarat is famous for its sweet and salty combination foods, Punjab is well known for spicy and oily foods.

Indian food recipes are easy to prepare as well as can get really tricky if one is not aware of the right trick. Any Indian food requires a special trick to be done in order to make the food taste what it should.