INDIAN FOOD RECIPES

The Indian food is most famous in the world.it is a spicy & tasty
food. It's Preparing with very special spices and some kind of
different methods.
The Indian peoples most like spicy food.we're writing some famous recipes. We hope you'll like it...

RECIPES List

Spicy Sev 

Sindhi Saibhaji 

Sarson ka saag

Potato in Curd Gravy 

Navratan Korma

Masala Vada

Malai Kofta  

Hot Kachori  

Aloo Palak

Tweet

Sarson ka saag

 Ingredients 

     1 bunch sarson greens 

     1 bunch spinach 

     1 onion grated 

     1/2 tsp. each ginger & garlic grated 

     3 green chillies 

     1 tbsp. grated cheese or paneer (optional) 

     1/2 lemon juice 

     salt to taste 

     2 tbsp. ghee 

     1 tbsp. oil 

     1/2 tsp. garam masala 

     1 tbsp. maize flour

     Method

        1.Chop both greens, wash, drain.
        2.Heat oil in the pressure cooker direct.
        3.Add both greens, green chillies, stir.
        4.Add ginger, garlic, stir.
        5.Add few pinches salt, 1 cup water.
        6.Pressure cook till done. (2 whistles).
        7.Mash well.
        8.Heat ghee in a pan, add onion, saute till brown,
        9.Add all other ingredients, except cheese.
       10.Stir well and cook till oil separates.
       11.Garnish with cheese.
       12.Serve hot with makki ki roti, or paratha.

BACK TO INDIAN RECIPES

Tweet

Potato in Curd Gravy

  Ingredients: 

  3 medium. potatoes boiled and peeled 

  1 cup curd or yogurt beaten 

  1 tsp. red chilli powder 

  1 tsp. salt 

  1/2 tsp. dhania powder 

  1/4 tsp. turmeric powder 

  1/4 tsp. garam masala 

  2 pinches asafoetida 

  1 stalk curry leaves 

  1 tbsp. coriander leaves chopped 

     1 1/4 cup water 

     1/2 tsp. each ginger, garlic grated 

     2 green chillies slit 

     1 tsp. each cumin, mustard seeds 

     1/4 tsp. wheat flour 

     1 tbsp. oil 

     Method:

     Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
     Mix all the dry masala in 1/4 cup water.
     Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
     Add the masala mixture and fry for 2 minutes.
     Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding
curd.

     Add the remaining water and all the potato and flour. Stir well.
     Boil and simmer for 10 minutes or till gravy thickens
     Garnish with chopped coriander.
     Serve hot with thin wheat chappaties and rice.

     Making time: 30 minutes. 

BACK TO INDIAN RECIPES

Tweet

Aloo Palak

Ingredients 

3 cups chopped spinach 

2 large onoins chopped fine 

2 large potatoes boiled and peeled 

1 tomato grated 

2 green chillies 

1" piece ginger 

1 tsp. lemon juice 

1/2 tsp. wheat or other flour 

1 tsp. red chilli powder 

1 tsp. cinnamon-clove powder 

1/4 tsp. turmeric powder 

1/2 tsp cumin seeds 

2 pinches asafoetida 

1/2 tsp. garam masala 

1/2 tbsp. butter 

4 tbsp. ghee 

salt to taste 

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

BACK TO INDIAN RECIPES

Tweet