Indian Recipes

CHICKEN CURRY

noreply@blogger.com (ManjuShillu) — Thu, 15 May 2008 18:41:00 +0000

Ingredients:

List 1:
1/4-1/2kg chicken
3 tablespoon oil
1 tsp mustard seeds
Salt to taste

List 2:
2 medium sized onion
Few curry leaves

List 3:
2 medium sized tomatoes
2 tsp coriander powder
1 1/2 tsp red chilli powder
2 tsp Ginger garlic paste
1/2 cup coriander leaves
1/2 cup mint leaves
1/4 tsp ground cinnamon
1/4 ground cloves
1/4 tsp turmeric powder
1 tsp chicken masala (optional - available in stores)
1 cup chopped coconut

Method to prepare this recipe:

Fry ingredients in list 2 in 1 tsp of oil in a pan for 5 minutes, until onion turns into brown.
Mix fried onions and all the ingredients of list 3. Grind and make into a thick paste.
In a non stick pan, heat oil.
Add mustared seeds. After a minute add the grinded paste and fry for 5 minutes.
Then add chicken pieces and mix well.
Add salt and mix well. Close the cooker with plate for about 5-10 minutes.
Add water according to the consistency desired and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Now the chicken curry is ready to serve with rice, kichadi or chapathi.

DRY CHICKEN

noreply@blogger.com (ManjuShillu) — Thu, 15 May 2008 18:34:00 +0000

Ingredients:

1/4 kg boneless chicken
2 tsp oil1 onion
1 tsp pepper powder
1 tsp red chilli powder
1 tomato
1 tsp ginger garlic paste
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp cinnamom powder
1/2 tsp cardamom powder
Few coriander leaves, minced
Salt to taste

Method to prepare this recipe:

Chop chicken, onion, tomato into small pieces.
Heat oil in large saucepan.
Fry mustard seeds, onion and currry leaves for about 5 minutes, until onions turn brown.
Add ginger garlic paste, turmeric, cinnamom and cardomom powder and red chilli powder.
Mix well and fry for 2 minutes.
Add tomato and fry for a minute.
Add chicken pieces and allow it to fry for 5 minutes.
Then, add pepper powder and salt to taste.Now, add 1/2 glass water. Let it boil for 15 minutes.
Then in a low flame, allow water to evaporate. No water should remain in the pan. It should look like dry chicken.
Garnish with coriander leaves.
Now it is ready to serve hot with chapathi or roti.

KICHADI

noreply@blogger.com (ManjuShillu) — Thu, 15 May 2008 18:20:00 +0000

Ingredients:

4 tsp oil
1/2 tsp mustard seeds
1 small onion, chopped
Few curry leaves
6-8 green chillies
1 tsp ginger garlic paste
2 tbsp coconut powder
1/4 tsp ground cinnamon
1/4 ground cloves
1/4 cup mint leaves, chopped
1/4 coriander leaves, chopped
salt to taste

Method:

Heat oil in a cooker.
Add mustard seeds.
After a minute, add onion and curry leaves. Fry until it turns into brown.
Add ginger garlic paste and green chillies, fry for a minute.
Add ground cinnamon, ground cloves, salt and coconut powder and fry for 2 minutes.
Add water (for 1 glass of rice, add 2 glasses of water) and allow it to boil.
Then add mint and coriander leaves.
Finally, add rice and mix well.
Close the lid. Turn off the stove after 2 whistles.
Now Kichadi is ready to serve with chicken curry, chilli chicken or any other spicy dish.

CHICKEN KABAB

noreply@blogger.com (ManjuShillu) — Thu, 15 May 2008 13:51:00 +0000

Ingredients
4 cups oil
1/4 kg chicken, chop into small square pieces
1 1/2 tsp ginger garlic paste
1 tsp garam masala
2 tsp cornflour
1 tsp red chilli powder
1/2 tsp pepper powder
1 tsp lemon juice
A pinch of Red food color (optional)
salt to taste

Method:

In a bowl, add cornflour, red chilli powder, pepper powder, garam masala, ginger garlic
paste, food color, salt and lemon juice.
Add enough water and make into a thick paste.
Add the chicken pieces and mix well.
Marinate for 1 hour or even longer.
Heat oil in a pan.
Add few marinated chicken pieces and deep fry in oil.
Now chicken kababs are ready to serve.

PALAK PANEER (ANDHRA STYLE)

noreply@blogger.com (ManjuShillu) — Tue, 01 Apr 2008 17:38:00 +0000

Ingredients:

3 bunches of Palak
1 Onion (chopped finely)
1 tbsp Ginger-Garlic Paste
10 Green Chillies
1 cup Milk
2 tbsp Cream
1 tbsp Garam Masala Powder
1 tbsp Kasuri Methi (dry fenugreek leaves)
500 gms of diced Paneer
2 big Tomatoes (chopped finely)

Method:

Clean and wash palak nicely. Chop palak.
Boil palak and chopped green chillies for 10 mins. Cool and grind to a fine paste.Roast kasuri methi on a tava for half a min (see that you don't burn it) and powder it by rubbing it between your palms.
In a kadai fry onion till brown. Add ginger-garlic paste and fry for sometime.
Add chopped tomatoes and fry till oil shows on top. Add palak paste and kasuri methi and fry. Add milk. Add garam masala pawder and 2 tbsp cream and paneer diced. Add salt. Cook for 5 mins.
Before serving add 1 tbsp of butter (optional).
Serve hot with parathas or Naans.

Posted By Swetha

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VEGETABLE FRIED RICE
NAVARATNA KURMA SHAAYI (KURMA)
VEGETABLE SAAGU KURMA
LEMON RICE
BELE RASAM
PANEER
AVIYAL
KICHADI

MUTTON

noreply@blogger.com (ManjuShillu) — Mon, 31 Mar 2008 22:34:00 +0000

MUTTON CURRY
MUTTON GRAVY

MUTTON GRAVY

noreply@blogger.com (ManjuShillu) — Mon, 31 Mar 2008 22:27:00 +0000

Ingredients:

1 kg mutton
400 ml coconut milk
6 red chillies
1 tsp cumin [jeera] seeds
2-3 inches long 6 pieces, cinnamon[dalchini]
8 black pepper corns
5 cloves
1/2 tsp garlic paste
1 tsp turmeric powder
3 onions
1 1/2 tsp tomato puree
4 green chillies
salt to taste
Few coriander
2 tsp vinegar
3 tsp oil

Method:

Cut mutton into medium size cubes. wash and apply salt and vinegar. Keep aside
for 15 minutes.
Take red chillies , cumin powder, cinnamon,cloves and blacks pepper corns and slightly warm it on the tava. Then grind all these into a fine powder and keep aside.
Cut onions into fine slices and slit green chillies.
Heat oil in a vessel and put in the sliced onion, slit chillies & vinegar, till golden brown.
Add garlic paste & stir for 2 mins.
Add dry ground powder and tomato puree and cook till oil , leaves pan.
Add mutton, close the lid &cook for 5-10 mins.
Then pour coconut milk and cover the pan. Simmer for 45 mins, till mutton is cooked.
Garnish it with fresh coriander leaves.

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MUTTON CURRY

FISH CURRY - METHOD 2

noreply@blogger.com (ManjuShillu) — Mon, 31 Mar 2008 22:19:00 +0000

Ingredients:

400 ml coconut milk
water-2 1/2 cup
soil- 2 tsp
for fryingfish pieces [boneless]-400 gm
potatoes,boiled & each cut into 4 pieces
2 yam ,boiled & each cut into 2 to 4 pieces
4 onions, finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp red chilli powder
1 bay leaf
2 tsp coriander powder
salt to taste
1 cup cucumber, sliced
Few mint leaves, chopped

Method:

Heat oil & deep fry the fish till golden brown taking care that the fish pieces donot break.
In another pan heat 2 tsp oil 7 fry onions & garlic paste till golden brown.
Stir in ginger paste ,red chilli powder, bay leaf, coriander powder,salt & 1 cup water.
Bring to a boil, add coconut milk & fried fish.Cook for 2-3 minsAdd potatoes & yam.
Cook for another 5 mins & remove from fire .
Serve garnished with cucumber slices & chopped mint leaves.

Posted By Sindhu

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FISH CURRY
FISH FRY
BANGALORE FISH KABAB

COCONUT & EGG FRIED RICE

noreply@blogger.com (ManjuShillu) — Mon, 31 Mar 2008 22:14:00 +0000

Ingredients:

100 ml coconut milk
4 tsp oil
1 onion, chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tsp red chilli powder
salt to taste
1 cup chicken,boiled & shredded
1 cup capsicum,carrot,celery,cabbage,peas (shredded)
3 eggs egg omelette, cut in thin strips
1/2 tsp soya sauce
3 cups boiled rice

Method:

Heat oil &fry onions &garlic paste till golden brown.
Add ginger paste,red chilli powder, salt, chicken,shredded vegetabls & peas.
Add th soya sauce &coconut milk.
Cook for 5 mins.
Mix well, stir in the boiled rice.
Add salt to taste.
Garnish with omelette strips.

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EGG FRIED RICE

POTATO CURRY

noreply@blogger.com (ManjuShillu) — Mon, 31 Mar 2008 22:10:00 +0000

Ingredients:
4 medium potatoes, each diced into 6
1 1/2 cup coconut milk
1 tsp garlic paste
2 tsp ginger paste
1/4 tsp turmuric powder
3 green chillies,sliced
2 tsp coriander leaves,finely chopped
3 tsp oil or ghee
1 tsp mustard seeds
1/2 tsp fennel seeds
1 tsp-cumin seeds
2 onions,chopped

Method

Heat oil &mustard seeds, fennel seeds & cumin seeds.
when the seeds begin to pop, add onions, ginger paste,garlic paste,green chillies &fry till onions turn golden brown.
Add turmeric powder & potatoes & fry for another 3 min.
Add coconut milk & bring to boil on medium heat by stirring occasionally.
Reduce heat to low & cook for 15 mins with lid on.
Then add coriander leaves & mix well.

VEGETABLE PULAV
VEGETABLE FRIED RICE
NAVARATNA KURMA SHAAYI (KURMA)
VEGETABLE SAAGU KURMA
LEMON RICE
BELE RASAM
PANEER
AVIYAL
KICHADI

Aviyal

noreply@blogger.com (ManjuShillu) — Mon, 31 Mar 2008 22:04:00 +0000

Ingredients:

3 cups vegetables,chopped (Ash gourd, Pumpkin, Beans, Potato, Brinjal, Raw banana, Carrot, Drumsticks)
2 cups curd
few curry leaves
1 tsp coconut oil
1/2 tsp turmeric powder
200 ml coconut milk

Grind to paste
6-8 green chillies
4 dry chillies
1 tsp cumin seeds
2 tsp rice flour
salt to taste

Method:

Wash, peel & cut vegetabls into 1 inch long slices.
In a large vessel boil vegetables in 1cup of water & turmeric powder .
When the vegetables become tender, add curd.Allow to boil for 5 mins.
Add ground paste (green chillies, red chillies,cumin seeds,rice flour) along with coconut milk & little water to the above vegetables mixture.
Allow to boil for 5 min. Add coconut oil & curry leaves.
Remove from fire.

Posted By Vidya

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KICHADI

Green Chicken Curry

noreply@blogger.com (ManjuShillu) — Mon, 31 Mar 2008 13:42:00 +0000

Ingredients:

For the green curry paste:

1 tsp coriander seeds
1 tsp cumin seeds
15 green chillies
1 onion,chopped
2 tsp garlic paste
2'' piece ginger
1/2 stem lemon grass, chopped
5 pepper corn
15 tulasi leaves
coriander leaves
salt

For the curry:

400 gm coconut milk
3 cups water
2 tsp oil
1'' piece ginger, thinly sliced
500 gm chicken boneless, cut into 1'' cubes
1 cup peas
10 tulasi leaves
lemon juice
salt

Method:

For making green curry paste:

Dry roast the coriander seeds7cumin seeds for 3-4 mins.
Keep aside to cool.
In a blander put all the ingredients for making the green curry pasty, along with the roasted coriander & cumin.
Grind to a fine paste using a little water if needed.

For making the curry:

Heat oil &salt the green curry paste for 2-3 mins.
Addcoconut milk, ginger & cook for another minute.
Add the chicken, peas,tulasi leaves & lemon juice & cook till the chicken is done.
Add salt to taste if required.

Posted By Nagalakshmi

Expert Answers

noreply@blogger.com (ManjuShillu) — Sat, 29 Mar 2008 16:52:00 +0000

User Recipes

noreply@blogger.com (ManjuShillu) — Sat, 29 Mar 2008 16:23:00 +0000

Post A Recipe

noreply@blogger.com (ManjuShillu) — Sat, 29 Mar 2008 15:40:00 +0000

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Expert Answers

noreply@blogger.com (ManjuShillu) — Sat, 29 Mar 2008 01:18:00 +0000

SPICY COCONUT CHICKEN

noreply@blogger.com (ManjuShillu) — Fri, 28 Mar 2008 19:48:00 +0000

Ingredients:

400 ml coconut milk
1 chicken, cut in 12 pieces
salt to taste
3/4 tsp pepper powder
1 tsp nutmeg powder
1 tsp coriander powder
2 cups water
1/4 cup oil
2 onions, sliced
1 tsp garlic paste
1/4 tsp soy sauce
3 tsp bay leaves
2 cup mushrooms, cut into halves
2 tsp lemon juice

Method:

In a bowl coat the chicken with salt, pepper, nutmeg powder & coriander powder. Leave for 1 hour.
Heat oil and fry onions till brown .
Remove the onions & in the same oil fry the chicken pieces till brown.
Return the fried onions to the pan.
Add garlic paste,soya sauce,,bay leaves,mushrooms & coconut milk & simmer uncovered till the chicken is cooked & there is a thick gravy.
Remove from fire.
Add lemon juice .

Posted By Prema

CHILLI CHICKEN
BANGALORE CHICKEN BIRIYANI
CHICKEN 65
CHICKEN FRIED RICE
PEPPER CHICKEN
CHICKEN TIKKA MASALA

USER RECIPES

noreply@blogger.com (ManjuShillu) — Fri, 28 Mar 2008 19:06:00 +0000

MUTTON CURRY Posted By Nagalakshmi
SPICY COCONUT CHICKEN Posted By Prema

GREEN CHICKEN CURRY Posted By Nagalakshmi

MUTTON CURRY

noreply@blogger.com (ManjuShillu) — Fri, 28 Mar 2008 18:13:00 +0000

Ingredients:

200 gm coconut milk
1/2 kg mutton
3 onions, finely chopped
2 tsp ginger-garlic paste
6 greens chillies,chopped
3 tsp tomato pureesalt
2 tsp coriander powder
1/4 tsp turmeric powder
Few curry leaves
4 tsp oil

Method:

Heat oil in a pan.
Fry onions,ginger garlic paste,green chillies for 4-5 mins.
Add curry leaves, tomato puree, mutton pieces, salt, coriander powder,and turmeric
powder.
Mix well and fry for another 8-10 mins. or till the time it is dry.
Add 2 cups water and pressure cook for 20-25 mins.
Add coconut milk to the mutton korma and cookfor 7-8 mins.

Posted By : Nagalakshmi

MAIL

noreply@blogger.com (ManjuShillu) — Fri, 28 Mar 2008 17:12:00 +0000

CHOCOLATE CAKE

noreply@blogger.com (ManjuShillu) — Thu, 27 Mar 2008 19:30:00 +0000

This is a recipe of chocolate cake (egg-less)
Ingredients:

1 tin milkmaid
2 cups maida
175 ml coke/pepsi
1 cup butter
1 tsp baking powder
1 tsp cooking soda
2 tsp cocoa powder

Method:

Mix well and sift maida, baking powder, cooking soda and cocoa powder together.
Beat butter and milkmaid in a bowl, till the butter merges with the milkmaid well.
To this mixture, add the sifted maida and coke/pepsi.
Take a pressure pan and spread fine sand in the bottom to a height of 1 inch.
Switch on the stove and keep it burtning in a low flame
Grease a cake tin or you can use a flat bottomed vessel (the wider the better)
Pour the cake mixture into the vessel and bake it in the pressure pan, for 45minutes in a low flame, without the gasket and weight.

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BREAD JAMOON

PREPARE PANEER AT HOME

noreply@blogger.com (ManjuShillu) — Thu, 27 Mar 2008 19:17:00 +0000

Ingredients:

4 cups milk
1 tablespoon plain yogurt
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lemon juice

Method to prepare Paneer:

Combine the milk, yogurt, salt and sugar. Add it in a large saucepan.

Heat over medium heat, stirring occasionally.

As the milk begins to boil, stir in the lemon juice.

Remove from the heat and pour into a sieve lined with cheesecloth.

Lift the cheesecloth by the four corners and tie them together.

Hang the cheese in the cloth over the sink to drain.

It will take 30 minutes to 1 hour.

Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.

If you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

CONTEST

noreply@blogger.com (ManjuShillu) — Wed, 26 Mar 2008 22:15:00 +0000

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EGG FRIED RICE

noreply@blogger.com (ManjuShillu) — Wed, 26 Mar 2008 21:13:00 +0000

EGG FRIED RICE

noreply@blogger.com (ManjuShillu) — Wed, 26 Mar 2008 21:05:00 +0000

I would like to share a quick, easy egg fried recipe. It can be made as exotic or plain as you like. I prefer to use white rice instead of brown rice but you can use either.

Ingredients:

2 cups rice
2 tablespoon oil
2 eggs
1 onion
1 cup beans
1 capsicum
1 carrot
1 cabbage
1/2 cup spring onion
1/2 tsp ajunomoto
1 tsp red chilli powder
1 tsp pepper powder
1/2 tsp soya sauce
Salt to taste

To prepare rice:

If you add 3 cups of water for 1 cup to prepare normal rice, add only 2 cups of water for 1 cup of rice to prepare fried rice.

Method:

Prepare rice and keep aside to cool for sometime.
Chop all the above vegetables into small pieces.
Beat eggs in a bowl and keep aside.
Heat oil in a large saucepan.
Fry onion, beans, carrot, capsicum, cabbage and spring onion, until vegetables are soften.
Add beaten eggs and fry for 2 minutes.
Add prepared rice and mix well.
Add ajunomoto, salt, pepper powder and chilli powder and fry for 2 minutes.
Add soya sauce and mix well.
Serve hot with tomato sauce.