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Updated: 2014-10-02T23:39:50.405-07:00


mini pizzas


1/2 cup baked beans
1 tbsp. tomato sauce
1 tsp. chilli garlic sauce
1 onion finely chopped
1 capsicum finely chopped
1 tomato grated
salt to taste
6 round bread slices
1 tbsp.butter
1/2 cup grated processed or mozarrella cheese
sliced onions, capsicums, olives (optional)

  1. Heat half butter in nonstick pan

  2. Add chopped onion,capsicum, stirfry 2 minutes.

  3. Add tomato, baked beans, sauce,salt, mix well.

  4. Keep mixture aside.

  5. Apply remaining butter sparing on slices.

  6. Arrange slices on a baking sheet or tray.

  7. Divide mixture evenly over slices.

  8. Spread evenly till the edges.

  9. Top with slices veggies.

  10. Sprinkle cheese on top.

  11. Preheat oven to 250C, place tray in oven.

  12. Bake till upper cheese melts, and bread layer is crisp.

  13. Serve hot with garlic, chilli, tomato sauces.

Making time: 30 minutes
Makes: 6 slices
Shelflife: Best Fresh

corn pakodas


200 gms - corn
1 cup - water
50 gms - rice flour
100 gms - gram flour
1 1/2 tsp - chilli powder
oil for frying
salt to taste

  1. Boil and mash the corn kernels.
  2. Add a little water and mix all the ingredients together.
  3. If the mashed corn is soft enough, you can skip the water.
  4. Make small balls out of this mixture.
  5. Heat oil in a thick-bot-tomed pan.
  6. With the help of a spoon gently drop balls into the oil.
  7. Fry them till they become golden brown and serve hot with tomato/chilli sauce.

dum aloo


1/2 kg - small potatoes
1 - medium onion
3 - medium tomatoes
4 - cloves
6 to 8 - pepercorns
1 inch - dalchini (cinnamon)
1 inch - ginger
2 to 3 - garlic
1 tsp - jeera
1 tbsp - oil
100 gm - mawa or khova (cottage cheese)
3 - green chillies (cut finely)
8 to 10 - cashews
10 to 15 - dried grapes
salt to taste

  1. Half-Boil potatoes in a pressure. Peel the covering.
  2. Mix mawa, 1 tsp salt, cashews, dried grapes and green chilles.
  3. Now make a square window on the middle of the potato with a knife and pull that part out making a hole in the potato.
  4. Fill the mawa mixture inside the potato and close it with the same part which was removed initially .
  5. Use toothpick to make some holes in the potatoes so that it can absorb the gravy.
  6. Grind onion, garlic and ginger and add in the pan.
  7. Cook untill there is no smell of onion abt 8-10 min.
  8. Then add tomato puree and cook for another 8 mins.
  9. Add the remaining mawa mixture that is left after the filling.
  10. Add the filled potatoes in the gravy and cook them for 15-20 mins.
  11. Now it is ready to relish with rotis and rice.

jeera lassi


3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)

How to make jeera lassi:

* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.

Baingan ka Bharta (Indian Roasted Eggplant)



1 large eggplant
1 large onion, finely chopped
2 mid-sized tomatoes, finely chopped
1-inch chunk of ginger, finely chopped
2-3 green chilles, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp cumin seeds
salt, to taste
2 tbsp cooking oil
fresh chopped coriander leaves, for garnish


Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
Remove the charred skin and mash insides of the eggplant. Set aside.
Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
Add tomatoes and cook till pulpy.
Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.



Cooking time : 30 mins.
Preparation time : 25 mins.
Serves 8

For the koftas
350 grams paneer
3 tablespoon plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste

For the gravy
4 large tomatoes
100 grams fresh cream
4 tablespoons ghee
1 teaspoon chilli powder
salt to taste

To be ground into a paste
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chillies
2 red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds (jeera)
2 tablespoons cherongia sapick (charoli)
2 teaspoons khus-khus
25 mm. ( 1") piece ginger
2 teaspoons chopped fresh coriander

1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
3. Shape into small ball and deep fry in ghee. Keep aside these koftas.

For the gravy
1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.

2. Heat the ghee in a vessel and fry the paste very well.

3. Add the chilli powder and fry again for 1 minute.

4. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.

5. Just before serving, add the koftas. Serve hot with parathas, puris or rice.

ENjoy it and let me know....



onion cut into 1" sq pcs- 1
capsicum " " " " -1(or u can use 1/2 green & 1/2 red capsicum)
potato boiled " " " - 3
turmeric pd- 1/2 tsp
chili pd- 1 tsp
dhania pd- 1 tsp
garam masala- 1/2 tsp
amchoor pd- 1/2 tsp
salt- to taste
coriander leaves chopped- 1 tbsp

heat oil in a kadhai, add onions fry till they r transparent, then add green n red capsicum...saute for 2 min. then add turmeric pd, chilli pd, dhania pd & garam masala...stir for 2 min. then add the boiled potatoes...stir for another 2 min add very little water(less than 1/2 cup) add salt. cook for 2min..then add amchoor pd. cook for 1min remove from fire...garnish with chopped coriander leaves.


spicy capsicum khorma


Ingredients (for 2 people)

capsicum - 1 big
Onion - 1 big
tomato - 1big or 2 medium
paste - 1 tsp
chilly powder - 1/2 tsp
powder - 1 tsp
turmeric powder - a pinch
garam masala
powder -1/2tsp
salt - to taste
oil - 2 tsp

cinnamon stick, -1/2 inch
cardamom - 1
cloves -2
saunf - 1/tsp
Pudhina -1/2 hand ful
corriander leaves-a handful


Cut onion, tomato and capsicum
Mix chilly powder,turmeric powder, corriander powder and garam masala powder with ginger garlic paste.
heat oil, add cinnamon stick,cloves, cardamom,saunf.
Add onions and saute till they cook and add the masala paste and saute well.
once the raw smell in gone add tomato and allow it to mash.
Then add the capsicum and stir well. Add little water and cover.
Capsicum will get cooked in 5 to 7 mins
Add salt, pudhina leaves and corriander leaves.
Serve hot with chappathis , puris ,parathas or rice. If u want to make a thick gravy add some coconut and cashew paste and cook for 5 mins.


U can add coconut paste to make ur khorma a little rich.

With the same basic procedure u can replace capsicum with mixed veggies, green peas, boiled channa,boiled rajma, sprouts,paneer and soya chunks.

U can saute onion , tomato and grind them to a smooth paste and keep it in fridge in an air tight container. Whenever u want to cook khormas in a short time just replace onion and tomato with this paste. should be used within 2 to 3 days.

The measurements are approximate only. Adjust them as per ur taste.

Aloo chat


3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying


* Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
* Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
* In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
* Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
* Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
* You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

spring rolls


Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

* Sift the flour and add salt, egg and water and make a smooth batter.
* Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
* Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
* To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
* Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
* Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
* To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
* Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
* Deep fry in hot oil until golden.
* Serve the vegetarian spring roll hot.

indian food: cauliflower manchurian


1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil

Preparation of gobhi manchurian :

* Make a paste of maida, corn flour and salt using water.
* Take a tsp. of ginger and garlic paste, add it to the paste.
* Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
* Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
* Now, mix aginomoto, soya sauce and tomato sauce to it.
* Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.