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Friday, January 14, 2011

Gulab Jamun

Method :   
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Ingredients :
1.     1 cup Carnation Milk Powder
2.     1/2 cup all purpose flour
3.     1/2 tsp baking soda
4.     2 tablespoons butter -melted
5.     Whole milk just enough to make the dough
For the Sugar Syrup :
1.     2 cups Sugar
2.     1 cup water
3.     Oil for frying

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Sarson Ka Saag


Method :         
Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done.
Mash well. Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese. Stir well and cook till oil separates.
Garnish with cheese. Serve hot.

Ingredients :
1.     1 bunch sarson greens
2.     1 bunch spinach
3.     1 onion, grated
4.     ½ tsp ginger, grated
5.     ½ tsp garlic, grated
6.     3 green chillies
7.     1 tbsp grated cheese
8.     ½ lemon juice
9.     Salt to taste
10     2 tbsp ghee
11.     1 tbsp oil
12.     ½ tsp garam masala
13.     1 tbsp maize flour
         
     
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Gajjar Ka Halwa


Method :   
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and
simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients :
1.          1 kg Carrots
2.     1 litre Milk
3.     1 teaspoon Cardamom seeds
4.     3/4 cup Water
5.     3 tablespoons Ghee
6.     2 tablespoons Raisins
7.     2 tablespoons Almonds
8.     2 tablespoons Pistachios
9.     450 grams Sugar

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Samosa recipe


Method :   
Heat oil in a pan and put in cumin seeds. When they crackle, add red chili powder, potatoes, peas and salt.
Mix well and then add garam masala and cilantro. Keep aside.
In a small bowl mix all purpose-flour, water and make a paste. Cut tortilla in half.
Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste.
Heat oil in a frying pan. Carefully slip it into the hot oil. Fry until it becomes crispy and golden. Serve hot.
Ingredients :
1.     4 soft taco (tortilla)
2.     2 boiled potatoes, peeled and
3.     cut into ½ inch cubes
4.     1 tsp cumin seeds
5.     1 tsp red chili powder
6.     ¼ cup peas
7.     1 tsp chopped cilantro
8.     1 tsp garam masala
9.     1 tbsp oil, plus oil for frying
10.     1 tbsp all purpose flour
11.     2 tbsp water to make a paste
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Chicken Curry


Chicken Curry
Method :
Heat oil and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
When chicken is tender, add the cashewnut paste and bring to a boil.
Garnish with chopped Cilantro.


Ingredients :
1.     l big chicken
To be ground into paste :
1.     3 tbsp coconut
2.     3-4 red chillies
3.     2 green chillies
4.     1 lemon size ball of tamarind
5.     1 tsp cumin seeds
6.     1 tsp coriander seeds
7.     1 tsp poppy seeds
8.     5-6 flakes of garlic
9.     1" piece ginger
10.     2-3 cloves
11.     1" cinammon
12.     2-3 cardammoms
13.     Paste of 2 tbsp cashewnuts
14.     2 onions ,sliced finely
15.     Cooking oil
16.     Salt to taste
17.     Cilantro, chopped
         
More About Idian Recipes
    Chicken curry recipes
    Easy Recipes of Indian Dishes
    Indian Food
    Recipes for Chicken
    Vegetarian Recipes
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