indian cooking recipe

8/7/2019 Indian Cooking Recipe

1/21

Indian Cooking Recipe

Bengali Pulav

Ingredients :500 gms basmati Rice

2 bayleaf30 gms raisin

12 to 14 cashew nut6 cloves6 cardamom

1" piece cinnamon.1 onion, sliced

1 tsp ginger paste tsp sugar1 pinch saffron dissolved in

1 tbsp of milk200 gms ghee

salt to taste

Method :Clean and wash the rice. Spread the rice out to dry.Heat the ghee and put bayleaf and onion slices in the ghee.

Saut till it turns golden brown.Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the

mixture becomes light brown.Now put the rice, salt, sugar and stir fry for a few minutes.Put raisin, saffron milk mixture and stir properly.

Finally, put 4 cups of hot water and mix well.Cover and cook by continuing to stir regularly.

Once the rice is ready, garnished with nuts & fried onions.Ready to serve.


2/21

Brinji Bath

Ingredients :

1 cup basmathi rice

1 cups coconut milk2 basil leaf2" cinnamon

4 cloves2 petal anise

1 full garlic1 tbsp coriander seeds1 tsp aniseed

1 pinch turmeric powder3 tbsp ghee

Method :

Grind coriander seeds and aniseed together and dissolve in half cup of water.

Mix turmeric with this and leave aside.Fry rice in 2 tbsp ghee and keep aside.

In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.Add the peeled garlic and coconut milk.Now drain the masal water along with the turmeric to equal 2 cups of liquid.


3/21

Cabbage Rice

Ingredients :

2 cups cabbage, finely chopped1 cup rice cooked cup coconut

cup pottu kadalai1 tsp urad dal

1 tsp channa dal4 green chilliessmall piece ginger

mustardcurry leaves

saltoil

Method :Cook rice with less water as you would cook for pulav.

Wet grind coconut, pottu kadalai, green chillies, ginger and salt.Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few

minutes.Add the ground masala to the above and keep cooking until the flavour comes out.Combine this with rice.


4/21

Chatpata Rice

Ingredients :

2 cups long-grained rice3 tbsp oil

2 bay leavesjuice of one limerind of one lime (grated)

1" piece of ginger (grated)1 tsp oil1 tsp pepper powder

salt to taste

Method :Soak the rice in water for half an hour.

Cook the rice in enough water adding salt and bay leaves while cooking the rice. Cook

the rice so that the grains are separate.Allow it to come to room temperature.

Mix in the lime juice and the grated lemon rind and keep in a serving dish.Heat the oil in a small pan and add the ginger.

Fry for one minute and mix the ginger and oil into the cooked rice.Serve hot.


5/21

Chicken Nasi Biryani

Ingredients :

For Chicken

3 1/2 lb./ 1 1/2kg Chicken1/8 tsp Ground turmeric1/2 cup Sour cream

1 cup Crispy fried onions2 tbsp Garam masala

1 3" cinnamon sticks1 tbsp Brown mustard seeds3 Star anise

3 Cloves2 tbsp Cumin seeds

5 Small green chilies5 cloves Garlic2 tsp Paprika

Salt to taste

For the Rice cooking

4 cups Rice, washed3 Clove3 Cinnamon sticks

6 Bay leaves8 Cardamom pods

1 tsp Brown mustard seeds3 Pandan leaves10 cups Water

1 cup Milk1 tsp Whole saffron

1 cup Frozen green peas1/2 cup Dark raisins2 tbsp Vegetable oil

100g Butter or Gee


6/21

Some mint leavesSalt to taste

Method:

For Chicken

Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2hours.Mix crispy onions with garam masala and set aside.Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry

skillet. Pound them together in a mixer. Set aside.Pound the garlic and green chilies together.

Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and greenchilies. Set aside.

For the rice

Soak saffron in the warm milk and set aside.

Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry untilnice aroma comes out. Set aside.

Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves,cardamoms & brown mustard seeds.

Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice iscooking)Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.

Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinklewith some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeatthe layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the

chicken is done. (must have at least 2 layers).Ready to Serves.


7/21

Corriander Rice

Ingredients :

3 cupsrice (Cooked)

1 bunch coriander inch ginger5 or 6 cloves garlic

1 small cup coconut2-3 tbsp oil

Salt to tasteA pinch turmeric powder2 tbsp lime juice

5 - 6 Cashewnuts, fried1 tsp jeera

1 tsp mustard1 tsp moong daal3-4 green chillies cut into small pieces

Method :

Cut the bunch of coriander leaves into small pieces.Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in ablender.

Take oil in a pan.Season it with mustard, jeera and moong daal.Then add the green chillies.

Fry a little and then add the paste.Fry for a while and then add salt along with turmeric powder.

After frying for about a minute, add the cooked rice.Mix well the mixture till the rice turns into a beautiful green color.Cover it with a lid and leave it on low flame for few minutes.

Then add lime juice and finally garnish with cashewnuts.


8/21

Green Chilli Rice

Ingredients :

tsp fenugreek seeds

sesame seeds tsp jeera4-5 green chilli as per taste

1 tsp tamarind pasteSalt to taste

1 tsp jaggery1 cup basmati rice2 tbsp freshly grated coconut

Coriander leaves

for the seasoning :3 tbsp oil

1 tsp mustard1 pinch asafoetida1 pinch turmeric

1 tbsp groundnut1 tbsp bengal gram

1 tsp urad dalCurry leaves

Method :

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside.Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.Heat oil and add mustard seeds.Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.

Mix cooked basmati rice with the above pastes and seasoning uniformly.Add grated coconut and coriander for garnishing.


9/21

Green Pulav

Ingredients :

1 cup basmati rice

1 bunch fresh coriander leaves cup green peas (frozen or fresh)2-3 pods garlic

6 green chillies1 piece ginge

medium sized coconut3 tbsp ghee/oilSalt to taste

Method :

Boil the rice so that it is cooked but still the grains are separate.Precook the peas with little salt if it is not frozen peas.Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into

a fine paste.Heat the ghee/oil in a pan.

Add the masala and fry until oil separates.Add the cooked or frozen peas and cook for another 5 minutes.Remove the rice in a flat dish.

Add salt and coat the rice well with the masala.Ready to serve.


10/21

Hariyali Pulav

Ingredients :

2 cups rice200 gms baby potato2 sliced onions

3-4 tbsp ghee2 bay leaves

1" piece of cinnamon3 cardamoms3 cloves

salt to taste

For spice paste :3-4 green chillies

6-7 pods of garlic1" piece of ginger50 gms coriander leaves (chopped)

For garnishing :

Coriander leaves (chopped)

Method :Grind all the ingredients for the spice paste.

Peel the baby potatoes, prick with a fork, sprinkle salt and keep aside.Wash and drain the rice.Heat the ghee in a pan and fry the onions till they are a light golden brown.

Add the whole spices and fry for one minute.Mix in the spice paste and fry for another minute.

Add the potatoes and fry for another 2-3 minutes.Mix in the rice and salt to taste.Stir well and add enough water to cook the rice.

Cover with a lid and cook till the rice is tender.Serve garnished with coriander leaves.


11/21

Jeera Pulav

Ingredients :

1 cups basmati rice

2 tbsp ghee1 tbsp cummin cup onion paste

1 tsp ginger garlic paste cup cashews

tsp ajinomoto2 pieces cloves, cinnamon, cardamomsSalt to taste

Method :

Heat ghee in a pan and fry nuts till golden brown. Remove & keep aside.Add cummin seeds, spieces, onion paste, Ginger garlic paste, rice, salt and 3 cups ofwater and cook till done.

Finally sprinkle rice with fried nuts.


12/21

Kofta Biryani

Cabuli chana

pack mozzarella cheeseBasmati rice1 green chilly

Salt to taste1" ginger

2 tomato1 tbsp onion paste onion cut in to small pieces

tsp jeera powder1 tsp chilly powder

2 cloves garlic3 tbsp oil & ghee2 pieces bread

cup saffron soaked in milk1 tsp biryani masala

2 tbsp milk cream

Method :

Make a paste of cabuli chana, ginger, green chilly and salt.Now add mozzarella cheese & two pieces of bread to the mixture and make dough.Make small balls and bake it in oven at 350C for 30 minutes. Heat a pan and add oil.

Fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder andbiryani masala.

Fry the masala then add water, bring it to boil.At the end add baked cabuli chana koftas, cook for another few minutes and put off thestove.

Add cream to the kofta. Prepare basmati rice separately.Now in a baking dish grease it with ghee, add a few tejpatta, spread one layer of rice, add

one layer of kofta with gravy and then add another layer of rice.At the top add saffron soaked in milk and then sprinkle ghee over the rice.Cover with an aluminium foil, put it in the oven at warm for half an hour.

Ready to serve.


13/21

Lemon Rice

Ingredients:

3 cups rice1 onion, finely chopped2 lemon

200 gms ginger and garlic,chopped

coriander powder tbsp haldi powder1 tsp chilli powder

100 gms peanutscoriander leaves

salt to taste

For garnishing :Chana dalUrad dal

Mustard seedsRed chillies

Method :Heat some oil in a pan and saut the mustard seeds, chana dal, urad dal and the red

chilliesPut onions in the oil and saut them properly.

Put chilli powder, haldi powder, peanuts and coriander powder to the oiland let them blend with the mixture

put some salt to taste and lastly put the coriander leaves .Boil the rice separately and keep them in a plate and allow the rice to cooldown.

Put the lemon juice to the rice and then the mixture to the white rice.


14/21

Vegetable Biryani (Light)

Ingredients :

4 cups basmathi Rice200 gms ginger & garlic paste6 green chillies

1 onion, finely chopped2 tomatoes, finely chopped

10 gms cinnamon10 gms cloves10 gms cardamom

cashew nuts200 gms ghee

carrot & beans, finely chopped100 gms peas2 tsp garam Masala powder

3 tsp chilli powdermint leaves & coriander leaves

lemon

Method :Put ghee in a pan and saut the onions and tomatoesPut cashew nuts, cloves, cinamon, cardamom in the ghee

Put mint leaves, coriander leaves, green chillies to the ghee. Put ginger & garlic paste toit

Put garam masala and chilli powder, carrots, peas and beans to itPut water in the mixture and add salt to taste .Allow the mixture to simmer and put the rice

Put the lemon juice to it and then keep the rice to be cooked.


15/21

Mango Rice

Ingredients :

2 cups cooked rice

1 cup grated green mango cup chopped onions (optional)2 tsp salt

2 tsp chilli powder1 tsp turmeric powder

1 pinch asafoetida1 tsp mustard2 tbsp oil

Small bunch curry leavesA handful fried peanuts

cup yogurt6 to 8 baby okras

Method :

Heat oil in a pan and add mustard, turmeric powder and asafoetida.

After the mustard splutters, add chopped onions and fry till they turn golden brown.Add the grated mango, chilli powder and salt.Cook the mango till it becomes very soft.

Now, add the cooked rice . Stir well and garnish with curry leaves.Sprinkle fried peanuts on top before ready to serving.


16/21

Moghlai Biryani

Ingredients:

2 cups pulao rice / 500 gm mutton /1 lime / cup almonds or cashewnuts /a few springmint / 6 tbsp fat / bunch coriander leaves / 1 cup onions / 1 inch piece ginger3-4 green chillies (finely chopped)

3 flakes garlic1 cup curds

cup milk4 to 5 red chilliesa pinch turmeric

2-3 cardamom2-3 cloves

1 inch stick cinnamon2 bay leafa pinch sweet cumin

a little saffronWheat flour paste enough to seal pan

Method:

Wash, clean and cut the mutton into small pieces.Peel and slice the onions, coriander leaves and mint.Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat

fat. Fry onions till golden brown and crisp.Remove. Add bay leaf, ground masala, and fry.

Add tepid water and cook with lid on till meat is tender and gravy is thick.Boil rice till three-fourths cooked. Add salt.Strain curds with a fine piece of muslin.

Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped greenchillies, coriander leaves and mint.

Add lime juice and mix well. Add curds mixture to mutton. Stir well.Dissolve saffron in some milk and sprinkle over half the rice.In a strong pan put in layers of rice, mutton and fried onion.

Repeat till all ingredients are used up.Pour remaining milk and fat over the rice.

Cover pan and seal edges with wheat flour paste.Place in an oven 143C for one hour and serve very hot.


17/21

Mutton Biryani

Ingredients:

500 gm mutton1 cup onion1 inch piece ginger

a few flakes garlic3 tsp coriander powder

3 green chillies1 tsp chilli powder? cup dried coconut

1 tsp poppy seeds2-3 cloves, cardamom, peppercorns

1 inch stick cinnamon1 cup curdssalt to taste

3 tbsp fat

Other ingredientsRice:

2 cups pulao rice cup onion2-3 cloves

1 inch piece cinnamon2-3 cardamom

2-3 bay leafSalt to taste5 tbsp fat

Method:

Clean and cut meat. Soak in curd.Roast and powder cloves, cardamom, cinnamon and peppercorns.

Grind together red chillies half the onions, ginger, garlic and green chillies and copra.Heat fat.Add sliced onions. Add ground spices and fry.

Add meat. fry well. Add ground poppy seeds.Add remaining curds and salt and cook gently till meat is tender.

Add powdered spices. Remove from fire.


18/21

For the RiceSlice onions. Heat fat. Fry onions and remove. Add spices.

When they crackle, add rice and fry for a few minutes longer.Add salt and double the quantity of hot water.

When rice is cooked and all moisture has evaporated, remove from fire.

For the BiryaniMake a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and

again cover with rice.Serve hot, garnished with fried onions and fried nuts.


19/21

Navratna Pulav

Ingredients :

2 teacups uncooked rice1 tbsp cashewnuts1 tbsp raisins

2 sliced onions2 tbsp paneer

1 teacup boiled green peas teacup boiled and diced carrots1 tsp shah-jira

2 sticks cinnamon2 cloves

3 elaichi1 tbsp fruit pieces tsp saffron

4 tbsp gheesalt to taste

onion roses

To be ground into a paste :4 cloves garlic1" piece ginger

4 green chillies

Method :Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Heat the ghee and fry the cashewnuts. Take out and keep aside.Fry the raisins in the same ghee. Remove and keep aside.Saut the onions in the same ghee till it becomes golden in colour.

Remove and keep aside.Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.

Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.Warm the saffron a little, rub in a little warm water and add to the rice.Garnish with the fried cashewnuts, raisins, onions and onion flowers.

Ready to serve.


20/21

Pepper-Onion RiceIngredients :

1 cup basmati rice

1 medium pepper1 medium onion1 tbsp cumin seeds

1 tbsp cooking oil tsp chilli powder

Salt to taste

Method :

Wash the rice properly with water and bring it to a boil with two cups of water. Thenreduce heat to medium flame and cover and cook until it is properly cooked.

Heat the oil in a heavy-bottomed wok and crackle the cumin seeds and then add theonions and fry until it becomes transparent.Add the peppers and fry another 2 to 4 minutes on high heat.

Add salt just enough for the vegetables and mix well.Add the cooked (separated) rice to the vegetables and mix well.

Add the chilli powder and salt to taste and mix well.


21/21

Pudhina Pulav

Ingredients :

1 cups basmati rice2" piece ginger. cup curd

1 cup mint leaves2 bay leaves

4 to 6 green cardamoms4 to 4 cloves3 to 4 large cardamoms

8 to 10 black peppercorns3 cups water for cooking

3 tbsp ghee.Salt to taste

Method :Clean and wash the rice. Soak the rice in water for at least half an hour.

Peel and grind the ginger to a paste and also whisk the curd.Wash & chop the pudina leaves reserving few for the garnish.

Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms,large cardamoms, cloves and black peppercorns.When they begin to crackle, put the ginger paste, stir well and put beaten

curd. Cook for 3 minutes.Put water and allow it to boil and also add the salt for taste.

Drain the water from the soaked rice and add it to the water & bring to a boil.Now add the chopped pudina leaves and mix lightly.

Cover and cook on low heat for at least eight minutes or till the rice is completelycooked.Garnish with mint leaves.

Ready to serve.

indian cooking recipe

Documents