Indian Food Recipe : Uttapam

Uttapam Recipe
Uttapam is made from the blend of Urad dal and rice. This combination is excellent and vital for health and has greater nutritious values like vitamin B, folic acid and other protein. In India this south Indian dish can be served during brunch, lunch or dinner. The cuisine was initially discovered in 1st Century A.D. The same is eaten all across India especially in hotels which serve South Indian Cuisine.

Ingredients:-

Dosa Batter- 1 Cup.
Tomato- 1.
Small onion- 1.
Broken Cashew nuts- 5-7 pieces.
Green chillies 1-2.
Coriander leaves- 1 bunch.

 
Cooking Method :

Wash and chop all the ingredients then mix it batter.
Add salt as per taste.
Now take a non stick pan and heat it.
Cover the pan by adding teaspoon of oil.
Now slowly flip it and let other side get cooked.
It should smell nice and crisp.
Serve it hot with the combination of coconut chutney.

Indian Food Recipe : Poha

Poha Recipe
Poha has inherited quality of easy digestion and gets ready in minutes for a tummy full breakfast. It is suitable to consume for all age group, made from flattened rice. Best paired with onions, grated coconut and coriander leaves
Ingredients

Beaten Rice- 1 cup.
Crushed Groundnuts- ¼ Cup.
Coconut grated- ¼ Cup.
Coriander leaves- ¼ Cup.
Curry leaves- 1 stalk.
Sugar- ¼ tsp.
Salt to taste.
Green chillies- 4.
Lime Juice- 1 tsp.
Oil- 1.5 tsp.
Chopped onions-2.
Chopped small potatoes- 2.
Cumin and Mustard seeds- ½ tsp.

Procedure

In a vessel, Wash poha till clean.
In a heavy sauce pan, heat little oil, add seeds and then potatoes.
Add curry leaves and green chillies and stir it for 2-3 minutes.
Add fried onions till tender.
Now add poha and other ingredients.
If you want little pungent taste, squeeze few drops of lemon.
Garnish with little coriander and grated coconut.
Serve with hot tea or coffee.

 

Indian Food Recipe : Malai Kofta

Malai Kofta Recipe
The blend of rich creamy texture Malai and combination of Kofta (vegetarian balls) makes this cuisine scrumptious, finger smacking and delicious. In India, this combination was introduced by Moghuls. In ancient times, it is also referred to cooking style of Punjab of using Malai in food.

Ingredients:-
For Gravy

Cream (125 Gms).
Paneer or Khoya (75 gms).
Milk (150 ml).
Cashew nut- (50 Gms).
White pepper powder (3 tsp.).
Sugar (2.5 tsp.).
Grated Ginger (2 tsp.).
Nutmeg powder (¼ tsp.).
Turmeric powder (1/2 tsp.).
Garlic crushed (1 tsp.).
Cinnamon (1).
Cloves (6).
Salt to taste.
Ghee (3 tsp.).

For Kofta

Khoya (50 gms).
Paneer (50 gms).
Medium sized potatoes- (5).
Cashew nuts- (20 Gms).
Raisins (20 Gms).
Chopped green chillies (4 to 5).
Ginger grated (½ tsp.).
Chopped Coriander (1 tsp.).
Cumin seeds (1/2 tsp.).
Salt to taste.

For Garnishing

Grated cheese or Paneer (1 tbsp.).
Chopped coriander- (1 tbsp.).

Cooking:

Wash and boil potatoes.
Mix all the ingredients of Kofta except raisins.
Make small balls and then flatten it with cashew and raisins and then again make them into the balls.
Repeat the procedure for the remaining dough and keep it on side.
Roast cloves, cinnamon, cardamom together.
Dry grind them, well grind all other gravy ingredients except ghee.
In a skillet, heat ghee and then add dry powders, add gravy paste. After 2-3 minutes, then allow them to fry for 5-7 minutes.
Now add 2 cups of water and let them simmer for 15 minutes on low flame.
Warm the Kofta on tava.
In a serving dish, place the Kofta and then add hot gravy on the koftas,
Next place it in a hot oven for 5 minutes
Serve hot with various breads or rice.

Indian Food Recipe : Kachori

How to cook Kachori
We Indians love our snacks. There cannot be a better snack than the humble Kachori. This snack is made and eaten at street stalls around the country. However the best part is that it can be made and eaten at home.
Ingredients

Urad dal- (½ Cup).
Asafoetida– (5 pinches).
Ginger and green chillies paste (3 tbsps.)
Red chilli powder- (1/2 tsp.).
Pepper powder- (1/2 tsp.).
Salt- (1/2 tsp.).
Oil (8 tbsps.).
Maida (3 cups).
Oil for frying.

Method
For stuffing

In a vessel, first soak urad dal overnight, then semi grind it with little water
In non stick pan heat 2 tsp. of oil and add the Asafoetida.
Add green chilli and ginger paste.
Put the dal when the oil separates.
Stir it nicely and do not allow the dal to stick at the bottom.
Add pepper, salt, chilli and mix it well.
Continue the stirring procedure till the dal starts to thicken

For kachori:

Prepare dough with a combination of Maida, oil and salt.
Make small balls with this dough.
Add the stuffing to the balls and flatten them.
Roll them again in rounds and deep fry them
Serve them for snacks or breakfast.

Indian Food Recipe: Palak Paneer

Palak Paneer
Palak Paneer is a north Indian dish , especially made in Dhabas .Dhabas are mini restaurant on the highway especially found in the north of India the best ones being in Punjab. According to nutritionists Palak and Paneer is an excellent combination of proteins and vitamins. It is also an extremely tasty combination.

Ingredients

1 bunch Palak.
2 tomatoes large.
2 tbsp. ginger garlic paste.
1 tsp. dhania powder.
1 tsp. jeera powder.
1 onion
3 green chillies
200 g Paneer.
Salt to taste.
2 tbsp. oil or butter.
To garnish 1 tbsp. of cream.

Methodology

Blanch the spinach in hot water
Keep it covered for 10 mins
When done, blend it with green chillies and water to make the Palak pulp.
Boil the tomatoes.
Remove the skin and make tomato pulp by grinding in a mixer
Heat oil/butter , put onions and when they turn brown add the ginger garlic paste
Add the masalas and tomato pulp
Now add the Palak pulp and salt.
Cover and cook for 7-10 minutes
Add the Paneer pieces and turn off the flame
Garnish with cream and serve with roti.