Indian Food Recipe: Idli

Idlis Recipe
Idli is a very famous dish in India. It is originally from South India but is made everywhere and relished by everyone. It’s a breakfast recipe edible for old age to children as it is very soft. Diet conscious people have idlis as a first on their list.
Ingredients:

1 cup – split black gram
1 cup –rice
1 tsp – fenugreek seeds (optional )
Salt to taste

Methodology:

Soak rice, split black gram, and fenugreek seeds in lots of water. Leave it overnight.
Grind the mixture and leave it to ferment for a day.
It should have the consistency of a batter after grinding.
Grease the idli molds and set the batter into them.
Heat water in the idli cooker till it starts boiling.
Steam cook for about 12-15 minutes on a high flame.
Turn off the gas and leave it for 15-20 minutes as it’s difficult to remove the idlis when extremely hot.
Serve it with hot sambhar.

 

Indian Food Recipe: Dosa Sambhar

Dosa Sambhar Recipe

Dosa is a South Indian dish which is popular worldwide for its unique taste and the crisp feeling. It is eaten as a main course meal in most of South India. Anyone can cook this recipe with ease. It has been sold all over India in restaurants and on the roadside. Some people even sell this recipe on cycles accompanied with Sāmbhar. Now please note down the ingredients to prepare this.
For Dosa:

Rice- 1 cup
Par boiled rice- 1 cup
Black gram- ¼ cup
Fenugreek seeds
Soda
Curd
Clarified butter
Some water

For Sāmbhar:

Fresh tamarind
Sāmbhar powder
Fresh onion
Fresh tomatoes
Fresh coriander leaves
Fresh garlic cloves
Pigeon peas
Butter or oil
Mustard seeds
Salt
Asafoetida

Method to make Dosa:

Prepare a dal and rice mixture by adding water and fenugreek seeds to it.
Now grind all of them together with the help of a food processor.
Do not make the mixture is not smooth.
It must have some amount of grainy texture.
Now add some soda to fragment it and salt for taste.
Now leave the mixture for a fortnight or for at-least 8 to 10 hours.
The batter must be consistent enough to cover the spoon completely.
Now prepare the griddle to make the dosa.
With the help of a spoon, pour the dosa mixture in the centre of the griddle in a thin oval shape.
Now pour some clarified butter or oil on it.
Once the color changes to golden brown, you can remove it with a spatula.

Method to make  Sāmbhar:

Take some toor dal with water in a pressure cooker and let the whistle sound 5 to 6 times.
Grind 1 onion, 2 garlic cloves and 4 tomatoes together.
Use tamarind juice [...]

Indian Food Recipe: Parantha

Recipe of Parantha
One of the most famous dishes in North India is parantha which is loved by most of the people. When you will visit North India, you will find parantha streets everywhere around the region. This is a very popular dish which is highly popular worldwide and people from all over the world come here to enjoy it. To bring in the taste of the typical North Indian parantha, this dish is been prepared under a special process. One has to make arrangements for firewood with burning coal so that the parantha can get a smoky flavor. One can even use a griddle to prepare parantha at home. Now follow the ingredients to make this recipe:

You will needs around 2 cups of wheat flour
Around 2 spoons of ghee
Around 1 spoon of chilli powder
Water as per requirement
Salt as per taste

Utensils:

Rolling board to make the parantha
Rolling pin

Method:

Now mix all the ingredients given above with water to make soft dough.
Leave the dough for 10 minutes.
Prepare three to four balls of the dough for later use.
Place the dough ball on the rolling platform and roll on it.
Now apply some ghee on top of it.
Fold it in a shape of a crescent and apply ghee and fold it in a triangle shape.
With the help of rolling pin, roll the dough into triangle or circle.
Now fry with ghee on tava and eat it with your favorite side dish.

 

Indian Food Recipe: Dum Aaloo

DUM AALOO
Dum Aaloo is the most popular Kashmiri potato recipe which is well known for its appetizing flavor. This dish is popular all across the world. This dish has originated from Kashmir and is prepared almost in every household in India. Dum Aaloo tastes excellent served with chapattis, Nan or parantha. So let us learn how to prepare this delicious dish in following recipe.
Ingredients:

Baby small potatoes – 10 nos.

Take 3 tablespoon of mustard oil

Two tablespoons of tomato puree

Half teaspoon of sugar

One large onion sliced

Two large cloves of garlic

Cashewnuts – 6

Salt as per taste

Half a teaspoon of turmeric powder

Half a teaspoon paprika chilli powder

Half a teaspoon of garam masala – this you can get ready made from the market

Preparation method

Take a heavy bottom pan and heat the oil.

Let the oil be hot enough so that you can easily fry the ingredients

Now fry the sliced onions until they are golden brown. Remove them and keep them aside

Next fry the baby potatoes until they are brown; now remove them and keep it aside

Grind the fried brown onions and the garlic into a fine paste and add to the hot oil

Next add all the masalas such as turmeric powder, chilli powder, salt, sugar and garam masala along with a bit of sugar

These masalas have to be fried on a low flame for some time until the oil leaves the sides of the gravy. Now add tomato puree, cashew paste and let is simmer for some time.

Serve hot with roti or rice.

Indian Food Recipe : Paneer Curry

Paneer Curry Recipe
Paneer is nothing but Cottage Cheese. A Paneer curry is just another curry where curry means sauce in Tamil, a language in South India. Combination of masalas with other ingredients is a curry. Paneer curry is very popular in North India.
Ingredients:

Paneer – 200 gms.
Tomato puree – 2 nos.
Cumin Seeds – ½ tsp.
Garlic- Ginger paste -1 tsp.
Turmeric powder – ½ tsp.
Chilli powder- ½ tsp.
Cumin Powder- ½ tsp.
Garam masala powder – ½ tsp.
Coriander powder – ½ tsp.
Cashew nuts: 10-12 nos (ground to a paste).
Salt as required.

 
Methodology:

Cut paneer into small cubes and keep aside.
Add oil in a heavy bottomed pot, when hot enough add cumin seeds.
Once they splutter add the ginger garlic paste.
Do not let it stick to the bottom of the vessel. Keep adding little water.
Now take little water add all the masalas in it and mix well.
Add this to the pot and fry the masalas well till oil separates.
Add tomato puree and sauté till oil separate.
Add the cashew nut paste and then the cubed pieces of Paneer.
In case the gravy is too dry add little water accordingly.
Let the gravy boil a little and then serve hot.