Pindi Chole recipe

Pindi Chole recipe

Ingredients:

• Chick peas (Kabuli chana) - 1 cup
• Oil - 4 tbsp
• Onion - 1 big
• Tomato - 1 big
• Jeera - 1/2 tsp
• Musturd seeds - 1/2 tsp
• Red chilli - 2
• Ginger-garlic paste - 1 tsp
• Jeera powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves - 1/2 bunch
• Curry leaves - few
• Salt - to taste

Method:

1. Soak chick peas (kabuli chana) in water whole night.
2. Boil the kabuli chana with enough water in a pressure cooker for about 20 minutes.
3. Heat oil in a kadai. Add jeera, musturd seeds, red chillies, curry leaves & chopped onions. Sauté for 5 minutes.
4. Add ginger-garlic paste,jeera powder, garam masala powder, chilli powder & chopped tomatoes to the onions. sauté over low heat until the oil separates.
5. Add chick peas (kabuli chana), salt and half of the coriander leaves to the mixture. Mix well & simmer until it is done.
6. Garnish with the remaining coriander leaves. Serve it hot with Parathas.

Delicious Kadai Paneer

Delicious Kadai Paneer

Ingredients:

• Paneer - 500 grams
• Capsicum - 3 (cut into square pieces)
• Onion - 1 cup
• Dania powder -1tsp
• Cumin powder - 1/2 tsp
• Chilli powder -1tsp
• Turmeric powder - 1/2 tsp
• Green chillies - 4 (chopped finely)
• Ginger-garlic paste - 2 tsp
• Tomatoes - 2 Big (chopped finely)
• Coriander seeds - 1 tsp
• Bay leaves - 2
• Cloves - 3
• Dalchini - 1 inch piece
• Salt - to taste
• Ghee - 3 tbsp
• Oil - 2 tbsp

Method:

1. Cut the paneer and capsicum into square pieces.
2. Heat ghee & oil in a kadai. Add bay leaves, coriander seeds, cloves, dalchini, red chillies broken into pieces fry well for 5 mins.
3. Add onions, ginger-garlic paste and sauté until the onions are tender.
4. Add the tomatoes, turmeric powder, cumin powder, dhania powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.
5. Add paneer and capsicum pieces and cook on a slow flame for 1minute.
6. When the capsicum are done put off the flame. Take off from the fire and serve hot.
7. Serve with nan or parathas.

Rava Vadas Recipe (Crispy semolina vadas)

Rava Vadas Recipe (Crispy Semolina vadas)

Ingredients:

• Semolina(fine soji) - 1 cup
• Finely chopped green chillies - 2 tsp
• Cabbage, carrot, beans - 1/2 cup(chopped)
• Jeera - 1/2 tsp
• Yogurt(curd) - 4 tbsp
• Coriander leaves - 2 tbsp
• Salt - to taste
• Oil - to deep fry

Method:

1. Heat a tsp oil in a pan and fry the semolina(soji) till it changes to brown or fried well.
2. Cool the semolina in a bowl & mix all the above ingredients except oil. Batter should be hard enough to hold it self. Keep it aside for 15 mins.
3. Heat oil in a kadai.
4. Now take a small ball size dough on the palm flatten it & make a small hole in the middle.
5. when the oil is enough heat then put it & deep fry till golden brown.
6. Serve the Rava vadas with chutney.

Aloo Egg Omlette

Aloo Egg Omlette

Ingredients:

• Potato - 1 big
• Eggs - 3
• Salt - 1 tsp
• Chilli powder - 1 tsp
• Ginger & green chilli paste - 1 tsp
• Black pepper powder - 1 tsp
• Jeera - 1 tsp
• Onion - 1
• Ground nut powder - 2 tsp
• Coriander leaves - few
• Mint leaves - few
• Curry leaves - 2 springs

For garnishing:

• Tomato - 1
• Carrot - 1 small
• Green chilli - 3

Method:
1. Boil the potato and mash it to paste.
2. Break thew eggs into a bowl, whisk with a fork to break the yolks.
3. Add salt, chilli powder, jeera, ginger-chilli paste, pepper powder, coriander, mint & curry leaves, chopped onion, ground nut powder& mashed potato to the beaten eggs. Mix all the ingredients well.
4. Heat oil in a frying pan. When the oil is hot add the above mixture to the pan.
5. Pull the mixture away from the edge of the pan towards the centre and allow the mixture to run into the gap to allow the omlette to cook.
6. Cook until the top of the omlette is set. Fold it in half by lifting up one side.
7. Now the omlette is ready and serve it hot.

Pudina Rice/Mint Rice

Pudina Rice/Mint Rice

Ingredients:

• Rice - 2 cups
• Water - 3 cups
• Mint leaves - 2 bunches
• onions (chopped) - 2
• Jeera - 1/2 tsp
• Green chillies - 3
• Garlic (chopped) - 1 tsp
• Coriander powder - 1/2 tsp
• Oil - 4 tbsp
• Salt - to taste
• Cashew nuts - for garnishing

Method:
1. Make a fine paste of mint leaves.
2. Clean, wash & drain the rice.
3. Pressure cook the rice & keep it aside.
4. Heat oil in a sauce pan. Add jeera seeds, green chillies, garlic, onions and saute for a minute.
5. Add mint paste, coriander powder & boiled rice to the onions. Mix well and cover it for 5 minutes.
6. Take off from the heat, serve it in a rice serving bowl & garnish it with fried cashew nuts.

Spicy Rice Noodles

Spicy Rice Noodles

Ingredients:
Noodles - 1 cup
Boiled rice - 1 cup
Onion greens - 3 stalks
Crushed garlic - 3 cloves
French beans - 8
Grated carrot - 2 medium
Boiled green peas - 1/2 cup
Capsicum - 1 medium
Red chilli powder - 1 tsp
Salt - to taste
Vinegar - 1 tbsp
Soya sauce - 1 tsp
Oil - 3-4 tbsp

Method:
1. Boil & deep fry the noodles. Keep them aside.
2. Heat oil in a pan. Add crushed garlic & fry till it changes it colour.
3. Add boiled french beans & grated carrot to the fried garlic. Saute for a minute.
4. Add boiled peas, capsicum, red chilli powder & salt. Toss and mix well.
5. Add boiled rice to the ingredients and mix using two forks.
6. Crush crispy fried noodles and add vinegar, onion greens, soya sauce. Mix well.

Spicy Yogurt Kabab

Spicy Yogurt Kabab

Ingredients:

• Yogurt - 1kg
• Corn flour - 3 tbsp
• Ginger-garlic paste - 1 tsp
• Onions - 1/2 cup
• Green chillies - 5 or 6
• Garam masala powder - 1/2 tsp
• Cashew nuts - 4 tbsp
• coriander leaves - 1/2 bunch
• Salt - to taste
• Oil - to deep fry

Method:
1. Remove all the water from the curd by placing it in a cloth.
2. Take the curd in a bowl, add all the ingredients from corn flour to salt. Mix well.
3. Make kababs with the mixture and roll them in corn flour.
4. Heat oil in a kadai, deep fry the kababs until they are golden brown.
5. Enjoy the Spicy Yogurt Kababs with tomato ketchup.

Carrot and Coriander Pulao

Carrot and Coriander Pulao

Ingredients:

• Basmati rice - 250g
• Water - 500ml
• Onion - 1 small
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Mustard seeds - 1 tbsp
• Coriander leaves - 1 tsp
• Turmeric - 1 tsp
• Grated carrot - 250g
• Oil - 1 tbsp
• Salt - to taste
• Lemon - 1 quartered

Method:

1. Clean, wash and drain the rice.
2. Heat the oil in a pan and fry the onion till golden brown.
3. Add the coriander, jeera and mustard seeds, coriander leaves and turmeric.
4. Cook for 1 minute, then add the grated carrot. Mix well.
5. Add the rice, water and salt and bring to the boil in a simmer. Cover tightly for 15 mins.
6. Take off from the heat for 5 mins, mix with two forks.
7. Serve with lemon quarters and fresh coriander.

Jodhpuri Aloo (a spicy indian curry)

Jodhpuri Aloo

Ingredients:
Baby potatoes - 10
Grated coconut - 1/4 cup
Curd - 1 cup
Onions - 1 cup finely chopped
Chilli powder - 1 tsp
Jeera powder - 1/2 tsp
Garam masala powder - pinch
Salt - to taste
Coriander powder - 1/2 tsp
Jeera - 1/2 tsp

Method:
1. Boil the potatoes & keep them aside.
2. Heat oil in a kadai.
3. When it is heated add jeera, chopped onions, grated coconut & fry them.
4. Add curd, garam masala powder, jeera powder, chilli powder, salt & coriander powder. Mix well.
5. Add the boiled potatoes to the ingredients & fry them for 5-10 minutes.
6. Take off from the heat & serve Jodhpuri Aloo in a plate.

Delicious Paneer Babycorn Biryani

Paneer Babycorn Biryani

Ingredients:
Basmati rice - 2 cups
Water - 3 cups
Baby corn - 10 pieces
Paneer - 1 piece
Onions - 2 big sized
Carrot(cut into pieces) - 1/4 cup
Beans(cut into pieces) - 1/2 cup
Green peas - 1/2 cup
Tomato - 1 big
Green chillies - 3 big
Dalchini - 1 inch
Laung(cloves) - 4
Elaichi(cardamom) - 4
Bay leaves - 3
Mint leaves - 2 tbsp
Salt - to taste
Ghee - 3 tbsp
Oil - 2 tbsp
Turmeric powder - pinch
Dry fruits - 2 tbsp
Coriander leaves - for garnish

Method:
1. Wash the rice, drain the water from it and keep it aside.
2. Cut the paneer into small cubes and fry the pieces in ghee.
3. Cut the carrots, beans and baby corn into pieces.
4. Take tomatoes, green chillies, dalchini, laung, cashew, mint leaves grind all the ingredients to a fine paste.
5. Take the ghee in a pressure cooker add onions & saute them for a minute.
6. Add carrots, beans, green peas, dry fruits, turmeric powder and salt. Mix well & fry.
7.Add baby corn, fried paneer cubes and fry them.
8. Add the paste and 1tbsp oil to the fried vegetables & fry till the oil leaves.
9. Add basmati rice and water. Pressure cook.
10. Take the paneer baby corn biryani out in a rice serving dish.
11. Garnish it with green coriander leaves.

Carrot Masala Dosa

Carrot Masala Dosa

Ingredients:

• Wheat Flour - 1/2 cup
• Chickpea Flour /Besan - 1/2 cup
• Grated Carrots - 2 medium
• Onions - 1 grated
• Tomatoes - 1 small
• Green Chillies - 2
• Ginger - 1"
• Coriander leaves - few
• Salt - to taste

Method:

1. Grate Carrot, Onions, chop tomatoes, green chillies and Coriander finely. Keep aside.
2. In a bowl, take both the flours, add salt and mix well. Slowly add water and mix well. You can use a blender or with hands, make a lump free flowing batter. To this add the vegetables.
3. Heat a tawa, smear oil, and pour a ladle full of batter as the regular dosa. Sprinkle oil, sim and cook for 2 mins or till its cooked. This might be little sticky, so ensure you cook well before flipping to the other side.
4. When both sides are cooked, remove and serve hot with coconut chutney.

Veg Momo

Veg Momo

Ingredients:
For dough:

• Maida - 2 cups
• Salt - 1/2 tsp
• Baking powder - 1/2 tsp

For filling:

• Carrots ( grated) - 1 cup
• Cabbage (grated) - 1 cup
• Oil - 1 tbsp
• Onion (finely chopped) - 1/2 cup
• Garlic ( chopped ) - 1 tsp
• Soya sauce - 1 tsp
• Vinegar - 1/4 tsp

Method:

1. Mix the maida, salt and baking powder and knead to a stiff dough with water.
2. Heat oil and add the onion and garlic.
3. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
4. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
5. Roll the dough thin (translucent) and cut into 4"-5" rounds.
6. Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.
7. Twist to seal and fill the rest in the same way.
8. Steam for about 10 minutes and serve with Soya sauce and chilli sauce.

Aloo mater Curry

Aloo mater Curry

Ingredients:

1. potatoes - 3
2. onion chopped - 1 large
3. tomatoes chopped - 2
4. peas - ½ cup
5. curd - ¼ cup
6. fresh ginger - 1 inch
7. red chilli powder - ½ teaspoon
8. coriander powder -1 teaspoon
9. turmeric - ½ teaspoon
10. cumin seeds - ½ teaspoon
11. salt - to taste.

Method:
1. Boil potatoes in lightly salted water and cut into big pieces.
2. Heat oil in a pan and sauté chopped onions, green chillies and ginger.
3. Take off heat and cool the mixture.
4. Grind the mixture to a fine paste with very little water.
5. Heat a teaspoon of oil and splutter cumin seeds and add the onion paste.
6. After frying for 2 minutes, add the tomato pieces, turmeric, chilli powder, coriander powder and salt.
7. When the gravy becomes dry, add yogurt and peas. Serve hot.

Paneer Masala Paratha

Paneer Masala Paratha

Ingredients:

1. Wheat flour - 2 cups
2. Grated paneer - 1/2 cup
3. Onions sliced - 2 big
4. Finely chopped dhaniya
5. Chopped fresh ginger - 1 inch
6. Garlic - 2 cloves
7. Sliced green chillies - 2
8. Red chilli powder - ½ teaspoon
9. Garam masala powder - 2 teaspoon
10. Salt - to taste
11. Cooking oil.

Method:
1. Make dough by mixing wheat flour, salt, water and oil.
2. Cover it and keep aside for 30 minutes.
3. Make a paste of ginger, garlic and green chillies.
4. Heat oil in a pan and sauté onions till translucent.
5. Add the paste and fry for a minute.
6. Add gated paneer, salt, mix well and take off the heat.
7. Add garam masala powder, red chilli powder and salt to the paneer mixture and mix well.
8. Make equal size balls of dough, roll into 2” disk and fill 2 tablespoons of paneer filling and roll into 3-4” disk.
9. While roasting, add some oil on both sides of the paratha. Serve hot.

Cabbage 65

Cabbage 65

Ingredients:

• Cabbage - 1 small size
• Egg -1
• Corriander- for garnishing
• Salt - to taste
• Turmeric powder -1 tsp
• Red chilli powder - 1 tsp
• Corn flour - 4 tsp
• Gram masala powder - 1tsp
• Food colour - 1 pinch
• Oil to deep fry

Method:

1. Cut the cabbage into small pieces.
2. Mix the pieces with all the ingredients from egg to food colour. Mix well.
3. Sprinkle some water to bind the mixture together.
4. Deep fry in oil that is heated to 375°.
5. Drain pakoda on paper towels and garnish with finely chopped coriander leaves.
6. Serve Cabbage 65 with tomato ketchup.

Aloo Kurma / Potato Kurma

Aloo Kurma / Potato Kurma

Ingredients:
aloo (potato) - 5 big size
tomatoes - 2 medium size
green chillies - 4
onion - 1 small chopped
curry leaves
mustard seeds - 1 tsp
cumin seeds - half tsp
red chilli powder - 1 tsp
curd/yogurt - 3 tbsp
salt to taste
corriander - for garnishing
oil - 3 or 4 tbsp

Masala:
dry grated coconut - 4 tsp
poppy seeds powdered - 2 tsp
cumin powder - half tsp
garam masala powder - half tsp
coriander (cilantro) - chopped
onion - 1 chopped
corriander powder - 1/2 tsp
ginger-garlic paste - 1 tsp
grind all these ingredients into a smooth paste.

Method:

1. Cut the onion lengthwise. Cut tomato into small pieces.
2. Boil the potatoes and cut into 1" cubes. If you have patience then just use the raw potatoes instead of these pre-cooked ones.
3. Heat oil in a pan. Add curry leaves, mustard and cumin for the seasoning. Add onion pieces to it and fry for 2mins.
4. Add ginger garlic paste to it. Fry till onions turn light brown.
5. Slit green chillies and then the wet masala and fry till it leaves oil.
6. Add tomatoes, and turmeric and mix well.
7. Add the pre-cooked potato pieces, salt, garam masala, dhaniya powder, chilli powder.
8. Mix everything together.
9. Add 2 cups water and cover it. Keep mixing it for every 5mins.
10. When the potato is cooked and the curry has reached the required consistency.
11. Add curd (yogurt) and mix. Garnish with chopped cilantro. After a minute remove from heat and garnish with chopped cilantro.

Serve it hot.

This dish goes well with pooris, biryani and pulao.

Set Dosa (Plain Dosa/Pancakes)

Set Dosa or Plain Dosa or Pancakes

Ingredients:
1. Fine quality rice – 1 cup
2. Boiled rice – ½ cup
3. Poha – 2 tbsp
4. Urad dhal – ½ cup
5. Fenugreek seeds – 1tsp
6. Salt
7. Oil – as required

Method:
1. Soak altogether morning, after eight hours grind nicely, adjust water to get proper consistency. Keep aside over night. Add salt and prepare dosas.
2. Heat tawa (griddle) smear some oil. Pour a thick dosa, spread evenly, to get many holes. Cover and cook only one side.

Serve with coconut chutney and aloo kurma.

Tomato Bhath (Tomato Rice)

Tomato Bhath or Tomato Rice

Ingredients:
1. Rice – 1 ½ cups (soaked for 10 minutes)
2. Oil and ghee – 2 tbsp
3. Salt – 2 tsps
4. Tomato – 5 finely chopped
5. Onion -2 tsps
6. Peas – ¼ cup

Paste:
1. Green chillies – 8
2. Ginger and garlic paste -2 tsps
3. Mint – ¼ cup
4. Fresh coriander
5. Cinnamon – 2
6. Cloves -2
7. Turmeric – 1 tsps
8. Coconut - ¼ cup

Seasoning:
1. Channa Dhal – 1 tsp
2. Mustard seeds – 1 tsp
3. Curry leaves – few
4. Red chillies - 2

Method:
1. Heat ghee and oil, add seasonings, and fry onions well.
2. Add chopped tomato, peas, ground paste, salt and cook well.
3. Add soaked and drained rice.
4. Add three cups hot water cover and cook till done or pressure cook for one whistle. Cool, garnish with fried cashew, coriander leaves.

Easy Indian Recipes

Looking for Easy Indian food recipes? Welcome to my 'Easy Indian Recipes' blog. Learn how to cook Indian food, easy-to-follow, step-by-step easy cooking techniques. A collection of authentic, tried and tested, easy to prepare and good to eat Indian Recipes.

The recipes were mainly collected from different sources. I will keep this blog as most informative for Indian food lovers. So come on and join with me to have some mouth watering, delicious and tasty vegetarian and non-vegetarian Indian food experience.

So easy to make you'll find yourself adding this to just about any dish!