Indian Delicious Food Recipes

24/09/2024

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18/06/2021

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27/05/2021

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25/05/2021

Rogan Josh: An Indian Lamb Dish Full Recepies@MrPradhan
✓The lovely color of rogan josh (sometimes spelled roghan josh or roghan ghosht) comes from the Kashmiri dry red chilies used to prepare it. When you read the recipe, it may seem like you will end up with a fiery dish, but do not fear—the chilies add fantastic flavor to the Indian curry without making it too spicy.
✓
Ingredients
2 to 2 1/2 pounds lamb (cubed)
1/2 cup plain yogurt
4 tablespoons vegetable oil (or canola or sunflower cooking oil)
1 (2-inch) stick cinnamon
5 to 6 cardamom pods
8 to 10 whole cloves
2 bay leaves
1 teaspoon peppercorns
2 medium onions (finely chopped)
2 tablespoons ginger paste
1 tablespoon garlic paste
3 to 4 Kashmiri dry red chilies (coarsely ground)
2 teaspoon garam masala
2 teaspoons coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
2 cups beef stock (or lamb stock)
1 cup water
Kosher salt (to taste)
5 teaspoons light cream (or half-and-half)
Garnish: fresh coriander leaves (cilantro)
Gather the ingrcilantro
✓
Steps to Make It
* Gather the ingredients.
* In a bowl, mix the lamb and yogurt and set aside. This will tenderize the lamb.
* Heat the oil over medium heat in a deep pan and add the cinnamon, cardamom, cloves, bay leaves, and peppercorns. Fry till they turn slightly darker in color.
* Add the onions and fry until they turn lightly golden.
* Add the ginger and garlic paste and fry for a minute.
* Add the chilies, garam masala, coriander, cumin, and turmeric and fry until the oil separates from the masala.
* Add the meat and yogurt mix to the masala and fry well.
* Add the beef stock, water, and salt, to taste.
* Simmer until the gravy is reduced. Stir often. The gravy should be thick when done.
* Whisk the cream until smooth. Stir it into the curry.
* Garnish with coriander leaves and serve.
How to Store
Leftover rogan josh should be stored in an airtight container in the fridge for up to three days. Curries tend to taste even better the next day.
✓
Prep:
30 mins
Cook:
40 mins
Total:
70 mins
Servings:
4 to 6 servings
✓
Nutritional Guidelines (per serving)
1039
Calories
64g
Fat
29g
Carbs
85g
Protein

20/05/2021

Punjabi-Style Chole Chickpea Curry Full Recipes@MrPradhan
✓
The trick to making this recipe as delicious as possible is to use whole herbs and spices, and to use ones that are as fresh as possible. Take a whiff of your spices if there are some in this recipe that you don't use frequently. Anything musty or off, toss and buy new if you can.
✓
Ingredients
3 large onions, sliced thin and divided
2 large tomatoes, chopped
1 tablespoon ginger paste
2 tablespoons garlic paste
2 tablespoons vegetable oil , or canola oil
2 bay leaves
5 to 6 cloves
3 to 4 whole green cardamom
5 to 6 peppercorns
1 teaspoon cumin powder
2 teaspoons coriander powder
1/2 teaspoon red chili powder
1/4 teaspoon ground turmeric
2 teaspoons garam masala
2 (15 1/2-ounce) cans chickpeas
Kosher salt, to taste
Water, enough to make a gravy
1 (1-inch) piece ginger, julienned
2 tablespoons fresh cilantro, choppepowder
✓
Steps to Make It-:
* Gather the ingredients.
* Grind 2 of the sliced onions, the tomatoes, and the ginger and garlic pastes together into a smooth paste in a food processor.
* Heat the vegetable oil in a deep, thick-bottomed pan on medium heat.
* Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant.
* Add the remaining sliced onion and cook until light golden in color.
* Add the onion-tomato paste you made earlier and cook until the oil begins to separate from the paste.
* Add the ground cumin, coriander, red chili, turmeric, and garam masala. Cook, stirring frequently, for 5 more minutes.
* Drain the chickpeas and rinse them well under running water.
* Now add the chickpeas to the masala. Stir to mix everything well.
* Add salt to taste and enough hot water to make the gravy—about 1 1/2 cups.
* Simmer and cook covered for 10 minutes.
* Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too.
✓
Tips
In this recipe, canned chickpeas are used because they're so convenient, but you can also use dried chickpeas. If you do so, then factor in the time required to soak the dried chickpeas. After soaking, boil the chickpeas with a little salt, until soft and then use.
You can also make the ginger and garlic pastes ahead of time.
✓
How to Store Punjabi Chole
Chole doesn't freeze well, and while they taste even better the day after they have been cooked, and will be good for a few days thereafter, they are best eaten the day they are prepared.
✓
Nutritional Guidelines (per serving)
491
Calories
18g
Fat
68g
Carbs
19g
Protein
✓
TIME
Prep:
20 mins
Cook:
45 mins
Total:
65 mins
Servings:
4 servings

19/05/2021

Pomegranate Guava Smoothie | Delicious tropical smoothie! -
✓
Pomegranate Guava Smoothie
We like to drink smoothies! It’s an excellent way to drink a sweet treat while still consuming something fairly healthy. It can be intimidating to make a smoothie if you’ve never done it before, but it’s SO simple! If you have a blender and a recipe, you can make this pomegranate guava smoothie without fail. It’s very simple, and is one of our favorite recipes so far!
✓
Ingredients
1 Cup Pomegranate Seeds
½ frozen Banana
2 chilled Guava
2 Tablespoons plain Greek yogurt
½ cup almond milk (or you can use whole milk)
1 teaspoon vanilla extract
1 Tablespoon sugar or honey
✓
Instructions
Chop the guava in fourths. Leave the skin on, as it's totally edible.
Combine the banana, pomegranate, guava, yogurt, milk, vanilla, and sugar or honey in a blender, and blend until smooth.
Make sure you blend for long enough to pulverize the pomegranate seeds, if you don't like the texture in your smoothie.
Serve chilled with a straw, and enjoy!
✓
Nutrition Facts
Pomegranate and Guava Smoothie
Servings Per Recipe: 3
Calories: 231.9
% Daily Value *
Protein: 6.6g
13 %
Carbohydrates: 50.9g
16 %
Dietary Fiber: 2.7g
11 %
Sugars: 27.4g
Fat: 1.8g
3 %
Saturated Fat: 0.9g
4 %
Cholesterol: 4.9mg
2 %
Vitamin A Iu: 479.9IU
10 %
Niacin Equivalents: 1.2mg
9 %
Vitamin B6: 0.2mg
11 %
Vitamin C: 84.2mg
140 %
Folate: 22.5mcg
6 %
Calcium: 160.6mg
16 %
Iron: 0.6mg
4 %

17/05/2021

Indian Veggie Balls (Malai Kofta) Full Recipes@MrPradhan
✓Malai kofta is a hugely popular dish on Indian restaurant menus all over the world. It is a special occasion food probably because making it is a labor of love and takes time and effort.
✓
Ingredients
For the Koftas
2 cups potatoes (peeled and diced)
1 cup mixed vegetables (carrots, beans, peas, sweet corn; boiled)
1 cup paneer cubes
2 tablespoons heavy cream
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
Salt (to taste)
1/2 cup chopped nuts (almonds, walnuts, and cashew nuts)
1/4 cup of raisins (finely chopped)
3 cups vegetable (or canola or sunflower cooking oil for frying, or more as needed)
✓
For the Sauce
3 tablespoons vegetable oil (or canola or sunflower cooking oil)
2 large onions (quartered)
2 tomatoes (quartered)
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 tablespoon cumin powder
1/2 teaspoon red chili powder
1 teaspoon poppy seeds (lightly roasted and ground into a powder)
3 tablespoons nuts (cashews and almonds, ground into a thick paste)
1 cup water (warm)
Salt (to taste)
2 teaspoon garam masala
✓
Steps to Makel It :
Note: while there are multiple steps to this recipe, this kofta dish is broken down into workable categories to help you better plan for preparation and baking.
Make the Kofta
* Gather the ingredients.
* Wash, peel, and dice the potatoes.
* Boil them in a pot of water until fork tender.
* Drain and set aside.
* Next, boil the veggies until crisp-tender.
* Drain and set aside.
* In a large bowl, mash the boiled potatoes, mixed vegetables, paneer, and cream together.
* Add the kofta spices - cumin, coriander, and red chili powder - to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* In a small bowl, combine the chopped nuts and raisins.
* Make this dough into balls and put a 1/2 teaspoon of the nut and raisin mix in the center of each ball.
* Roll into perfect rounds.
* In a large pot, heat the oil kept aside to fry the koftas, on a medium flame.
* Deep fry these rounds till pale golden in color.
* Drain on paper towels and keep aside.
✓
Make the Sauce
* Gather the ingredients.
* Heat the 3 tablespoons of oil in a deep pan and fry the onions till light brown.
* In a small food processor, place the fried onions, tomatoes, ginger, garlic, coriander, cumin, and red chili powder, and grind into a paste.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2 to 3 minutes
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a gravy. Mix well. Season with salt.
* Bring the gravy to a boil and then reduce the fire to a simmer.
* Gently add the koftas to this gravy and cook uncovered for 2 to 3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish.
* Cover immediately and allow to sit for 5 minutes.
* Serve with hot naans (tandoor-baked leavened Indian flatbread) or jeera rice.
✓
Prep:
30 mins
Cook:
90 mins
Total:
2 hrs
Servings:
4 servings

17/05/2021

Delicious Mutter Paneer - Peas and Cottage Cheese Curry Full Recipes@MrPradhan

✓Mutter (meaning peas) paneer (a semi-solid form of cottage cheese) is probably the most frequently ordered vegetarian dish in Indian restaurants. The mild flavors of the paneer (cottage cheese) and peas in it, marry beautifully with the delicious tomato-based sauce of this curry! Mutter paneer is great side dish in a non-vegetarian meal but also the perfect main dish in a vegetarian one. Serve it with chapati, paratha, or naan or even on a bed of plain boiled basmati rice. Basically make and serve it in your home and you've got a sure crowd pleaser!
✓
Ingredients
2 large onions (cut into quarters)
3 medium-sized tomatoes (cut into quarters)
6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
1 pound paneer (cubed)
1 tablespoon ginger paste
2 tablespoons garlic paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 tsp turmeric powder
2 teaspoons garam masala
2 green chillies (finely chopped)
1/2 pound shelled peas
1 1/2 cups water (hot)
Salt (to taste)
3 tablespoons heavy cream
Garnish: 1/3 cup fresh coriander leaves (finely chopped)

✓Steps to Make It
* Gather the ingredients.
* Grind the onions into a fine paste in a food processor. Keep aside
* Next grind tomatoes into a fine paste and keep aside.
* Heat 2 to 3 tablespoons of the vegetable oil in a deep pan and gently stir-fry the cubes of paneer till golden.
* When golden, remove onto a paper towel and keep aside.
* In the same vessel, heat the remaining 2 to 3 tablespoons of the vegetable oil and add the onion paste. Fry till it turns light brown. You will need to stir frequently to avoid the paste burning. Also, do not over-fry as it will turn bitter and ruin the curry. Another hassle-free way to do this is to chop the onions fine and then sauté till pale golden, then grind in the food processor.
* When the onion paste is fried, add tomato paste, ginger and garlic paste, and sauté for another 2 minutes.
* Next, add the coriander, cumin, turmeric, and garam masala powders, and the finely chopped green chilies and sauté, stirring continuously, till the cooking oil begins to separate from the masala (spice mixture).
* Now add the peas to the masala and fry for 2 to 3 minutes.
* Then add the previously fried paneer, hot water, and salt, to taste, reduce the heat to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the heat and stir in the cream.
* Garnish with coriander leaves and serve with chapati, paratha, naan, or jeera rice.

Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Servings:
4 to 6 servings
Nutritional Guidelines (per serving)
201
Calories
8g
Fat
19g
Carbs
14g
Protein

16/05/2021

Indian Papdi Chaat Full Recipes@MrPradhan
✓INGREDIENTs-:
For the Papdi Dough:

1 cup all-purpose flour
4 tablespoons ghee
1 teaspoon onion seeds
Kosher salt to taste
Water as needed, about 1/3 cup
Vegetable oil, for frying
For the Toppings:

5 large potatoes
1 cup chickpeas, or 1 15-ounce drained can chickpeas

✓For Assembling and Serving:

2 cups fresh yogurt, whisked until smooth
2 red onions, finely chopped
2 tomatoes, finely chopped
1 cup tamarind chutney
1 cup mint-coriander chutney
2 cups fine sev, or gram flour
2 teaspoons red chili powder
2 tablespoons cumin seeds, gently roasted and powdered
3 teaspoons powdered black rock salt
1/4 cup fresh coriander leaves, finely chopped

✓Nutritional Guidelines (per serving)
1064
Calories
26g
Fat
177g
Carbs
37g
Protein
✓TIME
Prep:
15 mins
Cook:
20 mins
Total:
35 mins
Servings:
4 servings

15/05/2021

How to make Belada Hannina Panaka or Wood Apple Juice or Bael Sherbet@MrPradhan

✓A simple, traditional drink prepared on the occasion of Rama Navami that is tasty, healthy, and perfect for summer.
CourseDrinks
CuisineIndian
Keywordbael, belada hannu, coolers, healthy juice, panaka, rama navami panaka, summer drinks, summer juice, wood apple
Servings5 people

✓INGREDIENTS
1 Belada Hannu or Wood Apple Ripened
3/4th bowl Powdered Jaggery ~150g
1/2 tsp Cardamom Powder
1/2 tsp Ginger Powder
A Pinch of Salt
6 teacups of Water

Instructions
Take 6 cups of hot water and melt 3/4th bowl of powdered jaggery in it.
Break open the Wood Apple into two halves and scoop out all the pulp you can get.
Add 1 cup of warm water to the pulp and squeeze the pulp to let all the juice blend with water. Just the way we work with tamarind.
Once the pulp is squeezed dry, strain it to separate the juice and the pulp.
Then, add the wood apple juice to the melted jaggery water and stir well.
Add 1/2 tsp cardamom powder, 1/2 tsp of ginger powder, and a pinch of salt.
Mix well. Adjust sweetness with more jaggery and salt as needed
Allow it to cool. There, you're ready with the best summer drink there is.

✓Notes
Pick ripened Wood Apples to prepare the juice. The more ripened it is, the better the taste.
Find out if the Wood Apple is ripened or not in two ways – First, smell them, because Wood Apples smell great. They give out a strong fruity aroma. Second, drop them gently to the floor, if they bounce, then the pulp inside still hasn’t detached itself from the outer shell. This means the fruit is still raw and unripe. If the apple falls to the ground and lays still, it means the pulp inside has ripened, detached itself from the shell, and is heavy.

14/05/2021

ODISHA'S FAMOUS DELICIOUS DALMA Recipes@MrPradhan

✓INGREDIENTS-:

1 cup Arhar dal (Split Toor Dal)
2 Potatoes (Aloo) , cubed
1 Carrot (Gajjar) , cubed
1/2 cup Kaddu (Parangikai/ Pumpkin) , chopped
1/2 cup Brinjal (Baingan / Eggplant) , chopped
1/2 cup Papaya , green one, chopped
1 Onion , finely chopped
1 Tomato , finely chopped
1 inch Ginger
1 Bay leaf (tej patta)
1 tablespoon Ghee
4 cloves Garlic
2 Green Chillies
1 Dry Red Chilli
1 teaspoon Panch Phoran Masala
1/2 teaspoon Garam masala powder
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Cumin powder (Jeera)
1 teaspoon Red Chilli powder
Salt , to taste
2 tablespoons Fresh coconut , thinly shaved coconut slices
Coriander (Dhania) Leaves , a small bunch, finely chopped

✓Directions for Oriya Special Dalma Recipe - Lentils Cooked With Vegetables & Raw Papaya
To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready.

We will be cooking the Oriya Dalma in one single pot - the pressure cooker.

Add the vegetables, dal, turmeric powder, green chillies, onions, bay leaf, salt and 3 cups of water into the pressure cooker. Pressure cook until you heat couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.

The dal will continue to cook in the pressure cooker as long as there is pressure. Once the pressure releases completely, you can open the cooker and keep the dal aside.

The next step is to spice up the Dalma with flavors.

Using a mortar and pestle pound the ginger and garlic until you get a rough paste.

Heat the ghee in a heavy bottomed pan on medium heat. Add the red chiles, panch phoran, the red chili powder, the garam masala powder and the pounded ginger garlic. Stir fry for a few seconds until you can smell the roasted aromas.

Take care to keep the heat on low, else the spices can burn and smoke.

Add this masala to the cooked dal and give it a good stir. Check for salt and spices and adjust to suit your taste. You can add some water to adjust the consistency of the dal.

Give the Oriya Style Dalma a quick boil and turn off the heat. Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.

Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.

14/05/2021

Indian Delicious Butter Chicken Recipes@MrPradhan

INGREDIENTS

1 c. Greek yogurt
Juice of 1/2 a lemon
1 tsp. ground turmeric
2 tsp. garam masala, divided
1 tsp. ground cumin
1 1/2 lb. boneless skinless chicken breast, cut into 1" pieces
6 tbsp. butter, divided
1 large onion, sliced
2 jalapeños, minced
1 cinnamon stick
3 cloves garlic, minced
1 tbsp. freshly grated ginger
1 tsp. paprika
1 (28-oz.) can diced tomatoes
1/2 c. heavy cream
Freshly chopped cilantro, for garnish
Cooked basmati rice, for serving
Naan, for serving

DIRECTIONS

In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken and toss until fully coated. Let marinate for 15 minutes.
In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
Reduce heat to medium and melt 2 tablespoons butter. Add the onion, jalapeños, and cinnamon stick. Cook until soft, about 5 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, 1 minute more.
Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss to coat. Let simmer until the chicken is cooked through, about 8 minutes.
Stir in heavy cream and remaining 2 tablespoons butter.
Garnish with cilantro and serve warm over rice with naan.

YIELDS: 4
PREP TIME: 0 HOURS 30 MINS
TOTAL TIME: 0 HOURS 45 MINS