Lassi is famous in all over india. Basically, lassi is a famous soft drink in the indian state of Punjab, Haryana, Delhi etc. Lassi is very easy to make and quite delicious. I have stayed in Mumbai for some time. Outside local stations such as Andheri, bandra etc, you could find some real cool lassi shops selling variety of lassi. I had first hand experience of having lassi there. I try it often at my home. Try out lassi sometimes and you would love it. Lassi could be used in any occasion such as birthday parties, get-together parties. Lassi is nutritious owing to the presence of yoghurt that helps in smooth digestion. Thus, lassi could be had after heavy lunch, so very appropriate for parties.
Lassi recipe ingredients 2 cups yogurt 1 cup water 8 tablespoon sugar (as per taste)
Lassi recipe preparation Lassi recipe starts with pouring a cup of water with yogurt. Add sugar. Beat/churn yogurt till it becomes smooth (till it is frothy). Serve chilled Lassi. Garnish lassi by adding tropical fruits such as mango to make very refreshing and delicious Mango Lassi.
Ravai upma is a south indian dish. It is a light snacks dish that could be had in breakfast. Living in hyderabad, it is one of my favorite snacks dish. For quick breakfast, I generally prefer cooking upma and serve. It is nutritious owing to the presence of various vegetables such as carrots and green peas. Upma could be enjoyed with sambher and coconut chutney. You could find for sambher and coconut chutney on my blog by visiting following link:
Upma recipe ingredients 2 cups of Rava or Sooji (cream of wheat) 1 cup of mixed vegetables such as Carrots, Green peas, Cauliflower 1 medium size onion 2 green chilies or as per taste 1 tablespoon of chopped curry leaves 1 tablespoon ginger 1 teaspoon mustard seed 1 teaspoon black gram Dal (washed) or Dhuli Urad 2 tablespoon of oil Salt to taste
Upma recipe preparation Upma recipe starts with roasting Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. Keep it aside. If desired, cut and boil vegetables till tender and keep it aside. Then, put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad. When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut ginger. When onion turns brown, add the roasted Rava or Sooji and sauté nicely.Add salt and cooked vegetable (optional) and sauté nicely. Then, add about 4 cups of luke warm water and mix well while keeping medium flame. Keep on stiring to avoid the lumps. Garnish with roasted cashews if desired. Serve hot upma with coconut chutney.
Egg noodle is a snacks indian recipe that one could enjoy on any day. It is quite easy to cook. It is eaten in all parts of India. It is also very nutritious recipe owing to the presence of egg and vegetables that provides vitamins/proteins. A very common indian recipe.
Egg noodle recipe ingredients
100 gms Noodles 5-6 cups Water 1 tsp Oil ½ cup Carrots (thinly sliced) ½ cup Capsicum (thinly sliced) ½ cup Onion (thinly sliced) ½ cup Cabbage (thinly sliced) ¼ tsp White pepper 1½ tbsp Soya sauce 5 tbsp Oil Salt to taste ½ tbsp Vinegar ½ tbsp Chilli sauce 2 Eggs (beaten)
Egg noodle preparation method Egg noodle recipe starts with boiling 5-6 cups of water and adding the noodles and salt. Cook while stirring over a high flame until tender. Drain under running cold water, sprinkle 1 tsp oil and keep aside. Then, heat 1 tbsp of oil in a non-stick pan add eggs along with a pinch of salt. Stir well with the fork until cooked. Remove and keep aside. Heat 4 tbsp of oil in a non-stick pan and lightly fry all the vegetables along with salt and pepper. Stir fry over high flame for 2 minutes. Add soya sauce, vinegar, chilli sauce and boiled noodles. Stir fry over a high flame for 2 minutes and serve hot egg noodles topped with scrambled eggs.
Time required: 35-40 minutes
indian recipe in this weekend(easy and quick lunch menu)
There are indian recipes those are very easy to cook and quite delicious too. These indian recipes could be made as lunch menu for quick lunch. They are following:
Various indian food recipes are very good for health, especially eyes. Today,14th octobar, is world sight day. I thought it to be a good idea to present some of the indian recipes that are very useful for eyes. So, what are various nutrients that are good for eyes? Lets look into nutrients and their values. Did your parents ask you to have carrots once in a while? Did you ever wonder why it is said to have a fish item once in lunch/dinner menu in a week? Did you think why eating green vegetables, fruits such as oranges etc is so much emphasized? The answer to all of the above is that all of the above are good for eyes in one way or the other.
Research suggests that antioxidants reduce your risk of cataracts and macular degeneration. Vitamin A protects against blindness, and vitamin C may play a role in preventing or alleviating glaucoma. Essential fatty acids appear to help the eye in a variety of ways, from alleviating symptoms of dry eye syndrome to guarding against macular damage. Let me tell you in brief about these vitamins.
Vitamin A and Carotenoids: Antioxidants for Sight Is carotenoid related to carrot? Yes, they are. Well, one average-sized carrot contains twice the usually recommended allowance of vitamin A, which happens to be very good for your eyes. Carotenoids give carrots their pink-orange color. One could find them in many red, yellow and orange fruits and vegetables, as well as in green, leafy vegetables (which are a great source of the carotenoid lutein). So, next time you see oranges, give it a try at least for your eyes sake. :) Also, eat as much green vegetables as possible. Vitamin A sources: cod liver oil, liver, carrots, sweet potatoes, butternut squash.
Vitamin C and Bioflavonoids: Ever-popular vitamin C may reduce your risk of glaucoma, cataracts and macular degeneration. Bioflavonoids help your body to absorb vitamin C and sometimes work as antioxidants themselves. Vitamin C sources: sweet peppers (red or green), kale, strawberries, broccoli, oranges, cantaloupe.
Vitamin E and Minerals: Nutrition from Nuts Like vitamins A and C, vitamin E may reduce your risk of cataracts and macular degeneration. The minerals selenium and zinc help your body to absorb antioxidant vitamins and may have their own protective effects as well. Vitamin E sources: sunflower seeds, almonds, hazelnuts.
Other sources providing eye-protecting nutrients are following: Lutein and zeaxanthin: spinach, kale, collard greens. Bioflavonoids: citrus fruits, cherries, grapes, plums. Selenium: brazil nuts, yeast, seafood. Zinc: oysters, hamburgers, wheat, nuts. Fatty acids: cold-water fish (salmon, mackerel, trout).
Aloo matar is pretty easy to cook and quite delicious.It is a homely dish due to ease of its cooking. It is eaten in various parts of india, especially, in northern india. Try it sometime. An easy indian recipe.
Aloo matar recipe ingredients Oil - 2 1/2 tbsp. Medium Onion, chopped -1 Ginger - Garlic paste - 1 tbsp. Cloves - 3 Bay leaves - 2 Cinnamon stick - 1 Garam masala - 1tsp Chili powder - 2 tsp Turmeric - 1/2 tsp Coriander - 1/2 tsp Tomatoes, quartered - 2 Salt to taste Potatoes, cubed - 2 medium Green peas - 1 Cup Water - 1 1/4 Cup Chopped C - 1 Cup Ghee - 2 1/2 tbsp.
Aloo matar preparation method
This recipe starts with heating ghee & oil and sauting onion & ginger-garlic paste over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir-fry for 2 minutes. Add garam masala, chili powder, turmeric, coriander, tomatoes and salt. Mix well. Add potatoes & peas. Pour in water and bring to a boil. Lower heat, cover the pan and simmer gently for 20 minutes, or until the potatoes are done. Garnish with coriander leaves. Serve hot in lonch/dinner menu.
Tomatoes with Green Peas (Tamatar and Matar)(indian recipe)
The indian recipe of tomato and matar is a healthy indian recipe owing to the presence of tomatoes. The presence of tomato in any recipe makes it suitable for one related to heart disease because tomato is known to reduce the risk of heart problems. Also, the presence of green peas makes it further healthy. Those who are fat conscious should avoid using ghee while cooking tomato and matar. Tomato and matar recipe ingredients 2 cups tomato (chopped) 1 cup green peas 2 onions (sliced) Spices 3 green chili (chopped) 2 tablespoons coriander (chopped) 1 teaspoon garam masala 1 teaspoon ginger paste ½ teaspoon garlic paste Salt to taste Optional 3 tablespoon olive oil or ghee Garnish 2 tablespoon chopped coriander
Tomato and matar preparation The indian recipe of tomato and matar starts with sauting onion with all the spices for few minutes on medium heat. Then, add tomatoes. Cook everything in medium heat for 15-20 minutes with continuous stirring. If necessary, add little water to get very thick chunky stew (little thicker than salsa) Then, add green peas. Cook for around 5 minutes on medium heat until peas are cooked. Simmer for few minutes, garnish with coriander and serve hot tomato and matar with rice or roti in either lunch or dinner menu. Olive oil or ghee could be used as an optional ingredient to add flavor.
Spinach tomato could be of interest to various category of people. I love cooking and eating spinach tomato. Spinach tomato could be enjoyed in either of lunch or dinner menu. To me, it tastes well with rotis. The nutritious value of spinach tomato is too good. The reason being the presence of tomato and spinach. This is a healthy food for people having diabetic problem or say, heart related problem(tomatoes). All I would say is one should eat spinach tomato once in a while.
Spinach tomato recipe ingredients Spinach - 300 g Tomatoes - 3 Green chillies - 3 Hing (Asafoetida) - ½ tsp Salt - to taste Turmeric powder - a pinch Rice flour - 2 tsp Mustard seeds - ½ tsp Urad daal - ½ tsp Garlic leaves - 3 Cooking oil - 1 tbsp
Spinach tomato recipe preparation method To start with, chop the tomatoes and the green chillies. Wash the spinach, and cook with tomatoes, green chillies, salt, turmeric powder and the hing. Add very little water for cooking. Make a paste with the rice flour and 1 tbsp water. Add this to the cooked spinach-tomato mixture and mash well. Heat cooking oil, add mustard seeds, urad daal and when the mustards burst and the daal turns light brown, add the garlic cloves and sauté for a few seconds. Pour this over the spinach-tomato mixture. Serve hot spinach tomato in lunch or dinner menu.
Raj bhog recipe reminds me of indian state of west bengal. It is very much loved by people of west bengal. As far as I know, it is one such sweet that Bengalis love to eat. This recipe is worth trying in one of the festivals such as Durga Puja/Dussehera in this octobar only. It could also be tried in Diwali festival. Durga puja festival is one of the biggest festival for Bengalis. If you get a chance to goto Kolkatta sometime during Durga Puja, you would appreciate it really much.
Raj bhog recipe ingredients Paneer - Approx 1/2 kg Sugar - 1 1/4 kilo Saffron - 1/2 tsp Kesar yellow colour - little For Filling Cashew nuts - 1 tbsp Blanched almonds - 1 tbsp Pistha - 1 tbsp Sugar - 1 tbsp Black cardamom powder - 1/4 tsp
Raj bhog recipe preparation method The indian recipe of Raj bhog starts with soaking saffron in warm milk, and it rubing well to dissolve it. Dry roast nuts separately, and powder it in a mixer along with sugar. Add cardamom powder, little saffron milk and make like a thick paste. Make very tiny balls. Divide paneer equally into two. Keep one portion as white. To the other portion, add saffron, kesar color to make it deep yellow. Make small balls from white paneer with a nut ball inside. Cover each ball with yellow colored paneer and prepare balls bigger than the size of lemon. Pour 3 cups of water to sugar and prepare sugar syrup like for rossogollas. Add paneer balls and boil in medium flame. Pour little thin syrup once in every 5 minutes. Cook for 15 to 20 minutes and remove from fire. Keep closed for atleast 6 to 8 hours. Serve Raj bhog with the syrup
Well, I tried indian recipe of paneer pakora a couple of times and it came on really good. The indian recipe of paneer pakora is cooked in all parts of country, especially in punjab, haryana, delhi etc. Paneer pakora could be treated as a starter. Paneer pakora could be found in almost all indian restaurants and hotels. Paneer pakora could form a dish item in birthday party menu, marriage party menu etc. Check out other paneer recipes on my blog.
Paneer pakora recipe ingredients Cottage Cheese (paneer) - 250 gms Red Chilli Powder - 1 tsp Dry Mango Powder (amchur) - 1 1/4 tsps Oil to deep fry For Batter Bengal Gram Flour (besan) - 1 cup Red Chilli Powder - 1 tsp Soda Bi-carbonate - 1 pinch Water as required Salt as per taste
Paneer pakora preperation method This indian recipe starts with cutting the cottage cheese into square, thick cubes. Then, sprinkle red chilli powder and mango powder on each piece. Mix the gram flour with red chilli powder, salt, soda and sufficient water to make a slightly thick batter. Dip each piece of cottage cheese into the batter and deep fry in hot oil till it turns golden brown. Serve hot paneer pakora probably as starters.
Paneer pakora occasion I would say, paneer pakora could be used as starter in birthday party menus, get-together menus.
The indian recipe of Meetha khaja is cooked in many homes through out the country especially during Diwali. Diwali is perhaps the most well known of the indian festivals. It is celebrated through out the indian subcontinent as well as the indian community through out the diaspora. It is also known as festival of lights. The celebration of Diwali festival is accompanied by lightning of crackers, candles and exchange of sweets. Some of the homely made sweets are gujia, kheer (rice pudding), Meetha khaja. You could find the indian recipe for kheer and gujia on my blog by visiting following link:
Khaja recipe ingredients Flour 1½ cup Jaggery ½ cup 1 cup of water Cardamom powder 1/4 tablespoon Ghee 1 tablespoon
Khaja recipe preparation method The indian recipe of Meetha khaja starts with heating the water and jaggery until it dissolves in the water. Strain, cool it, add cardamom powder and ghee in the flour and knead the flour with jaggery water till the dough becomes stiff. Break it into 20-25 parts, knead and roll it into 4'' rounds. Keep it aside so as to make it a bit dry. Fry it in hot ghee until its colour becomes golden. Then, drain and cool it till the khajas becomes crisper. Serve meetha khaja or keep it in an airtight container.
I am very fond of paneer based indian menu. For indian people who are vegetarian, I believe paneer based menu is like party menu for them. Paneer based dishes adds value to the overall meal menu. I thought it to be a good idea to list all the paneer based indian recipes on my blog at one place. I shall be coming up with more paneer based recipes in near future. I am planning to try paneer curry this weekend. Lets see how it comes up. All of the below based paneer dishes could be found in most of indian restaurants and hotels.
Coconut tomato chutney is quite easy to cook. It is a south indian dish, largely prevalant in south india. Of coarse, we do eat it as north indian dish too. However, one could find people belonging to indian states of Andhra pradesh, Karnataka, Tamil nadu, Kerela eating it a lot. It could be found in south indian restaurants and hotels. Coconut tomato chutney could be eaten in either of snacks or meals menu. I often love to have coconut tomato chutney once in a while.
Coconut tomato chutney ingredients Coconut - 1/2 Tomato - 2 medium Red chillies - 12 to 15 Salt - as required Tamarind - small lemonsized ball Oil - 2 tsp Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Coconut tomato chutney preparation method The indian recipe of coconut tomato chutney starts with grating the coconut or cutting the coconut into small pieces. In a small pan fry the red chillies in little oil. Take the red chillies aside and fry the tomato for 5 minutes or until soft. Grind the coconut, tomato, red chillies, salt and tamarind. Heat oil in a pan and add chana dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing(Asfoetida) and curry leaves. After mustard seeds starts to splutter, add this to the grounded coconut chutney. Serve coconut tomato chutney in snacks or meals.
Nutritious value Watch out as presence of substantial amount of coconut in this indian recipe results in presence of decent fats. However, presence of cooked tomato makes it good for heart. So, to me, it looks like it is a decently healthy indian recipe. For more on nutritious value of other recipe ingredients, you could take a look at doctorndtv.com pages.
Moong dal halwa, a famous indian dessert, is one such dish which is fit for almost all occasions such as birthday parties, marriage parties, get-together parties etc. Moong dal halwa is cooked in various indian states. It is a healthy indian dish owing to presence of dry fruits and moong dal. It is pretty easy-to-cook and quite delicious indian halwa recipe. I tried it number of times and it came on pretty well. Well, it would be difficult to find moong dal halwa in most of indian restaurants and hotels. Do try it at your home in one of the weekends.
Moong dal recipe ingredients 1½ cup- Split Yellow Gram ( Hindi Term Dhuli Moong Dal ) 1½ cup- Milk 2 cup- Sugar 1 tsp Saffron dissolved in warm milk 1 tbsp- Cardamom Powder ½ cup- Assorted Dry Fruits ( Raisins,Almonds,Cashewnut s,Pistachio ) 8 tbsp- Ghee 250 gms- Grated Khoya 2-3 Drops- Yellow Food Colour
Garnish Silver Varak Rose Petals Cardamom Powder Dry Fruits
Moong dal recipe preperation method Soak Moong Dal in water overnight. Drain well and then grind to a coarse paste using very little water. Take ghee in a kadhai and to it add the moong dal paste and stir continuously. Stir well on a low flame and see that it becomes golden brown in colour. Add khoya and mix well and then add milk and water and mix well. Add sugar and cook on a low flame. Add saffron,colour,carda mom powder and mix well. Add dry fruits and then check the sweetness. Garnish with dry fruits,rose petals,silver varak and sprinkle cardamom powder and serve hot or cold as per liking.
Moong dal Halwa nutritious value Moong dal halwa is a light indian vegetarian recipe which is quite nutritious owing to its content of moong dal (proteins) and dry fruits.
Pav bhaji is mainly cooked in the indian state of Maharashtra. Have you ever been to Mumbai, the most indian glamour city? Mumbai is in indian state of Maharashtra in western part of indian subcontinent. Well, if you have been to Mumbai, I don't need to mention the trend of pav bhaji. I have stayed in Mumbai for a while. And, I could tell you that pav bhaji is so prevalant in Mumbai, also in Maharashtra. You could find pav bhaji in most of the indian restaurants and hotels. Pav bhaji could also be found in other parts of indian subcontinent. Pav bhaji cooked in most indian homes. Pav bhaji, basically consists of bread. The bhaji part consists of vegetables. Looking from that perspective, Pav bhaji is a highly nutritious dish. However, pav bhaji recipe requires decent amount of use of butter. That leads to presence of fat in this recipe of pav bhaji. So, if one is asked to avoid taking fats rich diet, one would want to use less butter while cooking this recipe of pav bhaji.
Pav bhaji recipe ingredients - 12 small loaves of bread (pav) - 6 lemon wedges - 3 tomatoes - 2 potatoes, boiled, peeled, minced - 2 onions, minced - 2 green chillies, minced - 1 onion, sliced - 100 gms butter - 2 cups mixed carrot, French bean,cauliflower, and peas, all cut finely - 1 cup coriander leaves - 2 tsps chilli powder - 1 tsp ginger- garlic paste - 1 tsp garam masala - 1 tsp cumin seeds - 1/2 tsp turmeric powder - salt and sugar to taste
Pav bhaji recipe preperation method To start with, heat half the butter in a frying pan and add cumin seeds and green chillies. When brown, add minced onions, ginger-garlic paste, all vegetables, tomatoes and potatoes. Cook till very soft. Keep constantly stirring, and adding water and mashing from time to time. When almost cooked and well mashed, add some more butter, chilli powder, garam masala, salt and sugar. Mix well. Reserve this bhaji. Slit the bread horizontally into two portions joined to each other along one long edge. Smear with remaining butter and grill or fry on a griddle on both sides. Garnish bhaji with coriander leaves and serve with hot pav with lemon wedges and onion slices.
Pav bhaji nutritious value Is pav bhaji healthy and nutritious? I would say, yes except for its butter part that consists of fats. The recipe for pav bhaji consists of vegetables, bread which makes it healthy.
Serving: 4-6
Brinjal chutney (Brinjal based recipe/Indian recipe)
South indian homes love to cook brinjal chutney for meals menu. Brinjal chutney could be found eaten more frequently in southern indian states.Brinjal chutney could be found in indian restaurants and hotels providing south indian dish.
Brinjal chutney recipe ingredients Brinjals - 4 medium Green chillies - 9 to 12 Salt as per taste Tamarind - small piece or 2 tsp as per paste Oil - 2 tbsp Seasoning - 1 tsp of chana dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Brinjal chutney preperation method Cut brinjal into pieces. Make a slit in the chillies ( to prevent bursting). Heat 1 tbsp of oil, add chillies, brinjal and cook on medium heat until brinjals get soft. After the mixture gets cool, grind while adding tamarind and salt. Heat oil in a pan and add chana dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. After mustard seeds starts to splutter, add this to the grounded brinjal chutney.
Recipe Note: You could add 1/2 tsp of mustard powder and 1/4 tsp of methiseeds powder if you like the taste. Also, you can substitute red chillies with green chillies.
Brinjal chutney recipe occasion I have found south indian people enjoying brinjal chutney with meals. Brinjal chutney could also be enjoyed in any meal.
Rava Dosa, south indian recipe is cooked mainly in indian states of Andhra pradesh, Karnataka, Tamil nadu, Kerela etc. Indian homes in southern states of India love to have dosa in snacks once in a while. I love eating rava dosa quite often in weekends. The trick is involved in making thin and crispy dosa. One could attempt it by quickly pouring the batter on pan/griddle and then, evenly and gently spreading it out with the ladle or big spoon by drawing concentric circles on the batter. Rava dosa could be found in indian restaurants and hotels providing south indian dishes.
Dosa recipe ingredients 1 cup Rava (Semolina) (Cream of Wheat Dosa) ½ cup Urad Dal 1 table spoon plain yogurt 1 medium onion (finely chopped/paste) 2 green chilies (use finely chopped/paste according to taste) Salt to taste
Dosa recipe preparation method To start with, soak urad dal atleast for 6-8 hours or overnight and grind urad dal to paste. Then, mix rava (semolina), urad dal paste, yogurt and salt with water to make a thin batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Serve rava dosa hot with coconut chutney.
Rava dosa occasion One could enjoy rava dosa as snacks meal.
This is a punjabi dish, majorly eaten in indian states of punjab, haryana. In English, it could be called Corn Bread. The toughest part of cooking makki ki roti is rolling out the roti in circular shape. I mean, its just the practise that could make you perfect in rolling out circular rotis. Makki ki roti is pretty easy to cook. You could enjoy the makki ki roti by serving a bit of melted butter in between the rotis. Beware of cholesterol due to the use of butter. In case, you are weight conscious or disease related to cholesterol, avoid using butter. Makki ki roti could be found in punjabi dhabas (restaurants/hotels). You could try using cumin seeds, garam masala, chopped fresh corianders or other spices as per your taste to enhance the recipe taste.Makki ki roti could be found mainly in indian restaurants and hotels providing punjabi menu.
Makki ki roti recipe ingredients 3 cups corn meal 1.25 cup boiling water melted butter salt to taste
Makki ki roti recipe preparation To start with, mix corn meal and salt in bowl. Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon. Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter). Cook breads in either on a skillet with oil or ghee until brown on both sides on low-medium heat. Serve makki ki roti hot with Chutney (tomato chutney).
Makki ki roti recipe occasion Makki ki roti could be enjoyed in lunch or dinner as per your menu. It could be found in birthday party, get-together menus. You could serve your guests at your home.
Did you ever want to know the english word for some of the spicies/vegetables/cereal s that you came across while reading indian based recipes? Various indian recipes websites use hindi words for various spices/vegetables/cereals . For example, look at the following words (Hindi words) used in indian towns and cities:
etc etc and the list goes on. I found a webpage on the internet that consists of a list that provides the above items in a tabular form. Visit the Vocabulary
I thought it to be a good idea to list some of the south indian recipes on my blog. These south indian recipes include meals as well as snacks recipes which could be used in various occasions such as birthday parties, marriage parties, get-together etc. Following are south indian recipes present on my blog:
