Besan Ke Ladoo : Online Indian Food Recipes

Besan Ke Laddoo my Mother-in-Law is quite good in making these laddoos i learnt this recipe from her only. It is very easy to cook as well.

Cooking Ingredients

Gram flour (besan) 400gms

Almonds 12-15

Ghee 200gms

Green cardamom powder 1 teaspoon

Powdered sugar 200 gms

Cooking Method

1. Coarsely grind almonds and keep aside. Melt ghee in a kadai and add besan.

2. Cook on low heat till besan is well done and gives out an aroma. This normally takes about fifteen to twenty minutes.

3. Add cardamom powder, ground cashewnuts and almonds. Stir and take it off the heat. Let it cool for a while.

4. Finally add powdered sugar and mix well. You may use your hands to mix this.

5. Shape into walnut-sized spherical shaped ladoos and store in an airtight container.

Vegetable Sandwich : Online Indian Food Recipes

Vegetable Sandwich : Online Indian Food Recipes

These vegetarian sandwiches has very good nutritional value and very good appetizers.

Cooking Ingredients

White Bread 6 slice
Tomato (chopped) 1 large
Onion (chopped) 1 large
Cabbage a few sprigs
Rock Salt (Sendha namak ) to taste
Black Pepper to taste
Red chilli powder to taste
Ghee or Butter Greasing

Cooking Method

Take white bread and apply butter or ghee on one side and keep aside.

Wash, chop cabbage leafs finely.

Add tomatoes, onions, cabbage, rock salt, pepper and divide the filling in three parts.

Put one portion of the filling on one side of a bread slice and spread it evenly and cover it with a slice of non - greasy side of buttered bread.

Toast for 3-4 minutes and serve hot.

Similarly make the other remaining three sandwiches.

Alloo Tikki : Online Indian Food Recipes

Cooking Ingredients

Potatoes 4-5 large
Green chillies, chopped 4
Fresh coriander leaves, chopped a few sprigs
Sendha namak to taste
Asafoetida a pinch
Red chilli powder 1/2 tablespoon
Ghee for frying

Cooking Method

Wash, boil potatoes, peel and mash while still warm.

Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well.

Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.

Serve with red and green chutney

Paneer Tikka : Online Indian Food Recipes

Cooking Ingredients :

Cottage cheese (paneer) 500 grams
Ginger, peeled 3/4 inch piece
Garlic, peeled 5 cloves
Green capsicums 2 medium
Oil 2 teaspoons
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
White pepper powder 1 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Green cardamom powder 1/2 teaspoon
Fennel seed (saunf) powder 1/2 teaspoon
Saffron (kesar) a few strands
Fresh cream 1 cup
Butter for basting
Chaat masala 1 1/2 teaspoons
Lemon juice 1 tablespoon

Cooking Method

Cut paneer into one and a half inch squares of half-inch thickness. Grind ginger and garlic to a paste. Cut capsicums into one and a half inch squares.

Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder. Cool flour and transfer into a bowl.

Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter.

Add paneer cubes to the batter and marinate for at least an hour.

Thread paneer cubes and caspicum squares onto skewers .

Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.

Alternatively you can cook the tikkas in a convection oven or on a grill. Preheat the oven to 220C and cook for three minutes on either side, basting once with butter in between.

Remove and sprinkle with chaat masala powder and lemon juice.

Butter Chicken : Online Indian Recipes

Cooking Ingrediants

Chicken 800 grams
Lemon juice 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Butter 2 tablespoons

FOR MARINADE
Yogurt 1 cup
Salt to taste
Garlic paste 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Kashmiri red chilli powder 1 teaspoon
Ginger paste 2 tablespoons
Lemon juice 2 tablespoons
Mustard oil 2 tablespoons

FOR GRAVY
Butter 50 grams
Ginger paste 1 tablespoon
Green chillies, chopped 4-5
Red chilli powder 1 tablespoon
Salt to taste
Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
Whole garam masala 1 tablespoon
Garlic paste 1 tablespoon
Tomato puree 400 grams
Garam masala powder 1/2 teaspoon
Honey 2 tablespoons
Cream 1 cup

Cooking Method

Make incisions with a sharp knife on breast and leg pieces of the chicken.

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

Apply this marinade to the chicken pieces and refrigerate for three to four hours.

Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside.

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi.

Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

Serve hot with Butter Roti or Naan.

Recipe Tip :Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp.

Vegetable Manchurian : Online Indian Recipes

Cooking Ingredients

Manchurian Balls

Cabbage- 2 cups finely chopped
Carrots- 2 grated
ginger- 1" piece, chopped finely
garlic-2 cloves chopped finely
green chilli- 1 chopped finely
spring onions(scallions)- 1/2 bunch chopped finely
cornstarch- 3 tbsp
maida- 1 tbsp
salt to taste
chilli powder- 1 tsp
oil for frying

Manchurian Sauce

Spring onions- 1/2 bunch chopped finely
ginger- 1/2" piece chopped finely
garlic - 2 cloves chopped finely
green chilli- 1 chopped finely
chilli powder- 1/2 tsp
Tomato sauce- 2 -3 tsp
Soya sauce- 2-3 tsp
cornstarch- 1 tbsp(,mix with water to make a paste).
water- 1 cup
salt to taste
oil-4 tsp

Cooking Method

Mix cabbage, cornflour,carrots,chilli powder, salt, cornstarch,maida,ginger, garlic and chopped spring onions together in a bowl(preferably with hand and no need to add water as the water from vegetables are enough to bind).

Make small balls out of this mixture and deep fry in hot oil till golden brown.

For the manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom portion of the spring onions.

saute for a minute and add salt, chilli powder, tomato sauce and soya sauce. Add 1 cup of water to it and when it boils add the cornstarch paste.

When the sauce starts to thicken add the manchurian balls and immediately off the stove. Add the top green portion of the spring onions on top. Serve hot with Fried Rice.

Vegetable Biryani : Online Indian Food Recipes

Vegetable Biryani : Online Indian Food Recipes

Cooking Ingredients
Basmati rice -1 1/2 cups
Carrots, 1/2 inch pieces -2 medium
French beans, 1/2 inch pieces -10-15
Green peas, shelled -3/4 cup
Broccoli - 5-6 florets
Red capsicum , de-seeded, - 1 medium(1/2 inch pieces)
Oil -2 tablespoons
Green cardamoms -4
Cumin seeds - 1 teaspoon
Onions , cut into small pieces - 2 large
Green chillies, chopped - 4-5
Salt - to taste
Tomato , cut into small pieces -1 large
Cashewnuts , halved and fried -20
Saffron (kesar), mix in 1/4 cup milk -6-8 strands
Fresh coriander leaves, chopped - 2 tablespoons
Fresh mint leaves, chopped - 6-7
Deep fried onions -1 cup
Ginger, cut into thin strips -2 one-inch pieces

Cooking Method

Heat oil in a pan. Add green cardamoms and cumin seeds and sauté till fragrant.

Add onions, carrots and French beans and stir. Add green chillies, peas and stir.

Add three cups of water and salt. Cover and cook for two to three minutes.

Add rice and stir. Add tomato and cashewnuts and stir. Cover and continue cooking.

Add saffron milk, coriander leaves and mint leaves and stir to mix well.

Add half the fried onions and mix lightly. Add salt and cook on low heat for five minutes.

Add broccoli and red capsicum. Mix lightly. Cover and cook medium heat till the vegetables and rice are cooked.

Serve hot garnished with ginger strips and remaining fried onions.