Indian food dishes recipes

Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!! Amritsari Special Aloo   Ingredients: 250gms Aloo (potato) 2 Onions, sliced 2 tsp Ginger-garlic paste 1/2 tsp Ajwain Salt To taste 1 tsp Corainder Powder 1 tsp Red chilli powder 1/2 tsp Garam masala 1/2 tsp Annardana Oil For frying Corainder leaves Preparation: *Cut aloo into long pieces. *Heat oil and deep fry the aloo. Keep aside. *Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well. *Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes. *Garnish with corainder leaves and serve hot with paratha. ---------------------------------------------------------------------------------------------------...

Coconut Burfi   Ingredients: :- 1 fresh coconut, grated :- 1 litre milk :- 350g sugar :- 1/2 tsp cardamom powder :- 1 tsp chopped pista Method: Mix together the milk, coconut and sugar in a thick-bottomed pan and cook on a high flame, stirring occasionally. When the mixture thickens, reduce the flame to medium. When the mixture becomes semi-solid, remove from fire. Spread on a greased tray, decorate with pista and cardamoms. Cut into desired shapes. Alternatively you can also use Coconut powder. It's  a yummy and nutritious too.

Moongfali Ke Ladoo   We Need : :- 1 generous cup - peanuts :- 1/2 cup - jaggery :- cardomom powder Method: Mix little water and jaggery and heat it till jaggery is all melted without any lumps. Heat it till it comes to a boil. Drop some spoon of boiling jaggery in water. Leave it for 5 seconds and then take it and try to roll into a ball. If you can and it becomes hard, then its ready. Alternatively dry roast the peanuts till evenly brown and then add it to the jaggery syrup, incorporate well. Let it cool a bit and then start making it into round shapes. Care should be taken to not let it cool a lot cos then it would be hard to shape them. The fingers should feel relatively hot.

India, a land of mythology and celebration, of legend, religion and tradition has evolved over centuries as a mystic land of festivals. Every occasion you can dream of is celebrated here.   Some festivals welcome the seasons of the year, the harvest, the rains, or the full moon, others celebrate religious occasions, the birthdays of divine beings, Saints, and gurus or the advent of the new year.A number of these festivals are common to most parts of India, however, they may be called by different names in the various parts of the country or may be celebrated in a different fashion. Kaju Katli     What we need  :- cashew nuts 3/4 cup :- sugar 3/4 cup :- Milk 2 tbsp :- Ghee 2 tsp :- water 1 cup (boiling) :- silver leaf 2 sheets   Method:   Soak the cashew nuts in boiling water for 1 hour. \ Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste. Heat the ghee in a large pan, add the cashew nut ...

India, a land of mythology and celebration, of legend, religion and tradition has evolved over centuries as a mystic land of festivals. Every occasion you can dream of is celebrated here.   Some festivals welcome the seasons of the year, the harvest, the rains, or the full moon, others celebrate religious occasions, the birthdays of divine beings, Saints, and gurus or the advent of the new year.A number of these festivals are common to most parts of India, however, they may be called by different names in the various parts of the country or may be celebrated in a different fashion. Kaju Katli   What we need  :- cashew nuts 3/4 cup :- sugar 3/4 cup :- Milk 2 tbsp :- Ghee 2 tsp :- water 1 cup (boiling) :- silver leaf 2 sheets   Method:   Soak the cashew nuts in boiling water for 1 hour. \ Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste. Heat the ghee in a large pan, add the cashew ...