Indian food dishes recipes

Roti is also known as chapati.India can be divided into two zones, the rice eating South and the Wheat eating North.The wheat is called "Genhu" in hindi.The whole wheat kernel is finely ground into Atta (used for making rotis, parathas, pooris, and other whole meal preparations). Refined wheat flour or maida (used for preparing sweets, savories, snacks, pastries and certain breads ) and  sooji (used for making sweets like haluas and breakfast items like upma). Wheat is also cracked to make cereals like dalia and noodles like sevaiya. Flour or Genhu ( गेंहू ) is nothing but finely grounded wheat. The key to get a good Roti is a rightly made dough, which should be done by hands only.The dough can be soft, medium or stiff. A stiff dough needs to be kneaded and rested longer and a soft dough needs expert hands to work with. Quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity. Use the quantity of water as a guide as flours v...

  We need : :- Paav :- 1 cup coarsely chopped cauliflower :- 1/2 cup carrots :- 1/2 cup chopped green beans :- 1/2 cup green peas :- 3 medium potatoes :- 4 medium tomatoes :- 2 medium finely chopped onions :- 4 tsps pav bhaaji masala :- 1/2 tsp. red chili powder :- 1 tsp ginger paste :- 1 tsp cumin seeds :- 4 -5 tbsps chopped coriander leaves :- Salt to taste :- 1/2 cup finely chopped onions and :- lemon juice (for garnishing) Method: For preparing the "bhaaji" or vegetable, boil potatoes and coarsely mash them. Boil all the other chopped vegetables till fully cooked, drain and keep aside. Mash the boiled vegetables to form a coarse pulp. In a pan, melt 2 tbsps of butter. Add cumin seeds, garlic and ginger paste and chopped onions. Cook till the onions are light golden brown. Add the pav bhaaji masala and chili powder. Stir till the spices start to give out a wonderful aroma. Add the tomato puree. Add 4 more tbsps of butter. Saut� till the mixture starts to leav...

For Daal :   2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb) 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb) 3 onions, chopped finely 2 tomatoes, chopped finely 2 tsp garam masala powder 2 tsp chilli powder 1 tsp turmeric powder 1 tbsp ginger-garlic paste 2 green chillies, slit lengthwise 2 tbsp cream 4 tbsp ghee 1 cup coriander leaves, chopped finely Oil and Salt to Taste For Bati: 5 cups whole wheat flour, sieved 1 cup ghee, melted 2 tbsps curd Salt To Taste Preparation: *Pressure cook rajma and black gram till it becomes soft. *Heat 4 tbsps oil. *Add ginger-garlic paste and tomatoes and onions and fry. *Add all the masalas, salt. *Simmer till well blended. The gravy should be thick. *Knead a soft dough with flour, ghee, curd, salt and just enough water. *Roll into balls. *Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside...

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. #Punjabi  food #Amritsari Aloo #Punjabi recipe #punjabi parathas #vegetable #sabji #Indian ...

SANDESH :- 1/2 kg paneer :-1 tin condensed milk :- 2 tbsp full cream milk powder :- 2 tbsp powdered sugar :- 1 tbsp maida Method: Mix all the ingredients to get a smooth paste (you can use a mixer). Heat the mixture in a thick-bottomed pan. Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry dough. Pour onto a greased plate and cool. Cut into desired shapes. _____________________________________________________________________ MALPUA Ingredients: :- 1 cup milk :- 1 tsp black cardamom :- 4 tbsp flour :- 2 tbsp powdered sugar Method: Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter. Beat the batter till smooth and add the rest of the ingredients. Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape. Fry till golden brown and drain the excess ghee. Serve hot :) ____________________________________________________________________...

ALOO PALAK INGREDIENTS: * 1/2 Kg Spinach * 1/2 Kg Potato * 1/2 tsp salt * 1/2 tsp red chilli powder * 4 tbsp ghee to cook METHOD: * Boil spinach in cooker and belend in a mixer after coooling * Heat ghee in a pan and add sliced potatoes * Add salt, red chilli powder and cook it till the potatoes are cooked. * Add the boiled spinach and cook until you see the ghee coming out. * Aloo palak is ready to serve hot. Spinach has high iron content, tasty and healthy!!!! Enjoy Spinach as its own salt, so while adding salt to the vegetable be careful. ________________________________________________________