Indian Food Recipes

[...] under water and pat dry them. Using a knife make slightly 3 or 4 deep diagonal slits on the chicken pieces. If you are using large pieces like the whole chicken leg you need to make more slits that [...]

[...] Prep time: 15 min Cook time: 30 min Serving: 4 people Chicken Marinade In a bowl take the chicken pieces and add 1/2 teaspoon salt. Add 2 tablespoon corn flour, 1 egg and 1/2 teaspoon pepper powder ( [...]

[...] marinade and then based on your taste needs you can add more of the ingredients. Then add the chicken pieces and coriander leaves and mix well until every chicken piece is evenly coated with the [...]

[...] an hour. Take a heavy bottom deep frying pan with sufficient oil. When oil is hot, fry the chicken pieces in batches and set aside. Take another nonstick pan. Put 2 tbsp oil, add finely chopped [...]

[...] and grind it to a paste and set aside. Blanch Spinach: In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. [...]

[...] to boil. Now add paneer and cook for five more minutes and the recipe is done Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can [...]

[...] cook for additional 2 minutes if required. Turn off the heat and garnish the Aloo Matar with coriander leaves. Aloo Mattar recipe with Methi is now ready to serve! [...]

[...] then put the prawns or shrimp and let it cook for 10 minutes on low heat. Then add coriander leaves and stir the mixture for 2 minutes. Meanwhile take a separate bowl with 1 cup water. Add [...]

[...] tbsp Garam Masala: 1tbsp Cumin Powder: 1/2 tbsp Turmeric Powder: 1/4 tsp Chili Powder: 1-2 tbsp Food Color: 1 pinch Green Chili: 4 nos Sugar: 1/2 tbsp Cream/Malai: 2 tbsp (Optional) Salt to taste [...]

[...] take a bowl and mix all-purpose flour, corn flour, chilly powder, salt, baking powder and food color. Add egg into mixture and mix well into a thick paste. NOTE: If you are a vegetarian (vegan) [...]

[...] Salt to taste Cooking Method for Chicken 65 Recipe: Take a bowl. Add ginger garlic paste, food color, salt, chilly powder, corn-flour, egg, chicken and mix well. Set aside this marinate for half [...]

[...] the contents well. Add 1 cup water, stir the contents and wait till it starts to boil. Now add food color, salt to taste and mix again. At this stage you can now taste a few drops of liquid to check [...]

[...] chopped-3 for the bhaji and 1 for garnish) Tomatoes – 3 (finely chopped) Ginger garlic paste – 2tbsp Capsicum – 2 (finely chopped) Green chilies – 4 Cloves – 3 Red chili [...]

[...] marinade In a blender or mixer take cumin, chilly powder, turmeric powder, pepper powder, ginger garlic paste, coriander or cilantro, tamarind and salt. Grind all these ingredients into a fine paste. [...]

[...] is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is [...]

[...] tomatoes, peel the skin and then make the puree) Curd: 1/2 cup Butter: 5 tbsp Ghee: 2 tbsp Ginger Garlic Paste: 1 tbsp Kasoori Methi: 2 tbsp Cashewnut paste: 4 tbsp Dhania (Coriander) Powder: 1 tbsp [...]

[...] ) – 1/2 bunch Garlic paste – 1/4 tsp Ginger paste – 1/4 tsp Green chilly – 2 no Turmeric powder – 1/4 tsp Red chilly powder – 1 tsp Oil – 1 tbsp Salt to taste Preparation time: 10 [...]

[...] , mix yogurt, ginger-garlic paste, cumin powder, coriander powder, black salt, chat masala, turmeric powder, black pepper powder, food color and salt. Now taste this mixture and adjust the salt or [...]

[...] bowl with 1 cup water. Add sambar powder, dhania or coriander  powder, pepper powder, turmeric powder and mix well. Then pour this water and spice mixture in to the pan containing the prawns and [...]

[...] – 1 tbsp Cashew nuts – 5 no Kasuri methi (fenugreek leaves) – 1 tsp Sugar – 1 tsp Turmeric powder – 1/4 tsp Food color (a pinch) Salt to taste Coriander leaves for garnish Cooking [...]

[...] – 1 cup Green cardamoms – 3 nos (powdered) Sugar – 1 cup All purpose flour (Maida) – 1 tbsp Ghee – 2 tsp Method: In a deep vessel or a pan on a low heat, take freshly grated coconut. [...]

[...] Recipe Cooking Method: Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside. Heat 2 tbsp. ghee in  a pan. [...]

[...] Puree: 1 cup (Boil 4 tomatoes, peel the skin and then make the puree) Curd: 1/2 cup Butter: 5 tbsp Ghee: 2 tbsp Ginger Garlic Paste: 1 tbsp Kasoori Methi: 2 tbsp Cashewnut paste: 4 tbsp Dhania ( [...]

[...] leaves – 1 handful Ginger garlic paste – 1tsp Green chilli – 3 nos Oil – 3 tbsp Ghee (clarified butter) – 1 tbsp Cumin seeds (jeera) –1tsp Garam masala (cinnamon and [...]

[...] Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft  Indian [...]

[...] me know how it comes out. Also don’t miss the other Paneer Recipes: Shahi Paneer Recipe, Palak Paneer Recipe and Mutter Paneer Recipe. [...]

[...] a rich creamy gravy. This is among my 3 most favorite paneer recipes. The other 2 being Palak Paneer recipe and Paneer Butter Masala recipe. If this is not your favorite yet then try this recipe and [...]

[...] Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft  Indian cottage [...]

[...] This paneer recipe needs no introduction. It is a very popular north indian recipe made with peas (mutter/mattar) [...]