Indian Food Recipes

10.1.11

Drumsticks Flower Cutlets Recipe

Ingredients

1/2 teaspoon red chilli powder
2 tablespoon bengal gram flour (besan)
1/4 teaspoon turmeric powder
1/2 teaspoon coriander seed roasted and powdered
Oil for frying
2 medium onions
1 cup coconut scraped
2 tablespoon rice flour
1/2 teaspoon tamarind pulp
Salt to taste
3 cup drumstick flowers

How to make Drumsticks Flower Cutlets

• Wash the flowers.
• Cut the onions fine and mix all the ingredients well except oil and rice flour.
• Mix, applying slight pressure and separate into 10 portions.
• Make round balls and flatten them.
• They should be approximately 1 cm thickness.
• Roll in rice flour on both sides.
• Heat up frying pot and put 2 teaspoons of oil on it.
• Then assemble cutlets on the frying pot and pour out 4 to 5 teaspoons of oil all round.
• Fry over low heat up till brown.
• Then turn on the other side, mix in little more oil and fry till brown and crisp.

10.1.11

Moira Plantain Croquettes Recipe

Ingredients

2 litres milk
2 teaspoon raisins
1 cup coconut scraped
6 big size moira bananas (not ripe)
2 cup sugar
1/2 teaspoon cardamom powder
1 tablespoon cashew nuts crushed
3 tablespoon butter

How to make Moira Plantain Croquettes

• Cut bananas (without removing the skin) into 3 or 4 pieces and steam till soft.
• Cool, take off and lay in a flat dish.
• Cut each piece in half and carefully take off the string of seeds.
• Mash smooth, adding a little butter.
• Shape into 15 balls.
• Keep aside.
• In a pot mix ¼ cup sugar and 1 cup scraped coconut.
• Mix in cashew nuts and stir fry over medium heat, stirring continuously.
• Mix in cardamom powder, raisins and stir fry till the mixture dries.
• Take off the pot form the stove and allow the mixture to cool.
• Now take each banana ball, flatten it on the palm of your hand and put one teaspoon of the mixture in the centre.
• Fold over carefully, roll into a ball again, and flatten slightly using your palms.
• Stick a clove on the top.
• Move it to flat dish and chill for 7 to 8 hours.
• Boil milk with sugar till it reduces to half the quantity and put in a flat deep bowl.
• Assemble the balls in the thick milk and serve.

10.1.11

Cauliflower Pulao Recipe

Ingredients:

Cardamom  :  – 6 (green)

Cinnamon   : – 1 (2 inch)

Basmati rice   : – 100 gms

Cloves    : – 6

Onion    : – 1 medium onion

Coriander powder    : – 1 tea spoon

Salt    : – as per taste

Ghee    : – 4 tea spoon

Warm water   : – 2 cups

Clove powder   : – ½ tea spoon

Chili powder  : – ½ tea spoon

Sweet corn   : – 4 tea spoon

Cauliflower florets    : – 50-70 gms

Green peas    : – 4 tea spoon

Cinnamon powder   : – 1 tea spoon

Coconut milk    : – 3 tea spoon

Coriander leaves    : – 2 tea spoon

Method of preparation:

1.    Take rice in a pan and wash it properly and for half an hour soak it.

2.    Then keep it aside for sometime.

3.    Tale the onion and make the proper slices of it.

4.    Now properly was the coriander leaves and cut it.

5.    Take deep pan and keep it on a normal flame and add ghee into it. Add the cinnamon, cloves and cardamoms in heated ghee.

6.    Keep it on a gas for ½ or half minute till it stirs.

7.    Now add the onions and fry the mixture till onions become brown.

8.    Add the coriander powder and again fry it for a minute.

9.    Again fry it for a min after adding chili powder and clove powder

10. Now mix the salt as per taste, sweet corn, green peas, cauliflower florets and also the rice.

11. Keep the above mixture on stir for 3-4 minutes.

12. Not mix the coconut milk into the ward water and add into above mixture and keep boiling the mixture.

13. Keep the heat low and keep any plate on the pot to cover it and keep it for 10 mins or it is done.

14. Dress up it with cut coriander leaves and serve hot.

10.1.11

Rice Chapati Recipe

Ingredients:

Coconut  : – 1

Salt    : – as per taste

Rice   : – ½ kg

Banana    : – 1

Method of preparation:

1.    Take a pan and properly wash the rice and bathe it.

2.    Take a coconut and grate it.

3.    Now take mixer pot and grind the rice along with coconut with using very less water. The dough of grinded material should dry so please use less water.

4.    Not make a ball of dough into the equal part.

5.    Lubricate a banana and make a ¼ cm chapati of the dough using the two fingers.

6.    Put a tava (griddle) on a normal heat and lubricate it.

7.    Now put a chapati on the griddle and properly roast the chapati from both the sides.

8.    Now you can serve it with any curry.

Top Search Indian Recipe:

• rice chapati recipe

10.1.11

Sannas Recipe

Ingredients:-

Rice   : – 200 gms

Sugar   : – 1 tea spoon

Toddy    : – ½ bottle

Salt    : – as per taste

Coconut    : – 1 cup (scraped)

Method of preparation:

1. Take a pan and wash the rice properly with water and keep the rice for soak for a night.
2. Not take mixer grinder and grind the coconut, rice with toddy to make a thick batter.
3. You can add the more toddy if you want it to be more consistent.
4. Keep it in a hot deep pan and keep it upheaval for 3-4 hours.
5. Now mix the salt and sugar as per taste.
6. Take idli pot and put the 2 tea spoon of mixture into each mould of idli pot. Now in the steamer steam it for some time till it becomes floppy.
7. Not you can serve it hot.

Top Search Indian Recipe:

• sannas recipe

10.1.11

Sweet Potato Kheer Recipe

Ingredients:

Water  : – 4 cups

Sago   : – 2 tea spoon

Salt    : – as per taste

Jaggery     : – 250 gms

Coconut    : – 3-4 cups (scrapped)

Cardamom powder   : – ½ tea spoon

Sweet potatoes     : – 500 gms

Method of Preparation:

1. Wash the potatoes and cut into the small pieces (slices).
2. Take 2 cup water in the pan and add the potatoes and sago in the water and keep it for stirring till potato become soft.
3. Now add the jaggery into it.
4. Using water extort 3 cup of coconut milk and then add into the potatoes.
5. After adding coconut to potatoes keep it for stirring for 3-5 minutes more.
6. Include the salt as per taste and also the cardamom powder
7. Now again stir it for a minute and remove from the gas
8. Serve it hot.
   

10.1.11

Tomato Coconut Soup Recipe

Ingredients:

Warm water   : – 2 cups

Curry leaves   : – 4-6 leaves

Green chilies    : – 1 whole

Tomato puree   : – 1 and half cup

Oil   : – 2 tea spoon

Sugar   : – 2 tea spoon

Mustard seeds  : – ½ tea spoon

Salt   : – as per taste

Coconut   : – ¼ grated

Asafetida  : – one pinch or ¼ tea spoon

Method of preparation:

1. Take a coconut and cut into the small slices
2. Remove all the seeds from the chilies
3. Take a pan add the oil and heat on medium flame. Add the mustard seeds into it.
4. Heat it till t starts crackling. Once it starts crackling add asafetida, curry leaves and fry for half minute.
5. Not add the green chilies, water, coconut and tomato puree and keep the gas slow. Stir it irregularly.
6. Once it stirs completely remove it from gas and keep it aside for cooling.
7. Now add the soup in a blender till it become very smooth.
8. Keep the above in the pot and also include the sugar and salt into it. Keep this mixture for boiling for some time.
9. Remove if from gas after 5 mins and serve hot.

10.1.11

Tival Recipe

Ingredients:

Asafetida    : – ¼ tea spoon

Sugar   : – ¼ tea spoon

Green chili   : – 1 whole

Cumin seeds    : – 1 tea spoon

Coriander seeds     : – few springs

Water  : – 4-5 cups

Salt    : – as per taste

Gamboges    : – 5-6 petals

Method of preparation:

1. Take water and soak the gamboges in it for 10 mins or till the time till the color of the water turns out into the gamboges and it gets the taste of gamboges.
2. Now remove the gamboges from the water.
3. Remove the seed of the chili, properly cut it and add into the water made from step 1.
4. Add asafetida. In other pot properly roast the cumin seeds and mix into the water.
5. Now add the sugar and salt as per taste into the water and mix it properly
6. Clean the leaves of coriander and mix into above mixture.
7. Keep this juice into the freeze for some time and drink when it becomes cold.

10.1.11

Drumsticks Cutlets Recipe

Ingredients:

Turmeric powder   : – ¼ tea spoon

Rice  : – 2 tea spoon (flour)

Onion  : – 2 medium

Coconut    : – 1 cup scrapped

Oil   : – 4-5 tea spoon

Salt    : – as per taste

Drumstick flowers    : – 3 cups

Bengal garam flour   : – 1 tea spoon

Red chili powder   : – ½ tea spoon

Coriander seeds   : – ½ tea spoon (powder)

Tamarind pulp   : – ½ tea spoon

Method of preparation:

1. Take the flowers into the plate and wash it properly
2. Take onion and cut properly and mix all the material without oil and rice flour.
3. With a normal pressure make 10 equal portion of mixture
4. Make the flattered round balls ( 1 cm thick) of all the portions
5. Take flour of rice and rill it on the both side of flattered balls.
6. Take pot, heat it and add the oil into it.
7. Add the cutlets one by one to the heating oil and fry it properly till it become brown and crispy.
8. Now you can serve it hot with some sauce or chatni.

10.1.11

Moira Plantain Croquettes Recipe

Ingredients:

Sugar    : – 2 cups

Butter   : – 3-4 tea spoon

Cardamom powder   : – ½ tea spoon

bananas  : – 6-7 big size

Cashew nuts    : – 1 tea spoon

Milk   : – 2 liters

Raisins  : – 2 tea spoon

Coconut    : – scrapped 1 cup

Method of preparation:

1. Cut each banana into 3-4 pieces and do not remove the skin of bananas. Put all this banana for steaming till they become soft
2. Now keep these bananas for cooling and keep then in a dish.
3. Cut each piece of banana into half and also remove the thread of the seeds.
4. Add bit butter and pulp them.
5. Now make the 15 balls of the smashed bananas and keep it aside.
6. Take a bowl and add sugar and crushed coconut in it.
7. Add the cashew nuts and keep this mixture stirring for some time
8. Now include the raisings and cardamom powder and again stir for some time till the mixture become dry.
9. Now keep the above for cooling.
10. In your hand take every banana ball one by one and by using your palm. Make them plat and add the above mixture in the center.
11. After adding the mixture, fold it again and make a ball. Now again using your palm give them a flat shape.
12. At the top glue the clove.
13. Keep it on the freezer for 7-8 hours so that they become chill.
14. Now in another pan boil the milk and add the sugar. Keep it boiling until it becomes half. Now keep this in a deep pot.
15. Add all the balls in it and you can serve it.