Masala Bhindi Recipe

Method for Masala Bhindi

Ingredients:

250 gm bhindi 1 onion (Sliced) 2 tbsp oil 1tbsp coriander powder 1/2 tsp red chilli powder sault , pepper (to taste)

Method:

Wash and wipe the bhindi and opening them the long way, Mix all the dry masalas and stuff into the bhindi. Placed oil in a microwave-safe shallow dish. Put stuffed bhindi and cut onion into it. Sprinkle 1 tbsp of water. Microwave secured on 100% force for 5-6 min. Mix in the middle. Serve hot with roti/parantha.

khandvi Recipe - Method

Method for Khandvi

Ingredients:

¾ cup curds 1 cup water ½ tsp turmeric (haldi) powder A pinch of asafoetida (hing) 1 tsp chilli-ginger paste Salt (to taste)

For Tempering:

2 tsp oil ½ tsp mustard seeds Green chillies (slit) 8-10 curry leaves

For Garnishing:

1 tbsp grated coconut 2 tbsp chopped coriander

Method:

Blend. Every one of the elements for the khandvi in profound microwave-safe dish. Microwave for 3-4 min. at 80% force, blending in the middle of, until the blend thickens. Take out the blend and spread it as daintily as could be allowed on a thick polythene sheet with the assistance of a level katori. As it cools, cut into expansive strips and move them into little moves and serve them in serving dish.

For Tempering:

Take every one of the elements for treating in a little microwave-safe bowl and microwave at 100% for 2 min. Pour this treating on the khandvi comes in the serving dish.

For Garnishing:

Sprinkle coriander leaves and ground coconut on the khandvi and serve.

North Indian Recipes (Vegetarian) Matar Paneer Cooking Method

North Indian Recipes (Vegetarian)

Matar Panner

(Cottage Cheese and Pea Curry)

Serves8: Pressure cooking time 1 Minute

10 cups whole milk ¼ cup lemon juice 10 gms. ginger 6 flakes garlic 1 cup vegetable oil 4 medium (400 gms.) Onions grated 1 teaspoon turmeric powder 2 teaspoon red chilli powder 1 ½ tablespoon coriander powder 1 tablespoon cumin powder 1 tablespoon salt 2 large (350 gms.) tomatoes chopped 2 ¾ cups whey or water 5 cups peas shelled or frozen ½ teaspoon garam masala powder 1 tablespoon coriander leaves chopped

To make paneer:  In a skillet convey milk to bubble, mixing every so often to keep skin from shaping on top. Include lemon squeeze and mix till milk sours (curd isolates from whey). Expel container from warmth. Place muslin over dish. Empty coagulated milk into muslin and tie around 5 cms. Above curd. Hang this sack for around 30 minutes. Delicately press sack, bring down and place between two cutting sheets. Place on top board around 2 ¼ kgs substantial item ( pot loaded with water) for around 2 hours until paneer layer in 1 cm. thick. Uproot weight. Unfasten sack and uproot. Cut paneer into 2 ½ cm. 3D square. Drudgery ginger and garlic into a glue. Bunch paneer into 3 clusters. Warmth oil in cooker for around 3 minutes, Lightly cocoa every bunch and uproot. Channel off overabundance oil leaving ½ container in cooker Place cooker on high warmth. Include onions and sear till brilliant cocoa. Include ginger-garlic glue. Mix for a few moments. Include turmeric, bean stew, coriander and cumin powders, salt, tomatoes and ¼ glass whey or water. Cook till tomatoes are thick and oil demonstrates independently (roughly 5 minutes). Mixing incidentally Include peas Stir broil for around 2 minutes. Include remaining whey or water (2 ½ mugs) Close cooker. Convey to full weight on high warmth. Diminish warmth and cook for 1 minute. Expel cooker from warmth. Press fingertip control daintily to discharge weight. Open cooker. Place cooker on medium warmth. Include paneer and stew for around 5 minutes. Include garam masala powder. Blend. Serve hot, decorated with coriander takes off.

Indian Festivals - Indian Festival 2011 - Indian Festival Food

Indian Festivals - Indian Festival 2011 - Indian Festival Food - Indian Festival Recipes - Indian Festival Cooking – Traditional Indian Festival Sweets and Savories:

Indian Festivals

Indian Festivals portrays the rich culture heritage and significance of our country. They define the cultural and traditional background of India. Festivals like Onam, Diwali, Holi, Durga pooja attracts a lot of westerns with its rich customs and rituals. The celebration varies in each region by different customs and traditions.

Enthusiasm, rituals, prayers, colour and fun characterizes the entire celebration and the most attractive factor to all especially for kids. It's only in India; we celebrate the highest festival than anywhere else in the world. Food is an integral part of Indian festivals and the recipes prepared are authentic and delicious.

Check out the collection of popular Indian festival recipes especially sweets, savories and prasaad (prasadam) recipes.

INDIF - An ultimate Indian resource

INDIF - An ultimate Indian resource - Festival, Food and Facts: Indif.Com - An Ultimate Indian Resource. Indif is your one stop to Discover and Explore India. It takes a look at different facets of the cultural richness of India.