Abha's Indian Recipes

Sabudana Vada

2008-10-26T22:03:00.000-07:00

Ingredients

Sabudana -1 cup
Potatoes - 2 large
(boiled and mashed)
Rosted ground peanut - 1/2 cup
Green chillies (finely chopped) - 3
Chopped coriander leaves - 2 tablespoons
Lemon juice - 1 tablespoon
Salt (to taste)
Oil

Method

1. Soak the sabudana in water for about two hours. Drain off excess water.
2. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt.
3. Take small balls and flatten like cutlets between palm of your hands. Heat oil in a kadai and deep fry wadas till golden brown. Serve hot with chutney.

Chicken Tandoori

2008-09-12T15:30:00.000-07:00

Ingredients

Chicken(leg pieces) - 8
Plain yogurt - 6-7 tablespoon
Fresh lemon juice - 2 tablespoons
Minced garlic - 2 tablespoon
Minced ginger - 1 tablespoon
Green chilli paste - 1 tablespoon
Ground cumin - 1 tablespoon
Ground coriander - 1 teaspoon
Fenugreek leaves pd (Kasoori methi) - 1 tablespoon
Turmeric pd - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Paprika(kashmiri red chilli pd) - 1 teaspoon
Garam masala pd - 1/2 teaspoon
fresh-ground black pepper - 1/4 teaspoon
Chaat masala pd - 1 teaspoon
Salt(to taste)
Oil(for brushing)
Cilantro

Method:
1. Remove skin and wash chicken.
2. Prick the flesh of the chicken all over with a fork. Then using a sharp knife, make incisions.
3. In a small bowl mix 1/2 tsp of paprika, 1/2 tsp kasoori methi, turmeric pd, green chilli paste,salt and lemon juice.
4. Apply this marinade on the cuts then all over it.Keep it aside for half an hour.
5. In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin pd, ground coriander, cayenne pepper, paprika, black pepper, garam masala, kasoori methi and salt. Stir until well-mixed.
6. Then take the marinated chicken and dip pieces one by one in the mixture and rub into the flesh (turning the chicken several times) and refrigerate for three to four hours.
7. Preheat the oven to 450 degrees fahrenheit. Place the chicken in a roasting pan, brush with oil lightly and cook 25-30 minutes.
8. Sprinkle chaat masala powder, cilantro and serve with onion rings.

Instant Pineapple Dessert

2008-08-27T16:58:00.000-07:00

Ingredients

Heavy Whipping Cream - 1 small container
Sweetened Condensed Milk - 2-3 tablespoon
Pineapple Chunks (in self juice) - 1 can

Method

1. Whip cream in a blender, add sweetened condensed milk in it , whisk a while.
2. Fold in pineapple chunks or your favorite fruit like mango, strawberry, cherries etc.
3. Refrigerate and serve chilled.

Avocado Dip

2008-08-23T13:15:00.000-07:00

Ingredients

Avocados (riped) - 2
lemon juice - 1 tablespoon
Onion (chopped) - 1/2
Tomato (chopped) - 1
Green chilly (chopped) - 1
Olive oil - 1 teaspoon
Salt to taste

Method
1.Peel and cut the avocados in halves. Remove the centres and mash with a fork or coarsely blend.
2.Add lemon juice, onion, tomato, green chilly, salt, olive oil and mash with a fork.
3.Serve cold as a dip with tortila chips.

Roasted Eggplant(Baingan Bhaaja)

2008-08-18T04:01:00.000-07:00

Ingredients

Eggplant- 2 long size
(Brinjal,Baingan)
Garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1tsp
Aamchur powder - 1 tsp
Coriander leaves(finely chopped) - 1 tbsp
Salt - to taste
Oil - 4 tbsp

Method:

1.Cut egplant into 0.5 cm and 2 inch long pieces.
2.In a bowl, mix turmeric pd, red chily pd, dhania powder, garlic paste and salt along with very little amount of water and coat eggplant pieces with the mixture.
3.Heat 2 of tbsp oil in a pan, put the eggplant pieces in the hot oil.
4.Cook one side on medium flame, then turn over and put some more oil. Cook it well on both sides. When both sides are cooked to crispy red, Put off the flame.
5.Sprinkle some aamchur powderand and garnish with coriander leaves. Serve baigan bhaja with rice.

Maal Pua

2008-08-18T03:33:00.000-07:00

Ingredients

For Maal Pua batter:
Maida - 2 cups
Milk - 3 cups
Banana - 2 (mashed)
Grated Coconut(dry) - 1 tbsp
Raisin - (15)
Cardamom pd - 1/2 tsp
Suji (semolina) - 1 tbsp
Ghee for frying

For Sugar Syrup:
Sugar - 2 cup
Water - 3 cups
Cardamom pd - 1/2 tsp

Method:

1.Mix all the ingredients for maal pua, prepare a smooth batter and keep aside for 1 hour.
2.Make the sugar syrup by boiling mixture of sugar and water, add cardamom pd (approx time 5 minutes).
3.Heat ghee for deep-frying the pua (it should not be very hot).
4.Put a ladle full of batter in form of a thin round pancake (4-5 inches in diameter) into the ghee.
5.Deep fry the pua till golden red, strain oil and put it into the hot sugar syrup, repeat the same with rest of batter.
6.Strain from the syrup and serve hot.

Vegetable Puffs

2008-08-15T13:09:00.000-07:00

Ingredients

Pastry sheet- 1
Potato - 2
Carrot - 1/2 cup
Green beans - 1/2 cup
Corn - 1/4 cup
Green peas - 1/4 cup
Onions - 1
Green chily -1
Ginger-Garlic paste - 1 tsp
Turmeric - a pinch
Coriander powder - 1tsp
Lime juice - 1 tsp
Amchoor pd - 1 tsp
Chopped coriander - 1/2 cup
Cumin seeds - 1/2 tsp
Salt as required
Oil - 1 tbsp

Method

1. Take a pastry sheet from freezer and thaw for 40 minutes.
2. Peel and cut potato into small pieces, wash all vegetables.
3. In boiling water put all vegetables and cook for 4-5 minutes, put in a strainer.
4. Heat oil in a pan and add the cumin seeds when it starts cracking, add chopped onions and green chily and fry for 3 minutes then put turmeric, ginger-garlic paste in it.
5. After few minutes add boiled vegetables, salt, coriander pd, chopped coriander and fry.
6. Now add lime juice and amchoor pd. transfer the cooked vegetable into a platter, let it cool down.
7. Cut the pastry sheet into square pieces of 2 inches side.
8. Put small amount of vegetable (approx 1 tbsp) in each of them,close sides by applying little water over the edges.
9. Preheat oven to 400 degree fahrenheit. Place the prepared puffs on a baking tray and bake for 15 minutes.
10. Serve vegetable puffs with ketchup.

Cashew Burfi (Kaju Katli)

2008-08-12T14:26:00.000-07:00

Ingredients

Cashew (Kaju) - 1 cup
Sugar - 3/4 cup
Ghee - 1 tsp
Milk - 1-2 tsp

Method

1. Soak kajoo in water for three hours.
2. After 3 hours drain the water completely.
3. Grind it to paste, if needed add 1-2 tsp milk.
4. Mix sugar in the cashew paste.
5. Heat 1 tsp ghee in kadhai(thick bottomed),put this mixture in it.
6. Cook on low heat. Keep stirring till the mixture leaves the sides of the pan and forms a lump. It will take 7-8 minute approximately.
7. Remove from heat. Spread evenly on a greased plate.
8. Let it cool down then cut into diamond shaped pieces using a wet sharp knife. It can be stored for 1-2 weeks in an airtight container without being spoiled.

Berry Crumble

2008-05-05T18:42:00.000-07:00

Ingredients

Flour - 1 1/3 cup
Butter(softened) - 1/2 cup
Oat - 1/4cup
Sugar - 2 tablespoon
Honey - 6 tablespoon
Cinnamon pd. - 1/2 teaspoon
Strawberry - 1 1/2 cup
Gooseberry - 1/2 cup
Black grape - 1/2 cup

Method

1. Take flour and butter in a bowl, mix them properly.
2. Add oat, cinnamon pd, sliced almonds, honey(4 tablespoon) and brown sugar.
3. Mix together until they are at bread crumb consistency.
4. Cut all fruits and take in another bowl, mix honey(2 tablespon) and cover fruits with flour mixture.
5. In pre heated oven bake at 350 F for 30 mins.
6. Serve with ice cream.

BHINDI MASALA

2007-05-22T21:20:00.000-07:00

Type of Meal

Mostly for dinner .

Preparation Time : 5 minutes
Cooking time : 20 minutes

Ingredients

Lady Finger or Okra (Bhindi) - 1/2 kg
Onions - 2
Tomatoes - 2 (medium)
Green chilies - 2
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1 tablespoon
Red chilli powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 3 teaspoon
Oil
Salt (to taste)
Coriander leaves (chopped) - 1 tablespoon

Method

1. Wash and cut bhindi (Okra) into pieces.
2. Heat the oil in pan and add the Bhindi pieces. Fry them for 5-6 minutes then add coriander powder in it.
3. Keep the fried bhindi aside.
4. Grind onion, tomato and cumin seeds in a mixer grinder, to fine paste.
5. After a minute add onions and fry them until light brown.
6. Heat oil in a pan and add chopped green chilies to it.
7. Add the ginger-garlic paste and fry for 1 minute then add paste to it.
8. Add red chily powder, turmeric powder and garam masala powder to the ginger garlic masala and fry until oil starts leaving on the of the pan.
9. Add fried okra and mix slowly by adding salt. Keep on heat for few minutes and then remove the pan.
10. Garnish with coriander leaves and serve hot.

VERMICELLI UPMA

2007-03-02T18:01:00.000-08:00

Type of Meal

Mostly for breakfast .

Preparation Time : 5 minutes
Cooking time : 10 minutes

Ingredients

Vermicelli - 2 cups
Mustard seeds - 1/4 teaspoon
Curry leaves - 2-3
Onion (chopped) - 1
Potato - 1
Green peas - 1/4 cup
Tomato (small)[chopped] - 1
Green chillies - 2
Red chili pd - 1/4 teaspoon
Black pepper pd - 1/4 teaspoon
Water - 3 cups
Oil - 4 tablespoon Salt (to taste)

Method

1. Add 1 tablespoon oil in a fry pan and fry Vermicelli on low heat till pink in colour. Then keep aside.
2. Cut potato into small cubes, wash and drain water.
3. Heat oil in a kadai and add mustard seeds and curry leaves.
4. When they start to crackle, add green chilies and chopped the onions.
5. Fry till onion turn to golden brown, add potato and green peas. Fry for 2-3 minutes.
6. Then add red chili pd, black pepper pd and chopped tomatoes, cook till they start leaving oil from the side on kadai.
7. Add salt and water, cover with a lid and let it boil.
8. When it starts boiling add vermicelli and stir.
9. Cover the upma with a lid for 5-6 minutes on low heat, stir occasionally.
10. Serve hot.

PANEER MAKHANI

2006-12-26T19:52:00.000-08:00

Type of Meal

Mostly for dinner .

Preparation Time : 10 minutes
Cooking time : 20 minutes

Ingredients

Paneer - 200 grams
Tomatoes (medium) - 2
Onions (large)[chopped] - 2
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1 teaspoon
Cream - 1/2 cup
Butter - 2 tablespoon
Oil (for deep frying)
Oil - 5 tablespoon
Salt (to taste)
Coriander leaves (for garnishing)

Method

1. Cut the paneer in the shape of cubes and deep fry lightly in oil.
2. Boil water and put tomatoes in boiling water for 3-4 minutes. Take out and grind to the fine paste.
3. Heat the oil in a frying pan and fry the onions till pinkish-golden in colour.
4. Add the tomato paste and fry until oil starts leaving from the sides.
5. Add the coriander powder, cumin powder, chilli powder, turmeric powder, garam masala and salt. Add little amount of water and fry for 3 minutes.
6. Add water and cream. Cook on low heat for few minutes.
7. Add paneer and butter, cook for few minutes more.
8. Garnish with coriander leaves and serve.

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PAPAYA CHATNI

2006-12-21T18:11:00.000-08:00

Type of Meal

Mostly for teatime .

Preparation Time : 5 minutes
Cooking time : 15 minutes

Ingredients

Raw papaya - 500 gm
Mustard seed - 1 teaspoon
Red chilies (dry) - 2
Salt - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Sugar - 1/2 cup
Refined oil - 2 tablespoon
Lime juice - 2 tablespoon

Method

1. Wash and grate ( coarsely) the papaya.
2. Heat oil in a kadai.
3. Add mustard seed and dry red chilies(break it into 2-3 pieces).
4. Now add grated papaya, mix well.
5. Fry for 3-4 minutes and cover the kadai with a lid.
6. After 2 minutes add salt and turmeric powder to it.
7. Again cover it for 5 minutes and cook on low heat.
8. Add sugar, lime juice and cook for 2-3 minutes more.

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CHOLEY BHATURE

2006-12-15T16:20:00.000-08:00

Type of Meal

Mostly for dinner .

Preparation Time : 3 hours
Cooking time : 40 minutes

Ingredients

For Bhature:
Plain flour (Maida) - 2 cups
Yogurt - 3/4 cup
Vegetable Oil (for frying)
Baking powder - 2 teaspoon

For Choley:
Garbanzo beans (kabuli chana) - 2 cups
Onion (chopped) - 1
Tomato (chopped) - 1
Ginger paste - 1/2 teaspoon
Garlic paste - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Chilly Powder - 1/2 teaspoon
Coriander pd. - 3/4 teaspoon
Green chilies - 2
Bay Leaves - 2
Cumin seeds - 1 tsp
Oil - 3 tablespoon
Cilantro (dhania patta)[chopped] - 2 tablespoon
Garam masala - 1/2 tsp
Salt (to taste)

Method

Choley:
1. Soak the garbanzo (kabuli chana) in water, overnight. (Add 1/2 teaspoon baking soda also and cover it.)
2. Wash and boil in a pressure cooker, until tender in touch.
3. Heat oil in a kadai, add cumin seeds (jeera), green chilies and bay leaves.
4. Add onion and fry till reddish in colour.
5. Add ginger-garlic paste and chopped tomatoes to it and fry.
6. Then add soaked garbanzo (chick peas) salt, red chili powder, turmeric powder, coriander powder, 1/2 cup of water and cook.
7. Fry until its start leaving oil on the sides of kadai.
8. Add garam masala powder, coriander leaves (cilantro), and water and cook for few minutes.
9. Put it in a pressure cooker, close the lid and wait for 2 whistles to come, then lower the flame and cook for 5-6 minutes.
10. Garnish choley with sliced pieces of onion and chopped coriander.

Bhature:
11. Sieve the plain flour (maida), add yogurt and baking powder and knead to a stiff dough. If needed add a little water and keep aside for 2-3 hours.
12. Before rolling it, knead it again with little oil.
13. Make small balls from dough, of diameter 2 inches and roll like thick puri. (Roll it from one side only)
14. Heat enough oil in a kadai and fry till slightly pinkish and creamish in colour.
15. Serve hot chole-bhature.

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KADHI-PAKORA

2006-11-09T12:11:00.000-08:00

Type of Meal

Mostly for lunch .

Preparation Time : 5 minutes
Cooking time : 25 minutes

Ingredients

Gram flour (besan) - 2 cups
Slightly soured buttermilk - 3 cups
(1/2 cup sour curd + 2 and 1/2 cups water)
Baking powder - 1 pinch
Turmeric powder - 1 teaspoon
Red chilly powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin (jeera) - 1/2 tsp
Garlic paste - 1/4 teaspoon
Garlic (finely chopped) - 1 teaspoon
Oil - 7-8 tablespoon
Salt (to taste)
Dried red chilly - 2
Bay leaves - 2

Method

Pakoras (Bari) Preparation

1. Prepare thick and smooth batter out of 1 and 1/2 cups of besan. Beat the batter properly.

Testing - To check whether batter is done or not, drop small amount of batter with your finger-tips in a bowl full of water, if it comes close to the top surface of water, it means the batter is done.

2. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon red chilli powder, garlic paste, salt and baking soda in the batter. Mix well.
3. Heat oil in a kadai, make small round balls of 1/2 inch diameter, with the batter and deep fry.
4. When the pakoras starts to turn slightly red in colour, take it out from the oil.

Curry Preparation

5. In rest of the gram flour (besan) add butter milk (beaten curd and water mixture), turmeric powder, red chilli powder, coriander powder, cumin powder, salt and make a watery solution of it.
6. Heat 1 tablespoon of oil in kadai, add cumin seeds, bay leaves, dried red chilli and chopped garlic. When cumin starts to splutter, add the watery solution to it and keep stirring continuously so that solution does not stick to the base.
7. When solution begins to boil, add pakoras (bari), and bring to boil.
8. After 3-4 minutes put off the flame.
9. Serve Kadhi-Bari with rice.

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CHANNA(red) CURRY

2006-11-03T14:49:00.000-08:00

Type of Meal

Mostly for dinner .

Preparation Time : 10 minutes
Cooking time : 30 minutes

Ingredients

Red Channa - 2 cup
Onion(chopped) - 2
Tomato(chopped) - 1
Ginger-Garlic paste - 1 teaspoon
Coriander leaves(chopped) - 3 tablespoon
Turmeric powder(haldi pd.) - 1/2 teaspoon
Red chili powder(mirch pd.) - 1/4 teaspoon
Coriander powder(dhania pd.) - 3/4 teaspoon
Cumin powder(jeera pd.) - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Cumin seeds(jeera) - 1/2 teaspoon
Bay leaf(tejpatta) - 1
Green chilies(slit lengthwise) - 2
Oil - 3 tablespoon Salt (to taste)

Seasoning
Ghee - 1teaspoon
Badi illachi - 1

Method

1. Soak the channa in water overnight (6-7 hrs), then wash with running water and drain.
2. Add channa in plenty of water and pressure-cook, till very tender to touch. (Approx. 4-5 whistles)
3. Cool cooker before opening lid.
4. Keep half cup of boiled channa aside, and grind left channa in a blender, till it becomes fine paste.
5. Heat oil in a pan, add cumin seeds and bay leaf, and then add green chilies and onions.
6. When onion becomes pink in colour, add boiled channa(whole channa), ginger-garlic paste and saute for 2 minutes.
7. Now add chopped tomato, haldi powder, jeera powder, dhania powder and mirch powder.
8. After 2-3 minutes add channa paste and fry on high to medium heat.
9. If masala becomes very thick, then you can add a little amount of water and fry till oil starts releasing on the side of the kadai.
10. Add salt, water and coriander leaves. Cover with a lid, when it starts boiling, reduce flame to low and let it simmer for 7-8 minutes.
11. For seasoning heat ghee and add badi illachi and add it to the curry.
12. Serve with rice.

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E-mail :abha_recipe@yahoo.com

SPINACH POTATO CURRY

2006-10-30T17:32:00.000-08:00

Aloo-Palak Curry

Type of Meal

Mostly for Lunch and Dinner .

Preparation Time : 7 minutes
Cooking time : 20 minutes

Ingredients

Potato (boiled) - 3
Spinach (palak saag) - 2 bunch
Onion (medium) - 2
Ginger paste - 1/4 teaspoon
Garlic paste - 1/2 teaspoon
Tomato (chopped) - 1
Coriander powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Red chili powder - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Green chilies (slit length-wise) - 2
Fenugreek seeds - 1/8 teaspoon
Oil - 3 tablespoon
Salt (to taste)

Method

1. Wash and cut palak into big pieces.
2. Heat 1 tablespoon of oil in a frying pan, add onion into it and stir.
3. Add palak, when onion becomes pink in colour.
4. Fry for 2 minutes, remove from fire, cool and grind them to fine paste.
5. Again heat oil in a pan, add fenugreek seeds and green chilies.
6. Now add ginger-garlic paste, coriander powder, cumin powder, red chili powder, salt and turmeric powder. Add little amount of water and saute well.
7. Add tomatoes and cook for few minutes.
8. Now add palak-onion paste into it and fry on medium heat for 4-5 minutes.
9. Cut boiled potato in cubes and add to the frying palak masala.
10 . Cover with a lid and cook for 6-7 minutes.
11. Serve hot with chapati or naan.

For More Recipes

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KADHAI PANEER

2006-10-26T12:47:00.000-07:00

Type of Meal

Mostly for dinner .

Preparation Time : 5 minutes
Cooking time : 25 minutes

Ingredients

Cottage cheese (paneer) - 300 gm
Onion (chopped) [large] - 1
Capsicum (chopped) - 1/2 cup
Whole red chili (dry) - 1
Bay leaf - 1
Garlic paste - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Tomato puree - 2 tablespoon
Turmeric pd. - 1/2 teaspoon
Cumin pd. - 1/4 teaspoon
Red chili pd. - 1/2 teaspoon
Garam masala pd. - 1/2 teaspoon
Coriander seeds (crushed) [roasted] - 1 teaspoon
Fenugreek leaves (dry) [kasuri methi] - 3/4 tablespoon
Oil - 2 tablespoon
Salt (to taste)

Method

1. Cut paneer into small cubes.
2. Boil 2 cups of water and add 1 teaspoon of salt in it, when water is about to boil, add paneer cubes and put the flame off.
3. Drain off the water and keep paneer aside.
4. Heat oil in a kadai, add dry red chilly and bay leaf, and then add chopped onions and saute till golden in colour.
5. Add ginger-garlic paste and fry for 3 minutes on medium flame.
6. Add red chili powder, crushed coriander seeds, turmeric pd, cumin pd, tomato puree and stir-fry for 1 minute.
7. Now add capsicum, and continue frying it on medium heat till masala starts leaving oil.
8. Add kasuri methi, garam masala powder and 1/2 cup of water into it.
9. Add paneer and salt. Cook for 3-4 minutes on low flame.
10. Serve hot with Nan or Paratha.
11. Enjoy Kadai Paneer.

Let me know if the Kadhai Paneer Recipe is easy to understand

For More Recipes

E-mail : abha_recipe@yahoo.com

PINEAPPLE CHUTNEY

2006-10-25T15:27:00.000-07:00

Type of Meal

Used with Lunch, Dinner, Snacks.

Cooking Time : 12 minutes.
Preparation Time : 3 minutes.

Ingredients

Pineapple(grated) -1 cup
Raisin (kismis) - 1/2 cup
Sugar - 1 cup
Roasted cumin pd. - 1 teaspoon
Ginger (minced)- 1 teaspoon
Whole red chilly - 1
Lemon juice - 1 tablespoon
Oil - 1 tablespoon
Salt (to taste)
Water - 1/4 cup
Mustard seeds(sarso) - 1/8 teaspoon
Cumin seeds(jeera) - 1/8 teaspoon
Fennel seeds (Sanuf ) - 1/8 teaspoon
Fenugreek seeds (methi) - 1/8 teaspoon
Onion seeds (kalunji) - 1/8 teaspoon
(Above five seeds, combined called 'Panch Phoran')

Method

1. Heat oil in a kadai, add red chilly and all five seeds called 'panch phoran'.
2. When splutters add pineapple, raisin, ginger, sugar and salt.
3. Cover with lid and let it simmer on low heat, for 5-6 minutes.Stir occasionally.
4. Now add lemon juice, cumin powder, water and stir. Cook till chutney is thick.
5. Cool and serve with stuffed paratha.

TIPS

You can store it in a clean bottle and refrigerate.

For More Recipes

E-mail: abha_recipe@yahoo.com

PRESSURE COOKER CAKE

2006-10-24T17:03:00.000-07:00

Easy Home Made Cake

Type of Meal

Bakery ( Simple Cake )

Preparation Time : 20 minutes
Cooking time : 40 minutes

Ingredients

Plain flour (maida) - 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 teaspoon
Milk - 1 cup
Vanilla essence - 1 teaspoon

Method

Mixture Preparation ( Batter )

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.
Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.
Remedy: Use cooker container which has big holes in it. You can put the baking tin on that container and then put it inside the presure coker. Even if you do not have the cooker container cake can be made, but there is a big chance of getting its lower part overbaked

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

Cooked Cake Testing

13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake. (Skewer - a long thin pointed piece of metal or wood, used to test whether something is completely cooked )
14. If the mixture will not stick on it, means that cake is done.
15. Serve.

Tips:
For Vegeterian People

You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter.

For More Recipes

E-mail : abha_recipe@yahoo.com

KELE KA KOFTA

2006-10-18T17:53:00.000-07:00

Raw Banana Curry

Type of Meal

Mostly for dinner .

Preparation Time : 5 minutes
Cooking time : 20 minutes

Ingredients

Bananas (raw) - 5
Gram flour (besan) - 2 tablespoon
Onion [medium] (chopped) - 2
Tomato [small] (chopped) - 1
Garlic paste - 1/2 teaspoon
Ginger - 1/4 teaspoon
Cumin pd. - 1/4 teaspoon
Turmeric pd. - 1 teaspoon
Red chilli pd. - 1/2 teaspoon
Coriander pd. - 1/2 teaspoon
Meat masala. - 1/2 teaspoon
Garam masala pd. - 1/4 teaspoon
Green Chilies(chopped) - 2
Cumin seeds - 1 tsp
Coriander leaves (chopped) - 2 tablespoon
Bay leaf - 1 no
yoghurt (dahi) - 1/2 tablespoon
Mustard oil (for deep frying)
Salt ( to taste)

Method

1. Boil the bananas and peel off the outer cover after boiling.
Note: At the time of boiling, put 1 teaspoon oil, it will prevent the cooker's surface from getting black.
2. Mash them well and add 1/2 teaspoon turmeric pd, cumin pd, red chilli pd, salt, ginger and garlic paste. Mix well.
3. Make small balls of 1 inch diameter out of this banana mixture. Roll each ball in gram flour.
4. Heat oil in a kadai and deep fry over medium heat, till golden brown in color.
5. Heat 3 tablespoon of oil in kadai and add cumin seeds and bay leaf. After cumin seeds cracle add green chilies and onion. Fry till turns to pink in colour.
6. Then add chopped tomato. Add ginger-garlic paste and saute well. till the gravy releases oil.
7. Now add turmeric pd, red chilli pd, coriander pd, meat masala pd, garam masala pd, salt and yoghurt.
8. After 4-5 minutes, if masala starta releasing oil, add water.
9. After 2 minutes add the deep fried banana balls and reduce the flame to low.
10. Kela ka kofta is ready to serve, hot garnished with coriander leaves.

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CHILLY CHICKEN

2006-10-17T16:57:00.000-07:00

Type of Meal

Mostly for dinner (Party Time).

Preparation Time : 30 minutes
Cooking time : 15 - 20 minutes

Ingredients

Chicken (Boneless, cut into pieces) - 450 gm
Egg - 1
Cornflour - 6 tablespoon
Garlic paste - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Yoghurt - 1 tablespoon
Garlic (chopped) - 1 teaspoon
Onions (chopped) - 1
Green chilies (chopped) - 2
Black pepper pd. - 1/4 teaspoon
Soya sauce - 1 tablespoon
Chilli sauce - 1 and 1/2 tablespoon
Vinegar - 1 tablespoon
Ajinomotto - 1/4 teaspoon
Oil - 2 tablespoon
Spring onion (chopped) - 1 tablespoon
Oil (for deep frying)
Salt (to taste)

Method

Marinate

1. Beat the egg (Just as you do while preparing omlete)
2. Prepare a thick batter with cornflour and 3 tablespoon of water.
3. Mix well the batter, beaten egg, salt, yoghurt, ginger and garlic paste.
4. Put the chicken into the mixture and roll it so that the chicken pieces are coated with the batter.
5. Cover and leave it for 20 minutes.

Cook

6. Heat the oil in a kadai, for deep frying (on high heat), put chicken and lower the heat to medium. Fry till chicken is cooked properly.

7. Heat oil in a pan, add green chilies, chopped garlic and fry for a minute. Now add onion into it, again fry till onions turn pink in colour.
6. Add Soya sauce, Chilli sauce, ajinomotto, pepper powder, vinegar, salt and 1/2 tablespoon cornflour dissolved in water. Now add chicken and little water. Cook for 3-4 minutes.
7. Serve hot, garnished with spring onion (Onion with green leaves).

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How to make Paneer - Cottage Cheese

2006-10-16T15:54:00.000-07:00

Preparation Time : 2hrs 30 min

Ingredients

Milk - 2 liters
Vinegar or lemon juice - 3-4 tablespoon

Other material
Cotton cloth (thick)

Method

1. Boil the milk on high heat in a thick bottomed sauce-pan. (make sure that during boiling, milk does not burn or spill out from the pan)
2. As soon as milk starts boiling turn the heat to medium and then add vinegar or lemon juice to it. Now keep on stirring the milk very slowly.
3. Some solid will start separating from whey (Chena water), in about 2-3 minutes (whey - yellowish liquid that is left from milk after the solid part has been separated).
Note: If whey is not transparent, add a little more vinegar or lemon juice to it and stir slowly..

4. Filter the mixture through a strainer and put the solid in the cloth and wrap it.
5. Put it on the reverse of a flat surface plate and put a heavy weight on it, to let the extra water squeeze out of it.
6. Tilt the plate slightly, so that liquid can squeeze out completely.
7. Leave it below the weight for atleast 2 hours.
8. Paneer (cottage cheese) is ready to cook
TIP : You can keep paneer refrigerated for 3-4 days, but before cooking it make sure that it's in good condition.
Note: Approximately you can get 270 - 280 gm of paneer out of 2 kg milk

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MASALA DOSA

2006-10-13T17:14:00.000-07:00

Type of Meal

Mostly for dinner.

Cooking Time : 15 minute.
Preparation Time : 1 Day.

Ingredients

Rice (raw) - 2 cup
Split black gram (urad dal) - 1 cup
Fenugreek(Methi) - 1 teaspoon
Potato(boiled) - 4
Onion(chopped) - 2
Garlic paste - 1/2 teaspoon
Ginger paste - 1/4 teaspoon
Turmeric pd. - 1/4 teaspoon
Red chili pd. - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 4-5
Red chilli - 2 nos.
salt (to taste)
oil for cooking

Method

Paste Preparation

1. Wash and soak rice, urad dal and fenugreek for 6-7 hrs in water.
2. Grind (using mixer grinder) them together till they become fine paste.
3. Add salt and leave the paste for fermentation for 8 hrs.

Masala Preparation

4.Cut boiled potato in very small cubes.
5. Heat oil in a kadai, add mustard seeds and red chilies.
6. Then add curry leaves and onion, fry till light pink in color.
7. Now add ginger paste, garlic paste, turmeric powder, red chilli powder and salt into it.
8. Finally add cut potato (boiled) into it and fry for 5 minutes on medium heat.

Dosa Preparation

9.Heat the tava and grease it lightly with oil. When hot, pour paste on it and spread to make thin round shape.
Note : Always use flat tava.
10. Pour little oil along the edge. After cooking 2 minutes check if edges turns golden brown.(do not turn around dosa, cook from one side only)
11. Put masala filling in the center and roll it.(or you can fold as per your own choice also, eg: triangle shape)
12. Serve hot with Sambhar and Coconut Chutney.

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BOONDI RAITA

2006-10-13T15:27:00.000-07:00

Type of Meal

Mostly with Lunch or Dinner.

Preparation Time : 5 minutes.

Ingredients

Boondi - 1 cup
Red Chilli pd. -1/4 teaspoon
Cumin pd.[jeera] (roasted) - 2 teaspoon
Yoghurt (dahi) - 2 cups
Green chilies(chopped) - 2
Coriander leaves(chopped) - 1 tablespoon
Mustard oil - 1/4 teaspoon
Salt to taste

Method

1. Beat the yoghurt first then add cumin pd, red chilli pd, green chilies, oil and salt. Mix well.
2. If yoghurt is too thick add little water to it.
3. Soak boondi in light warm water for 30 seconds.
4. Just before serving: add boondi to yoghurt, mix well and garnish with coriander leaves.
5. Serve Raita with rice and curry.

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Abha's Indian Recipes

Sabudana Vada

Chicken Tandoori

Instant Pineapple Dessert

Avocado Dip

Roasted Eggplant(Baingan Bhaaja)

Maal Pua

Vegetable Puffs

Cashew Burfi (Kaju Katli)

Berry Crumble

BHINDI MASALA

Type of Meal

Mostly for dinner .

Preparation Time : 5 minutesCooking time : 20 minutes

Ingredients

Method

VERMICELLI UPMA

Type of Meal

Mostly for breakfast .

Preparation Time : 5 minutesCooking time : 10 minutes

Ingredients

Method

PANEER MAKHANI

Type of Meal

Mostly for dinner .

Preparation Time : 10 minutesCooking time : 20 minutes

Ingredients

Method

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PAPAYA CHATNI

Type of Meal

Mostly for teatime .

Preparation Time : 5 minutesCooking time : 15 minutes

Ingredients

Method

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CHOLEY BHATURE

Type of Meal

Mostly for dinner .

Preparation Time : 3 hoursCooking time : 40 minutes

Ingredients

Method

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KADHI-PAKORA

Type of Meal

Mostly for lunch .

Preparation Time : 5 minutesCooking time : 25 minutes

Ingredients

Method

CHANNA(red) CURRY

Type of Meal

Mostly for dinner .

Preparation Time : 10 minutesCooking time : 30 minutes

Ingredients

Method

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SPINACH POTATO CURRY

Aloo-Palak Curry

Type of Meal

Mostly for Lunch and Dinner .

Preparation Time : 7 minutesCooking time : 20 minutes

Ingredients

Method

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KADHAI PANEER

Type of Meal

Mostly for dinner .

Preparation Time : 5 minutesCooking time : 25 minutes

Ingredients

Method

For More Recipes

PINEAPPLE CHUTNEY

Type of Meal

Used with Lunch, Dinner, Snacks.

Cooking Time : 12 minutes.Preparation Time : 3 minutes.

Ingredients

Method

TIPS

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PRESSURE COOKER CAKE

Preparation Time : 5 minutes
Cooking time : 20 minutes

Preparation Time : 5 minutes
Cooking time : 10 minutes

Preparation Time : 10 minutes
Cooking time : 20 minutes

Preparation Time : 5 minutes
Cooking time : 15 minutes

Preparation Time : 3 hours
Cooking time : 40 minutes

Preparation Time : 5 minutes
Cooking time : 25 minutes

Preparation Time : 10 minutes
Cooking time : 30 minutes

Preparation Time : 7 minutes
Cooking time : 20 minutes

Preparation Time : 5 minutes
Cooking time : 25 minutes

Cooking Time : 12 minutes.
Preparation Time : 3 minutes.

Preparation Time : 20 minutes
Cooking time : 40 minutes

Tips:
For Vegeterian People

Preparation Time : 5 minutes
Cooking time : 20 minutes

Preparation Time : 30 minutes
Cooking time : 15 - 20 minutes

Cooking Time : 15 minute.
Preparation Time : 1 Day.