Sunday, August 31, 2008

Szechwan Chicken quick prepration

SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces and
spring onions in spicy chicken stock. The Indian style adds flavors of Spice to this recipe!!!


For the Marinade:
  • Chicken, medium size 1 no.
  • oil For deep frying
  • For the Marinade
  • Ginger paste 1 tsp.
  • Garlic paste 1 tsp.
  • Chili paste 1 tsp.
  • Soya sauce 2 tbsps.
  • Cornflour 2 tbsps.
  • Egg 1 no.
  • Salt To taste]
For the Sauce:
  • Spicy chili oil or ordinary oil 3 tbsps.
  • Finely chopped ginger 1 tsp.
  • Finely chopped garlic 1 tbsp.
  • Dry red chilies cut into 4 pieces each 2 nos.
  • Sesame seeds(optional) 1/2 tsp.
  • Slanting pieces of spring onion 1/4 cup.
  • Chicken stock 1/2 cup
  • Tomato sauce 1/3 cup
  • Soya sauce 1 tbsp.
  • Chili sauce 1 tsp.
  • Vinegar 1 tbsp.
  • Sugar 1 tsp.
  • Black pepper 1/2 tsp.
  • Ajinomoto A pinch
  • Salt To taste
  • Cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish:

  • Spring onion tops 4 long thin pieces
  • Spring onions 4 long thin pieces
Method of preparation

  1. Cut the chicken,retaining the bone, into small serving sized pieces.
  2. Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
  3. Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
  4. Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
  5. Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
  6. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
  7. Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
  8. Garnish with the spring onion and spring onion tops.

Saturday, August 30, 2008

GINGER CHICKEN Indian recipe

GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauce


  • Cooked & shredded Chicken 500 gms
  • Dried Mushrooms 4 nos.
  • Finely chopped onion 1 no.
  • Chicken Stock ¼ ltr.
  • Soya Sauce ¾ cup
  • Fresh ginger,finely chopped 1 tbsp.
  • Garlic clove, crushed 1 no.
  • Vinegar 4 tbsp.
  • Sugar 1 tsp.
  • Cornflour 1 tbsp.
  • Sherry 1 tbsp.
  • Tomato puree 1tsp.
  • Pepper To taste
  • Salt To taste


  1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
  2. Bring to a boil and simmer for 2 minutes.
  3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
  4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
  5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
  6. Add the mushrooms and cook till sauce thickens slightly.
  7. Serve hot.

Sindhi Saibhaji easy recipe

Sindhi Saibhaji - quick Indian recipe
each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. French beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida.
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. Ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)

Bhel Puri - Quick Indian Recipe

Bhel puri is and easy to prepare Indian recipe

Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
½ cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.
First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too. Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to.) The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste).
Mix the ingredients on the plate and serve.

Sunday, August 17, 2008

Summer Salad - nice Indian Recipe

Summer Salad Ingredients:

medium sized green lettuce; 2 medium sized red onions thinly sliced to rings; 2 medium sized salad tomatoes; 150 gms cucumber seeded and thinly slized; 3 sprigs of young celery; ½ of medium sized fresh fennel bulb; 100 gms kallamatta olives;200 gms Fetta cheese or Paneer cut in small cubes. Salad dressing : 3 tablespoons of extra virgin olive oil; 5 table spoons of balsamic vinegar; 2 cloves of crushed garlic; one tablespoon of cracked black pepper; 1 juice of freshly squeezed lemon. Mix and shake the salad dressing in a small bottle and set aside.

Cut the above ingredients into small sizes and mix all together. Contain the salad mix in either a ceramic or a wooden bowl. Pour the salad dressing and toss around. Add salt
to taste as required; Garnish with toasted almonds & maccadamia nuts.( optional - dried figs, currants or sultanas as desired ) Side accompaniments : Crusty bread rolls & either Pink or Red Salmon.

Chicken soup Easy Indian Recipe


chicken -1/2kg[cut into small pieces],,onions 2 medium,ginger1inch piece pounded,garlic3 big pods pounded roughly,coriander powder,chilli powder equal quantities[for those who don’t grind the chilli powder with coriander seeds]2tsp each.roasted &powdered (sombu & pepper]turmeric,salt.

Add 3tsp sunflower oil,temper mustard seeds& fry chopped onions,pounded ginger &garlic.fry chicken piece swell with turmeric.then add chilly powder &coriander powder.&fry well. add about 1l of water.&allow to boil.then simmer n low flame.till add sombu &pepper powder.&salt.when done add chopped cilantro&curry leaves. serve with hot idlies. M sure to have enough for the whole family.

Black eye bean soup quick Indian Recipe

Black eye bean - 250gms tomato - 2 nos Onion - 1 no Ginger a small slice Green chilli-1no. Salt/Pepper, Tamarind paste-2tsp Turmeric powder - ¼ tsp, oil to fry-1tsp-mustard/jeera-1 tsp

First soak beans(u can use any beans)overnight and boil it in cooker with salt and turmeric powder add plenty of water to the dal, boil till tender. In a pan put mustard and jeera, let it splutter. add onion fry it golden brown and add tomato, till the raw smell goes. Fry chilly and ginger together. Then add tamarind paste and add the boiled dal with water. Let it boil for sometime and serve hot with ghee or butter over it and coriander leaves./some pepper. The beans is very high in protein and low fat. U can give to the kids also for the breakfast. Yum Yum soup.

Letil Soup Indian Recipe

Letil Soup quick and easy recipe

Preparation time: 10 minutes . Cooking time: 15 minutes . Serves 6.

¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
2 teaspoons oil
salt to taste

For serving
lemon juice
For garnish
1 tablespoon boiled rice
1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.

Serve hot with lemon juice and garnished with boiled rice.

Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of
cereals. The combination of cereals and pulses provides protein of high biological value.

French onion corn soup quick Indian recipe

Onion,butter,chicken stock,baby corns cut into small pieces,salt'

Fry the onions(cut into small pieces) in butter for 4-5 minutes then put the baby corns and then pour the chicken stock water.Let the mixture boils for about 10mins ,Add a pinch of salt. Add some pepper when serving

Hara Nariel Ka Shorba Quick Indian Recipe

Hara Nariel Ka Shorba

Coriander and coconut make a tasty combination.
Preparation time : 20 minutes. Cooking time : 10 minutes. Serves 6.
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice

1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.

GINGER BOROCOLLI SOUP quick Indian recipe

GINGER BROCCOLI SOUP is a very quick Indian recipe.

1 tbsp ghee
1 onion, sliced
3 ¾ cup vegetable stock
2 ½ cup water
1 inch piece of ginger, grated
½ tsp cayenne pepper
juice of 1 lemon
3/4lb fresh broccoli, cut into bite sized pieces
Melt ghee or butter over low/medium heat & add onion. Cook until beginning to brown,
stirring occasionally. Heat stock, water, ginger in pot for 5 minutes, do not boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve immediately.

Meat, Corriander and Mint Patties quick Recipe

Meat, Coriander and Mint Patties is an easy and quick Indian Recipe.

1kg ground lamb
2 eggs, lightly beaten
2 garlic cloves, crushed
1 medium size onion, chopped
1 ¼ cups stale breadcrumbs
¼ cup chopped coriander leaves
2 tablespoons chopped fresh mint
1 ½ teaspoons grated lemon rind
oil, to fry

Method of Prepration
1. Combine all the ingredients in a bowl, except the oil.
2. Divide into 14 equal portions.
3. Roll each portion into a ball.
4. Flatten slightly.
5. Shallow fry the patties in oil in a wok until brown in colour on either side.
6. Drain on clean kitchen paper towels.
Serve with salsa.

Vegetable Pakora Indian Recipe

Vegetable Pakora is a simple and fast, yet delicious dish. These Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Serving size depends on how many other items are on one's plate to fill up on!


1 cup chickpea flour (besan)
2 tablespoons oil
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 cup water
1-2 green chilies, chopped (jalapeno or your choice depending on heat pref.)
1 tablespoon cilantro, chopped
1 potato or yam, sliced 1/4 thick
1 small cauliflower, broken into very small florets
1 cup spinach leaves, torn
1 1/2 cups onions, halved and sliced

2-6 servings
1. Boil the potato or yam slices until *just* tender, being careful not to overcook.
2. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
3. Add the vegetables and mix in evenly.
4. Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
5. Serve with cilantro or mint chutney or cucumber raita.

Green Peas Cottage Cheese Cups

For the cups
2 cups refined flour
4 tablespoons warm melted ghee
1/2 teaspoon salt
water, as required to make dough
oil, to deep fry

For stuffing
1 1/2 cups boiled green peas
1/2 cup finely chopped onions
1/2 cup finely chopped capsicums
1 cup coarsely mashed panir
1 tablespoon garam masala powder
1 tablespoon chat masala
1 tablespoon oil

For serving
1 medium tomato, finely chopped
1 cup fresh coriander leaves, finely chopped

1. To prepare the dough, mix refined flour, ghee and salt in a round flat-bottomed bowl using your greased(with some ghee so that the dough will not stick to your fingers)fingers.
2. Add enough water as is required to prepare the dough until it is semi-hard.
3. Keep aside for 10-15 minutes.
4. From the dough, pinch off small balls.
5. Flatten each ball and then roll it out using a rolling pin(just the way you make chappati/roti/Indian flatbreads). Roll out to the size of about 7 cms. in diameter.
6. Now take about 7 small metallic containers.
7. Cover them from outside using the thinly rolled dough.
8. Deep fry in warm oil till the dough is golden brown and crispy.
9. What we are trying to achieve here is the shape of the cups. I think it is an amazing way of blending in creativity into cooking!
10. Drain on clean absorbent kitchen paper napkins.
11. Next, carefully separate the container and cups.
12. Store the cups in an air-tight container.
13. Repeat likewise for remaining cups.
14. Then start making the stuffing.
15. For this, heat oil in a pan.
16. Toss in onions and stir-fry for a minute.
17. Fold in capsicum and stir-fry for another 2-3 minutes.
18. Sprinkle some water while stir-frying to prevent from burning.
19. Add the boiled green peas and the mashed paneer, garam masala powder, salt and chat masala powder. Mix thoroughly.
20. Stir-fry for another 5 minutes.
21. Remove from heat.
22. Allow it to cool.
23. To serve, stuff the cups with the prepared stuffing.
24. Then, garnish each cup with finely chopped tomatoes and finely chopped corriander leaves or parsley or cilantro or mint leaves(whichever is your favorite).
25. Note: You may also use your choice of veggies in the stuffing. If you do, please mention it in your review for myself and others to try. Thanks!

Fritter Balls easy recipe

Fritter Balls is an easy prepration and good appetizer. It is very healthy too.

1 cup urad dal, 1 green chili, Pinch of asafoetida, Oil for deep frying Salted water (1.5 cup salt + ½ teaspoon salt) salt to taste
Yogurt Dressing: 3 cups yogurt 1 teaspoon chili pepper 1 teaspoon Garam masala salt to taste
Garnish: 3 teaspoon cilantro (coriander) leaves (chopped) 2 teaspoon cumin seed.

Fritter Balls:
Soak urad dal overnight.
Drain excess water.
Add green chili, asafetida and grind to paste.
Heat oil in wok, karahi or any other frying pan.
Fry small flat ball (1 to 1.5 inch diameter) on medium brown until golden brown.
Drain off excess oil.
Yogurt Dressing:
Add salt, pepper, and garam masala in yogurt and mix well.
Put in salted water for 5 minutes.
Remove and squeeze water.
Add (in excess) yogurt mixture over urad fritters (Bara).
Sprinkle cumin and cilantro (coriander) leaves over and serve.

Alu ki Tikki Recipe(POTATO PATTIES)

Alu ki Tikki or POTATO PATTIES easy recipe


Outer cover for the Patty:
Add garam masala, red pepper, lemon juice and salt to mashed potatoes. Knead the mixture thoroughly.
Divide potatoes mixture into 24 equal balls.
Flatten each ball in the greased palm and put one tablespoon of filling on the flattened ball. Close it with another the potato ball and flatten it to patty.
Repeat for each patty.
Heat a tawa or frying pan and grease it with oil.
Put patties in the pan and heat over medium heat until light brown. Turn over (with a flat spatula) and heat on the other side.

FRENCH SALAD - Cool and easy Recipe

French salad is a very easy to prepare and tasty recipe. This is a nice tea time snack too.


Method of preparation:

Saturday, August 16, 2008

Indian Besan Chutney

Indian Besan Chutney is a garam hot Indian Recipe for the extreme tasted tongues. This recipe is my special prepration.


Besan 1 cup
Water 3 cups
Green chillies 10 slit length wise
Hing a small pinch
Mustard ¼ t.spoon
Salt 1 t.spoon
Lemon Juice (1 lemon)
Make a batter with besan, salt and 2 cups of water, and keep it aside. Fry mustard, hing, and green chillies in oil for a few minutes and then add 1 cup of water. Let it cook for a few minutes. Now add the besan batter and keep stirring until the besan gets cooked.

Corn Soup with Vegetables - Indian Recipe

Corn Soup with Vegetables is corn major mixed vegetable soup common in Indian Kitchens.
These are good for health too.

Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving
chillies in vinegar and chilli sauce grated cheese

1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Have a nice soup time!!

Healthy Tomato soup recipe

Indian tomato soup is a quick and healthy recipe.

Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
400 grams chopped tomatoes
½ teacup yellow moong dal.
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
bread croutons

How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.

This recipe tastes good and is very healthy too.

Indian recipe- Buttermilk soup

Buttermilk soup is an Indian Appetizer


thick butter milk
sakt rice flour-two teaspoon
ginger-a bit
cumin seeds-quarter teaspoon
curry leaves-little
take half a litre of not too sour thick butter mild. add one and a half teaspoons of salt and tow teaspoons of rice folur and mix.grind inta a paste,a small bit of ginger and quarter teaspoon of
cummin seeds and add and mix this paste also.keep ready,the cooked vegetable that is ti be used with the soup.boil the soup and the cooked vegetable and curry leaves and boil for some time and remove from fire and burst half a teaspoon of mustard in two teaspoons of oil.if liked,one teaspoon of pepper powder can also be included,while the pepper smell in buttermilk soup mightnot be palatable for certain persons it is enough if ginger,cuminseeds and salt are is a very good apptizer.

Thukada - The APPETIZER

All purpose flour (Maida) 2 cups
Chilli powder ½ t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying

Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough. Make small balls, and roll them similar to chappati/puri’s and cut them into small squares/dimonds. Deep fry these small squares in oil.

Indian recipes easy is my collection of Indian recipes which I find quick and easy to prepare. Will include vegetarian recipe,chicken recipe,desserts,low fat and easy recipes. Also other simple cooking recipes of all kinds. ThankYou for Visiting