Mix Vegetable Indian curry receipe prepared with varietes of vegetable
Ingredients

1. 5 tbsp - refined oil / coconut oil
2. 3 tsp of "panchforan" (5 mixed Indian full seed spices consisting of equal volumes of fenugreek, mustard, cumin, kalaunji, azwain)
3. 3 medium onions - sliced longitudinally
4. 5 green chillies chopped
5. 30 gm ginger peeled and chopped
6. 2 large tomatoes chopped
7. 100 gm each of - button mushroom, beans, carrot, capsicum, cauliflower, green peas
8. 50 gm - cashewnut
9. 1 tsp - red chilli powder
10. 3 tsp - turmeric powder
11. 2 tsp - chat masala (optional)
12. 5 pods of green cardamom
13. 3 tbsp - fresh cream (for additional taste)
14. salt to taste.

Directions

1. Wash, clean and chop all vegetables into small pieces.
   Keep the chopped capsicum aside and parboil the rest of the vegetables.
2. Place the "kadai" (a deep frying pan - similar to wok) on medium flame and pour oil.
3. Gently heat the oil till some fumes appear and add "panchforan".
4. Almost immediately after put the chopped onions.
5. Once the onions start attaining brownish tinge, add chopped green chilies and almost
6. immediately after that put chopped tomatoes, all this while keep gently stirring the mix till
7. tomato pieces are softened enough and start looking semi-paste.
8. Add mixed boiled vegetables; gently mix the vegetables with the contents in the kadai.
9. Add turmeric powder and red chili powder.
10. Add salt.
11. Stir the mix for around 2 minutes and add chopped capsicum.
12. Sprinkle some water as required. Cover it with lid and reduce flame to simmer for about 5 minutes.
13. Remove the lid and stir the mix again thoroughly for 2 minutes.
14. Add cashew nut and full green cardamom.
15. Add 3 cups of water, stir gently till curry starts boiling. Cover with lid and leave for another 1 minute.
16. Switch off the stove and wait for 3 minutes for the flavor to develop.
17. Remove the lid and wait for a few minutes for the preparation to cool down slightly.
18. Now top up the curry with fresh cream and serve.
19. Garnish with coriander leaves if you like.

Mix Vegetable curry Youtube

Chilli Paneer Recipe -

Ingredients

1. Paneer - 125 gm
2. Corn flour - 1½ tbsp
3. Maida(Allpurpose flour) - 1½ tsp
4. Green chillies(cut into thin & long strips) – 5 nos
5. Garlic Cloves – 5 nos
6. Capcisum chopped-1
7. Carrot chopped-1
8. Onions
9. Salt - 1 tsp
10. Ajinomoto - ¼ tsp
11. Vinegar - 1½ tsp
12. Sugar - ¼ tsp
13. Black pepper - ¼ tsp
14. Soya sauce - 2 tsp
15. Tomato sauce - 2½ tsp
16. Chilly sauce - 1 tbsp
17. Oil for deep frying

Preparation Method

1)Make a thin paste of maida, corn flour and 1/2 tsp of salt.
2)Cut paneer into small square pieces. Dip them in the paste and fry till they become golden brown in color.
3)Heat 2 tbsp. of oil and fry green chillies and garlic capsicum,carrot,onion.

4)Add salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water. Cook for half a minute.
5)Add Paneer pieces and mix well.

Paneer Chilly Youtube

Dhokla is a fast food from the Indian state of Gujarat.

Ingredients

1. Besan ( Gram Flour ) 125 Grams
2. Baking Soda or Soda Bi Carb 1/2 teaspoon
3. Cooking Oil 3 tblspoon
4. Haldi or Turmeric Powder 1/2 Teaspoon
5. Red Chilli Powder 1/2 teaspoon
6. Salt to Taste
7. Sugar to Taste
8. Fresh Lemon Juice 2 tablespoon
9. ginger paste 1 teaspoon
10. Green Chillies Paste 1 teaspoon
11. Mustart Seeds 1/2 teaspoon
12. Green Coriander Chopped 1/2 Cup
13. Dessicated Cocunut 2 Tablespoons
14. Water 2 cups

Method

1. Take a mixing bowl and add Besan ( Gram Flour) in it
2. Now add the Ginger Paste
3. Add the Green Chilli Paste
4. Add Salt
5. Add Lemon Juice
6. Add Salt
7. Add Sugar
8. Add Water - enough water to make a cream like consistency.
9. Take a small fry pan add 2 tablespoons of oil and heat
10. Just add the Soda Bi carb in it and remove from heat.
11. Now add this oil in the Mixing bowl containing the Besan mix.
12. Mix the mixture well and leave still for 20 minutes.
13. Now take a small baking dish and smear it with little oil
14. Pour the mixture in this tray
15. Put this mixture in a suitable steamer and steam for 15 minutes.
16. After cooling down cut into small square pieces.

Seasoning

1. Heat 1 Tablespoon of oil Add 1/2 teaspoon of Mustart Seeds and let them crackle.
2. Add some sugar in itAdd 4 Tablespoons of Water
3. .Pour this oil mixture on the top of the Dhokla all around.
4. ServingGarnish with chopped coriander and/or Coconut

Note: The dhokla should be quite soft, like a sponge cake.If it is hard that means that you are not using enough baking soda as this will help the dhokla to get air into it to make it fluffy and light.

Dhokla Youtube


Indian Microwave Cooking- Instant Dhokla

Mango Pickle:
mouthwatering pickle receipe
Ingredient

1. 500 gms raw mango


2. 2 tbsps turmeric powder


3. 5 tbsps salt


4. 3 tbsps fenugreek seeds (methi dana)


5. 4 tbsps fennel seeds (saunf)


6. 3 tbsps mustard seeds


7. 1 tbsp onion seeds (kalonji)


8. 2 tsps coriander seeds


9. 1 tsp cumin seeds


10. Asafetida a large pinch(HING)


11. 2 tbsps red chili or more for more chatak achar


12. 2 cups mustard oil

Method:

1. Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes.


2. Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest fortwo hours.


3. Drain out excess moisture.


4. Grind fenugreek seeds, fennel seeds, mustard seeds, half the onionseeds, coriander seeds and cumin seeds to a coarse powder.


5. Add asafetida, red chili powder and theremaining salt and mix well.


6. Heat mustard oil in a pan to smoking point, remove and let it coolthoroughly.


7. Mix half of the oil with the coarsely ground powder.


8. Add this to the mango pieces. Mix well to
   coat the mango pieces. Sprinkle the remaining onion seeds on top and mix.


9. Allow it to stand for threedays.


10. On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well.


11. Cover the jarwith muslin cloth, tie with a string and let the pickle mature for twelve to fifteen days in sun.


12. Rememberto shake the contents at least once a day.


13. You can start using the pickle now.
    Mango Pickle Youtube
    

Samosa is a favourite tea time snack.

Learn how to make/prepare Samosa by following this easy recipe.
Ingredients:

1. 1 Cup all purpose flour
2. 2 tsp Butter
3. 1/2 Cup chopped onions
4. 1 Cup boiled, peeled and chopped potatoes
5. 1/2 Cup peas
6. 1 Green chilli
7. 1/2 tsp Ginger
8. 1/4 Cup chopped cilantro leaves
9. 1/2 tsp Red chilli powder
10. 1/4 tsp Baking soda
11. Salt to taste
12. Oil for deep frying

How to make Samosa:

1. Boil, peel and chop the potatoes.
2. Make a liquid of water and all purpose flour in a bowl.
3. Take two tablespoons of oil in a pan and heat it.
4. Add onions and chopped green chilli to it.
5. Add peas to it after frying for two minutes.
6. Cook for 3-4 minutes and add ground ginger, salt, red chilli powder and chopped potatoes at last.
7. Mix above ingredients well after turning off the heat.
8. Mix up all purpose flour, salt, baking soda and butter and make strong dough.
9. Make small balls of the dough and roll into thin circles of 5-6 inches
10. Cut into half with the help of knife.
11. Smear liquid of all purpose flour and water on the sides and shape into cones.
12. Fill the cooked potato mix in the cones and close the sides.
13. Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
14. Fry them on medium heat till they turn golden brown
15. Samosas are ready.
16. Serve them with chutney.
    
    

Samosa Youtube

Vaikunth of Lord Vithoba. It is also famous as the “Dakshin Kashi” of India and is situated on the banks of the divine river Bhimarati which is also pertinently credited as Chandrabhaga, owing to the anecdote behind it. Interestingly according to mythology it was only after bathing in this holy river was the cursed Moon liberated from its curse. Since then the river started flowing around here in the shape of a crescent moon. It is also a prevalent belief that on his way to Lanka Lord Rama visited this holy river. Hence devotees consider themselves to be blessed by taking a dip in this holy river as they strongly believe by doing this they will absolve themselves from sins or curse if any.
Lord Vitthal is believed to be the reincarnation of Shri Krishna and is one of the many names of Vithoba which is derived from the Kannada word Vishnu. The name Vitthal is also interpreted by many as “The one standing on the brick”. This legendary deity standing on a brick stylishly resting his arms on the hips, is enshrined in a majestic temple on the river banks is also fondly called as Panduranga
Pandhairiraya, Vithai, Vithu-mauli. Rakhumai or Rukmini is the consort of Shri Vitthal and Bhakt Pundalik was an ardent devotee of Shri Krishna. Due to his close association with this shrine, Pandharpur is also know as Pundarika pura.
It is believed that this magnificent shrine dates back to the Yadav dynasty and was known to be a miniature then. It is assumed that in the 13th century with the wide spread of the Vitthala bhakti that the temple boundaries must have expanded. This ancient sanctuary covers a vast area and has a total of six gates. Saint Namdev was closely associated with this shrine and in his honor the eastern entrance to this temple is named as the Namdev gate. The entrance to the main temple is from the Namdeo-Payri.
Many noted saints like Namdev, Tukaram, Dnyaneshwar have written and sung the praises of the Lord Vitthal. Millions of Varkaris from all over Maharashtra walk bare foot to Pandhrpur dancing and chanting to the tunes of devotional songs to celebrate “Ashadhi Ekadashi and Kartiki Ekadashi” twice every year. One finds devotees flocking to this temple on Wednesdays and Ekadashis of every month as they are considered to be auspicious. Apart from Ashadhi and Kartitki Ekadashis, Magh and Chaitra Ekadashis are too celebrated with pomp and fare.
Pandharpur is a small town in the district of Sholapur in Maharashtra well connected by rail & road to practically to all the cities of Maharashtra.

Vitthal Darshan Youtube

Ingredients:-

1. 6 Potatoes, boiled, peeled, mashed
2. 1 cup (150 gms) Saboodana (sago)
3. 2 tsp Sendha namak (rock salt)
4. 1 tsp Chilli powder
5. 1 tsp Green chillies, chopped
6. 1 tbsp Lemon juice
7. Ghee (clarified butter)/*Oil for deep frying

*Peanut oil or Olive oil or Palm oil - not corn oils.
Method

1. Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the saboodana, for about 1½ hours.
2. Drain in a colander saboodana and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice.
3. Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
4. Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

Saboodana Vada Youtube

Kachori or Kachauri is a spicy Indian snack

of various regions of India,

including Rajasthan, Gujarat,

and Uttar Pradesh.

For cover:
1. Mix flour, salt and oil, knead into soft pliable dough.
2. Keep aside for 30 minutes.

For filling:
1. Put plenty of water to boil. Add dal.
2. Boil dal for 5 minutes, drain.
3. Cool a little. Heat oil in a heavy pan.
4. Add all seeds whole and crushed allow to splutter.
5. Add asafoetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully. But enough to make the mixture hold well.
7. Remove from fire, cool.
8. Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To proceed:
1. Make a paste with water, of flour for patching. Keep aside.
2. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round.
3. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully.Do not allow cover to tear.
4. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.
5. Deep fry in hot oil, on low flame only.
6. If the kachori get a hole anywhere, apply some paste.
7. Return to oil and finish frying.
8. Turn and repeat for other side.
9. Fry till golden and crisp. Small bubbles must appear over kachori.
10. Drain and serve hot with green and tamarind chutneys.
11. Enjoy your Hot Kachori. Hope you love this Indian recipe.
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Kachori Youtube

Fruitcake (or fruit cake) is a cake made with chopped dried fruit, nuts,

Ingredients

1. 1/2 kg Butter
2. 1 kg Refined Flour
3. 1kg Egg
4. 175 gm Cherries
5. 4 tsp Baking Powder
6. 1 kg Powdered Sugar
7. 4 tsp Vanilla Essence
8. 200 gm Grapes with seeds
9. 250 gm Dates (chopped)
10. 175 gm Cashew Nuts (chopped)
11. Brandy (optional )

Method

1. Slice grapes, cherries, dates into small pieces.
2. Soak and keep the slices in brandy one week before preparing the cake.
3. Heat a pan and pour 1/2 kg sugar in it. Now, add a little water and keep stirring on a low flame to avoid burning.
4. Put off the flame when the sugar turns golden brown. Mix butter with the rest of the powdered sugar.
5. Keep it aside.
6. Now, sieve the flour and baking powder together. Add the fruits soaked in brandy and the Chopped cashew nuts in it.
7. Mix well.
8. Now beat the egg yolk and egg white together. Add it gradually to the sugar-butter mixture and mix it well.
9. Now, add vanilla essence to the above-made mixture.
10. In a greased and floured vessel, pour the above-made mixture first and then the fruit mixture evenly.
11. Repeat alternately .
12. Bake it in a preheated oven at 3500C for 40 min and then take it out.
13. Allow it to cool and take out the cake on a plate.
14. Fruit Cake is ready to serve.

Fruit Cake Youtube