Indian recipes - traditional Indian cooking - sweets, chutneys, savouries ..

Indians love eating, and sweets form an important item of their menu, particularly during festivals. The Indian sweets are not for the faint hearted, or for the calorie watchers. They are really sweet and delicious. Indians celebrate their festivals in a grand way. Feasts are prepared and friends and relatives are invited to their homes.

Sweets:

Kheer

Modak

Panchamruta

Badaam Burfi

Cobri Sakraii

Mysore Pak

Laddu

Obbat

Khuskhus payasa

Seven in one barfi

Carrot halwa

Bread Gujjhias

Rice Preparations:
Wheat Preparations:
Sabzis (Side dishes):
Chutneys:
Crisps:

Sweets:

Kheer:

1 cup cooked, partially mashed rice.

1 litre milk.

sugar to taste (1 cup sugar)

a few strands of saffron

a pinch of cardamom powder.

10-12 cashew nuts

20-25 raisins.

Boil milk well, for about 1/2 an hour. Milk can be replaced with condensed milk. (If condensed milk is used sugar can be left out as the milk itself contains sugar.) Add the cooked rice. Boil for about 10 minutes. Add the sugar and cardamom powder. Dissolve saffron in a little hot milk and add to the above and let it simmer for a couple of minutes. Garnish with cashew nuts (fried in a little bit of ghee or unsalted butter till brown.) and raisins.

Instead of rice you can use 1 cup of cooked vermicelli.

Modak
Modak is a popular sweet, mainly prepared on the first day of Ganesha Chaturthi that lasts for 10 days. On all these ten days, a special sweet is prepared and offered to Lord Ganesha and then distributed as "prasad" to all the members of the family and friends.
Add the powdered sugar and cardamom powder to the khoya. Khoya is sweet or fresh cream heated with constant stirring to a near solid state. Mix together and knead to make soft dough. Separately make a mixture of pistachios and almonds (cut into small bits) and 200 gms of sugar. Lightly grease the palms, take out a small ball of the prepared dough. Make a hollow in the middle of the ball and place about a teaspoonful of the almond and pistachios mixture. Carefully pull up the sides and gather them at the top, giving it a conical shape, or the shape of a fig.
Panchamruta:
Panchamruta is a preparation that is used in all temples as prasad. The word literally means five amrutas or five auspicious eatables. It is a mixture of fruits and sugar. You can call it a type of fruit salad.
Cut bananas into thin slices. Add all the other ingredients. Mix lightly and it is ready to eat.
Badaam Burfi:
Grease and keep aside a 2 inch deep, 10 by 10 inch cake tin to pour out the badaam burfi mixture. Take a little ghee in a thick-bottomed large frying pan. Heat it. Add the almond powder and sugar powder. Add the milk carefully, taking care that no lumps are formed. If lumps are formed then take the pan away from the flame and stir well till all the lumps dissolve. Let the mixture boil on a low flame. Take care that this paste does not stick to the bottom of the pan. Add some ghee from time to time. Add saffron and cardamom powder. Stir continuously. After some time the paste becomes very thick and foamy and starts leaving the sides of the pan. Add a pinch of soda and stir continuously for another minute and quickly pour into the cake tin. Shake it till the paste spreads uniformly. Wait till it cools a little. Make horizontal and vertical cuts with a sharp knife so that you get diamond shaped pieces. Once it cools completely, remove the pieces carefully. If the pieces stick to the tin, heat the bottom of the tin lightly for a few seconds.

Cobri Sakraii:

Cobri (Copra or desiccated coconut) - 100 gms

Sugar powder - 100 gms

Cardamom powder - 1 tsp

Cashew nuts (cut into small pieces) - 25 gms

Almonds (cut into small pieces) - 25 gms

Raisins - 25

Cobri sakraii is a very popular prasad offered in temples. It is very easy to prepare and children love it. Mix all the ingredients well.

Mysore Pak:
Take a wide and deep pan. Add a little ghee and heat it. Add the sugar and a little water (1/4 cup) and heat to get a 2-string consistency. (If you dip a spoon in the sugar syrup and lift it, the syrup should fall down in 2 strings.) Put the gram flour stirring continuously so that no lumps are formed. Meanwhile keep aside a greased cake tin. Add the rest of the ghee. After heating for around 10 minutes you see that the paste starts frothing and starts leaving the sides of the pan. Add the soda and stir briskly for another 2-3 minutes and quickly pour into the tin. Cut into pieces.

Laddu:

Fine wheat rava (coarse powder) - 1 cup

Sugar powder - 1 1/4 cup

Cashew nuts - 1/4 cup (Fried golden and cut)

Raisins - around 20

Copra (grated) - 1 handful

Ghee - 3 tbsp

Milk - 1/2 cup (hot)

Saffron - a few strands (dissolved in the hot milk)

Cardamom - 1 tsp

Roast rava in a little ghee in a thick, wide bottomed pan till you get a good smell. Add all the other ingredients except milk and roast for another 2 minutes. Carefully adding milk, a little at a time make balls with your hands and press firmly.

Obbat:
Make stiff dough with the flour. Knead it well. Make small balls. Roll out into 4-inch rounds. Place on a round some of the filling. Wet edges with water and stick another round on it. You can use a sharp round lid as a cutter to get a round shape. Cook on a hot tawa (flat pan) on a low flame till fully cooked.

Khuskhus payasa:

1 tbsp khus khus(poppy seeds)

1/2 of a big coconut (grated)

1 tbsp of rice(raw)

(2 inch by 2 inch) jaggery 1 small cube

Sugar as needed

1 tsp of cardamom powder

10-12 strands of saffron

Soak khus khus and rice in a little water for about 2 hours. Grind to fine paste, adding coconut gratings towards the end. Add water as needed. In a deep pan or vessel melt the jaggery in a little water and bring to boil. Strain to remove any dirt if present. Boil for 2-3 minutes. Add the ground paste. Add water or milk to get a liquid consistency and boil for another 10 minutes. Add sugar if needed to get the desired sweetness. Add saffron and cardamom powder.

Seven in one barfi:

1 cup of gram flour(besan)

1 cup of ghee(melted)

2 & 1/2 cups of sugar

1 & 1/2 cups of milk

1 cup of coconut gratings

1 pinch of cooking soda

10-12 strands of saffron

1 tsp of cardamom powder

Roast the flour in a dry, thick, flat-bottomed pan for about 5-7 minutes till you get a good smell. Add 1/2 the quantity of ghee and add the rest of the ingredients except the soda and stir on a medium flame till you see the contents forming a foaming mass. Add the rest of the ghee and stir till you see the mass leaving the sides of the pan, add the soda and pour into a greased flat plate or biscuit tray. Cool for some time and cut into diamond shaped barfis.

Carrot Halwa:

1 kg of carrots (grated)

1/2 liter of milk

For each cup of carrot grating add 1/2 cup sugar

A few strands of saffron dissolved in a little milk

1 tsp of cardamom powder

10-20 pieces of cashew nuts

20 pieces of raisins

2tsp of ghee

Fry the carrot gratings in a deep, flat bottomed pan(pressure pan) for 5 minutes. Add the milk. Cover and cook for 10 - 15 minutes, till it becomes dry. Add the sugar, cardamom and saffron. Stir and cook for another 10 minutes. Add more sugar if required. Garnish with fried cashew nuts and raisins.

Bread Gujjhias:

8 slice bread cut round shape- with kitchen scissor

khoya 50 grams grated

almonds 2 tbp chopped

cashewnuts 2 tbp chopped

raisins 2 tbp

magaz(kharbooja or melon seeds) 2 tbp

castor sugar 4 tbp

milk 1/2 cup

oil for deep frying

sugar 1 cup

cardamom 1 tsp powdered

Prepare syrup by dissolving sugar in water and bringing to boil. Mix khoya dry fruits,castor sugar and cardamom. Heat oil in karahi(flat, shallow bottomed vessel). Soak bread sides with milk,fill with khoya filling, cover with 2nd slice and press into round shape and deep fry till golden brown. Make all bread gujhias alike. Dip all gujhias in syrup for one minute only and it is ready to serve.

Rice Preparations:

Vegetable Pulav:

Basmati Rice - 250 gms

Peas (Shelled) - 30 gms

French Beans (Cut into small pieces) - 30 gms

Onions (Cut into small pieces) - 2

Capsicum (Cut into small pieces) - 1 big

Ginger (Grated) - 2"

Cinnamon - 2 pieces

Cardamom - 2-3 pods

Cloves - 3 pieces

Grated Coconut - 100 gms

Coriander Leaves (Cut small) - 1 small bunch. You can use dried leaves instead.

Green chilies (Cut small) - 3-4 (optional)

Fry ginger, chilies, and spices and then add the capsicum pieces. Fry well. Add the onion pieces. When they turn golden brown, add coconut gratings and the rest of the vegetables and cook till tender. Wash the rice and keep aside in a sieve to drain. Fry the rice in one tablespoonful of butter or oil for about 5 minutes. Add double the volume of water and cook. The rice must not become soggy or sticky. Mix the vegetables and rice with sufficient salt. Garnish with coriander leaves and onion rings.

Spinach Rice:

Spinach - 4 bunches

Basmati rice- 250 gms

Onions - 2 (cut small)

Ginger - 1 inch piece (grated)

Cheese - 200 gms (grated)

Fenugreek seeds - 1 teaspoonful

Coriander leaves - 1 bunch (small) cut small

Wash and drain the rice. Fry the ginger and fenugreek seeds in 2 tablespoonfuls of butter. In the same pan put the rice in and saut� it for five minutes. Add sufficient water and cook till tender. Add salt to taste. Cut the spinach and cook in a very small amount of water till tender. Add it to the rice. Put the preparation in an ovenproof dish coated with butter. Garnish with grated cheese. Keep it in the oven for 15 minutes at 170 degrees centigrade. Garnish with coriander leaves

Mango Rice:

Rice - 250 gms

Mango chutney - 2 to 3 tbsp (More can be added to suit your taste.) Seasoning:

oil - 1 tbsp

mustard seeds - 1 tsp

asafetida (Hing) - 1 pinch

ground nuts - 50 gms

channa dal - 1 tbsp

urad dal - 1 tsp

turmeric - 1 pinch

curry leaves - 2 to 3 strands

Cook rice. Spread rice to cool in a flat vessel. Add mango chutney (Method given below).

Seasoning: (Common to most rice preparations) Heat the oil and add the mustard seeds and let it splutter. Add hing and the groundnuts. After a minute add the other dals and curry leaves. When they turn light brown, remove from flame and pour all of this onto the rice. Add salt and turmeric. And mix lightly.

Lemon Rice:

Rice - 250 gms

Lemon - 1 (or more to taste)

Red chilies (dried) - 3 to 4 Seasoning:

oil - 1 tbsp

Red chilies - 4 to 5

Mustard seeds - 1 tsp

Asafetida (Hing) - 1 pinch

Ground nuts - 50 gms

Channa dal - 1 tbsp

Urad dal - 1 tsp

Turmeric - 1 pinch

curry leaves - 2 to 3 strands

Cook rice. Spread rice to cool in a flat vessel. Take 1 tbsp oil in a pan. Season as for mango rice. Pour this on top of the rice. Add salt, lemon juice and turmeric. And mix lightly.

Wheat Preparations:

Chapattis:
Put the flour, salt and oil in a wide, shallow dish. Mix with water to make stiff dough. Knead well. Make small balls (1 1/2-inch balls). Roll out into thin circles. Put on a hot pan. Cook for half a minute. Cook both sides with a little oil till light brown.
Serve hot with any vegetable preparations and you have a delicious main course.
Puris:
Make dough with all the above ingredients. Make small (1 inch) balls. Roll out uniformly into circles about 3 mm thick. Deep fry in hot oil. It balloons out. Cook both sides seeing that the puris don�t turn dark brown. Serve hot with Potato sabzi.

Sabzis: (Side dishes)

Potato Sabzi:
Fry the ginger and chilies in 2 tablespoonfuls of oil. When it turns brown. Put in, onion pieces cut in long slices. When it turns a golden brown add 3-4 cups of water and salt to taste. Let it boil for 15 minutes. Add cooked and mashed potatoes. Add curry leaves. Boil for 2-3 minutes. Add water if necessary. Serve hot with hot puris.

Kadai Paneer:

Capsicums - 2 (big)

Onion - 1 (big)

Tomatoes - 3 (ripe)

Ginger - 1 inch piece

Garlic - 2 to 3 pods

Green chilies - 4 to 5

Garam masala powder - 1 tsp

Kasoori methi - 1 tsp

Dhania (Coriander) powder - 1 tsp

Coriander leaves - A few strands

Paneer (Cottage cheese) - 200 gms

Oil - 1 tbsp

Heat oil in a pan. Grate 1/2 the ginger and fry with the chilies. Puree the tomatoes after blanching. (Removing the skin by boiling the tomatoes in water for 5 minutes.) Add the puree and boil for 2-3 minutes. Cut capsicum into long, thin strips and add to the pan. Cut the remaining ginger into thin strips and add to the pan. Cut the paneer into 1 cm cubes and fry separately in oil till golden brown. The paneer can also be added without frying if one wishes to cut down on the oil. Add the rest of the ingredients. Cook for another 15 minutes. Season with cut coriander leaves. Serve hot with fresh chapattis.

Chutneys:

Mango Chutney:

Raw mango - 1 (grated)

Coconut - 100 gms

Red chilies (dried) - 3 to 4

Methi seeds ( fenugreek) - 1 tsp

Tamarind - 1 small lump (if mango is not sour to taste.)

Oil- 1 tbsp

Take oil in a pan. Add methi seeds and chilies. When they turn brown add the coconut and grated mango. Stir for a minute. Add salt to taste. If the mango is not sour, a little bit of tamarind can be added. Grind well. Season with mustard seeds and hing. (Heat oil and add mustard seeds. When the seeds stop spluttering add hing). This chutney can be eaten with dosas, chapattis or even with toast.

Coconut Chutney:

Coconut(grated) - 1/2

Tamarind - 1 small piece

Green chilies - 3 to 4

Channa dal (roasted) 1 heaped tbsp

Oil 1 tbsp

Salt to taste

Coriander leaves - a few strands.

Seasoning:

Mustard seeds - 1 tsp

Hing - 1 pinch

Curry leaves

Heat oil in a pan fry chilies and add everything except the coconut. Fry well, add coconut and after 1/2 a minute take the pan off the flame and let it cool. Grind well. Season with mustard seeds, curry leaves and hing.

Onion Chutney:
Heat oil in a pan. Add methi seeds and chilies. Fry till brown. Add onions. Fry till brown. Add the rest of the ingredients and let the mixture cool. Grind well. Can be eaten with chapattis, puris, sandwiches or even rice.

Crisps:

Kodabale:
Beat the butter well, add the flour and salt. Grind the coconut with chilies into a fine paste, using as little water as possible. Mix all the ingredients together till you get a stiff dough. Divide it into small balls. Roll out these balls into thin cylindrical pieces and roll like a snake. Stick the edges with a little water. Fry in hot oil till golden brown.
Murukku:
Wash rice and dry in the shade for 2 days. Grind to fine powder, the rice and dal. Roast the powder for 5 minutes till you get a good smell.
Beat the butter well, add the flour, hing and salt. Mix into soft dough with water. Make balls. Using a press, press out round murukku and deep fry in hot oil on a medium flame till golden brown.
Sev:
Mix all ingredients with water to make soft dough. Using a press, press directly in big rounds, in hot oil. Remove when bubbling of oil stops.
Mixture:
Deep-fry the poha adding only a little at a time. Leave it to drain. Once all the poha is fried. Keep aside in a container. Take 1 tsp oil in a pan and add mustard seeds. Once it stops spluttering add the groundnuts and stir till they start crackling, add then add the cashew nuts. Once this turns golden brown put out the flame and add curry leaves. Pour this stuff onto the fried poha. Add salt and chili powder and mix well.

Nippat:

Rice flour - 4 cups

Copra (grated) - 1/2 cup

Roasted channa dal - 1/4 cup

Ground nuts - 1/4 cup

Hing powder - 1 pinch

Chili powder - 1 tsp

Dalda or butter - 3 tbsp

Salt to taste

Grind all ingredients except the rice flour coarsely. Beat butter and mix all ingredients with water to make stiff dough. Make small balls. Flatten out into rounds. Make cuts with a sharp knife and fry in hot oil, on a medium flame till done.

Muchore
Roast the two dals to a golden brown color and then make flour. Beat the butter well and add all the ingredients to soft dough. Using a press, press out in a circular fashion and deep fry till golden brown in hot oil on a medium flame.

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