Indian Cooking Recipe Fish Masala

Ingredients :
500 gms fish, cut into medium pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp lemon juice
2 onions, chopped finely
1 tomato, chopped finely
1/2 cup tomato pulp
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cummin powder
1 tsp coriander powder
1 tsp garam masala powder
3 tbsp oil
Salt as per taste
Coriander leaves for garnishing
1/4 cup grated coconut

Method :
Heat oil in a pan and saute the onion till it turns golden brown.
Add ginger-garlic paste and simmer for 2 minutes.
Add tomatoes and simmer for another 3 minutes.
Add pulp and all the powders and salt.
Cook till oil gets separated. Add 1 cup water.
Add fish and cook till fish is cooked properly. Take in a bowl.
Garnish with grated coconut and coriander leaves. Ready to serve.

Indian Cooking Recipe Fish Korma

Ingredients :

1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing

Make paste of :
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely

Make powder of :
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder

Method :
Wash and dry the fish. Cut into serving slices.
Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Fry the fish pieces till golden brown
Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
Fry onion till golden brown. Add the paste. Simmer for a minute.
Add masala powder and simmer again for a minute.
Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
Let it cook till fish pieces are tender. Garnish with coriander leaves.
Serve hot with rice or roti.

Indian Cooking Recipe Fish Kababs

Ingredients :

2" Dalchini
6-8 cloves, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp garam masala powder
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf
2 tsp ginger paste
1 egg
4 tbsp rice flour

Method :

Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.

Indian Cooking Recipe Fish Fry

Ingredients
1 kg white fish fillets
1/2 cup bread crumbs
Oil for frying

To be ground into paste
2 sprigs of spring onion
1" ginger
3 garlic flakes
4 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tsp cumin seeds
1 cup coriander leaves
1/2 cup gram flour (besan)
Salt as per taste

Method:
Clean and Wash fish fillets.
Cut into big pieces of the fillets.
Heat the oil for frying. Put the fish pieces in the batter.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown. Serve hot.

Indian Cooking Recipe Fish Fingers

Ingredients :
10 pieces sole fish cut in finger shape
2 tbsp lemon juice
1/2 tsp white pepper powder
2 tbsp bread crumbs
1 egg
salt to taste
oil to deep fry

Method :
Marinate fish fingers with salt, pepper powder and lemon juice.
Keep in fridge for 15 minutes.
Dip in beaten egg and roll in palms to coat the crumbs nicely.
Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
Serve with tartare sauce or tomato sauce.

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Indian Cooking Recipe Fish Cutlet

Ingredients :
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder

Method :
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.

Indian Cooking Recipe Fish Amritsari

Ingredients:
1 kg singhara fish
3 tbsp malt vinegar
1 tsp ajwain
1 tsp haldi powder
2 tbsp chilli powder
2 tbsp zeera powder
½ cup eggs, whisked
2 tbsp besan
2 tbsp maida
Salt to taste
Oil for frying
Chaat masala to sprinkle on top

To be ground into paste
2 tbsp ginger
2 tbsp garlic
½ tbsp red chillies

Method:
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.
Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander.
Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

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Indian Cooking Recipe Dum Machli

 

 

 

 

Indian Cooking Recipe : Dum Machli

Ingredients :
8pcs pomfret steaks
5gm salt
2gm turmeric
3 tbsp ghee
A pinch of hing
1/2 tsp cumin seeds
1 tbsp ginger finely chopped
2 tbsp onion paste
4 tbsp curd beaten
1 tbsp poppy seed roasted & ground
1 cup water
½ tsp saunf powder
2 tsp garam masala
1 tbsp chopped coriander
1 tsp chopped green chillies
Method :
Pat dry the fish steaks and rub salt & turmeric powder.
Heat 2 tbsp ghee and shallow fry the fish till lightly coloured.
Heat one tbsp ghee and add cumin, chopped ginger and hing.
When they crackle add onion paste, poppy seed paste & beaten curd
Cook for 2-3 mins on low heat.
Add chopped green chilles, turmeric(a pinch) chopped coriander, saunf powder, garam masala and fish steaks. Cook with lid on. Bake in oven with foil.

Indian Cooking Recipe Crisp-Fried Surmai Fish

 

Indian Cooking Recipe : Crisp-Fried Surmai Fish

Ingredients :
6-8 thickish slices of Surmai fish
3 lemons, juice extracted
1 1/2 tsp chilly powder
oil as required salt to taste
25 gm ginger
8 cloves
20 gm black cardamoms
20gm cinnamon
15 gm cumin seeds
25 gm ani seeds
8 peppercorns
Method :
Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.

Indian Cooking Recipe Creamy Tiger Prawns

Indian Cooking Recipe  Creamy Tiger Prawns Ingredients : 2 tbsp vegetable oil 1 onion, chopped 2 lb raw tiger prawns, peeled 1 quantity Balti sauce 2 oz creamed coconut 2 oz ground almonds 1 lb courgettes sliced ¼ pt double cream 4 tbsp chopped fresh coriander seasoning 2 oz toasted almond flakes to garnish Method : Heat the oil over high heat in a large Balti pan or wok. Fry the onion for 2 minutes over high heat. Stir in the prawns and cook for 3 minutes until they start to change color. Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked. Stir in the cream and simmer for 1-2 minutes, then add the coriander. Season and garnish with flaked almonds.

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indian recipes available here

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Indian Cooking Recipe Crab Curry

Indian Cooking Recipe : Crab Curry

Ingredients :
2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Method :
Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.

Indian Cooking Recipe Coconut Fish Fry

Indian Cooking Recipe : Coconut Fish Fry

Ingredients:
750gm sole/ bekhti fillets
3 tsp red chillies
2 tbsp coconut desiccated
2 tsp ginger, chopped
6 garlic cloves
1 ½ tbsp white vinegar
3 tbsp maida (flour)
salt to taste
oil for frying
lemon wedges for garnishing

Method:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
Add salt and evenly coat fillets with this paste.
Heat oil in a frying pan and fry fish till crisp.
Serve immediately, accompanied by lemon wedges.

Indian Cooking Recipe Bombay Shrimps

Indian Cooking Recipe : Bombay Shrimps

Ingredients :
1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
¼ tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
½ cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste

Method :
Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.

Indian Cooking Recipe Bengali Fish Curry

Indian Cooking Recipe : Bengali Fish Curry

Ingredients :

4 slices fresh carp or striped bass 
2 tbsp mustard seeds 
2 jalapenos 
½ tsp panch foron 
½ tsp turmeric 
2 tbsp oil 






Method :


Apply salt and ¼ tsp of the turmeric to the fish. 
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water. 
In the remaining oil add the panch foron and add this mustard paste. 
Fry for 4 to 5 minutes and then add the fish, turmeric and salt. 
Cook for 10 minutes till it is cooked. Garnish with cilantro.

Indian Cooking Recipe Baked Shrimps

Indian Cooking Recipe : Baked Shrimps
Ingredients:

¼ kg shrimps 
1 egg, beaten 
¼ tsp chilli paste 
1 tbsp chopped onion 
1 tsp pepper powder 
1 ½ tbsp chopped celery 
1 ½ tbsp chopped parsley 
1 tsp ginger powder 
1 tsp garlic powder 
Salt to taste 


Method: 
De shell and de-vein the shrimps and boil them in salt water for 5 minutes. 
Mix all the ingredients to the shrimps to the shrimps and place them on a greased baking dish.
Bake in moderate oven for 30 minutes. 
Ready to serve hot.

Indian Cooking Recipe Subzi Ka Paratha

Indian Cooking Recipe : Subzi Ka Paratha

Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
½ tsp salt
1 tsp melted butter or ghee
a little milk

For the stuffing :
2 teacups finely chopped
boiled vegetables
(cabbage, cauliflower, green peas,
French beans, capsicum)
1 onion, chopped
2 potatoes, boiled and mashed
2 green chillies, chopped
½ tsp chilli powder
2 pinches garam masala
2 tbsp coriander, chopped
2 tbsp ghee
salt to taste
Method :
For the dough :
Combine the maida, gehun ka atta, salt and butter. Put enough milk and make soft dough.
Knead the dough properly and keep aside for at least 15 minutes.
Divide the dough into 12 equal portions. Apply a little flour and roll out into rounds.
Cook each round very lightly on a tava and keep in a folded wet napkin.

For the stuffing :
Heat the ghee, put the onion and cook till it becomes soft.
Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.
Take out and keep it cool.

How to proceed :
Keep 2 tbsp of the stuffing in the centre of each dough round and fold like an envelope from all the corners.
Put the round on a tava with the open edges at the bottom. Cook for a few minutes, turn over on the other side and cook again till it becomes crispy.
Repeat the same procedure for the remaining rounds.
Ready to serve. 

Indian Cooking Recipe Spring Onion Parathas

Indian Cooking Recipe : Spring Onion Parathas With Chinese Stuffing
Ingredients :
For the parathas :
2 teacups maida
1 teacup gehun ka atta
½ tsp salt
4 tsp oil

For the stuffing :
2 teacups spring onion with
leaves
1 tbsp oil
a pinch Ajinomoto powder
salt to taste

Other Ingredients :
Oil or ghee for cooking

Method :
For the parathas :
Combine the flours, oil and salt by using enough water and make a dough.
Knead the dough properly and leave for ½ hour. Knead again.
Roll out the dough into 150 to 170 mm (6" to 7") diameter rounds.

For the stuffing :
Heat the oil and sauté onions for 1 minute. Put the Ajinomoto and salt.
Cook for one minute and keep it to cool.

How to proceed :
Spread the stuffing on one round. Keep another round on the top.
Spread a little oil on both sides and cook on a tava till it becomes crispy.
Slice into pieces.
Ready to serve.

Indian Cooking Recipe Spicy Paneer Naan

Indian Cooking Recipe Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Method :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Mix all the ingredients for the stuffing properly.
Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the centre.
Seal the edges and roll into oblong shape to any other shape whichever you like.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.

Indian Cooking Recipe Shahi Puris

Indian Cooking Recipe : Shahi Puris

Ingredients :

For the dough :
2 teacups methi leaves,
finely chopped
2 teacups gehun ka atta or maida
¼ tsp baking powder
1 tbsp fresh curds
2 tbsp melted ghee

For the stuffing :
100 grams paneer, grated
3 to 4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Other ingredients
Ghee for deep frying
Method :
For the dough :
Sprinkle salt over the methi leaves and keep aside. Squeeze out the water after 15 minutes.
Combine the methi, flour, baking powder, curds and melted ghee. Mix a little water to make a dough.
Divide the dough into 12 balls and roll out each ball into a small round.

How to proceed
Put 1 tsp of the stuffing in one round and fold the edges towards the centre and seal. Roll out again.
Repeat the same procedure for the remaining rounds and stuffing.
Deep fry in ghee.
Ready to serve. 

Indian Cooking Recipe Rice Roti

Indian Cooking Recipe : Rice Roti

Ingredients :
2 cups rice flour
1 tsp sugar
1 tsp table salt
1 tsp ghee
1½ cups water



Method :
Heat about 1½ cups of water in a degchi, adding sugar and salt to it.
Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked.
Take out from flame. Sprinkle some rice flour on a wooden board.
Put the cooked flour on it and knead well.
Shape parts of the dough into big balls and roll them into rotis.
Roast the rotis on hot tawa, which is not greased.
Apply ghee to the roti. 

Indian Cooking Recipe Pyaaz Ki Roti

Indian Cooking Recipe Pyaaz Ki Roti

Ingredients :

4 to 5 onions
3 to 4 green chillies, chopped
3 to 4 tsp anardana
2 teacups whole meal flour
2 tsp ghee
salt to taste



Method :

Roast the anardana slightly and powder them.
Chop the onions very finely. Sprinkle a little salt, wait for 5 minutes and squeeze out the water completely.
Put the green chillies, salt and powdered anardana on the onion.
Put the ghee and ½ tsp salt to the flour and prepare a soft dough by adding enough water.
Roll out a small roti, add a little of the onion mixture in it.
Seal it and roll out again. Repeat the same procedure for the remaining dough. Roast the rotis lightly on a tava on both sides.
Before serving, put the roti in a toaster, until it become crispy
Ready to serve hot.

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Indian Cooking Recipe Puri

Indian Cooking Recipe : Puri
Ingredients :
Wheat flour
 2 tsp sugar
 oil or ghee for frying
 asafoetida water
 salt to taste

Method :
 Prepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee.
 Knead well. Shape parts of the dough into balls of desired size.
 Dust them with wheat flour.
 Roll into puris on a wooden board.
 Deep-fry them in hot oil or ghee, in a frying pan.

Indian Cooking Recipe Puran Poli

Indian Cooking Recipe : Puran Poli

Ingredients :
 1 cup chana dal
 1 cup sugar
 1½ cups maida
 1 pinch kesar powder
 1 tsp turmeric powder
 8 tbsp oil
 2-3 cardamom pods
Method :
 Sieve maida. Mix kesar powder in ½ cup water and mix it with maida.
 Knead well using a little oil to make a soft dough.
 Keep aside for 1 to 2 hours.
 Wash chana dal and allow it to boil in water till it becomes soft.
 Decant water on top. Put sugar to the cooked dal.
 Turn over constantly, till it forms a lump.
 Grind to a smooth paste, without adding water.
 Before removing, put cardamom and grind for some time.
 Puran is ready.
 Make lime-sized pellets of 'puran' and an equal number of pellets of the 'dough'.
 Dust the latter with maida and roll into small puris.
 Keep a pellet of 'puran' on each puri.
 Enclose it fully with the puri, by folding up the edge all around.
 Spread a newspaper on wooden board.
 Roll the poli balls on it, into puris.
 Keep chapathi tawa on a low flame.
 Roast polis on both sides gently, 2 to 3 at a time.
 Lay the roasted puran polis on a clean piece of cloth.
 Ready to serve.

Indian Cooking Recipe Phoolgobhi Aur Methi Ki Roti

Indian Cooking Recipe : Phoolgobhi Aur Methi Ki Roti

Ingredients :
 2 teacups cauliflower, grated
 ½ tsp jeera
 1 onion, chopped
 1 tbsp coriander leaves, chopped
 2 green chillies, chopped
 ½ tsp ginger, chopped
 2 tsp oil
 salt to taste
Method :
 Heat the oil and sauté the jeera until they crackle.
 Put the onion, green chillies and ginger and sauté for further ½ minute.
 Put the cauliflower and salt. Sprinkle a little water and cook until three quarters cooked.
 Put the coriander and stir well.

Indian Cooking Recipe Paneer Parathas

Indian Cooking Recipe : Paneer Parathas

Ingredients :
 For the stuffing :
 225 gms paneer, finely chopped
 1 onion, chopped
 1 teacup cabbage, chopped
 1 tbsp coriander, chopped
 5 green chillies, chopped
 salt to taste

For the dough :
 3 teacups whole meal flour
 2 tbsp ghee
 ½ tsp salt
For the parathas :
 Ghee for frying
Method :
 Combine the paneer, onion, cabbage, coriander, green chillies and salt and make the stuffing.
 Sieve the flour with the salt. Apply ghee to the flour.
 Put water and make into small parts.
 Knead properly and divide into 10 to 12 parts.
 Make stuffed parathas as described for green peas parathas,
 Ready to serve hot.

Indian Cooking Recipe Palak Ki Roti

Indian Cooking Recipe : Palak Ki Roti

Ingredients :

 4 teacups spinach, finely chopped
 2 onions, chopped
 2 green chillies, chopped
 4 tbsp paneer, crumbled
 2 tsp oil
 salt to taste

Method :
 Heat the oil and sauté the onions for ½ minute. Put the green chillies and sauté for another few seconds.
 Put the spinach and cook for a few seconds.
 Drain the water. Put the paneer and salt.

how to cook Indian Cooking Recipe Onion Roti

Indian Cooking Recipe : Onion Roti

Ingredients :
 1 teacup onion, chopped
 2 green chillies, chopped
 ½ tsp anardana
 2 tbsp coriander, chopped
 ½ tsp chilli powder (optional)
 salt to taste


Method :
 Put a little salt on the onion and keep aside for 10 minutes.
 Squeeze out the water.
 Roast the anardana lightly on a tava and make a powder of it.
 Put the onion, coriander, green chillies, chilli powder and salt.
How to proceed :
 Divide the stuffing into 8 equal parts.
 Brush each dough round with little oil and spread one stuffing part on it.
 Roll into a cigar shape. Make a small round like a coil and press gently with hand.
 Roll out again into a thick roti.
 Repeat the same procedure for the remaining dough and stuffing.
 Cook on a hot tava on both sides till pink spots appear on top.
 Whenever you serve, put the rotis in a toaster until the brown spots appear on each side.

how to cook Indian Cooking Recipe Naan

Indian Cooking Recipe : Naan

Ingredients :
 1 tsp superfine sugar
 1 tsp active dry yeast
 2 cups maida
 ¼ cup low fat margarine melted
 1 tsp ghee
 1 tsp poppy seeds

Method :
 Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets dissolve.
 Cover and keep aside for about 10 minutes or until yeast becomes frothy.
 Put the maida in a bowl and make a well like depression in the middle.
 Put the ghee, salt and yeast. Mix properly with hands.
 Mix more water if needed. Transfer the dough to a floured surface and knead well for about 5 to 7 minutes.
 Cover and keep it to rise in a warm place for 1½ hours.
 Preheat the broiler to 500 degrees F.
 Divide the dough into equal parts and shape them into small balls.
 Roll out each ball into ovals about 1 cm thick.
 Arrange on a greased heavy-duty aluminum foil.
 Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.

how to cook Indian Cooking Recipe Mooli Aur Palak Ka Paratha

Indian Cooking Recipe : Mooli Aur Palak Ka Paratha

Ingredients :
 For the dough :
 1½ teacups maida
 1½ teacups gehun ka atta
 1 teacup, spinach, chopped
 ½ tsp lemon juice
 2 tbsp ghee
 1 tsp salt

For the stuffing :
 2 teacups radish, grated
 2 tbsp coriander, chopped
 2 green chillies, chopped
 salt to taste
Method :
 For the dough :
 Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
 Sieve the flours with the salt. Put the ghee and stir properly.
 Put the spinach mixture and make semi-soft dough by adding enough water.
For the stuffing :
 Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.
 Put the coriander, green chillies and salt.
How to proceed :
 Roll out into thin rotis. Cook them lightly on a tava and keep aside.
 Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
 Apply a little ghee and cook on a tava on both sides.
 Serve hot with fresh curds.

how to cook Indian Cooking Recipe Misi Jaisi Roti

Indian Cooking Recipe : Misi Jaisi Roti

Ingredients :
 2 teacups besan
 1 teacup maida
 1 teacup gehun ka atta
 1 onion, finely chopped
 2 - 3 green chillies, chopped
 1 tsp ajwain
 2 tbsp coriander, chopped
 4 tbsp ghee
 salt to taste
Method :
 Combine all the ingredients by using enough water and make a semi-stiff dough.
 Knead the dough properly and keep for ½ hour. Knead again.
 Roll out into thin rounds. Apply a little ghee and cook them either in a pressure cooker or on a tava.
 Ready to serve hot.
 Pressure cooker method :
 Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.
 Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
 Take out and apply butter.
 Ready to serve.

how to cook Indian Cooking Recipe Makkai Roti

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Indian Cooking Recipe : Makkai Roti

Ingredients :
 ½ kg maize flour
 ¼ kg wheat flour
 4 tbsp plain yogurt
 3 cloves garlic, grated
 4 green chillies, very finely chopped
 1"piece ginger, grated
 ¼ tsp haldi
 ¼ tsp chilli powder
 1½ tsp oil
 salt and pepper to taste
 oil for frying
Method :
 Combine all the ingredients and knead well with a light hand to make a dough. Put a little water if necessary. Divide into equal parts.
 Heat a griddle and grease with few drops of oil.
 Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.
now ready to serve

how to cook Indian Cooking Recipe Makai Aur Subzi Ki Roti

Indian Cooking Recipe : Makai Aur Subzi Ki Roti

Ingredients :

 1½ teacups makai ka atta
 ½ teacup cauliflower, grated
 ½ teacup methi leaves,
 finely chopped
 ½ teacup coriander, chopped
 2 green chillies, chopped
 1 potato, boiled
 salt to taste

Method :
 Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
 Grate the boiled potato and put in the mixture.
 Put some warm and make soft dough.
 Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.
 Ready to serve.

how to cook Indian Cooking Recipe Layered Chapaties

Indian Cooking Recipe : Layered Chapaties

Ingredients :
 For the chapaties
 1½ teacups gehun ka atta
 1 tbsp ghee or butter
 ½ tsp salt

For dipping the chapaties :
 ½ teacup milk
 2 tbsp maida
For the stuffing :
 2 potatoes, boiled
 2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc)
 1 onion, finely chopped
 1 tomato, finely chopped
 1 green chilli, finely chopped
 1 tsp chilli powder
 ½ tsp haldi powder
 1 tbsp cashewnuts, chopped
 1 tbsp coriander, chopped
 2 tbsp ghee
 salt to taste
Method :
 For the chapaties :
 Combine all the ingredients together to make a soft dough.
 Knead properly and keep aside for ½ hour.
 Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava.
For the stuffing :
 Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
 Put the tomato and green chilli and sauté for 1 minute.
 Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.
How to proceed :
 Grease a baking dish. Put a chapati in it and spread a little stuffing.
 Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
 Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.
 Cut into slices.
 Ready to serve.

how to cook Indian Cooking Recipe : Khus Khus Ki Puri

Indian Cooking Recipe : Khus Khus Ki Puri

Ingredients :
 For the dough :
 2 teacups maida
 4 tbsp hot melted ghee
 ½ tsp kalonji
 ¾ tsp salt

For the stuffing :
 4 tbsp khus-khus
 ¼ tsp asafoetida
 2 tsp jeera
 4 big red Kashmiri chillies
 4 cardamoms
 4 cloves
 2 stocks cinnamon
 ½ tsp kalonji
 ½ tsp ground ginger
 2 tsp ghee
 salt to taste
For the puris :
 Ghee for deep frying
Method :
 For the dough :
 Sieve the flour properly. Put the ghee, kalohji and salt to make a stiff dough for puri by using enough water.
 Knead properly.
For the stuffing :
 Soak the khus-khus in very little water and make a thick paste of it.
 In a tava roast the asafoetida, jeera, chillies, cardamoms, cloves and cinnamon for at least 2 minutes.
 Powder the roasted spices properly. Heat the ghee in a vessel and sauté the ginger and kalonji for ½ minute.
 Put the khus-khus and sauté again for 1 minute. Take the vessel off the fire.
 Put the powdered masala and salt. Stir properly.

 How to proceed :
 Divide the dough into 20 balls. Roll out one ball a little and put ½ tsp of filling in the center.
 Lift the edges towards the center and seal the center so as to completely envelope the stuffing. Roll again.
 Repeat the same procedure for the remaining dough. Deep fry in hot ghee.
 Ready to serve hot with potato vegetable.

cooking of Indian Cooking Recipe Hare Mattar Ki Puri

Indian Cooking Recipe : Hare Mattar Ki Puri

Ingredients :
 For the dough :
 500 grams maida
 2 tbsp fresh curds
 1 tsp baking powder
 1 tbsp ghee or margarine or butter
 1 tsp salt

For the stuffing :
 1 tsp maida
 2 teacups green peas, boiled
 5 green chillies, finely chopped
 1 tsp jeera
 ½ tsp lemon juice
 1 tsp ghee
 salt to taste

Other ingredients :
 Ghee or oil for deep frying

Method :
 For the dough :
 Sieve the flour properly. Put the curds, baking powder, ghee and salt. Use some warm water to a soft dough.
 Knead the dough for 6 to 7 minutes.
 Keep the dough in a wet cloth for at least 1 hour. Knead again for 1 minute.
 Divide the dough into 20 balls and a flatten a little.
For the stuffing :
 Mash the green peas and put the green chillies.
 Heat the ghee, put the jeera and sauté till they crackle.
 Put the mashed green peas, chillies, lemon juice and salt and allow it to cook for a few minutes.
 Sprinkle the flour and cook for 2 to 3 minutes till the mixture becomes dry.

How to proceed :
 Roll out each ball of dough into a small round. Keep a tsp of the stuffing in the centre and seal it.
 Take a little flour and roll out thinly.
 Deep fry in ghee.

NOW READY TO SERVE