My favorite Indian Food Recipes from famous Indian Chefs

Milk - 500 ml

Milk powder - 1 cup

Sugar - ¾ cup

Cornflour - 1 tbsp

Fresh cream - 200 ml or 1 cup

Lychee pulp - ½ cup

Vanilla or ice cream essence - 1 tsp

Lychee pieces - to serve as garnish

Combine 1 cup of milk, milk powder & cornflour, without lumps.

Put the remaining milk & sugar to boil.

When it starts boiling, simmer for 7, 8 mts & add the mixture.

Stir continuously to prevent lump formation till it comes to a boil.

Simmer for 5-7 mts till it thickens.

Remove & cool thoroughly.

Add fruit pulp, essence & fresh cream.

Freeze as usual.

Serve topped with lychee pieces.

Courtesy - Tarla Dalal

Thick poha is best suited for this.
One can powder poha to bread crumb consistency 7 proceed or use it directly.
Soak in water for 10 mtes. 1 cup of poha needs the same volume of water.

Poha - 1 cup

Peeled & finely chopped potatoes - ½ cup

Finely chopped onions - ½ cup

Green chillies - 3-4, slit

Oil - 1 tbsp

Mustard seeds - 1 tsp

Jeera - ½ tsp

Hing - ¼ tsp

Lime juice - 1 tsp

Salt, sugar, haldi

To garnish - chopped coriander & grated coconut (optional)

In a MW bowl, combine oil, mustard seeds, jeera, green chillies & MW Hi for 2 mts.

Add onions, haldi & MW Hi for 1 mte.

Add potatoes, 2 tsp water & mix.

MW Hi for 3 mtes, stirring once inbetween.

Add poha, salt, sugar, mix well & MW Hi for 2 mtes.

Add lime juice & garnish.

Use fresh, soft, unsalted paneer.
Use a big MW bowl, to prevent overflowing.

Milk - 1 cup

Grated paneer - 1 cup

Condensed milk - ½ cup

Cardamom powder - ½ tsp

Saffron - a pinch, warm & powder

Rose essence - 2-3 drops (optional)

Mix all ingredients in a large MW bowl.

MW Hi for 6 mts.

Serve chilled garnished with chopped nuts.
Recipe courtesy - Tarla Dalal

Attachment 18371

For the rice:

Basmati rice - 1 cup

Paneer, finely chopped - ½ cup, heaped

Boied green peas - 5 tbsp or ¾ cup

Minced green chillies - 1 tsp

Ghee - 4 tsp

salt

Shajeera - ½ tsp

Soak, drain & boil the rice grainy.

Heat ghee & temper shajeera and green chillies.

Add to rice along with peas, paneer & salt.
Attachment 23934
For the curry:

Onion - 1, chopped fine

Coconut - ¾ cup (add 1 cup warm water & exract milk)

Ghee - 2 tbsp

Salt, sugar

Grind to a paste:

Garlic - 3 pcs

Red chillies – 4-5

Dhaniya - 2 tsp

Jeera - 1 tsp

Khus khus - 2 tsp

Grated fresh coconut - 2 tbsp

Cardamom - 2

Ginger - 1”

Heat ghee & fry onions till glossy.

Add paste & fry for 3-4 mts.

Add coconut milk, salt, sugar & cook for 10 mts to thick sauce consistency.
Attachment 23935
To assemble:

Take a large piece of aluminium foil.

Spread alternate layers of rice & curry.
Attachment 23936
There should be 3 layers of rice with 2 layers of curry inbetween.

Make a packet of the foil & bake at 450 deg F for 20 mts.
Attachment 23937
This does not need a side-dish at all!

This can also be arranged in layers in a dish and kept tightly covered on a tava over a low flame till a nice aroma comes.

Attachment 23938

For the rice:

Basmati rice - 1 cup

Paneer, finely chopped - ½ cup, heaped

Boied green peas - 5 tbsp or ¾ cup

Minced green chillies - 1 tsp

Ghee - 4 tsp

salt

Shajeera - ½ tsp

Soak, drain & boil the rice grainy.

Heat ghee & temper shajeera and green chillies.

Add to rice along with peas, paneer & salt.

For the curry:

Onion - 1, chopped fine

Coconut - ¾ cup (add 1 cup warm water & exract milk)

Ghee - 2 tbsp

Salt, sugar

Grind to a paste:

Garlic - 3 pcs

Red chillies – 4-5

Dhaniya - 2 tsp

Jeera - 1 tsp

Khus khus - 2 tsp

Grated fresh coconut - 2 tbsp

Cardamom - 2

Ginger - 1”

Heat ghee & fry onions till glossy.

Add paste & fry for 3-4 mts.

Add coconut milk, salt, sugar & cook for 10 mts to thick sauce consistency.

To assemble:

Take a large piece of aluminium foil.

Spread alternate layers of rice & curry.

There should be 3 layers of rice with 2 layers of curry inbetween.

Make a packet of the foil & bake at 450 deg F for 20 mts.

This does not need a side-dish at all!

This can be made:
Using only red capsicum
Using a combination of carrots+beans+poratoes+peas

Basmathi rice - 1 cup

Cubed vegetables - 1-1 ½ cups

Onions, sliced - 1 cup

To fry the paste - oil+ghee 3 tbsp

Grind to a paste:

Red chillies - 7,8 (kashmiri or Bedagi cillies give nice red colour), soaked

Garlic - 7,8 pieces

Dhaniya - 1 tbsp

Jeera - 1 tsp

Ginger - 1”

Boil the rice so that the cooked rice is grainy.
Attachment 25004
Boil the vegetables with little salt. If red capsicum, fry directly before adding the paste.
Attachment 25005
Heat the oil+ghee & fry the paste for 4-5 mts on medium flame.

Add vegetables & mix well & cook little more.

Add rice, salt & simmer for a few mts.

Decorate with deepfried onions & coriander leaves.
Attachment 25006

Attachment 25478

This can be served with Kadhi or curds.

The vegetables used are potatoes, cauliflower and peas. Cut the first two into cubes & boil all three with little salt.

Basmathi - 1 cup

Boiled vegetables - 1-11/2 cups

Grind together:

Green chillies - 5-6

Ginger - 1”

Chopped coriander + mint leaves - 1 cup

Garlic pieces - 5, 6

To temper for rice:

Oil - 1 tbsp

Cinnamon - 1 “

Bay leaf - 1

Cardamom & cloves, each - 3

To temper when mixing - 2 tbsp ghee

Sliced onions - 2 tbsp (or more)

Wash & soak the rice for 15 mts.

Temper cinnamon, cloves, cardamom & bay leaves, fry rice and cook till grainy adding little salt.

Heat ghee & sauté onions & remove.

Add paste & fry for 5 mts, till raw smell goes.
Attachment 25908
Add cooled cooked rice & boiled vegetables.
Attachment 25912
Mix, simmer the flame & cook for 5 mts for the flavours to blend.
Attachment 25910
Serve hot topped with fried onions.
Attachment 25911

Dark chocolate, chopped - 200 gms

Butter - 2/3 cup

Condensed milk - ½ cup

Maida - ¾ cup

Chopped walnuts - ½ cup

Vanilla essence - 1 tsp

Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain.

Remove from the fire, add the condensed milk and mix well. Cool to room temperature.

Add the flour, walnuts and vanilla essence and mix well.

Spoon 1 tablespoons of the mixture into 25-30 greased and dusted muffin moulds.

Bake in a pre-heated oven at 180°C (360°F) for 10-12minutes or until a knife or skewer inserted into the brownie comes out clean.

Cool on a wire rack and unmould each muffin.

Serve warm with vanilla ice cream.
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