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Assorted Christmas Recipees

The countdown to Christmas is well and truly on, and if you’re looking for inspiration, you’ll find it right here. From cakes and decorations to puddings and sweets and roast turkeys. we try list some different recipes for you.
Wondering what to cook for Christmas lunch? It's almost Christmas so don't wonder too long :-) Do it differently this year and go the Indian way! Why? There's heaps to choose from and it's all very tasty indeed!
You could cook up an Anglo-Indian Christmas feast or celebrate Christmas Goan-style (Goa is on the western coast of India). And if you're still not feeling spoilt for choice, here're some more Christmas meal ideas

Kul Kuls recipe


A great sweet to prepare with the family, Kulkuls are made all over India at Christmas time. They are fun to make and keep very well if stored in a airtight container.

INGREDIENTS:
  • 1/2 kg plain flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1 cup coconut cream
  • 4 tbsps sugar powdered
  • 1 tbsp butter
  • Oil for deep frying
  • 1 cup sugar
  • 3-4 tbsps water
PREPARATION:
  • Mix the flour and baking powder well.
  • Add the butter a little at a time, mixing gently.
  • Beat the eggs in a separate bowl and add them to the flour-butter mix.
  • Add the sugar and coconut milk to this and mix into a soft dough.
  • Form the dough into small marble-sized balls.
  • Grease the back of a fork with some oil and flatten and press a ball of dough onto it.
    • Starting at one end, roll the dough off the fork and into a tight curl. The end result will be a tube-like curl with the design from the fork on it! Make the remaining dough similiarly till it is all used up.
    • Heat the oil in a deep, heavy-bottomed pan on a medium flame.
    • When hot, fry the kulkuls in it, making sure to turn often, till they are a light golden brown in color. Drain and cool on paper towels.
    • Put the sugar and water in a separate pan and cook till the sugar melts fully.
    • Put the cooled kulkuls into this sugar syrup and coat well.
    • Remove and allow to sit in a plate till the sugar encrusts on the kulkuls.
    • When fully cooled, you can store the kulkuls for a considerable amount of time if kept in an air-tight container.

Rose Cookies recipe



Description
This snack is made during Christmas time. It is very tasty while having tea/coffee in the evenings.
Ingredients
Ingredients:
1/2 Kg Maida; Eggs 6; Sugar to taste; 1/2 a coconut for milk; a pinch of salt to counter act the Sugar; Oil for Deep frying; Cake Seeds 1 Tbsp.
Preparation
Method:
Scrape the coconut & extract the milk, beat the eggs well - keep aside. Take the Maida sieve it place in a bowl add the eggs, sugar, salt cake seeds & keep mixing using the coconut milk little @ a time to make a fine smooth batter like for Dosas' - keep aside. To make the Rose Cookies: Take a wok (Kadai) pour the oil kept for deep frying place on heat, now place the mould into the oil & keep it immersed when the mould is very hot, remove from the oil & lightly dip half way only into the batter - & put it back into the oil - wait for a second & start shaking the mould, the Cookie will leave the Mould -fry the cookie on both sides till golden brown remove & drain then let it cool, place in air tight containers & keep use whenever needed. Continue making the cookies with the remaining batter.
Tips
You could use Jeera Seeds, a little white pepper pwd, chillie powder & salt instead of Sugar

Diamond Cut Cookies

Ingredients For Diamond Cut Cookies:
1 lb filo dough (keep dough wrapped in damp towel once you cut it)
2 lbs butter (lightly salted)
1 1/2 c. walnuts, ground fine 1-bottle orange flower water Diamond Cut Cookies (should be available at specialty shops, or at a grocery store with a very good ethnic section)
3 1/2 c. sugar (or more to taste)
1 3/4 c. water
Juice of 2 lemons

Instructions For Diamond Cut Cookies:
Mix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orange flower water.
Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2 hr. Add lemon juice, and 1 1/2 Tbsp. orange flower water.
Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to fit pan. Keep left-over pieces of dough to fill in spaces.
Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time to pan and then butter well. Add 2 more sheets and butter again. You can fill in layers with pieces. Continue until half the dough is used.
Add layer of nuts, and then repeat procedure as you did for the bottom half. Butter top layer and cut into diamonds with sharp knife.
Pour remaining butter over top. Bake diamond cut cookies at 350 degrees for 1 hour or until golden brown.
Let cool slightly, and add some of the syrup. Then cool completely. Use remainder of syrup to "freshen them up" when you serve or eat them. Cut your diamond cut cookies to whatever size you prefer.

INDIAN GINGER WINE

100 grams fresh ginger root
2 kgs sugar
6 limes / lemons (extract the juice)
3 pieces cinnamon
6 litres water
Peel and wash the ginger root and cut into thin strips. Put the ginger pieces, sugar and cinnamon together and bring to boil on high heat. Lower the heat, then simmer for atleast 2 hours on low heat till the water reduces and the mixture becomes slightly thick and coloured. Remove from heat then add the lime /lemon juice and mix well. When cold, strain through a thin cloth. Bottle and use as a digestive after all the heavy Christmas fare. This wine lasts for 3 months in a refrigerator.

COCONUT SWEETS

2 cups coconut scrapings
2 cups white sugar
1/2 cup milk
1 tablespoon butter or ghee
1/2 teaspoon vanilla essence
1/2 teaspoon pink or green food colouring
Take a thick bottomed vessel and heat the sugar and 1/4 cup water on high heat. When the sugar melts, add the coconut, vanilla essence, ghee / butter and the milk. Cook on medium heat stirring all the time till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the thumb and fingers, the right consistency is reached. Grease a flat plate and pour the mixture on it. Spread well and flatten with the back of a spoon dipped in water. Cut into squares when slightly cool.


:: PAVLOVA ::


A traditional Australian dessert and popular at Christmas
as it is a real Summer dessert.
Ingredients:-
2 teaspoons cornstarch
4 egg whites (room temperature)
3/4 cup superfine sugar
1 teaspoon Vanilla extract
1 teaspoon vinegar
1 1/4 cups thick cream

Decoration on top:-
Fresh Fruit such as sliced bananas, strawberries,passionfruit etc
Another popular decoration is grated Peppermint Crisp which is a
chocolate bar with a crunchy peppermint filling.You could also make
up your own topping.Limit is your imagination.
  1. preheat over to 250 Fahrenheit (150 celsius).
  2. Brush large baking sheet with melted butter or oil. Line base with wax paper
  3. Dust lightly with sifted cornstarch, shake off excess.
  4. Using a 7-8 inch (approx) round baking pan or lid as a guide, mark a circle in the centre of the prepared baking sheet.
  5. Place egg whites in a small dry mixing bowl. Using an electric beater, beat for 1 minute or until soft peaks form.
  6. Add the sugar gradually, 3 teaspoons at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla extract and vinegar, beat until combined.
  7. Spread meringue onto the marked circle on the prepared baking sheet.Bake 1 and 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar.
  8. When the pavlova shell is cooled slide a flat bladed knife underneath and carefully ease pavlova onto a serving plate
  9. Place cream in a mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over the top of cooled pavlova shell.
  10. Decorate

INDIAN DOLDOL - THOLE THOLE

A SPECIAL ANGLO-INDIAN CHRISTMAS SWEET MADE WITH RICE FLOUR AND COCONUT MILK
INGREDIENTS
1 kg Sugar
500 grams Almonds chopped
300 grams find Semolina / Rava (Roasted lightly with a little ghee)
500 grams ghee or clarified butter
5 cups thick coconut milk extracted from 3 coconuts or 5 packs of ready coconut milk
1 kg Puttu Rice or Red Rice Flour
METHOD
In a fairly big vessel, boil the sugar and coconut milk together till it forms a syrup. Mix the Rice flour and Semolina together and add to the syrup a little at a time, stirring constantly. Add the ghee and almonds. Stirring continuously, keep cooking on low heat till the mixture is thick and leaves the sides of the pan. Remove from heat and pour onto a greased plate. Cut into squares when cold. The Doldol will be black in colour.
  1. Rum Balls

    9 Vita Brits or Weet Bix
    ½ cup coconut
    1 cup chopped raisins
    2 tabsp. Cocoa
    1 tin condensed milk
    3 tabsp. Bundaberg rum
    extra coconut

    Mix together well in a bowl.
    Cover in the fridge for ½ hour. (That's what we do in Australia.)
    (Yours could probably sit in the bowl in the snow.)
    Shape into balls and roll in coconut.


    Brandy Fruitcake

    Ingredients: 500g Raisins, 500g chopped Pitted Dates, 125g Sultanas, 125g Currants, 200g Glace Cherries, 1 Cup Brandy, 250g Butter Cut Into Small Pieces, 1 ½ Cups Dark Brown Sugar, 1 Tablespoon Vanilla Essence, 4 X 60g Eggs, 200g Dark Chocolate, 1 Cup Plumb Jam, 2 Cups Plain Flour, ½ Cup Self Raising Flour, 1 Tablespoon Cinnamon

    Instructions: Mix the dried fruit in a bowl and add the brandy then leave it marinate for 1-2 hours.
    Line a 23 cm deep round cake tin (or 2 x 18cm tins) with a double layer of baking paper on sides and base. Wrap outside of tin with a double thickness of brown paper and tie with string or secure join with a paper clip. Heat oven to 160°C.
    Beat butter sugar add vanilla until creamy, then beat in the eggs one by one, beating well. Add to the fruit and mix well. Melt chocolate in a small saucepan over simmering water, or in the microwave for about 60 seconds, and then stir in the plumb jam and pour over the fruit. Fold in the flour and cinnamon, and pour the cake mixture into the prepared tin. Smooth off the top and shake the pan to settle contents and remove air pockets.
    Bake for 2 ½ - 3 hours (2-2 1/4 hours for smaller cakes) until a skewer test comes out clean. Remove from the oven, leave in the tin, wrap in tea towels and rest overnight befor serving.
    Preparation Time: 30 minutes (plus marintation) - Cooking Time: 2-3 hours
    Want a taste of Christmas in Goa? Here're some traditional Goan dishes you can cook in your own kitchen.









Gingerbread

Here is the list of gingerbread recipees for you. Click on any link to view the ingredients and method of creating wonderful gingerbread. We have a total of 10 gingerbread for you to make. Enjoy these recipes and do let us know your feedback. Blueberry Gingerbread
German Christmas Gingerbread
Ginger Christmas Pudding With Orange Hard Sauce
Gingerbread Birdhouse Ornaments
Gingerbread Cupcakes With Cream Cheese Frosting
Gingerbread Cutouts
Gingerbread Pudding Cake
Scottish Gingerbread
Sweet And Sour Sauce For Gingerbread
Thum

Excerpt :

Every Christmas my mother cons us into ‘Making Sweets,’ the most pointless Indian Tradition ever. Basically each family makes oodles of sweets, to put in a Christmas plate, and give to another family, who will give you variations of the same sweets back. Often the product you get back is worse than your own, hence the POINTLESSNESS.
    Full STORY HERE


    YOU MIGHT BE ANGLO if


    You say we are White Washing the house for Christmas!!!!!!... White Washing???
    You say "Don’t get a Kottu from
    me!!!!!!!"
    You say DONO (Don't Know)
    You have pepperwater, rice and pepper fry for lunch on Saturdays
    Of all the dances in the world, you know what "Tiger dance" is!
    You ate "kanjee water & rice" when times were hard!
    You think the hottest Anglo tailor is 'Gani' and he left you waiting and hoping on Christmas Eve!
    You played "Miss Mary Mac", "Ice-cream soda" and "who stole the cookie from the cookie pot" during school breaks (ring a bell, Doveton girls??)
    On Christmas you wore a 'coat & skirt' made from 'Garden silk' and patent leather 'coat shoes'!
    You went to an Anglo dance, and if your band, when testing the sound system, spent 30 minutes of 1-2, mike testing, 1-2, mike testing, 1-2, mike testing, 1-2.
    You got the "FIJACKS" atleast once in your life. (got the frights/were moody)
    All the underwear in your family are called "Jocks", "Jungies" and "Flyingfoxes”.
    You walk into a dance with a quarter bottle bulging in your suit pocket.
    You know exactly what species of ants "bully ants" is.
    You ran into one of the stalwarts of main road and they went "what macha - long time no see" or "Cousin got any change da, never ate from morning macha" you give them something and they are off...full swing, smile on their
    face to the grog shop.
    You've sung "Ging gang gooly..." at Sunday school or wherever!
    Your Sunday was longer than your Monday.
    Kalang Kol was a sport.
    You knew Mad Nora from Perambur
    You know Sampath from Foxen Street
    You use the phrase How mad nah!!! and if u use "blimming and blinking" in every other sentence (still don’t know what they mean - as swear words)
    You use the phrase "thatny" - for that only
    You respond with a "Namind (never mind)Child"
    You walked in late to church and walked out early after communion.
    At Anglo weddings, nana says to pass more wedding cake so she can put some in her bag to take home.
    You played Ringa Ringa Roses, Ringing the duck, Dog Shots, Musical chairs, n sung Hotel California more than a dozen times.
    You are convinced that everyone else in India is a bloody pye dog , Pariah Bugger
    or Wog.
    You ever u buy meat u ask the meat man for free Jow and Bones along with the meat.saying its for the dog.
    You have witnessed the following - Aunty Dolly is laid out and between prayers Uncle Willie wails "How you can leave and go without telling one word chile".
    You and 10 other friends pooled in about 3 rupees each to buy a quarter bottle of booze
    You're working in a call center even though you haven’t finished your 10th std.
    Your Aunties and Uncles get REALLY offended if you don't greet them with a 'Mornin', 'G'Afnoon', or 'D'Evenin'
    You refer to every guy as "bugger" in a conversation.
    You and your family go to Mass with everyone wearing the same material, Father and Son have the same material shirt, mom and
    sis have the same material skirts, and when you go back home the same material is used for your curtains and the sofa covers.
    You didn't own a tie and a suit but still wore one at the Christmas dance...
    Your mama prays to all the saints and every single version of Mother Mary ever known to human kind...
    You willingly go to the market to make some extra pais (paise).
    You smoke half a buggie (beedi) now and keep the other half for after lunch.
    You asked your mum where something was that you misplaced and she answers. "On my head"
    You walked in your short pants and T-shirt to the natta shop down the road or drove around on your bike to your friend's place like that.
    You’re at British or Lala's and thinking “look at these pies how they ‘beep’ up the place”.
    You've been for one of the dances organised by Passange
    Your mama told you, "I'll slipper you, mind!"
    If I said 'Who' and you replied Mother Boo!
    You have a fight or watch a fight on:
    a) Christmas Dance
    b) New Years Dance
    c) A wedding
    Somebody calls you "dorai" or "missi amma"
    You sing "She'll be coming down the mountain..." to & fro from a picnic.......
    You have coconut rice, ball curry and devil chutney for lunch on special days.
    If Ginger wine and Kul Kuls are a 'must have' at Christmas time.
    You stuck a pin in the bottom of your rubber slipper strap to save yourself from buying a new strap.
    You think 'She wears my ring' and 'Put your sweet lips a little closer to the phone' are still the two hottest songs in the world.

    Collection of christmas recipe Links



    Crispy Skin Turkey with Cherry Sauce and two stuffings
    Diabetic Fruit Cake
    Gert's Belgian Stuffed Turkey
    Australian Christmas Pudding
    Brown sugar shortbread
    Boiled fruit cake
    Easy plum pudding
    Finger Foods - Back to the Seventies!
    Bailey's Ice Cream
    Meals for Morons - Summer Cocktails
    Simple Apple Cake
    Christmas Toppings by Lyn Battle
    Tomato and golden syrup barbecue glaze
    Jackie French's Red Christmas Cordial
    Boozy icecream
    Mother-in-law's Christmas cake
    Cooking with Champagne - Meals for Morons
    Bruchetta
    Avocado Dip (Guacamole)
    Summer tomato and melon soup
    Berry and meringue roulade
    Italian strawberry mascarpone trifle
    Potato Croquettes
    Dark fruit cake for Christmas
    Iced Plum Pudding
    Bûche de Noël
    Gingerbread tree decorations
    Edna's Christmas Pudding
    Gran’s brandy sauce
    Christmas Pudding
    Summer pudding
    Christmas cakes for everyone
    Lemon curd trifle
    Christmas pudding
    Tangy plum pudding
    Pecan Tarts
    Nougat from my friend Gabriel Gate
    Santa's Squid Stockings
    Economical plum pudding
    Birnbrot - Christmas Pear and Nut Bread
    Fruit Mincemeat and Mandarin Brulee style Tart
    Walnut Shortbread
    Poached Summer Fruits
    Almond and Cherry Christmas Pudding
    Drover's Christmas Cake
    Boiled Christmas cake
    Cold Christmas pudding
    Christmas Cake
    Fruity truffles
    Christmas Muffins
    Valli's Plum Pudding Vodka
    Diabetic Christmas Pudding
    Whole Baked Ocean Trout or Atlantic Salmon with Thai Cucumber Salad
    Pecan Tarts
    Almond Bread
    French Onion Dip
    Yvonne's Diabetic Christmas pudding
    Bread Pudding
    Vegie Crudités
    Christmas Truffles
    Mini Christmas puddings
    Manyon's Diabetic Fruit Cake
    Soups - Meals for Morons
    Salmon Dip
    Tiffen roll
    Macadamia Shortbread
    Fruitmince
    Meals for Morons - Pasta, Pasta, Pasta
    Shannon Lush's 30 Minute Christmas Pudding
    Gluten Free Christmas Cake
    Crisp fried banana prawns with cumin salt
    Meals for Morons
    Christmas Tomato Salad
    Brandy Butter
    Cherry, Tarragon and Walnut Salad
    Silky brandy sauce
    Supremely Versatile Christmas Fruit Mixture
    Valli's White Christmas
    Sago Plum Pudding
    Tart Berry Jam
    Frozen Christmas pudding
    Asian brown rice salad
    Christmas puddings
    Yvonne's Diabetic Christmas cake
    Cranberry grilled chicken
    Christmas chocolate logs
    Fresh fruit Christmas cake
    Rum Balls
    Microwave Christmas pudding
    White Christmas
    Yvonne's Diabetic mince pies
    Blue swimmer crabs with black bean sauce
    Christmas cake
    Salmon escabeche with smoked salmon and fennel salad
    Christmas cake
    Mum's Scrambled Eggs, love from Junior
    Quick little Christmas puddings
    Apple and Cheese Roll-ups
    Finger Foods - Meals for Morons
    Quick Mango Sorbet
    Irish Christmas Cake
    Australian Lighter Christmas Pudding
    Christmas glazed ham
    Christmas salad
    Roasted stonefruits with berry compot, yoghurt and sabayon
    Ginger and Nut Rum Balls
    Frozen Christmas pudding
    Fatoush salad
    Stone fruit dessert
    Grape Jam
    Christmas Turkey On The BBQ
    Plum pudding truffles
    Nut Snacks
    Buffet Turkey
    Brandy Sauce
    Dried fruit and nut stuffing (for Christmas turkey)
    Green bean and haloumi salad
    Tricia's Plum Pudding
    Gingered Rhubarb Strawberry Jam
    Traditional Christmas pudding
    Spanish Walnut Cake
    Pumpkin caramalised walnut salad
    Mango, prawn and avocado salad
    Mum's Christmas pudding
    Apricot and Almond Tarts
    Christmas Pudding
    Raspberry cream cheese brownies
    Christmas 'fruitcake'
    Chocolate ganache tart
    Christmas Pudding
    Meals for Morons - Easter Ideas
    Quick cook Pork loin with mango salad
    Last Minute Christmas Pudding
    Turkey and Asparagus Pilaf
    Turkey picatta on herbed, roasted vegetables
    Salmon steaks
    Beetroot puree
    Christmas truffles
    Gingerbread men Christmas fun
    Mini Fruit Mince Tarts
    Summer Pudding
    Apple Cake
    Mango chutney
    Festive biscuits
    Smoked Salmon Pinwheels with Basil and Capers
    Christmas toppings
    Meals for Morons
    Dutch rumballs
    Low fat egg nog
    Garlicky coleslaw
    Christmas cakes for everyone
    Rock oysters with saltwater vinaigrette
    Christmas pudding
    Frozen souffle with Christmas berries
    Spiced beef
    Ice cream Christmas pudding
    Rocky Road Christmas Cake
    Festive fruit tart
    Christmas fruit mince
    Chocolate fingers
    Christmas Bavaroise
    Bring a plate recipe - frozen Christmas pudding
    Exciting things that go with BBQ sausages
    Peanut butter bon bons
    Meals for Morons
    Meals for Morons - Chocolate
    Lavash Crisps (a low fat alternative to corn chips or crackers)
    Margaret's Diabetic Christmas Pudding
    Mrs Dibble's Christmas Pudding - by James Dibble
    Savoury vegetable tart
    Christmas Fruit Mince Pies
    Fillet of pork with a drunken dried fruit salad
    Rolled turkey breast with my mother’s stuffing
    Mango with champagne sabayon
    Meals for Morons - Christmas Food
    Snowballs
    Christmas bourbon balls
    Christmas fruit mince
    Mince pies
    Turkey stuffing
    Mixed Fruit Crumble
    Diabetic Christmas Cake
    Plum pudding in a cloth
    Christmas Party Finger Food - Cooking with Clive
    Warm Chocolate Pudding With Icecream
    Chicken with pinenut stuffing
    White Christmas Slice
    Pita Chips (a low fat alternative to corn chips or crackers)
    Small Christmas puddings – microwave style
    Fresh raspberry porridge for Christmas morning
    Christmas Ham (The Easy Way)
    American green salad
    Rum Sauce
    Tempura strawberries with creme catalan
    Elsie's Two Minute Fruit Cake
    Kathy's fabulous Florentines
    Whole roasted pheasant
    Sweet and sour cherry marmalade
    Chocolate nemesis
    Twenty minute Christmas pudding
    Panforte
    Almond and Cherry Christmas Pudding
    Meals for Morons - Bread
    Rum Snowballs
    Plum pudding ice cream
    Golden Grand Marnier Christmas Cake
    Rice paper wraps
    Vicar's punch
    Successful Gluten Free Flour
    Crunchy fish skewers
    Mango icecream
    Sauces for Christmas puddings
    Christmas Turkey Stuffing
    Marinated Artichoke Crostini
    One Minute Savoury Pizzetta
    Orange Shortbread
    Ice-cream Christmas pudding
    Festive Ice Cream Pudding
    Bring a plate recipe - Frozen Mango Bars
    Christmas panforte de Siena
    Christmas Pudding
    Drunken chicken
    Meals for Morons - Christmas Food Ideas
    Mini Christmas Pavlovas
    Plum Pudding with Brandy Sauce
    How to cook a turkey
    Christmas ploughman's
    Egg nog
    Chocolate snowball cake
    Cassata
    Ice-cream Christmas pudding #2
    Christmas cheer and berry christmas
    Italian Fare - Meals for Morons
    Ice cream Christmas cake
    Meals for Morons - Food for a Flu Free Winter
    Tzatziki
    Hand Made Chocolate Truffles
    Orange Shortbread
    Ginger Bread Stars
    Christmas Pudding
    Coconut Turkey - Cooking with Clive
    Dot’s Christmas pudding
    Brigid's mum Sue's Christmas chocolate sauce
    Fruity Christmas Slice
    Almond Shortbread










































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Recipe for Hyderabadi Keema ( Lamb or Beef spciy mince )

The original Hyderabad Keema recipe is always served with a Boiled egg  or  sometimes with a  half boiled egg , arranged on top of the  spicy prepared  keema.  The translation of keema is meat Mince  so basically it can be used to prepare , beef spicy mince , lamb spicy mince or mutton spicy mince and is traditionally had with  bread or pav as its called in India . It can be had  for breakfast, lunch or dinner.

keema of hyderabad  mince recipe

How to prepare  Hyderabai Keema recipe

Ingredients
  • Lamb mince

    500 grams

  • Yogurt

    1/2 cup

  • Salt

    to taste

  • Turmeric powder

    1 teaspoon

  • Garlic paste

    1 tablespoon

  • Oil

    2 tablespoons

  • Cumin seeds

    1 teaspoon

  • Green cardamoms

    2-3

  • Black cardamom

    1

  • Cloves

    3-4

  • Cinnamon

    1 inch stick

  • Black peppercorns

    5-6

  • Onions,chopped

    3 medium

  • Ginger,chopped

    1 inch piece

  • Green chillies,chopped

    2-3

  • Red chilli powder

    1 tablespoon

  • Coriander powder

    1 tablespoon

  • Tomato,chopped

    1 large

  • Egg,boiled

     

  • Fresh coriander leaves,chopped (2 tablespoons)

Method
First Step

Mix lamb oer beef mince  or Goat meat mince, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai ( deep saucepan). Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden.
Second step

Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.
Third Step

Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.
Fourth Step

Garnish with boiled egg cut into half or quarters and  with finely diced coriander leaves. Serve hot.
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Saag or Palak Paneer: Spinach with Indian Cheese recipe

Today I’m making for  you a dish that’s extremely popular all across the globe. A North Indian delicacy, a  thick creamy spinach curry dish with succulent almost melting Paneer chunks ready to be scooped with an Indian Flatbread!
restaurant saag palak paneer recipe
"Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."
Palak paneer is one type of saag, which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer. The flavors in Saag Paneer are mild compared to other curries and its a great way to get some Iron and Protein into your diet.You can use fresh or frozen spinach for this dish

Ingredients for saag paneer

3 tablespoons plus 2 tablespoons (vegetable or canola or sunflower oil)
Fresh or frozen Spinach-2 Packets (6oz each)
Paneer- 250 grams ((Indian cheese, either store-bought or made at home, cut into 1-inch cubes, see)
Cumin Seeds-1 tsp
2 medium Onions-chopped fine
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
Crushed Garlic-2 tsp
Tomato - 2
Ground Coriander-2 tsp
Ground Cumin- 1 tsp
Garam Masala-1/2 tsp
1/2 teaspoom tumeric
Red chili powder-1/2 tsp ( or and 1 chopped chilli -seeds removed)
1 bunch fenugreek leaves, roughly chopped
1/2 cup heavy whipping cream (or Lite sour cream)
Salt- to taste

Directions to make saag or palak paneer

Thaw the spinach in the microwave ( IF FROZEN SPINACH) in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth.
Alternatively, you can chop it up,very finely with your knife if you want to do it the hard way.
Place a large flat pan over medium heat add two teaspoon vegetable or sunflower oil, let it get warm then add the paneer. In a couple of minutes give the paneer on the other side so that each piece of paneer should be browned on one side. Fry another minute or just to firm up the paneer so that
it does not crumble when added to  the spinach later. Remove from pan and keep aside.
Add the remaining  2 or three tablespoons vegetable or sunflower  oil to the pan. Throw in cummin seeds and let fry for  1 minute then add the onions, ginger, garlic and chilli. Now here's the important part: saute the mixture until it's golden brown, which should take about 15 minutes.
Don't skip this step - this is the base of the dish! If you feel like the mixture is becoming to dry and and burning, add some water and keep stirring.
Add the garam masala, coriander and cumin powder and cook, stirring often for upto  5 to 7 minutes.Add the spinach and stir well, mixing up with the existing spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 10 minutes with the lid off.
This dish is mainly served with roti, naan or boiled rice. This dish is nutritious and usually served all over india  but mainly eaten in Punjab of India and rajashthan.

Chefs's Note:
Paneer is very easy to make at home and homemade paneer has a better texture than store-bought paneer or ricotta cheese. If you'd like to buy it, this cheese is available in supermarkets as well as specialty Asian markets.
Let us know if you want an easy recipe  on how to make paneer at home
Recipe by cheff jeff
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Puran Poli | Marathi Indian Stuffed flat bread recipe

The puran poli or pooran poli is a amazing dish  that is relished in many states of india  , each having their own twist of ingredients and also named differently in some cases. But the basic idea of the puran poli is  a Indian bread stuffed with  chana dal ( split gram) , jaggery and flour.

Making puran poli is considered a highly skilled task due to the delicate way the filling needs to stay intact in the bread or poli. The maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal.

puran poli pooran recipe small

Cooking Time: 10-15 minutes
Servings: 4 people
Preparation Time: 40-60 minutes
Category: Sweet dish / Dessert

This dish  requires  two things the bread and the filling  in the bread  that makes the roti or bread into pooran poli. Depending on the size of the puran poli you make  with the bread , you can get between 8 to 10  puran polis

Ingredients:
  • 1 cup Chana Daal/ Split Bengal Gram
  • 1 cup jaggery grated
  • 1 cup self-raising flour
  • 5 tbsps vegetable/ canola/ sunflower cooking oil
  • 1/2 tsp cardamom powder
  • Ghee to rub on the cooked Puran Poli
  • chana dal split gram peas  lentils for puran poli

For the filling

1) Wash the Chana Dal in water. Add approximately 2 and 1/2 cup water  to  the pressure cooker with the washed Chana Dal. Pressure cook for 3 to 4 whistles, then turn off heat and let it sit  for 15 minutes. ( This can bee cooked in a normal dish if you don't have a pressure cooker , it will take longer )


2) After 15 minutes ,remove the cooked chana dal form the pressure cooker, strain the cooked Chana dal to separate the water  in a sieve . Then add this dal into a deep pan and add jaggery and let this mixture cook over medium heat.

The Jaggery will melt and  this mixture becomes thin in consistency. keep stirring  the mixture over medium heat until it becomes thick and pasty.

Add cardamom powder and mix. Do not let the mixture stick to the bottom of pan or burn as this paste will be used as the filling for the bread. Mash the dal lightly using the back of the spoon

The mixture or chana dal  mixture for the filling should be a nice smooth paste like mixture


3) Once the chana dal mixture become thick, remove the pan from heat and let this mixture cool down. Grind it finely  in a mixer or then  a masher or then  if you have puran Maker (puran yantra), you could us e this gadget.

For the dough
4) Sift  the self raising flour. Add 5 to 6 tbsp Oil and mix well. Now add water little by little  as needed to make a smooth consistent dough. Knead the dough until the it becomes very elasticy. Put this dough into a bowl and cover it with lid.


5) Make 1 and 1/2 inch balls of the prepared (chana dal) filling. Also make 1/2 inch balls of the dough ( flour).

Grease your fingertips with oil and flatten the flour ball into a  small flat round (75 mm. (3") diameter circle.) , put one stuffing( filling chana dal mixture ) ball in it. spread the dough gently over the stuffing's surface with fingers and cover the stuffing and flatten the bread gently  (100 mm. (4") diameter circle) with a rolling pin or hands to make a larger flat bread with the filling inside .  This is your puran poli ready to cook (pan fry)

Heat the tawa ( or pan), place the flattened roti  or bread in the Centre and roast on both sides over medium heat. Make sure  you dont make the roti ( or puran poli) too thick or too thin or they might not cook well or then get burnt.

  Optional items to include in recipe  to give a  different flavor

  • 1/4 tsp nutmeg (jaiphal) powder
  • A few saffron (kesar) strands


These rotis (pooran poli) stay fresh for approximately 4 day at room temperature. Smear a little ghee on each puran poli and serve hot.

This dish is popular during the  festival of holi in india in maharashtra , where it is the Marathi tradition to make it at home.This dish is also made in south India with jaggery and coconut as the main filling in the bread. In Maharashtra, Puranpoli, a sort of paratha with a sweet dal stuffing is made  specially  for Holi.

In Andhra Pradesh this dish is also popular under the name “bobbatlu”

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Naanis authentic beef liver jalfrezi

Below is naani’s traditional “beefliver jalfrezi recipe”.
Nannie (Grandmother) tells me that  the original jaalfrezi is supposed to be nice and hot dry curry with a generous sprinkling of  chillies  and made to have a bit of sting and that why its called Jaal ( burn) frezi ( fry).
beef liver fry recipe indian delicious

Nannies traditional Beef Liver Jalfrezi  recipe

I checked out the meaning online and it says "Jalfrezi” is not a traditional Indian dish ,bumore like a method of cooking which involves bhuna masala. It literally means 'hot-fry' but is probably better translated as 'stir-fry'", but i am happy with naani's ORIGINAL Interpretation of  the term jalfrezi which involves bhuna masala mainly and chillies according to her.
Jalfrezi is also known as  jhal frezi, zalfrezi, and many alternative spellings and it can be made with Chicken, meat or even vegetables which can then be called "chicken jalfrezi"  "Lamb Jalfrezi" or "Vegetable jalfrezi"

Ingredients for Liver jalfezi


500 grams liver
3 or 4 pods Garlic
2 Onions diced
2 whole dry kashmiri chillies
1 Chopped tomato
1 Green chilli chopped
1 small piece of ginger crushed or finely chopped
2 full teaspoons Jeera (cummin) powder /or Cummin seeds
1 full teaspoon black pepper powder or ground pepper

How to make Beef Liver fry ( beef liver jalfrezi)

Lightly dry roast (bhuna masala) the crushed pepper and Cumin seeds on a pan  and keep aside for later
1. Add 2 teaspoon oil to pan an let it get a bit hot
2. Add the 2 crushed whole kashmiri chilli  and the  diced onions and crushed garlic and green chilli and sauté until onions get golden brown
3.Add the diced beef liver  pieces to the  dish  and diced tomatoes and mix up well and let it cook for 5 minutes
4 Add  or sprinkle the (bhuna masala) masala roasted earlier and let it cook for another 10 mins until liver is cooked and changes colour

Beef liver fry is ready to serve with  either Roti , bread  or then rice.
South indian Beef liver fry
Naani is if from north india , so this is a “north Indian recipe” , but with a small twist of  adding a handful of  curry leaves while roasting  the onions , you can make this  recipe have a distinctive south Indian flavor. Come back later for naanis awesome “lamb do pyaaza recipe” , which i really enjoyed much more than the “mutton do pyaaza”

You can also check out out our other beef  fry recipe  and Beef pepper fry
what is Bhuna masala?
Bhuna masala = Roast Spices
Roasted spices can give a  entirely different flavour to a curry or Indian dish as compared to  the spices fried with  the other ingredients in oil as is normally done and also convenient. How ever some some dishes it is recommended to  use only roasted spices specifically to get that authentic flavour you want. 
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Recipe for Anda curry ( Egg masala Curry) By jeff

This recipe is a “egg curry with Indian spices” or also called as "egg masala curry" and can be made  a bit dry  by adding less coconut milk or water  while cooking  or then can be made into a gravy curry with more coconut + water + tomato puree.
If you make the gravy method  you can just have it with rice  and if you can make it the dry method you can have it with bread or some nice nan or chappatis or even appams ( south indian rice bread). It is also called “egg masala curry”



My Egg masala recipe video coming soon

Ingredients for Egg curry

Vegetable oil or sunflower oil for sautéing onions
5 Full Boiled Chicken eggs
1 250 ml can of Coconut milk
1 Big finely  Diced onion
1 tomato diced
1 teaspoon fenugreek leaves
2 slices of ginger
1 chopped chilli
1 Big or two small pods garlic crushed
1 tablespoon turmeric powder (Haldi powder)
1 teaspoon garam masala
1 teaspoon coriander powder (Dhania powder)
Pinch of Chilli powder

Curry Eggs -Method 

Cook on medium flame

1. Full boil the 5 eggs and set aside . Peel and cut eggs in half or partially slice it for flavours to infuse into eggs (when you will add it to the curry later).
2. Make the curry masala for the egg - Pour two tablespoons of oil in pan or dish and let it get hot
3. Add onions , chopped or crushed garlic  and ginger slices in the oil and Sautee until golden brown ( possibly 7 to 10 mins depending on cooking flame).
3. Add the spice powders like chilli, turmeric, Coriander powder to the sautéing onions which have turned golden and mix together and fry for 5 mins while stirring it
4. Add diced tomato  ( or half 420 g tin of crushed or puree tomato) and keep mixing ( approx 5 mins) until a bit dry
5. Add boiled eggs  to the dish while cooking and let cook for another2 minutes for the eggs to to absorb  spices flavour 
5. Add 250 ml tin of coconut milk, mix, let it cook for another 4 to 5 mins and its done
You can garnish with fresh chopped coriander if you like


Other egg recipes you may want to try

Scrambled Eggs With Cheese (5 stars!)
Soft-Boiled Eggs With Toast Fingers
Toad In The Hole (5 stars!)
Baked Eggs With Parmesan & Basil
Home Egg Muffin Sandwich
Poached Eggs A La Micro (5 stars!)
Spinach & Egg Garlic Toasts
Fried Eggs (5 stars!)
Fried Egg Sandwich (5 stars!)
Breakfast Burritos Sans Beans
Hard-Boiled Eggs (5 stars!)
Egg Salad
Chutney Deviled Eggs
Scrambled Eggs & Caviar
Hot Egg & Bacon Salad
Crab & Egg Drop Soup
Greek Egg & Lemon Soup (5 plus 5 stars!)
Chawan Mushi
Cajun Spiced Eggs
Pizza & Eggs
Eggs, Onions, & Lox
Asparagus Quiche
Zucchini Frittata
Huevos Rancheros (5 stars!)
Scotch Egg
Potato Tortilla
Wild Mushroom Omelet
Greek Omelet
Matzo Brei
Faux Egg Noodles
Huevos Motulenos
Chorizo & Eggs
Salami & Eggs
Egg Bread
Ultimate French Toast
Classic Eggnog
Totally Safe Eggnog
Mocha Flip
Zabaglione (5 stars!)
Stovetop Lemon Curd
Pound Cake
Flan
Old-Fashioned Noodle Pudding
Sunshine Cake
Grand Marnier Souffle
Cookies & Cream Supreme
Ophelia's Celestial Egg Whites

 You can get the  cook book for these recipe from Amazon (totally Eggs)


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India’s Top 7 chefs and Food Writers & Recipe Cook Books

The land of spics and curry  have many proficient Indian chefs making the best in currys  and Exotic Indian dishes from the north to the south of India. There are many popular acclaimed food critics  that write  reviews for the Indian food industry. Below are some of the more popular and well know names in the food industry in India and some reviews of the curry recipe Cookbooks.

Top Popular Indian Chef’s and Food critics


Tarla Dalal

She is India’s best - selling cookery author since over 2 decades. She has written a total of 100 titles, several of which have been translated in various languages like Hindi, Gujarati, Marathi, Bengali and even Dutch and Russian. To her credit she has about 17 recipe cookbooks and about 4 million copies sold till date.
Indian top chefs and food critics
Her cookery show "Cook it Up with Tarla Dalal" is aired weekly on Sony Entertainment Television in INDIA. The show broadcast all over South East Asia, India, the Gulf, UK and even the US.
Tarla Dalal Cook Books:
1. “The Pleasures of Vegetarian Cooking "
2. The complete Gujarati Cook Book

Sanjeev Kapoor
Sanjeev Kapoor probably needs little introduction being the most celebrated face of Indian cuisine today. He is chef , TV show host, author of best selling cookbooks, restaurant consultant and winner of several culinary awards. Sanjeev Kapoor is one of India's most popular chefs and author.
sanjeev kapoor top chef india
Sanjeev kapoor Curry recipe cook books:
1.Khana Khazana:Celebration Of Indian Cookery
2.Khazana Of Healthy Tasty Recipes
A lot of painstaking research has gone into collecting these Indian curry recipes for his book “Khana Khazana: Celebration of Indian Cookery"”

Atul Kochhar:
 He is an Indian born British chef. He is a celebrity chef not only in India but in Britain as well. He is the first Indian chef who is awarded Michelin Star. Today Atul Kochhar is a renowned hotelier known all across the world. Michelin-starred chef Atul Kochhar creates great recipes, from fish curry to potato cakes, simple enough to cook at home.
In 2001, Kochhar's modern Indian cooking won the restaurant a Michelin star and made a name for the precocious 32-year-old chef.
You can find Atul kochar on his website @ http://www.atulkochhar.com/

Atul Kochar Ebook & Cookbooks
1. Simple Indian: the Fresh Tastes of India's New Cuisine
2. Indian Essence: The Fresh Tastes of India's New Cuisine

Madhur Jaffrey

Madhur Jaffrey (born August 13, 1933) is an Indian actor, who has also found fame as a food writer. She was born in Delhi, India, educated at Miranda House (Delhi) and in England. She is based in New York City. Originally Madhur Bahadur, she obtained her stage name when she married Indian actor Saeed Jaffrey, though they divorced in 1965.
madhur jaffrey curry chef Top
It all started when she moved to London at the age of 19 and then she started cooking by herself the recipes referred by her Mom.
Madhur Jaffrey Cook books
1. Madhur Jaffrey Indian Cooking
2. At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
3. Madhur Jaffrey's Quick & Easy Indian Cooking


Jiggs Kalra

Jiggs Kalra is a pioneering food columnist and cookery writer, anchor of two popular television programmes, Gastronome and Food Consultant. He is the Chairman & Managing Director of Bawarchi Tolla India's premier Hotel and Restaurant Consulting Company.
Top indian chefs
He has written Indian recipe books like
PRASHAD: COOKING WITH INDIAN MASTERS , KAAM BHOG , DAAWAT
Listed Jiggs kalra books for sale on amazon :
1.Prashad-Cooking with Indian Masters

Hari Nayak & Vikas Khanna:
Hari Nayak is an Indian chef and restaurateur born on 8th February 1974 in Udupi, India. Vikas Khanna is also a chef and restaurateur born on 14th November 1971 in Amritsar, India.
They both are renowned book writers and authors who have written lots of cook books. They are the founders of “Cooking For Life”. Cooking for life is a tasting even organized all across the world where top chefs from all parts of the globe gather to raise funds for different relief projects carried in different parts of world.
Cookbooks from Hari Nayak And Vikas Khanna
1.Modern Indian Cooking
2.Spice
3.The Spice Story of India

India Curry Recipes Ebook - (Special Introductry offer Only $8):

iCR Book frontpageMost of the recipes included in the Ebook Below have been tried and tested by our resident chefs who also  are contributors to the blog and also some from our website readers. The eBook Contains Meat  and non-meat recipes, Seafood recipes as well as Vegetarian recipes and Sweet or desert recipes  to provide you a wide selection of indian food flavors

Our Curry Recipes Ebook
The recipes contributed in this book are from our resident chefs  who have worked in the Food industry and also normal people like you  who have a passion for home made cooking.
Get the “Ebook now”


Laxmi's Authentic Indian Home Cooking 700 Recipes


With Laxmi's eBook you will cook with recipes that is Genuinely Indian. It is the food that we Indians make in our homes not the food that we eat in 5 Star Restaurants. Laxmi will show you the art of making Indian curry that is Healthy, delicious & tasty.

Book Content includes

Part 1: Vegetarian Recipes
You will find all the best of India's vegetarian dishes here. Best of
South Indian dishes including different types of dosas, idlis, sambaar etc. Some of the best of Gujarati, Rajasthani and other well known vegetarian dishes, hundreds of them in fact.

Part 2: Regional Indian Recipes
Various regional states such as Kerala, Goa, Andhra, Bengali, Punjab and other state vegetarian and non vegetarian recipes.

Part 3: Non Vegetarian Recipes
All the best of Mughlai, Lamb and Chicken Curry and sea foods. Hundreds of them for you to experiment. Get Laxmi's Cookbook Here.

Indian cuisine is well known all across the world for the amount of spices used in cooking which is much more than any other cooking style. Each Indian state has its own specialty and delicious regional food different from any other state.

The Indian Recipe Book: Over 200 Deliciously Authentic DishesThe Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)From Mom With Love . . .: A Complete Guide to Indian Cooking and EntertainingFrom Curries to Kebabs: Recipes from the Indian Spice Trail

A list of some other well known Indian chefs who run or work/ Manage   successful Eating places in india and abroad

1. Hemant Oberoi, Masala Kraft & Zodiac Grill, Taj Mahal Palace & Tower, Mumbai
2. Ananda Solomon, Konkan Cafe, Taj President, Mumbai
3. Imtiaz Qureshi, Dum Pukht ITC Sheraton Maurya Delhi
4. Arvind Saraswat, Taj Group. Oversees Taj Delhi & Taj Bengal in Kolkata.
5. Naren Thimmaiah, Karavalli, Taj Gateway Bangalore
6. Satish Arora, was the youngest chef for Taj Bombay back in 1973 (he was 26 then!). Now Director of Food Production for Taj SATS.
7. Rahul Akerkar, Indigo (Continental), Mumbai - heard that Bill Clinton's dined here as well.
8. Ritu Dalmia, Diva (Italian), Delhi
This list is not a be all and end all of great indian chefs list, If you think we have missed any great Indian chefs, send us a comment or message on our blog and we will endeavor to review it and include it in our list
Complete Book of Indian Cooking: 350 Recipes from the Regions of IndiaThe Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
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Google+ Followers

Indian food uses spices and herbs that not just give it its distinctive taste and flavor but are also great for your health. Turmeric has been linked to cancer-prevention, ginger for coughs and colds and so on... Spices supply calcium, iron, vitamin B/C, carotene and other antioxidants.

So enjoy Indian food while the ingredients help your system!
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