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Kaju Aar Posto Diye Mangso

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:08:11

Ingredients for Cooking:

1kg of Boneless Mutton ( Cut into small pieces), cleaned and washed thoroughly pat it dry till the water drains out.
3-4 tbsp of Refined Oil for frying
Whole Garam Masalas ( 2 Cardamoms,2 cinnamon 4-5 Cloves) not to be grinded.
1 tbsp of salt.

Grind into smooth paste:
50 gms of Kaju (Cashew nuts)
50 gms of Khus Khus or Posto,
4-5 cloves of Garlic
7-8 Green Chillies
1small Chopped Onion
1/4 cup of Curd

Methods of Cooking:

Marinate the mutton pieces with 1 tbsp and grinded masalas for 2 hrs.
Heat 4-5 tbsp of oil in the kadai or pressure cooker
Add the whole garam masalas to crackle then marinated mutton and fry it on slow flame till 10 minutes.
As soon as the water starts leaving the oil
Cover it with lid for another 15 minutes or cover the lid of pressure cooker and wait for 2-3 whistles.
Simmer it for sometime
Serve it with hot rice.
Even if somebody wants to garnish it can be garnished with currants also

 

Mangsor Keemar Tarkari

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:07:36

Ingredients for Cooking:

1/2 kg of Minced Mutton
Soak into 1/2 cup water for 1 hour:
25 gms of Currants
25gms of Dates (dry and chopped)

1 tsp Ginger Garlic paste
1 tsp of Onion paste
1 tsp of Garam Masala
1 tsp of Red Chilly paste
1 Tsp of Garam Masala Powder
1 medium sized potatoes should be cut into small pieces.
100 gms of Fresh Green peas.
50 gms of Mustard Oil or any edible Oil.
2 Medium sized Chopped Onions
2 Small tomatoes cut into pieces.


Methods of Cooking:

Heat the oil in kadai
Add the chopped onions and fry till brown in colour.
Add the minced mutton and fry for 5 minutes
add the masalas into it except garam masals
Add the currants, dates and also green peas and fry it on slow flame till 1/2 hr pouring 1 cup of hot water to boil the mutton.
Cover it with the lid
After the mutton is cooked add garam masala powder
Simmer it for 10 minutes.
Serve hot with rice.

 

Murgi Manshor Patla Jhol

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:07:01

Ingredients for Cooking:

1 kg of if possible fresh chicken
4 Chopped Onions
1 tbsp Garlic paste-ginger paste
1 tbsp chilli powder or paste ( its according to one's taste).
whole Garam Masala (2 Cardamoms, 2 cloves, 2 cinamom sticks small one)
2 Medium sized Potatoes peeled off and cut into 8 pieces.
1 tbsp of Turmeric powder
1 tsp of Salt.
1 Finely chopped Medium sized Tomato.
3-4 Tablespoon of Mustard Oil
Methods of Cooking:


Cut the chicken into small pieces or medium pieces according to one's liking
Clean it and strain the water.
Pat it dry and marinate with 1tsp of salt and turmeric along with all the masalas except chopped onions.
Heat the kadai or pressure cooker
Add the oil in it
Fry the potatoes pieces with 1 tsp of salt and turmeric powder
Add the onions fry till pink in colour.
Add the chicken which was already marinated with masalas.
If pressure cooker is used than there is no need of adding water
Add the chopped tomatoes and pressure cook it for 5 minutes.
Open the lid if water is required it can be added but 1cup of hot water ( cold water should not be added).
Again cook it for sometime at least 10 minutes till 1 whistle comes.
Simmer it for sometime and serve it with rice.
This process can be made with mutton also. Mutton needs 3-4 whistles and it takes time for cooking.

 

Muri Ghonto

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:06:25

Its special Dish and made out of Head of Rahu Or Katla fishes Generally ,but Head of Other Fishes can also be used.

Ingredients for Cooking:

1 Big Size of Fish Head needed to be cut into pieces.
50gms of Raw Rice or Poha can be also used.
1 tbsp of Garlic paste
1 tbsp Onion Paste
1 tsp of Ginger Paste,Chillie paste
4-5 Bay Leaves
1 tsp of Cinnamon,cloves and Cardamom( grinded together) paste.
4-5 Tablespoon of Mustard Oil.
2-3 Medium sized potatoes to be peeled off and cut into pieces.
Method of Cooking:


Clean the fish head pat it dry rub it into 1 tsp of salt and turmeric powder.
Heat the kadai.
add the oil in it fry the fish heads, keep it aside.
Fry the potatoes in it and also the 50n gms of washed raw rice
Add the rest masalas
Can also add 1 tsp of dhania powder in it except the garam masala.
Fry it in slow flame till the oil leaves the masala.
Put 2 cups of hot water and let it start boiling as soon as the rice is boiled with the potatoes in it
Put the fried head and add 1 cup of water
Keep it with covered lid for sometime on slow flame till the head becomes soft.
Add garam masala in it and simmer it for sometime.
Serve it with rice.

 

Telapia Macher Jhaal

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:05:51

This fish is common everywhere. I am sending its recipe so that people stays abroad can enjoy it.
This Fish is available at USA also but not aware of name. Its available in India.

Ingredients for Cooking:

1 kg of Fish Per fish may weigh of 200gm or One big fish might weigh 1/2 kg even (Its better to buy small ones weighing 200gms.)
1/2 bunch of Coriander leaves for garnishing.
1 medium sized Onion to be finely chopped.
1 Tbsp Salt
1 Tbsp of Turmeric Powder.
100gms of Mustard Oil.


Grind with little water
3-4 tbsp of Mustard seeds
2-4 cloves of Garlic
4-5 Green chillies
Methods of Cooking:


Wash the fish thoroughly and pat it dry (which is already cut from the market)
Marinate with 1 teaspoon of salt and turmeric powder.
Heat the kadai with 2-3 tbsp mustard oil.
Fry the fishes once the kadai is heated properly.
Saute the fishes and keep it aside.
Put the rest oil and fry the chopped onions till the onion pieces becomes pink.
Put the grinded masala into it and slow the gas flame
Add 1 cup of water into it.
When it start boiling put the saute fishes into it and boil for sometime.
After the gravy gets thickened , simmer it for sometime with covered lid
Garnish it with fresh chopped coriander leaves.
Serve it with Rice.

 

Sol Macher Rossa

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:05:16

Sol is called as chatti or Marrel in southIndia, its very tasty.

Ingredients for Cooking:

1 kg of Sol Fish cut made good pieces and cleaned properly.
2 tbsp of Onion paste
1 tbsp of Garlic and Ginger paste.
Whole Garam Masalas to make fine paste.
1 tsp of salt and Turmeric powder for Marination.
4-5 tbsp of Mustard Oil.
Coriander 1/2 bunch for garnishing.

Methods of Cooking:


Marinate the fish pieces after its cleaned and dried properly.
Heat 2 tbsp oil in kadai (try in non stick pan)
Fry the fish pieces very lightly.
Keep it aside.
Add 2 more tbsp oil in kadai and fry the masalas till it leaves oil on slow flame added with 1 teaspoon of salt and turmeric powder.
Put 1 cup of hot water as soon as it starts boiling put the fish pieces in it.
Simmer it in slow flame
Add garam masala powder into it.
Serve the fish curry garnished with coriander leaves.
This recipe should be enjoyed not very hot slight warm with rice.

 

Chingri Macher Malaicurry

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:04:36

Ingredients for Cooking:

1/2 kg of Jumbo Prawns or Tiger Prawns deshelled (available as frozen also)
1/2 of Grated Coconut (Mixed with 1 cup of water grinded in the mixie for Milk) or 1 cup of Coconut milk
All whole Garmasala (2 Cloves, 2 Cardamom, 2 Cinnamon)
1 tsp Turmeric Powder
1 tsp Salt.
2-3 Bay Leaves.
3-4 tbsp Dhara Mustard Oil.

Make smooth paste with little water:
1 tsp Jeera
1 piece of Ginger
1 tsp of Dhania (Coriander seeds)
2-4 Red Chillies.

Methods Of Cooking:


Clean the prawns well (take the head of the prawns) and pat it dry
Rub it with salt and turmeric, keep it aside.
Heat the oil in the kadai First add 1 tsp for caramalising.
Put the bay leaves, and add 1 tsp jeera to splutter
Add the prawns and saute it.
Put the masalas into it along with salt to taste and 1/2 tsp salt.
Fry it with the prawns in slow flame
Add coconut milk into it and leave it for sometime.
Serve hot with Rice.
Always simmer the recipe for sometime than serve it.

 

Sarse diye Dimer Paturi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:03:54

Ingredients

6 eggs, boiled
1 medium size Onion, chopped.
Salt and Turmeric powder for taste and colour.
1 tbsp mustard oil.

Grind together into smooth paste:
2 tsp black mustard seeds (If mustard seeds are not available pls take the mustard powder sold by Weikfield)
2 tsp yellow mustard seeds
2-3 Green chillies
4 cloves of Garlic
A bunch of Coriander leaves.

Method of Cooking


Take out the shell from the eggs
Mix the mustard paste, bit oil, 1/2 tsp turmeric powder with 1 /2 tsp salt.
Slit the eggs with knife but don't cut it.
Slit it from every end maybe 4 slits on the 4 side of the boiled eggs .
Heat the kadai with oil and fry the onions and put it in the egg mixture .
Take a bowl for steaming and put the eggs marinated way in it.
Sprinkle coriander leaves over it.
Now put the bowl in kadai filled with little water.
Steam the bowl with the lid for sometime maybe for 10-15 mins. in slow flame.
Take it out the dish is ready and can be eaten with rice.

 

Dimer Omletter Jhol

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:03:19

Ingredients for Cooking
4-5 eggs
1 large potato
4 medium size Onion (2 onions should be slicely chopped and 2 onions for paste)
1 tsp red chilly powder
1 tsp Ginger garlic paste.
Whole Garam Masala ( I stick of Darchini,2 cardamoms, 2 cloves) to be grinded or pounded nicely.
Salt and Turmeric for taste and colour.
2-3 Bay Leaves.
50gm oil.

Methods of Cooking


Break the eggs and mix them with 2 sliced and chopped onions along with pinch of salt and 2 chopped green chillies.
Cut the potato into pieces and soak it in water.
Take 1 egg shell pour it in the egg mixture and take the mixture in it and make small round omlette.
Fry both the ways.
Make small round omlette and keep it aside.
Heat the oil in kadai and fry the potatoes pieces.
Put all the bay leaves along with masala except garam masala and fry it till it leaves oil
Add salt to taste, 1 tsp turmeric powder and 1 tsp chilly powder.
Put 1 glass of warm water in it.
After the potatoes get boiled put the omlettes in it for 5 mts alongwith 1/2 cup of warm water it.
Keep it in slow flame then put the pounded garam masala in it and shimmer it for sometime.
Serve it with rice.

 

Bhapa Dimer Muthia

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:02:30

Ingredients for cooking:

Take 6 eggs
one tablespoon of Maida
2 Tablespoon of Onion paste.
2 tsp of Ginger Garlic paste.
2 teaspoons of Salt and Turmeric powder.
4-5 Bay Leaves
1 tsp of Cinnamon, cloves and Cardamom (grinded together for garam masala).
1 tsp Dhaniya powder
1 tsp of Chilly powder.
1 big Potato to be peeled and cut into pieces.

Methods of Cooking


Beat the eggs with 1 teaspoon of Onion ,ginger and garlic paste.
Put 1 tsp turmeric and bit salt.
Mix all the things together with 1 tbsp Maida.
A pinch of Soda bicarbonate can also be added in it for fluffiness. Keep it aside.
Keep this in baking box or tiffin box( steel) but put a bit oil for greasing before putting it in the box.
Keep some water in the pressure cooker and keep the box in it for steaming.
Heat the kadai with oil and fry the potatoes pieces and keep it aside.
After the box get cool down make good square cubes out of it,and fry it in oil till golden brown.
Add the masalas with garam masala in the oil and if needed 1 tbsp tomato puree can be added in it.
Fry till the oil leaves out the masala.
Put the potatoes ( fried one) and pour one glass of hot water in it.
After the potatoes get boiled put the egg pieces in it.
Put 1/2 cup of hot water as this pieces will absorb the water.
Cook it in slow flame for 10 mins
Simmer it for 2-3 minutes and serve hot with Rice or Roti.

 

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