Indian recipes made interesting with easy to follow instructions, tips and tricks in cooking, list of essentials and ingredients, dips, drinks, mocktails, starters, salads, desserts
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Authentic Indian Cooking Made Easy | indianfeast.tripod.com Reviews
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Indian recipes made interesting with easy to follow instructions, tips and tricks in cooking, list of essentials and ingredients, dips, drinks, mocktails, starters, salads, desserts
indianfeast.tripod.com
Drinks
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Strawberry and Banana Smoothie. Mango Drink (Rubicon/Frooti) 300ml. Vanilla Ice Cream 2 scoops. 1) Whizz the ingredients in a blender until frothy and serve. 1) Soak the almonds and the pistachios overnight. Peel the skin. 2) In a blender make a smooth paste with all the ingredients and 100ml of milk. 3) Pour into a container and mix the rest of the milk. Fruit concentrate 1 cup. Thin Lemon slices 4. 1) Boil the water, add the cinnamon, cloves and the tea bags. 4) Serve with a lemon slice. Mix a few drop...
Ingredients
http://indianfeast.tripod.com/ingredients.htm
Amchur Powder = Dried Mango Powder. Anardana = Pomegranate seeds. Atta = Wheat Flour. Chandi Ka Verak = Edible silver foil (for decoration). Channa Dal = Bengal split gram lentils. Chaval Ka Atta = Rice Flour. Dahi = Yogurt / Curds. Ghee = Clarified Butter. Gulab Ka Pani = Rose Water. Hari Mirchi = Green Chillies. Kala Namak = Black salt. Kali Mirchi = Black Peppercorns. Karela = Bitter Gourd. Lal Mirchi = Red Chilli. Makki ka Atta = Cornmeal Flour. Maida = Refined wheatflour. Paneer = Cottage Cheese.
Indian Breakfast
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Spicy Channa Dal Dosa. Raw Rice 1 cup. Urad Dal 1/2 cup. Palak / Spinach 1 cup (chopped). 1) Wash and soak the raw rice and urad dal for 5 to 6 hrs. 2) In a blender first wet grind the rice adding enough water to get a thick and smooth batter. Pour into a vessel and keep aside. 3) Now grind the urad dal, palak, ginger and green chilli adding enough water to make a thick smooth batter. 5) Cover the vessel and leave the batter to ferment overnight in a dry and warm place. 8) Serve hot with coconut chutney.
Main Course
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Broccoli and Potato Paratha. Cauliflower and Paneer Rolls. Chilli and Peanut Rice. This is a simple South Indian spicy pulao which can be served with Sambar / Dal. Dried red chillies 3 to 4 (whole). Mustard seeds 1 tsp. Cumin seeds 1 tsp. Urad Dal 1 tsp. Channa Dal 1 tbsp. Roasted Peanuts 1/4 cup. Curry leaves a few. Fresh Coconut (grated) 1/2 cup (optional). Tamarind Pulp (concentrate) 2 to 3 tsp. Oil / Ghee 1/2 cup. 1) Cook the rice till each grain separates. Allow to cool. Chopped Tomatoes a can of 400.
Food Related Links
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The most versatile cuisine in the world. The most versatile cuisine in the world. Specialized Cooking-related web directory. View recipe software that allows a. Cook or chef to import/export, sort, view, search, print, web publish and. Down Home Southern Cooking. Family recipes that have been handed down through many generations. Offering recipes for many Southern classics. Indian Spices - Kusum Spices. Real homemade recipes in many categories, conversions, seasoning guide, kitchen tips and more. Learn a...
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Indian Cookery Lessons - Surrey, UK
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Recipes by Sanjeev Kapoor. Recipes by Tarla Dalal. Sarojini and Rao's South Indian Cooking Lesson. Yan Can Cook.com.
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Authentic Indian Cooking Made Easy
Indian Feast Home Page. I'm Smita Shetty . This site is for those who love to eat but hate the monotony of cooking. I have tried and tested ingredients which give exceptional results with minimal effort. This month's recipe is an ideal light lunch. The Guest Book link has been discontinued .hence if you have any queries/ comments please forward them to. Have FUN and Happy Cooking! Recipe of the month.
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