Indian Cooking at Ease

Macaroni Salad

Macaroni 1 cup (boiled)
Cucumber 1 Diced
Tomato 1
Oil 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Lemon juice 2 tbsp
Coriander 2 tbsp
Green chillies (optional)
you can also add Boiled potatoes and Olives

Method:
Take a bowl, add boiled macaroni and vegetables pieces. In Small bolw mix lemon, pepper(black), Salt and
oil.
Then add this mixture into macaroni. Mix Well.
Garnish With Coriander.

Matar Poha

by The MindFul Muse 6:32 AM

INGREDIENTS

2 cups Thick Poha
1/2 cup Frozen Peas
Chopped Onion - 1
Green Chilies (optional) - 2 slit
1/2 tablespoon Grated ginger (optional)
2 tablespoon Oil
Curry leaves - few
A pinch of Hing/ Asafoetida
Mustard seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Red Chili 1/2 teaspoon
1 teaspoon Sugar
1 tablespoon Lemon Juice - to sprinkle on top
Salt to taste

Chopped cilantro leaves - to garnish

How to make Matar Poha : -
Method
1. Wash poha and drain completely.Set aside for 5 - 10 minutes .
2. Heat oil in a pan, once hot, add the mustured seeds and allow to splutter.
3. Add green chilies and asafoetida and saute for a few seconds.
4. Add Onion and ginger(optional). cook until onion turn pink.
5. Add the green peas and saute for 3 mints on low flame. Now you can add peanuts(roasted) and cook for 2 - 3 mints
6. Mix all spices except sugar and lemon juice.

7. add the soaked poha and fresh coriander leaves and mix well. Add sugar and place lid to cook on low flame for 5 mts. Sprinkle little water if required.

Add garam masala and lemon juice and mix well. Turn off flame and serve warm.

Breakfast Snacks Veg Macaroni - Indian Style

Veg Macaroni - Indian Style

by The MindFul Muse 4:22 AM

Ingredients for Vegetable Macaroni Recipe
Macaroni - 1 cup
Capsicum - 1
Tomato - 1
Onion - 1 Large
Carrot - 1
Green chilly - 1 (finely chopped)
Tomato sauce - 3 to 4 tbsp
Oil - 2 tbsp

Green coriander - 2 tbsp (finely chopped)
Red chilly powder - less than 1/4 tsp
Salt - 1 tsp or as per taste
Ginger paste - 1 tsp

How to make Macaroni in Indian Style :-
1. Take a medium or large pot, boil 3 cups of water. Add salt, and Macaroni.
2. Cook for 10 to 15 mints. Stir at regular intervals.
3. Heat oil in a pan, add ginger paste. Suate for while.
4. Add Onions, fry until they turn pinkish.
5. Add remaining vegetables and cook for 2 - 3 mints
6. Add salt, red chilly powder, Tomato sauce.
7. Stir well and fry for 5 - 6 mints.
8. Now add Cooked macaroni and toss well
9. Add Coriander leaves and serve hot

Indian mushroom masala

Mushroom Masala

by The MindFul Muse 8:54 AM

Hello! I am back, after long 1 year break.
Yes, I am alive. Got busy with Daughter study and coaching classes.

So Today’s recipe is Mushroom Masala Recipe. I love mushroom masala with Parantha or Rice(white rice) as Mushroom Masala is a dry dish.

Ingredients

· Button Mushroom – 1 ½ cup sliced

· Onion – finely chopped 1 medium

· Tomatoes – 1 medium

· Green chilli – chopped

· Ginger paste 1 tsb

· Cumin seeds

· Red chilli Powder

· Turmeric powder

· Cinnamon stick

· Garam Masala

· Salt to taste

· Lemon juice (optional)

· Oil – cooking

How to make mushroom masala:

Heat oil in a pan, add cumin seeds. Fry ginger paste.

Add onions , when onions turn brown… add tomatoes & green chillies and sauté until the moisture dries up.

Now add chilli powder, turmeric, garam masala, cinnamon stick. Saute them…

When tasala is thoroughly fried, and oil comes up. Then add Diced mushrooms and salt

First fry on medium flame for 2 mints. And then cook on low heat for 10 mints and cover it.

Stir in between.

Garnish with Coriander leaves

Serve with Chapati or Rice.

Indian peanut rice recipe South Indian

peanut rice recipe

by The MindFul Muse 12:50 AM

Ingredients

Rice 1 cup
Roasted peanuts 1/2 cup
Turmeric 1/4 tsp
Ghee/ Oil 1 – 2 tbsp
Salt    to taste
Red chilles 3 big
Grated coconut 1/4 cup
To Temper
Oil   1/2 tbsp
Mustardseed 1 tsp
Urad dal   1 tsp
Channa dal   1 tsp
Curry leaves   few

Method:

1. Pressure cook rice and cool down.
2. Roast the peanuts, chilli and coconut and fry until golden.
3. Grind into a coarse powder.
4. Prepare Temper - put some oil on pan, add mustard seeds, uraddal, channa dal
5. add some curry leaves.
6. now mix well rice with temper and coarsly grind mixture.

Indian Snacks Vegetable toast

Vegetable toast

by The MindFul Muse 9:56 PM

Ingredients:
Bread - 4 slices
Medium boiled potatoes - 3-4
1 cup finely chopped vegetables (Onion, Capsicum, Tomatoes etc.)
Red chilli powder ½ tsp
Chaat masala ½ tsp
Salt to taste
2 tbsp finely chopped green chillies and ginger (optional)
Chopped corianderleaves
oil for shallow frying

Method:

Mash the boiled potatoes. Add all the vegies, spices and coriander to the mashed potatoes. (salt as per taste)
Take a bread slice and cut it in the desired shape. (rectangle or circle etc)
Spread mixture on both sides of the bread.
Heat a non-stick pan - add little bit of oil.
Cook on both sides till golden brown.

Serve hot with chutney or ketchup.

Indian Lauki ke kofte

Lauki ke Kofte curry

by The MindFul Muse 9:41 PM

Ingredients:

For Koftas:
1 medium-sized lauki / bottle gourd
4-5 tbsp of besan / gram flour
1/2 tsp of red chilli powder
A pinch of hing / asafoetida (optional)
Salt to taste)

Oil - for deep frying

For Gravy:
2 of onions, sliced or chopped
3 of tomatoes, chopped
1/4 tsp of turmeric powder / Haldi
2 tbsp of coriander powder / dhania powder
1 tsp of red chilli powder/ lal mirch (adjust to taste)
Fresh coriander leaves for garnishing
Salt to taste
Oil

Method:

Peet the Louki, grate it fine.
Squeeze out all excess water
Add it to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
Make small lemon-sized balls.
Fry in hot oil until brown ( keep turning to cook evenly.)

Gravy:

Heat oil in a pan add add the onions. When they start to brown, add turmeric, chilli powder, coriander, little bit salt.
Add the tomatoes and about 1/2 water.
Bring to boil and simmer until the tomatoes are soft
In a blender, puree the mixture
add again to pan, add koftas, and garnish with coriander leaves.

Bhindi Masala Indian

Bhindi Masala

by The MindFul Muse 10:05 AM

Bhindi

Ingredients

Onions - 2(chopped)
Ginger paste
Coriander powder
Cumin seeds
Red chilly powder
Garam masala powder
Amchur powder (optional)
Turmeric powder
Salt to taste
Oil

Method:

Wash and cut bhindi.

Heat oil in a wok or kadai.Add cumin seeds and let it splutter.

Add chopped onions and ginger paste.Fry till golden brown.

Now add cut bhindi with rest off the spices

Stir well.
Cook it on medium flame
Keep frying till bhindis are cooked.

Drinks Kanji

Kanji (Carrot and Beetroot)

by The MindFul Muse 9:46 AM

Kanji

Ingredients

1 tablespoon Mustard Seeds, crushed (Finely)
4-5 large carrots, peeled
1 large beetroot, peeled
6-7 cups water
1 tablespoon Salt
black sal
red chilli powder

Instructions

Chop the carrots and beet into long pieces.
Combine all the ingredients in a glass jar or ceramic jars
Cover with a lid
Keep the jars in the sun for 3-4 days
Stir with a wooden spoon daily.
Once the kanji develops a tangy flavor, that means the drink is fermented.
Serve carrot kanji straightway or refrigerate to chill.

Breakfast Desserts/Sweets Fruit Salad with Cashew Cream Navratri Special

Fruit Salad with Cashew Cream

by The MindFul Muse 9:55 AM

Ingredients:

Fruits required
1 cup chopped pineapple (fresh or canned)
1 cup peeled, cored and chopped apple
1 cup, chopped banana
1 cup chopped musk melon
1 cup chopped chickoo/sapota
1 cup chopped papaya
(Or you can opt as per your requirement)
for the cashew cream
¾ cup cashews
½ tsp vanilla powder or 1 tsp vanilla extract. (optional)
sugar as required
chilled water

Instructions

Cashew cream: In a bowl take the cashews, rinse them well.Add water to the bowl and cover with a lid and keep in the fridge for 2-3hrs. Drain the water from the cashews. and Add cold water and Cashew in the blender again just about covering the cashews completely. Add some sugar and vanilla.Blend till smooth and creamy. Keep in the fridge.

For salad
1.Mix all the fruits in a large bowl. Add the whole cashew cream that we made. top up with some sliced pistachois or dry fruits of your choice.

Enjoy a healthy fruit dessert.

Dahi Aloo Indian Navratri Special

Dahi Aloo

by The MindFul Muse 9:43 AM

Ingredients:

Aloo (potatoes) - 2/3 medium, boiled and peeled
Ginger-finely sliced 1 tbsp
a pinch asafoetida
cumin seeds - 1 tsp
Garam masala - 1/2 tsp
Coriander powder - 2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Yogurt (curd) 1/2 cup
Green chillies 3-4
Ghee
few coriander leaves-chopped

salt to taste

Preparation:

1. Break the aloo (potatoes)into unevenly pieces.
2. Heat the ghee in a pan, add cumin and asafoetida. When the cumin splutters, add ginger and saute.
3. Add yogurt 1 tbsp at a time, stirring contunously until ... it is well blended.
4. Add garam masala, coriander, salt, turmeric and chilli powder. Stir
5.Add potatoes and green chillies, until they look slightly fried.
6.Add about 2 cups water, let them cook to 10 - 15 mints uncovered.

Serve aloo dahi wale hot, garnished with coriander leaves.

Indian Navratri Special

Aloo Tamatar

by The MindFul Muse 9:36 AM

Ingredients:

Potatoes - 2 medium
Tomatoes - 4-5 medium
Cumin seeds/jeera - 1 tsp
Red chili powder - ¼ tsp
Kali mirch powder (optional)- 1/4
Water
Ghee 1 or 2 tbsp
Coriander leaves for garnishing
rock salt/sendha namak to taste

Instructions:

1. Boil the potatoes in Cooker or pan.
2. Peel and dice them into small pieces.
3. Heat the ghee in a pan. add cumin seeds.
4. Add tomatoes and saute till they become soft.
5. Add red chili powder, black pepper and potatoes and stir.
6. Add 1 cup water and salt(as per taste).
7. Let the curry cook for 7-8 minutes or more on a low flame. mash few potato pieces with a spoon in the curry, to help in thickening the gravy.

Garnish with coriander leaves.

Breakfast Indian Navratri Special Snacks

Aloo Chat

by The MindFul Muse 9:28 AM

(image: from web)

Ingredients

Potatoes/aloo - 2 medium sized, peeled
Cumin powder - ½ tsp, roasted
Chaat masala powder - 1 tsp
Red chili powder/lal mirch powder - 1/2 tsp
Dry mango powder/amchur - 1 tsp (optional)Lemon juice - 1/2 tsp
rock salt or sendha namak to taste
Water to boil
Coriander or Mint leaves for garnishing the potatoes
Oil for shallow frying or deep frying.

Instructions:

1. Parboil the potatoes in a pressure cooker or pan in water(add salt in water)
2. Once the potatoes become warm, then peel and dice them (into large dice 3/14 or 1 inch).
3. Shallow or deep fry the diced potatoes(as per your requirement).
4. Drain on paper napkin.
5. In a bowl, add all the spice powders and salt to the potatoes.
6. Toss the potatoes to coat evenly.

7. Some lemon juice on the potatoes.

Garnish with coriander leaves or mint leaves.

Indian Mooli ki Bhurji

Mooli Ki Bhurji

by The MindFul Muse 5:00 AM

Ingredients:

White radish/mooli with leaves
Ajwain- 1/2 tsp

Cumin seeds - 1/2 tsp
Green chilies, chopped - 1-2
Asafoetida powder/hing
Mustard oil - 2 tbsp

Red Chili powder 1/4 tsp

Salt to taste

Instructions:

1. Rinse and peel the radish chop the radish roots finely. Also rinse the leaves and then chop then finely too.

2. Heat the mustard oil till it starts smoking.

3. Add the ajwain, cumin and fry for half a minute.

4. Now add the green chilles and asafoetida and fry for few mints.

5. Add the radish along with the leaves stir add salt & red chili powder and mix well.
6. Do not cover the pan.... let it cook on a medium flame for 10-12 mints.

pinwheel samosa Snacks

Pin wheel Samosa

by The MindFul Muse 12:57 AM

Ingredients:

For Filling:

    potatoes - 4 medium boiled peeled and roughly mashed
    1/2 cup green peas boiled
    1 teaspoon cumin seeds
    1 tablespoon green chili finely chopped
    2 teaspoons coriander powder
    1/2 teaspoon red chili pepper
    1/2 teaspoon garam masala
    1 teaspoon mango powder
    Salt, adjust to taste
    2 tablespoons cilantro finely

For Dough :

    1 cup all purpose flour (maida)
    2 tablespoons fine sooji
    1/2 salt
    3 tbsp oil
    Water

Method :

Dough:

1. Mix flour, salt, and oil. Add water to make soft dough.
2. Cover the dough with a damp cloth. at least 15-20 minutes.

Now for Filling for Samosa

1. Mix all the ingredients for filling.
2. Divide the filling in 2 parts.

For Pinwheels
1. Knead the dough for a minute.
2. Divide dough into two equal parts and roll .... equal diameter.
3. Spread one part of the filling evenly over one of the rolled dough, slightly press it.
4. Roll the sheet gently. Use a little water to seal the end of the sheet.
5. With a sharp knife slice the both ends then slice the log into ½ inch .

6. Mix the 3-4 tablespoons all purpose flour and 1/4cup water to make a thin batter.
7. Heat the oil in a frying pan.
8. Dip them in the batter one at a time and drop them slowly into the hot oil.
9. Fry the pinwheels until both sides are golden-brown.

Serve with chutney or sauce.

honey chilly potatoes Indo-chinese

Honey chilly potatoes

by The MindFul Muse 10:48 AM

Ingredients:

2 big potatoes (peeled and cut into French fries or in square cubes)
Salt to taste
1/4 tsp crushed garlic
5-6 tsp maida or cornflour
Friend onion rings - optional
Oil for frying

1/2 tsp crushed garlic
1/2 tsp red chilli powder
2 tsp vineger
1-2 tsp red chilli sauce(for kids 1/2 - 1 Teaspoon)
Tomato ketchup
3 tsp honey

Directions

1. Mix potatoes, salt, red chili powder,crushed garlic, 2 tsp tomato ketchup and then add cornflour to it

2 .Keep them in the refrigerator for 20-25 min.

3. Heat the oil and fry the potatoes till thry become golden brown

4. Heat 1-2 tsp oil and on slow flame add garlic and stir it. Then add vinegar ,red chili sauce, tomato ketchup, and cook on high flame for a one or half mint.

5. Add honey and cook for a min.

6. Add potatoes, salt and cook till sauces are thoroughly coated on potatoes.
7. Garnish while serving with some dry roasted sesame seeds.

Indian nuterela matar

Nuterela matar

by The MindFul Muse 10:33 AM

Ingredients :

Soya mince - 250 Gram
Onion -2 Large, chopped finely
  Tomatoes - 1 medium
Peas -150 Gram
Green chili - 2 Medium, chopped
Salt to Taste
   Cumin seeds
   Mustard seeds
Red chili powder - 1⁄2 Teaspoon
Turmeric powder -1 Teaspoon
Coriander powder -1 Teaspoon
Garam masala powder -1⁄4     Teaspoon
   Kasturi methi
Oil 2 Tablespoon

Directions

1. Soak the soya in warm water witj salt in a large bowl for around 10 - 15 minutes.

MAKING
2. Pour oil in the pressure cooker and let the oil get hot.
3. When the oil is hot, add cumin , mustard seed then add chopped onions and green chilies to it.
4. Saute the onions for a couple of minutes, until slightly brown. Then add tomatoes.
5. Thereafter, add peas to it and mix well.
6. Cook the peas and onions mix for around 10 minutes on lower flame
7. Now add all the seasoning and spices and stir well.
8. Thereafter, add soya to the peas and onion mix, add small amount of water in which it was soaked.
9. Mix well and cook the curry for around 5 minutes on high flame, or one whistle.

SERVING
10. Serve the soya sabzi with chapatti.

Indian Kathal ki sabzi

Kathal ki Sabzi / Kathal fry (jackfruit)

by The MindFul Muse 3:42 AM

Ingredients :

500 gm jackfruit / Kathal
1/2 cup oil
1 tsp cumin seeds
1/2 cup Onions (chopped)
1 tsp finely chopped ginger
1 cup tomatoes finely chopped.
2-3 green chillies
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric
1/4 tsp garam masala

coriander leaves to garnish

Method:

1. Oil your hands well and keep some oil while cutting the jackfruit. Oil prevents hands from getting sticky and itchy.

2. Slice rounds into halves, and remove any thick stem in the centre, cut slices into smaller pieces. Do not wash.

3. Heat the oil and fry the pieces over medium high heat, till light brown.

4. Add cumin seeds to the oil. When the seeds begin to splutter, add the onions and ginger.

5. Stir-fry till brown, add the tomatoes, and fry.

6. Now add coriander powder, salt, chilli powder, turmeric, and the garam masala. Mix well.

7. Add the green chillies and fried jackfruit. Cook on medium flame for 5-10 mints.
8. if required add water
9. Cook well till the jackfruit is cooked through. and all water absorbed

Serve hot, garnished with coriander leaves.

Breakfast Moong dal fingers / Kebab Snacks

Moong dal fingers / Kebab

by The MindFul Muse 2:11 AM

Ingredients:

1 cup dhuli moong -soaked in water for 3-4 hours

Adrak / ginger - 2 tsp

Green chillies - 2

Onion - 1 large

Coriander leaves - tbsp

cumin seeds - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Red chilli - 1 tsp

Chat masala

Salt to taste

Oil to fry

Bread crumbs - 1/2 cup

Method:

1. Soak the dal for atleat 4-5 hours.

2. Drain and set aside.

3. Grind the dal with ginger and green chillies. Dont make smooth paste.

4. In a bowl mix dal paste, red chilli powder, garam masala, chat masala, coriander leaves, lemon juice and Onion

5. Mix all together.

6. Now add the bread crumbs and mix well. (add water if required)

7. divided the mixture into equal portions and shape them in fingers.

8. Deep fry them till they become golden brown.

Drain on absorbent paper.

Serve hot with chutney. I personally like with mooli ka lacha and green chutney.

Navratri Special Samak Ke Chawal

Samak Ke Chawal

by The MindFul Muse 9:17 AM

Ingredients:

Samak ke chawal or samak rice – ½ cup
Green chillies- 2 (Chopped )
Cumin seeds- 1/2 tsp
Black pepper powder- 1/2 tsp

Potato – 1 Big (Boiled)
Roasted peanuts- ½ cup
Coriander leaves – few chopped
Water- 1 cup
Rock salt or Sendha Namak to taste
Ghee- 4 tsp

Method:

1. Wash the rice properly and keep aside.

2. Heat the ghee in pan, add cumin seeds and green chilli in it.
3. Now add boiled and diced potatoes, roasted peanuts, pepper powder, sendha namak and one cup water.
Samak rice,
4. Once the water starts boiling, add Samak rice. Lower the flame and let it simmer on low flame for 10-15 minutes till all the water dried up.

Garnish with chopped coriander leaves

Serve hot

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