The RDT Professional School students did an oral presentation based on some Indian recipes.Here are some of them.
JEERA RICE
Ingredients:-
LEMON RICE
Ingredients:
1. Boiled rice ½
2. Lemon 1 slice it
3. Onion1 slice it
4. Salt ½ spoon
5. Tomato 1 slice it
6. Green chilli 4 slices it
7. muster seeds ½ spoon
8. Curry leaves
9. Coriander leaves
10.Peanuts ½
11. oil 4 teaspoons
First of all light the stove
,put the pan and pour in it 4 teaspoons of oil .When it heats up add the muster seeds to it,then add some curry leaves to it and next add the pea nuts and then add to it some green chillies, the tomato , and
half spoon of salt. Stir everything 5 minutes later and add the lemon
juice ,then take off the bowl and mix it to the boiled rice once again
Stir it and then put it onto
a plate ,after that add the coriander leaves for garnish and serve it . By Jubedha
Another recipe from Anu for Lemon Rice
Ingredients
Lamb curry
First of all heat some oil in a pan, add some Bengal grams of dal and urad dal, cook them till they turn
into red color, then add the mustard
seeds, when the seeds are crackling add the curry leaves and chillies cook and stir
for 1 minute, after that add the grated mango, salt and turmeric powder; mix it
well, after a few minutes add the boiled rice and mix well. Decorate with
coriander leaves, and serve hot.By Agnes
To prepare Brinjal curry we need the following ingredients:
Another recipe from Anu for Lemon Rice
Ingredients
Raw peanuts-4 spoons
Urad dal -1 spoon
Mustard seeds-1/2 spoon
salt-1 spoon
curry leaves - 8 or 9
cilantro
Dry read chills-4
Green chills-6
lemon-4
plane rice-1/2 kilo
vegetable oil-one cup
Process:
Squeeze the lemons into rice.Add
salt to rice mix it up well.Put it a side. Chop green chills, chop
cilantro.Heat up oil in a pan add peanuts and fry till light brown. Add urad
dal and mustard seeds.
Add red chillis green chillis.
and also add one pinch of turmeric powder.
turn of the stove
By Anu
Spicy
chicken recipe
Ingredients:
·
½ kg chicken washed and
cut into medium sized pieces.
·
3tbsp curds.
·
1tsp red chilli powder.
·
¼ tsp turmeric powder.
·
Salt to taste.
Make a paste:
·
6-7 cashewnuts.
·
4-5 tbsps milk.
Dry roast:
·
1’’ cinnamon.
·
10-12 curry leaves.
·
3cloves.
Rest of the ingredients:
·
3-4 tbsps oil.
·
2 big onions finely
chopped.
·
1 large tomato finely
chopped.
·
1tsp ginger-garlic paste.
·
1tsp coriander powder.
·
¾ tsp black pepper.
·
¼ tsp cumin powder.
·
Coriander leaves for
garnish.
·
Marinate the chicken
pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
·
While the chicken pieces
are marinating, make a paste of cashewnuts and milk. Keep it aside.
·
Dry roast cinnamon, cloves
and curry leaves for 1 minute and make a powder of them. Keep everything aside.
·
Heat 1 ½ tbsps of oil in a
cooking vessel. Add the onions and sauté till it gets pink. Add ginger-garlic
paste and sauté for another 3-4 minutes
on medium heat.
·
Add coriander powder, cumin
powder, pepper powder and combine well and fry for another minute.
·
Add the tomatoes and let
it cook for 3-4 minutes. Combine well and cook till oil separates. Turn off the
heat .Cool and grind the cooked masala.Keep aside this masala paste.
·
Heat 1 ½ tbsps oil in a
cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes,
reduce the heat and cook covered for another 4-5 minutes.
·
Add the ground masala paste, the cashewnut paste
and ground powder of cinnamon, cloves and curry leaves and combine well, keep
on cooking till the chicken pieces are soft and you get the desired curry
consistency.Adjust the salt needed.
·
Garnish with fresh
coriander leaves.
·
And serve the spicy chicken with the masala curry.
It is very tasty.
Written by D.Chandrakala.
·
Lamb into 1 and a 1/2 chunks
·
4 tbsps of vegetable/ canola/ sunflower cooking oil
·
2 large onions thinly sliced
·
2 large of diced tomatoes 2 tbsps garlic paste
·
1 tbsp ginger paste
·
2 tsps of coriander powder
·
1 tsp of cumin powder
·
1/2 tsp of turmeric powder
·
1/2 tsp of red chilli powder
·
2 tsps of garam masala powder
·
Salt to taste
·
Chopped coriander to garnish
·
·
Preparation:
- Heat the
cooking oil in a heavy bottomed pan, on medium heat.
- When hot, add
the onions. Sauté till the onions begin to turn into a pale golden brown
colour. Now remove it from the oil with a slotted spoon and drain on paper
towels. Turn off the heat.
- Grind the
onions into a smooth paste (adding very little to no water) in a food
processor. Once done, remove into a separate container.
- Now grind the
tomatoes, garlic and ginger paste together, in the food processor, into a
smooth paste. Remove into a separate container and keep aside for later
use.
- Heat the oil
left over from frying the onions, again and add the onion paste. Sauté for
2-3 minutes.
- Now add the
tomato paste and all the powered spices. Mix well.
- Sauté the
resulting masala (onion-tomato-spice mixture) unitl the oil begins to
separate from it. This can take up to 10 minutes to happen.
- Now add the
lamb pieces to the masala, season with salt to taste and stir to fully
coat the lamb pieces with the masala. Sauté till the lamb is browned well.
- Add 1/2 a cup
of hot water to the pan, stir to mix well, simmer the heat and cover the
pan. Cook till the lamb is tender. You will need to keep checking on the
lamb as it cooks and add more water if all the water dries up. Stir often
to prevent burning. The dish should have a fairly thick gravy when done.
- When the lamb is cooked, garnish with chopped coriander and serve with hot Chapatis(Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.By Raji Uyyala
Mexican chili beans
Ingredients:
2
teaspoons olive oil
1
medium red onion, finely chopped
2
garlic cloves , crushed
1
large red capsicum, finely chopped
2
tablespoons ,no add salt tomato paste
1
teaspoons of caster sugar
Some
corianders leaves
1
bowl steamed basmati rice .
½
bowl cashnuts
How to prepare Mexican chili beans:
First you take one pan. Then 2 teaspoons of oil and pour them into
the pan at medium heat and add the onion and garlic. Then cook
stirring it for 3 or 4 minutes until it gets soft and add the capsicum and
chili powder .After this,cook it again stirring it for 2 or 3 minutes until the
capsicum is just soft.
Add
the tomato paste, the beans, the corn and the sugar to the boiling point,reduce
the heat and simmer for 20 minutes and then add the coriander leaves .Next turn off the gas then take a serving bowl and first
put one layer of basmathi rice ,another
layer of beans curry , another layer of basmathi rice and another layer of beans
curry and finally a layer with the coriander
leaves and cashnuts to garnish. Written by, V. Saraswathamma.
Egg rice
Ingredients:
} Eggs
} Rice
} Oil
} Salt
} Red chilly powder
} Gharam masala
} Soya sauce
} Coriander powder
} Vegetables
} Curry lives & coriander lives
How
to make egg rice:
First take the eggs and
break them, pour the eggs ,add some salt then whisk the mixture. After this, take
a frying pan light the stove and put the pan on the stove. Pour two table spoons
of oil then pour the eggs and few minutes later stir it. When the eggs came in
to a brownish colour take them and keep the mixture aside. Then take that pan
and pour some oil and add the curry leaves and onions then stir that and add the chilly powder, a pinch of salt and thr grated vegetables with the soya sauce and then stir for some time. When all vegetables are boiled
then add the boiled rice and stir it. Take the egg curry and mix well. Finally take a serving bowl and
put the rice and garnish with the coriander
leaves , onions and lemon and the tasty
egg rice is ready to serve and to eat. Done by Sireesha
How to make Coconut Barfi
How to make coconut gratings:
Break the coconut.
Remove the coconut from the shell.
Remove the brown outer skin, using a peeler.
Cut the coconut into small pieces.
Grind the pieces to get the gratings.
Break the coconut.
Remove the coconut from the shell.
Remove the brown outer skin, using a peeler.
Cut the coconut into small pieces.
Grind the pieces to get the gratings.
Grind the sugar to make powder. It helps
to make the coconut barfi fast.
sprinkle some ghee on a plate.
sprinkle some ghee on a plate.
Transfer coconut gratings and sugar powder
to a thick steel kadai, a utensil or a non-stick pan. Mix everything.
Heat the mixture. Stir.
The sugar will begin to melt after sometime.
Continue stirring it
The sugar will begin to melt after sometime.
Continue stirring it
.
Add cardamom powder, when the mixture
starts to thicken.
Stir continuously
Stir continuously
When the mixture does not stick to the
kadai and becomes a single lump, transfer it immediately to the greased
plate.
Switch off the stove.
Switch off the stove.
Spread the lump on the plate using a
spatula and press using the base of a cup.
Cut into desired shape and pieces when the
spread is still warm.
The Coconut burfi and kobbari mithai is ready to eat.
The Coconut burfi and kobbari mithai is ready to eat.
Written by Sravani
Mango rice
Ingredients:
·
Rice, boiled- 2cups
·
Mango grated- 1cup
·
Urad dal- 1table spoon
·
Bengal gram dal- 1table
spoon
·
Green chillis, chopped-
3
·
Mustard seed- 1table
spoon
·
Curry leaves- ¼ cup
·
Coriander leaves,
chopped- ¼ cup
·
Oil- 50 grams
·
Turmeric powder- ¼
table spoon
·
Salt – depends upon our
taste
Preparing:
Sweet bonda
Ingredients:
One kilo of asirwadth
Flour,
One kilo of sugar,
Two spoons of Berlin
Flour.
A small glass of water.
Preparation:
First take all the ingredients with
their quantities. Now light up the gas and
put a pan on the gas stove.Pour some sugar
and a little glass of water then stir it .When it becomes into liquid pour a little bit of asirwadh flour.
Later keep it in a small box. Next take a
pan and pour some oil .When it heats you can take that and make it into pieces and
put it in oil. After boiling those serve
them on a plate and the “SWEET BONDA IS READY To EAT”.By Pullamma
BRINJAL CURRY
To prepare Brinjal curry we need the following ingredients:
1. Brinjals – 250 gm
2. Onion- 1
3. Tomatoes- 2
4. Oil – 3 tea spoons
5. Ginger garlic paste
6. Chilly powder – 1 tea spoon
7. Salt
8. Turmeric powder
9. Groundnuts – 100 gm
10. Curry leaves
11. Coriander leaves
12. Water – 2 cups
PREPARATION OF BRINJAL CURRY
First we need to
clean the Brinjals and tomatoes and cut them into small pieces. Then take out
the onion peel and cut it into pieces and keep them aside.
Then take a
cooker and pour 3 tea spoons of oil after it gets cooked, add the spices like
mustard seeds, curry leaves, salt, turmeric powder and ginger garlic paste.
After 3 minutes add all Brinjal, onion and tomato pieces to it. Pour 2 cups of
water to this and close the lid of the cooker.
In the meantime, fry the groundnuts and mix
them with a food processor and keep them
aside.
After one whistle take out the lid of the
cooker and add the groundnut powder to this mixture. Then boil it for another 5
minutes simmer it and take it off the
stove. Serve it after 2 or 3 minutes. It is very tasty with rice or chapathi. Done by Alhekya
Carrot Halva
Needed
Ingredients:
4 Cups of carrot
4 Cups of milk
1 Cup of sugar
1 Cup of Dry
fruits (Chop
cashew nuts, raisins, almonds)
4 table spoons
of pure ghee and a pinch of green cardamom powder
Cooking
Process:
Chop
cashew nuts, almonds and deep-fry them into pure ghee, keep them aside. Later heat
pure ghee in a thick-bottomed pan; add grated carrots and sauté for five
minutes. Add milk, green cardamom powder and cook on medium heat for five to
six minutes or until the milk evaporates and the carrots are cooked. Add the
sugar and stir it and cook for two to three minutes or till the sugar melts and
mixes well, stirring continuously. Continue to cook for two minutes more.
Garnish with fried nuts and decorate with them. Serve hot or at room
temperature. Done by Pushpa
Chicken Kebab
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Cooking time: 15 minutes
Servings: 4
Ingredients:
· 250 gms chicken
· 1 tbsp curd
· 2 tbsp cornflour
· 1 inch ginger paste
· 1 tsp green chillies
paste
· 8 cloves garlic paste
· 1 tbsp vinegar
· 1 tsp black pepper
· 2 cups ghee
· Salt to taste
How to make Chicken or Murg kabab:
1.
Dilute the cornflour in 1 cup of water and keep the mixture
aside.
2.
Clean the chicken in normal running water and cut into medium
size chunks.
3.
Marinate with salt, black pepper and vinegar for about 15 minutes.
4.
Add cornflour mixture, curd, ginger, garlic and green chillies.
5.
Mix well and add 1 tbsp ghee.
6.
Cover and refrigerate for about 8-10 hours.
7.
Melt the remaining ghee in a pan.
8.
Slowly add the pieces of chicken on high flame.
9.
Fry until chicken pieces turn into golden brown in color.
10.
Fry all the pieces of chicken until done.
11.
Serve hot with chutney and salad.
Done by Neelu
FRIED MAGGI
Ingredients : •
1 large Onion thinly chopped
1 large tomato thinly chopped
• capsicum thinly chopped
• Boiled vegetables (carrots, peas, potato) cut in to small pieces
• 1 pack maggi noodles
• Taste maker
• a pinch of salt
• oil 3 tbsp
• 2-3 green chillies finely chopped
procedure:
• Heat 2tbsp of oil in a pan.
Add finely chopped green chillies and let them fry for 2 minutes.• Add
the finely chopped onions, fry till the onions
become translucent.• Add finely chopped capsicum, tomatoes and saute for few more
seconds on medium high flame and
then add some salt to it. • Now add one table spoon of soya sauce and mix it,
then add Maggi taste maker which comes with its packet.• Add boiled vegetables
to it, and cook them for 2 to 3min,• You can add veggies of your choice and
keep the mixture aside.• Now take a bowl, add 2-1/2 cup water and bring it to
boil.• Add maggi, Stir for few seconds and then simmer the flame.• Leave to
cook for about 3-4 minutes until noodles become soft and little dry.• Strain
the water, keep the maggi aside.• Now, add the maggi to the vegetable mixture
and mix them properly with the help of forks so that the taste makers are mixed with maggi
properly.• Make sure you don't mix it too much.• Serve this dish immediately to
enjoy a great snack dish.
By Madhuri
JEERA RICE
Ingredients
2 table spoon ghee
2 table spoon cumin seeds
1 cup long grained
rice
2 cups of hot water
2 bay leaves
1 cinnamon
Method
1. Wash
one cup Basmati Rice and set aside.
2. Take a
large thick bottomed pan and place on the flame.
3.
Add 2 tablespoons of Ghee (clarified butter) in the pan.
Add 2 tablespoons of Ghee (clarified butter) in the pan.
4. Add 1
teaspoon jeera (cumin seeds) in the hot ghee.
5. Allow
to spatter,reduce the flame taking care not to burn the cumin seeds.
6. Add the
washed rice in the pan and salt to taste.Mix with the cumin seeds.
7. Increase
the flame and roast the rice for five minutes.
8. Add two
and 2 cups of warm water in the rice.
9. When
the mixture starts boiling,reduce the flame and cover the pan.
10.
Leave on the reduced flame for about 10 minutes.Remove the lid
and mix. Turn off the flame.
11.
Leave for another 6 to 8 minutes covered with the
lid.
12.
Check the rice grains for soft cook.
13.
Finished.
Done by Maria
Kesari Bath
Ingredients: 1 cup of rava
1 cup of sugar
100 grms of dry fruits
[pistacchio, almond, raisins]
2-3 pinches of
cardamom power
2 pinches of saffron
3tbsp of warm milk
3tbsp of Ghee
2-1/2 cups of water
How to make
Kesari bath:
· Take a
large pan and heat some ghee in it, roast all dry fruits in it and keep them aside.
· Add the
rava to that Ghee and roast in low flame for 7-8 minutes.
· In the
meantime, put 2-1/2 cups of water in a bowl and heat in a high flame ,add sugar
to it and leave it boil.
· Add
rava to this water and keep stirring until it cooks.
· Add
the remaining items [saffron color and milk, Ghee] keep stirring until the ghee
separates from the rava.
· Garnish
the Kesari bath with roasted dry fruits. Finally the Kesari bath is ready to eat.
Done by Kalpana
Laddu
Ingredients:-
·
1 cup wheat powder
·
1 ¼ Sugar powder
·
1 cup hot milk
·
1 Spoon cardamom
·
1 spoon coconut milk
·
1 ¼ cashew nets
·
3 spoons ghee
·
Small saffron
Cooking method
First of all lit the stove .After this, take a wide bottomed pan , put the pan on the
stove then take one cup of wheat power and
pour it into the pan. Then pour the
three spoons of ghee and stir at the
time .When it smells well mix it with the sugar powder. Mix the cardamom, the coconut
milk, cashew nuts, small saffron and wait for
alittle while.Add the hot milk and roast
carefully for two minutes adding a little milk , then make the balls with your hands. The Laddu is ready now
to eat. You will not forget how it tastes.
Done by Yerramma
RESTAURANT STYLE CHICKEN BIRYANI
INGREDIENTS:
Turmeric 1/4 Teaspoons
Salt To
Taste
Ginger Garlic Paste 1 Tablespoons
Cumin Powder 1 Teaspoons
Coriander Powder 1 Tablespoons
Red Chilly Powder 2 Tablespoons
Golden Fried Onions 150 Grams
Mace 2 Numbers
Pepper Corn 6 Numbers
Lichen (kalpasi) 1 Teaspoons
Shahi Jeera 1 Teaspoons
Cardamom 6 Numbers
Cloves 3 Numbers
Cinnamon Sticks 2 Numbers
Star Anise 3 Numbers
Bay Leaf 3 Numbers
Basmati Rice 500 Grams
Chicken 1500 Grams
Yogurt 1 Cup
Coriander Chopped 1 Bunch
Mint Chopped 1 Bunch
Green Chilly 5 Numbers
Oil 1/2 Cup
Lime Juice 2 Tablespoons
RECIPE:
First
make a powder with all the spices. Take a bowl and add the chicken pieces and
add the made masala, chilly powder, ginger garlic paste, turmeric, salt,
coriander powder, curd, chopped mint leaves, coriander leaves, fried onions,
green chilly, lime juice, oil, and mix it well, and put it in the refrigerator
overnight, Heat some water in a vessel and let it boil,then add some oil, salt, Shahi jeera,
bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %,
add a layer of marinated chicken and then this layer of rice. Add the fried onions, and add dissolved saffron
strands in milk , then add ghee (optional), kewra water, rose water and put the
lid. First cook it at high temperature for 4-5 minutes then reduce the flame to low, use
a griddle under this and cook it for 25 to 30 minutes.Switch off the flame.
After 40 minutes it is ready for opening the seal of the lid. Don´t mix the biryani just check it removing the top
rice and checking the bottom of the vessel in acse it gets burnt.
Done by Fathima
Omelette
Ingredients:
·
Eggs-4
·
Salt-1 tsp
·
Pepper-1/2 tsp
·
Chilli powder-1/2 tsp
·
Grated Onion-1/4 cup
·
Grated potatoes-1/4 cup
·
Coriander leaves-2
·
Tomato sause-1/2 cup
Preparation:
First crack the eggs and
pour them into the bowl. And whisk them until it gets completely yellow.
Then add some salt, red
chilli powder and some pepper powder.
Then whisk them again.
If you want you can add
some vegetables like onions or potatoes.
Add them and mix them.
Then take one non-stick
pan and put it on the stove.
Lit the stove.
After spread some butter or oil on the frying pan.
After
that pour that mixture on the pan and spread it.
Don’t stir ,let the mixture cook it for a minute.
Afterwards turn it and let cook the other side .
Then
after this take it out and keep on the plate and garnish with tomato sauce and
coriander leaves.
Now the tasty
omelette is ready to taste.
Done by Sarada
Preparation
of Upma
Ingredients (For
five people):
·
Kesari Rava- one and a half
cup
·
Onions -2
·
Chillies -9
·
Water- 3 cups
·
Carrot s - 2
·
Salt - sufficient
·
Zeera
·
Mustard seeds
·
Coriander
·
Curry leaves
·
Oil
Process of preparation :
First , take a bowl
in which we mix some oil ,zeera , mustard seeds and curry leaves
and boil
it for some time.When the steam comes
then add the onions, chillies
and carrots into that mixture
and stir up till it
gets well cooked .Add three cups of
water to it and salt then wait until
it boils .When the bubbles come up add the Kesari rava into that mixture by stirring
for some time then leave and kept it for five minutes.
A delicious and nutritious food is ready to be served.
Written by Suneetha
SWEET CHAPATIS
Ingredients:
1/2 kg Maida (All purpose flour)
1/2 kg Lentil (Bengal Gram)
1 tsp Cardamom powder
1 tsp Ghee
1/2 kg Jaggery
100 ml Oil
Salt to taste
Water.
How to
make Sweet chapattis:
First of all wash and boil the Bengali lentils
with water and ½ tablespoon of salt till it becomes soft. Let it cool down slightly and wring the water into the
boiled Bengali grams. After that ,add the cardamom powder, the Jaggery, the boiled
Bengali grams and grind to make it a fine paste .Now the puran is ready. After
that we have to make the maida dough. Now knead a ½ kg Maida with water and a
half ½ tablespoon of salt. Don’t make it
hard. Add some oil and knead the Maida again till the oil gets absorbed. Next
prepare equal number of balls from Maida dough and Puran. Then roll out the maida
balls to make a small size of chapattis. Then cover that dough with Puran. Roll
it again into balls. Roll it out to make Chapattis. Now heat using a light flame .Before roasting we
apply the oil onto the pan. After that we roast it on both sides until it gets a
brown colour. If we want it delicious we can add some ghee. Now the sweet and
hot chapattis are ready to eat.
Done by Aruna
Bread Halwa
Bread Halwa
Ingredients
6
to 8 bread slices
3
tbsp ghee
2
tbsp sugar
1
cup milk
Method
Blend the bread slices with a mixer to get some refined powder.
Heat 3 tablespoons of some ghee in a kadhai, add the bread crumbs and
saute till they turn golden brown Add
the sugar and milk ,mix well ,cover and cook for 2 minutes.
Open and saute till the ghee leaves the sides.
Serve hot.
Done by Sowjie
Gulab Jamun
Ingredients
Instant milk powder : 1
cup
Sugar : 2 cups
All purpose flour : 1
spoon
Baking Powder : ½
tb spoon
Cardamom Powder : A pinch
Procedure
Take a pan and add one cup of water or
two cups of sugar. Add cardamom powder and stir well. Let it boil until it gets
consistent and turn off the flame. Now
combine the remaining ingredients and make a dough with them. Let it rest for three or
four minutes. Make round uniform balls and cook it on low flame ,deep fry the
bolls in oil or ghee. Remove when brown and drop them in sugar syrup. Let it
rest for 45 minutes. Garnish with chopped nuts and enjoy the dessert.
Done by Suvarna
