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15 Minute Indian Cooking

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15 minutes to Indian cooking

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Famous Indian recipes made easy for your fast life

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By

Soni Madhvan

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All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright © 2016

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Table of contents

Table of contents

Introduction

1. Aloo Sukha | Spicy dry potatoes

2. Aloo palak | Spinach potato

3. Aloo ghobi

4. Aloo tuk

5. Bharwaan aloo | Stuffed potatoes

[* 6. Aloo ki sabji | Simple potato vegetable*]

7. Paneer bhurji

8. Paneer Makhani

[* 9. Achari paneer | Pickled cottage cheese*]

10. Kadhai Paneer

11. Paneer Tikka Masala

[* 12. Achaari Dahi Bhindi | Pickled okra with yogurt*]

13. Bhindi Fry | Okra fry

14. Baigan ka bharta

15. Makai Ka Bharta

16. Mushroom Corn Masala

17. Mushroom matar

18. Rajma masala

19. Mixed vegetable

20. Basic Dal

21. mixed vegetable pulao

22. fried rice

23. Jeera rice

24. Lemon rice

25. garlic rice

26. Indian roti or chapati

27. ALOO KA PARATHA

28. PANEER PARATHA

29. Mix Vegetable Paratha

30. NAAN

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Introduction

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Hello!! I would like to welcome you and thank you for buying 15 minutes to Indian cooking. So if your reading this book your either new to Indian cooking and would like to explore the magic of Indian cuisines or your time is precious and would like to wrap up your cooking as soon as possible, you have come to the right place!!

The Indian cultural heritage has created various unique dishes from different parts of India. Some dishes from one region may be completely unknown to another. The common thread among the recipes is the use of spices to incorporate flavor and aroma.

Indian food is heavily influenced by religious and cultural choices and traditions. It’s known all over the world for the rich flavors and high spices. So if you’re tired of the same old takeaways; pizzas and burgers making you sick, give these easy Indian recipes a shot.

In this book you’ll learn 20 Indian dishes which are famous all over the world, 5 rice and 5 Indian flatbread recipes to compliment the dishes.

For some advanced recipes you can check out my upcoming books.

Indian cooking is all about exploring. So once you get good with these basic recipes, you can always try to discover new recipes. I would like to wish you luck for you journey to magical world of INDIAN cuisines.

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Spices

Okay!! I don’t want you to freak out by looking at this image. You won’t be needing all of them but some basis spices are necessary.

You can choose to stock your spices as per the recipes. Some recipes require fewer spices whereas some require more, so you’ll have to prepare accordingly. But below highlighted spices are a must have. Spices can be added as per taste, like spicy add more chili powder, not fond of high spiced be gentle then.

 

Dry Red Chili pepper

Cumin seeds and powder

Coriander seeds and powder

Turmeric powder

Garam Masala Spice Blend

Asafoetida

Mustard seeds, brown & yellow

Amchur powder, i.e. dried green mango powder

Black Pepper, whole and powdered

Chaat masala

Cayenne Pepper

Cinnamon, whole and powdered

Cardamom, pods and powdered

Cloves, whole and powdered

Black Salt (light pink in color)

Fenugreek powder

Ginger & Ginger powder

Tamarind Paste Concentrate

Nutmeg powdered

Tandoori Masala Spice Blend

Curry leaf can be used if available

 

You can also buy the spices on Amazon.

 

Amazons link to basic Indian spices.

[+ http://www.amazon.com/s/ref=nb_sb_ss_i_1_13?url=search-alias%3Dgrocery&field-keywords=indian+spices&sprefix=indian+spices%2Cgrocery%2C409&rh=n%3A16310101%2Ck%3Aindian+spices+]

 

 

All the recipes can be cooked using vegetable oil, olive oil or any other oil etc.

Some recipes require ghee and butter.

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1. Aloo Sukha | Spicy dry potatoes

Aloo sukha is the easiest recipe that can be made, with a mix of some Indian spices and you’re ready to go.

Spice meter: low

Ingredients

5-6 boiled potatoes

1/2 teaspoon mango powder

3 tablespoon oil

Salt to taste

Curry leaves

2-3 green chilies

1/2 teaspoon red chili powder

Cooking Directions

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p<>{color:#000;}. Heat up the oil and mix in Curry leaves, green chilies and red chili powder and mix it well.

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p<>{color:#000;}. Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.

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p<>{color:#000;}. When the potatoes are half cooked, mix in the salt and mango powder. Mix well.

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p<>{color:#000;}. When the potatoes look little crispy and golden brown, turn the gas off.

2. Aloo palak | Spinach potato

Palak aloo is basically mix of spinach and potatoes with the aromatic Indian spices. Serve with roti.

Spice meter: low

Ingredients

2lb Spinach (chopped)

1lb potatoes (quartered)

2 green chilies

1 tablespoon melted butter

A pinch of asafoetida

1 teaspoon white cumin seeds

Salt to Taste

Cooking Directions

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p<>{color:#000;}. Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.

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p<>{color:#000;}. Add the spinach, potatoes, salt and chilies.

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p<>{color:#000;}. Cover and cook over a moderate heat for about 10 minutes.

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p<>{color:#000;}. Stir several times and then arrange the tomato and lemon slices over the mixture.

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p<>{color:#000;}. Cover, lowering the heat and cook for another 5 minutes.

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p<>{color:#000;}. Serve the aloo palak hot as a side dish.

3. Aloo ghobi

Aloo gobi is a combination of potatoes and cauliflower with Indian spices.

Spice meter: low

Ingredients

450grams Potatoes

450grams Gobi (Cauliflower florets)

2 tablespoon Oil

1 teaspoon Cumin seeds

1 Chopped green chili

1 teaspoon Coriander powder

1 teaspoon Cumin powder

1/4 teaspoon Chili powder

1/2 teaspoon Turmeric paste

1 teaspoon Chopped coriander leaves

Salt to Taste

Cooking Directions

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p<>{color:#000;}. Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.

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p<>{color:#000;}. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chili and fry for a further 1 minute.

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p<>{color:#000;}. Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.

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p<>{color:#000;}. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

4. Aloo tuk

Spice meter: Medium

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Ingredients

500 gm aloo (potatoes) -peeled and cut into rounds

Oil for deep frying

1 teaspoon salt

1 1/2 teaspoon red chilies-coarsely pounded

1/4 teaspoon black pepper

1 teaspoon dried mango powder

Cooking Directions

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p<>{color:#000;}. Heat oil in a pot to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a brownish color, with the edges a little darker.

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p<>{color:#000;}. Remove from pot, drain excess oil. Put aside to cool a little.

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p<>{color:#000;}. Once cool, flatten by pressing between palms.

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p<>{color:#000;}. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.

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p<>{color:#000;}. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

5. Bharwaan aloo | Stuffed potatoes

Bharwaan aloo is potatoes stuffed with spiced veggies.

Spice meter: Medium

Ingredients

8 medium Potatoes (peeled)

2 cauliflower florets (chopped)

1 tablespoon chopped onion

1 capsicum (cored, seeded and chopped)

1 tablespoon peas

2 green chilies (chopped)

4 medium tomatoes (cubed)

2 cloves of garlic (chopped)

Salt to Taste

2/3rd cup water

1/4th cup ghee

1teaspoon chopped coriander leaves

Cooking Directions

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p<>{color:#000;}. Slice off the top from the aloo (potatoes) – a thick slice to be used as a lid later, and carefully scoop the inside.

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p<>{color:#000;}. Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.

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p<>{color:#000;}. Parboil until the water is fully absorbed into the mixture.

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p<>{color:#000;}. Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).

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p<>{color:#000;}. Heat the ghee in a pot or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.

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p<>{color:#000;}. Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.

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p<>{color:#000;}. Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

6. Aloo ki sabji | Simple potato vegetable

Spice meter: Low

Ingredients

250 grams Potato (Aloo)

2 tablespoon Oil

1/4 teaspoon Turmeric (Haldi) Powder

2 Green chilies (Hari mirch)

4-5 Curry Leaves (Kari Patta)

1/2 teaspoon Mustard seeds (Rai/Sarson)

Salt As per taste (Namak)

Cooking Directions

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p<>{color:#000;}. Boil, peel and cube the potatoes.

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p<>{color:#000;}. Heat oil in a pan, add the mustard seeds, slit green chilies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.

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p<>{color:#000;}. For a different taste you can substitute mustard seeds with cumin seeds.

7. Paneer bhurji

Cottage cheese also known as paneer is a favourite in the Indian cuisine. Paneer bhurji is crushed cottage cheese with some spices simmered in tomato gravy. Paneer bhurji tastes great with roti, paratha, or regular bread.

Spice meter: Medium

Ingredients

200 grams Paneer or Cottage cheese

1 tablespoon Oil

1/4 teaspoon Cumin seeds

2 Green Chilies

1 Small Onion

1/4 teaspoon Turmeric Powder

1/2 teaspoon Garam Masala Powder

1 teaspoon Ginger-Garlic Paste

1 medium Tomato

1/2 teaspoon Salt

Cooking Directions

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p<>{color:#000;}. Chop the onions, tomatoes and chilies finely.

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p<>{color:#000;}. Heat oil in a deep bottomed pan; add the cumin seeds, chopped onions and the ginger garlic paste fry till brown.

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p<>{color:#000;}. Add the chilies and tomatoes and fry till they are soft and pulpy.

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p<>{color:#000;}. Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

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p<>{color:#000;}. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

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p<>{color:#000;}. Garnish with chopped coriander and serve hot.

8. Paneer Makhani

Paneer Makhani is a Punjabi dish which is rich in flavors made with tomato gray. Paneer Makhani can be served with any Indian flat bread or over rice.

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Spice meter: low

Ingredients

250 grams Paneer

200 grams Fresh Cream (Malai)

200 grams Tomato Puree

2-3 tablespoon Butter

2 tablespoon dried Fenugreek Leaves

1/2 teaspoon Red chili (Lal Mirchi) Powder

1/2 teaspoon Garam Masala Powder

2-3 Green chilis (Hari mirch)

Salt to taste

Cooking Directions

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p<>{color:#000;}. Melt the butter in a pan, add slit green chilies, tomato puree, dried Fenugreek Leaves (kasuri methi), salt, red chili powder and simmer for 4-5 minutes.

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p<>{color:#000;}. Add the cream and garam masala powder and cook further for 2-3 minutes.

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p<>{color:#000;}. Add the paneer pieces and cook for a minute.

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p<>{color:#000;}. Serve hot garnished with coriander.

9. Achari paneer | Pickled cottage cheese

Achari paneer is a tangy sour recipe with vegetables. Served with jeera rice or roti

Spice meter: low

Ingredients

400 gm paneer (cut into 2/2 squares)

1/2 green capsicum (diced)

1/2 yellow capsicum (diced)

1/2 yellow capsicum (diced)

2 cherry tomatoes

For The Gravy

2 tablespoon oil

1 teaspoon garlic paste

1 teaspoon ginger paste

2 tablespoon red chili paste

2 cups tomato puree

1/4 teaspoon dried coriander leaves (kastoori methi)

2 teaspoon mango pickle (chopped)

1/2 teaspoon red chili powder

1 teaspoon garam masala powder

Salt to taste

1 teaspoon coriander leaves chopped

Cooking Directions

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p<>{color:#000;}. Cut the paneer and capsicum and keep aside.

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p<>{color:#000;}. For the gravy- heat oil, add ginger, garlic and red chili paste, tomato puree.

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p<>{color:#000;}. All powered spices, salt to taste kasoori methi and simmer for 8-10 minutes.

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p<>{color:#000;}. Add in the paneer and peppers and mix well.

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p<>{color:#000;}. Add in chopped pickle and masala.

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p<>{color:#000;}. In a serving plate serve the cumin (jeera) rice with the masala paneer and peppers.

10. Kadhai Paneer

Kadhai paneer is cottage cheese with vegetables and spices.

Spice meter: Medium

Ingredients

250 grams Cottage Cheese (Paneer)

3 Capsicums (Shimla Mirch)

4 Onions (Pyaj)

4 Tomatos (Tamatar)

1 “ long piece Ginger (Adrak)

1 teaspoon Red Chili Powder (Lal Mirchi)

2 Bay Leaves (Tej Patta)

4 Cloves (Lavang)

1 piece Cinnamon (Tuj/Dalchini)

Little Orange Color

4 tablespoon Clarified Butter (Ghee)

Cooking Directions

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p<>{color:#000;}. Cut cottage cheese, capsicum in long pieces.

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p<>{color:#000;}. Grind onion, tomato, ginger, salt, red chili powder and orange color.

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p<>{color:#000;}. Mince cloves and cinnamon. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste.

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p<>{color:#000;}. Continue cooking it on medium flame till ghee/oil begins to separate.

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p<>{color:#000;}. Add paneer and capsicum pieces.

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p<>{color:#000;}. Cook on low flame.

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p<>{color:#000;}. When the capsicum are done put off the flame. Take off the fire and serve hot.

11. Paneer Tikka Masala

Paneer tikka masala is one of the most popular dishes in the Indian cuisine. Tastes great with naan.

Spice meter: High

Ingredients

250 gm cottage cheese (paneer) How to make paneer

100 gm curd (dahi)

2 onions (pyaj)

2 tomatos (tamatar)

1 tsp ginger (adrak), garlic (lahsun) paste

2 green chilly (hari mirch) paste

50 gm cashew nut (kaju) paste

1 tsp tandoori masala

1 tsp chat masala

1 tsp chana masala

Salt to taste

Cooking Directions

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p<>{color:#000;}. Cut round slices of tomatoes and onions and keep them aside. Cut paneer in cubes.

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p<>{color:#000;}. Mix tandoori, chat and chana masala along with half of the ginger garlic paste with dahi.

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p<>{color:#000;}. Now add paneer cubes and mix well.

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p<>{color:#000;}. Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.

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p<>{color:#000;}. Then cook them in a preheated oven and keep aside.

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p<>{color:#000;}. Heat oil in a pan and put ginger garlic paste and green chilly in it.

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p<>{color:#000;}. Cook for 5 minutes. Thereafter, add finely chopped onion and fry.

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p<>{color:#000;}. Add finely chopped tomato and cook until oil floats on the surface.

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p<>{color:#000;}. Then add cashew paste and cook for 5-10 minutes.

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p<>{color:#000;}. Then add all the spices and cook for 2 minutes.

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p<>{color:#000;}. Lastly add paneer cooked in oven and cook for 5 minutes.

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p<>{color:#000;}. Garnish with coriander and serve hot.

12. Achaari Dahi Bhindi | Pickled okra with yogurt

Achaari dahi bhindi is okra with tangy pickled flavor in a yogurt mixture.

Spice meter: High

Ingredients

4 cups sliced ladies finger or okra (bhindi)

5 tablespoon oil

2 teaspoon fennel seeds (saunf)

1 teaspoon mustard seeds ( rai / sarson)

1/2 teaspoon nigella seeds (kalonji)

1/4 teaspoon fenugreek (methi) seeds

1/4 teaspoon asafoetida (hing)

2 teaspoon finely chopped ginger (adrak)

3/4 cup chopped tomatoes

Salt to taste

For the curd mixture

1/2 cup whisked curds or yogurt (dahi)

1 teaspoon chili powder

1/4 teaspoon turmeric powder (haldi)

2 teaspoon coriander-cumin seeds (dhania-jeera) powder

Salt to taste

Cooking Directions

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p<>{color:#000;}. Heat 4 tablespoon of oil in a broad non-stick pan, add the ladies finger and cook on a medium flame for 5 to 6 minutes, while tossing occasionally. Remove in a deep bowl and keep aside.

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p<>{color:#000;}. Heat the remaining 1 tablespoon of oil in the same broad non-stick pan; add the fennel seeds, mustard seeds, nigella seeds, fenugreek seeds and asafoetida and sauté on a medium flame for a few seconds.

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p<>{color:#000;}. Add the ginger and sauté on a medium flame for 30 more seconds.

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p<>{color:#000;}. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

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p<>{color:#000;}. Lower the flame, add the curds mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.

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p<>{color:#000;}. Add the shallow-fried ladies finger and salt mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

13. Bhindi Fry | Okra fry

Okra fry or Bhindi Fry is an easy to make tasty dish. It is crispy and served as a side dish with rotis, rice or dal.

Spice meter: Low

Ingredients

500 grams Okra or lady finger (bhindi) (washed and slit in between)

2 onions (sliced)

1/4 teaspoon turmeric powder

1 teaspoon dry mango (amchur) powder

1 teaspoon coriander powder

1 teaspoon garam masala

Salt to taste

Cooking oil

Cooking Directions

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p<>{color:#000;}. Take the slit Okra and stuff turmeric powder, dry mango powder, coriander powder garam masala and salt in it and keep aside.

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p<>{color:#000;}. Heat oil in a pan. Add sliced onions and fry till golden brown.

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p<>{color:#000;}. Now add the stuffed Okra and fry till they are done and become crispy.

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p<>{color:#000;}. Serve hot with chapatis

14. Baigan ka bharta

Baigan ka bharta is mashed eggplant with Indian spices.

Spice meter: Low

Ingredients

1 medium Baigan (eggplant)

1/2 cup Cooked green peas

1 Finely chopped onions

1 Finely chopped tomatoes

1 Finely chopped green chili

1/2 teaspoon Red chili powder

1/2 teaspoon Garam Masala Powder

1/4 teaspoon Turmeric Powder

3 tablespoon Vegetable oil

Salt to taste

Chopped green coriander leaves for garnishing

Cooking Directions

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p<>{color:#000;}. Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.

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p<>{color:#000;}. Frequently turn the eggplant upside down, until fully roasted.

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p<>{color:#000;}. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.

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p<>{color:#000;}. Mash the flesh.

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p<>{color:#000;}. Heat oil in a pan / pot . Add green chili and onion and fry over medium heat until light golden brown.

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p<>{color:#000;}. Add red chili powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.

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p<>{color:#000;}. Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.

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p<>{color:#000;}. Garnish the baigan bharta with green coriander leaves and serve hot.

15. Makai Ka Bharta

Spice meter: Medium

Ingredients

1 kg fresh corns

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon red chili powder

2 tablespoon oil

3 medium tomatoes

1/2 teaspoon garam masala powder

3 medium onions

1/2 teaspoon cumin seeds

6 – 7 green chilies

Salt to taste

Coriander leaves cut for garnish

Cooking Directions

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p<>{color:#000;}. Boil the whole corn, take off the niblets and grind it coarsely in a blender.

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p<>{color:#000;}. Take off and finely cut the onions. Wash and cut the tomatoes. Wash and cut the green chilies.

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p<>{color:#000;}. Heat up oil in a pot, mix in cumin seeds and stir fry till they crackle.

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p<>{color:#000;}. Mix in cut onions and stir fry till light brown. Mix in cut green chilies and stir fry for 1/2 minute.

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p<>{color:#000;}. Mix in red chili powder, turmeric powder, coriander powder, garam masala powder and salt.

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p<>{color:#000;}. Stir fry for few seconds and mix in cut tomatoes. When tomatoes are cooked mix in the corn, salt and little water.

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p<>{color:#000;}. Stir fry for another 5-10 minutes. Serve hot decorated with cut coriander.

16. Mushroom Corn Masala

Mushroom Corn Masala is a delicious, tempting recipe with mushrooms and corn with spices.

Spice meter: Medium

Ingredients

250 gm mushroom

150 gm corn seeds (makka)

1 capsicum (shimla mirch)

3 onions (pyaj)

250 gm tomato (tamatar)

1 piece ginger (adrak)

2 green chilly (hari mirch)

1 tablespoon coriander leaves (dhania patti)

1/2 lemon (nimbu)

1 garlic (lahsun)

1 teaspoon red chili powder (lal mirch)

Salt to taste

1/2 cup clarified butter (ghee)

Cooking Directions

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p<>{color:#000;}. Soak corn 3-4 hours and then strain. Boil them and then keep them aside.

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p<>{color:#000;}. Cut mushroom into four pieces. Finely chop onions and cut ginger into thin long slices.

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p<>{color:#000;}. Cut green chilies into 2 lengthwise. Cut tomato into small pieces and capsicum into cubes. Finely chop coriander. Grind garlic.

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p<>{color:#000;}. Heat ghee in a pan and fry onion until it turns pink. Then fry garlic paste.

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p<>{color:#000;}. Then add tomatoes and red chili powder.

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p<>{color:#000;}. When it is cooked properly then add mushroom and corn.

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p<>{color:#000;}. Add salt and simmer until mushrooms soften.

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p<>{color:#000;}. Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.

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p<>{color:#000;}. Garnish with ginger, green chilies and coriander.

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p<>{color:#000;}. Serve it hot.

17. Mushroom matar

Mushroom matar is a combination of mushroom and green peas with the authentic Indian flavors.

Spice meter: Medium

Ingredients

1 1/2 cups – Green peas (Mutter)

200grams – Mushrooms

4 – Cardamom (green)

1” – Cinnamon

2 – Onions

1 1/2 tablespoon – Ginger paste

1 tablespoon – Garlic paste

3-4 – Tomatoes

1 tablespoon – Chili powder

1 tablespoon – Coriander powder

1 teaspoon – Turmeric

1 teaspoon – Garam masala powder

1/2 cup – Cashew nut paste

4 tablespoon – Oil

Salt to Taste

Cooking Directions

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p<>{color:#000;}. Clean, wash and cut the mushrooms into medium pieces and chop onions finely.

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p<>{color:#000;}. Heat oil in a pan. Sauté green cardamoms, cinnamon stick & onions till golden brown.

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p<>{color:#000;}. Add ginger garlic paste and cook for 1/2 a minute.

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p<>{color:#000;}. Add tomatoes and cook till oil leaves the sides.

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p<>{color:#000;}. Add chili powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.

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p<>{color:#000;}. Lastly dissolve the cashew nut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.

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p<>{color:#000;}. Add the matar (green peas) and mushrooms and cook till the peas are fully cooked. Once done, serve the mushroom matar with rice or roti.

18. Rajma masala

Rajma masala is kidney beans cooked in a tomato gray with Indian spices. Tastes great with rice or roti.

Spice meter: High

Ingredients

200 grams rajma (kidney beans)

1/2 teaspoon cumin seeds

3 onions (medium-sized and chopped)

1 cup fresh tomato (tamatar) puree

1 tablespoon ginger (adrak) paste

3-4 green chilies (chopped)

1 teaspoon cumin seeds powder (jeera powder)

1/2 teaspoon coriander powder (dhania powder)

1 teaspoon red chili (lal mirch) powder

Salt to taste

2 tablespoon oil

1/4 cup curd (dahi)

2 tablespoon green coriander leaves (chopped)

Cooking Directions

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p<>{color:#000;}. Pick, wash and soak the rajma overnight. Boil the soaked rajma till well cooked.

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p<>{color:#000;}. Heat oil, add cumin seeds. When it crackles, add chopped onions.

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p<>{color:#000;}. Sauté it till its light golden brown in color.

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p<>{color:#000;}. Add ginger paste and garlic paste and sauté it. Add the tomato puree and sauté it.

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p<>{color:#000;}. Now add the green chilies, cumin seeds powder, coriander powder, red chili powder, curd and salt.

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p<>{color:#000;}. Cook the masala for 5-6 minutes.

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p<>{color:#000;}. Add the rajma, mix it well and add half a cup of water.

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p<>{color:#000;}. Cook it for another 15- 20 minutes.

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p<>{color:#000;}. Garnish with green coriander leaves.

19. Mixed vegetable

Mixed vegetable is one the favorites in the Indian restaurant. As the name says, mix of vegetables with medium spicy gravy. Serve with naan or roti.

Spice meter: Medium

Ingredients

Approx. 4 cups of mix vegetables

2 cups cauliflower cut into florets

1 cup green peas

1 carrot diced in about 1/2 inch pieces (gajar)

1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin

6 tomatoes medium size

1/2 inch ginger

1 green chili

2 tablespoons oil

1/2 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1/4 teaspoon turmeric (haldi)

1/4 teaspoon red pepper optional

1 tablespoon coriander powder (dhania)

1 teaspoon salt adjust to taste

1 teaspoon sugar adjust to taste

1 tablespoon corn starch

1/2 teaspoon garam masala, spice mix available in Indian grocery store

Approx. 2 tablespoons chopped cilantro (hara dhania)

Cooking Directions

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p<>{color:#000;}. Mix the cornstarch with ¼ cup of water and set aside.

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p<>{color:#000;}. Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.

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p<>{color:#000;}. Slice 1 tomato length wise into 8-10 pieces and set aside.

#
p<>{color:#000;}. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

#
p<>{color:#000;}. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.

#
p<>{color:#000;}. Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.

#
p<>{color:#000;}. Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.

#
p<>{color:#000;}. Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

20. Basic Dal

This is the most basic dal which is a part of the day to day Indian cooking.

Spice meter: low

Ingredients

1/2 cup split red lentil (Masoor Dal)

1 Tomato

1/2 tsp Cumin seeds

1/4 tsp Turmeric (Haldi) Powder

2 Green chilies

3 tsp Oil

1 level tsp Salt (Namak)

3 Garlic (Lasun) Cloves

Cooking Directions

#
p<>{color:#000;}. Boil the dal with salt, turmeric powder and slit green chilies.

#
p<>{color:#000;}. In another pan, heat oil, add the cumin seeds, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft and pulpy.

#
p<>{color:#000;}. Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.

21. mixed vegetable pulao

Mixed vegetable pulao is a rice preparation with vegetable and whole Indian spices.

Spice meter: Medium

Ingredients

1 cup Rice (Chawal)

2 cup Water

200 grams Cauliflower (Phool gobi) Florets

2 small Potato (Aloo)

1/2 cup fresh Peas (Matar)

1 large Onion (Pyaj)

3-4 black Cardamoms (Elaichi)

1/2 teaspoon Red chili (Lal Mirchi) Powder

1 inch Cinnamon (Tuj/Dalchini)

2-4 Cloves (Lavang)

4 tablespoon Oil

1 teaspoon Salt (Namak)

Cooking Directions

#
p<>{color:#000;}. Wash and soak the rice for 1 hour, drain and keep aside.

#
p<>{color:#000;}. Slice the onion finely and chop the potatoes into small pieces.

#
p<>{color:#000;}. Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.

#
p<>{color:#000;}. Sauté for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.

#
p<>{color:#000;}. Then add the drained rice, salt and red chili powder.

#
p<>{color:#000;}. Mix well.

#
p<>{color:#000;}. Add 2 cups of water and boil.

#
p<>{color:#000;}. When the water starts boiling, reduce the flame and cover and cook till the rice is done.

22. fried rice

Fried rice is rice tossed in ghee or butter with some spices

Spice meter: Low

Ingredients

400 gm Rice

100 gm Ghee or butter

65 grams onion

2 grams cinnamon

2 grams Bay leaf

1 gm peppercorns

6 grams Salt

Cooking Directions

#
p<>{color:#000;}. Heat the ghee in a large saucepan and add the finely sliced onion.

#
p<>{color:#000;}. Fry till golden brown, remove from the pan and keep aside.

#
p<>{color:#000;}. To the hot fat, add the washed and drained rice and the spices.

#
p<>{color:#000;}. Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.

#
p<>{color:#000;}. Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.

#
p<>{color:#000;}. Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.

23. Jeera rice

Jeera rice is rice preparation with a unique and delicate flavor of cumin

Spice meter: Low

Ingredients

1 cup Long Grain (Basmati) Rice

2 cups Water

1 ½ teaspoon Cumin seeds(jeera)

1 tablespoon oil

Salt to taste

2 Bay leaves

3-4 cloves

Little whole Black pepper

1 Black Cardamom

Cooking Directions

#
p<>{color:#000;}. Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.

#
p<>{color:#000;}. Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.

#
p<>{color:#000;}. When Cumin seeds are done add the rice and salt, mix well.

#
p<>{color:#000;}. Add water. When it starts boiling low down the flame of the gas and cover it partially.

#
p<>{color:#000;}. Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.

#
p<>{color:#000;}. Serve the jeera pulao hot with any gravies or raita.

h1<>{color:#000;}.

24. Lemon rice

Spice meter: Low

Ingredients

2 cups boiled Rice

1/3 cup Lemon Rice

6 Tablespoon Oil

½ teaspoon Black Mustard seeds

Few curry leaves

3-4 green chilies

Salt to taste

1/4 teaspoon turmeric powder

1/4 cup peanuts

Cooking Directions

#
p<>{color:#000;}. Heat oil in a pan and add mustard seeds, allow to splutter.

#
p<>{color:#000;}. Add turmeric powder and peanuts, fry till brown.

#
p<>{color:#000;}. Now add green chilies, curry leaves, salt and fry for 2 minutes.

#
p<>{color:#000;}. Take it off from the flame and add lemon juice and mix well.

#
p<>{color:#000;}. Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

25. garlic rice

Here is a recipe for rice flavoured with garlic and green chilies. learn how to make garlic rice.

Spice meter: low

Ingredients

2 cup cooked rice

2 teaspoon crushed garlic

2 green chilies chopped

2 tablespoon cashewnuts (kaju)

1 tablespoon almonds (badam), slivered.

1 teaspoon chopped fresh coriander

2 tablespoon ghee

Salt and pepper to taste

Cooking Directions

#
p<>{color:#000;}. Take a heavy wok and heat ghee in it.

#
p<>{color:#000;}. Now add garlic and green chilies to it.

#
p<>{color:#000;}. Once garlic turns golden in color, add the dry fruits and roast for half a minute.

#
p<>{color:#000;}. Now add the cooked rice, sprinkle salt and pepper and mix well.

#
p<>{color:#000;}. Garnish the Garlic Rice with fresh coriander and serve.

26. Indian roti or chapati

Roti is the well know Indian flat bread.

Ingredients

2 cups Wheat Flour (Gehun Ka Atta)

Water as per requirement

Cooking Directions

#
p<>{color:#000;}. Knead soft dough

#
p<>{color:#000;}. Leave it for atleast 30 minutes.

#
p<>{color:#000;}. Break off dough to a table tennis ball sized

#
p<>{color:#000;}. Roll with help of dry flour to a thin round.

#
p<>{color:#000;}. Roll as thin as possible.

#
p<>{color:#000;}. Heat tawa or pan and place chapati on it.

#
p<>{color:#000;}. When dry on one side, turn it.

#
p<>{color:#000;}. When brown spots appear on second side, turn again.

#
p<>{color:#000;}. Use a kitchen towel and lightly press the chapati, rotating at same time, it will puff.

#
p<>{color:#000;}. Make as crisp as desired.

#
p<>{color:#000;}. Serve hot.

27. ALOO KA PARATHA

Aloo paratha is roti stuffed with potato filling.

Ingredients

Stuffing:

2 boiled Potatoes

1 small finely chopped Onion (optional)

Coriander leaves finely chopped

Small piece of Ginger (very finely chopped or grated)

1 or 2 green Chilies (finely chopped)

Salt Red Chili powder and Garam masala as per taste

Butter

Cooking Directions

#
p<>{color:#000;}. For the cover make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.

#
p<>{color:#000;}. Mash the potatoes.

#
p<>{color:#000;}. Add all the stuffing items to mashed potatoes and mix it properly.

#
p<>{color:#000;}. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.

#
p<>{color:#000;}. Or. Make a fist size ball and stuff the filling in it. Then roll to make it as round as possible.

#
p<>{color:#000;}. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.

#
p<>{color:#000;}. When top side is done change the side and keep a check (till properly baked)

#
p<>{color:#000;}. Spread butter over it. Serve aloo paratha hot with yogurt (curd).

28. PANEER PARATHA

Paneer paratha is roti stuffed with paneer filling.

Ingredients

100 grams Grated Paneer

1 finely chopped Onion

Coriander leaves finely chopped

Small piece of Ginger (grated)

1 or 2 finely chopped green Chilies

Salt, Red Chili powder and Garam masala as per taste

1/2 teaspoon Ajwain (optional)

Butter / Oil for frying

Cooking Directions

#
p<>{color:#000;}. Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

#
p<>{color:#000;}. In a bowl mix all the stuffing ingredients.

#
p<>{color:#000;}. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.

#
p<>{color:#000;}. Cook on a pre-heated Tawa (flat griddle plate).

#
p<>{color:#000;}. Turn it and pour half tablespoon oil or butter.

#
p<>{color:#000;}. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

#
p<>{color:#000;}. Cook on a low heat till golden brown.

#
p<>{color:#000;}. Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

#
p<>{color:#000;}. Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

29. Mix Vegetable Paratha

Mix Vegetable paratha with lots of vegetables and is quite filling.

Ingredients

500 gm wheat flour (mix paratha)

2 potatoes (alu)

2 onions (pyaj)

2 carrots (gajar)

1 small cauliflower (phool gobi)

100 gm spinach (palak)

2 green chilly (hari mirch)

1 teaspoon salt (namak)

1 teaspoon red chili powder (lal mirch)

1/4 teaspoon spice blend (garam masala)

Oil as required

Cooking Directions

#
p<>{color:#000;}. Mix salt and 1 tablespoon oil in flour and knead into simple dough.

#
p<>{color:#000;}. Boil and peel potato. Grate potato, carrot, onion and cauliflower.

#
p<>{color:#000;}. Finely chop spinach and green chilies.

#
p<>{color:#000;}. Now mix all these along with salt, red chili powder and garam masala to prepare the stuffing.

#
p<>{color:#000;}. Make small balls of the dough and roll each into small chapatti.

#
p<>{color:#000;}. Stuff these with the above mixture and again roll into thin chapatti.

#
p<>{color:#000;}. Cook them on both sides on a pan (tawa).

#
p<>{color:#000;}. Apply oil on both sides while cooking and serve them hot.

#
p<>{color:#000;}. Ghee can also be applied instead of oil and makes chapattis tastier.

#
p<>{color:#000;}. Cook chapattis at low flame pressing on all sides.

30. NAAN

Naan is flat bread made with white flour. Compliments the Indian dishes very well.

Ingredients

4 cups White Flour (Maida)

1/2 teaspoon Baking powder

1 teaspoon Salt

1/2 cup Milk

1 tablespoon Sugar

1 Egg

4 tablespoon Oil

1 teaspoon Nigella seeds (Kalunji)

Cooking Directions

#
p<>{color:#000;}. Sift the flour, salt and baking powder into a bowl and make a well in the middle.

#
p<>{color:#000;}. Mix the sugar, milk, eggs 2 tablespoon of oil in a bowl.

#
p<>{color:#000;}. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

#
p<>{color:#000;}. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

#
p<>{color:#000;}. About half an before the naan are required, turn on the oven to maximum heat.

#
p<>{color:#000;}. Divide the dough into 8 balls and allow rest for 3-4 minutes.

#
p<>{color:#000;}. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

#
p<>{color:#000;}. Shape each ball of dough with the palms to make an oval shape.

#
p<>{color:#000;}. Bake the naan until puffed up and golden brown. Apply butter and serve hot.


15 Minute Indian Cooking

Discover How Easy It Is To Cook Delicious Indian Food in 15 Minutes! By Reading This Book You Will Learn Famous Indian Recipes the easy way This Indian Cooking Recipes Book Can Be Used by Beginners, People new to Indian Cooking The Indian cultural heritage has created various unique dishes from different parts of India. Some dishes from one region may be completely unknown to another. The common thread among the recipes is the use of spices to incorporate flavor and aroma. You have to have this book if you are.. Tired with the whole day of work and hungry but had enough of those takeaway foods? Running out of time while preparing a meal as you’ve to leave early for work? New to Indian cooking and want an easy fix for your craving to eat Indian food? Or simply having a party and want to surprise your guests with something different? You’ve come to the right place. 15 minutes to Indian cooking will get you sorted. 30 quick Indian recipes will get your cooking done in no time. In this book, you'll Learn Famous Mouthwatering Recipes like Bharwaan Aloo Paneer Tikka Masala Paneer Makhani Mushroom Corn Masala Rajma Masala Mixed Vegetable Pulao Naan, Roti And many more recipes So are you ready to explore the journey to Indian cooking? See you on the other side.

  • Author: devesh246
  • Published: 2016-03-19 15:50:08
  • Words: 5611
15 Minute Indian Cooking 15 Minute Indian Cooking