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Recipe: Indian grilled lamb kabobs: Flavorful simple moist and tender lamb with a few ingredients.

Summary: Ver simple indian recipe to make a juicy and tender lamb kabobs.

Cooking time (duration): 30 minutes

Meal type: dinner

Culinary tradition: Indian (Northern)

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by on.

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Recipe: Naan: Best recipe for indian bread to make at home.

Summary: Naan is an indian bread, with a chewy texture that is best eaten with curry dishes.

Cooking time (duration): 90 minutes

Culinary tradition: Indian (Southern)

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by on.

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1. Bangalore Sightseeing Quiz

2. Bangalore Weekend Getaways Quiz

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There are three Soya recipes – Indian style featured here:

1. How to make ‘Indian – Chinese’ Soya Manchurian (an alternative to Gobi Manchurian)

2. Soya Dosa – A healthy dish of this South Indian bread variety

3. Soya in Kofta Curry – Perfect for a weekend menu

Recipes follow below:

1. Soya Manchurian

Who says you can only taste Gobi Manchurian in restaurants? Well, now there is a healthier alternative to this Indo-Chinese recipe.

Ingredients

• Soya Chunks- 1 small cup
• Maida- ½ tbsp
• Corn Flour- ½ tablespoon
• Pepper Powder- For taste
• Aji-no-moto- 1 pinch
• Finely Chopped Garlic- 10 pods
• Green chillies- 5
• Soya Sauce- 1 teaspoon
• Capsicum- 1
• Salt- to taste
• Oil- For frying
• Finely chopped spring onions- little

How to make / Method:

1. Soak the Soya chunks in hot-water for 10 minutes.
2. Then squeeze them to remove the excess water from it and keep aside.
3. Mix Maida, corn-flour, salt, Pepper powder well in a bowl.
4. Mix water if required to get a batter form (preferably a pakoda batter), add the squeezed Soya chunks into it and deep fry it in oil and keep those fried soya aside.
5. Heat little oil in another kadai or pan.
6. Add chopped garlic, green chillies, Chopped capsicum, and sauté for a while.
7. Add Soya sauce, Aji-no-moto, and little water and cook for a while.
8. Then add those fried Soya ones into it and sauté it for sometime.
9. Sprinkle chopped spring onions and serve.

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2. Soya Kofta Curry

With simple ingredients and a simpler recipe, you could turn any dull cooking day with this recipe for Soya Kofta Curry.

Ingredients

• Soya Granules- 1 ¼ cup
• Boiled Mashed Potatoes- 2
• Tomato Puree- 2 tablespoon
• Onion Paste- 1 tablespoon
• Pepper Powder- 1 teaspoon
• Ginger-Garlic Paste- 1 teaspoon
• Coriander Powder- 1 teaspoon
• Saunf Fennel Seeds) – ½ teaspoon
• Garam Masala Powder- 1 teaspoon
• Turmeric Powder- 1 pinch
• Salt- To taste
• Oil- 1 tbsp
• Coriander- For garnishing

How to make / Method

1. Mix mashed potatoes, Soya granules, salt, and pepper powder in a bowl
2. If the mixture is watery, mix a little corn/rice flour and then make smalls out of it and deep fry it in oil
3. Keep this aside.
4. Heat oil in a pan and add saunf, ginger-garlic paste, onion Paste, tomato puree, and fry for a while.
5. Then add Pepper Powder, coriander powder, garam masala powder, turmeric powder, salt and cook for a while.
6. Then add fried Soya koftas or balls into it and stir for sometime.
7. Add fresh cream and cashew paste to add more flavor (optional)
8. Garnish with coriander leaves and serve with chapathi, Rotis, Pulkas, Kulchas or Nan. You could even enjoy this with plain rice

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3. Soya Dosa

Ingredients

• Soya Chunks – 30
• Toor dhal (Pigeon Peas) – ½ cup
• Bengal Gram dhal – ½ cup
• Rice – ½ cup
• Finely chopped fenugreek leaves – 1 cup
• Chopped onions- 1 cup
• Coconut Milk – 1 cup
• Red Chillies – 10
• Ginger – 1 small piece – chopped finely
• Saunf (fennel seeds) – 1 teaspoon
• Cumin Seeds – 1 teaspoon
• Salt and Oil – to taste

How to make / method

1. Soak the rice and the dhals in water for about 2 hours.
2. Remove this soaked mixture and add red chillies, salt, ginger, saunf, cumin seeds, and grind it coarsely.
3. Put the Soya chunks in hot water. Squeeze them and add it to the coarsely grinded mixture.
4. To this batter, add chopped onions, fenugreek leaves, and coconut milk and mix well.
5. Then heat a dosa tava, Pour the batter like a dosa but little thick in size.
6. Serve with tangy chutney

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Send us your own Indian soya recipes (and other recipes too) and it will be published on the main Indian food recipes website or this blog. Use this form to email me the recipes.

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Useful Links to other websites:

From Indian Food Kitchen:

Delicious Curry Recipes

Indian Snacks recipes

Dosa Recipes

More Snacks and Tiffin varieties – from this blog

~~~~~~~~~

Soy Recipes by SoyConnection.com

Soya health benefits and recipes by Soya.be

Soya Milk Recipes by SoyMilkMaker.com

photo credit: RavenCore17

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Unlike other dishes, this one is not so sweet, but it isn’t spicy either. Curd being the main ingredient along with rice, it tastes a bit sour and has a nice fluffy texture.

I’ve posted a video (courtesy – Show me the Curry) here. Try this and let us know the results.

Note: I’m not the author of this video. I’ve just posted it here for spreading the word on Indian cuisine. The video is about 9 minutes long and may take some time if your internet connection is slow.

Gujarati Recipe Video – Handwa or Handvo

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Posts

Updated – March 4th, 2009

Indian food Kitchen Blog wishes all of you a happy Ugadi.

“Yuga Ugadi Kaledaru Kaledaru Ugadi Marali Baruthide” – As each year passes on with the Ugadi (new year), it will always return to ring the new year bells.

This article features facts about Ugadi and also the popular recipes.

Ugadi is celebrated in the Southern states of Karnataka and Andhra Pradesh and in the South-Western state of Maharashtra as Gudi Padwa

Ugadi Habba (festival) in Karnataka

Ugadi is celebrated with great fervour in the states of Karnataka and Andhra as they usher the new year in. In Karnataka Ugadi starts with the special poojas and distribution of “Bevu-Bella” in Kannada. Bevu means Neem and Bella is jaggery. Bevu-Bella siginfies the mixture of bitterness and sweetness that we all need to undergo.There’s also lot of shopping this season….Before the day of Ugadi people throng to markets to purchase new clothes, flowers, sweets…the list is endless.

Ugadi in Andhra Pradesh

In Andhra similar celbrations take place but a special neem dish called Vepapootha Pachidi is prepared out of neem flowers. In both states colourful Kolams or rangolis adorn housefronts. Great care is taken by women on Ugadi’s eve to clean and draw unique and creative rangolis.

Maharashtra also celebrates this festival as Gudi Padva

Maharashtra, too has its share of Ugadi celbrations; Celebrated as Gudi Padwa. Here an inverted pot is ercted on a bamboo stick. The pot is decorated with silk and vermilion. This is then worshipped to celebrate the new year.

Like Karnataka and Andhra, Neem and jaggery are distributed as prasadams. Shopping for new clothes, colourful rangolis adorning houses mark the specialities. Shrikhand is also prepared and is part of the Maharashtrian ‘Gudi Padwa Menu’.

Apart from all these festivities, Kavi Sammelans are arranged in different places. Kavi sammelans are where poets gather and render there poems to people.

Food and Recipes for Ugadi

The popular recipes and food menus for Ugadi in Karnataka, Andhra and Maharashtra are Holige (Poli, obbatu), Kosumbari, Payasam (Kheer), Shrikhand, Gaarelu, Uddina Vade ( Vada/Vadai) to name a few.

Here are some special Ugadi recipes; No matter whether you celebrate the Ugadi or not try these dishes and let Ugadi bring happiness and glory to you all.

Holige / Puran Poli / Bobbatlu (all the three Ugadi celebrating states)

Photo Credit: chinnunchinnu

Ingredients

For filling :

• 2 cups bengal gram dal
• 2 cups grated jaggery
• cardamom powder – 1/2 tsp

For the dough:

• 1 1/2 cups all purpose flour (or wheat flour)
• a pinch of salt,
• 1/2 cup oil water,
• some rice flour for rolling polis.

Method

1. Sieve all purpose flour and salt twice.Make a soft and pliable dough with water and some oil.
2. Keep it under a wet cloth for an hour.
3. Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose.
4. Now add jaggery to this hot boiled bengal gram and cook on a medium flame.
5. Keep stirring constantly so that it will not burn or stick to the vessel.
6. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps.
7. Then add cardamom powder and mix. Now Puran is ready.
8. Knead the dough with hands. Use oil as well as water for kneading. Make round balls (about 2 inch. dia.) of this dough.
9. Roll one ball a little bit and make a flat disc.
10. Place some puran (about twice the quantity of outer dough) in the center of this flat disc. Seal the ball tightly.
11. Roll again to make thin puran polis of 6 to 7 inch. diameter.
    Use rice flour for smooth rolling.
12. Heat a flat griddle.
    On a medium flame, roast one side.
    Flip it and roast another side.
13. Do not flip the sides over and over.
    Roast till golden brown.
    Smear ghee on top and serve hot.

Khus- Khus Payasam (from Tamil Nadu, Karnataka, Andra)

Photo Credit : Shah Alam

Ingredients

• Khus Khus – 1/2 cup
• Sugar/jaggery – 1 cup
• Milk – 1 1/2 cup
• Water – 1/2 cup
• Grated coconut – 1/2 cup
• Cardamom powder – 1/4 tsp

Method

1. In a dry pan roast the poppy seeds just for a minute and take off from fire. Allow it to cool for 10 minutes.
2. Now wash the seeds well for couple of times and then soak them in water for 1 to 2 hours.
3. In a blender add the poppy seeds along with coconut and grind it into a very fine smooth paste adding little water.
4. Take a deep bottomed vessel and bring the milk mixed with water to a boiling point.Add the sugar and mix well until it gets dissolved completely.
5. Keep stirring the milk in between and boil for 4 to 5 minutes.Now add the paste along with cardamom powder and allow it to boil for further 5 to 8 minutes.
6. After adding the poppy seeds paste keep stirring the content regularly so that it gets mixed with milk giving a very good flavor.
7. You can also filter the payasam in a colander/muslin cloth to get the refained liquid but it’s optional.
   For better taste use jaggery. You can adjust the proportion according to your taste.
8. Famous dessert from karnataka & also good dessert during summer time as poppy seeds works as a cooling agent.

Gaarelu (An Andhra ‘vada’ specialty)

Photo Credit: Charles Haynes

Ingredients

• 1 cup split bengal gram
• 6 greenchillies
• 1 1/2 inch ginger
• salt to taste
• few curry leaves
• few coriander leaves
• oil for frying

Method

1. Soak split bengal gram for 5 to 6 hours.
   Drain the water from it and grind it in the food processor along with ginger,salt and green chillies by adding very little water; the batter must not be too hard or too thin.
2. The consistency must be such that gaarelu can be made.
3. Take oil in a deep frying pan and heat it hot. in a plastic sheet, take a small amount of batter and flatten it with your fingers with a little hole in the middle.
4. Take that from it and fry it until golden brown.

Kosambari

Photo Copyright: Chivani

Ingredients

• Moong dal, green gram split, 50 gms
• Channa dal, bengal gram, 50 gms
• 4-5 green chillies
• coriander leaves a small bunch
• freshly grated coconut. 2-4 tblsp
• Fresh cucumber and carrot (optional) lime.
• Mustard – 1 tsp

Method

1. Soak 50 gms each of Moong and Chnna Dals separately for one hour. Grate the coconut to provide one handful of turi (grated material).
2. Drain the water from both dals. Peel one cucumber and cut it into small pieces of the size of a pea (optional).
3. Chop two green chilli. Keep one spoon of oil in a kadai warm it and put mustard.
4. Wait till they split, then put the chopped green chillies, turn around and put a pinch of hing (kayam, asafetida). Put the entire thing onto the dals.
5. Add salt to taste and then squeeze the juice of half a lime (green variety).
6. Turn around and then put the grated coconut.
7. Adding cucumber or the carrot is purely optional and is not in any way necessary.
8. It does alter the taste slightly. Cucumber makes the kosumbari a little watery and therefore it must be consumed rather quickly (half to one hour).
9. Salt tends to bring out a lot of water from cucumber.

Uddina Vada (from Karnataka)

Ingredients

• Urad Dhal – 1 cup
• Green Chilly – 2
• Salt – 1/2 tsp
• Ginger – small piece
• Cooking Oil – for frying

Method

1. Soak the dhal in water for 2 to 2 1/2 hours.
2. Then, wash and rinse and grind into a smooth batter along with the salt, chilly and ginger.
3. Add minimal water. Take a small ball of batter and flatten it out in the palm of the hand or on a plastic wrap/sheet.
4. Heat up the oil and when it is hot enough, test with a small blob of the batter. It should rise immediately to the surface of the oil.
5. When the oil has reached such heat, add the flattened balls and fry until it turns golden brown in color.
6. Drain the excess oil and serve hot with Sambhar or Chutney.

Mango Shrikhand (from Maharashtra)

Photo Credit: mswine
Ingredients

• 1 mango (ripe to medium ripe)
• 1/3 cup sugar
• 1/4 cup grated coconut
• 1/2 tsp cardamom powder
• 1 quart whole milk yoghurt
• 2 tsp water
• a pinch saffron

Method

1. Put the saffron in a pan, add cardamom powder and water & heat it on simmer while stirring and remove the heat.
2. Whisk the saffron mixture into the yoghurt. Put this yoghurt mixture in a coffee filter or a strainer lined with cheese cloth and set it over a bowl.
3. Let drain in the refrigerator for an hour.
4. Transfer the yoghurt to a bowl and add sugar to it.
5. Beat the yoghurt 2-3 min.
   Pour into bowls and refrigerate it until very chilled.Mean while,toast the coconut over low heat until golden.
6. Serve the shrikhand topped with mango cut into thin slices and coconut.

Related Links, recipes and articles:

Karjikai Recipe- A Ugadi festival sweet from Karnataka

Video: Bobbatlu / Obbatu / Holige

Video: Carrot Kosambari

Video: Rice Payasam

Ugadi Greetings at 123greetings.com

More about Ugadi festival at tajonline.com

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• Ugadi food Karnataka

Makar Sankranti traditionally coincides with the beginning of the sun’s northward journey called uttarayan when it enters the sign of Makar (Capricorn) on the 14th of January every year. This day is considered to the most auspicious day for Hindus when days and nights are of equal length.

Update Jan 8, 2008: Links updated at the end of this post  and 3 Sweet Pongal Recipes posted here

Mythological background

In the Mahabharata, Bhishma who lay wounded on a bed of arrows is said to have been waiting for the period of Uttarayan to set in, in order to breathe his last since it was believed that a person escapes the cycle of rebirth if he dies on this day.

According to legends, a deity is said to have slayed Shankarasur, a demon and hence the name Sankranti.

Makar Sankranthi / Pongal celebrated around India

Makar Sankranti is celebrated all over India. Sesame seeds (til) is used in sweet preparations. Sesame contains oil and is soft. Sweets prepared with sesame signify love and tender feelings.

Maharashtra

People of Maharashtra prepare Tilgud, Til laddus and Til polis and exchange them with relatives and friends saying Til gul ghaya, god bola (accept these tilguds and speak sweet words). It is a special day for women.

Gujarat

In Gujarat too, the day is celebrated much the same way. Gifts are presented by elders of the family to the younger lots. In Gujarat, Maharashtra, and Andhra Pradesh, Sankranti heralds the onset of spring and the kite-flying season.

Madhya Pradesh

Natives of Bundelkand in Madhya Pradesh celebrate Sakarat with pomp and lots of sweets. In Uttar Pradesh, it’s called Khichdi. A month long Kumbh mela is held at the Prayag (confluence of Ganga, Yamuna and the Saraswati rivers) and people take holy dips in this meeting palce.

Bengal

For the Bengalis, it is the last day of the month of paush. They bathe at the Millat Ganga Sagar where Ganga is believed to have vivified the ashes of 60000 ancestors of bhagirath.

Orissa

In Orissa, tribals light bonfires, dance on this day, for them the New Year. The Bhuya tribes of Orissa have Maghyatra and even have a sale of homemade articles.

Assam

For the Assamese, Maagh Bihu signifies the end of harvesting period and a time for feasting from their crop. It is also called Bhogaali Bihu or the festival of food.

South India

For the south Indians, especially Tamilians, Pongal is a very important festival. Here again it is associated with harvest and is celebrated for 3 days. On the eve of Pongal, called the Bhogi, bonfires are lit and all old belongings are thrown into this fire. This is to signify the arrival of the new season. On Pongal day, rice is boiled in a pot of milk and sweetened with jaggery with everybody shouting “Pongalo Pongal”. Worship of the Sun God is an essential part of the festival. Maattu Pongal, the next day after Pongal, is a thanksgiving to the cattle where the cattle are decorated and fed well.

In Kerala, Sabarimala witnesses huge number of devotees from all over the country to witness the Makra Jyoti. The deity here, Lord Aiyappa is worshipped here and food offerings especially Ghee is made by the devotees of all castes.

Thus Makar Sankranti, Pongal, or Bihu is celebrated with great pomp in India to welcome in the new season and the victory of good over evil.

More Pongal resources:

All about Pongal

Pongal Recipes, Kolams and Customs from 123pongal.com

Pongal resources from About.com

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Christmas Recipes

1. Video: Make Eggless Chocolate Cake this Christmas
2. 3 Eggless Cake Recipes
3. Contributors recipe – Easy Maida (Flour) Cake
4. Contributors Recipe – Vanilla Cake
5. Chocolate Lava cake
6. New Year Special: Hot Milk Sponge Cake
7. Make Eggless Biscuit and Chocolate Cake at home (without baking)
8. New Indian Cake Recipes added
9. Video: Coffee Cake (Eggless) for Christmas
10. 4 more Delicious Eggless Cake Recipes

This post is a continuation of the eggless cake recipes collection that I had posted earlier. What better than Christmas to try these delicious cakes – without the eggs. Most of these cakes come from popular Indian chefs and carry an Indian flavor to them.

(Note: Almost all of the cakes requires baking in an oven or a microwave with baking facility)

4 delicious recipes are featured here:

1. Eggless Chocolate Sponge Cake

2. Eggless Fruit Cake

3. Butter Cake without eggs

4. Eggless Cherry Cake with almonds

1. Eggless Chocolate Sponge Cake

This soft and yummy sponge cake takes about an hour to make and serves 6 people.

Ingredients:

• 1/2  can of  condensed milk — (200gms)
• 2 3/4  cups   of   plain flour — (250gms)
• 40 grams  cocoa
• 1  teaspoon baking powder
• 1/2 teaspoon  baking soda — (soda bicarb)
• 2 teaspoons  icing sugar
• 1/2 cup  butter melted — (60gms)
• 1/2 teaspoon of vanilla essence
• 100 ml  milk
• 100 ml Coke or Thums Up

How to make:

• 1. Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.  Keep aside.
  2. Pour condensed milk in a bowl.
  3. Add the butter, and beat well till smooth.
  4. Add the flour spoon by spoon, mixing into the condensed milk mixture.
  5. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will make the cake lighter].
  6. Once all the flour is used, beat the batter as above till light (5-7 minutes).  Add the coke or Thums Up and mix gently till smooth.
  7. Pour into a greased cake tin.  Do not smooth with a spoon etc.  If the consistency is right this will not be needed.
  8. Pre-heat oven to 300 degrees Celsius.
  9. Place the cake tin inside.  Bake at 200 degrees Celsius  for 5-7 minutes and then at 150 degrees Celsius till it is done (35 to 40 minutes).
  10. Poke with a skewer and check.  Cool a little.  Invert on wire rack.  Cool completely before doing icing if any.  Or serve warm with tea.
  11. Makes a six round cake

2. Eggless Fruit Cake

Ingredients:

• Butter /margarine 100gm

• Sugar 150gm

• All purpose flour 200gms

• Fruits – Apple, pineapple, Orange – Chopped to small pieces: 1-2 cups

• Raspberry, cherries, dried grapes, almonds – 300 grams

• Milk 200ml

• Flakes 100grams

How to make:

1. Melt the butter.
2. Place the flour (sieved), in a big bowl add milk and mix well.
3. Add butter and mix thoroughly to an even mixture.
4. Grease oven tray (or pie tray), sized 23 cm.
5. Sprinkle flakes and 50 gms sugar.
6. Pour the mixture evenly in the tray, Press all fruits bits and sprinkle sugar over berries.
7. Now bake it in the pre-heated oven at 225 degrees Celsius for about 30 minutes or until the upper part turns to golden yellow colour.

Recipe Courtesy: Vimalas Kitchen

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3. Butter Cake

Ingredients:

• Butter 300 grams

• Sugar 150 grams

• All purpose flour 300 grams

• Corn flour 250 grams

• Baking powder 1 teaspoon

How to make:

1. Turn the oven to 150 degrees Celsius.
2. Mix sugar and butter to a fluffy consistency.
3. Add flour, Corn flour, baking powder and mix well.
4. Get a fine batter.
5. Pour the batter in paper moulds (2/3rds) and bake them for 30 minutes.

Recipe Courtesy: Vimalas Kitchen

4. Eggless Cherry Cake with Almonds

photo credit: tupawk

Ingredients:

• Almonds, cherries – 100 grams each
• Maida – 250 grams
• Castor sugar – 75 grams
• Baking powder – 2 teaspoons
• Condensed milk – 1 tin
• Butter – 125 grams
• Baking soda – 1 teaspoon
• Hot milk – 2 cups
• Almond essence – ½ teaspoon

Method:

1. Sieve Maida, baking powder and soda altogether.
2. Beat butter, sugar well, add essence, milk little by little and continue beating them well.
3. The mixture should soak for sometime.
4. Then add the finely chopped almonds, finely chopped cherries, sieved flour, milk little by little and stir them well to get a cake mixture.
5. Pour it in the greased baking plate and bake it in 180 deg. C.

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Links to more eggless cakes and other recipes (other websites)

Indian cake recipes (many recipes don’t have eggs)

Madhuram’s Eggless Cooking (including cakes)

Eggless Tutti Fruity Cookies by Parita

Eggless Fruit and Nut Cake by Diya

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