Indian quick and easy recipes
Mango Panna Cotta
The elegant looking delicious Mango Panna Cotta is very easy make !!! Its creamy rich and smooth texture topped with fresh mango will impress The elegant looking delicious Mango Panna Cotta is very easy make !!! Its creamy rich and smooth texture topped with fresh mango will impress your guest. So try this refreshing dessert at your next party. All you need is some simple ingredients fresh mangoes, gelatin or agar agar, milk, heavy cream and vanilla extract. Watch the full video recipe of this no bake, easy smooth and creamy panna cotta recipe with fresh mango.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 4 hours
Serving 6
Ingredients
For Mango Panna Cotta
Mango Puree
4 medium mangos peeled and pitted
1 tsp unflavored gelatin or agar agar
For milk Panna Cotta
1/2 litre (2 cups) whole milk
1/2 cup sugar2 tbsp powdered gelatin or half agar agar packet
1/2 cups heavy cream
1 tsp vanilla extract
Toppings
1/4 cup diced mango optional
Directions || How to make Mango Panna Cotta
In a sauce pan make a boil water and add one packet of agar agar or add 1 packet of gelatin.
Add mango flesh to a blender and puree until smooth. Set aside.
In a small bowl, add mango puree and add gelatin(half of agar agar) on top and then mix.
Set glasses on an angle in a muffin tin. If the glasses slide, place a small towel underneath to help stabilize.
Pour the mango puree into the glasses to a half inch below the rim. Chill in the same position in the refrigerator of least 2 hours to set.
Panna Cotta
In a medium sized saucepan, add milk and (half of agar agar)or powdered gelatin and wait 10 minutes.
Raise heat to medium, add sugar and stir several minutes to dissolve.
Add and stir in the cream and vanilla.
Once the milk mixture is at room temperature, pour into the glasses enough to cover mango.
Chill for 1-2 hours in a refrigerator until set.Top with optional diced mango. Serve and enjoy!
Mughlai Keema(Qeema) paratha
Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a goat) filling,topped with whisked eggs.This authenic paratha is famous throughout India.
I prepared this dish with chicken ‘keema’.The chicken variant can be prepared the same way as normal mughlai paratha.You can check this simple unique paratha with the easy recipe and step by step video.
A must try recipe at home.
Preparation time : 20 mins
Cooking time : 10-15 mins
Makes 7-8 parathas
Serves 3 to 4
Ingredients:
For the dough:
2 cups wheat flour
1 cup all purpose (maida) flour
1 tsp oil
Salt to taste
Water
For the filling:
250 gm minced chicken(keema)
1/2 small onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Half cup chopped fresh coriander leaves
1 egg, beaten
Salt to taste
Direction || How to make Mughlai keema paratha
Mix the wheat flour , maida, oil, salt and water and knead it into a soft dough.
Make seven to eight equal portions from the dough.
Keep the dough aside.
In a hot pan, add oil and chopped onions.
Fry onions till it turns golden brown and then add ginger garlic paste, green chilli ,red chilli powder,garam masala powder,cumin powder and salt.
Stir and cook till water has almost dried.
Remove and keep aside.
Now add chopped coriander leaves.
Let it cool for some time.
Now, roll out each portion of dough into a thick small ,round shaped dough.
Now in the center of the dough , place some prepared chicken keema.
Take the edge and start pleating as well as bringing the pleats in the center.
Pressed the pleats in the center and now with the rolling pin , make a round shape paratha.
Heat a teaspoon of oil in a pan or a tawa. Place the paratha on the pan.
Pour some beaten egg over the paratha in the pan. Flip and pour some beaten egg again.
Fry till it turns golden brown in colour.
Your Mughlai keema paratha is done!!
Serve with green chutney.
Corn Kebabs
Corn Kebab is also known as Makkai Kebab is loved by most kids because of its sweetness.It makes a healthy and delicious snack and its one of the favorite snacks of my daughter.
Check out how to make this simple and easy recipe Corn Kebab.
Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 2
Ingredients
½ Cup Corn Kernels
2 Big Potatoes (boiled) mashed
1/4 cup of shredded cheese
3 Green Chilies (chopped)
2 tbsp ginger garlic paste
Salt to taste
Oil for deep frying
Directions || How to prepare Corn kebabs
Crush the corn kernels in the grinder, to get a rough paste , please do not add any water.
Mix this coarse paste with potatoes,ginger,cheese,green chilies and salt.
Divide mixture into equal parts and shape them as kebabs.
Deep-fry the kebabs in hot oil until they are golden brown in colour and drain on absorbent paper.
Fry it for about 10 minutes and serve hot with any chutney of your choice.
You can even serve it as a side dish with french fries.
Tips
You can add any veggies of your choice like shredded cabbage or fine cut capsicum.
Shami Kebabs(Minced chicken Kebabs)
Shami kebabs or Shaami Kebabs are a popular Afghan and Indian variety of kebab, also famous kebabs found in Pakistani cuisine. Shami Kebab recipe is great snack made with mutton and chana dal. The basic ingredient for kebabs is usually mutton but it can very well be substituted by chicken or fish or even veggie.Kebabs are cooked well with spices and then grounded to a smooth mixture.Whole spices as they do not grind well in the grinder, people tend to buy shami kebab masala from market , but i normally like preparing masala at home.
For best results, keep the ground dough in the refrigerator or 1 hour for better binding of the shami kebabs. It gets easy to make the discs when you refrigerate the dough.I am sure once you make them, you will be compelled to try them out again and again.
Let’s get started with our shami kebab recipe.
Preparation time : 1.5 hours
Cooking time : 10 mins
Serves : 5-6
Ingredients
500 gm chicken/mutton mince
2 cups water
1 cup bengal gram / chana dal
4 green cardamom
1 inch cinnamon stick
8-10 black pepper balls
3 red chillies
2 bay leaves
1 tsp dhaniya(coriander seeds)
1 tsp jeera(cumin seeds)
1 chopped onions
4-5 garlic cloves
1 inch ginger chopped
Salt to taste
For binding Shami kebabs
1 egg
1 tsp garam masala powder
1 green chilly finely chopped
1 medium size finely chopped onions
handful of coriander leaves / cilantro
oil for frying
Directions || How to make Shami kebabs
For shami kebab masala
Grind cardamoms, cinnamon, black pepper balls ,red chillies ,cumin seeds, coriander seeds and bay leaves to a fine powder.
For shami kebab patties
In a cooking pot,add the meat mince, water, chana dal, chopped onions,shami kebab masala ,ginger chopped,garlic cloves and salt.
Add 2 cups of water and Bring the mixture to a boil and then lower the heat.(You can even pressure cook it to 7-8 whistle)
Cook everything till all the water has evaporated from it and the meat is tender.
If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
Remove the pan from the heat and set aside to cool.
Grind the meat in a food processor to form a smooth mixture.
In a mixing bowl , add cooked minced meat/chicken ,onions ,garam masala powder, salt and coriander.
Mix them all together.
Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
Heat the oil in a pan and fry the shamis until they golden brown in color
Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
You can even store them in the refrigerator for up to 2 days.
Ragada Patties(Mumbai style)
Ragda Patties or Mumbaiya Ragada Pattice is a favorite chaat all over the globe , be it India or USA or canada or any corner of the world ,mumbai chat is famous worldwide.This mumbai street food is prepared with potato patties topped with white peas gravy(ragda) and two chutneys (green corinder and tamarind date chutney),onions and sev. It has combination of sweet ,spicy and tangy flavors.
Preparation time : 45 mins +(8 hours of white peas soaking)
Cooking time : 45 mins
Serves : 5-6
Ingredients
For The Ragada
1 cup vatana (dried white peas)
2 medium size onions finely chopped
1 tomato finely chopped
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp chat masala powder
1/2 tsp cumin powder
2 tsp ginger-garlic paste
salt to taste
2 tbsp oil
For The Patties
4 big size potatoes boiled
2 tbsp bread crumbs
salt to taste
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp chat masala powder
1/2 tsp cumin powder
Other Ingredients
oil for deep-frying
To Serve
1/2 cup green chutney
1/2 khajur imli ki chutney
1 cup sev
1 cup chopped onions
1 cup finely chopped coriander
1 tbsp lemon juice
Directions || How to prepare ragada patties
For the ragada
Soak the dried peas overnight.
In a pressure cooker , add oil and then add finely chopped onions.
Once the onions turn golden brown, add chopped tomatoes.
Once the tomatoes turns mushy or soft , add red chilli powder,garam masala powder,cumin powder,chat powder and mix them well.
Add approximately 2 to 3 cups of fresh water and pressure cook for 7-8 whistles or until the peas are soft.
Keep the cooked ragada aside.
For the patties
Boil, peel and grate the potatoes.
Add the red chilli powder , garam masala ,chat masala and cumin powder , bread crumbs and salt and knead to a soft dough.
Divide into 12 equal portions and keep aside.
Roll out each portion into a 75 mm. (3″) diameter circle. Place a portion of the ground filling mixture on each circle.
Bring together the edges in the centre to seal the filling inside the potato.
Press lightly on top to make a patty.
Repeat to make the remaining patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.
How to proceed for serving
For serving, place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the onions,green chutney,tamarind and dates chutney,chopped coriander,sev and sprinkle some lime juice on top.
Serve immediately.
Tips
You might need to add some more cornflour to the potatoes if they are not dry enough.
KomalFiesta 