Does anyone know any indian recipes?

Question

that is desert or meals but i rather deserts

Answer 1

Best Indian Food website:

http://www.bellaonline.com/site/indianfood

Answer 2

Misti Doi/Dahi ( Sweet Yogurt )

Misti doi/ Dahi is a Bengali delicacy ,this is a instant version of this dessert . Its as simple as 1-2-3 .

Ingredients

2 cups Yogurt (Dahi)
1 Cup Condensed milk
1 cup Evaporated milk
Process

1. Pre Heat oven to 350 C
2. Mix all the above ingredients
3. Pour the mixture into a baking dish
4. Bake the above in a oven for about 30 minutes ,check for doness ( when pricked with a tooth pick , it should come out clean )
Chill in the refrigerator and serve cold

http://sreelus.blogspot.com

Answer 3

BADAM KA HALWA (Almond Fudge)

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:

Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat

GULAB JAMUN RECIPE

Ingredients:


1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying


How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature

Answer 4

INDIAN PUDDING

Mix:

3 tbsp. Indian cornmeal
3 tbsp. minute tapioca
1/2 c. molasses
1/2 c. sugar
1 qt. milk

Mix all in casserole and bake one hour in 375 degree oven; stir and bake 1/2 hour more. Stir often to keep from getting lumpy. This can be divided or increased nicely.

Answer 5

There are many Indian recipes on my own website.

http://afsarmnzkhan.googlepages.com

Answer 6

Here are 344
http://www.recipezaar.com/recipes.php?categ=87%2C122

My favorites are kheer, carrot halwa, and payasam.

Answer 7

hope this helps