Best Indian four Easy Vegetarian Curry Receipe

1.       Cauliflower with potatoes (Alu Gobhi) Punjab
Required: ½ kg. cauliflower, cut into small flowerets; 3 potatoes, medium sized, peeled and quartered; 2 ½ cm chopped ginger; a few omum seeds (ajwain); ½ tsp. red chilli powder; ¼ tsp black pepper; 2 tbsps, ghee or oil; 2 green chillies, slit, coriander leaves for garnishing.
Method: Heat ghee or oil in a karahi.  Add potatoes, ginger, green chillies, red chilli powder, turmeric powder, salt ajwain to it cover and cook for 5 minutes.  Stir in cauliflower and while cooking it  further place a cover over it and a tawa under the karahi.  A sprinkling of water may be added to make I tender.  When cooked, sprinkle with black pepper and garnish with chopped coriander leaves.
2.       Red Chillis in Gravy (Uttar Pradesh)
Ingredients for stuffing: 250 gm big red chillis, 50 gm.  Homemade cheese, 1 onion (cut into small pieces), 2 stems green coriander leaves, 2 green chillies, 1 tsp. cornflower.
Fthe gravy: 3 big tomatoes, 2 big onions; 1 tbsp. ghee 5 gm. Ginger, 2 cloves garlic, 1 tsp poppy seeds (khus-khus); 1 tsp. black pepper; ½ tsp red chillies (groud); 1 big cardamom; 1 small cardamom; 2 glasses of water; salt and turmeric according to taste.
Method: clean the inside of red chillies with a sharp knife.  Mix corn flour in home-made cheese, mix small cut pieces of little salt in it fill the stuffing into the re chillies and keep it aside.
For the gravy: Grind poppy seeds, black pepper, small cardamom, big cardamom and keep aside.  Grind tomato, onion, ginger and garlic separately and fry it in ghee now add into it the ground ingredients.  Add salt, red chillis and turmeric into it.  Cook it  for 5 mins.  Then add water to it.  Again cook for 10 mins until gravy becomes a little thicker.  Now add stuffed chillies to the gravy and cook for 5 minutes, and serve.
3.       Masala Gajjar (Carrot)
Required: ½ kg. carrots (gajjar); 2 onions; ½ coconut 1 tsp garam masala; 1 tsp. turmeric powder, 1 tsp. fresh chilli powder; 1 tsp. coriander seeds: 2 dry red chillies; ½ tbsp. ghee 4 cloves; 4 peppercorns, salt to taste.
Method:  Greate the coconut.  Wash and scrape carrot and slit them into quarters lengthwise, leaving the stem intact.  Heat ghee in a frying pan and fry onions and red chillies until golden brown.  Add grated coconut, coriander seeds, pepper and cloves and fry for five minutes.  Remove from the heat and grind to a paste, adding a little water.  Add the remaining spices and salt to the paste and mix well.  Stuff the carrots with the masala.  Take a saucepan and lay the stuffed carrots at the bottom cover with remaining masala and a cupful of water.  Cook on a low heat until the carrots are tender. Serve with roties.
  4.       Pumpkin curry
Required: 1 small pumpkin (500) grams.  Grated;2tbsps grated coconut; 2 tsps. Sugar; 1” piece of ginger; 2 bay leaves; ½ tsp. cumin seed; salt to taste; a little ghee.
Method; Fry the cumminseed, bay leaves and the ground ginger till the cuminseed floats.  Add grated pumpkin, salt and sugar.  Cover and cook slowly for about 10 minutes.  Add about two tablespoons of water and stir till all the water is absorbed.  Add one tablespoon of pure ghee if desired, just before serving. Garnish with grated coconut.
  

Best Indian Top Five Easy ways Rice Receipe

1.       Tomato Rice
Required: 2 cups rice, ½ kg tomatoes; 3 tbsps. Sliced onions; ½ cup shelled peas 2 tbsps capsicum strips; ½ tsp sugar; 2 bay leaves; salt; 2 cloves, 2 tbsps. Butter.
Method: Clean and wash rice, drain.  Puree tomatoes and add enough water to make it up to 3 ½ cups.  Melt butter, sauté onions, peas, capsicum, bay leaves cloves and stir fry for a while until the rice emits a cooked aroma (about 2 minutes).  Add tomato liquid salt and sugar.  Stir and cover until rice is tender, fluffy and the liquid is absorbed by the rice.

2.       Vegetable pulao with meat taste
Ingredients: ½ kg table rice; 100 gms. Green peas; 1 small pod of garlic; a tiny piece of ginger; a little aniseed; some jeera and dry coriander; 2 onions; ½ tsp garam masala; 2 tbsps ghee.
Method: grind garlic, aniseed, jeera and coriander to a fine paste,.  Fry the chopped onion and garam masala in ghee.  Add the ground masala of garlic, ginger, etc to it and fry add rice and peas and cook.
This will taste and smell just like meat pulao or biryani.

3.       Thaur Sadanm. (Curd Rice)
ReqyuredL ½ cup rice, 1 tsp. mustard seeds; a small piece ginger, finely chopped; ¼ tsp. asafetida; 1-3 cups thick curds; 2 green chillies a few curry and coriander leaves; salt to taste.
Method; Wash the rice and cook well mash the hot rice well and allow to cool.  Make a seasoning with oil asafetida, chillis and add to the rice.  Add salt and curds and mix well.  Add curry leaves and coriander leaves and mix well.

4.       Chinese Fried Rice
Required: 3 cups cooked rice; 4 ozs. Chopped peanuts, 1 tbsp. soya sauce; 1 tbsp. water; ½ tsp salt, 2 eggs; 2 or 3 chopped spring onions; 2 oz butter; 1 oz currants; 1 stick celery chopped 2 tbsp. cooked peas.
Method: Heat butter and fry the rice with salt for about eight minutes, mixing all the while, with a wooden spoon. Beat eggs and add to the rice, then add the chopped onion, currants, peas, celery; soya sauce and water.

5.       Peas and Powa Pulav
Required: 2 cups beaten rice (Powa); 2 cups green peas; 1/8 cups potatoes shredded fine; 1 “ piece of ginger, peeled and chopped; 2 or 3 green chillies; 1 tsp. turmeric; 1 tsp; asafetida; 1 tsp cumminseeds; 1 tsp coriander powder; t tbsp chopped green coriander; 1 tsp black pepper; ¼ cup cashew nuts; ¼ cup raisins; 1 lemon; 2 tbsps ghee; salt to taste.
Method;: Fry the turmeric, asafetida, cumminseeds coriander, black pepper, green chilllies  ginger and salt.  Add potatoes and peas, stir well.  Add half cup water and cook for about five minutes, or till the vegetables are almost done.  Add powa with half cup of water and cook slowly for about 15 minutes.  Remove from the fire, and add fried cashew nuts and fried raisins and the chopped green coriander.  Squeeze lemon juice over it and serve.  This is and easy way to make nutritious dish fo a packed lunch.

Best Indian Four easy way of Prawn curry

1.       Prawn Curry
Ingredients; ½ kg. prawns. Masala for grinding: 8 dry chilies; 1 onion; 1 tsp. mustard; 1 coconut; 1 tsp. turmeric; 6 peppercorns; 1 tsp. jeera; a little tamarind; 6 flakes garlic; salt to taste.
Method: Shell the prawns devein and wash; grind masala.  Fry a few curry leaves  and 1 onion (sliced) in 3 tablespoonful of ghee or oil.  Add ground masala with its water  (about ½ litre) and salt to taste and fry well and stir.  Add prawns and cook till they are done.
2.        Prawn Vindaloo
Required: 1 ½ . kg. prawns with shells; 3 large pods garlic and piece of ginger; 2 large onions; 12 oz vinegar; 6 red and 6 green chilies; 2 large spoons cumin seeds; 1 bottle oil (1 litre); 1 dstsp.  Powdered mustard; 1 tsp. turmeric; 1 large spoon sugar.
Method: Clean and shell the prawn without using any water Grind together ginger and garlic to a paste, then separately grind the onions to a paste.  Next grind the chilies to a paste in 3 ozs. Vinegar; separately grind the cumin seeds to a paste in 3 oz vinegar, pour all the oil into a large shallow cooking vessel and heat till the oil bubbles have subsided.  Add the chili paste, then the onion paste, next ginger and cumin seed paste.  Add powdered mustard and haldi. Stir thoroughly and when well blended, add the prawns cleaned and wiped dry.  Add salt to the taste and cover.  Stir at intervals.  As soon as the prawns are cooked add remaining vinegar.  After five or ten minutes add sugar.  When sugar has melted completely remove  from fire
3.        prawn and papaya DelicacyRequired : 1 cup prawns; 1 tsp. Coriander powder; ½ tsp. turmeric powder; ½ tsp. chili powder; ½ piece ginger; 5 onion leeks;  1 ½ tsp. Thick tamarind juice; 3/2 cup water; ½ cup cooking oil.  A few curry leaves, salt to taste.
To prepare papaya flakes: 2 cups raw papaya, scraped; 1 tsp. coconut, scraped; 1 tsp. garlic, crushed; 1 tsp onion, crushed; 2 green chilies.  Slit lengthwise; ½ tsp, salt; 1 cup water.
Method: Clean wash and devein the prawns.  Cut into pieces. Squeeze out the water and keep aside.  Grind ginger and all the powdered masalas into a fine paste.  Heat oil in a frying pan.  When smoking, add curry leaves and then the ground ingredients.  Fry a little. Add  prawns and stir well.  Add water. Salt and tamarind juice.  Cook over high flame for a while, lower the heat and simmer for about 1 to 15 minutes.  Dish out and keep aside.
Heat oil in a frying pan.  When hot put in the garlic, onion and green chilies.  Sauté for a while add the scraped papaya, salt and water and cook till done.  Dry thoroughly and remove from fire on to a plate.  Spread papaya flakes evenly and arrange the cooked prawns on top.  Stir the mixture gently and serve hot.
 4.       Prawn Tomato Curry
Required:  ½ kg.  prawn  shelled and deveined; 1 cup onions, diced roughly;  ¼ kg.  Tomatoes. Chopped fine, 8-10 garlic flakes chopped; 1 tsp. ginger-garlic paste; ¼ tsp. cumin powder; ¼ tsp. chili powder; ½ tsp. coriander powder; 4-5 tbsp. oil.
Method:  Heat oil and sauté the onions till they are transparent.  Add the chopped garlic, fry for a while till you get a nice aroma.  Add the ginger garlic paste, chili and coriander powder and fry for a few minutes.  Add tomatoes and cook till the oil separates.
Add the prawns with ½ cup of water and cook till the prawns are soft.
Finally sprinkle cumin powder and remove from fire.  Serve hot with chapattis or hot rice.

Best Indian three ways of Easy Mutton Preparation

1.       Mutton Bafad
Required: 1 kg. mutton; 7 cloves; 1 large piece cinnamon; 3 onions (sliced); 5 green chillies (sliced);  2 pods garlic (sliced), 1 inch piece ginger (sliced); 1 tbsp vinegar; ½ kg. potatoes or cabbage optional.
Grind to a paste: 8 red chillis; 1 tsp. cumin seeds; 1 tsp. mustard; 1 tsp.  coriander; 1 tsp. turmeric; 10 peppercorns.
Method: cut the mutton and wash.  Place the mutton in a vessel with all the ground masala and the cloves and cinnamon.  Add salt and vinegar and cook adding just sufficient water to allow the meat to cook.  When the meat is almost ready add the sliced ginger, chillies, onions and garlic.  Add the vegetables if being used and complete cooking.
 2.       Mutton Curry
Reqyured: ½ kg mutton; 5 onions; 5 cloves; 5 peppercorns; 1 stick cinnamon; 2 big cardamoms; 1 tbs chilli powder; ½ tsp. turmeric powder; 10 cloves garlic; 1 ½ inch piece ginger; 1 tomato; 7 tbsp. ghee.
Method: Chop one onion, Grind the other four onions and masala finely.  Heat oil in the pressure cooker,  When hot, add the chopped onion and brown.  Next, add the rest of the masalas and the chopped tomato and brown.  Then add mutton and brown.  When an aroma emanates add two cups water.  Cook under pressure for 15 to 20 minutes. Or till done.
Noodles and Mutton in Masoor Curry
Required: ½ packet noodles; ¼ kg. mutton, cubed; 200 gm. Lentils (masoor); a bunch coriander leaves; 5-6 green chillies 1 inch piece ginger: 6 cloves garlic, flaked; 1 large onion, chopped finely;  2 tbsp. oil; salt to taste:
Method: Boil water and add the noodles to the hot water and leave for five minutes.  Drain and plunge into cold water.  Boil the mutton and keep aside.  Boil the masoor and keep aside.  Grind to a paste the green chillies, coriander leaves, ginger and garlic.  Heat oil and fry the onion in it.  Add the ground paste and fry till brown.  Add taste.  Cook for a while.  Serve hot.
 3.       Mutton shakuti (Goan Dish)
Ingredients: 1 kg. mutton; 1 tsp. cumin seed; 1 coconut; 2 tbsps, coriander powder; 1 tsp. pepper powder; 1 dagarphool; ½ nutmeg; 5 cloves; 1 inch piece cinnamon; 4 cardamoms; 2 tbsps. Cus-cus; 1 inch piece ginger; a little tamarind; 10 red chillies 2 inch piece turmeric, 6 cloves garlic; 3 onions (sliced); salt to taste.
Method: Cut the mutton into convenient pieces.  Extract juice from half coconut and keep aside. Grate the other half of the coconut.  Fry the grated coconut, cumin seed and coriander and set aside.  Fry one onion and mix with the fried masala. Grind the rest of the spices with the fried masala.  Fry the remaining 2 sliced onions in ghee until brown and add the meat and continue frying till brown.  Add a cup of water and cook till the water dries.  Now add ground masala with a little water and cook further for 10 minutes.  Add the coconut juice, a cup of water, tamarind juice, and salt to taste and simmer till gravy ghickens.

Best Indian Five ways of Easy Mushrooms Preparation

1.       Baked crispy Mushrooms (coorg)
Required: 10 large mushrooms; 1 ½ tsps. Worcestershire  sauce or soya sauce; 12 slices bread (cubed); 225 gms, becon; 60 gms. Butter; 175 gms.  Cheese (cubed): ¼ tsp. nutmeg powder; pepper and salt to taste; 10 cashewnuts; 3 greeen chillies chopped fine.
Method: Pre-heat the oven. Wipe the mushrooms and remove the stalks carefully.  Invert each mushroom cap and arrange them lightly on a greased baking dish.  Sprinkle salt, pepper and warcestershire sauce.  Remove the bacon rind and cut into thin strips. Fry till crisp.  Melt butter in a pan.  Add the chopped mushroom stalks, bread cubes and cashewnuts.  Fry for a few minutes, add the fried bacon, nutmeg, pepper, green chillies and salt .  lastly add cheese and fry for a minute.  Remove carefully remove the cashewnuts and stuff one in, and spoon a heap of the mixture on each mushroom.  Bake for 25 minutes.
2.       Mushroom Pulao
Required: 150 gms. Mushrooms; 1 cup (200 gms) fine rice;1 capsicum; 2 spring oions; 2 cups hot water; 2 tbsps. Butter; 2 bay leaves; 1 tsp salt; 1 tsp. lime juice.
Method: Wash, trim and quarter mushrooms cut capsicum into strips, removing pith and seeds.  Cut spring onions with part of the green stem into long strips.  Wash and clean rice. Drain. Heat butter. Saute mushrooms.  Lower heat; and onions, capsicum, rice, salt, bay leaves and stir-fry till the rice becomes opaque.  Add hot water, stir once gently,  cover and cook till the rice is tender, placing a tawa under the pan towards the last 10 minutes or so.  Finally sprinkle lime juice.  Shake the pan . remove bay leaves serve immediately.
3.       Mushroom Omelette
Ingredients: 3-4 mushrooms (Shredded): 1 egg: tbsp. milk: 1 tsp small onions (Chopped); 1 tsp. green chillies (Chopped); a pinch of pepper powder; ½ tsp vinegar; 1 tsp. oil salt to taste.
Method: Beat together egg and milk. Sauté chopped onions and chillies together with shredded mushrooms.  Mix well with beaten egg and milk, after adding salt and vinegar.  Pour a teaspoonful of oil in a heated skillet and make omelttes with the above mixture.
4.       Vermicelli – Mushroom
Ingredients: 250 gm vermicelli; 150 gm. Mushroom (shredded into large long pieces); 50 gms. Shredded vegetables (carrot, cabbage, beans etc: 1 big onion (shredded); 5 green chillies (seeds removed and cut lengthwise); 1 tsp. garam masala powder; 2 tsp. tomato sauce, 1 tbsp. oil
Method: Fry the vermicelli (broken int small pieces), till slightly brown.  Add salt and water for cooking.  Heat oil in a pan and fry onions to golde brown. Saute the shredded mushrooms and vegetables in this and cook along with tomato sauce and garam masala powder.  Mix in the cooked vermicelli and stir until all the water disappears.  Garnish with onion rings (soaked in lime juice previously) and chopped green coriander.
5.       Mashroom Sweetie
Ingredients: 1 cup of mushroom  stalks; ½ litre milk; 250 gm. Sugar; 10 raisins; 5 cashewnuts; 1 tsp. cardamom powder; 1 tsp ghee.
Method: Make cross sections of the mushroom stalks.  Pressure cook the same in 1 cup of water.  Pour the milk into the cooked mushrooms and further cook  after adding the specified quantity of sugar.  Boil till it thickens slightly.  Lightly fry raisins and cashew nuts and add to above.  Finally, flavor with cardamom powder or vanilla essence.

Best Indian Four Ways of Fish Preparations

1.    Lady Fish Delicacy
Ingredients: 10 lady fishes, 5 green chilies, 7 flakes garlic, 1 tablespoon coriander leaves, 1 fresh coconut, 2 medium onions,  4 green chilies’, 1 lime, 2 ½ tablespoons salt, rice flour as required, 2 tablespoons oil.Method: Clean and wash the lady fishes.  Grind 5 green chilies, garlic and coriander leaves; Mix 1 teaspoon salt in the ground lump.  Smear this ground lump to the fishes on both sides.  Press them in rice flour.  Let them stand thus for ten minutes.  Then fry them in a flat frying pan to a light gold colour.Grate the coconut, sprinkle half cup of hot water, crush with fingers and squeeze out the juice.  This is the thick coconut milk.  Give a good grind to the coconut, mix one and half cups of water and strain through a strainer. This is the thin coconut milk. 

Place a dekchi on medium fire with 2 tablespoons of oil.  Chop the onion and fry till they are cooked soft but are not browned.  While the onions are cooking.  Slit the four green chillies and add.  Pour the thin coconut milk and remaining salt.  Bring to four good boils carefully lower the fried lady fish in it.  Let them simmer for just a little while and pour the thick coconut milk.  Lower the fire.  Squeeze in the juice of the lime and after a minute or two remove from fire.  After adding the thick coconut milk, while simmering, care has to be tken that it does not buble; otherwise the thick coconut milk will curdle and the fish will be spoilt.  Hence keep the fire very low under the dekchi and be near the dish till it is ready and removed from fireWhen serving , garnish with a few fresh coriander and mint leaves. 2.    Fish Stew
Ingredientes: ½ kg. Lady fish; mullets;  “shethkas” (Payee) or xevto (parae), or any similar fish.For grinding: 12 green chillies; 3 onions; 1 inch peace turmeric; 1 tsp, jeera; 1 piece ginger; 1 tbsp. peppercorns; 4-5 cloves garlic.For mincing: 2 onions; 5 green chillis.Method: Grind masala and mince onions and green chillis.  Fry the minced onions and chillis in 2 tbsps. Of your favourite oil.  Add the round masala and fry well.  Add water until it becomes a  medium thin gravy and boin.  Ad the cleaned fish, vinear and salt to taste.  Serve when done. 3.    Lady Fish Curry
Ingredients: 6 lady fishes, roughly 1 kg (Nogli, Kaanne), ghee or oil.For grinding: 4 cloves of garlic; 6 or 8 dry red chillis; 2 green chillis; 15 peppercorns; a piece of turmeric; 2 pinches of jeera; 3 small onion 1 small piece ginger; a little tarmarind.Method: Heat ghee or oil . fry masala in it.  Make sufficient gravy.  Let it buble nicely.  Put fish in gravy.  When ready, remove from fire. 4.    Shark Fish Curry
Ingredients: ½ kg. Shark fish, God fish or sole fish (Lepo: Nangu).For grinding: 6 dry chillis; ½ tsp. jeera; 1 inch turmeric; 8 cloves of garlic; 6 peper pods; 1 medium sized onion ; ¾ inch diameter size of tamarind ball; salt to taste.Method: Grind masala to fine paste.  Crush garlic with stone.  Season with slice onion in a few spoons of pure oil.  Fry masala thoroughly in this seasoned oil add enough water for gravy.  Let curry boil well.  Put in fish and remove immediately the fish is cooked. 

5 top Crab Curry Receipe

1.       Crub Curry
Ingredients: 2 large crabs; ¼ tbsp. pepper; 1 onion; 2 blades chives or leeks; 1 tomato; ½ tbsp. curry powder; 2 tbsps, oil; 1 tbsp. butter.
Method: Wash, clean and cut the crabs into convenient pieces.  Heat oil.  Add chopped onions and chopped chives or leeks and fry lightly.  Add pepper and curry powder and fry well.  Add blanched tomato and water just sufficient to make a thick gravy.  Simmer till curry powder is cooked. Add crab and butter.  Simmer for 10 – 15 minutes or until the crabs are cooked.  Season to taste and remove.
2.       Roasted Crab Curry
Required: 18 – 20 medium-sized crabs; 1 large onion, sliced; 4 green chillies, salt lengthwise; 150 grams tomatoes, chopped; 1 tsp. sugar; 1 cup oil.
Roast the following separately and then grind together to a paste: 2 tbsp. jeera; 2 tbsp. mustard; 1 tbsp. coriander seeds; 1 tsp. turmeric powder; 6 dry red chillies, ½ pod garlic; 1”  piece ginger, sliced; 1 onion, roast till burnt; ½ coconut, grated and roasted.
Method:  Clean the crabs and wash well.  Keep whole. Drain.  Heat oil in a pan and fry onion until golden brown.  Add the ground masala and fry well.  Stir so it does not stick to the pan.  Add chopped tomatoes and salt to taste.  Cook for a few minutes then add the crabs, green chillies and sugar.  Lower the flame and simmer until done.  Serve hot.
3.       Crab Green Curry
Ingredients: 4-5 (500gms) crabs; half coconut; 200 gms. Onion; 1 pod garlic; 8-10 green chillies; ½ bunch coriander leaves; 1- inch piece ginger; 2 springs curry leaves; 5 ml. oil; ¼ tsp. mustard; salt to taste.
Method:  Clean crabs and cut into convenient pieces.  Grind together coconut, garlic, green chillies, coriander leaves and ginger.  Heat oil, add mustard seeds, onions (chopped and curry leaves and fry.  Add ground masala and fry a little more.  Apply to , or mix this fried masala with, the crabs and set aside for 30 minutes.  Now add the liquid from the grinding stone and cook over slow fire till done.
4.       Crab Curry with Coconut
Ingredients: 6 crabs.
For grinding: 10 dry chillies; 1 coconut; 1 onion; 6 peppercorns; 1 tsp. cumin seed (jeera); 1 tsp. Mustard; a little tamarind; 2 tsps. Coriander; a little turmeric; 6 seeds garlic; salt to taste.
For tempering: 2 tsps. Ghee or oil; few curry leaves.
Method : Wash and clean the crabs and cut into halves or convenient pieces.  Grind masala.  Fry curry leaves in oil, add masala and fry well stirring all the time.  Add ground masala liquid (about 4 and fry well stirring all the time.  Add ground masala liquid (about 4 cups), salt to taste and stir and simmer well add crabs and simmer till done.
5.       Crab in Pepper
Ingredients: 6 crabs: 1 tsp.  pepper; 1 tsp. cumin seed (jeera)  a small piece turmeric, 3 onions; a little vinegar; salt to taste.
Method: Clean the crabs and cut into halves.  Fry in oil one sliced onion, add crab pieces and pour a little water.  Add powdered pepper, jeera turmeric and the remaining 2 onions (sliced), vinegar and salt to taste.  Cook well until done with a thick gravy.