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Found 335 results

  1. 3 Recipe using popular sev

    Quick and easy sev recipes to make at home For more information visit : https://www.salebhai.com/3-recipes-using-the-ever-popular-sev-2
  2. Daan Utsav Recipe Contest

    Inviting one and all to be a part of the Daan Utsav film recipe contest. A unique opportunity to be a part of a noble cause and win exciting prizes! DAAN UTSAV RECIPE CONTEST Malnutrition is one of India's biggest challenges today. Unfortunately, not everyone can afford many of the healthy nutritional food that restaurants serve today. Come up with nutritional, but cost effective, recipes to address this issue. Recipe needs to be submitted latest by September 30th, 2017. Voting Window: 2nd Oct, 2017 - 31st Oct 2017. 50% weightage would be for the likes your recipe gets. 50% weightage would be for the judging panel's votes. Maximum of 1 recipe submission for each individual. Participant needs to promote their recipe to maximum people during the Daan Utsav week of Oct 2-8. Likes during the Daan Utsav week will get double points. Students, Alumni or Faculty of any Indian college are allowed to participate in the same. Prizes would be disbursed only post verification that the winner is actually associated with the mentioned college in the capacity of a student, alumni or faculty. Sample Recipe PRIZE MONEY 1st Prize: ₹ 50,000 2nd Prize: ₹ 30,000 3rd Prize: ₹ 20,000 Consolation Prizes (40 nos) worth ₹ 2500 Register now SOCIAL ENTREPRENEURSHIP CHALLENGE Two parts to this interesting challenge: 1. All big initiatives start with a small idea. If you had 1 chance, what would be your best idea to bring about a social change? Submit a one pager detailing your idea. Remember, innovation and practicality are key here. 2. Idea is a big step but the implementation is key. Implement a prototype of your idea during Daan Utsav week of Oct 2-8. Showcase your activities during Daan Utsav week in a video format not exceeding 3 minutes. Your idea needs to be submitted latest by 30th September, 2017. Maximum duration of the video showcasing the prototype implementation has to be 3 minutes, and the video needs to be submitted by 10th Oct, 2017. Voting Window: 15th Oct, 2017 - 15 Nov, 2017. 25% weightage would be for the likes your idea gets. 25% weightage would be for the likes your video gets. 25% weightage would be for the judging panel votes for your idea. 25% weightage would be for the judging panel votes for your video. Maximum of 1 video submission for each team. 5 students need to be a part of each team. Only students of Indian colleges are allowed to participate in the same. One faculty needs to be a part of every team. One faculty can be a part of different student teams. Prizes would be disbursed only post verification that all members of the winning team are actually current students of the mentioned college. SAMPLE VIDEOS PRIZE MONEY 1st Prize: ₹ 2,00,000 2nd Prize: ₹ 1,00,000 3rd Prize: ₹ 50,000 Consolation Prizes (10 nos) worth ₹ 15,000 Register now https://facommunity.fourthambit.com/Campaign/s/661#recipe
  3. Hello folks. Hope you are doing well. I am from Cookpad India Team. As a short summary, my company Cookpad is world's largest recipe platform with presence across 15+ countries. Cookpad’s mission is to make everyday cooking fun. Cookpad exists to increase these great experiences at home all over the world. Cookpad is starting its recipe platform services in India with an aim to build and grow a platform which can help people share recipes and making everyday cooking fun. We believe that authors and content writers like you can add great value to the platform as well get benefited by the extended audience reach of the platform across India and world. Cookpad India platform is dedicated to all those who want to write recipes, keep a personal & portable recipe book and share your sacred moments with friends and family to relish everyday cooking. We highly encourage you to try out the platform and we can help you migrate your content to Cookpad right away. Looking forward to hearing from you. https://cookpad.com/in Regards, Cookpad India Team
  4. Hello folks. Hope you are doing well. I am from Cookpad India Team. As a short summary, my company Cookpad is world's largest recipe platform with presence across 15+ countries. Cookpad’s mission is to make everyday cooking fun. Cookpad exists to increase these great experiences at home all over the world. Cookpad is starting its recipe platform services in India with an aim to build and grow a platform which can help people share recipes and making everyday cooking fun. We believe that authors and content writers like you can add great value to the platform as well get benefited by the extended audience reach of the platform across India and world. Cookpad India platform is dedicated to all those who want to write recipes, keep a personal & portable recipe book and share your sacred moments with friends and family to relish everyday cooking. We highly encourage you to try out the platform and we can help you migrate your content to Cookpad right away. Looking forward to hearing from you. https://cookpad.com/in Regards, Cookpad India Team
  5. Hello friends

    I am very happy to join this forum. I love cooking and how to learn easy cooking that will learn by my site name menufair.
  6. How to prepare Dabeli at Home.....Indian Fast Food. Please check the below links https://youtu.be/qPURMdbdrSM https://youtu.be/kaFl4dwTy-E https://youtu.be/4B6-6RYq3QE
  7. Lemon-Ginger Fool

    This quick desert recipe is infused with warming Ginger and Zesty Lemon. A simple, special pud. Read more at http://quick2kart.com/ Lemon-Ginger Fool
  8. Hi everyone, I am a homemaker from Singapore. I have been cooking mutton curry for my family for awhile now However, I always find that the result is not up to expectations. The mutton pieces are always cooked on the outside, but its dark pink in the inside. Will appreciate it if someone could give me some tips to help improve this situation with my mutton curry. Thank you!
  9. ragi iddli

    From the album marudhusrecipes

    Iam talking about the magical ingredient Ragi ,that has valuable benefits which our body recognizes but our mind ignores.Ragi is low in fat and helps in weight reduction...readmore

    © Copyright © 2014 marudhuskitchen.com. All rights reserved.

  10. paalkhova

    From the album marudhusrecipes

    It is a very easy recipe that any one can make,the only thing is that you have to be near the stove with lots of patience.She makes it for me often as I compel her to do it.It is a special south Indian recipe which we are familiar but every one have there own way of making,some like to add cardamom powder continue reading..

    © Copyright © 2014 marudhuskitchen.com. All rights reserved.

  11. Recipe for Bajra Rotla

    Bajra Rotla Recipe   Ingredients 3 cups millet flour salt to taste 1 and 1/2 cups water butter or Ghee to spread on the rotla   Method 1. Sieve the flour and salt; add water slowly to make soft dough. 2. Divide the dough into 3-4 portions. 4. Form a ball, place on a piece of cling film on a board and flatten it into a 1/3 inch thick circle. 5. Place carefully on a medium hot tava (griddle) ensuring that bubbles do not remain. Turn it after a few minutes. Turn again a couple of times till it is cooked. Remove and spread some butter or ghee on it.   For more such recipes, visit: http://rajdhani.co.in/
  12. SHHESH TAVOUK

    [img]http://www.gourmetindia.com/recipe/img/re_geo2.jpg[/img] [b]Ingredients:[/b][list] [*]175 gms Boneless chicken cubes [*]80 gms Onions [*]100 gms Green & red peppers [*]10 gms Garlic [*]50 gms Yoghurt [*]Salt & pepper to taste [*]10 ml Worcestershire sauce [b]Method:[/b] Make a marinade of the yoghurt, finely chopped garlic, Worcestershire sauce & the seasoning. Marinate the chicken & dices (1 inch dices) of onions & peppers for about half an hour. Put the chicken onto skewers alternating with one piece of onion & peppers. Grill the chicken on an oiled hot plate for about 15 - 20 mts. Cover the chicken with a frying pan/lid to ensure thorough cooking. Remove from hot plate & pull out the skewers. Serve with garlic mayonnaise. [/list]
  13. BREADED MUSHROOMS

    [img]http://www.gourmetindia.com/recipe/img/re_geo1.jpg[/img] [b]Ingredients:[/b] [list] [*]150 gms Fresh mushrooms [*]20 gms Flour [*]20 gms Bread crumbs [*]Dash of Tabasco [*]Salt & Pepper to taste [b]Method:[/b] 1. Wash the mushrooms well & dry them. 2. Make a batter of the flour, tabasco & seasoning. 3. Dip the mushrooms in the batter & roll them in the bread crumbs. 4. Deep fry till golden brown. 5. Sprinkle chopped parsley and serve with chilly garlic sauce or ketchup. [/list]
  14. GHOONG MUNG GORN PHAD GAPRAO

    [color=#000000][font=verdana][size=3]Stir fried lobster with garlic, chilli and hot sweet basil.[/size][/font][/color] [img]http://www.gourmetindia.com/recipe/img/st_gmgpg.jpg[/img] [b]Ingredients:[/b] [list] [*]800 g King Lobster [*]2 tbsps oil [*]15 g chopped garlic [*]5 g basil leaves [*]15 g julienned red chilly [*]15 g julienned green chilly [*]10 ml fish sauce [*]10 g oyster sauce [*]10 ml thick soya sauce [*]10 ml seasoning [*]ajinomoto and sugar to taste [*]carrot and greens for garnish [b]Method:[/b] 1. Deshell and remove the meat from the lobster. 2. Scald the empty shell till colour is red and set aside. 3. Saute garlic and basil in oil. 4. Add diced lobster with all other ingredients and stir fry till meat is done. 5. Replace the cooked lobster in the shell and serve garnished with carrots and greens. [/list]
  15. POO PHAD NAM PRIK PAO

    [color=#000080][font=verdana][size=3][b]POO PHAD NAM PRIK PAO[/b][/size][/font][/color] [img]http://www.gourmetindia.com/recipe/img/st_ppnpp.jpg[/img] [color=#000000][font=verdana][size=3]Stir fried king crab with spring onions in chili soya sauce.[/size][/font][/color] [b]Ingredients:[/b] [list] [*]800 g King Crab [*]10 g garlic [*]10 g chilly [*]15 g spring onion [*]15 g roasted red chilly paste [*]5 g basil [*]10 ml fish sauce (Nam Pla) [*]15 g oyster sauce [*]ajinomoto and sugar to taste [b]Method:[/b] 1. Wash and clean the crab. 2. Crack into 4 pieces. 3. Deep fry the crab in hot oil for two minutes and remove. 4. Stir fry all other ingredients with the crab for five minutes. 5. Garnish and serve. [/list]
  16. PHAD PHAK BOONG FAIDANG

    [color=#000000][font=verdana][size=3]Stir-fried morning glory in yellow bean sauce.[/size][/font][/color] [img]http://www.gourmetindia.com/recipe/img/st_ppbf.jpg[/img] [b]Ingredients:[/b] [list] [*]2 tbsps oil [*]4 g garlic [*]5 g red chilly [*]5 g yellow bean sauce [*]20 ml light soy sauce [*]300 g morning glory ( Indian watercress or paani ka bhaji) [*]add carrot, white lettuce and zucchini for garnish. [b]Method:[/b] 1.Saute garlic in oil. 2.Add all the ingredients and stir fry till greens are done. 3.Garnish with carrot, white lettuce and zucchini. [/list]
  17. PHAD THUA NGOG

    A healthy combination of bean sprout with mushrooms and zucchini in chilly-soya sauce. [img]http://www.gourmetindia.com/recipe/img/st_ptn.jpg[/img] [b]Ingredients:[/b] [list] [*]2 tbsps oil [*]10 g garlic [*]100 g bean sprouts [*]30 g zucchini [*]10 g spring onions [*]5 g jullienned chillies [*]20 g soaked and parboiled jelly mushrooms or wood's ear mushrooms [*]couple of dashes of seasoning ( Use Maggi) [*]light soya sauce [*]salt and sugar to taste [b]Method:[/b] 1. Brown the garlic in oil and set aside. 2. Add all the ingredients in the same oil and saut�© for 5 minutes. 3. Add the salt, sugar and stir. 4. Serve garnished with fried garlic. [/list]
  18. PHAD THAI JE

    [color=#000000][font=verdana][size=3]Thai rice noodles with garden fresh vegetables.[/size][/font][/color] [color=#000000][font=verdana][size=3][img]http://www.gourmetindia.com/recipe/img/st_ptj.jpg[/img][/size][/font][/color] [b]Ingredients:[/b] [list] [*]2 tablespoons of oil [*]6 - 8 cubes of tofu [*]10ml light soya sauce [*]30 g bean sprouts [*]20 g chopped spring onions [*]30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) [*]5 ml limejuice [*]10 g thick tamarind juice [*]10 ml dark soya sauce [*]3 g sugar [*]5 g tomato or chilli paste [*]5 g chilly powder [*]5 ml vinegar [*]100 g parboiled rice noodles [*]10 g roasted peanuts [*]salt to taste [b]Method:[/b] 1. Saut�© tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice, tamarind sauce, dark soya sauce, sugar, tomato/chilli paste, chilly powder & vinegar. 4. Mix in rice noodles and cook till noodles are done. 5. Garnish with roasted crushed peanuts. [/list]
  19. [color="navy"]FILETS DE POMFRET SAUCE MANGUE ET POIVRE VERT[/color] Grilled pomfret fillets with green pepper and mango sauce [b]Ingredients:[/b] [list] [*]Medium size pomfret fillets [*]Lime juice [*]Chopped onion [*]Oil [*]Freshly crushed pepper [*]White pepper powder [*]Green pepper corns [*]Dry white wine [*]Fresh mango pulp [*]Fresh cream [*]Parsley [*]Salt & pepper to taste [b]Method:[/b] 1. Marinate pomfret fillets in lime juice, salt & pepper for 1 hour. 2. Grill them on a pan and set aside. 4. Fry chopped onion with little oil in a sauce pan. 5. Add crushed pepper, white pepper powder and green pepper corns. 6. When golden brown, moisten with dry white wine, add fresh mango pulp. 7. Cook on low flame for a few minutes. 8. Thicken with fresh cream, check seasoning and pour on fillets piping hot. 9. Garnish with parsley and fresh mango chunks. 10. Serve with Basmati rice or fresh pasta. [/list]
  20. SINGAPORE CHILLI CRAB

    [color=navy]SINGAPORE CHILLI CRAB[/color] [img]http://www.gourmetindia.com/recipe/img/Singapore_Chilli_Crab.JPG[/img] [b]Ingredients:[/b][list] [*]1 no. (about1Kg) Crab [*]4 tsp. chopped Onion [*]3 tsp. chopped Garlic [*]1 tsp. chopped Ginger [*]1/2 coconut [*]Some diced Onion, Capsicum and Carrot [*]2 tsp. Chinese Red Chilli Paste [*]2 Sliced green Chillies [*]4 tsps. Tomato Ketchup [*]¼ tsp. Soya Sauce Light [*]¼ tsp. Ajinomoto [*]¼ tsp. Sugar [*]1 Egg [*]¼ tsp. vinegar [*]50 gms. Corn Flour [*]Some Chicken Stock [*]Salt to taste [*]Spring onion and parsley for garnish [b]Method: [/b] All spices to be ground fine including tomatoes, onions and coconut Clean the crab and break into pieces of required size. Dust lightly with corn flour, deep fry and keep aside. Saute chopped onion, garlic and ginger in little oil. Add diced onion, capsicum and carrot and green Chillies. Add red chilli paste and tomato ketchup Add rest of the ingredients except egg and continue stir frying. Put in the fried crab and toss well. Add brown vinegar and cook for a while. Stir in the corn flour mixed with water to thicken. Add the beaten egg and toss well. Dish out on to a platter and garnish [/list]
  21. Gamberetti Griglia

    [color=navy]Gamberetti Griglia[/color] [img]http://www.gourmetindia.com/recipe/img/Gamberetti_Griglia.JPG[/img] [b]Ingredients:[/b] [list] [*]3-4 large size jumbo/Tiger prawns [*]3 tsps. olive oil [*]1 tsp garlic paste [*]1 tsp thyme [*]2 tsp lemon juice [*]salt to taste [b]Method:[/b] Clean and devein the prawns leaving the head. Marinate them in olive oil, garlic, thyme and lemon juice for 30 minutes. Add salt, stir once again and skewer them through so as to maintain a straight length. Grill them for a few minutes or until done. Prawns get done very fast so do not over cook. Garnish and serve immediately. [/list]
  22. Oysters With Caviar

    [color="navy"] Oysters With Caviar[/color] [img]http://www.gourmetindia.com/recipe/img/caviar_r.jpg[/img] [b]Ingredients:[/b] [list] [*]2 teaspoons butter (unsalted). [*]6 pastry shells. [*]About 10-12 ounces of beluga caviar. [*]6 raw oysters, shucked. [*]Freshly ground pepper to taste. [*]Freshly squeezed lemon to taste. [*]French bread, sliced thinly (and toasted lightly if you prefer). [b]Method: [/b] Lightly butter the pastry shells and fill with caviar. Make a hollow in the center of each and place an oyster inside. Sprinkle oyster with pepper and a bit of lemon juice. Serve immediately with chilled champagne and the French bread with butter on the side. [/list]
  23. Luscious Apple Pie

    [color=navy]Luscious Apple Pie[/color] Ingredients: [list] [*]Pastry dough(recipe given below) [*]1 tablespoon flour [*]1 tablespoon sugar [*]3 1/2 cups diced apples [*]1/2 cup sugar [*]1/4 teaspoon nutmeg [*]5 tablespoons cream [*]1 cup shredded Cheddar cheese [/list] Method: Line a 9-inch pie pan with pastry and sprinkle the bottom with the flour and sugar mixed together. Toss together the diced apples, sugar, and nutmeg, and place in the pastry-lined pan. Pour the cream over them, cover with a lattice pastry top Bake in a hot over at 425 F., for 30 to 35 minutes, or until well done and lightly browned. Remove from the oven and sprinkle with the shredded cheese. [b]For the Pastry (Single 9-inch Crust)[/b] Ingredients: [list] [*]1 1/2 cups sifted flour [*]1/2 teaspoon salt [*]3 tablespoons water [*]1/2 cup butter/ghee [/list] Method: Sift the flour and salt together. Add the water to 1/4 cup of the flour mixture to make a smooth paste. Add the butter into the remaining flour mixture, using a pastry blender Add the paste to this mixture and blend lightly with a fork until the dough holds together. Roll the dough on a lightly floured board and fit into a 9-inch pie pan. Press the edge of the pie with a fork. Makes one 9-inch pie [color=#000000][font=verdana][size=3]Archived Recipe posted by [/size][/font][/color][b]Charishma Ramchandani[/b][color=#000000][font=verdana][size=3],Oman[/size][/font][/color]
  24. Chocolate Muffins

    Ingredients: [list] [*]1 1/2 cups all purpose flour [*]1/2 cup unsweetened Dutch process cocoa [*]2 eggs [*]3/4 cup milk [*]1 tsp. vanilla extract [*]1/4 tsp. salt [*]2 oz. unsalted butter, melted [*]1/3 cup sugar [*]3 tsp. baking powder [/list] Method: Preheat the oven to 425 degrees F. Butter the moulds in a muffin pan. Sift the flour, cocoa, salt, sugar and baking powder together into a bowl. Beat the eggs, lightly in a separate bowl. Beat in the milk, vanilla and melted butter. Thoroughly stir the liquid ingredients into the dry ingredients. Fill the muffin moulds half full. Bake for 15 -20 minutes until a toothpick inserted in the center of a muffin comes out clean. Remove from the moulds at once. Yields 12 Muffins. [color=#000000][font=verdana][size=3]Recipes posted by [/size][/font][/color][b]Charishma Ramchandani[/b][color=#000000][font=verdana][size=3],Oman[/size][/font][/color]
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