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Indian Cookbook Magazine Recipes ( 200 )

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English Recipe
Views: 7449
Rated: 6 times

Masala Stuffed Brinjal Cutlets

Provided by: Indian Cookbook Magazine | Category: Kebabs, Tikka, Cutlets
Masala Stuffed Brinjal Cutlets - Trim and boil the brinjals until nearly tender.Then cut them lengthwise in halves and scoop out as mush of the inside pulp. ...
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English Recipe
Views: 6615
Rated: 5 times

Jackfruit Rice Pulao

Provided by: Indian Cookbook Magazine | Category: Rice, Biryani, Pulao
Jackfruit Rice Pulao - Cut out the hard outer skin and the fibrous portions of the jackfruit. chop it into 2" pieces and deep fry in oil till golde ...
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English Recipe
Views: 4816
Rated: 5 times

Walnut Date Barfi

Provided by: Indian Cookbook Magazine | Category: Dessert, Mithai, Sweets
Walnut Date Barfi - Grind the dates and half the walnuts separately into a fine paste. Crush the other half of the walnuts into coarse pieces.Bo ...
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English Recipe
Views: 6496
Rated: 4 times

Khus Khus Paranthas

Provided by: Indian Cookbook Magazine | Category: Roti, Naan, Bread, Paratha
Khus Khus Paranthas - Grind poppy seeds finely with onion. Add ground ginger, salt and chilli powder to a thick paste ...
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English Recipe
Views: 5470
Rated: 4 times

Meat Kababs

Provided by: Indian Cookbook Magazine | Category: Kebabs, Tikka, Cutlets
Meat Kababs - Boil all ingredients in water except cream until the meat is tender and all the water has evaporated. ...
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English Recipe
Views: 8818
Rated: 3 times

Masala Karela - Spicy Bitter Gourd

Provided by: Indian Cookbook Magazine | Category: Roti, Naan, Bread, Paratha
Masala Karela - Spicy Bitter Gourd - Apply salt liberally on the bitter gourds after scraping off the skin. Slit lengthwise on one side.Apply a little turmeric ...
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English Recipe
Views: 6625
Rated: 3 times

MalPura I

Provided by: Indian Cookbook Magazine | Category: Dessert, Mithai, Sweets
MalPura I - Boil the sugar and water into a syrup of one string consistency.Mix the cream and milk well and then add maida. ...
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English Recipe
Views: 7722
Rated: 3 times

Kabuli Chana Chops

Provided by: Indian Cookbook Magazine | Category: Veggie and Vegetable
Kabuli Chana Chops - Soak the chana overnight, boil the next morning in a pressure cooker for 30 minutes. Cool. ...
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English Recipe
Views: 4215
Rated: 2 times

Semolina Coconut Halwa

Provided by: Indian Cookbook Magazine | Category: Dessert Halwa
Semolina Coconut Halwa - First brown the semolina in the ghee. When it is half browned, add the gram flour.Now cook on a low flame till a light bro ...
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English Recipe
Views: 7894
Rated: 1 times

Mooli ke Kabab

Provided by: Indian Cookbook Magazine | Category: Kebabs, Tikka, Cutlets
Mooli ke Kabab - Cut off the base and leaves from the radishes.Prick them with a fork and boil in salted water for 20 minutes until nearly te ...
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English Recipe
Views: 4276
Rated: 1 times

Matar Khoya - Green Peas with Dried Whole Milk

Provided by: Indian Cookbook Magazine | Category: Veggie and Vegetable
Matar Khoya - Green Peas with Dried Whole Milk - Heat ghee in a pan, add khoya and fry on a low flame.Keep stirring continuously. ...
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English Recipe
Views: 1592
Rated: 1 times

Siddoo

Provided by: Indian Cookbook Magazine | Category: Roti, Naan, Bread, Paratha
Siddoo - Dissolve the khameera in water. Make a well in the wheat flour and add the khameera. Mix thoroughly and make a dough for pre ...
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English Recipe
Views: 3944
Rated: 1 times

Savoury Rice

Provided by: Indian Cookbook Magazine | Category: Rice, Biryani, Pulao
Savoury Rice - Soak the dais together for 3 hours, and cook till each grain is separate and 3/4 cooked.Then heat 2 tbsps. ghee, add the p ...
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English Recipe
Views: 1868
Rated: 1 times

Panna

Provided by: Indian Cookbook Magazine | Category: Drink, Lassi, Milkshake, Juice
Panna - Boil the mango with the skin till tender. When cooked, remove the seed and skin and strain well. ...
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English Recipe
Views: 6374
Rated: 1 times

MalPura II

Provided by: Indian Cookbook Magazine | Category: Cookies, Biscuits
MalPura II - Boil sugar, cardamoms and saffron in water for eight to ten minutes. Remove from heat and keep warm. Add a little kewra esse ...
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