Shilpi Kitchen - Best Indian Food Recipes

Cuisine - Indian Course - Side Dish Prep time - 10 minute Cooking time - 10 minute Serve - 1 bowl Level of cooking - Easy Main Ingredients - Tomato Ingredients: Tomato- 3(medium size) 1 1/2 tbsp oil or ghee 1/4 Tsp - mustard seeds or rai/sarson 1/4 Tsp- cumin seeds 1/4 Tsp-kalonji or nigella seed 1/2 Tsp- fennel seeds or saunf 1/8 Tsp-Hing 1 Tsp- Red chili powder/Dry red chili-1to 2 or finely chopped green chili 1 Tsp- coriander or dhania powder 1/2 Tbsp- sugar or jaggery Salt to taste Fresh coriander leaves Tamatar ki chutney/launji How to make: Wash and finely chopped tomatoes. Heat the oil in a pan and add the mustard seeds,cumin seeds,kalonji,saunf and hing and saute until aroma come out. Add the tomatoes and red chili powder or dry red chili or green chili, mix well and cook on a medium flame for 2 to 3 minutes. Add the dhania powder,salt and 1/4 cup of water and mix well. Add jaggery or sugar and mix well  and cook for another 2 minutes. Switc

Cuisine- Gujarati Course -Any Time Prep time- 20 minute Cooking time -25-30 minute Serve- 8-9 thepla Level of cooking -medium Main Ingredients - Methi, Besan and Wheat flour Ingredients Methi or Fenugreek leaves-150gm  (washed and finely chopped) Wheat flour- 1 cup Besan- 1/2 cup Cumin seeds- 1 Tsp Turmeric powder- 1/2 Tsp Red chili powder- 1 Tsp Grated ginger Ginger- garlic paste(optional) Salt to taste Coriander or dhaniya powder- 1/2 Tsp Amchoor powder- 1/2 Tsp Hing- 1/8 Tsp Oil- 1Tsp + for making thepla(you also use ghee) Curd- 3-4 tbsp How To Make Clean, wash and finely chopped methi leaves. In a big bowl, add methi leaves, wheat flour and besan. Now add all masala mention above with oil, ginger and curd and mix all ingredients well together. Knead dough but do not add too much water at a time as methi already consist moist. Rest dough for 10 minutes and make the medium sized ball from the dough. Roll the thepla to a round of about 5-6 i

Course- Breakfast /Evening snacks Prep Time- 20 to 25 minute Cooking Time- 10 to 15 minute Assemble time - 10 minute Total time- 55 to 60 minute Serves- 4 pancakes(small size) Level of cooking - Easy Important Ingredients- Banana, oats Banana oats pancake Ingredients Rolled oats or oats flour-1 cup(Grind rolled oats in grinder and oats flour is ready) Banana -2-3 banana Sugar-2 tbsp(depends on sweetness of banana) Baking powder-1/2 tsp Raisin and walnut- 1/4 cup(also use nuts of your choice) Milk-1/4 cup Butter-4 tsp Cinnamon powder -1/8 Tsp How to make In a bowl mash 2 banana(if medium size) or use 1 banana(if big in size), then add oats flour, sugar nuts and baking powder and mix well. Add milk in small batches in a batter until it becomes thick like malpua or cake batter In a pan, add 2 tsp of butter and pour batter into a small batch and cover with lid for about a minute then flip out and until it become golden brown from another side. Transfer panc

Cusine- Indian Course- Breakfast Prep time- 40 to 50 minute Cooking time- 20 to 25 minute Serves- 6 fritters Level of cooking- Easy Ingredients Cabbage-1(medium size) Roasted besan-4 to 5 tbsp Rice flour-2 tbsp Green chilli-2 Salt to taste Coriander leaves-handful Ginger-grated 1/2 inch Garlic-8 clove Garam masala- 1 Tsp Dhaniya powder-1 Tsp Chhat masala-1 Tsp Amchoor powder- 1/2 Tsp  Oil for shallow frying Cabbage Fritters How to make Grate cabbage and soak in hot water for 5 minutes.Drain out in the stainer and squeeze extra water with help of muslin cloth. Transfer cabbage into the bowl, add all ingredients except oil and mix well together. In a pan pour oil and make fritters on low medium flame till it become golden brown from both sides. Transfer all fritters on the plate and garnished with fresh coriander leaves. Enjoy hot fritters with green chutney and tomato ketchup.  

Cuisine: Indian Course: Snacks and starter Prep. time: 50-60 Minutes Cook Time: 30-35 Minutes Serves: 4 Level Of Cooking: Easy   Soya Galouti Kabab Ingredients: Soyabean Granules-  2 cups Roasted Besan- 3 to 4 tbsp Ginger garlic paste- 2 tsp Browned onion paste- 1/2 cup Ghee- 3 tbsp + Shallow Fry Red Chili Powder- 1 Tsp Whole spices:  Black Pepper- 8 to 10 Peppercorns, Cloves- 5 to 6, Cumin seeds- 1 tsp, Coriander seeds- 1/2 tsp. Dry Roast each and grind it. Green cardamon powder- 1/2 Tsp Salt- To taste How to make: S oak soya granules in warm water for about 1/2 hour. Drain out excess water through strainer or muslin cloth and transfer into the bowl. Dry roast besan in a pan and transfer to a plate. In the same pan add ghee then add ginger-garlic paste and saute for a minute, now add soya granules in a pan and saute for 3 to 4 minute. Add besan, prepared masala and salt. Saute until all ingredients mix together well. Transfer soya mi

Makar Sankranti is one of the few ancient Hindu festivals that has been observed according to solar cycles, while most festivals are set by the lunar cycle of the lunisolar Hindu calendar. The festivities associated with Makar Sankranti are known by various names such as Lohri by north Indian Hindus and Sikhs, Sukarat in central India, Bhogali Bihu by Assamese Hindus, and Pongal by Tamil and other south Indian Hindus. Makar Sankranti is observed with social festivities such as colorful decorations, rural children going house to house, singing and asking for treats (or pocket money), melas (fairs), dances, kite flying, bonfires and feasts. A shared cultural practices found amongst Hindus of various parts of India is making sticky, bound sweets particularly from sesame (til) and a sugar base such as jaggery (gud, gur). This type of sweet is a symbolism for being together in peace and joyfulness, despite the uniqueness and differences between individuals. Makara or Makar Sankranti is

Healthy & spicy beetroot aloo tikki with white sesame seeds. You can enjoy this as morning or an evening snack. See the below video. Serving 6 tikkis with mentioned ingrediants in the video.

Banana chips are dried slices of bananas. They can be fried in oil and spices and have a salty or spicy taste or sugar-coated or jaggery coated.Banana chips are commonly found in India, Philippines and Indonesia. But I like fried banana chips. Fried banana chips are usually produced from under-ripe banana slices deep fried in sunflower oil or coconut oil.These chips are dry like potato chips and can be salted, spiced. In India, usually made in the states of Kerala and Tamil Nadu and commonly known as " nenthra-kaaya oopperi " or "upperi" in Kerala . Sweet jaggery-banana chips are called "sharkara upperi" and it is an integral part of the traditional meal called sadya served during the weedings or in the festival such as Onam . So, I am sharing the recipe of banana wafer or chips. Ingredients:  Raw banana- 3 -4 (big size)  Turmeric-1 Tsp  Salt- according to taste  Black pepper powder 1-1/2 Tsp  Red chilli powder (optional)  Oil fo