Stuffed Baingan with Curd recipe - Indian Stuffed Recipes

Ingredients:

• Green Brinjals (small) 5-6
• Besan 2 Tablespoons
• Cumin Seeds 1 teaspoons
• Coriander Powder 2 Teaspoons
• Red Chilli Powder 1 teaspoon
• Ginger a small piece
• Garlic cloves 8
• Turmeric powder 1/2 teaspoon
• Curd 1 cup
• Oil 2 Table spoon
• Salt
• Jaggery a small piece

Method

1. Put ginger and garlic cloves together in a small vessel and paste them.
2. Put Besan, cumin seeds, coriander powder, chilli powder, ginger garlic paste, jaggery together on a plate and start mixing them. Add 1 tablespoon oil so that they mix well.
3. Wash Brinjals and slit them vertically from two sides enough for stuffing, but do not break them. Fill the stuffing of besan and spices into the brinjals. Pressure cook the brinjals upto two whistles.
4. Take the brinjals out of the cooker and let them cool.
5. Meanwhile, take a vessel and pour 1 tablespoon of oil in it and heat it over low flame. Put mustard seeds and let them splutter. Add the brinjals and stir slowly so that the brinjals get fried but do not break. Take the vessel out of the flame. Add the curd over the brinjals slowly.
6. Garnish the vessel with Coriandar leaves. Ready to serve hot with chappatis.

Stuffed Capsicum - Indian Stuffed Recipes

Ingredients:

• 3 - large capsicums
• 1 cup - paneer (cubed)
• 2 - onions, chopped
• 1 cup - tomato puree
• 1 tablespoon - garlic cloves, chopped
• 1 inch - ginger, chopped
• 1 teaspoon - red chilli powder
• For Sauce :
• 1 packet - mushroom soup
• 6 - mushrooms (chopped)
• 1 cup - water
• 1 cup - milk
• salt to taste
• pepper to taste

Method

1. Mix together mushroom soup powder, water, mushrooms and milk.
2. Bring to a boil, stirring constantly.
3. Cook for three minutes.
4. Remove from fire.
5. Cool and add salt and pepper.
6. Cut capsicums into halves and remove the centres.
7. Rub salt on the inside and leave upside down for 10 minutes.
8. Heat oil. Fry onions, ginger and garlic.
9. Add tomato puree, salt and red chilli powder.
10. Cook till dry. Now add paneer mix and cook for 2 minutes.
11. Drain the capsicum halves and deep fry in hot oil for two minutes.
12. Remove and fill with paneer mix.
13. Place capsicums on a serving dish.
14. Pour mushroom sauce over the capsicums.
15. Serve hot or cold.

Karela stuffed recipe - Indian Stuffed Recipes

Ingredients:

• Karela- 5 nos.(Peeled , washed & Deepfried)
• Paneer- 250 gms
• Onion - 1 medium
• Tomatoe - 1 medium
• Oil for Deep frying
• Salt to taste
• Red Chillie pwdr-As spicy u want
• Turmeric pwder- 1/4 tsp
• Corriander leaves - 1/2 bunch
• Garam Masala- 1/2 tsp

Method

1. Crumble the paneer & add to it the spices.(Salt & red pepper)
2. Now fill the Karelas with this Paneer.
3. Take little oil in Karahi & fry Chopped onions till transparent.
4. Now add chopped tomatoes & fry for just a min.
5. Add the dry spices in the tomatoes (salt, pepper, turmeric)
6. Add the stuffed Karelas to the Karahi & mix well ..make sure the stuffing doesn't come out. If there little paneer left put it in along with Karelas.
7. Let it be on medium. Fire for 10 mins. Fold in occasionally.
8. Now add chopped corriander & Garam masala & serve hot with any Dals/curries.

Bhara Mushroom, Stuffed Mushroom Recipe - Indian Stuffed Recipes

Ingredients:

• 20 large mushrooms
• 250 gms crab meat
• 1 cup bread crumbs
• 1/2 tsp garlic paste
• 2 onions, chopped finely
• 1 tsp lemon juice
• 1/2 tsp black pepper powder
• 1 tbsp finely chopped cerely
• 3 tbsp butter
• 2 tbsp water
• Salt as per taste

Method

1. Clean the mushrooms and remove the stems
2. Scoop a bit from inside so that they can be stuffed
3. Heat butter in a pan and fry onion till golden brown
4. Add ginger paste and simmer for a minute
5. Add meat, bread crumbs. cerely, pepper powder and salt
6. Cook for 5 minutes and add lemon juice
7. Remove from the flame
8. Brush the mushrooms with butter from inside and outside
9. In a ovenproof dish put 3 tbsp water
10. Place the mushrooms in the plate
11. Stuffed the mushrooms evenly with the meat
12. Bake for 20 minutes at moderate temperature
13. Serve hot

Tiger Prawns with Garlic Butter - Indian Fish Recipes

Ingredients:

• 500 g - tiger prawns
• a few - sprigs of parsley
• 4 tbsp - melted butter
• 2 tsp - garlic paste
• 1/2 tbsp - mustard paste
• 1 tbsp - lemon juice
• 8 to 10 - peppercorns (coarsely ground)
• salt to taste

Method

1. Clean, de-vein and wash the prawns well. Drain thoroughly.
2. Wash and dry parsley. Finely chop the parsley and keep aside.
3. Place prawns, butter, garlic paste, parsley, mustard paste, lemon juice and freshly crushed peppercorns in a microwave bowl.
4. Add salt and mix well. Cook, uncovered on microwave HIGH (100%) for 3 minutes. Serve hot.

Dry Prawns (Sukkha Jheenga) Recipe - Indian Non Veg Recipe

Ingredients:

• ½ kg - tiger prawns (preferably)
• 2 bunches - spring onions
• 4 tbsp - oil
• 11/2 tsp - cumin seeds
• salt to taste
• ½ tsp - turmeric powder
• 2 tsp - red chilli powder
• finely chopped coriander leaves (to garnish)

Method

1. Clean, devein and wash the prawns well.
2. Chop the spring onions into ½ pieces.
3. Retain the stem of one spring onion and chop it finely.
4. Heat oil in a kadai. Add cumin seeds.
5. When the seeds splutter add the spring onions.
6. Fry the onions on a medium flame till golden.
7. Add salt and turmeric powder and saute for 2 minutes.
8. Add prawns, red chilli powder and mix well.
9. Add the chopped greens and mix well.
10. Cook on a low flame, mixing at regular intervals till the prawns are done.
11. Garnish with coriander leaves.
12. Serve hot as a snack.

Crab Chop with Methi Recipe - Indian Non Veg Recipes

Ingredients for making Crab Chop with Methi:

100g - crab claw meat
1 tsp - methi seeds
1 tsp - saunf
10 - sambar onion
1 - tomato
20 ml - oil
2 tsp - chilli powder
1 tsp - methi powder
1/2 tsp - turmeric powder

To grind:

1/4 cup - grated coconut
1 tsp - saunf
1 sprig - coriander leaves
1 sprig - mint leaves

Method to prepare Crab Chop with Methi

1. Heat oil, saute saunf, coriander and mint leaves and grated coconut.
2. Make a paste of it and keep aside.
3. Boil the crab claw meat with some turmeric powder and keep aside.
4. Heat oil, add saunf and methi seeds.
5. Once they splutter, add the chopped onions, tomatoes, chilli powder, turmeric powder and methi powder.
6. Stir in the coconut-coriander paste and allow to boil.
7. Now add the boiled crab claw meat.
8. Saute well and serve.