Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Easy Indian Dessert Recipes Indian Desserts Recipes Halwa Kheer Witn Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Easy Indian Dessert Recipes Biography

Source(google.com.pk)
Chana masala (punjabi chole masala) is a popular vegetarian dish originated from north india with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc. Chickpeas is a popular peas variety which are also known as kondai kadalai, kabuli chana, Kala Chana, Chole Channa, garbanzo bean, Indian pea, ceci bean, Bengal gram etc.
f desserts are not present in the meal, it seems incomplete. Desserts are the most important part of parties and gatherings. They are used after the meal, also known as sweet dish. Carrot Halva is the most common example of halva dessert. It is made in every home of Pakistan and is cooked from carrots, milk, eggs and sugar. It is prepared in less than an hour and is tastiest of all the halva.

Ice creams can also be used as dessert in summers as it is cold and sweet. Every person likes an ice cream. There are home-made ice creams that can be easily prepared from fresh fruits and milk. The freezing takes a long time that is one day and one whole night. Other dessert types are gulab jaman, mango sorbet, coconut burfi, custard, kheer and many more. Strawberry jelly delight is also one of the most common examples of common deserts in which fresh strawberries are used and so is a healthy dish.

The KhanaPakana.com site for Desserts and Baking section is the best place to find outstanding recipes and advice for the making and baking the traditional and non-traditional pakistan, indian and south asian desserts.
Recipes from the Indian subcontinent are full of rich aromas and aromatic spices. From spicy curries, to sweet treats and a plethora of side dishes - Indian recipes are far from minimal.

Our extensive collection of Indian recipes includes a remarkable Achari pheasant recipe, with an unlikely combination with spiced aubergine as well as caviar which will astound guests. Rice is often served with Indian curries, a dish loved in Britain and India is Kedgeree. This recipe from Nathan Outlaw is a great midweek meal to rustle up with the ki

Indian food has a great array of vegetarian recipes. Paneer and red pepper skewers are a great veggie alternative to kebabs on the barbecue. Other vegetarian Indian recipes include Alfred Prasad's dahl makhni, perfect for a rainy day, and classic starter onion bhajis. No one can resist these delectable Indian bites!

Welcome to Recipes Indian!
Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. Most families in India still sit down together to enjoy their meals with one another. There are a couple of main courses and they are usually served along with different pickles, chutneys and of course different types of Indian bread, which is called "roti". There is also usually a dessert served as well.
Indian cooking has many different styles throughtout all of India. For that matter, there is really not one accepted style of Indian cuisine but rather many different styles. So if you travel to India you will find that the food prepared by the people and restaurants in that area will be different in each area. Of course there will be some similarities but it will also be very different from place to place.

Indian Recipes
We have collected many delicious Indian recipes from all over India. All recipes are sorted by category. You can select a recipe category from the list below to see all recipes in that category. If you are looking for a particular type of Indian food, you can use our 'Recipe Search feature next to the lemon above to find it.

My first encounter with Indian Pudding was over 20 years ago at Durgin Park, a landmark restaurant in Faneuil Hall, Boston, famous for its home-style Yankee cooking and, at the time, its cranky, octogenarian waitresses. Few desserts look so completely unappetizing yet taste so incredibly good. One bite of this lumpy, brown mush, with a dab of vanilla ice cream, and I was sold. Scraped every last bit from the bowl.
Why indian pudding isn’t more widely known I have no idea; it’s one of my favorite desserts of all time, and a traditional New England Thanksgiving classic. Indian pudding is a baked custard with milk, butter, molasses, eggs, spices, and cornmeal. The name is likely derived from the cornmeal, which was known as indian meal way back when. Here is a tried-and-true recipe for indian pudding adapted from An Olde Concord Christmas, a long out-of-print book from the Concord Museu.

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.