The majority of Indian recipes use a wide variety of herbs and spices, which are used to give Indian cuisine its famous and distinctive flavors. Indian

1. Hot Indian Recipes
The majority of
Indian recipes use
a wide variety of
herbs and spices,
which are used to
give Indian cuisine
its famous and
distinctive flavors.
Indian

2. DESSERTS
Ingredients
1 cup gram flour
(besan)
1 cup coconut powder
1 cup roasted and
unsalted almonds
2 cups sugar
1 cup butter or ghee
3 cardamoms
(powdered)
1½ cup milk

3. Instructions
•1Take a bowl and add gram flour, cardamom powder and coconut powder, mix
well to form an even mixture then add milk and whisk well until the mixture is
smooth and without lumps.
•2. Now add almonds to the grinder and grind until fine powder.
•3. Add the powdered almonds to the gram flour mixture and mix well until the
ingredients are fully incorporated.
•4. Heat ghee in a kadai and add the gram flour mixture. Cook for 6 to 7
minutes with constant stirring or until the mixture leaves the sides of the kadai.
•5. Add sugar and again mix well and cook for 4 to 5 more minutes until the
sugar is dissolved and the mixture is golden brown.
•6. When ready, take out the gram flour mixture in a tray and set aside until
cool.
•7. Cut into 2 to 3 inch pieces and place in a refrigerator if you like otherwise
serve at room temperature.

4. CURRYIngredients
1 pound prawns (cleaned and
deveined)
1 onion (thinly sliced)
2 fresh ripe tomatoes (chopped)
2 tablespoons chopped fresh
coriander
1 teaspoon dried coriander
1 teaspoon cumin powder
Salt as needed
2 cinnamon sticks
3 black cloves
1 black cardamom
4 to 5 black pepper seeds
1 teaspoon curry powder
½ teaspoon cayenne pepper
½ cup fresh cream
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tablespoons vegetable oil

5. Instructions• 1. Heat oil in a pan and add onion, sauté for 4 minutes or until
translucent then add garlic paste and ginger paste and again cook for
1 more minute.
• 2. Finally add salt, curry powder, cayenne pepper, dried coriander
and cumin powder and sauté until the spices are roasted then add
chopped tomatoes, cover the lid and simmer for about 5 minutes at
low heat.
• 3. In the mean while grind the cardamom, cinnamon sticks, cloves
and black pepper seeds until its completely powdered.
• 4. Add the half of the powdered cardamom mixture into the tomato
mixture and then add cream with constant stirring.
• 5. When the mixture starts boiling add prawns and allow it to cook
for about 7 to 8 minutes or until the prawns are pink are fully
cooked.
• 6. Finally add chopped fresh coriander and the remaining cardamom
powdered mixture and take out in a serving dish.
• 7. Serve with white rice and enjoy

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