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
In India there are different
kind of people living. They
like different kind of food
like (veg, non veg, and
desert, etc.).
So hotindiarecipesowner de
cides to make a website
about Indian food. this food
is very tasty and oily also.
It contains different kind
of masala

2. VEGETARIAN DISH
• INGREDIENTS
• 3 cups of water
• 1 inch garlic piece (peeled
and grated)
• 3 to 4 cardamoms
(crushed)
• Sugar as needed
• 2 cups of milk (if you like
less milky then use 1 cup
of milk)
• 4 teaspoon black tea
leaves
Adrak wali Chai (Ginger Tea)

3. INSTRUTION• Take water in a pan and allow it to boil. When starts
boiling, add cardamom and grated garlic, cover the lid
and again boil for 4 to 5 minutes. The water color will
change to yellowish because of garlic.
• Now add sugar and black tea and further boil for 2 to 3
minutes or until the water turns dark brown.
• Now add milk and further boil for 3 to 4 minutes or
until the tea starts boiling.
• When the tea is ready, strain the tea and pour into
serving cups.
• Serve hot with traditional Indian pakora or plain
cookies and enjoy.

4. NON VEGETARIAN DISH
• INGREDIENTS
• 5 bitter gourds
• 2 pounds chicken mince
• 1 onion (finely chopped)
• ½ cup chopped leeks
• 3 tablespoons chopped mint
• 1 teaspoon cumin seeds
• 1 teaspoon dried coriander powder
• 1 cinnamon stick (powdered)
• Oil as needed
• Salt as needed
• Black pepper as needed
• 3 green chilies (finely chopped)
• ¼ teaspoon garam masala
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
Keema Bharay karelay (Chicken mince Stuffed
Bittergourd)

5. INSTRUTION• Peel the bitter gourds then cut in halves lengthwise. Remove the core and make them
shallow from inside.
• Now season the bitter gourds with salt properly and set aside for half hour.
• Heat 3 to 4 cups of water in a pan and add the salted bitter gourds. Cook for about 3 to 4
minutes or until the bitter gourds are a bit tender. Don’t overcook; let it be a bit crisp. Take
out in a dish and set aside to cool.
• In the meanwhile heat oil in a pan and add chicken mince. Cook for 3 to 4 minutes then add
garlic and ginger paste, salt, black pepper, coriander powder, cumin seeds and cinnamon
powder and cook for 1 more minute.
• Add the chopped onions and leeks and again cook for 3 to 4 minutes.
• Finally add chopped mint, green chilies and garam masala and take out in a dish.
• Now stuff the chicken mixture into the bitter gourds and seal them with kitchen thread so
the stuffing does not comes out. Repeat the same procedure with all of them then set aside.
• In the meanwhile heat 3 to 4 tablespoons of oil in a pan and add the stuffed bitter gourds.
Fry for about 3 to 4 minutes at medium low heat, on one side then change the sides and
again fry for 3 to 4 minutes.
• When ready, take out in a serving dish and serve with mint chutney or Imli chutney and
enjoy.

6. CONTACT US
• If you want to make more
dish please visit our site link
given below
• http://hotindianrecipes.com
/
THANKS……