Indian Danish Associaion - true integration of Indians in Denmark

Integration of Indians in Denmark. Geting all indians to gether.

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Rainbow Cake-Eggless

Posted by Usha Vig on July 12, 2012 at 3:55 PM Comments comments (0)

Ingredients

Condensed Milk 1 tin

Maida 250 grams

Butter 125 gms.

Baking pwd. 1tsp.

Soda bi-carb. 1tsp.

Aerated soda 1 small bottle

Vanilla Essence 1tsp.

Food colour Red, Yellow and green

Melt the butter in a pan and cool.

In a bowl sieve maida and both soda bi carb and baking pwd.

In another bowl add condensed milk and cooled butter and mix well.

Now add the sieved maida and aerated soda little by little.

Make a smooth paste.

Then add vanilla essence and divide the mixture in three equal parts.

Add one colour to each of the bowls and mix.

Grease a baking tin and add a spoonful of each mixture till all the mixture is used.

This will give a rainbow effect.

Bake the cake for 40 mins. at 180-190c in a preheated oven.

Daal Ka Keema

Posted by Usha Vig on July 12, 2012 at 3:50 PM Comments comments (0)

Ingredients

Moong daal soaked 1cup

Black pepper corn 1 tsp.

Black illiachi 2

Cumin seeds 1tsp.

Green peas 1/2 cup

Oil 1 tbsp.

Onion boiled 1

Tomatoes 3

Ginger-garlic paste 1 1/2 tbsp.

Red chilli pwd. 1tsp.

Haldi 1tsp.

Coriander leaves 2tbsp.

Green chillies 3

Salt To taste

 

Dry roast the overnight soaked daal with cumin seeds, black pepper corns and illiachi .

Grind coarsely.

Heat oil in a pan. Add onion paste, ginger-garlic paste, chilli pwd., haldi and tomatoes.

Cook well.

Add peas, salt, green chillies and the ground daal.

Add a little water.

Cook for about 20- 25 mins. till done.

Mash it well.

Garnish with fresh coriander leaves and serve.

Lauki Nariyal Ki Sabzi

Posted by Usha Vig on July 12, 2012 at 3:50 PM Comments comments (0)

Ingredients

1/2 kg. Lauki thickly diced

2Tbsp Coriander seeds

1Tbsp

2Tbsp Coriander seeds

1Tbsp. Cumin seeds

1/2Tsp. Mustard seeds

1/4Tsp. Haldi

1Tsp. Red chilli pwd.

3/4 cup Grated coconut

1Tbsp. Imli pulp

8-10 Curry leaves

To taste Salt

2Tbsp. Oil

 

Heat oil in a pan. Saute' mustard seeds, haldi, curry patta, chopped lauki and salt.

Cover and cook for 10 mins.

In another pan dry roast coriander and cumin seeds.

Blend grated coconut, red chilli pwd., imli pulp, roasted coriander, cumin and a very little water in a blender to a thick paste.

When lauki is cooked, add the ground paste with some water and mix well.

Cover and cook on low heat for 10 mins.

Garnish with freshly chopped coriander and serve.

Sukha Masaledaar Mutton

Posted by Usha Vig on July 12, 2012 at 3:45 PM Comments comments (0)

Ingredients

1 kg. Mutton

8 Onions chopped

5 Tomatoes chopped

2 whole garlic chopped

1piece Ginger crushed

1tsp. Garam Masala

1tsp. Haldi

1tsp. Dhania pwd.

1 cup Oil

2-3 Green chillies slit

To taste Salt and black pepper

For garnish Finely chopped fresh dhania

Heat oil in a pressure cooker and saute´ the onions.

Now add ginger, garlic and mutton. Fry it well.

Add garam masala, dhania pwd., haldi, black pepper, tomatoes and salt.

Mix thoroughly and add water.

Pressure cook the mutton till one whistle.

Garnish with green chillies dhania and serve.

Spinach and Baby corn Soup

Posted by Usha Vig on July 12, 2012 at 3:45 PM Comments comments (0)

Ingredients

Spinach chopped 1 cup

Baby corn sliced ½cup

Garlic chopped 2 cloves

Spring Onions 2

Coconut Milk 3/4 cup

Butter 1 tsp.

Salt and Pepper To taste

 

Heat butter in a pan and add garlic.

Now add spring onions and sauté till transparent. Use also the green part.

Add sliced baby corn and freshly cut spinach.

Sauté again for a while.

Add coconut milk and a little water.

Add salt and let it simmer for a few minutes.

Serve in a bowl and add black pepper.

Poha Cutlets (Chiwda)

Posted by Usha Vig on July 12, 2012 at 3:45 PM Comments comments (0)

Ingredients

1½ cup Poha

3 Boiled potatoes

½ Onion chopped

1Tbsp. Lemon juice

1 Tsp Ginger finely chopped

1 Tbsp Coriander finely chopped

To taste Salt

To fry Oil

 

Soak poha for half an hour and drain excess water.

Grate the boiled potatoes in a bowl and mix with the soaked poha.

Add chopped onions, salt, ginger and dhaniya leaves and mix well.

Add green chillies and lemon juice. Mix well.

Divide into 16 equal portions and shape into balls.

Press between your palms and deep fry them in hot oil till golden brown.

Serve with chutney.

Thandai

Posted by Usha Vig on July 12, 2012 at 3:40 PM Comments comments (0)

Ingredients

Milk 500ml.

Almonds 25grams (2tablespoons)

Kesar a pinch

Black pepper 1 teaspoon

Rose petals 1 tsp

Saunf 1 tsp

Honey 1/4 cup

Poppy seeds 2tsp

 

Boil the milk and reduce. Soak almonds. Puree the shelled almonds, pepper, poppy seeds and saunf.

Add the puree to the milk and cool.

Now add the kesar and honey.

Mix and chill.

Add rooh kewdra and garnish with almond flakes, rose petals and serve chilled.

Chicken Korma

Posted by Usha Vig on July 12, 2012 at 3:35 PM Comments comments (0)

Ingredients

Chicken 16 pieces

Red chilli pwd. 1tbsp.

Dhania pwd. 3 tbsp.

Ginger paste 2tsp.

Garlic paste 2tsp

Cloves 4

Cardomom 4

Dahi 1 cup

Mace 1flower

Oil 3/4cup

Onions fine sliced 1 cup

Salt To taste

Water To cook the spices

Heat oil in a pan.

Add laung and illiachi.

 

Now in a bowl mix ginger, garlic paste, salt,red chilli pwd.and dhania pwd.

Dissolve it in water and add it to the oil. Mix till the oil separtes.

Now separately fry the onions in another pan and keep aside.

In a mixer blend dahi and fried onions and mix it with the chicken.

Simmer till done. Garnish with fresh coriander and ginger juliennes.

Serve hot with chapatti.

Amras

Posted by Usha Vig on July 12, 2012 at 2:20 PM Comments comments (0)

Ingredients

Condensed Milk 1/2 tin

Mangoes 3 medium sized

Milk 1 cup

 

Cut the mangoes .

Take out the pulp.

Blend it well and add condensed milk and fresh milk.

Beat it well.

Cover and chill in the refrigerator.

Decorate and serve chilled.

Holi Event 2012

Posted by Susheel Vig on March 18, 2012 at 8:00 AM Comments comments (0)

Holi celebration and inauguration was INDANES first event. In the beginning when we planned this event we all board members were a bit sceptic about how the things will turn out, whether we will get enough support from our members or not, whether we will be able to organize everything properly or not, how our cultural items would turn out to be.

But we all board members were pleasantly surprised to see the incredibly tremendous support from public. Even before we launched our association, there were 346 registrations on our face book site, 80 registrations on our Website www.indanes.com, and 40 families registered for the Holi event. The turnout of the audience on this event was even better than that, as there were at least 180 people who attended the event. For all this I heartily thank our members and also to my board members who had put a lot of efforts in promoting our event and our association. I hope we will also get the same support from our members on our future events.

I was completely amazed to see the quality of the items performed at this event. This was undoubtedly the best event I have ever seen which is organized by any association in Denmark. There was a tremendous amount of efforts, dedication and devotion from our participants and our board members, which resulted in such an amazing show piece, that will be remembered for a long time to come.

All of our items were of very high quality and were performed with a great perfection and ease by our participants. I know that producing cultural items of such a high calibre requires a lot of efforts and rehearsals.

I am very grateful to all our participants, both adults and the lovely kids, who made this event so charming. I hope we will get all the support from you on our future events too.

My sincere thanks to all our board members who completed this task so well. I also want to thank our sponsors and special guests who could come and join us on our event and also thanks for their generous contribution to our association.

Last but not least I am very grateful and would like to pay my sincere thanks to all of our volunteers for helping us a lot in the whole event.

I will encourage all our members to send us their feedback, this will help us in improving our forthcoming events.

Susheel Vig

President (Indian Danish Association)


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