| Asian Chops |
| Pork chops with a mix of nutty, sweet and salty flavors.
The amounts listed are estimates since I didn't actually use any measurements while creating this one. Feel free to make adjustments according to your taste. Also, cooking times are estimates as well since I was not timing myself while preparing this dish either. -- posted by Chef #705886 |
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| Kheema Shahzada |
| A more upmarket version of my other Kheema recipe, spicier and richer. I am cooking this today. An old favourite. -- posted by Brian H |
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| Okra With Green Chilli |
| This is a very good side dish to accompany a curry.
The use of fresh okra is important, tinned okra is too mushy.
Simple and quick to make with just a few ingredients this is a must dish. -- posted by Brian H |
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| Lamb and Butterbean Cury |
| The butter beans in this dish give an interesting and healthy addition, it is a wonderful marriage of dried beans and meat. -- posted by Brian H |
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| Chicken Curry With Whole Spices |
| A quick to cook tasty dish. This is a super curry that I learned to cook while in Sri Lanka. From start to finish in under one hour. Of all my chicken dishes this is my favourite. -- posted by Brian H |
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| Kerala Chicken |
| This is a form of stew, made with coconut milk and frozen vegetables.
A medium hot dish, wonderful for a cold day. -- posted by Brian H |
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| Curry-Spiced Sweet Potatoes |
| I found this in this month's Cooking Light, (March 2008). In the magazine picture it looked like yams instead of sweet potatoes, and since I had those on hand, that's what I used. Also, I replaced the half-and-half with about 1/3 cup of my Fat Free Coconut Milk (For Recipes), Recipe # 187372. We enjoyed this recipe with chicken, but it will compliment other meats as well. Very tasty! (I couldn't get the amount through Zaar, so the sweet potatoes are about 2 pounds.) -- posted by Chef PotPie |
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| Crock Pot Kitchari |
| Slow Cooker Indian vegetarian breakfast porridge -- posted by Jxenja |
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| Tandoori-Style Chicken |
| There are so many tandoori spice mix recipes out there, but this is the one I adapted from several and I make it every week. It won't give you a pretty red colour, but it tastes wonderful.
It's low fat - I always skin and trim the chicken and no-fat yogurt can be used.
Less (or more!) chilli can be used, and if your garam masala mix has ginger in it reduce the minced ginger.
Any left over marinade can be frozen. -- posted by Chef #595847 |
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| Masala Puris (Savory, Deep-Fried Indian Flat Bread) |
| These flat-bread can be served with an Indian curry, seasoned yoghurt or spicy Indian pickles. -- posted by Galley Devil |
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| Murg Mumtaz (Indian Chicken Curry With Mild Cashew Nut Curry) |
| A rich and creamy gravy which can be served with pilaf or any Indian bread. Preparation time includes the time required for the chicken to marinate.
NOTE: According to the original recipe, the cream is to be added to the gravy before pouring it onto the chicken. But since the chicken still needs to cook a bit more after adding the gravy, I add it at the end to prevent the cream from curdling. -- posted by Galley Devil |
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| Curried Veggie Samosa |
| We love spicy, ethnic foods at my house and this can be made as spicy as you like (or don't like). This recipe was created for my now extinct cafe when a Reggae band was playing. I've eaten these cold for lunch many times and they were wonderful. The dough recipe is great for fried pies or Jamaican patties as well. I always make double the filling so that I can just pull some out of the freezer when ready to make these so it's super easy. Also, many times I add more veggies to the potato filling to make it more interesting.
It's easiest to fry these in a deep fat fryer but pan frying works great as well. -- posted by sassafrasnanc |
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| Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry) |
| A medium-spiced lamb dish from Northern India. -- posted by Galley Devil |
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| Chutney Spread |
| From a Betty Crocker Appetizer cookbook. -- posted by Oolala |
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| Anita Mule's Toaster |
| A wonderful breakfast ready in minutes! -- posted by Charishma Ramchandani |
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| Mixed Vegetable Paratha (Stuffed Indian Flat Bread) |
| Another vegetarian North Indian favorite. The red chilli powder referred to is made of dry Kashmiri chillies. Serve with yoghurt or a spicy Indian pickle. -- posted by Galley Devil |
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| Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga |
| I have a great deal of admiration for the Ghurka people, as well as happy memories. I went to school with several Ghurka children when I lived in Hong Kong during the 60's and 70's - they were my close friends in the playground as well as in the school room. I was also lucky enough to be invited to their homes for SUPERB Nepalese food, of which one dish was this delicious Chicken Cardamom. This is the way Chicken Cardamom is REALLY cooked. It is not difficult to make and does not take very long either. Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates.
I have posted this recipe because it is so TASTY and the mix of flavours is truly astonishing. This is not a fire breathing curry, but it is warm and subtle. My preference is a long glass of light lager or a few glasses of a dry white wine to accompany the meal.
Serve with a jug of water with lemon slices and ice cubes for those thirsty diners.
This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal - but keep the cooking times the same - and if you do scale down the quantities just keep an eye on the dish that it does not burn.
Historical Note: The Gurkhas are soldiers that have served in the British Army for many years. They come from the Himalayas and they are feared all over the world. The first Gurkhas were fighting men from the mountain kingdom of Nepal -- Rai, Magar, Limbu, Gurung and Sunwar tribesmen.(I found this recipe on the Hidden England website, and I have enjoyed it many times since discovering it!) -- posted by French Tart |
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| Stunning Mango Kulfi Cake |
| This is the second of 2 recipes that I saved from a food blog I came across the other day. The creator, Roopa. is so imaginative & this cake is simply stunning when decorated! Quite a fusian recipe - East meets West when you team up an Indian classic like Mango Kulfi & a Western favourite like the sponge cake! -- posted by Um Safia |
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| Curried Cauliflower and Cashew Casserole |
| I found this recipe in an "Ultimate Casseroles" cookbook that I picked up over the weekend. It quick and easy and really delicious. I'm typing by memory, but I think this is an accurate reflection of the recipe. -- posted by Alyssa #3 |
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| Shrimp Curry, Goan Style |
| adapted from today's NY Times. -- posted by chia |
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| Chicken and Lentil Curry With Cucumber Yogurt |
| I found this is the back of Working Mother magazine. It was taken from Tonia George's, "One-Bowl Meals", its was adapted by Kelly Staikpooulos. It was so easy to make and had incredible flavor. My husband thought it was better than some restaurants we've been to! -- posted by EagleRocker |
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| Indian Pan Bread |
| This bread is fairly quick and easy to make, and only makes 4 pieces which is good if you are not cooking for a crowd. I got this from the Maharishi Ayurveda website www.mapi.com. I have read in many recipes about making the bread puff up, but have never gotten it to work for me...maybe my baking powder is old?? The results are still tasty though! I saved two in the fridge and then heated them up in a non-stick pan the next day, with good results. -- posted by Shalabanjika |
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| Baked Mangos With Cinnamon-Sugar Tortillas |
| Posted for ZWT! -- posted by little_wing |
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| Raita Salad |
| A great side for Indian dishes. -- posted by Chef #788546 |
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| Sweet Lassi |
| This is a basic sweet lassi recipe that is slightly lower in fat and sugar than the type found in restaurants. It can be doubled, tripled, etc. If all of your ingredients are cold you can skip the ice cubes (my preference). -- posted by Sass Smith |
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| Spicy Sweet Potato and Lentil Curry |
| Faking Indian food. -- posted by Chef #788844 |
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| Masoor Dhal |
| Quick and cheap fake Indian food. -- posted by Chef #788844 |
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| Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice |
| A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid! -- posted by French Tart |
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| Indian-Style Green Beans |
| From La Leche League's Whole Foods for the Whole Family. -- posted by mliss29 |
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| Salmon & Butternut Balti |
| This recipe sounded so unusual that I just had to post it! I haven't tried it & have no idea if it's good or not! But it sure LOOKS good ;) -- posted by Um Safia |
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| Yumm Potato |
| a tastier way to eat mashed potatoes -- posted by divine ambrosia |
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| Apple & Mango Curried Chicken Salad |
| This salad is fresh and appealing with several distinct flavors that meld together beautifully. The apple and celery add a nice crunch and there is a mild spicy kick with the addition of curry powder. For guests who enjoy curry, I would definitely entertain with this dish. It is filling, delicious and it presents well. This recipe is adapted from Good Housekeeping light and healthy recipes (2007). -- posted by A.B. Hall |
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| Murg Makhani (Butter Chicken) |
| I would recommend using Kashmiri chilli powder (available at most International food outlets) for this recipe because they are known for the lovely reddish-orange color they give the gravy and besides that it is not overly spicy either. This recipe takes a while to prepare. Preparation and cooking time mentioned does not include the time required for the chicken to marinate. To prepare in advance, you can marinate the chicken the day before and keep it over-night in the refrigerator. To prevent the cream from curdling, do not boil the gravy for too long after adding the cream.
Note: Serve with an Indian flat bread like naan, or with steamed long-grain rice. -- posted by Galley Devil |
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| Curried Turkey Strips |
| A recipe I threw together when nothing else seemed tasty that night. Turned out quite delicious! Serve with a curry yogurt dip... -- posted by Heirloom |
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| Pureed Indian Lentil Soup |
| Another pureed soup for my husband on liquids after a few tooth extractions. :-) This one is based on one of his favorite curries, parappu - the south Indian equivalent of dahl or sambar. He wasn't allowed spicy foods, so I've swapped paprika for curry powder. If you're really adventurous, dry-roast whole spices in a skillet on very low heat until you can just start to smell the aroma and grind them in a coffee grinder instead of using bottled pre-ground spices. You can get indian curry leaves fresh in most indian stores and freeze them airtight until use. -- posted by mlomeister |
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| Honey Berry Lassi |
| This is a little different, in that you mix the berries and place in the bottom of your glass, then pour the yogurt blend over the top, mixing ever so gently. Enjoy! Adapted from Good Cooking with Jill Dupleix. -- posted by Sharon123 |
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| Peshawari Naan Bread (Bread Machine) |
| A traditional Indian bread from Peshawar.
I have used ingredients easily available in UK, together with British measurements. -- posted by Old Baker |
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| Vegetable Samosas |
| Makes 12. Perfect addition to an Indian style menu. Easy to prepare and fun to eat. -- posted by zealouschef |
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| Kozhi Shtoo (South Indian Chicken Stew) |
| This is a wonderful sounding recipe from the Indian state of Kerala. I have not tried it yet, but I plan to soon! -- posted by Simba7 |
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| Chicken in Green Masala Sauce |
| The use of green spice is very popular in India, which makes a delcious accompiament to the recipe. -- posted by cloudninex |
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| Cauliflower in Coconut Sauce |
| This is a delicious way to get you to eat your vegetables! -- posted by cloudninex |
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| Indian Spicy Chicken Curry Fry |
| This is my own recipe that I created in my kitchen. Not for the faint of heart if spicy food gets to you! But, if you are like me and love hot food, this might become one of your favorites! Serve the curry over fresh steamed Basmati rice! -- posted by Chef #803225 |
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| Chicken Pakoras |
| This is another recipe I haven't tried. I love pakoras and I hope these are good too! Please rate this recipe! -- posted by Simba7 |
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| Spicy Lentil-Coconut Curry/Soup |
| This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073.
Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping.
Freezes well. -- posted by MN_SpiceHunter |
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| Urad Dal Chicken |
| Serve Hot With Plain Rice, Hot Nans or Chapati Roti -- posted by roja khan |
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| Masala Egg Rice |
| serve with salad -- posted by roja khan |
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| Ghiya Dal |
| Serve hot with Chapati Roti, or rice. -- posted by roja khan |
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| Rotis With Mint (Indian Flat Bread With Fresh Mint) |
| This is something I came up with one day when I wanted a different kind of flat bread from what I normally make. I have even substituted chopped fresh coriander leaves for the mint when I wanted a slightly different taste. Preparation time mentioned includes the time the dough needs to be kept aside.
Notes:
Add the milk a little at a time to avoid ending up with a big, sticky mess (remember, there's the yoghurt too and it will add moisture to the dough).
The discs can be brushed with a little water while frying if you feel the surface is getting too dry or crispy. -- posted by Galley Devil |
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| Chickpeas With Zucchini Curry |
| serve with rice,raita,pickle and salad -- posted by roja khan |
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| Ten Minute Szechuan Chicken |
| Serve over white rice -- posted by roja khan |
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| Turkey Curry Burgers |
| Due to my dietary requirements I am always on the lookout for healthy and low fat twists on the fatty meals I used to enjoy. We like burgers and we like curries and so that was the inspiration for this healthier turkey curry burger. I serve them on buns with a bit of crisp lettuce and an extra teaspoon of the chutney spread over the each burger. -- posted by Sarah_Jayne |
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| Kashmiri Kehwa |
| kashmiri tea -- posted by divine ambrosia |
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| Tikka Marinade Vegan! |
| i like tikka i like it a lot.. now i dont eat dair or meat doenst mean i should lose out now really does it!!!!!!!! -- posted by pornstarbarbie |
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| Garbanzo Stew With Peanut Rice (Cooking Light) |
| Posted for safe keeping. Cooking Light published this recipe, crediting Bharti Kirchner. The total cooking time can be consolidated if the rice is started first. -- posted by LaJuneBug |
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| Achar Paneer |
| serve with roti or naan -- posted by roja khan |
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| Healthy Butter Chicken (Murgh Makhani) |
| Stolen from Sapna Magazine Online, edited for clarity. This version has 75% less fat and 60% fewer calories than the traditional Murgh Makhani. -- posted by Randy Goldberg |
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| Easy Tasty Murukku |
| Make these spicy, crisp indian snacks in minutes. Stores well in an airtight container for 3 weeks. Can be made richer by adding 2tbsps butter to the dough. use an icing syringe or even a plastic bag with a hole in one corner if you don't have a murukku mould. -- posted by Indian Cook |
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| Lamb Mince With Spinach (Keema Saag) |
| I adapted this recipe from various ones I've tried in the past that I found were never quite right. It's not entirely authentic, but it works with what I have in the kitchen, and my husband loves it. This is an easy to make, one-skillet dinner, great for after work. Serve either with rice, chappatis or naan. -- posted by KVasanth |
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| Simple Vegetable Stir Fry |
| serve with rice or pad thai noodles or rice noodles. -- posted by roja khan |
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| Grilled Chicken Tikka - Rob Rainford |
| I saw this on Food Network Canada and it has been on my to do list ever since. The original recipe calls for thighs but I would use breasts and have updated the recipe to reflect this. -- posted by Chef #573036 |
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| Aubergine (Eggplant) and Meat Curry |
| serve with rice and lime pickle -- posted by roja khan |
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| Bhindi Gosht |
| serve with roti -- posted by roja khan |
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| Indian-Style Green Beans With Hazelnuts |
| This recipe is from Gourmet Magazine's November 1990 issue. I can't keep all of my old magazines any longer so I am posting this tantalizing recipe here. -- posted by Chef Regina V. Smith |
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| Egg Rice |
| Egg rice (Duration of cooking: 30 min) -- posted by spudgunpaul |
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| Eggplant and Potato (Indian) |
| From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant. -- posted by mliss29 |
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| Keema Bhare Karailay |
| serve with roti and pickle. -- posted by roja khan |
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| Beet Salad (Indian) |
| From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)" -- posted by mliss29 |
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| Hyderabad Chicken Curry |
| A slightly sweeter chicken curry due to the use of coconut and tomato puree.
The garam masala is added when cooking the spices, not at the end of cooking which is more normal.
This dish originates from the Deccan region of India. Fresh coconut is essential to get the best from this dish. It is very simple to cook, serve with plain boiled rice and a vegetable curry. Delicious. -- posted by Brian H |
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| Aloo Ki Dal(Patato Dal) |
| a very different dish of potatoes.serve with boiled rice. -- posted by roja khan |
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| Butter Chicken |
| This version is phenominal! It contains the right balance of ingedients and flavors to make your taste-buds sing, and you the stand-out hero at any dinner party. Ladle a heaping portion over a pile of fluffy Basmati rice along with delicious Naan (recipe to follow) basted with garlic-butter.
I would suggest that you use only the freshest of ingedients in this recipe for maximum "punch" (cashews contain oil which unfortunately will turn rancid over time, and ground cumin seed will begin to lose strength after six months or so. Sorry, it's just a sad fact). -- posted by Northwest Transplant |
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| Saag Tofu |
| This is a wonderfully easy recipe. With the yogurt and garam masala, the dish has a nice spice, but is not spicy-hot. I used 1 cup of fat-free plain yogurt. I highly recommend it for an easy weeknight meal. Serve it with rice. -- posted by Reddyrat |
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| Bharwan Aloo |
| Serve hot. -- posted by roja khan |
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| Coconut Curry Dressing |
| Light, creamy, spicy, sweet, savory, fresh, and flavorful. What more could you ask for? -- posted by Acoustic Indigo |
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| Turmeric Rice by Madhur Jaffrey |
| This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good. -- posted by Frugal Fifer |
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| Spiced up Red Lentils(Masoor Dal) |
| Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk. -- posted by Sharon123 |
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| Aloo Raita |
| serve with meat dishes or vegetable curries. -- posted by roja khan |
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| Chicken Tikki Masala |
| Chicken tikki masala recipe from a lady I met who has been living there for many years - havent had a chance to try it yet -- posted by Nathan. |
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| Vegetarian Indian Green Curry |
| This is a great, easy Indian dish - and totally vegetarian. Increase cayenne to give it more heat. I serve this over basmati rice. -- posted by Spit In Soup |
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| Aloo Chicken |
| serve with rice or naan. -- posted by roja khan |
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| Hearty Curried Chicken Bowl |
| This can either be called a soup or stew, it is very thick and best served as a main meal with crusty bread, it makes a wonderful quick hearty meal on a cool day --- if you prefer a thinner consistancy then reduce the flour a few tablespoons, if you are watching your fat intake pass this one by as there is 3/4 cup butter required for this, if you reduce the flour then reduce the butter to the same amount, adjust the red pepper flakes and curry to suit taste, we like extreme spice so I use about 3 teaspoons chili flakes --- prep time does not include cooking the rice or chicken :) -- posted by KITTENCAL |
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| Speedy Spicy Vegetable Curry |
| Vegetarian curries are a great way to get the whole family to eat their five-a-day. You can use almost any veg, so add all their favourites. As well as the protein and iron in the lentils, the vitamin C in the veg helps the body absorb the iron. This is very simple to prepare - but you can make it even easier by using frozen veg. -- posted by English_Rose |
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| Chicken With Turnip Curry |
| serve with boiled rice or roti. -- posted by roja khan |
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| Ludoo Peethi |
| Serve with grated white radish, poodinay ki chutney, imli ki chutney and plain yogurt.. -- posted by roja khan |
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| Aloo Mattar |
| serve with rice or naan or roti -- posted by roja khan |
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| Curried Cauliflower |
| Cooking Light. September 2003. -- posted by dicentra |
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| Fish Tikka |
| serve with tamarind chutney. -- posted by roja khan |
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| Mughali Paratha |
| serve with green chutney -- posted by roja khan |
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| Bhatura - Bhaturey - Fried Bread |
| The perfect companion for Chole (chickpeas curry.Bhaturas are best eaten as they are made and piping hot. They look a lot like Pooris except those are unleavened and smaller. -- posted by roja khan |
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| Cabbage With Paneer and Tomato (Bund Gobhi Paneer) |
| Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild but would increase the spices. If you like it hot but don't have fresh peppers, use crushed red pepper flakes. -- posted by Engrossed |
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| Curried Chicken Livers |
| I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich! -- posted by Engrossed |
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| Paneer With Scallions and Tomatoes (Mulayam Paneer Bhurjee) |
| Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving. -- posted by Engrossed |
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| Sweet Lassi(Yogurt Drink) |
| so refreshing in summer. -- posted by roja khan |
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| Paneer Tawa Masala |
| This is a unique preparation of cottage cheese cooked on a griddle.Garnish with chopped coriander and ginger juliennes. Serve hot with any bread. -- posted by roja khan |
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| Paratha |
| Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good. -- posted by roja khan |
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| Vadi Aloo |
| serve with naan or roti. -- posted by roja khan |
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| Cheese Onion Naan |
| serve with salad and chutney. -- posted by roja khan |
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| Indian Style Stuffed Roast Chicken |
| This is not a curried chicken recipe,but, and old Indian method of roasting chicken. Stuffed with apricots, ground almonds and eggs, and served with a masala gravy it makes a centre piece for a Indian meal. All you have to add is the spiced vegetables of you choice. -- posted by Brian H |
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| Date Chutney |
| tasty and easy -- posted by roja khan |
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| Motichur Laddoo |
| Motichoor laddu or Boondi laddu is a sweet delicacy made from grilled gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried in ghee.It is a traditional gift at weddings, engagements and births -- posted by roja khan |
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| Nimbu Pani |
| Numbu Paani is a delicious thirst quencher made from freshly squeezed lemons, salt and sugar. It has a clean and refreshing flavour and is rich with vitamin C. Nimbu Paani, which is nothing but lemonade or lemon squash. It is commonly available in all the towns of India, particularly in the summer season. It is very easy to prepare. -- posted by roja khan |
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