| Carrot Pilaff |
| A superhealthy side dish which tastes good too! -- posted by English_Rose |
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| One-Pan Shrimp Pilau |
| Make an exotic meal without fuss with this one-pan dish. -- posted by English_Rose |
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| Bengali Panch Phoron |
| Based on a recipe from Jill Norman's book, The complete Book of Spices. She says, "This mix of whole spices comes from Bengal in the east of India, where it is used to flavor pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served." -- posted by mersaydees |
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| Mixed Vegetable Pakora |
| I really just made this up from what a waiter at a Indian restaurant told me to do. I think it is really good especially with Coriander Chutney. Chickpea Flour is Gluten free and Makes a great Batter for other fried foods. Double Check it is not processed with Wheat, Etc. -- posted by Gluten Free Princess |
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| Warm Tandoori Chicken Salad (21 Day Wonder Diet: Day 4) |
| This is Day 4: Dinner, on the 21 Day Wonder Diet. if you prefer not to use tenderloins, you can use 280g chicken breast, cut into strips, instead. -- posted by Sara 76 |
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| Wedding Day Greens |
| Wonderful accompaniment to an Indian meal. Originally from The Healthy Cuisine of India by Bharti Kirchner. Pureed greens mixed with spiced potatoes, onions and yams. Beautiful to look at. I can make a meal of this by itself. Hope you enjoy it. -- posted by Marysdottir |
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| Asparagus With Curry Butter |
| Supposedly this easy side dish is vegetarian, low fat, low sodium, low carb, and heart healthy. They say it goes well with a grilled cheese or a grilled salmon. . .it truly works with a lot of different dishes. Recipe from Eating Well and placed here for safe keeping! -- posted by JanuaryBride |
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| Prawns Masala |
| Prawns cooked in onion and Indian spices, with coconut masala paste to give it a sweetish taste -- posted by P.Rani |
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| Dumplings in Yogurt Sauce |
| A flavorful Indian recipe from the Favorite Vegetarian Recipes cookbook. The recipe suggests adding Baghaar (a seasoned oil dressing) just before serving. I have not tried this yet. -- posted by Super Wifey |
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| Watermelon With Fennel and Salt |
| This recipe is from the May 2005 issue of Gourmet magazine. Gourmet suggest this dish as an interesting conclusion to an Indian themed dinner. "Fennel seeds and giant, crunchy crystals of salt perk up ruby wedges of watermelon, ending the meal on a clean yet exotic note." -- posted by Chef Regina V. Smith |
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| Carrot Pachadi |
| This recipe, from the May 2005 issue of Gourmet magazine is a little different from the one already posted here on Zaar. The pachadi, without the cilatro, can be made 1 day ahead. -- posted by Chef Regina V. Smith |
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| Cauliflower Curli |
| A delicious curry/chili that marries the yummy flavors of cauliflower, butternut squash, beans, and indian spices. -- posted by Thin Thesbian |
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| Tomato Basmati |
| Garnish with green chiles, cilantro leaves, and eggs. Adds a bright color to your meal. A lovely side dish. -- posted by Super Wifey |
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| Twice-Cooked Mock Tandoori Chicken |
| Adapted from a recipe by Mark Bittman, as posted at Serious Eats by Joshua Bousel. http://tinyurl.com/bbms4u Bousel warns that this will probably not work well on a regular grill; the baked chicken is very soft and will likely fall into the coals. (Nutrition information is unreliable - much of the fat and calories will be left behind in the discarded marinade. Assuming 90% of the marinade is left behind, per serving: 417 kcal, 2 g carb, 33g protein, 30g total fat, 9.5g saturated fat, 13.5g monounsaturated fat, 6.5g polyunsaturated fat) -- posted by DrGaellon |
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| Accessible Upama (Curried Cream of Wheat With Vegetables) |
| Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A more authentic version of this dish is on Zaar as Recipe #137021 #137021, but it may be easier to obtain ingredients for this version, depending on where you live. Per the author, Bear Mush is a darker whole-wheat version of Cream of Wheat. The end product will be stiff, like polenta. -- posted by KateL |
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| Ww Friendly Mint-Infused Darjeeling Tea |
| Entered for safe-keeping. From Bettina Newman RD and David Joachim's "Lose Weight the Smart Low-Carb Way". Just 2 calories per cup, total flavor! -- posted by KateL |
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| Lamb or Beef With Whole Spices and Onions |
| From Madhur Jaffrey's Step-by-Step Cooking. The recipe calls for lamb, but I used beef and thought it tasted fantastic. I didn't have black cardamom pods. I also substituted crushed red pepper flakes for the whole peppers. I used much less oil than called for and added 1/2 cup of beef broth for extra liquid. -- posted by Reddyrat |
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| Fruit and Nut Rice-India |
| A while back a Zaarian reminded me of a wonderful Indian rice dish. Afterwards this recipe showed up in my email from gourmet-recipes-from-around-the-world. The serving size is a guess - be sure to let rice soak a bit then drain -makes it fluffy. -- posted by Buster's friend |
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| Indian Tomato Salad |
| This lovely salad is wonderful accompaniment to an Indian-themed meal but also works well as a side dish with chicken or salmon. -- posted by Irmgard |
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| Pork Vindaloo |
| This is absolutely delicious and goes well with basmati rice. -- posted by Irmgard |
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| Bengali Fish With Pineapple |
| This subtly spiced sweet and sour curry comes from Sylhet in northeast Bangladesh by way of the Miami Herald. The article said the fruit was introduced in India during the 16th century by the Portuguese, who brought it from their colonies in Brazil. Serve with steamed rice and a stir-fried vegetable such as green beans or okra. -- posted by Buster's friend |
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| Curried Lentil Soup |
| I love making this soup. After the prep. you can leave it and let it cook until you are ready for lunch or whatever. I usually serve chapatis or pita with this. -- posted by Leah's Kitchen |
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| Chicken Mangalorean |
| Another fabulous recipe emailed to me from gourmet_recipes_from_around_the_world.
I plan to serve with steamed rice or daal, a nice trio of chutneys and palek paneer. -- posted by Buster's friend |
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| Tofu Tikka Masala |
| A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time. -- posted by Prose |
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| Authentic Chai |
| This recipe I got from living for 6 weeks in Dharamsala, Himmachal Pradesh, India. -- posted by Woowoose |
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| Indian Butter Chicken (Without the Butter) |
| Amazing flavour and the butter is not missed at all. Quite easy dish, don't let the long list of ingredients scare you off, it goes fast once you are at it, bring out all the spices in one go.Serve with rice and pappadums -- posted by Deantini |
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| Slow Cooker Curry Chicken |
| I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine. -- posted by Matt & Mollee |
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| Saffron Rice |
| Adapted from a recipe by Kimber at allrecipes.com. You really have to use basmati rice to get the best flavor; plain long-grain rice will likely be bland. Substitute oil for the butter to make it vegan. -- posted by DrGaellon |
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| Laal Mass (Fiery Lamb Curry) |
| Wonderful recipe for Rajasthani curry from Northern India...but very neutral flavour that would appease someone who is reserved about experimenting with exotic foods.
To reduce spice, remove seeds from peppers...leave them in for the full effect! -- posted by GoldsmithLissa |
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| Curried Chickpeas & Cauliflower in Spicy Tomato Sauce |
| I threw this together after an unsuccessful curry dish that I knew I could make better! It's easily varried for your personal taste for spice, and you can add spinach or potato if you'd like. You can simply toss this together and walk away for a bit. This could easily be served with Naan or rice. -- posted by JayTL |
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| Butter Chicken or Tofu |
| Its a bit of work but its the best butter chicken I have ever had! tofu also works well (just add two packs of extra firm tofu cubed instead of the chicken) as it absorbs the flavors almost better than the chicjken. Everyone always requests this -- posted by blonder |
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| Curried Chicken and Zucchini Soup |
| I grabbed this form a healthy eating cookbook put out by "The Australian Women's Weekly" It sounds interesting so putting here for safe keeping. -- posted by Sarah_Jayne |
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| Butter Chicken Gravy |
| A modification of recipe #328795 to use ground chicken. Serve hot over freshly cooked basmati rice. -- posted by DrGaellon |
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| Spicy Eggplant and Green Bean Curry |
| A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket." -- posted by mersaydees |
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| Mihc's Indian Lentil & Vegetable Soup |
| This is a mildly spicy, comfort-food soup packed with protein and veggies. For more or less spice, add slightly less or more chili powder. -- posted by Mihc |
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| Chickpea Flour Pancakes With Crushed Peas & Cilantro (Pudla) |
| From the cookbook, "Madhur Jaffrey's World Vegetarian". These are great for breakfast, lunch, or dinner. You can eat this alone, with a sweet chutney or jam, Greek yogurt, or a savoury spread or salsa. This is a very flexible recipe- feel free to adjust the ingredients and add spices to your liking. -- posted by blucoat |
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| Chicken Korma.....maybe? |
| First let me say that I am NOT an expert on authentic Indian cuisine. That being said, LOL, whether this is a traditional korma or not, we enjoy this dish frequently. The longer you let it simmer the better the flavors will meld. You can even do this korma in the slow cooker which is another reason I enjoy making this dish. Love to do the "fix it and forget it" type thing. If you do however, brown the chicken and vegetables before adding them to the slow cooker -- posted by Sassy in da South |
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| Delhi-Style Lamb With Potatoes |
| Adapted from Madhur Jaffrey's "Indian Cookery"
Only lightly spiced, so ok with our kids -- posted by Chef #190012 |
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| Winter Squash and Lentil Curry |
| A deeply flavorful and easy to make curry. -- posted by HobbyChef |
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| Masala Chai |
| If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. -- posted by Kathy228 |
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| Lamb Chops |
| I picked this up on the internett a few weeks ago. It worked really well. -- posted by FDS |
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| Tofu Burji |
| Healthier version of paneer burji -- posted by Chef #958397 |
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| Khichdi |
| This is a main dish made of rice and pulses. This is Indian in origin and cooks fast and tastes great. Good to go with home made tomato chutney or mint chutney. I use India Gate rice as the grains are long. I use rice cooker to cook. A closed vessel or a pressure cooker can be used too. -- posted by Sara Kareem |
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| Mint Chutney |
| A chutney / sauce / condiment freshly ground with coconut, mint leaves, tamarind, green chillies. Can be eaten with rice, khichdi, biriyani, bread, roti etc. -- posted by Sara Kareem |
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| Paneer Manchurian |
| Paneer (cottage cheese) with a different touch..! -- posted by Chef #604379 |
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| Tadka Dal |
| Red lentils with onions and a load of spices. Adapted from a recipe by _Saveur_ magazine as reprinted by Nick Kindlesperger on Serious Eats. -- posted by DrGaellon |
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| Curried Spinach & Onion Rice |
| To make this side dish into a main meal for 4 people, add a large tin of drained tuna. You can replace the curry powder with a mixture of ground spices such as coriander, cumin, and turmeric, if you prefer. From the January 2009 issue of "recipes +" magazine. -- posted by Sara 76 |
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| Macchi Chicken Tikka |
| Found this neat recipe on the label of a Patak's Original jar and wanted to share. Serve hot with steamed rice and the chutney of your choice. -- posted by Molly53 |
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| Vegetable & Apple Balti |
| A simple vegetarian Balti with a dash of apple I made up in the supermarket. Very tasty and moderately spicy. Made using 'Pataks Balti curry paste - tomato & coriander' which is made in the UK. It tastes so good I have to share it (first recipe on here). So many times things like this don't work for me - this time it did. (there is another vegetable Balti on here which looks good too) -- posted by wfdtamar |
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| Chip Shop Curry Sauce |
| In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy. -- posted by Sarah_Jayne |
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| Indian-Spiced Tomato Soup |
| Summer soups using garden bounty are just the best - especially when they are full of interesting flavors but not heavy with fats & starches that leave one feeling hot & heavy after consuming. This recipe strikes me as a delightful alternative to gazpacho & I plan to use robust & assertive DelMars & Chesapeakes & Old Brooks to make it. Zing, pop, wow - for a light but satisfying summer lunch or supper.
From Sunset magazine. Allow at least an hour (up to a day) for the soup to chill & the flavors to marry. -- posted by Buster's friend |
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| Tomato Rasam Soup |
| This is officially my cold fighting soup. If you are a spice lover keep it as is because it will clear any congestion right out. If you are heat sensitive, you might want to tone the chilli down a bit. -- posted by KristinV |
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| Spiced Root Soup |
| A sweet spicy soup, perfect for cold winter days. Don't worry about chopping the vegetables as they will be blended .. so a rough chop will do -- posted by Wild Thyme Flour |
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| Chicken Biriyani Spiced With Saigon Cinnamon |
| Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish. Recipe from Saveur. -- posted by SweetJezebel |
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| Black-Eyed Peas With Coconut Milk |
| From Bittman's, "The Best Recipes in the World." This can refrigerated for up to a couple of days. -- posted by Debbie R. |
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| Quick Tikka Masala |
| Adapted from Blake Royer's "Dinner Tonight" column at Serious Eats; he adapted it from a recipe he found at about.com. -- posted by DrGaellon |
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| Super Quick Exotic Rose Ice Cream |
| This ice cream is a real treat for all the senses. I wanted to make a special treat for dessert but didn?t have a great deal of time so ended up creating this little beauty! Using store bought strawberry ice cream cuts your work & time in the kitchen in half & the strawberry really brings out the delicate rose flavours. If you're serving the ice cream straight away, you can add the nuggets but if it's to stay in the freezer for a while, you may want to leave them out & make meringue nests to serve the ice cream in instead.Prep time includes freezing time. -- posted by Um Safia |
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| Kadai Paneer |
| This dry gravy can be served as a main course with rotis and rice -- posted by Pavithra Mahesh |
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| Mustard Honey Curry Chicken |
| There are many variations of this recipe on 'zaar. I'm posting this one so I can get the nutrition information for my version. I've decreased the honey and salt. It can be cooked however you like. I've done it on the grill, in the oven, in the slow cooker, and on top of the stove. What I like the most is that the whole family eats it. I mix it all together and put in a freezer bag. Defrosting before cooking gives better results (unless slow cooking- then can put it in still frozen) -- posted by didyb |
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| Super Simple, Super Quick Chicken Curry and Rice |
| I had never made curry before but decided to give it a shot.
I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied.
If you use chicken stock for this recipe do not use the chicken base -- posted by Morrison |
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| Dimpi's Garlic Dal |
| Dal is one of the most common lentil dishes from India. There are countless variations and I make several kinds. This is my most simple, go-to recipe. -- posted by Dimpi |
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| Magnificent Mango Mousse |
| This ultra-light, fluffy and refreshing recipe for Mango Mousse is sure to enliven your palette, while invigorating your senses. It's the perfect treat for a hot summer day. -- posted by G.A.B. |
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| Secret Ingredient Curried Cauliflower Soup |
| This soup's secret ingredient -- an apple -- lends a touch of tangy sweetness that complements the curry's spice. It's low calorie, high fiber and delicious. Published in the January 2009 issue of Vegetarian Times. -- posted by Wish I Could Cook |
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| Indian Beef Stew |
| Last night I was hunting for the perfect recipe for a traditional Keralite(south-Indian)beef stew and I just could'nt find a "perfect" one anywhere on Zaar or on the food blogs I usually depend on...By the end of it all, I had read through sooo many versions of this recipe, this is what I finally created...DH(whoz very picky about authenticity) gave it two thumbs up!!!
Traditionally it is served with Appams but it goes very well with regular white bread too.....
[You may substitute beef with lamb/chicken as per preferance] -- posted by Seeprats |
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| Chicken Korma |
| This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma. -- posted by Wild Thyme Flour |
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| Indian Sweet and Sour Date Sauce |
| This sweet and sour sauce is a very popolat accompaniment to indian deep fried snacks. I buy the pitted block dates, which are basicaly the odd shaped dates which are compressed into a block, making them them less expensive. -- posted by Wild Thyme Flour |
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| Cauliflower Samosas With Tamarind Sauce (Raw) |
| The raw version of the Indian favorite, the samosa for all the low carbers and raw foodies! From: http://thesunnyrawkitchen.blogspot.com/2007/04/maharawdjas-feast.html -- posted by Bella14Ragazza |
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| Saheena (Indo Trini Fritters) |
| Indo Trinidadian Saheena. Traditionally served for iftar or Eid meal but good any time.. Pair it with chutney or hot pepper sauce. Posted for ZWT 5 retrived from www.trinigourmet.com -- posted by Jamilah's Kitchen |
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| East Indian Roasted Potatoes |
| New potatoes are coming in & they are delicious! Thinking of using these as a foil for some Recipe#202972 that I am starting in the am. Crispy hot taters, cool refreshing slaw & spicy steaming BBQ pork on fresh made buttermilk dinner rolls - mmmm! Received this in an email from gourmet-recipes-from-around-the-world. Thanks, Kamal! Prep time includes boiling the potatoes. -- posted by Buster's friend |
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| Aromatic Chicken |
| 'A tasty and impressive Indian recipe that will suit meat-eaters. Your guests will think that you've spent hours in the kitchen - but you don't have to!' Fry this chicken with sultanas and spices and savour the wonderful aroma. -- posted by English_Rose |
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| Potato Patties Filled With a Vegetable & Chutney Filling |
| This is such a great tasting recipe. It came from an indian cook book but I forgot the name. Make sure that the potatoes do not absorb too much water when cooking. My mum is a vegetarian and she loved the idea. -- posted by Wild Thyme Flour |
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| Curried Egg Salad With Caramelized Onions |
| This dish was part of a menu that Monica Bhide had where she had eighteen guests, eight different diets,- and one cook to try and please them all. Monica's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009) ." I took it as a challenge! I like to throw dinner parties and I pride myself on creating memorable meals.I wrote cookbooks, damn it. So what if the Jack Spratt nursery rhyme was coming to life in my house.(Remember Jack Spratt could eat no fat, his wife could eat no lean.)" So it was with this fervor that she had a great party even though she swore that next time she was ordering pizza! AARP Magazine, May & June, 2009 edition. I tweaked it a bit, personal prefermce. -- posted by Manami |
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| Chicken Dopiaza |
| Lots of onions make this chicken curry extra tasty! -- posted by English_Rose |
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| New Delhi Lobster |
| This recipe is Chef René Verdon's. He was the White House Chef during the years that JFK was president and is found in his cookbook published in 1967. M. Verdon does not say so, but I presume this would be served over rice. -- posted by Dan-Amer #1 |
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| Bollywood Potato Salad (Pink Potato Salad) |
| I made this potato salad just now and the hot-pink colour immediately reminded me of the neon brighness of Bollywood films. :-) Although I didn't put any curry powder into the dressing today, I will do so soon, as I love curried potato salads - and the Bollywood of the title would be slightly more justified. ;-) -- posted by evelyn/athens |
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| Peach Salad - India (Aru Ka Salad) |
| I have not tried this recipe; posted for safekeeping. From Ismail Merchant, author of Passionate Meals: The New Indian Cuisine for Fearless Cooks and Adventerous Eaters. -- posted by swissms |
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| Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust |
| If you want to study the art of meatless barbecue, India is the place to do it. So says Steve Raichlen in his Globe-Trotter Guide to BBQ.This nation of more than a billion people has more vegetarians than there are people in the USA. Over the centuries, Indian grill masters have evolved a higly sophisticated style of vegetarian barbecue - dishes bursting with flavor (not to mention dairy and grain proteins). Their grilling is so complex and satisfying, you'll never miss the meat! Tandoori "aloo" potato - turns up at grill parlors throughout northern India. The best Raichlen has ever tasted came from the landmark restaurant Moti Mahal in Delhi, the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds. What's not to like? If unable to find the yogurt for some reason, place regular yogurt in cheesecloth-lined strainer set over a large bowl. Cover and chill overnight to drain & voilá! Bon Appetit Magazine, July 2009 edition. There are cooling times that vary - depending on when you serve these wonderful potatoes.:) -- posted by Manami |
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| Sweet Lassi |
| an indian style yoghurt drink recipe. Perfect for hot days or after meals. -- posted by Chef #1291159 |
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| Makhani Mattar Paneer |
| This is a rich variation of the classic Mattar (Sweet Pea) & Paneer (Cottage Cheese) dish that is found on most north Indian table. Not for people watching their weight but certainly for anyone who wants to try Spicy Indian food without burning their taste buds :-) -- posted by Sandeep Godkhindi |
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| Chicken Naan-Wiches With Date and Yogurt Sauces |
| A delicious recipe submitted by Jessie Grearson,Falmouth, ME. She was a
2009 Finalist in the National Chicken Cooking contest representing the Northeast. -- posted by Sharon123 |
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| English Indian Restaurant Mint Sauce |
| savoury cold sweet sauce found in British Indian restaurants, used as an accompaniment. It's very moreish and I experimented for ages to arrive at something that is as good as that found in a restaurant. -- posted by MsEVP |
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| Indian Style Black-Eyed Peas |
| Taken from What's Cooking Indian by Shehzad Husain, 1998 Thunder Bay Press, p. 146. "This is semi-dry when cooked, and is very good served with a few drops of lemon juice or with chapatis and a wet curry." -- posted by lolsuz |
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| Bengali-Style Fish |
| Taken from What's Cooking Indian by Shehzad Husain, 1998 Thunder Bay Press, p. 78. "Fresh fish is eaten a great deal in Bengal (Bangladesh), and this dish is made with mustard seed oil which gives the fish a good flavor." -- posted by lolsuz |
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| Yogurt With Cucumber and Crushed Mustard Seeds |
| I'm posting this because we have it everytime I make Indian. It cools and complements most every warm or highly spiced dish. I've changed it only slightly from the Madhur Jaffrey's "World of the East Vegetarian Cooking" original recipe. -- posted by Elisabetta47 |
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| Chai Tea |
| This recipe is from taste of home and I believe I made it over 10 times last holiday season for guests & gatherings - everywhere I went it was a huge hit! I would cook it over the stove and then put it in a crock pot set on warm to keep it warm (Just remember to stir it often). I recommend using decaf tea bags if you are serving this to guests since not everyone does well with caffeine. This is so easy and sure to please!! -- posted by cookin_nurse |
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| Spiced Basmati Rice With Fruit and Pine Nuts |
| A recipe from Restaurant Raji, perfect accompaniment to curries or other spicy dishes. Ghee is essentially a clarified butter, there are recipes here for it or it can be bought. Of course you can just melt butter and skim off the solids -- posted by MarraMamba |
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| Okra Curry (Bindi Bhajee) |
| From Pat Chapman's Curry Club, Indian Restaurant Cookbook -- posted by Baz |
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| Coconut Chicken Curry |
| If you want fast & easy that tastes like take out, try this! It's my version of curry, fool-proof, never-fail, always delicious. Serve with rice and naan or pappadums. -- posted by Carol in Oz |
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| Sweet & Sour Sprouted Mung Beans |
| This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent.
Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local indian grocer, but sugar works almost as well. -- posted by Meera |
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| Spicy Vinegar Chicken |
| I have always loved this dish, but hadn't tried making it myself until very recently. I remembered the taste from memory and used ingredients accordingly until i reached the desired taste. I was pleased with the end result. It is best when it is hot n' spicy. -- posted by Chef #1283098 |
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| Panch Phora (An Indian Spice) |
| I have taken this recipe from a book Encyclopedia of Asian Food, Periplus Editions,1998, From Charmaine Solomon's
A blend of five spice seeds which are added whole to the oil in the first stage of cooking .One or two teaspoons are added to chopped or diced vegetables. The usual method is to slice an onion or two finely, fry in fat, add vegetables and panch phora, cover with water then simmer till the vegetables are soft -- posted by farhat hasan |
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| Amma's Delicious Daal |
| Deliciously fragrant daal the way my mother used to make.
This dish also freezes well and is a great quick after work meal. -- posted by Mamma Miah |
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| Indian Bread Pudding With Cardamom Sauce |
| The exotic flavors of rose-flowr water and cardamom are typical in Indian and Middle Eastern desserts. The bread cooks in a mixture of milk and sugar, but without eggs - so it's not as creamy as a typical bread pudding. Instead, it's topped with a rich custard sauce. -- posted by Chef #1298498 |
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| Nargisi Koftas (Indian Meat and Egg Balls in Curry) |
| An old family recipe. For the ground meat I reccoment combining two parts beef, 1 part turkey, and one part pork, the pork and beef provide flavor, but the beef is leaner, and the turkey provides tenderness. Also sorry about the units, these are the ones on our old recipe cards, but I have tried to clarify everything as mush as possible. Yes, indian green chillies are different from other green chillies, they're spicier and smaller; you can find them in most indian stores. Also, if the meat sticks to your hands while making the koftas, just wet them. -- posted by CookingCrazy228 |
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| Spiced Indian Cauliflower Soup |
| Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup. -- posted by lolsuz |
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| Country Style Chicken Curry With Dhal |
| This simple country style recipe was sent to me by an Indian friend. The use of a pressure cooker cuts the cooking time, so the whole dish is finished in under half an hour. You won't find this food in an Indian restaurant, as it is very authentic. Tastey, serve with plain boiled rice. -- posted by Brian H |
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| Country Style Chicken Curry With Dhal |
| This simple country style recipe was sent to me by an Indian friend. The use of a pressure cooker cuts the cooking time, so the whole dish is finished in under half an hour. You won't find this food in an Indian restaurant, as it is very authentic. Tastey, serve with plain boiled rice. -- posted by Brian H |
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| Chicken Curry ( Tamilnadu) |
| This is a typical tamil Nadu dish. Easy to prepare and delishious. I serve this as a main dish when having a vegetable curry. Serve with rice. -- posted by Brian H |
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| Curried Eggplant in Tomato Sauce |
| Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry. -- posted by Brian H |
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| Chicken Curry ( Tamilnadu) |
| This is a typical tamil Nadu dish. Easy to prepare and delishious. I serve this as a main dish when having a vegetable curry. Serve with rice. -- posted by Brian H |
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