| Ww Summer Vegetable Curry |
| weight watchers 3 points -- posted by Chef #1298498 |
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| Cold Indian Split Pea Soup |
| Posting for safe keeping so I can try later. Good on a hot summer day. -- posted by Sccuddlers |
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| Indian Spiced Pea Soup |
| Posting for safe keeping. Spicy mild flavor, creamy with a delicate green color. -- posted by Sccuddlers |
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| Curried Fish Balls |
| Posted for safe keeping, hoping I can eventually get my husband to try it. -- posted by Sccuddlers |
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| Chicken Tikka Masala |
| An all time favorite. . . -- posted by Rezwalker |
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| Vegan Worcestershire Sauce |
| Most store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from IndiaCurry.com:
History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce".
Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces.
So, now you have it.
If it is raw, its a Chinch-Gur Chutney.
If its fermented, its a Worcestershire Sauce.
If its cooked, its a Steak Sauce. -- posted by Sharon123 |
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| Rice Cooker--Coconut Rice |
| Cobbarannam--spells coconut rice in Telugu (a language of India). My Mom and Nanis (grandmothers) made this for special days like birthdays, anniversaries and even Christmas :) They served it with chicken curry!! Yum!!
Whole spices may be used for making the dish but are removed before eating. -- posted by IndoAmerican |
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| Indian Creamy Cashew Chicken With Saffron |
| Simple to make with traditional indian flavor. The spices called for are generally easy to find as well. Can be served alone or with rice. -- posted by 1Steve |
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| Garam Masala Ala Madhur Jaffrey |
| I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside. -- posted by magpie diner |
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| Indian Carrot Jelly |
| Colourful, refreshing and different dessert; like a solid custard. -- posted by Cecily Parsley |
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| Chicken Naan Pockets |
| A simple dish that's low in saturated fat and cholesterol,and still big on taste! -- posted by Noo |
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| Chicken Korma With Indian Bay Leaves Recipe |
| A curry for those chilly nights. -- posted by Chef #573036 |
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| Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai |
| I finally got the blades to go back on that $*%#@! food processor correctly so I've been making lots of fritters. (Preferably all at once and freezing so A) I don't have to scramble looking for something to eat between classes, and B) I hate washing that cantankerous odious thing and the less I have to wash it out, the better.) I found a website (if my brain was working right now I could remember what site it was) that had lots of cool Indian and vegan recipes. I browsed through many then I got this idea for some spicy fritters that didn't involve me getting up to go back out to the store; I'll probably be posting fritter/crunch patty recipes all week. These are not quite bhajia, not quite masala vedai, but they're tasty. And vegan! Yields about 10 crunch patties. -- posted by the80srule |
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| Indian Yam Fritters / Classic Crunch Patties |
| There are these awesomely delicious things at the Jackson Diner lunch buffet...I have no idea what they're called but they're delicious and I just refer to them as crunch patties. So I tried to make a clone of the recipe. These didn't *quite* turn out the same, but they still turned out good! Yields about 30 teeny fritters. -- posted by the80srule |
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| Spicy Masala Chicken-Low Cholesterol |
| This is a really simple and wonderfully tasty chicken dish that I found in a low cholesterol cookbook while researching recipes to help manage my husbands cholesterol levels.
This slightly sweet and sour tasting chicken can be served hot or cold,and goes well with salad,rice,potatoes or in naan pockets.
Great for barbecues!!
Pep time includes marinating time. -- posted by Noo |
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| Bollywood Chicken Skewers With Spiced Yogurt Dip |
| Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl |
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| Chicken 65 Curry |
| This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is irreplaceable in this dish - a bit nutty, warm, and citrusy. Used a lot in South Indian cooking, they have nothing to do with ?curry powder? which is a blend of spices.Start by browning the chicken in a heavy skillet - make sure the oil is good and hot and the chicken has been patted dry before you put it in the pan. Don?t flip it until it releases easily - if it is sticking, leave it - it will tear if you try and turn it before it is ready. Next, cook the onions gently over low heat for about 10 minutes to coax out the sweetness. Then add the spices to the pan to saute before the liquid is added. These three steps have a big flavour impact.
As far as curries go, the ingredient list is very short. Which makes it a great curry for beginners, if you can track down some curry leaves at an Indian grocer. Serve with naan http://www.recipezaar.com/Naan-56245 . -- posted by College Girl |
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| Curry Stuffed Eggs |
| A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book! -- posted by Sharon123 |
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| Indian-Spiced Beet Soup |
| Adapted from Passionate Vegetarian - found on aminglingoftastes.com -- posted by ThatSouthernBelle |
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| Indian Cilantro Chicken |
| Very nice Indian Recipe that Is from friends who recently moved to the US from India.
Serve with Basmati rice, Naan, or Roti. -- posted by Trinityx55 |
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| Easy Chicken Tikka Masala |
| This is a classic dish, with wonderful flavor. If you don't have the whole spices, you can easily substitute ground/dried - 1 Tbsp whole = 1 tsp ground/dried. Lovely served over rice (we always use basmati) and served with flat bread. I like to measure everything and cut up the chicken before I get started. Even better - it's a 1 pot meal!
For step by step instructions with pictures, see: http://whatsinmykitchen.blogspot.com/2009/08/chicken-tikka-masala.html -- posted by lildebbie77 |
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| Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut |
| Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular recipe until today, it's really very easy. From what I've read, traditionally in this dish the eggplant would be fried - in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne...wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!). -- posted by magpie diner |
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| Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak |
| I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy! -- posted by magpie diner |
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| Aloo Anda Burji |
| serve with roti -- posted by roja khan |
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| Oven Baked Vegetarian Samosas |
| My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123 |
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| Flatbread in 10 Minutes |
| This isn't authentic flatbread - it's a cheat. However, it's incredibly easy and quick to make, and it works in a pinch for serving with an Indian meal. -- posted by Greeny4444 |
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| Bombay Popcorn |
| Popcorn like in Bombay! -- posted by littlemafia |
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| Easy Peasy Red Thai Salmon Curry |
| Knocked this up for a dinner party last night, as a mild dish. Tasty and quick!
This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar.
Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat! -- posted by Snowbunny Andorra |
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| Paneer Korma |
| Use the full-fat, Balkan yoghurt, or the sauce is too watery. It is good served on a bed or jasmine rice, or perhaps with naan or some kind of dipping bread. -- posted by BritHans |
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| Beef Samosas |
| This is a combination of a few recipes. I used frozen puff pastry but had tons of filling left over so I would guess you need 3 packages of puff pastry for this. -- posted by Elle Anderson |
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| Indian-Spiced Chicken Burgers |
| Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears. From Cooking Light. -- posted by Sweet Jezebel |
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| Curried Shepherd's Pie |
| A wonderfully spiced lamb, pea, and potato casserole that's not only quick to make but is very filling! -- posted by Danica Paz |
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| Crunchy Indian-Style Sandwiches |
| I think this would be rather nice in wraps or rotis as well! Zaar insists on calling my 'poppadoms', 'pappadams' .. I don't know why ...
From Readers Digest "Quick And Thrifty Cooking In South Africa" -- posted by Karen Elizabeth |
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| Lentils With Cumin and Asafetida |
| This is a wonderful Indian lentil side dish. Asafetida has a very strong, musky smell that many people find unappealing. Store it in an airtight container to prevent it from contaminating your other spices, and if you really don't like the smell, keep it in the freezer--I left it in my car for a little while and everything in the car smelled like it afterward. Despite the strange smell, I have not yet met anyone who dislikes the flavor once it's prepared! This recipe comes from a cookbook called Madhur Jaffrey's Spice Kitchen. All the ingredients should be available at any Indian grocery store. -- posted by Edana |
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| Basmati Cumin Lentil Rice |
| I went to the Indian grocery and picked up some nice staples, and whipped this up because it was cheap and simple. You can make this vegan by using oil instead of butter, but I like the richer flavor the butter gives in this dish. Makes a wonderful side dish to curried vegetables as well as meat dishes and curries for our meat lovers. -- posted by the80srule |
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| Rachel's Cucumber Raita |
| Raita is a nice accompaniment to spicy foods and also makes a great dipping sauce for prantha and naan. Me, I like to use it as a salad dressing! -- posted by the80srule |
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| Chicken,potato and Spinach Curry |
| From "Fast Chicken"/The Hawthorn Series -- posted by littlemafia |
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| Monica & Jamie's Hummas |
| Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried.
Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson |
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| Indian Spiced Cauliflower Soup |
| Spicy vegetable soup! Add shrimp to make a heartier version!
You can also experiment with yogurts: greek, plain, or vanilla! -- posted by GoldsmithLissa |
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| Butternut Squash, Red Lentil, and Coconut Soup |
| Great curry soup...moderate enough for even the less experimental eaters...
Add some shrimp, crab, or lobster and make a hearty meal out of it! -- posted by GoldsmithLissa |
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| Creamy Cheese and Nut Balls |
| This is a quick and easy cheese and nut appetizer! If you don't have time to chill the mixute so it can be rolled into balls, serve it as a dip, garnished with nuts and additional chutney! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123 |
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| Coconut Curry Shrimp |
| From Penzey's catalog. You can use sweet or hot curry powder in this recipe. -- posted by 2hot2handle |
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| Chicken Curry |
| My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you'll be licking your plate! -- posted by Moni1624 |
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| Yum Yum Chicken Curry |
| We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice. -- posted by larchie |
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| Butternut Squash Carrot Curry Soup |
| You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth. -- posted by OwlMonkey |
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| Tandoori Chicken |
| A wonderful tandoori dish -- posted by *Alia* |
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| Superb Satay Sauce |
| this has garlic, ginger, toasted sesame oil, brown sugar, coconut milk, peanut butter, tamari soy sauce, lime juice - dry sherry would be a good addition! -- posted by carrie sheridan |
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| Orange Chicken Curry |
| This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice. -- posted by Moni1624 |
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| Indian-Spiced Sweet Potato Steak Fries |
| Sweet potatoes cut in steak fry fashion are tossed with olive oil and Indian seasonings for a great side dish that beats candied yams any day -- healthwise and flavorwise. -- posted by GrandpaToot |
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| Cauliflower Split Pea Soup With Indian Spices |
| My own take on split pea soup and for added flavor - some Indian spices. -- posted by Chef #630447 |
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| Swedish Style, Vegan Kofta Balls |
| (They look like meat balls, and have a similar texture as well)
This recipe is from "The Higher Taste", a Hare Krishna cookbook, with modifications to suit the westerner's palate. These Kofta balls contain seasonings which are reminiscent of Swedish meat balls, instead of the Indian spices found in the original recipe. The great thing about these Kofta balls is that my 3-year-old son eats them, and normally, he won't touch veggies. Everything tastes good when it's fried! Although these kofta balls are fried, they are not greasy at all. To start, You will need about 1 liter canola oil (expeller pressed, or other oil for deep frying). -- posted by Lance Kimber |
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| Lentils With Potato and Cabbage |
| I created this simple but tastey side dish to accompany a curry. The use of precooked lentils reduces the cooking time. All good curries deserve a dish of lentils as a side dish to compliment the curry and add another flavour while bulking out the meal. This dish can be used as a soup if you add a stock cube or two and more water. -- posted by Brian H |
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| Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant, |
| This amazing soup is from the highly acclaimed Saffron restaurant in Arrowtown, NZ. It is absolutely delicious with naan!!
Notes: The recipe calls for Star Anise, however I usually substitute fennel seeds.. I also use coconut oil instead of peanut and 3 cans of tomatoes if I don't have fresh. If you can't find Palm sugar, try brown sugar.
Enjoy! (^^) -- posted by Mellowpuff |
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| Mixed Vegetable Masala |
| This is a simplified version of a basic vegetable curry. It's hearty and filling, reasonably spicy but not overpowering. If you are feeling decadent upgrade the coconut milk to full fat. ;) -- posted by Radivu |
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| Kashmiri Masala |
| This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir. -- posted by Celticevergreen |
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| Low Calorie Indian Curry |
| A low calorie curry.
---
This recipe is adapted from a traditional Aloo (cauliflower) curry.
I've done quite a bit of tweaking and experimenting to make it tasty without the oil / butter / nuts / etc that are normally in Indian curries.
---
For anyone wishing to experiment further:
- the small amount of oil is necessary to cook the spices (otherwise it just won't taste right).
- the saute-ing and roasting adds a lot of extra flavour without any extra calories.
- the tomato / onion / carrot paste adds thickness to the curry
- the carrot adds sweetness
- the stock & spices all add flavour without calories. Feel free to experiment with different spices.
- the long simmering is important to add depth and subtlety to the flavour.
- if the curry tastes bitter check: Did you burn any of the spices? (turmeric especially burns easily if you fried it, and the garam masala step can be quite tricky). Did you cut the ends & skin off the onion? Did the onion get sauted?
- Add some honey to counteract any bitter taste. -- posted by Miriam B |
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| Mauritian Massale |
| Received in an email from gourmet-recipes-from-around-the-world. TY Myrtle! Plan to use it in a Chicken Massale recipe - will make the whole house smell just the best! -- posted by Buster's friend |
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| Curried Lentils |
| Adapted from a recipe at What-a-Crock on Live Journal. If vegetable oil and vegetable stock are used, this is vegan. Whole butter will burn before the spices are toasted; if you do not have clarified butter, use oil. -- posted by DrGaellon |
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| Curried Coconut Shrimp Balls on Bamboo Spoons |
| These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami |
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| Peppermint Chai Tea |
| This is a different sort of chai, from John Robbins' "May All Be Fed". I love that book's recipes and so am posting this even though I haven't tried it yet- it's sure to be good! -- posted by White Rose Child |
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| Chicken Korma |
| Adapted from The Spice Cookbook. We made it with turkey and it worked very well. A "korma" is one of the many forms of curry. Not very spicy - increase cayenne if desired. Adjust amount of water in the sauce, depending on how big your skillet is; you'll need enough to be able to properly cook the cauliflower. After the first 20 minutes of cooking, it only requires minimal attention. We recommend serving this with Basmati, a good rice used in Indian food. -- posted by Da Huz |
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| Authentic Mulligatawny Soup |
| This is an authentic recipe adapted from "The Food of India" cookbook. My family has been loving this soup for years! If you want an authentic Mooloogoo Thani soup, this is it! -- posted by Axe |
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| Daal - Bengali Lentil Soup |
| Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :) -- posted by Chef Zbaby |
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| Indian Rice Pudding With Cardamom and Rose Water |
| from Robin Robertson's 'Rice & Spice' -- posted by VegSocialWorker |
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| Traditional Mutton Curry |
| It originated in India and is very flavourful and spicy. -- posted by Chef #1502446 |
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| Dal Makhani |
| From Meena Agarwal's food blog. Just wanted to post this so I wouldn't lose it! Check out her other recipes too at www.hookedonheat.com -- posted by Julie_Rushton |
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| Tandoori Chicken (Made Easy) |
| Indian food is my all-time favorite cuisine, and even I am surprised I haven't posted a single recipe yet... until now! Tandoori chicken is a classic North Indian favorite dish which is baked in a clay pot or oven. While you don't need a clay oven for this recipe -- the results are still fabulous (wow is it good)! I usually serve this with fresh lime wedges, creamed curried cauliflower in coconut milk, Recipe #408115, naan bread with mint-yogurt sauce and chilled lassi... a delicious meal surprisingly easy to make. -- posted by Bazaar® |
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| Dhulli Mung Ki Dal |
| Yellow Mung Beans with Sauteed Onion and Ginger, in '1,000 Indian Recipes' by Neelam Batra. -- posted by ratherbeswimmin' |
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| Crock-Pot Mulligatawny Soup |
| A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken. -- posted by Kimosabe |
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| Angie's Birthday Vegetarian Indian Soup |
| A friend made this for another friend's birthday and it was amazing! I now make it all the time and make changes here and there, including making it into a cabbage soup diet recipe. I love this with naan and you can add more liquid for a thinner soup. Makes a great meal. -- posted by rockabillymama |
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| Saabat Masoor Dal |
| Green Lentils with Sauteed Onion, in '1,000 Indian Recipes' by Neelam Batra -- posted by ratherbeswimmin' |
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| Spiced Pilau Brown Rice |
| The turmeric adds a wonderful golden color to this healthy brown rice dish. The spices add lovely flavor and although you don't eat the leaves, cardamom pods or cinnamon stick, leaving them in makes the dish look very authentic and pretty. A Jamie Oliver recipe. -- posted by English_Rose |
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| Baked Samosas (From the New Revised Edition Moosewood Cookbook) |
| These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought. -- posted by GuarGum |
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| Fragrant East Indian Basmati Rice |
| This is my recipe for the perfect side-dish of any Indian cuisine entree... it can be prepared two ways -- as a white rice which is better for dishes with sauces, such as chicken tikka masala -- or as a curry-seasoned yellow rice, which serves well all on its own. I've left plenty of room here for creativity, as I feel everyone is their own best chef! This rice is delicious to begin with -- you couldn't possibly go wrong! -- posted by Bazaar® |
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| Homemade East Indian Chapati Bread |
| No authentic Indian meal is complete without some form of bread -- usually naan or chapati. Here is my recipe for chapati bread... one which I consider easy to make... unless you consider using a rolling pin work! This delicious flatbread is terrific plain or spiced-up and seeded. I've included seasoning options below for those who want a little more pizzazz in their chapatis. Enjoy it your favorite Indian entrees... with a refreshing cucumber-mint yogurt sauce. -- posted by Bazaar® |
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| Vegetable-Packed Indian "cornbread" |
| I don't really know what to call this. It doesn't have corn anywhere in it, but the first several times I made it, that's what my husband and I both thought of. It's my slight variation on a recipe called "Tarkari Handi" from the awesome cookbook "Laxmi's Vegetarian Kitchen" by Laxmi Hiremath. It's a delicious vehicle for getting LOTS of vegetables in. Bonus - it's gluten-free and free of all the other irritants my husband can't take on his anti-inflammatory diet. -- posted by kitchengrrl |
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| Lamb Filling for East Indian Samosas |
| This recipe is from the old Plaza Hotel in New York City -- posted by carrie sheridan |
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| Eggplant and Potato Stew With Cumin |
| Eggplant and potato stewed with cumin seed, ginger and tomato...from Deborah Madison -- posted by eyeknit |
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| Curry Roast Potatoes |
| A spicy way to serve potatoes. -- posted by Chef #1522879 |
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| Kadhi Pakora / Pakoras |
| At the local Indian market, they have a small, vegetarian "cafeteria-style" lunch/dinner counter that we go to as often as we're able. One of my favorite dishes there is a yogurt curry with pakoras swimming in it. Pakoras are a snack made with, in this case, veggies dredged in a chickpea (besan) flour batter and then deep fried. I've been on the hunt for a good kadhi pakora recipe and found this keeper. Just don't use thick, Greek style yogurt like I did; you want more of a soupy consistency rather than what my photo shows. You can vary the veggies you use here. Try onion strips, spinach and even paneer, Indian cheese. Adapted from a recipe at http://www.indianfoodsite.com/. Enjoy! -- posted by Sandi (From CA) |
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| Ade (Adai or Lentil-Rice Crepes) |
| This is yet another South Indian recipe for a type of dosa made from lentils and rice. It is nutritionally very dense and delicious! Serve with peanut-garlic chutney podi. -- posted by Dimpi |
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| Tandoori Chicken |
| This recipe is great for Outdoor BarBQ. -- posted by Chef #1522819 |
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| Crazy Middle Eastern/Indian-Ish Meatballs & Veggie Bake |
| I wanted to make something quick and easy for dinner and threw a whole lot of middle eastern/indian ingredients together and came up with a meatball and veggie "thing." The B/F thinks I am kind of a freak because I am able to eyeball ingredients, throw things together, and more often than not it will be edible. However in this case he said "this is one of the best things you have ever pulled out of your, ummm head" (sanitized for Zaar). He then forced me to remember, and write it down so I could make it again. So here it is. I have no idea what to call it. -- posted by Aussie-In-California |
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| No Worry Chicken Curry in a Hurry |
| Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your own personal taste. Serve over hot cooked rice with a side salad. -- posted by BecR |
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| Bob's Carrot Halva... |
| or Gajar Ka Halva. Bob always brings wonderful foods to our food parties. He brought this dish to our New Year's Day "Good Luck - Pot Luck". It was absolutely yummy! He promised me the recipe, and here it is.I checked other Carrot Halva and Gajar Ka Halva recipes and this was different. I will use Recipe #244273 to make my ghee. -- posted by Sweetiebarbara |
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| Beef Biryani |
| I got this recipe from an app on my iphone. It looks so good and I can't wait to try it! -- posted by Mika G. |
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| Taste of India Rotisserie Chicken |
| My hubby came up with this recipe based on a desire to have a rotisserie chicken in our Showtime Rotisserie but was a little tired of the same 'ol rub that we traditionally use. We are both HUGE fans of Indian Cuisine and therefore this fabulous recipe came to be! Hope you enjoy it as much as we do! We have not experimented with roasting the chicken in the oven, but I assure you, if you can let the skin crisp up the same way that it does in a rotisserie..you won't be disappointed! -- posted by Marly Deschauer |
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| Creamy Cardamom Chicken |
| This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time. -- posted by English_Rose |
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| Vegetable Samosa |
| Samosas;those delightful tasty little savory patties are one of India's great gifts to the world.
Samosas are available everywhere and yet the samosa varies wherever it is found. That's the beauty; you can make Samosas in so many different ways. Each cook adding their own different signatures to a time honored basic Samosa Recipe.
Samosas are cheap and easy to make. Whether you make meat Samosas or vegetable Samosas, make your own pastry or buy the pastry ready-made, Samosas are always appetizing. Served with tea, they form the basis of the perfect snack. -- posted by Chef #1497154 |
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| Chili Shrimp |
| This Goan dish can also be made with a combination of seafood, shredded chicken or beef. Time does not include marinating. -- posted by English_Rose |
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| Indian Yogurt Marinade |
| If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose |
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| Indian Spiced Rub |
| This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose |
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| Shrimp Dhansak |
| A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose |
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| Spinach, Mushroom & Lemon Rice Pilaf |
| Perk up rice with herbs, spices and add colour with spinach to make a great midweek meal. -- posted by English_Rose |
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| Shrimp Tikka Masala |
| Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK -- posted by DrGaellon |
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| Baked Beans Balti |
| Baked beans get an Indian makeover! Serve with hot chapattis, naan, pitta bread or toast. -- posted by English_Rose |
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| Moist Chicken Tikka Breasts |
| A recipe for a very tasty chicken tikka which is nice and moist and full of flavour -- posted by student-chef |
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| Bombay Potatoes |
| This a recipee from Jamie Oliver, I could not find a decent recipe on here so I found this one and its very tasty -- posted by student-chef |
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| Chili Shrimp Salad |
| This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. -- posted by English_Rose |
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| Silky Spicy Carrot Soup |
| I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good! -- posted by Sharon123 |
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