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CHICKEN MASALA
Chicken 1 lb
Yogurt 3 tbsp
Onion 1
Turmeric 1 tsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Chili powder 3 tsp
Coriander powder 2 tsp
Sesame oil 1/4 cup
Salt
Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
Heat oil and fry finely chopped onion until it becomes golden brown.
Then add ginger and garlic paste and fry until the aroma comes out.
Then add chili powder and coriander mixed in 4 tbsp water. Stir well until the oil comes out clear.
Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentle heat till chicken is done.
CHICKEN KABAB
Boneless chicken 1lb
Yogurt 1/4 cup
Onion 1
Garam masala 2 tsp (curry powder)
Chili powder 2 tsp
Oil
Salt
Take a bowl and mix yogurt, chili powder, garam masala, finely chopped onion, oil and salt.
Cut the boneless chicken into very fine cubes, and marinade it with the mixture for about 3-4 hours.
Heat the pan, make the chicken into small disc shape, and put it on the pan and it will cook till it turns golden red.
CHICKEN TIKKA
Chicken 1 lb
Yogurt 1/4 cup
Ginger paste 2 tsp
Garlic paste 2 tsp
Chili powder 1 tbsp
Lemon juice 1 tbsp
Oil 2 tbsp
Pepper powder 1 tsp
Salt
Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yogurt, ginger, garlic, chili powder, salt ,pepper and oil in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on grill for 6 minutes or more on each side.
TOMATO CHICKEN
Chicken 1 lb
Red chili powder 1 tbsp
Cumin powder 1 tsp
Turmeric powder 1 tsp
Onion 3
Coriander powder 1 tsp
Yogurt 2 tbsp
Garlic paste 2 tsp
Tomato pureed 3
Oil
Salt
Coriander leaves
Take a bowl and add cumin powder, chili powder and turmeric powder, Yogurt, salt and oil. Marinate the chicken with this mixture for an hour.
Heat the oil in a pan and fry the sliced onion till it becomes golden brown, add garlic paste and fry for a min.
Now add the coriander powder and pureed tomato and the chicken pieces and add some water. Now the chicken is cooked in a low heat for 5 -8 min.
GARLIC LEMON CHICKEN
Chicken 1 lb
Lemon 1
Vinegar 1 tbsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Cream 1/4 cup
Oil 1 tbsp
Cream 1/2 cup
Red food color a pinch
Salt
Oil
Take a bowl and add lemon juice, vinegar, ginger, garlic paste, salt , red food color and oil. Marinate the chicken with this mixture for an hour.
Heat the pan with oil, add the chicken in the medium heat for about 15-20 min and covering it.
When the chicken is slightly done, remove the lid and let the chicken go little dry but not completely.
Add fresh lemon juice. Heat a little more. Add 2 tablespoons of cream and stir a little to give the chicken a little coated look.
CHILI CHICKEN GRAVY
Chicken 1 lb
Green chili 5
Red chili powder 1/2 tsp
Pepper powder 1/4 tsp
Yogurt 1/2 cup
Turmeric Powder 1tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt
Oil
Cut onion, tomato into small pieces and grind them into paste.
Cut thin slices of green chili.
Mix red chili powder, salt, turmeric powder, yogurt, ginger, garlic paste and oil. Then add onion tomato paste on to the mixture and mix well. Marinate the chicken with this mixture for an hour.
Heat oil in a pan. Add green chilies, and black pepper powder and fry for 30 sec.
Add chicken marinade and fry until half cooked. Stir occasionally.
Add little water to make thick gravy and bring it to boil.
Cover and cook for 8-10 min on low heat
BLACK PEPPER CHICKEN
Black Pepper 4 tsp Powder
Chicken 1 lb
Onion 2
Tomato 1
Ginger paste 2 tbsp
Coriander powder 5 tsp
Turmeric powder 2 tsp
Curry leaves
Coriander leaves
Salt
Oil
Cut one onion into big cubes and the other onion into thin strips.
Heat some oil in a pan and add the onion cut into big cubes, fry them until they become golden brown.
Add coriander powder to the frying mixture, then add ginger paste, turmeric powder and pepper to it. fry well and grind them well with little water.
Pre heat the pan with the oil, add the onions & curry leaves cut into strips and when it becomes golden brown, add the tomatoes.
Then finally when the tomatoes are cooked add the chicken.
Reduce the flame and add the ground paste & salt.
Now the chicken is cooked for about 45 minutes with close lid, but keep stirring with an interval of 5 minutes.
MIRCH CHICKEN
Chicken 1 lb
Garlic paste 1 tsp
Ginger paste 1 tsp
Black pepper 5-8
Lemon juice 2 tbsp
Green chili 3
Water 1/2 cup
Yogurt 1/2 cup
Oil
Salt
Take a bowl and add garlic paste, ginger paste, black pepper, lemon juice, oil, salt and mix well.
Marinate the chicken with these mixture for an hour.
Pre heat the vessel with oil and add chicken pieces and stir fry for 10 to 15 min.
Lower the heat and add the green chili and water, cook until the chicken is tender.
To make the gravy thick, add yogurt and heat it for 5 min.
CURRY CHICKEN
Chicken 1 lb
Tomato sauce 3 tbsp
Yogurt 3 tbsp
Ginger 2 tsp
Garlic 2 tsp
Water 1 cup
Bay leaves 2
Cinnamon stick 1
Cardamom 4
Pepper 1tsp
Turmeric 1 tsp
Lemon juice 3 tsp
Salt
Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth.
Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
Add the cinnamon stick, bay leaves, cardamom and pepper. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric, stir for 1 min.
Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times
BUTTER CHICKEN GRAVY
Chicken 1 lb
Onion 1
Ginger paste 1
Chili powder 2 tsp
Green chili 2
Butter 1/4 cup
Tomato puree 1/4 cup
Cream 1 cup
Salt
Coriander leaves
Cut the onion in to small pieces.
Melt butter in frying pan.
Add the grated onions & fry until golden brown.
Add the ginger & garlic pastes.
Fry for a minute & add the tomato puree.
Add the chopped green chilies, coriander leaves,salt and the chili powder. Fry for 2-3 minutes.
Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in a preheated oven at 350F and cook the chicken in oven for 20 minutes Serve hot.
Tomato Chutney
4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 3/4 cups white sugar
1 cup red wine vinegar
2 onions, diced
1/4 cup golden raisins
2 tsps mixed spice
1 tsp chili powder
1 pinch paprika
1 tbsp curry paste
Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
Puree tomatoes with ginger and garlic in a food processor or blender.
Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
COCONUT CHUTNEY
Coconut 1 cup (freshly grated)
Green chilies 2
Split Channa dal 2 tbsp
water 1 cup
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves 5
Oil
Salt
Grind coconut grated, green chilies, salt ,water, split channa dal together.
Blend the mixture until it forms a coarse paste. Transfer it to a bowl.
Heat the oil in pan and add the mustard seeds and urad dal.
When the seeds start spluttering, add the curry leaves.
Quickly stir the mustard seed mixture into the pureed coconut mixture.
PROMFRET FISH FRY
Whole Promfret 1
Lime juice 1/2 cup
Ginger paste 4 tbsp
Garlic paste 4 tbsp
Red Chili 2 tbsp
Cloves 4
Cardamom 4
Turmeric powder 1/2 tbsp
Salt
Oil
Wash and clean the fish and creating a cavity on fish.
Crush the cloves and cardamoms into a powder and lightly roast it in a pan without oil.
Take a bowl and add ginger, garlic paste with lime juice thoroughly.
Mix in the chili, Turmeric powder and salt and the roasted powder. Maintain a thick consistency.
Stuff the paste into the cavity and rub the remaining paste all around the fishKeep this aside for 30 minutes.
Heat the pan with oil in the medium heat and gently fry the whole fish in the pan, when it becomes tender lower the heat andfry for 4 min.
FISH HEAD CURRY
Fish head 1/2 lb
cumin seeds 1 tbsp
Chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 3 tsp
Red chili 1
Mustard seeds 1/2 tsp
Fenugreek seeds 1 tsp
Ginger 3 inch (chopped)
Garlic cloves 5 (chopped)
Onion 1
Cinnamon 2 inch
Coconut milk 1 cup
Tomato 2
Salt
Oil
Heat the pan and add 1/2 tsp cumin seeds, mustard seeds, fenugreek seeds, ginger, garlic, cinnamon stick, curry leaves, fry until the aroma comes out. Grind the fried ingredients with little water into paste.
Heat the pan with oil and add chopped onion, tomato and fry until it gets golden brown. Add cumin powder, chili powder, turmeric powder, coriander powder fry until the aroma comes out and add ground paste.
Let it boil and add salt and cleaned fish head. cook in the medium heat until the fish is cooked well. Add coconut milk and cook for 3 min in the simmer.
SHRIMP TIKKA
Shrimp 1 lb
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1
Turmeric Powder 1 tsp
Red Chili Powder 1 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Butter 1 tbsp
Salt
Wash the shrimp, remove shell and black string from the shrimp
Take a bowl and add Yogurt, Garlic Paste, Ginger Paste, Garam Masala, turmeric powder, salt and juice of 1 lemon.
Add Chili Powder and coriander powder and cumin powder into a bowl and mixed with shrimp . Marinate the shrimp for 2 hours.
Heat the pan with the butter and roast the shrimp in the pan, until it is cooked.
SHRIMP MASALA
Jumbo Shrimp 15
Onion 2
Garlic paste 11/2 tsp
Ginger paste 1 tsp
Tomatoes 2
Green chilies 2
Cinnamon powder 1 tsp
Chili powder 1 tsp
Turmeric powder 1 tsp
Oil
Salt
Wash and clean the Jumbo Shrimp and drain the water.
Marinate with turmeric powder and salt.
Heat the oil in the pan add Shrimp and deep fry until it turns pink.
Remove the Fried Shrimp to another bowl.
Cut one onion into chunky pieces.
Heat the pan with the oil add garlic, ginger and add finely chopped onion and keep frying till they are brown.
Add turmeric powder, cinnamon powder & chili powder. Stir well.
Add Fried Shrimp, chunky onion pieces and fry for couple of minutes.
Add 1 cup water & Salt to taste. Let it boil for 4 to 5 minutes.
Remove the pan from the flame and garnish it with sliced tomato.
Easy FISH CURRY
Fish 1 lb
Onion 1
Tomato 1
Chili powder 2 tsp
Coconut milk 1 cup
Mustard seed 1/2 tsp
Cumin seed 1/2 tsp
Oil 3 tsp
Salt
Heat the pan with the oil and add mustard seed, cumin seed and fry.
Then add chopped onion fry until it becomes golden brown, add tomato and chili powder, fry for 3 min.
Now add water to it and salt and fish and cover the pan until the fish is cook, in the medium heat.
After fish is cooked well, add coconut milk and simmer the heat for 3 min
TANDOORI SALMON
Salmon 1 lb
Red chili powder 1 tsp
Lemon juice 2 tbsp
Sesame oil 3 tbsp
Salt
Wash and clean the fish. Make incisions with a sharp knife on the fish. keep it aside.
Take a bowl, add oil, chili powder,lemon juice, salt and mix well.
Apply this marinate onto the fish and refrigerate for three to four hours. Pre heat the oven at 350 F and cook the fish for 30 min.
SHRIMP BRIYANI
Basmati rice 1 cup
Prawns 1 cup
Bay leaves 2
Onion 1
Turmeric powder 1 tsp
Coriander leaves 1/2 cup chopped
Green chilies 3
Cloves 5
Coconut milk 1/4 cup
Lemon juice 1 tsp
Garam masala 1 tsp (curry powder)
Grated coconut 1 tbsp
Ghee 2 tbsp
Salt
Wash and clean the prawns.
Wash and clean the rice and keep it aside.
Heat the pan with the ghee add add bay leaves and sliced onion and green chili, fry until it becomes golden color.
Add turmeric powder, garam masala, lemon juice, fry until the aroma comes out. Add 1 1/2 cup of water and coconut milk, bring to boil.
Add rice and prawns and add salt, mix well.
Cover the pan and let it cook in the lower heat until rice and prawns are fully cooked.
Garnish with the coriander leaves.
CHETTINAD MUTTON BRIYANI(goat/Lamb)
Lamb (Mutton) 1 lb (Goat)
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt
Soak The Basmati Rice in water for half an hour before cooking.
Wash and drain the rice.
Wash and clean the mutton and cut into medium pieces.
Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
Heat the pan and add mutton pieces, ground paste, water and salt.
Cook the mutton until it becomes soft.
Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
Lamb Curry (or Goat)
Curry Paste
1 1/2 tbsps coriander seeds
1 1/2 tsps cumin seeds
1/2 tsp salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tbsps garlic paste
2 tsps ginger paste
—–
2 pounds lamb meat, cut into 1 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 tsp fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 tsps garam masala
1 tsp sugar
3 tbsps warm water
1 tbsp tamarind paste
1 1/2 tsps ground turmeric
Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tbsps of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Sheekh Kabab (lamb)
2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tbsp ginger paste
1 tbsp green chile paste
2 tsps ground cumin
2 tsps ground coriander
2 tsps paprika
1 tsp cayenne pepper
2 tsps salt
1/4 cup vegetable oil
skewers
In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
MUTTON (GOAT) KEEMA
Minced meat 1 lb
Onion 2
Tomato 1
Potato 2
Mushrooms 1 cup
Green peas 1/2 cup
Garam Masala 1 tsp (curry powder)
Turmeric powder 1tsp
Bay Leaves 3
Green Chili 2
cumin seed powder 1 tsp
coriander powder 1 tsp
Coconut grated 2 tbsp
Coriander leaves
Salt
Oil
Heat the pan with the oil and add bay leaves and choppedgreen chill and fry for a min.
Add chopped onions and garam masala powderfry till onion turns light-brown.
Add cumin seed powder and coriander powder, turmeric Powder and salt into the pan.
Fry till the spices are cooked.Now add the tomatoes and fry.
Then put the meat, and make it really fine. Add Potatoes, peas and mushroom and Coconut Powder.
Fry this in the medium heat ,till meat is brown, smells good and done,Add Water to taste. Cover the pan and, lower the heat and cook for about 15-20 min. Garnish with coriander leaves.
BISIBELAH BATH
Rice 1 cup
Toor dal 1/2 cup
Turmeric powder 1/4 tsp
Red chili 5
Peppercorns 1 tsp
Coriander seeds 3 tsp
Cloves 3
Cardamom 2
Tamarind juice 8 tsp
Ghee 1/2 cup (melted butter)
Cinnamon stick small piece
Onion 1
Carrots 2
Peas 1/4 cup
Green beans 1/4 cup
Salt
Curry leaves
Oil
Wash and clean the vegetables and cut into small pieces.
Cook rice and toor dal together with turmeric in 5 cups water and mash it well and keep it aside.
Fry red chilies, pepper corns, coriander seeds, cloves, cinnamon stick, and cardamom in ghee and grind this mixture.
Heat the pan with the oil and add chopped onion and fry until onion turn light brown, add chopped vegetables and let fry for sometime.
Now add salt, turmeric, and the ground masala, add tamarind juice, 1/2 cup of water and mix everything well. Let it cook until vegetables are cooked.
Now add mashed rice/toor dal mixture and keep stirring until everything mixes well and add ghee.
Garnish with the coriander leaves.
CHETTINAD MUTTON BRIYANI(goat/Lamb)
Lamb (Mutton) 1 lb (Goat)
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt
Soak The Basmati Rice in water for half an hourbefore cooking.
Wash and drain the rice.
Wash and clean the mutton and cut into medium pieces.
Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
Heat the pan and add mutton pieces, ground paste, water and salt.
Cook the mutton until it becomes soft.
Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
KASHMIRI PULAO
Basmati rice 2 cup
Onion 1 (large)
Ginger 1 inch (chopped)
Green chili 2
Cinnamon 1 inch stick
Cloves 2
Bay leaves 2
Cumin seeds 1/2 tsp
Beans 1/2 cup (chopped)
Carrot 1/2 cup (chopped)
Cauliflower 1 cup (small pieces)
Green pepper 1 (chopped)
Coriander powder 1 tsp
Garam masala 1 tsp (curry powder)
Ghee (melted butter) 1/4 cup
Almonds 15
Raisins 1/4 cup
Cashew nuts 15
Salt
Oil
Soak The Basmati Rice in water for half an hourbefore cooking.
Wash and drain the rice.
Heat the cooker with the ghee, add bay leaf, cumin seeds, cardamom, cloves, cinnamon, fry for a min.
Add the washed rice and fry for a min and add salt and 4 cup water, cook until the rice is done. Spread the rice on a plate.
Heat the pan with the ghee, add chopped onion, ginger, chopped green pepper, fry until the green pepper becomes soft.
Then add carrot, cauliflower, beans, fry well. Add coriander powder, garam masala, salt, add 2 cup water and cook until the vegetables are cooked.
Pour the vegetable masala into the rice and mix everything.
Roast cashew nuts, almonds and raisins and garnish the rice mixture.
TOMATO FRIED RICE
Basmati Rice 2 cups
Onion 1 (large)
Cloves 6
Garlic 4
Grated coconut 1/2 cup
Fennel seeds 1 tbsp
Ginger 1/2 inch
Turmeric powder 1 tsp
Tomato 2
Cinnamon 1 inch
cilantro leaves
Curry leaves
Salt
Oil
Wash and clean the rice.
Grind fennel seeds, cloves, coconut, ginger with adding little water. Keep it aside.
Heat the cooker pan with oil and add cinnamon stick, garlic, curry leaves, chopped onion, fry until it becomes golden brown.
Add sliced Tomato and fry for a min.
Now add the ground paste fry for a min, add washed rice and 4 cups water.
Cook in the medium heat until the rice is done.
Garnish with cilantro leaves.
GRAMDAL KICHADI
Raw rice 1 cup
Green gram dhal 1/3 cup
Ghee 2 tsp
Black pepper 1½ tsp
Cumin seeds 1 tsp
cashews 8 to 10
Milk 1 cup
Curry leaves
Salt
Heat the ghee in the pressure cooker and fry mustard seed, cumin seed, green chili, black pepper, curry leaves and cashew nuts.
Wash rice and dal together and fry it for 3 minutes and add 1 cup of milk and 2 cups of water, reduce the flame after keeping the weight on pressure cooker. (3 whistles)
After 10 minutes, now the rice is cooked ,mix it well and serve hot with ghee on the top.
VENPONGAL
Rice 1 cup
Moong dal 1/4 cup
Green chili 3
Ginger 1/4 inch
Ghee 3 tbsp
Cashews 12
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black pepper 2 tsp
Asafoetida a pinch
Milk 1 cup
Water 3 cup
Salt
Roast the cashews in the ghee until it becomes golden color.
Wash and clean the rice and moong dal.
Heat the cooker with the oil and add mustard seeds, cumin seeds and whole black pepper and curry leaves.
Fry all these until it pops up. Then add the green chili and a pinch of asafoetida in a medium heat.
Now add the rice, moong dal and into it and fry for a while and then add the milk, water and salt. Cook the rice in the cooker for 10 min.
Add the ghee roasted cashews into the cooked dal-rice and mix well.
COCONUT MILK RICE
Basmati Rice 2 cups
Green chilies 2 chopped
Ghee or butter 1 tbsp
Fenugreek seed 1/4 tsp
Cardamom 4
Bay leaves 3
Onion 1
Coconut milk 2 cup
Water 1 1/2 cup
Salt
Wash and clean the basmati rice.
Chop the onion into lengthwise.
Melt the butter in the pressure cooker and Fry bay leaves, fenugreek seeds, coarsely powdered cardamom and add chopped green chili, fry and add chopped onion and fry until it becomes a golden brown color.
Now add the washed raw rice into it and mix well. Then add water and coconut milk and salt into it. Mix well.
Cook until the rice is done or cook for 9 min.
JEERA RICE (cumin)
Posted on November 12th, 2007 in 5. Indian Rice Varieties | No Comments »
Basmati Rice 1 cup
Ghee 4 tsp
black pepper 10
green chili 2
Cumin seeds 2 tsp
Curry leaves chopped
Cilantro chopped
Salt
Cook rice with less water and allow it to cool.
Add 1 tsp of ghee to rice.
Heat ghee, add cumin seeds, black pepper, chili, curry leaves and fry till the aroma comes.
Mix it with rice, add desired salt and serve hot.
Capsicum Rice
Onion 1
Green pepper 2
Rice 2 cup
Ginger 1 small piece
Garlic 2 piece
Green Chili 4
Cashews 8 to 10
Ghee 3 tsp
Mint leaves
Salt
Coriander leaves
Roast the cashews in Ghee until it becomes golden brown.
Wash and clean the rice, cook rice with less water and keep it aside.
Ginger, garlic, cumin seeds, coriander, chili, mint leaves, a small piece of green pepper are grind in blender and keep it aside.
Pre heat the pan with ghee and fry chopped onion until it becomes golden brown and then add the ground mixture, salt and roasted cashews and mix well, let it cook well until the aroma comes out.
Now it is poured into the rice and mix everything together.
Garnish with finely chopped mint leaves.
PULIYODARAI
Rice 2 cups
Tamarindjuice 1 cup
Red chilies 8
Sesame oil 1/4 cup
Mustard 1/4 tsp
Fenugreekpowder 1/2 tsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Channa dal 1 tsp
Asafoetida 1/4 tsp
Curry leaves
Salt
Wash and clean the rice.
Cook rice with less water, spread the rice on a plate.
Take a pan and heat the sesame oil, fry mustard seed, channa dal, curry leaves, red chilies and add tamarind paste with little water, and add fenugreek powder, mustard powder, cumin powder, coriander powder and asafoetida and mix it well.
Let it cook untilthe aroma and oil comes out and the mixture should be very thick.
This mixture is poured in to rice and mix everything.
Vegetable Samosa
1 tbsp vegetable oil
1/2 cup chopped onion
3 (19 ounce) cans garbanzo beans, drained
2 tbsps curry paste
1/2 cup apple juice
3 sheets frozen puff pastry, thawed
1/4 cup all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
Bake in preheated oven for 25 minutes, until golden brown.
CHICKEN MASALA
Chicken 1 lb
Yogurt 3 tbsp
Onion 1
Turmeric 1 tsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Chili powder 3 tsp
Coriander powder 2 tsp
Sesame oil 1/4 cup
Salt
Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
Heat oil and fry finely chopped onion until it becomes golden brown.
Then add ginger and garlic paste and fry until the aroma comes out.
Then add chili powder and coriander mixed in 4 tbsp water. Stir well until the oil comes out clear.
Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentle heat till chicken is done.
CHICKEN KABAB
Boneless chicken 1lb
Yogurt 1/4 cup
Onion 1
Garam masala 2 tsp (curry powder)
Chili powder 2 tsp
Oil
Salt
Take a bowl and mix yogurt, chili powder, garam masala, finely chopped onion, oil and salt.
Cut the boneless chicken into very fine cubes, and marinade it with the mixture for about 3-4 hours.
Heat the pan, make the chicken into small disc shape, and put it on the pan and it will cook till it turns golden red.
CHICKEN TIKKA
Chicken 1 lb
Yogurt 1/4 cup
Ginger paste 2 tsp
Garlic paste 2 tsp
Chili powder 1 tbsp
Lemon juice 1 tbsp
Oil 2 tbsp
Pepper powder 1 tsp
Salt
Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yogurt, ginger, garlic, chili powder, salt ,pepper and oil in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on grill for 6 minutes or more on each side.
BISIBELAH BATH
Rice 1 cup
Toor dal 1/2 cup
Turmeric powder 1/4 tsp
Red chili 5
Peppercorns 1 tsp
Coriander seeds 3 tsp
Cloves 3
Cardamom 2
Tamarind juice 8 tsp
Ghee 1/2 cup (melted butter)
Cinnamon stick small piece
Onion 1
Carrots 2
Peas 1/4 cup
Green beans 1/4 cup
Salt
Curry leaves
Oil
Wash and clean the vegetables and cut into small pieces.
Cook rice and toor dal together with turmeric in 5 cups water and mash it well and keep it aside.
Fry red chilies, pepper corns, coriander seeds, cloves, cinnamon stick, and cardamom in ghee and grind this mixture.
Heat the pan with the oil and add chopped onion and fry until onion turn light brown, add chopped vegetables and let fry for sometime.
Now add salt, turmeric, and the ground masala, add tamarind juice, 1/2 cup of water and mix everything well. Let it cook until vegetables are cooked.
Now add mashed rice/toor dal mixture and keep stirring until everything mixes well and add ghee.
Garnish with the coriander leaves.
VENPONGAL
Rice 1 cup
Moong dal 1/4 cup
Green chili 3
Ginger 1/4 inch
Ghee 3 tbsp
Cashews 12
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black pepper 2 tsp
Asafoetida a pinch
Milk 1 cup
Water 3 cup
Salt
Roast the cashews in the ghee until it becomes golden color.
Wash and clean the rice and moong dal.
Heat the cooker with the oil and add mustard seeds, cumin seeds and whole black pepper and curry leaves.
Fry all these until it pops up. Then add the green chili and a pinch of asafoetida in a medium heat.
Now add the rice, moong dal and into it and fry for a while and then add the milk, water and salt. Cook the rice in the cooker for 10 min.
Add the ghee roasted cashews into the cooked dal-rice and mix well.
RAISIN BREAD PUDDING
Raisin bread 4 bread slices
milk 1 cup
large eggs 2
cardamom 8 (powdered)
sugar 1/2 cup
Butter 5 tsp
Preheat oven to 350 degrees F.
Cut raisin bread into small pieces.
In a mixing bowl, combine butter, milk, eggs, sugar and powdered cardamom. Beat until well mixed and keep it aside.
Take 8 inch square baking pan and apply butter uniformly inside.
Arrange the bread cubes and pour the mix over bread, and lightly pushdown with a fork until bread is covered and soaking up the egg mixture. Let it stand for 5 minutes.
Bake this in oven uncovered for 50 minutes, or until knife inserted in center comes out clean.
Cut into pieces and this can be served warm or cold.
Raisin bread can be replaced with white bread and raisins separately.
Nuts can be added for taste.
RAVA KESARI
Rava(sooji) 1 cup
Sugar 1 cup
Cashews 15
Cardamom 5
Ghee 8 tsp
Water 3 cup
Kesari powder a pinch
Roast the cashews in ghee until it becomes golden brown.
Heat the pan and fry rava for 3 min, and keep it aside.
Heat the another pan with water. When it boils add rava and stir well.
After 3 min rava is cooked well then add sugar, roasted cashews, grounded cardamom, a pinch of kesari powder and mix well.
Cook until it becomes paste.
SAKARAI PONGAL
Rice 1 cup (raw rice)
Moong dal 1/4 cup
Jaggery 2 1/2 cup
Milk 2 cups
Cashews 25
Raisins 1/4 cup
Cardamom 4
Ghee or Butter 1/2 cup
Roast the cashews in Melted butter until it becomes golden brown and keep it aside.
Roast moong dal in a pan till the aroma comes out.
Cook rice and moong dal together with milk and 3 cups of water until the rice and dal is cooked well.
Melt jaggery by boiling it in little water and mix this with the cooked rice.
Add ghee and roasted cashews and raisins and powdered cardamom and keep stirring until everything blends well.
Tandoori Chicken
2 pounds chicken, skinned and quartered
2 tbsps lemon juice
1 tsp salt
4 tsps ground allspice
2 tbsps plain yogurt
2 tbsps lemon juice
2 tbsps vegetable oil
2 tbsps distilled white vinegar
Make cuts in the chicken flesh, almost to the bone. Pour 2 tbsps of the lemon juice over the chicken and rub in the salt.
Combine the tandoori spice, yogurt, 2 tbsps lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Vegetable Samosa
1 tbsp vegetable oil
1/2 cup chopped onion
3 (19 ounce) cans garbanzo beans, drained
2 tbsps curry paste
1/2 cup apple juice
3 sheets frozen puff pastry, thawed
1/4 cup all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
Bake in preheated oven for 25 minutes, until golden brown.
RAISIN BREAD PUDDING
Raisin bread 4 bread slices
milk 1 cup
large eggs 2
cardamom 8 (powdered)
sugar 1/2 cup
Butter 5 tsp
Preheat oven to 350 degrees F.
Cut raisin bread into small pieces.
In a mixing bowl, combine butter, milk, eggs, sugar and powdered cardamom. Beat until well mixed and keep it aside.
Take 8 inch square baking pan and apply butter uniformly inside.
Arrange the bread cubes and pour the mix over bread, and lightly pushdown with a fork until bread is covered and soaking up the egg mixture. Let it stand for 5 minutes.
Bake this in oven uncovered for 50 minutes, or until knife inserted in center comes out clean.
Cut into pieces and this can be served warm or cold.
Raisin bread can be replaced with white bread and raisins separately.
Nuts can be added for taste.
COCONUT BURFI
Coconut 1 cup
Sugar 1 cup
Ghee 4 tsp
Cardamom 4 or 5
Heat the pan and fry the grated coconut in ghee, after 3 min add sugar and stir constantly at low heat.
Add the grounded cardamom powder to this and mix.
Take a large plate and rinse its surface with ghee.
Pour the cooked mixture over plate and allow it to cool for about 3 minutes until the mixture becomes semi-solid.
Now cut it into square pieces and serve.
RAVA KESARI
Rava(sooji) 1 cup
Sugar 1 cup
Cashews 15
Cardamom 5
Ghee 8 tsp
Water 3 cup
Kesari powder a pinch
Roast the cashews in ghee until it becomes golden brown.
Heat the pan and fry rava for 3 min, and keep it aside.
Heat the another pan with water. When it boils add rava and stir well.
After 3 min rava is cooked well then add sugar, roasted cashews, grounded cardamom, a pinch of kesari powder and mix well.
Cook until it becomes paste.
POLI
Gram dal 1 cup
Grated coconut 1 cup
Jaggery 1 cup
Maida 3/4 cup
Ghee 5 tsp
Oil 6 tsp
Poornam(stuffing): Boil gram-dal until half-cooked and drain the water.
Add jaggery, grated coconut, cardamom and grind.
Make it thick by heating and stirring in low heat for a little while.
Make this into round balls.
Add maida and few tsp of sesame oil. Leave this for half hour.
Make gooseberry sized balls of this and pat it on a plastic sheet into round flat shape.
Place a ball of poornam on it, mix well and pat it again.
Heat a griddle, put the poli and add a spoon of ghee around it.
Turn over until both sides are cooked well.
Add a tsp of melted butter on it and serve hot.
MYSORE PAKU
Gram flour 1 cup
Sugar 2 1/2 cup
Water 1cup
Ghee 2 cup
Baking soda 1 pinch
Mix gram flour, sugar and water smoothly. Pour this into a pan and cook in low heat.
Keep Ghee in another vessel in low heat and add this ghee to the gram flour mixture in steps with constant stirring.
Do this until the mixture turns into a non-sticky paste. Add the soda when it is about to get over and stir.
Rinse the large plate with ghee and pour the cooked mixture on this plate. When it is still hot, cut into cubical pieces.
PASIPARUPPU Urundai (MoongDal LADDU)
Moong dal 1 cup
Sugar 1 1/2 cup (powdered)
Cashew nuts 25
Cardamom 6 (powdered)
Ghee (melted butter) 3/4 cup
Roast the cashews in ghee and keep it aside.
Fry moong dal in medium heat without adding any oil or ghee until aroma comes out.
Grind fried moong dal very finely and mix well with sugar, roasted cashews and cardamom in a mixing bowl.
Heat the ghee and add very slowly and mix well.
When it is hot, take some mix (golf ball size) and make a round shape ball.
SAKARAI PONGAL
Rice 1 cup (raw rice)
Moong dal 1/4 cup
Jaggery 2 1/2 cup
Milk 2 cups
Cashews 25
Raisins 1/4 cup
Cardamom 4
Ghee or Butter 1/2 cup
Roast the cashews in Melted butter until it becomes golden brown and keep it aside.
Roast moong dal in a pan till the aroma comes out.
Cook rice and moong dal together with milk and 3 cups of water until the rice and dal is cooked well.
Melt jaggery by boiling it in little water and mix this with the cooked rice.
Add ghee and roasted cashews and raisins and powdered cardamom and keep stirring until everything blends well.
BEETS HALWA
Beetroot 1 lb
Sugar 2 cups
Cardamom 6
Cashews 8
Ghee 1/4 cup
Water 1/2 cup
Roast the Cashews in ghee until it becomes golden brown.
Peel the beetroots and grate them finely and keep it aside.
Heat the pan with water after it is boiled add the beetroot and stir in low heat until the beetroot is well cooked.
Then add the sugar stirring constantly in low heat and add roasted cashews, grounded cardamom, ghee and mix well.
Cook until the mixture becomes a non-sticky paste
ASOKA HALWA
Moong dal 1 cup
Wheat flour 1 cup
Sugar 1 1/2 cup
Kesari powder a pinch,
ghee 1/2 cup (melted butter)
Cardamom 6
Cashew nuts 10
Roast the cashews in ghee until it becomes golden brown.
Add 1/2 cup water to 1 cup moong dal and cook in pressure cooker until it becomes soft.
Add wheat flour & 1/2 cup water and make into a thick liquid.
Heat this liquid in a fry pan and stir for a while.
Mash the cooked moong dal and add it to the boiling liquid.
When everything is mixed and well cooked, add sugar and stir well.
Add 1/4 cup of ghee and keep stirring add Roasted cashews and grounded cardamom to the mix.
Add the remaining ghee and stir well.
It should become a non sticky paste but not too hard.
At this stage remove the pan from the heat.
Pour this mix on a large plate coated with melted butter.
KAJAR (CARROT) HALWA
Carrots 1 1/2 cupFinely grated
Sugar 1 cup
Milk 1/2 cup (half and half or light cream is better)
Cashews 7
cardamom 5
Ghee 6 tsp (melted butter)
Peel the carrots and grate them finely.
Roast the cashews in 2 tsp of ghee until it becomes golden brown.
Raisins can also be added.
Take 2tsp of ghee in a pan and add grated carrot and stir for two minutes.
Add warm milk to this and keep stirring.
Add sugar slowly and mix well, constantly in low heat until the mixture turns into a soft paste.
Now add the remaining Ghee, roasted cashews, grounded cardamom and mix well.
After 5 to 7 min it becomes thick consistency for Halwa.
Do not heat the mixture too long, so as to prevent it from getting hardened.
CHANNA MASALA
Channa 1cup
Onion 1
Tomato 1
Fennel seeds 1/2 tsp
Red chili powder 1 tsp
Garam masala 1 tsp (curry powder)
Coconut milk 3/4 cup
Coriander leaves
Salt
Oil
Soaked the channa in water for 16 hrs.
Cook channa in a cooker, drain the excess water and keep it aside.
Heat the pan with the oil and add fennel seeds when it pops add the choppedonion and fry until it becomes golden brown.
Then add chopped tomato and fry for 3 minutes, add chili powder, garam masala (curry powder) fry well, when the aroma comes out add thecooked channa and add little water into it.
Now add the salt and coconut milk, bring to boil in the medium heat for 6 min. Garnish with the coriander leaves and remove from the stove.
DUM ALOO
Potatoes 4 (medium)
Onion 1 (large)
Garlic cloves 4 (chopped)
Ginger 1/2 inch (chopped)
Red chili powder 1 tsp
Garam masala 1 tsp (curry powder)
Turmeric powder 1/2 tsp
Bay leaves 4
Coriander leaves chopped
Salt
Oil
Grind the onion, garlic, ginger into paste with adding 1/2 cup water.
Boil the potato (not very soft), peel off the skin. If it is medium size potato chop into big pieces. Keep it aside.
Heat the pan with oil, add bay leaves, ground paste, fry until the aroma comes out. Add turmeric powder, red chili powder, garam masala and salt.
Stir well. Now add chopped potatoes and mix well. Cook in the low flame until it becomes thick.
Garnish with the chopped onion and chopped coriander leaves.
PARUPPU URUNDAI KULAMBU
Channa dal 1 cup
Red chili 1
Asafoetida 1/4 tsp
Onion 1
Tomato 2
Tamarind juice 1 1/2 cup
Sambar powder 2 tsp
Mustard seed 1 tsp
Cumin seeds 1 tsp
Curry leaves
Salt
Oil
Soak the channa dal in the water for 1 hour.
Drain the water and add red chili, asafoetida, curry leaves and salt.
Grind all these items in the blender (not powdery). with little water. Now take small amount and make small balls.
Boil 3 cups of water in the Idli Vessel, drop the balls in the idli pots and steam it for 8 minutes.and keep it aside.
Heat the pan with the oil and fry mustard seeds, cumin seeds, curry leaves and then add the chopped onion and fry for 2 min, then fry tomato and add the tamarind juice, sambar powder, salt and mix well.
Now add the steamed channa dal balls into it. Cover the pan and let it boil in the medium heat.
Remove the cover and let it to boil for 5 min.
Vathal Kozhambu
Posted on October 13th, 2007 in 1. South Indian Veg | No Comments »
Tamarind juice 2 1/2 cups
Onion 1
Garlic cloves 10
Urad dal 2 tsp
Mustard seed 1 tsp
fenugreek seeds 1 tsp
Asafoetida powder 1 pinch
Red chili powder 1 tbsp
Bitter nut vetral 7
Rice flour 1 tbsp
Curry leaves
Oil
Salt
Fry bitter-nut vetral in a little oil and keep aside.
Pour a little water on the rice flour so that it just dissolves, mix well and keep aside.
Heat the pan with the oil and add mustard seed, urad dal and fenugreek seeds fry until it becomes brown.
Add curry leaves and add garlic and chopped onion fry until the garlic becomes soft and add the chili powder and fry.
Now add the tamarind juice and allow it to boil. Then add the bitter nut vetral and salt to the boiling solution.
Add rice flour and water solution to this.
Lower the heat and let it boil for 10 min.
Remove from the stove when the solution thickens.
CHETTINAD VATHAKULAMBU
Tamarind 1 lemon sized ball (2 1/2 cups water)
Red dry chili 1
Onion 1
Egg plant 2 medium
Garlic cloves 10
Urad dal 2 tsp
Mustard seed 1 tsp
fenugreek seeds 1 tsp
Coriander seeds 1 tsp
Toor dal 1 tsp
Channa dal 1 tsp
Asafoetida powder 1 pinch
Red chili powder 1 tbsp
Rice flour 1 tbsp
Curry leaves
Oil
Salt
Fry coriander seeds, channa dal, toor dal, fenugreek seeds without adding oil until it becomes golden brown.
Grind these ingredients nicely without adding water into masala powder.
Pour a little water on the rice flour so that it just dissolves. Mix well and keep this rice milk aside.
Heat the pan with the oil, add the cut eggplant and fry until it becomes soft. Keep this on a plate aside.
Heat the pan with the oil and add mustard seed, urad dal and fenugreek seeds fry until it becomes brown.
Add curry leaves, dryred chiliand add garlic and chopped onion fry until the garlic becomes soft and add the chili powder and fry.
Now add the tamarind juice and cooked eggplant allow it to boil. Then add the powdered masala and salt to the boiling solution.
Add ricemilk and 1/2 cup of water to this.
Lower the heat and let it boil for 15 min.
Remove from the stove when the solution thickens. Serve with rice
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