Recipezaar: Cuisine,Indian recipes

Indian Ground Chicken With Peas

Mon, 17 Aug 2009 03:35:03 -0400

A Madhur Jaffrey recipe. Whole spices--cinnamon, bay leaves, cardamom pods--are not meant to be eaten. Remove before serving. -- posted by hannahactually

Indian Green Beans With Mushrooms

Mon, 17 Aug 2009 03:35:23 -0400

A Madhur Jaffrey recipe. -- posted by hannahactually

Green Peas in a Creamy Indian-Spices Sauce

Mon, 17 Aug 2009 03:36:29 -0400

a madhur jaffrey recipe -- posted by hannahactually

Eggplant Stuffed With Sesame-Peanut Masala

Mon, 17 Aug 2009 03:40:03 -0400

From "5 Spices, 50 Dishes" by Ruta Kahate. Use small Indian eggplants or the smallest Italian or Japanese eggplants you can find. -- posted by hannahactually

Butternut Squash and Green Beans in Coconut Milk Curry

Mon, 17 Aug 2009 03:42:01 -0400

from "5 spices, 50 dishes" by ruta kahate -- posted by hannahactually

Chicken in Cashew Nut Sauce

Mon, 17 Aug 2009 03:51:24 -0400

from "5 spices, 50 dishes" by ruta kahate. -- posted by hannahactually

Tangy Shredded Cabbage Salad

Mon, 17 Aug 2009 03:51:38 -0400

from "5 spices, 500 dishes" by ruta kahate. a sort of indian slaw. -- posted by hannahactually

Creamy Pumpkin Kheer With Cashew Nuts

Mon, 17 Aug 2009 03:51:53 -0400

from "5 spices, 50 dishes" by ruta kahate. an indian dessert. -- posted by hannahactually

Seviyan - Sweet Asian Vermicelli (Toasted)

Mon, 17 Aug 2009 13:03:34 -0400

There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p -- posted by Um Safia

Masala Dal (Adapted from Julie Sahni)

Tue, 18 Aug 2009 03:13:57 -0400

One of my favorite recipes -- posted by Chef #1354928

Garam Masala Tomato Chicken Curry

Tue, 18 Aug 2009 17:01:15 -0400

I'm very fond of curries; I've made many. The first time I tried this, it was a bit on the spicy side but -more than that- suffering from too much liquid. The Garam Masala didn't really work with that amount of fluidity ... even when thickened. I realized the the spice blend needed to be hot, yes, but it also needed more natural sweetness and less liquid. This version achieved that, muchly. -- posted by David J Rust

Minnesota Masala

Tue, 18 Aug 2009 17:01:49 -0400

I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are hundreds of varieties. This particular type is based off of a nut Masala and Garam Masala only it uses the wild rice native to my homestate, Minnesota, for the "nuts" as well as a decent amount of cloves. It not only seasons with a bit of heat, but it also thickens a bit with the ground rice. -- posted by David J Rust

Chai Tea the Simple, Quick, and Delicious Way!

Wed, 19 Aug 2009 01:06:09 -0400

This is a fast and simple way to make a large pot of Chai tea for company or to put in the fridge for a weeks worth of Iced Chai! This recipe comes from Vikram Vij's brilliant Indian Cookbook, found here http://www.amazon.ca/Vijs-Elegant-Inspired-Indian-Cuisine/dp/1553651847. I have changed the method and measurements slightly. This is a very basic recipe that is open to extensive modification. Try it with whole allspice, cloves, a cinnamon stick, or even dried apple peices! The possibilities are endless! I do this on the stovetop, but it would also be very possible to boil the water in a kettle first. I find allowing the spices to sit in the water as it boils enhances the flavour. -- posted by TheJourneyman

Coconut Barfi

Wed, 19 Aug 2009 11:04:45 -0400

I found this mouth-watering and delicious recipe while cleaning my home this morning for the upcoming Ganeshotsav. It is really a delight! Try it :) It was submitted by Agrika B. Vaishnav to the Thursday magazine and appeared in the issue dated August 16th-22nd'2007. She even won the R.O. 20 coupon for her incredible recipe!!! So what are you waiting for, go ahead and make these quickly!! -- posted by Charishma Ramchandani

Watermelon Sherbet

Wed, 19 Aug 2009 11:05:10 -0400

This recipe was published in the Slim Lines column of Thursday magazine dated August 16th to 22nd'2007. It's the perfect thing for summer! Try it :) -- posted by Charishma Ramchandani

Vegetable Omelette - Parsi Omlate

Fri, 21 Aug 2009 12:47:31 -0400

This is Madhur Jaffrey's excellent recipe for what she calls an omelette and I call an egg... pie... thing... miracle. There is no flipping to create a half-moon shape; what you get is a fluffy, flavorful pan-ful of heaven. I only use 2 Tbsp of oil instead of her 5 Tbsp and the result is still amazing. Enjoy! -- posted by Lando

Tomato Curry Sauce

Tue, 25 Aug 2009 02:13:07 -0400

Lost Recipes by Marion Cunningham. -- posted by Brookelynne26

Red Curry Courgettes (Zucchini)

Tue, 25 Aug 2009 02:19:55 -0400

Tired of zucchini done Italian or French style? Try this one, based on the curries of northern India. -- posted by Cluich

Curry Chicken With Gentle Spices

Thu, 27 Aug 2009 02:34:29 -0400

The Splendid Table -- posted by Brookelynne26

Naan (No-Knead)

Mon, 31 Aug 2009 02:14:02 -0400

The following are the baking instruction to be used to make Naan using the dough made with Recipe #309834 or my favorite, Recipe #387518. No oven needed here; this delicious and buttery Indian flatbread is done in a hot, cast-iron skillet. Perfect for camping or in my small boat galley. This recipe makes one naan 8 - 9" naan. -- posted by Galley Wench

Tuna Potato Spicy Scratch

Mon, 31 Aug 2009 02:24:39 -0400

Like many of my meals, this was scrounged up and spiced :) -- posted by living_to_learn

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Daali Toy

Tue, 01 Sep 2009 12:57:25 -0400

Spicy ethnic lentil soup. Usually served over rice. -- posted by pj_automata

Amynah's Egg Toast

Wed, 02 Sep 2009 03:24:38 -0400

Recipe from my friend Amynah -- posted by Sangeetha

Mango Chutney Salmon

Wed, 02 Sep 2009 16:36:38 -0400

Sockeye salmon filets marinaded and finished with mango chutney. Based on Cook's Illustrated recipe in which salmon is grilled. -- posted by Chef #405879

Authentic Madras Curry

Fri, 04 Sep 2009 14:29:48 -0400

Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen. -- posted by Baz

Marrakech Chutney

Fri, 04 Sep 2009 14:37:24 -0400

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates. -- posted by Annacia

Aubergine and Cauliflower Curry

Sun, 06 Sep 2009 09:19:35 -0400

From a British magazine but untried by me as yet. -- posted by katew

Spicy Grilled Fish Fillets

Tue, 08 Sep 2009 11:01:20 -0400

Indian flavors and grilled fish. I use a George Forman grill. If you use a regular grill lay out foil first. -- posted by Arimaeis

Fragrant Beef Curry

Tue, 08 Sep 2009 11:21:54 -0400

Coconut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

Aloo Palak(Indian Potato and Spinach Curry)

Tue, 08 Sep 2009 12:36:37 -0400

Aloo palak is one of my favorite Indian dishes and every time we ate at the Indian restaurant I always ordered this,since I have some indian spices on hands,I cooked this at home,and it's amazing that my husband says it was almost as good as the restaurant one.give this super healthy and rich in color dish a try:-) -- posted by sasha's kitchen

Tandoori Chicken Kebabs

Tue, 08 Sep 2009 13:03:39 -0400

Punjabi style chicken kebabs. Spicy flavors softened by cool yogurt. Serves well over rice. Grills well on a Forman Grill! -- posted by Arimaeis

Tandoori Chicken Kebabs

Tue, 08 Sep 2009 14:01:29 -0400

This dish finds origins in the Punjab. Great spices are cooled by yogurt for a filling meal. Best served over rice. -- posted by Arimaeis

Naan Style Flatbread

Tue, 08 Sep 2009 18:26:34 -0400

This recipe came to me Courtesy of Sandra Lee. I had always eaten Naan with my Indian takeout but every recipe I found was Labor Intensive. This one isn't and it's just as good as our local take-away spot -- posted by GingerlyJ

Williamsburg Lamb Curry

Mon, 14 Sep 2009 14:20:39 -0400

A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry. -- posted by Lauren4372

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

Butter Chicken With Spinach & Basmati

Mon, 14 Sep 2009 17:44:41 -0400

* can also be served with Jasmine Rice * for convenience, use store-bought butter chicken paste or simmer sauce. * use tomato puree not tomato paste -- posted by Roxxy

Aurora Curry

Thu, 17 Sep 2009 10:39:58 -0400

When I was little, we had an Indian exchange student staying with us, so at a young age, I developed a taste for curry. As I got older, I learned a few recipes from British friends, based on the British bastardization of dishes that qualify as curry. Over the years, after I moved to Alaska, I developed my own recipe based of what I learned. I decided to name it in honor of my new home. Ultimately, I like to think of it as an Alaskan Curry, though it's influenced by many cultures. The use of almond milk and or soy milk came about due to me being horribly lactose intolerant. I usually get a soy substitute for yogurt to top it with, but you can use the regular stuff if you want. -- posted by Arctides Regalis

Sweet Mango Chutney

Thu, 17 Sep 2009 14:18:24 -0400

This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster. -- posted by the80srule

Xacuti Chicken

Fri, 18 Sep 2009 16:29:05 -0400

Famous Goan dish, maybe you have eaten this while on your trip to India. Tender chicken in a wonderfully fragrant sauce. This is a medium curry, it could if you like take a little more chilli. If you don't have tamarind, the use of a quarter of a lemon will do. Sorry; but the photograph doesn't do the dish justice. -- posted by Brian H

Indian Butter Chicken (From the Spice and Herb Bible)

Fri, 18 Sep 2009 17:32:41 -0400

This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort. Enjoy! (note: preparation time does not include marinating time, i ground all the spices in a coffee mill/grinder) -- posted by mlao77

Simple Microwave Chicken Drumsticks

Mon, 21 Sep 2009 00:48:17 -0400

A potent curry flavor defines this easy, ketchup or bbq sauce base for microwaved drumsticks. Perfect for something quick and simple. Can be adapted by adding some chopped apple or sultanas and served with Basmati rice. -- posted by Roxxy

Curried Yellow Beet Bisque

Mon, 21 Sep 2009 12:30:34 -0400

This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot! -- posted by Mad Maryno

Tandoori Red Snapper (Cooking Light)

Mon, 21 Sep 2009 12:32:39 -0400

This flavorful recipe is from Cooking Light. The fish is spicy, but the accompanying salad is so refreshing! It definitely doesn't taste like low-fat food. -- posted by appleydapply

Malai Mixed Vegetable Curry

Mon, 21 Sep 2009 13:18:20 -0400

Delisious curry, eay to cook, a good vegetarian dish. However should you want to add some chicken to the recipe, it still works well, and, saves having to cook a separate second dish. You can sub the cream for yoghurt, and use any vegetable of your chosing. -- posted by Brian H

Butternut Squash Coconut Curry

Mon, 21 Sep 2009 13:45:00 -0400

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry -- posted by Kozmic Blues

Crunchy Potatoes for Durga Puja During the Nine Nights of Navrat

Thu, 24 Sep 2009 15:01:40 -0400

The festival of Navratri is on (from 19/9/09 to 27/9/09) and I am fasting for all these 9 nights. So, I thought why not share something that you too could have during these nights/days and enjoy your fast. Try and let me know what you think! I learnt about this recipe from Sanjeev Kapoor's show on TV today. -- posted by Charishma Ramchandani

Soya Chapli Kabab

Mon, 28 Sep 2009 02:08:03 -0400

For all those vegetarians this is an excellent snack, made out of soya granules, and tastes just like the original kababs. -- posted by Udita

Littlemafia's Tafta Kofta - Meatballs in the Pan

Tue, 29 Sep 2009 11:40:08 -0400

I've got this little book of recipes with my Madras Curry Powder and I see my little DD "reading it" a lot lately. So before I never see it again, I thought I should write the recipes. -- posted by littlemafia

Littlemafia's Fish Casserole

Tue, 29 Sep 2009 11:40:34 -0400

Another Indian recipe from the little book. -- posted by littlemafia

South African Curry

Sun, 04 Oct 2009 01:37:24 -0400

Got this from a friend of mine in South Africa. I usually use Chicken breasts cut into 1 in. pieces as it cuts down on cooking time. -- posted by Elaniemay

Mango Lassi

Mon, 05 Oct 2009 16:44:34 -0400

This cool, fruity yougurt drink is served in India to pair along their spicy curries. This recipe came from Shiva restaurant in Houston Texas -- posted by GingerlyJ

Lamb (Or Goat) Biryani

Mon, 05 Oct 2009 17:11:51 -0400

From Canadian chef Vikram Vij. -- posted by evelyn/athens

Easy Punjabi-Style Chickpea and Potatoes

Tue, 06 Oct 2009 11:06:25 -0400

I came up with this when I was in the mood for spicy potatoes, and immediately thought of my favorite side dish at the Jackson Diner buffet. This is a great sidedish but I also like it as a main meal too, with some rice or naan. Green peas would work in this recipe too, either as a third main ingredient or to replace the chickpeas, but I love the richness of the chickpeas and couldn't get over not only how close it was to Indian restaurant quality, but also how simple and quick it was to make! By accident better yet! You'll find it hard to believe it's homemade and from canned food better yet. The taste is very hot and spicy, and what I love the most is the way the kick sneaks up on you after a minute! :) Important note-- I created this dish by accident so I just ballparked the spices before tweaking measurements. This yields about 4 cups (I'd have about a 2-cup serving with one more leftover for the next day), so if you're planning on a potluck, larger amount to cook for your family, OAWC/OAMC, etc. you might want to use the multiplier on here to figure out the correct proportions for the ingredients. -- posted by the80srule

Mushroom Love!

Wed, 07 Oct 2009 12:29:40 -0400

If you love mushrooms this recipe will surely find its way into your recipe book.I learnt this from a friend, and can't stop making it since then. This is an easy to make, asian mushroom recipe with less spices and oil. The attached photo of the button mushroom was taken by us while trekking the 'Valley of Flowers',Uttarakand. The valley is heaven on earth, was called the land of fairies in Hindu mythology. -- posted by Shweta_S

Soya Flour Roti

Fri, 09 Oct 2009 17:10:37 -0400

Low GI, filling and high in protein. A great roti to eat your potatoey curries with and not feel guilty of carbo loading. -- posted by Sudika

Keema Matar - Mince Lamb & Peas

Mon, 12 Oct 2009 16:57:30 -0400

This is a traditional dish. The chilli can be left out. Serve with a vegetable dish, rice or Indian breads. -- posted by Coasty

Ww Chicken Tikka Masala

Mon, 12 Oct 2009 17:04:04 -0400

7 points -- posted by Chef #1298498

Real Karahi Curry (With Base Sauce)

Mon, 12 Oct 2009 17:34:50 -0400

Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants. -- posted by John-louvolite

Ww Summer Vegetable Curry

Tue, 13 Oct 2009 15:17:44 -0400

weight watchers 3 points -- posted by Chef #1298498

Cold Indian Split Pea Soup

Tue, 13 Oct 2009 16:23:41 -0400

Posting for safe keeping so I can try later. Good on a hot summer day. -- posted by Sccuddlers

Indian Spiced Pea Soup

Tue, 13 Oct 2009 16:24:26 -0400

Posting for safe keeping. Spicy mild flavor, creamy with a delicate green color. -- posted by Sccuddlers

Curried Fish Balls

Tue, 13 Oct 2009 17:33:44 -0400

Posted for safe keeping, hoping I can eventually get my husband to try it. -- posted by Sccuddlers

Chicken Tikka Masala

Wed, 14 Oct 2009 11:22:16 -0400

An all time favorite. . . -- posted by Rezwalker

Vegan Worcestershire Sauce

Fri, 16 Oct 2009 10:05:17 -0400

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

Rice Cooker--Coconut Rice

Fri, 16 Oct 2009 14:16:51 -0400

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

Indian Creamy Cashew Chicken With Saffron

Fri, 16 Oct 2009 17:41:22 -0400

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

Garam Masala Ala Madhur Jaffrey

Sun, 18 Oct 2009 10:13:12 -0400

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

Indian Carrot Jelly

Mon, 19 Oct 2009 13:27:51 -0400

Colourful, refreshing and different dessert; like a solid custard. -- posted by Cecily Parsley

Chicken Naan Pockets

Mon, 19 Oct 2009 15:49:06 -0400

A simple dish that's low in saturated fat and cholesterol,and still big on taste! -- posted by Noo

Chicken Korma With Indian Bay Leaves Recipe

Wed, 21 Oct 2009 12:44:42 -0400

A curry for those chilly nights. -- posted by Chef #573036

Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai

Wed, 21 Oct 2009 20:36:48 -0400

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

Indian Yam Fritters / Classic Crunch Patties

Wed, 21 Oct 2009 20:38:02 -0400

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

Spicy Masala Chicken-Low Cholesterol

Mon, 26 Oct 2009 13:15:25 -0400

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

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

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

Chicken 65 Curry

Mon, 26 Oct 2009 18:23:38 -0400

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. Dont 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

Curry Stuffed Eggs

Tue, 27 Oct 2009 02:11:02 -0400

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

Indian-Spiced Beet Soup

Thu, 29 Oct 2009 17:10:07 -0400

Adapted from Passionate Vegetarian - found on aminglingoftastes.com -- posted by ThatSouthernBelle

Indian Cilantro Chicken

Mon, 02 Nov 2009 11:43:31 -0500

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

Easy Chicken Tikka Masala

Mon, 02 Nov 2009 15:27:21 -0500

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

Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut

Mon, 02 Nov 2009 22:26:07 -0500

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

Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak

Tue, 03 Nov 2009 07:58:39 -0500

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

Aloo Anda Burji

Wed, 04 Nov 2009 12:03:01 -0500

serve with roti -- posted by roja khan

Oven Baked Vegetarian Samosas

Wed, 04 Nov 2009 12:06:57 -0500

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

Flatbread in 10 Minutes

Thu, 05 Nov 2009 02:15:08 -0500

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

Bombay Popcorn

Fri, 06 Nov 2009 15:37:05 -0500

Popcorn like in Bombay! -- posted by littlemafia

Easy Peasy Red Thai Salmon Curry

Sun, 08 Nov 2009 09:00:05 -0500

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

Paneer Korma

Sun, 08 Nov 2009 10:45:13 -0500

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

Beef Samosas

Sun, 08 Nov 2009 10:48:59 -0500

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

Indian-Spiced Chicken Burgers

Sun, 08 Nov 2009 19:35:07 -0500

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 SweetJezebel

Curried Shepherd's Pie

Tue, 10 Nov 2009 16:39:20 -0500

A wonderfully spiced lamb, pea, and potato casserole that's not only quick to make but is very filling! -- posted by Danica Paz

Crunchy Indian-Style Sandwiches

Wed, 11 Nov 2009 10:25:12 -0500

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

Lentils With Cumin and Asafetida

Fri, 13 Nov 2009 12:32:27 -0500

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

Basmati Cumin Lentil Rice

Sun, 15 Nov 2009 13:19:28 -0500

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

Rachel's Cucumber Raita

Sun, 15 Nov 2009 13:52:11 -0500

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

Chicken,potato and Spinach Curry

Mon, 16 Nov 2009 11:13:28 -0500

From "Fast Chicken"/The Hawthorn Series -- posted by littlemafia

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

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

Indian Spiced Cauliflower Soup

Wed, 18 Nov 2009 01:21:23 -0500

Spicy vegetable soup! Add shrimp to make a heartier version! You can also experiment with yogurts: greek, plain, or vanilla! -- posted by GoldsmithLissa

Butternut Squash, Red Lentil, and Coconut Soup

Wed, 18 Nov 2009 01:23:23 -0500

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

Creamy Cheese and Nut Balls

Thu, 19 Nov 2009 19:56:20 -0500

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