Recipezaar: Southern Asia,Main Dish recipes

Red Lentils Tarka

Mon, 17 Aug 2009 02:58:50 -0400

A Madhur Jaffrey recipe. -- posted by hannahactually

Indian Mushroom Curry

Mon, 17 Aug 2009 02:59:11 -0400

A Madhur Jaffrey recipe. -- posted by hannahactually

Steamed Cauliflower in Spicy Tomato Sauce

Mon, 17 Aug 2009 03:06:21 -0400

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

New Bride Chicken Curry

Mon, 17 Aug 2009 03:13:22 -0400

from "5 spices, 50 dishes" by ruta kahate. a combination of bone-in thighs and drumsticks works well here. -- posted by hannahactually

Super Fast Chicken Korma

Mon, 17 Aug 2009 03:34:28 -0400

A Madhur Jaffrey recipe. Try to have all ingredients on hand before you begin cooking. -- posted by hannahactually

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

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

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

Chicken Vindaloo

Mon, 24 Aug 2009 01:45:14 -0400

From the book Hot and Spicy that belongs to a friend. Prep time doesn't include marinating. -- posted by JustJanS

Chicken and Nut Curry

Mon, 24 Aug 2009 01:51:22 -0400

From the book Hot and Spicy that belongs to a friend. -- posted by JustJanS

Curry Chicken With Gentle Spices

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

The Splendid Table -- posted by Brookelynne26

Fish and Tomato Curry

Thu, 27 Aug 2009 02:49:20 -0400

From the book Hot and Spicy that belongs to a friend -- posted by JustJanS

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

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

Sweet Afghani Rice With Lemon & Chicken (Zarda Palau)

Sun, 06 Sep 2009 20:01:10 -0400

This is really tasty. I serve this dish with yogurt and a fresh salad for a delicious meal. Modified from The Compleate Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

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

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 With Walnuts

Mon, 14 Sep 2009 15:45:54 -0400

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998). I haven't made this recipe yet but have eaten something similar. To make your own garam masala use "Recipe #279714" -- posted by Coasty

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

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

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

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

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

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

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

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

Authentic 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

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

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

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

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

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

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

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

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

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 Sweet Jezebel

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

Chicken,potato and Spinach Curry

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

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

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

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem

Pakistani Style Turai Ka Salan (Courgettes Curry)

Fri, 20 Nov 2009 14:02:07 -0500

Like many basic vegetable curries this recipe has it all. Only difference is I add lemon & garam masala powder at the end to give it a more aromatic flavor. You can also add meat in it after frying the onions & cook the meat along with tomatoes & spices till it gets done. Then add courgettes & follow the rest of the recipe. -- posted by Bint e Naeem

Coconut Curry Shrimp

Tue, 24 Nov 2009 18:09:35 -0500

From Penzey's catalog. You can use sweet or hot curry powder in this recipe. -- posted by 2hot2handle

Chicken Curry

Mon, 30 Nov 2009 12:59:13 -0500

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

Yum Yum Chicken Curry

Wed, 02 Dec 2009 16:18:31 -0500

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

Butternut Squash Carrot Curry Soup

Mon, 07 Dec 2009 10:51:33 -0500

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

Orange Chicken Curry

Tue, 08 Dec 2009 17:12:47 -0500

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

Sarasota's Seared Scallops With Spinach and a Curry Sauce

Mon, 14 Dec 2009 10:31:55 -0500

Quick, very easy and I like to think a bit healthier, even though it does have cream, it is a lighter sauce. I serve this with some couscous (garnished with scallions and cilantro or parsley for a little flavor) and roasted grape tomatoes (with olive oil and oregano) for a light dinner. -- posted by SarasotaCook

Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant,

Mon, 14 Dec 2009 11:28:03 -0500

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

Mixed Vegetable Masala

Tue, 15 Dec 2009 11:28:09 -0500

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

Low Calorie Indian Curry

Fri, 18 Dec 2009 15:49:06 -0500

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

Curried Lentils

Sat, 19 Dec 2009 07:36:13 -0500

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

Ground Chicken/Beef With Potatoes & Spinach

Mon, 21 Dec 2009 01:39:10 -0500

A wonderful main dish that can be easily served with rice, bread or naan. It is my own invention by combining two of my mom's recipe's. Spice level can be adjusted to suit your own personal taste, the recipe without changes is about medium spicry. Please don't be intimated by all the ingredients or steps, it's quite delicious! -- posted by dumbell579

Moroccan Chickpea and Couscous Stuffed Peppers

Tue, 29 Dec 2009 00:03:40 -0500

Cooking Light, MAY 2001 -- posted by dicentra

Chicken Korma

Tue, 29 Dec 2009 01:11:26 -0500

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

Traditional Mutton Curry

Wed, 30 Dec 2009 02:10:07 -0500

It originated in India and is very flavourful and spicy. -- posted by Chef #1502446

Dal Makhani

Wed, 30 Dec 2009 02:10:43 -0500

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

Tandoori Chicken (Made Easy)

Thu, 31 Dec 2009 09:39:50 -0500

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®

Dhulli Mung Ki Dal

Thu, 31 Dec 2009 17:36:15 -0500

Yellow Mung Beans with Sauteed Onion and Ginger, in '1,000 Indian Recipes' by Neelam Batra. -- posted by ratherbeswimmin'

Angie's Birthday Vegetarian Indian Soup

Mon, 04 Jan 2010 18:32:45 -0500

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

Saabat Masoor Dal

Wed, 06 Jan 2010 21:33:01 -0500

Green Lentils with Sauteed Onion, in '1,000 Indian Recipes' by Neelam Batra -- posted by ratherbeswimmin'

Ground Meat Kimba

Fri, 08 Jan 2010 15:10:04 -0500

It's not Keema, but it's inspired by. I wanted something quick because it was late, but this took me nearly an hour anyway because of the chopping. I'm a slow chopper. It would be good with brown rice, but I thought I didn't have time to cook rice so we just mashed our potatoes in our bowl and stirred it all together and it was delicious like that. Some might like to add pepper sauce to theirs. -- posted by Paprika Pink

Beef Satay With Hot Mango Dip

Mon, 11 Jan 2010 15:44:49 -0500

Taken from an appetizer cookbook I have, but modified a bit for our tastes. I make a peanut sauce to serve with the mango dip as well. Make some fried rice and serve with some wontons or egg rolls!! Prep time includes marinating. -- posted by KPD

Baked Samosas (From the New Revised Edition Moosewood Cookbook)

Tue, 12 Jan 2010 15:20:43 -0500

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

Vegetable-Packed Indian "cornbread"

Thu, 14 Jan 2010 11:53:17 -0500

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

Lamb Filling for East Indian Samosas

Mon, 18 Jan 2010 16:18:28 -0500

This recipe is from the old Plaza Hotel in New York City -- posted by carrie sheridan

Eggplant and Potato Stew With Cumin

Mon, 18 Jan 2010 19:43:56 -0500

Eggplant and potato stewed with cumin seed, ginger and tomato...from Deborah Madison -- posted by eyeknit

Kandian Chicken Curry

Tue, 19 Jan 2010 15:41:29 -0500

Wonderful chicken dish, full of flavour, but not too hot. There is more to curry than heat !!! Being a Sri Lankan dish it of course uses coconut milk. The vinegar gives a pleasant edge to the dish. Very easy to cook, when time is short only one hour, start to finish. -- posted by Brian H

Kadhi Pakora / Pakoras

Thu, 21 Jan 2010 02:25:06 -0500

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)

Tandoori Chicken

Thu, 21 Jan 2010 13:32:53 -0500

This recipe is great for Outdoor BarBQ. -- posted by Chef #1522819

Crazy Middle Eastern/Indian-Ish Meatballs & Veggie Bake

Thu, 21 Jan 2010 13:35:02 -0500

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

No Worry Chicken Curry in a Hurry

Fri, 22 Jan 2010 17:05:49 -0500

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

Beef Biryani

Tue, 26 Jan 2010 07:19:52 -0500

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.

Taste of India Rotisserie Chicken

Tue, 26 Jan 2010 09:42:27 -0500

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

Creamy Cardamom Chicken

Tue, 26 Jan 2010 12:28:45 -0500

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

Chili Shrimp

Wed, 27 Jan 2010 09:05:02 -0500

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

Shrimp Dhansak

Wed, 27 Jan 2010 13:13:12 -0500

A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose

Spicy Indian Potatoes

Mon, 01 Feb 2010 10:22:13 -0500

I got this recipe from manjulaskitchen.com. It was so delicious we just ate it without any bread or accompaniment. I didn't even have time to take a picture because it was all gone! Maybe next time. The actual recipe states to boil the potatoes first, but I just added them to the pan and let them cook in the pan with the other ingredients. I don't know if the version below is exactly the same as from the website, but it's how I made it. -- posted by browniepie

Shrimp Tikka Masala

Wed, 03 Feb 2010 00:36:05 -0500

Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK -- posted by DrGaellon

Baked Beans Balti

Wed, 03 Feb 2010 12:37:09 -0500

Baked beans get an Indian makeover! Serve with hot chapattis, naan, pitta bread or toast. -- posted by English_Rose

Moist Chicken Tikka Breasts

Thu, 04 Feb 2010 13:41:57 -0500

A recipe for a very tasty chicken tikka which is nice and moist and full of flavour -- posted by student-chef