Best indian recipes you know? korma, tikka massala?!
im looking for some delicious chicken korma, chicken tikka massala, indian curry, some easy naan bread, anything except samosas (those i buy fresh or frozen bc of the time prep)!. :)
the food network never features indian cuisine unless its some semi-homemade sandra lee garbage!. lol!.Www@FoodAQ@Com
the food network never features indian cuisine unless its some semi-homemade sandra lee garbage!. lol!.Www@FoodAQ@Com
Answers:
Chicken curry mughlai wali
Ingredients : - 500 grams chicken, 1 tablespoon curd(yoghurt), 2 cloves, 1 cardamom, ? inch cinnamon, ? teaspoon red chilly powder, ? teaspoon black peppercorns, ? teaspoon blade of mace, ? teaspoon nutmeg grated, 1 tablespoon poppy seeds and cumin seeds roasted, 2 red chillies, 1 tablespoon cashew nuts chopped and soaked in a little water, ? teaspoon turmeric, 1 bay leaf, ? teaspoon garam masala (hot spice mix), 2 medium sized onions, 1 tablespoon ghee and salt to taste!.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE : - Finely chop the onions and fry a portion of it in a little oil till its golden brown!. Let it cool!. Take a blender and put the roasted poppy seeds, cumin seeds, cloves, cardamom, cinnamon, red chilly powder, black peppercorns, blade of mace, nutmeg, cashew nuts, red chillies, turmeric, fried onions and blend to make a fine paste!. Now take the chicken and make slits on all sides of each piece and put it in a big bowl!. Then pour the yoghurt and the freshly ground paste and mix it up well and let it marinate for at least four hours in the refrigerator!. In a pan heat the ghee!. When it begins bubbling add the bay leaves and sauté briefly!. Then add the remaining onions and sauté till golden brown!. Add the chicken, marinade, garam masala and salt to taste!. Cover and cook on a low flame for 25 minutes or till the chicken is done!. Garnish with coriander and butter flakes and serve!.Www@FoodAQ@Com
Ingredients : - 500 grams chicken, 1 tablespoon curd(yoghurt), 2 cloves, 1 cardamom, ? inch cinnamon, ? teaspoon red chilly powder, ? teaspoon black peppercorns, ? teaspoon blade of mace, ? teaspoon nutmeg grated, 1 tablespoon poppy seeds and cumin seeds roasted, 2 red chillies, 1 tablespoon cashew nuts chopped and soaked in a little water, ? teaspoon turmeric, 1 bay leaf, ? teaspoon garam masala (hot spice mix), 2 medium sized onions, 1 tablespoon ghee and salt to taste!.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE : - Finely chop the onions and fry a portion of it in a little oil till its golden brown!. Let it cool!. Take a blender and put the roasted poppy seeds, cumin seeds, cloves, cardamom, cinnamon, red chilly powder, black peppercorns, blade of mace, nutmeg, cashew nuts, red chillies, turmeric, fried onions and blend to make a fine paste!. Now take the chicken and make slits on all sides of each piece and put it in a big bowl!. Then pour the yoghurt and the freshly ground paste and mix it up well and let it marinate for at least four hours in the refrigerator!. In a pan heat the ghee!. When it begins bubbling add the bay leaves and sauté briefly!. Then add the remaining onions and sauté till golden brown!. Add the chicken, marinade, garam masala and salt to taste!. Cover and cook on a low flame for 25 minutes or till the chicken is done!. Garnish with coriander and butter flakes and serve!.Www@FoodAQ@Com
make chicken rice with maggie it taste really good and also get those parathas they taste really gud!.Www@FoodAQ@Com
Indian Dahl!.!.!.So easy and delicious!
In a large pot cook the following for around 5 minutes on a high heat until onion is clear!.
· 3T Oil (I use rice-bran as it resists heat and has a neutral flavour)
· 1 Large Onion diced
· 3 cloves garlic
Add the following and cook for around 20 minutes or until lentils cooked (they should be unrecognizable)
· 1 Cup Red Lentils
· 2 Cups Boiling/Hot Water
· 1 red capsicum cubed
Add the following and cook for around 5 more minutes to let the flavours mingle
· 1 400g tin of chopped tomatoes
· ? Can Coconut Cream
· 2t salt (or to taste)
· 1 cup frozen peas
· ? cup chopped parsley
Serve on brown rice!
(sorry if this is a different metric system to you - I am in New Zealand)!.Www@FoodAQ@Com
In a large pot cook the following for around 5 minutes on a high heat until onion is clear!.
· 3T Oil (I use rice-bran as it resists heat and has a neutral flavour)
· 1 Large Onion diced
· 3 cloves garlic
Add the following and cook for around 20 minutes or until lentils cooked (they should be unrecognizable)
· 1 Cup Red Lentils
· 2 Cups Boiling/Hot Water
· 1 red capsicum cubed
Add the following and cook for around 5 more minutes to let the flavours mingle
· 1 400g tin of chopped tomatoes
· ? Can Coconut Cream
· 2t salt (or to taste)
· 1 cup frozen peas
· ? cup chopped parsley
Serve on brown rice!
(sorry if this is a different metric system to you - I am in New Zealand)!.Www@FoodAQ@Com
Sambhar masala is the main spice blend used in many south Indian delicacies!.
It can be bought in readymade packets from any Indian Grocery shop or you can make it fresh and keep it ready!.
5 dried red chilies
3 tablespoon Dhania (coriander) seeds
1 tablespoon Jeera ( cumin )seeds
1 teaspoon Haldi (Turmeric) Powder
1 teaspoon Kali Mirch (Black pepper)
1 teaspoon Methi Dana (Fenugreek seeds )
Cloves 5 Nos
Heeng or Asafoetida - 5 gms
lentils:
1 teaspoon urad dal (white split gram beans)
1teaspoon channa dal (yellow split peas)
1 teaspoon mung dal
Instructions:
The authentic smell comes due to roasting of the spices and blending them together!.
1!. Take a small fry pan and put it on medium heat!.
2!. Dry Roast Dhania Seeds till then start changing colour and take it out!.
3!. Dry Roast the Jeera Seeds the same way take it out!.
4!. Dry Roast the Black Pepper and take it out!.
5!. Dry Roast the Methi Dana and take it out!.
6!. Dry Roast the Red Chillies and take it out!.
7!. Dry Roast the Cloves!.
8!. Now put all the lentils and dry roast them together!.
9!. Once every thing has cooled down mix them together!.
10!. Grind them together to a fine powder!.
11!. Add the Haldi Powder and Asafoetida Powder and mix well!.
12!. Once it cools down put it in a air tight jar!.
The quality of the ready made masalas are not trust worthy, they use more of the cheapest ingredients to add bulk, only few brands have authentic taste!.
NB: Whenever making the masala it is best to roast each item seperately as described above, otherwise if you add everything together, then you can not roast each time to perfection!.
Tips:
Some people may add dry curry leaves as well in it!.
Some people may use bit of oil or ghee to help the roasting process as well!.
OR
This is a recipe for Hyderabadi Masala Mutton
1/2 kg mutton
2 onions
11/2 cups curd
1/2 tsp tumeric powder
11/2 tsp ginger/ garlic paste
11/2 tsp chilli powder
1 tsp garam masala
1/2 cup Oil or Ghee
salt to taste
Fresh Coriander chopped 1 tablespoon
Fresh Lime
Instructions:
1!.Cut meat into medium size pieces and wash!.
2!. Finely dice the onions!.
3!. Take the yoghurt in a bowl and add turmeric powder and mix!.
4!. Heat Oil in a pan and add Garlic to it and stir!.
5!. Add the red chilli powder and stir!.
6!. Add onions and saute till golden brown!.
7!. Add the Ginger Paste and stir!.
8!. Add the meat and the stir!.
9!. Keep stirring it constantly to make sure that the meat does not get burnt!.
10!. Stir and cook till the oil seperates!.
11!. Add salt and 1 cups of water and transfer it to the pressure cooker!.
12!. Add the yoghurt which was mixed with turmeric powder!.
12!. Pressure Cook for 10 to 12 minutes!. ( If not using the pressure cooker then cover the pan with lid and let it cook on slow heat for 30 minutes)
Garnish with Fresh Coriander and Lime juice!.
Note: You can add more water while cooking to keep the final consistency of the meat to your liking!.
Serve with Rice , Roti or Naan!.
OR
Chicken Chettinad Biryani
Ingredients:
300 gms Basmati rice
600 gms Chicken
4 Cardamoms
6 Cinnamons
1 Ginger
3 Garlic flakes
2 Onions
10 gms Coriander leaves
10 gms Mint leaves
1 tsp Black pepper
1 tsp Coconut paste
2 tbsp Lemon juice
2 Cups parboiled rice
Salt to taste
Oil for frying
Instructions:
Soak basmati rice in water for 30 minutes!.
Add salt, cardamom and cinnamon!.
Grind ginger and garlic to make a paste!.
Mix the paste with coriander and mint leaves!.
Add coconut, cardamom paste, lemon juice and black pepper!.
Mix it well!.
Now add red chilli powder, coriander powder and salt!.
Cut chicken into pieces!.
Marinate the chicken in this mixture!.
Heat the oil and fry the chopped onions!.
Add marinated chicken pieces!.
Cook over medium flame till done!.
Prepare a bed of parboiled rice in a handi!.
Sprinkle the fried onions!.
Put chicken pieces and cover it with rice!.
Cover it properly and cook for 10 minutes!.
Serve hot!.
OR
Gobi Pakora
Category: Starters
Ingredients:
Cauliflower 2 Cups
Coconut finely diced 2 Tablespoons
Cumin Seeds 1 teaspoons
Poppy Seeds 1 teaspoons
Ginger and Garlic paste 1 teaspoon
Green Chillies 2 finely diced
Coriander leaves paste 1 teaspoon
Salt to taste
Garam Masala 1 teaspoon
Gram Flour (Besan)
Tomato Sauce 1 tablespoon
Chillie Sauce 1 tablespoon
Water 1 Cup
Oil for Deep Frying
Instructions:
Cut cauliflower into big pieces and boil it!.
then strain the water
Add Ginger Garlic Paste!.
Add Coriander Leaves Paste!.
Add Salt and Garam Masala!.
Keep it aside for one hour then add tomato and chilli sauce!.
Make a paste of Besan by adding some water to it!.
Dip each Floret of Cauliflower in this Besan Flour Paste!.
Deep fry serve hot with green chutney
OR
Hara Chicken
Category: Non Veg Dishes
Ingredients:
Chicken 1 Kg
Cilantro 1 cup
Ginger & garlic paste 1 tbsp
Curd 1 cup
Green Chilly 5 nos
Onion 1 cup (chopped)
Turmeric 1/2 tsp
Pepper Powder 1 tsp
Oil 4 tbsp
Salt to taste
Mint 2 sprigs(for garnishing)
Lime juice 2 tsp
Instructions:
---Grind Cilantro and green chilly and mix with curd, keep aside!.
---Take a kadai heat the oil and saute the onions till golden opaque,add the chicken and saute for a few minutes, add the ginger garlic paste and cook with a little water till the raw smell dissappears!.
---Now add the curd mixture, turmeric and pepper mix well and let it cook on slow fire till a thick gravy is formed and chicken cooked!.
---stir in the lime juice, mix well , remove from fire garnish with Mint leaves!.
---Goes well with Chappathies or Rice!.Www@FoodAQ@Com
It can be bought in readymade packets from any Indian Grocery shop or you can make it fresh and keep it ready!.
5 dried red chilies
3 tablespoon Dhania (coriander) seeds
1 tablespoon Jeera ( cumin )seeds
1 teaspoon Haldi (Turmeric) Powder
1 teaspoon Kali Mirch (Black pepper)
1 teaspoon Methi Dana (Fenugreek seeds )
Cloves 5 Nos
Heeng or Asafoetida - 5 gms
lentils:
1 teaspoon urad dal (white split gram beans)
1teaspoon channa dal (yellow split peas)
1 teaspoon mung dal
Instructions:
The authentic smell comes due to roasting of the spices and blending them together!.
1!. Take a small fry pan and put it on medium heat!.
2!. Dry Roast Dhania Seeds till then start changing colour and take it out!.
3!. Dry Roast the Jeera Seeds the same way take it out!.
4!. Dry Roast the Black Pepper and take it out!.
5!. Dry Roast the Methi Dana and take it out!.
6!. Dry Roast the Red Chillies and take it out!.
7!. Dry Roast the Cloves!.
8!. Now put all the lentils and dry roast them together!.
9!. Once every thing has cooled down mix them together!.
10!. Grind them together to a fine powder!.
11!. Add the Haldi Powder and Asafoetida Powder and mix well!.
12!. Once it cools down put it in a air tight jar!.
The quality of the ready made masalas are not trust worthy, they use more of the cheapest ingredients to add bulk, only few brands have authentic taste!.
NB: Whenever making the masala it is best to roast each item seperately as described above, otherwise if you add everything together, then you can not roast each time to perfection!.
Tips:
Some people may add dry curry leaves as well in it!.
Some people may use bit of oil or ghee to help the roasting process as well!.
OR
This is a recipe for Hyderabadi Masala Mutton
1/2 kg mutton
2 onions
11/2 cups curd
1/2 tsp tumeric powder
11/2 tsp ginger/ garlic paste
11/2 tsp chilli powder
1 tsp garam masala
1/2 cup Oil or Ghee
salt to taste
Fresh Coriander chopped 1 tablespoon
Fresh Lime
Instructions:
1!.Cut meat into medium size pieces and wash!.
2!. Finely dice the onions!.
3!. Take the yoghurt in a bowl and add turmeric powder and mix!.
4!. Heat Oil in a pan and add Garlic to it and stir!.
5!. Add the red chilli powder and stir!.
6!. Add onions and saute till golden brown!.
7!. Add the Ginger Paste and stir!.
8!. Add the meat and the stir!.
9!. Keep stirring it constantly to make sure that the meat does not get burnt!.
10!. Stir and cook till the oil seperates!.
11!. Add salt and 1 cups of water and transfer it to the pressure cooker!.
12!. Add the yoghurt which was mixed with turmeric powder!.
12!. Pressure Cook for 10 to 12 minutes!. ( If not using the pressure cooker then cover the pan with lid and let it cook on slow heat for 30 minutes)
Garnish with Fresh Coriander and Lime juice!.
Note: You can add more water while cooking to keep the final consistency of the meat to your liking!.
Serve with Rice , Roti or Naan!.
OR
Chicken Chettinad Biryani
Ingredients:
300 gms Basmati rice
600 gms Chicken
4 Cardamoms
6 Cinnamons
1 Ginger
3 Garlic flakes
2 Onions
10 gms Coriander leaves
10 gms Mint leaves
1 tsp Black pepper
1 tsp Coconut paste
2 tbsp Lemon juice
2 Cups parboiled rice
Salt to taste
Oil for frying
Instructions:
Soak basmati rice in water for 30 minutes!.
Add salt, cardamom and cinnamon!.
Grind ginger and garlic to make a paste!.
Mix the paste with coriander and mint leaves!.
Add coconut, cardamom paste, lemon juice and black pepper!.
Mix it well!.
Now add red chilli powder, coriander powder and salt!.
Cut chicken into pieces!.
Marinate the chicken in this mixture!.
Heat the oil and fry the chopped onions!.
Add marinated chicken pieces!.
Cook over medium flame till done!.
Prepare a bed of parboiled rice in a handi!.
Sprinkle the fried onions!.
Put chicken pieces and cover it with rice!.
Cover it properly and cook for 10 minutes!.
Serve hot!.
OR
Gobi Pakora
Category: Starters
Ingredients:
Cauliflower 2 Cups
Coconut finely diced 2 Tablespoons
Cumin Seeds 1 teaspoons
Poppy Seeds 1 teaspoons
Ginger and Garlic paste 1 teaspoon
Green Chillies 2 finely diced
Coriander leaves paste 1 teaspoon
Salt to taste
Garam Masala 1 teaspoon
Gram Flour (Besan)
Tomato Sauce 1 tablespoon
Chillie Sauce 1 tablespoon
Water 1 Cup
Oil for Deep Frying
Instructions:
Cut cauliflower into big pieces and boil it!.
then strain the water
Add Ginger Garlic Paste!.
Add Coriander Leaves Paste!.
Add Salt and Garam Masala!.
Keep it aside for one hour then add tomato and chilli sauce!.
Make a paste of Besan by adding some water to it!.
Dip each Floret of Cauliflower in this Besan Flour Paste!.
Deep fry serve hot with green chutney
OR
Hara Chicken
Category: Non Veg Dishes
Ingredients:
Chicken 1 Kg
Cilantro 1 cup
Ginger & garlic paste 1 tbsp
Curd 1 cup
Green Chilly 5 nos
Onion 1 cup (chopped)
Turmeric 1/2 tsp
Pepper Powder 1 tsp
Oil 4 tbsp
Salt to taste
Mint 2 sprigs(for garnishing)
Lime juice 2 tsp
Instructions:
---Grind Cilantro and green chilly and mix with curd, keep aside!.
---Take a kadai heat the oil and saute the onions till golden opaque,add the chicken and saute for a few minutes, add the ginger garlic paste and cook with a little water till the raw smell dissappears!.
---Now add the curd mixture, turmeric and pepper mix well and let it cook on slow fire till a thick gravy is formed and chicken cooked!.
---stir in the lime juice, mix well , remove from fire garnish with Mint leaves!.
---Goes well with Chappathies or Rice!.Www@FoodAQ@Com
Chicken Tikka Masala!.!.!.
I'm not as great a cook as my mother!.!.!.I attempted this recipe and was semi successfully!.!.!.hopefully you'll do better than me!.
INGREDIENTS
* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
*
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro
DIRECTIONS
1!. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt!. Stir in chicken, cover, and refrigerate for 1 hour!.
2!. Preheat a grill for high heat!.
3!. Lightly oil the grill grate!. Thread chicken onto skewers, and discard marinade!. Grill until juices run clear, about 5 minutes on each side!.
4!. Melt butter in a large heavy skillet over medium heat!. Saute garlic and jalapeno for 1 minute!. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt!. Stir in tomato sauce and cream!. Simmer on low heat until sauce thickens, about 20 minutes!. Add grilled chicken, and simmer for 10 minutes!. Transfer to a serving platter, and garnish with fresh cilantro!.Www@FoodAQ@Com
I'm not as great a cook as my mother!.!.!.I attempted this recipe and was semi successfully!.!.!.hopefully you'll do better than me!.
INGREDIENTS
* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
*
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro
DIRECTIONS
1!. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt!. Stir in chicken, cover, and refrigerate for 1 hour!.
2!. Preheat a grill for high heat!.
3!. Lightly oil the grill grate!. Thread chicken onto skewers, and discard marinade!. Grill until juices run clear, about 5 minutes on each side!.
4!. Melt butter in a large heavy skillet over medium heat!. Saute garlic and jalapeno for 1 minute!. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt!. Stir in tomato sauce and cream!. Simmer on low heat until sauce thickens, about 20 minutes!. Add grilled chicken, and simmer for 10 minutes!. Transfer to a serving platter, and garnish with fresh cilantro!.Www@FoodAQ@Com
Whoot! :)
I love Daal
Ingredients:
1 1/2 cups chana dal or yellow split peas, picked over, washed and drained
5 cups water
1/2 teaspoon ground turmeric
2 thin slices of unpeeled ginger
1/4 to 1 teaspoon salt
1/4 teaspoon garam masala
3 tablespoons ghee or vegetable oil
1/2 teaspoon whole cumin seeds
1 to 2 cloves garlic, peeled and chopped
1/4 to 1/2 teaspoon red chili powder
Preparation:
Put the dal in a heavy pot along with the water!. Bring to a boil and remove any surface scum!. Add the turmeric and ginger!. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for one and a half hours or until the dal is tender!. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking!. Remove the ginger slices!. Add the salt and garam masala to the dal!. Stir to mix!.
Heat the ghee in a small frying pan over medium heat!. When hot, put in the cumin seeds!. A couple of seconds later, put in the garlic!. Stir and fry until the garlic pieces are lightly browned!. Put the chili powder into the pan!. Immediately lift the pan off the heat and pour the mixture into the pot with the dal!. Stir to mix!.
The site below has what looks like some fairly unwesternized recipes!.Www@FoodAQ@Com
I love Daal
Ingredients:
1 1/2 cups chana dal or yellow split peas, picked over, washed and drained
5 cups water
1/2 teaspoon ground turmeric
2 thin slices of unpeeled ginger
1/4 to 1 teaspoon salt
1/4 teaspoon garam masala
3 tablespoons ghee or vegetable oil
1/2 teaspoon whole cumin seeds
1 to 2 cloves garlic, peeled and chopped
1/4 to 1/2 teaspoon red chili powder
Preparation:
Put the dal in a heavy pot along with the water!. Bring to a boil and remove any surface scum!. Add the turmeric and ginger!. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for one and a half hours or until the dal is tender!. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking!. Remove the ginger slices!. Add the salt and garam masala to the dal!. Stir to mix!.
Heat the ghee in a small frying pan over medium heat!. When hot, put in the cumin seeds!. A couple of seconds later, put in the garlic!. Stir and fry until the garlic pieces are lightly browned!. Put the chili powder into the pan!. Immediately lift the pan off the heat and pour the mixture into the pot with the dal!. Stir to mix!.
The site below has what looks like some fairly unwesternized recipes!.Www@FoodAQ@Com