Does anyone know any authentic Indian recipe's, easy to make from home. Like Butter chicken, onion bhajias etc!
4-5 lbs lamb cut into 1" square cubes
6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water
You may have to find an East Indian store and show them this recipe for them to know what you need.
In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.
Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.
Add the Masala powder and salt and mix. Cook covered for about 5 mins.
Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.
Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
If needed, cook longer until the desired result.
Answers: LAMB CURRY
4-5 lbs lamb cut into 1" square cubes
6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water
You may have to find an East Indian store and show them this recipe for them to know what you need.
In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.
Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.
Add the Masala powder and salt and mix. Cook covered for about 5 mins.
Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.
Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
If needed, cook longer until the desired result.
Ingredients
4 chicken breast, bone and skin removed
3 tbsp butter, salted
1/4 tsp cinnamon
2 tsp garlic, chopped
2 tbsp ginger, ground
3/4 tbsp turmeric, ground
1 tsp chili powder
1 tbsp coriander seed
1/2 cup almonds, ground
1 cup canned tomatoes, wedges in tomato juice
1/4 cup tomato paste
1/2 cup yogurt, plain, low fat
Directions(It is important to clean your hands, board and knives before and after working with the raw meat.)
Trim and cut the chicken into small cubes, cover and set aside.
With a clean knife and board slice the onions into thin wedges.
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
Add onions and cinnamon to the pan and fry lightly.
When the onions are soft, stir in crushed garlic and ginger. Then add turmeric, chili powder and coriander, and saut? over a medium heat.
The spices are fried first to release their maximum flavour and this really enhances the dish.
Add cubed chicken and saut? stirring constantly until the chicken has turned white.
Add ground almonds, tomatoes and tomato paste. Mix thoroughly.
Cover and simmer for 20 to 30 minutes.
Add the yogurt and heat through.
Number of Servings: 4
Recipe submitted by SparkPeople user PSDAHRI.
Number of Servings: 4
Onion Bhajis
Ingredients :
4 cloves
Besan (chickpea flour)
Plain flour
Bicarbonate of soda
Chili powder
Egg, lightly beaten
Onions, halved and thinly sliced
Garlic, chopped
Oil for shallow frying
Method :
Sift the flours, bicarbonate of soda and chili powder into a bowl.
Make a well in the center, add the combined egg and water and stir to make a smooth creamy batter, adding a little more water if necessary.
Add the onion and garlic and mix well.
Heat the oil, about 1 cm deep, in a wide flat pan.
Drop in tablespoons of the mixture and press into patties.
Fry the bhaji on both sides until golden brown and cooked through.
Drain on paper towels.
Serve hot with chili sauce or mango chutney.
Butter Chicken is 100% Indian and is known as MURGH MAKHANI.
Chicken Tikka Masala was created by an INDIAN chef in the UK.
Good Indian websites:
http://www.bellaonline.com/site/indianfo...
http://www.indianfoodsco.com/Recipes/Hom...
http://www.bawarchi.com/
Sorry no, but incidentally Butter Chicken is a British invention and cannot be found in India.