Is there such a thing as "easy to make" Indian Food?!
Thanks a bunch all
Answers: Do you have examples?!?!?!?
Thanks a bunch all
:) Very easy If u go to any Indian grocery store...u get really good frozen indian meals these days...like Deep Foods Aloo Parantha (indian flat bread with potato filling), or Masala Parantha (spicy Indian flat bread) and get any good curries like Deep Foods Malai Kofta (cheese balls in sweet curry) and Dal Tadka (lentil stew) and basmati steamed rice.
You can also pick up some not so hot & spicy pickles to garnish different types of foods
Here is a link to a compendium of how-to videos on Indian Food Made Simple:
http://www.videojug.com/tag/indian-food-...
Indian food is known to be a bit more difficult to make that other types of cuisine but I think it has more to do with the range of spices and ingredients required which not everyone may have on hand. I thought this series of videos however took some of the mystery out of Indian food preparation such that I liked this format better than merely reading from a recipe book. Even though the title says "Made Simple", there can be several steps involved with each dish such that it's not as simple as slapping a burger on the grill or pouring milk over a bowl of cereal. But this should help and give you a few ideas.
All Indian foods are easy to make.
Really.
There are only a few simple rules to remember.
1) The spices must have a time of cooking before adding the meats.
2) Curries need not sting
3) It is the amount of chilly that brings the sting
4) A slow simmer over a low heat is better than a fast boiling of the food.
5) Add the minimum of water at a time.
Basic curried meat recipe;
4 Table spoons of cooking oil
2 medium chopped onions
750 gram of stewing meat. (mutton or beef)
125 ml brown vinegar
2 ml black ground pepper
60 ml brown sugar
1 bay leaf
250 ml water
250 ml dried fruit or mixed frozen food
2 T spoons of mild masala powder
Method;
In heated oil, fry the onions until glassy
Add meat
Mix curry powder and vinegar, pepper salt and brown sugar. Pour over meat and bring to a boil.
Add bay leaf
Reduce heat and simmer for 1 to 1 1/2 hours.
30 mins before serving, add baby potatoes if you wish.
15 minutes before serving add dried fruit or frozen mixed veg.
Serve hot on a bed of rice
Lemon rice - pre cooked rice, heat a little oil, put a few mustard seed when oil is hot, when the seeds sputter add groundnuts, sliced onions and fry, squeeze juice of half lemon, add salt as required and a little turmeric powder. Turn off the gas and add the rice and mix to this.
sure, go to Marks and Spencers and get the microwave ready meals, they yum and so easy, assuming there is and m and s near you - if there isn't one for 300 miles you might be better making your own, but don't ask me how I have no idea how to cook.
I made this chicken curry in about 20 minutes and it was really good. Takes about 5 minutes to prep the ingredients and about 15 minutes to cook everything.
1-2 tbsp vegetable oil
2 boneless skinless chicken breasts, cut into small cubes
1 medium onion, diced
1 jalapeno pepper, chopped, seeds removed
2-3 cloves of garlic, minced
1/2 tsp ginger powder (you can use fresh ginger if you like)
1 large tomato, chopped
You can use 1-2 tsp of storebought curry powder or the individual ingredients below. I use the individual ingredients because I have them at home.
1/4 tsp turmeric powder
1/4 tsp cayenne powder
3/4 tsp cumin powder
3/4 tsp coriander powder
tiny pinch clove powder
tiny pinch cinnamon powder
1. Heat the oil in a skillet. Brown the chicken pieces for about 4-5 minutes, on medium high heat. Remove the chicken pieces to a plate. They won't be cooked all the way yet, just on the outside.
2. Add a little more oil (if needed) to the pan that the chicken cooked in. Saute the onions, jalapeno, garlic, ginger powder for about 2-3 minutes on medium heat.
3. Add the tomatoes and the curry spices (you can use the storebought curry powder or the individual spices). Saute for another minute or so.
4. Add the chicken pieces back to the pan and simmer until cooked through, about 5-10 minutes.
Serve with rice or naan or any other flatbread.
To me this was easy because it didn't take too long. And not too many steps. There are quite a few ingredients if you use your own homemade curry powder. You can buy chopped onions from the grocery store (freezer section) to speed up the prep. You can also buy chopped garlic from the grocery store as well (in jars in the produce dept).
Hope you like it. My kids like to eat it, but for them I don't use any cayenne pepper.
INDIAN STYLE CURRIED NOODLES WITH CHICKEN
Serves 4-6
Ingredients:
1 package of dried Chinese egg noodles (5-6 ozs)
1 lb of chicken breast (boneless & skinless), cut into thin strips
2 large shallots, thinly sliced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
2 tsps of good quality curry powder (Madras or Kashmiri…)
1 cup of brown mushrooms, sliced
1 cup of carrots, julienned
1 cup of zucchini, julienned
1 cup of baby corn
1 cup of scallions, finely chopped
? cup of peas
? cup of raisins
? cup of toasted, unsalted peanuts
1 tsp crushed red pepper (to taste)
juice of 1 lime
salt to taste
oil, vegetable or canola
3 tbsps soy sauce
freshly chopped cilantro leaves for garnish
METHOD:
Cook the noodles as directed on the package and set aside until needed.
In a large wok on medium high heat, add 2 tbsp of the oil and quickly stir fry the chicken until golden brown. Remove and set aside until needed.
Using the same wok, (add a tbsp of oil if needed) stir fry the shallots along with the ginger and garlic. Add the curry powder, crushed red pepper and salt. Add the raisins, carrots, peas and the baby corn. Mix well to combine and stir-fry for 1-2 minutes. Then add the mushrooms, zucchini, peanuts and scallions. Stir-fry for a few more minutes and add the lime juice and soy sauce. Add the cooked noodles and stir well to combine all of the ingredients. Garnish with the cilantro leaves and serve.
VARIATIONS:
Add your favorite combination of vegetables such as bell peppers in all their lovely colors (red, green, yellow and orange) for great taste and crunch. You could also add water chestnuts, snow peas, Chinese cabbage, bok choy…