Indian food recommendations anyone?!
I love Indian food and would love some recommendations from Indian food lovers like myself!. Anything that is an absolute must-try!? I tend to like dishes like chicken tikka masala, samosas, garlic/onion naan, and palak paneer!. Any other great dishes you think are worth a try!? Thanks!!Www@FoodAQ@Com
Answers:
Butter chicken, Butter chicken, Butter chicken!! With naan or zeera rice!
Dum ka gosht - yummo!
Shami kebab!.
Haleem!.
Aloo Mutter , my fav veg choice!
Gulab jamun , rasmalaai and ladoo are the perrrfect sweet treats to end a meal!
also try some Indo - Chinese food -to die for!
My 1st choice would be Chicken or Prawn Munchurian!
Good luck!!!!!Www@FoodAQ@Com
Dum ka gosht - yummo!
Shami kebab!.
Haleem!.
Aloo Mutter , my fav veg choice!
Gulab jamun , rasmalaai and ladoo are the perrrfect sweet treats to end a meal!
also try some Indo - Chinese food -to die for!
My 1st choice would be Chicken or Prawn Munchurian!
Good luck!!!!!Www@FoodAQ@Com
Butter Chicken,Tandoori Chicken,Panner Makhani,Shahi Paneer,Chana Bhatura,Poori Aloo,Dal Makhani, Stuffed Paranthas are good too!.Sweets like Barfi,Kheer,Gulab jamun etc!.!.!.Yumm!.!.!.Www@FoodAQ@Com
umpa, tandoori chicken, yakhani-if you like mutton, rogan josh, kima mutter!. koobideh kabob(not sure if its indian cuisine, but still!.!.!.its really good)Www@FoodAQ@Com
Lamb or chicken biryani is good!. !. !. also malabar prawns and dhal curry for breakfast with naan or chapatti plus boiled or fried egg yumm!. !. !.Www@FoodAQ@Com
Dosa!.
Try it!.Www@FoodAQ@Com
Try it!.Www@FoodAQ@Com
samosas are to die for!Www@FoodAQ@Com
Curry is always goodWww@FoodAQ@Com
cheese nan!.!.i can eat it on ots own lol
usually i ate it with mutton masala or palak paneerWww@FoodAQ@Com
usually i ate it with mutton masala or palak paneerWww@FoodAQ@Com
i love cheese naan, with saag gosht, raita and dahl!. oh man my mouth is watering just thinking about it!!!Www@FoodAQ@Com
You have to try these amazing chicken dishes
Butter Chicken - Indian
Serves: 4
Cooking time (approx!.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces!. Mix well the ingredients for the marinade and rub into the chicken pieces!. Let it marinate for a few hours, overnight if possible for best results!.
1!. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade!. cover and cook for about 25 minute(s) or till the chicken is fully cooked!. After the liquids have evaporated, stir fry the chicken for some time in the residual fat!.
2!. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders!. Fry for a few seconds!. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates!. Stir in the beaten cream and reduce the heat to low!.
3!. Add the chicken, chopped ginger and green chillies to the simmering gravy!. Sprinkle salt to taste if needed!. Mix well!. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through!.
Just before serving pour melted butter over the curry!. Garnish with a swirl of fresh cream and finely chopped coriander leaves!.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2!.!.!. fry it along with the spice powders and then proceed as above!.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti)!.
Chicken Chettinad
Serves: 4
Cooking time (approx!.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1" piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic!. Allow to cool and grind to a paste along with ginger and garlic!.
1!. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown!. Add the curry leaves, the ground paste , turmeric and red chilli powders!. Fry for some more time!. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan!.
2!. Add the chicken and mix well!. Cook on medium level for about 5 minutes!.
3!. Add the lemon juice and water!. Sprinkle salt to taste!. Mix well!. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised!.
Garnish with finely chopped coriander leaves!.Www@FoodAQ@Com
Butter Chicken - Indian
Serves: 4
Cooking time (approx!.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces!. Mix well the ingredients for the marinade and rub into the chicken pieces!. Let it marinate for a few hours, overnight if possible for best results!.
1!. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade!. cover and cook for about 25 minute(s) or till the chicken is fully cooked!. After the liquids have evaporated, stir fry the chicken for some time in the residual fat!.
2!. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders!. Fry for a few seconds!. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates!. Stir in the beaten cream and reduce the heat to low!.
3!. Add the chicken, chopped ginger and green chillies to the simmering gravy!. Sprinkle salt to taste if needed!. Mix well!. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through!.
Just before serving pour melted butter over the curry!. Garnish with a swirl of fresh cream and finely chopped coriander leaves!.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2!.!.!. fry it along with the spice powders and then proceed as above!.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti)!.
Chicken Chettinad
Serves: 4
Cooking time (approx!.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1" piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic!. Allow to cool and grind to a paste along with ginger and garlic!.
1!. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown!. Add the curry leaves, the ground paste , turmeric and red chilli powders!. Fry for some more time!. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan!.
2!. Add the chicken and mix well!. Cook on medium level for about 5 minutes!.
3!. Add the lemon juice and water!. Sprinkle salt to taste!. Mix well!. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised!.
Garnish with finely chopped coriander leaves!.Www@FoodAQ@Com