Indian food

1258936

Looking for easy to make at home indian style food. Any one willing to share recipes?

thanks!

karylee44

if you want to cheat a little.. there are a few sauces you can get prepared in the international food isle at your supermarket. (usually a larger market). then add chicken and chickpeas or potato.. check the internet for some receipts.

mohanj

I love to share my recipes. Let me know what you are looking for....like rice items, curry, dessert etc.,

SnowboardinTink

samosas and daal recipes please!

Silver_Star

meee im Indian! i love cooking elaborate dishes, but i like to make quick meals when i dont have much time!'

here's one for Lentils and one for Chicken Curry:

Lentils:



1 cup lentils ( soaked...this will make 4 cups cooked)
half a medium onion chopped
1 tsp garlic powder ( or 5 cloves fresh garlic chopped)
1 green chilli ( or 1 tsp chili pepper powder)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger powder ( or paste of the fresh kind)
1 14 oz can diced tomatoes or 1 cup fresh chopped
Cilantro
Curry powder blend ( there are different kinds...whatever is your favorite)
coconut oil or sunflower oil

Directions:
Use a pot that has a tight lid ( no air vent)
Add 2 tbsp oil to med high heated pan and when hot, add mustard and cumin seeds.
When the seeds start to pop like crazy, add onions.
Fry onions until translucent
Add green chili, ginger and garlic and fry for a few mins
Add 1-2 heaped tbsp of Curry powder and mix well
add tomatoes.. keep stirring dont let anything sit or it will stick
fry for a few mins, then...
stick the soaked lentils in with everything and give it a good stir
then add 3 cups of water, stiry and cover it tightly.

when you see it boiling, lower the heat to Med and keep it that way for 20 mins. ( stir it now and then if you feel its sticking to the bottom ( i use a nonstick pot)

Check to see if you like the consistency..add salt and pepper at this stage or check if the curry powder had salt in it.

mix in chopped cilantro at this point.... if you have Ghee ( clarified butter) 1 tsp of it in your bowl with the lentils poured over it..is pure heaven!!



Easy Crockpot Chicken Curry!!!

1 whole chicken cut up, skin and fat removed completely
1 onion chopped up
1 tbsp Garlic powder
1/2 tbsp Ginger powder
2 tbsp Curry powder ( spicy is good!)
1 14 oz can of diced tomatoes
1 tbsp of butter or olive oil or coconut oil
chopped Cilantro


Mix the curry powder in one cup of water until dissolved.
Pour over chicken in the crock pot.
put the rest of the ingredients in, making sure its well distributed ( i stick my hands right in the crockpot and mix it all up

In Crockpot, cook on high for 4 hrs or until meat is cooked and the gravy is not watery. you may want to leave the crockpot uncovered if its too watery and you want it thicker.

Add chopped Cilantro and melted butter or Ghee when its done. OOooo the gorgeous aroma!!!!!

1258936

I love to share my recipes. Let me know what you are looking for....like rice items, curry, dessert etc.,

Oh, Curry please. yum yum I don't no how to use it, but I have it!

Romans624

bump, always on the lookout for a good new recipe!

KlaMorgan

bump!

TBirdReets

Not Indian food but perfect thanksgiving (here in Canada) soup made with curry powder....

Curried Butternut Squash Soup

6 cups of cubed squash
Olive oil
Sea Salt and Pepper, to taste
1 large yellow onion, chopped
2 teaspoons yellow curry powder
1/4 tsp stone ground mustard
A dash of ground cumin
1 Tbsp minced fresh ginger
4 cups chicken or veggie broth ( make sure its sugar free)
1/4 cup chopped fresh cilantro (can substitute parsley)


Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little sea salt and pepper over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Remove from pan and set aside.

Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, stone ground mustard, cumin, and fresh ginger, and cook for a minute or longer.

Return the squash to the pot. Add the chicken/veggie broth. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Using a blender, in small batches, blend the soup until its creamy.

Serve with cilantro or parsley as garnish.


Happy Thanksgiving!

jkmiller82

Bump! Yum!

Silver_Star

Here's a link for Baked Samosas

http://www.thecolorsofindiancooking.com/2010/03/baked-not-fried-alternative-samosa.html

1258936

meee im Indian! but i like to make quick meals when i dont have much time!'
...
Add chopped Cilantro when its done. OOooo the gorgeous aroma!!!!!

Thank you! I am gjoing to try this soon! I have really been getting into spicy foods since my pregnancy, turns out I have a higher tolerance for spicy than my hubby. My hubby and I love going to local Indian food places but just can't afford that anymore. I tend to throw together meals based on meats/themes what have you and try to keep it varied. I also want to be sure to introduce my daughter all kinds of foods. She has been a great eater her whole life and now that she's got teeth she is loving sharing my dinner. I don't hold spicy back from her, that being said, I don't give her the jalepano pepper/seed either. She LOVES it. the first time she had what I would call mildly spicy food she looked at me, cried out, and grabbed more food. And more. And more.

taunto

http://www.myfitnesspal.com/blog/taunto

Besides the last 3 poems I put up, I have a bunch of recipes up there

luvsunshine1

Bump

1258936

Thank you everyone! This is so great, can't wait to try all these recipes!

slowturtle1

Bump! :drinker:

onehurt

bump

Gulzilly

some of my indian recipes:
Ingredients
• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 yellow or red bell pepper
• 1 lb ground chuck, 90% lean (can also use chicken, turkey, lamb, goat)
• 1 1/2 teaspoon kosher salt
• 1 teaspoon whole toasted jeera/cumin
• 1 serrano chili – skin and seeds should be toasted
• 1 egg
• 1 tablespoon olive oil (to grease pan)

For the glaze:
• 1/2 cup A1
• 1 teaspoon toasted ground jeera/cumin
• 1 tablespoon sweet and sour sauce(your choice)

Tools you will need:
• Food processor
• Knife
• Large bowl
• Spatula
• Whisk
• loaf pan (greased lightly with olive oil)
• Tablespoon & teaspoon measuring spoons

Directions
Heat oven to 425 degrees F.
In a food processor bowl combine:
Croutons
black pepper
toasted chili skin and seeds,
chili powder
thyme.

Pulse until the mixture is of a fine texture.

Place this mixture into a large bowl.

In food process, combine:
Onion
Carrot
Garlic
red pepper

Pulse until mixture is finely chopped. DO NOT PUREE!

Place this mixture into the same large bowl that seasonings are in. Season mixture with kosher salt (to taste). Add egg and with spatula fold gently but thoroughly. DO NOT SQUEEZE MEAT!

Pack this mixture into a loaf pan to mold the shape of the meatloaf.

To make GLAZE:
Combine the toasted ground cumin, A1 and sweet & sour sauces. Whisk thoroughly.

Place in oven for 1 hour. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
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Murgh Kaali Mirch(Chicken with Black Pepper) add Spinach and Capsicum
Ingredients for this finger licking Pepper Chicken Recipe:
Chicken - 1k.g/2.2lb
Garlic cloves - 10-15
Onions, chopped - 1/2 (medium sized)
Green Chili - 4
Curry leaves - 25 individual leaves
fresh ground Pepper - 1 or 1 1/2 tablespoon
Lime or Lemon juice - 1 teaspoon
Olive Oil - 1 teaspoon
Canola Oil - 1 teaspoon
Tumeric powder - 1/4 teaspoon
Salt to taste
Coriander or Cilantro for garnish
1 lb of baby spinach leaves (cleaned, leave whole)
1 large red capsicum(washed, cut into bite size pieces)
Directions:
1. Heat oil and ghee under medium heat in a deep frying pan or khadhai. 2. Add crushed garlic cloves. Saute and stir for 2 minutes 3. Add onion, green chillies (vertically sliced) and curry leaves to the mixture. Stir the ingredients for 2 more minutes
4. Add spinach, mix thoroughly and cook until water releases from spinach. 5. Add tumeric, pepper, salt to taste and mix thoroughly.
6. Add chicken and mix the contents of the pan.
7. Turn to mid-level/heat and continue to cook for 10-15mins.
8. Add capsicum and mix thoroughly.9. When all the liquid in the pan evaporates is when the dish is finished cooking. Note: If there is some liquid left you can increase the heat a little and cook until no liquid is left. 10.When there is no liquid left in the pan add lemon juice and mix well. 11.Garnish with coriander leaves and serve hot.
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Indian Style Meatloaf:
Ingredients
• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 yellow or red bell pepper
• 1 lb ground chuck, 90% lean (can also use chicken, turkey, lamb, goat)
• 1 1/2 teaspoon kosher salt
• 1 teaspoon whole toasted jeera/cumin
• 1 serrano chili – skin and seeds should be toasted
• 1 egg
• 1 tablespoon olive oil (to grease pan)

For the glaze:
• 1/2 cup A1
• 1 teaspoon toasted ground jeera/cumin
• 1 tablespoon sweet and sour sauce(your choice)

Tools you will need:
• Food processor
• Knife
• Large bowl
• Spatula
• Whisk
• loaf pan (greased lightly with olive oil)
• Tablespoon & teaspoon measuring spoons

Directions
Heat oven to 425 degrees F.
In a food processor bowl combine:
Croutons
black pepper
toasted chili skin and seeds,
chili powder
thyme.

Pulse until the mixture is of a fine texture.

Place this mixture into a large bowl.

In food process, combine:
Onion
Carrot
Garlic
red pepper

Pulse until mixture is finely chopped. DO NOT PUREE!

Place this mixture into the same large bowl that seasonings are in. Season mixture with kosher salt (to taste). Add egg and with spatula fold gently but thoroughly. DO NOT SQUEEZE MEAT!

Pack this mixture into a loaf pan to mold the shape of the meatloaf.

To make GLAZE:
Combine the toasted ground cumin, A1 and sweet & sour sauces. Whisk thoroughly.

Place in oven for 1 hour. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
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Shish Kebobs

Ingredients:
2 lbs ground chicken/turkey
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
kosher salt(to taste)
1/2 teaspoon pepper
1/8 teaspoon cayenne
1 medium onion-finely chopped
1-2 large green onion-finely chopped
1 teaspoon chopped mint
1 tablespoon chopped cilantro
1 small serrano chili-finely chopped
Directions:
1. Preheat oven to 450 degrees
2. mix all ingredients together in a large bowl
3. Placed mixed items in fridge for 2-24 hrs.
4. coat glass baking dish LIGHTLY with olive oil
5. Wet hands with water and form the mixture into balls, patties, or cigar-shaped pieces, whichever you desire.
6. Place into glass baking dish.Place dish in oven for 30 minutes.
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Chicken Makhani
Prep Time: 2 hour
Cook Time: 45 minutes
Total Time: 2 hour, 45 minutes
Ingredients:
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to taste)
6 cloves
8-10 peppercorns
1" stick of cinnamon
2 bay leaves
8-10 almonds
Seeds from 3-4 pods of cardamom
1 cup fresh raita (must not be sour)
3 tbsps vegetable/canola/sunflower cooking oil
2 onions chopped
6 large fresh garlic pods crushed
1 tsp ginger ground to paste
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
1/2 litre chicken stock
2 tbsps dried fenugreek leaves
3 tbsps unmelted, soft butter
Salt to taste
Coriander leaves to garnish

Directions:
Marination
1. Mix the chicken, lime juice, salt and red chilli powder in a large bowl.
Cover and allow to marinate for 1 hour.
2. Mix the yohurt, above whole spice powder (from spice directions), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.

Fresh Herb Spice Directions
1. Over medium heat, pre-heat griddle pan. Once hot, add: cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Stir frequently. Cool and add the shelled cardamom seeds. Grind by hand, to a coarse powder.

Directions:
1. Heat a large sauce pan/pot. Heat Oil and add onions. Fry onions until they turn golden brown in color.
2. Add ginger and garlic pastes. Fry for a minute.
3. Remove chicken from marination and ad to pot/pan over stove. Mix well and fry until chicken flesh turns whitish in color.
4. Add tomato paste, chicken stock, fenugreek and the remaining raita and hrb marination from marination bowl.
5. Cook mixture until gravy is reduced to half its original volume.
6. Add melted butter and pour over mixture.
7. Garnish with coriander leaves and serve.

Serve with naan and kaali daal.
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Turkey Kofta(Turkey Meatballs)
Ingredients:
300 grams of ground turkey
½ potato, finely cubed
1 teaspoon ginger
1 teaspoon garlic
2 tablespoons chopped coriander
1 large Serrano chili – chopped fine
1 medium onion-sliced fine
2 teaspoon garam masala
1 teaspoon zeera
2 tablespoons yoghurt
¼ teaspoon haldi
½ teaspoon garam masala powder
½ teaspoon red chili powder
Salt to taste
½ teaspoon black pepper
1 teaspoon of poppy seeds
1 medium tomato, chopped and microwaved on high for 1 minute
5 tablespoon of oil
1/2 cup water

Directions:
Grind together: Ground turkey, cubed potatoes, ginger, garlic, ½ sliced onions, chopped Serrano chili. Add red chili powder, black pepper, poppy seeds and salt to taste.
Heat oil in a large skillet. Reduce heat to medium.
Add remaining sliced onions. Fry onions till slightly golden brown. Add 1/2 teaspoon garam masala and zeera. Fry together till fully golden brown. Remove and plate. Leave the oil in the skillet.
In oil, add haldi, 2 teaspoon garam masala, salt, ginger, garlic paste, haldi, salt. Once all ingredients are dissolved, add ½ of the water.
Take the turkey mincemeat mixture and make small meatballs. Add to the skillet. Slightly increase heat. 5 minutes later, with a fork, turn the meatballs over. Add the remaining water and cover skillet with a lid over medium heat.
In a blender, add the fried onions, yoghurt and tomatoes. Add 5 tablespoons of water. Blend well.
Uncover the skillet and add the ingredients in the blender to the skillet. Mix the ingredients in the skillet being careful to not break the meatballs. Cover the skillet with a lid for 10 minutes. Once the water has evaporated, uncover skillet.
Remove from skillet and plate.
Let sit for 5 minutes
Serve with rice, naan and/or parathas.
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Chii Chicken
Ingredients:
400 gms boneless chicken
2 egg whites
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp chopped cilantro
1 tsp ginger paste
1 tsp garlic paste
5 tablespoons olive oil
1 Serrano Chilli(more/less depends on one's spice preference)
Salt to taste

Directions:
1. Pre-heat oven to 400F.
2. Cut chicken into large pieces. Remove all skin and fat. As this is the healthier option, opt for boneless white meat.
3. Wash Serrano chili and cut into lengthwise strips.
4. Take 1/4 yellow, red or green pepper (capsicum)wash thoroughly and cut into strips.
5. Take 1/4 white onion and skin, wash and cut into thin strips.
6. Take 1 cup of washed, sliced fresh green beans.
7. Combine all capsium, onions and beans and set aside in a bowl
8. Combine garam masala powder, chili powder, ginger paste, garlic paste, coriander powder in a bowl. Add to egg whites and pour over cleaned chicken. Set aside for 20 minutes.
9. Take 3 tablespoons of olive oil and heat on stove in a small skillet.Immediately add serrano chilli pieces, ginger and garlic pastes. Once olive oil is infused withchili & pastes, remove from heat.
10. Take pan, grease with 2 tablespoons (out of the total 5 from ingredients) of olive oil. Place marinated chicken into the pan.
11. Take veggies and coat with remiaining masala mixture and add to pan.
12. Drizzle the infused olive including pastes and chilli pieces from skillet onto the chicken and veggies in the pan.
13. Bake in oven for 25-30 minutes.

Remove from oven. Plate over fresh veggies(your preference). Sprinkle some fresh chopped cilantro and serve with a few sliced onions/lime. Serves 2-3 people.
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Jeera Chicken

Jeera Chicken

1 Lbs of cut, skin removed and cleaned dark meat chicken
1 palm sized onion
1 tea spoon jeera seeds
1 and ½ Teaspoon coarse black pepper
½ handful of fresh washed coriander-stems removed
Salt to taste
1 Tablespoons of purified butter(ghee)
1 Jalapeno or Habanero chili (Jalapeno for med/mild recipe;habanero for spicy)
Directions:
Wash Onions- slice very fine and dice
Finely chop the coriander

Turn on heat on gas/electric stove to high
Heat WOK/Karahi
Once heated, add the ghee/purified butter
Add Jeera(cumin) to the butter
Once the ghee bubbles and the jeera absorbs into the ghee, let the mixture brown up a bit. DO NOT OVERBROWN
Add onions. Brown onions
Add chopped coriander
Add Salt (to taste)
Add black pepper
Add Chicken. Mix all ingredients in the WOK with chicken.
Brown chicken.
Add water(as needed) and ONLY if the chicken is sticking to bottom of the WOK/Karahi.
Add the sliced jalapenos to WOK. Cook for 2 minutes.
Plate in a medium sized bowl the Jeera Chicken.

Serve with Roti’s and/or Rice. Makes great finger food also if you want to replace the chicken with chicken wings.

Serving Size:2 people
Time to Prepare:10 minutes
Time to Cook:25 minutes
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Karahi Chicken (MY HUSBANDS FAVORITE)
Ingredients:
1 large WOK/Karahi
2 Tablespoons Olive Oil
1 Jalapeno’s sliced lengthwise
1 Jalapeno sliced widthwise
1 inch of ginger cut thinly lengthwise
2 lbs of dark meat chicken w/bones
1 Tablespoon ginger paste
1 Teaspoon fresh Jeera
1 Teaspoon paprika
1 Teaspoon chili powder(spicy)
3 large tomatoes cut into cubes
Salt to Taste

Directions:
Turn gas/electric to high and place WOK/Karahi. Once hot, add oil.
Heat oil in WOK/Karahi
Add sliced ginger and jalapeno’s that are sliced widthwise. Once jalapeno’s are brown remove from oil. Set aside in a small dish.
Clean chicken and cut into small pieces. Add to hot oil.Season with salt (to taste).
Add ginger paste, jeera, paprika, chili powder and jalapeno’s sliced lengthwise. Stir all ingredients together. Turn temp to medium. Stir occasionally
Once chicken is browned, add tomatoes. Stir until tomatoes liquefy.
Once the water in the curry evaporates the mixture thickens, turn stove off. Set aside for 3-5 minutes for the curry to finish thickening.
Plate curry into a large bowl and add the jalapenos that were slightly browned earlier. Add chopped fresh cilantro.

Serve with rotis and/or rice.
Approximate servings:6
Time to completion:45min
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Rogan Josh Recipe(a royal dish and a favorite of most visitors to our home)
Ingredients:
2 sticks cinnamon - slivered
4 black cardamom
5-6 cloves
2 bay leaves
3 large chilis cut cross wise.
1 kilograms sliced onions
1 teaspoon ginger paste
1 teaspoon garlic paste
Water(enough to cover the meat)
Kashmiri chili powder – 2 Tablespoons
½ teaspoon fennel powder
½ teaspoon ginger powder
½ cup of whisked yoghurt
1 kilograms goat, lamb or steak
Cilantro – one handful chopped fine
Salt to taste

Directions:
Step 1: Add cinnamon, cardamom, cloves, bay leaves and chili to hot oil.
Step 2: Once chili’s are brown, remove and set aside.
Step 3: In the mix, minus chilis, brown the onions.
Step 4: Add the meat & ginger/garlic paste. Stir constantly until meat is brown.
Step 5: Add Salt and water to the dish. Cover and cook on medium heat for 25 minutes.
Note: This is a Lucknow recipe so the meat should be very soft.
Step 6: Combine in a small side dish a bit of water to the chili powder. Mix well. Once mixed well, add to the curry.
Step 7: Add fennel powder, ginger powder and whisked yoghurt to curry. Cover and cook on medium heat for another 30 minutes.

Dish out the curry and add the browned chili’s and cilantro. Serve with bread and/or rice.

Serving size: 3-4 people

tim_w13

bump.

avir8

YUM I LOVE INDIAN FOOD!! kEEP THE RECIPES COMING, I LOVE SAMOSAS

anorangie

bump