Archive forIndian Recipes
January 16, 2007 @ 8:56 am
· Filed under Appetizer Recipes, Indian Recipes
| 1 1/2 c Mixed Dahl, Lentils, Split
Peas, Etc. 1 lb Spinach
1 ts Salt
1/2 ts Turmeric
1/2 ts Chili Powder
2 tb Ghee — –or — vegetable
Oil 1 Onion — finely chopped
1/2 ts Cumin Seed
1 ts Mustard Seed
1 ts Garam Masala — * see
Recipe Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time. Serves 4. Recipe By : |
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January 15, 2007 @ 8:55 am
· Filed under Appetizer Recipes, Indian Recipes
| 1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (cumin and Paprika) Oil for frying 1/4 c Milk
1. Clean dal, wash and soak in water for 4 hours.
2. Blend in blender at medium speed using minimum water to keep paste
moving freely. 3. Add salt and start heating oil.
4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden
brown. 5. Drop in water. Let it soak till ready to serve.
6. Beat yogurt with milk. Add spice according to taste. Squeeze
out water from the vada and add yogurt. Serve. Recipe By : Somesh Rao |
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January 7, 2007 @ 9:11 am
· Filed under Appetizer Recipes, Indian Recipes
| ———–CRUST——————-
1/2 c Water
1/3 c Organic safflower oil
1 pn Salt
3 c Whole wheat flour
————-FILLING————-
1 tb Sesame oil
1 bn Green onion; finely chopped
3 md Carrots; diced
1 lb Fresh spinach
– washed, dried & chopped 1 pn Salt
1/4 ts Curry powder
1 tb Tamari
1/4 c Water
1 tb Kudzu (Japanese arrowroot)
Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Saute onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375 degrees. Divide the dough in half and roll out until about 1/8″ thick. Using a saucer or a small plate as a guide cut the dough into 4″ circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold. Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 24.5 gr. (58%); Fat: 6 gr. (32%); Calories: 160; Sodium: 111 mg.; Cholesterol: 0 mg. Exchanges: 1 Bread, 1 Vegetable, 1 Fat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias |
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December 20, 2006 @ 12:29 pm
· Filed under Indian Recipes
Ingredients:
500gms mutton (assorted cuts)
1 bunch spinach leaves (paalak)
3 tbsp. oil
3 onions - ground to paste
1 1/2 tsp. ginger paste
1 1/2 garlic paste
2 tbsp. tomato puree
salt to taste
1 tsp. zeera (cumin) powder
1 tsp. dhania (coriander) powder
1/2 tsp. chilli powder
1 tsp. khus khus (poppy seeds)
garam masala to sprinkle
Directions:
Boil the spinach leaves & grind to a fine paste. Heat oil and fry onion paste until golden brown.Add ginger and garlic pastes and fry for 2-3 minutes. Add the mutton pieces, chilli powder, khus khus and salt. ‘Bhuno’ over medium heat until meat is browned. Add the zeera powder, dhania powder, tomato powder, tomato puree and the ground spinach. Simmer & cover, stirring occasionally until mutton is tender. Sprinkle with garam masala and serve hot with boiled rice.
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December 20, 2006 @ 12:28 pm
· Filed under Duck Recipes, Indian Recipes
Ingredients:
8-10 Bombay Ducks (cleaned & drained)
1 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
1 small sized potato sliced (thinly in slices)
1 Tbsp of lemon juice salt to taste.
2-3 Green Chillies
3-4 flakes of garlic smashed
Directions:
Marinate the Bombay Ducks and potato with chilly powder, turmeric powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for 1/2 an hour. Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato. Cover the vessel let it cook in its own water. After it is cooked garnish it with coriander leaves. Serve Hot.
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December 20, 2006 @ 12:26 pm
· Filed under Chicken Recipes, Indian Recipes
Ingredients:
1 : medium Chicken
1 tsp. fresh Ginger paste
1 tsp. fresh Garlic paste
salt to taste
2 tsp. coarsely ground black pepper corns
1 tsp. white pepper powder
3 tbsp. oil
1/2 cup water
2 tbsp. lemon juice
3 green chillies-slit lengthwise.
Directions:
Mix together ginger & garlic pastes. Add salt, black pepper and white pepper. Rub the paste on the chicken pieces. Leave aside for one hour. Heat oil in kadhai and add the chicken pieces Stir fry for 10-15 minutes. Lower the heat and add the green chillies and water. Simmer until chicken is tender. Add lemon juice and serve hot.
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December 20, 2006 @ 12:25 pm
· Filed under Indian Recipes
Ingredients:
4 Eggs : hard-boiled
2 tsp. : Besan(gramflour)
1 onion(small) : finely chopped
1 Egg: (white only)
1 tbsp. : pudina(mint) leaves , finely chopped
1 tbsp. : Hara Dhania(green coriander) leaves, finely chopped.
2 Hari mirch : (green chillis), finely chopped
1/4 tsp. : chilli powder.
1/2 tsp. : black pepper powder
salt to taste
Oil for frying
Directions:
Grate the hard boiled eggs finely. Combine with all other ingredients except oil. Mix well and Knead into smooth dough. divide mixture into 10-12 equal portions. Shape each portion into medallions(flat round cutlets) and keep aside. Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint
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December 20, 2006 @ 12:24 pm
· Filed under Indian Recipes, Sea Food Recipes
Ingredients:
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Cocunut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing
Directions:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.
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December 20, 2006 @ 12:22 pm
· Filed under Chicken Recipes, Indian Recipes
Ingredients:
1 kg : Boneless Chicken
5 tbsp : Ginger paste
5 tbsp : Garlic paste
2 tsp : chilli powder
2 tbsp : Garam Masala
3/4 cup : thick Dahi(curd)
1/2 cup : thick cream
1 bunch : Coriander
1 bunch : mint leaves
10-12 : spinach leaves
3 tbsp : lemon juice
salt to taste
Oil for Basting
Directions:
Cut the Chicken into 1 1/2″ chunks and marinate with salt, chilli powder and lemon juice, keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.
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December 20, 2006 @ 12:17 pm
· Filed under Chicken Recipes, Indian Recipes
Ingredients:
1 lb chicken
1 onion (sliced long)
1 tsp. ginger-garlic paste
2 green chilies (finely chopped)
3 tsp. dhania (coriander) powder
1 tsp. garam masala
1/2 tsp. turmeric powder
1 tsp. chili powder
A pinch of nutmeg and pepper powder
Cilantro leaves (finely chopped)
Salt to taste
Directions:
Heat oil in a pan, add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, pepper and chili powders and let it cook for 5-6 minutes. Add salt and dhania powder to taste and cook until it is done. Garnish with cilantro.
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