| Chettinad Chicken Bites With Red Pepper Salsa |
| Inspired by the shores of southern India, these tasty chicken bites are ideal for a fast, fuss-free, al fresco supper. Serve with mint and cucumber raita. Tastes sublime! -- posted by English_Rose |
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| Seviyaan (Vermicelli Milk Pudding) |
| A simple but deliciously sweet milk pudding, made with roasted vermicelli and cooked until a soft custard consistency. A popular dessert in Pakistan and India, and often eaten first thing in the morning on the Muslim festival of Eid. Enjoy this dish warm or chilled.
I have a saucepan I use just for making sweet dishes, like custard, rice pudding and seviyaan - spicy food tends to permeate cooking equipment, and the same pans I use for making meals would not be appropriate for making desserts in. -- posted by Piya.HMO |
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| Low and Light Chicken Shashlik |
| This is not only a great way to eat more vegetables but also have something light with no sauce. You can use other vegetables as well including mushrooms and baby corn. ItÂ’s the next best thing to tandoori chicken and a fun way of cooking chicken. This can also be done on a barbecue but make sure the chicken is cooked thoroughly and do not use the left over marinade to brush the cooked chicken with. Time does not include marinating. -- posted by English_Rose |
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| Balti Butter Chicken |
| Taken from ZoePaelologa's LiveJournal at http://zoepaleologa.livejournal.com/164463.html. If you leave out the turmeric, the color will not be quite as vibrant. -- posted by DrGaellon |
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| Chickpea Curry With Pumpkin (Squash) & Baby Spinach |
| This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well. -- posted by Gingernut |
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| Coconut Curry Marinade |
| Wonderful on chicken breast pieces served over rice, warm and comforting! -- posted by The Real Yeff The Chef |
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| Spicy Indo- Pak Vegetable Curry |
| This curry uses the classic base for any good curry, and incorporates various vegetables. Eat fresh or even a day later, it tastes just as good. You can use other vegetables if you prefer. finish off and tone it down with a half cup of single cream or yoghurt: the choice is yours! -- posted by sherazade |
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| Madrasi Masala Paste |
| This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer. -- posted by Celticevergreen |
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| Red Lentil and Apricot Soup |
| From the Essential Best Foods Cookbook: Recipes Featuring the Healthiest and Most Delicious Foods. Add an Indian flourish by swirling in cumin seeds sizzled briefly in hot oil. You can use additional chopped cilantro if you prefer to keep it practically fat free. -- posted by ~Jen~ |
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| Cinnamon Scented Sweet Potato Chapati |
| Cooking Light. -- posted by dicentra |
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| Cauliflower and Potato Curry |
| I found this in the Tri-city news back in 2005. It's vegetarian, easy and very delicious. It says it is a zero fat dish and it cost about $7 to make. -- posted by summerland |
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| Indian Spice Rub |
| for asian forum -- posted by Sonya01 |
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| Saffron Sweet Rice -- Zarda Pullao |
| A sweet Indian cinnamon and sugary rice we especially enjoy in Ramadan at the time of breaking the fast. The saffron gives it a warm, pleasant taste and aroma, and it makes a beautiful presentation with its bright yellow color in individual serving dishes. -- posted by UmmIbrahim |
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| Vermicelli Pilaf |
| Found this amazingly simple recipe in a weekly magazine and just had to share it! -- posted by Seeprats |
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| Lentil Dal Wraps |
| Cooking Light. -- posted by dicentra |
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| Curried Chicken and Chickpeas |
| Cooking Light. -- posted by dicentra |
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| Chickpea and Lentil Soup |
| Quick From Scratch Soups & Salads - Food & Wine.
WINE: a dry Washington or Alsace gewürztraminer -- posted by dicentra |
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| Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pilaf) |
| After so many try outs I finally came with the right fusion for this recipe. Pulao is one of Punjabi people's favorite dish. Its a must serve on all occasions in Pakistan's Punjab province. If you don't want the Karachi style you can omit tomatoes, anise seeds and fresh mint. -- posted by Bint e Naeem |
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| Parsee Red Chicken Curry |
| Yummy and Fast sauce. It can be as spicy as you like this recipe has some kick. Use more seeds for more spice. If you can get dried Kashmiri-style chiles your sauce will be more authentic and red.
The dish can be stored in the fridage for 4-6 days. It can be frozen as well. I always freeze the leftover sauce to use in a jam in the future. -- posted by |
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| Tandoori Pork Saute |
| Entered for safe-keeping. From "Best Loved Chinese Recipes and More" from California Tree Fruit Agreement. This is a U.S. family-style recipe. Serve with Recipe #331348 #331348. -- posted by KateL |
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| Mandarin Turmeric Rice |
| I don't usually like mixing fruit with savoury dishes but this recipe caught my eye, it's even simpler to do if you throw the rice & turmeric in the rice cooker and then stir through the remaining ingredients at the keep warm stage.. -- posted by **Mandy** |
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| Chicken Mombasa |
| This sounds like a simple way to jazz up a humble piece of chicken, can't wait to try it! -- posted by **Mandy** |
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| Dal With Spinach and Yoghurt |
| I completely love this dal - it is so flavoursome and creamy and delicious! It's also my husband's favourite at the moment, so while the recipe makes a good amount, it tends to vanish quite quickly... I use channa dal to make this - feel free to use your dal of choice, but you would need to adjust the cooking time accordingly. -- posted by currybunny |
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| Curried Pork Kabobs |
| Entered for safe-keeping. From "Best Loved Chinese Recipes and More" by Favorite Brand Name. From National Pork Producers Council. U.S. family-style. If using bamboo skewers, soak in cold water for an hour before using. Times do not include marination time of 4-24 hours. -- posted by KateL |
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| Chickpea Curry |
| Very easy. The longer you cook it, the better it gets. -- posted by Kariboo |
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| Mushrooms With Creamed Spinach and Spices (Khumb Jahanara) |
| Named after a Moghul empress, this is a dish fit for royalty. Even if you don't like spinach, you'll probably enjoy this. Use the low end of the chile powder recommended range for a barely discernible level of heat, reducing the burn even further (for pansies like myself) by using Kashmiri chile powder. -- posted by Sandi (From CA) |
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| Tandoori Masala (Spice Mix) |
| I can't remember where I got this, but it's good! We used it on chicken. -- posted by Sandi (From CA) |
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| Dahl Soup - Fijian Indian Version |
| This is the most delicious Indian soup ever. I first tasted it when staying at the Tanoa Hotel in Nadi, Fiji, and have been hooked on it ever since. Extremely easy to prepare and will be enjoyed by anyone who loves Indian Cuisine. Can be made as hot ot mild as you prefer simply by adjusting the chilli powder. -- posted by Kiwi Kathy |
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| Coconut Rice |
| Basmati rice with coconut and cashews. -- posted by |
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| Punjabi Rajma (Kidney Beans) |
| This is my version of a recipe from the Hare Krishna website(www.harekrsna.com). This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing.
This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day.
Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste. -- posted by Shalabhanjika |
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| Indian Vegetable Curry |
| Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style. Add cooked chicken for a heartier main dish. Serve with white or brown rice. -- posted by KateL |
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| Tandoori Chicken (Marinade) |
| Marinate chicken and then bake. From King's Cooking Studio's Twenty Tasteful Years edition. This says "Since you might not be able to install a tandoori oven in your home, try this version. Rubbing the marinade into gashes in the chicken and marinating overnight help to create the tandoori flavor of this most favorite of India's chicken preparations." This is nice served on a bed of sliced tomatoes, onions green pepper and lemon wedges -- posted by Oolala |
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| Lentil Rice Curry |
| Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style recipe. Serve with "Fragrant Basmati Rice with Apple Juice and Ginger" (Recipe #334802 #334802). -- posted by KateL |
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| Hot and Sour Tomato Broth With Shrimp |
| According to Padma Lakshmi (from Top Chef), this soup will cure what ails you! This is her version of a traditional South Indian soup called rasam. It's high in protein, and low in calories and carbs - although you can add rice noodles and call it a meal! The ingredients can be found inexpensively at an Indian or Asian grocery, and the taste of this fragrant broth is well worth the effort. Cook time = marinating time. -- posted by ~Jen~ |
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| Garlic Mushroom Rice |
| Yet another simple recipe that I came up with long ago and want to post here for safe keeping. I serve this with grilled habanero tilapia and roasted veggies. Sometimes I substitute 2/3 cup whole wheat couscous for the rice. If using brown rice, cook according to package directions. -- posted by Dimpi |
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| Easy Tandoori Chicken |
| From the Weight Watchers message boards. -- posted by DrGaellon |
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| Braised Curry Pork |
| A recipe from Chef Michael Sichel at 7 on Fulton, New Orleans, LA -- posted by kit in NO |
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| Sandesh |
| very tasty bengali sweet -- posted by sweet_1208 |
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| Vermicelli Upma |
| very tasty -- posted by sweet_1208 |
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| Aalo Methi |
| very tasty aalo methi -- posted by sweet_1208 |
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| French Beans Aalo |
| very tastyyyy -- posted by sweet_1208 |
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| Matar Aalo |
| aalo matar -- posted by sweet_1208 |
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| Matar Aalo |
| aalo matar -- posted by sweet_1208 |
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| Bengali Potatoes |
| From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin. -- posted by I'mPat |
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| Aalo Paratha |
| very very yummy -- posted by sweet_1208 |
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| Aalo Paratha |
| very very yummy -- posted by sweet_1208 |
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| Banarsi Kheer |
| great indian dessert -- posted by sweet_1208 |
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| Lajawab Gajar Ka Halwa !! |
| garama garam gajrela -- posted by sweet_1208 |
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| Kahadai |
| my favorite indian veggie -- posted by sweet_1208 |
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| Mirj's Hodi Chicken -- a Curry Creation |
| This recipe is an Indian twist based on one of my favorite creations (Recipe #24987). I serve this on plain basmati rice or couscous. It's been a big hit recently in my family. I like to use chicken breasts, but you can also use 2 chickens, cut up into servings. As an aside, my trick to grating fresh ginger is to store it in the freezer, then grate the frozen root on a Microplane grater. -- posted by Mirj |
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| Fried Eggplant With Yogurt Sauce |
| My mother's recipe. This is a very simple side dish to go along with an Indian or Middle Eastern meal. It's great over rice. The eggplant will be soft, not crunchy, so if you prefer a crunchy fried eggplant then this is not the recipe for you :) Cooking time does not include the time it takes for the oil to heat up. Enjoy. -- posted by BrownSugarChef |
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| Murgh Handi (Spicy Chicken With Tomatoes) |
| A handi is an earthenware pot used for slow-cooking in Pakistan. Dishes made in a handi are famous for having a wonderful earthy flavour. I saw this recipe on a Pakistani TV show - it uses a traditional recipe for chicken handi, but for modern convenience is made in a regular karhai or wok. -- posted by Piya.HMO |
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| Chicken Tomato Balti |
| Spicy chicken dish best served over rice -- posted by Chef #420960 |
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| Indian Spiced Nut Mix |
| How good does this sound? It's from Australian good taste and I plan on making it for Xmas nibblies. -- posted by **Mandy** |
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| Kali Dal (Dahl, Dhal, Daal) |
| Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour.
We use ghee for the oil, but we'll leave it up to you. -- posted by Rhiannon&Matt.gauci |
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| Yogurt Rice |
| Have this with Sambar -- posted by Chef #1049266 |
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| Baingan Bartha |
| Spicy eggplant -- posted by Chef #1047152 |
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| Lamb Korma |
| Delicious indian recipe made with a cubed leg of lamb, lightly spiced and cooked in creamy plain yogurt.
It came from a indian cooking book. The spices blend well together and enhance the flavor of the lamb. I always make more because I use the leftover the day after for lunch. -- posted by lvfmk1 |
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| Tofu and Broccoli in Garlic Sauce Recipe |
| I found this easy vegetarian stir-fry from Jolinda Hackett online. -- posted by blucoat |
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| Easy Indian-Style Chicken |
| Serve with Basmati rice and plain yogurt -- posted by TattooedMamaof2 |
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| Balti Seitan Madras |
| I adapted this recipe from a chicken recipe in an Indian cookbook. It's very flavorful and just the right amount of spice for my taste- but you can always make it spicier. It's my new favorite way to get protein! -- posted by RGVeggie |
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| Indian Chicken Curry |
| Indian curry is ingredients and technique. Let the spices fry, if you do not spices will not get into chicken and if to long they will burn. You may have to try this recipe once or twice before you get the technique. WATCH YOU HEAT - YOU MAY HAVE TO ADJUST IF POT GETS TO HOT. ANY QUESTIONS JUST EMAIL ME. -- posted by Jonzie |
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| Coconut Tofu Keema |
| Serve over hot Basmati or Jasmine rice, with plain yogurt on the side. -- posted by TattooedMamaof2 |
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| Lamb Biriyani |
| Found in "Australian Healthy Food Guide" magazine. Simple, tasty biriyani which can also be made with brown rice (although this makes it even further from authentic biriyani). Serve with yoghurt and flat bread. -- posted by Bungy |
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| Indian Fish Stew |
| My mother-in-law gave me a box of small recipe books called "Recipes from Around the World" to try some stuff out and this was one of the first dishes I tried as it seemed interesting - and it was out of the "Best of India" book which just so happens to be my favourite cuisine. This dish is very quick and simple to make and is perfect for a cold weeknight. -- posted by cyaos |
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| Carrot Halwa (Pudding) |
| This is a North Indian dessert made out of grated carrots cooked in lots of ghee, nuts, and solidified milk. -- posted by Udita |
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| Sooji Halwa (Pudding) |
| This is one dessert which is made all over India. The only difference is the name. Some call it Sooji halwa, some call it Sheera and some other call it Kesari... -- posted by Udita |
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| Beef Korma |
| This recipe is a variation of the traditional kormas of India since beef is not served within the country due to the Hindu sacred regard for cattle. This recipe is traditional with lamb or chicken. -- posted by Celticevergreen |
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| In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce |
| From the costco recipe magazine. Posted for safekeeping -- posted by I Cook Therefore I Am |
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| Celebrity Coconut Chicken Curry |
| Delicious coconut chicken curry for a cold evening. All the stars eat it. Substitute light coconut milk and brown rice for a healthier option. You can substitute shrimp or any other meat instead of chicken if you wish. -- posted by LizzyGirl09 |
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| Creamy Payasam (Vermicelli Pudding) |
| This delicious dessert only needs 5 minutes of your time. It then simmers and needs no watching! A traditional way to end a south Indian meal. This can cook while you eat the main course. -- posted by Indian Cook |
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| In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce |
| From the costco recipe magazine. Posted for safekeeping -- posted by I Cook Therefore I Am |
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| Easy Dhal Soup |
| For comfort food with a touch of the exotic, this dhal is quite simple but soooo tasty and has become a staple of our diet. -- posted by Super Wifey |
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| Salmon Korma Phyllo Rollups (Easy & Fast) |
| I invented this tonight on a whim and was really happy with it. I served it on a bed of yellow rice and that made for a nice colour combination on the plate. It isn't that bad for the diet either as most of the fat in it is the good kind. -- posted by Sarah_Jayne |
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| Vegetable Pakoras |
| These wonderful pakoras were served at an Indian themed dinner party. -- posted by Celticevergreen |
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| Ethiopian Style Samosas With Marmalade |
| Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying. -- posted by Celticevergreen |
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| Chillies Filled With Potato Masala |
| Posted for the Asian Forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Women's Weekly New Asian cookbook. Chillies served on their own could be considered vegan. Times are estimated. -- posted by I'mPat |
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| Indian Cauliflower Curry Stew |
| A curry-seasoned vegetable dish that's so substantial and flavorful your family won't miss the meat. ;) A very easy to make stew that owes its complex flavor to spicy, fresh ginger and traditional Indian curry. GoodHousekeeping Magazine, January 2009 edition. -- posted by Manami |
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| Spicy Carrot and Zucchini Bhaji |
| Posted for the Asian forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Womens Weekly New Asian cookbook. -- posted by I'mPat |
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| Cilantro-Mint Chutney (Cook's Illustrated) |
| From Cook's Illustrated Online. -- posted by DrGaellon |
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| Onion Relish (Cook's Illustrated) |
| From Cook's Illustrated Online. If using regular yellow onion, add an extra 1/2 tsp sugar. Can be held in an airtight container 24 hrs in the refrigerator. -- posted by DrGaellon |
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| Pilaf-Style Basmati Rice |
| From Cook's Illustrated Online. No need to soak or rinse the rice. -- posted by DrGaellon |
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| Raita (Cook's Illustrated) |
| From Cook's Illustrated Online. -- posted by DrGaellon |
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| Golden Chickpea and Potato Curry |
| This is based on a mild vegetarian curry I found online several years ago on a Seventh-Day Adventist website. I have also prepared it by adding an 8-ounce package of diced, baked tofu. It is excellent served either by itself or on a bed of cooked brown rice. It also can be prepared ahead of time, as the flavors improve if allowed to blend overnight. -- posted by doobtones #2 |
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| Oven Tandoori Chicken |
| From Cook's Illustrated magazine, Feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes. -- posted by DrGaellon |
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| Pressure Cooker Chicken Curry |
| This is an adaptation of a few chicken curry recipes. This is a great meal to serve on a cold winter's day. Easy to prepare and very quick in the pressure cooker.
Freezes well for once a month cooking. -- posted by Chef #428990 |
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| Babzy's Butter Chicken |
| This recipe tastes great and isn't complicated to make. Perfect served over rice with naan bread for dipping. Garnish with some fresh cilantro if desired. -- posted by Babzy |
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| Tuna Pita Pockets With an Indian Twist !! |
| I originally found this recipe in a Indian cookbook by Shehzad Hussain but this version has a few modifications to suit my family's tastes. It serves as a quick and light dinner/snack.
For a truly Indian twist,you can substitute tzatziki sauce with freshly prepared Cucumber Raita. -- posted by Seeprats |
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| Bali Beef Casserole |
| A Dutch East India recipe using ground beef and rice. -- posted by Ice Cool Kitty |
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| Sukdi |
| Sukdi is a Gujarathi sweet. Its a burfi veriety and is very easy to make and is made with atta and jaggery.I learnt it from my neighbour. -- posted by Chef #1098422 |
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| Spicy Root Vegetable & Lentil Casserole |
| I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family. -- posted by Sarah_Jayne |
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| Tikka Steamed Salmon Parcels |
| These simple salmon parcels are delicious served with a zingy lime dressing and a crunchy carrot salad on the side. -- posted by English_Rose |
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| Shanan's Curry |
| This is my version of curry. I don't usually measure when I cook my own recipes so please keep that in mind with regards to measurements. -- posted by mariahswind |
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| Mixed Vegetable Curry |
| Old cook book recipe. (no potatoes) -- posted by hipbonez |
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| Gordon Ramsey's Tikka Masala |
| I saw the famously foul mouthed chef do this on a live T.V cook-a-long.It's an easy curry to prepare,and big on flavour. -- posted by Noo |
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| Spinach and Potato in Cream Sauce |
| Delicious Indian Dish! -- posted by Ninu Dalal |
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| Saag Tofu (Indian Tofu With Spinach) |
| This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine". -- posted by blucoat |
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| Cauliflower With Curried Tomatoes |
| This recipe won the R.O. 20 gift voucher in the Thursday magazine dated January 3rd- 9th'2008. It was submitted by Urmi Chakraborty. Hope you all enjoy it! -- posted by Charishma Ramchandani |
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| Carrot and Almond Soup |
| This recipe is from Young Times. It was posted under the column 'Some Handy Tips' by Sanjeev Kapoor dated November 28th'2007. Enjoy! -- posted by Charishma Ramchandani |
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| Red Lentil Salad With Feta and Beets |
| This is a great main dish salad; the unusual combination really works! It is healthy, satisfying, and lovely to look at. From the magazine, "Food & Wine". -- posted by blucoat |
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