Popcorn like in Bombay! -- posted by littlemafia Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat! -- posted by Snowbunny Andorra Use the full-fat, Balkan yoghurt, or the sauce is too watery. It is good served on a bed or jasmine rice, or perhaps with naan or some kind of dipping bread. -- posted by BritHans This is a combination of a few recipes. I used frozen puff pastry but had tons of filling left over so I would guess you need 3 packages of puff pastry for this. -- posted by Elle Anderson Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears. From Cooking Light. -- posted by Sweet Jezebel A wonderfully spiced lamb, pea, and potato casserole that's not only quick to make but is very filling! -- posted by Danica Paz I think this would be rather nice in wraps or rotis as well! Zaar insists on calling my 'poppadoms', 'pappadams' .. I don't know why ... From Readers Digest "Quick And Thrifty Cooking In South Africa" -- posted by Karen Elizabeth This is a wonderful Indian lentil side dish. Asafetida has a very strong, musky smell that many people find unappealing. Store it in an airtight container to prevent it from contaminating your other spices, and if you really don't like the smell, keep it in the freezer--I left it in my car for a little while and everything in the car smelled like it afterward. Despite the strange smell, I have not yet met anyone who dislikes the flavor once it's prepared! This recipe comes from a cookbook called Madhur Jaffrey's Spice Kitchen. All the ingredients should be available at any Indian grocery store. -- posted by Edana I went to the Indian grocery and picked up some nice staples, and whipped this up because it was cheap and simple. You can make this vegan by using oil instead of butter, but I like the richer flavor the butter gives in this dish. Makes a wonderful side dish to curried vegetables as well as meat dishes and curries for our meat lovers. -- posted by the80srule Raita is a nice accompaniment to spicy foods and also makes a great dipping sauce for prantha and naan. Me, I like to use it as a salad dressing! -- posted by the80srule Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson Spicy vegetable soup! Add shrimp to make a heartier version! You can also experiment with yogurts: greek, plain, or vanilla! -- posted by GoldsmithLissa Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it! -- posted by GoldsmithLissa This is a quick and easy cheese and nut appetizer! If you don't have time to chill the mixute so it can be rolled into balls, serve it as a dip, garnished with nuts and additional chutney! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123 From Penzey's catalog. You can use sweet or hot curry powder in this recipe. -- posted by 2hot2handle My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you'll be licking your plate! -- posted by Moni1624 We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice. -- posted by larchie You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth. -- posted by OwlMonkey A wonderful tandoori dish -- posted by *Alia* this has garlic, ginger, toasted sesame oil, brown sugar, coconut milk, peanut butter, tamari soy sauce, lime juice - dry sherry would be a good addition! -- posted by carrie sheridan This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice. -- posted by Moni1624 Sweet potatoes cut in steak fry fashion are tossed with olive oil and Indian seasonings for a great side dish that beats candied yams any day -- healthwise and flavorwise. -- posted by GrandpaToot My own take on split pea soup and for added flavor - some Indian spices. -- posted by Chef #630447 (They look like meat balls, and have a similar texture as well) This recipe is from "The Higher Taste", a Hare Krishna cookbook, with modifications to suit the westerner's palate. These Kofta balls contain seasonings which are reminiscent of Swedish meat balls, instead of the Indian spices found in the original recipe. The great thing about these Kofta balls is that my 3-year-old son eats them, and normally, he won't touch veggies. Everything tastes good when it's fried! Although these kofta balls are fried, they are not greasy at all. To start, You will need about 1 liter canola oil (expeller pressed, or other oil for deep frying). -- posted by Lance Kimber I created this simple but tastey side dish to accompany a curry. The use of precooked lentils reduces the cooking time. All good curries deserve a dish of lentils as a side dish to compliment the curry and add another flavour while bulking out the meal. This dish can be used as a soup if you add a stock cube or two and more water. -- posted by Brian H This amazing soup is from the highly acclaimed Saffron restaurant in Arrowtown, NZ. It is absolutely delicious with naan!! Notes: The recipe calls for Star Anise, however I usually substitute fennel seeds.. I also use coconut oil instead of peanut and 3 cans of tomatoes if I don't have fresh. If you can't find Palm sugar, try brown sugar. Enjoy! (^^) -- posted by Mellowpuff This is a simplified version of a basic vegetable curry. It's hearty and filling, reasonably spicy but not overpowering. If you are feeling decadent upgrade the coconut milk to full fat. ;) -- posted by Radivu This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir. -- posted by Celticevergreen A low calorie curry. --- This recipe is adapted from a traditional Aloo (cauliflower) curry. I've done quite a bit of tweaking and experimenting to make it tasty without the oil / butter / nuts / etc that are normally in Indian curries. --- For anyone wishing to experiment further: - the small amount of oil is necessary to cook the spices (otherwise it just won't taste right). - the saute-ing and roasting adds a lot of extra flavour without any extra calories. - the tomato / onion / carrot paste adds thickness to the curry - the carrot adds sweetness - the stock & spices all add flavour without calories. Feel free to experiment with different spices. - the long simmering is important to add depth and subtlety to the flavour. - if the curry tastes bitter check: Did you burn any of the spices? (turmeric especially burns easily if you fried it, and the garam masala step can be quite tricky). Did you cut the ends & skin off the onion? Did the onion get sauted? - Add some honey to counteract any bitter taste. -- posted by Miriam B Received in an email from gourmet-recipes-from-around-the-world. TY Myrtle! Plan to use it in a Chicken Massale recipe - will make the whole house smell just the best! -- posted by Buster's friend Adapted from a recipe at What-a-Crock on Live Journal. If vegetable oil and vegetable stock are used, this is vegan. Whole butter will burn before the spices are toasted; if you do not have clarified butter, use oil. -- posted by DrGaellon These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami This is a different sort of chai, from John Robbins' "May All Be Fed". I love that book's recipes and so am posting this even though I haven't tried it yet- it's sure to be good! -- posted by White Rose Child Adapted from The Spice Cookbook. We made it with turkey and it worked very well. A "korma" is one of the many forms of curry. Not very spicy - increase cayenne if desired. Adjust amount of water in the sauce, depending on how big your skillet is; you'll need enough to be able to properly cook the cauliflower. After the first 20 minutes of cooking, it only requires minimal attention. We recommend serving this with Basmati, a good rice used in Indian food. -- posted by Da Huz This is an authentic recipe adapted from "The Food of India" cookbook. My family has been loving this soup for years! If you want an authentic Mooloogoo Thani soup, this is it! -- posted by Axe Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :) -- posted by Chef Zbaby from Robin Robertson's 'Rice & Spice' -- posted by VegSocialWorker It originated in India and is very flavourful and spicy. -- posted by Chef #1502446 From Meena Agarwal's food blog. Just wanted to post this so I wouldn't lose it! Check out her other recipes too at www.hookedonheat.com -- posted by Julie_Rushton Indian food is my all-time favorite cuisine, and even I am surprised I haven't posted a single recipe yet... until now! Tandoori chicken is a classic North Indian favorite dish which is baked in a clay pot or oven. While you don't need a clay oven for this recipe -- the results are still fabulous (wow is it good)! I usually serve this with fresh lime wedges, creamed curried cauliflower in coconut milk, Recipe #408115, naan bread with mint-yogurt sauce and chilled lassi... a delicious meal surprisingly easy to make. -- posted by Bazaar® Yellow Mung Beans with Sauteed Onion and Ginger, in '1,000 Indian Recipes' by Neelam Batra. -- posted by ratherbeswimmin' A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken. -- posted by Kimosabe A friend made this for another friend's birthday and it was amazing! I now make it all the time and make changes here and there, including making it into a cabbage soup diet recipe. I love this with naan and you can add more liquid for a thinner soup. Makes a great meal. -- posted by rockabillymama Green Lentils with Sauteed Onion, in '1,000 Indian Recipes' by Neelam Batra -- posted by ratherbeswimmin' The turmeric adds a wonderful golden color to this healthy brown rice dish. The spices add lovely flavor and although you don't eat the leaves, cardamom pods or cinnamon stick, leaving them in makes the dish look very authentic and pretty. A Jamie Oliver recipe. -- posted by English_Rose These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought. -- posted by GuarGum This is my recipe for the perfect side-dish of any Indian cuisine entree. It may be prepared two ways -- as a white rice (better for dishes with sauces, such as chicken tikka masala) -- or as a curry-seasoned yellow rice (which serves well all on its own). I've left plenty of room here for creativity, since I feel everyone is their own best chef, so get creative! This rice is delicious to begin with... you couldn't possibly go wrong. -- posted by Bazaar® No authentic Indian meal is complete without some form of bread -- usually naan or chapati. Here is my recipe for chapati bread... one which is easy to make. This delicious flatbread is terrific prepared as is -- but I love them most with minced green onion tops and cumin seeds. Below are suggestions for seeds and toppings. Enjoy it your favorite Indian entrees... with a refreshing cucumber-mint yogurt sauce. -- posted by Bazaar® I don't really know what to call this. It doesn't have corn anywhere in it, but the first several times I made it, that's what my husband and I both thought of. It's my slight variation on a recipe called "Tarkari Handi" from the awesome cookbook "Laxmi's Vegetarian Kitchen" by Laxmi Hiremath. It's a delicious vehicle for getting LOTS of vegetables in. Bonus - it's gluten-free and free of all the other irritants my husband can't take on his anti-inflammatory diet. -- posted by kitchengrrl This is a recipe I came up with after trying many options for a simple flatbread to accompany my homemade curries. I wanted something quick and easy with minimal kneading or waiting to rise. You can eliminate the yeast from this recipe if you want an unleavened bread (or just don't have yeast around the house), but it's much softer and fluffier with the yeast, so I recommend using it. -- posted by SarahCKS This recipe is from the old Plaza Hotel in New York City -- posted by carrie sheridan Eggplant and potato stewed with cumin seed, ginger and tomato...from Deborah Madison -- posted by eyeknit A spicy way to serve potatoes. -- posted by Chef #1522879 At the local Indian market, they have a small, vegetarian "cafeteria-style" lunch/dinner counter that we go to as often as we're able. One of my favorite dishes there is a yogurt curry with pakoras swimming in it. Pakoras are a snack made with, in this case, veggies dredged in a chickpea (besan) flour batter and then deep fried. I've been on the hunt for a good kadhi pakora recipe and found this keeper. Just don't use thick, Greek style yogurt like I did; you want more of a soupy consistency rather than what my photo shows. You can vary the veggies you use here. Try onion strips, spinach and even paneer, Indian cheese. Adapted from a recipe at http://www.indianfoodsite.com/. Enjoy! -- posted by Sandi (From CA) This is yet another South Indian recipe for a type of dosa made from lentils and rice. It is nutritionally very dense and delicious! Serve with peanut-garlic chutney podi. -- posted by Dimpi This recipe is great for Outdoor BarBQ. -- posted by Chef #1522819 I wanted to make something quick and easy for dinner and threw a whole lot of middle eastern/indian ingredients together and came up with a meatball and veggie "thing." The B/F thinks I am kind of a freak because I am able to eyeball ingredients, throw things together, and more often than not it will be edible. However in this case he said "this is one of the best things you have ever pulled out of your, ummm head" (sanitized for Zaar). He then forced me to remember, and write it down so I could make it again. So here it is. I have no idea what to call it. -- posted by Aussie-In-California Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your own personal taste. Serve over hot cooked rice with a side salad. -- posted by BecR or Gajar Ka Halva. Bob always brings wonderful foods to our food parties. He brought this dish to our New Year's Day "Good Luck - Pot Luck". It was absolutely yummy! He promised me the recipe, and here it is.I checked other Carrot Halva and Gajar Ka Halva recipes and this was different. I will use Recipe #244273 to make my ghee. -- posted by Sweetiebarbara I got this recipe from an app on my iphone. It looks so good and I can't wait to try it! -- posted by Mika G. My hubby came up with this recipe based on a desire to have a rotisserie chicken in our Showtime Rotisserie but was a little tired of the same 'ol rub that we traditionally use. We are both HUGE fans of Indian Cuisine and therefore this fabulous recipe came to be! Hope you enjoy it as much as we do! We have not experimented with roasting the chicken in the oven, but I assure you, if you can let the skin crisp up the same way that it does in a rotisserie..you won't be disappointed! -- posted by Marly Deschauer This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time. -- posted by English_Rose Samosas;those delightful tasty little savory patties are one of India's great gifts to the world. Samosas are available everywhere and yet the samosa varies wherever it is found. That's the beauty; you can make Samosas in so many different ways. Each cook adding their own different signatures to a time honored basic Samosa Recipe. Samosas are cheap and easy to make. Whether you make meat Samosas or vegetable Samosas, make your own pastry or buy the pastry ready-made, Samosas are always appetizing. Served with tea, they form the basis of the perfect snack. -- posted by Chef #1497154 This Goan dish can also be made with a combination of seafood, shredded chicken or beef. Time does not include marinating. -- posted by English_Rose If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose Perk up rice with herbs, spices and add colour with spinach to make a great midweek meal. -- posted by English_Rose Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK -- posted by DrGaellon Baked beans get an Indian makeover! Serve with hot chapattis, naan, pitta bread or toast. -- posted by English_Rose A recipe for a very tasty chicken tikka which is nice and moist and full of flavour -- posted by student-chef This a recipee from Jamie Oliver, I could not find a decent recipe on here so I found this one and its very tasty -- posted by student-chef This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. -- posted by English_Rose I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good! -- posted by Sharon123 An Indian dessert - sounds delicious !! -- posted by katew Since moving to South Africa my kids have taken a liking to meat pies, so I have been experimenting with my own ideas. We all love this one! -- posted by Elaniemay Through a bit of experimentation, my buddies recreated an Indian dish from one of the local joints. You'll need an oven, a grill, and a food processor. As written, it is quite spicy; use less peppers for a more milder flavor. -- posted by Into the Fire Spicy tomato-based-sauce Indian dish. -- posted by LMCski This curry is always a hit at my dinner parties. The coconut milk gives it a luxurious flavor and texture, and the tamarind gives it a piquant flavor. A good accompaniment to creamy and mild curries. -- posted by SarahCKS I had been a big fan of Saag Paneer before I tried this recipe, and so I was anxious to try a spinach curry with meat. The results turned out very tasty. -- posted by SarahCKS Children love anything that is glowing and/or glittery. This sweet tasting lip-gloss is fun for a young girl to put on when going shopping or having fun with friends. It may also be used as body glitter to add a hint of glamour to cheeks and/or shoulders. Please ensure you use non-toxic glitter bought from a reliable store. Note: Preparation time includes cooling time. -- posted by Charishma Ramchandani This wonderful fruit-scented bath is sure to be a lifetime favourite with you once you give it a try. It is great for dry or delicate skin. This bath makes the bath water a creamy shade of pink and contains two natural emollients - fresh cream and castor oil. Castor oil, which comes from the seeds of the castor plant, is a long time health tonic as you might be aware. This oil is used in many bath products because it easily disperses through the bathwater rather than floating on top as other oils do. -- posted by Charishma Ramchandani This is a mild samosa suitable for children, while maintaining a flavor adults also love. My kids love it with some ketchup for dipping, while adults could enjoy it with an Indian dipping sauce such as plum or mango. -- posted by HippieVeganMamaTo5 Despite the name, this dish can be more or less spicy depending on what kind of chillies you use. It's a pretty simple dish that has a great flavour considering it doesn't have an awful lot of ingredients. I've used canned tomatoes in the absence of fresh ones, and it was still good. -- posted by Seznam These days I adore 2 fruits - papaya and pineapple. Both aid in weight loss I am told and papaya seems to be benefiting me too. I was noticing a problem in my cuticles and tried this homemade cuticle softener. It works like a charm! Go ahead and try it. -- posted by Charishma Ramchandani This dish has become my favorite creamy tomato-based curry. It's the addition of the cardamom that makes this curry so fragrant. Traditionally, this curry is made with lamb. I recommend using lamb or beef, unless you want to keep it vegetarian, in which case tofu works well. If using tofu, I recommend making up the sauce a day ahead of time and marinating the tofu overnight. You can, of course, also marinate the meat ahead of time. -- posted by SarahCKS Alok S. Dhar is my current helper in the kitchen and a fantastic chef I am so blessed to have at home to feed my family. He can cook like a MAGICIAN and his food is so delectable. Its aroma tickles the nostrils each time he stirs the pot containing some spices he's using to cook our lunches/dinners. Here's one such recipe he shared with me and taught me to make a few moons ago. I hope you enjoy it along with the rest of your family just as my family and I did and will continue to do in the future. -- posted by Charishma Ramchandani This wax will help keep your moustache in place and looking well groomed. Castor oil helps to strengthen the hair by coating it and forming a tough, shiny, protective covering. This recipe may also be used to tame unruly eye brows. -- posted by Charishma Ramchandani Horseradish has a hot, refreshing taste and adds zip to a meal when used as a condiment. Did you know that horseradish also makes a wonderful hair treatment? Horseradish is a member of the cabbage family. These roots increase blood flow to the skin and this process prevents hair loss. It is best to use fresh horseradish roots. Yoghurt is added for a smoother consistency. Note: You may use freshly grated horseradish root or bottled horseradish root for this recipe. -- posted by Charishma Ramchandani A substantial, satisfying Indian-inspired meal that serves four people very economically. -- posted by English_Rose You're probably thinking, "Curry and cheddar? Really?" Honestly, they make a delicious combination. I like strongly flavored and spiced foods, and so I experiment by adding curry powder to a number of dishes, many with cheddar cheese (including mac-and-cheese), and so I decided to try it in broccoli cheddar soup. Here is the result: -- posted by SarahCKS Posted for a request. I have only ever bought them so if you choose to make them I'd be interested to know your results. Prep or cooking times do not reflect the 2 hour drying time. -- posted by DiB's This recipe is amazingly versatile. My friend Sirisha from South India gave it to me. Read the end for how to change it for the different versions. Some of the ingredients are more easily available in Indian grocery stores (particularly the dal and curry leaves). You can sub half a jalepeno for the chile... leave the seeds or take them out as your spicy preference dictates. I always take the seeds out of the Thai chiles, and it comes out "moderately spicy." -- posted by Hwin This easy recipe adds an India inspired touch to a meal. The cubes of sweet potato are low in fat & oven baked. I like them with the additional red pepper flakes, but they are optional. -- posted by Susie D Found on the Internet,but I haven't made it yet.Unfortunately,did find out yet how and how much to use to one cup of tea. -- posted by littlemafia From sallybernstein.com. Zaffrani Chaval it's original Indian name. This is the standard rice Lachu serves at Ajanta. It would serve nicely as a side dish to non-Indian dishes as well. -- posted by littlemafia From Classical Essentials:Curries/The Hawthorn Series -- posted by littlemafia Dhanya Chatni.Make sure you chop the cilantro stems very finely. -- posted by littlemafia A tasty milk drink kinda like a sorbet. Should be served warm. A few strands of saffron can also be added during the last couple of minutes of boiling. A recipe passed down from generation to generation. -- posted by cooking freak in California This recipe from the Globe and Mail's food section is provided by Vancouver chef Vikram Vij. If you like fruity flavours you can add dried apricots or raisins as a garnish. -- posted by Chef Regina V. Smith