Taste the world right in your kitchen with Indian recipes
roti
2 cups durum wheat flour
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oilIn a medium bowl, stir together the flour, salt, water and oil until the mixture pulls away from the sides. Turn the dough out onto a well-floured surface. Knead until smooth and pliable, about 10 minutes.Preheat an unoiled cast iron skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6-to 8-inch diameter round.Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.Makes 12 chapathis.
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2 cups durum wheat flour
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oilIn a medium bowl, stir together the flour, salt, water and oil until the mixture pulls away from the sides. Turn the dough out onto a well-floured surface. Knead until smooth and pliable, about 10 minutes.Preheat an unoiled cast iron skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6-to 8-inch diameter round.Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.Makes 12 chapathis.
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afghan-style catfish stew
Serve with hot cooked Basmati rice for an authentic meal.1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup ghee or vegetable oil
1 cup water
1 (28 ounce) can whole tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/8 teaspoon pepper
1 1/2 pounds catfish fillets, cut into 2-inch pieces
Hot cooked Basmati or regular riceCook and stir onion and garlic in ghee in 10-inch skillet over medium heat until onion is tender and light brown. Stir in water, tomatoes, salt, turmeric, coriander and pepper. Heat to boiling reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.Gently stir fish into vegetable mixture. Cover and cook over medium heat until fish flakes easily with fork, about 5 minutes. Sprinkle with chives.Serve with rice.Yields 4 servings.
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Serve with hot cooked Basmati rice for an authentic meal.1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup ghee or vegetable oil
1 cup water
1 (28 ounce) can whole tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/8 teaspoon pepper
1 1/2 pounds catfish fillets, cut into 2-inch pieces
Hot cooked Basmati or regular riceCook and stir onion and garlic in ghee in 10-inch skillet over medium heat until onion is tender and light brown. Stir in water, tomatoes, salt, turmeric, coriander and pepper. Heat to boiling reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.Gently stir fish into vegetable mixture. Cover and cook over medium heat until fish flakes easily with fork, about 5 minutes. Sprinkle with chives.Serve with rice.Yields 4 servings.
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mango chutney
1 (1 pound) mango, peeled and coarsely chopped
1 cup golden raisins
1 cup packed brown sugar
3/4 cup vinegar
1 (2 7/8 ounce) jar crystallized ginger, finely chopped
1 clove garlic, chopped
1 teaspoon saltHeat all ingredients to boiling reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
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1 (1 pound) mango, peeled and coarsely chopped
1 cup golden raisins
1 cup packed brown sugar
3/4 cup vinegar
1 (2 7/8 ounce) jar crystallized ginger, finely chopped
1 clove garlic, chopped
1 teaspoon saltHeat all ingredients to boiling reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
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shrimp in spicy sauce
Serve with rice, peanuts and fresh, thinly sliced vegetables.
Serve with rice, peanuts and fresh, thinly sliced vegetables.
1/4 cup vegetable oil
1 pound small raw shrimp, shelled and de-veined
2 small onions, sliced
1 clove garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper
1 cup coconut milk
1 medium tomato, coarsely chopped
1 medium green bell pepper, thinly sliced into rings
1 tablespoon packed brown sugar
1/2 teaspoon salt
Freshly-ground pepperHeat oil in 10-inch skillet until hot. Cook and stir shrimp, onions, garlic and red pepper until shrimp starts to turn pink, 2 to 3 minutes. Stir in remaining ingredients. Simmer uncovered until shrimp are tender, about 5 minutes.Serve in bowls.Yields 4 servings.
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sri lankan flatbread
3/4 cup fine coconut
2 1/4 cups self-rising flour
1 to 1 1/4 cups cold water
Ghee or vegetable oilMix coconut and flour in medium-size bowl. Gradually add water, stirring until dough is soft and smooth and cleans side of bowl. Turn dough onto floured surface. Cover let rest 30 minutes.Heat griddle to 375 degrees F.Divide dough into 12 equal parts flatten each part with floured hands into thin rounds, about 5 inches in diameter, on floured surface. Brush griddle with ghee. Cook breads on both sides until golden brown, about 2 minutes on each side. Serve hot. If fine coconut is unavailable, place shredded coconut in blender container cover, and blend until finely ground.
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3/4 cup fine coconut
2 1/4 cups self-rising flour
1 to 1 1/4 cups cold water
Ghee or vegetable oilMix coconut and flour in medium-size bowl. Gradually add water, stirring until dough is soft and smooth and cleans side of bowl. Turn dough onto floured surface. Cover let rest 30 minutes.Heat griddle to 375 degrees F.Divide dough into 12 equal parts flatten each part with floured hands into thin rounds, about 5 inches in diameter, on floured surface. Brush griddle with ghee. Cook breads on both sides until golden brown, about 2 minutes on each side. Serve hot. If fine coconut is unavailable, place shredded coconut in blender container cover, and blend until finely ground.
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gulab jamun
A traditional Indian dessert, these spongy milk balls are soaked in rose scented syrup. They are delicious with fresh cream, Kulfi, ice cream etc. Sprinkle gold-leaf on top of each serving to make it really fancy.Yields 20 milk balls.1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep fryingSyrup
1 1/4 cups granulated sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamomIn a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately or chill.
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A traditional Indian dessert, these spongy milk balls are soaked in rose scented syrup. They are delicious with fresh cream, Kulfi, ice cream etc. Sprinkle gold-leaf on top of each serving to make it really fancy.Yields 20 milk balls.1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep fryingSyrup
1 1/4 cups granulated sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamomIn a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately or chill.
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golden potato slices
These are usually served with a chutney. A good choice is Cilantro Chutney.4 medium potatoes
3/4 cup all-purpose flour
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1 egg
Vegetable oil
Salt
Cilantro ChutneyHeat 1 inch salted water (1/2 teaspoons salt to 1 cup water) to boiling. Add potatoes. Heat to boiling reduce heat. Cover and simmer until almost tender, about 10 minutes. Drain cool.Mix flour, the 1/2 cup water, salt, turmeric, red pepper and egg with fork until smooth. Cover and let stand 30 minutes.Heat 1 to 1 1/2 inches oil to 375 degrees F.Cut potatoes into 1/4-inch slices. Dip potato slices into batter, allowing excess batter to drip back into bowl. Fry a few potato slices at a time, turning occasionally, until golden brown, about 2 minutes. Remove with slotted spoon. Drain sprinkle with salt.
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These are usually served with a chutney. A good choice is Cilantro Chutney.4 medium potatoes
3/4 cup all-purpose flour
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1 egg
Vegetable oil
Salt
Cilantro ChutneyHeat 1 inch salted water (1/2 teaspoons salt to 1 cup water) to boiling. Add potatoes. Heat to boiling reduce heat. Cover and simmer until almost tender, about 10 minutes. Drain cool.Mix flour, the 1/2 cup water, salt, turmeric, red pepper and egg with fork until smooth. Cover and let stand 30 minutes.Heat 1 to 1 1/2 inches oil to 375 degrees F.Cut potatoes into 1/4-inch slices. Dip potato slices into batter, allowing excess batter to drip back into bowl. Fry a few potato slices at a time, turning occasionally, until golden brown, about 2 minutes. Remove with slotted spoon. Drain sprinkle with salt.
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almond cream fudge
3 cups almonds, blanched and peeled
2 cups half-and-half
3/4 cup granulated sugar
2 tablespoons ghee
2 sheets edible silver leaf (optional)Put almonds in the container of an electric blender or food processor, and grind them to a fine powder. Set the ground almonds aside until needed. Bring cream to a boil in a heavy saucepan. Cook over high heat, uncovered, for 10 minutes, or until it has thickened to the consistency of a cream soup, stirring constantly to prevent burning.Reduce the heat to medium add the sugar, and cook for an additional 2 minutes, or until all of the sugar has dissolved.Add the ground almonds and the ghee. Stir vigorously and constantly as the mixture begins to lump up and stick to the spoon. Release the fudge from the spoon by scraping it off with a knife or teaspoon. Continue cooking the mixture for 3 minutes.Pour fudge onto the center of a greased square of wax paper or into an 8-inch square pan. Working deftly and quickly, flatten and spread it to an even thickness within the square. If you are using edible silver leaf, place it over the fudge, and gently press it to make it adhere.While the fudge is still warm, cut it into neat diamond-shape pieces measuring 1 x 2 inches, using a sharp knife dipped in cold water.This fudge keeps for three weeks if it is stored in a tightly sealed container at room temperature and for several months in the refrigerator.
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3 cups almonds, blanched and peeled
2 cups half-and-half
3/4 cup granulated sugar
2 tablespoons ghee
2 sheets edible silver leaf (optional)Put almonds in the container of an electric blender or food processor, and grind them to a fine powder. Set the ground almonds aside until needed. Bring cream to a boil in a heavy saucepan. Cook over high heat, uncovered, for 10 minutes, or until it has thickened to the consistency of a cream soup, stirring constantly to prevent burning.Reduce the heat to medium add the sugar, and cook for an additional 2 minutes, or until all of the sugar has dissolved.Add the ground almonds and the ghee. Stir vigorously and constantly as the mixture begins to lump up and stick to the spoon. Release the fudge from the spoon by scraping it off with a knife or teaspoon. Continue cooking the mixture for 3 minutes.Pour fudge onto the center of a greased square of wax paper or into an 8-inch square pan. Working deftly and quickly, flatten and spread it to an even thickness within the square. If you are using edible silver leaf, place it over the fudge, and gently press it to make it adhere.While the fudge is still warm, cut it into neat diamond-shape pieces measuring 1 x 2 inches, using a sharp knife dipped in cold water.This fudge keeps for three weeks if it is stored in a tightly sealed container at room temperature and for several months in the refrigerator.
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zarda
1 cup Basmati rice
1 1/2 cups granulated sugar
1 teaspoon food color
4 1/2 cusp water
2 tablespoons ghee
2 cinnamon sticks
Cardamom
1/2 teaspoon rosewater essence
1/4 cup cottage cheese
1/4 cup cashews nuts, choppedBring 4 cups water to boil in a saucepan. Add food color. Add rice to boiling water. Cook for 10 minutes or until rice is cooked. Drain rice in a colander.Heat butter in a saucepan. Add water, sugar, cinnamon sticks and cardamom and cook for 3 minutes. Add cooked rice and rose water essence. Mix together and bake in a preheated 350 degree F oven for 15 to 20 minutes. Sprinkle with cottage cheese and nuts.Serve hot or cold as a dessert.
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1 cup Basmati rice
1 1/2 cups granulated sugar
1 teaspoon food color
4 1/2 cusp water
2 tablespoons ghee
2 cinnamon sticks
Cardamom
1/2 teaspoon rosewater essence
1/4 cup cottage cheese
1/4 cup cashews nuts, choppedBring 4 cups water to boil in a saucepan. Add food color. Add rice to boiling water. Cook for 10 minutes or until rice is cooked. Drain rice in a colander.Heat butter in a saucepan. Add water, sugar, cinnamon sticks and cardamom and cook for 3 minutes. Add cooked rice and rose water essence. Mix together and bake in a preheated 350 degree F oven for 15 to 20 minutes. Sprinkle with cottage cheese and nuts.Serve hot or cold as a dessert.
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chicken curry
Serve with Mango Chutney and rice.2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
1 medium onion, chopped
2 tablespoons water
1 cup dairy sour cream
2 teaspoons curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
Mango Chutney
Hot cooked riceHeat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Sprinkle chicken with salt, onion and water. Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.Remove chicken from skillet keep warm. Pour liquid from skillet into bowl skim fat. Return 1/4 cup liquid to skillet stir in sour cream, curry powder, ginger and cumin. Heat, stirring constantly, just until hot. Pour sauce over chicken.Yields 6 to 8 servings.
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Serve with Mango Chutney and rice.2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
1 medium onion, chopped
2 tablespoons water
1 cup dairy sour cream
2 teaspoons curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
Mango Chutney
Hot cooked riceHeat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Sprinkle chicken with salt, onion and water. Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.Remove chicken from skillet keep warm. Pour liquid from skillet into bowl skim fat. Return 1/4 cup liquid to skillet stir in sour cream, curry powder, ginger and cumin. Heat, stirring constantly, just until hot. Pour sauce over chicken.Yields 6 to 8 servings.
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