Taste the world right in your kitchen with Indian recipes
east indian curried shrimp
1 small onion, minced
1 celery heart, finely chopped
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
Pinch of thyme
1 bay leaf
3 pint chicken broth
1 small tart apple, peeled and cut up
Dash of Tabasco® sauce
Salt and pepper, to taste
1 teaspoon monosodium glutamate
2 pounds shrimp, cooked
2 tablespoons butter
Steamed rice, buttered and parsleyedTo make sauce, sauté onion and celery in butter. Add flour, curry powder, thyme and bay leaf. Blend well. Add chicken broth, apple, Tabasco®, salt and pepper. After apple begins to soften, strain. Add monosodium glutamate. Sauté shrimp in butter. Blend with sauce and serve over rice.Yields 8 servings.
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1 small onion, minced
1 celery heart, finely chopped
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
Pinch of thyme
1 bay leaf
3 pint chicken broth
1 small tart apple, peeled and cut up
Dash of Tabasco® sauce
Salt and pepper, to taste
1 teaspoon monosodium glutamate
2 pounds shrimp, cooked
2 tablespoons butter
Steamed rice, buttered and parsleyedTo make sauce, sauté onion and celery in butter. Add flour, curry powder, thyme and bay leaf. Blend well. Add chicken broth, apple, Tabasco®, salt and pepper. After apple begins to soften, strain. Add monosodium glutamate. Sauté shrimp in butter. Blend with sauce and serve over rice.Yields 8 servings.
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pakoras
1/2 cup besan
5 ounces warm water
1/4 teaspoon red pepper
3/4 teaspoon salt
1/2 teaspoon garam masala
Paprika (optional)
1 small onion
1 potato
A few spinach leaves
Oil for deep fryingIn a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add remaining water, and set aside to swell for 30 minutes.Add salt, pepper and garam masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.Serve hot.
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1/2 cup besan
5 ounces warm water
1/4 teaspoon red pepper
3/4 teaspoon salt
1/2 teaspoon garam masala
Paprika (optional)
1 small onion
1 potato
A few spinach leaves
Oil for deep fryingIn a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add remaining water, and set aside to swell for 30 minutes.Add salt, pepper and garam masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.Serve hot.
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basic curry sauce
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion, finely chopped
4 cloves garlic, peeled and sliced
1 1/2-inch piece ginger, peeled and thinly sliced
2 mild fleshy green chiles, de-seeded and veined then chopped
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
1 tablespoon tomato paste mixed with 4 tablespoon waterHeat the oil in a heavy pan then add the chopped onion and stir for a few minutes over high heat. Add the ginger, garlic and green chiles. Stir for 30 seconds then turn the heat down to very low. Cook for 15 minutes, stirring from time to time making sure nothing browns or burns.Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Dont burn the spices or the sauce will not taste good - sprinkle on a few drops of water if in doubt. Remove from the heat and cool slightly.Put 4 ounces cold water into a blender. Add the contents of the pan and blend until very smooth. Add the tomato paste and water, then stir.Put the puréed mixture back into the pan and cook for 20 to 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to stick to the pan but the idea is to gently "fry" the sauce which will darken in color to an orange-brown. The final texture should be something like good tomato ketchup.NOTES: This is the basis for many of the restaurant-style curries. The recipe makes between 8 and 9 fluid ounces of sauch which is enough for 2 main course curries or a main course and some side dishes. The recipe doesnt work as well if you try to make a smaller portion. It will double nicely if youre making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry. It goes a long way.
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3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion, finely chopped
4 cloves garlic, peeled and sliced
1 1/2-inch piece ginger, peeled and thinly sliced
2 mild fleshy green chiles, de-seeded and veined then chopped
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
1 tablespoon tomato paste mixed with 4 tablespoon waterHeat the oil in a heavy pan then add the chopped onion and stir for a few minutes over high heat. Add the ginger, garlic and green chiles. Stir for 30 seconds then turn the heat down to very low. Cook for 15 minutes, stirring from time to time making sure nothing browns or burns.Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Dont burn the spices or the sauce will not taste good - sprinkle on a few drops of water if in doubt. Remove from the heat and cool slightly.Put 4 ounces cold water into a blender. Add the contents of the pan and blend until very smooth. Add the tomato paste and water, then stir.Put the puréed mixture back into the pan and cook for 20 to 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to stick to the pan but the idea is to gently "fry" the sauce which will darken in color to an orange-brown. The final texture should be something like good tomato ketchup.NOTES: This is the basis for many of the restaurant-style curries. The recipe makes between 8 and 9 fluid ounces of sauch which is enough for 2 main course curries or a main course and some side dishes. The recipe doesnt work as well if you try to make a smaller portion. It will double nicely if youre making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry. It goes a long way.
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shrimp thiyal
Yield: 8 servings2 pounds large shrimp
1/2 teaspoon tamarind concentrate
2 tablespoons hot water
1/2 cup grated unsweetened coconut, ground
fine in blender or food processor
1 1/2 cups onion, thinly sliced, divided
3 tablespoons vegetable oil, divided
Water as needed
1 cup waterSpice Mixture
4 teaspoons ground coriander
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1 green chile, split lengthwise
1 teaspoon salt
1 teaspoon mustard seeds
10 curry leaves or 4 bay leaves
4 dried red peppers
1 tablespoon vegetable oilShell and devein shrimp set aside.In small bowl, dissolve tamarind concentrate in hot water and set aside.In a wok or large frying pan, over medium-high heat toast coconut and 1/2 cup onion in 1 tablespoon oil, stirring constantly, until coconut is dark brown. In a food processor or blender, process mixture into fine paste, using as little water as possible. Set aside.In same wok or pan, wiped clean, over medium-high heat, fry 1 cup onion in 2 tablespoons oil until soft. Stir in water, spice mixture, green chile and salt. Turn heat down to medium, add shrimp, and cook 5 minutes. Add coconut mixture and tamarind to shrimp, and simmer 5 minutes or until shrimp are opaque. Remove from heat.Spice Mixture: In small covered frying pan over medium-high heat, heat mustard seeds, curry leaves and dried red peppers in vegetable oil until mustard seeds begin to pop. Pour contents of skillet over shrimp and stir. Taste for salt.
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Yield: 8 servings2 pounds large shrimp
1/2 teaspoon tamarind concentrate
2 tablespoons hot water
1/2 cup grated unsweetened coconut, ground
fine in blender or food processor
1 1/2 cups onion, thinly sliced, divided
3 tablespoons vegetable oil, divided
Water as needed
1 cup waterSpice Mixture
4 teaspoons ground coriander
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1 green chile, split lengthwise
1 teaspoon salt
1 teaspoon mustard seeds
10 curry leaves or 4 bay leaves
4 dried red peppers
1 tablespoon vegetable oilShell and devein shrimp set aside.In small bowl, dissolve tamarind concentrate in hot water and set aside.In a wok or large frying pan, over medium-high heat toast coconut and 1/2 cup onion in 1 tablespoon oil, stirring constantly, until coconut is dark brown. In a food processor or blender, process mixture into fine paste, using as little water as possible. Set aside.In same wok or pan, wiped clean, over medium-high heat, fry 1 cup onion in 2 tablespoons oil until soft. Stir in water, spice mixture, green chile and salt. Turn heat down to medium, add shrimp, and cook 5 minutes. Add coconut mixture and tamarind to shrimp, and simmer 5 minutes or until shrimp are opaque. Remove from heat.Spice Mixture: In small covered frying pan over medium-high heat, heat mustard seeds, curry leaves and dried red peppers in vegetable oil until mustard seeds begin to pop. Pour contents of skillet over shrimp and stir. Taste for salt.
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vegetable pakoras
Yield: 2 dozen large or 3 dozen medium pakoras2/3 cup (165 ml) chickpea flour
2/3 cup (165 ml) plain flour
2/3 cup (165 ml) self-rising flour
2 teaspoons (12 ml) salt
2 teaspoons (10 ml) yellow asafoetida powder
1 teaspoon (7 ml) turmeric
2 teaspoons (10 ml) cayenne pepper
1 teaspoon (7 ml) ground coriander
2 teaspoons (10 ml) green chiles, seeded and finely chopped
About 2 cups (625 ml) cold water, or enough to make a smooth batter
Bite-size vegetable pieces of your choice
Ghee or oil for deep-fryingCombine the flours, salt, powdered spices and green chiles in a bowl. Mix well with a wire whisk. Slowly add cold water while whisking the batter until it achieves the consistency of medium-light cream. When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to15 minutes.Heat fresh ghee or oil, to a depth of 2 to 3 inches (6.5 to 7.5 cm) in a wok or deep-frying vessel until the temperature reaches about 345-355 degrees F/180 degrees cupDip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip them into the hot oil. The temperature will fall, but try to maintain it between 345 to 355 degrees F (173 to 180 degrees C) throughout the frying. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done.Serve immediately or keep warm, uncovered, in a slightly warm oven for up to 1/2 hour.
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Yield: 2 dozen large or 3 dozen medium pakoras2/3 cup (165 ml) chickpea flour
2/3 cup (165 ml) plain flour
2/3 cup (165 ml) self-rising flour
2 teaspoons (12 ml) salt
2 teaspoons (10 ml) yellow asafoetida powder
1 teaspoon (7 ml) turmeric
2 teaspoons (10 ml) cayenne pepper
1 teaspoon (7 ml) ground coriander
2 teaspoons (10 ml) green chiles, seeded and finely chopped
About 2 cups (625 ml) cold water, or enough to make a smooth batter
Bite-size vegetable pieces of your choice
Ghee or oil for deep-fryingCombine the flours, salt, powdered spices and green chiles in a bowl. Mix well with a wire whisk. Slowly add cold water while whisking the batter until it achieves the consistency of medium-light cream. When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to15 minutes.Heat fresh ghee or oil, to a depth of 2 to 3 inches (6.5 to 7.5 cm) in a wok or deep-frying vessel until the temperature reaches about 345-355 degrees F/180 degrees cupDip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip them into the hot oil. The temperature will fall, but try to maintain it between 345 to 355 degrees F (173 to 180 degrees C) throughout the frying. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done.Serve immediately or keep warm, uncovered, in a slightly warm oven for up to 1/2 hour.
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indian potatoes
8 medium potatoes, peeled and sliced
1 tablespoon olive oil
3/4 teaspoon yellow asafetida powder
1/2 teaspoon ground rosemary
1/4 teaspoon black pepper
1/2 teaspoon turmeric
3 cups sour cream
1 tablespoon melted butter
2 teaspoons salt
1/2 cup water
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsleyBoil the potato slices in lightly salted water in a saucepan until they are cooked but firm. Remove and drain.Add the olive oil to a medium-size saucepan, over moderate heat and when hot, add the asafetida. Sauté briefly add the rosemary, pepper and turmeric and stir briefly. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated 325 degree F oven. Bake for 30 minutes or until the top is golden brown.Garnish with fresh parsley and serve hot.
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8 medium potatoes, peeled and sliced
1 tablespoon olive oil
3/4 teaspoon yellow asafetida powder
1/2 teaspoon ground rosemary
1/4 teaspoon black pepper
1/2 teaspoon turmeric
3 cups sour cream
1 tablespoon melted butter
2 teaspoons salt
1/2 cup water
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsleyBoil the potato slices in lightly salted water in a saucepan until they are cooked but firm. Remove and drain.Add the olive oil to a medium-size saucepan, over moderate heat and when hot, add the asafetida. Sauté briefly add the rosemary, pepper and turmeric and stir briefly. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated 325 degree F oven. Bake for 30 minutes or until the top is golden brown.Garnish with fresh parsley and serve hot.
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dal
1 cup lentils
2 large, chopped tomatoes
2 cups chopped fresh spinach
2 carrots, diced
Salt to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 tablespoon butter or oil
1 teaspoon cumin seed
1 small red onion, finely diced
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
1 cup chopped fresh cilantroPlace the lentils, tomatoes, spinach, carrots, salt, ground cumin, coriander and turmeric in a heavy saucepan. Bring the mixture to a boil over high heat. Reduce the heat to medium, and cook until the lentils are tender, about fifteen to twenty minutes.In a separate pan, heat the butter, add the cumin seed and stir. Add the red onion, garlic and ginger and stir-fry until golden brown. Add the onion mixture to the lentils and bring all to a quick boil. Remove the dal from the heat, sprinkle with fresh coriander and serve.
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1 cup lentils
2 large, chopped tomatoes
2 cups chopped fresh spinach
2 carrots, diced
Salt to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 tablespoon butter or oil
1 teaspoon cumin seed
1 small red onion, finely diced
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
1 cup chopped fresh cilantroPlace the lentils, tomatoes, spinach, carrots, salt, ground cumin, coriander and turmeric in a heavy saucepan. Bring the mixture to a boil over high heat. Reduce the heat to medium, and cook until the lentils are tender, about fifteen to twenty minutes.In a separate pan, heat the butter, add the cumin seed and stir. Add the red onion, garlic and ginger and stir-fry until golden brown. Add the onion mixture to the lentils and bring all to a quick boil. Remove the dal from the heat, sprinkle with fresh coriander and serve.
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indian curry
1 pound hamburger
1 medium onion, sliced
2 potatoes, cubed
2 teaspoons curry powder
Basil
Cumin seeds
Anise seeds
1 1/2 to 2 cups stewed tomatoes, tomato
juice, broth or water
1 to 2 cups coarsely shredded cabbageBrown hamburger and onion. Add potatoes to this mixture. Add curry powder and sprinkling of basil, cumin and anise seeds. Heat and stir until well mixed. Add tomatoes or other liquid. Bring to a boil. Add cabbage and cook until cabbage is tender and potatoes are soft. Season with salt and pepper.
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1 pound hamburger
1 medium onion, sliced
2 potatoes, cubed
2 teaspoons curry powder
Basil
Cumin seeds
Anise seeds
1 1/2 to 2 cups stewed tomatoes, tomato
juice, broth or water
1 to 2 cups coarsely shredded cabbageBrown hamburger and onion. Add potatoes to this mixture. Add curry powder and sprinkling of basil, cumin and anise seeds. Heat and stir until well mixed. Add tomatoes or other liquid. Bring to a boil. Add cabbage and cook until cabbage is tender and potatoes are soft. Season with salt and pepper.
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butter chicken
14 ounces skinless, boneless chicken thighs or breasts
2 to 3 tablespoons butter
1 onion
1/4 teaspoon cinnamon
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1/2 teaspoon ground turmeric
1 to 2 teaspoons ground chile
1 tablespoon coriander
1/4 to 1/2 cup ground almonds
1 (8 ounce) can whole peeled tomatoes with juice
1 tablespoon tomato paste
1/2 cup unsweetened yogurtTrim and cut the chicken into small cubes cover and put aside.Slice the onion into thin wedges (lyonnaise).Heat a large saucepan or frying pan and melt butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft, stir in the crushed garlic and ginger. Add the turmeric, chile and coriander sauté over a medium heat.Add the cubed chicken and sauté, stirring constantly, until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.Add the yogurt and heat through.Serve over rice with a salad and Indian bread if desired.Serves 4 to 6.
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14 ounces skinless, boneless chicken thighs or breasts
2 to 3 tablespoons butter
1 onion
1/4 teaspoon cinnamon
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1/2 teaspoon ground turmeric
1 to 2 teaspoons ground chile
1 tablespoon coriander
1/4 to 1/2 cup ground almonds
1 (8 ounce) can whole peeled tomatoes with juice
1 tablespoon tomato paste
1/2 cup unsweetened yogurtTrim and cut the chicken into small cubes cover and put aside.Slice the onion into thin wedges (lyonnaise).Heat a large saucepan or frying pan and melt butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft, stir in the crushed garlic and ginger. Add the turmeric, chile and coriander sauté over a medium heat.Add the cubed chicken and sauté, stirring constantly, until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.Add the yogurt and heat through.Serve over rice with a salad and Indian bread if desired.Serves 4 to 6.
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chicken tikka
Posted by Olga at recipegoldmine.com 9/22/02 7:56:50 amThis is a traditional Indian barbecue recipe.Serves 41 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tablespoon paprika
4 garlic cloves, pressed
1/8 teaspoon chili peppers
1 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
A spritzer of the type used to mist plants or dampen
clothes for ironing for the barbecue flare ups.Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.For the marinade, combine all the remaining ingredients.Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesnt burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook.
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Posted by Olga at recipegoldmine.com 9/22/02 7:56:50 amThis is a traditional Indian barbecue recipe.Serves 41 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tablespoon paprika
4 garlic cloves, pressed
1/8 teaspoon chili peppers
1 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
A spritzer of the type used to mist plants or dampen
clothes for ironing for the barbecue flare ups.Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.For the marinade, combine all the remaining ingredients.Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesnt burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook.
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