Taste the world right in your kitchen with Indian recipes
cauliflower with spices
If black mustard seed is not available, substitute yellow mustard seed.1/4 cup vegetable oil
2 teaspoons black mustard seed
1 teaspoon fennel seed
2 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
1 small head cauliflower, separated into florets
1/2 teaspoon saltHeat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds over medium heat until mustard seed pops, about 2 minutes. Add garlic, turmeric and red pepper. Cook and stir until garlic is light brown. Stir in remaining ingredients. Heat to boiling reduce heat. Simmer uncovered, stirring occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to 20 minutes.Yields 6 servings.
http://www.expertcook.com - Detail
Google PR
If black mustard seed is not available, substitute yellow mustard seed.1/4 cup vegetable oil
2 teaspoons black mustard seed
1 teaspoon fennel seed
2 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
1 small head cauliflower, separated into florets
1/2 teaspoon saltHeat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds over medium heat until mustard seed pops, about 2 minutes. Add garlic, turmeric and red pepper. Cook and stir until garlic is light brown. Stir in remaining ingredients. Heat to boiling reduce heat. Simmer uncovered, stirring occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to 20 minutes.Yields 6 servings.
http://www.expertcook.com - Detail
Google PR
grilled indian chicken
Serve with basmati rice, grilled red peppers and a crisp green salad.2 pounds boneless, skinless chicken breastsMarinade
1 cup plain low-fat yogurt
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon ground cardamom
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated ginger
4 large garlic cloves, minced
1/2 teaspoon ground cumin
4 scallions, greens included, minced
1/4 teaspoon sea salt
White pepper to taste
Lemon or lime wedges for garnishCut skinless chicken breasts into 1-inch pieces. Place in a medium bowl.In another bowl, combine the yogurt, turmeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt and pepper. Pour most of the marinade over the cubed chicken and mix well with your hands to coat the pieces evenly. Reserve a little of the marinade for basting when grilling. Marinate in the refrigerator for 2 hours.Thread the chicken onto skewers and cook over a medium-hot fire for 5 to 7 minutes, turning frequently. Baste the chicken with reserved marinade after turning.Serve with lemon or lime wedges.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
Serve with basmati rice, grilled red peppers and a crisp green salad.2 pounds boneless, skinless chicken breastsMarinade
1 cup plain low-fat yogurt
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon ground cardamom
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated ginger
4 large garlic cloves, minced
1/2 teaspoon ground cumin
4 scallions, greens included, minced
1/4 teaspoon sea salt
White pepper to taste
Lemon or lime wedges for garnishCut skinless chicken breasts into 1-inch pieces. Place in a medium bowl.In another bowl, combine the yogurt, turmeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt and pepper. Pour most of the marinade over the cubed chicken and mix well with your hands to coat the pieces evenly. Reserve a little of the marinade for basting when grilling. Marinate in the refrigerator for 2 hours.Thread the chicken onto skewers and cook over a medium-hot fire for 5 to 7 minutes, turning frequently. Baste the chicken with reserved marinade after turning.Serve with lemon or lime wedges.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
mango lassi
3 cups plain yogurt
1 cup milk
1 cup water
1 cup mango pulpBlend all ingredients and serve over crushed ice. If desired sprinkle with ground pistachios.Makes 4 servings.
http://www.expertcook.com - Detail
Google PR
3 cups plain yogurt
1 cup milk
1 cup water
1 cup mango pulpBlend all ingredients and serve over crushed ice. If desired sprinkle with ground pistachios.Makes 4 servings.
http://www.expertcook.com - Detail
Google PR
aam lhassi
Posted by Darlene at recipegoldmine.com 1/19/2002 7:25 pmSource: Mark Satterly1 cup diced fresh mango
1/2 cup orange juice, chilled
3 tablespoons clear honey
2 cups rich milk, chilled
1 pinch garden rose petals, optionalCombine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes. Pour milk into processor and process till it has expanded and become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired.Serve immediately.
http://www.expertcook.com - Detail
Google PR
Posted by Darlene at recipegoldmine.com 1/19/2002 7:25 pmSource: Mark Satterly1 cup diced fresh mango
1/2 cup orange juice, chilled
3 tablespoons clear honey
2 cups rich milk, chilled
1 pinch garden rose petals, optionalCombine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes. Pour milk into processor and process till it has expanded and become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired.Serve immediately.
http://www.expertcook.com - Detail
Google PR
olga's chicken brijani
Posted by FootsieBear at recipegoldmine.com 9/21/2001 2:31 pmSource: Olga YarlagaddaMarinade
1/2 cup finely chopped coconut
1 teaspoon salt
1 cup plain yogurt
6 garlic cloves, finely chopped
Juice from 1 lime
1 tablespoon plus 1 1/2 teaspoons ground red pepper
1 tablespoon plus 1 1/2 teaspoons ground coriander
1/4 teaspoon each ground cinnamon and cloves
2 tablespoons fresh ginger, peeled and grated
1/4 cup water
12 skinless chicken legs, scored to the bone
1/2 cup oilPut marinade ingredients in blender and puree until smooth. Pour over chicken. Cover and refrigerate overnight.Brown chicken in hot oil cover and reduce heat. Simmer until tender, about 20 minutes. Remove heat and continue to simmer on low until liquid is gone. Season with salt and pepper.Serve over rice.
http://www.expertcook.com - Detail
Google PR
Posted by FootsieBear at recipegoldmine.com 9/21/2001 2:31 pmSource: Olga YarlagaddaMarinade
1/2 cup finely chopped coconut
1 teaspoon salt
1 cup plain yogurt
6 garlic cloves, finely chopped
Juice from 1 lime
1 tablespoon plus 1 1/2 teaspoons ground red pepper
1 tablespoon plus 1 1/2 teaspoons ground coriander
1/4 teaspoon each ground cinnamon and cloves
2 tablespoons fresh ginger, peeled and grated
1/4 cup water
12 skinless chicken legs, scored to the bone
1/2 cup oilPut marinade ingredients in blender and puree until smooth. Pour over chicken. Cover and refrigerate overnight.Brown chicken in hot oil cover and reduce heat. Simmer until tender, about 20 minutes. Remove heat and continue to simmer on low until liquid is gone. Season with salt and pepper.Serve over rice.
http://www.expertcook.com - Detail
Google PR
chicken curry
Posted by luvtocook at recipegoldmine.com 6/7/01 5:40:35 amCurry
1 tablespoon butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tablespoons cornstarch
2 to 3 teaspoons curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt to tasteRice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring moldMelt butter in saucepan add apple, celery, garlic and onion. Cook until onion is tender.Combine cornstarch, curry powder, 3/4 teaspoon salt and broth. Stir into onion mixture add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms stir and heat through. Serve over rice ring.Rice Ring: Melt butter in skillet add onion and almonds (until golden). Add raisins heat until plump. Add all to rice and mix. Press mixture into greased mold. Unmold at once on platter and fill with chicken curry.
http://www.expertcook.com - Detail
Google PR
Posted by luvtocook at recipegoldmine.com 6/7/01 5:40:35 amCurry
1 tablespoon butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tablespoons cornstarch
2 to 3 teaspoons curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt to tasteRice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring moldMelt butter in saucepan add apple, celery, garlic and onion. Cook until onion is tender.Combine cornstarch, curry powder, 3/4 teaspoon salt and broth. Stir into onion mixture add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms stir and heat through. Serve over rice ring.Rice Ring: Melt butter in skillet add onion and almonds (until golden). Add raisins heat until plump. Add all to rice and mix. Press mixture into greased mold. Unmold at once on platter and fill with chicken curry.
http://www.expertcook.com - Detail
Google PR
sharbatee gulab
Posted by CookinMom at recipegoldmine.com May 19, 2001Source: Aurora Lights CircleThis drink is from India and June is an excellent time to make it since the roses will be in bloom.5 large fragrant roses in full bloom
2 quarts cold water
1 1/3 cups sugar
1/4 cup lemon juice
3 cups crushed pineapple, fresh or canned
Finely crushed ice
Extra rose petalsChoose only roses not sprayed with pesticides. Wash the roses and shake off the excess water. Carefully take off the petals and put them in a large bowl. Pour the cold water over them and let stand in a dark, but not refrigerated, place for about four hours.Strain out the petals, saving the water. Dissolve the sugar in the lemon juice and add this to the rose water. Stir in the pineapple. When ready to serve, pour over crushed ice and top with a rose petal in each glass. Serves six to eight.
http://www.expertcook.com - Detail
Google PR
Posted by CookinMom at recipegoldmine.com May 19, 2001Source: Aurora Lights CircleThis drink is from India and June is an excellent time to make it since the roses will be in bloom.5 large fragrant roses in full bloom
2 quarts cold water
1 1/3 cups sugar
1/4 cup lemon juice
3 cups crushed pineapple, fresh or canned
Finely crushed ice
Extra rose petalsChoose only roses not sprayed with pesticides. Wash the roses and shake off the excess water. Carefully take off the petals and put them in a large bowl. Pour the cold water over them and let stand in a dark, but not refrigerated, place for about four hours.Strain out the petals, saving the water. Dissolve the sugar in the lemon juice and add this to the rose water. Stir in the pineapple. When ready to serve, pour over crushed ice and top with a rose petal in each glass. Serves six to eight.
http://www.expertcook.com - Detail
Google PR
indian roast turkey
1 (8 pound) turkey
1 pound butter
6 green cardamoms
1 pound cream cheese
3 garlic cloves, finely chopped
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon cumin seeds
1 teaspoon grated ginger
1 tablespoon ground cinnamon
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons finely chopped fresh mint
Salt
Black pepperPreheat the oven to 425 degrees F (225 degrees C/Gas 7).Starting at the neck end of the turkey, use the point of a knife to make a small slit between the skin and meat, taking care not to cut the skin. Using your fingers, and working from the small cut, gradually separate the skin of the bird away from the breast and leg meat. Do not remove or cut the skin: the idea is to create a pocket which can be filled with the cream cheese stuffing. Set the turkey aside.Melt half the butter, then cool it slightly, if necessary, as it should not be hot enough to melt the cream cheese. Split the cardamom pods, scrape out the tiny seeds and add them to the cream cheese discard the pods. Mix the melted butter into the cream cheese, then add the garlic, ground coriander, ground cumin, turmeric, cumin seeds, grated ginger and ground cinnamon. Season to taste, mix well and stir in the chopped coriander leaves and mint.Spoon the cream cheese stuffing into a piping bag fitted with a plain nozzle and carefully insert it between the skin and leg meat of the turkey. Squeeze the mixture into the pocket between the meat and skin, carefully patting it and spreading it to ensure that it covers the flesh evenly. Repeat the process to cover the other leg and the breast meat. Place the prepared turkey in a roasting tin.Melt the remaining butter. Cut a piece of muslin large enough to cover the whole bird and soak it in the melted butter. Lay this over the top of the turkey to keep it moist during cooking. If you do not have muslin or very fine cotton, brush the butter all over the turkey and cover with foil.Roast the turkey for 2 hours 40 minutes, or until cooked and golden brown. To check that the meat is cooked through, pierce the thick area on the thigh with the point of a knife: the meat should be firm and look cooked and the juices should be clear. If there is any sign of pink meat or blood in the juices, re-cover the turkey with the muslin or foil and continue cooking, then check again after about 15 minutes.Remove the muslin and transfer the turkey to a warm serving platter. Carve the turkey and arrange the portions on individual plates. Serve immediately.Serves 4.
http://www.expertcook.com - Detail
Google PR
1 (8 pound) turkey
1 pound butter
6 green cardamoms
1 pound cream cheese
3 garlic cloves, finely chopped
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon cumin seeds
1 teaspoon grated ginger
1 tablespoon ground cinnamon
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons finely chopped fresh mint
Salt
Black pepperPreheat the oven to 425 degrees F (225 degrees C/Gas 7).Starting at the neck end of the turkey, use the point of a knife to make a small slit between the skin and meat, taking care not to cut the skin. Using your fingers, and working from the small cut, gradually separate the skin of the bird away from the breast and leg meat. Do not remove or cut the skin: the idea is to create a pocket which can be filled with the cream cheese stuffing. Set the turkey aside.Melt half the butter, then cool it slightly, if necessary, as it should not be hot enough to melt the cream cheese. Split the cardamom pods, scrape out the tiny seeds and add them to the cream cheese discard the pods. Mix the melted butter into the cream cheese, then add the garlic, ground coriander, ground cumin, turmeric, cumin seeds, grated ginger and ground cinnamon. Season to taste, mix well and stir in the chopped coriander leaves and mint.Spoon the cream cheese stuffing into a piping bag fitted with a plain nozzle and carefully insert it between the skin and leg meat of the turkey. Squeeze the mixture into the pocket between the meat and skin, carefully patting it and spreading it to ensure that it covers the flesh evenly. Repeat the process to cover the other leg and the breast meat. Place the prepared turkey in a roasting tin.Melt the remaining butter. Cut a piece of muslin large enough to cover the whole bird and soak it in the melted butter. Lay this over the top of the turkey to keep it moist during cooking. If you do not have muslin or very fine cotton, brush the butter all over the turkey and cover with foil.Roast the turkey for 2 hours 40 minutes, or until cooked and golden brown. To check that the meat is cooked through, pierce the thick area on the thigh with the point of a knife: the meat should be firm and look cooked and the juices should be clear. If there is any sign of pink meat or blood in the juices, re-cover the turkey with the muslin or foil and continue cooking, then check again after about 15 minutes.Remove the muslin and transfer the turkey to a warm serving platter. Carve the turkey and arrange the portions on individual plates. Serve immediately.Serves 4.
http://www.expertcook.com - Detail
Google PR
cauliflower and potatoes
1 cauliflower, cut into pieces
4 medium potatoes, peeled and cut into pieces
2 teaspoons tomato paste
Salt, to taste
4 teaspoons vegetable oil
1/4 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon red pepper
Cumin seedWarm the oil in a medium frying pan with some cumin seed. When very hot, put vegetables and spices in and mix well with a spoon. Let cook over low heat until tender.Serve with bread or rice.
http://www.expertcook.com - Detail
Google PR
1 cauliflower, cut into pieces
4 medium potatoes, peeled and cut into pieces
2 teaspoons tomato paste
Salt, to taste
4 teaspoons vegetable oil
1/4 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon red pepper
Cumin seedWarm the oil in a medium frying pan with some cumin seed. When very hot, put vegetables and spices in and mix well with a spoon. Let cook over low heat until tender.Serve with bread or rice.
http://www.expertcook.com - Detail
Google PR
cashew nut fudge
Raw cashews are available at health food stores. Rose water is available at pharmacies and specialty food stores. Almonds, pistachios or walnuts may be substituted for the cashews.2 cups raw cashews (1/2 pound)
3/4 cup granulated sugar
1 tablespoon butter
2 teaspoons rose water
3 sheets edible silver leaf (optional)Place cashews in a bowl, cover them with boiling water, and soak them for 1 hour.Drain the nuts, put them in an electric blender or food processor, and reduce them to a fine paste (adding some milk or water if the paste begins to clog).Heat a well-seasoned frying pan (at least 9 inches in diameter) over medium heat for 2 minutes. Add the nut paste and sugar. Reduce heat to medium low, and cook the mixture for about 20 minutes, stirring and scraping the sides and bottom of the pan frequently. When the fudge is thick and sticky, stir in the butter.Pour the fudge into a buttered 9-inch square pan. Spread the fudge evenly by patting it gently with a spatula.When cool, brush the top of the fudge with rose water and let it dry briefly. Press the edible silver leaf over the fudge, if using, and cut 1 1/2-inch square or diamond-shape pieces using a knife dipped in cold water.This fudge keeps for 3 weeks if stored in a tightly sealed container at room temperature and will keep for several months if the container is stored in the refrigerator.
http://www.expertcook.com - Detail
Google PR
Raw cashews are available at health food stores. Rose water is available at pharmacies and specialty food stores. Almonds, pistachios or walnuts may be substituted for the cashews.2 cups raw cashews (1/2 pound)
3/4 cup granulated sugar
1 tablespoon butter
2 teaspoons rose water
3 sheets edible silver leaf (optional)Place cashews in a bowl, cover them with boiling water, and soak them for 1 hour.Drain the nuts, put them in an electric blender or food processor, and reduce them to a fine paste (adding some milk or water if the paste begins to clog).Heat a well-seasoned frying pan (at least 9 inches in diameter) over medium heat for 2 minutes. Add the nut paste and sugar. Reduce heat to medium low, and cook the mixture for about 20 minutes, stirring and scraping the sides and bottom of the pan frequently. When the fudge is thick and sticky, stir in the butter.Pour the fudge into a buttered 9-inch square pan. Spread the fudge evenly by patting it gently with a spatula.When cool, brush the top of the fudge with rose water and let it dry briefly. Press the edible silver leaf over the fudge, if using, and cut 1 1/2-inch square or diamond-shape pieces using a knife dipped in cold water.This fudge keeps for 3 weeks if stored in a tightly sealed container at room temperature and will keep for several months if the container is stored in the refrigerator.
http://www.expertcook.com - Detail
Google PR
Pages: [< Previous] 1 2 3 4 5 6 7 8 9 10 [Next >]