Taste the world right in your kitchen with Indian recipes
carrot pudding (gajar halva)
6 medium carrots, finely shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisins
1/4 cup butter or margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or slivered almondsHeat carrots and half-and-half to boiling in saucepan reduce heat. Simmer uncovered, stirring frequently, until half and half is absorbed, about 1 hour. Stir in brown sugar, raisins, butter, cardamom and salt. Cook over low heat, stirring constantly, until brown sugar is dissolved and mixture is of desired consistency, about 15 minutes.Garnish with pistachios or slivered almonds.Yields 6 servings.
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6 medium carrots, finely shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisins
1/4 cup butter or margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or slivered almondsHeat carrots and half-and-half to boiling in saucepan reduce heat. Simmer uncovered, stirring frequently, until half and half is absorbed, about 1 hour. Stir in brown sugar, raisins, butter, cardamom and salt. Cook over low heat, stirring constantly, until brown sugar is dissolved and mixture is of desired consistency, about 15 minutes.Garnish with pistachios or slivered almonds.Yields 6 servings.
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tandoori chicken
10 drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oilSkin drumsticks and make cuts on the drumstick meat. Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and garam masala. Marinate chicken in this paste for six hours. Preheat oven to 350 degrees F and bake for 45 minutes.
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10 drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oilSkin drumsticks and make cuts on the drumstick meat. Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and garam masala. Marinate chicken in this paste for six hours. Preheat oven to 350 degrees F and bake for 45 minutes.
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sweet golden yogurt
1 (18 ounce) container plain yogurt
1/2 cup granulated sugar
1 teaspoon rose water (optional)
1/2 teaspoon ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachiosMix all ingredients except pistachios. Cover and refrigerate at least 2 hours. Stir spoon into dessert dishes. Sprinkle with pistachios.Yields 4 servings.
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1 (18 ounce) container plain yogurt
1/2 cup granulated sugar
1 teaspoon rose water (optional)
1/2 teaspoon ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachiosMix all ingredients except pistachios. Cover and refrigerate at least 2 hours. Stir spoon into dessert dishes. Sprinkle with pistachios.Yields 4 servings.
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spicy split peas with vegetables
4 cups water
1 cup dried yellow split peas
2 tablespoons shredded or flaked coconut
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed
1 (1/2-inch) stick cinnamon
1 tablespoon ghee or vegetable oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
3 medium carrots, diced
2 medium zucchini, diced
1 medium onion, finely chopped
1 small eggplant, diced
2 tablespoons ghee or vegetable oil
2 tablespoons water
1 tablespoon tamarind pulp
Hot cooked rice
Snipped fresh cilantroHeat 4 cups water and the peas to boiling in 2-quart saucepan reduce heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander, fenugreek and cinnamon in 1 tablespoon ghee in 8-inch skillet until coconut is light brown. Remove from heat stir in salt and cayenne pepper. Crush coconut mixture with mortar and pestle until finely ground reserve.Cook carrots, zucchini, onion and eggplant in 2 tablespoons ghee in 12-inch skillet, stirring occasionally, until tender. Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into skillet. Cook and stir over low heat, adding water until of consistency of soup, if necessary, until hot and well blended. Serve over rice, then garnish with cilantro.Yields 6 servings.
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4 cups water
1 cup dried yellow split peas
2 tablespoons shredded or flaked coconut
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed
1 (1/2-inch) stick cinnamon
1 tablespoon ghee or vegetable oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
3 medium carrots, diced
2 medium zucchini, diced
1 medium onion, finely chopped
1 small eggplant, diced
2 tablespoons ghee or vegetable oil
2 tablespoons water
1 tablespoon tamarind pulp
Hot cooked rice
Snipped fresh cilantroHeat 4 cups water and the peas to boiling in 2-quart saucepan reduce heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander, fenugreek and cinnamon in 1 tablespoon ghee in 8-inch skillet until coconut is light brown. Remove from heat stir in salt and cayenne pepper. Crush coconut mixture with mortar and pestle until finely ground reserve.Cook carrots, zucchini, onion and eggplant in 2 tablespoons ghee in 12-inch skillet, stirring occasionally, until tender. Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into skillet. Cook and stir over low heat, adding water until of consistency of soup, if necessary, until hot and well blended. Serve over rice, then garnish with cilantro.Yields 6 servings.
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savory lentils
This is the perfect side dish for spicy-hot foods. Sometimes it is served over rice to make it a heartier side dish.3 cups water
1 cup dried lentils or split peas
1 teaspoon salt
1 teaspoon ground turmeric
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 tablespoons ghee or vegetable oil
Lime wedgesHeat water and lentils to boiling in 2-quart saucepan. Stir in salt and turmeric. Cover and simmer until lentils are tender, about 45 minutes. Cook and stir onion, garlic, cumin and cardamom in ghee until onion is tender stir into lentils. Cook uncovered over low heat, stirring frequently, until thickened, 20 to 30 minutes.Serve with lime wedges.Yields 5 servings.
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This is the perfect side dish for spicy-hot foods. Sometimes it is served over rice to make it a heartier side dish.3 cups water
1 cup dried lentils or split peas
1 teaspoon salt
1 teaspoon ground turmeric
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 tablespoons ghee or vegetable oil
Lime wedgesHeat water and lentils to boiling in 2-quart saucepan. Stir in salt and turmeric. Cover and simmer until lentils are tender, about 45 minutes. Cook and stir onion, garlic, cumin and cardamom in ghee until onion is tender stir into lentils. Cook uncovered over low heat, stirring frequently, until thickened, 20 to 30 minutes.Serve with lime wedges.Yields 5 servings.
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ghee
This is like clarified butter. Make a large batch with about a pound of butter, then refrigerate, covered, to use for cooking omelettes and for other cooking where you want a pure butter taste, without all the water.Heat 1 pound butter, cut into pieces, over low heat until melted. Increase heat to medium heat to boiling. Immediately remove from heat and stir gently. Return to heat slowly heat to simmering. Simmer uncovered until butter separates into transparent substance on top and milk solids on bottom, 30 to 40 minutes.Remove from heat let stand 5 minutes. Strain through cheesecloth into container.Save the solids and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Cover and refrigerate no longer than 2 months. Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.
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This is like clarified butter. Make a large batch with about a pound of butter, then refrigerate, covered, to use for cooking omelettes and for other cooking where you want a pure butter taste, without all the water.Heat 1 pound butter, cut into pieces, over low heat until melted. Increase heat to medium heat to boiling. Immediately remove from heat and stir gently. Return to heat slowly heat to simmering. Simmer uncovered until butter separates into transparent substance on top and milk solids on bottom, 30 to 40 minutes.Remove from heat let stand 5 minutes. Strain through cheesecloth into container.Save the solids and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Cover and refrigerate no longer than 2 months. Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.
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savory green beans with coconut , same ki bhaji
1/4 cup ghee
1/2 cup flaked coconut
1/2 cup water
1 1/2 pounds green beans
1 medium onion, sliced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 1/2 teaspoons saltPrepare ghee. Place coconut and water in blender container. Cover and blend on high speed until coconut is finely chopped, about 10 seconds. Cut beans lengthwise into halves cut halves lengthwise into halves.Cook and stir onion, coriander, turmeric and ginger in ghee in 10-inch skillet over medium heat until onion is coated. Stir coconut mixture, beans and salt into onion mixture. Cover and cook over medium heat, stirring occasionally, until beans are tender, 20 to 30 minutes.Yields 4 or 5 servings.
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1/4 cup ghee
1/2 cup flaked coconut
1/2 cup water
1 1/2 pounds green beans
1 medium onion, sliced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 1/2 teaspoons saltPrepare ghee. Place coconut and water in blender container. Cover and blend on high speed until coconut is finely chopped, about 10 seconds. Cut beans lengthwise into halves cut halves lengthwise into halves.Cook and stir onion, coriander, turmeric and ginger in ghee in 10-inch skillet over medium heat until onion is coated. Stir coconut mixture, beans and salt into onion mixture. Cover and cook over medium heat, stirring occasionally, until beans are tender, 20 to 30 minutes.Yields 4 or 5 servings.
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samosas
Serve these golden brown turnovers with Mango Chutney. For an easy sauce, stir snipped cilantro or parsley into plain yogurt.Pastry
2 tablespoons butter or margarine
1 tablespoon shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1/2 cup cold waterCut margarine and shortening into flour and salt until mixture resembles fine crumbs stir in egg yolk. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball knead on lightly floured cloth-covered board until smooth, about 1 minute.Filling
1 pound ground lamb or beef
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper
Vegetable oil
ChutneyCook and stir lamb or beef, onion and garlic in 10-inch skillet until meat is light brown drain. Stir in salt, coriander, cumin, ginger and pepper. Cool.Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into 12-inch circle (dough will be springy and may be slightly difficult to roll). Cut into 4-inch circles cut circles into halves. Moisten edges with water. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely. Repeat with remaining pastry.Heat 1 to 1 1/2 inches of oil to 375 degrees F. Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes drain. Keep warm in a 200 degrees F oven. Serve warm with chutney.Makes about 60 pastries.
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Serve these golden brown turnovers with Mango Chutney. For an easy sauce, stir snipped cilantro or parsley into plain yogurt.Pastry
2 tablespoons butter or margarine
1 tablespoon shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1/2 cup cold waterCut margarine and shortening into flour and salt until mixture resembles fine crumbs stir in egg yolk. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball knead on lightly floured cloth-covered board until smooth, about 1 minute.Filling
1 pound ground lamb or beef
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper
Vegetable oil
ChutneyCook and stir lamb or beef, onion and garlic in 10-inch skillet until meat is light brown drain. Stir in salt, coriander, cumin, ginger and pepper. Cool.Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into 12-inch circle (dough will be springy and may be slightly difficult to roll). Cut into 4-inch circles cut circles into halves. Moisten edges with water. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely. Repeat with remaining pastry.Heat 1 to 1 1/2 inches of oil to 375 degrees F. Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes drain. Keep warm in a 200 degrees F oven. Serve warm with chutney.Makes about 60 pastries.
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sag paneer
Cheese
Bring 4 cups low fat milk to a boil. Remove from heat. Stir in 1 1/2 cups buttermilk. Stir until curds form and whey is clear. Strain through cheesecloth. Put a weight on top after it is drained to pack it down.Spinach
2 packages frozen spinach, chopped and thawed
1/4 cup margarine
1 onion, finely minced
1 heaping teaspoon coriander
1/2 teaspoon cumin
1 teaspoon turmeric
3/4 teaspoon salt
Coarsely ground pepper
1 cup yogurtCook onions in margarine. Add spices cook, the add spinach. Cook 5 to 10 minutes. Add yogurt, but dont boil — just heat, then add cheese, cut into cubes.
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Cheese
Bring 4 cups low fat milk to a boil. Remove from heat. Stir in 1 1/2 cups buttermilk. Stir until curds form and whey is clear. Strain through cheesecloth. Put a weight on top after it is drained to pack it down.Spinach
2 packages frozen spinach, chopped and thawed
1/4 cup margarine
1 onion, finely minced
1 heaping teaspoon coriander
1/2 teaspoon cumin
1 teaspoon turmeric
3/4 teaspoon salt
Coarsely ground pepper
1 cup yogurtCook onions in margarine. Add spices cook, the add spinach. Cook 5 to 10 minutes. Add yogurt, but dont boil — just heat, then add cheese, cut into cubes.
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roast chicken with spiced yogurt tandoori murghi
A traditional tandoor is a clay oven which maintains an even heat that keeps meat succulent and allows the spices to flavor each piece. Serve this with hot cooked rice and Puris.1 (3 to 4 pound) broiler-fryer chicken
1/2 teaspoon water
1/4 teaspoon dry mustard
1 cup plain yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1/4 cup waterPlace chicken in large glass or plastic bowl. Mix 1/2 teaspoon water and mustard in 1-quart bowl stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red pepper and pepper. Pour over chicken turn to coat well with marinade. Cover and refrigerate 12 to 24 hours.Place chicken on rack in shallow roasting pan or clay pot (which has been soaked in water for 1/2 hour). Roast uncovered at 375 degrees F, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 to 2 1/4 hours. Place a tent of aluminum foil loosely over chicken during the last 30 minutes to prevent excessive browning. Remove chicken from pan stir 1/4 cup water into pan juices. Heat just until hot. Serve sauce with chicken.Yields 8 to 10 servings.
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A traditional tandoor is a clay oven which maintains an even heat that keeps meat succulent and allows the spices to flavor each piece. Serve this with hot cooked rice and Puris.1 (3 to 4 pound) broiler-fryer chicken
1/2 teaspoon water
1/4 teaspoon dry mustard
1 cup plain yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1/4 cup waterPlace chicken in large glass or plastic bowl. Mix 1/2 teaspoon water and mustard in 1-quart bowl stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red pepper and pepper. Pour over chicken turn to coat well with marinade. Cover and refrigerate 12 to 24 hours.Place chicken on rack in shallow roasting pan or clay pot (which has been soaked in water for 1/2 hour). Roast uncovered at 375 degrees F, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 to 2 1/4 hours. Place a tent of aluminum foil loosely over chicken during the last 30 minutes to prevent excessive browning. Remove chicken from pan stir 1/4 cup water into pan juices. Heat just until hot. Serve sauce with chicken.Yields 8 to 10 servings.
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