Taste the world right in your kitchen with Indian recipes
puris fried bread puffs
These deflate as they cool, so bring them to the table as soon as they are cooked.1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons vegetable oilCombine flours, salt and oil in a bowl and make a stiff dough by adding water. Knead dough for 10 to 12 minutes. Wrap in plastic wrap and set aside for 20 minutes.Break off small pieces of dough about the size of a cherry tomato. Roll out to about 3 inches in diameter. Deep fry in vegetable oil over medium heat a few seconds. They should puff up. Drain on paper toweling and serve hot.
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These deflate as they cool, so bring them to the table as soon as they are cooked.1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons vegetable oilCombine flours, salt and oil in a bowl and make a stiff dough by adding water. Knead dough for 10 to 12 minutes. Wrap in plastic wrap and set aside for 20 minutes.Break off small pieces of dough about the size of a cherry tomato. Roll out to about 3 inches in diameter. Deep fry in vegetable oil over medium heat a few seconds. They should puff up. Drain on paper toweling and serve hot.
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mushrooms with tomatoes and peas
1 medium onion, sliced
1/2 to 1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 tablespoon ghee or vegetable oil
1 (10 ounce) package frozen green peas, thawed and drained
8 ounces whole mushrooms
2 teaspoons lemon juice
1 1/4 teaspoons salt
2 medium tomatoes, cut into wedgesCook and stir onion, turmeric and ginger in ghee in skillet over medium heat until onion is tender, about 3 minutes. Stir in peas, mushrooms, lemon juice and salt. Cook uncovered, stirring occasionally, until peas are tender, about 8 minutes. Stir in tomatoes heat just until hot. Yields 6 servings.
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1 medium onion, sliced
1/2 to 1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 tablespoon ghee or vegetable oil
1 (10 ounce) package frozen green peas, thawed and drained
8 ounces whole mushrooms
2 teaspoons lemon juice
1 1/4 teaspoons salt
2 medium tomatoes, cut into wedgesCook and stir onion, turmeric and ginger in ghee in skillet over medium heat until onion is tender, about 3 minutes. Stir in peas, mushrooms, lemon juice and salt. Cook uncovered, stirring occasionally, until peas are tender, about 8 minutes. Stir in tomatoes heat just until hot. Yields 6 servings.
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indian butter chicken
3 pounds boneless chicken pieces
Oil (for frying)
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 teaspoon Indian red chili powder
1 tablespoon garam masala
2 cups half-and-half or whipping cream
2 cups canned tomato sauce
4 to 6 tablespoons melted butter
Chopped parsley (for garnish)Heat 1 tablespoon oil in large sauté pan and brown chicken pieces. Remove and set aside.Add more oil to pan. Fry onions, garlic and ginger until transparent. Add chili powder and garam masala, cook about 2 minutes. Add tomato sauce, cook about 4 minutes. Add cream, return chicken pieces to pan. Bring to a boil, then turn heat to low and simmer uncovered for 30 to 40 minutes. Remove from heat and pour melted butter over it. Cover and let stand for 5 to 10 minutes.Serve with basmati rice.
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3 pounds boneless chicken pieces
Oil (for frying)
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 teaspoon Indian red chili powder
1 tablespoon garam masala
2 cups half-and-half or whipping cream
2 cups canned tomato sauce
4 to 6 tablespoons melted butter
Chopped parsley (for garnish)Heat 1 tablespoon oil in large sauté pan and brown chicken pieces. Remove and set aside.Add more oil to pan. Fry onions, garlic and ginger until transparent. Add chili powder and garam masala, cook about 2 minutes. Add tomato sauce, cook about 4 minutes. Add cream, return chicken pieces to pan. Bring to a boil, then turn heat to low and simmer uncovered for 30 to 40 minutes. Remove from heat and pour melted butter over it. Cover and let stand for 5 to 10 minutes.Serve with basmati rice.
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indian flat bread
2 cups all-purpose flour
1/4 cup plain yogurt
1 egg, slightly beaten
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup milk
Ghee or vegetable oil
Poppy seedMix all ingredients except milk, ghee and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface knead until smooth, about 5 minutes. Place in greased bowl turn greased side up. Cover let rest in warm place 3 hours.Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 x 4-inch leaf shape (round at one end, tapered at the other) about 1/4-inch thick. Brush with ghee sprinkle with poppy seed.Place 2 cookie sheets in oven heat oven to 450 degrees F. Remove cookie sheets from oven place breads on hot cookie sheets. Bake until firm, 6 to 8 minutes.
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2 cups all-purpose flour
1/4 cup plain yogurt
1 egg, slightly beaten
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup milk
Ghee or vegetable oil
Poppy seedMix all ingredients except milk, ghee and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface knead until smooth, about 5 minutes. Place in greased bowl turn greased side up. Cover let rest in warm place 3 hours.Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 x 4-inch leaf shape (round at one end, tapered at the other) about 1/4-inch thick. Brush with ghee sprinkle with poppy seed.Place 2 cookie sheets in oven heat oven to 450 degrees F. Remove cookie sheets from oven place breads on hot cookie sheets. Bake until firm, 6 to 8 minutes.
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indian spiced lentils
1 medium onion, chopped
1 clove garlic, finely chopped
2 tablespoons ghee or butter
6 ounces dried red lentils (1 cup)
2 tablespoons ground coriander
2 teaspoons grated ginger root
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 to 1/4 teaspoon ground red pepper
2 1/2 cups water
2 tablespoons vegetable oil
2 cups finely sliced onionsCook chopped onion and garlic in ghee in 2-quart saucepan until tender. Stir in remaining ingredients except water, oil and sliced onions cook and stir over medium heat 2 minutes. Add water. Heat to boiling reduce heat. Cover and simmer until lentils are tender and most of liquid is absorbed, about 30 minutes.Cook onion slices in oil until crisp and dark brown. top each serving of lentils with fried onions.Serve with Indian Flat Bread if desired.
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1 medium onion, chopped
1 clove garlic, finely chopped
2 tablespoons ghee or butter
6 ounces dried red lentils (1 cup)
2 tablespoons ground coriander
2 teaspoons grated ginger root
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 to 1/4 teaspoon ground red pepper
2 1/2 cups water
2 tablespoons vegetable oil
2 cups finely sliced onionsCook chopped onion and garlic in ghee in 2-quart saucepan until tender. Stir in remaining ingredients except water, oil and sliced onions cook and stir over medium heat 2 minutes. Add water. Heat to boiling reduce heat. Cover and simmer until lentils are tender and most of liquid is absorbed, about 30 minutes.Cook onion slices in oil until crisp and dark brown. top each serving of lentils with fried onions.Serve with Indian Flat Bread if desired.
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foamy coconut fudge
Use only freshly-grated coconut. For a combination flavor, add 2 tablespoons roasted unsalted chopped cashew nuts with the coconut.3 cups freshly-grated coconut
2 cups granulated sugar
Pinch of cream of tartar (optional)
1 cup cold water
1/4 teaspoon ground cardamom
2 tablespoons ghee or light vegetable oilHeat a large, heavy saucepan over medium heat for 1 minute. Add grated coconut, and fry it, stirring constantly, until it looks dry and flaky but is still snow-white — 5 to 7 minutes. Transfer the coconut to a bowl.Combine sugar, cream of tartar if you are using it, and cold water in the pan, and bring the mixture to a boil, stirring. Let the syrup continue to boil over medium heat, uncovered, for 7 to 10 minutes, or until the syrup is thickened and looks frothy and full of bubbles. Add coconut and ground cardamom, and cook for 2 to 5 minutes, stirring rapidly and vigorously. Stir in the ghee or vegetable oil, and continue cooking until the mixture begins to foam and stick to the bottom of the pan — about 1 minute. Do not stop stirring the fudge during this last critical minute for any reason whatsoever, or you may end up with crystals of candy instead of flaky-textured fudge. Immediately pour the mixture into a greased 9-inch square pan or onto a square of greased paper, and working deftly and quickly, spread the fudge to form an even layer, patting it gently with a flat spatula. Do not pack too much or the fudge will become dense. The fudge should be light and foamy, filled with air pockets. Let it cool for 5 minutes, then cut it into 1 1/2-inch square pieces.This fudge keeps well for several months if stored in tightly sealed containers.
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Use only freshly-grated coconut. For a combination flavor, add 2 tablespoons roasted unsalted chopped cashew nuts with the coconut.3 cups freshly-grated coconut
2 cups granulated sugar
Pinch of cream of tartar (optional)
1 cup cold water
1/4 teaspoon ground cardamom
2 tablespoons ghee or light vegetable oilHeat a large, heavy saucepan over medium heat for 1 minute. Add grated coconut, and fry it, stirring constantly, until it looks dry and flaky but is still snow-white — 5 to 7 minutes. Transfer the coconut to a bowl.Combine sugar, cream of tartar if you are using it, and cold water in the pan, and bring the mixture to a boil, stirring. Let the syrup continue to boil over medium heat, uncovered, for 7 to 10 minutes, or until the syrup is thickened and looks frothy and full of bubbles. Add coconut and ground cardamom, and cook for 2 to 5 minutes, stirring rapidly and vigorously. Stir in the ghee or vegetable oil, and continue cooking until the mixture begins to foam and stick to the bottom of the pan — about 1 minute. Do not stop stirring the fudge during this last critical minute for any reason whatsoever, or you may end up with crystals of candy instead of flaky-textured fudge. Immediately pour the mixture into a greased 9-inch square pan or onto a square of greased paper, and working deftly and quickly, spread the fudge to form an even layer, patting it gently with a flat spatula. Do not pack too much or the fudge will become dense. The fudge should be light and foamy, filled with air pockets. Let it cool for 5 minutes, then cut it into 1 1/2-inch square pieces.This fudge keeps well for several months if stored in tightly sealed containers.
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indian stir fry
1 pound boneless lamb
2 teaspoons cornstarch
2 tablespoons chopped chutney
1/2 cup beef broth
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 large sweet red bell pepper, cut into strips
Hot cooked rice (optional)Slice lamb diagonally across grain into thin strips, and set aside. Combine cornstarch, chutney and beef broth set aside.Pour 1 tablespoon olive oil around top of preheated wok or skillet, coating sides heat at medium-high (325 degrees F) for 2 minutes. Add garlic stir-fry 30 seconds. Add red pepper strips stir-fry 3 minutes. Remove from wok, and set aside.Pour remaining 1 tablespoon olive oil into wok add sliced lamb, and stir-fry 2 minutes. Stir in curry powder, coating well. Return reserved minced garlic and red pepper strips to wok, and add broth mixture. Cook, stirring constantly, until mixture is thickened. Serve with hot cooked rice, if desired. 1 (1 pound) top sirloin steak (about 1 inch thick) may be substituted for boneless lamb.
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1 pound boneless lamb
2 teaspoons cornstarch
2 tablespoons chopped chutney
1/2 cup beef broth
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 large sweet red bell pepper, cut into strips
Hot cooked rice (optional)Slice lamb diagonally across grain into thin strips, and set aside. Combine cornstarch, chutney and beef broth set aside.Pour 1 tablespoon olive oil around top of preheated wok or skillet, coating sides heat at medium-high (325 degrees F) for 2 minutes. Add garlic stir-fry 30 seconds. Add red pepper strips stir-fry 3 minutes. Remove from wok, and set aside.Pour remaining 1 tablespoon olive oil into wok add sliced lamb, and stir-fry 2 minutes. Stir in curry powder, coating well. Return reserved minced garlic and red pepper strips to wok, and add broth mixture. Cook, stirring constantly, until mixture is thickened. Serve with hot cooked rice, if desired. 1 (1 pound) top sirloin steak (about 1 inch thick) may be substituted for boneless lamb.
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curried peas and rice
1 (10 ounce) package frozen green peas
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 small onion, chopped
1 teaspoon curry powder
1/4 teaspoon salt
3/4 cup cold cooked riceRinse peas under cold running water to separate drain. Heat oil and butter in skillet until hot. Cook and stir onion, curry powder and salt in oil mixture over medium heat until onion is tender. Add peas and rice. Cook, stirring frequently, until mixture is hot and peas are tender, about 8 minutes.Yields 6 servings.
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1 (10 ounce) package frozen green peas
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 small onion, chopped
1 teaspoon curry powder
1/4 teaspoon salt
3/4 cup cold cooked riceRinse peas under cold running water to separate drain. Heat oil and butter in skillet until hot. Cook and stir onion, curry powder and salt in oil mixture over medium heat until onion is tender. Add peas and rice. Cook, stirring frequently, until mixture is hot and peas are tender, about 8 minutes.Yields 6 servings.
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crunchy almond chicken
1 cup blanched slivered almonds
1 clove garlic
1 thin slice ginger root
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/3 cup butter or margarine, meltedPlace almonds, garlic and ginger root in blender container cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin and pepper. Dip chicken skin sides up in ungreased 13 x 9-inch baking pan. Bake uncovered at 375 degrees F until thickest pieces are done, 55 to 60 minutes.Yields 6 to 8 servings.
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1 cup blanched slivered almonds
1 clove garlic
1 thin slice ginger root
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/3 cup butter or margarine, meltedPlace almonds, garlic and ginger root in blender container cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin and pepper. Dip chicken skin sides up in ungreased 13 x 9-inch baking pan. Bake uncovered at 375 degrees F until thickest pieces are done, 55 to 60 minutes.Yields 6 to 8 servings.
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eggplant with yogurt sauce
1 medium onion, sliced
1/4 cup olive oil or vegetable oil
1 (1 1/2 pound) eggplant, cut into 1/2-inch slices
1 cup plain yogurt
2 cloves garlic, minced
3 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons crushed dried mint leaves
1/2 teaspoon salt
Dash of pepper
PaprikaCook and stir onion in oil in 12-inch skillet until tender remove onion. Cook half the eggplant over medium-high heat, turning once, until tender and golden brown, about 10 minutes. Repeat with remaining eggplant, adding more oil if necessary.Arrange onion and eggplant slices on ovenproof platter or in ungreased 11 x 7-inch baking dish. Mix remaining ingredients except paprika pour over eggplant. Sprinkle with paprika. Heat in 350 degrees F oven until hot and bubbly, 10 to 15 minutes.Yields 6 servings.
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1 medium onion, sliced
1/4 cup olive oil or vegetable oil
1 (1 1/2 pound) eggplant, cut into 1/2-inch slices
1 cup plain yogurt
2 cloves garlic, minced
3 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons crushed dried mint leaves
1/2 teaspoon salt
Dash of pepper
PaprikaCook and stir onion in oil in 12-inch skillet until tender remove onion. Cook half the eggplant over medium-high heat, turning once, until tender and golden brown, about 10 minutes. Repeat with remaining eggplant, adding more oil if necessary.Arrange onion and eggplant slices on ovenproof platter or in ungreased 11 x 7-inch baking dish. Mix remaining ingredients except paprika pour over eggplant. Sprinkle with paprika. Heat in 350 degrees F oven until hot and bubbly, 10 to 15 minutes.Yields 6 servings.
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