Taste the world right in your kitchen with Indian recipes
gajar ki kheer
4 cups milk
2 tablespoons long-grain rice
2 cups firmly packed peeled and grated carrots
1/2 cup granulated sugar
2 tablespoons slivered blanched almonds
1/2 teaspoon ground cardamom
1 teaspoon rose water (optional)
1/4 cup heavy cream
1/4 cup chopped pistachiosCombine the milk and rice in a large, heavy saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered at a slow boil for 20 minutes, stirring frequently.Add the carrots and continue cooking uncovered for 15 minutes, stirring frequently.Add the sugar and almonds and cook an additional 10 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan.Remove from the heat and allow to cool to room temperature. Stir in the cardamom, optional rose water, and cream. Chill thoroughly. When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick.Serve garnished with chopped pistachios.Serves 6 to 8.
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4 cups milk
2 tablespoons long-grain rice
2 cups firmly packed peeled and grated carrots
1/2 cup granulated sugar
2 tablespoons slivered blanched almonds
1/2 teaspoon ground cardamom
1 teaspoon rose water (optional)
1/4 cup heavy cream
1/4 cup chopped pistachiosCombine the milk and rice in a large, heavy saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered at a slow boil for 20 minutes, stirring frequently.Add the carrots and continue cooking uncovered for 15 minutes, stirring frequently.Add the sugar and almonds and cook an additional 10 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan.Remove from the heat and allow to cool to room temperature. Stir in the cardamom, optional rose water, and cream. Chill thoroughly. When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick.Serve garnished with chopped pistachios.Serves 6 to 8.
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kheera ka raita
2 large cucumbers, peeled, finely grated
1 green chile, finely chopped
2 teaspoons finely chopped cilantro leaves,
plus a sprig of cilantro for garnish
4 teaspoons granulated sugar
3/4 teaspoon salt
1 cup plain yogurtRemove excess juice from cucumbers by straining through vegetable strainer or use your hands as strainer. Set aside.In medium bowl, mix green chile, cilantro, sugar and salt with yogurt. Add cucumber and mix well. Garnish with fresh sprig of cilantro leaves. Serve chilled.Makes 1 1/2 cups or enough for 4 to 5 servings.NOTE: Fat-free yogurt can be substituted for plain yogurt. Artificial sweetener can also be substituted for sugar, if needed.
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2 large cucumbers, peeled, finely grated
1 green chile, finely chopped
2 teaspoons finely chopped cilantro leaves,
plus a sprig of cilantro for garnish
4 teaspoons granulated sugar
3/4 teaspoon salt
1 cup plain yogurtRemove excess juice from cucumbers by straining through vegetable strainer or use your hands as strainer. Set aside.In medium bowl, mix green chile, cilantro, sugar and salt with yogurt. Add cucumber and mix well. Garnish with fresh sprig of cilantro leaves. Serve chilled.Makes 1 1/2 cups or enough for 4 to 5 servings.NOTE: Fat-free yogurt can be substituted for plain yogurt. Artificial sweetener can also be substituted for sugar, if needed.
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mango lassi
1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
2 tablespoons granulated sugar
(use sugar substitute if desired)Blend all ingredients in blender and refrigerate until ready to serve. Serve chilled. Makes about 4 servings.
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1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
2 tablespoons granulated sugar
(use sugar substitute if desired)Blend all ingredients in blender and refrigerate until ready to serve. Serve chilled. Makes about 4 servings.
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mint chutney
1/2 cup mint, stems removed, washed, uncut (see note)
1/4 cup cilantro, stems removed, washed, uncut (see note)
1 green chile, chopped (use any kind, from mild to hot)
1 1/2 tablespoons onion, chopped
3 tablespoons lemon juice
4 to 5 teaspoons water
3/4 teaspoon saltCombine all ingredients in blender and blend on medium speed until mixture has smooth consistency. If chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for 1 week.Makes about 3/4 cup.NOTE: The mint and coriander leaves should be thoroughly washed and tightly packed to measure.
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1/2 cup mint, stems removed, washed, uncut (see note)
1/4 cup cilantro, stems removed, washed, uncut (see note)
1 green chile, chopped (use any kind, from mild to hot)
1 1/2 tablespoons onion, chopped
3 tablespoons lemon juice
4 to 5 teaspoons water
3/4 teaspoon saltCombine all ingredients in blender and blend on medium speed until mixture has smooth consistency. If chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for 1 week.Makes about 3/4 cup.NOTE: The mint and coriander leaves should be thoroughly washed and tightly packed to measure.
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navrattan korma
1/2 cup cut green beans (cut into 1/2-inch lengths)
1/2 cup cauliflower (cut into small florets)
1/2 cup diced carrots
1/2 cup peas
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 cup whipping cream
4 tablespoons catsup
2 tablespoons flour
1 cup milk
2 tablespoons butter
1/2 cup sliced onions
1 teaspoon chili powder
1 to 1 1/2 teaspoons garam masala
Salt to taste
Hot cooked ricePrecook all vegetables (except onions) by boiling them individually. Or, microwave each vegetable in bowl with 1 cup water for 3 to 4 minutes, then drain.Combine whipping cream, catsup, flour and milk in bowl and mix well. Set aside.Heat butter in pot. Add onions and sauté until golden brown. Add prepared vegetables and sauté 2 to 3 minutes or until heated through. Add chili powder and garam masala and mix well. Add reserved cream mixture and stir well. Let cook for 6 to 7 minutes.Serve hot with rice.Makes 4 to 6 servings.
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1/2 cup cut green beans (cut into 1/2-inch lengths)
1/2 cup cauliflower (cut into small florets)
1/2 cup diced carrots
1/2 cup peas
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 cup whipping cream
4 tablespoons catsup
2 tablespoons flour
1 cup milk
2 tablespoons butter
1/2 cup sliced onions
1 teaspoon chili powder
1 to 1 1/2 teaspoons garam masala
Salt to taste
Hot cooked ricePrecook all vegetables (except onions) by boiling them individually. Or, microwave each vegetable in bowl with 1 cup water for 3 to 4 minutes, then drain.Combine whipping cream, catsup, flour and milk in bowl and mix well. Set aside.Heat butter in pot. Add onions and sauté until golden brown. Add prepared vegetables and sauté 2 to 3 minutes or until heated through. Add chili powder and garam masala and mix well. Add reserved cream mixture and stir well. Let cook for 6 to 7 minutes.Serve hot with rice.Makes 4 to 6 servings.
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roasted masala potatoes
4 Idaho potatoes, washed and peeled
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1 tablespoon sambhar powder or red pepper powder
5 tablespoons corn oil
4 to 5 curry leaves
1 teaspoon asafoetida powderWash, peel and cut potatoes into 1-inch cubes. Place potatoes in a medium saucepan. Add water just to cover potatoes and bring to a boil. Do not cover saucepan. After the water boils, reduce heat and add turmeric and salt to potatoes. Parboil potatoes. Be careful hot to overcook them. When potatoes are parboiled, drain and place in a medium small bowl.Sprinkle sambhar powder over potatoes and shake bowl to cover potatoes with the powder.Add oil to a medium size cast iron skillet. When oil is hot, but hot smoking, add 4 to 5 curry leaves and the asafoetida powder. Add potatoes to skillet. Cook over very low heat until golden grown, turning frequently.Makes 4 to 6 servings.NOTE: These potatoes are good served with lemon rice.
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4 Idaho potatoes, washed and peeled
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1 tablespoon sambhar powder or red pepper powder
5 tablespoons corn oil
4 to 5 curry leaves
1 teaspoon asafoetida powderWash, peel and cut potatoes into 1-inch cubes. Place potatoes in a medium saucepan. Add water just to cover potatoes and bring to a boil. Do not cover saucepan. After the water boils, reduce heat and add turmeric and salt to potatoes. Parboil potatoes. Be careful hot to overcook them. When potatoes are parboiled, drain and place in a medium small bowl.Sprinkle sambhar powder over potatoes and shake bowl to cover potatoes with the powder.Add oil to a medium size cast iron skillet. When oil is hot, but hot smoking, add 4 to 5 curry leaves and the asafoetida powder. Add potatoes to skillet. Cook over very low heat until golden grown, turning frequently.Makes 4 to 6 servings.NOTE: These potatoes are good served with lemon rice.
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rogani gosht
1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 pounds boneless lean lamb, cut into 2-inch pieces
1 to 2 pounds potatoes, peeled and quarteredCombine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes.Serves 6 to 8.
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1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 pounds boneless lean lamb, cut into 2-inch pieces
1 to 2 pounds potatoes, peeled and quarteredCombine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes.Serves 6 to 8.
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cucumbers and tomatoes in yogurt
2 medium cucumbers
2 scallions (with tops), chopped
1 teaspoon salt
2 medium tomatoes, chopped
1/2 clove garlic, minced
2 tablespoons minced cilantro
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup plain yogurtCut cucumbers lengthwise into halves. Scoop out seeds chop cucumbers. Mix cucumbers, scallions and salt let stand 10 minutes. Add tomatoes. Mix remaining ingredients except yogurt toss with cucumber mixture. Cover and refrigerate at least 1 hour. Drain thoroughly. Just before serving, fold in yogurt.Yields 6 servings.
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2 medium cucumbers
2 scallions (with tops), chopped
1 teaspoon salt
2 medium tomatoes, chopped
1/2 clove garlic, minced
2 tablespoons minced cilantro
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup plain yogurtCut cucumbers lengthwise into halves. Scoop out seeds chop cucumbers. Mix cucumbers, scallions and salt let stand 10 minutes. Add tomatoes. Mix remaining ingredients except yogurt toss with cucumber mixture. Cover and refrigerate at least 1 hour. Drain thoroughly. Just before serving, fold in yogurt.Yields 6 servings.
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salty lassi
1 teaspoon cumin seeds
1 cup plain yogurt plus yogurt for garnish
1 cup chilled milk
2 teaspoons lemon juice
1/2 to 1 teaspoon salt
1/2 cup ice cubesDry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 to 3 minutes. Cool and grind.In blender, blend cumin seed powder with 1 cup yogurt, milk, lemon juice, salt and ice cubes. Divide among glasses and top each serving with a dollop of yogurt for garnish. Serve chilled.Makes 4 servings.NOTE: Fat-free plain yogurt can be used for a low-fat drink.
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1 teaspoon cumin seeds
1 cup plain yogurt plus yogurt for garnish
1 cup chilled milk
2 teaspoons lemon juice
1/2 to 1 teaspoon salt
1/2 cup ice cubesDry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 to 3 minutes. Cool and grind.In blender, blend cumin seed powder with 1 cup yogurt, milk, lemon juice, salt and ice cubes. Divide among glasses and top each serving with a dollop of yogurt for garnish. Serve chilled.Makes 4 servings.NOTE: Fat-free plain yogurt can be used for a low-fat drink.
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samosas
3 tablespoons vegetable oil plus
about 3 cups for frying
1/2 teaspoon cumin seeds
Pinch of asafoetida
1 finely chopped green chile
4 medium potatoes, boiled and mashed coarsely
1/2 cup peas, cooked
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon pepper
1/4 teaspoon red chili powder
1 teaspoon dry mango powder or amchur
1 teaspoon lemon juice
Pastry (recipe follows)First make filling. In large skillet, heat 3 tablespoons oil and season it with cumin seeds, asafoetida and green chile. Add mashed potatoes and peas, ground cumin, garam masala, pepper, red chili powder and mango powder and mix well. Cook covered 5 to 6 minutes. Add lemon juice and mix well. Remove from heat and set aside to cool.Prepare pastry dough.Cut pastry dough into 4 equal parts. Take each part and roll it out into a circle about 6 to 8 inches in diameter.Cut each circle into two parts, forming half circles. You will have 8 half circles. Moisten straight edges of each half circle with a finger dipped in water. Then take one semi circle and fold it into a cone shape.Stuff about 1 tablespoon potato-peas mixture in each cone and seal top edge with a drop of water on your finger and press edges together. Repeat with remaining pieces of dough. While making samosas, keep both unused dough and filled samosas covered with towel.Heat remaining oil (to a depth of 3 to 4 inches) in medium-sized skillet. Deep-fry samosas, 4 to 5 at a time, cooking them 2 to 3 minutes or until a rich golden brown, turning once about halfway through cooking process. When done, remove with slotted spoon and set on paper towels to drain.Serve hot with mint or tamarind chutney.Makes 8 samosas.Pastry
1 1/2 cups flour
1/8 cup water
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon chili powderMix all ingredients to make a stiff dough.
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3 tablespoons vegetable oil plus
about 3 cups for frying
1/2 teaspoon cumin seeds
Pinch of asafoetida
1 finely chopped green chile
4 medium potatoes, boiled and mashed coarsely
1/2 cup peas, cooked
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon pepper
1/4 teaspoon red chili powder
1 teaspoon dry mango powder or amchur
1 teaspoon lemon juice
Pastry (recipe follows)First make filling. In large skillet, heat 3 tablespoons oil and season it with cumin seeds, asafoetida and green chile. Add mashed potatoes and peas, ground cumin, garam masala, pepper, red chili powder and mango powder and mix well. Cook covered 5 to 6 minutes. Add lemon juice and mix well. Remove from heat and set aside to cool.Prepare pastry dough.Cut pastry dough into 4 equal parts. Take each part and roll it out into a circle about 6 to 8 inches in diameter.Cut each circle into two parts, forming half circles. You will have 8 half circles. Moisten straight edges of each half circle with a finger dipped in water. Then take one semi circle and fold it into a cone shape.Stuff about 1 tablespoon potato-peas mixture in each cone and seal top edge with a drop of water on your finger and press edges together. Repeat with remaining pieces of dough. While making samosas, keep both unused dough and filled samosas covered with towel.Heat remaining oil (to a depth of 3 to 4 inches) in medium-sized skillet. Deep-fry samosas, 4 to 5 at a time, cooking them 2 to 3 minutes or until a rich golden brown, turning once about halfway through cooking process. When done, remove with slotted spoon and set on paper towels to drain.Serve hot with mint or tamarind chutney.Makes 8 samosas.Pastry
1 1/2 cups flour
1/8 cup water
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon chili powderMix all ingredients to make a stiff dough.
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