Taste the world right in your kitchen with Indian recipes
tamatar chutney
This freezes well, so go ahead and make a double or triple batch.1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 pound ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to tasteHeat the oil in a skillet over high heat. Add the cumin seeds and fry for 10 seconds. Add the garlic and halved chiles and cook for 1 minute. Add the remaining ingredients and stir to combine. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated. Cool and serve at room temperature.Will keep covered and refrigerated for 1 week, and frozen for several months. Makes about 1 cup.
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This freezes well, so go ahead and make a double or triple batch.1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 pound ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to tasteHeat the oil in a skillet over high heat. Add the cumin seeds and fry for 10 seconds. Add the garlic and halved chiles and cook for 1 minute. Add the remaining ingredients and stir to combine. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated. Cool and serve at room temperature.Will keep covered and refrigerated for 1 week, and frozen for several months. Makes about 1 cup.
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vegetable biryani
5 to 6 tablespoons vegetable oil plus 1/4 cup, divided
1 cup finely chopped onions, for garnish
2 tablespoons golden raisins, for garnish
2 tablespoons sliced almonds, for garnish
Wet Masala Paste (recipe in this section)
2 1/2 cups Indian basmati rice
4 cloves
2 green cardamom pods
2 to 3 (1-inch) cinnamon sticks
1 green bell pepper, cored and sliced
1/2 cup cubed potatoes
1/2 cup green peas
1/2 cup cubed carrotsSalt to taste 5 cups water (about) Make garnish. In medium skillet, heat 5 to 6 tablespoons oil. Sauté onions until deep brown. Add raisins and almonds and sauté until almonds are lightly browned. Set aside.Make wet masala paste and set it aside.Wash rice, drain water and let sit 10 minutes with no additional water added. Set aside.Heat remaining 1/4 cup oil in heavy pot. Add cloves, cardamom pods and cinnamon sticks. Sauté 30 to 40 seconds. Add reserved onion mixture. Add reserved wet masala paste and sauté a few minutes on medium-high, until oil starts to separate, about 5 to 7 minutes. Add bell pepper, potatoes, peas and carrots, and sauté a few more minutes. Add reserved rice and salt mix well. Sauté for a few more minutes.Transfer mixture to a microwave-safe serving container. Add 5 cups water. Microwave, covered, 35 minutes or until done and rice has absorbed all the water. Stir after about 15 minutes. Add half of the garnish and mix it in. Cover container and microwave another 10 minutes to blend flavors. When done, remove from cooking container and set on individual plates. Top each serving with remaining garnish.Serve hot with mint chutney and raita.Makes 4 to 6 servings.
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5 to 6 tablespoons vegetable oil plus 1/4 cup, divided
1 cup finely chopped onions, for garnish
2 tablespoons golden raisins, for garnish
2 tablespoons sliced almonds, for garnish
Wet Masala Paste (recipe in this section)
2 1/2 cups Indian basmati rice
4 cloves
2 green cardamom pods
2 to 3 (1-inch) cinnamon sticks
1 green bell pepper, cored and sliced
1/2 cup cubed potatoes
1/2 cup green peas
1/2 cup cubed carrotsSalt to taste 5 cups water (about) Make garnish. In medium skillet, heat 5 to 6 tablespoons oil. Sauté onions until deep brown. Add raisins and almonds and sauté until almonds are lightly browned. Set aside.Make wet masala paste and set it aside.Wash rice, drain water and let sit 10 minutes with no additional water added. Set aside.Heat remaining 1/4 cup oil in heavy pot. Add cloves, cardamom pods and cinnamon sticks. Sauté 30 to 40 seconds. Add reserved onion mixture. Add reserved wet masala paste and sauté a few minutes on medium-high, until oil starts to separate, about 5 to 7 minutes. Add bell pepper, potatoes, peas and carrots, and sauté a few more minutes. Add reserved rice and salt mix well. Sauté for a few more minutes.Transfer mixture to a microwave-safe serving container. Add 5 cups water. Microwave, covered, 35 minutes or until done and rice has absorbed all the water. Stir after about 15 minutes. Add half of the garnish and mix it in. Cover container and microwave another 10 minutes to blend flavors. When done, remove from cooking container and set on individual plates. Top each serving with remaining garnish.Serve hot with mint chutney and raita.Makes 4 to 6 servings.
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wet masala paste
1 teaspoon finely chopped fresh garlic
2 teaspoons finely chopped fresh ginger
1/2 cup finely chopped onions
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup freshly ground coconut
or unsweetened dry coconut
Water as neededCombine all ingredients in a blender and blend into fine paste. Add water if needed.
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1 teaspoon finely chopped fresh garlic
2 teaspoons finely chopped fresh ginger
1/2 cup finely chopped onions
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup freshly ground coconut
or unsweetened dry coconut
Water as neededCombine all ingredients in a blender and blend into fine paste. Add water if needed.
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zaffarani pullao
2 cups long-grain rice, preferably Basmati
3 to 4 fresh ripe peaches, or 1 (16ounce) can
peaches in syrup, drained
6 tablespoons ghee or vegetable oil
1/4 cup slivered blanched almonds
1/4 cup unsalted pistachios
1 medium onion, finely chopped
1 (3-inch long) cinnamon stick
1 cup milk
1/4 cup seedless raisins
1/2 teaspoon ground cardamom
1/2 teaspoon powdered saffron
Salt, to tasteSoak the rice in 3 cups cold water for 30 minutes.Drain the rice, reserving the water, and set aside.Cut the peaches lengthwise into 1/2-inch slices.Heat the ghee or oil in a large saucepan over moderate heat and sauté the peach slices until golden on both sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.In the same ghee, sauté the almonds until golden brown, about 2 minutes. Remove and drain. Repeat with the pistachios. Set the almonds and pistachios aside.Add the onion to the ghee remaining in the pan and sauté until tender, about 3 minutes. Add the cinnamon stick and fry for 1 minute. Add the rice and stir constantly for 2 minutes, until the rice begins to brown and is thoroughly coated with the ghee. Add the reserved water, milk, raisins, cardamom, saffron and salt. Bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Reduce the heat to low and simmer covered for 10 minutes.Remove from the heat and allow to sit covered for 15 minutes.Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter. Surround the rice with the reserved peach slices and sprinkle with the almonds and pistachios.Serves 4 to 6.
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2 cups long-grain rice, preferably Basmati
3 to 4 fresh ripe peaches, or 1 (16ounce) can
peaches in syrup, drained
6 tablespoons ghee or vegetable oil
1/4 cup slivered blanched almonds
1/4 cup unsalted pistachios
1 medium onion, finely chopped
1 (3-inch long) cinnamon stick
1 cup milk
1/4 cup seedless raisins
1/2 teaspoon ground cardamom
1/2 teaspoon powdered saffron
Salt, to tasteSoak the rice in 3 cups cold water for 30 minutes.Drain the rice, reserving the water, and set aside.Cut the peaches lengthwise into 1/2-inch slices.Heat the ghee or oil in a large saucepan over moderate heat and sauté the peach slices until golden on both sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.In the same ghee, sauté the almonds until golden brown, about 2 minutes. Remove and drain. Repeat with the pistachios. Set the almonds and pistachios aside.Add the onion to the ghee remaining in the pan and sauté until tender, about 3 minutes. Add the cinnamon stick and fry for 1 minute. Add the rice and stir constantly for 2 minutes, until the rice begins to brown and is thoroughly coated with the ghee. Add the reserved water, milk, raisins, cardamom, saffron and salt. Bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Reduce the heat to low and simmer covered for 10 minutes.Remove from the heat and allow to sit covered for 15 minutes.Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter. Surround the rice with the reserved peach slices and sprinkle with the almonds and pistachios.Serves 4 to 6.
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alu began
1 pound potatoes (alu)
1 pound eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoons oil
1/2 cup chopped cilantroCut potatoes, eggplant and tomatoes in small cubes.Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander mix together for 2 minutes.Add potato and eggplant, and cook for 13 to 15 minutes.Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nun, pita bread or rice.
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1 pound potatoes (alu)
1 pound eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoons oil
1/2 cup chopped cilantroCut potatoes, eggplant and tomatoes in small cubes.Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander mix together for 2 minutes.Add potato and eggplant, and cook for 13 to 15 minutes.Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nun, pita bread or rice.
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badam kulfi
1 cup almonds
1 (16 ounce) can sweetened condensed milk
1 (16 ounce) can evaporated milk
16 ounces whipping cream
1 pinch cardamom powder (optional)
Sugar to tasteSoak almonds in warm water peel and blend. Add sweetened condensed milk, evaporated milk, whipping cream and sugar mix thoroughly. Add cardamom powder mix again. Put mixture into small single serving dishes. Freeze for 4 to 6 hours and serve.
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1 cup almonds
1 (16 ounce) can sweetened condensed milk
1 (16 ounce) can evaporated milk
16 ounces whipping cream
1 pinch cardamom powder (optional)
Sugar to tasteSoak almonds in warm water peel and blend. Add sweetened condensed milk, evaporated milk, whipping cream and sugar mix thoroughly. Add cardamom powder mix again. Put mixture into small single serving dishes. Freeze for 4 to 6 hours and serve.
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basic balti sauce
4 tablespoons vegetable oil
2 Spanish onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped ginger
4 green chiles, chopped
Seeds from 10 cardamom pods
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
1 (14 ounce) can chopped tomatoes
1 pint vegetable stock
2 tablespoons lemon juice
Pared rind of 1 lemonHeat the oil in a heavy pan and fry the onions, garlic and ginger for 5 minutes. Add the chiles and cook for 2 minutes more.Add the remaining spices then stir for 30 seconds. Stir in the tomatoes, stock, lemon juice and rind. Bring to the boil then simmer uncovered for 30 minutes.Discard the lemon rind. The sauce is now ready to use or may be kept in the refrigerator for several days.
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4 tablespoons vegetable oil
2 Spanish onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped ginger
4 green chiles, chopped
Seeds from 10 cardamom pods
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
1 (14 ounce) can chopped tomatoes
1 pint vegetable stock
2 tablespoons lemon juice
Pared rind of 1 lemonHeat the oil in a heavy pan and fry the onions, garlic and ginger for 5 minutes. Add the chiles and cook for 2 minutes more.Add the remaining spices then stir for 30 seconds. Stir in the tomatoes, stock, lemon juice and rind. Bring to the boil then simmer uncovered for 30 minutes.Discard the lemon rind. The sauce is now ready to use or may be kept in the refrigerator for several days.
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bhindi dopeaza
1 pound okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoons oil
1/2 cup chopped cilantroCut the tip and the very bottom from the okra just to clean it, but do not slice.Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.Serve with rice, naan or pita bread.
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1 pound okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoons oil
1/2 cup chopped cilantroCut the tip and the very bottom from the okra just to clean it, but do not slice.Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.Serve with rice, naan or pita bread.
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cilantro chutney
1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons dried mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeño pepper, seeded
and coarsely chopped
1/2 small onion, cut upPlace all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.
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1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons dried mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeño pepper, seeded
and coarsely chopped
1/2 small onion, cut upPlace all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.
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chicken dilruba
2 medium onions
1 cup milk
2 tablespoons chopped fresh ginger root
2 tablespoons Punjabi garam masala
6 tablespoons butter or vegetable oil
1 teaspoon ground turmeric
1 (3 to 4 pound) chicken, skin removed, cut into pieces
2 or 3 fresh green cayenne peppers, minced, or
serranos or jalapeños
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground
Few strands whole saffron, soaked in 2 tablespoon warm milk
1/4 cup walnuts, ground
Minced fresh cilantro
1/4 cup melon, pumpkin or squash seeds
Almonds/cashews for garnish (optional), groundPut the onions and ginger in a blender or food processor and process into a smooth paste (consistency of applesauce).Heat butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.Grind almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with garam masala, turmeric, chile peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron/milk mixture and cook 1 to 2 minutes longer.Serves 4.
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2 medium onions
1 cup milk
2 tablespoons chopped fresh ginger root
2 tablespoons Punjabi garam masala
6 tablespoons butter or vegetable oil
1 teaspoon ground turmeric
1 (3 to 4 pound) chicken, skin removed, cut into pieces
2 or 3 fresh green cayenne peppers, minced, or
serranos or jalapeños
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground
Few strands whole saffron, soaked in 2 tablespoon warm milk
1/4 cup walnuts, ground
Minced fresh cilantro
1/4 cup melon, pumpkin or squash seeds
Almonds/cashews for garnish (optional), groundPut the onions and ginger in a blender or food processor and process into a smooth paste (consistency of applesauce).Heat butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.Grind almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with garam masala, turmeric, chile peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron/milk mixture and cook 1 to 2 minutes longer.Serves 4.
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