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Recipe Name. |
Description of the
Recipes. |
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MUGHLAI CHICKEN WITH ALMONDS
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Country of the Food:
India
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Posted on 21 April 2003 @ 07:23:40
Ingredients: ------------ 1" piece Ginger 8-9 cloves Garlic 6 tblsp Blanched Almonds 7 tblsp Vegetable oil 1" Cinnamon stick 2 Bay leaves 5 Cloves 10 pods Cardamom 2 medium Onions (cut into small pieces) 2 tsp Ground cumin seeds 1/8-1/2 tsp Red pepper 7 tblsp Yogurt 1 small carton Whipped Cream 1/4 tsp Garam Masala 2-2 1/2 lbs Chicken boneless (2 trays of holy farms) 2 1/2 tsp Salt one bunch Coriander leaves
Method: ------- Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes. Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander leaves and cook for another 10 minutes.
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CORIANDER FISH (BHARIA MACHLI)
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Country of the Food:
India
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Posted on 21 April 2003 @ 07:23:10
Ingredients: ------------ 4 lb Sole, flounder, rock cod, or any other white whole fish 8 cloves Garlic 3 Hot chilies (optional) (or cayenne) 1" piece Ginger 1 medium bunch Coriander 1 T Coriander seeds 1 t Brown sugar 1 t Turmeric 1/2 t Black mustard 1/2 t Fenugreek seeds 1 T Salt 1/2 c Lemon juice 1/2 c Vegetable oil 2 c Chopped onion 1 c Chopped tomato 1/2 t Garam Masala
Method: ------- Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. Serve.
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PRAWN (SHRIMP) CURRY
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Country of the Food:
India
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Posted on 21 April 2003 @ 07:22:23
Ingredients: ------------ 1/2 kg = 1.1 lb. Prawns 2 Onions diced into small pieces 1/4" Cinnamon stick 1/4 tsp Chili powder 1/2 tsp Dhania powder 1/4 tsp Garlic powder 1/2 tsp ginger powder 1 bunch Fresh coriander 1 tsp Salt 1/4 tsp Turmeric powder 1 tblsp Oil
Method: ------- Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
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SAFFRON RICE (KESAR CHAWAL)
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Country of the Food:
India
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Posted on 21 April 2003 @ 07:21:46
Ingredients: ------------ 2 c Rice 4 c Water 6 T Ghee 1 t Saffron threads (or less) 2 T Hot water 1 c Sliced onion 1 small Cinnamon stick - splintered 4 Bay leaves 4 large Black cardamoms 1 T Cumin seed 4 Cloves 2 t Salt
Method: ------- Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. Add the water and bring to a boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and allow the pressure to drop by itself.
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SOUTH INDIAN PULLAV (RICE)
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Posted on 21 April 2003 @ 07:21:14
Ingredients: ------------ 1 c Rice (Preferably Basmathi rice) 1/3 c Tomato puree 1 large Onion 1 c Vegetables (preferably peas and carrots) 1/4-1/2 tsp Coriander powder (also called dhania powder) 1/8-1/4 tsp Garlic powder or 1 1/2 cloves garlic 1/8-1/4 tsp Ginger powder 1/4" piece Ginger 1/8-1/4 tsp Chili powder 1 Green chili cut into small pieces 1-2 pieces Cardamom 1 piece Cloves 1/4" stick or 1/8 tsp powder Cinnamon 1 Bay leaf 1 tsp Salt 1 tsp Coriander leaves (if needed)
Method: ------- Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green chili was not added before). Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add 1/4 cup of coconut flakes. Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander leaves in the end.
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CURRIED MUSHROOMS
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Country of the Food:
India
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Posted on 21 April 2003 @ 07:20:20
Ingredients: ------------ 1/2 lb Mushrooms 1 large Onion 1/4 t Turmeric to taste Salt to taste Chili 2 large Tomatoes Oil
Method: ------- Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water. Serve hot.
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CURRIED EGGPLANT (BHARTHA)
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Country of the Food:
India
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Posted on 21 April 2003 @ 07:19:52
(Serves 4 to 6)
Ingredients: ------------ 2 lb Eggplant 4 medium Tomatoes 3 t Fresh chopped coriander 1/2 c Ghee 1/2 c Finely chopped onion
Method: ------- Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants.
Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. Place into a bowl, sprinkle on coriander and serve at once.
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CAULIFLOWER AND POTATOES (ALOO GOBI)
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Country of the Food:
India
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Posted on 21 April 2003 @ 07:19:22
Ingredients: ------------ 1 medium Cauliflower 2 medium Potatoes 1 Onion 1 Tomato 1 clove Garlic 1" piece Ginger pinch Turmeric to taste Salt to taste Pepper to taste Garam Masala
Method: ------- Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each). Add both to Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are coated.
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MATTAR PANEER (PEAS AND CHEESE)
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Country of the Food:
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Posted on 21 April 2003 @ 07:18:42
Ingredients: ------------ 2 Onions 2 Tomatoes 4 cloves Garlic 1/2 packet frozen Peas 1" cube Ginger 1/4 t Turmeric to taste Salt to taste Pepper 1/2 t Garam Masala 2 c Water
Method: ------- Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes. Season and add turmeric. Add peas and paneer.
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OKRA INDIAN STYLE (BHINDI)
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Country of the Food:
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Posted on 21 April 2003 @ 07:18:09
(Serves 6)
Ingredients: ------------ 1 lb okra 2 small Onions 2 small Tomatoes 1/4 t Turmeric to taste Salt Red pepper (optional) Oil for frying
Method: ------- Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil.
Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes.
Cover and bake at 250 deg F for 15 minutes.
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