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Chicken Tandoori

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Country of the Food: Indian | Email to Author               Posted on 20 April 2003 @ 10:13:14

16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely Chopped or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper (optional)
3 Whole chicken breasts, Split
1 lg Onion, finely chopped
1 lg Green pepper, Finely chopped


In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer). Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.

 

Indian Chicken Curry

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:14:51

North Indian Style

1 lb Chicken - drumsticks, thighs
Breast piece
1 sm Carton Plain Yogurt
2 md Onions very finely chopped
4 tb Vegetable oil
2 Cloves
1/2 ts Mustard Powder
2 Pods Cardamom
1/2 ts Cumin powder
1 ts Garam Masala
1 ts Chilli Powder
1/2 Inch Ginger
4 Pods Garlic
1/3 ts Coriander Seeds
To taste Salt
1/2 ts Freshly ground pepper

NOTE: Garam masala is a blend of ground spices with many variations. It is available in Indian markets and at some supermarkets.

To substitute, mix 3/4 ts. ground cumin with 3/4 ts. ground coriander, 1/2 ts. pepper, 1/2 ts. ground cardamon, 1/4 ts. ground cloves, and 1/4 ts. ground cinnamon. Use 1/2 ts. of spice mixture for this recipe.

Remove fat from the chicken. Salt and pepper the chicken. Sprinkle with chili powder. Add yogurt and mix well till the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add mustard seeds if using mustard seeds. Add cloves, cardamom, and coriander seeds. Fry for 30 seconds. Add the onion and fry for two minutes till onion beings to turn. Lower heat to medium. Add the ginger garlic paste and fry for 4 - 6 minutes. Add mustard powder if using powder, add garam masala, add cumin powder.

Brush excess yogurt off the chicken and put in a large pot. Add ingredients from frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or till the chicken is tender, stirring every 5 minutes. Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely if there is too much liquid in the pot, cook uncovered till the liquid evaporates.

 

Easy East Indian Chicken & Tomatoes

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:15:47

1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 ts Garlic powder
1 ts Vegetable oil
2 c Skinned, cooked diced chicken
1/2 ts Salt
1/2 ts Pepper
1 1/2 ts Curry powder
28 oz Whole tomatoes, can
1 tb Worcestershire sauce
2 tb Chopped parsley
1/4 c Raisins
2 c Cooked rice


Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice.


Curried Favors
Detailed directions so you can comfortably try dishes such as Idli, Yogurt, Aviyals, Kichadis, and Pachadis as well as more familiar northern favorites such as Khormas and Biriyanis

 

Indian Chicken Pies

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:16:30

2 tb Butter
2 oz Button mushrooms, chopped
1 Onion, chopped
2 ts Garam Masala
3 1/4 c All-purpose flour
2/3 c Chicken stock
8 oz Cooked chicken, diced
1/3 c Frozen corn, thawed
Salt to taste
Fresh ground pepper to taste
1/4 ts Salt
1/3 c Cold margarine, diced
1/3 c Lard, diced
1/4 c Cold water
1 Egg, beaten
Tomato slices, halved (opt)
Fresh parsley sprigs (opt)


Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2 minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir in chicken, corn, salt and pepper; cool.

Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs. Add cold water and mix to form a fairly firm dough. Knead gently until smooth. Preheat oven to 375'F. (175'C.). Preheat a baking sheet. Cut off 2/3 of pastry and cut in 4 equal pieces. Roll each piece to a 7" circle. Line 4 (5") fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly. Press pastry well into flutes but do not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6" circle.

Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces. Dampen edges of pastry in pans and cover with pastry circles. Seal edges well and trim by pressing pastry edges firmly flat blade of a knife. Make a small hole in center of each pie. Reroll pastry trimmings and cut out leaves to decorate pies. Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg. Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golden brown and filling is heated through. Cool before carefully removing from pans. Garnish with tomato slices and parsley sprigs, if desired, and serve cold.

 

Indian Roast Chicken

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:16:59

1 c Plain yogurt
3 md Garlic cloves, minced
2 tb Finely grated fresh ginger
2 tb Fresh lemon juice
2 ts Finely grated lemon zest
2 ts Ground coriander
1/2 ts Cayenne pepper
1/2 ts Turmeric
Salt and freshly ground -black pepper
1 Chicken (3 1/2-lb)


In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, lemon zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper; mix well. Place the chicken in a gallon-size plastic bag, add the marinade and turn to coat all over. Seal the bag. Refrigerate the chicken for at least 4 or up to 12 hours, turning it occasionally in the bag.

Preheat the oven to 350F. While the oven heats, let the chicken come to room temperature. Lift the chicken from the marinade and transfer to a roasting pan; discard the remaining marinade. Season the chicken with salt and pepper and roast for 25 minutes. Rotate the pan and roast for another 25 minutes. Increase the temperature to 400F and roast the chicken for about 35 minutes longer, or until the juices run clear when a thigh is pierced with a fork.

Transfer the chicken to a platter, cover loosely with foil and let rest for 15 to 20 minutes before carving. Skim the fat from the juices in the roasting pan and strain the juices through a coarse strainer; season with salt and pepper and serve with the chicken.

 

Indian Lamb in Yogurt Sauce

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:17:30

1 whole leg of lamb

GROUP A
2 oz almonds
8 oz onion -- chopped
8 cloves garlic
1 4" piece fresh ginger -- in : -small pieces
4 whole green chile -- : chopped
3 TB plain yogurt of of 1 pint

GROUP B
2 TB cumin -- ground
2 ts coriander -- ground
3 ts cayenne
3 1/2 ts salt

GROUP C
1/2 TB whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns

GARNISH
whole almonds
golden raisins


In a food processor or blender mix GROUP A In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and smooth. Then add the GROUP A paste and Add GROUP B. Now, put this mixture over, around, and in the leg of lamb. Use a glass pan and cover with plastic film. Refrigerate for 24 hours. Glass is used to avoid the possible chemical changes in the yogurt.

24 Hours later: Heat 6 tablespoons of vegetable oil in pan and add (when hot but not smoking) GROUP C A few seconds in hot oil and you pour the spices and hot oil over the lamb. Cover it all with foil and bake at 400F for 1 1/2 hours then uncover for 45 minutes. Decorate with whole almonds and golden raisins. Then give it a final 5 minutes to finish in the oven.

 

Madras Lamb (Indian)

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:17:59

1/4 c Oil
3 lg Garlic coves, chopped
1-2 tb cayenne
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed -with 3 tbs water
1/4 ts Whole cardamom -seeds, de-podded
1 tb Lemon juice
1/4 ts Salt, or to taste
1 lg Onion, chopped finely
2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb, -trimmed, cubed


In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more.

Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well.

Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick.

 

Indian-Style Grilled Flank Steak

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:18:34

1 1/2 tb Garam masala
1 1/2 ts Coarse salt
1 ts Black pepper
1 1/2 lb Flank steak


In a small bowl stir together the garam masala, the salt, and the pepper, in a shallow dish rub the mixture onto both sides of the steak, and let the steak stand at room temperature for 30 minutes. Grill the steak on an oiled rack set about 5 to 6 inches over glowing coals for 8 to 10 minutes on each side for medium-rare meat. (Alternatively, the steak may be broiled under a preheated broiler about 3 inches from the heat for 8 to 10 minutes on each side.) Transfer the steak to a cutting board and let it stand for 10 minutes. Holding a knife at a 45 degree angle, cut the steak across the grain into thin slices.

 

Indian Broiled Fish Recipe with Many

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:19:00

2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 ts Ground coriander
1 ts Salt
1/4 ts Garam masala
4 Swordfish or halibut steaks, - 1-inch thick (about 2 lb)
2 tb Melted margarine or butter


Mix together all ingredients except fish and margarine. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish. Cover and refrigerate at least 12 hours. Set oven control to broil or 550F. Arrange fish on rack in broiler pan and drizzle with melted margarine. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn. Drizzle with melted margarine. Broil until fish flakes easily with fork, 5 to 7 minutes longer

 

Shrimp in Indian Sauce

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:19:28

1/2 lb Raw shrimp
2 tb Butter
1/2 c Finely chopped onion
1/4 ts Dried red pepper
1/2 ts Ground cumin
1 Juice of a lime
1 c Sour cream
1/2 c Plain yoghurt
1/4 c Chopped fresh coriander
Salt & pepper to taste


Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice.

 

Indian Egg Curry

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 10:19:54

2 tb Curry powder
1 c Onion; finely chopped
2 tb Butter
1 tb Flour
1 c Milk
8 ea Hard cooked eggs; chopped
4 ea Toasted english muffins
Fresh cilantro or parsley -chopped


Saute onion in butter until soft. Stir in curry and flour and heat an additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve.

 

Easy Indian Samosas

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:20:19

2 tb Veg oil
1 Onion;finely chopped
1 tb Ginger root;fresh, chopped
1 Garlic clove; finely chopped
1 tb Curry powder
1 1/2 ts -salt
1/4 c -water
1 1/2 c Peas; frozen
4 Potatoes;cooked and diced
1/4 c Coriander; chopped fresh
24 Spring Roll wrappers or -Egg roll wrapper
1 Egg; lightly beaten
Vegetable oil for frying


This recipe uses either spring roll wrapper or Egg roll wrappers to save time rather the traditional pastry. These may be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add water, peas and potatoes. Heat mixture thoroughly; combine well. Add coriander but do not cook. Cool completely.

Separate wrappers individually. If difficult to separate, unwrap package and cover with a damp cloth. After a few minutes, top wrapper can be removed.

Place tablespoonful of filling on wrapper. Brush edges with egg and fold over filling into a triangular shape. Place on baking sheet lined with a clean tea towel. Separate second wrapper and repeat. Heat 1 inch of oil in deep skillet. Cook in batches few minutes on each side until golden and crisp. Drain on a rack or paper towels. Serve with chutney as a dip if you wish. MAKES: approx 24.

 

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