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Spinach Raita with 7 variations

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:09:14

1 cup spinach chopped fine, boiled, drained
2 cups tied curds
2 cups milk
1 tsp. cumin powder
1 small green chilli grated
salt to taste
2 tsp. ground sugar
1/4 tsp. black salt powdered
1/2 tbsp. coriander chopped finely


Tie curds for 1 hour.
Beat together curds and milk till smooth.
Add all other ingredients, mix well.
Chill for an hour before serving.
Making time: 10-15 minutes
Makes: 3-4 servings
Shelflife: Fresh


Substitute chopped spinach for the following combinations:

Finely chopped onions and boiled potato
Finely chopped pineapple and apple to be added just before serving.
Chopped 1/2 " bits of carrots and French beans, boiled and drained.
Chopped cabbage and capsicum strips.
Chopped blanched beetroot (the colour of raita will turn pink)
Parboiled or soaked pulses or sprouts.
Carrot, capsicum, onion, potato boiled, radish, all grated together.
Note: Never add sour pineapple or use canned pineapple. Otherwise the dish may curdle.


Mint Chutney

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:10:24

1 cup cleaned washed and drained coriander
1/4 cup cleaned washed and drained mint leaves (pudina)
3 green chillies
1/2 lemon
20-25 peanuts
Salt as per taste

Chop the coriander. mint leaves coarsely.
Put all ingredients in a small blender .
Blend till smooth. Add very little water if required.
Remove with a rubber spatula.
Store in a clean dry airtight bottle in refrigerator.
Use on buttered toast, bread or in sandwiches as seasoning.
Shelf life: 2-3 days (refrigerated)
Making time: 10 minutes.


Onion Tomato Chutney

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:11:19

1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oil
Seasoning: 1 tsp. oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds,
1 pinch asafoetida.


Heat the 1 tbsp. oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney. Mix gently.
Serve with parathas, dosas, idlis, or just plain bread or toast.

Making time: 15 minutes (excluding soaking time)
Makes: 2 cups chutney
Shelf life: 4 days (refrigerated)

Note: Reduce or increase the chilli content as per taste.


Pear and Mango Chutney

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:11:54

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.


Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.

Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.



Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:14:11

400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Masala for the vegetables:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions

For the garnish:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

To prepare the vegetables:

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.



Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 17:15:01

Makes about 10
2 medium sized potatoes - boiled, skinned and mashed while still hot
8 tbsp flour
100 gm Amul Cheese - grated
1/2 tsp salt
2 green chillies - chopped
2 tbsp green coriander - chopped
1/2 tsp garam masala
Oil for frying

Mix the flour, cheese and spices. Make a stiff smooth dough kneading in the potatoes (no water should be added). Roll dough into small thin 4 cm rounds and fry in deep hot fat. Serve hot


Bengali Red Dal Curry

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:09:47

Key spice: Panch Phanon Mix, also known as Five Spice (do not substitute
Chinese Five Spice!)
Equal proportions of whole cumin, fenugreek, anise, mustard, "Indian black
onion" seeds (kalunji). You will need to go to an Indian Store to get the
last ingredient. It is not related to the onion.

1 1/2 C red lentils
3 1/2 C water
6 serrano chilies (or 3 jalepeno?), either whole or sliced in
1/4 t turmeric, or more to taste
1 1/2 t salt

4 T ghee, butter or vegetable oil
1 C minced onions
1 C chopped tomatoes
1 T grated fresh ginger

2 T ghee or vegetable oil
1 T panch phanon mix
4 dried small red chilies
1-3 cloves garlic

There are three basic steps to this recipe: cooking the lentils in water,
making a tomato/onion/ginger mush, and making a spiced oil.

1. Rinse lentils well, add water, serrano chilies, turmeric and salt.
Bring carefully to boil and cook over low to medium heat, partially
covered, for 25 minutes. Cover and cook another 10 minutes. Adjust

2. While lentils are cooking, cook onions in a frying pan in the oil until
they are golden brown (approximately 10 minutes), stirring constantly.
Add tomatoes and ginger and continue cooking until the tomatoes
decompose into a delicious and fragrant mush (approximately 8 minutes.)
Stir constantly so that tomato mixture doesn't stick. Turn heat to low
if necessary.

3. Scrape out this mush into the lentils and stir it in. Let lentils sit
while you make the spiced oil.

4. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
Add the remaining 2T oil and heat over medium high heat. When oil is
hot add panch phanon mix and heat until the seeds begin to pop, about 15
seconds. Add red chilies and fry for another 15 seconds, until they
turn a little darker. Turn off heat and add the crushed garlic and let
sizzle for about 30 seconds. Stir this mixture into the lentil/tomato
mixture and serve with rice. Adjust salt.


Indian Lamb with Spinach

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:10:25

Serve 6

1 lb of lamb cut into 1-inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder (or less if you want)
1 tsp turmeric
1/4 cup plain yogurt
1-inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb of fresh spinach, trimmed, washed and torn in small pieces
1/4 tp salt
1/2 Tbsp vegetable oil

Heat the oil in a casserole and cook the onion over medium-high heat,
stirring constantly, until soft. Stir lamb, coriander, mustard seeds,
cumin, chili powder and turmeric. Mix all the ingredients well.
Add 1 Tbsp of yogurt and cook over high heat, stirring the meat
until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a
second Tbsp of yogurt, third, etc...

When the yogurt is used up, stir in the ginger and garlic, add just
enough water to cover the meat and bring to boil. Cover the casserole,
lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the
spinach in batches, stirring each batch until it is wilted. When all
the spinach is incorporated, cook the stew, uncovered, over high heat to
evaporate any excess liquid - about five minutes. Add the salt just
before serving.

Serve with rice and pappadoms.


Tandoori Chicken

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:11:17

(Serves 4)
TANDOORI in INDIAN stands for an earthern oven which is sort
of cylindrical and uses coal as the fuel.
This recipe will need a bar-b-que grill as a substitute. It
can be also cooked in a gas or electric oven, but it will lose
most of its flavour. Also, the chicken has to be marinaded for
atleast 6 hours, ideally 12 hours overnight.

You will need the following:
1. 12 Chicken drumsticks and/or breast pieces (skin removed)
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
3. 1 1/2 tbsp red chilli powder
4. 2 tbsp coriander powder
5. 1 tbsp garlic powder } FRESHLY GROUND IS
6. 1 tbsp ginger powder } MUCH BETTER
7. 1 tbsp cumin powder
8. 1/2 tbsp. GARAM MASALA powder (available at any/all Indian grocery
You can prepare #8 at home by dry grinding to a powder the following:
(20 black pepper corns 0r equivalnet black pepper powder, 5 cloves,
1 inch cinnamon stick, 4-5 cardamoms, 1 tsp. cumin powder, 2 bay
leaves plus some more stuff I dont know, although this should be
fine )
9. Meat tenderizer (optional)
10. 2 tbsp. salt (use less if tenderizer contains salt)
Prick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour or so.

The marinade : Take a wide and deep bowl about 12 2 inches wide and deep
enough to hold all the chicken pieces. Add the yoghurt plus one cup
water or the buttermilk with no water into the bowl. Add all the spices
from nos. 3 thru 8 into the bowl and stir to form a
homogeneous mixture.Now add the chicken pieces into the mixture, so
that they are all covered with the paste/mixture. Cover the bowl with a
lid and let it stand for 6 hours. If you plan to marinade for 12-15
hours, put it in the refrigerator. The more time it is marinated, the
better it will absorb the spices and the tastier it will be.

When you are ready to grill the chicken, apply melted butter to the
the chicken pieces with a brush or spoon all over and you are ready to
grill the chicken on the barbeque in the normal fashion. turn over the
chicken pieces when they look brownish red in color or darker if you
prefer it well done.

Slice finely onion into rings, add some salt and lemon juice to it, to
be served as a salad with the tandoori chicken. lemon juice sprinkled
on the cooked pieces also adds to the flavor , if you wish.

Good luck and I hope you enjoy this recipe, a favourite of the Moghul
emperors of INDIA!



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:12:51

(4-6 Servings)

8 oz. Yogurt (plain)
1 small Onion
1/2 t Salt
1 small Tomato
1/2 t Chat Masala (optional)
1/2 t Black pepper (ground)
1/4 c Milk

Beat yogurt and milk until smooth. Chop onion and tomatoes and add to
yogurt. Add salt and pepper and sprinkle the Chat Masala over, and



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:13:21

1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion

Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the
coriander and mint. Separate pulp from the tamarind and squeeze out the
pulp. Grind coriander, mint, green chili and onion into a fine paste.
Add the tamarind pulp and salt. Blend well. In an airtight jar this
can be refrigerated for up to one week.



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:14:13

for 4, serving 1 or 2)

1 c Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 c Water

Put flour in a large bowl with half the water. Blend the two together
until it holds. Beat and knead well until it forms a compact ball.
Knead dough until it is smooth and elastic. Set aside for 30 minutes.

Knead and divide dough into 4 to 6 parts. Roll each ball into a
tortilla like flat, about \frac{1{8" thick. Heat an ungreased

Put phulka on it, and let it cook for about 1 minute (The top should
just start to look dry and small bubbles should just start to form).

Turn and cook the second side for 2/3 minutes until small bubbles form.

Turn again and cook the first side pressed lightly with a towel. It
should puff. Serve warm (maybe slightly buttered).

Since the rolled out chappati's will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out
individually before cooking them.


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