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PRAWN (SHRIMP) CURRY

Admin :: Edit

Country of the Food: India | Email to Author               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.

 

CORIANDER FISH (BHARIA MACHLI)

Admin :: Edit

Country of the Food: India | Email to Author               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.

 

MUGHLAI CHICKEN WITH ALMONDS

Admin :: Edit

Country of the Food: India | Email to Author               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.

 

CHICKEN CURRY NORTH INDIAN STYLE

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:24:21

Ingredients:
------------
1 lb Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tbl Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper

Method:
-------
Remove fat from the chicken and then salt and pepper it. Sprinkle with
chili powder. Add yogurt and mix well until 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
you are using them. Add cloves, cardamom, and coriander seeds and fry
for 30 seconds. Add the onion and fry for two minutes until the onion
beings to turn brown. Lower heat to medium. Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add
Garam Masala, and add cumin powder.

Brush excess yogurt off the chicken and put it in a large pot. Add
ingredients from the frying pan. Cook uncovered over high heat for 4
minutes. Reduce heat to low and cover. Cook for 25 minutes or until
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 until the liquid evaporates.

Variations:
-----------
There are several variations to the above recipe:

1.) Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot.

2.) Boil two potatoes for 10 minutes before slicing them thinly. Add
sliced potatoes to the pot when you start cooking the chicken.

3.) This variation is usually called "Malai Chicken" or literally
"creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done,
add one small can of tomato paste. Just before removing add a small
carton of whipping cream, and cook for a few minutes.

 

LAMB VINDALOO

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:25:09

Ingredients:
------------
3 lbs Lean boneless lamb
3 Meaty lamb bones

Marinade made from:
-------------------
4 tblsp Light vegetable oil
1/4 c Cider vinegar
3 tblsp Tamarind pulp
to taste Salt

Puree made from:
----------------
2 tblsp Vegetable oil
1 large White onion
6 Garlic cloves
2 tblsp Fresh ginger root, chopped
1/2 c Vegetable oil
3 c Onion, thinly sliced
1 tsp Ground cumin
1 tsp Ground mustard
3 tsp Turmeric
1 1/2 tsp Red pepper
3 tsp Paprika
2 1/2 c Hot water

Method:
-------
Cut lamb into 3/4 " cubes.

Place lamb and the bones in a non-metallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it
marinate at room temperature for eight hours or, refrigerated, for 24
hours.

Put two tablespoons of oil, the onion, garlic, and ginger in an electric
blender or food processor and run the machine until a fine pasty puree
is formed.

Heat the one-half cup of vegetable oil in a large enamel coated skillet
over medium-high heat. Add the onions and saute until they are caramel
brown, stirring constantly to prevent burning.

Add the puree. Reduce the heat and add ground cumin, ground mustard,
turmeric, red pepper, and paprika. When the spices begin to sizzle and
turn dark, in about 15 seconds, add the lamb and bones. Cook until
slightly seared (about ten minutes).

Add the water and bring to a boil, then lower the heat and simmer,
partially covered, until the meat is very tender (about thirty minutes).
Pick out and discard bones. Serve over rice

 

SHAHI KORMA (MUTTON CURRY)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:26:17

Ingredients:
------------
1 1/2 lb Goat mutton
3 Medium onions
3/4 c Yogurt
4 cloves Garlic
pinch Saffron
2 t Salt
3/4 c Cream
1 oz Almonds
1/2 c Oil
1 oz Coriander seed
1 t Red pepper (optional)
1/2 t Garam Masala

Method:
-------
Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and
garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and
fry the remaining thinly sliced onion. Keep aside.

Add the mutton and fry until the liquid dries up. Add 3/4 c hot water
and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook
at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
Uncover and dry the liquid. Add beaten yogurt and fry until it leaves
oil. Add fried ground onion.

Beat the cream. Add soaked or ground saffron. Mix it with the cooked
mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve
garnished with chopped coriander leaves.

 

GULAB JAMUNS (EASY METHOD)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:26:59

An Indian Dessert

Ingredients:
------------
1 c Bisquick
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying

Method:
-------
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.

 

SUJI HALVA (SEMOLINA HALVA)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:27:29

(An Indian Dessert)

4-6 servings)

Ingredients:
------------
1/2 c Suji (semolina)
1/2 c Sugar
1/2 c Ghee
1 1/2 c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamoms

Method:
-------
Boil sugar and water together for 5 minutes. Heat ghee add suji and
stir on low heat until mixture becomes light creamy in color and ghee
leaves the side of the pan. Add the syrup and stir briskly until it is
absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and
raisins. Serve hot.

 

CARROT HALVA (CARROT DESSERTS)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:28:31

Ingredients:
------------
4 lbs Carrots
1/2 gal Milk
2 c Sugar
2 c Carnation milk powder
1 c Oil
to taste Nuts

Method:
-------
Clean and grate the carrots. Heat milk to boiling and add the carrots.
Cook until liquid is almost gone, stirring to prevent sticking and
burning (3 to 4 hours). Add oil and cook more, stirring often, to roast
the carrots well (about 1/2 hour). Add the powdered milk and sugar and
cook until all the liquid is gone and the mass does not stick to the
sides. Add the nuts and raisins and turn off the heat. Pour in a
serving dish and serve warm or cold. Will keep in the refrigerator for
up to 1 week.

 

Chana Masala

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:29:11

2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing :)
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter

Heat oil on medium high heat. Fry onions until slightly browned.
Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer
about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black
pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to
taste. Add butter, stirring through to melt it. Stir and simmer for
5 minutes more or until peas are softened and dish is hot. Serve over rice.

 

Sag Paneer

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:30:24

Indian Cottage Cheese Curry

Ingredients:
2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer

Heat oil in saucepan and saute chopped onion until light brown. Add
cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic,
sliced tomato and black pepper and saute about 30 seconds. Add chopped
spinach and saute, stirring until it begins to change color. When it goes
dark green, it means it is about half cooked and still remains crunchy.

Add salt, cumin, turmeric, coriander powder and garam masala. Mix well
with spinach while it is sauteeing. Add cream, tomato puree, cilantro and
cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch.
When cream boils, cook another 1 1/2 minutes over high heat. Serves 4.

 

Tandori Chicken - North Indian

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 21 April 2003 @ 07:31:10

For 12 pieces :

Ingredients:
12 pieces of chicken (drum sticks or thighs)
1/2 cup tandoori chicken powder (you get them in Indian Grocery stores)
1/2 cup plain yogurt
Salt as required
2 lime

One whole white onion
One green and one red bell-pepper (optional)

Flat aluminum tray (and foil)


Preparation method:

1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.

2. Mix yogurt, tandoori powder, mustard oil and salt as required

3. Mix the paste with chicken pieces and let it stand for at least 6
hours.

4. After marinatingd is done, arrange pieces in tray, cover with foil
bake at 350 F for 20 minutes.

5. Reduce heat to 250 F, and then bake and broil alternately in 30 min.
cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the
chicken pieces before putting them back in. If there is too much
water inside, drain the water. If the chicken pieces look too dry,
sprinkle some water mixed with lime juice on them

6. After baking is done, take the pieces out and brush off the excess
tandoori paste from them. Put the pieces in an open tray in the oven
for 2-3 minutes( just to get them look crisp and dry.)

7. You can add a garnishing of stir-fried onions and bell-peppers and
lime juice on the chicken before serving. It should be served hot.

 

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