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Madras Lamb Recipe

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 21 April 2003 @ 08:13:44

Ingredients:
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.

 

Chicken Tikka (Oven Baked Chicken)

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 21 April 2003 @ 16:18:13

Ingredients:
3 lbs Chicken thighs or drumsticks skinned
4 to 5 Garlic cloves grated
2 Teaspoons grated Ginger
1 Cup Yogurt
3 Teaspoons Ground Cumin
1/4 Teaspoon Ground Turmeric
1 Teaspoon Chile Powder (more if you like it hot)
1/2 Teaspoon Ground Paprika
2 Teaspoons Salt
2 Teaspoons ground black pepper
4 Teaspoons Soya sauce

METHOD

Wash and remove any extra fat from the meat, pat dry and put deep cuts on the pieces of the meat so that the spices will get into the meat. In a blender, blend the all the ingredients.

Place the chicken on a large tray and then pour the blended mixture. Mix the paste thoroughly with chicken and let it marinate overnight (or 4 to 5 hours) In a covered tray in the fridge.

Grill the marinated chicken until meet is cooked. (until golden brown)

Note: Chicken Tikka usually eat with Nan or Chapathi

 

Chicken Vindaloo

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 22 April 2003 @ 11:42:05

Chicken Vindaloo (Type of Indian Chicken Curry)

Ingredients:
2 lbs. chicken tenders
1 tsp. salt, or to taste
1 Table sp. olive oil
1 Table sp. minced garlic
1 big onion, sliced
1 large bell pepper, julienne
1 Table sp. soy sauce
1 Table sp. Vindaloo Powder (or local curry powder)
1 Table sp. Cajun Blend
1 14½oz. can sliced stewed tomato (or fresh tomatos)
1 1/2 tsp. Chilli P0wder

Method:
In a preheated wok add the olive oil. When it swirls add the minced garlic, salt, Vindaloo Powder, Cajun Blend and the chicken tenders. Cook the chicken till almost done. Now add the onions, bell pepper, soy sauce and stewed tomatoes. Stir fry until the onions start to collapse, then add the can of tomatoes. Put on low heat, and simmer 10 minutes to mix the flavors. Serve over Rice.
Serves 8

 

Vegetable soup

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 19 August 2003 @ 21:15:14

Vegetarian Soup

Ingredients

Peas (matar) – 100gms
Carrots – 2
Potato – 1
Cauli flower – Ό
Cabbage – Ό (finely chopped)
Capsicum – 1
Apple – ½
Cinnamon (dal chini) powder – ½ tbsp
Black Pepper – as per taste
Salt – as per taste
Lemon Juice – 2 tbsp
Red Lentils – split (masoor dal) – ½ cup

Method

1) Wash all vegetables and cut them into small pieces.
2) Put all vegies except cabbage, capsicum and dal in a pressure cooker with cinnamon (dal chini) and salt.
3) Cook for 15 to 20 minutes i.e. two whistles
4) Using a masher, stir it properly so that everything is mixed well. Add the lime juice.
5) Pour it in the soup bowls and garnish it with cabbage and capsicum.

 

Vegetarian Kebabs

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 19 August 2003 @ 21:15:54

Vegetarian Kebabs

Ingredients

Granulated Soyabeans – 1 cup
Poha – ½ cup
Garlic Paste – 1 tbsp
Finely Chopped Ginger – 1 table spoon
Corn flour – 1 tbsp
Salt – as per taste
Chilli powder – as per taste

Method

1) Soak soyabean in water for 10 minutes
2) Soak Poha for 2 minutes.
3) Drain Poha and soyabean
4) Mix the Poha, soya bean and other ingredients i.e. garlic paste, ginger, corn flour, salt and chilli powder.
5) Mix it well. You can add a little water for mixing
6) Make small round balls.
7) Fry the round balls till they are golden brown

Serve the veg kababs with chutney.

** note that instead of frying the kebabs, you can bake these in the over for 15 – 20 minutes till they are golden brown. This would make for a high protein healthy snack.

 

KARAHI ARBEE

Admin :: Edit

Country of the Food: Indian | Email to Author               Posted on 25 August 2003 @ 20:04:44

Ingredients

Arbi (small size) – ½ kg
Garlic Paste – 2 tbsp
Cumin seeds (jeera) – 1tbsp
Mustard seeds – 1 tbsp
Salt – as per taste
Red chillis crushed – as per taste
Garam masala – 1 tbsp
Amchoor – 1 tbsp
Water – ½ small cup
Onion – ½ cut into round pieces
Coriander leaves – 1 tbsp
Lemon – 1/2

Method

1) Boil Arbi in pressure cooker.
2) Peel arbee and flatten each piece of arbi using the palms of your hand.
3) Deep fry or shallow fry arbi till brown. Take the arbi out of the wok/karahi and keep it on a napkin so that excess oil is absorbed by the napkin
4) Take two tbsp of oil in a wok or frying pan. Put the garlic paste. Wait till it is brown.
5) Add all other ingredients except onion, coriander and lemon i.e. cumin seeds, mustard seeds, salt, red chillis, garam masala, amchoor.
6) Put half cup (small) of water on high flame.
7) Put the fired arbi and stir it well. Make sure you don’t break the arbi. Cook for a minute or two.

Garnish the arbi with onions, coriander and lemon

 

Dal/Channa Salad

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 25 August 2003 @ 20:05:26

Dal/Channa Salad

Ingredients

Sprouted Kala Channa – 1 cup
Sprouted Moong Dal – 1 cup
Cucumber – 1/2
Raddish – ½
Tomato (small size) – 2
Onion – 1
Capsicum – 1
Cabbage – Ό
Apple – 1
Banana – 1
Gauva – 1
Grapes – 5 -6 pieces
Chikoo - 1
Carrot – 1
Spinach – 3 to 4 leaves
Cottage cheese (paneer) – 50gm
Green Peas – ½ cup
Sugar – as per taste
Ingredients for Dressing
Lemon – 2
Amchoor – 1 tbsp
Sugar or tomato souce – 1 tbsp

Method

1) Finely chop all the vegetables and fruits and keep it aside.
2) Put the kala channa, dal and peas (if raw and uncooked) and cook these in steam for a few minutes till the three are soft.
3) Put all the ingredients in a big bowl and mix it well.
4) Add amchoor, salt, sugar and lemon juice and mix it well.

 

VEGITABLE SOUP BABY CORN SOUP AND GARLIC SOUP

Admin :: Edit

Country of the Food: indion | Email to Author               Posted on 28 September 2004 @ 10:22:14

Recpies
VEGITABLE SOUP
INGRIDIENTS
1)CARROT=2(CHOPPED)
2)PEASE=50GM
3)SHIMLAMIRCH=1(CHOPPED)
4)MASRIDAL=2TABLESPOON
5)WITHOUT SKIN TOMATTOPURI=2TABALESPOON
6)SALT=TOTASTE
KALIMIRCH=TOTASTE
8)ROSTEDJEERA=1TEA SPOON
METHOD
PUT ALL THE THINGS IN THE PRESHURE COOKER AND COOK ON THE FULL GAS FOR ONE WHISTLE.WAIT TILL THE GAS REMOVE THEN STIR IT PROPERLY .PUT IN TO THE SERVING BOWLS GARNI SH WITH CHOPPED SHIMLA MIRCH IF YOU HAVE TASTE. SERVE HOT.
It s very good for health alsomailto:hchawla31@yahoo.com

2
BABY CORN SOUP
INGRIDIENTS
1)CRUSHED MARIDAL=1CUP
2)BABY CORN=5(chopped)
3)TOMATTO PURI=2SERVING SPOON
4)SUGAR=1SPOON
5)SALT TOTASTE
3 6)KALIMIRCH TO TASTE GALIC SOUP
INGRDIENTS
7)FINE CHOPED SHIMLA MIRCH FOR GARNISH
8)BUTTER=1SPOON
9)
GARLIC AND GINGER PASTE=1TABLE SPOON
METHOD
ON GAS WITH MEDIUM FLAME KEEP APAN AND PUT BUTTER IN IT AFTER 1 MINUTE PUT GARLIC AND GINGER PASTE .WHEN ITS START BROWN PUT CHOPPED BABY CORN STIR THEM PROPERLY THEN PUT TOMMATO PURI AND COVER IT ON SIM GAS FOR 7 MINUTES THEN PUT SOME WATER AND MASARI DAL AND COOK FOR3 MINUTES THEN PUT SALT AND PEPER. NOW SOUP IS READY TO SERVE. PUT IN TO THE SERVING BOWLS AND GARNISH WITH SHIMLAMIRCH AND SERVE HOT
Phone no=2223951,hchawla31@yahoo.com
GARLIC SOUP
1)GALIC PASTE=1RICE SPOON
2)MILK=1CUP
3)WATER=1CUP
4)SALT TO TASTE
5)PINCH OF BLACK PEPPER
6)BUTTER=1TEA SPOON
METHOD
IN A PAN PUT BUTTER AND KEEP ON THE GAS WHEN BUTTER MELT PROPERLY THEN PUT GARLIC, STIR IT THEN PUT WATER AND AFTER 1 MINUTE PUT MILK LEAVE THE SOUP TILL BOIL THEN STIR IT AND SWITCH OFF THE GAS THEN PUT SALT AND PEPPER SERVE HOT.
NOTE=THIS IS VERY GOOD IN THE WINTER
Harjinder
hchawla31@yahoo.com

 

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