what are some indian dishes and how do you make them?

Question

i don't really care if it's hard or easy as long as it's GOOD! lol


**you'll get 10 points if you include a dessert

actually scratch the 10 points if you include a dessert just give me something that's good!

Answer 1

Go to the first link to see a glossery of culinary terms or description of ingredients of recipes.

GARAM MASALA Serves 4 (a basic homemade curry powder mix)

Ingredients
110g coriander seeds
110g cumin seeds
50g black peppercorns
30g cassia bark
30g cloves
30g cardamoms, brown
15g nutmeg
10g bay leaves
15g ground ginger
Method

Lightly roast all the inredients except the ginger in an oven at gas mark 3 (325C). Do not let the spices burn they should give off a light steam and release their aromas.
When they have started to release their aromas, about 10 minutes remove from the oven and allow to cool.
Once they are cool using a pestle and mortor or coffee grinder grind the spices to a powder.
Add spice mixture and ground ginger together mix thoroughly and keep in a airtight jar away from the sunlight and it will keep indefinitely.

Indian Cooking Recipe : Mulligatawny Soup
Ingredients :

2 tbsp oil
1 tsp crushed ginger root
1 tsp crushed garlic
1 large oinon sliced
2 tbsp chickpeas flour ( Besan)
1 heaped tbsp curry powder
¼ tsp turmeric powder
2 medium sized tomatoes, peeled and
chopped
1 bay leaf
1 tsp coarsely ground black pepper
3 cups water or vegetable stock
Lemon wedges

Method :

Heat the oil and add the ginger and garlic.
Saute for 2 minutes, then add the onion and saute until the onion is transparent.
Add the gram flour, curry powder, turmeric, tomatoes, bay leaf, pepper and water.
Bring to a boil, cover and reduce heat.
Simmer for 45 minutes, then process in a blender or pass through a sieve.
Stir well and serve with lemon wedges.


HYDERBAD CHICKEN Serves 2-4

This recipe was donated by the curryholic. Chandra Moulee

Ingredients
Onion big - one sliced
Ginger paste - one tablespoon
Garlic paste - one tablespoon
Turmeric powder - two pinch
Salt to taste
Red Chilli powder - one tablespoon ( or more depending on the chilli-hottness grade)
Garam masala - one table spoon ( any chicken garam masala readily available)
Red food colour (optional) - one pinch
Chicken - 1 pound cut as small cubes , cleaned with a pinch of turmeric powder
Method

Heat oil in a deep vessel.
Add onion and fry till translucent.
Lower heat, add ginger paste and garlic paste, do not brown just let the raw flavour go away.
Add chicken, chilli, turmeric and garam masala powder and some salt.
Fry on medium heat for 3 min.
Add water to cover chicken.
Check correct saltiness or add more salt.
Add color.
Keep on medium heat for 5 min for a good boil.
Increase heat such that the remaining water evoporates, leaving a thick gravy.
Good with bread, chapathi or rice.

BALTI BUTTER CHICKEN

Serves 4 - 6

Ingredients
150 ml natural yogurt
50g ground almonds
1 1/2 tsp chilli powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green caradamom pods
1 tsp ginger pulp
400g canned tomatoes
1 1/4 tsp salt
1 Kg skinned, boned, and cubed chicken
6 tbsp of butter
1 tsp of corn oil
2 medium onions, sliced
2 tbsp chopped coriander
4 tbsp single (light) cream
Method

Mix together the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and the salt.
Put the chicken into a large mixing bowl and pour over the yogurt mixture. set aside.
Melt together the butter and oil in a medium karahi or deep round bottomed frying pan. Add the onions and fry for 3 minutes.
Add the chicken mixture and gently fry for 7 - 10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir well in. Bring to the boil. Serve garnished with the remaining chopped coriander.

LAMB KORMA Serves 4

Ingredients
1lb lamb
4 tablespoons natural yoghurt
3 large onions, chopped
2 cloves of garlic
1 inch piece of ginger
3 tablespoons of ghee
8 black peppercorns crushed
4 green cardamom pods coarsley crushed
2 cloves crushed
salt
1 teaspoon chilli powder
2 teaspoons of coriander
1 pint of water
fresh chopped coriander
Method

Remove any excess fat from the meat. Cut into cubes.
place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste.
Heat the ghee in a karahi or wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and meat. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage.
Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned.
Add the chilli powder and ground coriander. Stir well, then add the drained yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate.
Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well.
Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is really tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander and enjoy.

CHICKEN OR MUTTON COCONUT CURRY Serves 4


Ingredients
1. 1 Chicken or 500 grams of mutton
2. 1/2 coconut
3. 2 table spoons chilli powder
4. 2 table spoons turmeric powder
5. 2 table spoons corriander powder
6. 1 inch piece of cinnamon
7. 1/2 inch piece of ginger
8. 6 to 8 cloves
9. 4 to 5 curry leaves
10. 8 to 10 peppercorns
11. Salt to taste
12. 2 medium sized onions
13. 3 to 4 tablespoons of coconut oil

Method
1. Clean and cut chicken or meat into pieces.
2. Grate coconut and saute it.
3. Sprinkle turmeric and chilli powder on it.
4. Roast cinnamon, cloves and peppercorns then grind to a powder.
5. Slice onions and chop the ginger.
5. Mix together the prepared spices and onions, ginger, curry leaves, coconut.
6. Add salt and water enough to cook meat dry, Keep on the heat and bring to boil quickly.
7. Reduce heat and cook over a gentle heat till tender.

Indian Cooking Recipe : Creamy Tiger Prawns
Ingredients :
2 tbsp vegetable oil
1 onion, chopped
2 lb raw tiger prawns, peeled
1 quantity Balti sauce
2 oz creamed coconut
2 oz ground almonds
1 lb courgettes sliced
¼ pt double cream
4 tbsp chopped fresh coriander
seasoning
2 oz toasted almond flakes to garnish

Method :
Heat the oil over high heat in a large Balti pan or wok.
Fry the onion for 2 minutes over high heat. Stir in the prawns and cook for 3 minutes until they start to change color.
Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.
Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.
Stir in the cream and simmer for 1-2 minutes, then add the coriander.
Season and garnish with flaked almonds.


Indian Cooking Recipe : Bombay Shrimps
Ingredients :
1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
¼ tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
½ cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste

Method :
Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.


Indian Cooking Recipe : Fish in Green Masala
Ingredients :
1/2 kg fish (Pomfret or king fish)
1 onion chopped finely
1 cup curd
1/2" cinnamon
3 cardamom
5 green chillies, chopped
4 garlic flakes, minced
1/4" ginger, minced
1 cup coriander leaves, make a paste
1 tsp turmeric powder
1/4 tsp cummin seeds
3 tbsp oil
Salt as per taste

Method :
Wash fish and cut into big pieces. Heat oil in a pan.
Add cumin seeds. When splutter, add onions. Fry till golden brown.
Remove the pan from the fire. Arrange fish pieces in a pan.
In a bowl, beat the curd. Add all the remaining ingredients to the curd.
Mix it well. Pout the curd over the fish pieces.
Cover it and keep aside for 45 minutes. Put the pan on flame again.
Add ½ cup water. Cook till fish is tender. Serve hot.


Indian Cooking Recipe : Chapati
Ingredients :
Wheat flour
1 tsp salt
1 tsp ghee

Method :
Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
Knead well. Let the dough be a little softer than that of puri.
Keep aside for an hour.
Then shape parts of dough into balls bigger than the ones fit for puris.
Dust with wheat flour.
Roll into chapatis on a rolling board.
Smear chapati tawa with ghee. Keep on flame.
Roast both sides of chapati on the tawa moderately.
Ready to serve.

Indian Cooking Recipe : Naan
Ingredients :
1 tsp superfine sugar
1 tsp active dry yeast
2 cups maida
¼ cup low fat margarine melted
1 tsp ghee
1 tsp poppy seeds

Method :
Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets dissolve.
Cover and keep aside for about 10 minutes or until yeast becomes frothy.
Put the maida in a bowl and make a well like depression in the middle.
Put the ghee, salt and yeast. Mix properly with hands.
Mix more water if needed. Transfer the dough to a floured surface and knead well for about 5 to 7 minutes.
Cover and keep it to rise in a warm place for 1½ hours.
Preheat the broiler to 500 degrees F.
Divide the dough into equal parts and shape them into small balls.
Roll out each ball into ovals about 1 cm thick.
Arrange on a greased heavy-duty aluminum foil.
Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.

Indian Cooking Recipe : Vegetable Pulav
Ingredients :
2 teacups uncooked rice
2 teacups sprouted val dal
3 sliced onions
450 grams small potatoes
450 grams small onions
1 coconut
½ tsp haldi powder
4 garlic cloves, crushed
4 tbsp oil
oil for deep frying
salt to taste

For preparing masala mixture :
1 teacup coriander, chopped
½ grated fresh coconut
4 tsp dhana-jira powder
2 tsp chilli powder
4 tsp sugar
1 tsp garam masala
½ tsp haldi powder
salt to taste

Method :
Deep fry the sliced onions in oil until it turns golden brown and crispy.
Grate the coconut, put 5 teacups of water and allow to stand for a little while. Blend in a liquidizer and strain. Make a cross of 2 slits at right angles on the potatoes and small onions.
Stuff the slits on the potatoes and onions with the masala mixture.
About half the masala will remain. Heat the oil in a vessel, put the crushed garlic and sauté for some time.
Put the rice, dal, coconut milk, haldi powder and salt.
Cover and cook slowly. When three-fourths done, put the remaining masala mixture and cook for a few minutes.
Otherwise, put all the masala, cover with a lid and bake in a hot oven at 450ºF for 20 minutes.
Garnish with fried onions.
Ready to serve hot.

Indian Cooking Recipe : Yellow Rice
Ingredients :

2 cups long-grained basmati rice
2 bay leaves
3 dry red chillies
3 cardamoms
2 cloves
1" piece of cinnamon
1 tsp turmeric powder
3 tbsp ghee
1 onion (sliced)
3 cups coconut milk
salt to taste

Method :

Wash the rice. Drain out the water and leave aside for half an hour.
Heat the ghee in a pan, add the sliced onion till it is translucent.
Add the whole spices and allow to splutter. Lower the heat and mix in the rice.
Add turmeric powder and salt to taste and cook over a medium heat, stirring all the time for 3-4 minutes.
Lower the heat and add coconut milk to cook the rice. Cover with a lid and cook till the rice is tender but not overcooked.

Desserts--

Indian Cooking Recipe : Carrot Halva
Ingredients:

1 cup carrots, grated coarsely
¾ cup sugar
2½ cup milk
cardamom seeds
cashewnuts
½ cup ghee
Method:

Combine carrots with sugar & milk and cook for 30 minutes over low heat, until it becomes thick.
Put cardamoms, cashew nuts & ghee and stir constantly, until it becomes thick.
Spread the mixture in a greased tray & leave it to cool for 30 minutes.
Then cut into squares.


Indian Cooking Recipe : Mango Flan
Ingredients :

For the crust :
7 tbsp crushed marie biscuits
4 tbsp melted butter or ghee
1 tbsp powdered sugar

For the filling :
1 litre milk
1 lemon squeezed
1 tbsp whipped cream
3 tbsp powdered sugar
1 fresh mango peeled and diced
¾ cup mango juice

Method :

For the crust :
Mix together crushed biscuits, butter and sugar.
Fill it in a baking dish.
Press gently the mixture on the tray and put it in the fridge to set.

For the filling :
Boil the milk until one boil. When slightly cool, squeeze the juice of the lemon.
This will curdle the milk, separate the residue from the liquid .
Beat together cream and sugar. Add Mango juice and milk residue.
Now arrange diced mangoes on the set crust.
Pour the filling over set mangoes.
Keep it in the fridge for about half an hour and you are all set to serve.

Indian Cooking Recipe : Gulab Jamun
Ingredients :
1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying

Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.

Indian Cooking Recipe : Coconut Burfi
Ingredients :
3 cups coconut gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashewnuts

Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾" thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

Answer 2

This is delicious.
Try looking for Mukhni Chicken for entree.
Then Rasmali for dessert.

Answer 3

"nut fruit ice cream"

preparation time: 30 minutes + 2 hrs freezing time
cooking time: nil
serves 6-8

ingredients:
3 1/2 cups milk
3/4 cup white sugar
3 tablespoons cornflour
2 egg yolks, lightly beaten
300 ml cream
2 teaspoons rosewater
1/2 cup toasted desiccated coconut
1/2 cup chopped nuts (pistachios or almonds)
1/4 cup chopped raisins
4 red glace cherries, finely chopped

procedure:
1) heat milk and sugar together in a saucepan, stirring to dissolve the sugar.
2) mix cornflour with the egg yolks and cream and stir into the milk. cook, stirring continually, until thickened.
3) stir in the remaining ingredients. pour into a wet ice cream or other suitable freezing tray. cover with foil and freeze.
4) remove and break up with fork, stir well and refreeze.
5) remove from freezer 10-20 minutes before serving. cut into diamond shapes and return to the freezer.

note: in india, nut fruit ice cream is frozen in cone-shaped metal containers.

hint: rosewater is diluted rose essence; it is used extensively throughout india to add flavour and fragrance to desserts, sweetmeats and creamy yoghurt drinks.

enjoy!

Answer 4

i like teriaki chiken its white chicken breasts mixed with soy sauce and a desert is a mix of nuts chocolate ice cream and vanala ice cream with hot chocolate!!!!!