Easy Indian recipes?

Question

I love Indian food, but all the cookbooks I have involve complicated recipes. Are there any Indian dishes that are easy to make?

Answer 1

Hi, yes, Chicken Tikka Masala is really easy to make. I actualy found a regular grocery store (Food Lion) that has an indian section, and they have the greatest canned sauces that are so authentic. The absolute best is the tikka masala. But, if you make any of these dishes, and just use their sauce, I have a secret I'll share with you.

Most indian recipes call for the meat to be marinated, but if you buy the sauces, they don't tell you that. So, I buy a huge container of organic yogurt, and I cut up my chicken into bite size peices, put the chicken and about 1/2 cup of yogurt in a large ziploc bag and put in the fridge. I let this marinade for atleast 4 -5 hours. You can marinate it overnight if you want. After it marinates in the yougurt, get a good non stick pan, melt 2 to 3 tbs of butter, put in the yogurt chicken, and sautee until the chicken looks done. (It will be bubbly because of the yogurt). Then, add the jar of sauce, whatever you have found, but the masalas are the best, vindaloos are good too. Turn your burner on the low, put a lid on your pan, and let it cook until it has thickened. The yogurt makes your chicken so tender, it's just like a restaurant. I make my basmati rice in a rice cooker, I add saffron, a little butter, salt, and a couple of bay leaves. I use a pizza dough recipe and make homemade Naan. You can fry in in Pam on the stove or bake in the over.

Samosa aren't really "easy" to make, but if you can made them once, and freeze them before cooking, when you want one, or two, or however many, you just fry them up & they are like fresh ones. Hmm, mango lassi's are very easy to make. I use my blender, 1 ripe mango, sliced, cup of ice, cup of yogurt, honey or sugar to sweeten, and 1/2 cup water. Yummy!



Goodluck & have fun!

Answer 2

I'll give u a masterplan to cook easy indian dishes out of the 'curry packets' u can get.

1 - Put oil in a cooking bowl
2- Chop onions and fry till they start turning golden
3- Add Ginger/Garlic paste
4- Add chicken/Meat watever into the frying paste and let the meat cook...stirring reguarly
5- when the meat/chicken is half coked...add a packet of 'indian curry powder' (can be any flavor like tikka,karahi,roghan etc..)
6- add a cup of yoghurt into the pan...
7- Mix and stir...
8- your dish is ready when the meat is as tender as u like...

enjoy the spicy indian curry with pita bread or rice!

Answer 3

Ajwain Murg


Makes 4 servings


8 Chicken pieces (thighs and drumsticks)
½ cup Yogurt (Dahi)
2 tsp. Carom seeds (Ajwain)
1 tbsp Ginger-garlic paste
½ tbsp crushed red chilies
½ cup Cream
Salt to taste
3 tbsp. Vegetable Oil
½ cup fresh Cilantro (Dhania)




Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and salt for half hour
Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade
Cook chicken until it turns brown and all juices are absorbed. Keep moving it to ensure even browning.
Lower the heat and add the rest of the marinade
Add ½ cup of water, cover and cook on low heat until the chicken turns tender.
Add cream and chopped cilantro. Continue frying this until chicken is dry and well coated. Serve hot.
Depending on the kind of chicken, the cooking time can vary. You can omit water in step 5 altogether if the kind of chicken you have cooks easily. Using thigh and drumstick will not make the meat hard when overcooked.

Answer 4

How about a curry dish. You can use chicken, pork or tofu. Heat curry in oil for a minute to bring out the flavor. Put your meat and veggies in there. I like to serve over rice. You can put whatever you want in there for veggies. Here are some suggestions: onions, carrots, sweet potatoes, apples, coconut milk, peanuts, celery, bok choy (similiar to celery), spinich.

Answer 5

Thair Saadam (Curd Rice)

INGREDIENTS


250 gm overcooked white rice
250 gm yoghurt
05 gm green chillies
05 gm coriander leaves
05 gm ginger
salt

Tempering
20 ml oil
05 gm mustard seeds
03 gm skinned black gram
03 gm channa dal
02 gm dried red chilli
02 gm curry leaves
03 gm asafoetida


METHOD


Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.

Break red chillies into 1/2 inch pieces.

Heat oil and add the mustard seeds. When they start crackling, add the dals and sauté until golden.

Add curry leaves, red chillies and asafoetida.

Pour tempering on the rice and serve cold.

Answer 6

I guess one feels that way at the outset. Once you get the hang of it, you'll love to appreciate the effort that goes into the complicated recipes.

Answer 7

http://www.cuisinecuisine.com/IndianRecipeBox.htm

Answer 8

http://nutritiousrecipe.blogspot.in/