Looking for some good Indian recipes. Can you help?

Question

I'm looking for some good Indian Recipes, that are fairly simple. Any ideas?

Answer 1

Here you go - Do you know that the term "curry" really refers to a style of cooking, much like "stew" does in america? It has nothing to do with "curry powder", which is 99% tumeric? Don't ever let the list of ingredients scare you into thinking that the recipes are difficult - south asian cooking typically uses numerous herbs and spices to achieve the magnificent flavours. Please don't use "curry powder"! Sometimes, recipes call for "curry leaves", which are similar to pungent bay leaves.

Galinha com Coentro
(chicken with coriander)
Ingredients:
2 skinned & boned chickens (you can buy two breasts and 1 package each of chicken legs and thighs - it is easier - just skin them yourself)
1 bunch well-washed corriander leaves
2" piece of ginger
4 cloves garlic
4 green chillies
1 1/2 teaspoons hot masala (an mixture of cloves, cinnamon, cardamom, peppercorn, chili & cumin seeds - hot is heavy on the chili!)
½ tsp turmeric powder
2 Tablespoons cashew nut paste (Cashews in a food processor with a bit of oil to make a paste will do)
Oil to fry (We use something called "gee", which is nothing more thant 100% clarified butter, and can be bought in jars at Indian food and spice stores)
Salt to taste
1 ½ tbsp lemon juice

Method:
Clean, remove skin and de-bone the chicken and cut into eight pieces. Marinate the chicken with salt, lemon juice and turmeric powder and keep aside. Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination. Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt to taste. Remove and serve in its own pan juice. Serve with local bread/garlic fried rice.

Goan Chicken Fry

Ingredients:
1 chicken (750 g)
3 level teaspoons salt
1 sour lime
35 small dry red chillies and 2 green chillies
4 peppercorns
25 flakes garlic (3 cloves smashed and chopped fresh garlic)
4 inch piece ginger
sufficient oil to deep fry the chicken

Method:
Apply salt and sour lime juice to the chicken.
The chicken may be cut into pieces if desired.
Grind all the chillies, peppercorns, garlic, ginger to a fine paste
and apply onto the chicken. Allow it to marinade for 7 to 8 hours.
Deep fry and serve hot with a salad

Galinha Cafreal
(chicken marinated and fried)

Background:
Galinha is Portuguese for chicken. This recipe is believed to have originated from Africa. It basically means "grilled chicken", although in Goa it is fried instead of being grilled.

Ingredients:
1 large chicken (1 ¼ kg) jointed
6 green chillies/peppers
1 ¼ inch piece ginger
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions, chopped fine
4 large tomatoes, halved
6 medium potatoes, boiled, halved

Method:
Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt to taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame and saute the rest of the chopped onion. Fry the chicken pieces, turning them over both the sides till the pieces are browned and cooked (approx. 20 mins). In a separate pan, heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomatoes.

Spicy Butter Chicken

List - 1

Chicken - 1/2 kg (clean chicken and make cross-hatch incisions with knife )
Cloves - 4
Cinnamon - 2 inch
Cardamom - 1
Poppy seeds - 2 tsp
Cashew nuts - 5

List - 2

Onions - 3 chopped and fried with little oil
Tomato - 3 chopped
Ginger - garlic paste - 2 tsp
Red chilli powder - 2 tsp
Red colour powder - a pinch
Garam masala - 2 tsp
Salt to taste
Oil as required
Butter - 3 inch cube
Coriander for garnishing

Method:

Marinate the chicken in 1 tsp of salt and chilli powder for about half an hour and fry it in oil till the chicken is done (not too crisp) .In a dry pan fry the list - 1 ingredients for 1 minute; cool it and grind this into a paste. Grind the fried onions separately and the tomatoes separately. Heat the oil in a thick-bottomed pan.

Put the list - 2 paste; add 1/2 cup of water. Stir it for 2 minutes. Add the fine paste of tomatoes to the pan. Increase the flame for about 5 minutes. Add all the remaining ingredients to the mixture except coriander leaves. Add the fine paste of onions to the pan and stir well for 5 minutes. Now add the butter to the gravy and immediately the fried chicken. Boil till the oil separates. Garnish with fresh coriander leaves and sliced onions. Serve hot with Chinese fried rice, noodles and naan .

- or –

8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing

For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1" piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about five (5) minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves

Chicken Do Pyaza

Chicken (whole) 1-1/2 Kg
Thinly sliced onions 4 ( medium size)
Tomato puree 3 cups
Finely chopped garlic 1 tbsp.
Finely chopped ginger 2 tbsp.
Finely chopped green chilli 1 tbsp.
Red chilli powder 1 tsp.
Garam Masala Powder 2 tsp.
Coriander powder 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil 7 tbsp.
Chopped green coriander leaves for garnishing

Method:

1. Thouroughly clean the chicken and cut into pieces.
2. Heat oil in a pan. Add ginger, garlic and green chilli and fry over medium heat for 2 minutes.
3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring it to boil and then cook on medium for 5 minutes.
4. Add sliced onions and cook until it becomes tender.
5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy.
6. Add water. Bring it to boil on high and then reduce the heat to medium.
7. Cover the pan and cook until the chicken is tender and the gravy becomes thick.

Garnish with coriander leaves and serve hot.

Good Luck!

Answer 2

I make this recipe every once in a while and it is plain but has some good flavor...
Indian Mush
1 can of corn (16 oz)
one medium zucchini
one small green bell pepper
one teaspoon of sunflower seeds
one cup of water

Put all of these ingredients into a food processor until minced. Put into a pot and heat on low until warm. ENJOY

Answer 3

Would you like to prepare a delicious chicken Biryani with these ? Assemble Basmati rice, cleared butter,or ghee, even refined oil would do; one large potato, one large onion, red chilli powder, saffrron strands , warm milk, curds,ginger-garlic paste, preferably made fresh in a mixer,fresh coriander,and your spices ,plus some raisins soaked for some time. Soak one large bowl of basmati rice in plain water for about fifteen minutes,and drain. Then fry the rice in a large handi, or a big ,thick bottomed utensil, in ghee,till it changes colour. Pour warm water,and let cook on slow fire, till almost cooked. Marinate chicken breasts with a mixture of curds,salt and turmeric for fifteen minutes. Then heat oil in a pan and fry chopped onion, potato cut in two equal halves, sprinkle red chilli powder, and garam masala,cardamom two or three,and saute.,till the oil separates. add chicken breasts and stir. Add precooked rice, pour saffrron mixture made in warm milk, and cook covered for ten minutes. Please add raisins while frying chicken. Serve hot garnished with chopped coriander,and crisp fried brown onion. You could also use some cinamon ,black pepper , and cloves intact while frying rice in ghee,for flavour,or use the garam masala powder which you already have for that special ,yummy biryani aroma,wafting in the air while cooking,and making you hungry !

Answer 4

This website has many links to lots of Indian recipes.

http://www.gadnet.com/recipes.htm

Happy Hunting! : )

Answer 5

Yes, use more peanut butter!

Answer 6

www.khanakhazana.com