Indian food recipes, especially these?

Question

I'm looking to cook that indian recipe for eggplant,...Bengen bartha or something? Also, the spinach with the cubed cheese, or black bean dal. Any recipes?

Answer 1

http://www.sailusfood.com/2006/08/02/palak-paneer-indian-cheese-spinach-curry/

Recipe: PALAK PANEER, INDIAN CHEESE SPINACH CURRY

Ingredients:

250 gms paneer (cubed and lightly fried till brown in a tsp of ghee)

3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside

1 ½-2 tbsp ghee (clarified butter)
1 tsp cumin seeds
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tbsp coriander pwd

2 big juicy tomatoes (blanched in hot water, peeled and pureed)

1 cup water (use the water in which spinach was blanched)

salt to taste

½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1 tbsp malai (top of milk)
¼ tsp kasuri methi (optional)

1) Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.
2) Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and coriander pwd and combine well.
3) Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.
4) Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.
5) Add malai, garam masala pwd and kasuri methi and mix well.
6) Reduce flame, cover and cook for 2 mts.
7) Serve hot with rotis or white steamed rice or rotis.

NOTE:
You could also add paneer directly (without frying in ghee) to the cooked spinach. Another variation you could do with the spinach is coarsely chop the spinach and stir fry in a little ghee instead of pureeing it and add it ( instead of the palak paste). But to get the creamy consistency, you have to blanch and puree the palak.
--------------------------------------------------
Recipe: BLACK BEAN DAL

http://indiacuisine.blogspot.com/2005/12/minappa-sunni-undalu-black-gram-lentil.html

Minappa Sunni Undalu - Black Gram Lentil Sweet

Ingredients:
1 cup Black Gram Lentil, (without husk).
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Dry roast raw rice in a vessel till brown and remove.Now dry roast black gram on a medium flame till deep golden brown and till you get a nice aroma, which could take at least 20 minutes.You should keep stirring the "dal" while dry roasting it lest it burns.
* Allow it to cool.
* Blend both the raw rice and black gram to a fine powder.Keep aside.
* Blend the sugar to a fine powder.Keep aside.
Heat "Ghee" till it melts.
*Do not over heat. Keep aside.
MIX:
* Together black gram powder and powdered sugar in a wide plate.
* Slowly add hot ghee and keep mixing with hand, till the mix holds together.
* Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.

* Stored in an air tight container the laddos stay fresh for at least 2 weeks.

VARIATIONS:
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.

TIP:
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix ghee and make balls.
--------------------------------------------------
Recipe: BENGEN BHUJIA
http://indiacuisine.blogspot.com/2006/03/vankaaya-paalu-posina-kura-green.html

Note:You can make this curry with other brinjal varieties like Thai Eggplants or the purple variety.Ensure that they are tender and offset any bitterness before cooking the brinjals.

1 large green brinjal (chopped into small cubes and place in salted water for 10 mts)

1 finely chopped onion
1 slit green chilli
1 tsp cumin seeds
5-6 slightly crushed garlic cloves
1” finely minced ginger piece
1 tsp red chilli pwd ( adjust according to your choice)
Pinch of turmeric pwd
1 tsp coriander pwd
Salt to taste
1 cup skimmed milk
10 curry leaves
1 tbsp oil

Heat oil in a cooking vessel, add the cumin seeds and let them brown.
Now add the garlic,ginger, curry leaves and green chilli and fry for a few seconds taking care not to burn the tempering.
Add the chopped onions and saute till the onions turn pink.
Add the chopped brinjals and saute them for a few minutes. Add the chilli powder, coriander powder, and turmeric powder.
Combine All.
Add salt and continue to saute for another 3-4 minutes on slow fire covered till the brinjals are almost cooked.
Now add the milk and go on stirring on medium heat till milk is completely combined with the brinjals and you attain a thick curry consistency, this could take about 7-8 minutes. You need to ensure that the milk doesn’t curdle, so keep stirring till the brinjals are fully cooked in the milk and then turn off fire.
Serve with hot steamed rice or rotis.

TIPS:
* If the skin of the brinjals is shrivelled and the seeds are black, don’t even think of using them, as they have matured and best is to discard.
* Try to avoid cooking them in metallic utensils as they discolor the eggplants.
* Soak the chopped brinjals in water as they discolor when exposed to air.Soaking the eggplants in salted water before cooking ensures that the salted water draws out the moisture, removes any bitterness and hence absorbs less fat while cooking.
* Try to cook brinjals with the skin, as the skin of the brinjal is rich in flavonoids and other antioxidants, which can help reduce the risk of heart disease.

NOTE:
An ayurvedic remedy for indigestion is to drink soup made of brinjal and tomato and this vegetable helps overcome constipation too.Hopefully, the health benefits of eggplants should encourage all those brinjal haters to venture into their kitchens and whip up a simple low calorie delicious dish like Vankaaya Paalu Posina Kura..:)

Answer 2

Get some jars of pataks curry pastes in. they do all sorts of curries from the basic korma and bhuna right up to the vindaloo. loads of recipes on the jars, just substitute the meat for quorn pieces. After you've done a few start experimenting, instead of the quorn use potatoes for instance or have both. Flavour the quorn with a bit of ale which can be really good. I've done hundreds of vegetarian curries and it's all about using the pataks paste as a base and putting stuff you like in. If you need further help drop me a line!

Answer 3

Receipes depend on what spices and other veggies you have in hand. Basically I will try to explain the basics.
Bengan Bharta: Is fried eggplant, like a eggplant barbeque. You first fry it on fire, either on the gas stove or some other way. Then you fry in a frying pan with chopped onions and indian spices. So it more or less so. Make Your own dish.

The spinach with cubed paneer: It is called Palak Paneer.I don't know about cheese.
spincah is boiled, and then grinded in a mixer to make it into a paste. Then you fry paneer cubes, seperately in oil. Then mix them together, in a frying pan, with some indian spices.

Any Dal: First You boil the dal in a cooker. Then You take some oil in a frying pan, mix some spices, add some chopped onions, green chillies, black pepper, turmeric powder, tomatos. and fry it with the boiled dal for some time.

That is the basics. You can try and create recepies to suit your taste.

Answer 4

Try www.allrecipes.com...it is my favorite recipe site...and with user ratings and reviews, it's easier to gauge which recipes are worth trying or if you would like it! Their Chicken Tikka Masala tastes very authentic and their Chicken Korma recipe sounds very good too!

Answer 5

Try looking for the recipe at www.about.com there are alot of vegetarian indian recipes there. I hope this helped.

Answer 6

Aubergine Bharta.

! large aubergine about 1lb
4 tbsp cooking oil (not Olive oil)
1/2 tsp black mustard seeds
1/2 tsp fennel seed
1 inch cube fresh ginger, grated
3 cloves garlic crushed and chopped
1 fresh green chilli, finely chopped
1 large onion chopped
1/2 tsp tureric
1/2 tsp chilli powder
2 small tomatoes, skinned and chopped
1 tsp salt
1/2 oz fresh coriander Chopped

Method.

make a few incision's in the skin of the aubergine, wrap it in cling film and microwave for two mins. Allow to cool. Cut the aubergine open and drape out the flesh.

Heat the oil and add the mustard seeds,as soon as they start to pop add the fennel seeds and the ginger, garlic and green chilli. Stir fry for 1 min, add the onions and fry till onions are soft.
Stir in the turmeric and chilli power. add the tomatoes and salt, cook 2 mins.
Add the aubergine and cook 2 mins.
Stir in the coriander leaves and serve.

N.B. in Indian style cooking it is important to add the spices in the correct order as the flavour developes differently for each one.

Answer 7

The spinache and cheese dish is saag paneer.Google should direct you to the dishes. husked black beans are called urad dal,
the egg plant dish you want is probably the Indian aubergine bhurta.
Google them. I do not have the time to transcribe the recipes here. Sorry.
Dan

Answer 8

Hey Baingan bhartha is the easiest curry .You can find all recipes in bawarchi.com.it comes out very good.

Answer 9

or just type in the words for the specific dish and the word "recipe" in any search engine and it will pull up lots of sites where those recipes are available...for example, go to yahoo! and type in "bengen bartha recipe" in the search and violá.

Answer 10

I wanted to give you the same recipees as Amitabh, but it is good I checked the answers first.

Anyway try them and you will love them.

mandy

Answer 11

Have you tried http://www.food.com ? tons of recipes!