i'm looking for good ethnic recipes?

Question

i have a little indain -african in my family history & i was looking for recipes that are easy to fix ,so i can let my daughter know & taste the foods that her ancestors may have eatin.

thanks for your help

also if you know of any easy to fix foods for kids school lunches that would help me also

loved some of the recipes ,thanks & if there are any more please email me them or leave them on here for me

& thanks again

Answer 1

I tried to find something your dsaughter would enjoy..these are delicious
..pakoras are supposed to be very popular in India
Crispy Vegetable Pakoras

"These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus."
Original recipe yield: 3 cups.
Prep Time:15 MinutesCook Time:10 MinutesReady In:25 MinutesServings:6 (change)

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INGREDIENTS:
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings

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DIRECTIONS:
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Answer 2

Japanese Sweet Corn Stew
Ingredients:
1 box stew mix
8-9 oz. chicken or pork
1 1/2 onions
1 carrot
2 potatoes
3/4 cup frozen yellow corn
4 cups water
1 cup milk
Cut vegetables and meat into bite-size pieces. In saucepan, heat 2 tablespoon of oil and cook the meat and vegetables. Add water and bring to boil. Reduce heat, cover and cook over low heat until vegetables are done. Add stew mix, little-by-little, into mixture. Simmer 5 minutes, stirring constantly. Add milk, and stir. Serve and enjoy!

Answer 3

Have you ever tried making Indian Paneer Tikka Masala. You can check it out at http://www.myfoodcorner.com/recipes/veg/


Here is the Receipe details:
150 gms Paneer
1 Onion chopped
2 Tomatoes chopped
1 tsp Cumin Powder
1 tsp Ginger Garlic paste
2 - 3 Cloves
1/4 tsp Chilli powder
1 tsp Kassori Methi
¼ tsp pepper
Salt to taste


1/4 cup Milk
1/2 tsp sugar
1 tsp Oil
1 tsp Butter


Heat oil, fry paneer pieces on medium heat until golden brown. Set the paneer pieces aside. Heat oil, saute tomatoes, until they get soft and tender. Add oil , fry ginger garlic paste, onions, cloves , chilli powder , salt, fry until onions turn golden brown.Add tomato puree and cook until oil seperates from the gravy. Add milk, sugar, kassori methi, paneer and simmer for 2 minutes.

Answer 4

Here's a couple of easy Indian recipes for you. Cheers.

simple Bombay Aloo:

Yellow potatoes, scrubbed and quartered (or eighthed :) depending
on size)
a chopped onion
a handful of fresh or frozen peas
optional other vegetables might include carrots, cabbage,
cauliflower, whatever you want
a good bit of madras curry powder (to taste, maybe starting from
a teaspoon per estimated serving) -- this kind of curry powder is
available in almost all grocery stores...the big spice brands
schilling and mccormick make it, for example
a big handful of cilantro leaves
optional garnish : dairy or soy yogurt, raisins

this comes out great with everything but cilantro and garnish
cooked in a pressure cooker; otherwise "sautee" the onion and
curry powder in a little apple cider vinegar, then add the
potatoes and optional vegetables and a little vegetable broth.
simmer until the potatoes are almost done; add peas. simmer
about five minutes. stir in cilantro; serve immediately with
yogurt if desired.

Cauliflower Bhaji

This is exquisite!
Preperation time:35 mins.
Cooking time:20-25 mins.
Serves 4

1 tsp.cumin seeds
2 onions, thinly sliced
2 cloves of garlic, crushed (or more!)
1 red chili, sliced thinly
1 tsp. turmeric
1/2 tsp. ground coriander
1 large cauliflower, broken into florets
1 lb. potatoes, cubed
2/3 cup water
3/4 cup plain non-fat yogurt
2 cups frozen peas
1 tablespoon chopped cilantro leaves
2 tsps. garam masala (you can use curry if you don't have this)

Saute the onions, garlic and cumin seeds in a little water until
softened. Add the cauliflower and potatoes and cook, stirring for 5 mins.

Sprinkle in the ground coriander, turmeric and chili. Mix well. Add the
water and yogurt and bring to a boil, reduce heat, partly cover and
simmer for 10-15 mins., until the veggies are tender. Add the remaining
ingredients and cook for 5 mins. Garnish with cilantro leaves and serve!

Curried Vegetables with Dahl

1 1/2 cups red lentils or yellow split peas
4 or 5 cups of water - use 4 cups for lentils, 5 cups for split peas

1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 Tbs. "saute" liquid (water, veggie water, soy sauce)
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 Tbs. mild curry powder
1 tsp. ground cumin
2 Tbs. grated fresh ginger root
2 cups water
4 cups cauliflower florets (about 1/2 head)
2 green or red bell peppers, chopped (about 2 cups)
10 ounces fresh spinach
3 Tbs. fresh lemon juice

Rinse the lentils or split peas. In a covered saucepan, bring the water
and lentils or peas to a boil. Reduce heat, uncover, and simmer for
about 30 minutes, until tender.

In a large soup pot, saute the onion and chile in the saute liquid for
several minutes. Add the sweet potatoes, curry powder, cumin, and
ginger, and continue to saute for 2 to 3 minutes, stirring often. Pour
in the 2 cups water. Add the cauliflower florets and add to the pot. Add
the bell peppers, cover, and simmer for 10 minutes.

While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food
processor and puree for 2 to 3 minutes to make a smooth dahl. When the
cauliflower is tender, stir in the spinach, the dahl, and the lemon
juice. Simmer just until the spinach has wilted.

Serve immediately with Basmati rice or other grain.
Serves 6.

Answer 5

Gumbo (okra) from Africa is delicious. Brought to US by slaves. Used in many delicious dishes such as shrimp gumbo, vegetable soup, breaded and fried, steamed on top of green beans (isn't sticky), and pickled (Mt. Olive Pickle Company).

Coffee (originally from Arabia)

Pan (indian bread) with gingered mango preserves.

Fry bread (Native American)

Answer 6

yep