emergecy quick indian recipes???/?

Question

i made some chicken for dinner and it was a complete disater
i need help

i need some very quick dinner ideas

Answer 1

what kind of help? if you need some cooking recipies go on line and get some..is many sites that offer very good cooking recipies good luck

Answer 2

My favorite (I think it's the best)

Chana Masala
Chick peas - 1/2 can per person
Onion - 1
Tomato - 1
Garlic - 4-5 cloves
Ginger - 1 inch fresh or 2tbsp powdered
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp
Lemon Juice 2 tbsp
Vegetable/Olive oil 3 tbsp.
Salt to taste
Cook onions over high heat. Reduce to medium, add garlic and spices. Cook 5 minutes. Add chick peas. Cook additional 10 minutes. Serve over rice with plain yogurt.

I am Indian and my boyfriend is American. He LOVES it!

Answer 3

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 4

Quick Recipe for Heavenly Chicken Lollipops
Ingredients:
Chicken wings - 24 no's (skinless chicken)
Garlic paste - With 8 - 10 cloves
Red chilly paste - 2 tsp
Soya sauce - 2 tsp
Vinegar - 1 tsp
White pepper powder - 1 tsp
MSG (Monosodium Glutamate) - 1/4 tsp
Spring onion greens (chopped) - 4 sprigs
Salt - To taste

Ingredients for the batter:
Corn starch - 3/4th tea cup
Refined flour (Maida) - 3/4th tea cup
Eggs - 2
Cooking oil - Enough to deep fry
Salt - To taste

Method: Wash and clean the chicken wings and drain the water from the pieces. To give a 'lollipop' effect, remove the thin layer of flesh and pull the flesh to one end of the thick bone. These lollipop shaped chicken pieces are available in the supermarkets or ask the butcher to do it for you.

Mix in the marinade ingredients (garlic paste, red chilly paste, Soya sauce, vinegar, MSG, white pepper powder, chopped spring onion greens and salt) in a bowl and add the chicken wings. Marinate for about two hours. As the chicken pieces get marinated, mix the refined flour, cornstarch, eggs, salt, one teaspoon of chilly paste and enough water to make a thick batter in a another bowl. Rest the batter for 15 - 20 minutes.

Heat sufficient oil in a wok, dip the chicken wings in the batter and deep fry for 3 to 4 minutes, on a medium flame, until golden brown and crisp. Drain the oil and serve hot.

Note: To make the red chilly paste, immerse about 7/8 dry red chilies in water for about 5 minutes before it is made into a paste.

And for the main dish make Biriyani

Ingredients:

Meat (lamb or chicken) - 1kg
Biriyani rice - 2kg
Onions - 6 no's
Coriander leaves- few
and mint leaves- 50gms each
Green chillies - 8 no's
Tomatoes - 5 no's
Ghee or dalda - 300gms
Garlic, ginger pieces - 1/4 cup each
(Optional) For extraction of milk 11/2 coconuts( 2 glasses)
Cardamom - 12 no's
Cinnamon - 1 1/2 tbs
Cloves - 1 tbs
Water - 14 glasses
Salt - 2tbs

Chopped -Onion, coriander leaves, mint leaves, tomatoes and chillies

Grind - Garlic and ginger; Powder- Cardamom, cinnamon and cloves

(Water quantity should be always double the amount of rice, including coconut milk and the water added for cooking the meat.)

Method:

Soak the biriyani rice in water for half an hour. Drain the water. Take a vessel, heat little ghee or dalda and heat the rice in a low flame for 10 minutes. Keep it aside. Sauté the onion, green chillies and tomatoes in a big vessel in dalda or ghee for some time. Then add the ground garlic and ginger and half the quantity of the masala powder. Add the chicken pieces, salt and cook for 15 minutes (if it is lamb meat cooking time will be 25 minutes), to it add rice, coconut milk, water, remaining masala powder, coriander and mint leaves, and close the lid. Keep it on a gentle fire till cooked dry. While serving decorate with fried onion, roasted cashewnuts and egg.

Answer 5

"Indian Pilaf" - 8 servings

1/4 cup butter or margarine
1 medium onion; chopped (about 1/2 cup)
1 1/2 cups uncooked regular rice
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 cups chicken broth
1/4 cup blanched slivered almonds

Heat oven to 350*. Melt butter in skillet; add onion and rice. Cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings; pour into 2-quart casserole.
Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake 30-40 minutes or until liquid is absorbed and rice is tender. Stir in almonds.

Answer 6

Try
www.allrecipes.com
I have found some great recipes for just about any thing you want to make.

Answer 7

Take away call a restaraunt. Hide the evidence, tell them you made it yourself :D

Answer 8

go to this site. khana pakana.com

Answer 9

ask your mon

Answer 10

Kothimbir wadi

Ingredients
Serves 4
4 medium bunches Fresh coriander leaves (chopped finely)
1 cup Gram flour (besan)
4 Green chillies (finely chopped)
2 tsps Jaggery (grated)
Salt to taste
Soda bi-carbonate a pinch
1/2 tsp Turmeric powder
2 tbsps + to deep fry Oil

Reserve two tablespoons of chopped coriander leaves for garnish. Combine the remaining chopped coriander leaves, gram flour, green chillies, jaggery, salt, soda bi-carbonate, turmeric powder and two tablespoons of oil. Add enough water to make a thick batter. Ensure that the consistency is not too thin. Pour the batter into a greased tray measuring approximately six inches by six inches by one and a half inches. Steam on high heat for fifteen to twenty minutes or till firm and cooked. Check by inserting a skewer into the wadi. It is cooked if the skewer comes out clean. Remove, cool and cut into one-inch sized cubes. Heat sufficient oil in a kadai and deep-fry the wadis till they are light golden brown in colour and crisp. Drain and keep on an absorbent kitchen towel. Serve hot, garnished liberally with chopped coriander leaves.

Gajar Halwa

Ingredients
Serves 4
8-10 medium sized Carrots
5-6 Cashewnuts
5-6 Almonds
10-15 Raisins (kishmish)
3 tbsps Pure ghee
2 cups Milk
1/4 tsp Green Cardamom Powder
1 cup Khoya (grated)
3/4 cup Sugar
1 sheet Silver warq
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.

Curd Rice

Ingredients
Serves 4
1 cup Rice
2 cups Curd (yogurt)
2 inch piece Ginger
3 Green chillies
1 tbsp Mustard seeds
Asafoetida (hing)a pinch
1 sprig Curry leaves
1 tbsp Oil
Salt to taste


Peel and chop the ginger. Wash and chop the green chillies. Wash the curry leaves. Prepare steamed rice. Cool the rice then add curds and mix well. Keep aside in a bowl. In a pan heat some oil, add mustard seeds. Once they crackle add asafoetida and curry leaves. Then add chopped green chilies and ginger. Remove from heat and keep aside. Add salt to the rice and curd mixture. Mix. Pour the seasoning onto the rice and curd mixture. Mix well and serve.

Besan Sev Barfi

Ingredients
Serves 4
300 gms Gram flour sev (unsalted)
300 gms Sugar
250 gms Milk solids (mawa)
2 large pinches Green Cardamom Powder
2-3 drops Edible yellow colour
10-12 Cashewnuts

Place sugar in a vessel and put just enough water to soak it. Boil to a syrup of two thread consistency. Keep on low heat. Chop the cashewnuts. Mash mawa and add to syrup. Cook for a few minutes stirring continuously and add sev. Add cardamom powder and colour. Stir to blend well. Cover with a lid and remove from heat. Keep aside for a few minutes. Meanwhile grease a thali and then pour in the mixture. Press evenly and sprinkle with chopped cashewnuts. Let cool and cut into desired shapes.

Methiwala Chawal

Ingredients
Serves 4
1 medium bunch Fenugreek leaves
2 cups Rice
1 tsp Red chili powder
2 tsps Coriander powder
1 tsp Turmeric powder
1½ tsps Cumin seeds
1 Tomato
4 cups Water
7 tbsps Oil
Salt to taste

Clean, wash and chop the fenugreek leaves. Wash and chop the tomato. Wash the rice and then soak in water for about twenty minutes. Heat oil, add the cumin seeds and the fenugreek leaves and fry for about five minutes. Add the finely chopped tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is tender and the oil separates. Finally, add rice, salt and four cups of water. Cook on a high heat till the first boil and then let it simmer till the rice is done. Serve hot.

Moong Dal ke vade

Ingredients
Serves 4
1 cup Green gram split (with skin)
1/2 tsp Ginger (chopped)
4 cloves Garlic (optional, chopped)
1 tsp Fennel seeds (crushed)
Oil to deep fry
1 tsp Coriander seeds (crushed)
Asafoetida a pinch
2 tbsps Coriander leaves (chopped)
Salt to taste
3 Green chillies (chopped)

Wash and soak the green gram split for two hours. Drain and grind to a fine paste with very little water. Add all the ingredients except oil and mix well. Heat sufficient oil in a kadai and drop tablespoons full of the dal batter into it. Deep fry over medium heat till golden brown. Drain and place on an absorbent paper. Serve hot with lahsun ki lal chutney.

Urad dal ki Kachori

Ingredients
Serves 4
1 cup Black gram split (urad dal)
3 cups Refined Flour (maida)
1 inch Ginger (finely chopped)
1 tsp Chaat masala
Salt to taste
2 tbsps Coriander leaves (chopped)
Asafoetida a pinch
1 tsp Cumin seeds (coarse powder)
Oil to fry
2 Green chillies (finely chopped)

Method
Wash and soak the black gram split for three to four hours. Drain and grind coarsely. Heat one tablespoon of in a frying pan, add asafoetida, green chillies, ginger, coriander leaves, chaat masala and coarsely ground cumin seeds. Mix well and add salt to taste. Add ground gram. Mix again. Take off the heat. Knead the refined flour with two tablespoons of oil, salt and enough water to make a stiff dough. Make small balls of the dough. Flatten slightly and stuff a teaspoon of the dal mixture. Shape into a ball and roll into three inch discs. Heat sufficient oil in a kadai and fry each kachori till crisp and golden. Drain and place on an absorbent paper. Serve hot with any pickle of your choice.


Aaloo ka Saag

Ingredients
Serves 4
250 gms Potatoes (boiled & cut into 1/2 inch cubes)
2 tbsps Oil
1/4 tsp Asafoetida
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Ginger paste
1 tsp Green chillies paste
1 tsp Red chilli powder
1/4 tsp Turmeric powder
1 tsp Green Cardamom Powder
Salt to taste
1 cup Yogurt (sour, whipped)

Method
Heat oil in a pan. Add asafoetida, cumin seeds, mustard seeds, ginger paste, green chilli paste. Sauté for two minutes. Add the potato pieces, mix well. Add red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time. Add yogurt and cook stirring continuously for two minutes. Then add half a cup of water and mix. Cook till it starts boiling. Remove the pan from heat and serve hot.

ENJOY!! Sis!