Can you give me your best Indian food recipe.?

Question

I like to cook so I am always experimenting.

Thanks Tara, the recipe seems fabulous and I will try it this wek.

Thank you all for all the excellent recipes. Shahid the website has excellent recipes.

B. I am going to cook kadi today and thanks.

Answer 1

TANDOORI (INDIAN BARBECUED) CHICKEN
Tandoori Murghi
Of all the food cooked in a tandoor,the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.

The recipe given here is designed for the conventional oven and charcoal grill. (Household-model tandoors are not yet commercially available in the United States.) The results are very much to my satisfaction.

3 very young broiling chickens (about 2 - 2 1/4 pounds each)
2 1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
For marinade
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee,Indian vegetable shortening, or light vegetable oil for basting




1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.

3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)

4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution:Since certain brands of Tandooricooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.

5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

To Roast in the Oven:
Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with ghee,and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

To Broil Indoors:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee.Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with gheeduring cooking.

To Grill Outdoors:
Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee.Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.

Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.

Notes:

1. When the chicken is cooked in a tandoor, or outdoors, the question of pan drippings does not arise. When it is roasted in the oven, however, you will get pan juices. Traditionally it is not used, even for basting. I save it, however, and use it to moisten leftover chicken meat, which tends to taste dry when cold. I serve this as a snack, rolled like a taco or eggroll, in Indian bread with roasted onions.

2. The marinade remaining in the bowl, usually not added to the chicken before cooking, can be stirred into the sauce for Velvet Butter Chicken.

Makes 6 servings.
Classic Indian Cooking

Answer 2

Spicy Indian Cream of Wheat 1 cup cream of wheat 3 tbs oil ½ -1 tsp mustard seeds (or cumin) 2 chilies, chopped 5 or 6 curry leaves ½ cup onion, chopped ½ cup carrots, chopped ½ cup peas (add last) 2-3 cups hot water 2 tsp lemon juice 2 tsp salt 2 tsp sugar fresh cilantro, chopped Roast cream of wheat in dry pan until pinkish, about 10 min. Heat oil in another pan and add mustard seeds or cumin, take off heat and cover. Add chiles, curry leaves, onions, and carrots, fry. Add pre-roasted cream of wheat & slow roast until hot. Roast on medium for 5 minutes. Add 2 cups of hot water (no more than 3). Add lemon juice, salt, and sugar. Stir together. Add peas, lower flame, cover, and cook for 5-7 minutes. Add fresh cilantro. Any vegetables can be substituted, try whatever you like. This is a great side dish or main dish.

Answer 3

2minute Sunhere Maggi ke pakoda.

buy a maggi packet & open it.
boil 2 cups of water and add maggi masala to it, keep stirring.
Now add maggi to it.cook until water evaporate 95%.
Its not over..........
In the mean time it get cooler make a paste of besan with water add salt to taste, turmeric, chilly, all other masala which u wish to add in pakoda.
now heat the oil take some maggi dip in besan's batter and fry in oil until golden brown.
then serve in ur plate with sause or chutney.
Let me know how does it taste?

Answer 4

if you hate idlis,try this recipe;
fried idlis:
you need,
two eggs,
1/2 garam masala powder,1/2 chiili powder,1/2 pepper powder,
leftover idlis.
method;
cut the idlis into long stripes,break the eggsand add all the powders listed above.mix them well. now take the idlis and dip them into the mixture.put them into a hot frying pan with a little oil.turn them over whenu feel it turned light brown in colour.now put all the pieces into a plate and serve hot with sause,
**** if you dont eat eggs,try besan

Answer 5

"Indian Fry Bread" - 16 servings

3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 cup water
Salad oil

1) In medium bowl, stir together flour, baking powder and salt. Add water; stir until well mixed, adding a little more water, if needed.
2) Divide dough into 16 equal parts; form each into a ball. On floured surface, roll each ball as thin as possible. Make hole in center of each with finger.
3) In 4-quart saucepan, heat 2" oil to 375*. Fry 1 piece at a time about 30 seconds on each side until golden, turning once with slotted spoon. Drain on paper towels; serve warm.


"Indian Pudding" - 8 servings

4 cups milk
1/2 cups yellow cornmeal
1/2 cup molasses
2 tbsp. butter or margarine
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger

1) Preheat oven to 325*. In heavy, 2-quart saucepan, gradually stir milk into cornmeal. Over medium-high heat, heat mixture to boiling, stirring constantly. Reduce heat to medium-low; simmer about 15 minutes until thickened, stirring often.
2) Stir in molasses, butter, salt, cinnamon and ginger. Pour into 1 1/2-quart casserole.
3) Bake 30 minutes; stir. Bake 30 minutes more. Cool on wire rack 15 minutes. Serve warm or cold.


"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 ungreased 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.
(Note: Chicken broth can be made by dissolving 4 chicken bouillon cubes in 3 1/2 cups boiling water, or use canned chicken broth.)

Answer 6

I gave the recipe to Tara

Answer 7

Bharwa Bhindi

Ingredients

Bhindi (Ladies finger) 250 gms
Jeera 1 tbsp
Garam Masala 1 tbsp
Oil 2-3 tbsp

For Filling:

Turmeric powder 1/2 tbsp
Coriander powder 1 tbsp
Red chilli powder 1/2 tbsp
Saunf 1 tbsp
Salt 1 tbsp

Method:


Wash Bhindis and make them dry.
Remove the caps and make slit in all Bhindis lengthwise from top to bottom.
Mix all the ingredients of filling. Fill this fillng in Bhindis very carefully so that it does not come out from Bhindis.
Now put 2-3 table spoon of oil in the pan.
Put jeera, when it splits, put the rest of the filling.
Now put stuffed Bhindis and cover it. After 5-10 min when it get cooked put Garam masala on top of it.
Serve hot with Chapatis.


Gatte ki Sabzi

Ingredients

Besan (gram) flour 4 - 5 tblsp.
Curds 4-5 large tsp.
Haldi (turmeric) powder 1/2 tsp.
Chilli powder 1 tsp.
Coriander powder 1/4 tsp.
Garam Masala powder 1/4 tsp.
Hing 1 pinch
Oil 2 tblsp.

Method :


Mix together all ingredients and bind them in a tight dough.
Roll out the dough into cylinders.
Put them into boiling water and allow them to cook for atleast 5-6 minutes.
Do not throw away the water in which the cylinders were boiled as you would need it later on.
Take the boiled cylinders out of water and cut them into rings.
Heat oil in a pan and fry the rings till golden brown. Your gattas are ready.
Do not dispose off the oil also.
Ingredients for gravy :-

Onion 1 large chopped finely
Ginger-garlic paste 2 full tsp.
Coriander powder 1 full tsp.
Haldi powder 1/4 tsp.
Chilli powder 1/2 tsp.
Curd 1 full tsp.
Tomato 1 large chopped finely.
Garam masala 1/2 tsp.

Method for Gravy :-


In the oil used for frying gattas, fry onion and garlic paste for 5 minutes at high flame.
Reduce the flame and add the rest of the masalas except for curd and tomato. Fry for approx. 5 minutes at medium flame and then add tomatoes and curd. Fry for another 8 minutes. Add the water used for boiling gattas to make the gravy. Add garam masala.
Simmer for 5 minutes and your gravy is ready. Now add gattas to the gravy and simmer for further 10 minutes. Your sabzi is all set.



Mutton Dopiaza

Ingredients

- 1.5 Lb Meat (lamb or goat)
- 6 Chopped Onion
- 1.5 Inch piece Ginger
- 12 Pods Garlic
- 2 Tbsp Red Chili Powder
- 4 Green Chili
- 5 Cardamom
- 1 Inch Cinnamon
- 8 Cloves
- 1 Tsp Coriander Seeds
- 1 Tsp Cumin Seed Powder
- 3 Tbsp Yogurt
- 1 Tsp Turmeric powder
- 1 Tsp Sugar
- 6 tbsp Ghee
- 1.5 Tsp or to taste Salt

Instructions

1. Clean and wash meat

2. Grind all spices from ginger to turmeric powder Marinate the mutton with the masala paste. Add sugar and salt and keep aside for 30 minutes.

3. Heat ghee (cooking oil). Add chopped onion and fry till light brown.

4. Add marinated meat and cook for three minutes. Reduce heat and cook in low heat for about thirty minutes with occasional stirring till oil starts separating out.

5. Add little water and cook if meat is not tender. Serve hot.

Answer 8

Enjoy all these recipes & good luck!


Have fun experimenting

Answer 9

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