any proper indian recipes please?

Question

my mates mam has given me the most amazing recipe for lamb or chicken keema with no sauce just meat and spices and loads of flavour anyone got any more?

Answer 1

found some sites for you with tons of indian recipes for you to try. Go for it and enjoy!!

Answer 2

You can use Lamb or Beef for this

1 kg Diced Beef/Lamb
2 Finely chopped onions
1 Finely chopped fresh green chilli
5 cloves Finely chopped garlic
1 tbsp Ground cumin
2 tsp Ground coriander
1/2 tsp Turmeric
1/2 tsp Chilli powder
Salt to taste
New potatoes
1 can Tinned tomatoes
1 1/2 pints of water

Fry the onions, garlic and chilli in vegetable oil until soft and brown. Add the meat and stir for 5 minutes. Add the cumin, coriander, chilli, turmeric and salt and stir to mix. Add the tomatoes and potatoes, simmer for approx 10 mins. Add the water and cook on a medium heat for 1 hr 10 mins approx

Answer 3

Dalchini Palau (Cinnamon Fried Rice)

Ingredients
1 lb Basmati rice
4 teaspoon ghee (clarified butter)
2 cinnamon Stick (1 inch length each)
¼ teaspoon ground cumin
Pinch of turmeric powder
Pinch of salt
Boiling water (twice the amount of rice)



Preparation
1 Heat a big pan on medium. Add ghee.
2 When ghee is sufficiently hot and gives off aroma, add cumin seed, cinnamon sticks and fry for a minute.
3 Add turmeric powder and washed rice and salt. Strir 2 to 3 minutes.
4 Carefully, add boiling water and bring whole mixture to boil.
5 Cook until all water is evaporated and rice is done. Add sugar and mix well and bring out from heat.
6 Cover rice with a lid for 5 minutes and serve with your favorite gravy.

Another version which will make it PILAFF or pulao

You can also boil chicken with the whole spices mentioned and leave some stock in it
and then in ghee fry onions still half golden and then chicken ,(boiled one) in it then follow the rest , you can do same with mutton and veal , but be sure not to use boneless as, the stock from bones gives it amazing flavour and aroma.use the stock to cook rice and add up the remaining measure with water.

Answer 4

Prawn Patia

1/2 tsp salt
1 tsp ground cumin
1 tsp crushed dried red chillies
4 tbs groundnut oil
1 capsicum, chopped small
2 large onions, sliced
1/2" ginger, finely chopped
3 cloves garlic, finely chopped
4 fresh chillies, finely chopped
1 lb prawns, peeled
1/2 tsp turmeric
1 14oz tin of plum tomatoes, drained and roughly chopped
water

Heat the salt, cumin and dried chillies in a heavy frying pan over a high heat for 1 minute. Keep the spices moving. Add the oil. Lower the heat and add the onion and capsicum. Cook for a few minutes until the onions are soft. Add the ginger, garlic and chillies. Stir for another minute. Add prawns, turmeric and tomatoes. If the mixture is too thick add a little water. Simmer until prawns are cooked through

Answer 5

Easiest way to get recipe buy Shan Masala Packets and follow the recipe in Urdu, Arabic and English you do not need to buy other spices as Shan masala is complete mixture of spices. There are over 50 different variety available from Asian provision stores. Every packet have different recipe, cooking method and taste.

Answer 6

Dum Ka Keema (Smoked Beef)

Ingredients:

1 kg lean Mince ( beef or lamb)
3 medium onion skinned & thinly sliced
1 cup oil
1 tablespoon ginger paste
2 tablespoon unripe green papaya (ground)
1 teaspoon garam masala
1.5 teaspoon salt
7-8 whole red chili
2 tablespoon yogurt
1 piece coal
2 tablespoon freshly chopped green coriander
1 teaspoon green chilies fine chopped
1 tablespoon roasted chick pea flour


How to Cook:

1. Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.

2. Thoroughly wash the mince and squeeze out any water.

3. Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.

4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.

5. Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.

6. Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.

7. Take out 1\2 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.

8.Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves.

Serve hot with Roti or Nan

Answer 7

the only factor i take advantage of diverse is applying jarred pickled ginger, and that i purchase jarred minced garlic. This recipe is large. delight in! components a million.5 lbs boneless fowl 2 tablespoons chili sauce a million/2 cup tomato ketchup 2 tablespoons candy soy sauce a million tablespoon garam masala powder Salt to flavor a million inch piece clean ginger root 2 cloves garlic Juice of a million lemon --------------------------------------... guidelines shrink the fowl into small, chew-sized products. blend mutually the chili sauce, ketchup, soy sauce, garam masala and salt. Grate or chop the ginger and garlic finely, and upload them besides. blend thoroughly, and use it to marinate the fowl for a minimum of three hours. Over low warmth, placed the fowl and sauce in a frying pan or wok, and prepare dinner till fowl is finished, and the sauce has thickened. place interior the oven at 350F for 10 to fifteen minutes. Serve with lemon juice squeezed over the fowl. --------------------------------------... comments Use a million/4 teaspoon cayenne or a overwhelmed up dried pepper or 2 in case you have not have been given any chili sauce (she does not say interior the cookbook what ``chili sauce'' is).

Answer 8

chicken curry
ingredients
1 chicken
curry powder
chilli powder
corriander
potatoes
3 onions
half atinof tomatoes
pinch of salt

instructions
chop the onions into small pieces
add to three teaspoons of oil in a pan.
stir make sure they don't stick to the pan.
when golden brown add two teaspoons of curry powder, 1 teaspoon of chilly powder and a pinch of salt.
add half the tin of tomatoes and stir thoroughly.

wash the chicken and add to the pan.when the chicken has turned white add 2 cups of water stir and then add another cup
leave the curry on the stove for 15 minutes and serve

Answer 9

Goto www.curryhouse.co.uk and register as a member. Its quite cheap and you can access hundreds of recipes. The curry base recipe is really simple and this is the basis for alot of the traditional indian curry recipes and are really authentic.

Answer 10

dont know about indian but you could try the vietnamese cook book titled "100 ways to wok your dog."