Simple Indian dishes?

Question

I'm looking for things that a college student can make easily, given the lack of time and the fact that groceries are brought every once in a while from a place with limited Indian things. There are Indian restaurants nearby, but sometimes it just feels better to cook your own food. :p

Thanks for your help!

Answer 1

Here is my dads friends award winning recipe for an indian salad! Its easy to make and it tastes great!!!

1. Ingredients1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
5 tablespoons extra-virgin olive oil
2 tablespoons tawny port
2 cloves garlic, thinly sliced
Pinch of ground turmeric
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breast halves
2 tablespoons fresh lemon juice
1 shallot, minced
1/4 pound green beans
8 cups torn Boston lettuce leaves
1 large ripe red papaya, peeled, seeded and cut into 1 1/2-inch chunks
1/2 pint cherry tomatoes, halved
1/3 cup roasted cashews, chopped
Nutrition InfoServing size: 4 servings

Calories: 433 kcal
Carbohydrates: 19 g
Dietary Fiber: 4 g
Fat: 26 g
Protein: 29 g
Sugars: 6 g

2. Cooking Directions
In a small skillet, toast the whole spices over moderate heat for 1 minute. Let cool completely, then coarsely grind.
In a large, shallow baking dish, mix 1 tablespoon plus 2 teaspoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken breasts and turn to coat. Cover and refrigerate for 2 hours or overnight.
Mix the remaining ground spices with the lemon juice, shallot and the remaining 3 tablespoons of olive oil and season with salt and pepper.
In a saucepan of boiling salted water, cook the green beans for 3 minutes. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.
Light a grill or preheat a grill pan. Remove the chicken breasts from the marinade; discard the garlic. Grill the chicken over moderately high heat until cooked through, about 4 minutes per side. Let rest for 5 minutes, then cut in to 1 1/2-inch chunks.
In a large bowl, toss the lettuce with the papaya, tomatoes, green beans, chicken and the dressing. Sprinkle with the cashews and serve.
Yield: 4 servings (Serving size: 4 servings)

Answer 2

I make curry all the time. It's my favorite go-to food when I'm feeling unhealthy. Gather the ingredients of your choice (I like potatoes, chickpeas, spinach, cauliflower, peas, etc., but you could include meat too).

Saute together in oil:
1/2 an onion, sliced
2 cloves garlic, chopped
1 T. minced ginger

Stir in:
1 T. curry powder
1 t. coriander powder
1 t. turmeric
1/2 t. garam masala (or 1/4 t. each cloves and cinnamon)
1 bay leaf
1/2 t. cayenne pepper

Add:
1 can chicken or vegetable broth
1 can tomatoes
1 can light coconut milk
Ingredients from above

Simmer for 15-30 minutes or until veggies are done enough. Salt to taste and serve over hot rice.

Answer 3

Kheer Rice Pudding Slow Cooker (Crock Pot) Recipe from cooked rice
1. Milk: 1½ Cups
2. Cooked Rice: 2½ cups.
3. Salt: 1/8 teaspoon
4. Sugar: ¾ Cup
5. Unsalted Butter: ½ Stick (1/8 Pound)
6. Slivered Blanched Almonds (optional): ¼ Cup
7. Yellow raisins (optional): ¼ Cup
8. Cardamom powder: ¼ teaspoon
9. Nutmeg powder: ¼ teaspoon
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1. Put all the ingredients in the slow cooker. Cover and set 'High'. Cook for one to two hours, stirring every half an hour.
2. Longer you will cook, thicker will be the pudding.
3. Turn off. Let it cool and refrigerate. Serve chilled.

Beginner's Indian Curry

1/2 teaspoon mustard seeds, crushed
1/4 teaspoon cumin seeds, crushed
1 cup canned diced tomato, drained
1 tablespoon vegetable oil
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili (increase if you want spicier)
1/4 teaspoon salt
1 pound (about 1 3/4 cups) cubed cooked chicken breast
3/4 cup light coconut milk

1. Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.
2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.
3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.
4. Serve hot, spooned over warm basmati rice.

Frozen Mango Lassi

1 cup mango sorbet
1 cup plain yogurt
Fresh mint leaf (optional)

In a blender, combine sorbet and yogurt. Whirl until smooth and pour into a chilled tall glass. If desired, garnish with a fresh mint leaf.

Answer 4

There's an Indian version of scrambled eggs which is quick cheap and easy :)
-Sautee chopped onion, chilli pepper and tomoto (if desired)
-sprinkle a pinch of turmeric, salt to taste, mix well and add beaten egg(s)
-stir until eggs are done.

I have more quick and north indian dishes, let me know if u would like me to share some with you. You may not find these recipes in books but they're yummy home cooking :)

Answer 5

Here are some good sites for finding easy Indian recipes

http://www.cuisinecuisine.com/IndianRecipeBox.htm

http://www.associatedcontent.com/article/32117/easy_indian_food_recipes.html

http://www.syvum.com/recipes/ivrindex.html

Answer 6

Indian Braised Lamb For a heartier dish, stir in a million/2 lb. boiling potatoes, peeled and decrease into super cubes, over the final 20 minutes of cooking. The stew could be arranged as much as two days in strengthen, coated and refrigerated; reheat over medium-low warmth in simple terms in the previous serving. it could additionally be frozen for as much as two months. components: a million yellow onion, chopped 2 Tbs. peeled and chopped sparkling ginger 3 garlic cloves, chopped a million small pink or green jalapeño chili, seeded and minced a million Tbs. floor coriander a million tsp. curry powder a million/4 tsp. floor cinnamon 2 lb. boneless lamb shoulder, decrease into super cubes 2 tsp. salt, plus greater, to style 3 Tbs. corn or peanut oil 2 cups water a million cup undeniable yogurt Steamed rice for serving guidelines: In a blender, combine the onion, ginger, garlic and chili and technique till a paste varieties. In a small bowl, stir at the same time the coriander, curry powder and cinnamon. set aside. Season the lamb with a million tsp. of the salt. warmth a Dutch oven or super, deep fry pan over extreme warmth till very heat and upload 2 Tbs. of the oil. upload the lamb in one layer, working in batches if needed to ward off crowding, and sear, turning as quickly as, till browned on all components, 8 to 10 minutes. applying a slotted spoon, circulate the lamb to a plate. return the pan to medium warmth and upload the the rest a million Tbs. oil. upload the onion-garlic paste and sauté in simple terms till it starts to brown, approximately 3 minutes. Stir interior the spice combination and sauté for 10 seconds greater. upload the water and the the rest a million tsp. salt. strengthen the warmth to medium-extreme and produce to a boil, then shrink the warmth to low. gradually whisk interior the yogurt till blended with the sauce. return the lamb to the pan, cover and simmer gently till the lamb is mushy, 60 to 70 minutes. style and regulate the seasonings with salt. Serve with steamed rice. Serves 4.

Answer 7

you can visit my blogging website where i have incliuded some easy to make recipes which are healthy too:

www.rvkitchentreats.blogspot.com

Answer 8

There is a ton of great indian recipes at http://curryrecipes.blogspot.com

Hope this helps...........

Answer 9

www.best-indian-recipes.com