Indian cooking!?

Question

Need recipe for Indian tandoori chicken, or any other indian dish. Thanks everyone!

Answer 1

Use meat and spices, mmmmmmm. Sounds indian to me.

Answer 2

Tandoori Chicken

Chicken takes on a velvety texture when marinated in this spicy yogurt mixture. If you can marinate it overnight, do so; otherwise about an hour will be fine (in the fridge!)
INGREDIENTS:
6 boneless, skinless chicken breast halves
1 cup plain yogurt
1 Tbsp. chili powder
1 Tbsp. curry powder
2 tsp. grated fresh ginger root
1 tsp. ground cumin
1 tsp. salt
1/8 tsp. cayenne pepper
PREPARATION:
Pierce chicken breasts several times with the tines of a fork and set aside.
In large bowl combine yogurt and all of the spices and mix well. Add the chicken to the mixture and turn so all the chicken pieces are coated.



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Cover and chill for at least one hour, or overnight.
When ready to cook, prepare and preheat grill. Remove chicken from marinade and cook on grill for about 15 minutes until thoroughly cooked, turning once during cooking time. You can also cook the chicken on a dual contact indoor grill, for 5-7 minutes until thoroughly cooked. Serves 6

Answer 3

http://east-indian-recipes.blogspot.com has some classic Indian recipes that are supre tasty. Tandoori chicken is in there. The index is on the right a little ways down....

Good Luck

Answer 4

Indian tandoori chicken
8 pieces chicken leg quarters
1 c. plain yogurt
1 tsp. cumin powder
1/4 c. lemon juice
1 lg. onion, sliced
1/4 c. chopped cilantro (optional)
1 lemon, cut into 8 to 10 wedges
1 (6 oz.) can tomato paste
2 tbsp. garlic powder
1 tsp. ginger powder
1 tbsp. salt
4 green chilies, chopped (optional)
2 tbsp. cooking oil or margarine

Take skin off the chicken and make 4 to 6 deep cuts, with a sharp knife, on one side of each chicken piece. The cuts should spread from one end to the other without separating the meat from the bone. Pat chicken dry with paper towel and set aside in a large bowl. Mix tomato paste, yogurt, garlic powder, cumin powder, ginger powder, lemon juice and salt thoroughly with the chicken, so that the mixture covers all sides. Cover the bowl and set aside in the refrigerator, preferably overnight or at least 6 to 8 hours. BARBECUE METHOD: Cook the chicken over the grill, basting it with the extra spice mixture left in the bowl. OVEN METHOD: Arrange the chicken in a covered casserole with all the spice mixture and cook it covered for 45 minutes at 350 degrees. Take the cover off and cook for an additional 20 minutes or until meat is tender and most of the sauce is dried. In the meantime, while the chicken is cooking, saute the onion with the oil in frying pan until onion is wilted and gets a little brown. Set aside. Arrange pieces of chicken on a large platter and spread with sauteed onion on the top of the chicken. Garnish it with the cilantro and green chilies. Set the lemon wedges around the sides of the chicken and serve it with rice pilaf. Lemon juice may be squeezed on top of the chicken for added flavor. Serves 4 to 6.

Answer 5

Well guess what your in luck my family is indian so i know alot of indian dishes.
Roti
You need :
Flour any amount
Baking Powder any amount
Water any amount
Then knead the flour into balls
Then roll them out then cut into four
Fry in a frying pan
Then when one side rises Flip on the other side for one sec.
I Hope this helps!!

Answer 6

Tandoori Chicken (or Turkey, Duck, Quails, Pigeon, etc.)

3 lb (1.4 kg) chicken or 4 large legs

3 tablespoons lime or lemon juice
1 1/2 teaspoons paprika
1 teaspoon salt
1 1/2 teaspoons coriander, ground

6 fl oz (175 ml) yoghurt
1 teaspoon ground ginger
2 tablespoons mustard oil
1/4 teaspoon orange food
6 cloves garlic
colouring powder
1 teaspoon salt

Skin the chicken, then quarter it and slash the flesh with short
gashes. Rub in the lime or lemon juice and the salt. Leave for
half an hour or so.

Meanwhile mix all the marinade ingredients, including the spices,
either in a blender or by hand. Rub it thoroughly into the chicken
(by hand is messy but best), and leave to stand in a bowl overnight
(covered, to minimise smells).

Next day preheat oven to 425 degrees F (220 degrees C) .
Shake excess marinade off chicken pieces and place on oven racks.
Make sure to put a drip pan underneath.

Cook for 25 to 30 minutes, then, to finish off, place under grill
for 3 to 4 minutes.

Alternatively, if you are barbecuing, put the pieces of marinated
chicken over the charcoal (not too near) and cook until ready.

Serve on a bed of lettuce and onion rings with a wedge of lemon,
and some naan bread and tandoori chutney.

Saag Paneer (Spinach with Paneer)

1 inch/2 1/2 cm cube of fresh ginger, peeled and coarsely chopped
3-6 cloves garlic, peeled
1/2 - 1 fresh hot green chilli, sliced roughly
Paneer (1 batch)
Salt
1/4 tsp garam masala (or more)
1/8 tsp cayenne pepper (or more)
6 tbsp. vegetable oil
1 1/2 lbs spinach, washed, trimmed, and very finely chopped or two
packages frozen, chopped spinach, thawed and well drained and squeezed
3 tbsp. cream

Put the ginger, garlic, and green chili in a blender or food
processor along with 2 oz. water. Blend until you have a smooth
paste. You may need to push down with a spatula once.

Heat the oil in a large wide preferably nonstick pan over a medium
flame. Put in all the pieces of paneer and fry them, turning them
over gently with a slotted spatula, until they are golden brown on
all sides (this happens fairly quickly). Remove the paneer with
a slotted spoon and place on a plate in a single layer. Sprinkle
paneer quickly with 1/8 tsp salt,

the garam masala, and the cayenne pepper. Set aside. Put the
paste from the blender into the hot oil in your pan (avert eyes
and nose!), and fry it, stirring constantly, for about 30 seconds.
Now put in the spinach and 1/2 tsp salt. Stir the spinach around
for 1 minute. Cover the pan, lower the heat, and let the spinach
cook for 15 minutes. There should be enough water clinging to the
spinach leaves to

cook them. If all the water evaporates, add 1-2 tbsp. and keep
cooking. Now put the paneer and cream into the spinach mix, stir
gently, and bring to a simmer. Cover, and continue cooking on low
heat for another 10 minutes. Stir once or twice during this period.


Keema Curry

4 tablespoons vegetable oil
1 large onion chopped fine
1 garlic clove crushed
1 Teaspoon salt
2 teaspoons ground ginger
1 1/2 lb minced beef
1 tablespoon garam masala
1/2 teaspoon hot chilli powder
6 tomatoes pealed and chopped
2 tablespoons tomato puree
2 5 oz cartons natural unsweetened yogurt
1/2 pint stock

Heat 2 tablespoons of oil in pan and fry mince to remove most of
the fat, drain when complete and put to one side ready for the next
stage. Heat remaining oil in a large pan. Add onions, garlic,
ginger and salt and fry until golden. Add meat, tomatoes, garam
masala, chilli powder, tomato puree, one carton of yogurt and some
of the stock to make a dry mixture then simmer for about 1/2 hour
or until meat is tender check regularly if mixture is getting to
dry add more stock, try to aim for a moist curry not sloppy. When
you are ready to serve mix in the rest of the yogurt and serve with
rice and a sweet chutney. You may like some garlic bread or papadams
with it also.

Bengali Red Lentil Dal

1 1/2 C red lentils
3 1/2 C water
6 serrano chilies (or 3 jalepeno), either whole or sliced in quarters
1/4 t turmeric, or more to taste
1 1/2 t salt

4 T ghee, butter or vegetable oil
1 C minced onions
1 C chopped tomatoes
1 T grated fresh ginger

2 T ghee or vegetable oil
1 T panch phanon mix
4 dried small red chilies
1-3 cloves garlic

Panon mix is Equal proportions of whole cumin, fenugreek, anise,
mustard, "Indian black onion" seeds (kalunji).

There are three basic steps to this recipe: cooking the lentils in
water, making a tomato/onion/ginger mush, and making a spiced oil.

Rinse lentils well, add water, serrano chilies, turmeric and salt.
Bring carefully to boil and cook over low to medium heat, partially
covered, for 25 minutes. Cover and cook another 10 minutes. Adjust
salt.

While lentils are cooking, cook onions in a frying pan in the oil
until they are golden brown (approximately 10 minutes), stirring
constantly. Add tomatoes and ginger and continue cooking until
the tomatoes decompose into a delicious and fragrant mush (approximately
8 minutes.) Stir constantly so that tomato mixture doesn't stick.
Turn heat to low if necessary.

Scrape out this mush into the lentils and stir it in. Let lentils
sit while you make the spiced oil.

Do a quick rinse of the frying pan, without soap, and dry thoroughly.
Add the remaining 2T oil and heat over medium high heat. When oil
is hot add panch phanon mix and heat until the seeds begin to pop,
about 15 seconds. Add red chilies and fry for another 15 seconds,
until they turn a little darker. Turn off heat and add the crushed
garlic and let sizzle for about 30 seconds. Stir this mixture into
the lentil/tomato mixture and serve with rice. Adjust salt.

Using ghee changes the taste compared with oil. I prefer it for
step 4. It tastes good either way though

Answer 7

Has you tried " Corn Tortias very good idea for that recipe
yes add it along with this http://www.dc.kitchens.tandorichicken/recipe.com

Answer 8

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good
luck
!!!!!!
;D