Indian Food Recipe Needed?

Question

anyone know of any Indian food recipes they would suggest. something simple to start. or perhaps a good site where i may brouse for myself?

Answer 1

Well, if you like Chicken--this Chicken Tikka Masala Recipe is to die for!!! And I'm indian myself...

Oh, and side note----most indian restaurants that you will visit in the United States would NEVER serve beef!!!!!

Chicken Tikka Masala

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)

Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned

Whisk all of the ingredients in Part A together in a large bowl. Add the
chicken breast, cut into 2 inch cubes. Marinate overnight in the
refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting
with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies.
Put tomatoes, tomato paste and tomato puree in a pot and add approximately
4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili
powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a
thick sauce. Strain through a strainer and bring to a boil. Add butter and
cream. Stir. If the sauce tastes sour, add sugar to taste. Add fenugreek and
ginger juliennes, stir, and serve with the chicken.



It takes time, but it's worth it!!! SO GOOD!!!!!!

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

3 mangoes, washed,peeled and diced,retain seeds
2 teaspoons turmeric powder
750 g low-fat yogurt, beaten
1 3/4 teaspoons salt
1/2 teaspoon red chili powder
3-5 curry leaves, washed
2 green chilies, slit in between
1 cup water
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon methi seeds
1 teaspoon cumin seeds

Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
Add the curry leaves, green chillies and water.
Add salt, turmeric powder and red chilli powder.
Bring to a boil.
Cook on high flame for 8-10 minutes.
Remove from flame and keep aside.
Heat oil in a non-stick saucepan.
Add the mustard seeds and allow to crackle.
Add methi seeds and allow to sizzle.
Add the cumin seeds and allow to splutter.
Add few curry leaves and stir-fry for a few seconds.
Remove from heat.
Pour into curry.
Stir well.
Allow to cool for about 30 minutes on the kitchen counter.
Then, stir in the beaten yogurt.
Mix it well and serve with cooked white Basmati rice.
This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

Answer 4

Easy Indian Curry for Any Meat: Recipe with Pictures

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Easy Indian Curry with turkey sausage, beef and chicken, served with Basmati Rice (colored with turmeric), grapes, and Crisp Rosemary Potatoes.


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This recipe is based on the Smothered Lamb (or pork or beef) recipe in Madhur Jaffrey's cookbook entitled Quick and Easy Indian Cooking, Chronicle Books, San Francisco, 1996. It's our staple Indian recipe. From the day I first made it (December, 2000), it became my favorite Indian recipe, largely because the time/taste tradeoff is so great.

What we quickly learned is that it's good with any meat -- beef, chicken, or even chicken/turkey sausage. I imagine it would be a great sauce too with frozen meatballs. The recipe you'll see in the pictures was the day after Emily's birthday celebration -- she and Katie love fondue for their birthdays, and we are usually left with a variety of leftover, uncooked meat. So, you'll be seeing "Easy Indian Leftover Fondue-Meat Curry."

The time for cooking this -- 1 hour if you don't use beef, 2 hours otherwise.


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Ingredients

Meat -- one recipe is nominally for 1 pound of meat, but if you want more sauce, double everything but the meat. We've used beef, chicken, chicken sausage, turkey sausage, kielbasa, etc.
1 small onion
1-inch piece fresh ginger, or 1 tablespoon ginger paste
1 medium-sized tomato, or half a 14-oz can whole tomatoes, drained
1 head fresh cilantro
1-2 hot green chilies
1/4 teaspoon ground turmeric
2 teaspoons store-bought garam masala. You may have to go to an Indian or Middle-Eastern grocer for garam masala, although I'll be shocked if they are not stocking it in grocery stores these days.
1 teaspoon ground cumin
1/4 cup plain yoghurt
1 tablespoon tomato paste
3/4 teaspoon salt, or to taste
3 tablespoons vegetable oil (don't scale this up when you make more -- you only need it to saute the garlic).
4 cloves garlic
Ground black peppper


The ingredients. Actually, we're missing the cilantro, because the store didn't have any, and the ginger, because I forgot to put it in the picture. You'll note, we have leftover beef, chicken and turkey kielbasa from our fondue night, and I sliced two links of Hot Italian Turkey Sausage (back right).


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Directions
Cut the meat into small cubes. Chop the onion, ginger, tomatoes and cilantro finely. Either seed the chilies (if you want it less hot) or not, and slice them into thin rings. Mix together the onion, ginger, tomato, cilantro, chilies, turmeric, garam masala, cumin, yoghurt, tomato paste and salt in a bowl. If you are using beef as the meat, mix that in as well. Chop the garlic finely. Heat the oil over medium-high heat in a Dutch Oven, and add the garlic. Saute until it starts turning a medium brown. Now add the contents of the bowl, stir once or twice, and turn the heat to low. Simmer, covered, stirring every now and then.
If you are using beef, you should simmer for 2 hours. Otherwise, you'll only need to simmer for an hour. Add chicken 30 minutes before eating. If using cooked sausage (like Kielbasa), add that 15 minutes before eating. If using an uncooked sausage, I like to fry it first, drain, and then add it 15 minutes before eating.

When it's done, add lots of fresh black pepper, and serve over rice.



Mixing the ingredients. I usually go a little heavy on the yoghurt and the tomato paste. You'll note -- I've mixed the beef in there
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Left -- the garlic is a nice brown, so we add the ingredients from the bowl.
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Cover and simmer, stirring every now and then.
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I used Italian Turkey Sausage, which wasn't cooked, so about 40 minutes before it was time, I fried it so it was a nice brown. I added the chicken 30 minutes before eating time, and the sausages 15 minutes before eating time.


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It's done! The black pepper has been added, and it's time to eat!


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Answer 5

Indian Tacos:

30 min 15 min prep
5 servings

1 lb lean ground beef
1 onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 dash Tabasco sauce
1 can pinto beans (I USE LEFT OVER I HAVE MADE)
2 cups cheese
shredded lettuce
chopped tomatoes
FRY BREAD
2 eggs
1 cup milk
4 cups flour
3/4 teaspoon salt
2 teaspoons baking powder

1. COMBINE MEAT, ONION, SALT, PEPPER AND TABASCO IN SKILLET.
2. BROWN.
3. COVER AND LET SIMMER WHILE MAKING FRY BREAD.
4. ---------FRYBREAD (DIRECTIONS) ----------------.
5. BEAT EGGS, ADD MILK.
6. STIR IN BAKING POWDER,FLOUR,SALT, MIXING GOOD.
7. ROLL OUT VERY THIN ON FLOURED BOARD.
8. CUT INTO DESIRED SHAPES.
9. CUT SLASH IN CENTER OF EACH.
10. FRY IN OIL UNTIL BROWN.
11. DRAIN ON PAPERTOWELS.
12. THESE ARE CRISP TACOS.
13. WHEN FRY BREAD IS DONE, LAYER WITH MEAT, BEANS, CHEESE, LETTUCE, TOMATOE AND ENJOY!

Answer 6

Here you go, lot's of recipes and explanations about spices. I love, love, love Indian food!

http://www.indianchild.com/indian_recipes.htm

Answer 7

http://allrecipes.com/Recipes/World-Cuisine/India/Main.aspx
start here.. i have used sweveral of the recipes on this site. create a free account and store recipes on the site as well.

Answer 8

here's a good site
http://www.recipedelights.com/indianrecipes.htm
Rice dishes are easy to make and you can try preparing a veg dish to begin with.
Good Luck!