Super simple indian recipes???

Question

I really like indian food, especially the butter chicken and the rice dish I from takeout indian restaurants so I need to learn to cook it myself. Please share if you have any good recipes for beginners. Thank you all so much!

Answer 1

here are some Indian recipes that I think pretty easy to make

Indian Podiyal
* diced carrots 100 gms
* 1/2 tsp cumin seeds
* 6 fresh curry leaves
* 1/4 cup vegetable oil
* 1/2 cup diced onion
* 1 tbsp washed urid lentil
* fresh coconut grated 50 gms
* salt to taste
* Shredded green cabbage 100 gms
* 2 dry red chillies
* green peas 75 gms
* 1/2 tsp mustard seeds

Heat oil in a wok and add lentils, mustard seeds and dry chillies for 1 minute, add carrots and continue cooking for a few minutes. Now add the green peas and further cook another 2 minutes and finally add the cabbage, salt to taste, and cook for 3-4 minutes during which add the curry leaves, cumin seeds and the onions.

Once the dish is ready add the grated coconut, mix thoroughly, and cover the pan to retain the aroma.



Tandoori Murgh

2 lb Chicken;drumsticks -- Breasts Or thighs
1/4 ts Cayenne pepper
1 ts Paprika
1/2 ts Garam masala
1 ea Ginger -- fresh 1/2" piece
1/2 ts Coriander seeds -- ground
4 ea Garlic cloves
1/2 ts Cumin seeds -- ground
1/2 c Yogurt -- plain
1 ds Lemon juice
Salt -- to taste

* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
ground together Skin the chicken, wash & pat dry with paper towel. Make
deepcuts on the surface with a knife. Mince or grate ginger and garlic.
Transfer to a small bowl and add the spices. Mix well, then rub the paste
into the chicken and let marinate serveral hours in refrigerate. Cook
chicken on grill or in broiler (30 minutes for legs), basting with leftover
marinade and turning to ensure even cooking. Serve with a dash of lemon
juice. Serves: 4-6


Grilled Tandoori chicken
1 medium onion, quartered
1 clove garlic
3 tablespoons vegetable oil
2 tablespoons lemon juice
¾ teaspoon ground ginger
1 teaspoon salt
1 ½ teaspoons ground coriander
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ cup yoghurt
1 pound boneless, skinned chicken breasts, cubed

In a blender combine onion, garlic, vegetable oil, lemon juice, ginger, salt, coriander, sugar, cumin, turmeric, cardamom, and cayenne pepper. Blend until the mixture becomes a thick paste. Pour mixture in a large shallow baking dish. Stir in yoghurt. Add chicken marinate for at least 12 hours, turning occasionally.

Place chicken on skewers. Cook under grille or on barbecue for 10 minutes on each side or until tender and no longer pink in the middle, basting occasionally with yoghurt mixture.

Answer 2

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Answer 3

super simple indian recipes

Answer 4

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.

Answer 5

Thair Saadam (Curd Rice):

INGREDIENTS

250 gm overcooked white rice
250 gm yoghurt
05 gm green chillies
05 gm coriander leaves
05 gm ginger
salt

Tempering
20 ml oil
05 gm mustard seeds
03 gm skinned black gram
03 gm channa dal
02 gm dried red chilli
02 gm curry leaves
03 gm asafoetida

METHOD

Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.

Break red chillies into 1/2 inch pieces.

Heat oil and add the mustard seeds. When they start crackling, add the dals and sauté until golden.

Add curry leaves, red chillies and asafoetida.

Pour tempering on the rice and serve cold.

Answer 6

BEST MURGH MAKHANI (Butter Chicken)

http://www.bellaonline.com/articles/art23657.asp

Answer 7

http://www.indianfoodforever.com/index.html