Does any one have any great indian recipe websites they could direct me to, I am interested in learning how?

Question

I want to learn to cook some of the dishes such as poori, samosas and those really good dessert cheese balls or dumplings...yummy.

Answer 1

heres a link but the crazy thing is they speak englich as well as we do you can go to the bottem of this page to the india answers go in there by clicking on the flag and ask for yourself lol i know it sounds nuts but i did it with some things i wanted and it comes up in your own questions like these do give it a try

Answer 2

I really like this food blog:

http://www.nandyala.org/mahanandi/

It links to many other Indian food blogs as well, so you can learn about the authentic cuisine of many different parts of India.

Here is the samosa recipe I use, it's a bit long, sorry:

Dough:

1 1/2 cups flour
2 teaspoons salt
2 tablespoons vegetable oil
1/3 cup warm water (approx)
vegetable oil for deep-frying (enough that samosas will submerge in oil without touching the bottom of the pot)

1. Sift flour and salt into medium bowl; make a well in the center of flour then add the 2 tbsps of oil with just enough water to make a firm dough.

2. Knead dough on floured surface until smooth and elastic, form into a ball. Cover with plastic wrap; stand at room temperature for 30 minutes.

3. Divide dough into 14 equal pieces (I usually divide into 7 pieces, because I like bigger samosas); roll each piece into an oval. The recipe calls for a 14cm x 20cm oval, but I go bigger because I use more dough in each piece. Just make sure it is rolled out fairly thin. Then cut the oval in half withways. Repeat for all the pieces of dough, keeping the remaining pieces covered to prevent drying out. (This is important! The dough, before and after rolling, dries out easily.)

4. Brush each half's edges with a little water, fold into cone shape. The middle of the straight, cut edge of the half-oval will become the tip of the cone. Overlap the dough quite a lot and make sure there isn't a hole in the tip. Use water on parts of the dough that will stick together, and use pressure also to make it stick. Forming samosas that don't leak or fall apart is the hard part.

5. Fill cone with filling (I'll talk about the filling later). With some practice you will figure out the right amount to put in the samosa. My first batch, half of them were overstuffed and the fillling came out during frying, and the other half were underfilled and skinny. The filling will be a bit oily, so try not to let the oil get on the edges of the dough. Those edges need to stick together, and oil will prevent that. Seal the cones of dough together by squeezing, and use a little water if needed. I like to fold the edge over a little to reinforce it.

6. Deep-fry samosas in hot oil in batches until golden brown and crispy; drain on absorbent paper. Deep-frying has its own challenges as well; cooking too fast or too slow, etc. Just practice, you'll get it.

Filling:

Well, I have a cookbook recipe for a filling, but I don't like it. So I usually don't follow any recipe. I just make up a curry with diced potatoes and green peas. First I boil the potatoes till they are tender, not too soft, and dice them. Then I fry onions in oil, then add red pepper flakes, then chopped garlic. Then garam masala, cumin, and coriander go into the oil, maybe some ginger as well. Then the potatoes and frozen peas. Cook to heat through those frozen peas. Add some lemon juice (a tbsp perhaps). The whole thing should fill one regular skillet halfway up. 3 small to medium potatoes should do it, 1 onion, maybe 3/4 cup of peas. You will have to figure out the amounts of spices on your own, according to your taste. You can keep tasting and adding spices after the potatoes and peas are added, as well, though it is better to get the spices in before that. Oh, I forgot salt! To taste. If you're averse to garam masala, you could just use the cumin and coriander, it is a nice mix. Black mustard seeds can be nice too. You might like to stir in some fresh chopped herb like cilantro at the end if you like it (I LOVE cilantro).

You can make the filling a day ahead and store it covered in the fridge if you want. If not, just make sure to let it cool down a bit before putting it in the samosas.

I like to make a tamarind sauce to dip the samosas in. Just cook some tamarind paste and a little water and a good amount of sugar in a pot for a few minutes. It should taste tart and sweet.

I serve samosas as a side or an appetizer with a meal of rice and some other Indian dish (malai kofta is my favorite). A cucumber and tomato salad with mint and lemon juice is nice with it, though I don't know if it is Indian. And mango lassi is a must to drink with the meal. (Blend up fresh mango and plain yogurt, it will probably need some sugar, and perhaps some lemon juice, depending on the quality of the mangoes.)

Answer 3

Hands down: Best IndianFood website

http://www.bellaonline.com/site/indianfo...

"good dessert cheese balls" are gulab jamun, my personal fav!

Answer 4

definately bellaonline