Anyone have Indian recipes to share?

[ebf9q]

Our Cooking Light Supper Club has decided the theme for our next gathering is to be Indian. I see some recipes on the Cooking Light website, but wondered if anyone had any favorites to recommend?

Either post on the bulletin board or email me at ebf9q@att.net.

Thank you!
Elizabeth

[AdGirl]

i've posted some of my favs on previous threads. try doing a search, you'll probably find more than you wanted! :)

[mightyh]

So it's not Indian per se, but I make the Bree's lentil tomato soup with about half of the water called for in the recipe, substitute curry powder for the turmeric, and I puree the entire thing.... we eat it like it's Indian food--usually with naan bread. DH swears it's the best "curry" I make.

[Bella]

I have loads of homemade recipies, vegetarian or non. My family is from India, so authenticity is guarenteed!:D My absolute favorite is my mom's Chicken Biriyani, which is a colorful rice and chicken casserole type dish. Yummy and pretty. I also have tasty recipies for cabbage, green beans and potatoes. Let me know if you want anything specific!

Bella

[wallycat]

Bella, way back when I first joined, I posted for a Palaak Aloo recipe....would you have an authentic palaak aloo....
I'd be eternally grateful if you posted one!:D :D :D

[valchemist]

Here is a chicken biryani recipe that I have made a number of times to great reviews. Bella, I love Indian food. Could you post one of your favorite potato dishes? Thanks.

Val




* Exported from MasterCook *

Chicken Biryani

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsps vegetable oil
2 tsps minced ginger
2 c basmati rice
2 tbsps dried currants
2 tbsps chopped jalapeno
1 tsp turmeric
6 whole cardamom pods
4 whole cloves
1 cinnamon stick
1 pinch saffron threads
3 1/2 c water
1 1/2 tsps salt

1 tsp vegetable oil
1 onion -- thinly sliced
1 c carrot -- finely chopped
1 tbsp minced ginger
1 tbsp minced garlic
1 1/2 lbs boneless skinless chicken thighs -- fat trimmed, cut into 1/2"-wide strips
1 tbsp curry powder
1 c plain nonfat yogurt -- room temperature

For rice: heat oil in heavy large saucepan over medium heat. Add ginger and cook 30 seconds.

Stir in rice, currants, jalapeno, turmeric, cardamom, cloves, cinnamon, and saffron and cook 1 minute.

Add water and salt and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 15 minutes.

For chicken: Heat oil in heavy large skillet over medium heat. Add onion; saute until golden brown, about 5 minutes.

Stir in carrot, ginger, and garlic. Cook 1 minute.

Add chicken to skillet; stir to coat and season lightly with salt. Stir in curry powder.

Reduce heat to low, cover and cook until chicken is just cooked through, stirring occasionally, about 5 minutes.

Uncover, remove from heat, and let stand five minutes.

Whisk yogurt until smooth. Stir yogurt into chicken mixture.

Spoon half of rice into a 13x9 baking dish. Spoon chicken evenly atop rice. Top with remaining rice.

Cover with foil (can be prepared 1 day ahead; refrigerate at this point).

Bake dish in a preheated 350 oven until heated through, about 25 minutes.

Cuisine:
"Indian"
Source:
"Bon Appetit"

Per Serving (excluding unknown items): 319 Calories; 5g Fat (13.3% calories from fat); 26g Protein; 43g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 525mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

NOTES :
Can be prepared 1 day ahead.

[Bella]

Wallycat,

Sorry, I don't have a recipie handy for palaak aloo. I can ask my mom next time I see her. If she doesn't have one, I'm sure she'll come up with something. :) She's a fabulous and creative cook! I guess that's where I picked up my love of the craft.:rolleyes:

Val,

My absolute favorite potatoe dish is "saung." It's pretty simple, if you can find tamarind paste, which is a must for the dish. If you don't have it, any Indian grocery store will carry it.


4-5 medium potatoes
1-2 tsp. vegetable oil (I use canola)
3/4 tsp. black mustard seeds
3/4 tsp. turmeric
1 onion, chopped
4 garlic cloves, minced
1 tsp. tamarind paste
salt and cayenne pepper to taste

Peel potatoes, and then boil until fork-tender. Chop (but don't let them mash!)

In a non-stick skillet, heat the oil. Add the mustard seeds, turn the heat to medium, cover with a lid, and wait until they begin to pop. Add the turmeric, onion and garlic. Saute for a few minutes, until onion is soft and browned. Add the tamarind paste, salt, cayenne pepper and water (for the curry...I like it quite curried, so I add about 1/2-1 c. of water). Add the potatoes, let it boil, then simmer for about 10 minutes. Serve with naan or rice. Yummy!


Bella

[valchemist]

Thanks, bella! I would like to try this someday. But I am confused by the instructions. what does the amount of water have to do with the level of spiciness. and how much cayenne do you, personally, add? I like things pretty spicy myself.

[kima]

OOH!!!!Bella! Thankyou so much for that potato recipe. i just bought some tamarind paste - just in case- and now i have a case(?). Thank you! Please post some more Indian recipes when you get a chance- the biryani and the cabbage dish both sound great but any recipe would be lovely!
Er, excuse me for butting into the conversation!:D Maureen

[Salsera]

Well I'm also Indian and one of my favorites is my mom's rajma biryani, which is a type of red beans & rice. Here's the recipe:

1 tbsp veg/canola oil
1 tsp cumin seeds
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chili powder
1/2 tsp garam masala
1/2 tsp turmeric
1 large tomato, chopped
4 tbsp nonfat yogurt
1 15-oz kidney beans, rinsed & drained
1 cup rice
2 cups water
salt to taste

In large saucepan, heat oil. Add cumin seeds. When they puff up, add onion and garlic and saute until tender, about 5 minutes. Add spices, tomato, and yogurt and cook for an additional 5 minutes. Add beans, rice, water, and salt and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is cooked.

[kima]

Thankyou Salsera!! Keep the Indian recipes coming everyone- I love them!!:)

[Robyncz]

Oooooh! Does anyone have a recipe for Saag Paneer. It may also be called Palaak Paneer (sorry about the spelling!). It's that creamy spinach with chunks of Indian cheese in it. My favorite!

[Salsera]

Well this is not exactly Saag Paneer, but it is my version of an Indian spinach & cheese dish....I have served it plenty of times to rave reviews. The best thing is it is very easy....no need to make paneer or run to the Indian grocery store! Here you go...the ginger is key...

Ghetto Saag Paneer

1 tsp veg/canola oil
1 tbsp minced ginger
1 small onion, chopped
1 10-oz package frozen spinach, thawed & drained
4 oz light cream cheese, softened
More ginger to taste
Salt and cayenne pepper to taste

Heat oil and saute ginger and onion until onion is transculent, about 5 minutes. Add spinach and cook over medium heat until spinach is thoroughly warmed. Place mixture in blender and puree to a chunky paste (not a liquid). Return to pan and add cream cheese, more ginger, and salt and pepper to taste. Cook until cheese is melted. Great with naan, chapatis, pita, tortillas, etc.

[ebf9q]

Thanks everyone for sharing... Our March supper club should be a great success with all these choices. :D

Elizabeth

[kima]

I also use firm tofu in place of paneer- very good!!

[Barrie]

Bella or Salsera - would either of you happen to have a recipe for Lamb Vindaloo? I'd be soooo grateful! :)

[valchemist]

or chicken vindaloo??

[lindrusso]

Originally posted by Robyncz
Oooooh! Does anyone have a recipe for Saag Paneer. It may also be called Palaak Paneer (sorry about the spelling!). It's that creamy spinach with chunks of Indian cheese in it. My favorite!

Mmmmmm....I LOVE Palak Paneer! Here's one that I've made - it was very good - though maybe not quite as rich and creamy as I've had in Indian restaurants. I was a bit intimidated by making the Paneer, but it worked quite well.

PALAK PANEER
from Passionate Meals by Ismail Merchant

1 1/2 pounds fresh spinach
Paneer from 4 cups of milk
Vegetable oil for deep frying
6 tablespoons butter
1 small onion, peeled and finely chopped
1/2 teaspoon cumin seeds
2 cloves garlic, peeled and crushed
1-inch piece fresh ginger root, peeled and grated
1/4 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 teaspoon salt, or to taste
pinch turmeric

1. Wash the spinach well. Cook it in a saucepan with 1/2 cup water for 2 or 3 minutes. When tender, drain and chop.

2. Cut the paneer into 1-inch cubes. Heat 2 inches of oil to 375º in a deep heavy pan. Fry the cubes of paneer in batches, turning over once or twice, until they are light brown. Remove the paneer with a slotted spoon. Drain on paper towels.

3. In a large skillet, melt the butter with 1 tablespoon of oil over medium heat and cook the onion until just beginning to turn brown. Add the cumin seeds and garlic and cook for 2 minutes. Add the ginger, spinach, red and black pepper, salt, and turmeric, and stirl well. Add the paneer and simmer, covered, for 10 minutes. Serve hot.


PANEER

4 cups milk
3 tablespoons yogurt or 1 tablespoon vinegar or the juice of 1 lemon

1. Heat the milk in a saucepan, stirring, until it boils. Add the yogurt, vinegar, or lemon juice, and stir over medium heat until the mixture curdles. This takes 2 or 3 minutes. If it doesn't curdle, add a little more yogurt, vinegar, or lemon juice.

2. Remove the pan from the heat and drain the mixture through a sieve. Press down gently with a spoon to make a flat, solid mass of cheese. The sieve should preferably have a flat bottom. Leave the cheese to cool for 2 hours. It should be fairly solid, but you should be able to cut it.

[Barrie]

Just bumping this up - still hoping to get a recipe for lamb vindaloo!

[Bella]

Here's a recipie for Chicken Vindaloo...I've never tried it, so I'll be curious to hear reviews!

Chicken Vindaloo

2 lb. boneless chicken breasts
3/4 c. frozen peas

Masala Paste:

6 cloves garlic, minced
3 chopped onions
2 tsp roasted cumin seeds
2 tsp roasted coriander seeds
6 red chilies
1 T ground ginger
1/2 tsp garam masala
1 c. vinegar (doesn't specify what type---probably white)

Brown the onions and garlic in hot oil. Combine the onions and garlic with the other ingredients (not the chicken and peas!) in a blender to form a paste. Cut the chicken into bite size pieces and fry in some oil, until no longer pink. Set chicken aside. Saute the paste in some oil for 7 to 8 minutes on low heat until the oil separates from the mixture. Add the chicken, and mix well. Add 1/2 c water and cover and cook the chicken on low until it is done. Add the peas and cook 5 minutes more.

Hope it turns out well!

Oh, and someone wanted a recipie for cabbage. This is one of my mother's, and a favorite of mine.

2-3 tsp. oil
3/4 tsp black mustard seeds
3/4 tsp turmeric
3/4 tsp. fennel seeds
4-5 dried curry leaves
1 head cabbage, shredded
cayenne pepper and salt to taste
2-3 T chickpea flour

Heat the oil. Add the mustard seeds, and cover until they begin to pop. Add the turmeric, fennel seeds and curry leaves. Saute for a few minutes. Add the cabbage, cover, and turn to low. Let the cabbage steam for a while, until wilted. Add the cayenne pepper and salt to taste, and uncover. Let any water evaporate. Then add the chickpea flour, mixing well, and cook for a while longer.

The trick with this recipie is letting the chickpea flour incorporate properly with the cabbage. You don't want it to taste floury, but the flavor of the flour when cooked sufficiently is wonderful. I'm not sure if chickpea flour is available at a regular grocery store. If not, it's available at Indian stores.

Bella

[Barrie]

Bella - Thanks so much for the vindaloo recipe. My favorite Indian restaurant serves their lamb vindaloo with chunks of potato in the sauce. Is that traditional? I wondered since your recipe doesn't have potatoes in it.

[Bella]

Barrie,

I've had vindaloo with potatoes too. You could probably add the potatoes into the dish without changing the flavor. I would boil them so that they are already cooked through, and simmer with the peas (or without peas, if you don't want them!)

Bella

[valchemist]

I was about to say the same thing as barrie.

Because I though "aloo" meant potato in Indian. Like aloo palak (a spinach/potato dish), etc. Thanks for the recipe and the tips!

Val

[Salsera]

Hi,

Just a clarification. There is no such thing as 'Indian' - in terms of language. A majority of people in India speak Hindi, and in Hindi, 'aloo' does mean potato. There are about 15 other official languages in India, in addition to English. Each state has its own language. Just FYI.

As for vindaloo, I don't know if the 'aloo' in the world indicates that it is made with potatoes. I speak Tamil (a south Indian language), not Hindi, so maybe Bella knows.

Ramya

[nmody]

My DH has been making fun of my recent addiction to the BBs so I have laid low for a couple of days....and of course I miss all the good threads!!!

I, too, am Indian! This is very funny, but I am well known for my pork vindaloo. Even my old boss who lives in CO has me send this vindaloo spice paste to him via mail! The funny part, you ask? I am VEGETARIAN!! I got this recipe from my mom's friend who owns a number of Indian restaurants so it's very authentic!

Here's the recipe (I know it looks long, but once you make the paste, it really is very easy!):

2 tsp cumin seeds
2-3 dried hot chilies
1 tsp black peppercorns
1 tsp cardomom seeds
3 inch cinnamon stick
1.5 tsp black mustard seeds
1 tsp fenugreek seeds
5 TBs white wine vinegar
salt to taste (1.5-2 tsp)
1 tsp light brown sugar
10 TBS vegetable oil (I usu. don' t use nearly this much!)
1/2 lb onions, peeled and slice into fine half-rings
4-6 TBs water, plus one cup water
2lbs boneless pork shoulder (I usu. use loin chops, I think?), cubed
1 inch fresh ginger, peeled and coarsely chopped
1 small head of garlic (all cloves separated and peeled)
1 TBS ground coriander
1/2 tsp ground turmeric

Grind cumin, chilies, peppercorns, black mustard seeds, cinnamon, and fenugreek in a spice grinder ( I use the hand blender attachment). Put the ground spices in a bowl, and add vinegar, sugar, and salt. Mix and set aside.
Put the oil in a wide, heavy pan and set over medium heat. Put in the onions when oil is hot. Fry, stirring occassionally, until the onions are brown and crisp. Remove onions and place in blender (or again, the hand blender attachment). Add 2-3 TBs of water to blender and puree the onions. Add this puree to the ground spices (This is the vindaloo paste...I always make 2-3 batches and freeze what I don't use!).
Blend the ginger and garlic into a smooth paste using a couple of tablespoons of water.
Heat the oil remaining in the pan again over medium heat, and place pork cubes, a few at a time, and brown lightly on all sides. remove each batch and place on paper towel. Now put the ginger-garlic paste into the same pan. Stir the paste for a few seconds and add coriander and turmeric. Stir until blended. Add the meat as well as the vindaloo paste and 1 cup of water. Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a couple of times during cooking.

Serve with rice.



My mom is a vegetarian Indian caterer, so I have a ton of recipes if anyone else what anymore! (An awesome, chana masala recipe if anyone wants it!!!)

:p :p

[lindrusso]

Originally posted by nmody
My mom is a vegetarian Indian caterer, so I have a ton of recipes if anyone else what anymore! (An awesome, chana masala recipe if anyone wants it!!!)
:p :p

Hi. I love chana masala, could you please share??? I'd also be interested in a really good recipe for dal. I know that dal is a very varied dish, but I had one in a restaurant once that was so delicious - I'm afraid that part of what made it taste so good was large amounts of butter/ghee??? :D If you have one to recommend (light or full-fat), I'd love to see it.

Thanks in advance! :)

[nmody]

Lindrusso,

This chana masala recipe is superfast despite the long list of ingredients! It has become one of our standard after work weeknight dinners with rice going in the rice cooker!

Chana Masala:

1 c. fresh tomatoes
1 c. onions
1 inch cube ginger, chopped fine
2 (or more) garlic cloves, chopped fine
jalapeno pepper, fresh, chopped...enough to suit your taste
1 tsp. cumin seeds
1/2 tsp. turmeric
1/2 tsp. ground chili pepper
1 tsp. ground cumin (coarsely ground is best, but powder works, too!)
1 tsp. ground coriander seeds (Penzey's sells them!)
1 TBs (or more, to taste) Chana Masala Seasoning (avail. at Indian or ethnic stores)
1 14oz can of chick peas, drained (or you can do the overnight soak thing)
salt to taste
1 TBs of vegetable oil
fresh cilantro


In a blender (I use my hand blender with chopper attachment), first chop the onions into almost a fine paste, then remove and do the same with the tomatoes. (Depending on your personal taste, you can do this as fine or as coarse!). Heat oil in medium size saucepan on medium-high heat. When oil is hot, add cumin seeds and onion and garlic. Stirring frequently, cook onion mixture until almost all the water is evaporated. Stir in tomatoes, and repeat until you have a pretty thick mixture. Add remaining ingredients, (except for cilantro), with about 2/3 cup water, and allow to cook for about 10-15 minutes. Using the end of wooden spoon (or whatever), crush some of the chickpeas to thicken the sauce. The sauce should reduce to a fairly thick consistency. Remove from heat and add fresh, chopped cilantro on top. To heat up even more, you can add some garam masala at the end as well!

I serve this with rice and yogurt, and maybe a side salad (fresh cucumbers are really good with this). Very quick and easy!

[valchemist]

nmody,

Thanks for both recipes!!
My favorite is Chana Masala (I order it almost every time we go out for Indian food) and my husband and I both love Vindaloos.

The only thing I am worried about is finding the Chana Masala seasoning. I will look for it online.

Val

[lindrusso]

Originally posted by nmody
1 tsp. ground coriander seeds (Penzey's sells them!)


Conveniently, I just ordered some from Penzeys a couple of weeks ago! :) Thanks so much for posting the recipe - sounds delicious!

Now, finding the Chana Masala seasoning here in small-town Indiana might be a bit of a challenge. Let me know if you find any online Val!

What sorts of seasonings are in it? I do have a recipe for making my own garam masala. Are they anything alike?

[Salsera]

Nmody,

Please post a recipe for dal if you can. This is one thing I've never been able to get down pat.

Thanks!

Ramya

[kima]

Originally posted by nmody
.


My mom is a vegetarian Indian caterer, so I have a ton of recipes if anyone else what anymore! (An awesome, chana masala recipe if anyone wants it!!!)

:p :p

Nmody, Bella nd Salsera- please please keep posting these wonderful recipes.
I too am vegetarian and would love more of your favorite recipes in that category. I am so thrilled and honoured to get authentic recipes!! Thankyou thankyou!!!!:) :)

[valchemist]

alysha,
I looked for the chana masala seasoning on several websites (penzey's, ethnic grocer, and spice house) with no luck. I then did an internet search. A company called Jayshree has a recipe on their website that calls for "jayshree chana masala seasoning" but when I went to their home page to try to order something online, I found their website to be rather user-unfriendly. If you really want to buy the stuff, looks like you have to call them or send them an email. If I can't find the stuff elsewhere, maybe I will try that.
val

p.s. the homepage of the site where I saw that recipe is www.jayshree.com

[Varaile]

I've been lurking on this thread and I finally just had to say THANK YOU!!! to everyone for posting these great recipes! I "discovered" the wonderful flavors of Indian food last fall and I just can't get enough!

I can't wait to try some of these recipes! :D :D :D :D

[KathrynY]

Oh, YUM - So many great recipes here! DH and I love Indian food so I am sure we will be trying them all! :D

A small request: Does anyone have a recipe for Malai Kofta they can please share? TIA!

[nmody]

I never use recipes to cook with (my mom just tells me the ingredients or I watch her cook), so I am writing down my recipes for dal and malai kofta (those are so good!!). I will post the recipes later today!!

[nmody]

I spoke with my mom (having to explain who I was giving all these recipes to was quite funny....my mom is NOT internet savvy), and she said to just use GARAM MASALA. Basically, the chana masala seasoning and other seasonings are just variations of garam masala. Some have more coriander, some have more cumin, whatever. For the chana masala, you may want to substitute garam masala, and add some lemon juice (and sour cream, according to mom, if you want it to be really good and creamy....about 2 tablespoons).


I love my mom.:rolleyes:

[lindrusso]

nmody, Bella and Salsera,

Just wanted to say thanks again for all your input on this thread. I told my husband about it and he's very excited as he loves Indian cuisine as well. I think an Indian feast will appear on our menu in the near future! :)

Anyone have a good recipe for making your own naan? I LOVE it!!!

Usually I try to time my Indian cooking around my shopping trips so that I can pick up some naan from a restaurant to round out our feast, but it would be nice to be able to make my own. However, some types of breads or foods are very difficult to replicate if specialized ovens or other equipment is used (like tandoori cooking). Is this the case with naan or is it possible to make it well at home?

Thanks for educating us! :)

[Bella]

I have a really good recipe for Malai Kofta and for an easy daal. The Malai Kofta is something my mom created and we have been lightning it with good results. The daal is an old family recipe, something my grandmother used to make. I don't have the recipes handy at the moment, but will definitely post them later on today sometime.

Bella

[sueandwill]

Here is a recipie for indian spiced tea that i modified from a family recipie

the original recipie uses fresh ginger not crystallized as well as whole milk

there are several variations on this tea but this is one version I found to be especially aromatic and flavorful

Also, FYI, the word Chai means tea so when you ask for chai tea it is really like asking for "tea" tea!



Masala Chai (spice tea)

5 green cardammom pods slightly bruised
1 2 inch piece cinnamon stick
1 teaspoon crystallized ginger
3-5 cloves
1 teabag or 1 Tbsp loose tea
1 Tb sugar
1 cup of milk skim or 1%

directions

in a saucepan pour in water, spices, tea and sugar
bring to a boil
turn down to simmer and add milk
let simmer for 5 minutes

strain
serves 2


Enjoy!

Sue

[sueandwill]

OOps!:o

I forgot to add 1 cup of water !

ie

boil 1 cup of water with spices and tea
then add 1 cup of milk

[kima]

I am so pumped to make a big Indian dinner! Keep the recipes coming! I am printing out this entire thread when it is chock full of wonderful Indian recipes (hint hint;) ).

[Bella]

Alright...here is some more recipes I dug out of my old recipe box. Both of these are mom's creations....hence, the measurements are all approximated. Sorry about that!


Malai Kofta

Kofta (these are spinach and paneer koftas. They are also made with cabbage and chick pea flour):

2 packets of frozen spinach, thawed and thoroughly drained
1 container FF ricotta cheese
1/2-3/4 tsp. each garam masala, cumin powder and coriander powder
1/2 tsp. cayenne pepper
3/4 tsp. salt
flour (to mix sparingly with the Koftas)
Vegetable oil

Drain the ricotta cheese between two towels until all the water is removed. Put the cheese in a bowl and add the spinach and all the spices. Mix well, using flour sparingly if the mixture is too moist. Shape into meat balls. Saute for a few minutes in heated oil, until browned. Transfer to a baking dish and bake at 350 for about 30 minutes, or until firm.

Malai (this is a low-fat version, since "Malai" means cream... this recipe uses milk, although I think FF half and half might also work)

1 large onion
1 tsp butter
1 tsp vegetable oil
2 tsp. tomato paste
2 cinnamon sticks
2 cloves
2 peppercorns
1/2 tsp poppy seeds
handful of cashews
about 1/2-1 c milk
salt and cayenne pepper to taste

Blend the onion in a blender until a paste. Fry the onion in the butter and oil, until onion begins to brown. Add the tomato paste. While (or before) the onion and tomato brown, separately roast the cinnamon sticks, cloves, peppercorns, poppy seeds and cashews in a skillet for a few minutes. Grind roasted spices into a powder, and add to the onion/tomato mixture. Saute for 1 minute, then add the milk (depending on how liquidy you want the dish, add more or less milk), salt and cayenne pepper. Add the koftas, and cook until heated through.


Vegetable Pulao (I make this with the Malai Kofta)

2-3 hot green peppers
1 in piece of ginger
1-2 cloves garlic
a handful of cilantro
1-2 T FF yogurt
1 package frozen green beans and carrots, thawed and steamed
1 large onion, ground to a paste
2 tsp tomato paste
1 tsp garam masala
1 1/2 c basmati rice
1 bay leaf

Blend the first 5 ingredients together (through the yogurt) into a paste. Fry the onion in a skillet in a little bit of oil, until browned. Add the tomato paste, and saute for 1-2 minutes. Add the garam masala and the yogurt paste, cook for 1-2 minutes. Add the thawed vegetables.

Make the rice separately, using a scant 3 c water. Saute the rice before cooking with a little bit of butter and the bay leaf, then add the water and 1/2 tsp salt and cook.

Layer the rice and vegetable mixture in a casserole dish, starting and ending with the rice. Cover and bake at 350 for about 20 minutes.

Hope you guys try these...they are delicious!

Bella

[kima]

Bella!! Thank you so much. I am planning to invite some friends over next week for an Indian feast! Now I have to decide what to make!
You have made me very happy!!!:)

[Salsera]

Bella and Nmody,

Just curious - what part of India are you from? I am Tamil from Madras here. If I can track down some South Indian recipes from my mom, I will post them.

Ramya

[Bella]

Ramya,

Both my parents were born and raised in Bombay, but originally my family is from South India. We are Konkani, which is the region south of Goa and North of Mangalore in Karnatak state. I guess that makes me South Indian, too, although I always just refer to myself as Konkani when people inquire. The cabbage and potato recipe I posted are really traditional konkan-type foods, especially the potato one. That's comfort food for us!

Bella :p

[Neem]

I am 100% Gujarati....born there, lived there until I was 6 years old when we moved to the US. I hadn't even been back to India for 17 YEARS until last year when I went b/c I was getting married in the US (the usual HUGE shopping trip!). Most of my recipes are gujarati, but since my dad worked for the government in India, we moved around all over the western half of India, so my mom's picked up all sorts of recipes.

[KathrynY]

Bella - thank you so much for the Malai Kofta recipe! It's DH's favorite Indian dish, so I'm sure it will go on next week's menu. We're trying Salsera's mom's Rajma Biryani tonight! :)

Kima and Lindrusso - have you planned the menus for your Indian feasts yet?

[kima]

Originally posted by KathrynY
Bella - thank you so much for the Malai Kofta recipe! It's DH's favorite Indian dish, so I'm sure it will go on next week's menu. We're trying Salsera's mom's Rajma Biryani tonight! :)

Kima and Lindrusso - have you planned the menus for your Indian feasts yet?

Well I am making a small Indian dinner this wekend- just for my family- no one is available this weekend and I can't wait!!
I am making Bella's pulao recipe and the Malai Koftas. Also pakoras. And my DD wants a cheesecake!! Interesting fusion cooking!
Bella- the pulao recipes calls for a package of frozen beans and carrots- any idea what size of package?
I can hardly wait and will post a review for sure.:)

I would love a dal recipe or two....

[lindrusso]

Kathryn,

After I get through my Valentine's feast, I'll have to give this one more thought! :) Maybe I'll plan one for next weekend...

[AdGirl]

i was feeling left out in the indian-bonding, so here's my mom's awesome daal recipe (it's for masoor daal). it's yummy over plain white rice served with some sort of veggie on the side. actually, pakoras are the best with daal and rice but we try not to have them too often bc they're deep fried. we usually have our version of saag on the side, which is basically sauteed spinach with peas and spices.

this recipe can be made with or without onions, though both are equally good. whether you use them is purely a matter of personal preference. i.e. my sis likes the onions, my dad doesn't. i always make it in the pressure cooker, which makes it infinitely faster to make. if you don't have one, basically you do step 2 first and simmer it for a LONG time...

1 cup masoor daal (i.e. the "red" kind), washed and picked over
1/2 tsp ground turmeric
1 tbsp salt
4 cups water, divided
1-2 tsp canola oil (or whatever similar oil you want to use)
1 tbsp "paach phoron" (which is a blend of 5 spices (paach means 5); if you don't have this, you can use whole cumin seeds instead)
1/2 onion, chopped [optional]
Pinch asafetida powder (this adds a different and yummy taste) [optional]
1 whole red dried chile (you don't have to put this but i like it, it adds a nick kick. you can substitute a little bit of ground cayenne also) [optional]
Chopped cilantro

1. Dissolve turmeric and salt in 2 cups of water in a pressure cooker-safe bowl (I use a small stainless steel one). Add daal and put in pressure cooker on top of the round insert thingy. Fill the cooker with water to a height half-way up the side of the bowl. Cook over high heat for 15 minutes after the rocking motion starts. Remove the bowl from the cooker. The daal should be very soft and fully cooked. If it's not, put it back in!

2. Heat the oil in a medium saucepan. When hot, add the paach phoron (or the cumin), the asafetida and the whole chile. (If you choose to use onions, add them when the cumin is starting to brown and cook until translucent.) When the cumin is browned, add the daal (be careful, it'll splatter a little bit!) and 1-2 cups of water (how much water you add is dependent on the consistency you want... some people like it thin and some like it thick). Simmer for 5-10 mins and then stir in the chopped cilantro. Serve!

Enjoy!

[Varaile]

Adgirl,

Thanks for your recipe! I have been cutting and pasting from this threat like a mad woman! :D

Question tho, and perhaps I missed an earlier discussion on this, but what is asafetida powder ? :(

TIA!
:)

[lynnred]

What????? No curried shrimp recipes???????????
Lynn:D

[kima]

Well I have my Indian feast well in hand. it is alot of work but the smells are incredible!
I made the Malai Koftas, The Vegetable Pulao, Dal and bought some Pakoras (okay I cheated just a bit.)
I will report back with reviews -just feeling good that everything is ready!:)
Now I will relax and watch Canada beat Germany in men's hockey!!!!:D
Hey the US team looks great- I say Canada versus US in the final- and we know who will win that matchup!!!:D

[Salsera]

Varaile,

I believe that asoefatida (sp?) powder is also known as hing. From what I remember my mom telling me, it is like an onion seasoning. If you can't find it at a regular grocery store, you might try someplace like Whole Foods/Bread & Circus/Fresh Fields, or you could always order from Penzey's or whatever.

[nmody]

Hi Everyone, sorry I have been MIA...business trip for 4 days last week!!!:mad:

I think asafetida is closest to garlic powder or the garlic granules. You can definitely find it at Indian grocery stores and I have seen it at Whole Foods in St. Louis before!

[cryskie]

Hi everyone! You guys have got me so pumped up about trying Indian food--I've only had it once, and it was at a buffet--not the best thing I've ever tasted. I can't wait to try it at home. Thanks for all the authentic recipes! They sound like my mom's--she can't ever tell me exactly how to make flour tortillas or pumpkin empanadas or tamales (a little of this, a handful of that). Anyway, I noticed that on the front page of foodtv.com there's a reference to Indian food, and it has a lot of info on the basics (for people like me), even a little mention of Asafetida. Again, thanks so much for your generosity!

Oh, I also read a book recently about a woman who I think was Gujarati--it is wonderful! Throughout the book she learns to appreciate cooking and does everything by smell--it's a fantastic view of Indian cooking. It's called Smell by Radhika Jha, and I found it at our public library.



foodtv Indian page (http://www.foodtv.com/cuisine/indiacuisine/0,5183,,00.html)

Crystal

[Salsera]

Kima,

I'm eager to learn how your Indian feast turned out. The malai kofta, pilau, etc. Do tell!

[AdGirl]

i'm not sure exactly what asafetida is but you don't have to use it. if you smell it straight out of the bottle, it has kind of a funky smell and don't use too much. but just that pinch gives it a nice and different element.

here's one of my easy stand-by chicken recipes. it's called chicken makhani (makhan means butter) but you don't use butter in it. go figure :) then again, this isn't REALLY a makhani recipe, but it's yummy anyway hehe... anyway, here goes!

6 chicken things, all skin and fat removed
3 tbsp sour cream (light is fine)
1 tsp fresh ginger, minced/grated
3 cloves garlic, minced
1 tsp garam masala
1 tsp cayenne pepper (or to taste)
1/2 can tomato paste (the little cylinder ones)
salt, pepper
1 medium onion, cut into large cubes

1. Cut deep slits into the meat of the thighs. In a shallow baking dish, mix all ingredients except onions. Make sure to rub the mixture into the slits. Sprinkle onions on top of chicken. If you have the time, try to marinate in the refrigerator for at least 3 hours. If not, go ahead and bake. If you do marinate it, it's best to keep it on the counter for about 30 mins before you bake it to get it closer to room temp.
2. Bake for 30 mins at 375 F. Turn chicken. Bake another 30 mins or so. If sauce seems too thin, remove chicken and place pan with sauce under broiler (I like this a little saucy bc I usually eat it with rice). Serve with basmati rice or naan.

[kima]

So sorry for the delay in posting a review of my dinner! I have had a bad case of Olympic fever!
Everything turned out very well. It was alot of work- grinding the spices and making the pastes. I had a lot of time to make it all which was nice. You do need to be organized!
The pulao was excellent.I used a frozen veg mix with more than just green beans and carrots- this was easy and good.
The Malai Koftas were a bit more of a challenge. They balls went together easily but wen I went to fry them I had a few problems. The balls stuck to the pan (nin-stick!) and fell apart a bit.Due to the sticking problem they were not evenly browned. Perhaps I did not get out enough of the liquid from the spinach and ricotta. Anyway, they tasted wonderful. The sauce was good- I had to add more than a cup of milk because I made this dish up early and then reheated it. This recipe made alot (6 servings I would guess) so we had leftovers. They were not as good as when eaten fresh. The rest of the meal was store bought! pakoras and chapiti.
I will definately make both of these recipes again. Thank you so much for sharing them.
i am ready for more.....:D

[Bella]

Kima, glad to hear that the recipes worked out. One suggestion, which I thought about after I posted the recipe, is that baking the koftas first, and then sauteing for color, might help with the sticking problem. I suddenly remembered that since my mom started making the low-fat version of the koftas (traditionally, they are fried) she spreads them into a baking dish and bakes them, kind of like a cake, and then cuts them into bars. It's not as elegant looking as the round balls, but, if it's not for guests, it's an easier way of making them work.:)

Bella

[Salsera]

OK you guys gotta help me! I'm having a dinner party on Saturday and my friends have requested Indian food, as they often do. I am planning on making Bella's Vegetable Pulao along with my versions of Chole/Channa Masala and Saag Aloo. Probably will serve some raita and pickles on the side. And Mango Custard for dessert.

My issue - I want to serve a salad or soup to start, also with an Indian flavor. I think I prefer a salad, but any first-course ideas are welcome. They have to be veggie, that's the only restriction. Thanks!

[sueandwill]

Hi Salsera,

here are a few suggestions :

paneer tikka - you could skewer the cubes kebab style

goat cheese pizza with indian spiced mustard greens- this is from the restaurant Tabla which was featured in Bon Appetit
the recipe is in the Sept 01 issue and it got good reviews
online
you could cut into wedges and serve as an appy

you've probably noticed that none of these ideas fall into the soup or salad category but they look delicious to me!

Sue
:)

[Salsera]

Bella,

I made your Vegetable Pulau recipe last night and it was amazing! Thank you thank you thank you!!!

Ramya

[browneye]

These are sooooo mouth-wateringly wonderful looking recipes! I cannot wait to try!

Thank you lovely folks who have posted so many authentic recipes.

I have to add a humble request- I hate to bother you for more, but could anyone post a recipe for a Korma any kind at all, and also, I had a wonderful Indaian eggplant dish once and I love eggplant- do any of you have an eggplant dish that you could post? Anything at all.

THanks SO much, you are incredible!

[browneye]

Here is a lentil dhal recipe that is in an Indian cookbook I have used. I like most of the items in this cookbook, but have not tried the dhal yet! Anyway, it looks great, and I do plan on making it, so here it is for the person who wanted a dhal recipe.

Spiced Dhal

2/3 cup red split lentils
1/3 cup bengal gram or yellow split peas
4 green chilies
1 tsp. ground turmeric
1 large onion, sliced
1 1/2 cups water
14- ounce can plum tomatoes, chopped
4 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 garlic clove, crushed
6 curry leaves
2 dried red chilies, crumbled
1/4 teaspoon asafoetida
salt to taste
cilantro leaves, to garnish

1. Place lentils, split peas, green chilies, turmeric, onion, and water in a heavy pan and bring to a boil. Simmer, covered, for 30-40 minutes until the lentils are soft, and almost dry.
2. Mash the lentils. When nearly smooth, add salt and the tomatoes and mix well. If necessary, thin with hot water.
3. Heat the oil in a heavy frying pan(could use less oil, I'm sure). Add the mustard and cumin seeds, garlic, curry leaves, red chilies, and asafoetida and fry, stirring, for 2-3 minutes. Pour the spice mixture over the lentils, garnish with cilantro, and serve. Serves 4-6.

(My thought as I am typing this is why not just stir the spices into the dhal?)

I think I might check this one out myself very soon!

[browneye]

Here is another recipe for Naan that you can bake in your oven- even though traditionally, it is baked in a tandoor or clay oven. I have not made this yet either, but it sure looks tantalizing!

Naan
4 cups flour
1 tsp. baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 teaspoons fast-rising dried yeast
scant 1 cup hand-hot milk
2/3 cup plain yogurt, beaten
1 egg, beaten
4 tblsp. melted ghee (or butter)
flour, for dusting
chopped fresh cilantro and onion seeds, to sprinkle
makes 6-8.
1. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar and the dried yeast. Make a well in the center and add the milk, plain yogurt, egg, and melted ghee. Gradually incorporate the flour mixture to make a pliable dough.
2. Knead the dough for about 10 minutes. Place in a bowl, cover tightly and keep in a warm place until the dough doubles in size. To test, push a finger into the dough- it should spring back. Divide dough into 6-8 pieces.
Preheat the oven to 400º. Roll out the dough pieces into a slipper shape about 1/4 inch thick. Sprinkle with cilantro and onion seeds. Bake on greased trays for 10-15 minutes.

(I wonder if baking on pizza stone or clay stone such as Pampered Chef stuff would work here and possibly be more authentic?)

[AdGirl]

browneye, in response to your question of why not just stir the spices into the daal, i'm assuming your'e referring to the third step where it tells you to fry the spices in oil first. if you don't fry the spices first, you'll get a very raw spice taste to the spices whereas frying them in oil brings out their flavor.

-s

[browneye]

Originally posted by AdGirl
browneye, in response to your question of why not just stir the spices into the daal, i'm assuming your'e referring to the third step where it tells you to fry the spices in oil first. if you don't fry the spices first, you'll get a very raw spice taste to the spices whereas frying them in oil brings out their flavor.

-s

Adgirl- thanks for the clarification on the frying of the spices. How much oil do you think is necessary to get that fragrant thing happening? The recipe states 4 tblsp. but do you think 1 tblsp. would be adequate? Or does it really take that much? I am assuming you could then just mix the spices into the dhal after the frying since you wouldn't have as much oil to "drizzle" the spices over the dhal. Do you think that would work well? I would love to try this recipe, but want to cut back on the fat content.
Thanks for your help! :D

[AdGirl]

i agree that 4 tbsp is alot. i think 1 tbsp would probably be fine, just eyeball it to make sure there is enough oil to fry the spices in (you don't want to crowd them!).

the recipe looks like a good one, although you may want to try it in the pressure cooker to save you the 30-40 min simmering time. i posted a recipe on this thread for daal that uses a pressure cooker. i'm sure you could adapt this recipe for that use...

[Bella]

Regarding frying the spices in oil, if you are really looking to cut back on the oil, my mom has tried dry roasting the spices with good results. The oil adds some flavor, especially because it takes on the flavors of the spices, but I haven't really noticed a big difference in taste between the two methods. Just adding my two cents in...

Bella

[browneye]

Thanks! Bella and ADgirl.....

I am so loving the spices that are Indian....and thanks for the tip on dry-"roasting" the spices, Bella, that is a great idea.

YUM!:D :D

[Salsera]

Bella, Nmody or Ad Girl,

Do any of you have a good recipe(s) for paneer makhani and butter chicken? If so, could you post? I'd love it!

Ramya

[Bella]

Ramya,

I have a recipe for Chicken Makhni (butter chicken), although I've never tried it, it's not low-fat, and I don't have it on me. Sorry!:rolleyes: I can post it for you later when I get home, if you are still interested.

Bella

[Salsera]

Bella,

Yes - please do!

Thanks,
Ramya

[AdGirl]

hey ramya,

i actually posted my butter chicken recipe on this thread a few days ago... it's super easy and really flavorful. let me know if you try it!

-sunipa

[kima]

This is a gem of a thread so I thought I'd bring it back to the surface!:)

I am planning another Indian dinner for my DH's birthday.
Does anyone have a good Indian carrot salad recipe (or something similiar)?

I miss our Indian food experts-they haven't posted in a while....:(

[dlaboriel]

Please post a recipe for tandoori chicken. I used to get a paste that was made by Royal Condiment but now I can only find Patak whick I don't like quite as well, Thanks.

[Kathy B]

Does anyone have a good Indian carrot salad recipe (or something similiar)?

I haven't tried these, but they are from a Madhur Jaffrey cookbook, so I am sure they should be good...

Gujerati carrot salad

5 carrots, trimmed, peeled and grated coarsely
1/4 tsp. salt
2 Tbsp. vegetable oil
1 Tbsp. whole black mustard seeds
2 tsp. lemon juice

In a bowl, toss the grated carrots with the salt. Heat the oil in a very small pan over a medium flame. When very hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), pour the contents of the pan - oil and seeds, over the carrots. Add the lemon juice and toss.

You may serve this salad at room temperature or cold.

Serves 4

Options: You could leave out the lemon juice. (This highlights the natural sweetness of the carrots). Or you could add 2 Tbsp. of golden raisins which you should soak in hot water for 2-3 hours first.



Carrot and onion salad

3 carrots, weighing about 1/2 lb. in all
1 med. onion, peeled
3/4 tsp. salt
Freshly ground black pepper
4 tsp. lemon juice
1/8-1/4 tsp. cayenne pepper
1/2 tsp. peeled and finely grated fresh ginger

Peel the carrots and cut them crosswise and at a diagonal into 1/8 inch thick oval slices. Cut the slices lengthwise into 1/8 inch wide strips.

Halve the onion lengthwise and then cut it crosswise into 1/8 inch thick slices.

Bring 10 cups of water to a rolling boil. Throw in the carrots. Bring to a boil again. Boil rapidly for 2 seconds only. Drain the carrots immediately and rinse them under cold, running water. Drain again.

Combine the carrots, onion, salt, black pepper, lemon juice, cayenne pepper, and ginger. Stir to mix.

This salad may be served as soon as it is made or several hours later. It may be served at room temperature or cold.

Serves 6

[kima]

Those look great Kathy. Just what I was looking for-thank you.:)

[tovie]

Here's an eggplant dish. I add hot chilies to this as the version they serve at the Indian restaurant here is pretty spicy hot.

Baigan Bhartha

2 med eggplants
1 lg onion
1 lg tomato, minced
1 tsp fresh ginger, minced
1 tsp garlic, minced
juice of 1/2 lemon
2 Tbs fresh cilantro, chopped
2 tsp chili powder
1 tsp ground coriander
1 tsp coconut, grated
1 tsp garam masala
3Tbs oil
salt to taste

Pierce eggplants with a fork several times and place under broiler until soft and skin is almost burnt, about 15 minutes per side, 30 minutes total.

Remove skin and discard. Puree pulp in food processor.

Saute onion, garlic and ginger in oil until golden brown. Add tomato, chili powder, coriander and garam masala and simmer until oil separates. Add lemon juice, coconut, eggplant, cilantro and salt. Simmer until oil separates again.

Serve over rice.


And here's another recipe I pulled off the web that I really like. I wasn't so sure about the gravy at first because it sounds pretty odd just reading the ingredient list (g) but I should really learn not to judge until I've tasted because I liked it.

Baked Yam Koftas in Green Gravy

Koftas

2 yams, peeled and cooked
1/2 cup peas, mashed
1 tsp minced garlic
2 jalapenos, minced
1/2 tsp toasted sesame seeds
2 Tbs chopped fresh cilantro
salt and pepper
2 Tbs cornstarch
1/4 tsp baking powder

Gravy

1/4 cup peas
1/2 cup green bell pepper
1/2 cup fresh cilantro
1 jalapeno
1 clove garlic
1/4 tsp black mustard seed
1/2 tsp cumin
1/2 tsp coriander
3/4 tsp salt
1 tsp sugar

Preheat oven to 400 degrees F.

Combine kofta ingredients and mix thoroughly. Form into 1-inch balls and bake, 1 inch apart, on a nonstick baking sheet until golden, about 30 minutes.

Meanwhile, blend together first five gravy ingredients in a blender with 1 cup of water. Put mustard seeds in a saucepan over med-high heat until they start to pop, then add blended ingredients. Cook 5 minutes and add the rest of the gravy ingredients. Simmer 10 minutes.

Cool koftas for 5 minutes. Pour gravy into a serving dish, add koftas and serve hot.

Note: Unless you plan to eat the whole thing in one meal, I would actually keep them separate. They reheat nicely. I think the koftas might freeze well (but not the gravy) and plan to try that the next time I make them.

Tovie

[wallycat]

I loved reading through this thread....

Did I miss the recipe for a requested curry shrimp recipe?? :o

Thanks to everyone who shared!!

[TinkPink]

Hi:

I make this appetizer all the time, to rave reviews. I got it from an Indian friend of mine who is an excellent cook. Serve with a coriander chutney (can buy it ready made at most Indian stores) or even ketchup.

Seek Kabab
----------
Ingredients:
2 lb. Minced meat (beef, pork or chicken)
2 tsp garam masala
½ tsp chili powder
2 tsp salt
2 TBS garlic (or 1tsf garlic powder)
2 TBS ginger
1 onion
1 egg
Fresh coriander (a big handful)

Directions:
1.Finely chop onion
2.Finely chop or blend garlic and ginger
3.Add all the ingredients together and mix well (I generally use my hand to do so)
4. Spread the mixture along a skewer or shape into oval/round ball.
5. Grill for 5 minutes, turn and grill for another 5 (till look good) or bake at 350 for 30 –40 minutes. You will know they are done when they are a little brown on the outside but cut one all the way through to be sure -- there should be no pinkness

Serve on a platter lined with lettuce and garnish with lemon slices
Enjoy!