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! 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!

[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.

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! 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.

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!!!)

[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!!!)

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??? 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