indian-cooking.net
features:
Indian Cooking Forums
Hot&New Topics!
Post Indian Cooking Recipe
Indian Cooking Links
|
Indian Cooking
GOBI ALOO (CAULIFLOWER AND POTATOES)
@ :: Indian Cooking ::
Feb 09 2005, 09:53 (UTC+0) |  katie writes: This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch.
Ingredients:
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Method:
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heatcontinued... |
|
PRAWN (SHRIMP) CURRY
@ :: Indian Fish Recipies ::
Jan 24 2005, 14:18 (UTC+0) | katie writes: 1/2 kg = 1.1 lb. Prawns
2 Onions diced into small pieces
1/4" Cinnamon stick
1/4 tsp Chili powder
1/2 tsp Dhania powder
1/4 tsp Garlic powder
1/2 tsp ginger powder
1 bunch Fresh coriander
1 tsp Salt
1/4 tsp Turmeric powder
1 tblsp Oil
Method:
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. continued... |
|
NAVRATTAN PULLAO (NINE-JEWELED RICE)
@ :: Desserts and Other Goodies ::
Jan 24 2005, 14:17 (UTC+0) | katie writes: Ingredients:
1 cup Basmathi rice
1 3/4 cup Water
1/4 cup Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 tsp Salt
1/2 tsp Cumin seed
For Mixing with rice before serving:
A) 1/4 c frozen peas (boiled), salt, 6 drops continued... |
|
SAFFRON RICE (KESAR CHAWAL)
@ :: Indian Rice Recipies ::
Jan 24 2005, 14:16 (UTC+0) | katie writes: Ingredients:
2 cup Rice
4 cup Water
6 Tbsp Ghee
1 tsp Saffron threads (or less)
2 Tbsp Hot water
1 cup Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 Tbsp Cumin seed
4 Cloves
2 tsp Salt
Method:
Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. Add the water and bring to a boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and allow the pressure to drop by itself.
|
|
SOUTH INDIAN PULLAV (RICE)
@ :: Indian Rice Recipies ::
Jan 24 2005, 14:15 (UTC+0) | katie writes: Ingredients:
1 cup Rice (Preferably Basmathi rice)
1/3 cup Tomato puree
1 large Onion
1 cup Vegetables (preferably peas and carrots)
1/4-1/2 tsp Coriander powder (also called dhania powder)
1/8-1/4 tsp Garlic powder or
1 1/2 cloves garlic
1/8-1/4 tsp Ginger powder or
1/4" piece Ginger
1/8-1/4 tsp Chili powder
1 Green chili cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
1/4" stick or 1/8 tsp powder Cinnamon
1 Bay leaf
1 tsp Salt
1 tsp Coriander leaves (if needed)
Method:
Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green chili was not added before). Add the tomato paste and one cup of water and bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add ¼ cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. cover the lid again and wait until cooked (might take about 10-15 minutes). sprinkle on the coriander leaves in the end.
|
|
RED KIDNEY BEANS (RAJMA)
@ :: Indian Lentals Recipies ::
Jan 24 2005, 14:12 (UTC+0) | katie writes: (Serves 6 - 8)
Ingredients:
2 cups Red kidney beans
3 qt Water
1 tsp Turmeric
1 Tblsp Salt
1/4 cup Oil
1 cup Onion, Chopped
1" piece Ginger, chopped
1 tsp Garam Masala
3 Chopped tomatoes
Coriander leaves for garnish
Method:
Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker. In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander leaves and serve.
|
|
KALI DAL (WHOLE BLACK BEANS)
@ :: Indian Lentals Recipies ::
Jan 24 2005, 14:12 (UTC+0) | katie writes: Ingredients:
1 cup Urad or Mah dal
1" piece Ginger
12 cloves Garlic
Water
to taste Salt
2-3 Tblsp Ghee (Can be replaced by butter)
to taste Green chili (optional)
to taste Garam Masala
1/4 tsp Turmeric
Method:
Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every continued... |
|
the older posts:
|
|