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Recipes Indian

Fried Chick Peas

1) Soak the chick peas overnight in lots of water. Then bring to a boil, and simmer for 2 to 3 hours. 2) Mix the onions and spices together in a small bowl. Using a non stick pan, then fry in the oil until the onions are brown (5 to 10 minutes). 3) Thoroughly m
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Fried Eggplant Slices

Cut eggplant into quarters lengthwise & then cut crosswise into 1/2" thick wedges. Mix together salt, turmeric, cayenne & black pepper in a small bowl. Sprinkle over the eggplant & mix wll. Heat oil in a skillet over medium heat. When hot, saute the eggplant in
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Fried Rice With Peppery Curry

Heat oil in a wok over medium high heat. Add the onion & stir fry for 3 minutes, then add the garlic & continue to stir fry for a few minutes, until both are golden. Add the beans & curry paste & stir fry for 3 minutes. Add the rice & soy sauce & stir fry
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Fruit Curry

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed r
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Fruited Beef Curry Casserole

Cook onion and green pepper in oil in large frying pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2 qt oven p
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Ga Lei Bow Curry Beef Buns

*Recipe is included in this collection. TO MAKE FILLING: Brown ground beef in 1 Tbsp. oil with bamboo shoots until done. Add all seasonings, then green onions. Mix well and chill completely before wrapping. WRAPPING: Follow direction for steamed barbecued pork buns. BAKING:
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Gaeng Gai Thai Chicken Curry

Heat the oil in a wok and stir fry the chilies, onion, and garlic until light brown. Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt. Cook for about 2 min. over medium heat. Add the chicken and stir fry fo
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Gaeng Kiow Wahn Gai Green Chicken Curry

1. Bone and skin the chicken breast and thighs, you should have about 1lb of meat. Cut the meat into large, bite sized pieces, and set aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to ma
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Gaeng Masaman Neuea Muslim Beef Curry

cooked, that is it gives off a strong curry fragrance. Return the meat to the pan, toss it in the paste and fry for a further 3 4 mins. Pourthe remainder of the coconut milk back in, and simmer for a further 10 mins. until the suace thickens and the oil separates and forms a
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TAG: curry, gaeng, further, masaman, ,

Gaeng Paa Pla Dook Jungle Curry With Catfish

In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eat
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TAG: jungle, ,

Gajar Halva No1

Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. Grate the carrots and add to the pan. Add half and half, and heat for abou
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TAG: raisins, ,

Gajar Halva No2

* Substitute 1 cup dark brown sugar combined with 1 tb dark molasses In a deep heavy 5 to 6 quart saucepan, combine the carrots, milk and cream. Stirring constantly, bring to a boil over high heat. Reduce the heat to moderate and, stirring occasionally, cook for 1 hour, or
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TAG: halva, gajar, ,

Gajar Halva

Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. Grate the carrots and add to the pan. Add half and half, and heat for abou
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TAG: raisins, ,

Gang Ba Curry Paste

Soak all dried ingredients until sufficiently soft. Place all ingredients in a blender or food processor & blend to form a smooth paste. It may be necessary to add a few drops of water to make the paste smooth. Puangkram C. Schmitz & Michael J. Worman, &quo
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TAG: paste, ,

Gang Ba Curry With Mushrooms

If the mushrooms are very large, cut in half; however it is traditional not to cut them in Thai cooking. Heat the oil in a wok over medium heat. Add the curry paste & stir fry until it releases its aroma. Add 3 c water, mushrooms, soy sauce & sugar. Bring to a boil,
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Gang Keo Wan Green Curry Paste

1 t kaffir lime rind or leaves (or ordinary lime) 2 t shrimp paste 1 t salt If you want to make it milder, de seed the chillies. Method: Chop up fresh herbs (quantities are for chopped amounts), then grind, starting with hard dry ingredients and moving on to leafy, soft ingr
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Garam Masala Ground Spice Mixture

Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes.     strongServings: 6/strong
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Garam Masala Spice Mix Mild

Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind. Pass the mixture through a sieve and store in an airtight jar. NOTE: Roasting the ingredients separatel
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Garam Masala 2

Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes.     strongServings: 6/strong &
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Garam Masala 3

1. Heat a small heavy skillet over medium high heat. Add the ingredients, and cook them, shaking the pan, for about 5 minutes or until the spices are brown but not burned. 2. Transfer the spices to a bowl, and let them cool. In a mortar with pestle or in an electric cof
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Garam Masala No1

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve
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Garam Masala No4

Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy
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Garam Masala No5

Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes. NOTE: This Garam masala is fragrant and strong.
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Garam Masala No6

Toast the Coriander, Bay leaves, Cumin, Cardamoms, Cloves and Cinnamon carefully in a heavy frying pan on top of the stove. Grind up finely in a coffee grinder or blender and combine with the powdered ingredients. Keeps well in a sealed jar. Omit the Chili and Pepper for a b
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Garam Masala Spice Mixture

Heat in 300 degree oven for 15 minutes. Grind fine.     strongServings: 1/strong  
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Garam Masala W Uses

If using cardamom pods, crush slightly between 2 spoons. Remove seeds and discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300~ oven for 15 minutes. In a blender container place spices. Cover tightly; blend till very fine. Store in a tightly covered c
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Garam Masala

Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes.     strongServings: 6/strong &
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Geela Kitchuri Vegetables With Rice Lentil

Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slo
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Gene s Indian Kabob Sauce Lacto

Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice. Posted by MACzimum to AOL. From the recipe files of Sue Smith, [email protected]. Formatted using 1.80á
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Gene s Indian Kabob Sauce

Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice. Posted by MACzimum to AOL. From the recipe files of Sue Smith, [email protected]. Formatted using 1.80a  
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Geri s Honey Curry Chicken Wings

place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour s basting every 15 min s.     strongServings: 8/strong  
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Ghee Clarified Butter

Information: Clarified butter. Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian stores. Ghee should keep several months in the fridge. Preparation: 1. Heat butter over low heat in a heavy pan. Skim off any floating b
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Ghee Indian Butter Oil

Divide butter into 1/4 pound pieces. In heavy 5 qt. saucepan, heat butter over moderate heat, stirring to melt slowly and completely without letting it brown. When completely melted, increase heat and bring the butter to a boil. When the surface is completely covered with wh
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Ghee

Put the butter into a good sized nonstick pan. Melt at the lowest possible heat. When it s all melted, increase heat slightly. There must be no sign of smoke or any other undue activity indicating too much heat. Leave the butter to stew (the only word for it, really) f
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Ginger Curry

Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". Set aside. In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces. Gently turn & press tofu till all the liqu
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Gingered Carrot Spinach Supreme Shaahi P

Saute scallions, garlic and turmeric in oil until scallions are soft. Add remaining ingredients, simmer for 10 minutes and serve. Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium HINT: Substitute packaged shredded coconut
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Gobhi Paratha

Indian Flat bread with spiced cauliflower filling DOUGH: Prepare the whole wheat dough in the following fashion: In a small bowl, combine the whole wheat flour and 1/4 cup of the ghee. With your fingertips rub the flour and fat together until they look like fla
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Gobhi Samosa Cauliflower Pastry

Heat 1 tb ghee in a skillet. Saute the cumin seeds until golden. Add onion, cauliflower & peas & mix well. Mix in asafetida & mango powder, stir. Add garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 minutes. Remove pan from heat
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Gobi Aloo Cauliflower Potatoes

1. Start the potatoes to boil in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. 2. Cut the cauliflower into small bite sized pieces (roughly 1 inch cubes), throwing away most of the stem pieces. Wash
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Gobi Paratha

Mix together salt and flour. Rub in ghee, then add enough water to make a stiff dough. Mix together the rest of the ingredients. Divide the dough in lemon sized balls. Then roll out each ball into a not too thin disc or a chapati on a floured board. Spread the cauliflower mi
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