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Recipes Indian

Indian Fry Bread

Mix flour, baking powder and salt. Cut in lard until mixture is texture of cornmeal. Gradually add warm water, using only enough to make dough stick together. Divide dough into 6 balls the size of a fist. Cover with towel and let stand 10 minutes. Pat each ball out to size
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Indian Gazpacho

Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don t let the soup become too thin. Add salt to taste & chill before serving. Adapted from Ismail Merchant, "I
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Indian Gravy

Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer
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Indian Hominy

Soak the dried corn overnight in a bowl filled with the cold water. The following day, put the corn and water into an enameled pot. (Because the culinary ash reacts with metal, hominy must be processed in an enameled pot) Cover and bring to a boil over hight heat. When the w
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Indian Incense A Dough Incense

From Sandy Maine s "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned.     strongServings: 1/strong  
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Indian Lamb In Yogurt Sauce

: partially bones : group a 2 oz almonds 8 oz onion chopped 8 cloves garlic 1 4" piece fresh ginger in : small pieces 4 whole green chile : chopped 3 TB plain yogurt of of 1 pint : GROUP B 2 TB cumin ground 2 ts coriande
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Indian Lentil Vegetable Stew Mjeddrah

Lentils come in a rainbow of colors: red, yellow, orange, green and brown. Choose any of them for this vegetable stew. Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion
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Indian Lentil Sandwich Spread Vegan

all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup serving. : D/L from Prodigy 12 14 94. Recipe collection of Sue Smith. 1.
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Indian Lentil Sandwich Spread Mcdougall

Combine all ingrediants in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo <[email protected]> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :This is th
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Indian Lentil Sandwich Spread

all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Indian Mango Sorbet

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep Chatterjee. BBC Books, 1992, $16.95. Put 150 g sugar in a sm
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Indian Mayonnaise Dressing

Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half and half
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Indian Meat Pies Ai

Brown meat, pour off grease. Add pepper, onion, spices and saute 5 minutes Pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tablespoons of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a li
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Indian Muffins

Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450 F about 20 minutes. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.    
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Indian Papadams

"Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it.
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Indian Pone Cakes

1 Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over butter. 2 Stir baking mix, 1/2 cup cornmeal and the water to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. 3 For sticks Roll dough into a rectangle, br
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Indian Pot Roast Ai

Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed or thin sliced onion in a large Dutch oven or any pot with a tight fitting lid. Add the butter, the spices and seasonings and pour th
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Indian Pot Roast

Use this recipe for either regular meat or venison. Mash garlic and saute in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good po
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Indian Potato Cakes t Vegan

Peel potatoes, cut into cubes and boil in water until tender. Mash (may want to add a little water to make mashing them easier). Water/broth saute onions and garlic. Add to mashed potatoes. Add bread crumbs, curry powder and salt. Cool enough to handle. Form 10 to
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Indian Potato Curry

To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just c
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Indian Potatoes.

Par boil the potatoes for 5 minutes, then add the cauliflower and cook for a further 4 minutes. Drain. Heat oil in a wok and then add the spices. Cook for about one minute and then add the vegetables. Cook for 5 minutes or so until the vegetables are tender.  
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Indian Pudding Roberta Krieger

Supposedly, this is an authentic recipe from Daniel Boone s wife Rebecca. Ice cream [I prefer vanilla] Preheat oven to 325 degrees. Bring milk to a boil in the top part of a double boiler. Stir in cornmeal and cook over hot water for 15 minutes. Stir in molasse
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Indian Pudding From Loren Martin

Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 15 minutes, or until mixture thickens. Mix in the molasses, salt, sugar, ginger, nutmeg and butter. Pour into buttered 2 qua
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Indian Rice Pudding India

Wash rice about 3 times. Add to milk that has come to a boil in a thick bottomed saucepan. Stir constantly. Let milk reduce to half quantity on a very low flame. When rice is nearly done add currents. When rice is done add sugar and then the flavors. Be prepared to do an hou
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Indian Rice Pudding Kheer

Bring the water to a boil in a medium saucepan. Add the rice, cover, reduce heat to low and simmer until the liquid is absorbed, about 18 minutes. Add the coconut milk, sugar, cardamom and salt. Simmer, uncovered and stirring frequently, over medium heat until thickened, abo
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Indian Rice Pudding

Cook rice in 6 cups of boiling water with salt and saffron until half done, about 10 minutes. Drain. Boil the sugar with 3 3/4 cups water for one minute, stirring until sugar is dissolved. Heat butter in bottom of heavy 4 quart Dutch oven or kettle. Add the cardomen and clov
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Indian Roast Chicken Jb

A spicy yogurt marinade lends this bird the distinctive flavor and texture of classic Indian tandoori chicken. Serve it with saffron rice, roasted onions and a creamy cucumber raita. Marinating the chicken in a plastic bag allows the entire bird to be coated with the yogurt
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Indian Salad

* peeled, cut lengthwise, seeded, and julienned. Mix the dressing ingredients and marinate the pork in them for 1 hour. Cook macaroni al dente, drain and cool. Combine cucumber with salt and set aside for 30 minutes. Rinse, drain and pat dry, then combine with
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Indian Salsa

Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.     strongServings: 4/strong  
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Indian Samosas Easier

This recipe uses either spring roll wrapper or Egg roll wrappers to save time rahter the traditional pastry. They may be found in any Chinese store or in many groceries. These made be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger
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Indian Samosas

Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3 inch circles . Filling: In a large frying pan, melt butter over moderate heat.
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Indian Seasoned Bread

Heat oil ion a heavy skillet over medium heat. Add turmeric, cumin and mustard seeds and stir until mixture crackles(4 minutes). Add onion, tomato, chopped peanuts and chili and stir until heated through. Stir in bread, salt and pepper. Reduce heat to low and cook until bread i
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Indian Spice Blend Lf

Combine all ingredients and store in an airtight spice jar. Makes about 7 tablespoons. This mixture contains trace nutrients too small to evaluate. From the Author: To create your own special Indian blend use some of the following: ginger, coriander, cardamom, cayenne, cinna
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Indian Spice Mixture

Finely grind the mixture in a spice or coffee mill. Makes about 1/4 cup spice mix. **Store leftover Indian Spice Mixture in an airtight jar in the refrigerator. It can be used on broiled fish fillets, burritos or anything you would like to make hot and spicy. O
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Indian Spiced Beef Vegetables

Cook beef and onion in heavy large skillet over medium heat until met is no longer pink, crumbling with fork, about 10 minutes. Add all remaining ingredients, except rice. Cover and cook 15 minutes. Serve with rice. GARAM MASALA An Indian spice mixture available at Indian
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Indian Spiced Tomato Soup

Heat oil & add spices in order, stirring once after each addition. Lower heat & let the spices saute for a couple of minutes. In a blender, puree the tomatoes with the tofu until smooth. Add to the cooking spices. Stir in the tomato paste & the stock. Cover &
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Indian Spinich

Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a f
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Indian Spicy Split Peas With Vegetables Samb

This version of sambar is flavored with just a sampling of the spices loved by Indians: coriander, fenugreek, cinnamon and tamarind. Heat 4 cups water and peas to boiling in 2 quart saucepan. Reduce heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander, fe
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Indian Squash

Cook squash in small amount of boiling water until crisp tender; drain. Melt margarine in saucepan. Add orange rind, juice and sugar replacement. Cook over low heat until sugar is dissolved. Add squash; cover. Continue cooking until squash is tender. 1 serving = 1 bread, 1/2
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Indian Squaw Cake

Put sugar and bacon grease into a cast iron pot and heat. Stir in water or milk, raisins, cloves, nutmeg, allspice and salt. Bring to a boil; allow to boil 5 minutes, stirring occasionally. Take pot from stove and allow to cool. Sift together flour, baking soda and baking po
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