Ethnic Indian Food Recipes

Recipes from India. All easy and delcious. Indian Spicy Beef Recipe.
Experience the Chutney Recipes, Curry Recipes, Samosas, Indian Chicken,
Tandoori and Lamb Recipes, Fish Recipes, Indian Vegetable Dish Recipes.
acplace.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Chicken Tandoori Recipe

(Indian Grilled Chicken)

16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely Chopped or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper (optional)
3 Whole chicken breasts, Split
1 lg Onion, finely chopped
1 lg Green pepper, Finely chopped

In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer). Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.

Chicken Curry Recipe

North Indian Style

1 lb Chicken - drumsticks, thighs
Breast piece
1 sm Carton Plain Yogurt
2 md Onions very finely chopped
4 tb Vegetable oil
2 Cloves
1/2 ts Mustard Powder
2 Pods Cardamom
1/2 ts Cumin powder
1 ts Garam Masala
1 ts Chilli Powder
1/2 Inch Ginger
4 Pods Garlic
1/3 ts Coriander Seeds
To taste Salt
1/2 ts Freshly ground pepper

Remove fat from the chicken. Salt and pepper the chicken. Sprinkle with chili powder. Add yogurt and mix well till the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add mustard seeds if using mustard seeds. Add cloves, cardamom, and coriander seeds. Fry for 30 seconds. Add the onion and fry for two minutes till onion beings to turn. Lower heat to medium. Add the ginger garlic paste and fry for 4 - 6 minutes. Add mustard powder if using powder, add garam masala, add cumin powder.

Brush excess yogurt off the chicken and put in a large pot. Add ingredients from frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or till the chicken is tender, stirring every 5 minutes. Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely if there is too much liquid in the pot, cook uncovered till the liquid evaporates.



NOTE: Garam masala is a blend of ground spices with many variations. It is available in Indian markets and at some supermarkets.

To substitute, mix 3/4 ts. ground cumin with 3/4 ts. ground coriander, 1/2 ts. pepper, 1/2 ts. ground cardamon, 1/4 ts. ground cloves, and 1/4 ts. ground cinnamon. Use 1/2 ts. of spice mixture for this recipe.



East Indian Chicken & Tomatoes

1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 ts Garlic powder
1 ts Vegetable oil
2 c Skinned, cooked diced chicken
1/2 ts Salt
1/2 ts Pepper
1 1/2 ts Curry powder
28 oz Whole tomatoes, can
1 tb Worcestershire sauce
2 tb Chopped parsley
1/4 c Raisins
2 c Cooked rice

Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice.

Coca Cola Indian Chicken Curry

2 1/2 lb Chicken breasts, or 1 chicken, cut-up
Water
Salt
Celery tops
3 tb Butter or margarine
1 md Tart apple, peeled & diced
1 md Onion, thinly sliced
1 tb Curry powder
1/3 c Raisins
1 c Chicken broth
1/2 c COCA-COLA
3 1/2 tb Flour
1 c Coffee cream, or undiluted - evaporated milk
1 ts Salt
1/8 ts White pepper
Rice, cooked and hot

Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth, reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments.. NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.

Indian Chicken Pies

2 tb Butter
2 oz Button mushrooms, chopped
1 Onion, chopped
2 ts Garam Masala
3 1/4 c All-purpose flour
2/3 c Chicken stock
8 oz Cooked chicken, diced
1/3 c Frozen corn, thawed
Salt to taste
Fresh ground pepper to taste
1/4 ts Salt
1/3 c Cold margarine, diced
1/3 c Lard, diced
1/4 c Cold water
1 Egg, beaten
Tomato slices, halved (opt)
Fresh parsley sprigs (opt)

Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2 minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir in chicken, corn, salt and pepper; cool.

Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs. Add cold water and mix to form a fairly firm dough. Knead gently until smooth. Preheat oven to 375'F. (175'C.). Preheat a baking sheet. Cut off 2/3 of pastry and cut in 4 equal pieces. Roll each piece to a 7" circle. Line 4 (5") fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly. Press pastry well into flutes but do not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6" circle.

Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces. Dampen edges of pastry in pans and cover with pastry circles. Seal edges well and trim by pressing pastry edges firmly flat blade of a knife. Make a small hole in center of each pie. Reroll pastry trimmings and cut out leaves to decorate pies. Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg. Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golden brown and filling is heated through. Cool before carefully removing from pans. Garnish with tomato slices and parsley sprigs, if desired, and serve cold.

Madras Lamb (Indian)

1/4 c Oil
3 lg Garlic coves, chopped
1-2 tb cayenne
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed -with 3 tbs water
1/4 ts Whole cardamom -seeds, de-podded
1 tb Lemon juice
1/4 ts Salt, or to taste
1 lg Onion, chopped finely
2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb, -trimmed, cubed

In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more.

Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well.

Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick.

Indian Spiced Beef & Vegetables

1 1/2 lb Ground beef
1/2 ts Cumin seeds
1 lg Onion -- finely chopped
1/2 ts Ground coriander
1 1/2 c Tomato juice
1/2 ts Garam masala
1 c Frozen Peas -- thawed
1/2 ts Cayenne pepper
1 1/2 ts Salt
Freshly cooked rice
1/2 ts Ground cumin

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.

Indian-Style Grilled Flank Steak

1 1/2 tb Garam masala
1 1/2 ts Coarse salt
1 ts Black pepper
1 1/2 lb Flank steak

In a small bowl stir together the garam masala, the salt, and the pepper, in a shallow dish rub the mixture onto both sides of the steak, and let the steak stand at room temperature for 30 minutes. Grill the steak on an oiled rack set about 5 to 6 inches over glowing coals for 8 to 10 minutes on each side for medium-rare meat. (Alternatively, the steak may be broiled under a preheated broiler about 3 inches from the heat for 8 to 10 minutes on each side.) Transfer the steak to a cutting board and let it stand for 10 minutes. Holding a knife at a 45 degree angle, cut the steak across the grain into thin slices.

Indian Broiled Fish w/Spices

2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 ts Ground coriander
1 ts Salt
1/4 ts Garam masala
4 Swordfish or halibut steaks, - 1-inch thick (about 2 lb)
2 tb Melted margarine or butter

Mix together all ingredients except fish and margarine. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish. Cover and refrigerate at least 12 hours. Set oven control to broil or 550F. Arrange fish on rack in broiler pan and drizzle with melted margarine. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn. Drizzle with melted margarine. Broil until fish flakes easily with fork, 5 to 7 minutes longer.

Shrimp in Indian Sauce

1 1/2 lb Raw shrimp
2 tb Butter
1/2 c Finely chopped onion
1/4 ts Dried red pepper
1/2 ts Ground cumin
1 Juice of a lime
1 c Sour cream
1/2 c Plain yoghurt
1/4 c Chopped fresh coriander
Salt & pepper to taste

Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice.

Indian Egg Curry

2 tb Curry powder
1 c Onion; finely chopped
2 tb Butter
1 tb Flour
1 c Milk
8 ea Hard cooked eggs; chopped
4 ea Toasted english muffins
Fresh cilantro or parsley -chopped

Saute onion in butter until soft. Stir in curry and flour and heat an additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve.

Indian Samosas Recipe

2 tb Veg oil
1 Onion;finely chopped
1 tb Ginger root;fresh, chopped
1 Garlic clove; finely chopped
1 tb Curry powder
1 1/2 ts -salt
1/4 c -water
1 1/2 c Peas; frozen
4 Potatoes;cooked and diced
1/4 c Coriander; chopped fresh
24 Spring Roll wrappers or -Egg roll wrapper
1 Egg; lightly beaten
Vegetable oil for frying

This recipe uses either spring roll wrapper or Egg roll wrappers to save time rather the traditional pastry. These may be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add water, peas and potatoes. Heat mixture thoroughly; combine well. Add coriander but do not cook. Cool completely.

Separate wrappers individually. If difficult to separate, unwrap package and cover with a damp cloth. After a few minutes, top wrapper can be removed.

Place tablespoonful of filling on wrapper. Brush edges with egg and fold over filling into a triangular shape. Place on baking sheet lined with a clean tea towel. Separate second wrapper and repeat. Heat 1 inch of oil in deep skillet. Cook in batches few minutes on each side until golden and crisp. Drain on a rack or paper towels. Serve with chutney as a dip if you wish. MAKES: approx 24.

Indian Carrot Curry (Gadjar Kari)

1/4 c Margarine or vegetable oil
1 tb Cumin seeds
1 1/2 ts Yellow mustard seeds
1 1/2 ts Ground turmeric
1 ts Ground cardamom
1 ts Curry powder
1/2 ts Ground cloves
1/4 ts Cayenne
1 lb Carrots; peeled and sliced
1 md Banana; peeled and sliced
1/4 c Golden raisins
1 c Water
About 1 ts salt
Ground black pepper
Chopped parsley or coriander -for garnish

Heat the margarine in a large nonreactive pan over medium heat. Add the cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne, and saute until fragrant, about 30 seconds. Add the carrots and saute until lightly coloured, 3 to 5 minutes. Stir in the banana and raisins.

Add the water, salt and pepper to taste. Bring to a boil, cover , reduce the heat to low and simmer until the carrots are tender, but not mushy, about 20 minutes.

Uncover, increase the heat to medium, and cook shaking frequently untilmost of the liquid is evaporated and the carrots and raisins are glazed, 5 to 10 minutes.

Spiced Beets & Carrots Recipe

1 lb Beets (about 4 medium)
1 lb Carrots, sliced
2 tb Grated fresh gingerroot
1/2 c Brown sugar
1/2 c Orange juice
1/4 c Cider vinegar
Grated zest of 1 orange
1/2 ts Ground cinnamon
1/2 ts Mace

Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water.

When cool enough to handle, slip off the skins. Cut the beets into slices or chunks. Peel and cut the carrots into slices or chunks, resemling the beets in size and style. Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes.

East Indian Vegetable Casserole

2 tb Butter or margarine
1 c Rice,long-grain,uncooked
3/4 c Celery,diagonally sliced
3/4 c Raisins,dark,plumped
1/4 ts Nutmeg,ground
2 Bouillon cubes,beef
1/2 c Nuts,chopped dry-roasted
3/4 c Onion,chopped
1 c Green pepper,coarse chopped
3/4 c Carrot,sliced
1/4 ts Cardamom,ground
1/4 ts Tabasco sauce
2 c Water,boiling
1 pk Mozzarella cheese,slice(8oz)

Melt butter in a large saucepan; sauce onion until transparent. Add rice; mix well.Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and Tabasco sauce. Dissolve bouillon cubes in boiling water; add to rice mixture. Spoon mixture into a 2-quart casserole; cover tightly.

Bake in preheated 350'F. oven 30 minutes, or until all liquid is absorbed and vegetables are tender. Remove from oven; sprinkle with nuts and arrange cheese slices over top. Place under broiler 3 minutes, or until cheese melts. NOTE: To plump raisins, drop into boiling water; let stand 5 minutes, then drain.

Indian Curried Peas Recipe

2 ts Oil 2 ts Butter or margarine
1 c Minced onions
1 Clove garlic
1 sl Gingerroot, 1/2-in thick, -peeled
1 ds Caraway seeds
1/2 ts Salt
1 ds Black pepper
1 ds Ground turmeric
1/4 c Tomato puree
10 oz Pkg frozen peas or 1 lb Fresh peas
1 ds Ground coriander
1/8 ts Ground cumin
1/8 ts Red pepper
1 1/4 c Sliced mushrooms
Plain yogurt (optional)
Sweet chutney (optional)

Heat oil and butter in large heavy skillet. Add onions and saute until tender. Puree garlic and ginger in blender with small amount of water and add to onions. Add caraway seeds, salt, pepper and turmeric.

Cook 8 minutes, stirring often to prevent sticking and scorching. Add tomato puree and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and red pepper and cook 10 minutes.

Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender. Serve with yogurt and sweet chutney, if desired.

Indian Roast Chicken Recipe

1 c Plain yogurt
3 md Garlic cloves, minced
2 tb Finely grated fresh ginger
2 tb Fresh lemon juice
2 ts Finely grated lemon zest
2 ts Ground coriander
1/2 ts Cayenne pepper
1/2 ts Turmeric
Salt and freshly ground -black pepper
1 Chicken (3 1/2-lb)

In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, lemon zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper; mix well. Place the chicken in a gallon-size plastic bag, add the marinade and turn to coat all over. Seal the bag. Refrigerate the chicken for at least 4 or up to 12 hours, turning it occasionally in the bag.

Preheat the oven to 350F. While the oven heats, let the chicken come to room temperature. Lift the chicken from the marinade and transfer to a roasting pan; discard the remaining marinade. Season the chicken with salt and pepper and roast for 25 minutes. Rotate the pan and roast for another 25 minutes. Increase the temperature to 400F and roast the chicken for about 35 minutes longer, or until the juices run clear when a thigh is pierced with a fork.

Transfer the chicken to a platter, cover loosely with foil and let rest for 15 to 20 minutes before carving. Skim the fat from the juices in the roasting pan and strain the juices through a coarse strainer; season with salt and pepper and serve with the chicken.

Indian Lamb in Yogurt Sauce

1 whole leg of lamb

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 coriander -- ground
3 ts cayenne
3 1/2 ts salt

GROUP C
1/2 TB whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns

GARNISH
whole almonds
golden raisins

In a food processor or blender mix GROUP A In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and smooth. Then add the GROUP A paste and Add GROUP B. Now, put this mixture over, around, and in the leg of lamb. Use a glass pan and cover with plastic film. Refrigerate for 24 hours. Glass is used to avoid the possible chemical changes in the yogurt.

24 Hours later: Heat 6 tablespoons of vegetable oil in pan and add (when hot but not smoking) GROUP C A few seconds in hot oil and you pour the spices and hot oil over the lamb. Cover it all with foil and bake at 400F for 1 1/2 hours then uncover for 45 minutes. Decorate with whole almonds and golden raisins. Then give it a final 5 minutes to finish in the oven.

Spicy Indian Potatoes Recipe

2 Large Potatoes
Crushed Black Peppercorns
Dried Green Mango Powder (Amchoor or Umchoor)
Oil

Cut potatoes into shoestrings (ie thin fries). Pan fry in oil. Remove to serving platter. Sprinkle liberally with crushed black peppercorns and green mango powder.

Lentil & Vegetable Stew (Mjeddrah)

3 c Water
8 oz Dried lentils (1 1/4C)
2 md Potatoes, peeled, 1" cubes
1 md Onion, chopped
1 Stalk celery, chopped
2 Cloves garlic, fine chop
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini, 1/2-in slices
Lemon wedges

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, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.

Indian Potato Curry

15 Baby potatoes
2 Zucchini for cooking
1/2 Onion finely sliced
Pce ginger finely sliced
2 Cloves garlic finely sliced

ONION RELISH:
2 Red onions finely sliced
2 ts Sweet paprika
1 ts Cayenne pepper
Juice of 1 lemon
Salt and freshly grnd pepper
2 sm Chillies seeded finely slicd
Fresh coriander leaves chpp
1/2 ts Garam masala
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Cayenne pepper
30 Fresh peas podded
250 Ml coconut cream
1/2 bn Coriander
300 g Natural yoghurt
1/2 Continental cucumber
1/2 bn Fresh mint
2 Ripe tomatoes
1 ts Cayenne pepper
Salt and freshly grnd pepper
Juice of 1 lemon

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 cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook.

To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.

Indian Vegetable Curry

1/4 c Veg Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 ea Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 ea Carrots, cubed
1 ea Eggplant, cubed
1/4 lb Green beans, chopped
2 ea Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika

Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion , chiles; fry for 2 minutes. Stirring constantly, add coriander, cumin, turmeric; cook gently for a few seconds longer.

Add the vegetables and cook, stirring constantly, for 5 minutes. Add salt, sugar and coconut milk. Cover and cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro and sprinkle with the paprika before serving. Garnish with toasted coconut.

Indian Salsa Recipe

11 Tomatillos, husked and -and finely chopped
4 lg Ripe tomatoes, finely -chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded, -deveined and finely chopped
1/2 c Fresh cilantro, finely -chopped
1 ts Freshly squeezed lime juice

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.

Indian Carrot Salad

1 tb Corn oil
1 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced & cooked
1/2 c Wheat sprouts or cooked Wheat berries; for garnish

Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and garlic. Sir in carrot. Cover and refregerate until cold. Serve chilled, garnished with wheat sprouts.

Indian Summer Tomato Salad

4 lg Tomatoes, sliced
1 tb Lime juice
2 tb Extra-virgin olive oil
1/4 ts Cumin seeds
1/4 ts Fennel seeds
1 ea Dried hot chili pod
2 tb Cilantro, chopped
Salt & pepper

Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod and cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt and pepper. If it sits, the flavour will intensify.

Tamarind Chutney Recipe

2 ml Tamarind cake
3/4 c Boiling water
1/3 c Raisins
1 tb Sugar
1 ts Roasted, ground cumin seeds
1 ts Lemon juice
1/4 To 1/2 teaspoon powdered -hot red chile pepper or -cayenne
Salt to taste

Combine tamarind and boiling water; let soak for at least 1 hour. Soak the raisins in 1/3 cup hot water for 1 hour.

Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as much of the pulp through as possible. Scrape the back of the sieve to collect all the pulp remaining there. Stir in the pureed raisins and all the remaining ingredients. Blend the mixture well, cover and let stand at room temperature for several hours. Serve with fried foods and savory pastries.

Apple Chutney

1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 ts Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste

Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently.

Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving.

Sweet Indian Lemon Pickles

9 Lemons
4 tb Coarse or kosher salt
1 1/2 tb Cumin seeds,toasted, ground
1 tb Coarsely ground black pepper
3 c Sugar
2 tb Seedless raisins
8 Dried, hot red peppers

Wash the lemons in cold water and dry thoroughly. Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.

Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice. Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.

On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the raisins and peppers.

Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would any pickle, as an accompaniment.

Curry Sauce Recipe

2 tb Vegetable oil
1 c Coarsely chopped onion
1 -inch piece fresh ginger, -peeled
1 1/2 lb Red-ripe tomatoes, cored, -quartered
1/4 c Chopped cilantro
1/2 ts Cayenne pepper
1 ts Salt
1 1/4 ts Garam masala or curry -powder

Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups.

Cucumber Yogurt Sauce

3/4 lb Cucumber (coarsely grated)
3/4 ts Whole cumin seeds
2 ts Hot green chilis -(seeded & chopped)
1 c Plain yogurt
1 ts Vegetable oil
1/2 ts Garlic (finely chopped)
Salt(optional)

Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend well and chill. Good with Lamb.


International Recipes Chinese Food German Food Greek Food Ethnic Indian Italian Food

Country Place Home

Site Directory

Privacy Policy

Send Email Here