Indian Vegetarian Dish - Tomatoes with Green Peas

Indian Vegetable Recipe : Tomatoes with Green Peas

 

Number of Servings : 6-8

 

Ingredients :

2 cups tomato (chopped)
1 cup green peas
2 onions (sliced)

Salt to taste
2 tablespoon cilantro/coriander (chopped)

Spices
3 green chili (chopped)
2 tablespoons cilantro/coriander (chopped)
1 teaspoon garam masala
1 teaspoon ginger paste
½ teaspoon garlic paste

Method :

1 Sauté onion with all the spices for few minutes on medium heat. 2 Add tomatoes. Cook everything in medium heat for 15 or more minutes with continuous stirring. If necessary, add little water to get very thick chunky stew (little thicker than salsa) 3 Add green peas. 4 Cook for few minutes on medium heat until peas are cooked. 5 Simmer for few minutes, garnish with cilantro and serve hot with rice or roti.   Source : Food India

Indian Fish Recipe - Prawn Curry

Prawn Curry (Shrimp Curry)

 

Number of Servings: 4

 

Ingredients :

2 lb raw prawns (shrimp)
2 cups coconut milk
1 tablespoon desicated (dry) coconut
1 tablespoon ground rice
2 tablespoons ghee & oil mix
2 good size onions finely chopped
1 ¼ tablespoons garlic paste
1 tablespoon fresh ginger paste
2 tablespoons curry powder
1 teaspoon chilli powder
8 to 9 curry leaves
¼ cup fresh lemon juice (if you don't have fresh use bottle)
2 tablespoons fresh coriander
salt to taste

 

Method :

1	Peel prawns and remove the veins if it is not already cleaned ( See Tips on cleaning the Prawns below ).
2	Dry roast the desicated coconut in heavy based pan until golden. Set aside, do the same with the rice powder.
3	When cooked blend (using a blender) both of them with half a cup of the coconut milk and make into a paste.
4	Heat the ghee in a pan and stir fry the curry leaves in the hot ghee, add the onions garlic and ginger paste and fry until all ingredients dissolve into each other (curry leaves excepted).
5	Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
6	Add the salt, coconut and rice paste from previous and gently let simmer.
7	Simmer for around 10 to 15 minutes, add the prawns and cook for a further 15 minutes until the prawns are cooked.
8	Take of the heat stir in the lemon juice and garnish with fresh coriander. TIPS  ON  CLEANING  THE  SHRIMP Prawn (shrimp) can be cleaned easily without wasting much of shrimp. Remove the head by twisting it off. Peel off the shell by beginning at the thicker end on top and moving down to tail. Remove tail by pinching and pulling off the tail shell slowly since tails are completely edible. (Keep the tail if you are serving prawn (shrimp) as an appetizer.) Clean vein by cutting prawn's (shrimp) back just enough to expose vein and then removing the vein off. Finally rinse the prawn (shrimp) with clean and cold water.

Source :  Food India

Indian Vegetable Recipe - Panner Mutter Gravy

PANNER MUTTER GRAVY

Preparation Time : 10 min Cooking Time : 10 min Serves / Makes : : 4-5

Ingredients :

2 Tomato 2 Capsicum 2 Onion 1spoon Oil 3 green chillies 2 Ginger half pcs Half spoon sugar 1 spoon salt 1 spoon Turmeric powder

Method

1.   Cut tomatoes, onions and capsicums.. 2.   Heat oil in fry pan. Add green chillies. 3.   Add ginger and onions. Cook for 1 minute. 4.   Add little sugar and turmeric powder. 5.   Add capsicum. Cook for one minute . 6.   Add paneer . Add salt and cook for one minutes. 7.   Add in tomato pieces and garam masala and cook . 8.   Serve hot put coriander leaves.

Source : User Contributed at Tarla Dalal

Indian Chicken Recipe - Chicken Tikka Masal

CHICKEN TIKKA MASALA - The Indian Favorite Chicken Dish

Ingredients:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)

Part B :  (Sauce)
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Method :

1.   Whisk all of the ingredients in Part A together in a large bowl.

2.   Add the chicken breast, cut into 2 inch cubes.

3.   Marinate overnight in the refrigerator.

4.   Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice.

5.   Drain excess marinade and bake for another 2 minutes.

6.   While doing this, make the sauce in Part B. Deseed and chop green chilies.

7.   Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

8.   Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.

9.   Cook over low heat until reduced to a thick sauce.

10.  Strain through a strainer and bring to a boil.

11.  Add butter and cream. Stir.

12.  If the sauce tastes sour, add honey to taste.  Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Source : Indian Food Forever

INDIAN BREAD RECIPE - MISSI ROTI

INDIAN BREAD - MISSI ROTI RECIPE

Ingredients :

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead

 

Method :

1.   Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.

2.   Make powder of fenugreek leaves and mix it to the flour.

3.   Rub oil into the flour, slowly add water and make a soft dough.

4.   Keep it covered with damp cloth for 30 minutes.

5.   Knead well again the dough and make balls.

6.   Roll into a slightly thick chapati than usual.

7.   Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

 

Note: It can also be cooked in an oven or tandoor.

 

Source : Indian Food Forever