Indian Rice Recipes - Cheddar Rice

Serves : 2

Ingredients :

1 tbsp oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
8 oz (225 g) wholegrain rice
6 oz (175 g) mushrooms, thickly sliced
15 fl oz (450 ml) hot chicken stock
1/2 teaspoon (2.5 ml) dried oregano
3 oz (75 g) Cheddar, grated
3 tbsps fresh chopped parsley

Method :

1. Heat the oil in a saucepan and gently fry the onion and garlic until translucent.

2. Stir in the rice and mushrooms. Add the stock and bring to the boil, stirring. Add the oregano and cheese.

3. Pour into a buttered casserole.

4. Bake at Mark 4 (180°C) 350°F, for 30 minutes or until the rice is tender.

5. Stir in the parsley and serve with green salad.

Indian Rice Recipes - Rice with Shrimps

Serves : 2 - 3

Ingredients :

100 g peeled shrimps
100 g long grain rice
2 oz (50 g) ham
1/2 stick (2 oz) 50 g butter
salt and pepper

Method :

1. Wash and drain the rice.

2. Cook in boiling salted water for 15-18 minutes; drain well.

3. Return the rice to the dry pan.

4. Cut the ham into thin strips.

5. Melt the butter in a frying pan, add the rice and fry for 4-5 minutes.

6. Stir in the ham and shrimps and heat for 2-3 minutes.

7. Season to taste with salt and pepper.

8. Pile on to a warmed serving dish.

Indian Non-Vegetarian Recipes - Tandoori Pomfret

Serves: 4

Ingredients :

4 (450 g (1 lb) each) Pomfrets
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 Eggs, yolks
3 tbsp (60 ml) 2 fl oz Cream
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (6 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
2 tbsp (20 g) Gram flour (bcsan)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Butter / Vegetable oil for basting

Method :

1. Clean and wash the fish. Make 2 - 3 incisions on both sides.

2. Whisk together the yoghurt and egg yolks with the remaining ingredients to make a smooth paste.

3. Coat the fish evenly with the yoghurt paste and leave to marinate for at least 3 hours.

4. Preheat oven to 180°C (350°F). Skewer the fish from mouth to tail. Roast for 10 minutes. Remove from heat and hang the skewers to drain the excess liquid. Baste with butter and roast again for 3 - 5 minutes.

5. Serve at once, accompanied by a salad.

Indian Non-Vegetarian Recipes - Chilli Prawns

Serves : 3 - 4

Information :

This delightful, spicy combination makes a lovely, light main course for a casual supper. Serve with rice, noodles or even freshly cooked pasta and a leafy green salad.

Ingredients :

45 ml (3 tbsp) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 fresh red chilli, chopped
450 g (1 lb) ripe tomatoes, skinned, seeded and chopped
15 ml (1 tbsp) tomato puree
1 bay leaf
1 thyme sprig
90 ml (6 tbsp) dry white wine
450 g (1 lb) cooked large prawns, peeled
salt and ground black pepper
roughly torn basil leaves, to garnish

Method :

1. Heat the oil in a pan, then add the shallots, garlic and chilli and fry until the garlic starts to brown.

2. Add the tomatoes, tomato puree, bay leaf, thyme, wine and seasoning. Bring to the boil, then reduce the heat and cook gently for about 10 minutes, stirring occasionally, until the sauce has thickened. Discard the herbs.

3. Stir the prawns into the sauce and heat through for a few minutes. Taste and adjust the seasoning. Scatter over the basil leaves and serve at once.

For a milder flavour, remove all the seeds from the chilli.

Indian Starter Recipes - Surati Patties

Serves: 6-8

Ingredients :

500 g (1.1 lb) Potatoes, boiled, mashed till smooth
Salt to taste
2 tbsp (20 g) Refined flour (maida)
For the filling, mix well together:
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
2 tsp (6 g) Garlic (lasan), chopped (optional)
1 tbsp (15 g) Cashew nuts (kaju), chopped
1 tbsp (10 g) Raisins (kishmish)
1 tbsp (20 g) Sugar
Salt to taste
Vegetable oil for deep-frying

Method :

1. Add salt and flour to the potatoes. Knead into a soft dough.

2. Grease your palms, take a small amount of the potato mixture and shape into a flat, round cake.

3. Put about 2 tsp of the filling in the centre, roll into a round ball, ensuring that the filling stays in. Flatten into a small, round cake. Similarly, prepare the other cakes.

4. Heat the oil in a wok (kadhai); deep-fry the cakes on high heat till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.

5. Serve with Coriander chutney

Indian Starter Recipes - Skewered Egg and Potato Rolls (Baida Kebab)

Serves: 4

Ingredients :

10 Eggs, hard-boiled, grated
200 g (7 oz) Potatoes, boiled, mashed
1 tsp (2 g) Garam masala
1 tsp (2 g) Chaat masala
1/2 cup (60 g) 2 oz Breadcrumbs
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
2 tsp (12 g) inger (adrak), chopped
1 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (40 g) Butter for basting

Method :

1. Mix together the eggs, potatoes, garam masala, chaat masala, breadcrumbs, salt, red chilli powder, ginger, preen chillies, green coriander, and raw egg.

2. Divide this mixture into 5 equal portions

3. Wrap each portion along the length of the skewers with wet hands leaving a 2 cm gap between each. Roast for 5 - 10 minutes.

4. Remove and baste with butter. Roast further for 3 - 5 minutes or until cooked.

5. Remove from skewers and serve hot with mint chutney.