Indian Food Recipes and Cook Books

Ingredients :

1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste

For the marinade :

1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
5 tbsp yoghurt

Method :

Marinate the chicken in the marinade for 1 whole hour.

Heat oil in a non-stick pan and fry the chicken for 10 minutes.

Remove the chicken and keep aside.

In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.

Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.

Add the butter and the cream and the chicken.

Mix well and cook till done.

Garnish with coriander.

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Ingredients :

1 lb lamb cut into small pieces
Blend together to a fine paste:
2 medium onions
1.5" ginger
6-8 flakes of garlic
a small piece cinnamon
2-3 cloves
2 black cardammom
Blend together to a fine paste:
10 red chillies
1 lb. tomatoes
Cooking oil
2 tsp coriander pwd
1/2 tsp cumin pwd
Coriander leaves(Cilantro), chopped
Salt to taste

Method :

Heat some oil in a pan and fry the first blended mixture till done.

Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.

Now add all the dry powders and fry for a minute.

Add the lamb, salt to taste and the cilantro.

Add some water and simmer the curry for around 10 minutes.

The gravy should turn thick by then. Eat when hot.

Ingredients :

2 tablespoons ghee or oil
1 onion, sliced
700 g mutton
2 green cardamoms
2 black cardamom pods
2 bay leaves
4 cloves
1 cinnamon stick
1 teaspoon garlic paste
1 teaspoon ginger paste
3-4 teaspoons yogurt
2 teaspoons coriander powder
1 teaspoon red chili powder
1 pinch black pepper
salt to taste
1 cup chicken stock or water
6-7 saffron strands, soaked
2 tablespoons cream (optional)

Directions :

Heat ghee in a deep pan over medium heat.

Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and sauté.

Add the finely sliced onions and sauté till they are transparent. Reduce the heat, add the ginger garlic paste and stir well.

Add the lamb, stirring constantly till it changes colour.

Add yoghurt, coriander powder, red chili powder and cook till oil starts separating.

Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done.

Mix in black pepper powder,saffron.

Garnish with thin deep fried onion rings, cream and serve hot.

Ingredients :

1 cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee

To be ground into paste :

2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour

Method :

Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.

Drain, keep aside. Chop potatoes into medium chunks.

Heat oil in a pan, add cumin seeds, allow to splutter.

Add onion and green chilli, saute till pink.

Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.

Add curds, stir continuously, till boiling resumes.

Add potatoes, cauliflower, cook till gravy thickens.

Stir occasionally to avoid burning.

When gravy is thick and oil separates, add lemon juice and it is done .

Garnish with coriander, serve hot.

Indian curry tradition is over 5,000 years old and the term curry which is an English word is derived from the South Indian Tamil word kari meaning vegetables cooked in spices. Curry is a gravy dish or a stew like dish with spices and seasonings and flavored with hot and sour tastes. Authentic Indian curry, one of the world's fastest growing ethnic food trends, combines flavors, textures and pungency which are unique. Each region of India has its own distinctive style of seasoning while preparing a curry and a common factor in all the regional styles of cooking curry is marination and slow cooking which ensures the flavor and color of herbs and spices to meat, fish and vegetables.

1. Spices : are derived from plants and are aromatic dried bark, roots, buds, seeds, berries or fruits. When spices are heated the aroma and flavour is released.

2. Curry : the authentic indian curry often combines the following spices, coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One of the popular spice blends used in Indian curries is called "Garam Masala".

3. Bhuna : bhuna is a Hindi term for cooking the various spices (Masala) in hot oil to release the natural oils and flavours of the spices and remove the raw taste.It literally means fry in oil and most important process in cooking a perfect Indian curry.

4. Tadka/Bargar/Poppu : bargar is a Hindi term for the process of frying whole spices and is a technique used for the same reasons as Bhuna, to cook out the raw taste from the spices. The oil used should be hot and the spices added whole.The spices are cooked the moment they colour and start to float.

5. Masala : is mixture of spices sauteed in oil or ghee. Perhaps the most famous is Garam masala, a major spice blend of Indian cookery where each home has its own spice blends. It is often added towards the end of the recipe.