Recipe Index for English readers Recipe. Spicy Suran Slices Spicy Suran Slices in Marathi Time: 25-30 minutes Serves: 5 to 6 persons Ingredients: 400 gram Suran (Elephant foot yam) ::::Rub Mix::: 2 tbsp lemon juice 1 tsp turmeric powder 2 tsp red chili powd...
सुरणाचे काप - Suranache Kaap Spicy Suran Slices in English वेळ: २५-३० मिनिटे वाढणी: ५ ते ६ जणांसाठी साहित्य: ४०० ग्राम सुरण ::::मॅरीनेशनसाठी:::: २ टेस्पून लिंबाचा रस १ टिस्पून हळद २ टिस्पून लाल तिखट १ टिस्पून मीठ ::::रव्याचे म... Chawli Daal Methi Chawli Dal Methya in Marathi A delicious vegetable preparation made of chawli leaves and toovar dal. Sabudana Chikwadi Papad वेळ: पापड्या घालायला २० मिनिटे (वाळवायला २ दिवस) २५ ते ३० लहान पापड्या साहित्य: १/४ कप साबुदाणा १/८ ते १/४ टिस्पून मीठ (टीप १) १/४ टिस्पून जीरे (टीप २) प्लास्टिकचा जाड कागद कृती: १) साबुदाणा पाण्...
Features - Food52 - food community, recipe search and cookbook contests. Sometimes it's healthy to relinquish control, but not when it comes to the temperature of your eggs.
Here's a way to bring eggs to the exact room temperature, no guesswork involved. Read More » We know the smells coming from the Indian restaurant are really, really, really good, but don't succumb to ordering takeout for the third night in a row. Kendra will show you how to replicate your favorite dish at home. Read More » Making Paneer at Home. Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.
Today, Kulsum from Journey Kitchen shares a recipe for a versatile Indian staple: fresh paneer. Considering that India is one of the largest milk producing countries in the world, it is rather surprising that it doesn't have a major cheese-making culture. You won't find stinky and moldy cheeses in the shops that line India's busy, narrow streets -- but almost every dairy shop carries paneer, an immensely popular fresh cheese. Paneer is such a dominant culinary symbol in India because, unlike other cheeses, it doesn’t require animal rennet. This makes it perfect for the predominantly vegetarian Indian diet.
I like to compare paneer to the humble potato. The ingredients here are basic, but the methodology is important to follow for the best results. Homemade Paneer. Confused about curry (powder) No, Ship Brand ‘Green Label’ Madras curry powder is an old line (estd. 1883) Indian export product.
I’ve used this one for 25 or 30 years. The products sold in the Asian markets, like Sun Brand, usually just say Madras Curry Powder on the label and seem to come mostly from Los Angeles or Viet Nam. The only one I have tried (by Sing Kung of Arcadia, CA) only lists about half the ingredients shown on the Ship Brand can. That said, it seems to impart the desired curry punch to those Thai/Singapore dishes I’ve tried it in. It’s a little odd in that it comes with a handful of whole bay leaves stuffed into the jar. I usually make up a specific spice mixture for each major Indian dish I make but I just use canned curry powder for the other Asian dishes. How to make Paneer at home. Weave a Thousand Flavors: Foods from India - Punjab. Tandoori Chicken tenderloins served on a bed of fresh lettuce, herbs & vegetables, tossed with a ginger-honey dressing & finished with raisins & tortilla crisps It's spring & there's nothing funny about that where I'm concerned!
I have yet to shed the 7 lbs I have put on from Christmas...from Christmas, you hear me? I want to scream. It's Easter next week and I'm still stuck with Christmas weight! Ugh.... Weave a Thousand Flavors: Foods from India - Goa and West Coast. Tandoori Chicken tenderloins served on a bed of fresh lettuce, herbs & vegetables, tossed with a ginger-honey dressing & finished with raisins & tortilla crisps It's spring & there's nothing funny about that where I'm concerned!
I have yet to shed the 7 lbs I have put on from Christmas...from Christmas, you hear me? I want to scream. It's Easter next week and I'm still stuck with Christmas weight! Ugh.... Tandoori Barbecue Sauce Recipe. Sautéed Liver with Indian Spices Recipe - Jennifer McLagan. Mulligatawny Soup with Chicken Recipe - Quick From Scratch Soups & Salads. 2 tablespoons cooking oil 1 onion, chopped 1 clove garlic, minced 1/2 teaspoon ground cumin 1/4 teaspoon dry mustard 1/4 teaspoon ground coriander 1/4 teaspoon cayenne 1/8 teaspoon ground cloves 1/4 teaspoon ground ginger 8 plum tomatoes, chopped 2 cups green or yellow split peas, rinsed 1 1/2 quarts water 1 1/2 teaspoons salt 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 1/4 teaspoon black pepper Cilantro leaves, for garnish (optional) In a large pot, heat the oil over moderately low heat.
Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more. Onion Relish For Curry Recipe. Indian-style Turnovers Samosas Recipe. Mulligatawny Soup With Chicken Recipe. Beef Curry With Crushed Spices And Channa Dal Recipe. Mini Masa Dosas Recipe. Manjula's Butter Paneer Curry Recipe. Classic Samosa Recipe. Tandoori Marinade Recipe. Coconut-red Curry Sauce And Indian Curry Recipe. Samosas (1) Ingredients For the pastry: 2 cups flour ½ teaspoon table salt 4 tablespoons oil 4 tablespoons waterFor the stuffing: 4-5 medium potatoes, boiled in their jackets and allowed to cool 4 tablespoons oil 1 medium onion, peeled and finely chopped 1 cup shelled peas 1 tablespoon finely grated peeled fresh ginger 1 fresh hot green chile, finely chopped 3 tablespoons very finely chopped fresh cilantro 3 tablespoons water 1 ½ teaspoons table salt 1 teaspoon ground coriander seeds 1 teaspoon garam masala 1 teaspoon ground roasted cumin seeds ¼ teaspoon cayenne pepper 2 tablespoons lemon juice oil for deep frying Directions PASTRYSift the flour and salt into a bowl.
Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball. Empty the ball out on to clean work surface. STUFFINGMake the stuffing. Lively Up Yourself Lentil Soup Recipe.
Ingredients Soup 2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine-grain sea salt 1 can (28 oz.) crushed tomatoes 2 cup water 3 cups big leafy green (chard, kale, etc), rinsed well, deveined, finely choppedSaffron Yogurt pinch (30-40 threads) saffron 1 tablespoon boiling water 2 pinches table salt ½ cup 2% Greek Yogurt Directions Bring 6 cups of water to a boil in a large saucepan, add the lentil, and cook for 20 minutes, or until tender.
Drain and set aside. While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Variations: NotesI've found that French green lentils and black beluga lentils hold their shape nicely---they don't go to mush in the pot. Lively Up Yourself Lentil Soup Recipe.
Kathi Roll of Nizam (Indian) Dosa (South Indian Crêpes) Ingredients 2 cups long grain rice, or basmati rice½ cup white urad dal, (skinned, split black urad lentils)2 tablespoons chana dal, (yellow split peas)½ teaspoon fenugreek seeds2-¼ cups water table salt, to taste vegetable oil, for frying Directions Wash rice several times until water runs clear; put in large bowl and cover with water.
Soak 4 to 12 hours. Soup Nazi's Indian Mulligatawny Soup. Ingredients 4 quarts water (16 cups)6 cups chicken stock2 potatoes, peeled & sliced2 carrots, peeled & sliced2 stalks celery, with tops2 cups peeled & diced eggplant, (about 1/2 of an eggplant)1 medium onion, chopped1 cup frozen yellow corn⅔ cup canned roasted red pepper, diced½ cup tomato sauce½ cup shelled pistachios½ cup roasted cashews½ cup chopped fresh Italian parsley¼ cup lemon juice¼ cup butter3 tablespoons sugar½ teaspoon curry powder½ teaspoon pepper¼ teaspoon thyme1 bay leafdash marjoramdash nutmeg Directions 1.
Combine all ingredients in a large pot over high heat. Basic Garam Masala. Makes 1/3 cup Without a doubt, spices are the most important elements in Indian cooking. Although many Indian spices are available in ordinary grocery aisles, it is worth the effort to seek out authentic, imported versions. In Indian cooking there is no such thing as store-bought "curry powder. " Every Indian cook I've worked with agrees that the word "curry" really refers to a method of cooking-slow braising in spices-and not to a spice mixture itself.
We do make our freshly ground spice mixtures, called garam masalas, and they will vary according to their uses. Hot Sweet Date-Onion Chutney. Makes 1 cup; Serves 6 There's nothing better than having lots of condiments, little tastes of this and that, on hand to dab on during a meal, especially on rice. This unusual onion chutney (kanda ni chutney in Parsi) keeps well in the refrigerator, and it gives a delicious hot-and-sweet kick to any mouthful. The dates have a smoky sweetness, and the chiles a fresh heat. Green Chutney Recipe (Coriander Chutney) Green chutney, also known as coriander or hari chutney, is a refreshing Indian condiment that goes with nearly everything from samosas to seafood to chaat. At its core, green chutney is a puree of coriander, chilies and lemon juice with different regional variants calling for the addition of various spices and flavourings. For this green chutney, I’ve added coconut, which gives it a southern flair, where coconut palms dot the landscape.
By toasting the spices, you release the essential oils which is what gives the spices their aroma, making them more pungent and breathing new life into a spice that may have been sitting in your pantry for some time.
Vegetables. Rice. Chicken. Lamb. Fish. The Art of Making Crisp Dosa. I told you there has been a lot going on behind the scenes of Indian Simmer! One of the things that is keeping me busy are the guest posts that I have been doing for some very special friends of mine. One such friend is Shulie from gorgeous blog Food Wanderings. I and Shulie were talking a while back. It all started with a casual conversation and like with all the food lovers, it ended up being about food. I told her about my lack of ability to cook a beautiful loaf of bread and she empathized with me.
For those who are not very familiar with dosa, it is an Indian style crepe or thin pancake. I come from the northern part of India, the part where rotis are more of a staple than dosas. I have realized that making dosa is no rocket science! To learn how to make paper thin, crispy and golden dosas check out Shulie's blog Food Wanderings where I am guest posting today.