My Indian Recipes

Difficulty Rating 2 (grinding required) Poppy seeds – ¼ cup Coconut powder – ¼ cup Cumin powder – 1 tsp. Coriander powder – 2 tsp. Ginger garlic paste – 1 Tbsp. Flour – 2 Tbsp. Turmeric – ½ tsp. Salt to taste Lime (or lemon juice) – about 2 tbsp. Curry leaves– 6-8 (optional) Coriander leaves (optional) Chili powder – 1 tsp. (adjust to taste) Fish fillets (Mackeral/Kingfish/Tilapia/Catfish) – 4 1.       In a high power blender or mixie, combine all ingredients but fish. 2.       Mix adding water as needed until everything becomes a paste like a thick peanut butter. 3.       Spread thickly all over fish fillets. 4.       Marinate for at least 30 minutes but up to 4 hours. 5.       Either deep fry, broil in the oven or pan fry until the outside of the fish is a medium brown and little bit crispy. 6.       Ser...

Difficulty Rating 2 (Special Ingredient needed) Coriander powder – 2 tsp. Garam masala – 1 tsp. Chili powder- ½ tsp. Kasoori Methi – ¼ Tbsp. Ketchup – ¼ cup Tomato paste – 2 Tbsp. Milk –about 3 cup Butter – 2 Tbsp. Ginger garlic paste – 2 Tbsp. Fried Onions – ½ cup Paneer (or substitute extra firm tofu), cubed – 1 block Salt to taste Milk or cream – 2 cups 1.    In a bowl, mix together coriander powder, garam masala, chili powder, kasoori methi, ketchup, tomato paste.   Add about 1 cup of milk and mix well. 2.    I a non-stick pan, heat butter until it melts.   Add ginger garlic paste and cook until the raw smell is gone. 3.    Add fried onions and mix well. 4.    Low heat and slowly add the spice mixture from above. 5.    Slowly increase heat and allow to simmer until the sauce begins to thicken and oil starts to come to the top. 6.    Add the paneer and mix well. 7.    A...

Difficulty 3 (Special Ingredient needed, food processor or blender needed) Here's my go-to humus recipe.  I don't really follow it exactly so it turns out differently every time. Chick peas - 2 cans or about 4 cups cooked Tahini - 1/2 cup Lemon Juice - 1/4 cup Worstersire Sauce - 1/4 cup (optional) Garlic - 2-6 cloves (to taste) Green onion - 1/4 cup (optional) Salt to taste Ground black pepper to taste Cumin powder - 2-4 tsp (optional) Chili powder to taste Cilantro - 1 bunch (optional) Olive Oil - 1/4 - 1/2 cup (optional) 1.  If you're using dried chick peas cover them with water and let them soak 4-8 hours or over night. (1 cup of chick peas makes about 4 cups cooked) 2.  Rinse the chick peas and cover again with water.  Add salt if you like.  Pressure cook for about 4 whistles (longer if they haven't soaked as long.) 3.  Put the chick peas in a colander and rinse with cold water. 4.  Combine all of the ...

Difficulty Rating 4 (Special ingredients needed, grinding required, pressure cooker helpful) Mixed Vegetables (like potato, carrot, green beans, okra) – ¾ of a lb. (or about half a bag of frozen “stew” vegtables.) Masoor Dahl – ¼ cup. Water – 2 1/4 cups Sambar powder – 1 ½ Tbsp. Dry grated coconut – ¼ cup. Tamarind – about 2 Tbsp. ball soaked in about 1 cup of water and pulp removed Mustard seeds – ½ tsp. Cumin seeds – ½ tsp. Curry leaves – 1 stem Dry Red Chili – 2 or 3 (optional) Oil – about 3 Tbsp. Salt to taste Combine vegetables, dahl, water and salt in a pressure cooker and cook for 3 whistles.   Alternatively combine in a pan, cover and cook until vegetables are soft and dahl is done. I n a high power, good quality mixer, combine sambar powder and coconut powder.   Mix adding water as needed until they become a paste similar to peanut butter. Heat oil in a small pan.   Add mustard seeds, cumin seeds, curry leaves a...

Difficulty Rating #3 (Special Ingredient Needed, little bit tedious) Chicken, boneless skinless thighs preferred – 2 lb. cut bite size Tomatoes, diced – 2 large Onion diced – 1 large Ginger garlic paste – 2 Tbsp. Chili powder – 1 tsp. (adjust to taste) Turmeric – ½ tsp. Coriander powder – 2 tsp. Cumin powder – 1 tsp. Garam Masala – 2 tsp. Kasoori Methi leaves – 2 Tbsp. Coconut Milk – 1 can Cilantro leaves, chopped – 2 Tbsp. for garnish Salt to taste Oil – about 2 Tbsp. 1.   Heat in the bottom of a pan.  Add onion and cook until they turn golden. 2.   Add ginger garlic paste mix and cook for a minute or two until the raw smell is gone. 3.   Add chili powder and turmeric and mix well 4.   Add tomato and cook until it starts to break down just a little. 5.   Add coriander powder, cumin powder and garam masala and salt.  Mix well. 6.   Add chicken and mix well.  Simmer stirring occasionally until the chicken i...