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 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...

Difficulty Rating 2 (Special Ingredient needed) Here's a great video for a simple version of this all time favorite.  Extra firm tofu is a less expensive and healthier substitute for the paneer in this dish. http://www.vahrehvah.com/paneer-butter-masala#.Uu_p4vtjORA

Difficulty 4- Special Ingredient needed, Grinding Required, Time Needed Here's an excellent eggplant curry I made recently.

I made this yummy dish recently and it turned out great.  It's a Indo/Chinese fusion dish that's a favorite for many Indians.  There's a very helpful video at the link if you follow the link.  

Difficulty Rating 3: Number o f steps required 1 -2 cup oil, for deep frying 8 boneless skinless chicken thighs cut into bite size pieces Marinade for Chicken 1 tsp salt 1 tsp red chili powder ½ tsp turmeric 1 tsp ginger paste 1 tsp garlic paste ½ tsp ground black pepper Batter for Chicken 1 eggs, beaten 3 TBsp corn flour Yogurt Mix 1 ½ Cups yogurt, beaten 1 tsp salt 1 tsp red chili powder ½ tsp turmeric 1 tsp ginger paste 1 tsp garlic paste For Seasoning 2 tsp oil 5 -6 green chilies (adjust as needed) 6-8 curry leaves (optional) 1.  Mix the chicken in the marinade and leave for 1 hour.  If you don’t have the time to wait for it to marinate, then go ahead to the next step. 2.  Coat the chicken well in the egg n corn flour n mix 3.  Heat a large amount of oil for frying.  Fry the chicken pieces till light golden brown. 4.  Mix the yogurt ingredients and place nearby ...

Difficulty Rating 4: Special ingredients needed, Total time required, Pressure cooker needed 1/2 cup Kidney beans 1 1/4 cups Whole Urad Dahl 1 stick butter 1 TBsp Coriander powder 1 cup cream 1 tsp cumin seeds 1 tsp Garam masala 2 TBsp Ginger Garlic Paste Oil as needed ½ tsp Red chili powder (adjust as you like) Salt to taste 5 small Tomatoes pureed in a blender ½ tsp turmeric Wash the dahl and kidney beans and soak them in 5 cups of water for a few hours.  Then add salt to taste and cook in the pressure cooker for about 4 or 5 whistles until they are very soft. Heat oil.  Add cumin seeds until they splutter.  Add ginger garlic paste, turmeric and tomatoe puree.  Cook covered on medium for about 10 minutes. Add chilli powder and salt and cook for a few minutes. Add the ingredients from the pressure cooker.  Add water if needed. Add the butter and cream and cook on low for about 10 minutes Serve with Talim Anum and chilcken curry for special ocations....

Difficulty Rating 2: Special Ingredients needed 1 cup Basmati Rice 1 cup Mixed Vegetables (such as beans, carrots, peas, potato, green bean) 1 small onion chopped 4 Green chillies 1 ¾ cups Thick canned coconut milk (found in the international section of any grocery store) 2 Tbsp Cumin seeds 4 large cloves Garlic finely chopped 1 in Piece Ginger finely chopped 1 in Piece 3 Bay leaves 4 Cardamom/Elachi 4 cloves Salt to taste Oil 1.        Slightly steam the vegetables so that they are at least 80% cooked 2.        Wash the rice and soak it for 10 minutes. 3.        Heat oil in a pan, add cumin seeds, bay leaf, cinnamon stick, cloves, cardamom and fry. 4.        Add ginger and garlic and fry but do not allow it to brown. 5.        Add onions, green chillies and salt and stir fry until the onions are golden. 6.    ...

Difficulty Level 3 (grinding required) 5-6 boiled eggs with small slits cut in them 2 onions, finely chopped 1 tsp ginger garlic paste 1 large tomato, diced 1 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp coriander powder salt to taste few curry leaves (optional) 8-10 fresh mint leaves (optional) 2 tbsps oil chopped coriander leaves for garnish (optional) Dry roast and grind to a paste: 3/4 tsp cumin seeds 1 tsp poppy seeds 1 inch cinnamon 1 cardamom 2 cloves 4-5 tbsp grated coconut 5-6 cashew nuts 1.      Heat oil, add chopped onions and fry till golden. 2.      Add ginger garlic paste and mint leaves and saute for 3 minutes. 3.      Add curry leaves, red chilli powder, turmeric powder, coriander powder and salt and combine. 4.      Add the chopped tomatoes and fry for 4-5 minutes. 5.      Add the ground paste and cook for 7-8 minutes, stir often so that it does not stick to...