Answers to Everyday Questions : INDIAN RECIPES: What is your favorite EASY Indian recipe?

INDIAN RECIPES: What is your favorite EASY Indian recipe?

9 Responses to “INDIAN RECIPES: What is your favorite EASY Indian recipe?”

1. WilliamC70 said :
   October 17th, 2010 at 4:03 am

   I just bought some Yellow Curry Sauce from Trader Joe’s and some frozen Na an bread. I grilled off some chicken, made some jasmine rice. At the end I grilled the bread and sauteed the grilled chicken in the sauce and served it over the rice.
   Pretty easy stuff. And as you probably can tell, I am not knowledgeable in any Indian cooking techniques.
2. Rath said :
   October 17th, 2010 at 4:05 am

   Authentic Indian can be tricky unless you live in a place with a ready supply of Indian groceries. A great vegetarian Indian dish I like to make is chickpea curry over basmati rice. You’ll need a can of chickpeas, a can of coconut milk, a cup of chicken broth or water, half an onion – diced, 2 cloves of garlic – minced, and your favored type of curry powder. I like the hot stuff, so I use a Madras Tamarind curry powder. If you prefer mild, you can use store bought powder or combine turmeric and fennel seed for a really mild ride. So…

   1. Cook the basmati rice, set aside
   2. Put a tablespoon or so of veg oil in a pan over medium heat, add diced onion and garlic once the oil is at temperature.
   3. Saute the onion and garlic for about two minutes, then add the curry and keep sauteeing for another three minutes or so.
   4. Deglaze the pan with the chicken stock, scraping the bottom of the pan with a wooden or plastic spoon.
   5. Add the chickpeas and stir gently
   6. Add the coconut milk, stir to blend, bring to bubble.
   7. Taste the sauce. Here is where you can add a bit more curry and/or salt. The flavor of the sauce should be pronounced. Done!

   Ladle over rice and garnish with some chopped parsley. Great as a high protein stand alone lunch. Once you get it down, you can make this in 15 minutes, easy. Hope you like it.
3. satya said :
   October 17th, 2010 at 4:49 am

   Namasthe to YOU too….

   I dont know Chicken recipes but i’ll give you some curry recipes with the vgtbls you wrote.

   Potato curry with gravy: You need 2 potatoes — pealed and diced into cubes; 1 onion — sliced into thin pieces (onion should be the same size as 1 potato); 1&1/2 med.sized tomato — cut into small pieces; 1/2 cup plain yogurt; 2 tsp. garam masala powder; 1 tsp. ginger/garlic paste; Salt; 1 tsp. Chilli powder; 1/4 cup Oil; (3 Cardamoms; 4 cloves; 1/4 tsp. cumin seeds — optional)

   Preparation: Take a wok, heat the oil. Add the cardamoms, cloves, cuminseeds. If you are not using them, then pour the onion pieces. Stir and let fry them.. When they are turning into light brown, add ginger/garlic paste, stir-fry for 1/2 min. add diced potato pieces. stir & fry for 5 min. Add the cut tomato, salt. Cover the wok, and let it cook. Keep stirring in between. When the potato is fully cooked, add chilli powder and garam masala powder. Turn the heat to low, add the yogurt slowly. Keep stirring for 2 min. Turn off the stove and take away the wok from heat stove. This helps yougurt not to break (dont know the exacat word).

   Potato Curry:: You need 2 potatoes; 1 medium size onion; oil to fry; salt (as per taste); 1/2 tsp.Chilli powder; & 1 tsp. Garam Masala powder.

   Preparation: Wash and peal the Potatoes. Dice them into small pieces (place them in a bowl of water… otherwise they will turn red). Cut the onion into small & thin pieces.
   Take a deep frying pan. Heat 4 tbsp. cooking oil. Add onion pieces. Stir fry for 1 min. Add potato pieces. Fry for 3 min, stirring in between. Add salt. Cover the pan. Fry on medium heat. Stir in between. When the potato becomes soft, add chilli powder stir and fry for some more time. Add the Garam masala powder. Stir and fry for 2 min. Turn off the stove. Take out the pan from heat. (do not cover until it cools)
   (You can make this curry without onions too)

   Cauliflower Curry: 1 Cauliflower; 1/2 cup frzn Peas; 1/2 Tomato (optional); 1/2 tsp. Ginger/garlic paste (optional); Salt (as needed); 1/2 tsp. chilli powder; 1 tsp. Garam masala powder; 3 tbsp. Oil to fry.

   Method: Clean and cut the Cauliflower (you need to pluck/split the florets). Heat the oil in a deep frying pan. Add the cauliflower florets, stir, let fry for 2 min. Add peas, diced tomato, salt and cover the pan. Keep stirring in between. After the cauliflower is cooked 3/4th, add Ginger/garlic paste, Chilli powder. stir and let it cook. When all the water is gone, add garam masala powder, stir, let cook for 2 or 3 min. Take out from the heat.

   Beans Curry: Wash and cut the beans into tiny pieces. Take deep frying pan, heat 2 or 3 tbsp. oil. Add beans & 1/2 cut tomato. Add 1/4 tsp. ginger/garlic paste (optional) and salt. Let it cook. keep stirring in between. After all the water is gone and the beans is weel cooked, add chilli powder and garam masala powder. stir and let fry for 2 min. Take off from the heat.

   ALL THESE CURRIES CAN BE EATEN WITH RICE / NAAN / ROTI / PARATHA….. THE FIRST ONE IS VERY GOOD WITH ROTI

   Note: In every curry, you can add more garam masala powder if you want more spicy. OR less if you like less spicy. Those are the normal quantities

   For all these curries, except for the first one, you can add seasoning after heating the oil. for seasoning: you need 1/4 tsp. Mustard seeds, 1/4 tsp.cumin seeds, 1/2 tsp. black gram dall — Heat the oil, then add mustard seads. when they start to splatter, add the cumin seeds & gram dall.. then add the vgtbls.

   These are the quick methods i use when i want to finish cooking in a hurry. Hope these recipes help you.
4. Crazy M said :
   October 17th, 2010 at 4:58 am

   Feather or Dot?
5. Bernadette C said :
   October 17th, 2010 at 5:56 am

   my favorite recipe is going to the store and buying some indian food.
6. Heather D said :
   October 17th, 2010 at 6:03 am

   Potato and Kidney Bean Salad
   (Aloo Rajma ka Salad)
   Serves: 4
   Cooking time(approx.): 5 minutes
   Style: North Indian Vegetarian

   4 potatoes boiled, peeled and cubed
   2 cup(s) kidney beans boiled
   2 onion(s) finely chopped
   1 green chilli(es) crushed with salt
   1 teaspoon(s) oil
   salt, pepper and lemon juice to taste
   fresh coriander or parsley to garnish

   1. Pour the oil in a microwave-safe deep bowl. Add the onions and green chillies. Microwave uncovered on high (100%) power for about 2 minute(s). or till the onions are transparent.
   2. Stir in the pre-cooked potatoes cubes, kidney beans, salt, pepper and lemon juice. Microwave covered on high (100%) power for about 2 minute(s).

   TIPS:
   * When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
   * Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

   Serve chilled or at room temperature garnished with:chopped fresh coriander.
7. rameshp999 said :
   October 17th, 2010 at 6:43 am

   try gujarati dishes just put this on your address bar whole indian food recipe will pop up
8. a4111307 said :
   November 5th, 2011 at 3:09 am

   I’ve said that least 4111307 times. The problem this like that is they are just too compilcated for the average bird, if you know what I mean
9. black friday said :
   November 10th, 2011 at 4:48 pm

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