Food from India?

Question

I have to make a Indian food for a class project, and I just need some help....does anyone know of any good recipes? and by Indian I mean from INDIA lol please and thank you.

Answer 1

http://www.cuisinecuisine.com/IndianCuis...

Here is a link with an introduction to Indian cuisine. I like saag paneer and daal myself. I also like chicken tikka masala.

Answer 2

go to trader joes and buy the stuff you boil in the bag.  indian food is hard to make - there's like a million different spices.  get some naan from the freezer section too.

Answer 3

Most Indians are vegetarians, so I think you should take that in mind when you are making this food. Westernized Indian restaurants have a lot of meat dishes in order to appeal to their target audience, but it's not really authentic.

I recommend searching for a curry recipe and going with something like that.

Answer 4

Hi there.

I am part Indian (my Mom's Indian) so I eat indian all of the time. Here is a really easy recipe for chicken samosa's, and it is very cheap to make (won't put a dent in the bank account when buying all of the ingredients lol) I make these all the time. This recipe is a lot like mine, but I put chili's in mine.

Hope this helps. This one makes 16, so double or triple amount depending on how many people there are in your class.

Another thing I would like to point out. I don't know how old you are, but if you are younger (14 or under etc) please get an adult to help you cut the chicken and potatoes and to use the stove. Don't want to see you get hurt.

Hope this helps, and that you get an A+++!!!!!

http://www.angelfire.com/country/fauzias...

Answer 5

This is an easy recipe that will work well for a large class. I make them all the time.

The key to this recipe lies in the marinade. Freshly made tandoori marinade is always the best, but store bought tandoori paste or powder will be just as delicious and of course, easy.

Tandoori Chicken Wings

Yield: 10 appetizer portions

Ingredients:

5 lbs of chicken wings, about 28-30 pieces (skinless)

lemon wedges for garnish

oil (vegetable or canola)

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For the Tandoori Marinade:

5-6 garlic cloves, finely minced

1 piece of ginger, peeled and finely minced (about 1½ inches in length)

3 cups of plain yogurt

2 small green chilies, finely minced

Juice of 1 lemon

3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)

salt and pepper to taste

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Tandoori Masala (Powder)

2 tbsp garam masala

2 tbsp ground cumin

1 tbsp ground coriander

4 tsp paprika

2 tsp ground dried fenugreek leaves (methi powder)

1 tsp turmeric

½ tsp red chili powder

Method:

Combine all of the ingredients above and store in an airtight container for 4-6 weeks.

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To make the Tandoori Chicken Wings:

Whisk together the marinade ingredients until smooth and add the chicken wings. Mix well to coat the chicken wings evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the chicken overnight, the longer the better. I have marinated my tandoori chicken for up to 2 days and it is crazy delicious! But if time is an issue, than at least 5-6 hours of marinating will work in a pinch.

Remove the chicken wings and remove any excess marinade before cooking, discard the marinade. This recipe works best on a grill but can also be done in the oven. If you are grilling the chicken on a grill or barbeque, grill on medium high until fully cooked. The chicken should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your chicken wings in a single even layer and drizzle very lightly with oil. Bake for 10-12 minutes, turn the wings over and cook for another 10 minutes. Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).

Answer 6

Chicken Chettinad

Serves: 4

Cooking time (approx.): 27 minutes

Style: South Indian (Tamil Nadu) Non-Vegetarian

8  medium sized pieces (about 800  grams) of chicken

8  curry leaves (big)

2  medium onion(s) chopped

2  large tomato(es) chopped

1  teaspoon(s) each of red chilli and turmeric powders

2  teaspoon(s) lemon juice

2  tablespoon(s) oil

2  cup(s) water

salt to taste

finely chopped coriander leaves for garnishing For the Paste

2  teaspoon(s) poppy seeds (khus khus)

6  whole red chillies

6  tablespoons grated coconut (optional)

1  teaspoon(s) each of coriander, cumin and fennel seeds

1" piece cinnamon broken

2  cloves and green cardamoms each

2  teaspoon(s) each of chopped ginger and garlic

      In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.

   1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2  minute(s) or till the oil leaves the sides of the pan.

   2. Add the chicken and mix well. Cook on medium level for about 5  minutes.

   3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20  minutes or till the chicken is fully tenderised.

      Garnish with finely chopped coriander leaves.

Biriyani rice:

Ingredients

# 1 1/2 cups basmati rice, rinsed

# 1/2 teaspoon salt

# 5 whole cardamom pod

# 2-3 whole clove

# 1 cinnamon stick

# 3 tablespoons vegetable oil

# 3 onion, sliced

# 4 (6 ounce) chicken b*****s, cubed

# 1/4 teaspoon ground cloves

# 5 cardamom pod, seeds removed and ground

# 1/4 teaspoon ground chile

# 1 teaspoon ground cumin

# 1 teaspoon ground coriander

# 1/2 teaspoon fresh ground black pepper

# 3 garlic clove, finely chopped

# 1 teaspoon finely chopped fresh ginger

# 1 lemon, juice of

# 4 tomato, sliced

# 2 tablespoons chopped fresh cilantro

# 2/3 cup plain yogurt

# 1/2 teaspoon saffron threads, soaked in 2 Tablespoons hot milk

# 2/3 cup water

# 3 tablespoons toasted slivered almond, for garnish

# fresh cilantro stem (to garnish)

# plain yogurt, to serve

Directions

1.Preheat the oven to 375°F.

2.bring a pan of water to a boil nd add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.

3.Heat the oil in a pan and fry the onions for about 8 minutes, until browned.

4.Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.

5.Transfer the chicken mixture to a casserol and lay the sliced tomatoes on top.

6.Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.

7.Drizzel the saffron and milk over the rice and pour on 2/3 cup water.

8.Cover tightly and bake in the oven for 1 hour.

9.Transfer to a warmed serving platter and remove the whole spices from the rice.

10.Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.

Answer 7

rice and chicken is indian look up "roti" and "biryani' on google