Indian recipes?

Question

do you have any tasty Indian recipes that are easy to cook? preferably desserts. i have to make some for my geography class since we are learning about India.

thank you (:

Answer 1

Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild.

Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger variety known as ‘black’, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.

Bouquet: Pungent, warm and aromatic.

Flavour: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.

Just check the spice aisle, I am sure Kroger will definitely have it.  Sometimes larger supermarkets sell BADIA spices in the Mexican or Latin section, it will be cheaper.  Also, you may find it cheaper in an Indian store.

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SHAHI TUKRE

Ingredients:

1 small loaf of soft buttery bread (10 ozs), cubed into 1” pieces

1 cup milk (2% is fine)

1 cup heavy cream

1 cup granulated sugar

½ tsp ground cardamom powder

¼ tsp ground cinnamon powder

½ tsp saffron threads (soaking in a few tbsp of lukewarm milk)

pinch of freshly grated nutmeg

½ tsp vanilla extract (or your favorite extract flavor)

2 tbsp granulated sugar

2-4 tbsp ghee (or butter)

1 tbsp sliced almonds, toasted

1 tbsp pistachio pieces, toasted

fresh mint leaves, for garnish

METHOD:

In a small saucepan on very low heat, combine 1 cup of sugar and 1½ of water to make a sugar syrup. Stir until the sugar is completely dissolved and a syrup like consistency has been achieved, keep warm until needed.

In a large skillet on medium heat, add 2 tbsp of the ghee and then a small handful of the bread pieces. Stir fry until all sides are golden brown; this may be done in small batches. Using a slotted spoon, remove the pieces from the pan and drop into the warm sugar syrup for a few minutes. Using a slotted spoon, remove the bread cubes from the sugar syrup and transfer to a lightly buttered baking dish (8-10 cup size).

Using another saucepan on medium low heat, add both the cream and the milk. Reduce this mixture by about 1/3 (approximately 12-15 minutes). Next, add the 2 tbsp of sugar, the saffron strands with their soaking liquid, ground cardamom powder, ground cinnamon powder, freshly grated nutmeg and the vanilla extract to the reduced cream and milk mixture. The mixture should have a slightly thickened consistency and a lovely fragrant aroma. Stir well to combine and pour over the bread. Cover with plastic wrap and refrigerate for several hours (24 hours is best). Garnish with fresh mint leaves, toasted almonds and pistachios before serving.

VARIATIONS:

Instead of vanilla, try various other extracts (such as rose, kewra, coconut, jasmine, orange blossom, lavender…) for a different taste and flavor. You can find these exotic flavors in most Indian grocery stores.

Answer 2

SWEET INDIAN PUDDING  

3 c. milk

1/2 c. molasses

1/2 c. yellow cornmeal

1 beaten egg

1/4 c. sugar

2 tsp. butter

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. salt

In 2-quart bowl, combine milk and molasses; stir in cornmeal. Cook at HIGH for 6-8 minutes, stirring 3 times to break up lumps. Mixture should be thick.

In 1 1/2-quart casserole combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Cook at MEDIUM LOW for 25 minutes. Stir mixture after 5 minutes and give dish half turn after 15 minutes. Makes 6 servings. (Total cooking time 31 minutes - microwave uncovered.)



AND

PEDAS - INDIAN SWEET TREATS  

1 (15 oz.) container whole milk Ricotta cheese

1 1/2 packets Carnation dry milk powder

3/4 c. sugar

1/4 stick butter (sweet)

Chopped pistachios and almonds

In a 4 quart saucepan, heat butter on low heat. Add Ricotta cheese. Stir until it becomes light red. Add Carnation and stir about 15 to 20 minutes. Add sugar and stir 15 minutes or until mixture is smooth and thick enough to form into balls. Allow to cool 10 minutes until mixture is lukewarm. Take out a small portion and form into rounds, 1 inch in diameter. With your thumb, make a small depression in the middle. Garnish in middle with pistachios and almonds. Repeat with rest of mixture. Yields 30 to 35 Pedas. Store Pedas outside 2 to 3 days and then refrigerate if not finished.

AND

GOFTA (DESSERT - INDIAN STYLE)  

1 lb. ground beef

1 lb. chick peas

1 onion

1 grain garlic

Black pepper

Chives

Parsley

Soak chick peas overnight or approximately 8 hours. Season ground beef with onions, garlic, black pepper, chives and parsley to taste. Grind or mince chick peas to a fine texture. Add minced peas to the seasoned ground beef and mix until well blended. Mold into small oval pieces. Fry in hot oil and serve warm.

AND

INDIAN YOGURT DESSERT  

8 oz. plain yogurt

1 can sweetened condensed milk

1 can evaporated milk

4 Cardamons crushed or 1 tsp. Cardamon

1/4 tsp. nutmeg

1 pinch cinnamon

1/2 c. raisins

1/2 c. almonds, sliced

Blend first 6 ingredients. Bake at 275 degrees for 1 hour. After first 1/2 hour, add almonds and raisins by sprinkling over the top. Continue to bake for another 30 minutes.

JM

Answer 3

This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?

Answer 4

To answer the question on Cardamom (also known as Cardamon):  There are two main varieties:

1)  Elletaria, also known as Green Cardamom or True Cardamom, used in cooking ans is indigenous to SE Asia and India.

2) Amomum, or commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom, is found in Burma, Australia

Both sorts are used for food and bererage flavouring, as well as aromatherapy and infusions.  There are dessert recipes, especially European, that use it too.

It is expensive to produce, commonly considered the second most expensive spice after saffron.

It is used as whole pods (cooked in a dish, removed before eating), seeds which are sometimes ground or roasted, or pre-ground seeds.  It has a strong aroma and flavour.

It is considered to be an aid to digestion.

Like Juniper, it can be used to make Gin, and has even been used as a flavouring for beer.

Black and Green are sometimes used together, but most recipes ad so on call for one or the other, and they are not considered interchangeable in most recipes.

Hope this helps!

Answer 5

These 2 are very simple and very tasty:

Shrikhand -

This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is important to use freshly ground cardamom seeds.

Ingredients: Servings 4 to 6

1 quart whole milk yogurt

1/3 cup powdered sugar

1/3 tsp. cardamom powder

few strands saffron

1/2 tbsp. pista & almond crushed

Method:

Tie yogurt in a clean muslin cloth overnight. (6-7 hours).

Put the yogurt into a bowl, add sugar and cardamom and mix.

Rub saffron into 1 tbsp. hot milk, in a small bowl, until the color spreads and dissolved and add to the yogurt

Empty into a serving bowl, and garnish with nut crush.

Chill for 1-2 hours before serving

Rice Kheer from North India

Ingredients

1/2 c Rice

4 c Milk

1/4 c Raisins

3/4-1 cup Sugar

1 tsp. Cardamom seeds

1/4 c Shredded blanched almonds

6-8 drops Rose water

1/2 c Water  

Method:

1Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heattill rice is well blened and consistency is that of porridge. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.

3.  Add the sugar, almonds, ground cardamom, and raisins and cook for another 5 minutes, stirring constantly.

4.  Remove from the heat and set aside. Sprinkle with the rose water.

5.  Serve warm or chilled in dessert bowls.

Answer 6

Yogurt Indian dessert - Srikhand or Shrikhand

Ingredients

4 cups thick natural yoghurt, drained. You can use the any thick yoghurt that doesn't need draining  

6 oz. or 10-12 tbsp. of Ajika Almond, Cardamom, Saffron Sugar

A few strands of saffron, soaked in 1 tbs. of warm milk or water  (optional)

A few pistachio's crushed

Method:

If using home made yoghurt, hang it in a muslin cloth for 2 hours, allow the whey to drain. Mix the yogurt and all the rest of te ingredients in a bowl and mix well.  

Serve chilled garnished with pistachio and rose petals.

http://store.indianfoodsco.com/InfoPage....

Kheer, Payasam Recipe - Indian Rice Pudding

Serves 4

Ingredients:

10 cups whole milk

4 oz. or 1/2 cup Ajika Almond, Cardamom and Saffron Sugar

1/3 cup Basmati rice

1 tbsp. rose water

1/4 cup pistachio crushed

A few strands of saffron

Rose petals to garnish (optional)

Method:

-Wash the rice well and soak for half an hour in enough water to cover it fully.

- Put the milk, rice. When the milk comes to a boil, add the rice and simmer.

- Cook till the rice is cooked and the milk thickens and reduces to half its original volume.

- Add the rose water and Ajika sugar and cook for 5 more minutes.

- Turn off the fire and add the saffron. Stir well. (the kheer may be blended for a smooth consistency)

- Allow the kheer to cool, then chill.

Serve cold garnished with pistachio, saffron and rose petals..

http://store.indianfoodsco.com/InfoPage....

Icecream Topped with mango and Pistachios

Ingredients:

2 soups vanilla icecream

4 Tbsp. Mango Puree

1 tsp. crushed pistachios (optional)

Method:

Serve 2 scoups of ice-cream in a bowl.  Top with mango and garnish with pistachios.

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Answer 7

Try this one.

http://www.fooddownunder.com/cgi-bin/rec...

Tip: Halve the amount of ghee, otherwise it would be too greasy. You can substitute unsalted butter if you can't find ghee. In fact I make this without any butter or ghee, since the whole milk is pretty fattening on its own.

Answer 8

CARDAMOM COOKIES (Elaichi Cookies)

Yield: 2 dozen cookies

Ingredients:

2 cups fine wheat flour (maida)

1½ cups sugar (can use Splenda for Baking)

1 cup unsalted butter

4 eggs

1 tsp salt

2 tsp fresh cardamom powder

pinch of freshly ground cinnamon

METHOD:

Preheat the oven to 325 degrees F. You will bake the cookies on the center rack, so adjust accordingly.

In a large mixing bowl, cream together the butter and sugar using a mixer on low speed. When well combined, add the cardamom powder and cinnamon. Beat on medium speed for 3-4 minutes. Now slowly add the eggs, one at a time and keep mixing until the mixture becomes lighter in color.

At this point, you will no longer need the mixer. Now carefully add the flour and salt to the butter and sugar mixture, and gently fold to combine. At this point, you should have a light and soft dough.

Drop spoonfuls (tbsp size) on a nonstick cookie sheet at least 1 inch apart. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to cool completely on a baking rack before serving.

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SAFFRON CHEESECAKE

Ingredients:

2 packages of cream cheese (8 ozs. each, at room temperature)

1 can of sweetened condensed milk (14 ozs.)

a good pinch of saffron, soaking in 2 tbsp of milk

sprig of mint for garnish

For the crust:

6 tbsp of melted unsalted butter

25 graham crackers, crushed into a fine powder

METHOD:

To make the crust, combine the melted butter with the powdered graham crackers. Press firmly into a 9” pie pan.

For the cheesecake, beat the cream cheese and slowly add the sweetened condensed milk. Then add the saffron along with the milk. Mix until well combined and then pour into the cheesecake crust. Bake in a 350 deg F oven for 40-45 minutes until set. You can test this by inserting a toothpick into the center of the cheesecake, if it comes out clean it’s done. Let rest for at least 1 hour before refrigerating. Garnish with a little sprig of mint. Serve with whipped cream or your favorite sauce (such as mango, orange, lemon, strawberry…).

Variations:

Add a little pureed mango to the cheesecake batter for a delicious mango saffron cheesecake. For a different flavor, add some lime, lemon or orange zest into the cheesecake batter.

Answer 9

i will tell a very easy delicious dessert which I make using american substitute.It is called Rasmalai--creamy cheese+cream( roughly translated)

u need--------

100 gms ricotta cheese

sugar

evaporated milk

almonds or cashews roughly chopped

warm the oven to 350 degrees ,meanwhile nicely mix the cheese wth sugar according to taste ,grease a baking dish with butter and pour into it ,thickness should be about 1 -1.5 cm,let it bake for around 20 min.when done( check with inserting a toothpick,if it comes out clean) it's done

cool,cut into 1'' squares,and add to already sweetened milk.garnish with almonds

done, serve cooled