What indian recipe do you like the best?

Question

Can you give your recipe please?

Answer 1

Mulligatawny Soup --

"The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago."

INGREDIENTS

1/2 cup chopped onion

2 stalks celery, chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

DIRECTIONS

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.  

Answer 2

I got this from a coworker who is from India. I begged her for this recipe. Its really good, enjoy!

Spicy Indian Cream of Wheat

1 cup cream of wheat (not instant)

3 tbs oil

½ -1 tsp mustard seeds (or cumin)

2 chilies, chopped

5 or 6 curry leaves

½ cup onion, chopped

½ cup carrots, chopped

½ cup peas (add last)

2-3 cups hot water

2 tsp lemon juice

2 tsp salt

2 tsp sugar

fresh cilantro, chopped

Roast cream of wheat in dry pan until pinkish, about 10 min. Heat oil in another pan and add mustard seeds or cumin, take off heat and cover. Add chiles, curry leaves, onions, and carrots, fry. Add pre-roasted cream of wheat & slow roast until hot. Roast on medium for 5 minutes. Add 2 cups of hot water (no more than 3). Add lemon juice, salt, and sugar. Stir together. Add peas, lower flame, cover, and cook for 5-7 minutes. Add fresh cilantro. Any vegetables can be substituted, try whatever you like.

Answer 3

Palak Paneer

Butter Chicken  Makhani

Chicken Curry

Lamb Curry

______________________________________...

If you do not know how to make Indian food, the best start is to go to your local grocery or Indian Food store and buy a pre-mixed curry power mix for one of the above.  

You usually need the curry powder mix, 1 can of tomatoes, oil, brown sugar, and cream.

Look for one that is supposed to be used for Makhani, or butter chicken.  It'll have alllllllllllllll of the spices you need.

Mix according to directions with cooked chicken or browned tofu (tofu that has been fried in non stick skillet to brown).

So good!

So easy.

Answer 4

Boti Kabab

1.5 lbs Boned Leg of lamb

2 cloves Chopped Garlic

2 tbsp Chopped Coriander Leaves

2 tbsp Lemon Juice

4 tbsp Curd

1/2 tsp Turmeric

1 tsp Salt

2 tbsp Oil

6 Green Cardamoms

1 Cinnamon Stick

2-3 Dried Red Chili

1 tbsp Coriander Seeds

Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.

Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.

Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.

Put the meat into a bowl and add the liquidised ingredients.

Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).

Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).

Thread meat onto skewers leaving about ¼-inch gap between each piece.

Mix any remaining marinade with the oil and keep aside.

Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.

Turn the skewers over and grill for a further 2-3 minutes.

Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.

Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.

Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.

Answer 5

I'm not an Indian and I'm not so sure if this is an Indian recipe(although I think it is), but I LOVE it;

2 pounds boneless skinless chicken b*****s, cut into 1/2-inch chunks

1 teaspoon salt and pepper, or to taste

1 1/2 tablespoons vegetable oil

2 tablespoons curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14 ounce) can coconut milk

1 (14.5 ounce) can stewed, diced tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. serves 6.

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