Indian recipes

Post
DLnWPBrown
Double Cheeseburger
2007/12/11 18:06:48
So tell me guys, as I sit here craving Indian food but setteling for take out pizza, who has the best, fairly easy to make Indian recipes?

My wife loves chicken tikka masala.... I am pretty open to any chicken and or veggie dishes. I really like any of the potatoe dishes.


Dennis in Cary
Sneetch
Cheeseburger
RE: Indian recipes 2007/12/11 19:45:07
i might be able to help you with this - for starters, purchase Indian Home Cooking by Suvir Saran, it has great, simple recipes, and along with Lord Krishna's Cuisine it's my "go to" cookbook for Indian food...i have a "cheater" recipe for a Butter Chicken dish that is similar to tikka masala that uses a rotisserie chicken - i will post it tomorrow, along with a couple of others that are standbys in my house...
rongmtek
Double Cheeseburger
RE: Indian recipes 2007/12/11 20:04:58
I have an even bigger "cheat":
Patak's Original sauces and Concentrates for sauces. Available in grocery stores, a jar of their Biryani, Sweet Peppers and Coconut or Tikka Masala sauce, some chicken, shrimp or lamb and nice crisp-sauteed vegetables makes a very decent Indian (OK, Indian-style) meal over some fragrant basmati rice.
They have a website, www.pataks.com. You can probably find out where to find these products and their other sauces.
Good stuff.
Om.
Ron
Sneetch
Cheeseburger
RE: Indian recipes 2007/12/13 12:36:13

here you go(i usually use half-and-half and add a little more, like 1/2 cup...also double up on peas because we love 'em!):

Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003
Show: Sara's Secrets
Episode: Shortcut Suppers:Rotisserie Chicken





A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is ? as Indian cookbook author Julie Sahni describes it ? "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.


Spice Blend:
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
Sauce:
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving



To make the spice blend: Stir the ingredients together in a small bowl and set aside.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.



kland01s
Filet Mignon
RE: Indian recipes 2007/12/13 13:00:17
I have Madhur Jaffrey's "Flavor of India" cookbook. Nice sized book with lots of photos of the finished recipes. We like it because it covers the different regions of India. We have a fairly good sized Indian population out here in the far western Chicago suburbs so it's not hard to find supplies in the supermarket. Jaffrey's book has a good section on substitutions and how to mix your own spices and rubs.
DLnWPBrown
Double Cheeseburger
RE: Indian recipes 2007/12/14 19:30:47
Sounds good so far... will have to try to find time this weekend to do some cooking.


Dennis in Cary
fabulousoyster
Double Chili Cheeseburger
RE: Indian recipes 2007/12/20 16:07:17
Indian meatballs, I make with beef, you could try with ground chicken:
First, make some white rice.

Second: process or blenderize:
handful of mint
handful of cilantro
3 inch piece of ginger, peeled
1 tsp cumin ground
1 tsp coriander ground
1 tsp chili powder.
1 tsp salt

Mix that into your ground meat, make raw meatballs, set aside.

Third:
Fry up 2 onions chopped, add 4 tomatoes chopped,
add 1-2 tablespoons curry powder.
Then drop in at least 16oz plain yogurt, bring to simmer.

Add your raw meatballs, cover, simmer 1 hour.
Serve with rice, I like more cilantro on top.


Sneetch
Cheeseburger
RE: Indian recipes 2007/12/20 18:46:54
hey fabulousoyster - how much meat do you use in that recipe? sounds great - looking to make it this weekend...
fabulousoyster
Double Chili Cheeseburger
RE: Indian recipes 2007/12/21 15:28:49
I use about 2lbs or a little less of lean ground beef since you are not frying and draining, but putting the raw meatball directly into the simmering yogurt. I hope you like it.
Sneetch
Cheeseburger
RE: Indian recipes 2007/12/21 16:05:25
thanks - i know me and bf will LOVE it...indian spices and ground meat, what could be wrong?