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INDIAN FOOD

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Indian cuisine is like "home" for me. I do a lot of it besides Indonesian food. Actually, I think I cook better Indian food to Indonesian food. Here are a collection of my Indian cooking recipes. There are some of Madhur Jaffrey's recipeswhich I have taken from her book. If you like her recipes, then you can enjoy a lot more of her recipes from her book called " A Taste Of India". It's a great book and I learnt most of my Indian cooking from this book.
If you are looking for a certain recipe or if you want to contribute some recipes to this page, you are welcome to write to me.

* If you want to print one of the recipes (instead of printing the whole page!), here are the steps to do it:

1.highlight the recipe you want to print with the mouse

2.press "Ctrl C" to copy

3.open your note pad or any word processor

4.place your cursor on the word processor page

5.press "Ctrl V" to paste it

6.finally, just click on Print !

 

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List of Recipes

Vegetables

Mix Vegetable Curry

Cauliflower Peas & Potatoes

Diced Potatoes With Turmeric & Cumin

Baigan Bharta (Grilled Aubergines With Gravy)

Masala Potato Onion Vegetable

Dry Cauliflower

Mataar Paneer ( Cottage Cheese and Peas with Gravy)

Gobi Aloo (Cauliflower & Potato Curry)

Vegetable Kolhapuri

Stuffed Okra

 

Meat

Rogan Josh (Mutton Curry Kashmiri Style)

Mutton Do-Piaza

Seekh Kebab (Lamb Bar-b-q)

Tala Gosht (Quick Kebab)

 

Chicken

Murgh Tikka Kebab (Chicken Tikka)

Chettinad Fried Chicken

 

Chutneys

Sesame Chutney

Yoghurt Chutney

 

Mix Vegetable Curry        66 serves 2 * recipe from Saroj's cookbook

1 cup mixed vegetables sliced, boiled

(use carrot, cauliflower, beans, peas, potato, etc)

1 tomato sliced

1/2 coconut grated

1/2 tsp ginger grated

1/2 tsp garlic crushed

3 green chillies

1 tbsp sesame seeds

1/2 tsp each cumin, mustard seeds

1/2  tsp red chilli powder

salt to taste

1 tsp lemon juice

22 cloves

1" piece cinnamon

2 tbsp butter

3.Heat butter, add seeds, allow to splutter

4.Add ginger, garlic and paste

1.Drain the boiled vegetables, keep stock aside

2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixer

5.Stir fry for 3-4 min

6.Add vegetables except tomatoes

7.Add 1/2 cup stock. Cover, simmer for 5 min

8.Add salt, chilli powder, tomatoes and cook till gravy is thick

9.Serve hot with parathas or chapatis

 

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Gobi Aloo

1/2 kg cauliflower, cut into medium sized flowettes

3 big potatoes, cubed

3 tomatoes, finely chopped

2 cm ginger

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp garam masala

salt to taste

2 tbsp ghee /veg oil

Sliced green chillies and chopped coriander leaves for garnish

1.Heat ghee / oil and fry the onion till light brown

2.Add cauliflower and potatoes and fry for 5 min

3.Add tomatoes and all masalas and salt to taste

4.Cover and cook on a slow fire till vegetables are done

5.Garnish and serve hot

 

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Cauliflower, Peas  and Potatoes     serves 4-6    * recipe from Mrs. Rajadhyaksha

350 gr cauliflower

230 gr, 3 smallish potatoes, preferably new or red

60 ml vegetable oil

1/8 tsp ground asafetida

1 tbsp whole black mustard seeds

8-10 curry leaves, fresh or dried

125 gr shelled peas

2 fresh, hot, green chillies, finely chopped

1/4 tsp ground turmeric

3/4 tspp salt

1/2 tsp sugar

2 tbsp grated fresh coconut

2 tbsp chopped fresh green coriander

1.Cut the cauliflower into small flowerets

2.If using new or small red potatoes, don't peel the sking. Cut them into 2 cm dice or smaller

3.Warm the oil over a medium-high flame

4.When hot, put in the asafetida, then a second later, put the mustard seeds

5.When mustard seeds begin to pop, put in the curry leaves

6.Stir once and put int the potatoes, cauliflower, peas, green chillies, turmeric, ssalt and sugar.

7.Stir for 2 minutes

8.Add about 50 ml of water and stir.

9.As soon as the water begins to bubble, cover and turn the heat to low.

10.Cook for 10-15 minutes or until the potatoes are just done

11.Sprinkle the coconut and coriander over the top and stir.

 

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Diced Potatoes With Turmeric and Cumin         Serves 6     *recipe from Madhur Jaffey

700 gr new potatoes, scrubbed but not peeled

5 tbsp vegetable oil

1/8 tsp ground asafetida (optional)

1/2 tsp whole black mustard seeds

1/2 tsp whole cumin seeds

1/8 tsp ground turmeric

1/2 tsp ground coriander seeds

1/2 tsp ground cumin seeds

1/4 tsp red chilli  powder

1/4 tsp salt

1.Cut the clean potatoes into 1 cm dice

2.Heat the oil in a wok or frying pan oveer a medium heat.

3.When hot, put in quick succession, first the asafetida and a second later, the mustard seeds and then the cumin seeds.

4.Put in the potatoes and stir once or twice

5.Sprinkle in the turmeric

6.Continue to stir every now and then and cook for about 15 min or until the potatoes are lightly browned and almost done.

7.Sprinkle in the ground coriander, ground cumin, red chilli powder, and salt

8.Stir and cook for another 1-2 min

 

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Baigan Bharta (Grilled  Aubergines With Gravy)    Serves 4    *recipe from Savitri Bhatia

1/2 kg round large aubergines

1 medium sized onion, chopped

1 cm ginger, crushed

1/4 tsp black pepper

1,5 tsp salt

2 spring onions, diced, with a little of the green stem

1 medium sized tomato, chopped

1/4 tsp chilli powder

2-3 tbsp butter or ghee or half oil and half butter

1.Select fresh and firm but not hard aubergines

2.Wash and pat dry

3.Smear them with oil

4.Toast on hot cinders or on a gas ring or under an electric or gas grill at medium heat, until the outer skin is brown and wrinkled

5.Now the vegetable is soft and pulpy

6.Remove from heat and place under cold running water to remove the skin and stem

7.Mash pulp with a fork

8.Add chopped tomato and spring onions and mix well

9.Heat ghee and add chilli powder, onions and ginger and saute

10.Add mashed aubergines and salt

11.Simmer for 8-10 min until well blended

12.Sprinkle with black pepper and chopped garnishing and remove from heat

 

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Masala Potato Onion Vegetable     serves 4    *recipe from Savitri Bhatia

1/2 kg potatoes, boiled peeled and diced

2-3 medium sized onions, sliced

2 green chillied, seeded

2 seeded red chillies, broken into pieces

1 tsp black gram dal and 1 tsp Bengal gram dal, toasted and pounded

1/2 ttsp turmeric powder

A pinch of asefetida dissolved in 4 to 5 tablespoons water

8-9 curry leaves

2 tsp salt

1/2 tsp big mustard seeds

2 tbsp oil

2 tbsp lime juice

1 green chilli and 1 tbsp coriander leaves chopped for garnishing

1.Heat oil in a frying pan and fry mustard seeds

2.When they pop, add ground dals, onions, turmeric powder, green and red chillies, curry leaves and salt, cook covered until onoions are soft

3.Add potaotes and  asafetida water

4.Cook for another 3-4 minutes and add lime juice

5.Remove from heat and serve hot

6.This makes enough filling for 8 dosas

 

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Vegetable Kolhapuri        *recipe from Saroj's cookbook

1 onion choppped

1 tomato chopped

1 potato boiled and chopped

1 capsicum chopped

1 carrot boiled and chopped

1 tbsp peas boiled

2 tbsp oil

1/4 tsp cumin seeds

1/4 tsp garam masala

1 tbsp coriander chopped

salt to taste

1 tsp lemon juice

Make a paste:

1onion

1/2" piece ginger

2 red chillies

3-4 garlic flakes

1 tomato

1 tsp sugar

1.Heat oil, add cumin seeds, allow to splutter

2.Add chopped onion, saute till tender

3.Add paste, stir fry till oil separates

4.Add salt, garam masala, and 1/2 cup water

5.Allow to simmer for 2-3 min

6.Add all vegetables, mix well

7.Cook till masala thicken enough to coat vegetables

8.Add lemon juice, mis, take off fire

9.Garnish with chopped coriander, serve hot

 

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Stuffed Okra         serves 6         *recipe from Madhur Jaffrey

350 gr whole, fresh okra

1 tbsp ground coriander seeds

1 tbsp ground cumin seeds

1 tbsp ground amchoor or 2 tsp lemon juice

1/4 tsp red chilli powder

1/2 tsp salt

freshly ground black pepper

50 gr, 1 small onion, peeled, cut in half lenghtwise and then cut crosswise into fine half rings

6 tbsp vegetable oil

1.Rinse off the okra and pat with absorbent kitchen paper  until quite dry

2.Trim the okra by cutting off the bottom tip and the top cone

3.In a bowl, mix together the coriander, cumin, amchoor, chilli powder, salt and black pepper

4.One at a time, hold an okra in one hand and with the other make a long slit in it using a sharp knife

5.The slit should stop at least 0.5 cm short of the two ends and it should not go right though the pod

6.Stick a thumb into the slit to keep it open and with the other hand, take generous pinches of the stuffing and push them into the opening

7.Stuff all the okry this way

8.There should be just enough stuffing to fill the pods

9.Over a medium-high flame, heat the oil in a frying pan that is large enough to hold all the okra in a single layer

10.Put in the onion

11.Stir and fry until the onion just begins to brown

12.Put the okra in a single layer and turn the heat to meduim low

13.The okra should cook slowly, uncovered

14.Gently turn the okra pods around until all sides are very lightly browned, this should take about 15 minutes

15.Cover the pan, turn the heat to low and cook for another 5 min

 

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Dry Cauliflower            serves6             *recipe from Mrs.Chhabi Raman

5 cm cuber fresh ginger, peeled

6 tbsp vegetable oil

1/8 tsp ground asafetida

1/8 tsp whole cumin seeds

1/4-1/2 tsp red chilli powder

4 tsp ground coriander seeds

1 tsp ground turmeric

900 gr head of cauliflower, cut into 2,5 cm flowerets

1,5 tsp salt

1/2 tsp garam masala

1 tsp ground amchoor or 2 tsp lemon juice

1.Cut ginger into minute dice

2.Heat oil in a large frying pan

3.When hot, put in the asafetidaand a second later put in the cumin seeds

4.When the cumin seeds begin to sizzle, put in the ginger

5.Stir the ginger around for a few seconds until it just starts to brown

6.Put in the red chilli powder, coriander, and turmeric

7.Stir once and quickly put in the cut cauliflower and salt

8.Stir the cauliflower around 1 minute

9.Add 4 tbsp of water and cover the pan immediately

10.Turn heat to low and cook for 5-10 minutes or until the cauliflower is just done

11.Stir once or twice during this period

12.Add 1 tbsp more water if it seems to dry out

13.When the cauliflower is j ust done, remove the lid

14.If there is any liquid in the pan, dry it off by turning up the heat a bit

15.Sprinkle the garam masala and amchoor over the top and stir to mix

 

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Matar Paneer         serves 4-6         *recipe from India 2001

1 cup dry green peas
Water
1 2/3 cups paneer, drained
1 medium onion, chopped
2 cloves garlic
1/2 tsp. fresh ginger, finely grated
2 medium tomatoes
6 tbsp. oil
1 tsp. ground turmeric
1 tsp. ground coriander
1 tsp. salt
1 cup water
coriander leaves, chopped

1.Soak dry peas in water overnight.

2.Boil peas(pressure cook) for 5 minutes or cook in medium heat until tender.

3.Drain and set aside.

4.Cut paneer into cubes.

5.Blend onion, garlic and ginger together.

6.Blend tomatoes separately into a tomato paste.

7.Heat cooking oil in sauce pan over medium heat and fry paneer cubes, a few at a time turning frequently until golden brown.

8.Drain on paper and set aside, in remaining oil fry onion mixture until golden brown, stir in tomato paste and fry another 2 minutes until oil comes to the top.

9.Add turmeric, chilli powder, coriander and salt and continue to fry another 2 minutes.

10.Add peas and stir to mix with the spices.

11.Add water and bring to a boil. Cover and simmer on low heat for 5 minutes.

12. Add fried paneer and simmer for 10 minutes more. Garnish with coriander leaves.

 

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Meat

Mutton Rogan Josh    (Mutton Curry)         *recipe from Sanjeev

800 gr lamb

1 tbsp dry ginger powder

2 cinnamon

6-8 cloves

5-8 black peppercorn

4 blackk cardamom

1 cup curd (yogurt)

1 tbsp coriander powder

2 tsp aniseed powder

a pinch asafetida

1 tbsp Kashmiri red chilli powder

4 tbsp ghee/oil

salt, as per taste

1.Clean, wash and cut lamb into medium sized pieces

2.Heat oil in a thick bottomed pan. Add asafetida, cinnamon, cloves, black peppercorns and cardamom. Sauté for half a minute

3.Add lamb pieces and cook on a medium flamve, stirring constantly till lamb pieces get a reddish brown color. This may take 12-15 minutes

4.Sprinkle a little water and repeat cooking of lamb for 12-15 minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan

5.Add red chilli powder, coriander powder, aniseed powder, aniseed powder, dry ginger powder and salt

6.Add beaten curd/yogurt and 2 cups of water. Cook covered till lamb is tender

7.Serve with rice

 

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Mutton Do-Piaza        serve 4-6          *recipe from Savitri Bhatia

750 gr tender mutton, wash pat dry and cut into pieces

345 ml yogurt, well mixed

4 cloves of garlic, finely sliced

6 green cardamoms

2 bay leaves

2,5 cm piece cinnamon

4 cloves

10 peppercorns

1/2 tbsp cumin seeds

6 red chillies, seeded

2 tsp salt

a pinch of mace

3 medium sized onions, sliced, fried golden brown and crushed

4-5 tbsp ghee or oil

12 almonds, blanced and silvered

fresh coriander, chopped (optinal)

1.Heat ghee or oil

2.Combine mutton and all the ingredients except the fried onions, almonds, and chopped coriander and add to the oil.

3.Cook covered on low heat until the meat is tender and the gravy thick and creamy (1 to 1,5 hrs). If necessary, add 1/2 cup of hot water while cooking.

4.Alternately, pressure cook at 15 lb pressure for 5 to 7 minutes

5.Reduce the pressure by placing outer side of the lid under running cold water

6.Add the crushed fried onions and sliced almonds

7.Remove from heat

8.Garnish with coriander leaves and serve hot with chapatis

 

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Seekh Kabab        serves4         *recipe from Savitri Bhatia

1/2 kg minced meat

4 cm unripe, unpeeled papaya ground with 1,5 teaspoon salt

* if using european meat, it is unnecessary to use unripe papaya as the meat is tender enough

2,5 ginger and 8 cloves of garlic, ground to paste

2,5 tbsp gram flour7besan flour toasted lightly on a steel pan

2 medium sized onions, sliced, fried crisp brown  and ground

1-1,5 tbsp yogurt

oil, approximately 1 tbsp

2 tbsp  thick clotted cream, mixed well

1 tbsp grated onion

1 tbsp fresh grated coconut, ground

Spices:

2 brown cardamoms

1 tablespoon poppy seeds

2 cloves

15 peppercorns

1 teaspoon cumin seeds

a big pinch of mace

1 cm stick cinnamon

3 red chillies, seeded

toast the above spices lightly on a steel pan stirring and grind

1.Combine minced meat, ground papaya paste, ginger-garlic paste, ground spices, fried ground onions, clotted cream, grated oonion, ground coconut oil, yogurt, gram flour and knead well with the heel of the right hand for 10 minutes.

2.With hand moistened in cold water, mould enough mixture around skewers pressing and shaping to the size of frankfruter sausage to a length of about 13 cm

3.The moulded kabaks can also be slid off the skewers and cooked on the wire mesh of the grilling rack provided the wire mesh is fine.

4.It can be cooked under an electric or gas grill as well

5.Do not turn the meat too often as the meat may not stick

6.Serve hot with mint chutney

 

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Tala Gosht     (Quick Kebabs)        serves 6         *recipe from Madhur Jaffrey

900 gr boneless lamb meat from the shoulder, cut into 3-4cm cubes

4 tsp very finely grated, peeled fresh ginger

2 tsp very finely crushed garlic

4 fresh hot green chillies, very finely chopped

1/2 tsp red chilli powder

1,5 tsp salt

freshly ground black pepper

2 tbsp vegetable oil

1/2 tsp garam masala

mint sprigs and wedges of lime or lemon

1.Cut each cube of meat into narrower 1/2 cm thick pieces

2.Pound the pieces with a meat mallet or potato masher so that they flatten out slightly

3.Combine ginger, garlic, green chillies, red chilli powder, and salt

4.Rub this mixture into the meat

5.Rub that in as well

6.Set the meat aside for 2 hrs

7.Heat the oil in a large non-stick frying pan over medium-low flame

8.Put in all the meat and slowly, bring it to a simmer

9.Cover and continue to cook on a medium-low heat for abour 15 minutes or until the meat is tender

10.The meat will cook in its own juices

11.Remove the cover and turn upo the heat a bit

12.Add the garam masala

13.Boil away all the liquid and gently fry the meat so it turns slightly brown

14.Serve with mint sprigs and lime wedges

 

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Chicken

Murgh Tikka Kabab    (Chicken Kebab)    serves 4         *recipe from Savitri Bhatia

1,25 kg chicken ,boned and cut into pieces (or you can also use turkey)

Marinade:

3 cm square unpeeled, lunripe papaya (or any other meat tenderiser)

*if using European meat or broiler chicken, it is unnecessary to use unripe papaya for the   meat is tender enough

6 cloves garlic,2 cm ginger, a pinch of nutmeg and 1 tsp cumin seeds ground to a paste

2 tbsp ypgurt, well mixed

1 tsp amchoor or 2 tsp lime juice

 

2tsp groundnut/vegetable oil

1/2 tsp red chilli powder

1,5 tsp salt

2 tbsp tomato ketchup

a pinch each of black salt and omum (ajwain) if desired

Mix all the above ingredients together

Basting sauce:

6 peppercorns and 3 green cardamoms, ground

1 tbsp lime juice

1 tbsp ghee or oil

Mix all the ingredients together

1.Coat the chicken pieces with the marinade

2.Keep in the refrigerator for 2-3  hours in summer, longer in winter

3.Thread the meat pieces on the grease skewers

4.Murgh tikka can also be cooked in a tandoor, over an open fire, in an electric rotisserie or under a grill

5.Turn the meat every few minutes to get it evenly brown

6.The actual cooking should not take more thatn 15-20 minutes

7.Baste with the marinade

8.When the meat has a slightly charred and crusted appearance brush over with the basting sauce

9.Remove from heat

10.Garnish with seasoned onion rings

11.Serve hot with tandoori naan, or chapati

 

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Chettinad Fried Chicken    serves 4         *recipe from Mrs Seetha Muthiah's

1.4 kg chicken

1 tsp salt

1/4 tsp ground turmeric

4 tbsp vegetable oil

1/2 tsp whole black mustard seeds

1/2 tsp skinned urad dal

1/2 tsp whole fennel seeds

5 whole dried hot red chillies

75 gr, 1 medium-sized onion, peeled and chopped

1.Cut the chicken, with skin, into small serving pieces

2.The breast should first be split in half

3.Each half should be cut into 6-8 pieces

4.Thighs should be halved and drumsticks

5.Rub 3/4 tsp of the salt and the turmeric on the chicken and set aside for 15 min

6.Put the remaining 1/4 tsp of salt in a bowl with 3 tbsp of water and set aside

7.Heat the oil in a frying pan over a medium-high flame

8.Wwhen hot, pu in the mustard seeds

9.As soon as the dal lturns red, put in the fennel seeds and the red chillies

10.When the red chillies start to darken, put in the chicken pieces

11.Stir  and fry the chicken for about 5 minutes

12.Start sprinkling a little salted water at a time from the bowl over the chicken  and keep stirring and frying on a medium-hifh flame

13.Fry the chicken for about 10-13 minutes

14.All the salt water should be used up, and the chicken should be cooked through and slightly browned

15.Take the chicken out of the oil with a slotted spoon and serve

 

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Chutney

Sesame Chutney        serves 6        *recipe from Bilkiz Alladin

50 gr sesame seeds

62 ml/1/4 cup filled with fresh coriander leaves

62ml/1/4 cup filled with fresh mint leaves

5 fresh hot green chillies, coarsly chopped

3 tbsp tamarind paste

1/2 tsp salt

1.Put the sesame seeds in a small cast-iron frying pan over a medium flame

2.Stir and toast them until they turn a few shades darker

3.Put into a clean coffee grinder or other spice grinder and grind as finely as possible

4.Put the gorund sesame seeds together with all the other ingredient and 5 tbsp of water into the container of a food processor

5.Blend as smooth as possible

 

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Yoghurt Chutney         serves 6         *recipe from Madhur Jaffrey

450 mll plain yoghurt

3/4 tsp salt

frshly ground black pepper

3 tbsp very finely chopped onions

1 tsp bery finely grated, peeled fresh ginger

1 tsp very finely crushed garlic

2 tbsp very finely chopped fresh mint leaves

2 tbsp very finely chopped fresh green coriander leaves

a pinch of red chilli powder

1.Put the yoghurt in a bowl

2.Beat lightly with a fork or a whixk until smooth and creamy

3.Add all the other ingredients except the red and mix well

4.Sprinkle the chilli powder over the top as a garnish

 

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