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INDIA Appetizers & Soups
INDIA Main Dishes
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Black beluga lentil and coconut curry soup
Chicken in curried sauce
Chickpea salad
Cold curried chicken
Curried chicken and rice salad
Curried lamb
Indian Fish and potato tikkis
Kashmiri lamb curry
Punjabi samosa
Squash and sage risotto
Tandoori chicken
Tarka dal lentils
INDIA Desserts
Chicken in curried sauce
Chickpea salad
Cold curried chicken
Curried chicken and rice salad
Curried lamb
Indian Fish and potato tikkis
Kashmiri lamb curry
Punjabi samosa
Squash and sage risotto
Tandoori chicken
Tarka dal lentils
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
There’s astounding complexity in the flavor profiles of Indian dishes, from the simplest snacks to the most elaborate of special-occasion feasts, and in the diversity of countless regional and local versions of the national cuisine.
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Spices are at the heart of almost any Indian dish.
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Masala is a premade blend of spices used in many main dishes and sauces. In Indian cuisine, spices complement each other; recipes are developed so that no particular spice or flavor stands out or overpowers other flavors. Some of the most popular Indian dishes are:
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1. Biryani. It is a mixed rice dish which can include any kind of meat, eggs or vegetables.
2. Dosa.
3. Butter chicken/Butter paneer.
4. Tandoori meats, vegetables and bread.
5. Samosas.
6. Chaat.
7. Daal Makhni.
Kadai is the Hindi name for a wok. It is a versatile pan that is used to cook almost every Indian meal. It has evolved through time! Kadai is considered one of the most essential Indian cookware.
.
Spices are at the heart of almost any Indian dish.
.
Masala is a premade blend of spices used in many main dishes and sauces. In Indian cuisine, spices complement each other; recipes are developed so that no particular spice or flavor stands out or overpowers other flavors. Some of the most popular Indian dishes are:
.
1. Biryani. It is a mixed rice dish which can include any kind of meat, eggs or vegetables.
2. Dosa.
3. Butter chicken/Butter paneer.
4. Tandoori meats, vegetables and bread.
5. Samosas.
6. Chaat.
7. Daal Makhni.
Kadai is the Hindi name for a wok. It is a versatile pan that is used to cook almost every Indian meal. It has evolved through time! Kadai is considered one of the most essential Indian cookware.
Appetizer Stuffed mussels 
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 pints large mussels 3 shallots
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
1 teaspoon freshly ground pepper
Parsley for garnish
Sort, scrape, wash the mussels, discarding any that do not close.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.
Appetizer Tarka dal lentils
There are many versions of this north Indian dish, as the name literally means spiced, flavoured lentils. You can also use red lentils for this recipe. There are several Indian words, such as tarka, tadka, vaghaar or phodni, for this essential procedure of tempering foods.
Serves: 4
2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Serves: 4
Preparation time:15 minutes
Cooking time:35 minutes
For the ginger-garlic paste2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Grate ginger and garli or crush them using a mortar and pestle.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Appetizer Zucchini and red lentil fritters with lemony yogurt
A new twist to an Indian-style fritters.
Serves: 4
• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
Lemony Yogurt• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil
Lemony Yogurt
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
Main Black beluga lentil and coconut curry soup
This fiber-packed vegetarian curry soup is fragrant with ginger, ground spices and coconut milk. Served alongside a cool yogourt dressing.
Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines.
A typical Indian version of garam masala contains:
Black and white peppercorns, Cloves, Cinnamon or cassia bark, Mace (part of nutmeg), Black and green cardamom pods, Bay leaf, Cumin, Coriander
Serves: 4
2 tsp coconut oil, solid
2 cups onions, finely chopped
5 garlic cloves, finely minced
1-inch piece of ginger, grated
1/4 tsp ground turmeric
pinch grated nutmeg
1/4 tsp chili powder
1/4 tsp ground coriander
1 tsp garam masala
1/2 tsp paprika
1 lb (450g) can plum tomatoes, chopped
1 qt. hot vegetable stock
4 oz (120g) black beluga lentils
4 cups sweet potatoes, chopped into medium-sized chunks
2 cups (475 ml) can coconut milk
For the yogurt dressing:
1 cup 240 ml plain yogurt
1/2 cup cucumber, grated
10 mint leaves, chopped
pinch of salt
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
1 small cauliflower, washed and divided into small heads2 tsp coconut oil, solid
2 cups onions, finely chopped
5 garlic cloves, finely minced
1-inch piece of ginger, grated
1/4 tsp ground turmeric
pinch grated nutmeg
1/4 tsp chili powder
1/4 tsp ground coriander
1 tsp garam masala
1/2 tsp paprika
1 lb (450g) can plum tomatoes, chopped
1 qt. hot vegetable stock
4 oz (120g) black beluga lentils
4 cups sweet potatoes, chopped into medium-sized chunks
2 cups (475 ml) can coconut milk
For the yogurt dressing:
1 cup 240 ml plain yogurt
1/2 cup cucumber, grated
10 mint leaves, chopped
pinch of salt
Preheat the oven to 200 C. (400 F). Place the cauliflower in a baking dish, drizzle with coconut oil, and roast for 30 to 40 minutes, or until golden. While cauliflower is cooking, in a large pan, cook the onions, garlic, and ginger in 2 teaspoons coconut oil for about 10 minutes, then add all the spices, and cook over low heat for a few minutes more.
Add the tomatoes, stock, lentils and sweet potatoes, cover, and reduce the heat to a low simmer. Cook for about 30 minutes, stirring occasionally to make sure the bottom doesn't burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potatoes are very soft. Add the cauliflower to the sauce in the pan.
To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yogurt dressing.
Add the tomatoes, stock, lentils and sweet potatoes, cover, and reduce the heat to a low simmer. Cook for about 30 minutes, stirring occasionally to make sure the bottom doesn't burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potatoes are very soft. Add the cauliflower to the sauce in the pan.
To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yogurt dressing.
Main Chicken in curried sauce
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
1 3-pound cooked chicken 2 tablespoons vegetable oil
1 medium chopped white onion
2 teaspoons curry powder
1 teaspoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya
Skin the chicken and divide into portions.
Remove the bones if desired. and stir occasionally until heated. Add curry powder, tomato sauce and chutney. Mix and remove from heat.
Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Remove the bones if desired. and stir occasionally until heated. Add curry powder, tomato sauce and chutney. Mix and remove from heat.
Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Main Chickpea salad
Serves: 4
Preparation time:15 minutes
Cooking time:5 minutes
For the Chickpea Salad:1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the Dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Main Cold curried chicken
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 cups cooked chicken breasts, cubed2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya
Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Main Curried chicken and rice salad
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup sweetened shredded coconut 2 tablespoons canola oil
1 medium onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 cup long grain white rice
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch dice
1 tablespoon minced garlic
2 medium celery ribs, finely diced
1 medium red pepper, cut into strips
1/2 cup dried currants
1 Granny Smith apple, diced
3/4 cup unsalted dry roasted peanuts, chopped
3 medium scallions, chopped
HONEY-MUSTARD VINAIGRETTE
Makes about 3/4 cup
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon minced garlic
6 tablespoons olive oil
Preheat the oven to 350 degrees.
Spread the coconut on a small baking sheet and toast , stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil in a medium saucepan. Add half the onion and cook stirring, until softened. Add 2 teaspoons of the curry powder and the ginger and cook, stirring, for two minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil.. Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the remaining chopped onion and 1 teaspoon curry powder and cook until chicken is cooked through. Add to the rice and let cool, tossing occasionally. Stir in the celery, bell pepper, currants and apple into the chicken and rice.
Add the Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and scallions to the chicken salad and combine. Serve the salad with your favorite lettuce.
Honey-Mustard Vinaigrette:
Whisk the vinegar with the lemon juice, honey, mustard and garlic. Whisk in the oil and season with salt and pepper.
Spread the coconut on a small baking sheet and toast , stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil in a medium saucepan. Add half the onion and cook stirring, until softened. Add 2 teaspoons of the curry powder and the ginger and cook, stirring, for two minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil.. Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the remaining chopped onion and 1 teaspoon curry powder and cook until chicken is cooked through. Add to the rice and let cool, tossing occasionally. Stir in the celery, bell pepper, currants and apple into the chicken and rice.
Add the Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and scallions to the chicken salad and combine. Serve the salad with your favorite lettuce.
Honey-Mustard Vinaigrette:
Whisk the vinegar with the lemon juice, honey, mustard and garlic. Whisk in the oil and season with salt and pepper.
Main Curried lamb
Serves: 8
Preparation time: 20 minutes
Cooking time:2 hours
2 tablespoons olive oil 4 pounds lamb shoulder, cut into 2 inch pieces
2 medium onions
1 tablespoon tomato paste
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 heaping tablespoon good curry powder
chicken stock
1 cup Granny Smith apples, peeled and diced
1 banana
1 clove garlic, peeled
1 sprig thyme
1 bay leaf
1/2 cup raisins
1 Granny Smith apple
Serve with rice and chutney
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.
Main Indian Fish and potato tikkis
A simple Indian croquette with fish, bold hints of cumin and green chile, and a refreshing mint chutney. This is a great way to use up leftover cooked white fish
Serves: 6
1 lb. russet potatoes, peeled and cut into 1-inch chunks
Kosher salt
1/2 cup whole-wheat bread crumbs
2 tbsp. fresh lime juice
2 tbsp. roughly chopped cilantro
1 tsp. ground cumin
1 small green Indian chile or serrano, stemmed, seeded, and minced (optional)
1/4 cup vegetable oil
Mint chutney, for serving
Serves: 6
Preparation time:1 hour
Cooking time:15 minutes
8 oz boneless and skinless cooked white fish (cod or red snapper fillets)1 lb. russet potatoes, peeled and cut into 1-inch chunks
Kosher salt
1/2 cup whole-wheat bread crumbs
2 tbsp. fresh lime juice
2 tbsp. roughly chopped cilantro
1 tsp. ground cumin
1 small green Indian chile or serrano, stemmed, seeded, and minced (optional)
1/4 cup vegetable oil
Mint chutney, for serving
Cover the potatoes with salted water in a medium saucepan, bring to a boil, and cook until tender, about 15 to 20 minutes. Drain the potatoes and let them cool completely.
Add the potatoes to the bowl with the flaked fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.
In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Add the potatoes to the bowl with the flaked fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.
In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Main Kashmiri lamb curry
Serves: 6
Preparation time: 20 minutes
Cooking time:2 hours
1 tablespoon olive oil 2 pounds lamb shoulder, cubed
1 large onion, chopped
2 tablespoons hot curry paste
1 (14-ounce can) coconut milk
2 tablespoons tomato sauce
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup cubed bananas
Serve with rice and curry
Heat oil in an oven-proof skillet and brown lamb and onion on high heat.
Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.
Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.
Main Punjabi samosa
punjabi samosa - a classic & popular indian snack stuffed with spiced potato peas filling.
The recipe is adapted from www.vegrecipesofindia.com
Serves: 4
2 cups maida or all purpose flour
4 tbsp ghee or oil
5-6 tbsp water (i added 5 tbsp + 1 tsp water)
1 tsp carom seeds (ajwain)
salt as required ( i added ¾ tsp salt)
oil for deep frying
For the samosa stuffing 1:
3 medium sized potatoes/aloo
¾ to 1 cup green peas/matar, fresh or frozen
1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
½ tsp cumin seeds (jeera)
¼ tsp red chili powder (lal mirch powder)
a pinch of asafoetida (hing)
½ tbsp oil
salt as required
whole spices to be ground:
¼ inch cinnamon (dal chini)
2 black peppercorns (kali mirch)
1 clove (laung)
1 green cardamom (hari elaichi or choti elaichi)
½ tsp cumin (jeera)
½ tsp fennel seeds (saunf)
1 tsp coriander seeds
2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
For the samosa stuffing 2:
3 medium size potatoes
¾ to 1 cup peas/matar, fresh or frozen
1 green chili and ½ inch ginger made in a paste or chopped finely
¾ tsp garam masala powder
¼ or ½ tsp red chili powder
1 tsp dry mango powder (amchur)
1 tsp fennel powder (saunf powder)
1 tsp coriander powder (dhania powder)
¾ tsp cumin seeds (jeera)
2 tbsp chopped coriander leaves (dhania patta)
2 to 2.5 tsp oil
salt as required
Serves: 4
Preparation time:45 minutes
Cooking time:45 minutes
for the samosa pastry:2 cups maida or all purpose flour
4 tbsp ghee or oil
5-6 tbsp water (i added 5 tbsp + 1 tsp water)
1 tsp carom seeds (ajwain)
salt as required ( i added ¾ tsp salt)
oil for deep frying
For the samosa stuffing 1:
3 medium sized potatoes/aloo
¾ to 1 cup green peas/matar, fresh or frozen
1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
½ tsp cumin seeds (jeera)
¼ tsp red chili powder (lal mirch powder)
a pinch of asafoetida (hing)
½ tbsp oil
salt as required
whole spices to be ground:
¼ inch cinnamon (dal chini)
2 black peppercorns (kali mirch)
1 clove (laung)
1 green cardamom (hari elaichi or choti elaichi)
½ tsp cumin (jeera)
½ tsp fennel seeds (saunf)
1 tsp coriander seeds
2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
For the samosa stuffing 2:
3 medium size potatoes
¾ to 1 cup peas/matar, fresh or frozen
1 green chili and ½ inch ginger made in a paste or chopped finely
¾ tsp garam masala powder
¼ or ½ tsp red chili powder
1 tsp dry mango powder (amchur)
1 tsp fennel powder (saunf powder)
1 tsp coriander powder (dhania powder)
¾ tsp cumin seeds (jeera)
2 tbsp chopped coriander leaves (dhania patta)
2 to 2.5 tsp oil
salt as required
preparing the samosa pastry:
- Take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
- with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
- the whole mixture should clamp together when joined.
- add 1 or 2 tbsp water.
- begin to knead adding water as required.
- knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.
preparing stuffing 1:
- steam or boil the potatoes and peas till are cooked completely.
- peel the boiled potatoes and chop them into small cubes
- dry roast all the whole spices mentioned in the above list till fragrant.
- once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
- heat oil in a pan.
- add the cumin seeds and crackle them.
- add the ginger-green chili paste.
- saute till the raw aroma of ginger goes away.
- add the peas, red chili powder, the freshly ground spice powder and asafoetida.
- stir and saute on a low flame for 1-2 minutes
- add the potato cubes and saute for 2-3 minutes with frequent stirring.
- keep the filling aside to cool.
preparing stuffing 2:
- boil or steam the potatoes & peas till they are cooked completely.
- peel the potatoes and chop them into cubes.
- heat oil in a pan.
- crackle the cumin first, then add the ginger-green chili paste and saute till the raw aroma of ginger goes away.
- lower the flame and add all the dry spice powders one by one.
- stir and then add potato cubes & peas along with salt.
- saute for 2-3 minutes.
- switch off and add the chopped coriander leaves from top and stir well.
- keep aside.
shaping, stuffing and frying the samosa:
- after keeping the dough for 30-40 mins. knead the dough lightly again.
- divided the dough 6 equal pieces.
- take each piece and roll in your palms first to make a smooth ball.
- then roll it with a rolling pin keeping the thickness neither thin nor thick.
- cut with a knife or a pastry cutter through the center of the samosa pastry.
- with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
- join the two ends bringing the watered edge on top of the plain edge.
- press the edges so that they get sealed well.
- stuff the prepared samosa cone with the prepared potato-peas stuffing.
- apply some water with your fingertips or brush on the round samosa cone circumference.
- pinch a part on the edge (check the video & pics). this helps the samosas to stand.
- press both the edges. be sure there are no cracks.
- prepare all the samosas this way and keep covered with a moist kitchen napkin.
- now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
- you can also fry the samosas twice as i have mentioned above in the post.
- turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
- fry the samosas in batches.
- for frying the second batch, again increase the temperature of the oil.
- add the samosas and then lower the flame, thereby decreasing the temperature of oil.
- this way fry all the samosas in batches.
baking the samosas:
- pre heat the oven to 180 degree C.
- brush oil lightly on the prepared samosas.
- place them in a baking tray and bake for 30-35 mins or till light golden at 180 degrees C.
serving suggestions:
- serve samosas hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
- they can also be served with a yogurt dip or a plain raita. another way is to serve the samosas with punjabi chole (a spiced chickpea curry).
- a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
- even bread or pav (indian bread rolls) can be served with the samosas.
- whatever you serve samosas with, remember to have hot masala chai along.
Main Squash and sage risotto
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
7 cups vegetable broth 1/2 pound butternut squash, cut into cubes (1 2/3 cups)
1 tablespoon olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 teaspoon salt
1 cup dry white wine
3 cups chopped swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1/4 cup grated soy Parmesan
Bring broth to boil.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.
Main Tandoori chicken
Tandoori chicken was developed in India where game hens are cooked in a tandoor, a pit-like red clay oven that can get as hot as 900 degrees. It is served with sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice.
Serves: 6
2-inch piece ginger, peeled
4 large garlic cloves
1/4 teaspoon turmeric
1 teaspoon chili powder
1teaspoon salt
1/2 teaspoon ground cumin
3/4 teaspoon plain yogurt
1 teaspoon lime juice
For chicken:
2 to 3 pounds boneless chicken thighs and breasts
1/4 cup melted butter or olive oil
For garnish:
1/2 mild thinly sliced onion 1/2 cup chopped cilantro 2 sliced green chili 1 lime, cut in wedges
Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
for marinade: 2-inch piece ginger, peeled
4 large garlic cloves
1/4 teaspoon turmeric
1 teaspoon chili powder
1teaspoon salt
1/2 teaspoon ground cumin
3/4 teaspoon plain yogurt
1 teaspoon lime juice
For chicken:
2 to 3 pounds boneless chicken thighs and breasts
1/4 cup melted butter or olive oil
For garnish:
1/2 mild thinly sliced onion 1/2 cup chopped cilantro 2 sliced green chili 1 lime, cut in wedges
For marinade:
In a food processor, blend ginger, garlic to a fine paste. Add remaining ingredients and mix to blend.
For chicken:
Remove skin. Make a few slits in breasts and transfer to a nonreactive dish large enough to hold the chickens. Pour marinade over chicken and stir to coat all sides of chicken. Cover with plastic and refrigerate for 8 hours.
To grill:
Ready a charcoal grill with an even layer of coal. When very hot, grill the chicken pieces on both sides until slightly charred, while basting with butter or oil.
Transfer the cooked chicken to a platter. Serve with onion, cilantro, chili and lime wedges.
In a food processor, blend ginger, garlic to a fine paste. Add remaining ingredients and mix to blend.
For chicken:
Remove skin. Make a few slits in breasts and transfer to a nonreactive dish large enough to hold the chickens. Pour marinade over chicken and stir to coat all sides of chicken. Cover with plastic and refrigerate for 8 hours.
To grill:
Ready a charcoal grill with an even layer of coal. When very hot, grill the chicken pieces on both sides until slightly charred, while basting with butter or oil.
Transfer the cooked chicken to a platter. Serve with onion, cilantro, chili and lime wedges.
Main Tarka dal lentils
There are many versions of this north Indian dish, as the name literally means spiced, flavoured lentils. You can also use red lentils for this recipe. There are several Indian words, such as tarka, tadka, vaghaar or phodni, for this essential procedure of tempering foods.
Serves: 4
2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Serves: 4
Preparation time:15 minutes
Cooking time:35 minutes
For the ginger-garlic paste2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped
For the tarka dal
8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped
Grate ginger and garli or crush them using a mortar and pestle.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.
Dessert Cold mango soufflé
Serves: 4
Preparation time:20 minutes
Cooking time:10 minutes
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
INDIA
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
16 Recipes
3 Appetizers
12 Main dishes