Asian - Indian Newest Recipes

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Vaththalkuzhambu

  • Posted by ADMIN on 09/26/2007
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Well, if you don't mind a visit to the local Indian grocer, here is a TRUE Tamilian (South Indian) dish. The usual way to eat it is to mix it with boiled plain rice. Some edible oil or melted butter can be added to reduce the hot taste depending on the taste buds. THE side dish for...


Tinda Chai (Iced Chamomile Tea)

  • Posted by ADMIN on 09/26/2007
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In a 4-quart saucepan bring all ingredients to a boil and simmer, covered, 15 minutes. Remove pan from heat and cool mixture. Steep mixture, covered and chilled, at least 8 hours and up to 24. Pour mixture through a fine sieve into a pitcher. This tea keeps, covered and chilled, 1 week. Serve...


Sri Lankan Curry Powder

  • Posted by ADMIN on 09/26/2007
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ROAST all the ingredients, except turmeric powder. When cool, add turmeric powder and grind to a fine powder. Store in an airtight jar or bottle.


Standard Chutney Recipe

  • Posted by ADMIN on 09/26/2007
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Cook all together slowly in a gigantic kettle (or in batches) for 3 hr until thick. Put up in jars in the standard way, using a hot water bath. :makes 1 gallon or so From : Michael Loo


Tala Hua Chawal (Fried Rice)

  • Posted by ADMIN on 09/26/2007
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Drain the rice thoroughly and set aside. Melt the ghee or butter in a heavy-based, non-stick saucepan over a medium heat. Split the tops of the cardamom pods to release the flavour, then when the fat is hot add the cumin, cardamom and cinnamon and stir-fry for 15-20 seconds. Add the rice, salt...


Tandoori Chicken

  • Posted by ADMIN on 09/26/2007
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GARNISH Green onions, sliced Lime or lemon wedges Radishes, sliced Two days before cooking chickens, remove and discard skin from the chickens. Pierce the chicken breasts thighs and legs several places with a fork. Place chickens in a shallow GLASS baking dish and...


Tandoori Fish

  • Posted by ADMIN on 09/26/2007
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Wash the fish and dry on absorbent paper. Cut into 1 inch squares. If using frozen fish, defrost it thoroughly and dry on absorbent paper before cutting it. Add the salt to the ginger and garlic and crush to a smooth pulp. In a small bowl, mix together the ginger/garlic pulp, cumin, coriander,...


Tandoori Masala (Dry Mixtur )

  • Posted by ADMIN on 09/26/2007
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Mix all together and store * Mainly for coloring


Somesh Rao's Mint And Coriander Chutney

  • Posted by ADMIN on 09/26/2007
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Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be...


Somesh Rao's Pakoras (Savory Fritters)

  • Posted by ADMIN on 09/26/2007
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In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat...


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