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Authentic Recipes - -
Here are 3 recipes from a local Restaurant we love, called Simi's India Cuisine. It is less than 1/3rd a mile from our apartment. They have these two main recipes posted on their website, and I've eaten them in the buffet. Both are beyond fantastic everytime. I have Indian relatives, been an avid fan of the cuisines of India (esp'ly Punjab and Kerala -- argueably the 2 great states of India). I also attended Assoc+Bach school in Kerala.)
(3 pound) chicken, skinned and chopped
into 8 pieces (deboned chicken pieces are
used at the restaurant, but you can keep the
bones on if preferred)
1 cup plain yogurt
1/4 cup white vinegar
6 cloves garlic, mashed
1 piece fresh ginger, size of a walnut
(~ 1½ Tbsp), minc'd
2 tablespoons oil
2 onions, chopt fine
2 tomatoes, chopt fine
1 teaspoon dried red pepper flakes, or to taste
¼ teaspoon turmeric
¼ teaspoon paprika
1 large potato, peeled and cubed
1 tablespoon tomatoe paste
Salt and pepper to taste
1. Prepare chicken and set aside.
2. Mix together the yogurt, vinegar, garlic and ginger. Add the chicken
pieces. Mix ingredients well, cover and refrigerate at least 4 hours, preferably
3. In a heavy skillet, heat the oil and saute onions until they are golden brown.
Add tomatoes and dry masala, cook over high heat, stirring constantly, for 5 minutes
Add the chicken with its marinade. Simmer 20 minutes.
4. Add the cubed potato, tomato paste and about ½ cup water ( more if you prefer
more gravy). Cover and simmer for 10 minutes or until chicken and potatoes are
5. Season generously with salt and pepper, and additional red pepper flakes if you
prefer a hot dish.
Saag Paneer SPINACH WITH CHEESE
2 pounds fresh spinach
½ teaspoon ground cumin
½ teaspoon ground coriander
3 onions, chopped fine
½ teaspoon turmeric
3 tomatoes, chopped fine
½ teaspoon paprika
1Tbsp garlic/ginger paste
¼ teaspoon red chili powder
3 garlic cloves, mashed
1 piece fresh ginger, size of walnut, minced
½ cup yogurt
1 recipe paneer (see below)
¾ cup heavy cream
1. Boil the spinach 2 minutes. Drain, chop and set aside.
2. In a wok or heavy skillet heat 2Tbsp oil and saute onions until they turn golden.
Add the tomatoes, the garlic/ginger paste, and the dry masala.
3. Bhoona to make a thick paste, stirring constantly.
4. Add the spinach and stirfry until well mixed about 2 minutes.
5. Add the yogurt and simmer 2 minutes.
6. Add the paneer squares and bhoona 3 minutes.
7. Add the heavy cream and stir until sauce thickens, about 3 minutes. Serve hot.
Paneer INDIAN CHEESE
2 quarts milk
½ cup vinegar
1. In a wok or heavy saucepan, bring milk to boil over high heat. Add the vinegar around
the edge of the saucepan until milk curdles.
2. Strain through a piece of heavy cheesecloth, then fold the cheesecloth up to form a
bag. Tie the bag securely and flatten it under a heavy weight.
3. Set the cheese bag in a cool place for 3-4 hours, until the cheese is firm. It should
form a piece about 1/2-1 inch thick.
4. Open the cloth and cut the paneer into 1 inch squares.
I love this blog for recipes. So many ways to cook legumes I`ve tried dozens and all have been great. foodandspice.blogspot.jp/
Photo food diary on IG
Sorry I missed that party - Yum!
Indian Dinner Party Last Night!
* Grilled eggplant with yogurt sauce
* Curried chickpeas
* Whole chicken cooked in an almond and onion sauce
* Punjabi lamb kebabs
* Sambar, with green beans
* Potato Masala
* Saag Paneer (with home-made paneer)
* Tomato chutney
* Basmati rice
All of Suvir Saran's recipes are amazing. I've loved every one I've made so far. His curries are to die for!
My name's Tina. I lost more than 90 pounds between March 2010 and March 2012 and have been keeping if off ever since. Had a baby at the end of April 2016 and am working to get back to my pre baby form, or at least as close to it as I realistically can!
Central European Time (CET), Venice, Italy
Hi! I'm new, too. Just joined SP 10 days ago. I started cooking Indian food at home last summer. There's only one Indian restaurant in town and it's disappointing. Thanks for the ecurry.com link. It looks great. People have mentioned Madhur Jaffrey's books--which are awesome. My current favorite cookbook is Dakshin: Vegetarian Cuisine from South India. The link on amazon allows you to see the first couple of recipes. I've made the Original Sambar a number of times and it's easy to reduce the oil, which is just used to temper the spices. (I make it with a habanero pepper instead of green chiles b/c my husband and I like things spicy.)
Just made my first-ever tandoori chicken -- marinated 24 hr in yogurt and spices then barbecued. It was even better than I imagined; I don't know why I waited so long.
Hi! I'm new!
I wanted to share my favorite website for Indian cooking, www.ecurry.com. The owner has a great makhani base sauce recipe that I make several times a month with various proteins, just reducing the oil or butter.
I'm also a bit obsessed with my spice collection right now. My husband's entire family is obsessed with indian food, so I can buy spices in bulk and then divvy them up between everyone.
Schenpossible, I always add a little sugar to tomatoes when I cook them - usually about 1/2 - 1 teaspoon will do it. It really helps cut the bitterness and the acidity and the calories are negligible.
What recipe did you use and what spices (and amounts) did you use? The amounts of spices (and freshness) will affect the taste. Also, lite coconut milk and fat free greek style yogurt (e.g., Fage Total 0%) will keep the calories low and the flavor high.
Let me know about the spices used in the original recipe and maybe I can give you some pointers!
Try using a litlle nonfat plain greek yogurt rather than sour cream or cream. It will save you on the fat and add extra protein.
I love Indian food, which is why I really want to learn how to prepare it well at home. I know it typically is served with a lot of yogurt and cream. and since I'm trying to lose weight, I need to control what goes into my food. Tonight I made chicken tikka masala and curry cauliflower. The masala was good, but I felt like I could've jacked it up a notch with the spices. And I used some pureed tomatoes, which were really bitter. Maybe coconut milk will cut down on some of the sharpness of the tomatoes. I don't want to use any more heavy cream than I'm already using, sparingly. Any ideas on extra spices to add to get that authentic taste?
There will be ups and downs during this journey. But as long as you put your best and healthy foot forward, you'll see the change that will make this journey worth traveling.
I just ordered it used from Amazon.com for $15.00 and change (with shipping). I am looking forward to getting it.
My main interest is recipes from the Kerala region as most of my exposure was food from there. My favorites are sambar, wada, idli, puttu and chana marsala. Would love to find someone local that could give me some hands on lessons for the idli and puttu (I have the specialized pots). Just have to take the time and go to some of the local Indian Grocery Stores and post a notice or two on their bulletin boards...
I concur about Madhur Jaffrey's "A Taste of India", its an awesome book if you can find it.
CELESTIALGIRL - Thanks for the strange curry recipe, I've saved it so I can give it a try when watermelon season rolls around.
I make a few different Indian recipes but the most unusual one would be a watermelon curry. Yes, it sounds awful but it's soooo good! Everyone I've served it to has liked it, much to their surprise. :-)
1/2 small watermelon
1 tsp paprika
1.4 tsp tumeric
1/2 tsp mint
1/2 tsp masala
1 green chili, seeded (or, leave seeds in if you like it hot) and chopped
1 1/4 " ginger root, chopped
1 tsp oil
2 tsp fennel seeds
juice of 1/2 lime
1 TBSP fresh mint
Chop watermelon. Put half of waterelon in a blender and addpaprika, tumeric, dried mint, garam masala, green chili and ginger. Process until smooth.
Heat oil in a frying pan. Add fennel seeds for just a few seconds, until they darken. Add spiced pureed watermelon mixture. Bring to a boil and cook for 10 min. Once thickened, add in remaining watermelon chunks, warm through and add the lime juice and fresh mint.
I have Madhur Jaffrey's "World Vegetarian" which really does cover meatless recipes from around the world. But she also has a number from India as well. I also like the way she threads cultural and historical information throughout the book. I am going to try to find the one you mentioned that is out of print. I REALLY love Indian food.
I love Indian food and try to make it once a week at least. A few things I like to add is chopped spinach, green beans and a touch of coconut milk or yogurt. I also make my own garam masala, which is typically added to the dish at the end. One trick I've learned to create a variety of flavors is to add whole cumin seeds and roast them until they begin to toast lightly but not burn.
If anyone is serious about learning how to cook Indian cuisine, you must get any cookbook by Madhur Jaffrey. Her best book is A Taste of India - which is out of print but wonderful. She talks about the food and culture, which makes me turn to it time and time again.
Edited by: M3CFLVI at: 1/4/2010 (21:43)
My Dad and granfather had very ecletic palates and refined tastes regarding food, they both loved to cook and dine out consequently I came to love many cuisines and Indian is one of my favorites. I try the recipe thanks, it's differnt from many of the curries I make.
I didn't grow up with Indian food, but it's one of my faves now! Just made a simple curry this weekend! so yumm!
Blooming in healthier soil...
Newport News, VA
I'm not Indian, but I love any ethnic food. I will try that recipe. Thank you for posting it.
I would love to see your indian recipe!!
It is so nice to find some other indian food lovers. The closest indian food restaurant is almost an hour away so I make do with the ethnic gourmet frozen indian meals. they are really quite good!!!
Misty, your recipe sounds fabulous. What is your favorite commercial brand of curry? Yellow curries are my fave.
Thanks!! You guys rock!!
I've found curries to be one of the easiest and most versatile methods for cooking just about any meat or veggie... Oh, and did I mention healthy?
My "recipe" doesn't really change much from the following:
1. Sauté some chopped onions in olive oil with a bit of salt and pepper. Once softened, add some diced garlic and/or jalapeño peppers if desired.
2. Sprinkle in a tbsp or two (or three) of my favorite curry powder mix (I find Shan at my local Indian grocery stores). Cook for a minute, while stirring.
3. Add either fresh or a small can of diced tomatoes and bring to a boil.
4. Add whatever veggies you want: potatoes, cauliflower, zucchini, chick peas, green peas, etc.
5. Cook until the olive oil starts to separate a bit and the veggies are done, whichever comes last.
For a curry with meat, I usually cut the chicken/lamb/beef into bite sized pieces and brown in a pan. Then, add it to the curry when adding veggies. Sometimes I add some water with the meat to give more moisture as the meat cooks.
Serve over some rice or with naan or warmed whole wheat pita.
fall is THE season for indian. (actually, all seasons are good for indian) i have a killer curry recipe if you're interested.
"don't let's be silly..."
'Alice in Wonderland'
I made my first Indian dish: sweet potato and chick pea curry about 3 weeks ago. It is very delicious and so healthy. I can't wait to try something else out.
"Whether you think you can or think you can't, you're right."