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Indian Recipes

 
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venkatrao



Joined: 07 Sep 2014
Posts: 1
Location: Hyderabad, India

PostPosted: Sun Sep 14, 2014 11:32 am    Post subject: Indian Recipes Reply with quote

Vegetables are an integral part of our food and we consume them in a number of ways. For pure vegetarians India is a heaven. India can boast for its innumerable varieties of tasty and nutritious vegetarian dishes. Indians like their vegetable curries real hot 'n' spicy and so add a number of spices to make them really exotic. These are also prepared using different methods of cooking like baking, boiling, frying etc. We offer a number of tempting Indian vegetarain recipes of dishes like Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.

Sai Bhaji is also called Sindhi palak and is very popular not just in Sindhi households but all the other communities too. Learn how to make Indian sai bhaji.

1 Bunch Spinach or Palak
1/2 Bunch Dill
1 Onion (diced)
2 Tomatoes (chopped)
1-2 tsp Tamarind Juice
1/2 Cup Chana Daal (Soak for 15 mins)
1/2 tsp Ginger (grounded)
5-6 Garlic Cloves (finely chopped)
1-2 Green Chilies (finely chopped)
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
1 Cup Water
Salt to taste
Oil


How to make sai bhaji:
Chop Spinach,Dill and wash properly.
Heat oil in a pressure cooker and add onions.Fry till golden brown.
Add soaked chana daal,tomatoes,ginger,garlic,green chilies and all powdered spices except cumin seeds.
Saute for a few minutes till golden brown.
Add chopped spinach and dill and tamarind juice.Mix well.
Now add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
When pressure is finished mash the daal and spinach roughly.
Heat ghee in a pan for tadka and cumin seeds and 1 chopped garlic clove.Once it starts to splutter pour it on the bhaji.
Serve hot
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le boulonger86



Joined: 05 Nov 2013
Posts: 4
Location: Poitiers, France

PostPosted: Sun Nov 02, 2014 2:32 pm    Post subject: Indian recipes Reply with quote

Hi venkatrao
Nice dish but not everyone has a pressure cooker Sad

You guys could try this .......

Vegetable Sabzi

Ingrdients

2 large Potatoes
2 carrots
1 onion
1 tsp Mustard seeds
1 tsp Cumin seeds
7-8 Curry leaves
½ tbsp Red chilli powder or flakes
½ tsp Chaat masala
A pinch of Amchoor powder
Salt to taste
2-3 tbsp Oil
2 tbsp Coriander, finely chopped for garnishing


Method:

Wash the potatoes & carrots then cut them into 2-3mm slices, cut the onion in half then into slices

Heat the oil in a wok or frying pan. When the oil is hot enough add the mustard seeds and wait till they splutter,add in the cumin seeds and curry leaves, add the onions and fry till they seperate mixing well, now add the potatoes and carrots mix and make sure all the veggies are coated, cover and cook for 4-5 minutes, add the red chili powder / flakes and salt and mix cover and cook a further 5-7 minutes.
If you think it is sticking on the bottom you can add ¼ cup water to it
Allow to cook till veggies are soft about 10-15 minutes, check they are cooked then add the Amchoor powder and chat masala mix well.

Garnish with chopped coriander and serve hot with chapatti or Naan.

Enjoy !!!!!!!!!!!
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clairelv



Joined: 08 Jul 2015
Posts: 8
Location: HONGKONG

PostPosted: Thu Jul 09, 2015 5:57 am    Post subject: Reply with quote

do not like Indian food . really ,i like Indian culture . movie and dresses but not food .especially curry.......
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hazelgomez111



Joined: 05 Aug 2017
Posts: 10

PostPosted: Sun Aug 06, 2017 6:34 am    Post subject: Indian food? Yummm Reply with quote

Why not try something that we good at... lots of colors and flavour...

like Hyderabadi biriyani

malai kofta

paneer butter masala...


i know these are old.. but old is gold.. i think they can't be old.. evergreen.. oops sorry everyellow(for colour).
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hazelgomez111



Joined: 05 Aug 2017
Posts: 10

PostPosted: Mon Aug 07, 2017 8:31 am    Post subject: Reply with quote

I just love Indian food and eat them all the time. So I'm gonna share with you guys my all time favourite Indian recipe, which is "dum biriyani". It is really easy to cook and so delicious. Click here to get the recipe
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Marathi Unlimited
Guest





PostPosted: Thu Jan 11, 2018 11:45 am    Post subject: Re: Indian Recipes Reply with quote

venkatrao wrote:
Vegetables are an integral part of our food and we consume them in a number of ways. For pure vegetarians India is a heaven. India can boast for its innumerable varieties of tasty and nutritious vegetarian dishes. Indians like their vegetable curries real hot 'n' spicy and so add a number of spices to make them really exotic. These are also prepared using different methods of cooking like baking, boiling, frying etc. We offer a number of tempting Indian vegetarain recipes of dishes like Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.

Sai Bhaji is also called Sindhi palak and is very popular not just in Sindhi households but all the other communities too. Learn how to make Indian sai bhaji.

1 Bunch Spinach or Palak
1/2 Bunch Dill
1 Onion (diced)
2 Tomatoes (chopped)
1-2 tsp Tamarind Juice
1/2 Cup Chana Daal (Soak for 15 mins)
1/2 tsp Ginger (grounded)
5-6 Garlic Cloves (finely chopped)
1-2 Green Chilies (finely chopped)
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
1 Cup Water
Salt to taste
Oil


How to make sai bhaji:
Chop Spinach,Dill and wash properly.
Heat oil in a pressure cooker and add onions.Fry till golden brown.
Add soaked chana daal,tomatoes,ginger,garlic,green chilies and all powdered spices except cumin seeds.
Saute for a few minutes till golden brown.
Add chopped spinach and dill and tamarind juice.Mix well.
Now add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
When pressure is finished mash the daal and spinach roughly.
Heat ghee in a pan for tadka and cumin seeds and 1 chopped garlic clove.Once it starts to splutter pour it on the bhaji.
Serve hot



Hi venkatrao,

Just want to say that your recipe is just awesome because it seems very yummy.

I love India food so much and I am going to share this recipe with my family and friends too. Also, want to try this at home tonight.

Thanks for your great post. Smile
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barbaragabriel



Joined: 26 Apr 2018
Posts: 1

PostPosted: Thu Apr 26, 2018 9:39 am    Post subject: Re: Reply with quote

Greetings! Thanks for such a recipe! I hope that this dish will be as yummy as you described it:)
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Tedchef



Joined: 28 Jun 2018
Posts: 2

PostPosted: Mon Jul 09, 2018 7:53 am    Post subject: Reply with quote

Nice recipe, thanks for sharing
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ignorket



Joined: 23 Jul 2018
Posts: 1

PostPosted: Sun Aug 12, 2018 3:13 pm    Post subject: Re: Indian Recipes Reply with quote

venkatrao wrote:
Vegetables are an integral part of our food and we consume them in a number of ways. For pure vegetarians India is a heaven. India can boast for its innumerable varieties of tasty and nutritious vegetarian dishes. Indians like their vegetable curries real hot 'n' spicy and so add a number of spices to make them really exotic. These are also prepared using different methods of cooking like baking, boiling, frying etc. We offer a number of tempting Indian vegetarain recipes of dishes like Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.

Sai Bhaji is also called Sindhi palak and is very popular not just in Sindhi households but all the other communities too. Learn how to make Indian sai bhaji.

1 Bunch Spinach or Palak
1/2 Bunch Dill
1 Onion (diced)
2 Tomatoes (chopped)
1-2 tsp Tamarind Juice
1/2 Cup Chana Daal (Soak for 15 mins)
1/2 tsp Ginger (grounded)
5-6 Garlic Cloves (finely chopped)
1-2 Green Chilies (finely chopped)
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
1 Cup Water
Salt to taste
Oil


How to make sai bhaji:
Chop Spinach,Dill and wash properly.
Heat oil in a pressure cooker and add onions.Fry till golden brown.
Add soaked chana daal,tomatoes,ginger,garlic,green chilies and all powdered spices except cumin seeds.
Saute for a few minutes till golden brown.
Add chopped spinach and dill and tamarind juice.Mix well.
Now add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
When pressure is finished mash the daal and spinach roughly.
Heat ghee in a pan for tadka and cumin seeds and 1 chopped garlic clove.Once it starts to splutter pour it on the bhaji.
Serve hot



How much does it take to prepare such a recipe?
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JuliaGroer



Joined: 24 Aug 2018
Posts: 1

PostPosted: Fri Aug 24, 2018 4:47 pm    Post subject: Reply with quote

Thank you very nice recipes
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Usavandy



Joined: 08 Feb 2019
Posts: 1
Location: Clifton, NJ

PostPosted: Fri Feb 08, 2019 1:26 pm    Post subject: Reply with quote

Okay, I live miles from a big town but have a Nepalese hubby & my own preference for spicy food on a very low income!

So.... we buy online - I save up & get a Tescos delivery (most Tescos sell 2kg bags of Dal & Value Basmati rice can be as low as $1/kg)

If anyone is going to a big town or London I'll try to hitch a lift (offering petrol money naturally) or I save up & order from one of the Asian grocery online firms like iTadka.
Sometimes places like Approved Food have Dal in stock & we bulk buy this or basmati rice
Health food shops (the independent ones) will often sell spices etc at lower prices loose per ounce.
Dal(s) - 'dal' is simply a generic term for a lentil, dried pea or bean. Chana Dal has a terrifically low GI - great for diabetics.
Basmati rice - old or OOD is better as it gets better with age, and a much lower GI than normal long grain rice.
Essential spices to start off with: Turmeric "Haldi" , Cumin Seeds "jeera" , Red Chilli ground or flakes "Lal mirch"
Garam masala isn't necessary for making proper Indian light dal from split lentils, it's better for meat or heavier dishes.
Buy whole seeds of any spices you may need, and grind up to make a powdered version. I make my own garam masala like this.
If you are near any markets, ethnic shops or large supermarkets it's worth visiting after 3 pm - marked down stock etc. Garlic, ginger and green finger chillies will cost much much less at an ethnic greengrocer usually.

Here is a good simple authentic recipe for "Dal"

Jools’s recipe for Tarka Dal - serves 4 - less than $1.00 per portion including rice & raita

For the Dal
1 x 500g pack split red lentils (‘Masoor dal’) or Chana dal,or Moong dal
2 tsp turmeric (‘haldi’)
½ tsp ground/flaked red chilli
Salt to taste
3 tsp crushed garlic, or garlic paste
3 tsp grated ginger, or ginger paste
1 small onion, finely chopped
One thick slice of lemon, de-seeded.
A handful of chopped coriander stalks (save the leaves for later)

For the Tarka
1 tbsp ghee or mustard oil, or a light vegetable oil.
½ tsp ground asafoetida (‘Hing’)
1 or more green chillies, sliced into fine rings
3 cloves garlic, finely sliced & chopped lengthways
2 tsp cumin seeds (‘Jeera’)

Check the lentils for stones and wash them in several changes of water

Put the lentils into a large saucepan or stockpot and cover with plenty of water, at least double the dal if not triple. Leave to soak for a couple of hours.

Add all the other dal ingredients, stir, cover and bring to the boil.

Turn the heat down and simmer, covered . Make sure lentils do not burn and add extra water if necessary.

Cook for around 40 minutes (red masoor lentils) or up to 1 ½ hours for the other types of yellow dal. A big pressure cooker is useful.

At the end of the you should have a deep yellow soup-like mixture.
Remove the lemon slice.
Chop a good handful of the coriander leaves and add to the cooked dal.

Adding the tarka:

Heat the ghee or oil in a small omelette pan or similar.
Add the asafoetida, then the cumin seeds, chilli, garlic. Fry, stirring constantly for until the spices splutter and everything turns a deep golden brown -but make sure they do not burn.
Immediately tip all the tarka into the dal, it will sizzle a little. Use a little of the dal to swirl around the tarka pan to make sure all the tarka flavours go into the dal.
Stir everything well and check the level of salt
Serve with rice, raita, roti

Raita
Onion
Cucumber
Tomato
A few sprigs of coriander (‘Dhania’)
Chopped mint or mint sauce
Low fat plain yogurt
Raita/chutney masala
½ tsp cumin seeds

Finely chop your onion, cucumber, tomato & coriander.

Add to yogurt, add chopped mint or mint sauce (2 tsp per 500g yogurt)

Add raita/chutney masala, if wanted.

In a dry pan, toast the cumin seeds then scatter these over your raita and eat!

Also wanted to add - my hubby works in the Indian restaurant business & obviously we have lots of south Asian connections - so any help I can give with how to cook 'real' Indian type food I'll be happy to do so!
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SallyGreen



Joined: 20 May 2019
Posts: 1

PostPosted: Mon May 20, 2019 11:38 am    Post subject: Indian yoghurt Reply with quote

Ingredients and utensils:
-1.5 litres of milk
- sourdough
- yoghurt maker (if somebody doesn't know
- Fruits
- masala

step 1.
As a raw material for the preparation of yoghurt using milk and sourdough. Milk is better to take 3.5%. From milk in a soft package, yoghurt turns out bad and not tasty.

step 2.
Take cream or milk, boil if necessary and cool to 40 degrees. Even if the milk does not need boiling, you can optionally heat it to the specified temperature - this will reduce the time spent in the yoghurt maker jars for 2-3 hours.

Put the selected sourdough in the milk. If you bought dry powder from a pharmacy, you should do yoghurt as described in the instructions for the preparation.

If you decide to cook on sour cream or purchased yoghurt, take about 100 grams of sourdough, put in milk and stir well. For a homogeneous consistency is best to use.

step 3.
Add a dash of masala. Put it in clean jars and let in your yoghurt maker for the time that mentioned in an instruction.


step 4.
Add granola, fruits and etc. and enjoy!
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aniketvichare



Joined: 19 Dec 2018
Posts: 6

PostPosted: Thu Jun 13, 2019 12:08 pm    Post subject: Indian recipes Reply with quote

In regular days we normally cook Indian Recipes, we always run out of time and require easy and fast cooking Indian recipes. We can't have non veg daily, what we require is easy making sabjis in different styles and methods.
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