Indian Recipes (Most Popular)
This is my variation on a recipe in Kevin Mills' cookbook "Faster! I'm Starving!" It only takes about 20 minutes total to prepare and it's super yummy. The cauliflower is tender, but still firm -- not mushy like it gets when you boil or steam it. If you want to change the spice mix, just be sure you use other warm spices.Submitted by SELKIE1964
I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.
The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.
The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!
Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)
You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.
A couple of people have had problems reproducing this, so here's my disclaimer... we love it, I invented it, it's been served to pro chefs and folks from India, and they've all liked it. However, the reviews are not all positive, and maybe there's something off about the preparation. I don't know. But please, if you MUST review, be gentle. I've got them shared so my family can add their portions to their menus. Everyone else's opinion is totally optional.
Chicken, Chickpeas, Mushrooms, Onions, Broccoli, Spinach and Cashews all in a fabulous creamy mellow curry sauce served over basmati rice (nutr. info includes the ENTIRE dish, vegs and rice included)
This is the easiest recipe I've found yet for a really great tasting version of authentic Indian Butter Chicken. I like to call this an Indo-American version because my roots come from India but I was born and raised here in the states so my recipes adapt to both cultures!Submitted by RAIN454
This is how I make chai when I need something warm that makes me feel enveloped in comfort without the added calories of my former addiction: hot chocolate. It's spicier (in a warming way that is very soothing) and lighter in taste than any chai from a coffee shop. The method is also quite authentic. If you can, make sure to use fresh, whole cardamom pods, whole cloves, and freshly ground black pepper. You can also add a couple of drops of vanilla extract or use a very small amount of fresh ginger. The recipe is calculated with four teaspoons of sugar, but it is completely up to you.Submitted by ALDABATEUSE
A delicious Indian recipe- subtly spicy, with tons of flavor, and vegetarian to boot. This recipe isn't quite quick, but it doesn't take forever, either, and it's a one-pot meal. If you're watching your sodium, choose canned tomatoes that don't have added salt. Adapted from Orangette's recipe here: http://orangette.blogspot.com/2006/02/publ
A word of warning- don't skimp on the olive oil. I know it's tempting, but it's a healthy fat and it's absolutely necessary to prevent sticking and to get the correct flavor in the first steps of the recipe.