Indian Recipes (Most Popular)
Yummy, subtle flavors. This recipe is doubled, except for the oil.
Indian style Sprouted Mung sauted with onions and tomato
This is a delicious recipe. Not very Spicy. The sweet potatoes and eggplant add a nice sweetness to it. If you like it hotter, add more curry powder and 1/2 t of cayenne at the end to taste.
NOTE: The original recipe calls for coconut milk. I don't use it because it disagrees with my husband. A good lower fat alternative is rice or almond milk and 1 T coconut extract.
A quick-ish curry recipe for vegetables and white fish. I used flounder when making it the first time.
This is chickpea stew, my version anyways, originally from the cookbook "Global Vegetarian Cooking". An Indian dish...
I substitued yogurt for cream in this adaptation
1. In a large bowl, combine 1 cup of yogurt lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 4 tsp salt. Stir in cheicken, cover, and refrigerate for 1 hour.
2. Pre heat a grill for high heat,
3. Lightly oil the grill grate. thread the chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika, and 3 tsp salt. Stir in tomato sauce and 1 cup yogart. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Cut chicken into 1 inch pieces. Take an air proof container and mix all ingredients except for the oil, ensuring that the chicken is fully covered in the yogurt and spices. Refrigerate for at least 2 hours (I typically make it and leave it for the next day).
Put your oven on broil. Lay the chicken as flat as you can in a pan or baking dish and drizzle the oil on top. Broil the chicken until cooked all the way through. The top will be crispy.
Served with yogurt sauce.
