Indian Recipes (Most Popular)
Yes, your store cupboard tins can be transformed into a tasty meal. It's quick, nutritious and delicious. And think of the cash you'll save on takeaways. (Food Editor, Jo Pratt of Glamour, UK)
This is one of my favourite dishes since early childhood------each time it pours I get a craving for this---thanks to the Konkani blood inherited from my mother!!!!Unshelled pink coloured small shrimp is salted and dried in the open Air under the Sun from December onwards till crisp and dry.This is then stored in large Ceramic jars(Barnis) to protect it from Weather changes and keep it fresh.The desired quantity is removed,heads and tails discarded and this is cooked in a variety of ways with various Vegetables and by itself too----of all those styles, this simple way is the one I relish the most!!!
This Dried Shrimp is available in most Chinese Stores----both the unshelled and shelled varieties.
I got this recipe out of a Williams Sonoma cookbook. You can make this as spicy as you want it or as mild as you want it. With 2 jalapenos, it has a nice kick. One jalapeno, it has a milder spice. I prefer spicier :-) This dish is delcious served over steamed basmati rice (brown or white).
Tasty and light Dessert which I enjoy eating like a mango pudding. If making a Mango Lassi, blend with milk and ice.
This is a snack relished by Indians , particularly Bengalees , during evening over a cup of hot tea/coffee.It is a speciality when friends gather for their daily evening chat or while watching a sport match on television
Twice a year my maternal Grandma would send us a parcel containing homemade goodies from Maharashtra.We children would wait for the Alphonso Mangoes and her Methkut Powder which was a favourite accompaniment of hot steamed Rice with a pinch of Salt and oodles of Ghee.Even today Methkut evokes a lot of nostalgia.I am giving her Recipe here but somehow Food tasted better then!!!!.
Though ordinary in looks, Aloo methi- the famous north Indian curry is full of flavor. Boiled and quartered baby potatoes are sautéed with methi (fresh fenugreek leaves) and generously flavored with pan grilled garlic, onions and green chillies - the result is one simple yet delicious curry, which tastes great when combined with rice and dal or with chapatis.
This is an unusual tasting curry with the addition of goraka paste found in Indian stores. Goraka is a fruit found in tropical countries. It imparts a very distinctive mild smokey flavor. I like the brand Larich, from Sri Lanka.