Indian Food?

6 responses so far ↓

• 1 Madame L // Jul 12, 2008

  make rice

• 2 cin2win // Jul 12, 2008

  http://www.syvum.com/recipes/ivrindex.html

• 3 sinh p // Jul 12, 2008

  How but pizza???? i dont really like Indian food sorry

• 4 Steph G // Jul 12, 2008

  Naan Bread

  1 teaspoon dried active yeast
  1/2 teaspoon sugar
  1/2 cup warm water, about 110 degrees F
  1 cup all-purpose flour, plus more as needed while kneading
  1/2 teaspoon salt
  1/4 cup clarified butter or vegetable oil, plus 1 teaspoon

  In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.

  Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.

  Preheat the oven to 400 degrees F.

  Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.

  Indian Lamb Kebabs

  2 kg (4 lb) leg of lamb, boned
  1 teaspoon crushed garlic
  11/2 teaspoons finely grated fresh ginger
  1 teaspoon freshly ground black pepper
  2 tablespoons finely ground almonds
  2 tablespoons yogurt
  1 teaspoon ground coriander
  1 teaspoon ground cummin
  Salt to taste
  2 tablespoons sesame oil
  1 tablespoon lemon juice

  Method:
  Trim lamb, discarding excess fat. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large bowl.

  Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture, kneading the spices well into the meat. Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.

  Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked.

• 5 ~Susakins~ // Jul 12, 2008

  Egg Hawla: Indian Dessert

  INGREDIENTS
  4 pods green cardamom
  1 cup milk
  4 eggs, beaten
  3/4 cup sugar
  1/2 cup shortening
  1 teaspoon semolina
  1/2 cup dry milk powder

  DIRECTIONS
  Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.

• 6 pglenbrook // Jul 12, 2008

  Palak Panir
  Creamed Spinach

  2 large bunches of Fresh Spinach (washed and finely choppped)

  1 tsp fresh Ginger (grated)
  4 - 8 fresh Green Chilis (minced - with or without seeds)
  1 tsp ground Coriander
  1/2 tsp Sweet Paprika
  1/2 tsp ground Cumin
  1/2 tsp ground Turmeric
  1 Tbl Water

  3 Tbls Ghee OR Oil

  4 Tbls Yogurt
  1 lb Panir (fresh curd cheese - Farmer Cheese)
  (cut into 1/2" - 1" cubes)

  1/2 tsp Garam Masala
  1/2 tsp Salt

  1. Wash the Fresh Spinach thoroughly to remove any residual sand,
  drain but do NOT dry. The small amount of water left over
  will be enough to help steam the Spinach during cooking.

  2. Chop Fresh Spinach very fine.

  3. Mix Ginger, Chile, ground Coriander, Paprika, Cumin, Turmeric,
  & 1 Tbl Water to make a wet spice paste.

  4. Heat pan, add Ghee OR Oil, add spice paste, stir fry 10 seconds.

  5. Add chopped Spinach, stir well with fried spice paste

  6. Cover pan, lower heat, simmer 15 - 20 minutes.
  The Spinach will be completely wilted and soft (in fact, mushy!)

  7. Add yogurt, mix well.

  8. Lay Cheese cubes all around, pushing them gently into to Spinach.

  9. Sprinkle Garam Masala & Salt all around. Do NOT stir.

  10. Re-cover, simmer on low heat 5 - 10 minutes.
  The Cheese will melt slightly into the Spinach.

  11. Remove cover. If the Palak Panir seems to soupy,
  continue simmering with cover off to evaporate excess liquid.

  12. Serve

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