Eat East Indian

Ingredients: Goat meat 1 lb Peppercorns 10 cumin seed 2 tsp Fennel seeds 1/2 Coconut grated 2 tbsp Red chilies 3 Onion 1 Ghee 2 tbsp Curry leaves Salt Method:  Wash and clean the goat meat and cut into small pieces. Place the washed goat meat in a pressure cooker and a little salt and let it boil for 15 minutes. Make a fine paste of curry leaves, cumin seed, peppercorns, fennel, curry leaves and coconut with very little water. Heat the pan with ghee and add red chilies, fry for a minute and then add finely sliced onions and fry well until it becomes clear. Then put the finely ground masala and fry well till the aroma comes out. Put the boiled goat meat and salt and little bit of water and let it simmer in low flame for 15 minutes. Cook till the oil separates on top and nice gravy is formed.

Recipe and photo from

~http://www.numkitchen.com~

Ingredients:

1 c. plain yogurt 1 c. heavy cream 2 med. onions, coarsely chopped 1/4 c. blanched almonds 2 Tbsp. chopped fresh ginger 2 Tbsp. ground coriander 1 Tbsp. ground cardamom Salt and freshly ground pepper to taste 2 lbs. boneless lean lamb, cut into 2-in. pieces 1 to 2 lbs. potatoes, peeled and quartered

Method:

Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.

Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and let it come to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 mins.

Serves 6 to 8.

Recipe and photo from

~http://www.numkitchen.com~

Ingredients

• 2 cup: Ripe pineapple cut into 1/2″ square pieces
• 2 dsp: Coconut oil
• ½ tsp: Turmeric powder
• 1 cup: Grated coconut
• 1-2: Dried red chilli
• ½ tsp: Mustard seeds
• 3 : Dried red chillies (cut into 6 pieces)
• 1 sprig: Curry leaves
• 1 tsp: Crushed mustard
• Salt to taste

Method

1. Boil pineapple, with turmeric and salt in ½ cup water.
2. Grind coconut with dried chilli to a fine paste.
3. Heat the oil and season with mustard seeds.
4. Saute the coconut paste and add the curry leaves and dried red chillies.
5. When it is done, add the boiled pineapple pieces.
6. The gravy should be thick and the cover the pineapple pieces.
7. Add the crushed mustard just before removing the pachhady from fire.

Recipe and photo from

~http://www.surfindia.com~

Ingredients

• 6-8 slivered Almonds
• 1 tsp semi crushed Cardamom Seeds
• 1/2 tsp Cardamom Powder
• 2 tbsp Gulkand (a mixture with rose extract)
• 1/2 kg soft Khoya
• 1 tsp slivered Pista
• 2 cups powdered Sugar

Method

1. Take a heavy pan and lace it on low flame.
2. Put gulkand into it and stir gently to make a soft lump.
3. Take the pan off from the flame.
4. Leave it aside to cool.
5. Now take a steel grater and grate khoya.
6. Add powdered sugar and mix it well.
7. Transfer the mixture in a large & non-sticky pan.
8. Heat it on high flame for few minutes.
9. Now heat it on low flame with continuous stirring.
10. When the mixture turns thick, remove the pan from the fire.
11. Add cardamom powder and mix well.
12. Allow the mixture to cool. Don’t forget to turn occasionally.
13. Take a small portion of mixture on your palm and flatten it like a chapatti.
14. In the center, place a very small amount of gulkand mixture.
15. Roll the chapatti gently so that gulkand gets covered by the mixture.
16. Press the roll slightly like a biscuit.
17. Repeat the procedure to make more rolls till the all the mixture is consumed.
18. Garnish the rolls with slivered pista, almonds and cardamom seeds.
19. Allow the rolls to cool.

Recipe and photo from

~http://www.surfindia.com~

Ingredients

• 250 gm: Maa ki dal, washed
• Curd
• 1/2 cup: Onion, chopped finely
• 1 inch piece: Ginger, chopped, small pieces
• 2-3: Green chillies, chopped
• 1/2 tsp: Cumin seed
• 1/2 tsp: Salt
• 1/4 tsp: Soda-bi-carb
• 15-20: Raisins-
• 750 gm: Oil for frying,
• Green coriander, chopped, for garnish
• Water to soak daal

Method

1. Wash and soak daal in enough water to cover the dal. Soak it for three hours.
2. Drain water and grind.
3. Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
4. Heat oil. With moistened hands, make Bhalla with daal batter into 2″ discs.
5. Deep fry – each Bhalla – light brown.
6. Drain oil, keep aside.
7. Soak in hot water for ten minutes. Press out water lightly.
8. Beat curds, add salt, 1/2 tsp cumin seeds.
9. Soak-raisins in water for ten minutes. Add to the curd.
10. Lay Bhallas in a flat dish-pour curds on it.
11. Garnish with red chilli powder-chopped coriander, powdered cumin seeds.
12. Serve with imli chutney and extra beaten curd.

Recipe and photo from

~http://www.surfindia.com~

Ingredients :

1 chicken- cut into 8 pieces
5-6 tbsp oil
4-5 cloves
1 tej patta
1″ dalchini
1 medium onion- sliced thinly
1″ piece ginger – grated

For the Marinade :
3-4 tbsp curd
1 tbsp red chilli powder
1 tsp salt, or to taste, 1/2 tsp haldi
1 1/2 tbsp garlic paste, 1 tbsp ginger paste

Grind Together :
1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi

Method :
Mix together all the ingredients of the marinade – curd, saunf, sonth, salt, red chilli, haldi, ginger and garlic paste, Add chicken. Let it marinate for 2 -3 hours.
Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes
Add sliced onion and grated ginger. Fry till golden brown
Add chicken along with the marinade. Mix well
Add powdered jeera and cardmoms. Fry for 2-3 minutes.
Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with rice.

Recipe from

~http://www.recipesindian.com~

Photo from

~http://fullmeals.com~

Ingredients

• 2 cup: Wheat flour
• 2 to 3 tbsp: Rice flour
• 300- 400 gm: Red carrots, grated
• 6-7: Green chillies, crushed
• A small piece: Ginger, grated
• 6-7 cloves: Garlic, crushed
• 1 cup: Coriander leaves
• 1 small bunch: Fresh fenugreek leaves, chopped finely
• 2 tbsp: Oil
• Buttermilk or yoghurt to bind the dough
• Salt to taste
• 1 tsp: Sugar (optional)
• Oil for frying

Method

1. Chop the fenugreek leaves finely. Wash them in sufficient water. Allow the water to drain completely.
2. Also wash coriander leaves and chop it.
3. Peel the carrots and grate it.
4. Take wheat flour in a big bowl, add all the ingredients.
5. The dough is ready.
6. Take a lemon sized ball from the dough. Rub in the rice flour and roll out.
7. Fry it on a griddle.

Recipe and photo from

~http://www.surfindia.com~