Indian recipes on the internet

This site has some very nice India oriented recipes that I have tried. These recipes are similar to some Indian recipes that I have had at Paradise India and Korma Sutra in Overland Park, KS and Rasoi in Pawtucket (next to Providence, RI)
http://www.asianonlinerecipe.com/


Recipes to go with Paradise India review

Spinach Dhal Recipe
Many different types of dhal are eaten in India and each region has its own specialty. This is a delicious, lightly spiced dish with a mild nutty flavor from the yellow lentils, which combine well with the spinach



I n g r e d i e n t s : ( S e r v e s 4 )

1 7 5 g / 6 o z / 1 c u p c h a n a d h a l o r y e l l o w s p l i t p e a s

1 7 5 m l / 6 f l o z / æ c u p w a t e r

1 5 m l / 1 t a b l e s p o o n o i l

1 . 5 m l / º t e a s p o o n b l a c k m u s t a r d s e e d s

1 o n i o n , t h i n l y s l i c e d

2 g a r l i c c l o v e s , c r u s h e d

2 . 5 c m / 1 i n c h p i e c e f r e s h r o o t g i n g e r , g r a t e d

1 f r e s h r e d c h i l i , f i n e l y c h o p p e d

2 7 5 g / 1 0 o z f r o z e n s p i n a c h , t h a w e d

1 . 5 m l / º t e a s p o o n c h i l i p o w d e r

2 . 5 m l / Ω t e a s p o o n g r o u n d c i l a n t r o ( c o r i a n d e r )

2 . 5 m l / Ω t e a s p o o n g a r a m m a s a l a

2 .205 m l / Ω t e a s p o o n s a l t



M e t h o d :

W a s h t h e c h a n a d h a l o r s p l i t p e a s i n s e v e r a l c h a n g e s o f c o l d w a t e r . P u t i n t o a b o w l a n d c o v e r w i t h p l e n t y o f w a t e r . L e a v e t o s o a k f o r 3 0 m i n u t e s . D r a i n t h e p u l s e s a n d p u t t h e m i n a l a r g e p a n w i t h t h e w a t e r . B r i n g t o t h e b o i l , c o v e r a n d s i m m e r f o r 2 0 - 2 5 m i n u t e s , o r u n t i l t h e y a r e s o f t .



M e a n w h i l e , h e a t t h e o i l i n a l a r g e , h e a v y p a n a n d f r y t h e m u s t a r d s e e d s f o r 2 m i n u t e s u n t i l t h e y b e g i n t o s p l u t t e r . A d d t h e o n i o n , g a r l i c , g i n g e r a n d c h i l i a n d f r y f o r 5 - 6 m i n u t e s u n t i l s o f t e n e d b u t n o t c o l o r e d .



A d d t h e s p i n a c h a n d c o o k f o r 1 0 m i n u t e s o r u n t i l t h e s p i n a c h i s d r y a n d t h e l i q u i d h a s b e e n a b s o r b e d . S t i r i n t h e r e m a i n i n g s p i c e s a n d s a l t , a n d c o o k f o r 2 - 3 m i n u t e s . D r a i n t h e s p l i t p e a s , a d d t h e m t o t h e s p i n a c h m i x t u r e a n d c o o k f o r a b o u t 5 m i n u t e s . T r a n s f e r t o a w a r m e d s e r v i n g d i s h a n d s e r v e i m m e d i a t e l y .

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Lentils and Rice Recipe
Here, lentils are cooked with whole and ground spices, potato, rice and onion to produce a tasty and nutritious meal. Red split lentils are widely available in most supermarkets. Before cooking they are salmon-colored and they turn a pale, dull yellow during cooking. They have a mild, pleasant, and nutty flavor. Soaking them in water speeds up the cooking process but isn't strictly necessary.



I n g r e d i e n t s : ( S e r v e s 4 )

1 5 0 g / 5 o z / æ c u p t u v a r d h a l o r r e d s p l i t l e n t i l s

1 1 5 g / 4 o z / Ω c u p b a s m a t i r i c e

1 l a r g e p o t a t o

1 l a r g e o n i o n

3 0 m l / 2 t a b l e s p o o n s o i l

4 w h o l e c l o v e s

1 . 5 m l / º t e a s p o o n c u m i n s e e d s

1=2 0. 5 m l / º t e a s p o o n g r o u n d t u r m e r i c

1 0 m l / 2 t e a s p o o n s s a l t

3 0 0 m l / Ω p i n t / 1 º c u p s w a t e r



M e t h o d :

W a s h t h e t u v a r d h a l o r r e d s p l i t l e n t i l s a n d r i c e i n s e v e r a l c h a n g e s o f c o l d w a20t e r . P u t i n t o a b o w l a n d c o v e r w i t h w a t e r . L e a v e t o s o a k f o r 1 5 m i n u t e s , t h e n t r a n s f e r t o a s t r a i n e r a n d d r a i n w e l l . P e e l t h e p o t a t o , t h e n c u t i t i n t o 2 . 5 c m / 1 i n c h c h u n k s . U s i n g a s h a r p k n i f e , t h i n l y s l i c e t h e o n i o n a n d s e t a s i d e f o r l a t e r .



H e a t t h e o i l i n a h e a v y p a n a n d f r y t h e c l o v e s a n d c u m i n s e e d s f o r A 0 2 m i n u t e s , u n t i l t h e s e e d s a r e b e g i n n i n g t o s p l u t t e r . A d d t h e o n i o n a n d p o t a t o c h u n k s a n d f r y f o r 5 m i n u t e s . A d d t h e l e n t i l s , r i c e , t u r m e r i c a n d s a l t a n d f r y f o r a f u r t h e r 3 m i n u t e s .



A d d t h e w a t e r . B r i n g t o t h e b o i l , c o v e r a n d s i m m e r g e n t l y f o r 1 5 - 2 0 m i n u t e s u n t i l a l l t h e w a t e r h a s b e e n a b s o r b e d a n d t h e p o t a t o c h u n k s a r e t e n d e r . L e a v e t o s t a n d , c o v e r e d , f o r a b o u t 1 0 m i n u t e s b e f o r e s e r v i n g .




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S o u t h I n d i a n L e n t i l s a n d V e g e t a b l e s R e c i p e

S o u t h I n d i a n L e n t i l s a n d V e g e t a b l e s R e c i p e P u l s e s a r e p e r f e c t f o r e a s y a n d i n e x p e n s i v e m e a l s . C h o o s e a s e l e c t i o n o f y o u r f a v o r i t e v e g e t a b l e s , s u c h a s p o t a t o , c a u l i f l o w e r , c a r r o t s a n d b e a n s f o r t h i s t a s t y d i s h . Z u c c h i n i ( c o u r g e t t e s ) , e g g p l a n t s , b e l l p e p p e r s , s n o w p e a s a n d b r o c c o l i w o u l d a l s o t a s t e w o n d e r f u l i n t h i s c u r r y .


I n g r e d i e n t s : ( S e r v e s 4 - 6 )

6 0 m l / 4 t a b l e s p o o n s v e g e t a b l e o i l

2 . 5 m l / Ω t e a s p o o n m u s t a r d s e e d s

2 . 5 m l / Ω t e a s p o o n c u m i n s e e d s

2 d r i e d r e d c h i l i e s

1 . 5 m l / º t e a s p o o n a s a f o e t i d a

6 - 8 c u r r y l e a v e s

2 g a r l i c c l o v e s , c r u s h e d

3 0 m l / 2 t a b l e s p o o n s d e s i c c a t e d ( d r y u n s w e e t e n e d s h r e d d e d ) c o c o n u t

2 2 5 g / 8 o z / 1 c u p m a s o o r d h a l o r r e d s p l i t l e n t i l s

1 0 m l / 2 t e a s p o o n s s a m b h a r m a s a l a o r g a r a m m a s a l a

2 . 5 m l / Ω t e a s p o o n g r o u n d t u r m e r i c

4 5 0 g / 1 l b m i x e d v e g e t a b l e s , i n b i t e s i z e p i e c e s

6 0 m l / 4 t a b l e s p o o n s t a m a r i n d j u i c e

4 f i r m t o m a t o e s , q u a r t e r e d

6 0 m l / 4 t a b l e s p o o n s v e g e t a b l e o i l

2 g a r l i c c l o v e s , f i n e l y s l i c e d

H a n d f u l f r e s h c i l a n t r o ( c o r i a n d e r ) , c h o p p e d



M e t h o d :

H e a t t h e o i l i n a h e a v y p a n . F r y t h e m u s t a r d s e e d s , c u m i n s e e d s , d r i e d r e d c h i l i e s , a s a f o e t i d a , c u r r y l e a v e s , c r u s h e d g a r l i c a n d d e s i c c a t e d c o c o n u t u n t i l t h e c o c o n u t b r o w n s .



M i x i n t h e m a s o o r d h a l o r r e d l e n t i l s , s a m b h a r m a s a l a a n d g r o u n d t u r m e r i c . S t i r i n 4 5 0 m l / æ p i n t / s c a n t 2 c u p s w a t e r . S i m m e r t h e m i x t u r e u n t i l t h e l e n t i l s a r e m u s h y . A d d t h e m i x e d v e g e t a b l e s , t a m a r i n d j u i c e a n d t o m a t o e s . C o o k s o t h a t t h e v e g e t a b l e s a r e c r u n c h y .
I n t h e o i l , f r y t h e g a r l i c s l i c e s a n d f r e s h c i l a n t r o . P o u r o v e r t h e l e n t i l s a n d v e g e t a b l e s . M i x a t t h e t a b l e b e f o r e s e r v i n g .

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C u r r i e d C a u l i f l o w e r R e c i p e

C u r r i e d C a u l i f l o w e r R e c i p e I n t h i s d i s h t h e c r e a m y c o c o n u t s a u c e c o m p l e m e n t s t h e f l a v o r o f t h e s p i c e d c a u l i f l o w e r . T h e s a u c e a l s o g o e s w e l l w i t h b r o c c o l i . F o r a p r e t t y p r e s e n t a t i o n u s e w h o l e m i n i a t u r e v e g e t a b l e s .



I n g r e d i e n t s : ( S e r v e s 4 - 6 )

1 5 m l / 1 t a b l e s p o o n g r a m f l o u r

1 2 0 m l / 4 f l o z / Ω c u p w a t e r

5 m l / 1 t e a s p o o n c h i l i p o w d e r

1 5 m l / 1 t a b l e s p o o n g r o u n d c i l a n t r o ( c o r i a n d e r )

5 m l / 1 t e a s p o o n g r o u n d c u m i n

5 m l / 1 t e a s p o o n m u s t a r d p o w d e r

5 m l / 1 t e a s p o o n g r o u n d t u r m e r i c

6 0 m l / 4 t a b l e s p o o n s v e g e t a b l e o i l

6 - 8 c u r r y l e a v e s

5 m l / 1 t e a s p o o n c u m i n s e e d s

1 c a u l i f l o w e r , b r o k e n i n t o f l o r e t s

1 7 5 m l / 6 f l o z t h i c k c o c o n u t m i l k

J u i c e o f 2 l e m o n s

S a l t t o t a s t e

L i m e w e d g e s , t o s e r v e



M e t h o d :

P u t t h e g r a m f l o u r i n a s m a l l b o w l a n d s t i r i n e n o u g h o f t h e w a t e r t o m a k e a s m o o t h p a s t e . A d d t h e c h i l i , c i l a n t r o , c u m i n , m u s t a r d , t u r m e r i c a n d s a l t . A d d t h e r e m a i n i n g w a t e r a n d k e e p m i x i n g t o b l e n d a l l t h e i n g r e d i e n t s w e l l .



H e a t t h e o i l i n a f r y i n g p a n , a n d a d d t h e c u r r y l e a v e s a n d c u m i n s e e d s . A d d t h e s p i c e p a s t e a n d s i m m e r f o r a b o u t 5 m i n u t e s , s t i r r i n g f r e q u e n t l y . I f t h e s a u c e h a s b e c o m e t o o t h i c k , a d d a l i t t l e h o t w a t e r .



A d d t h e c a u l i f l o w e r f l o r e t s a n d t h e c o c o n u t m i l k . B r i n g t h e m i x t u r e t o t h e b o i l a n d t h e n r e d u c e t h e h e a t . C o v e r w i t h a l i d a n d c o o k u n t i l t h e c a u l i f l o w e r i s t e n d e r b u t s t i l l r e t a i n s a b i t o f a c r u n c h ( i f y o u l i k e y o u r c a u l i f l o w e r m o r e t e n d e r , c o o k f o r a l i t t l e l o n g e r ) . A d d t h e l e m o n j u i c e , m i x w e l l a n d s e r v e t h e c u r r y h o t w i t h t h e w e d g e s o f l i m e t o s q u e e z e o v e r .

Culinary Explorations: C u c u m b e r C u r r y

I ate some interesting curries recently in Providence, RI (see earlier post ) like Egg Curry. While exploring on the internet I found this unusual recipe. I need to try it. Until then I thought I would post it for your interest.
C u c u m b e r C u r r y R e c i p e
http://www.asianonlinerecipe.com/recipes/cucumber-curry.php
C u c u m b e r C u r r y R e c i p e S e r v e d h o t , t h i s u n u s u a l c u r r y i s g o o d w i t h f i s h d i s h e s a n d c a n a l s o b e s e r v e d c o l d w i t h c o o k e d m e a t s . T h e m u s t a r d s e e d s u s e d e x t e n s i v e l y i n I n d i a n c o o k i n g a r e b l a c k a n d n o t y e l l o w ( w h i c h a r e g r o u n d a n d u s e d t o p r e p a r e E n g l i s h m u s t a r d ) . T h e y a r e a l w a y s f r i e d t o r e l e a s e t h e i r s w e e t a r o m a a n d f l a v o r .

I n g r e d i e n t s : ( S e r v e s 4 - 6 )

1 2 0 m l / 4 f l o z / Ω c u p w a t e r

1 1 5 g / 4 o z c r e a m e d c o c o n u t

2 . 5 m l t e a s p o o n t u r m e r i c

5 m l / 1 t e a s p o o n s u g a r

1 l a r g e c u c u m b e r , c u t i n t o s m a l l p i e c e s

1 l a r g e r e d b e l l p e p p e r , c u t i n t o s m a l l p i e c e s

5 0 g / 2 o z / Ω c u p s a l t e d p e a n u t s , c r u s h e d

6 0 m l / 4 t a b l e s p o o n s v e g e t a b l e o i l

2 d r i e d r e d c h i l i e s

5 m l / 1 t e a s p o o n c u m i n s e e d s

5 m l / 1 t e a s p o o n m u s t a r d s e e d s

4 - 6 c u r r y l e a v e s

4 g a r l i c c l o v e s , c r u s h e d

S a l t t o t a s t e

A f e w w h o l e s a l t e d p e a n u t s , t o g a r n i s h



M e t h o d :

B r i n g t h e w a t e r t o t h e b o i l i n a h e a v y p a n a n d a d d t h e c r e a m e d c o c o n u t , t u r m e r i c , s u g a r a n d s a l t . S i m m e r u n t i l t h e c o c o n u t d i s s o l v e s a n d t h e m i x t u r e b e c o m e s a s m o o t h , t h i c k s a u c e . A d d t h e c u c u m b e r , r e d p e p p e r a n d c r u s h e d p e a n u t s a n d s i m m e r f o r a b o u t 5 m i n u t e s . T r a n s f e r t o a h e a t p r o o f s e r v i n g d i s h a n d k e e p h o t .



H e a t t h e o i l i n a k a r a h i , w o k o r f r y i n g p a n . F r y t h e c h i l i e s a n d c u m i n w i t h t h e m u s t a r d s e e d s u n t i l t h e y s t a r t t o p o p . R e d u c e t h e h e a t , a d d t h e c u r r y l e a v e s a n d g a r l i c a n d f r y f o r 2 m i n u t e s . P o u r o v e r t h e c u c u m b e r m i x t u r e a n d s t i r w e l l . G a r n i s h w i t h w h o l e p e a n u t s a n d s e r v e h o t .

Great Indian buffet at Taj Mahal

A number of years ago, I was in Washington DC doing some consulting to build a website. I wanted to find an Indian buffet and found this excellent restaurant. I had a grand time. The chicken curry was nice and spicy. The bread nan was soft, pliable and warm. All the other foods ( Keema matar- chopped beef curried with spring peas; Tarka Dal-creamed lentils) were also excellent. While the buffet wasn't extensive, it was delectable. I am glad I found this restaurant and then went on my way back to my consulting job.

Indian Palace Lamb Saag to die for

Indian Palace
Many people are afraid to try Indian food because they think it is "too hot". Not true really. There are many dishes are mild. They are seasoned well but not hot spicy. We have been to both these locations. We almost always have come for the buffets at lunch which is a great deal for the price. The food is consistently good but once in awhile I wish they would try some different entree items for the buffet. The samosas (filled fried pastries with potato, beef spices), pakoras (vegetables like sweet potato, cauliflower and more , fried in flour or panko bread crumbs and curry are very food, flavorful and have all the Indian spices in the right quantities. All food is very consistently good . The lamb saag is to die for. My wife loves this entree and I think it is great too. But everything is very good.

Korma Sutra: Great Indian food- How is basmati rice different then regular rice? Lamb kofta and lamb saag at Korma Sutra

We have been here many times since it first opened. Always excellent. This time, the Caribbean place El Caribe seems to have gone out of business so we headed to one of favorite Indian places Korma Sutra (Overland Park, KS). We usually go during Sunday buffet but we thought to spend some time after Valentina day since we could not go that night.
The head owner waiter (I should get his name) is so funny and is always making the place "hop". He is always gracious and a "real Hoot!". There were few people in the place when we arrived. But the place quickly filled up and he and the other waiters and waitresses were always buzzing around.

We had a coupon for $$ off but I immediately used that up. When he asked if I wanted some Indian beer (Taj Mahal) I thought why not? It was a big bottle and it was good and even my wife sipped a little. But at $7 I won't do it again but hey it was a valentines date.

My wife ordered the Lamb Saag as she loves the spinach and wanted to try this version. I had seen a special that they make here for our friends. It is a variation of Vegetarian Kofta (meat patty) with seasoned onions, tomatoes and more. My wife ordered the chi tea which loves while I worked on the beer. Meanwhile they asked if we wanted garlic naan bread and we said yes (comes with buffet so this was extra) as well as the cracker wafer Roti (unleavened wheat bread). Poured on some of the condiment tray sides of spicy mint relish, tamarind liquid (lemony- lime dark), mango chutney (which I always love and use at home -except don't buy the hot variety) and another one or two.

She loved the lamb saag. I tested it and it was great and very creamy.

My lamb kofti came extra spicy that I wanted (looked like more cayenne, turmeric or red spice). The way they make it here is in the shape of little cigar shaped patties called kofti. She tried one piece and she thought it was real spicy. Maybe when I make it I won't make it that spicy and order the regular. Still both were great and as we normally do, we eat part and take part of it home to eat the next night or day. That way we get to share the meal, see whether the spices die out over night or taste differently. Also the portions are quite generous so it's a way to cut the calories for that meal and try to keep my waist trim (yeah right?) and take some home to savor again later (like getting 2 meals for 1 price).

Since I possibly wanted to make a Kofti dish like this I search for one and found at this website.
http://www.indiasnacks.com/recipe/454/Kofta-(Meatball)-Masala.php
try this site for more snacks and entrees ( quite a few vegetarian dishes at this site too)
http://www.indiasnacks.com/
I also found a recipe that was like the lamb saag that she got but was called a kofti
http://blog.fatfreevegan.com/2007/06/baked-spinach-kofta-with-cucumber.html

Dessert came in the way of creamy rice pudding (which I love) with orange stuff on top. I thought it was like a candies carrot tiny pieces and I was right.

Last but not least and an interesting touch is that the waitress poured warm water over our hands. We massages the lime on our hands to clean ourselves of the meal. Nice touch literally!

Of course the Basmati rice came with the dishes. I new this rice is an Indian specialty and wondered whether we should try it at home and how special or what other information I could found about it. What I found most interested was the scent for the rice. I thought it came from the spices themselves made in the kitchen but is actually part of the process. More information said
" Like jasmine rice, it has its own unique smell. In the case of basmati, this smell is due to the presence of a chemical called 2-acetyl-1-pyrroline, which is found in basmati rice at about 90 parts per billion. That's about 12 times more than other rice giving basmati its special aroma. Brown basmati rice is comparable to other types of brown rice in nutrient content, and white basmati rice is comparable to other types of white rice."
More information and practice tips below I found at.
http://whfoods.org/genpage.php?tname=george&dbid=190

It turned out to be an expensive night with the extra beer, sides etc. Sweet time, sweet place , sweet date. But we get to taste it all again the next night:) We'll be back again but next time for the buffets you can bet , soon.