What is a good starter recipe to get into Indian cuisine?
I have never tried indian food and I am kind of curious. Any good recipes?
Oh, there is so much of finger-licking stuff!! If you want something easy, quick yet tasty go for Chicken Tikka, or Chicken/Beef seekh kabab. It is meat which is marinated with rich spices like turmeric, red chili,chaat masala etc and is then barbequed or grilled. You could do Dhokla as well it is pretty tasty and easy too. Im a Pakistani and our cuisine is almost the same, here we prefer reshmi kebab, reshmi boti, chicken cheese boti etc… If you want more of Yummy, Tasty Indian recipes, i have a website for you! There you go :-
http://www.cookitsimply.com/category-0020-0655t.html
Really Hope this helped. Make sure you try and explore the rich indian culture and its cuisines
you could make cutlets, they are pretty easy to make and really good. you could switch it up by usuing beef or fish. they are usually served as appetizers, heres a recipie.
http://vahrehvah.com/Beef+Cutlets:659
References :
Butter chicken is always good or you could try some sort of curry dish. I love indian food and if you’re looking for super easy, super yummy dishes try http://www.awesomecuisine.com. It’s all Indian recipes and they’re really easy and sooooo delicious. Have fun!
References :
Curry spice is common with Indian dishes
Here’s a simple one-
Sweet and Spicy Curried Rice
* 1 3/4 cups water
* 1 Teaspoon Curry Powder
* 1/4 Cup of Golden Raisins.
Bring 1 and 3/4 Cups water to a boil. Add 1 Teaspoon curry powder and 1/4 cup golden raisins.
Stir in 1 cup instant brown rice and cook according to directions.
Serves 4
————————–
Optional: Top with . . .
References :
http://eat-drink.fateback.com/
Normally there is no starter food for Indian Cuisine but as time goes the Indian Restaurant now introduced Starter Food while waiting the Main Dishes to be served. Below is some of the Starter Food and recipes.
Grilled Prawns
Serves 4 Hot Shellfish Seafood Starter Appetizer Hors d’oeuvre Gluten Wheat Dairy Free Eggless Ind India Asian Asia
Ingredients:
16 Jumbo Prawns, peeled
4 tbsp Lemon Juice
Salt
1 teasp Chilli Powder
1 Garlic Clove, crushed
1 heaped teasp Brown Sugar
3 tbsp Vegetable Oil
2 tbsp Freshly chopped Coriander
Instructions
1. Make a slit down the back of each prawn and open out into butterflies.
2. In a bowl, mix together the remaining ingredients until well blended. Add the prawn, turn to coat well then leave to marinate for 1 hour.
3. Preheat the grill to hot.
4. Transfer the prawns together with their marinade, to a shallow ovenproof dish large enough to take them in one layer. Grill for 10-15 minutes, turning and basting several times during the cooking. Serve immediately.
Onion Bhajis
Makes 10-12 Hot Vegetarian Ind Appetizer Party Buffet Starter Hors d’oeuvres India Asia Asian
Ingredients:
100g/4oz Chick-Pea Flour or Gram Flour
1/4 teasp Chilli Powder
1/2 teasp Turmeric
1/2 teasp Baking Powder
Salt
1/2 teasp Ground Cumin
1 Large Onion, halved and thinly sliced
1 Green Chilli, deseeded and finely chopped
25g/1oz finely chopped Fresh Coriander
Cold water to mix
Vegetable oil for deep frying
Instructions
1. Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chilies and mixed well.
2. Preheat the deep fat fryer to 180C/350F.
3. Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
4. Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.
5. Drain well on kitchen paper and serve very hot.
Vegetable Samosas
Makes approx. 12 Hot Vegetarian Vegetables Curry Ind Hors d’oeuvre Starter Appetizer Buffet Party India Asia Asian
Ingredients:
1 large Potato, peeled, diced and cooked
25g/1oz Frozen Peas, defrosted
25g/1oz Frozen Sweetcorn Kernels, defrosted
1/2 Carrot Graded
1/2 teasp Ground Coriander
1/2 teasp Ground Cumin
1/2 teasp Garam Masala
6 sheets Frozen Filo Pastry, defrosted
Oil for deep frying
Instructions
1. Place the potato, peas, sweetcorn, carrot, coriander, cumin and garam masala in a bowl and mix until well blended.
2. Cut each filo sheet into half lengthways. Take one strip of pastry and place on the work surface in front of you lengthways. Fold over the bottom right hand corner diagonally so the bottom short edge is parallel to the left hand long edge. Do not press too firmly as the crease is only to give you a guide as to where to place the filling. Pull the folded "triangle" part of the pastry back flat.
3. Place 2-3 teaspoonfuls of the filling to the left (top) of the crease guide, but not too near to the edges, then fold the triangle part over the filling.
4. Now fold the triangle with the filling away from you, thus enclosing the top part of the triangle, then fold again towards the right, keeping the triangle shape. Continue folding the triangle in this way until you come to the end of the strip of pastry. You should end up with a perfect triangle which totally encloses the filling.
5. Repeat the above process with the remaining pastry sheets. This sounds very fiddly, but by the time you’ve done 2, you’ll wonder what all the fuss was about!
6. Preheat the deep fat fryer to 180C, 350F.
7. Fry the Samosas a few at a time, until golden brown. Drain on kitchen paper and keep warm whilst you fry the remaining samosas. Serve hot.
References :
Oh, there is so much of finger-licking stuff!! If you want something easy, quick yet tasty go for Chicken Tikka, or Chicken/Beef seekh kabab. It is meat which is marinated with rich spices like turmeric, red chili,chaat masala etc and is then barbequed or grilled. You could do Dhokla as well it is pretty tasty and easy too. Im a Pakistani and our cuisine is almost the same, here we prefer reshmi kebab, reshmi boti, chicken cheese boti etc… If you want more of Yummy, Tasty Indian recipes, i have a website for you! There you go :-
http://www.cookitsimply.com/category-0020-0655t.html
Really Hope this helped. Make sure you try and explore the rich indian culture and its cuisines
References :
Me.
GINGER BROCCOLI SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Ethnic “Indian Cuisine”
Appetizers Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ghee
1 md Onion, sliced finely
3 3/4 c Vegetable stock
2 1/2 c Water
1 ea 1″ piece of ginger, grated
1/2 ts Cayenne pepper
Juice of 1 lemon
3/4 lb Fresh broccoli, cut into
— bite sized florets
Melt ghee over medium low heat & add onion. Cook till
it begins to brown, stirring occasionally. Meanwhile
heat stock, water, ginger in pot for 5 to 6 minutes,
do not let boil. Add onion, cayenne, lemon juice &
broccoli. Cook over medium heat for 7 minutes, stir
occasionally. Do not let soup boil. Serve right away.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
INDIAN GAZPACHO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic “Indian Cuisine” Soups/Stews
Appetizers Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Tomatoes, blanched, skinned
1 lg Red onion
1 lg Green or red bell pepper
2 bn Radishes, trimmed
3 lg Carrots
3 lg Celery ribs
2 md Cucumbers, unpeeled
2 ea Hot green chilies, seeded
6 lg Garlic cloves, peeled
2 tb Olive oil
1/2 c Tomato paste
6 1/4 c Vegetable stock
1 3/4 c Dry red wine
Salt
Chop all vegetables & put in large bowl with the rest
of the ingredients. Stir well. Blend in stages until
there are no vegetable chunks left, but don’t let the
soup become too thin. Add salt to taste & chill
before serving.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Title: South Indian Vegetable Curry
Categories: Main dish, Indian, Vegetables “The Art of Indian Cuisine”
Yield: 4 servings
1/4 c Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 ea Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 ea Carrots, cubed
1 ea Eggplant, cubed
1/4 lb Green beans, chopped
2 ea Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika
Heat oil in a large skillet over medium heat. Fry mustard seeds
until they pop. Add ginger, onion & chiles & fry for 2 minutes.
Stirring constantly, add coriander, cumin & turmeric & cook gently
for a few seconds longer. Add the vegetables & cook, stirring
constantly, for 5 minutes. Add salt, sugar & coconut milk. Cover &
cook gently for about 10 minutes, or until the vegetables are tender.
Mix in the cilantro & sprinkle with the paprika before serving.
Garnish with toasted coconut.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Spiced Chickpeas in Sauce (Chana Masala)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetarian Dishes
Indian Cuisine
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c dried chickpeas
2 tsps canola oil
1 tsp cumin seed
1 tsp turmeric
pinch asafetida
1 tsp red pepper
salt
1 tbsp fresh ginger root — shredded
2 tsps fresh ginger root — shredded
1 green chile — minced
1 sm tomato — chopped
3 tbsps lemon or lime juice
2 tbsps cilantro
Wash the chickpeas and soak overnight. Drain.
Heat oil in a nonstick saucepan. Add cumin, turmeric, asafetida, red pepper
and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water
by 2". Add 1 T. ginger, chile, and tomato. Bring to a boil. Cover and
simmer for 1 1/2-2 hours or until the chickpeas are tender.
Remove from the heat and sprinkle with lemon juice, remaining ginger, and
cilantro.
xxxxxxxxxxxxxxxxxxxxxx
References :