Indian Cucumber Salad : Indian Recipe

Asian Recipes

Indian Cucumber Salad or known as Raita is one of the most popular Indian salad recipe. It is a yogurt based condiment and it is one of the coolest and healthiest salad.

Ingredients:

1 medium english cucumber, thinly sliced
1 cup yoghurt
2 spring onions thinly sliced
1 green chilli, chopped and sliced
2 tbsp finely chopped mint leaves
1 tbsp lemon juice
salt


Method:

Peel cucumber, cut in half, discard seeds and slice as preferred. Place cucumber in a colander and sprinkle with salt and leave several hours. Dry thoroughly.

Mix cucumbers with yoghurt, spring onions, chilli, and chill.

Add lemon juice to the above ingredients before chilling. Garnish with coriander leaves and serve.



Credits to: RecipeBridge

asiadeli

Fried Mackerel with Spices : Indian Recipe

Asian Recipes

There are so many ways to fry fish. This recipe; fried mackerel with spices is from Indian cuisine. You may substitute the Mackerel with any fish of your choice.

Ingredients:

5 pieces Mackerel
1 large onion, cut into rings
3 dried chilies, sliced
1 sprig curry leaves
oil

To be mixed:
1 tsp minced garlic
1 tbsp chilli powder
1/2 tsp turmeric powder
1/4 tsp coriander powder
1 tsp rice powder
little water
salt
1 tbsp lime juice


Method:

Place the fish in the bowl and mix together with the paste. Leave it aside for 1 hour.

Heat oil in wok and deep fry the marinated fish. Turn over the fish blocks once awhile. Once cooked, rest on paper towel before arranging on a serving plate.

Leave about 2 tbsps oil in wok. Stir fry the onion, dried chilli and curry leaves until fragrant for 2 minutes over low heat.

Spread on the fried fish and serve as a side dish.




Credits: Love2Cook Malaysia

asiadeli

Spicy Curry Chicken : Indian Recipe

Asian Recipes

Here's a lovely spicy curry chicken recipe that is simple and easy to prepare. An easy chicken dish cooked in a wok with no added coconut milk.

Ingredients :

1 whole chicken, cleaned and cut into smaller pieces ( mix with some salt and turmeric powder)
5 shallots, blended
3 garlic cloves, blended
1 inch ginger, blended
2 large onion,cut
2 tbsp chicken curry powder
3 tbsp dried chilli paste
2 large potatoes, cut into cubes
3 pcs tamarind slices
2 cups of water
salt
cooking oil


Method:

Heat oil in a wok. Deep fry the chicken till half-cooked. Set it aside.

Reduce oil in wok and stir-fry the blended ingredients till fragrant. Add chilli paste and curry powder, stir well until the oil floats.

Then, add 2 cups of water and leave it to boil for few times. Add in the fried chicken together with the cubed potatoes, tamarind slices and salt. Mix together, cover wok with the lid and leave it to boil for about 10 minutes or until the potatoes are well cooked.

Open the lid, add onion and stir well and let it simmer for another 5 minutes (the gravy will thicken by now).

Serve with steamed rice.



Credits: Love2Cook Malaysia


asiadeli

Tandoori Chicken : Indian Recipe

Asian Recipes

Tandoori Chicken is a highly popular Indian and South Asian dish consisting of roasted chicken, yogurt, and spices. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.

Ingredients:

4-6 chicken parts, skinned
1 tsp salt
2 tsp lemon juice
2 tsp butter, melted

Marinate ingredients:
1 tbsp tandoori powder, blended
1 tsp chili powder, blended
1 tsp ginger paste, blended
1 tsp garlic paste, blended
1/2 cup yogurt
2 tsp vinegar
1 tsp red colour powder


Method:

Slit chicken parts. Combine marinate ingredients, lemon juice and salt. Rub mixture into chicken and marinate for 1/2 hour.

Place marinated chicken pieces over a high rack. Brush with melted butter.

Grill for 12 minutes or roast in microwave for 9-10 minutes.

Serve.


asiadeli

Pepper Mutton Curry : Indian Recipe

Asian Recipes

Another curry recipe from Indian cuisines and this pepper mutton curry is very easy to make and yet very tasty. Just need very few ingredients to cook.

Ingredients:

300 grams mutton
2 tbsp oil
2 cloves
1 inch cinnamon stick
2 cardamom
1 cup water
1 onion
1 inch ginger
3 garlic
2 tsp ground pepper
1 tbsp chopped coriander leaves
Salt to taste


Method:

Grind the onion, pepper powder, ginger and garlic together in a blender. After grinding keep the paste aside.

Take a pressure cooker or any vessel and heat the oil. Add the whole spices and fry for a minute.

Then add the paste and fry for another 5 minutes. Now add the mutton pieces and cook according to your cooker instructions.

When it cook,wait for a few minutes until all the steam in the cooker cools down. Open the lid when there is no more steam.

Add salt and coriander leaves and stir well. Simmer for about 10 minutes until the gravy starts leaving oil and then switch the heat off.

Serve the pepper mutton curry with steamed rice or chapati or naan.



asiadeli

Indian Chicken Curry : Indian Recipe

Asian Recipes

This is another very tasty chicken curry dish from Indian recipes. Great to go with white rice and cucumber pickle.

Ingredients:

1 kg chicken,cut into small sizes
3" cinnamon stick
2 star anise
4 cloves
2 sprigs curry leaves
2 pieces sawtooth coriander, sliced
1 tbsp garlic, pounded
1 tbsp ginger, pounded
1 onion, chopped
1 tomato, chopped
2 potatoes, cut into cubes
2 cups water
1 tsp salt, or to taste
4-5 tbsp oil

Curry paste:
4 heaped tablespoon curry powder
1/2 tbsp tandoori mix powder
1 tbsp chili powder
1 tbsp garam masala powder
1 tsp ground cumin


Methods:

Heat oil. Fry cinnamon stick, star anise, cloves, curry leaves and sawtooth coriander leaves over low heat till fragrant, about 1 minute.

Add pounded garlic and ginger, fry for about 30 seconds, then add in the onions and tomato. Stir for about 2-3 minutes.

Add in the spices, stir for about 15 seconds. Pour in half a cup of water, stir till evenly mixed.

Stir in chicken pieces and salt, stir till chicken is evenly coated with spices. Pour in the remaining water, stir, cover and let boil for 5 minutes. Test for salt.

Add in potatoes, and if curry appears dry, add about 1/4 cup of water or to desired consistency. Let simmer, stirring occasionally, till chicken is cooked and the potatoes are tender. Curry should be fairly thick with some gravy.

Garnish with thinly sliced sawtooth coriander. Serve with hot white rice.



asiadeli

Mutton Soup : Indian Recipe

Asian Recipes

This flavorful soup - surprisingly earthy, satisfyingly meaty, elegant and subtle - will forever change the way you view soup.

Ingredients:

3 large onions, peeled
5 cloves garlic, peeled
50 g galangal, remove the skin and cut into thin slices
50 g ginger, peeled
3 green chilies
1 kg mutton or lamb chops, excess fat removed
2 teaspoon fennel, roughly pounded
1 teaspoon poppy seeds, roughly pounded
2 tablespoons coriander seeds, roughly pounded
5 black cardamoms, lightly crushed
4 - 5 cloves
2 cinnamon sticks
2 liters stock
4 potatoes,cut into 4
salt and pepper to taste
coriander /cilantro leaves to garnish


Method:

Blend onions, garlic, galangal, ginger and green chilies together. Marinate meat with blended ingredients and roughly pounded spices combines, preferably overnight.

Add a pinch of salt and pepper. Combine marinated meat, cardamoms, cloves, cinnamon and stock in a large pot. Bring to the boil. Simmer on low heat for about 1 hour.

Simmer until meat is fork-tender. Add potatoes. You may need more stock. Add salt and pepper to taste, then add more water/stock. Simmer for about 20 minutes more.

Garnish with coriander leaves. Serve hot.


asiadeli

Dhal Curry : Indian Recipe

Simple, creamy and delectable medley of dhal with onion and ginger-garlic paste gives an aromatic flavour to the recipe.


Ingredients:

* 1 cup dhal/white lentils, washed and soaked for an hour
* 1 Onion, peeled and sliced
* 1 Green chili, slit length-wise and deseeded
* ½ tbsp Red chili powder
* ¼ Turmeric powder
* ½ tbsp Ginger-Garlic paste
* 6-9 fresh Curry leaves
* 2-3 springs fresh Coriander leaves
* Salt
* Oil


Method:

* Pressure cook dhal with a drop of oil and turmeric powder until soft but not mushy.

* In a heavy bottom cooking vessel add oil and when the oil gets heated up add onions and green chili. Fry till onions are translucent.

* Now add curry leaves and fry for another 2 minutes. To this add ginger-garlic paste and fry for another 2-3 minutes.

* When the ginger-garlic paste start to change color, lower the flame and add boiled dhal, red chili powder and salt.

* Gently mix the ingredients using a spoon. Cool covered for another 2-3 minutes.

* Sprinkle chopped fresh coriander leaves and serve hot with piping hot rotis.

~source:kitchen flavors~

Prawn Biryani : Indian Recipe

Prawn Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers.


Ingredients

For Rice:
1 1/2 cups Basmati Rice
3 cups Water
2 Cardamon
1 Cinnamon
2 cloves
Salt to taste
1 tsp Oil


For prawn masala:
1/2 kg Prawns
1/2 cup onions
3 tsp Garlic-ginger-green chilly paste
2 Tomatoes
1/2 tsp Chilly powder
1/2 tsp Coriander powder
1/3 tsp Turmeric
2 Cardamon
1 Cinnamon
3 Cloves seeds
1/2 tsp Biryani Masala
1 cup Coconut milk
oil for frying
1 tsp Ghee

For garnish:
1 Onion (sliced and fried)
Coriander leaves and mint leaves


Method:

Clean and soak rice for half an hour. Drain out the water completely using a strainer and keep aside.

Bring three cups of water to boil and add in whole masala ( tie them using a small cloth) and one tsp of oil and salt. Add the rice and cook it till it is 75% done. Drain out water and spread out a plate gently with a fork.

Marinate shrimp with chilly powder, turmeric, coriander powder and salt for half an hour and fry them till it is half cooked and keep aside.

In the same pan add whole garam masalas and onions and mint leaves fry them till golden brown and add in the ginger-garlic-green chilly paste and fry for a minute.

Add tomatoes and saute till it gets mashed up and oil starts separating. Add the coconut milk and let it simmer in a medium heat for a minute and finally add prawn and cover and simmer for a minute.

Take a large pan with a proper tight lid. Grease the bottom with a little ghee and transfer half of the prawn mixture into it. Add in a little of fried onion, coriander leaves and one layer of rice. Now repeat the same process and make a second layer.

Finally garnish with fried onions and pour in a few drops of yellow food color ( this is optional).Close the lid tightly and put on the stove in a medium heat for three minutes and then simmer to low for about ten minutes.

Prawn is already half done and will not take much time to cook. So do not overcook.Serve warm.

Chicken Masala Biryani : Indian Recipe

Ingredients :

Basmati rice - 2 cups.
Chicken - 1/2 kilo, cut into 4 pieces.
Green chili- 6 pieces.
Onion - 3 large onion, finely chopped in slice.
Garlic paste - 1 table spoon.
Ginger paste - 1 table spoon.
Red chili powder - 1 tea spoon.
Turmeric powder - 1 tea spoon.

Image by bro0ke via Flickr

Cumin seed powder - 1 tea spoon.
Coriander powder - 1 tea spoon.
Sour yoghurt - 1/2 cup.
Bay leaf - 4 nos.
Cinnamon stick - 2 one inch piece.
Whole cardamom - 6 nos.
Cloves - 8 nos.
Raisin - 1/2 cup.
Cashew nut - 1/2 cup.
Butter oil or ghee - 1/2 cup.
Green Peas- 1/2 cup
Salt - to taste.



Cooking method:

1. Marinate chicken pieces with yoghurt, salt and all powdered spices (turmeric, red chili and cumin seed). Keep marinated for about 1 hour.

2. Boil the rice with 2 bay leaf and green peas. Boil it only to 1/2 then full cooked rice and keep the rice spread on a dish to dry fully.

3. Heat the ghee or butter oil and then add cardamom, cinnamon, cloves and 2 chopped onion, fry till the onions are brown. Add garlic and onion paste and little water, cook for about 2 minutes more. Add marinated chicken and cook on low heat. Cook until the water evaporates and the meat is in oil only. Cook for further 1 minute, so that all spices are deeply mixed with the meat.

4. Add previously half cooked rice. Add cashew nut and resins. Mix properly all the ingredients by stirring continuously with a wooden spatula.

5. Cook on very low heat for about ten minutes, add little water if the rice starts getting stuck at bottom.

6. Fry remaining chopped onion until brown and crispy. Garnish over the cooked biryani rice.

Fish Head Curry : Indian Recipe

Ingredients :

2 fish heads (cleaned)
1 long brinjal (sliced)

1 packet curry powder

500ml coconut milk (squeezed from 1 coconut)

6 lady's finger

5 small tomato,halves

I onion,thickly sliced

Ground
4 shallots
3 cloves garlic
2cm piece ginger

1 star anise
2 cloves
1 cinnamon stick
1 dried tamarind slice
5 stalks curry leaves (knotted)
oil for stir-frying
salt, sugar to taste

Method :

1. Heat oil in a large pan. Stir-fry the ground ingredients, star anise, cloves, cinnamon stick, salt and sugar till fragrant.
2. Put in the fish heads, brinjals, curry powder, curry leaves, dried tamarind slice and coconut milk. Stir often to get a thick and lovely consistency to the curry. Stir in lady's fingers and tomatoes.
   
3. As soon as the fish heads are done, remove from heat and serve.