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Recipe for Hyderabadi Keema ( Lamb or Beef spciy mince )

The original Hyderabad Keema recipe is always served with a Boiled egg  or  sometimes with a  half boiled egg , arranged on top of the  spicy prepared  keema.  The translation of keema is meat Mince  so basically it can be used to prepare , beef spicy mince , lamb spicy mince or mutton spicy mince and is traditionally had with  bread or pav as its called in India . It can be had  for breakfast, lunch or dinner.

keema of hyderabad  mince recipe

How to prepare  Hyderabai Keema recipe

Ingredients
  • Lamb mince

    500 grams

  • Yogurt

    1/2 cup

  • Salt

    to taste

  • Turmeric powder

    1 teaspoon

  • Garlic paste

    1 tablespoon

  • Oil

    2 tablespoons

  • Cumin seeds

    1 teaspoon

  • Green cardamoms

    2-3

  • Black cardamom

    1

  • Cloves

    3-4

  • Cinnamon

    1 inch stick

  • Black peppercorns

    5-6

  • Onions,chopped

    3 medium

  • Ginger,chopped

    1 inch piece

  • Green chillies,chopped

    2-3

  • Red chilli powder

    1 tablespoon

  • Coriander powder

    1 tablespoon

  • Tomato,chopped

    1 large

  • Egg,boiled

     

  • Fresh coriander leaves,chopped (2 tablespoons)

Method
First Step

Mix lamb oer beef mince  or Goat meat mince, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai ( deep saucepan). Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden.
Second step

Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.
Third Step

Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.
Fourth Step

Garnish with boiled egg cut into half or quarters and  with finely diced coriander leaves. Serve hot.
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Saag or Palak Paneer: Spinach with Indian Cheese recipe

Today I’m making for  you a dish that’s extremely popular all across the globe. A North Indian delicacy, a  thick creamy spinach curry dish with succulent almost melting Paneer chunks ready to be scooped with an Indian Flatbread!
restaurant saag palak paneer recipe
"Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."
Palak paneer is one type of saag, which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer. The flavors in Saag Paneer are mild compared to other curries and its a great way to get some Iron and Protein into your diet.You can use fresh or frozen spinach for this dish

Ingredients for saag paneer

3 tablespoons plus 2 tablespoons (vegetable or canola or sunflower oil)
Fresh or frozen Spinach-2 Packets (6oz each)
Paneer- 250 grams ((Indian cheese, either store-bought or made at home, cut into 1-inch cubes, see)
Cumin Seeds-1 tsp
2 medium Onions-chopped fine
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
Crushed Garlic-2 tsp
Tomato - 2
Ground Coriander-2 tsp
Ground Cumin- 1 tsp
Garam Masala-1/2 tsp
1/2 teaspoom tumeric
Red chili powder-1/2 tsp ( or and 1 chopped chilli -seeds removed)
1 bunch fenugreek leaves, roughly chopped
1/2 cup heavy whipping cream (or Lite sour cream)
Salt- to taste

Directions to make saag or palak paneer

Thaw the spinach in the microwave ( IF FROZEN SPINACH) in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth.
Alternatively, you can chop it up,very finely with your knife if you want to do it the hard way.
Place a large flat pan over medium heat add two teaspoon vegetable or sunflower oil, let it get warm then add the paneer. In a couple of minutes give the paneer on the other side so that each piece of paneer should be browned on one side. Fry another minute or just to firm up the paneer so that
it does not crumble when added to  the spinach later. Remove from pan and keep aside.
Add the remaining  2 or three tablespoons vegetable or sunflower  oil to the pan. Throw in cummin seeds and let fry for  1 minute then add the onions, ginger, garlic and chilli. Now here's the important part: saute the mixture until it's golden brown, which should take about 15 minutes.
Don't skip this step - this is the base of the dish! If you feel like the mixture is becoming to dry and and burning, add some water and keep stirring.
Add the garam masala, coriander and cumin powder and cook, stirring often for upto  5 to 7 minutes.Add the spinach and stir well, mixing up with the existing spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 10 minutes with the lid off.
This dish is mainly served with roti, naan or boiled rice. This dish is nutritious and usually served all over india  but mainly eaten in Punjab of India and rajashthan.

Chefs's Note:
Paneer is very easy to make at home and homemade paneer has a better texture than store-bought paneer or ricotta cheese. If you'd like to buy it, this cheese is available in supermarkets as well as specialty Asian markets.
Let us know if you want an easy recipe  on how to make paneer at home
Recipe by cheff jeff
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Puran Poli | Marathi Indian Stuffed flat bread recipe

The puran poli or pooran poli is a amazing dish  that is relished in many states of india  , each having their own twist of ingredients and also named differently in some cases. But the basic idea of the puran poli is  a Indian bread stuffed with  chana dal ( split gram) , jaggery and flour.

Making puran poli is considered a highly skilled task due to the delicate way the filling needs to stay intact in the bread or poli. The maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal.

puran poli pooran recipe small

Cooking Time: 10-15 minutes
Servings: 4 people
Preparation Time: 40-60 minutes
Category: Sweet dish / Dessert

This dish  requires  two things the bread and the filling  in the bread  that makes the roti or bread into pooran poli. Depending on the size of the puran poli you make  with the bread , you can get between 8 to 10  puran polis

Ingredients:
  • 1 cup Chana Daal/ Split Bengal Gram
  • 1 cup jaggery grated
  • 1 cup self-raising flour
  • 5 tbsps vegetable/ canola/ sunflower cooking oil
  • 1/2 tsp cardamom powder
  • Ghee to rub on the cooked Puran Poli
  • chana dal split gram peas  lentils for puran poli

For the filling

1) Wash the Chana Dal in water. Add approximately 2 and 1/2 cup water  to  the pressure cooker with the washed Chana Dal. Pressure cook for 3 to 4 whistles, then turn off heat and let it sit  for 15 minutes. ( This can bee cooked in a normal dish if you don't have a pressure cooker , it will take longer )


2) After 15 minutes ,remove the cooked chana dal form the pressure cooker, strain the cooked Chana dal to separate the water  in a sieve . Then add this dal into a deep pan and add jaggery and let this mixture cook over medium heat.

The Jaggery will melt and  this mixture becomes thin in consistency. keep stirring  the mixture over medium heat until it becomes thick and pasty.

Add cardamom powder and mix. Do not let the mixture stick to the bottom of pan or burn as this paste will be used as the filling for the bread. Mash the dal lightly using the back of the spoon

The mixture or chana dal  mixture for the filling should be a nice smooth paste like mixture


3) Once the chana dal mixture become thick, remove the pan from heat and let this mixture cool down. Grind it finely  in a mixer or then  a masher or then  if you have puran Maker (puran yantra), you could us e this gadget.

For the dough
4) Sift  the self raising flour. Add 5 to 6 tbsp Oil and mix well. Now add water little by little  as needed to make a smooth consistent dough. Knead the dough until the it becomes very elasticy. Put this dough into a bowl and cover it with lid.


5) Make 1 and 1/2 inch balls of the prepared (chana dal) filling. Also make 1/2 inch balls of the dough ( flour).

Grease your fingertips with oil and flatten the flour ball into a  small flat round (75 mm. (3") diameter circle.) , put one stuffing( filling chana dal mixture ) ball in it. spread the dough gently over the stuffing's surface with fingers and cover the stuffing and flatten the bread gently  (100 mm. (4") diameter circle) with a rolling pin or hands to make a larger flat bread with the filling inside .  This is your puran poli ready to cook (pan fry)

Heat the tawa ( or pan), place the flattened roti  or bread in the Centre and roast on both sides over medium heat. Make sure  you dont make the roti ( or puran poli) too thick or too thin or they might not cook well or then get burnt.

  Optional items to include in recipe  to give a  different flavor

  • 1/4 tsp nutmeg (jaiphal) powder
  • A few saffron (kesar) strands


These rotis (pooran poli) stay fresh for approximately 4 day at room temperature. Smear a little ghee on each puran poli and serve hot.

This dish is popular during the  festival of holi in india in maharashtra , where it is the Marathi tradition to make it at home.This dish is also made in south India with jaggery and coconut as the main filling in the bread. In Maharashtra, Puranpoli, a sort of paratha with a sweet dal stuffing is made  specially  for Holi.

In Andhra Pradesh this dish is also popular under the name “bobbatlu”

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Naanis authentic beef liver jalfrezi

Below is naani’s traditional “beefliver jalfrezi recipe”.
Nannie (Grandmother) tells me that  the original jaalfrezi is supposed to be nice and hot dry curry with a generous sprinkling of  chillies  and made to have a bit of sting and that why its called Jaal ( burn) frezi ( fry).
beef liver fry recipe indian delicious

Nannies traditional Beef Liver Jalfrezi  recipe

I checked out the meaning online and it says "Jalfrezi” is not a traditional Indian dish ,bumore like a method of cooking which involves bhuna masala. It literally means 'hot-fry' but is probably better translated as 'stir-fry'", but i am happy with naani's ORIGINAL Interpretation of  the term jalfrezi which involves bhuna masala mainly and chillies according to her.
Jalfrezi is also known as  jhal frezi, zalfrezi, and many alternative spellings and it can be made with Chicken, meat or even vegetables which can then be called "chicken jalfrezi"  "Lamb Jalfrezi" or "Vegetable jalfrezi"

Ingredients for Liver jalfezi


500 grams liver
3 or 4 pods Garlic
2 Onions diced
2 whole dry kashmiri chillies
1 Chopped tomato
1 Green chilli chopped
1 small piece of ginger crushed or finely chopped
2 full teaspoons Jeera (cummin) powder /or Cummin seeds
1 full teaspoon black pepper powder or ground pepper

How to make Beef Liver fry ( beef liver jalfrezi)

Lightly dry roast (bhuna masala) the crushed pepper and Cumin seeds on a pan  and keep aside for later
1. Add 2 teaspoon oil to pan an let it get a bit hot
2. Add the 2 crushed whole kashmiri chilli  and the  diced onions and crushed garlic and green chilli and sauté until onions get golden brown
3.Add the diced beef liver  pieces to the  dish  and diced tomatoes and mix up well and let it cook for 5 minutes
4 Add  or sprinkle the (bhuna masala) masala roasted earlier and let it cook for another 10 mins until liver is cooked and changes colour

Beef liver fry is ready to serve with  either Roti , bread  or then rice.
South indian Beef liver fry
Naani is if from north india , so this is a “north Indian recipe” , but with a small twist of  adding a handful of  curry leaves while roasting  the onions , you can make this  recipe have a distinctive south Indian flavor. Come back later for naanis awesome “lamb do pyaaza recipe” , which i really enjoyed much more than the “mutton do pyaaza”

You can also check out out our other beef  fry recipe  and Beef pepper fry
what is Bhuna masala?
Bhuna masala = Roast Spices
Roasted spices can give a  entirely different flavour to a curry or Indian dish as compared to  the spices fried with  the other ingredients in oil as is normally done and also convenient. How ever some some dishes it is recommended to  use only roasted spices specifically to get that authentic flavour you want. 
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Recipe for Anda curry ( Egg masala Curry) By jeff

This recipe is a “egg curry with Indian spices” or also called as "egg masala curry" and can be made  a bit dry  by adding less coconut milk or water  while cooking  or then can be made into a gravy curry with more coconut + water + tomato puree.
If you make the gravy method  you can just have it with rice  and if you can make it the dry method you can have it with bread or some nice nan or chappatis or even appams ( south indian rice bread). It is also called “egg masala curry”



My Egg masala recipe video coming soon

Ingredients for Egg curry

Vegetable oil or sunflower oil for sautéing onions
5 Full Boiled Chicken eggs
1 250 ml can of Coconut milk
1 Big finely  Diced onion
1 tomato diced
1 teaspoon fenugreek leaves
2 slices of ginger
1 chopped chilli
1 Big or two small pods garlic crushed
1 tablespoon turmeric powder (Haldi powder)
1 teaspoon garam masala
1 teaspoon coriander powder (Dhania powder)
Pinch of Chilli powder

Curry Eggs -Method 

Cook on medium flame

1. Full boil the 5 eggs and set aside . Peel and cut eggs in half or partially slice it for flavours to infuse into eggs (when you will add it to the curry later).
2. Make the curry masala for the egg - Pour two tablespoons of oil in pan or dish and let it get hot
3. Add onions , chopped or crushed garlic  and ginger slices in the oil and Sautee until golden brown ( possibly 7 to 10 mins depending on cooking flame).
3. Add the spice powders like chilli, turmeric, Coriander powder to the sautéing onions which have turned golden and mix together and fry for 5 mins while stirring it
4. Add diced tomato  ( or half 420 g tin of crushed or puree tomato) and keep mixing ( approx 5 mins) until a bit dry
5. Add boiled eggs  to the dish while cooking and let cook for another2 minutes for the eggs to to absorb  spices flavour 
5. Add 250 ml tin of coconut milk, mix, let it cook for another 4 to 5 mins and its done
You can garnish with fresh chopped coriander if you like


Other egg recipes you may want to try

Scrambled Eggs With Cheese (5 stars!)
Soft-Boiled Eggs With Toast Fingers
Toad In The Hole (5 stars!)
Baked Eggs With Parmesan & Basil
Home Egg Muffin Sandwich
Poached Eggs A La Micro (5 stars!)
Spinach & Egg Garlic Toasts
Fried Eggs (5 stars!)
Fried Egg Sandwich (5 stars!)
Breakfast Burritos Sans Beans
Hard-Boiled Eggs (5 stars!)
Egg Salad
Chutney Deviled Eggs
Scrambled Eggs & Caviar
Hot Egg & Bacon Salad
Crab & Egg Drop Soup
Greek Egg & Lemon Soup (5 plus 5 stars!)
Chawan Mushi
Cajun Spiced Eggs
Pizza & Eggs
Eggs, Onions, & Lox
Asparagus Quiche
Zucchini Frittata
Huevos Rancheros (5 stars!)
Scotch Egg
Potato Tortilla
Wild Mushroom Omelet
Greek Omelet
Matzo Brei
Faux Egg Noodles
Huevos Motulenos
Chorizo & Eggs
Salami & Eggs
Egg Bread
Ultimate French Toast
Classic Eggnog
Totally Safe Eggnog
Mocha Flip
Zabaglione (5 stars!)
Stovetop Lemon Curd
Pound Cake
Flan
Old-Fashioned Noodle Pudding
Sunshine Cake
Grand Marnier Souffle
Cookies & Cream Supreme
Ophelia's Celestial Egg Whites

 You can get the  cook book for these recipe from Amazon (totally Eggs)


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India’s Top 7 chefs and Food Writers & Recipe Cook Books

The land of spics and curry  have many proficient Indian chefs making the best in currys  and Exotic Indian dishes from the north to the south of India. There are many popular acclaimed food critics  that write  reviews for the Indian food industry. Below are some of the more popular and well know names in the food industry in India and some reviews of the curry recipe Cookbooks.

Top Popular Indian Chef’s and Food critics


Tarla Dalal

She is India’s best - selling cookery author since over 2 decades. She has written a total of 100 titles, several of which have been translated in various languages like Hindi, Gujarati, Marathi, Bengali and even Dutch and Russian. To her credit she has about 17 recipe cookbooks and about 4 million copies sold till date.
Indian top chefs and food critics
Her cookery show "Cook it Up with Tarla Dalal" is aired weekly on Sony Entertainment Television in INDIA. The show broadcast all over South East Asia, India, the Gulf, UK and even the US.
Tarla Dalal Cook Books:
1. “The Pleasures of Vegetarian Cooking "
2. The complete Gujarati Cook Book

Sanjeev Kapoor
Sanjeev Kapoor probably needs little introduction being the most celebrated face of Indian cuisine today. He is chef , TV show host, author of best selling cookbooks, restaurant consultant and winner of several culinary awards. Sanjeev Kapoor is one of India's most popular chefs and author.
sanjeev kapoor top chef india
Sanjeev kapoor Curry recipe cook books:
1.Khana Khazana:Celebration Of Indian Cookery
2.Khazana Of Healthy Tasty Recipes
A lot of painstaking research has gone into collecting these Indian curry recipes for his book “Khana Khazana: Celebration of Indian Cookery"”

Atul Kochhar:
 He is an Indian born British chef. He is a celebrity chef not only in India but in Britain as well. He is the first Indian chef who is awarded Michelin Star. Today Atul Kochhar is a renowned hotelier known all across the world. Michelin-starred chef Atul Kochhar creates great recipes, from fish curry to potato cakes, simple enough to cook at home.
In 2001, Kochhar's modern Indian cooking won the restaurant a Michelin star and made a name for the precocious 32-year-old chef.
You can find Atul kochar on his website @ http://www.atulkochhar.com/

Atul Kochar Ebook & Cookbooks
1. Simple Indian: the Fresh Tastes of India's New Cuisine
2. Indian Essence: The Fresh Tastes of India's New Cuisine

Madhur Jaffrey

Madhur Jaffrey (born August 13, 1933) is an Indian actor, who has also found fame as a food writer. She was born in Delhi, India, educated at Miranda House (Delhi) and in England. She is based in New York City. Originally Madhur Bahadur, she obtained her stage name when she married Indian actor Saeed Jaffrey, though they divorced in 1965.
madhur jaffrey curry chef Top
It all started when she moved to London at the age of 19 and then she started cooking by herself the recipes referred by her Mom.
Madhur Jaffrey Cook books
1. Madhur Jaffrey Indian Cooking
2. At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
3. Madhur Jaffrey's Quick & Easy Indian Cooking


Jiggs Kalra

Jiggs Kalra is a pioneering food columnist and cookery writer, anchor of two popular television programmes, Gastronome and Food Consultant. He is the Chairman & Managing Director of Bawarchi Tolla India's premier Hotel and Restaurant Consulting Company.
Top indian chefs
He has written Indian recipe books like
PRASHAD: COOKING WITH INDIAN MASTERS , KAAM BHOG , DAAWAT
Listed Jiggs kalra books for sale on amazon :
1.Prashad-Cooking with Indian Masters

Hari Nayak & Vikas Khanna:
Hari Nayak is an Indian chef and restaurateur born on 8th February 1974 in Udupi, India. Vikas Khanna is also a chef and restaurateur born on 14th November 1971 in Amritsar, India.
They both are renowned book writers and authors who have written lots of cook books. They are the founders of “Cooking For Life”. Cooking for life is a tasting even organized all across the world where top chefs from all parts of the globe gather to raise funds for different relief projects carried in different parts of world.
Cookbooks from Hari Nayak And Vikas Khanna
1.Modern Indian Cooking
2.Spice
3.The Spice Story of India

India Curry Recipes Ebook - (Special Introductry offer Only $8):

iCR Book frontpageMost of the recipes included in the Ebook Below have been tried and tested by our resident chefs who also  are contributors to the blog and also some from our website readers. The eBook Contains Meat  and non-meat recipes, Seafood recipes as well as Vegetarian recipes and Sweet or desert recipes  to provide you a wide selection of indian food flavors

Our Curry Recipes Ebook
The recipes contributed in this book are from our resident chefs  who have worked in the Food industry and also normal people like you  who have a passion for home made cooking.
Get the “Ebook now”


Laxmi's Authentic Indian Home Cooking 700 Recipes


With Laxmi's eBook you will cook with recipes that is Genuinely Indian. It is the food that we Indians make in our homes not the food that we eat in 5 Star Restaurants. Laxmi will show you the art of making Indian curry that is Healthy, delicious & tasty.

Book Content includes

Part 1: Vegetarian Recipes
You will find all the best of India's vegetarian dishes here. Best of
South Indian dishes including different types of dosas, idlis, sambaar etc. Some of the best of Gujarati, Rajasthani and other well known vegetarian dishes, hundreds of them in fact.

Part 2: Regional Indian Recipes
Various regional states such as Kerala, Goa, Andhra, Bengali, Punjab and other state vegetarian and non vegetarian recipes.

Part 3: Non Vegetarian Recipes
All the best of Mughlai, Lamb and Chicken Curry and sea foods. Hundreds of them for you to experiment. Get Laxmi's Cookbook Here.

Indian cuisine is well known all across the world for the amount of spices used in cooking which is much more than any other cooking style. Each Indian state has its own specialty and delicious regional food different from any other state.

The Indian Recipe Book: Over 200 Deliciously Authentic DishesThe Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)From Mom With Love . . .: A Complete Guide to Indian Cooking and EntertainingFrom Curries to Kebabs: Recipes from the Indian Spice Trail

A list of some other well known Indian chefs who run or work/ Manage   successful Eating places in india and abroad

1. Hemant Oberoi, Masala Kraft & Zodiac Grill, Taj Mahal Palace & Tower, Mumbai
2. Ananda Solomon, Konkan Cafe, Taj President, Mumbai
3. Imtiaz Qureshi, Dum Pukht ITC Sheraton Maurya Delhi
4. Arvind Saraswat, Taj Group. Oversees Taj Delhi & Taj Bengal in Kolkata.
5. Naren Thimmaiah, Karavalli, Taj Gateway Bangalore
6. Satish Arora, was the youngest chef for Taj Bombay back in 1973 (he was 26 then!). Now Director of Food Production for Taj SATS.
7. Rahul Akerkar, Indigo (Continental), Mumbai - heard that Bill Clinton's dined here as well.
8. Ritu Dalmia, Diva (Italian), Delhi
This list is not a be all and end all of great indian chefs list, If you think we have missed any great Indian chefs, send us a comment or message on our blog and we will endeavor to review it and include it in our list
Complete Book of Indian Cooking: 350 Recipes from the Regions of IndiaThe Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
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Recipe for Rajasthan Vegetarian Kichdi

VEGETABLE KHICHDI RECIPE

rajasthani Indian vegetarain recipe


Ingredients for Kichdi:

§ 1 cup rice

§ 2 tablespoon ghee (Clarified butter)

§ 1/2 Cup green gram or golden gram (moong dal)

§ 1/2 Cup French beans (Chopped)

§ 1 t-spoon cumin seeds

§ 1 Cup cauliflower florets

§ 1/2 Cup carrots chopped

§ A pinch asafoetida

§ 1 cup peas

§ 4 cup water

§ Salt

§ 1/2 tablespoon turmeric powder

 

How to make vegetable khichdi :

§ Wash rice and dal (green gram) together.

§ Heat up the ghee in a vessel and drop in cumin seeds and asafoetida (when the seeds crackle mix in the

Vegetables and dal and stir fry for 2-3 minutes.

§ Mix in the rice and turmeric powder and continue to stir fry for 2 minutes.

§ Pour 4 cups of boiling water and ½ t-spoon salt.

§ Cover and let it cook on low heat until cooked.

§ Serve with pure ghee for added flavour.

This recipe can also be made with a mix of different dals (lentils) like masoor dal, toor dal ,Chana dal etc.

The following different spices can also be mixed and matched when doing the tempering of the rice to get a different flavour, but surely do this only if you know your flavours right.

Jeera (Cumin Seeds) - 1/2 tsp
Rai (Mustard Seeds) - 1/2 tsp
Saunf (Fennel Seeds) - 1/2 tsp
Methi (Fenugreek Seeds) - 1/4 tsp
Kalaunji (Nigella Seeds) - 1/2 tsp
Tej Patta (Bay Leaves) - 2-3
Dalchini - 2 one inch pieces
Badi Ilaichi (Black Cardamoms) - 1
Laung (Cloves) - 4-5

There are other rajasthani recipes as well like Bajra kichdi, Bikaneri kichdi, Jouthpuri pulao which are all vegetarian dishes with vegies or lentils in the mix.

Most of the vegetarian rajasthani recipes are cooked in pure ghee is famous for its mouth- watering aroma. Rajasthan's best delicious curries are based on the use of pulses or gram flour. Rajasthan also has a vast array of savouries and sun-dried snacks like dal baati and churma or missi roti. Enjoy

This is the last in our series of rajasthan inspired dishes  and recipes, we will  be posting our regular recipes as usual  and also  soon starting  our  new theme of “Recipes from Mumbai”. If you do still have any rajasthani  recipes  to contribute ( that we have missed) do send us your recipe

Also if you do have a nice Recipe  to feature ion our “recipes from mumbai” do send us your recipe at  jeromejf hotmail image

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Rajathani Red meat curry

Rajasthan food is mainly Vegan or vegetarian focussed , but  The lal mirchi ( RED Chilli Lamb curry) has become quite popular. This traditional Rajasthani dish can be made as hot as you like with the adding or reduction of the red chillis.
rajasthani lamb curry red chillis
The curry gets its color from the red chillies used to cook the dish it. If you want the nice looking delicious hot  color but not all the heat of the chillis, the trick is to use only half the amount of red chillies and substitute the other half with Kashmiri Chillies which impart a red color but  are NOT very hot in flavor.

Ingredients for Rajathani Chilli Red Meat curry:

  • 500 gms lamb cut into  small diced cubes with (or without bones)
  • 7-8 whole dry red chillies and 4 Kashmiri chillis ( Kashmiri chillis are not very hot)
  • 2 tbsps coriander seeds
  • 1/2 tsp turmeric powder
  • 1 tbsp garlic paste
  • 1 cup Plain Natural yogurt
  • 4 tbsps vegetable or canola cooking oil
  • 4 medium sized onions sliced very thin
  • Salt to taste
  • 1 tsp garam masala powder
  • 3-4 tbsps finely chopped green coriander

Preparation of the Red meat curry:

  • Soak the red chillies/ Kashmiri chillies and coriander seeds in a bowl of water. After 10 minutes drain them and put into the food processor adding the turmeric powder and garlic paste. Add  a little water to get the mixture  to reach a smooth paste.
  • Mix this paste with the yogurt and then add the meat to it  to keep aside to marinate for 1 hour.
  • Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
  • Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes.
  • Now add the marinated meat and its marinade. Fry till the oil begins to separate from the masala( gravy).
  • Stir often and sprinkle a little water whenever the masala ( gravy) begins to stick to the pan or burn. Season with salt to taste.
  • When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes.
  • Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.
This curry is enjoyed locally with a local bread called bajra Roti

Related rajathani recipes

Rajathan Recipes - MARWADI GATTA KADHI RECIPE

The history of Indian Rajathani Recipes
Jalebi For holi ( Ghear jalebi , Ghevar jalebi)
Also check out our Listing of ----------->  top Indian chefs 
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Rajathan Recipes - MARWADI GATTA KADHI RECIPE

Recipes from the northern part of India – Rajasthan


The Rajasthan recipe of GATTA KADHI has essentially two components to the recipe, The Gatta and The Kadhi. The kadhi is the gravy which is yoghurt based with spices and the gatta is the cylindrical shaped Gram flour shapes that is cooked with the gravy.

Gatta Kadhi Recipe
Difficulty Average
Rating 7.3 / 10
Recipe Type Veg.

MARWADI GATTA KADHI RECIPE

Preparation Time:  15 mins.
Cooking Time:  30 Minutes.
Serving: 3 people 

Ingredients for Gatta & Kadhi:

§ 1 tblsp vegetable fat (ghee)
§ 1/2 tsp coriander seeds
§ Oil for deep frying
§ A pinch of baking powder.
§ 2 cup coriander leaves chopped.
§ 1 tsp red chilli powder.
§ 1 tsp turmeric powder.
§ 2 cup Gram flour (Besan or chick pea flour)
§ 4 curry leaves salt to taste.
§ 1 tsp red chilli powder.
§ 1/4 tsp cumin seeds.
§ 2 cup yogurt (curd).
§ 1 tsp green chillies chopped

How to make the Marwadi Gatta Kadhi

-- Making of the gram flour shapes or Gatta --
§ Keep 2 tblspoon besan (gram flour) aside for Kadhi (gravy).
§ Mix remaining besan with baking powder, turmeric powder, red chilli powder , ghee and salt.
§ Mix in water little at a time to make hard malleable dough.
§ Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
§ Now you can further cut the boiled cylindrical pieces into small pieces.
§ Deep-fry these pieces in medium hot oil until lightly browned.
§ Remove and leave aside to cool a bit.
--  Making of the kadhi ( Spicy yoghurt gravy) --
§ Mix remaining besan with curd (yoghurt) thoroughly.
§ Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment and not letting them burn.
§ Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
§ Mix in water, add salt as per taste and stir fry until it returns to medium thick consistency.
§ Mix in fried gatta, bring to a boil, top with cut green coriander leaves and serve hot.
Some Indian Spicy terms translated below:
Tblsp= Tablespoon
Gatta = Gram flour shapes or pieces
Kadhi = Yoghurt gravy flavoured with spices
Curd = Yoghurt
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The history of Indian Rajathani Recipes

As continued from a very long time ago  from the time of kings, Rajasthani cuisine has a wide range of non vegetarian ( meat ) dishes which utilizes meat of basically large animals.

Rajasthani Recipes – History of kings , Ingredients and the meat and hunting Culture

In the days of the kings when they used to hunt large animals and bring back for the chefs to cook, it was a daunting tasks for the cooks to think of recipes which required minimum use of water, could be stored for long period of time without requiring re-heating and did not use great quantities of vegetables.

sam-sand-dunes_rajasthan_india small

As nothing could be grown in the barren desert lands of Rajasthan with the the hot and stormy sand-dunes. In those times, most of all the pre-requisite was to have food with high nutritional value. One that could provide sufficient aliment to bear not just the hardships imposed by the vast stretches of deserts but also be suitable for the war-like lifestyles of the people.

The Rajasthani vegetarian cuisine is also quite appetising without the use of meat and creatively utilizes a large variety of green veggies, pulses, beans  which is quite often cooked in pure desi ghee. The cuisine of Rajasthan offers a large variety of desert cuisines which is all sugar dipped and delicious and often had as a snack or after dinner.

Some of the popular Rajasthani dishes are snack recipes like dal baati, churma and missi roti  for which they also use dry fruits and spices.

 

The Cuisine of Rajasthan

Some of the Rajasthani cuisine  and name of dishes are dal baati, tarfini, rabri, bail gatte, panchkoota, chaavadi, laapsi, boondi sukhri, guwar falI ki saag, guwar ki sabzi, gajar ki sabzi, aloo matar ki sabzi, besan gatte ki sabzi, dal chawal kutt,lauki ke kofte, aloo bharta, chana dal paratha, ghevar, gatte ka pulao, chane Jaisalmer ke, jaipur ki gajak, jaipuria mewa pulao, lehsun ki chutney, kesar murg, laal maas, missi roti, kesari bhaat, khasta poori, machi ke sooley, makki paneer pakoda, Marwari gatta kadhi, moong dal halwa, shahi gatte, Rajasthan bhindi, saak ke papad, papad sabzi and many more.

These are only few of the mouth watering Rajasthan dishes which are quite famous in Rajasthan Area as well as other Indian regions. It is matter worthy of appreciation that when even surviving in the rough terrains of Rajasthan is difficult, people here have devised innovative recipes (and a whole lot of them)  that is emulated by all in India and the cuisine is very popular all-over India. The Ingredients in these Rajasthan  recipes have been carefully selected, more out of hard geographical compulsion than out of a like for the taste, yet manages to give a unique and delicious flavour.

rajasthani-thali

The “Rajathani Thali”

Rajasthani cuisine have great aroma and flourishes in all kinds of vegetarian, non vegetarian and sweet dishes.  . One of the quintessential dishes of Rajasthani food is the Rajasthani Thali which is a perfect combination of all major Rajasthani delicacies and sweets.

We posted our first Rajathani recipe of Ghevar ( indian Jalebi) and we will continue to post other Indian Rajasthan recipes as part of our “The Great Rajathan Recipe collection - India Curry Recipes” special for the next few coming weeks. – jeff

Links for rajasthan

Map of rajasthan India 

The history of Rajasthan , India

Official web site of Rajathan tourism

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Indian food uses spices and herbs that not just give it its distinctive taste and flavor but are also great for your health. Turmeric has been linked to cancer-prevention, ginger for coughs and colds and so on... Spices supply calcium, iron, vitamin B/C, carotene and other antioxidants.

So enjoy Indian food while the ingredients help your system!
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