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Recipes Indian

Curry Beef Quick

Cook noodles or rice according to package directions. Meanwhile, heat oil in large skillet over medium high heat until hot. Add onion; cook and stir 3 to 4 minutes. Add curry powder, cumin and garlic; cook 2 to 3 minutes longer or until onion is tender. Add meat; cook 6
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Curry Blend

recipes calling for curry powder, use in same amount. 2. Sprinkle over poultry before baking. 3. Season filling for deviled eggs. While you re at it, keep these in mind for gifts. Just put them in a pretty jar, and attach a few recipe suggestions with a ribbon. Makes a scant
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Curry Buttered Popcorn

Melt butter over low heat. Stir in curry powder, raisins and apple. Drizzle over popcorn in large bowl. Toss gently until well blended. Nutritional analysis per serving: 99.3 calories; 6.2 grams total fat; (3.7 grams saturated fat); 1.2 grams protein; 9.3 grams car
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Curry Chicken Casserole

Use cooked chicken (or better yet cook some up fresh). Place cooked broccoli and then chopped chicken in a large casserole. Mix together soup, mayonnaise, curry powder, lemon juice, salt & pepper. Pour over the chicken and top with cheese. Toss bread crumbs in melted butter
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Curry Chicken Salad

Place chick breasts in large saucepan with water to cover. Boil over medium heat for 30 minutes or cooked through. Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder & nuts together. Cut meat into 1/2 inch pieces and place in glass bowl. Add
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Curry Chicken With Grapes

Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it). Broil the chicken breasts (3 5 minutes on each side in a preheated broiler), then dice or shred into small
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Curry Chicken

Place in covered baking dish all of the ingredients. Cover tightly and cook in preheated oven at 350 degrees for 35 to 45 minutes.     strongServings: 4/strong  
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Curry Crackers

Preheat oven to 325F. Melt margarine in a small frying pan. Add onion, garlic & ginger & saute until the onion is translucent. Add spices & stir fry for 1 minute. In a large bowl, combine flour & salt. Add spice mixture & blend well. Slowly
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Curry Cream Mussels

Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6 7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine s
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Curry Crookneck Soup With Croutons

Preheat oven to 325F. Spray a large heavy saucepan with vegetable oil and place over medium high heat. Add the sweet potato and onion and saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and c
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TAG: croutons, curry, minutes, ,

Curry Cruz s Kwanzaa Yam Soup

In a large soup kettle, saute onion and garlic in oil over medium heat. When the onions begin to soften, add the bell pepper and fresh ginger. Mix the ground cloves, cumin, mustard seed, cardamom, turmeric and cinnamon. Sprinkle over sauteed vegetables and stir. Add soy sauc
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Curry Delight

Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boili
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Curry Dip No1

Mix in order given. Chill several hours or overnight. The flavor will get better. Good with cauliflower, carrots, celery, etc.     strongServings: 6/strong  
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Curry Dip No2

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.     strongServings: 4/strong  
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Curry Goat

Place the meat in a large bowl and add the garlic, tomatoes, onions, scallion, shallot, chile, curry powder, salt and pepper. Mix them together well and allow the meat to marinate for at least 30 minutes. Heat the butter and oil in a large skillet. Remove the meat from the
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Curry Gravy

INGREDIENTS: 2 tb Ghee or vegetable oil 5 tb Garlic puree 4 tb Ginger puree 1 Onion puree recipe, (follows) 6 tb Tomato puree 1 ts Salt 2 tb Turmeric 4 tb Curry power 2 tb Cummin seeds, ground 2 tb Coriander leaves, fresh, chopped Chilli powder 1 6 t
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Curry Halibut Stroganoff

Saute chopped onion and curry powder in butter. Stir in can of chicken soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles. Garnish with tomato slices and parsley, or chopped unsalted peanuts, currants and chutney. Serves 4 6 (depending on serving portion
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Curry Honey Chicken

Put skinned chicken in 9x13 inch pan. Blend rest of ingredients and heat to melt butter and honey. Pour over chicken; cover. Refrigerate overnight. Cover pan with foil. Bake at 350 F for 1 hour. Remove foil; bake 15 minutes more. Serve over hot rice; spoon on extra sauce. b
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Curry In A Hurry

If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1" strips and set aside. In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder
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Curry Kapitan

This version of a Malaysian classic is both rich and subtle. Furthermore, with a food processor, it is quite simple to prepare. Disjoint a chicken, then chop the resulting pieces in half. In a food processor, process the flesh of half a small coconut to shreds. Toa
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Curry Laced Tomato Lentil Broth

From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water
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Curry Lime Dip

Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower &
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Curry Marinade

Combine all the ingredients in a container. Swirl often when brushing over foods to prevent separation. Use to marinate cubed tempeh for 1 hour. Or brush over grilling eggplant, onions or potatoes. (To grill potatoes, try parboiling them first). Nava Atlas, &qu
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Curry Masala Gravy

This stock is one of the keys to achieving the "restaurant curry". 1. Mix the spices with water to make a paste the consistency of catsup. Let it stand. 2. Heat 5 to 6 tablespoons of oil in a 6 8 pint sauepan. Stir fry the garlic puree for 30 seconds, then add the
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Curry N Chutney Cheese Tart

Place unwrapped packages of cream cheese in a 2 quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8 inch circle. Use a spatula to fo
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Curry Paste Thailand

Source:Pacific and Southeast Asian Cooking Time/Life *DIRECTIONS* Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces. To make red curry paste: combine the chilies, sha
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Curry Pecans

Combine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece
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Curry Pickles

Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. b
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Curry Pizza Appetizers

Preheat oven to 375 degrees. Split muffins and lay in a single layer on baking sheet. Mix remaining ingredients and spread on muffin halves. Bake in preheated oven for about 15 minutes until spread is hot and bubbly. Cut each half into fourth or sixths and serve. typed
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Curry Powder Sarojini Mudnani s No1

Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them. Allow to cool before mixing with the second batch of ingredients. Put the mixed
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Curry Powder Sarojini Mudnani s No2

Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary).
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Curry Powder From Better Than Store Bought

Preheat oven to 225~F, (yes 225); combine fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and broken cinnamom in a small pan and bake for 15 minutes, shaking the pan a few times; let cool; combine the toasted spices with the mace, nutmeg, cayenne, tumeric and t
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Curry Powder Martha Stewart Living

1. Place all the seeds together in a saute pan over medium heat and dry roast, shaking pan often, until they give off an aroma, about 5 minutes. 2. Combine all ingredients in a mortar or a clean coffee grinder and grind to a powder. Store in an airtight container.
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Curry Powder No1

Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander and poppy seeds. Add remaining spices; process. Store up to 3 months.     strongServings: 1/strong  
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Curry Powder No2

Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring and shaking frequently. Let cool. Combine with remaining ingredients and grind into a powder. Gives a darker taste than Indian curry.     stro
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Curry Powder No3

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through
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Curry Powder No4

Store in an airtight jar after blending well. NOTE: A more robust basic blend. From How To Make Good Curries by Helen Lawson Copyright 1973     strongServings: 6/strong  
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Curry Powder No5

Sprinkle often with vinegar while blending these spices. This powder may be sealed tightly and stored for many months, but it will not give the same rich flavour as powders using whole spices and freshly ground. NOTE: A good basic blend from ready ground spices. b
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Curry Powder No6

Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder. NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT. From How To Make Good Curries by He
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Curry Powder No7

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through
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